Join us for your favorites from the grill, pizzas from the new stone fire oven, or make your own signature bowl at the grains and greens station.
Serving fresh seasonal ingredients and sourcing local produce and featuring daily specials.
ORDERING MADE EASY
FINDING YOUR WAY AROUND
- Kiosk Orders
- Kiosk Order Pickup
- Coffee Orders
- To-go and Mobile Order Pickup
Place a kiosk order:
- Select your items and customize with the + button.
- Tap “Pay” to complete your order. You’ll receive a text with your order number.
3. Grab chips, goodies, and drinks and visit the pick-up area. Listen for your order number and name.
When you are ready to pay visit a cashier.
Meet the team
DIRECTOR OF DINING OPERATIONS
Phyllis, a Richmond native, has been with Meriwether Godsey for 20 years strong! Phyllis embodies ‘Being the Best Partner’, with happy clients, customers, & employees to prove it. Phyllis’ calm vibe and positive demeanor have been staples on the Capitol grounds & Roslyn Retreat Center & her favorite quote is proof of just that!
“Be a rainbow in somebody else’s cloud”
– Maya Angelou
Email for catering requests.
Ken is a seasoned chef with over 20 years of experience working in restaurants, catering and corporate dining. He joined MG in the fall of 2021 after many years at Richmond staples like Altria and MOSAIC Catering + Events. He’s an exceptional leader with a love for “Creating Menus with WOW”. His extensive experience and attention to detail embodies the MG Core value, “Sweat All the Details!”
Daniel joins us from Neptune, New Jersey, and brings over two decades of culinary expertise to the table. With a passion for cooking as vibrant as his support for Arsenal FC, Daniel crafts delectable dishes with the same enthusiasm he has for soccer and rugby. When he’s not creating culinary masterpieces, you can find him enjoying the company of his three beloved dogs.
Stephanie is originally from Kansas City, Missouri where she earned her Bachelor’s in Hospitality Management and Business from the University of Missouri. She went on to attend Culinary School at the world-renowned Le Cordon Bleu. Stepahnie’s favorite MG Core Value is to “make a difference every day.”
Long’s passion for food and serving others started at an early age working in his family’s restaurants. A graduate of Virginia Tech’s Hospitality Program, Long was the chef operator of his own restaurants for many years before moving to contract dining. Long has leveraged his diverse experience to hone his culinary talents as well as his own unique leadership style. His commitment to excellence and tireless drive is a perfect fit for supporting our clients and our values.