JAYSON: The Amber Ox Public House is in the heart of downtown City of Williamsburg.

Very warm, rustic, and inviting.

It's a southern-style scratch kitchen.

On the culinary side of things, Chef David does a phenomenal job.

DAVID: Amber Ox Public House is, you know, a fun, hip, trendy restaurant that focuses on farm-to-table and seasonal menu items.

From hogs to microgreens.

The best version of farm-to-table to me is the farmers working directly with the chefs.

As a chef, we're only as good as, you know, the produce and everything that we're getting.

So, we go out for the best.

And Amber Ox is known for sharing plates, and the wings are something that we are known for.

We brine them for 24 hours, then they're smoked for an hour and a half, and fry 'em to order.

And then we make our own bread and butter pickles, right on top.

How are we doing, guys?

LAURITA: Good.

DAVID: Jayson just dropped off our oak-smoked wings, we season 'em with our house barbecue spice, a little bit of ranch powder.

LAUREN: You can never go wrong with ranch or wings, so... DAVID: I agree, I agree.

LAURITA: And I can't wait to try those homemade pickles.

LAUREN: Dig in to them.

LAURITA: Let's do that.

Mmm.

LAUREN: Mmm.

LAURITA: The smokiness of 'em that gets me every time.

You can't get these anywhere else but the Amber Ox.

LAUREN: Delicious.

LAURITA: We can't get too full because we've gotta enjoy our entrées when they get here.

LAUREN: I know.

DAVID: For the entrées, we'll be serving rockfish from our local fishermen.

Every year it's kind of one of the things people ask about.

When is rockfish coming back?

It's usually November to late January.

And then they'll also be having the short rib.

This is actually a newer style of the short rib.

We lightly smoke it, and then we braise it.

We top it with three different mushrooms, and a Carolina gold rice porridge.

So I have our Virginia seared rockfish.

LAUREN: Wow.

LAURITA: Mmm.

DAVID: And our braised short ribs.

LAUREN: Yum!

LAURITA: Wow.

Thank you so much.

LAUREN: Thank you so much.

LAURITA: We're gonna dig in now!

LAUREN: Okay, which one are you gonna go for first?

LAURITA: Short rib 'cause all the mushrooms, man.

LAUREN: Oh, yes.

And eat.

(laughing).

Mushrooms.

LAURITA: The black garlic sauce, and the black bean.

That combination is so savory.

This is amazing.

LAUREN: Switch.

LAURITA: Okay.

The little hash, and a little sauce.

The sauce is delicious, and salty, savory, crunchy, and... LAUREN: Delicious.

LAURITA: Exactly.

Chef David is so creative.

It's all the flavors you still like... LAUREN: I would say, yeah.

LAURITA: But presented in such a phenomenal way.

Here's to Chef David.

LAUREN: To chef!

DAVID: Here at Amber Ox, being focused on sharing and family, that's the main thing that I think keeps people coming back.

(camera shutter).

♪