HK on the Bay Review: 2017 Virginia Beach Restaurant Week

Life comes at you fast, and so does Restaurant Week.  With over 90 restaurants participating in Virginia Beach Restaurant Week, I was slightly overwhelmed on which to choose. Luckily, with the help of my friend Ciara (a fellow foodie), we were able to agree on HK on the Bay. Why HK? I wanted something local. While I can appreciate a great deal on dining from a chain, it's just not as special. Ciara wanted to try a restaurant she's never been to. We agreed that HK's $25 three-course dinner was perfect for us.

Whenever I'm really excited for a meal, I don't eat prior to make sure my body is fully prepared to enjoy every course. Well, by 8:45 p.m. I was ready to lick crumbs off the ground. Our server arrived to our table like an angel from heaven with a basket of garlic cheese bread.

We started with cocktails. Ciara and I sipped on The Lee Avenue Refresher, an energizing combination of Absolut Peppar, lime, honey syrup, cucumber and basil, while we waited for our first course.

While I'm a proponent for eating alone, I have to admit that eating with someone else has one major perk, MORE FOOD.

We each picked an appetizer and decided to split it. We started with the Brisket Nachos and Oysters Rockefeller.

These nachos certainly aren't "bar food nachos." Pita chips are topped with lettuce, tomato, smoked brisket and smoked Gouda pimento cheese, then drizzled with a sweet Carolina BBQ sauce to make these the most high-end nachos I've ever had.

The oysters were locally sourced and did not stray away from the classic New Orleans dish.

The second course, our entrees, took lots of deliberation. HK had three choices: Steak & Shrimp Etouffe, Rosemary & Garlic Crusted Sirloin and Dijon Encrusted Pork Tenderloin.


I eventually landed on the Dijon Encrusted Pork Tenderloin. The server notified me that the pork is cooked medium-well and would have some pink in it. For some, this would be off-putting, but I joke about eating bacon raw so this was no big deal. I hardly noticed the rosy center of the Dijon and herb crusted pork loin. The meat was so tender and paired perfectly with the Dijon dill cream sauce it was topped with. The sauce was so good that I was running my garlic mashed potatoes through it after I finished my pork.


Ciara got the Rosemary & Garlic Crusted Sirloin. I wasn't quite sure why they called it a "crusted sirloin" when there was zero crust. The sirloin was topped with a rosemary and garlic spread. I'm not sure if this was an issue with the kitchen, or if that's how the dish is usually served. Regardless of the presentation, Ciara loved her dish.

When it came to dessert, Ciara and I went back and forth on what to each get. HK offered three options for the final course: Brownie Napoleon, Red Velvet Cake, and Blackberry Stuffed Beignets. After we found out that only two beignets came with one order, we decided to both order them. I am so glad we did.


The fluffy beignets were stuffed with a champagne blackberry jam, then dusted with powder sugar. I hate jelly filled doughnuts, but I absolutely loved this dessert. There was a perfect balance between the soft dough, the (slightly) tart blackberries, and the sweetness of the powdered sugar. My only complaint is that these beignets were about an inch in length, SO small.

Overall, the meal was delicious and we got a great deal during restaurant week. The atmosphere is perfect for meeting up with some friends or having a date. On Saturday nights, HK has live music, so stick around after dinner for some drinks and dancing.