Corned beef and cabbage at Rick and Libby's provides familiar flavors | Food Find

Andrea Castillo
Contact Reporteracastillo@dailypress.com
Get a taste of the Irish at Rick & Libby's in Newport News

Tasty discovery: Corned Beef and Cabbage.

Price: $12.95.

Destination: Rick & Libby's, 11006 Warwick Blvd., Unit 458, Newport News. 757-599-5500. rickandlibbys.com.

Hours: 8 a.m.-9 p.m. Sunday-Thursday, 8 a.m.-10 p.m. Friday and Saturday

Sometimes you just need a taste of home.

Blame it on finally being able to flip my calendar to March, or finally getting the reassurance that winter is indeed ending, but this time of year turns my thoughts and my appetite toward the place where I grew up.

I spent my teenage years in Dublin (Georgia, that is), the county seat of Laurens County, population roughly 45,000 during that time. This part of rural middle Georgia doesn't just stop at St. Patrick's Day — there are enough activities, including a children's leprechaun contest, parade and pancake supper, where essentially, it's St. Patrick's month. Almost anyone who's anyone there owns a green blazer.

My mom recently mentioned our home church's annual corned beef and cabbage fundraiser, putting me on a mission to find some here on the Peninsula.

I found myself at Rick & Libby's, formerly Mike's Place, on Warwick Boulevard in Newport News. With ample booths, tables and bar, the restaurant has a cozy pub feel.

Ordering was easy, as I came specifically for the corned beef, and I got a heaping serving of it at Rick & Libby's. It was juicy and salty (in a good way) and made perfect with a little bit of Dijon mustard on the side. The entrée came with cabbage and a sliced boiled red potato.

I was offered a choice of bread, and went with the corn muffins. I found them a little addictive, and I'd come back just for these.

I was too full for dessert, so I'll have to grab some for my next trip, but a billboard outside the restaurant tempted me with several choices of Libby's homemade creations, from the chocolate fudge pecan pie to the butter bars.

Though I won't make it back home this weekend, the luck of the Irish has led me to a dish that can keep me satisfied right here in my new one.

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