Blake (or Chef) began his culinary interest while serving in the USMC, and completed his education at Johnson & Wales University in Virginia Beach. Aby (or wife of the chef), arrived to Fredericksburg for the University of Mary Washington, where she received her BS in Business Administration. Working side by side for over 20 years, Blake’s creativity coupled with Aby’s logical business side has been a great recipe for their restaurant careers.
Vivify, meaning to us ‘lively & bright’, was inspired by our young children. We are passionate about our product choices and wanted a casual environment where our family would be happy eating, and we would feel good about the quality we were providing to them. We will not substitute on quality- locally baked bread, grass fed beef, homemade sauces, farm fresh produce (whenever possible), homemade desserts and new creations all the time. We are more then just a burger joint, offering vegetarian and gluten free options as well. At the time of conception- we were the first to have a rooftop deck in Fredericksburg, and were one of the first/only to have our style of order window service. We are an original ‘fast casual’ dining establishment in downtown Fredericksburg.
Happy Hour 4:00 - 7:00
All American Burger $3
1/2 Price Wings
Lunchbox Special $9
Early Summer Seasonal Menu ROOF TOP!- Thursday, 6/6 5:00-10:00
Small Plates ‘a la carte’ Menu, priced between $8-$30.
Reservations Strongly Recommended- include name, # in party, time, phone #; Make Your Reservation Online
Slight changes may occur based on Chef’s whim & availability.
Small Plates / Starters
Charred Octopus- Eggplant puree, salsa verde
Tempura Asparagus- gribiche sauce, roasted cherry tomatoes
Blistered Sugar Snap Peas- Ponzu glazed local Glenburnie Farm’s peas, raw radish, cured egg yolk
Smoked Trout Dip
Fried Homemade mozzarella
Radish Toasts- Anchovy butter
Tuna Crudo- chili-olive oil- sea salt
Spicy Shrimp Rolls
Fried Organic Chicken- buttermilk biscuit, sausage gravy
Soft Shell Crabs
Pork Katsu Schnitzel-braised sweet & sour red cabbage
FRC- free range organic chicken
Steak- Beef selection, fried vidalias, arugula blue cheese salad
Pork Belly Fried Rice- poached egg, spicy mayo, benne seeds, togarashi
Loaded Baked Potato Soup
Grilled thigh, jicama apple slaw, sassafras-blue cheese mayo. Served with local peach gazpacho.
Roasted garlic Parmesan bread.
Toasty pullman bread, local tomato. Served with caesar salad.
Locally farmed seasonal tomatoes, homemade mozzarella, basil, Maldoon sea salt, olive oil, balsamic reduction.
All natural, grass fed double beef burger, shaved iceberg, American cheese, 1000 Island dressing. Served with our hand-cut fries.
Local Fruit Parfait- Snead’s Farm raspberries & blackberries, homemade marshmallow fluff, caramel, oat & brownie crumble.
**Drinks are not included
Tuesday – Thursday
11:00 am – 10:00 pm
Friday & Saturday
11:00 am – 12:00 Midnight (kitchen)
Bar last call – 12:30 am
11:00 am- 9:00 pm