Takeout Tuesday – May 5th


Although we can’t gather in person right now, we can continue to support our local restaurants, breweries, wineries, and retailers through take-out and delivery! We want to celebrate this essential sector of our local tourism economy during National Travel and Tourism Week. Please help spread the word that they’re still open for business through takeout and online orders and posting photos on social media tagging #LOVEstaunton and #TakeOutTuesday.

Business Openings and Information

Whether you’re grabbing breakfast pastries for the weekend, popcorn for movie night, or shipping a toy to the special kid (or kid at heart) in your life, Staunton Downtown Development Association has an updated list on what services and specials our local businesses are offering. Stay informed and visit the SDDA website often as our resilient business community continues to adapt to the changing circumstances. Click here for more information.

Insider’s Tip >> until we can all enjoy our restaurants’ dining rooms again, try your hand at baking Zynodoa’s bruleed cast iron cornbread at home.


About 1 hour, including 30 minutes of baking time. Serves 8 to 12.

2 heaping cups (9 ounces) all-purpose flour

2 1/4 cups (11 ounces) cornmeal

1 cup sugar, plus extra for brûléeing

2 ¼ teaspoons baking powder

¾ teaspoon salt

2 eggs

3 cups whole milk (approximately), divided

1 cup (2 sticks) butter, melted, divided

1. In a large bowl, whisk together the flour, cornmeal, 1 cup sugar, baking powder and salt.

2. In a separate bowl, whisk the eggs with 1 cup of the milk. Slowly whisk the liquids in with the dry ingredients.

3. Continue adding more milk, slowly whisking it in, until the batter is thick but pourable. You may not use all of the milk.

4. Whisk in ½ cup melted butter. This makes about 5 cups batter. Set the batter aside to rest for up to an hour. Meanwhile, heat the oven to 400 degrees.

5. Lightly oil a 10-inch cast-iron skillet and heat it in the oven for 10 minutes.

6. Pour the batter into the heated skillet and bake until golden around the edges and a toothpick inserted in the center comes out clean, about 30 minutes.

7. Brush the reserved melted butter across the top of the cornbread and sprinkle over a light coating of sugar. Place the bread under the broiler or use a torch to brûlée the sugar until it caramelizes. Serve warm.