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Bryan Byrd, owner, Dredge.
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Oyster Tacos Fresh seasoned Rappahannock River oysters lightly fried, wrapped in a soft tortilla and topped with house made Sriracha key lime slaw.
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Ann's Cosmo Grey Goose Vodka, a dash of cranberry juice, with fresh lime.
The Trick Dog, with its metropolitan decor and menu, has strayed away. Now in the Irvington space is Dredge restaurant. There, chef-owner Bryan Byrd celebrates his hometown’s culture and cuisine. It’s all about being local—with some Caribbean spice thrown in.
Byrd’s love of food started in childhood. His stepfather exposed him to cooking and taught him to try everything once—to know whether it was worth eating again. Growing up, he worked at many Northern Neck eateries. Always learning, Byrd climbed the hierarchy from busboy to chef. He has always loved the exhilarating restaurant environment, saying, “It’s in my blood, it is what I was meant to do.”
Like many locals, Byrd ventured away seeking excitement. He found it in Key West. For five years he explored the island’s multicultural food influences. He returned home in 2013.
Byrd’s first job back was as a Trick Dog bartender. Two years later he established Byrd’s Seafood with a 10-year plan to open his own restaurant. He began cooking oyster tacos beneath a tent at the Dog and Oyster vineyard. Growing, Byrd catered events and launched a food truck. He built a loyal clientele and several publications acknowledged his culinary talents with “Best Of” awards.
Then, unexpectedly, Byrd was approached to take over the Trick Dog space. He consulted mentors, friends, and family. With their encouragement he decided to open Dredge. His ten-year plan was suddenly a 3.5-year reality.
Dredge’s boat and farm to table menu highlights theNorthern Neck’s natural resources combined with savory island influences. Byrd stresses freshness; everything is made in-house. Favorite dishes include Fried Oysters and Waffles, Caribbean Jerk Chicken, and Whole Yellowtail Snapper. Dredge offers daily specials as well as Taco Tuesdays, Pizza Wednesdays, and Dollar Oysters on Thursdays. And, yes, the food truck is still on the road.
Dredge’s renovated decor reflects Byrd’s love of the Rappahannock River, the Bay, and those who work it. Byrd’s goal was to create an atmosphere where locals feel at home. Personal touches include a painting of his step-father’s deadrise and a wall mural depicting Key West’s underwater realm.
Acknowledging his good fortune, Byrd humbly attributes it to a team effort. He gives thanks to everyone who has supported and believed in him. Regarding advice to those pursuing their dream, he says, “Set goals, then work hard, play hard, and get stuff done.”
4357 Irvington Road, Irvington, Virginia 22480 · 804-438-6363 · dredgeirvingtonva.com
