"Dr. Gerald Einhorn partnered with his son, Rodney Einhorn, to give North End residents a reason to stay close to home for dining and those outside the zip code a good reason to make the trek."
Tammy Jaxtheimer for Flavor, The Virginian-Pilot, October 29, 2006.
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In the Media...
" Rodney is just so darn creative..A jewel-box of a dining room perfect for showcasing the creative, delicious menu from Rodney"
Ranked #1 in Hampton Roads Magazine
Top 50 Restaurants Annual Platinum Plate Award,
Jan/Feb 2009
" Chef Einhorn continues to hone his skills and never fails to please." "A sexy, city feel much needed in the resort city."Incredible flavors, beautiful presentations, great service and a fabulously decorated dining room. Who could want more?""Don't move too slowly. Get to Terrapin fast for the wonderful offerings from Einhorn."
Ranked 8th in Hampton Roads Magazines,
Top 50 Restaurants Annual Platinum Plate Award, Jan/Feb 2008
" In my mind, dinner at Terrapin alone would have justified the four-hour drive from Charlottesville and a night's lodging in a local hotel."
Christina Ball for Virginia Living Magazine, August, 2007.
"The menu is as stunning as the surroundings - an eclectic offering of regional favorites, featuring fresh ingredients, many of them organic."
Patrick Evans-Hylton for Fresh Eats, The Virginian-Pilot, May 4, 2006.
"A sleek…decor is the backdrop for Rodney's dry pack jumbo scallops with shaved summer truffles over ginger-soy Napa cabbage and braised cranberry beans or grilled Australian lamb rib chops with sweet onion-apricot chutney."
Food and Drink, Port Folio Weekly, May 30, 2006.
"Virginia Beach has a new restaurant that can compete with finer eateries now open in Norfolk and environs...Fresh and creative culinary offerings flow from the open kitchen and are matched with an equally creative wine list."
Cliff Shultz for Food & Drink, PortFolio Weekly, June 13, 2006.
"An avid supporter of independent local farmers, the chef features fresh seasonal produce, including beets, mixed greens and sweet potatoes. He's a connoisseur of wild mushrooms, going back to his days of hunting for them in Colorado."
Stacy Parker for The Beacon, July 16, 2006.
"…Chef Rodney's individuality shines through in his dishes."
Marisa Marsey for Food & Drink, Port Folio Weekly, October 3, 2006.
"Terrapin has the right elements to be talked about for years to come. Its casual elegance, prices and attention to detail make it perfect for special-occasion dining."
Tammy Jaxtheimer for Flavor, The Virginian-Pilot, October 29, 2006
"The bruleé was beautiful—perfectly prepared, it played off the crisp crunch of the pastry. The delicate flavor of each was puncuated by the fruit. I was powerless to this Napolean; it ruled my hunger and I did not stop until I marched my way across the plate and claimed victory."
Patrick Evans-Hylton for Hampton Roads Magazine, November-December, 2006.
"After two years, the Sky Hotel's 39 Degrees Lounge should have lost some of its buzz quotient, right? Wrong. Hayes says that while the whimsical decor of the trendy 90-room hotel doesn't hurt, the mountain spot's success is really due to Executive Chef Rodney Einhorn, a grad of Le Cirque. His crowd-pleasing bites include truffled macaroni and cheese, a grilled Angus burger and a classic creme bruleé."
Bon Apétit Magazine, March, 2004
Terrapin has also been featured in the July/August issue of Hampton Roads Magazine, Joe Flanagan's Hidden HotSpots on WVEC-TV, Channel 13 and WTKR, NewsChannel 3's What's Hot with Jennifer Cooper.
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