The Roanoker - November/December 2017 - 79

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THE COVER

"We are so close. My brother means the world to
me. I knew nothing about the restaurant business. I still
don't...On the other side, I love customer service. I love
branding. I love Roanoke. I want it to grow."
Mock and Justice make the perfect yin and yang.
They saw what Wall Street Tavern could be: a great,
quick, affordable business lunch; an awesome sit-down
dinner; and-after 10 p.m.-a fun bar with great live
music.
Mock credits Justice for her eye for details (the logo
and inside décor, for example) and the way she helps
him "not sweat the small stuff."
Justice says her brother is a creative genius (noting
the nightly specials and game nights), tenacious about
finding new ways to engage customers and capitalize on
consumer trends. Both siblings sing the praises of their
chef, Cara Lowe, a classically French trained chef, who
makes magic happen every night with Wall Street's "upscaled bar food" menu, as Mock calls it.
This is, I think, an apt description of the food at Wall
Street Tavern. It isn't the menu items that wow me, it's
the way they are prepared. Wall Street's pasta dish isn't
just any ol' pasta dish, it's a creamy pesto pasta using
cavatappi pasta, which captures the pesto flavors as well
as adding visual and textural interest.
Their Wall Street Burger is always a winner with its
grilled balsamic onions and brioche bun. And their panseared Mahi Mahi is scrumptious; this dish easily holds
THEROANOKER.COM

its own against any dinner entrée found in Roanoke's
finest dining establishments.
My favorite appetizer at Wall Street is their cheese
tray. Like Wall Street's other dishes, it presents and tastes
more like something from a local farm-to-table place:
excellent seasonal cheeses, homemade crackers and cured
meats. If you read my dining articles regularly, you know
the cheese tray is my favorite appetizer. Wall Street's tray
makes my short list of local favorites.
Besides offering impressively great food in their restaurant, Wall Street Tavern shines brightly in Roanoke's
catering world. Last winter I was fortunate to attend a
Wall Street catered event. The food and its presentation
were both stunning. Here is where Chef Lowe truly
shines. She brings all her creative food powers to the
table-both figuratively and literally-offering guests
a masterful culinary experience.
"I'm just trying to add something to this block that
maybe wasn't here before," says Mock in describing his
hopes for Wall Street Tavern.
That's a simple statement for a place that's added some
pretty incredible things to Roanoke's food scene.
Mon - Wed: Kitchen 11am-10pm; Bar 11am-volume
Thurs - Sat: Kitchen 11am-Midnight; Bar 11am-2am
Sunday: Kitchen 11am-10pm (Brunch only: 11-3);
Bar 11am-volume
540-342-9555
wallstreettavernva.com

A fun outdoor venue,
sophisticated menu and
great service make Wall
Street an easy downtown
dining go-to. Food
(clockwise from top):
Spinach and Goat Cheese
Salad, Creamy Pesto Pasta,
Pan Seared Mahi Mahi.

NOVEMBER/DECEMBER 2017 | 79

http://www.wallstreettavernva.com http://www.THEROANOKER.COM

The Roanoker - November/December 2017

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