TASTE is… Fresh. Healthy. House Made. Locally sourced. Delicious. And in keeping with the casual, family-owned, friendly atmosphere, Taste Unlimited is now officially, and simply, known as TASTE. With nine locations, seven on the Southside, one in Richmond and one in Newport News’ City Center, TASTE continues to excel at satisfying customers with diverse and contemporary palates. TASTE also continues to expand with a new store opening in Pungo in 2025.
Founded by 1973 in Hilltop West, the pilot Virginia Beach store began as a wine and cheese shop, with Peter Coe’s vision to bring the best foods to Coastal Virginia. Changing hands in 2006, four generations of the Pruden family have continued the family-owned tradition of excellence and over the years, expanded the menu, focusing on specialty sandwiches, made-to-order salads, steaming soups, sides and satiating meal-ending desserts. TASTE works with local businesses to provide an eclectic selection of unique, locally made retail products including gift baskets, boutique wines, craft beers and sweets.
TASTE in City Center, located on Mariner’s Row, is operated by Karla Zappatelli, general manager, a charming dynamo with 15 years at the helm. She embraces its mission: Cultivate Community Through the Good Life. Zappatelli knows many of the customers by name, offering a warm welcome, a firm handshake or hug and a genuine interest in ensuring the dining experience is first class. The seemingly casual atmosphere masks the hard work and long hours put in by Zappatelli and her entire core staff, many of whom have been with TASTE for up to 13 years.
Zappatelli has devoted herself to the success of the store and has little time for hobbies or outside interests. But when she can, she loves to read. Many days will see her at the store in the early morning hours, unloading fresh produce or some of the many extras offered in the retail area. There are also the many catering requests that must be prepared in the early hours to accommodate the growing catering service. Riverside Regional Medical Center’s emergency department looks forward to its TASTE Tuesdays, when the store provides special catering requests for breakfast and lunch including vegan, vegetarian and gluten-free meals to the busy and sometimes overwhelmed staff in the trauma rooms at Riverside.
TASTE not only provides fresh meals to service-based workers, local businesses and visiting tourists; its staff practices volunteerism through philanthropic work, including various donations to local nonprofits and annual volunteer days, such as Clean the Bay Day and food pantry distribution on Fresh Food Wednesdays.
This devotion to customers has cultivated a mutual love, and the charming, sunny establishment has a large recurring customer base. Walls are lined with works by local artists, adding to the homey atmosphere. And the alluring smell of fresh soup and baked breads can make choices difficult when trying to decide between a Beach Club sandwich or a piping hot bowl of Brunswick stew with sweet potato biscuits.
TASTE also offers a Peter’s Pick, a monthly classic sandwich served with chips and a fountain drink. The chef chooses a monthly featured sandwich, with all sandwiches offering the option of gluten-free bread. Creamy peanut butter and strawberry jelly sandwiches top a kid’s menu that includes a Bento Box and a Kid’s Classic Sandwich with baked ham or roasted turkey. The Signature sandwiches list includes a dozen tempting sandwiches served on ciabatta, French bread, multigrain bread, gluten-free bread or cottage white bread.
Customers can satisfy their lighter side with salads and bowls ranging from traditional Cobb salad to the granny goat salad, a specialty created with chicken, Granny Smith apples and whipped, herbed goat cheese. Seasonal offerings may include the Summer Farmstand, a mixture of burrata, roasted peaches, charred asparagus and heirloom tomatoes. Or, perhaps add wild caught shrimp or Norwegian salmon to turn a salad into a well-rounded meal served in an eco-friendly bowl with a bread end.
TASTE offers wraps made with whole wheat including the Southwest Chick’n Salad Wrap, just for vegans but satisfying for non-vegans as well. New this year on the menu, roasted shrimp wraps are made with pineapple salsa and creamy citrus jalapeno sauce. Smoothies round out a full and diverse menu made with fresh ingredients — traditional and non-traditional fruits, yogurt, spinach and juices.
Freshly baked giant cookies, dessert bars, fresh fruit when in season, coleslaw, pasta salad and white bean couscous are popular additions for a varied and balanced experience. Add a glass of wine or beer from tap, or sweet tea and customers may spend the afternoon planning their next trip to TASTE. Zappatelli invites customers to cater office parties, order to-go online and check the freezer for appetizers and entrees available to grab and go.
TO THE POINT:
TASTE
Address: 702 Mariners Row, Ste. 104 , Newport News, VA 23606
Contact: Karla Zappatelli, general manager
Phone: 757-596-8651
Website: www.tasteunlimited.com
