Chef Todd Johnson, Patrick Stamper and Randy O’Dell opened Mezzanine Restaurant in September 2008 with the goal of using as many local and regional products as possible.

“We wanted to support our local economy and give back to the farmers,” Johnson said.

The concept appears to be working.

The owners of Mezzanine have been able to keep menu prices affordable and still be “profitable and productive,” Johnson said, though the three owners were skeptical at first about opening amid a recession.

“Over the nine months before we opened, the economy got worse and worse,” Stamper said. “We were terrified because eating out is one of the first things that people cut out of their budget. We have done well though. We consider ourselves fortunate.”

Their business model of serving mostly locally raised produce and locally produced wines and other ingredients earned them a Muse Award from the Virginia Museum of Fine Arts last fall. The awards honor companies for exceptional creativity in business.

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