Live Music & Events


wed 27th:  comedy night at 622 north.  9pm.  $8 cover.

thurs 28th: YES RASTA! 10pm. $2 cover.

fri 30th:  supatight.  10pm.  $5 cover.


thurs 4th:  the boatmen.  10pm.  $5 cover.

sat 6th:  the fritz.  10pm.  $8 cover.

mon 8th:  dogfish head beer dinner.  6pm.  $65

thurs 11th:  yes rasta.  10pm.  $2 cover.

fri 12th:  dogfish head tap takeover.  6pm.

sat 13th:  600lbs of sin.  10pm.  $5 cover.

sat 20th:  tobacco apache.  10pm.  $5 cover.

thurs 25th: yes rasta.  10pm.  $2 cover.

sat 27th:  dank sinatra.  10pm.  $5 cover.


wed 1st: the broadcast.  10pm.  $8 cover.

sat 4th: pick your switch.  10pm.  $5 cover

thurs 9th:  yes rasta.  10pm.  $2 cover.

sat 11th: madrone.  10pm.  $5 cover.

wed 15th: t and t presents bluhax, trevor young and more.

thurs 16th: the lizzy ross band.  $10pm.  $5 cover.

fri 22nd: amy black followed by girls, guns and glory. 10pm.  $5 cover.

Dogfish Head Beer Dinner & Tap Takeover

622 North’s second annual Dogfish Head Tap Takeover & first annual Dogfish Head Beer Dinner Dates have been announced!

Monday, April 8th – 6pm

$65 / person

4 Course Meal

This will be our third 622 North beer dinner in the past year, but our first with our friends at Dogfish Head.  We have had a lot of fun with our last two dinners and expect this to be no different.  These beer dinners are a little different than others you may have been to in the past.  Instead of pairing beers to the menu our chefs prepare, Jeff and I will choose four beers that the chefs will then construct a four course menu to pair with the flavor profile of the beer!  Each dinner the food and beer have been unbelievable and each customer has left more than satisfied.  We only have 30 seats available so make reservations now if you are interested!  Reservations are taken by phone at 540.951.1022 or email at  A credit card number is required for your reservation.  Cancellations must me made 72 hours in advance.

Easter Brunch Buffet

Sunday, March 31st 10am – 4pm (Will not be open for dinner service)
Call Ahead Seating Only 540.951.1022
Call 45 min ahead parties 4 or less
Call 1 – 2 hours for parties of 5 or more
Adults $20
Children $12 (12 & under)

-Scrambled eggs
-Strata Florentine with artichoke, spinach, onion, and tarragon
-Biscuits and gravy
-Bacon and sausage links
-Sweet potato hash
-Assorted muffins and breakfast breads
-Fresh fruit display with yogurt and assorted nuts
-Spinach salad with fresh berries, shallots, almonds and goat cheese with Apple cider vinaigrette or balsamic vinaigrette
-Lamb and root vegetable stew
-Carving station with herb and mustard crusted ham
-Salmon fillets with carrots, asparagus and honey dill butter
-Chicken Saltimbocca with prosciutto , capers, peppers and light cream
-Assorted homemade pies and cakes

Update 2/16/13


Valentine’s Day

622 North Wine Dinner: Tour of Europe

Starr Hill: Meet the Brewer (Mark Thompson)

Sixpoint Brewery Tap Invasion

Stone Brewery: Meet the Brewer (Steve Wagner) / Tap Invasion

Rock the Block

Dogfish Head Week:  Beer Dinner and Tap Takeover



Valentine’s Day is just a week away and one of the most exciting holidays of the year for us.  This year Chef Tom has put together what we think is one of his most impressive menus yet (and we think that is saying a lot).  Unlike most holidays, we will be taking reservations.  Next Thursday night, February 14th, from 4pm – 10pm, we will be serving a prix fixe menu with the option of a three course ($42/person) or five course ($75/person) meal.  If you enjoy wine with your meal, our wine director, Mark Allen, will pair sommelier selections with each course.  We are running out of reservations quickly, so do not hesitate to call.

Course One (5 Course only)

Scallop ceviche, Braised Pork Belly, Crème Fraiche, Lime Zest, Chive


Avocado sorbet, Lump crab, Grapefruit, Smoked sea salt, Cress

Course Two (3 & 5 Course)

Potato soup, Pickled onion, Smoked salmon, Egg yolk, Dill


Roasted beet, Prosciutto, Chevre, Pickled cherry, Arugula

Course Three (5 Course only)

Pan seared Haddock, Split peas, Sweet potato nest, Harrisa,  veal glace


Lamb loin, Mint chimichurri, White beans, Pomegranate molasses, Cornbread

Course Four (3 & 5 Course)

Cornish Game Hen, Whipped potatoes, Carrot puree, Red wine jus, Foie gras


Filet of beef, Whipped potatoes, Parsnip puree, Red wine jus, Truffled oyster mushrooms

Course Five (3 & 5 Course)

Chocolate pot de crème, Strawberries, Almond, Mint


Blood orange ice cream, Brule of grapefruit, Sabayon, Powdered caramel

For Reservations call 540.951.1022 or 540.951.1033

We will offer a special a la carte menu for the duration of Valentine’s Day weekend.  Limited reservations through Saturday, February 16th.


We are pleased to announce our very first (of many) seasonal wine dinners, Monday, Masrch 25.  As stated above, the Theme is “Tour of Europe.”  Over four courses, we will sample cuisine with influence from Germany, France, Spain, and Italy, and will be pairing each dish with a fine wine from its representative nation.  A small dessert to cleanse the palate will follow.  The menu with wine pairings is shown below.  We are limiting seating to 24 guests, and tickets are $80.  This is a prepaid event, so reservations are only finalized at time of payment.  Payment can be made in person by cash, check, or credit, or you may call or email with your credit card information.  We will also be offering a chance for all guests to order any of the wine we are pouring directly from our wholesaler at a large discount (below store retail).

We are planning several more wine dinners throughout the year, each featuring a new theme.  “East Meets West” (VA food and CA wine) and “Tour of Pinot” (white and red) are in the works, and we plan to finish the year by featuring wines from a single winery (TBA).

Seating for our February dinner starts today, so don’t hesitate to contact us.  Cheers!

Course 1: Germany
Salad of shaved green apple, red cabbage, and fennel with sausage, mustard-cream vinaigrette, and pretzel dust.

Dr. Wagner, Ockfener Bockstein Riesling Kabinett 2011 [91 points, Stephen Tanzer]

Course 2: France
Poached egg in soubise finished with duck lardons, cress, and arugula.

Lucien Muzard, Santeney “Maladiere” 2010 (Burgundy/Pinot Noir)

Course 3: Spain
Grilled trout fillet, almond, garlic, Serrano ham and capers, finished with saffron aioli and peppadew broth.

Bodegas Alto Moncayo, Veraton 2010 (Garnacha)  [2009 vintage received 92 points, Wine Advocate]

Course 4: Italy
Braised pork osso buco, blood orange gremolata, and caramelized broccoli florets served with sun-dried tomato herb orzo and demi-glace.

G.D. Vajra “Albe” Barolo 2008  [94 points, Wine spectator;  93 points, Wine Advocate]


We have made it a goal at 622 North and Frank’s Bar to hold at least one beer event per month.  We have been focusing on our beer dinners and tap invasions, but by introducing Meet the Brewer events we can unveil the more personal side of the industry.  Every brewer has a story about their journey to success.  Each beer has a tale of inspiration, trials, tribulations and an ongoing story of its own character within the brewery.  These events will let us, the consumer, the fanatics, meet the men and women behind the magic.  Frank’s Bar focuses on American Craft beers not because there is not great imported beer to be had, but why drink import when the best beers in the world come from our back yard.  We bring you the best beer in the country from Michigan, Colorado, California and New York.  Now with a little help from local breweries, we are trying to make a concerted effort to showcase what Virginia has to offer.

Our first meet the brewer event will be with Mark Thompson from Starr Hill Brewery located in Crozet, Virginia outside of Charlottesville.  Mr. Thompson will be in 622 North and Frank’s Bar on Wednesday, February 20th from about 6:30pm – 8:30pm.  We will be featuring Starr Hill ‘The Love’ Hefeweizen, Dark Starr Dry Irish Stout, Double Platinum Imperial IPA, and Starr Hill’s new seasonal Starr Saison.  Come in and drink some delicious beers and pick Mark’s brain about what it’s like to be the Brew Master behind some of Virginia’s best brew.


Sixpoint Brewery is one of our newly found favorites out of Brooklyn, New York.  When selecting beer that will go on our beer list at 622, I am constantly looking for the next big thing.  Sixpoint is a brewery we discovered a few months ago that took our taps by storm.  Their aptly named double IPA, Resin, is a beer that our customers went crazy about.  Its tongue melting hop character paired with a balanced malt presence and crisp, clean finish that is exactly what we look for in a beer.  We have been impressed with everything they have thrown at us and just HAD to hold an event to let everyone know that Brooklyn is now a beer destination in New York, New York.

We will be serving the following beers:

Sweet Action:  The original Sixpoint style- hard to define, but perhaps that’s why people love it. Part pale ale, part wheat, part cream ale- all Sweet Action.

Resin: A beer that celebrates the extraction of hop resin for a concentrated yet balanced brew. View the story of the Resin below.

Righteous: Made with Rye malt to provide a signature and distinct earthy character. Seasoned and dry-hopped with herbal and citrus hops. Truly Righteous.

Crisp: The original Sehr Crisp from Sixpoint. Brewed with noble hops for indelible sehr crisp flavor.

Bengali Tiger: The Sixpoint homebrewed IPA interpretation. Blaze orange in color, with an abundance of citrus hop bitterness, and a full pine and grapefruit bouquet in the aroma.

Diesel: This undefinable black brew is part black IPA, part American Stout, but 100% Diesel powered. Robust chocolate and roasted flavors, with thick pine hop flavor and aroma.

3 Bean: The beans of bygone brewers, united with cacao and coffee, to create a trinity of roasted, rich, and savory flavors.

Mad Scientists: TBA

Spice of Life: The Spice of Life Series is an ongoing, monthly installment in which Sixpoint produces a single-hop IPA with 12 different hop strains over the course of the year. All other elements of the recipe remain the same – the malt bill, fermentation regime, yeast strain, etc. The only ongoing variable is a different hop strain is featured each month. Under this “controlled experiment” one can appreciate the dynamic difference between various hop strains, covering a wide spectrum of flavors and aromas.  Featured Hop:  Nugget.


Since we opened in 2010, Stone Brewery has been one of our staples on draft at 622.  Frank Perkovich, the owner of 622 North and Frank’s Bar, has been a close friend of Steve Wagner, the co-founder and original Brew Master of Stone Brewery, for over 40 years.  Steve has visited Blacksburg a couple of times, but owning and operating a business as successful as Stone has left him with little opportunity to stop by 622 North.  This trip, however, he is taking time for our second Meet the Brewer event in Frank’s Bar.  On March 23rd from 2pm – 6pm, Steve will be in Frank’s Bar enjoying a beverage and talking to 622 North and Stone Brewery fans about beer, life and, most likely, music.

Our tap invasion will feature Stone IPA, Arrogant Bastard, Ruination Dry-hopped IPA, Double Bastard, Vanilla Bean Smoked Porter (warm aged 8 months), and three other specialty brews that have never been poured in Blacksburg (and possibly not in the state of Virginia).  This will truly be a unique event that should not be missed by beer lovers in the area.  Steve Wagner is a rock star in the beer industry and we are very lucky to have the opportunity to meet him.


Friday, March 22 and Saturday, March 23, Frank’s Bar will be participating in a town wide event known as Rock The Blocks.  Multiple venues in town will be hosting 2 – 3 musical acts on Friday and Saturday beginning around 9pm.  Once lineups are confirmed we will let you know via Facebook.  Promotional material will be placed around town for your convenience.  Tickets will be sold both in advance and at the door.  More information will be available soon!


Last year we held our first annual Dogfish Head Tap Takeover in April and found out just how much people in Blacksburg and the NRV love great beer.  The event was the most successful weekend in Frank’s Bar since we opened and we had to do it again.  This year we will start the event on Monday, April 8th, by holding our first Dogfish Head Beer Dinner.  The event will continue on Friday, with the launch of 622 North’s second annual Dogfish Head Tap Takeover.  We will be stepping it up a notch this year with a larger selection of Dogfish brews including several we have never had on tap at 622.  We are told, and I may not believe it til I see it, that Dogfish Head will be sending one of their Randall The Animal Enamel’s for our tap takeover.  Randall, a true Dogfish Head invention, is an organoleptic hop transducer module. What’s that you say? A double-chamber filter that you connect to a tap of your favorite beer and fill hops.  The beer pours from tap, through a double barrel chamber filled with hops and into your glass. Hence, dry hopping your beer right in front of your eyes and transferring every delicious oil and resin from the hop into your mouth.  Ridiculous?  Absolutely.  Awesome? Undeniably.

The tap takeover will last from Friday, April 12 – Sunday, April 14th (until supplies last).  We will have t-shirts and we will be selling VIP tickets again this year.  Hopefully some more swag and pint glasses will be available for everyone to take home.  We had our Dogfish salesman ask their representatives where other events like this take place.  Dogfish admitted that the Dogfish Head Brewery is the only place in the world that throws down for their beer as much as the 622 North Dogfish Head Tap Takeover in April.  This is a truly unique event and we hope you all come out to enjoy!















That’s all we have for the spring!  Please follow us on Facebook for more events that are not listed and updates on our beers on tap.  We appreciate the business and support you all have given us to help 622 North and Frank’s Bar continue to raise the bar of expectations for ourselves and our competitors.  We are always open to suggestions, praise and constructive criticism.  We take great pride in our restaurant and would not be able to keep doing what we love without you!  Thank you.


Sam Catron

General Manager

622 North

Update 3/31/12

Hello everyone and happy spring 2012!  We have all enjoyed a moderate winter, but that does not mean that we are any less welcoming of spring.  Every new season causes us to modify the way we dress, eat, drink, and live.  Spring brings us life, new beginnings, warmth, and rebirth.  In the essence of spring, 622 North also goes through a transformation with the season.  New menus with fresh local ingredients, fresh squeezed cocktails, white wine, open patios, and baseball are all starting a buzz around the town.  This has all prompted another bi-monthly/quarterly 622 North Update to keep our customers in the loop on what we are up to at 622 North and Frank’s Bar.



Spring Menu

Fresh Squeeze

Thursday Night Flight Night

Dogfish Head Tap Takeover 4/19/12

Live Music in Frank’s Bar

Comedy Club

Other News

622 North

Easter Brunch

Buffet Service 9am – 4pm


Assorted Melons, Berries, and Fruit served with variety of nuts, granola, and yogurt

Fresh Baked Brown Sugar-Cinnamon and White Chocolate Raspberry muffins

Toasted Artisan Wheat, Sourdough, and Rye breads


Display of Smoked Salmon and Smoked Trout

Served with boiled egg, onion, lemon, sour cream and capers


Made to order Omelet Station featuring:

Seafood Omelet- crab, shrimp, onion, mushroom, gruyere, sour cream and old bay

Veggie Omelet- mushroom, onion, bell pepper, spinach, cheddar, and salsa

Spicy 622 Special- Capicolla ham, jalapenos, onion, bacon, salsa, and sour cream

Or build your own!____________________________________________________________________________________________________________

Crisp Slab bacon, jumbo sausage links, and house breakfast potatoes


Carving Station featuring:

Herbed Lamb Roast served with pomegranate and fresh mint demi-glace

Whole Roasted Chickens with Maple-Avocado salsa


Fresh greens with assorted seasonal toppings and house dressings


Assortment of chocolate tortes, apple and blueberry pies, and lemon cream cakes 

Spring Menu

Attached is a copy of our new Spring Dinner Menu.  The menu is also available on our website.  You will notice Chef Tom has added several new tapas-style appetizers and focused on making a large portion of the menu both gluten and vegan friendly.  We now offer 11” gluten free pizza dough and have modified all of our pizza sauces to also be gluten free.  Chef Tom has also reintroduced soft shell crab to our menu for this spring and summer.  Other new entrée additions include the Braised Short Ribs and Roasted French-cut Chicken Breast.  Another new entrée is the Roast Pepper Pasta which now gives you the option of substituting rice noodles or tofu for gluten and vegan conscious customers.  Spring also brings us fresh local produce from Stone Crop Farms in Newport, Virginia.  We will be featuring local herbs, tomatoes, greens, and vegetables on the menu and in our weekly three course Market Menu that will change as the season progresses. 

Fresh Squeezed Cocktails

When the produce is available, we always like to offer fresh squeezed cocktails.  Our bar manager and ‘master mixologist’, Jeff Mangold has just perfected his latest concoction, the Blood Orange Mojito.  This non-traditional mojito is made of fresh squeezed blood orange juice, muddled fresh mint, vodka, Barenjager Honey Liqueur, and topped with champagne.  This drink is delicious, unique, and very refreshing. 

Thursday Night Flight Night

Every Thursday night our Sommelier Kourtney Hunter will feature a different wine flight highlighting different regions and/or grape varietals from around the world.  Chef Tom serves two small plate appetizers to pair with the grape varietal and when possible showcase the local cuisine of the wine region.  Flights are $20 and feature four tastes of wine.  The small plate appetizers range between $3 – $6.

Frank’s Bar

*Reminder that Frank’s Bar is now non-smoking!*

Dogfish Head Tap Takeover

Frank’s Bar will be host to Blacksburg’s first Dogfish Head Tap Takeover on April 19th – 20th.  Frank’s will feature over twenty of Dogfish Head’s year round, seasonal, and rare brews rotating on Frank’s fifteen taps.  Dogfish Head representatives will be present handing out Dogfish swag and answering any questions customers may have about Dogfish Head or just beer in general.  622 North Tap Takeover T-Shirts will be available for $12.  We are not sure of all of the beers that will be available, but here is the list that we have in house: 60 Minute IPA, 90 Minute IPA, 120 Minute IPA, World Wide Stout, Miles Davis Bitches Brew, Noble Rot, Midas Touch, Palo Santo, My Antonia, Namaste, Red & White, Saison du Buff, Shelter Pale Ale, Indian Brown Ale, and ApriHop IPA.  All brews will be served in 8oz goblets to allow customers to try a wider variety of beers.  The event will last as long as we still have the Dogfish Head beers available, and should run well into Friday, April 20th and possibly to Saturday.   Cheers!

Live Music

Frank’s Bar has become one of the premier music venues in Blacksburg and is now the official home of Blacksburg Live Music.  We try to host music on Thursday and Saturday nights.  Follow us on Facebook or on the Events page of our website.  Below are the bands currently booked for upcoming events.

April 5th – The Boatmen (WV)

April 17th – The Broadcast (NC)

April 28th – The Golden Butter Band (NOVA)

Comedy Club

Frank’s Bar is now the home of the Blacksburg Comedy Club.  Anthony Quinn hosts the event each week on Wednesday nights beginning at 9:30.  Comedy Club features professional comedians that tour nation wide and also gives local amateurs a stage to perform.  Cover is $5 at the door.

Comedy Club is an adult comedy performance and not for patrons that are sensitive to adult rated material. 

MLB Package

Baseball fans can call Frank’s Bar home for the 2012 season.  We are carrying the DirecTV MLB Package which allows us to show every game of the season.  So now no matter who your team is, you can catch the game at Frank’s Bar.

Graduation Weekend

As is our policy on all Friday & Saturday nights and Saturday & Sunday brunches, we will not be taking reservations on the weekend of Virginia Tech’s May Graduation ceremonies.  We will be operating on our normal call ahead policy allowing tables to call 15 – 30 minutes before arrival and place their name on a waiting list.  We will not serve brunch on Saturday of graduation weekend, but will serve a modified Graduation Menu from 11am – 11pm on Friday and Saturday.  Mother’s Day Sunday Brunch will be similar to our Easter Sunday Brunch.




Busy Week in Frank’s Bar

Hello everyone!  We have a very busy week in Frank’s Bar next week and I wanted to make sure you all were up to date on what we will be doing January 23rd – 29th. 

Monday Funday – All day on Mondays, draft beer and highballs are half off.

Tuesday – Shrimp Night – 1/2 pound of jumbo shrimp cooked in our craft beer boil for $9.  The best shrimp in town!

Wednesday – Ladies Night!  Several good happy hour deals for the ladies.  Also the Bacardi Models will be in Frank’s Bar from 10pm – 12.

Thursday – Hanger One Vodka Tasting at 8pm.                                                         Yes Rasta! Reggae DJ’s perform at 10pm.

Friday – 3rd Wheel Tuesday will perform in Frank’s Bar at 10pm.

Saturday – The Golden Butter Band is performing in Frank’s Bar at 10pm.

New Year’s Eve Dinner

Please come join us at 622 North for New Year’s Eve between 5pm – 10pm.  We will enjoy an amazing four course menu put together by Chef Tom Newton.  Music will be performed by our house pianist between 6pm – 9pm.  We will be using a call ahead service instead of reservations, so please call 15 – 30 minutes before your party arrives and we will reserve a table if one is available.  (540) – 951 – 1022 or (540) – 951 – 1033

New Year’s Menu  /  January 31st 2011

First Course

Chesapeake Bay oysters on the half shell served with Tabasco-bacon apple puree

Second Course

Fresh local greens with strawberries, parmigiano reggiano, and champagne vinaigrette


Eight ounce grilled beef filet, crisp rosemary polenta wedges, lemon-butter asparagus, and pomegranate-cabernet jelly

Pan seared monkfish fillet, mango-napa cabbage slaw, spicy coconut milk broth and ginger lime rice

Roasted pheasant breast, shiitake cider butter sauce, roasted local baby carrots, and mashed potatoes garnished with sautéed foie gras


 Warm chocolate dip served with whipped cream, almond cookie and fresh berries

Music @ Frank’s Bar

Tonight!  Wednesday, October 26th, Jason Byrd and Friends will be performing in Frank’s Bar from 8 – 11pm.  Come out and enjoy some great local music. No cover.

10/27/11  Tomorrow night Boogieburg Soundsystem and DJ Cellardoor present Yes Rasta! in Frank’s Bar from 10pm – 2am.  No cover.

11/3/11  Next Thursday, due to high demand, the Boatmen will be back to Frank’s Bar for a third time.  These guys have rocked the doors off of this place the last two times they have played and this time will be no different.  If you have not seen these West Virginia natives play yet, you are missing out.  $3 Cover.

Up Coming Events

The Boatmen

Due to high demand, The Boatmen are back at Frank’s Bar on Thursday, October 6th at 10pm.  The Boatmen are a four man band from Beckley, West Virginia who play rock, folk, alternative, bluegrass, country and R&B music covers and original music.  These guys are one of the most entertaining and musically talented groups in the area.  They are a must see!

Shrimp Night

Every Tuesday night is Peel-n-Eat Shrimp night at Frank’s Bar between 5pm – 10pm.  Each week the shrimp are cooked in a different craft beer boil.

Executive Wednesday

Frank’s Bar offers 50% off the Executive Beer List on Wednesdays 5pm – 8pm.  These are specialty seasonal and one-time release collaboration beers from some of your favorite brewers from the US and Belgium.

9/16/11 —->9/25/11

Come out this Thursday and support local acoustic musician Kevin Jones!  There is no cover, Kevin is a very talented musician, and you will be supporting local business and local music.  So come to Frank’s Bar Thursday night at 9:30!

Also, don’t forget 622 North started our Brunch a few weeks ago.  Many of you have come out and given us great reviews and we appreciate your support.  If you haven’t made it yet, we hope you do soon.  Brunch is served Saturdays & Sundays 10am – 2pm.