Virginia Beach Restaurant with Heart: The People and Passion Behind Zoës

We don’t just insure businesses; we invest in the people behind them. Zoës Steak and Seafood, a Virginia Beach restaurant, is more than just a place to eat—it’s a gathering spot, a supporter of local causes, and a testament to what hard work and heart can build. This Small Business Month, we’re celebrating the values Zoës embodies: trust, reliability, service, and the drive to never quit. We’re proud to celebrate the small businesses that keep our communities strong and the people who roll up their sleeves every day to make it happen. 

A DINNER RESERVATION THAT CHANGED EVERYTHING

Joni and Bill Greene never imagined that their favorite local anniversary dinner spot would one day become their own. They first dined at Zoës Steak and Seafood, a restaurant in Virgina Beach, to celebrate their 30th wedding anniversary. Just four years later, they became its proud owners. Though seasoned entrepreneurs with a successful environmental construction firm under their belts, Joni admits her restaurant experience was mostly as an enthusiastic diner with a deep appreciation for great food and good wine. 

After that first anniversary dinner, Zoës became a staple in their dining routine. So when their favorite server called them four days before New Year’s Eve in 2008 to ask if they’d be coming in for dinner on New Year’s Eve, Joni knew something was up. She admits to frequently calling in at the last-minute pleading for a table, but staff had never called her to schedule a reservation. She made her reservation for six and then called four of their friends and made plans for the evening.  

When they arrived that evening, the place was empty. The chef was at the bar having a drink and a heavy mood hung in the air. That’s when the staff informed them that Zoës would close their doors for good on New Year’s Eve.   

“Our friends immediately looked at us and said, we know what you’re thinking—do not get involved,” Joni remembers.  

FROM REGULARS TO OWNERS 

Bill and Joni left for vacation the next day, but the restaurant’s future stayed at the forefront of their minds as they discussed the possibilities the entire drive. 

“Our concern wasn’t for the restaurant—it was for the staff,” she said.   

Over the course of several weeks—and countless meetings and phone calls with bankers, auctioneers, community members, and even a sommelier—the Greene’s made an offer to purchase Zoës, against their friends’ better judgment. The offer was scoffingly dismissed, only to be accepted 48 hours later.   

“I said to my husband, ‘This is great—we just bought a restaurant,” as she laughed remembering that moment and how it reminded her of the 2008 movie We Bought a Zoo. They looked at each other and both thought: now what?  

“And my husband said to me, ‘I have a plan,’ and whenever he says that, everybody is in trouble,” Joni laughed.  

BUILDING THE DREAM TEAM 

His plan: to convince Marc Sauter, a leading East Coast sommelier, to join the restaurant.  

While Marc was involved in the Greene’s initial conversations about buying the restaurant, he was under contract with another establishment. However, he did agree to help Joni and Bill get things up and running. Within three months, on March 16, 2009, Zoës reopened. 

As part of Bill’s plan, over time, he wore Marc down. Today Marc is also a partial owner of Zoës, which has been named America’s 100 Best Wine Restaurants by the Wine Enthusiast Magazine and consistently shows up as one of the best restaurants in Virgina Beach on TripAdvisor. Known for its high-end steaks, restaurant revenue is equally split between food and wine sales, year after year. 

WEATHERING CHALLENGES TOGETHER  

And while business is good, most small business owners will tell you it isn’t always easy.

The Greenes have been through six chefs, navigated a two-year road closure right in front of the restaurant, and survived a global pandemic.  

When COVID-19 forced restaurants to close their doors, Zoës had to rethink everything. Known as a nice restaurant in Virginia Beach where restaurant goers can experience fine dining—the average plate runs $125 to $150—they quickly found themselves pivoting to takeout. “Suddenly, Taco Tuesday was happening with high-end beef,” Joni recalls. “And then Marc came up with the idea for virtual wine dinners.” 

Each event featured a curated menu and wine pairings, all packed and ready for prescheduled pickup times. Guests received instructions and joined from home, keeping the spirit of Zoës alive. 

Thanks to their deep community roots, the support came pouring in.  

“We’re so entrenched with the community,” Joni said. “They support us—we support them.” 

Becoming entrenched in the community, a refusal to quit, and a strong belief in leading by example are hallmarks of how the Greenes do business. 

“My husband and I have been through some great times and some really, really tough times,” Joni said about the two who have been married over 50 years. “You just have to get up every day and keep trying.” 

NO JOB TOO SMALL  

Joni’s perseverance earned her the hostess role more than once in the early days. 

“When we first opened, Marc would call and start the conversation with, ‘What are you wearing?’” she laughed, realizing the hostess had called out and he wanted her to fill in after her day job. 

Joni stepped in without hesitation—and quickly fell in love with the energy of the restaurant.  

“I’d come home and say, ‘I understand how this industry gets into your blood,’” she said. 

She’s also pitched in as a barback, while Bill never hesitated to do dishes. From day one, the Greenes made it clear they’d work alongside their team. 

Bill said to them: “We’re not going to throw you in the fire if we’re not right there burning with you,” Joni recalled.  

A PLACE WHERE EVERYONE FEELS AT HOME 

Whether it’s the industry or the people at Zoës that take hold of you, it’s hard to say, but the community knows Zoës is a special place. 

“The kitchen will bend over backward to accommodate any allergy,” Joni said. “And there’s certain things that have been staples of Zoës for a long time. They’re not on the menu. Any of the regulars that come in can say, ‘Can I have the fried shrimp?’ And we’ll have it for them.” 

And for the young guests named Zoe? They’re given a rose and a warm welcome to “their” restaurant. “It’s that kind of place,” Joni said.  

It’s the small touches and personal connections of the small business that make Zoës a community treasure—and why protecting it is essential. Restaurant business insurance isn’t just about protecting a building; for small business owners, it’s about safeguarding the people and moments that make a business meaningful.  

PROTECTING THE HEART OF THE BUSINESS 

Zoës is covered with a business owners policy (BOP) from SageSure. Since the Greenes don’t own the building where Zoës is located, they didn’t need property insurance. However, they were able to customize their BOP to provide the restaurant liability insurance and business interruption insurance, tailored to protect what matters most. Restaurant insurance helps owners stay prepared and protected, especially in coastal areas. 

“It just gives you a little peace of mind to know that if the worst happens, at least you’re not dead in the water,” Joni said. “But I am one of those people that tends to take care of the employees. So, if we were to close, I would be taking care of the employees for as long as I possibly could. And hopefully, the insurance would help me get back up and going quicker.” 

A LEGACY ROOTED IN COMMUNITY 

For Joni, it’s always been about more than food or business—it’s about people. Her commitment to the staff, to their well-being, and to the future of Zoës is at the heart of everything she does. And her staff knows it. Her favorite server from the early days is still by her side, 16 years later. That dedication is what keeps the doors open and the spirit of the restaurant thriving—a spirit Joni hopes to enjoy long after her time as owner.  

“I tell them that when I get really old, you know, I’m going to sell out to the staff, but I’m going to keep a small percentage so that I always have a bar stool that I can sit on,” Joni said. “I want my bar stool.” 

Are you a small business owner looking to celebrate Small Business Month by investing in your growth? Check out Five Ways to Grow Your Business.