DIRECTOR'S CUT Patrick Mullins, of the Virginia Stage Company, relaxes at Empire.

Where do you take visiting actors for drinks and for dinner? Well, the closest great food and drink is where we’re sitting right now, Empire, because it’s right across the street. In fact, I met my current squeeze here.

Really? Do you guys like to cook? Yes, I love to cook. We spent New Years Day making a big ole thing of collards, black-eyed peas, ham…the works.

What’s your favorite meal to prepare? Anything related to breakfast or brunch. In fact, we’ve started a breakfast blog. Sunday brunch is a big part of our ritual. But when we cook, I love to go to the Farm Market. That’s kind of my Friday and Saturday loop, is go by there and pick up some fresh produce on my way home.

What are your drinks-and-dinner standbys? A lot of it depends on whom you’re with. It’s funny because I feel like my life and my menu changes with who’s in town and what show we’re working on.

No matter what you’re doing, though, the 219 is always solid. They have a wide range and that kind of Asian overtone going on. And their bar is a really popular after-show and after-rehearsal place. It’s a place where you can actually have a conversation. I wish we had more of that on Granby Street.

And what about date places? I don’t like all dates to be pretentious, so walking down to Cogan’s is always great.

I think you know you’ve found “the one” if you can happily have pizza and beer on a date. Well, I may have found “the one.”