Short Order 

Kobe, sushi and a view of Keswick Farm at Wild Ginger. … Plus, Capital Ale House increases its commitment to Virginia brews and more.

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Fizz With Sizzle
They may want you to focus on the food at Wild Ginger, but what you notice first is the interior design. A pink bubble wall and metallic paint. Yellow bands of light in the bar. A glass-walled wine room. And, for the traditionalist, a covered patio with views of Keswick Farm's horse-filled meadow just across the road.

Only in Powhatan could this convergence of focal points meld so congenially. And because this new restaurant is the latest in the Osaka—Sushi-O family, its emphasis on well-executed cuisine and attentive service is consistent and its following almost automatic.

What's different about Wild Ginger is its menu, which includes steaks, a Kobe burger and other dishes in the lemongrass-Thai basil-coconut curry-sambal chili realm — a culinary crossroads with roots in Malaysia and Singapore.

Sushi, though downplayed a bit, is on the menu and on display, along with a wide-ranging wine program and specialty cocktails. Ren Mefford is general manager of the restaurant group and Michael Hinerman is manager of Wild Ginger. Helen Reed designed the eye-catching interior with the owners, and teamed with architect Bruce Perretz for the construction. Powhatan and Chesterfield county residents have quickly made it a dining destination in the three weeks it's been open.

Now serving lunch Tuesday through Friday, and dinner Tuesday through Sunday, the restaurant is at 3734 Winterfield Road in Midlothian near routes 288 and 711, in a shopping center off Robious Road that also houses Mediterraneo restaurant. 378-4988. www.wildgingerva.com.

Snack Tray
Capital Ale House: Announces an increased commitment to stock and sell every available Virginia microbrewed beer, add more Virginia beer-related events and expand the Virginia Beer Festival this summer. The restaurant also plans to offer Virginia wines by the glass and commit a third of the wine list to state products, serve locally made Cirrus vodka as the house pour, feature a daily dish with main ingredients raised within 100 miles, choose Virginia products first and offer community-service hours and support for local nonprofits. www.capitalalehouse.com.
 
Coast: Now serving lunch and dinner Tuesday through Saturday, this intimate cafAc in the former Escabar space near Libbie and Grove avenues brings fine dining to a popular location. On the menu: mussels, scallops, shrimp and grits, bouillabaisse, duck and prime rib-eye, with soups, salads and tantalizing sides. Entrees are $20-$28 at dinner, $14 and less at lunch. The niAoise salad at $10 is a flawless, flavorful winner on the luncheon menu and seafood is a specialty — but the Kobe burger with Vermont white cheddar and caramelized onions suits the meat eater well. 5806 Grove Ave. 288-8466. wwwcoastrva.com.

Plaza Mexico: Authentic Mexican, the sign says, comes soon to the former Cirrus and Dogwood Grille space at 1731 W. Main St.

Garnett's: Kendra Feather, chef and owner of Ipanema CafAc, is at work on the former Table 9 space at Park and Meadow, which was briefly Credo's Park Avenue CafAc. She will open a new business, Garnett's, there this summer. For details, read the Brandon Fox food column in the May issue of Belle, publishing April 29.

Zed CafAc: Nancy Cohen has left her role as executive chef.

Grandpa Eddie's Alabama Ribs and BBQ: New spring menu includes pulled chicken barbecue sandwiches, light wraps and other items. Happy-hour and lunchtime pricing emphasizes value and live music that's family friendly. 11129 Three Chopt Road. 270-7427. www.grandpaeddiesbbq.com.


 

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