Style Weekly
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RVA Food News: Naked Onion preview, Local Eatery's new brunch, Toast for charities + more.
by Deveron Timberlake
Richmond's love affair with the classic Vietnamese banh mi sandwich appears to be intensifying now that chefs Greg Comstock and Lauren Jurk are offering a new variation. It's the first thing to sell out daily at their business, the Naked Onion, at 2118 W. Cary St.
This version has house-braised, grilled and glazed pork belly with garlic aioli on a Flour Garden baguette, for $8.95 including a small side. The brie grilled cheese with caramelized onions and apple compote, and the roast turkey panino with green onion cream cheese, pickled jalapeños, red onions and bacon, are pressed to order. The Naked Onion is open Monday through Saturday, 11 a.m.-4 p.m. 972-3339.
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Nominee news: Chef Lee Gregory, whose work at the Roosevelt has earned a lot of local and national attention, including being named Style Weekly's 2012 Restaurant of the Year, is nominated for this year's James Beard Foundation award for best chef in the mid-Atlantic region. Winners are announced next month.
Weekend brunch: The Local Eatery & Pub at 1106 W. Main St. now serves Saturday and Sunday brunch from 11 a.m.-3 p.m. For St. Patrick's Day weekend it will open at 9 a.m., offering traditional Irish breakfast and other seasonal specials. 358-1862.
For the cause: Toast, a popular new gastro-pub in the Village Shopping Center at 7007 Three Chopt Road, is giving 10 percent of food sales to designated local charities on Monday nights, owner Jessica Bufford says. Details at toastrva.com.
NOW SERVING
Veranda Ristorante: Italian classics in remodeled Midlothian bistro with patio; pizza and pastas in casual setting from longtime restaurateurs. Lunch and dinner daily. 1358 Sycamore Square. 893-3063.
The Savory Grain: Cozy upscale drafthouse, 24 craft beers, wines, farm-to-table changing menu from chef Sean Murphy. Dinner and bar nightly except Mondays. 2043 W. Broad St. 592-4000.
Dutch & Co.: Intimate retro dining room in Church Hill serves meaty entrees and cocktails from chefs Caleb Shriver and Philip Perrow. Dinner Monday through Saturday, 5-10 p.m. at 400 N. 27th St. 643-8824.
Casa del Barco: Tequilas and a wide range of Mexican fare in renovated factory beside the Canal Walk. Dinner and bar nightly, lunch Monday-Saturday, Sunday brunch. 320 S. 12th St. 775-2628. casadelbarco.com.
SubRosa Wood Fired Bakery: Artisan breads, coffee and pastry in cozy storefront. Tuesday-Sunday. 620 N. 25th St. 788-7672. subrosabakery.com.
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