Style Weekly
Richmond's alternative for news, arts, culture and opinion
Side Dish
Hickey has just unveiled an entirely new Helen's menu, extended dining service until after midnight Wednesdays through Saturdays and lightened up the place's attitude.
It seems some folks were put off by the previous haute-cuisine concept and "special occasion" pricing of the restaurant's reincarnation a few years back. Now Hickey is charged with lowering tariffs, offering larger portions of more Richmond-friendly dishes and extending business into the wee hours with dinner — local restaurant workers should love this — and a livelier late-night cocktail scene. Matt Bedford heads the bar.
Hickey says she's "big into vegetarianism" and offers several meatless appetizers and entrees, many of which can be prepared to vegan standards. (Think roasted portobello tamales with charred-tomato ranchero sauce.) And there's pork tenderloin on sugarcane skewers, lobster ravioli in saffron butter sauce with lobster-claw meat on top and seasonally inspired specials. Two bar stools face the kitchen, and Hickey laughs when she says that mostly guys tend to watch the line action.
Now serving: Michelle and Richard Price have opened Cobblestone Bakery at 1810 E. Main St. after operating the business for a year on Forest Hill Avenue. They make Danish, muffins, desserts and breads in their in-store bakery, and the no-frills café with friendly staff serves such sandwiches as cheddar tenderloin on an asiago ciabatta and a Tuscan number with prosciutto, fresh basil and tomatoes on herbed focaccia.
The bakery is open 7 a.m. to 6 p.m. weekdays, with shorter hours Saturdays. Boxed lunches, catered trays and other to-go items are on the menu, and the business is known for its custom cakes — it's even done one shaped like a canoe. — Deveron Timberlake
Have a tip about the Richmond restaurant scene? Send it to sidedish@styleweekly.com
It seems some folks were put off by the previous haute-cuisine concept and "special occasion" pricing of the restaurant's reincarnation a few years back. Now Hickey is charged with lowering tariffs, offering larger portions of more Richmond-friendly dishes and extending business into the wee hours with dinner — local restaurant workers should love this — and a livelier late-night cocktail scene. Matt Bedford heads the bar.
Hickey says she's "big into vegetarianism" and offers several meatless appetizers and entrees, many of which can be prepared to vegan standards. (Think roasted portobello tamales with charred-tomato ranchero sauce.) And there's pork tenderloin on sugarcane skewers, lobster ravioli in saffron butter sauce with lobster-claw meat on top and seasonally inspired specials. Two bar stools face the kitchen, and Hickey laughs when she says that mostly guys tend to watch the line action.
Now serving: Michelle and Richard Price have opened Cobblestone Bakery at 1810 E. Main St. after operating the business for a year on Forest Hill Avenue. They make Danish, muffins, desserts and breads in their in-store bakery, and the no-frills café with friendly staff serves such sandwiches as cheddar tenderloin on an asiago ciabatta and a Tuscan number with prosciutto, fresh basil and tomatoes on herbed focaccia.
The bakery is open 7 a.m. to 6 p.m. weekdays, with shorter hours Saturdays. Boxed lunches, catered trays and other to-go items are on the menu, and the business is known for its custom cakes — it's even done one shaped like a canoe. — Deveron Timberlake
Have a tip about the Richmond restaurant scene? Send it to sidedish@styleweekly.com
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