Weekly Food Notes: Max's Menu Transformation, Fish and Doughnuts + More 

It's a whirl of changes for the Richmond dining scene.

Changes: Max’s on Broad is transforming its menu in the next couple of months with help from chef Jimmy Sneed. … Water Coastal Kitchen is closing temporarily for renovations and rebranding. It will open back up as East Coast Provisions in mid-February, the Times-Dispatch reported. … Sugar Shack owner Ian Kelley is now a partner in Midlothian’s Pescados. Tina Manley, Greg Smiley and he will close the restaurant for a redesign from Feb. 1-4, streamline the menu and are actively looking for another property in Charlottesville to open a second location. … The Urban Tavern will reopen as Union Table & Tap on Feb. 4, Richmond magazine reports, with a menu full of comfort food from chef Tim Bereika. … Virginia Commonwealth University has bought the old Sahara restaurant at 813 W. Grace St. for $2.5 million, reports Richmond BizSense.

Openings and closings: The owners of Mechanicsville’s Bell Café, Danny and Tiffany Ingram, will open a second spot, Kinfolk, in Forest Hill. … A new brewery, Vasen Brewing Co., has signed the lease for space in the old HandCraft building in Scott’s Addition according to Richmond BizSense. … Urban Farmhouse will open a new location in Linden Row Inn on East Franklin Street. … Carytown’s Dixie Donuts announced that it’s shutting its doors after Valentine's Day, Feb. 14.

Awards: J.M. Stock Provisions, formerly Harvest Grocery + Supply, won a Good Food Award for its tasso ham in San Francisco on Jan. 15. J.M. Stock was the only winner from Virginia in the charcuterie category, and there were five Virginia products honored in all.


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