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Tuesday, May 29, 2018

Shuffleboard, biscuits and Tang, and other food news

Posted on Tue, May 29, 2018 at 8:44 AM

Like seemingly everybody else, David Gallagher has spent his share of weekend afternoons hopping from one brewery to another in Scott's Addition. He appreciates a complex local craft brew just as much as the next Richmonder, but sometimes he just wants a cheap, light, easy-drinkin' beer. And that's where Tang and Biscuit Shuffleboard Social Club will come in.

"We want you to be able to come and get a pitcher of PBR and be able to stay for a while," he says.

Tang and Biscuit, which Gallagher says will open in August, will feature 10 shuffleboard floor courts, four table courts and a 52-foot bar. The menu and drink list aren't finalized yet, but Gallagher says to expect local and nonlocal beers alike, craft cocktails, shareable snacks like tater tots and a selection of open-faced biscuit dishes. And true to the name — in shuffleboard, the tang is the stick and the biscuit is the puck — the bar will also serve Tang-inspired cocktails — yes, Tang, that bright orange powdered drink from the '60s.

Tables will be long and communal, and while they're waiting for their turn at the shuffleboard court, which up to four people can rent for an hour at a time, guests can play other games like Jenga, Plinko, Connect Four and ring toss.

"The concept is designed around getting people to talk to each other, and bringing diverse groups of people together," he says.

We'll keep you posted as the team gets closer to opening Tang and Biscuit.

Flowers for feasting

Do you know what types of flowers you can eat? Next week, Blue Bee Cider will team with Hummingbird Gardens to hold a five-course dinner featuring edible flowers and cider pairings. The menu includes dishes like lemon-dill shrimp salad served in a cucumber cup, sage-thyme chicken breast with bacon-thyme cream sauce and ricotta cheesecake with orange zest and chocolate ganache.

Throughout the meal, Everyday Gourmet owner and executive chef Ellie Basch will explain how she used the edible flowers, with descriptions of each one's flavor and potential.

Tickets are $55 a person.

Truckin' along

Central Virginia's largest hunger-relief organization just received a generous donation from Kroger. On Tuesday, Kroger gave a $120,000 refrigerated truck to FeedMore, which, according to a news release, will "bring healthy food for wholesome meals to more than 200 families who live in Richmond."

Last fall Kroger announced its Zero Hunger Zero Waste campaign, which aims to end hunger and eliminate food waste across the company by 2025.

"If donating a truck means that more Richmond families will not have to choose between buying food or paying the electric bill, then we're proud to provide this truck to help more families put a meal on the table," says Allison McGee, corporate affairs manager at Kroger Mid-Atlantic.

Wednesday, May 23, 2018

A Rum for Your Money

The first blend from Virago Spirits in Scott’s Addition will soon be available.

Posted By on Wed, May 23, 2018 at 4:45 PM

Barry, Brad and Bart Haneberg love a good cocktail. After months of tinkering and tasting, the three brothers and owners of Virago Spirits are nearly ready to release their first blend. A mix of rums from Barbados, Jamaica, Nicaragua and Panama, the Four Port Rum is a little spicy with some sweetness, and smooth enough to drink neat or on the rocks. It’s not on shelves quite yet, but a crowd of industry folks and media got to sample the rum at a Monday evening tasting event at the Jasper.

“We wanted something that was strong enough, funky enough and bold enough to stand up in a cocktail, but that would also be a good sipper,” Barry Haneberg says.

A rum fermented and distilled from scratch at Virago’s production facility in Scott’s Addition is on the horizon, but Haneberg says he and his brothers wanted to offer something a little different by starting off with a blended product.

“Most rums are coming from a single distillery,” he says. “With spirits you have to master fermentation, distilling, aging and blending, and by blending we’re able to kind of show off that portion of the art.”

Haneberg describes Four Port as a combination of two styles: British and Spanish. British rums are “a little funkier and spicier,” while Spanish rums “tend to be softer, sweeter, mellower on the palate.” The team went through about a dozen variations before settling on this blend, spending hours mixing and sampling at what he refers to as a barrel library.

“Sometimes you don’t know what you want until you find it,” he says. “And there was an element of that.”

At the tasting event on Monday, the guys behind the bar served up three cocktails featuring Four Port: an old-fashioned poured over a giant ice cube imprinted with the Jasper’s logo, a palmetto featuring rum, sweet vermouth and bitters in a martini glass, and a not-too-sweet daiquiri made of rum, lime juice and simple syrup.

Haneberg’s favorite is the daiquiri, which he recommends for anyone who’s new to rum. Four Port makes for a great whiskey stand-in, though, so for anyone who’s partial to the bite of bourbon, he suggests going for the old-fashioned.

We’re still a few months from the grand opening of the tasting room — Haneberg says they’re aiming for September — but Four Port will be available by special order at ABC stores July 1. There are a couple more legal hoops to jump through before it’s on the shelves, but keep an eye out for the rum blend at local bars in the coming weeks.

And as if that’s not enough to look forward to, the Hanebergs also plan to make gin, brandy, herbal spirits and liqueurs.

Friday, May 18, 2018

Quality, Quick

Instant coffee from ironclad, the return of Don't Look Back, and other food and drink news.

Posted By on Fri, May 18, 2018 at 2:00 PM

Quality, quick

Not every cup of coffee can (or should) be a lovingly crafted pour-over or a delicately balanced latte with steamed house-made almond milk. Sometimes you’re in a hurry, or you’re stuck at your desk and can’t run out for the caffeine you desperately need to make it through the day. Soon, Ironclad Coffee Roasters will make those hectic days a little more bearable.

Last week, the Richmond-based company announced its soon-to-come line of instant coffee. According to a recent news release, the new product will feature the “same whole-bean coffees of exceptional quality” in convenient freeze-dried form.

“This is ultimately about both quality and convenience,” says Ryan O’Rourke, Ironclad’s founder. "Finally, coffee enthusiasts don’t have to go without specialty coffee or settle for something they don’t enjoy when they’re 30,000 feet in the air, in a hotel room, camping off-grid or staying anywhere that doesn’t offer access to great coffee. There’s no longer any need to compromise.”

The instant coffees will become available over the course of the summer as the team behind Ironclad prepares to open its cafe in Shockoe Bottom. Keep an eye on our weekly food and drink newsletter, the Bite and this blog for details on local tasting events.

Summer sippin’

It doesn’t get much more summer than watermelon, and Midnight Brewery knows it. It may still technically be spring, but with temperatures creeping up it certainly feels like the hot season. This Saturday, May 19, Midnight will release this year’s batch of its beloved watermelon lime kolsch. At 5.6 percent alcohol it’s sweet, smooth, and easy to sip. This time around it’ll be available on tap and in six-packs.

Blast from the past

It’s back, and we encourage you to look. Don’t Look Back, the taco joint that closed its Carytown doors last summer after a fire, is up and running in the old Triple billiards hall on West Broad Street.

The menu features a selection of tacos with fillings like carnitas, seared cod, fried egg and portobello mushrooms, each available on a corn or flour tortilla and served gringo (cheese, lettuce, sour cream and salsa) or traditional (cilantro, red onion and lime) style. You’ll also find quesadillas, enchiladas, nachos, taquitos, and the ever-beloved Frito pie: pinto beans, red chili sauce, cheese, salsa, sour cream and lettuce all inside a bag of corn chips. Drinks include beer and wine, and of course margaritas. You can go for the classic, or spring for tequila infused with jalapeño-orange, pineapple, cucumber or strawberry.

Don’t Look Back is open late seven nights a week, with tacos available until 1 a.m. and drinks until 1:30 a.m.

Heroes on the hill

Is there anything more Richmond than picking up a pizza or a sub at , hopping across Strawberry Street and enjoying a picnic in Scuffletown Park? And look, I’m not here to condone drinking in public, but the restaurant offers bottles to go, and what’s pizza without beer?

Now, Church Hill residents can indulge without driving across town. The second iteration of 8½, at 2709 E. Marshall St., is officially open for business. The menu is exactly what you’ll find in the Fan, and it’s even two blocks from Patrick Henry Park, so you can still get the classic pizza-in-a-park experience that 8½ devotees have loved for years.

Grocery games

Good news for Shockoe Bottom residents who love an affordable salad bar — Farm Fresh will remain open. Earlier this year, Supervalue, which has owned the grocery store chain for nearly 20 years, announced its plan to sell 21 of its 38 locations, including the one here in Richmond. Employees and shoppers were unsure what the sale would mean, but Charlottesville-based Neighborhood Grocery Holdings will soon acquire the East Main Street store.

“We’re looking forward to getting to know the community and tailoring the store’s product selection to its customers’ preferences with enhanced offerings and competitive pricing,” says the company’s managing director of operations in a release. “We firmly believe the customers know best, and we’re looking forward to expanding our selection, adding more local products, and catering to their suggestions.”

Bagel bash

Who’s ready for some bagels? Apparently, everyone is. The Nate’s Bagels storefront officially opened its doors at 7 a.m. today, and according to social media reports, the line has been out the door all morning.

The menu, which includes breakfast and lunch, will feature a regularly changing selection of bagels. Flavors like everything, which Nate Mathews says is overwhelmingly the most popular, cinnamon-raisin, poppy-seed and pumpernickel will be available every day, while others like chocolate-chip and olive will rotate in and out. There’s also the Nate’s bagel — a secret recipe Mathews describes as neither sweet nor savory, which he says is best enjoyed toasted with some butter. As for toppings and spreads, the cream cheeses are whipped in-house, with flavors including plain, scallion, blueberry and Wildfire hot sauce.

If you’re looking for something a little more elaborate than a bagel with cream cheese, the lunch menu offers more than a dozen signature sandwiches like the bagel bahn mi, smoked whitefish salad and Reuben. Add on some chips and a homemade dill pickle for a $10 lunch.

Read more about Nate’s Bagels here.

Tuesday, May 15, 2018

Nate’s Bagels Opens its Cary Street Storefront Wednesday Morning

Posted By on Tue, May 15, 2018 at 8:00 PM

It’s Tuesday morning, and a woman steps into the building at the corner of Cary Street and Allen Avenue. She clutches her purse and gazes around the shop, clearly looking for breakfast. Nate Matthews smiles, sets down his cold-brew coffee and tells the eager guest that, sorry, it’ll be one more day before doors officially open. Mathews locks the door behind her and laughs, noting that it’s happened “about every five minutes” since the Nate’s Bagels sign went up weeks ago.

Mathews, the engineer-turned-baker who’s been slinging small-batch bagels at pop-ups and farmers markets since 2016, is finally ready to open the Nate’s Bagels storefront. Breakfast will start at 7 a.m. Wednesday, and if the recent soft openings are any indication, Richmonders are ready for bagels.

“The line was out the door,” Mathews says of the quiet, surprise open hours he held last week. “We sold out of 300 bagels in about an hour and a half.” Customers who have been devotees of Nate’s Bagels since its humble inception as a once-a-week bagel club and catering business won’t be disappointed, and Mathews says they may notice some differences. With a kitchen featuring an industrial-sized mixer and an oven that can bake up to 600 bagels at a time, the process is more streamlined and results in a more consistent product.

“We were used to this little mixer that beat the dough to death, and then the rest of the dough’s life you’re trying to resuscitate it,” he says, adding that with the old setup, one batch of dough yielded 36 bagels. Now he gets a minimum of 250 bagels from a batch. “Now to watch that hook turn slowly and perfectly and not scrape the bowl, there’s a ton of joy there, just watching your equipment run and seeing the future. It was really neat to take out a lump of dough as big as the table instead of this little thing.”

The menu, which includes breakfast and lunch, will feature a regularly changing selection of bagels. Flavors like everything (which Mathews says is overwhelmingly the most popular), cinnamon-raisin, poppyseed and pumpernickel will be available every day, while others like chocolate-chip and olive will rotate in and out. There’s also the Nate’s bagel — a secret recipe Mathews describes as neither sweet nor savory, which he says is best enjoyed toasted with some butter. As for toppings and spreads, the cream cheeses are whipped in-house, with flavors including plain, scallion, blueberry and Wildfire hot sauce.

If you’re looking for something a little more elaborate than a bagel with cream cheese, the lunch menu offers more than a dozen signature sandwiches like the bagel bahn mi, smoked whitefish salad and reuben. Add on some chips and a homemade dill pickle for a $10 lunch.

As Mathews and his staff settle into the groove of a brick-and-mortar business, they’ll continue rolling out more goodies, like housemade sodas and specialty coffee drinks. Keep an eye on the Facebook page for future announcements.

Friday, May 11, 2018

Holed Up

Bagels and donuts on the horizon, plus food and drink events this weekend.

Posted By on Fri, May 11, 2018 at 3:29 PM

The buzz on the bagels

The only bad thing about Nate Matthews’ opening up a storefront is that his bagel pop-ups have been on hiatus for the last couple months, while he and his team have been grinding away for the homestretch. We’ve been keeping an eye on that spot at Cary Street and Allen Avenue, and the official opening is so close we can taste it.

Matthews quietly opened the doors for a few hours last week, allowing anyone who happened to notice the post on Instagram to pop into the shop for a bagel and some coffee. The short-lived soft opening was a hit, and Nate’s Bagels will, at long last, open its doors on Wednesday, May 16. You can expect the classics like blueberry, garlic and onion, and flavors like gingerbread, three-cheese and orange-cranberry.

Check the Short Order blog next week for details.

The doughnut down low

While we’re on the topic of circular breakfast foods, let’s talk about Hot Diggity Donuts. Owned by married couple and business duo Michael and Laura Hild, the Manchester doughnut shop is tantalizingly close to opening its doors. According to social media, the team is “just waiting on our liquor license and a few last minute construction details.”

Michael Hild describes the concept as a doughnut lounge, which will be so much more than a shop that serves doughnuts and coffee. The menu will also feature cocktails, shooters, craft beer and wine on tap. Each yeast sourdough doughnut (sourdoughnut?) will be fried to order and topped with the goodies of your choice. Signature doughnuts include vanilla glaze, sesame chai, lemon poppy, maple bourbon, bittersweet mocha and rhubarb agave.

As always, we’ll keep you posted.

What’s up this weekend

Here’s a friendly reminder that Mother’s Day is this weekend, and what says “I love you, Mom” like a glass of sangria? Beginning at noon on Sunday, Buskey Cider will serve up the newest iteration of its cider sangria. Starting with a base of Buskey’s tart cherry cider, the sangria features strawberries, lemons, limes, oranges and arugula (don’t knock it till you try it). Oh, and if you forgot to get your mom flowers, don’t sweat it — all the mothers who come by the cidery on Sunday will leave with a flower.

Several other local spots are honoring mamas this weekend. Quirk Hotel will pour mimosas on the roof, Whisk has Mother’s Day goodie boxes available, Rose and Eddie’s has a special menu on Sunday, and James River Cellars Winery will hold Mommapalooza, an all-weekend event featuring food trucks, wine-and-cake pairings and Mother’s Day portraits by Relish Photography by Lee.

Have You Tried The New Let's Go RVA Beer from Sierra Nevada?

Posted By on Fri, May 11, 2018 at 1:36 PM

As I was scrolling through Trinkin, a locally owned application that shows you where and what beer is on draft near you, I noticed Let’s Go RVA IPA.

At first, I assumed this was a beer name mix-up: Hardywood Park Craft Brewery has produced RVA IPA, a community-centric IPA using hop rhizomes donated to interested growers in the Richmond community, since they opened their doors six and a half years ago.

A little more research showed it wasn’t a mix-up. It’s a collaboration between SportsBackers, the non-profit whose goal is to foster a physically active community in Richmond, Venture Richmond and Sierra Nevada Brewing Co., the long-running brewery based out of Chico, California, for the upcoming Dominion Energy RiverRock, a large outdoor festival happening May 18-20 on Brown’s Island.

So the all-important question: What does it taste like?

The Session IPA is 4.8% ABV and is pale clear yellow in color. It’s an accessible quaff with low hop bitterness (seven different hops were used: Magnum, Citra, El Dorado, Loral, Nelson Sauvin, Mandarin Bavaria, Huell Melon). Easy drinking for an all-day outdoor festival.

How did the two get together? Sierra Nevada is a four-year sponsor for the outdoor festival. SportsBackers, knowing that Sierra Nevada would again be sponsoring the festival and providing beer, saw a natural tie-in to Richmond’s burgeoning beer scene. They collaborated on the style, created the artwork for the tap handles, and named it based on SportsBackers’ upbeat slogan, Let’s Go RVA.

“Part of what we love about Dominion Energy Riverrock is the balance of extreme and extremely accessible,” says Pat Hazlett, event team manager for Sierra Nevada Brewing in a press release. “That’s what we wanted to capture in the Let’s Go RVA IPA we brewed exclusively for this year’s festival --a balanced, approachable IPA highlighting a few exceptional hop flavors and aromas. It’s a beer and a festival that anyone from an amateur to a pro can enjoy.”

If you can’t make it to the festival, you can find the beer at these local spots: Boulevard Burger and Brew, Capital Ale House (Main St. location), Colonial Kitchen & Market (New Kent), Dash In Dash Out, Fat Dragon, Heritage, Independence Golf Course, Jack Brown’s Beer & Burger Joint, Kroger (14101 Midlothian Turnpike), Salisbury Country Club, Southern Railway Deli, Strawberry Street Café, The Caboose (Ashland), The Hop Craft Pizza & Beer, Toast, Whole Foods Market (11173 W. Broad Street), Wong Gonzalez, and Zzaam Fresh Korean Grill.

Thursday, May 10, 2018

Pick of the Pacific

Richmond Restaurant Group opens West Coast Provisions near Short Pump.

Posted By on Thu, May 10, 2018 at 4:59 PM

When the team at Richmond Restaurant Group re-branded Water Coastal Kitchen in Carytown as East Coast Provisions in 2016, the plan all along was to also open a companion restaurant, a West Coast version. A year and a half later, partners Michelle Williams and Jared Golden, along with corporate chef Trevor Knotts, opened the doors to West Coast Provisions in Henrico.

“You definitely recognize that they belong to one another,” Williams says, noting that the decor in both features reclaimed wood, ghost painting and identical chairs.

Williams goes on to add that fans of East Coast Provisions will find familiar favorites at the new spot, and there’s a fair amount of cuisine overlap -- the shaved octopus appetizer, tuna tacos, steak frites and scallops with rice grits all appear on both menus. West Coast’s sushi and sashimi selection also came directly from East Coast, along with sushi chef Nicole Gigliotti. Several offerings have West Coast twists, like the lobster: in Carytown, it’s served with garlic butter; in the West End, it’s cooked in a Cantonese style.

“In the entrees you’ll see West Coast influences here, where you’ll see East Coast influences there,” Williams says. “So it’s the same types of dishes but prepared more in keeping with the Pacific Rim, Asian influences, the Northwest, a little Baja. It’s giving us an opportunity to explore a bunch of different cuisines.”

Williams, Golden and Knotts obviously aren’t the new kids on the block. West Coast Provisions is the Richmond Restaurant Group’s eighth endeavor, and Knotts has been on board for three of them. But Williams says opening a new restaurant doesn’t become less challenging or less exciting from one time to the next.

“It’s really hard and exhausting, but it’s fun, you know, creating and bringing a vision to life,” Williams says. “And the energy is so good, everybody is so excited about their job and being involved in something.”

Corporate chef Trevor Knotts, who worked with Williams to create the menu, echoes that sentiment.

“Every single one has had its own set of challenges, but having done it a few times helps you prepare for challenges and even the unknown,” says Knotts, who will run the kitchen as the crew finds its legs. “Even though you don’t know what it is of course, you know to expect things to go funny. And so it’s just a matter of being able to adapt and kind of roll with those punches.”

Head chef Ian Boothman joined the team after moving from Philadelphia, and sous chef Hayden McNeese made the move from East Coast Provisions. Knotts says he couldn’t be more excited about the team they’ve assembled, and he’s counting on the seasoned pros to help the new guys as they learn the ins and outs of the kitchen. It’s a complicated menu, Knotts says, and having a team that can already function more like a ballet than a set of bumper cars puts them at a “huge advantage.”

“I’m pushing the envelope hard as far as ingredients, techniques, plating, and we don’t really have too many things that are very simple necessarily,” Knotts says. “What might surprise some people is some of the things that look very simple are really challenging, they’re really technical. Our octopus carpaccio is one of those dishes that’s so simple in its appearance and its flavor, but everything has to be perfect. Everything has to be perfectly balanced and perfectly executed or it’s ruined.”

West Coast Provisions

301-A Maltby Blvd., Henrico

Wednesdays and Thursdays 5 to 10 p.m.

Fridays and Saturdays 5 to 11 p.m.

Happy hour Mondays - Fridays 5:30 to 6:30 p.m.

westcoastrva.com.

Thursday, May 3, 2018

West Coast Provisions prepares to open, a farmers market roundup, and more food and drink news

Posted on Thu, May 3, 2018 at 3:50 PM

Richmond Restaurant Group is a powerhouse in the local food and drink scene. Operators Jared Golden, Michelle Williams and Ted Wallof own eight restaurants in the area, including Pearl Raw Bar, The Daily Kitchen and Bar, the Hard Shell and East Coast Provisions. The group’s latest venture, West Coast Provisions in Henrico, will hold its grand opening on Wednesday, May 9. Doors open at 5:00 p.m., and happy hour, featuring $3 house brand cocktails, $2 draft beer, a dozen oysters for $9 and $4-8 small plates goes until 6:30 p.m.

The raw bar features Middle Neck clams, an oyster sampler and lobster cocktail. For dinner, choose from a selection of small plates, sashimi and sushi, maki rolls, sandwiches and main dishes. The menu is heavy on the seafood, but you’ll also find roasted chicken and two Angus burgers, plus veggie options like quinoa with chickpeas and fava beans, a tempura sweet potato maki roll and a burrata salad with poached pair and brioche. Desserts include gelato and sorbet, single-malt butterscotch pudding, passionfruit soup and a house donut.

Hold the gluten, please

Earlier this week, Richmond gained a new breakfast and lunch spot. It's called 521 Biscuits and Waffles, and you'll never guess what's on the menu. Located downtown at 521 E. Main St., the new joint serves up an entirely gluten-free selection of breakfast items, including a waffle with chocolate-chips and coconut flakes inside, a bacon-egg-and-cheese biscuit and a waffle parfait with yogurt, mixed berries and house-made granola. Sides include breakfast potatoes, bacon, eggs and cooked apples.

Hours are Mondays - Fridays 7:00 a.m. - 3:00 p.m. and Saturdays 10:00 a.m. - 2:00 p.m.

Mezcal and mint juleps

The Kentucky Derby falls on May 5 this year, so now’s our chance to find out whether mint juleps go with tacos. Spoiler alert: They do. Restaurants like Boka Tako Bar, Cha Chas Southwest Kitchen and Bar, Margaritas Cantina, Havana ’59, Wong Gonzalez, Nacho Mama’s, Rico’s Mexican Grill, Cornerstone Cigar Bar and Restaurant, Terraza, and Pepe’s Mexican Restaurant will celebrate Cinco de Mayo this Saturday with special menu items, discounted margaritas and live music. At River City Roll, try a tequila-based julep to celebrate Cinco de Derby and show up in costume for a chance to win a prize. The Virginia Hispanic Chamber will also observe the Mexican holiday, which contrary to popular belief commemorates the Mexican army’s 1862 victory over the French Empire and not the country’s independence day, by holding the 17th annual Que Pasa Festival. Downtown on the Canal Walk, the festival will feature “a dynamic mixture of sights, sounds and tastes” of Virginia’s Hispanic community, including an attempt at setting a record for the largest display of piñatas.

The proof is in the pudding

The sad news is that Richmond Restaurant Week is over. The happy news is that one restaurant alone raised more than $4,000 for hunger relief organization FeedMore. According to a recent news release, Acacia served 407 crabcakes and 250 pounds of fish in six days. More than 970 guests dined at Acacia during Restaurant Week, and the final donated dollar count was $4,071.32.

The next Richmond Restaurant Week will take place Oct. 22-28 of this year.

Take ’n’ bake takeover

Last week, Papa Murphy’s Take ’N’ Bake Pizza announced its plans to expand across the Richmond area. The nationwide chain, which recently opened a location in Mechanicsville at 7999 Creighton Parkway, and an Ashland location is on the horizon for later this summer.

Papa Murphy’s offers customizable, pre-assembled pizzas on thin, original, fresh pan, stuffed or gluten free crusts for pickup, which customers then take home to bake. According to a recent news release, the dough is never frozen, the whole-milk mozzarella is grated daily and the veggies are fresh and local.

Meet me at the market

Fresh strawberries and plump tomatoes are finally around the corner, y’all. While South of the James has been chugging along all year, most of the area’s farmers markets reopen in the spring. We’re lucky enough to have access to markets nearly every day of the week, and here’s a rundown of the ones that make their seasonal debut in early May:

Ashland Farmers Market

1201 Thompson St., Ashland

Saturdays 9 a.m. - noon

Brandermill Green Market

4900 Market Square Lane, Midlothian

Saturdays, 9 a.m. - noon

West End Farmers Market

12450 Gayton Road, Henrico

Saturdays, 9 a.m. - noon

Carytown Market

3201 Maplewood Ave., Richmond

Sundays, 11 a.m. - 3 p.m.

Birdhouse Farmers Market

1507 Grayland Ave., Richmond

Tuesdays, 3- 6:30 p.m.

Goochland Farmers Market

1889 Sandy Hook Road, Goochland

Tuesdays, 3:30 - 7 p.m.

Chesterfield County Farmers Market

Chesterfield County Government Complex

Wednesdays, 2:30 - 5:30 p.m.

New Highland Baptist Farmers Market

9200 New Ashcake Road, Mechanicsville

Wednesdays 4 - 7 p.m.

Westchester Farmers Market

15786 Westchester Main St., Midlothian

Thursdays, 4 - 7 p.m.

Tuesday, May 1, 2018

Dogs In Breweries, Patio Weather and More Food News

Posted By on Tue, May 1, 2018 at 10:15 AM

Brews 'n barks  

Most breweries and restaurants allow well-behaved, leashed pups on their patios. But last week, Gov. Ralph Northam signed a bill that will allow dogs inside Virginia breweries, wineries and distilleries. Currently only guide or guard animals are allowed inside booze-making facilities. The new law, which will go into effect July 1, will give establishments the freedom to set their own rules and allow dogs inside at their own discretion.

Sandwich niche

Been missing those gigantic sandwiches since Black Sheep closed its doors last year? A new restaurant soon will take its place, and two local rockers are at the helm. Valient Thorr's Herbie Abernethy and Iron Reagan's Rob Skotis have teamed up with restaurateur Josh Novicki to launch Cobra Cabana, a dive bar that'll serve up diverse sandwiches with a side of rock 'n' roll and G.I Joe cartoon references. We'll keep you posted as the guys get closer to their estimated late summer opening.  

Drinks with a view

It's outdoor drinkin' season, and Julep's is capitalizing on the finally beautiful weather. As of last week, the downtown Southern restaurant's new patio is officially available for seating, where the full menu is available. The patio is quaint and small, so be sure to get there early in order to snag a seat.

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