Tuesday, January 15, 2019

Brunch at Bar Solita

Chicken and crepes, breakfast chimichangas and mimosa flights are on the new weekend menu.

Posted By on Tue, Jan 15, 2019 at 1:00 AM

Breakfast pizza was already on the regular menu, but a few months after its debut, Bar Solita is leaning into the brunch trend. As of last weekend, the Mediterranean-focused menu now includes an expansive, creative weekend selection dubbed the Flamingo Brunch.

You've got your staples like biscuits and gravy and an eggs platter, of course, but you'll also find twists on classic brunch items. Rather than chicken and waffles, two hefty pieces of crispy breaded chicken come alongside a serving of red velvet crepes, with dollops of whipped cream on the plate. Bar Solita's take on a breakfast burrito is the breakfast chimichanga, a soft tortilla rolled around fluffy scrambled eggs and sausage gravy, deep-fried and smothered in green goddess dressing and fennel pico. Other items include a Mexican chocolate parfait, breakfast empanadas, shrimp and curry polenta, harissa smoked chicken wings and a giant, shareable cinnamon bun.

New chef Lucky Abimbola transferred from Little Saint to Bar Solita about two months ago, just in time to dig into the brunch menu. The chicken and crepes is her favorite.

"Usually when you see chicken on a brunch menu, you think waffles," Abimbola says. "This is just kind of an adult way to eat chicken for breakfast."

On the bar side, why have just one flavor of mimosa when you can have five? Served alongside a pour-yourself bottle of champagne, the mimosa flight features small glasses of sweet, fruity concoctions including strawberry-mint and pineapple-honey, plus the standard orange juice. There's enough of each flavor to mix with the entire bottle of champagne, so you might want to split this with your brunch buddy or spring for an Uber.

If sweet and bubbly isn't your thing, keep an eye out for the bloody mary cart. Pushed around the dining room by a bartender, it features at least three types of vodka, several tomato-based mixes, including locally made Texas Beach bloody mary mix, and add-ins like horseradish, Worcestershire sauce, lemons and olives. No idea what you want? Just order a dealer's choice, and let the roving barkeep know your preferred spice level. There's also a boozy, for-the-table cocktail served in a giant ceramic flamingo, which a diner describes as a "brunch version of a Long Island iced tea."

Brunch is available from 10 a.m. to about 3:30 p.m. on Saturdays and Sundays.

Bar Solita
123 W. Broad St.
Mondays - Fridays 11 a.m. - 11 p.m.
Saturdays 10 a.m. - 1 a.m.
Sundays 10 a.m. - 11 p.m.

Friday, January 4, 2019

Market in Manchester

Butterbean makes its debut on Hull Street this weekend.

Posted By on Fri, Jan 4, 2019 at 4:41 PM

After a quiet soft opening week, the Butterbean Market and Cafe will hold its grand opening on Saturday, Jan. 5. Located at 1204 Hull St., it’s the newest development by Michael and Laura Hild, the couple behind Church Hill Ventures aiming to revitalize Manchester. The Hilds’ first culinary venture in the neighborhood, Hot Diggity Donuts, opened directly across the street about seven months ago.

“By developing multiple different, somewhat unique concepts all on the same block, we’re hoping to create that density and that critical mass that will draw people to the area just to check out what’s going on,” says culinary director Dan Scherotter. “That density is what creates a vibrant community and the urban feel people are looking for when they move to a cool place like Richmond.”

The Butterbean is split into two distinct spaces, with a doorway connecting the two. On the market side, shelves are lined with everyday things like condiments, paper products and breakfast cereal, plus specialty items like local bread, pickles and pasta. Coolers are stocked with familiar local brands like Potter’s Craft Cider, Nightingale Ice Cream, Ninja Kombucha and King of Pops.

In the cafe, colorful stools surround wooden tables and bright green tiling lines the coffee counter. Coffee from Blanchard’s and Carytown Tea are available at the counter, along with fresh-squeezed orange juice and craft beer. Running the kitchen is John Kinser, formerly of the Church Hill staple Union Market, which Scherotter says has served as an inspiration for the Butterbean. The menu features soups, salads, sandwiches and grilled Italian flatbreads known as piadinas, and everything is $10 or less.

“I think you can do a lot with sandwiches,” says Scherotter, whose culinary background includes, sandwich shops, fine dining restaurants and everything between. “By putting together a sandwich properly and using high-quality ingredients, you can really elevate the form.”

One of those elevated sandwiches is the spicy tuna belly salad on a sesame bun, the Butterbean’s take on a tuna melt. The mayonnaise mixed in with the oil-packed fish is seasoned with charmoula, a blend of spices traditionally used in Moroccan cuisine, to give it some heat without packing too much of a punch. With a slice of buffalo mozzarella and a handful of fresh greens, the sandwich comes in at $9.

Picnic tables with umbrellas line the outdoor patio space, which Scherotter says will hopefully host live music when the weather allows.

Scherotter says you can expect most of the menu to be available this weekend, along with stocked shelves in the market. And if they don’t have something you’re looking for, don’t hesitate to let someone know.

“We’re just trying to get really cool things people want,” he says. “Tell us what you like and what more to order.”

The Butterbean Market and Cafe

1204 Hull St.



Every day 8 a.m. - 11 p.m.

Wednesday, January 2, 2019

Betting on Brunch

Lunch and Supper's new Fan spot serves up your favorite meal, all day every day.

Posted By on Wed, Jan 2, 2019 at 2:03 PM

Is brunch a time of day or a state of mind? Turns out it’s both, as the owners of Lunch and Supper discovered. They found that their customers wanted eggy dishes not just on Sunday mornings, so they created a new addition to their restaurant family. Brunch opened to the public Wednesday.

“People kept coming into Lunch and Supper for dinner, and asking if we were still serving eggs,” says owner Rick Lyons. “We decided to give the people what they want.”

Brunch took over the old Starlite Dining and Lounge at Robinson and Main streets in the Fan. Gone are the dark, boozy booths and multiple TV screens that lined the narrow space. Instead, Brunch installed several new windows that create a lightened atmosphere along with fresh fixtures, colorful floral wall murals and lots of warm wood and brick.

Patrons of Lunch and Supper won’t be surprised by the massive eight-page menu. You’ll find brunch classics like various eggs Benedict, omelets, waffles, french toast, pancakes and biscuits. But the menu also offers lighter options like salads, sandwiches and several grain bowls, plus kids’ meals.

There is an additional four-page bar menu, with classics like mimosas and bloody Marys, and fun options such as hot toddies and a punch bowl for the table. Nonalcoholic options include sodas, chai, cold-brew coffee and local kombucha.

“Lunch and Supper are more Southern with the food,” Lyons says. “Brunch is sort of French provincial slammed into Garden and Gun.”

For example, Brunch tweaks poutine, the classic Canadian french fries smothered in cheese curds and brown gravy, by substituting crispy sweet potato fries, redeye gravy and pulled pork. The chicken and waffles dish features a delicate but flavorful bacon-infused waffle. Vegans will find several choices, including a maitake mushroom bowl and spicy-sweet barbecued jackfruit, an increasingly popular alternative to tofu and tempeh.

Foodies will notice more unusual items punctuating dishes like duck eggs, raclette, enoki mushrooms and charred green onion aioli.

Although the bar is well-stocked, Brunch won’t open for dinner until March. Even then, service will end by about 10 p.m., as Brunch doesn’t intend to be part of the popular late-night bar scene in that section of the Fan.

Brunch goes all in on local vendors, with the menu listing 22 Virginia food and beverage partners including Autumn Olive Farms, Reservoir Distillery, Ardent Craft Ales, Blue Ridge Bucha and Carytown Coffee. Grains come from Anson Mills in Charleston, South Carolina, an heirloom grains supplier favored by Husk founding chef Sean Brock.

You can brunch hard on a budget here, with most main courses priced at $10-$12. This is hearty comfort food served in large portions, so be prepared to take some home. Alcoholic drinks cost from $7-$12.

During the soft open, chatty guests filled the space with a loud, buzzy vibe, but we had no trouble hearing our conversations. Light flooded the room, and service was warm and friendly. We devoured dish after dish, each providing the satisfying heft and strong flavors typical of brunch food. For us, the post-brunch nap was not optional.


2600 W. Main St.

Every day 7 a.m. - 4 p.m.


Friday, December 28, 2018

Down Home

Locker Room owners are slinging barbecue, biscuits and beer at the Pitts.

Posted By on Fri, Dec 28, 2018 at 2:10 PM

It seems everyone has a different take on it: the lowly, hallowed dive bar. The place where you can order a beer and a shot for just a few bucks and see at least one familiar face. Definitions and perceptions of these neighborhood joints are about as varied as the often perplexing string of tunes you might hear on the jukebox — there's gotta be a jukebox — but for one local restaurateur, the definition is simple.

"To me a dive bar is just kinda frozen in time," says Lisa Ann Peters, who co-owns the beloved Richmond institution the Locker Room and recently opened the Pitts with her husband. "Even the décor is from another time. There's nothing really modern in them, they're cheap, drinks are heavily poured, there's no pretension."

And that's exactly what Peters and her husband Michael are going for at the Pitts, the new sister dive to the Locker Room, in the old Boondocks building at 2220 Broad Rock Blvd. Officially up and running since Dec. 1 after a couple weeks of soft opening, the Pitts already feels like a go-to neighborhood joint, with regulars sidling up to the bar nearly every morning for their 7:30 a.m. cups of coffee and plates of biscuits and gravy. The interior is reminiscent of the Locker Room: old-timey framed photos, a mounted fish, donning a Santa hat this time of year, vintage beer signs, a pool table and video games. The crown jewel is its outdoor space in the back, complete with fire pits, warmers and charmingly, deliberately mismatched patio furniture.

Where the Pitts differs from the Locker Room, and perhaps from other dives, is the food. Peters hired Billy Lawson, who used to work at McCormack›s Big Whisky Grill, to run the kitchen. They're still tinkering with the menu, which Peters says they intend to keep small and straightforward. Classic eggs-your-way plates, country fried steak and biscuits are available all day, and barbecue is constantly coming out of the smoker. Sandwiches include two burgers, fried bologna, barbecue and spicy breaded chicken, with sides like collard greens, corn bread, coleslaw and fries. 

Like anyone else who's been in the River City longer than 10 years, Peters remembers what the food landscape looked like before Richmond was on the map.

"Back in my 20s when I was waitressing, the number of restaurants that were really nice to work in was pretty limited," Peters says. "It's kind of amazing now what we have."

Peters says she doesn't consider herself or her businesses to be "in the same league" as the trendy new restaurants popping up in every neighborhood, and she loves trying out new spots when she can get away. But even as $14 cocktails and gourmet grass-fed burgers become the norm, she's confident that establishments like the Locker Room and the Pitts will always have a place in the dining scene — partially because at the end of the night, folks working at those new restaurants need a place to eat and drink, too.

"You can see the value in being very professional, putting out this wonderful product, then letting your hair down, playing some pool," Peters says. "I think there's still a spot for a place to grab a burger or a quick breakfast without feeling like you have to get dressed up."

Friday, December 21, 2018

Fan restaurant and wine shop Branch and Vine gets a facelift

Posted By on Fri, Dec 21, 2018 at 12:50 PM

Aaron Burnley had a vision when he walked into Branch and Vine months ago. Business was slow and selection was minimal when he first saw the place. But now that he's the new owner and the keys are in his hand, he wants to put it back on the map.

"It was just kind of empty, but I could see being able to do really well in this space and location," Burnley says. "I'm just trying to make it feel a little more like it's a place where you'd want to come in and sit down and eat, versus what it used to be, where you just kind of stand in line and order sandwiches and run out the door."

Changes include new lighting and little touches like flowers and decorative wine bottles on each table. It's modern and sleek while still cozy, with intimate two-top tables, bar-style seating at the window for people watching over lunch and a cluster of couches and armchairs. As of last week the bottle selection featured more than 153 wines from all over the world, plus several Virginia beers. Grab a bottle to take home, or pick anything up off the shelf and enjoy it on-site with an additional $6 corkage fee. House wines are available by the glass and the six-tap draft list is all Virginia beers.

On the food side, Burnley and his girlfriend Jessica Duarte have expanded the menu with items such as Duarte's Portuguese kale stew, a hearty recipe from her mother featuring spiced pork, potatoes, kidney beans, carrots and kale. Burnley, who's been working in the food industry for more than 20 years, has changed the tuna and chicken salads, revamped the roast beef and introduced his family's crabcakes. Deli meats and cheeses are now available by the pound, and you can expect to see more sides in the display case.

Every Friday evening since buying Branch and Vine, Burnley and Duarte have collaborated with wine reps to hold complimentary wine tastings. And on the occasion when reps haven't been available to get behind the bar, Burnley, ever the hands-on owner, has been happy to hop back there and do it himself.

There's more on the horizon for the revamped Branch and Vine, but Burnley is cautious to not throw too many noodles at the wall at once. Keep an eye on the Facebook page for future updates.

Branch and Vine
2001½ W. Main St.
Every day 11 a.m. - 9 p.m.

Monday, December 10, 2018

Hello, Goodbye …

A rhyming rundown of this year’s openings and closings.

Posted By on Mon, Dec 10, 2018 at 1:27 PM

The food scene is forever changing in this town,
With delightful new spots and farewells that make us frown.
A list can't do it justice, so at this time,
Why not finish the year with a little rhyme?

Graffiato and Stuzzi no longer serve pies,
And to both of the Luncheonettes we said our goodbyes.
Kitchen on Cary closed its doors in the Slip,
And Boka Tako Bar served its final queso dip.

Continental Divide has left the Fan,
And Flora and Starlite packed up their pots and pans.
Adios, Best Friends Forever and Pelon's Baja Grill,
We remember you fondly, Lower 48 and Seven Hills.

The closing of Strange Matter broke a lot of hearts,
And the Pot and Bertucci's also had to depart.
The good news is we had a lot more hellos,
And surely have welcomed some nice new fellows.

Pop-ups gave us previews of ZZQ and Nate's,
And Tiny Victory and Longoven now offer their tastes.
NuVegan is every dairy-free person's wish,
And we're hearing good things about Alewife's fish.

After River City Roll opened with bowling lanes,
Tang and Biscuit and Bingo joined the club with their games.
Perch and Aloi quickly became hot spots,
So now there's more to eat in the Addition of Scott's.

Cocktails at the Jasper are shaken and stirred,
The debut of Taste drew a crowd, you may have heard.
Luther Burger will replace a bun with a doughnut,
And to calories at Kilwins, we say "So what?"

Pies and Pints and Billy Pie joined the pizza gang,
Plus the Hop and PBR, which opened with a bang.
Carytown is now home to Hai Y'all and the Melt,
And Kreggers at Hand may loosen your belt.

Latitude Seafood is up to two places,
At West Coast Provisions you'll see familiar faces.
Bar Solita and Temple came to Broad Street,
Hot Diggity Donuts serves cocktails with sweets.

At Ironclad it's about pastries and lattes,
What's better than ice cream at the Scoop on hot days?
Virago and Trial and Error are both making booze,
And Canon and Draw opened up with new brews.

Don't Look Back had two openings this year,
And Little Nickel is more than welcome here.
521 Biscuits and Waffles is free of gluten,
Swan Dive can make a sandwich, there's no refutin'.

Hardywood expanded out to West Creek,
And Salt and Forge serves lunch six days a week.
Root Stock Provisions will cater your next party,
And the soup at Saigon Pho is nice and hearty.

Pizzas and subs are at Peddler on Pine,
And Roots Natural Kitchen always has a line.
Soul n Vinegar made its home in Church Hill,
And at Courthouse Creek, have a cider and chill.

Eat 66 opened south of the James,
And the second 8 ½ is exactly the same.
Autentico's Kitchen offers steakhouse faves,
While the new Stella's Grocery has all that we crave.

Cobra Cabana is all about quirk and humor,
And Soul Taco is sure to be a real boomer.
Saltbox Oyster just opened at Willow Lawn,
And Poke Sushi Bowl won't make you yawn.

We certainly didn't mean to leave anybody out,
So if your spot isn't on here, try not to pout.
We're lucky to be here, that much is clear,
And we're already getting hungry for next year.

Friday, December 7, 2018

Snack Time

Classic bar food with a twist is now available at Longoven, and other dining news.

Posted By on Fri, Dec 7, 2018 at 12:17 PM

It’s been several months since acclaimed chefs Patrick Phelan, Megan Fitzroy and Andrew Manning opened Longoven, the widely anticipated upscale Scott’s Addition restaurant following years of sporadic pop-ups. The restaurant has been praised for its bold, experimental menu, and now diners on a stricter budget are able to enjoy the innovation.

Last week, Longoven launched a snack bar menu, featuring six items: five savory and one sweet, all in the $6-8 price range. Dishes include classic bar food kicked up a notch, chicken wings with buttermilk miso and herbs, fried pork rinds with kimchi, salt and vinegar. Every night, a “snack companion,” curated by beverage director Danny McDermott, will be available to complement the snack offerings.

Learn from Ledesma

So you want to host a holiday party? Learn from the best this weekend. On Saturday, Dec. 8, chef Mike Ledesma of Perch will host a two-hour cooking demo featuring techniques for at-home holiday entertaining. You’ll get to sample along the way while sipping cocktails and wine, and at the end of the demo a recipe booklet will go home with you so you can recreate the whole experience yourself.

The event begins at 2 p.m. at Perch, and tickets are available here.

Best Brewery

Last week, the online magazine Thrillist released an article listing the best craft brewery in every state. And in a surprise to approximately no one, Richmond’s own hallowed brewery the Veil Brewing Co. made the cut for Virginia. The write-up lauds the Veil for not “pouring haze bomb after haze bomb,” but coming up with creative beers like its gose series, stouts and barrel-aged saisons.

The national attention is great news for the Veil, of course, but perhaps we should prepare for even longer lines on the weekends, if that’s possible.

Read the full write-up here.

What a Drag

Reservations are already booked for this weekend’s holiday drag brunch at Laura Lee’s, but if you get there early enough you might just be able to snag a seat at the bar. Doors open at 10:30 a.m. and the show runs until 2:30 p.m. For $25 per person you get holiday punch with Belle Isle Moonshine and a three-course brunch featuring sweet biscuits, one of 10 entrees and some Christmas cookies for dessert, all while enjoying a holiday-themed drag show.

A portion of the proceeds will benefit CARITAS Works, a nonprofit that provides career preparation and job placement services to people facing employment barriers.

Learn more about this weekend’s drag brunch here.

Monday, December 3, 2018

Don’t Look Back is slinging tacos at its newest location in Forest Hill

Posted By on Mon, Dec 3, 2018 at 3:05 PM

Nate Gutierrez has lived south of the James River for more than 10 years, so it was only a matter of time before he brought one of his taco joints to his neck of the woods. The third iteration of Don't Look Back, which Gutierrez co-owns with business partner Hamooda Shami, began serving tacos and margaritas on Monday.

The original location in Carytown developed a dedicated following, and swaths of taco lovers were devastated when Don't Look Back closed its doors following a fire last summer. Much to everyone's delight, the team relocated the concept to a larger space in Scott's Addition, which opened in May, with the promise of another one south of the river.

"My family and friends always eat around here, so why not have a taco place here as well?" Gutierrez says. As a father of two children who tend to pick Chik-Fil-A over anything else, he says he doesn't get out as often as he might like. But he notes that the area has seen more locally owned restaurants in recent years, and he loves supporting independent spots in the neighborhood like Galley.

His space is smaller than the flagship on Broad, cozy and comfortable.

"I imagine it as a place where you can bring your kids after a T-ball tame, hang out with your family at night," he says. "The one in Scott's Addition is definitely a lot more hustling and bustling."

As for the menu, specials will vary from one location to the other, but guests can expect consistency between the two. First-week specials on the South Side have included a chicken skin taco and a pork pibil taco, featuring crispy marinated pork shoulder served traditional-style with cilantro, red onion and lime, plus crumbly queso fresco. All tacos are available with traditional toppings or gringo-style, with cheese, lettuce, sour cream and salsa, and diners can choose between doubled-up corn tortillas or those of the flour variety.

Also on the menu are the old standbys like nachos, burritos, enchiladas and quesadillas, plus a salad and the beloved Frito pie, featuring beans and gringo taco fixings served in a Fritos bag.

Are these dishes reminiscent of the tacos you'd find at a road stand in Guadalajara? Probably not. But Gutierrez says that's not the point. He just wants to make and serve food that tastes good.

"I grew up in Santa Fe, and I make food that tastes like what I grew up with," Gutierrez says. "I'm not trying to be the most authentic taco in Richmond. I'm just trying to make food that I love making and eating."

Don't Look Back South
7542 Forest Hill Ave.

Every day 11 a.m. - 1 a.m.

Monday, November 26, 2018

Beer Nuts

Stone Brewing has teamed up with Nutista to create beer-inspired peanut butter.

Posted By on Mon, Nov 26, 2018 at 2:01 PM

We love collaborations here in Richmond. Nary a weekend goes by without two breweries, a food truck and a cidery, a bakery and a distillery or some such combination announcing an upcoming event featuring their latest joint efforts on the food-and-booze front. We recently learned that a (somewhat) local staple, the California-based-but-Richmond-beloved Stone Brewing, has teamed up with a nut butter company. Yep — beer-flavored peanut butter is a thing that exists, and you can get it in Richmond.

Nutista made its way onto the market last year with a lineup of products like the Mountie, which features raw cashews, sprouted almonds, dry-roasted peanuts and raw pecans. If you're thinking about a classic PB&J, this one is your best bet. Stone co-founder Greg Koch is one of the masterminds behind Nutista, so it was only a matter of time before "Hey, let's try combining these with beer" was a suggestion laid out on the table. With a base of blanched almonds and dry-roasted peanuts, the Stone Tangerine Express IPA nut butter also has dry malt extract, brewer's yeast, tangerine and pineapple. Saying it tastes like beer might be a stretch, but it's got that citrusy tang to it and it's definitely reminiscent of a brew.

There's also the Totalitarian Imperial Russian Stout, with three barley malts, a light dry malt, Brazil Oberon coffee and Belizean cacao mixed in with blanched almonds, dry-roasted peanuts and pecans. The Xocoveza, featuring milk sugar, coconut sugar, pasilla peppers, cinnamon and brewer's yeast, is much thicker than some of the others, with distinct fall notes of cinnamon, nutmeg, chocolate and pepper. It packs a punch, so go slowly — warmed into a hot fudge, it just might complement a scoop of vanilla ice cream. In the Farking Wheaton Wootstout nut butter you'll get notes of coffee, cocoa and bourbon-soaked malt, plus malted rye, roasted barley and brewer's yeast in a base of raw pecans and dry-roasted peanuts.

The Monkey King is free of beer-related ingredients, but still entirely worth mentioning. Thin and almost soupy, it gets much of its flavor from bananas — an entire banana in each jar, according to co-owner Tristen Cross. Dry-roasted peanuts are the only nuts in this one, and it's enhanced by some chia seeds and Himalayan sea salt. Smear it on an apple, drizzle it over a brownie, or just eat it straight off a spoon.

Jars of Nutista are currently available at Stone Brewing on Williamsburg Avenue, and prices range from $12-14 for 8-ounce jars. Keep an eye on nutista.com for online-only special offers, like the Steakhouse One, an almond-and-peanut concoction with paprika, garlic, thyme, mustard, black pepper and cayenne. Cross says a chocolate-mint iteration will soon make its way onto the website for the holidays — she recommends heating that one up and using it as a sauce for brownies or churros.

Monday, November 19, 2018

Holiday Cheer

Whether it's ironic or not, dig out that tacky sweater for some holly jolly festivities.

Posted By on Mon, Nov 19, 2018 at 2:41 PM

Réveillon Dinner 
Brenner Pass 
Sunday, Dec. 23 

Réveillon is French for "awakening," reflected in a traditional late-night meal on Christmas Eve. This iteration won't take place after midnight Mass, but the indulgent holiday supper will include six courses created by chefs Brittanny Anderson and Olivia Wilson. Tickets cost $150 per person and available at brennerpassrva.com. 

Holiday Drag Brunch
Laura Lee's
Saturday, Dec. 22

This is exactly what it sounds like, and reservations are available now.

Latke Cook-Off
The Weinstein Jewish Community Center
Sunday, Dec. 18

Does your nonnie make the best latkes under the sun? Put her recipe to the test at this year's latke cook-off, held by Hadassah Richmond. The deadline to sign up is Friday, Dec.16., and tickets to sample the latkes are $10 for adults and $5 for kids.

Cookie Decorating Class
AR Workshop
Tuesday, Dec. 11

Decorating is the best part of making Christmas cookies, and at this workshop, all the pre-decorating work is done for you. Just show up and you'll get six cookies with the royal icing already made and ready for you in piping bags. Tickets are $75 per person.

Carytown Hanukkah Party
The Tottering Teacup
Saturday, Dec. 8

Celebrate one of the last nights of Hanukkah at the Tottering Teacup with latkes and doughnuts, plus dreidel games and an "ask the rabbi" booth.

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