Written indoors with the AC on full blast.
What we’ve heard
Look out for Janet’s
Janet’s is so close to opening in Forest Hill. Janey Gioiosa and Will Darsie are opening what they are calling a “bakery, a café and a home away from home” in the Southside.
The two have great experience — they’ve both worked at award-winning bakery MarieBette in Charlottesville, Va. (Darsie still co-owns Petite MarieBette).
“We have the less-is-more mentality when it comes to our menu,” says Gioiosa. “We want the ingredients from the homemade sourdough to the local produce to speak for itself.” Think elevated club, muffuletta, breakfast sammies on fresh baked croissants everyday. “All bread will be 100% organic local grain as well,” says Gioiosa. They are planning on getting most of their grain from Deep Roots Milling and Grapewood Farm.
We are especially looking forward to the the “promiscuous little sandwich” which, according to their website, may go well with a cup of joe or a tall boy. Look for an opening in the next couple of weeks.
Matt Kirwan (Shaved Duck, The Roosevelt, Grisette) and Rawleigh Easley (Neighbor) have teamed up to open Daisy’s at Tredegar (500 Tredegar St.). Kirwan assures us they’ll definitely be open before the Dave Matthews shows at Allianz — he’s a huge DMB fan. They plan on having a robust lunch crowd while also serving happy hour and dinner to the many, many Allianz and Brown’s Island concertgoers. The bright restaurant will serve breakfast and lunch sandwiches, Afterglow coffee and a small but mighty drink menu. “We could hear both concerts on both sides of us the other night,” says Kirwan.
So what he’s saying is it’s an easy walk from both places.
Brenner Pass is changing it up
After eight years of Alpine vibes in Scott’s Addition, owner Brittanny Anderson announced that the restaurant will be shutting down on Aug. 30 for two months of re-concepting. We recently ran into Anderson at the every-other-Saturday Sea Shell seafood pop-up on the BP patio (happening next on July 12), and she was tight-lipped about her plans, noting only that after so many years in business, she’s ready for a change-up. We suggest you head in one more time for Megan’s favorite burger in town, which is just $12 at the bar during happy hour, alongside $1 oysters, $1 off draft beer and by-the-glass wine specials Tuesday to Friday from 5 to 7 p.m. During renovations, Anderson’s neighboring concept, Black Lodge, will remain open for all your hot dog and dressed up pony needs.
At the end of June, the owners of Casa Italiana opened Pizza Square & Italian Market, a haven for all things casual Italian, in the nearby former Surrounding Counties spot in the near West End. Stop by for an extensive selection of ready-to-go thick, square pizza by the slice, prepared sandwiches and salads, ready-to-cook pasta, sauces, salad dressings, homemade desserts and Italian ingredients. You can also call or order online from a menu of freshly prepared sandwiches, salads and pizzas. The whole pies are big and THICC, with the smallest size buffalo chicken feeding a group of four with ample leftovers. Also giant are the sandwiches, which are piled high and served on fresh focaccia. We were suckers for The Godfather, layered with prosciutto, capicola, soppressata salami, burrata, tomato, roasted red pepper, arugula, olive oil and balsamic glaze, as well as the The Pistacchio featuring mortadella, pistachio cream, burrata, arugula and crunchy pistachio dust.
Emmy Squared finally opens in Richmond
An email in July of 2024 announced that Emmy Squared was yet again looking for locations in Richmond, Va. and a year later, it has finally found a home in Short Pump. Originally started in Brooklyn, the mostly Detroit-style pizza joint is known for its “frico” crust and hundreds of “Best of” awards. This location, in the vacated Burger Bach space, will be number 29 for the Pizza Loves Emily brand. Yes, it’s a chain. But it’s a really good chain, y’all.
*Speaking of chains we really like—anyone have any more news on Honey Pig?
You’ve got to try it (and can we get more of it)?
Giant steak at Pinky’s
Normally when we head to Pinky’s it’s all small plates, all the time — we love a share. However, on a recent visit, we happened upon the 18-ounce, bone-in ribeye, and this big slab of juicy meat order has forever altered our order strategy. Chef/owner Steve DeRaffele says we aren’t alone: “Whenever someone steps outside their comfort zone and orders it to treat themselves, they always come back for the steak.”
The big boy is made from top quality certified Angus beef that’s cut daily in-house with the edges and fat trimmed so you get a “primo cut of the ribeye” (those trimmings become Pinky’s shaved ribeye Ras El Hanout sandwich). It’s seasoned with Pinky’s house grill blend, fired to order and then rested for seven to 10 minutes, similar to a prime rib, for ultimate tenderness.
The steak is finished with a signature butter made with roasted bone marrow, Sardella Calabrian marinated fish spread, lemon, herbs, garlic and shallots, then finished with an herby pop of chives. It’s served with savory fingerlings seared in rendered pancetta fat and a bright little pile of arugula topped with lemon and Parmigiano-Reggiano, for a big, meaty main. This is also your solution when someone wants a steak, but you want to skip the steak house—something we get asked about regularly.
Matcha latte at Afterglow Coffee
When our girl Audie was like, “Try the pandan matcha latte at Afterglow,” we were like, “erm, OK?” We tried it and now the gorgeous green drink lives rent free in our brains. It’s bright green, has a hair of coconut and vanilla flavor, real dang creamy and comes (if you get it to stay) with this cute little leaf garnish. If you have never been a matcha person because you can’t get past the gritty texture — this has none of that fine dirt feel.
What we’re eating at home
Robey: I’ve reverted back to the pandetimes with my immense need for sourdough bread and have been sampling every sourdough in town. Taking top honors in the “Where’s the best sourdough in Richmond RN?” is Jane Dough. I love Jane Lukas’ stuff so much. You can pick up bread on Thursdays, pre-order on her website or sometimes drop in at Celladora to snag some. Y’all might be into the flavored loaves, but her classic sourdough boule (made with Sub Rosa wheat flour) really knocks it out of the park.
Megan: It’s too hot to cook, so instead I’m heading to Penny’s Wine Shop for a cold bottle of dry riesling and a plate of cold sesame noodles topped with big, burly prawns. The toothsome texture and subtle, satisfying flavors are just right when you are hungry but also hot.
Where we’re headed
An ongoing reno in Irvington, Va. makes this quaint little spot a real treat during these hot, hot summers. Say “see ya, bye” to the wooden cruise boat shutters and weird grandma furniture and “hi, hello” to everything in shabby chic white tones with nautical accents. Local fish and seafood are on the menu at Salt and Meadow with Chef Kyle Perkins (Twin Farms, Vt.) in the kitchen. Last visit, we had just-caught cobia from the water right outside the Inn. Live music Monday through Thursday happens at the new, rather sleek side bar and Fish Hawk, the poolside spot, has had a menu update as well that swings less burger and fries and more salad and light fare — there’s even falafel.
Other additions will soon include a fresh new spa, fitness facilities and a big bridal area.
—XOXO Megan and Robey
