Guest Check 

Six suggestions for a new year of eating in Richmond.

We often talk about how small of a town Richmond is. In 2012 let us recognize how fortunate we are to have such a thriving restaurant community and accessible, knowledgeable chefs and cooking staffs. Not every city can claim such a victory. Here are six ideas for making the most out of dining this year.

1. Pick up a local coffee roaster. With the four-plus we have in Richmond: Notably Blanchard's, Black Hand, Lamplighter and Rostov's — and possibly more to come — there's no real need to go outside of the community to purchase beans.

2. Ditto for a local brewer. Hardywood is the Green Bay Packers of breweries. Its community spirit is contagious. Ardent Craft Ales is the golden retriever. How can you not want to be its friend and drink its stellar beers?

3. Ask about your food. The good restaurants are transparent about where they buy their ingredients and their alcohol. Interested in knowing where your greens come from at Secco? Tim Bereika, the chef, can tell you. He also can tell you why, where to get them or something similar, and offer a couple of ways to prepare them. Lee Gregory at the Roosevelt is happy to converse about his ingredients. Good chance he'll let you peek at his kitchen and introduce you to the people he's been working with for years. Jason Alley, of Pasture and Comfort, will all but write down — he probably would give you a pen — the names of his purveyors and his recipes.

4. Stand by the old standbys. It is easy to get wrapped up in the new restaurants fast populating Richmond. But there are reasons why the old boys are still standing. Zeus Gallery still kills it for brunch. Patina Grill stands out in the West End because it's a standout. Do over Eurasia and Belle Vie and see what new things they've been up to lately.

5. Keep your eye out for the young talent. Collin Wagner has some interesting things on the horizon. Watch what's poppin' at collincooks.blogspot.com. Aaron Hoskins at the Empress is no slouch when it comes to experimentation and trendy. He could be our new gastro guy now that chef Carly Herring has left the restaurant.

6. Read your local food writers. Kendra Bailey Morris churns local daily. She's readily available for questions on how to make the best tater-tot casserole or other Southern staple. Matt Sadler's new Tumblr, (keeping it local even on platform) tells about his travels and how they rate to where he lives. Tim Vidra, unfailingly makes me want to jump through my screen into his food pictorials. He can't get any more local unless he becomes a plant.


Comments (2)

Showing 1-2 of 2

Add a comment

Subscribe to this thread:
Showing 1-2 of 2

Add a comment

  • Re: Sugary Raisins and Tiny Hams: 12 Interesting Finds at Aldi and Lidl

    • This post is actually kind of offensive to those who depend on places like Aldi…

    • on September 19, 2017
  • Re: Bogart's in the Fan closing Dec. 31

    • I loved Bogart's. The Alpine Martin was my favorite. Why did they move? Bad move…

    • on September 18, 2017
  • Re: This Virginia Brewery Wants Your Pumpkin-Spice Beer ... So It Can Pour It Down the Drain

    • How does that saying go....You can take the girl/boy out of "CALIFORNIA" but you can't…

    • on September 17, 2017
  • More »
  • More by Robey Martin

    • 2015 State of the Plate

      2015 State of the Plate

      Favorite dishes, unsung heroes and the rise of hospitality in Richmond. Plus, why our Restaurant of the Year is Metzger Bar & Butchery.
      • Mar 10, 2015
    • Single-Minded Focus

      Single-Minded Focus

      The old Phil's Continental Lounge will transform into Jack Brown's Beer & Burger Joint in March.
      • Feb 20, 2015
    • Noodles Galore

      Noodles Galore

      Spiral Noodle is slated for opening this spring in the old Yapple spot.
      • Feb 19, 2015
    • More »

    Copyright © 2017 Style Weekly
    Richmond's alternative for news, arts, culture and opinion
    All rights reserved
    Powered by Foundation