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Plate updates from Hanover, Midlothian and the Fan.

click to enlarge food49_short_rder_wasabi_200.jpg

Organic Wasabi: The unmistakable taste of freshly grated organic wasabi, served table-side, is a new treat at Wild Ginger, (wildgingerva.com) Sushi-O (sushiova.com) and Osaka Sushi & Steak (osakasushiva.com). 

Hanover Tavern: An ownership change is complete at the historic landmark where the legacy in hospitality is one of the area's longest. The theater remains, along with the Southern-inflected menu and charming country setting. Owner Michelle Williams recently sold the business to Frank Bradley and Bob Bailie. General manager Sara Dickerson and executive chef Addison Hudson have rolled out a full-service menu including shrimp and grits, crispy duck breast, steaks, and fried chicken. A lighter pub menu and full bar augment the options. Serving lunch and dinner Tuesday-Sunday. 13181 Hanover Courthouse Road. 537-5250. www.hanovertavern.org.

Christmas Eve at Belle Vie European Bistro: An elegant, five-course holiday meal beginning with a glass of sparkling wine is a new holiday tradition at this Midlothian restaurant. See the Belgian menu online; reservations are required by Dec. 15. $60 per person. 1244 Alverser Plaza. 379-3338.  www.bellevieva.com.

Fresh tastes: Balliceaux has introduced new seasonal dishes and a new drink menu; soups include butternut squash bisque, split pea and Italian sausage, and seafood stew. A vegetarian bubble and squeak, cremini carbonara, seared pork belly and shrimp pepper pot are among the offerings. 203 N. Lombardy St. 355-3008. www.balliceauxrva.com.

Food fan: Metro Grill, under head chef Felix Gostel and general manager Kevin Mandeville, also has a new menu. Daily specials are value-driven; Wednesday steak night features a choice of sauces, three sides, and a $16.95 price tag. Entrees include seafood, pastas, chicken and meatloaf with hearty sides. Dinner nightly and Sunday brunch. 301 N. Robinson St. 353-4453. www.metrogrillrichmond.com.

Cooking with Wine: Holiday offerings at Mise En Place Cooking School include the annual cookie exchange Dec. 11 and a couples' class Dec. 14. For wine enthusiasts, sommelier and educator Carol Colby will lead a 16-week wine course beginning Jan. 12. The fee is $325 per person, or a drop-in class rate of $40. www.miseenplaceshockoe.com.

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