Take It Back/Bring It On 

Things our critics want to see more or less of in Richmond restaurants.

Take It Back

Stupidly out-of-season, high-end bistroesque nonsense, and over-reliance on food-service giants for product that could be sourced locally. — J.C.
Enough already with the mac and cheese; save it for the grandkids. — D.B.

Less TV; fewer gimmicky “cuisine of the month” types of menus; enough with the cupcakes, people. — J.H.

“European” food: More ethnic options please! — T.A.B.

Crab cakes. I know they are beloved by many, which I guess is why they are on almost every menu, but there are a million other delicious ways to serve this tasty little crustacean. Get creative! — T.A.B.

Bring It On

I'm looking for more joints like Garnett's that offer a reasonable “third place” as Kendra Feather describes it.  You have your home, your work, and some third place to hang out regularly. It should be nearly always open, affordable, and friendly in a low-key way. — J.C.

Upscale Mexican; a ramen house or noodle bar; more local ingredients; simple food, prepared well. More snout-to-tail, interesting cuts of meat. — J.H.

Richmond needs a great crab house; upscale Korean; true diners. — D.B.

I'm still pining for bee bim bop (and good, authentic Korean, in general) and real Spanish tapas. — T.A.B.

Risk-taking and more adventurous cooking; going beyond trends, whether local or national and expressing more individuality. — T.A.B.


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