Written while taste testing every espresso martini in the city. Yes, the drink is still in. Yeah, yeah, we predicted a White Russian takeover for 2025 — well, it seems we didn’t quite realize the caffeinated claim that the ‘tini has staked on this city.*

What we’ve heard

Enter the chat: District Prime Chophouse

Richmond restaurateur LaChan Toran, known for upscale soul food spot Marylou’s, pizzeria The Black Olive and brunch-y Benedict on Cary, is bringing a new concept to the former Cabo Fish Taco space, District Prime Chophouse.

Toran says the idea came together quickly once they learned Cabo was leaving.

“We have a wonderful relationship with our landlords, and they let us know Cabo was moving on,” Toran says. “We had a brainstorming session, and a chophouse just made sense. But this won’t be your traditional white tablecloth steakhouse. We want it to feel approachable.”

District Prime will offer five to six premium cuts of steak, including a tomahawk and a bone-in ribeye, along with lamb chops, pork chops, lobster tail and fresh fish filets.

“We’ve been cutting and tasting steaks for nine days straight,” Toran says. “And talking about even doing a whole cow, but that might be way more than we need — but that’s how you find the perfect cuts — and we have Mary Lou’s and Black Olive that can help with the inventory.”

The team aims to “cover the landscape of a chophouse” while maintaining a comfortable atmosphere. The restaurant’s design leans heavily on wood and antique touches, drawing inspiration from classic New York steakhouses but tailored for Scott’s Addition.

“We’ve come across a lot of great steakhouses in New York, and we think Scott’s Addition needs something like that, but relaxed and Richmond-oriented,” says Toran.

Chef Calvin Lewis, who currently helms the kitchen at Marylou’s, will lead the culinary team. Toran says Lewis’ background in meats and menu development made him the natural fit to open District Prime.

Beyond the food, Toran says the beverage program will be a major focus. District Prime will feature a 240-bottle wine display. The beverage program will include creative, visually striking drinks and a robust draft beer list designed to fit the chophouse’s lively energy.

Live jazz and other music will also be part of the ambiance, making District Prime a destination for diners, nightlife seekers and the building tenants.

Toran adds that she is already considering future concepts in the space, including a fish market or butcher shop adjacent to the restaurant, similar to neighborhood favorites like Stella’s Market or Union Market. “We see the excitement around those kinds of places,” she says. “This area could use something like that.”

The restaurant is aiming for a friends-and-family opening on Wednesday, Oct. 29.

The pop-up of our dreams: Craftsbury Pizza

Christian Luder — brother of Bryan Hollar, the original owner of award-winning bakery, Reunion Bakery in Staunton — has quietly launched a Monday night pizza pop-up at Up All Night Bakery, bringing his experience from some big names in bread to Richmond’s growing pizza scene.

After relocating to Richmond, Luder spent time in the kitchens at Grisette while his partner baked at Sub Rosa. Before that, he had stints at Reunion Bakery, as well as Lampo in Charlottesville, Heliotrope in Lexington and The Shack in Staunton. Now you can watch the @craftsburypizza gram for the pop-ups in Bellevue. And then be prepared to wait in line.

Bravo, Bravo Bake Shop 

After popping up several times on the parking lot of Caravati’s in Ashland, Bravo Bake Shop opened their brick and mortar the first week of October. They are serving a collaborative coffee blend from Williamsburg, Va.-based Kingship Brewing Company, hand-crafted espresso drinks and European-style pastries and breads.

DECC gets into the signature drink game

The Dominion Energy Charity Classic is coming up Oct. 16-19 and while we aren’t always the most sports-savvy, we do like cute golf outfits, socializing and snacks. And this year, there will be signature drinks.

Here’s a preview of what you can sip

• 19th Hole: Cirrus vodka, peach simple syrup, lemon juice, black tea float
• James River Sour: Woodford Reserve, lemonade, cranberry juice, lemon garnish
• Mulligan Margarita: Herradura tequila, agave nectar, fresh lime juice, lime wedge

The Fan Zone will feature local food trucks including Goatacado, Fireside Pizza, Arroz RVA and Coalesce Coffee, along with standard concessions from the Country Club of Virginia. A Friday night concert will feature local band Full Moon Fever.

When asked who he’s pulling for, executive director Steve Schoenfeld says, “Inside the ropes, we don’t really pay attention to the leaderboard. We’re rooting for the community. The more people that come out, the more goes to charity.” Over the last nine years, the event has generated around $14 million for local charities. Updated totals will be announced early next year for this year’s fundraising efforts.

Tickets to the event start at $25 and be purchased online.

*What we’ve tried

An informal poll on Instagram says these three places are the spots to get your espresso martinis around town.

In a landslide (100-plus people voted) of suggestions, Can Can has the espresso ‘tini that the people want. Since changing up their recipe from pre-made to made-to-order, this ombre concoction keeps it simple and straight-forward with Tito’s, Cafe Borghetti and fresh espresso.

Coming in second with quite a few noms is the pair, Gersi and Uliveto. According to one commenter: “Gersi’s [espresso martini] always rings my bell”.  Gersi’s recipe is one of the less complicated ones as well with vodka, fresh espresso, simple syrup and Kahlua. And Megan featured Uliveto’s simple, strong take in the 2025 food issue earlier this year.

Tied for third most recommended happen to be The Jasper and Get Tight Lounge. We’ve waxed about both The Jasper and Get Tight Lounge previously and give all our thumbs up to every espresso drink these two bars pump out. Check out Jasper’s rendition of the drink here and Get Tight’s frozen cocktail here.

Not an espresso ‘tini, but oh how seasonal, the new pumpkin martini from Get Tight rings that basic B bell so hard. It’s made with pumpkin blended with baking spices and Macadamia milk, demerara simple syrup, grind coffee liqueur, Cirrus vodka and Rostov’s espresso.

For an inventive take, don’t skip the Creme Demur at Pink Room with vodka, local Afterglow coffee, blackberry liqueur, Licor 43 and chocolate bitters. It’s decadent and fruity, but not too sweet!

Do we need an espresso martini crawl? Or brawl? Who’s in?

Where we’ve been

If you are not taking advantage of Roseland Polo at King Family Vineyards, are you a true Virginian? The Sunday polo matches start in May and run through the end of October. Fall is a lovely time for changing leaves, Virginia wine month and less sweat while you picnic. While the matches take place, you can head into the tasting room for flights, bottles or glasses. Or you can grab an al fresco vino bottle from the roving wine golf cart. On our most recent visit we paired the light, spicy Cabernet Franc with a Hi-D Pops Blackberry popsicle for an elite outdoor snack.

The polo ends around 3 p.m., so if you play your cards right, you can swing by Septenary Winery, less than two miles away, for one more tasting, and then hit Tanglewood Ordinary for fried chicken, sides and the best brownie Sunday we’ve had in years. They seat the last table at 7 p.m.

What we’re eating at home

Robey: There was a rumor going around that Piccola Italy was changing hands and while there may be nothing behind it and all is probably status quo, I still have ordered take out from the pizza joint just a *little bit* more than normal (which is already a lot). They take my two slice (sausage, always) order and an Italian sandwich on the side with the efficiency of an accountant in the throws of the month end and deliver it like they once were employees at Jimmy John’s.

Megan: As we are speaking of Gersi, have you tried the oft-appearing, special house-made pappardelle with lamb ragu? I’m rarely excited to eat leftovers, but after tasting this hearty, meaty, homey dish with just-the-right-texture al dente pasta at dinner, I couldn’t wait to devour the leftovers for the next day. They barely made it to noon.

—XOXO Megan and Robey