Shuffle on Over
Remember a few months ago when we told you about Tang and Biscuit, the shuffleboard venue coming to Scott’s Addition? The doors officially opened on Sunday, Aug. 26, at 11 a.m.
At 3406 W. Moore St., the 18,000-square-foot space features 10 regulation shuffleboard courts and a 50-foot bar. Corn hole, pingpong, giant Jenga and board games are also available, so there’s truly something for everybody.
As for what to nosh on between turns at the court, the beer menu lists domestic staples like Pabst Blue Ribbon and Corona, plus local favorites like Vasen Brewing on draft. True to the name, the cocktail list includes a Tangtini, featuring the classic orange powdered drink Tang, citrus vodka, fresh orange juice and Cointreau. To eat you’ve got biscuits (naturally) with sandwich fillings like pulled pork and coleslaw, chicken, bacon and ranch, and shredded beef with Chees Whiz. Loaded tater tots are also available, with four topping options — think nachos, poutine, barbecue and baked potato.
Hours are Mondays through Thursdays 4 p.m. to 11 p.m., Fridays and Saturdays 11 a.m. to midnight and Sundays 11 a.m. to 11 p.m.
Mediterranean Makeover
It’s been a couple months since Graffiato, Mike Isabella’s Richmond restaurant, closed. The restaurant group behind Tarrant’s Cafe acquired the keys shortly afterward, and recently announced that Bar Solita, a Mediterranean-inspired restaurant with an extensive bar, will open at 123 W. Broad St.
“The equipment that was here really speaks to Italian food, obviously with the wood-burning oven,” says RVA Hospitality’s chief operating officer, Liz Kincaid. “But we just didn’t really want to do Italian right now. Mediterranean speaks to the way food and health are trending these days.”
The menu, which Kincaid says is still in development, will feature dips and other shareables with Spanish, Italian, Greek and Portuguese influences, plus a hefty international wine list and craft cocktails. As for the space, Kincaid says RVA Hospitality is making some “small cosmetic changes,” but nothing major, especially not to the bar.
“That bar was designed by someone who loves cocktails, you can just tell,” she says, noting that the current setup allows for high-volume service.
The group is aiming for an opening by October.
High on Hops
OK, so it won’t actually get you high, but a new beer released by Strangeways Brewing this weekend does contain cannabidiol, called CBD, oil, a nonintoxicating marijuana extract. On Friday, Aug 25, the C.H.U.D CBD imperial red ale, featuring six types of hops, will be available at Strangeways. It’s a small-batch beer only available on draft, so be sure to try it before it goes up in smoke.
For your four-legged friends, Happy Hempies hemp-infused treats from pet supply company Best Bully Sticks will also be available this Saturday. And if all this starts to give you the munchies, Goatocado will be on site.
New Noodles
You know what they say about one door closing and another one opening. It’s been a couple months since Best Friends Forever ceased serving its menu of burritos at 2915 W. Cary St. in Carytown (luckily those guys are back at it at the newest iteration of Don’t Look Back), and a new concept has taken over that space. Hai Y’all, the latest concept by Home Sweet Home owner Andrew Friel, is a Japanese spot serving up ramen, dumplings and buns. The menu features ramen with both miso and tonkutsu (pork and chicken) broth, and both the dumplings and buns are available with either pulled pork or veggies. Current hours are 5 p.m. to 2 a.m., but keep an eye out for lunch hours.
Pitchin’ the Plastic
As part of its Zero Hunger, Zero Waste commitment, Kroger plans to eliminate single-use plastic bags from its stores by the year 2025.
“It’s a bold move that will better protect our planet for future generations,” says Kroger’s chairman and chief executive, Rodney McMullen.
According to a news release, estimates suggest that 100 billion single-use plastic bags are thrown away in the U.S. every year, and less than 5 percent of plastic bags are recycled annually. The grocery chain will “work with NGOs and community partners to ensure a responsible transition.”
The Zero Hunger, Zero Waste initiative also includes a goal to divert 90 percent of waste from landfills by 2020, and an ongoing effort to send nutritious foods to local food banks and pantries.
