Photo by Stephanie Breijo
Want to make Saison's pozole at home? Read on, then save us some.
Hi! This week's Food News is full of shake-ups. Between openings, closures, revamps and chef changes, we're ready to sit back and mull the whole week-in-RVAdine over, all while enjoying a gourmet hot dog, of course. But I'm getting ahead of myself.
- When a new restaurant moves in, it's sometimes because a prior concept closed in the same space. Such was the case this week, when Portrait House announced its upcoming closure, and a new restaurant announced its move to 2907 W. Cary St. The team behind the beloved Carytown staple says it will close Dec. 13, but that it will offer a number of specials leading up to its final day. Its current restaurant, Nile Ethiopian, has some new plans in the works, and Citizen Burger Bar, a small, Virginia restaurant chain, is set to open in the Portrait House space in early 2016. More on that, here. (Richmond magazine)
- More on the Carytown front: Zzaam! Fresh Korean Grill is now open at 3300 W. Cary St. serving rice bowls, noodle bowls and even a Korean-food burrito. The new restaurant comes by way of Derek Cha, the founder of Sweet Frog frozen yogurt, and should offer 20 beers on draft, plus a patio, in the near future. (Richmond BizSense)
- Some exciting, long-anticipated news: Stroops, the gourmet hot dog restaurant from the team of Dutch & Co., opens tomorrow, Friday, Nov. 13! The new spot offers items inspired by Dutch & Co.'s popular Back Door Dogs Saturday lunches, including hot dogs, corn dogs, stroopwafels, stroopwafel ice cream sandwiches and house-made sodas. Check out the full menu here, then plan your delicious attack. (Richmond magazine)
- And Ta Fanocha, Richmond's first restaurant that serves up Guam's native cuisine, is now open at 5650 Brook Road. The fast-casual concept serves up food that's full of "islander flavor," according to co-owner Javonya Mendiola. (Richmond.com/Richmond Times-Dispatch)
- Over in the Fan, the real estate that houses beloved neighborhood dive bar and pizza joint Pie was just purchased at auction. Shawarma Shack owner Antar Abouzaki now owns the two-story building, and it's unclear whether Pie is even still open in it. (Richmond BizSense)
- And in new-pop-up news, Longoven will launch an ongoing Sunday dinner series at Sub Rosa Bakery, beginning Dec. 13. Expect stunning plating, local ingredients and a keen attention to detail and technique. (Don't believe me? You should.) Tickets for the four-to-five course dinners are not yet available, but keep your eyes on Longoven's social media (as well as Sub Rosa's) for details as they become available. (RVANews)
- What time is it? (RE)TOOL TIME. Bistro 27 is celebrating its 10th anniversary with a new chef and a menu revamp. Danial Oakes, formerly of The Rogue Gentlemen and Heritage, is putting his own spin on the restaurant's classic French cuisine, and the bar menu is getting a retooling, too. More on that, right over here. (Richmond magazine)
- In more new-chef news, Kitchen on Cary hired Executive Chef Michael Macknight, formerly of Lemaire, Trellis Restaurant in Williamsburg, Café Lafayette and Charles City Tavern. We stopped by for one of the restaurant's latest dinner events, and really enjoyed it. Full report here. (Richmond magazine)
- Speaking of full reports, Ledbury's 4th Annual Quail Hunt was a feast for the eyes and the stomach, and we've got the photos (and recipe) to prove it! Click right this way for a recounting of all the delicious eats, plus the means to bring Saison's incredible pozole to your own home. (Richmond magazine)
- Great news for those who want to dabble in professional food service, but can't afford the commercial kitchen: The Bearded Kitchen is a new, affordable communal kitchen space. Many home bakers, catering services and food trucks often hit a snag when it comes to finding a commercial kitchen for preparing foods, but this new space aims to make it affordable for all. Get the full report on the South Side spot here, but know you've got a kitchen for $20 per hour, or $500 per month, if you need it. (RVANews)
- Move over, Smucker's, there's a new jam in town. The local, organic Dayum This is My Jam offers a number of jams made from Richmond-area fruits and herbs, and also makes a few jars of salsas and dill pickles. With Bob's Burgers specials-board-worthy puns, the duo behind the new outfit is offering some playful flavor combinations with a hint of rock 'n' roll. Check out that good good here. (Richmond magazine)
Ready for some great events? Good, because HERE THEY ARE:
- Ready your palates for cider in its best, boozy form because Cider Week Virginia is back, starting tomorrow, with tastings, classes and cider-inspired dinners that showcase local cideries. Blue Bee Cider holds a cidermaking workshop, the 17th Street Farmers’ Market throws a cider festival, and Pasture, Saison, Acacia Mid-town and more host cider dinners throughout the week. Find the full schedule at ciderweekva.com.
- Hit the road, Jack, and head west for adventure and whiskey. Virginia Distillery Co,'s opening ceremony is Saturday and offers tastings, booze-infused sliders, and live music from 11 a.m. to 5 p.m. at 299 Eades Lane in Lovingston. (Virginia Distillery Co.)
And now for a few (inter)national links:
- Your guide to "Bucket List Sushi" in Japan and America, which is way better than a guide to bucket sushi anywhere. (First We Feast)
- If ever you wondered how to make a root beer float from scratch, one man has your answer. The process will only set you back about, oh, $900. (Food & Wine)
'Til next time, we'll pass on the fancy float and probably just pick up a $3 gourmet root beer at Stroops instead, but that process looks fun, too.