Restaurants open and restaurants close in Richmond; new culinary stars are created and old favorites are reinvented. For the latest edition of Food Finds, our first in two years, we asked our writers what they've been eating that they want everyone else to know about. From the farmers market to off-the-shelf grocery finds, here are 50 standouts we think are the most interesting, surprising or just plain delicious in town.
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Guilty Pleasures
1. Gearharts Chocolates' Chocolate-Dipped Pistachio Toffee
Back in 2001, shards of this buttery toffee infused with lightly salted pistachios were sprinkled atop Gearharts' orange-ganache-filled chocolates. When it came time for the company to branch out into other products with a longer shelf life, pastry chef Tim Gearhart created these toffee pieces dipped in bittersweet chocolate. Packaged in a box of eight, they can last up to eight weeks, but seriously, who are we kidding? —SW
306-B Libbie Ave., 282-1822 or gearhartschocolates.com
2. Garnett's Chocolate Pecan Pie
Come on, people, you like pie, don't you? And I bet you like chocolate, too. Blow your mind a little and order a slice of sticky, fudgy chocolate studded with pecans and layered over a buttery shortbread crust. There's probably a million calories in it, but the endorphins your slice of pie just released will erase any worry about that before it hits your frontal lobe. —BF
2001 Park Ave., 367-7909 or garnettscafe.com
3. Orange-Almond Bars by Simply Delicious Bakery
These $2.49 bars are sweet, but that sugary fiesta is cut with the tang from the orange marmalade that baker Carolyn Purcell adds to an almond-bar recipe she found in an old cookbook. Purcell, who was discovered, along with her pound cakes, by Jim Ukrop at a First Fridays market, also changed a few of the ingredients in the bar's crust. They've become a favorite at her bakery, with nearby book clubs ordering them by the pan. Her bars, pies and pound cakes are also sold at Libbie Market and Glen Allen Market. —SW
5932 Brook Road, 264-3434 or simplydelicioushomemadedesserts.com
4. Julep's Table-Side Bananas Foster (pictured top)
Ambient light softly gilds the exposed beams and brick of the city's oldest commercial building in the upstairs dining room of Julep's. The space is hard to beat for quiet and intimacy. Add to this the domed silver table-side flambé cart, and you have quite the happy ending to a perfect date. The dish itself is straightforward — bananas sautéed in brandy and served over vanilla ice cream — but the presentation and setting make it an unforgettable experience. —JC
1719 E. Franklin St., 377-3968 or juleps.net
5. Dark Chocolates With Malbec From Chocolates by Kelly
Kelly Walker has chocolate in her veins. She approaches it like an artist deciding which pigment best expresses the morning light. Recently, malbec was her muse, inspiring Walker to encase it in a dark-chocolate cloak that dissolves to release the lush, tannic wine and begin a sensual tango on the tongue. You can find them at Forest Hill's TaZa Coffee ‘N Creme. —JB
6. Paris Tea Latte at Can Can
It's an in-house barista favorite and instantly became mine after I sipped my first Paris tea latte. Smooth with caramel and vanilla, underscored by citrus notes and berries, this hot concoction makes chai seem old and overrated in comparison. Hot, it's fragrant and soothing, but it sparkles over ice in the summertime. —BF
3120 W. Cary St., 358-7274 or cancanbrasserie.com
7. C'est Le Vin's Goat-Cheese Cheesecake
If neither the fancy wines nor the local art of C'est Le Vin manage to grab you, trust me, the goat-cheese cheesecake definitely will. Sweetened just so and packing its signature ingredient's characteristic texture and tang aplenty, this cool, refreshing finale is sure to please, particularly during the dog days of summer. A drizzled passion-fruit sauce deftly cuts the crustless cake's creaminess, delivering pleasing acidity
and tartness. —MG
15 N. 17th St., 649-9463 or cestlevin.com
8. Karen's Kitchen Coconut Cake
Forget your preconceived notions about coconut cake. This version, made in a licensed home kitchen by Richmonder Karen Stanley, breaks tradition by offering a super-moist version of the classic that dims down the too-often-overpowering flavor of the tropical fruit. Think tres leches cake with a subtle coconut twist. Besides an almost pudding-like texture, the secret may lie in the whipped icing — but that's confidential. Stanley's not willing to share. Try it at Melitos and Pegasus. —KH
248-4461 or shopkarenskitchen.com
9. Pasture's Rice Grits Pudding
Despite being made with middling, which is broken rice from the milling process, there's nothing so-so about this dessert. Pasture sous chef Joe Sparatta (who also happens to be the restaurant's pastry chef) brought it to life. Sparatta cooks the rice in coconut milk and adds half-and-half to it, but no egg yolk. Garnished with roasted pineapple and passion-fruit syrup, this dish takes the South on vacation to the islands, all in one bowl. —SW
416 E. Grace St., 780-0416 or pastureva.com
10. Stella's Baklava Sundae at Sweet 95
Take baklava made by an expert, add a scoop of Homestead Creamery's antibiotic- and hormone-free vanilla ice cream, layer another piece of baklava and more ice cream, and repeat until the cup almost overflows. Drizzle with cinnamon-honey syrup, and you have a combination so good that once you've tasted it, you'll find yourself compulsively driving down the Boulevard and cutting across traffic just to have one bite more. —BF
3312 N. Boulevard, 354-9595 or sweet95.com
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Off the Shelf
11. Serbian Ajvar From Mediterranean Bakery
It's a dip, it's a spread, it's a condiment. This is Ajvar, a piquant combination of roasted red peppers, eggplant, garlic and hot peppers. Several varieties can be found at Mediterranean Bakery. Grab a jar and top a burger with it or add it to a traditional meze platter alongside Mediterranean Bakery's homemade hummus, baba ghanoush and tabbouleh for an authentic taste of the Balkans. —KBM
9004 Quioccasin Road, 754-8895 or mediterraneanbakeryanddeli.net
12. Full Kee's Black-Bean Sauce
The classic black-bean sauce of Cantonese food is tangy, complex and smooth in its texture. There's a bite of ginger, with a hint of hot pepper added to the flavors of fermented black beans. Full Kee's version (available by the pint and quart for $4 and $8, respectively) begs to be taken home. —HL
6400 Horsepen Road, 673-2233
13.Grits From Byrd Mill in Ashland
Unlike instant grits, which are precooked and dehydrated, Byrd Mill's stone-ground grits (available online and at Padow's and Shields Market) are the real deal — they're coarsely ground into larger particles using traditional milling techniques. Cooking stone-ground grits may require a few extra minutes in the kitchen, but that sweet corn flavor and al dente texture (especially when topped with melted butter) makes the extra effort totally worth it. —KBM
(888) 897-3336 or byrdmill.com
14. Zoe Extra-Virgin Olive Oil at Nick's International Foods (pictured top)
Spanish olive oil from a Greek market? Richmonders in the know regularly hit up Nick's International Foods for some of the best imported Greek feta and handcrafted sandwiches, but Nick's is also a gem when it comes to top-quality olive oils at reasonable prices, and one particular standout is Zoe's first cold-pressed extra-virgin olive oil. Buttery, fruity and lusciously green, this olive oil comes straight from Cornicabra olive groves in Castilla-La Mancha, Spain. At $29.99 for a 3-liter can, you can even afford to stock up. —KBM
400 W. Broad St., 644-0683
or nicksinternationalfoods.com
15. Chef's Blend From Belmont Butchery
Elevate meatballs and meatloaf to high cuisine (ahem, higher cuisine) without missing a beat. Instead of using boring old ground beef, grab ground veal, ground pork and ground beef all mixed together and ready to go in 1-pound packages at Belmont Butchery. This combo ups the umami, lightens the texture and makes you wonder why you wasted so much time mastering your mother's meatloaf. —BF
15 N. Belmont Ave. 422-8519 or belmontbutchery.com
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Drinks
16. Case Service at River City Cellars
When I need a case of wine, I call River City Cellars, tell them how many bottles, what color and a price range, and they make the selections for me. A quick stop later in the week, and I pay while they're loading it into my car. Tracking my likes and dislikes in their database, the cases have gotten better over time. Perfect for busy people and a great way to try wines you may not have selected on your own. —PEJ
2931 W Cary St., 355-1375 or rivercitycellars.com
17. Hardywood Park Craft Brewery
As of July 1, craft breweries in Virginia will be able to sell you a glass of their product without having to open a restaurant, as ABC law once required. Look for us more often in Hardywood's Tasting Room then. Regularly open late Thursday, Friday and Saturday afternoons (check the website for times), the tasting room is the place to try a sample of a new release, like Hardywood Hoplar; get your growler filled; or, as of July, buy a draft! —SW
2408 Ownby Lane, 420-2420 or hardywood.com
18. The Grand Staircase at Lemaire
Spicy cocktails tend to be just that and only that. Not so The Grand Staircase at Lemaire. Smirnoff Vodka is mixed with the sweet floral of St. Germaine and tempered with a touch of dry vermouth. Float a little chili oil across the top of this martini, and you get distinct sweet and spicy flavors exploding across your palate. —PEJ
101 W. Franklin St., 649-4629 or lemairerestaurant.com
19. The Seersucker at The Roosevelt (pictured top)
Mint juleps are a traditional drink of the South, not really of Richmond. For a drink that tastes like a native concoction, go to The Roosevelt and order a Seersucker: Maker's Mark bourbon with house-made sweet-tea syrup and a splash of bitters chilled with a frozen charred lemon. The result is sweet and smoky joy that will make you think of Richmond in August while the Great Dismal Swamp is burning, and I mean that in the best possible way. —PEJ
623 N. 25th St., 658-1935 or rooseveltrva.com
20. Bockor Cuvée des Jacobins Rouge Flemish Sour Ale at Mekong
Pucker up, Richmond. If you're looking to swill a glass of something truly different, pony up to the bar at Mekong and wet your whistle with a glass of freshly tapped Cuvée des Jacobins Rouge. A quintessential Flemish sour ale, this bracing brew boasts the taste of tart, dark cherries combined with sour-apple goodness, and it's accented with just the right bits of funky fermentation. —KBM
6004 W. Broad St., 288-8929 or mekongva.com
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Can't Miss
21. Belvidere at Broad's Grilled Ahi Tuna With Stir-Fried Asparagus, Portobello, and Red Peppers
Sure, you can find ahi tuna on dozens of menus around town, but what makes this dish at Belvidere stand out is how well the accompaniments work with the dish's main attraction. The soy-ginger marinade glazes the tuna steak beautifully as it sears, and the stir-fried asparagus, portobellos and red peppers give you a choice of flavors to pair off as you work down to the bed of jasmine rice underneath. —JC
506 W. Broad St., 344-0644 or thebelvidere.com
22. Don't Look Back's Carnitas Tacos
If you're setting the bar for the perfect taco, you need look no further than Nate Gutierrez over in his new Carytown digs, Don't Look Back. Perfectly cooked carnitas (pulled pork) is served in a soft flour shell with a squeeze of lime, a little onion and a bit of cilantro. Even if this elegant little taco were more than $3, it would still be the best way to buy happiness in town. —PEJ
2929 W. Cary St., 353-8226 or dontlookbackrva.com
23. Shiitake-Leek Tikki, From Lehja
Latkes are a wonderful thing. Variations from the classic preparation, however, are often disappointing. The Shiitake-Leek Tikki, from Lehja, is not. Adding shiitake mushrooms and leeks to the mix, with a hint of Indian spices and topped with a little chipotle cheddar, this dish re-creates the textures of the traditional latke with a new flavor profile that is an exciting departure. —PEJ
Short Pump Town Center, 11800 W. Broad St., 364-1111 or lehja.com
24. Squid-Ink Pasta With Razor Clams, Fennel, and Garam Masala Crème at Secco
Sounds like something you've seen on Iron Chef perhaps, but squid ink is a traditional Italian pasta coloring and flavoring agent. Here, it's paired with succulent, sweet razor clams. Significant complexity and originality come from the additions of shaved fennel (a nod at the licorice-whip visual reference perhaps) and a smoky Garam Masala Crème. —JC
2933 W. Cary St., 353-0670 or seccowinebar.com
25. Bistro Bobette's Prime Rib
Steak au poivre is common bistro fare, satisfying both the desire for intense flavors by customers and short execution time in the kitchen. Bistro Bobette's Grilled Prime Beef Rib Eye hits the mark dead center, with a green-peppercorn brandy reduction that draws out the rich flavor of the deeply marbleized cut of beef. Worth every bite of the $36 price tag. —JC
1209 East Cary Street, 225-9116 or bistrobobette.com
26. Smoked Arctic Char at Aziza's on Main
The menu changes frequently at Aziza's, but if you're lucky, chef Caleb Shriver's smoked Arctic char will stick around for a while. It sits atop a butter-bean purée in a pool of olive oil and underneath paper-thin cucumber slices, pink grapefruit and arugula. The result is a dish as fresh as springtime, light and full of sun. —BF
2110 E. Main St., 344-1523
27. Peter Chang's Cumin Lamb Chops
Sick of the hype surrounding Peter Chang's new venture? Get over it. The platitudes are well-earned, and once you try his cumin lamb, you'll become a proselytizing convert, too. Fiery hot with the signature numbing quality of Sichuan pepper, the fragrant, tender chops are cooked until just done and lavished in green onions. —BF
11424 W. Broad St., 364-5168
28. Selba's Braised Brisket
Tamarind is one of my favorite flavors, but sadly, it's underutilized in many restaurants. Selba deftly uses this sweet-and-sour fruit as the glaze for their braised brisket. The slow-cooked result is fork-tender and deeply rich, a perfect example for lovers of tamarind or those who have never tried it. —PEJ
2416 W. Cary St., 358-2229 or selbarichmond.com
29. Duck Tacos at Sushi-O (pictured top)
"Duck" and "taco" are two words you wouldn't normally associate with sushi, but at Sushi-O, the adventurous and far-flung recipes support a dynamic dining experience centered on lots of bites of different flavors leading you straight into some of the region's best sushi and sashimi. The smoked duck is nicely paired with fruit salsa and a piquant soy drizzle across the plate. —JC
1228 Alverser Plaza, 897-9878
30. El Presidente from Rooster Cart
The vegan food cart may be named after its rooster sandwich, a crispy red-chili mock duck with cucumber and scallions, but it's the El Presidente that really grabs my attention. The hoagie stuffed with soy chorizo, avocado, cilantro and jade sauce is the perfect marriage of sweet and spice. Owned by Jen
Mindell, a former owner of Café Gutenberg, and her brother, Luke Mindell, this mobile restaurant serves a rotating menu of vegan sandwiches most weekday
afternoons. —AD
1825 W. Broad St., 324-3183
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
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Snacks
31. Curried Goat at The Magpie
It can be hard to persuade yourself to try a goat dish, but you'll be glad you ignored those qualms with the curried goat at The Magpie. Slow-braised till the meat is fork-tender, with deep, earthy flavors of a mild curry, it's a classic example of umami that hits nearly every taste sensation when paired with thinly sliced cucumber planks and pickled onion. —PEJ
1301 W. Leigh St., 269-0023 or themagpierva.com
32. Stella's Dolmades
Stella's devotees rejoice; this beloved institution's recent re-emergence also spells the return of its terrific dolmades. Here, al dente rice, fruity olive oil and zesty lemon juice are deftly married and then rolled inside tender grape leaves to create a delightfully fresh, delicious meze offering (think tapas but Greek!). The accompanying tzatziki is creamy, tangy and redolent of garlic. "Meze ora" (Monday through Friday, from 4 to 6 p.m.) provides a great happy-hour-style opportunity to drop in and indulge. —MG
1012 Lafayette St., 358-2011 or stellasrichmond.com
33. Morsels at Balliceaux (pictured top)
This dish is a trifecta of bar food. "Three is that beautiful number," says chef Russell Cook. "Two is not enough, and four muddies the water." The constants are the nuts in this trio, a mixture of almonds, cashews and peanuts, tossed with cayenne, salt,
pepper, smoked paprika and "a couple of other things." My other two morsels in March were quick-fried Brussels-sprout leaves and a combination of kalamata, niçoise and sevillano olives. A perfect mix with cocktails. —SW
203 N. Lombardy St., 355-3008 or balliceauxrva.com
34. Mrs. Crowder's Country-Ham Drop Biscuits at Mansion Five26
Owner Ron Stallings concocted these savory morsels when faced with an overabundance of Mansion Five26's house-made pimiento cheese. His solution? Mix the cheese with chopped Surry County ham, add a creamy Dijonaise sauce and pop in the oven on a buttermilk drop biscuit. Named for the woman who inspired Stallings' affinity for Virginia cuisine, these bite-sized treats will have you praising Mrs. Crowder for her happy influence. —KH
526 N. 2nd St., 308-2913 or mansionfive26.com
35. Fried Pork Rinds With Gray Sea Salt From The Blue Goat
Got a hankering for some deep-fried pork? Get your pork-skin fix at Richmond's own nose-to-tail restaurant, The Blue Goat, by ordering up a tried-and-true Southern snack classic, fried pork rinds. Forget those gas-station-style plastic bags filled with weird barbecue-flavored rinds. Instead, dip your hand into a large paper cone filled to the rim with Merrymoon Farms' local pork skins that are rendered, dried and then deep-fried to crunchy perfection. Your reward? Puffy, salty, crispy nuggets of joy. —KBM
5710 Grove Ave., 288-8875 or bluegoatva.com
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
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Ready Made
36. Q Barbeque's Pineapple Hot Dish
Pineapple hot dish is a tribute to Florence Stone, owner and chef Tuffy Stone's grandmother from Lynchburg, who passed away in 2000. "It was on her sideboard every Easter, right next to the country ham," Stone says. He knew it would go well with smoked meats, so he put it on the menu at Q. After one bite of this combination of crushed pineapple, egg and breadcrumbs, you'll feel like you're eating dessert along with your dinner. And that thin, caramelized layer of pan crust takes it over the top. —SW
2077 Walmart Way, 897-9007; 1070 Virginia Center Parkway, 261-7227; qbarbeque.com
37. Nile Day at Ellwood Thompson's Local Market's Hot Bar
Wary of traveling too far out of your gastronomic comfort zone? Ellwood Thompson's hot bar can help you expand your horizons on Mondays with Ethiopian food from Nile Restaurant. Sample food with exotic names — Ater Kik Alicia, Gomen, Bedelgian, Azifa, Misir Wat, Doro Wat, Yedinich Salata — and be amazed. (Then visit Nile and impress your friends as you order confidently.) —JB
Ellwood Thompson's Local Market, 4 N. Thompson St., 359-7525 or ellwoodthompsons.com
38. Eggs in Tuna Sauce From 8 1/2 (pictured top)
This is one of the best appetizers you don't have to make yourself. The eggs are just barely hard-boiled and sit in a pool of creamy, sharp tuna sauce that you usually find surrounding medallions of veal in the classic Italian dish vitello tonnato. The marriage of the two flavors bowled over none other than Ruth Reichl, editor of the now-shuttered Gourmet magazine. —BF
401 Strawberry St., 358-8505
39. Ravioli From Bombolini Pasta
I can make pasta. I can make fillings. I lack the coordination and patience to make ravioli. Fortunately, we now have Bombolini in the Fan. Eight to 10 varieties of vegetable- or meat-filled ravioli await you at prices you'll like, in quantities that will allow you to feed a family without having to fight over the last, delicious piece. —PEJ
1606 W Main St., 213-0212 or bombolinipasta.com
40. Vodka Sauce From Olio
This sauce isn't too tricky to make yourself, but why go to the effort of making it when you can pick up an excellent version at Olio? Chunky with tomatoes and flecked with fresh thyme, the cream mellows the spark of the vodka and makes for a weeknight meal that only demands that you know how to boil water. —BF
2001 1/2 W. Main St. 355-5182 or oliorichmond.com
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Farmers Market
41. Bonnyclabber Lachevriere Cendre
Farmers-market season is officially in full effect, and one not-to-be-missed treat handcrafted in Virginia's Middle Peninsula near the Chesapeake Bay is Bonnyclabber Cheese Co.'s Lachevriere Cendre, an ashed semisoft goat cheese that's as lovely to look at as it is to eat. Coated in charcoal made from wood-fired grapevine prunings mixed with a bit of kosher salt, not only is this cheese 100 percent artisanal, but it also makes one heck of an addition to beet and watercress salad. —KBM
sullivanspond.com; South of the James Market, themarketumbrella.com
42. Reginald's Homemade Cashewnilla Butter
As a connoisseur of nut butters, I tried this version and realized what was missing in my life. The cashews are mixed with just enough vanilla to highlight their sweetness and just enough peanut oil to make it easily spreadable without the constant mixing of most natural nut butters. No sugars added, just all-natural goodness. —JB
reginaldshomemade.com ; St. Stephen's Farmers Market, saintstephensrichmond.net/farmersmarket
43. Mrs. Yoder's Kitchen Doughnuts
After you pack your market basket full of fresh spinach and strawberries, join the lengthy line at Mrs. Yoder's for a melt-in-your mouth sourdough doughnut, dripping with sweet glaze. Made on-site at the lively South of the James Market by the men, women and children of McKenney-based Mrs. Yoder's Kitchen, the
sizable fried delights are worth every minute spent waiting in anticipation. —KH
(540) 395-5213; South of the James Market, themarketumbrella.com
44. Asian Turnips From Amy's Garden
It's the classic farmers-market story: Week after week, you see a not-quite-familiar vegetable. Then you take the plunge, ask for preparation advice and fall in love. These little white turnips make for crisp additions to salads, but sautéed in olive oil, they caramelize and sweeten. How can such a healthy dish taste so good? (Bonus: You can also eat the tender greens topping
them.) —BF
amysorganicgarden.com ; Byrd House Market, byrdhousemarket.blogspot.com ; South of the James Market,
45. Norwood Cottage Bakery Curry Raisin Bread (pictured top)
Yes, we are willing to shell out a few extra bucks at the farmers markets for crusty bread. With Norwood Cottage Bakery, Mark McIntyre delivers more than good crust and crumb — he challenges us with his thoughtful combinations. This enriching raisin bread with a curry flavor that blooms in your mouth is yet another inspired offering from this North Side cottage industry. —JB
norwoodcottage.com ; South of the James Market, themarketumbrella.com; St. Stephen's Farmers Market, saintstephensrichmond.net/farmersmarket
Guilty Pleasures | Off the Shelf | Drinks | Can't Miss
Snacks | Ready Made | Farmers Market | Kid-Friendly
Kid-Friendly
46. Station 2's Burger
In between the adult watering holes of Shockoe Bottom is Station 2, a restaurant inside a 100-year-old converted firehouse. (And what child doesn't like fire stations?) They have a kids' menu, but you're better off getting the griddle-pressed burger — and at $3.50 you can afford as many as your kids can consume. They'll love this most basic of burgers, all without breaking the bank. —PEJ
2016 East Main St., 249-4702 or station2richmond.com
47. Soy Vay Veri Veri Teriyaki
I was particularly careful about what my children ate when they were really young. I still read labels, so I appreciate the fresh ingredients and preservative-free soy sauce that serve as the base for this sweet and tangy sauce. We use it mostly to marinate chicken and salmon, but it works as a nice finish for stir-fry with veggies, tofu or shrimp, too. Not only do my girls like it, but Veri Veri Teriyaki grilled chicken is the most requested dish when their friends join us for meals. —KCM
Kroger, kroger.com ; Martins, martinsfoods.com ; Ellwood Thompson's Local Market, ellwoodthompsons.com
48. Frozen Dumplings From Tan-A
There they are, waiting patiently in your freezer, in a myriad of flavors. Dumplings are perfect when dinner goes wrong, when it happens late or when the current meal is rejected and starvation isn't an option at that particular moment (I'm thinking a dinner party here). They come in chicken, pork, beef, veggie and everything in between, increasing the odds that you will find the one magic dumpling that your child will love. I'd tell you to look out for a particular brand, but we've tried them all, and Tan-A hasn't let me down yet. —BF
6221 W. Broad St., 285-3569
49. Ruang Tong's Crying Tiger
This dish solves the challenge I face when dining out with my beef-loving but flavor-challenged son. Serving up slices of grilled flank steak for him, it comes with a spicy lemon-grass sauce on the side that makes it something I enjoy, too. (And despite what the name implies, its heat
is a pleasant nibble, not a fatal bite.) —CA
6790 Forest Hill Ave., 612-8616 or yumpak.com/ruangtong
50. Spaghetti á la Greek From Sidewalk Café (pictured top)
Some families (mine) have lived on this dish for years, and it's only recently that we've had to up our order as appetites have grown along with our kids. There was a time, however, when one to-go order of Spaghetti à la Greek, baked with feta and mozzarella and surrounded by marinara, could tidily feed my family of four, complaint-free and without ever turning on the stove. —BF
2101 W Main St., 358-0645 or sidewalkinthefan.com
We discovered some of our food finds in the monthly tasting box of the online retailer Relay Foods,
featuring local farmers-market goods and regular grocery essentials. The box is available at a discount when you sign up for Relay Refill, a subscription service that fills your grocery order automatically each week. Pickup locations are all over town, or for a fee, you can have your food delivered right to your doorstep. For more details, visit relayfoods.com .
