Best New Restaurants

Each year, new restaurants sprout up that help put Richmond on the international must-eat map, and, in turn, these spots pull inspiration from around the globe. In 2016, you don’t have to travel to the Caribbean to get an authentic taste of the West Indies; you only have to go so far as the West End, and you can sample your way through Southeast Asia from the center of the Fan. Here are the year’s 20* best new restaurants, all opened between March 7, 2015, and April 15, 2016, picking up right where we left off in 2015. From the fancy to the casual-but-still-fanciful, there’s something for everyone.

RESTAURANTS

Sabai

2727 W. Broad St., 367-4992

Despite facing a traffic-heavy strip of Broad Street, Sabai manages to feel like a warm tropical escape — even with its massive windows open to the passing cars. Maybe it has something to do with the expertly prepared tiki-style drinks or the unmistakable fragrance of coconut, lemongrass and ginger wafting from the kitchen. The interior’s industrial, no-frills vibe (minus a sparkling chandelier or two) reflects the menu’s tasty Thai street-food roots. Try to snag a table with a swinging bench to add an extra element of fun to your meal. — Erica Jackson Curran

TRY THIS: Koa Pad Sapparot, a huge serving of fried rice presented in a pineapple shell — guaranteed to make heads turn on its way to your table; whole fish available in a variety of sauces and preparations

Kuba Kuba Dos

403 N. Ridge Road, 288-0681

The West End expansion of the Fan’s beloved Kuba Kuba translates most of the intimate charm of the original to its bigger, brighter, palm-frond-adorned space. The huevos-laden, flavor-rich menu has a few additions, such as the Cu Bánh Mì with Smithfield ham and carrot-ginger slaw, but the classics remain. Carbs be damned, you’ll want extra grilled bread no matter your dish. And if you’re a newbie, be prepared for generous portions of Cuban specialties, from the piquant paellas to the mojo-marinated roast pork.  – Catherine Amos Cribbs

TRY THIS: Black and Blue mojito with fresh berries; Camarones y Mejillones (shrimp and mussels in a tasso ham broth); and the creamy tres leches cake with a “Kuban” coffee

Rapp Session

318 E. Grace St. 545-9109

Craving Rappahannock Oyster Co.’s seafood creations sans reservation or drive to Merroir? Rejoice! Rapp Session, Richmond’s first oyster saloon, is here and stays open until 2 a.m. Belly up to the spacious bar, ogle the eye-catching oyster case featuring bivalves from around the continent and dig into executive chef Dylan Fultineer’s well-cultivated selection of seafood small plates, snacks and charcuterie alongside an inventive cocktail menu and Virginia-centric beer and wine list. Dining at home? There’s also a market featuring fresh seafood, pantry items, appetizers to go, wine, beer and a full espresso bar. —Megan Marconyak

TRY THIS: Plump, steamed oysters with addictive pimento butter; rich, $4 smoked bluefish spread; daily specials that let Fultineer’s imagination run wild — think cured scallops or Asian-style tuna buns — to enjoy alongside a glass of Barren Ridge Vidal Blanc

Vagabond

700 E. Broad St., 643-2632

The day The Magpie closed last August was a sad one. Fortunately, executive chef Owen Lane landed at downtown’s Vagabond with both feet on the ground, and with an expansion of his previous menu and the beer taps — and the house-made sausage of the day is still available, a favorite of Lane devotees and new guests alike. The warm and inviting space beside The National offers up an elegant bar filled with a wonderful array of craft bourbons, not to mention a creative menu that’s adventurous but still approachable. — Hollister Lindley

TRY THIS: Sweetbreads du jour; smoked chicken wings in tequila honey sauce and pistachios; bento box of the week; sausage; and a bourbon you’ve never had before

Nota Bene

2110 E. Main St., 477-3355

Richmond’s favorite mobile food concept found an extended parking spot on Main Street with Nota Bene, formerly Pizza Tonight Restaurant & Bar. This Italian restaurant added some spice to its new home with a deliciously moody bar, dining room and a bright red wood-burning oven. This oven produces Neapolitan-style, thin-crust pizza while the backroom oven flavors delectable items such as octopus and sugar toads. Both setting and menu will please picky nephews, a group of friends or a couple on date night. — Perry Matthews

TRY THIS: Burrata with pepper caponata and arugula; Margherita pizza with a perfectly blistered crust; house-made pastas; amaro – a sweet, herbal liqueur to sip — a blissful Italian indulgence for after dinner

East Coast Provisions

3411 W. Cary St., 353-3411

Solid service alongside quality sushi and seafood: It’s easy to fall in love with those pairings. With a bright interior, exposed brick and a patio positioned for three seasons, this seafood-centric Carytown spot from the team behind The Daily Kitchen & Bar, Pearl Raw Bar and The Hard Shell restaurants has found the formula for a no-hassle night or day. — Robey Martin

TRY THIS: Tuna tartare with ponzu and crème fraîche; for the more adventurous palate, opt for burrata, plum and red kale dressed with pomegranate in a baby mâche salad

Kampot

203 N. Lombardy St., 355-3008

“Bright” and “zippy” are the words that come to mind when both the food and the cocktails at Kampot pop into my head. From the Virginia peanuts invigorated by zesty kaffir lime to the slow-poached octopus with toasted chili and lime, chef John Wilson’s Indochinese menu within Balliceaux wakes up the palate boldly and loudly, like the funky, danceable live music that its attached venue is known for. — Stephanie Ganz

TRY THIS: Smoke on a Plane cocktail, where the smokiness of mezcal and the twang of quinine from the Cocchi Rosa strike a perfect balance with the heat of Kampot’s menu; Kai-Lan, also known as Chinese broccoli or Chinese kale, decked out in toasted sesame oil; caramelized boneless chicken thigh with pickled cabbage; Key lime pie with toasted coconut crust

Tazza Kitchen Alverser Plaza

1244 Alverser Plaza, 415-6224

Welcome to the next generation of family dining, where contemporary style meets palate-pleasing variety. Crafted cocktails and brick-oven veggies from local producers grace the start of the menu. Freestyle pizza — not too thin, not too doughy — and tacos with a variety of fillings continue to make decisions difficult. Main courses consisting of pasta or seafood or steak round out the choices and prove that no matter which you order, you’ll always win. — Perry Matthews

TRY THIS: Flat-iron steak served with smashed fingerling potatoes, salsa verde and a baked local egg (shown); scallops and risotto with parsley pesto, garlic cream and a brown-butter gremolata; cast-iron goat cheese with house-made bread

Family Meal

1601 Willow Lawn Drive, 447-1879

Thanks to celebrity chef Bryan Voltaggio of “Top Chef” fame, Richmond’s now got its very own outpost of Family Meal offering the upscale but familiar favorites at his three other locations. In addition to a particularly excellent version of a double-stack cheeseburger and burn-your-mouth-good fried chicken, you’ll find fish and grits — chef de cuisine Travis Milton’s take on the shrimp classic — featuring boiled Virginia peanut broth and gourdseed grits sourced by Milton himself. The Willow Lawn location is convenient for city and county dwellers alike, and serves up all-day breakfast and ample parking and patio seating, in addition to a friendly waitstaff that’s happy to accommodate even the youngest guests, which has quickly made Family Meal a standby for family dining. — Eva Colen

TRY THIS: Chicken pot pie fritters; fried chicken with cheddar and jalapeño buttermilk biscuits; meatloaf with Sriracha ketchup and umami-packed mushroom gravy; whoopee pies with peanut butter cream

Maple & Pine

201 W. Broad St., 340-6050

At Maple & Pine, dishes look alive, as if the chanterelle mushrooms and baby carrots were still sprouting instead of plated. Executive chef David Dunlap’s eye-catching compositions, though indebted to Virginia’s four seasons, are more Pacific Northwest stylistically, shying away from the bacon grease. His light broths reach the heights of the limestone arches supporting the sophisticated lobby dining room, where you might notice hip-hop artist Macklemore pre-gaming over coffee, as I did last winter. The team does an excellent job matching the Virginia-bent craft cocktails and wine lists with seasonal specials: oxtail egg rolls with the American Cincinnatus (an apple brandy and Madeira cocktail), or the Delaplane Cellars Duet (Right Bank red blend) with seared duck breast. — Genevelyn Steele

TRY THIS: Lobster risotto and whatever else the waitstaff suggests; sablefish and maitake mushrooms in dashi broth; chestnut soup; apple crisp with cheddar cheese ice cream; and at breakfast and brunch, the biscuits and gravy

*We need to talk about Rancho T. While this beloved new restaurant scored high enough to position itself on this list, we could not include it in good conscience due to not only a recent chef change, but a complete revision in concept. We loved the original, Latin American-inspired Rancho T, and are enthusiastic about its recent Modern American direction. To learn more about this restaurant’s new chef and concept, visit richmondmag.com/rancho.

QUICK N' CASUAL

Amanecer 4

9301 Quioccasin Road, 740-7440

Amanecer 4 doesn’t have a website or Facebook page, but if you continue past Regency Square Mall on Quioccasin Road, it’s there just on the left. This Salvadoran grocery and six-seat restaurant with hand-painted murals could be your everything, if you require fresh meat, produce and seafood, and can live on several rows of shelf staples where Goya is king. I’m a breakfast regular here: plantains and beans with whipped Daisy sour cream, please. — Genevelyn Steele

TRY THIS: Pupusas stuffed with loroco and cheese and served with spicy slaw; street tacos with the trinity of cilantro, onion and lime; shrimp rancheros; menudo; half or whole barbecued chicken with beans, rice and salad; for the kids: fruit shakes with whipped cream

Los Gauchos

6935 Lakeside Ave., 266-5757

If you blink, you’ll miss the tiny storefront tucked into a North Side strip center. With fewer than 10 tables and an order-at-the-counter set-up, this Argentinian restaurant makes up for its lack of ambiance with food that will take you as close to the South American country’s sandwiches and pastries as you can get without hopping on a plane. —Robey Martin

TRY THIS: Empanadas, especially the spinach; don’t go slow-mo on the lomo if it’s on the menu that day — take advantage of this breaded steak sandwich and add ham, egg, cheese and extra chimichurri

Stroops Heroic Dogs

2709 E. Marshall St., 644-3647

While the classic frankfurter — snappy in its casing and loaded with chili, cheese and onion on a pillowy potato bun — may call to mind a seventh-inning stretch on a hot August afternoon, this restaurant’s hot dogs aren’t your average ballpark franks. This is a new kind of dog, one that’s lovingly made by the team behind Dutch & Co. and crafted with humanely raised pork, combining familiar and unexpected flavors to heroic proportions. —Stephanie Ganz

TRY THIS: RVA Dog, topped with pimento cheese, fried green tomatoes and crab cake; Bánh Mì Dog, a trip to Vietnam in a bun gilded with chicken liver, pickled veggies and cilantro — it even comes with a side of pho for a dippable experience

Sugar's Crab Shack

2224 Chamberlayne Ave., 303-6592

Fried seafood at home with the family is a glorious thing, unless, of course, you try to do it in your own kitchen where the smell and clean-up can linger for days. And the typical drive-thru never really satisfies. Avoid all that at the walk-up window of Sugar’s, recently opened by the team that brought you Croaker’s Spot. Fried fish (lake trout or whiting), crab cake, shrimp, deviled crab, crab legs, even oysters — it’s got all the fried seafood you need, complete with sides and sauces to satisfy that craving. —Piet E. Jones

TRY THIS: Soft-shell crab; cornmeal-dusted fried oysters; house-made bread pudding

Charles' Kitchen

9127 W. Broad St., 270-6340

The tamarind explodes in your mouth like culinary Carnival — it’s bright and saucy and loud, providing just a colorful taste, so to speak, of the West Indies. Chef Claudius Charles is bringing flavors of the Caribbean to Richmond with traditional family recipes that fill bowls with goat curry, savory pastry with salt cod, and bellies with stewed chicken and oxtail, all from a corner of a Henrico County strip mall. —Stephanie Breijo

TRY THIS: Painstakingly prepared roti; St. Lucian-style herb chicken, which takes days to marinate and hours to roast; so-tender plantains; house-made tamarind sauce

Pop's Market on Grace

415 E. Grace St., 644-7677

With little fuss or fanfare, one of the brightest new stars in downtown dining offers one of the simplest menus. Chef and owner Josh Wright, formerly of Aziza’s on Main, whips up an artful sandwich at lunchtime just as easily as he tosses his house-made pasta in internationally inspired sauces for dinner. Order at the counter and take a seat in the spacious dining room, where you’ll enjoy dishes that often arrive in paper bags and to-go containers; don’t let that fool you, though — this food elevates Richmond’s fast-casual game at every meal. —Stephanie Breijo

TRY THIS: Breakfast sandwich featuring fontina cheese and house-made pork sausage; meatball sub; daily pasta specials; any of baker Kyle Poston’s in-house creations, be they biscuits, bagels, cookies or English muffins

Shelly's Food, Comida Latina

7304 Staples Mill Road, 918-5527

There’s always a lingering question when entering a restaurant that serves ethnic cuisine: Is it authentic?  Glancing around the packed tables at Shelly’s Food, Comida Latina, as patrons of all walks of life excitedly take Instagram shots of their plates, you know you’re in the right place. Perfectly seasoned meats and bright, fresh produce combine to create dishes that are far and away better than the repetitive sameness of your average Latin joint, especially if you’re hunting for Central American fare, and yes, it’s all

authentic. —Piet E. Jones

TRY THIS: Pupusas stuffed with cheese, beans or shredded pork, and they’re only $1 each on Wednesdays; sausage and cactus tacos; stewed chicken

Hibachi Box

 411 N. Harrison St., 204-1844

Nestled in prime hungry-college-student territory near VCU, Hibachi Box is a fresh alternative to burger or pizza joints frequented by many young scholars. Inside, it’s bright and busy as servers dish up hearty entrée boxes stuffed with your choice of protein, grilled veggies, fried rice (and noodles, too), plus a side salad. Dodge the double carb bomb with the quinoa-and-veggie-heavy Goatocado stir-fry bowl, and drizzle it all with yum-yum sauce or spicy ginger dip. —Samantha Willis

TRY THIS: Chicken, juicy and flavorful; house-made coconut rice water and melon ginger brew, which are both refreshingly sweet and satisfying on a hot summer day

Noodles & Friends

 7415 Midlothian Turnpike, 675-0103

Where else in Richmond can you peruse a produce section filled with jackfruit, refrigerated shelves of miso, and tanks of live fish, then sit down for a hearty Korean or Chinese meal? The world is your oyster — or at least your sea cucumber in black bean sauce — at Noodles & Friends, the tiny café tucked into the corner of the enormous international grocery New Grand Mart. Heaping portions of pork-bedecked noodles, Sichuan-inspired deep-fried steak and spicy seafood soup await, often for $10 or less. Don’t neglect that complimentary side of kimchi, either. —Stephanie Breijo

TRY THIS: Kimchi Jji Gae, a kimchi stew with pork and tofu; Oh Sam Bulgogi with pork belly and squid; Jja Jang Myun, a pile of noodles, vegetables and pork in black bean sauce

Zzaam! Fresh Korean Grill

3300 W. Cary St., 447-3818

Whatever form it takes, the fast-casual

Korean fare here is fresh and fun. Head to

the counter and pick your zzaam — bibimbap (rice bowl), guk su (noodles), salad or even a Korean-food burrito — then name your fillings. You’ll find everything from spicy pork to tofu, from roasted potatoes to edamame, plus a primo patio for dining with sake or one of the restaurant’s 15-plus beers in hand, and weekly events such as trivia nights. —Stephanie Breijo

TRY THIS: Sam-gyupsal (pork belly) — you’ll have to wait a few minutes as it’s made to order, but it’s worth the extra time; boba, or bubble tea, which comes in a rainbow of flavors

Sonnet for Richmond’s Rooftop Bars

Shall I enjoy thee on

a summer’s day?

Thou art a meeting

place most temperate,

So many of you dot

the way,

It’s hard to eas’ly

pick a fav’rite,

Sometime too hot the

eye of sunlight shines:

But lo, you often

sport umbrellas,

Under which we

can unwind,

With potions for ladies

and fellas!

With each new roof we

celebrate the fairness of

the seas’n:

Sweet gentle winds, how

faire thou ow’st,

We’d wait eternal lines

to quell parched lips

(in reas’n),

O views of James, of glen

and stadium! Doth our

affections grow’st,

So near the sky, the

earth so far,

We do declare this Summer of the Rooftop Bar.

—William Shakespeare*

*William Shakespeare did not write this, but he wishes he did.