Welcome to December, RVA diners! Let's dive into the week's news aplenty:
- In case you missed our November issue on newsstands, our cover story — Richmond's 25 Best Restaurants — is now available online! Dig in. (Richmond magazine)
- And Coriander, a new Armenian restaurant in the heart of Carytown, is now open and serving up wraps, kebabs, rice bowls, salads and soups. (Richmond.com)
- MORE OPENINGS: McCormack's Big Whiskey Grill is now open at Regency Court, with chef Philip Denny (formerly of Aziza's on Main). (Style Weekly)
- And one more, for good measure: We stopped by Cooper's Hawk Winery and Restaurant, opening its doors on Monday for all your wining-and-dining needs. Take a peek! (Richmond magazine)
- Finally, there's news on the Empire front: A trio of restaurateurs, all co-owners of The Flyin' Pig, hope to open their new taco venture, Asado, in the space next month. (Richmond BizSense)
And now for a smattering of (inter)national food links:
- In the latest oh no they didn't food abomination, Pizza Hut just created a pizza crust made from nothing but Doritos, cheese and despair. As Jeff Goldblum once said, they "were so preoccupied with whether they could that they didn't stop to think if they should." (Food Beast)
- Love to bake? Here's a handy guide to kitchen essentials you should always keep stocked in your home. (Bon Appetit)
- And if you're worried about overeating at the holidays, here's another handy guide: Your quick primer on digestifs. (Food and Wine)
- Chef Julio Biosca of Spain's Casa Julio returned his Michelin stars to the prestigious restaurant-ranking system, citing the unwanted pressure that often accompanies earning a star (or in his case, multiple stars). (Eater)
'Til next time, stay hungry.
