Richmond Food News: Week of Jan. 4-8

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Food News & Trends

How sweet it is, RVA; this week's food news is packed with ice cream, special dinners, new restaurants, fun events, chef change-ups, kid cooks, healthy (but still delicious) eats and more. We've got a lot on our plates, and we like it:

  • Big news on the fine-dining front: Because Walter Bundy, Lemaire's former executive chef, is opening his own restaurant — Shagbark, set to open in Henrico County this spring — Lemaire just announced the award-winning chef's successor. Patrick Willis, Bundy's executive sous chef of four years, will fill the executive chef role and bring on new menu items as early as next week! Get to know Willis a bit better here while you anticipate the delicious food to follow from both chefs, OK? OK. (Richmond magazine)
  • There are a whole lot of openings and closings this week, so let's get right to 'em: First off, Boulevard Burger and Brew is now set to open today at 4 p.m. at 1300 N. Boulevard! Get all of those burgers and boozy shakes, ya hear? (Richmond magazine)
  • Next up, Manchester's Urban Farmhouse at 1200 Semmes Ave. is now open for all your coffee/pastry/sandwich/juice needs. Go forth and make your mornings a bit brighter. (RVANews)
  • Speaking of morning bites (but also always-bites), Duck Donuts just opened its new Short Pump location at 2437 Old Brick Road. I'm already feeling all sorts of post-holiday sluggishness, and I'm sure doughnuts aren't going to help, but I'm willing to take one for the team/science and dive into them anyway. (RVANews)
  • On Friday, Lucca Enoteca, the new restaurant from the owners of Maya Mexican Restaurant, will open at 525 E. Grace St. and serve pizza, pasta, entrees and small plates, plus offerings from a raw bar. (Richmond Times-Dispatch)
  • And looking further ahead, local ice cream outpost Gelati Celesti just locked down a new space for its fourth location, and it's set to open at 1400 N. Boulevard in Scott's Addition by the end of summer. "We selected Scott’s Addition as the location for our new store because of its convenience to the Fan, North Side and Malvern area," owner Steve Rosser says in a news release. If that isn't sweet news, we don't know what is. Looking for a bit more on the brand and its cool treats? We've got you covered. (Richmond magazine)
  • In some sad closure news, Shockoe Slip's Torero Tapas Bar & Grill is now shuttered. "We are sad to announce the closing of Torero Tapas Bar and Grill," reads the announcement on the restaurant's Facebook page. "We would like to thank everyone for their patronage, kindness and support during the last two years." Torero will still offer catering throughout the year; call 643-0911 for more details on that. (Richmond Times-Dispatch)
  • In some half-closed news, Cielito Lindo, the Mexican restaurant at 4702 Forest Hill Ave., is now closed, though a new concept from owner Betsy Roman is in the works, set to open in the space this spring. (Richmond Times-Dispatch)
  • In case you missed it, a young Richmond cook won "Chopped Junior" this week, reppin' RVA with quick thinking, kitchen skills and a hearty dose of adorableness. Get to know Claire Hollingsworth, who competed on the Food Network TV show alongside fellow Richmonder Emily Waters, and check out when you can catch the episode next. (Richmond magazine)
  • Speaking of the youth of Richmond and also food, Richmond Public Schools' new dietitian, Marsha Taylor, is on a mission to bring better, healthier food to RVA schools. Pick up our January issue (now on newsstands, by the by) for more, and check out our Q&A web extra with Taylor and Susan Roberson, the director of Richmond Public Schools’ nutrition services, to get some insight into just how they plan to make it all happen. (Richmond magazine)
  • Are you having trouble sticking to that New Year's Resolution of not being a total glutton? ME TOO. Fortunately for our arteries, there's Daily Jars. We spoke to owner/cook Liz Fishman about her local pick-up and delivery meal service that brings nutritious, healthy ingredients to you, all ready-made and served in cute little glass jars. (See also: there's a special running right now and it gets you extra snacks. And who among us doesn't like snacks? That's what I thought.)
  • Related to health: If you're looking for some additional ways to get your local cleanse on, check out this handy round-up of nutritionists, meals and classes to help you live your best nutritional life in 2016. Godspeed, etc. (RVANews)
  • One last note on health: Bandito's Burrito Lounge, one of the last sanctioned smoking restaurants in town, just outlawed lighting up on the premises. Here's a quick look at where you can still eat and smoke and smoke and eat around town. (Style Weekly)
  • On the beer front, The Veil Brewing Co. just released a handful of its sweet beer labels, which you can expect to find at the new Scott's Addition brewery soon. Want more on The Veil? Look no further. (RVANews / Richmond magazine)
  • Speaking of beer, I'm here to tell you there's a great beer dinner comin' up at Heritage and if you know what's what, you'll snag your tickets, fast. The Second Annual Ardent Craft Beer Dinner, to be held on Monday, Jan. 18, brings together the likes of Joe Sparatta (Heritage and Southbound), Adam Hall (Saison), Ian Boden (The Shack), Craig Perkinson (Southbound) and Mike Hill (Heritage) for a multi-course meal paired with a number of Ardent's beers, all at $75 per person. That's a collection of some stellar chefs. Don't sleep on it. Call 353-4060 to reserve your spot. (news release)

Ready for that weekend? Bundle up with/at these great events:

  • Tomorrow, pretend you're a super villain with Strangeways Brewing's Freeze Ray beer release. "After benumbing a thick and malty doppelbock for days, we mined the resulting colossal chunks of ice from the vat to extract the pesky water obstructing the full potential of this deliciously decadent libation," according to the brewery. "Its thick and creamy mouthfeel is interlaced with a prevalent chocolaty richness that seductively satiates. Nevermind where we hide the 10.24% abv, as the Freeze Ray disintegrates any booziness with a mere controlled pull of the trigger." (This has to be the most fun beer description ever written, just sayin'.) (Strangeways)
  • Then journey into the wild at a wild game dinner held by Butler's Unique Catering at The Brownstone on Jan. 8 at 6 p.m. Enjoy four courses (plus amuse bouche) with items such as Brunswick stew with rabbit and wild boar; venison leg with huckleberry jus; and arugula salad with grilled quail. Tickets are $55 per person. Call 519-9278 to reserve your seat! (news release)

And now for a few (inter)national links:

  • Food for thought: For some, it's a fact of the food industry and for others, it may come as a surprise that food lobbying groups affect our dining and nutrition standards. Here's a long, hard look at the meat industry and how it's influencing USDA regulations and the way we eat. (The Atlantic)
  • File under "Handy Winter Tips": Here's a quick primer on cleaning your Dutch oven and not ruining it for life. (Bon Appetit)

'Til next time, we be scrubbin' (gently, and sans steel wool).