"Chick-arrons," aka fried chicken skins topped with a house-made hot sauce and spicy honey drizzle, at the newly opened Hot Chick, from the folks behind Wong Gonzalez, Red Salt Chophouse & Sushi, and Pizza & Beer of Richmond (Photo by Eileen Mellon)
Gettin' Chicky With It
Crave fried chicken and enjoy puns? If so, check out Hot Chick, the newest eatery from EAT Restaurant Partners, which opened next to the 17th Street Farmers Market on Jan. 23. Inspired by Nashville hot chicken sandwiches, Hot Chick offers bites including a beast of a sammie, the Mutha Clucka (I told you they get punny), chicken and waffles, Buffalo mac and cheese, katsu pork and more.
Plant Power
Jamaican beef patties, chorizo tortas and blueberry milkshakes undergo plant-based makeovers this weekend during the second annual Vegan72. From Jan. 25-27, close to 30 restaurants and bakeries across the city will dish out herbivorous specials meant to entice vegans and nonvegans alike. Be adventurous and get all Captain Planet for the event, exclusive to Richmond, thrown by the national nonprofit Vegan Action. (Richmond magazine)
In Its Place
Mise en Place cooking school, the local OG of hands-on culinary experiences, turns 15 this year. Executive Chef and owner Christine Wansleben is celebrating with a guest series of classes, an extended party of sorts, each month. Bust out the apron and get chef-y with RVADine talents including Ian Merryman of Tiny Victory, Tanya Cauthen of Belmont Butchery, and Morgan Botwinick of Whisk and Scoop. (Richmond magazine)
Playing With Fire
Tired of temperatures in the teens? Daydreaming of sunshine, tiki cocktails and the glory days of grilling? You are not alone. Writer Genevelyn Steele has tracked down grilled and roasted bites around town that won't let the cold cramp your culinary style. From Perch to Chicken Fiesta, she shares fire-kissed dishes sure to warm you inside and out. (Richmond magazine)
Helping Hands
It’s been over a month since the federal government shutdown began, and Richmond businesses have stepped up to offer assistance. Feed More is hosting its second two-hour, drive-through style “pop-up” food distribution event for furloughed federal employees on Friday, Jan. 25, and Idle Hands Bakery is offering a free loaf of bread to workers who can present proof of their status. (Richmond magazine)
Fresh on the Scene
Mind Your Belly Deli, the 100 percent vegan bakery and deli in Short Pump, will host its soft opening Saturday, Jan. 26, from 9 a.m. to 4 p.m., and a grand opening Wednesday, Jan. 30, at 8 a.m.
Greek Feast, dishing out, you guessed it, Greek specialties, opened this week at 1825 W. Main Street next to Goatocado.
Booze or Bust
Speaking of Greek food, Orexi Greek and Mediterranean restaurant in Midlothian will begin serving beer and wine this weekend for folks who want to sip and savor a libation while enjoying their souvlaki or stuffed grape leaves.
Beer, wine and Virginia-inspired cocktails will start flowing Friday, Feb. 1, at Kelli Lemon’s Urban Hang Suite in Jackson Ward. And remember, as previously announced, Lemon is not here to pour shots or have guests jumping on couches.
Diners soon may be able to plan their bargain bar-hopping — legislation is moving forward that would allow restaurants to advertise their happy hour specials. (Richmond Times-Dispatch)
RVA Love
Richmond has been dubbed the secret “Supermarket Capital of America" by Food & Wine. Just take a trip down the Broad Street corridor, and it becomes pretty obvious why: You’ll spot one or more locations of Aldi, Lidl, Kroger, Wegmans, Trader Joe’s, Whole Foods and Costco, not to mention multiple nearby outposts of Publix, Fresh Market and Food Lion and other supermarkets. Despite such a concentration of grocery stores, however, there are still pockets of the city, particularly in the East End, deemed food deserts.
Upcoming Events
- Burns Night Supper, The Broken Tulip (Jan. 25): Chef-owner David Crabtree Logan gets in touch with his Scottish roots with haggis, bagpipes and whiskey.
- Hot Toddy Palooza, Blue Bee Cider (Jan. 25): Stay warm and cozy with hot toddy cider.
- Recluse Roasting Project Pop-up, The Butterbean (Jan. 26): Check out blends from this small-batch roastery coming soon to Scott’s Addition.
- Brewery Tour, Vasen Brewing Co. (Jan. 26): Go behind the scenes and get up close and personal with the barrel- and foeder-based brewing program.
- Burns Night, Dover Hall (Jan. 26): A Scottish tradition with a Virginia twist featuring four courses, whiskey, wine and brews to honor poet Robert Burns
- Guest Bartender Series: Craig Gordon of The Shaved Duck, Virago Spirits (Jan. 27): Cocktails made with Virago rums for the debut of the bartender series
- Beer and Bacon Fest, Kindred Spirit Brewing (Jan. 27): Bacon-inspired dishes and a special beer release
- Hiring With Confidence, Startup Virginia (Jan. 28): Area restaurateurs can learn the ins and outs of hiring the right people to execute their culinary visions.
- Tequila Tasting Dinner, La Hacienda (Jan. 30): Three courses paired with tequila flights and cocktails
- Richmond Dine to Defeat ALS, Dewey Gottwald Center (Jan. 31): Area restaurants join forces for a cocktail reception, four-course dinner and silent auction, with proceeds going toward the fight against ALS.
In Other Food News …
- For some diners, ambiance can play a major role in a memorable dining experience. A thousand dollars worth of ambiance to dine in a snow globe-style dome? People are into it. (Eater)
- Samaritans across the restaurant industry, including D.C.-based chef Jose Andres, farmers markets, food banks and even breweries, have been providing assistance to furloughed workers affected by the ongoing government shutdown. (The Washington Post)