Sugar, Sugar: Charm School opens this weekend, bringing ice cream, baked goods, shakes and a whole lot of sweetness to the Quirk Gallery's former location. (Photo by Stephanie Breijo)
Buckle up, because we've got a slew o' news this week — some sweet, some not so sweet and some just downright mouthwatering. Here's to diving into the weekend hungry and leaving it full:
- You can leave your books at home, but be sure to bring your sweet tooth; gourmet ice cream parlor and bakery Charm School is set to open this weekend at 311 W. Broad St. in the former Quirk Gallery space. With flavors like toast and jam, molasses with gingerbread cookie dough, lemon with speculoos, and Virginia peanut with chocolate chips, the shop is bringing a bit of whimsy to the Arts District. Expect specialty cakes; toppings like house-made, hand-torched marshmallow fluff and more; plus vegan treats to boot. Want the details? We've got you covered.
- In some much, much less fortunate ice cream news, Bev's Homemade Ice Cream in Carytown is now closed due to a Thanksgiving Day electrical fire. No one was injured, and owner Beverly Mazursky says she is thankful for that, in addition to the help she received from local firefighters. The ice cream institution of nearly two decades will remain closed for the next four to six months as Mazursky and others replace equipment and make sure the building is up to code. "We'll be glad to see all of our friends again in a few months," she says. (Richmond magazine)
- A bit of juicy news: Over the next few months in Carytown, the former Pomegranate space at 3321 W. Cary St. will transform into a second location of The Pit and the Peel. According to comments from the juice bar and café's Facebook account, the Carytown location should open early next year. Until then, you can find its juice bars, smoothies, sandwiches and acai bowls in the Fan at 1102 W. Main St., its first location. (Richmond Times-Dispatch)
- Speaking of taking over spaces, fast-casual chain Bb.q Premium Chicken just signed the lease on 900 W. Franklin St., the former home of Shoryuken Ramen, Cous Cous and Dash Kitchen + Carry. It's unclear when the Korean fried-chicken restaurant will open in the space near VCU, but it will be the franchise's first Richmond location. (Richmond BizSense)
- Go southeast, Rappahannock: Next April, Norfolk's renovated Waterside District is getting the Croxton treatment with a Rappahannock Oyster Co. restaurant and raw bar. (Style Weekly)
- BREW NEWS: If you're counting down the days till Charlottesville's Champion Brewing Co. opens its brewpub here in Richmond, you've still got another month or two to wait. But here's an update to tide you over: Champion just tapped Ken Rayher, formerly of Hardywood, as its head brewer in Richmond. (CBS 6)
- RED (Read Eat Drink), an Arts District thrift shop and bookstore, is adding more of a café focus along with live music. There's a sweet coffee shop and bakery case set up right near the front door, where you can find La Sabrosita pastries and $1 cups of coffee, especially during First Fridays. (RVA Mag)
- Sabra, the international dip company most known for its hummus, recently announced a major recall of nearly 60 products with a "best by" date of Jan. 24 or earlier. Listeria bacteria was found in traces of one of Sabra's manufacturing facilities, but not necessarily its food. By the time of this post, Sabra's media team had not responded to my query regarding whether the listeria was found in the company's Richmond-area factory. Find the full list of recalled products here. (Modern Farmer)
- A kolache PSA: Craft Kolache, Richmond's kolache bakery, has extended the hours of its Church Hill brick-and-mortar shop. Now you can grab some sweet and savory doughy goodness at 600 N. 29th St. on Fridays from 7 to 11 a.m. and on Saturdays from 8 to 11 a.m. (I recommend you do it.) (Church Hill People's News)
- Looking for more sweet news this week? USA Today just named Church Hill's own Proper Pie Co. one of "America's Legendary Pie Shops."
- And last but certainly not least, a hearty congratulations to L'Opossum, which was just named by Open Table one of the top 100 restaurants in the country. Winners were chosen based on more than 10 million restaurant reviews written on the site. In September, Open Table named the restaurant one of "The 100 Best Restaurants for Foodies in America."
Ready for the weekend? It's a real doozy:
- Get even more into the holiday spirit tomorrow, Saturday, at Blue Bee Cider's Grand Illumination party. The cidery's renovated stables in Scott's Addition will be decked out in holiday lights, which will get switched on between dusk and 6 p.m. Stop by for mulled cider, eats from Mean Bird food truck and more. (Blue Bee Cider)
- Fun fact: The United States Bartenders' Guild is one of the country's largest craft-beverage-focused organizations, with chapters in more than 50 cities. Another fun fact: Richmond doesn't have its own chapter! Fortunately, some of our city's finest bartenders and beverage directors are trying to change this, and you can help. Head to The Rogue Gentlemen on Sunday starting at 9 p.m., and order cocktails from Katy Best (The Roosevelt), Rachel Boxley (Heritage), Shannon Hood (Saison), Lindsey Scheer (Heritage) and Laura Unterberg (Sabai). Proceeds will help fund Richmond's application to join the USBG, and support some badass bartenders. (The Rogue Gentlemen)
- Then on Monday night, step back into the past after stepping into speakeasy Grandstaff & Stein, where you'll find an evening of live jazz, a costume contest, and food and drink deals in celebration of Repeal Day, the anniversary of the end of Prohibition in 1933. (Grandstaff & Stein)
And now for a few (inter)national links:
- File under "I Don't Know why I'm Sharing This With you Other Than the Fact This Totally Dumbfounds Me": Mariah Carey only eats two types of foods. Those foods are smoked salmon and capers. This is real. (New York Mag)
- Here's your recommended longread for the weekend: Amid Detroit's crumbling economy, there's a vibrant, thriving Arab-American food movement in the city that's been growing steadily since the 1970s. Take a trip inside its factories, restaurants and markets, and get to know some of those working in the community, by way of this insightful feature. (Eater)
- Pour out some watery but hits-the-spot coffee: New York City's diners are a dying breed, now only half as plentiful as they were 20 years ago. Here's a quick bit on the why and the how, with a few suggestions on some to visit while they're still standing. (Grub Street)
Till next time, I'll take my usual corned beef hash with eggs and toast before the kitchen becomes a condo.
