We, here at TasteBudz have been busy this week just sorting through the things we can say and the things we can’t say. Let’s go through the checklist together.
RUMORS AND HALF-TRUTHS (OR ARE THEY?): Shockoe Bottom legendary restaurant expanding to the West End? Well, yes, we can tell
you this much (but no more, right now), Havana 59 will soon be adding a second location in what I’d call the Mid-West End. It’s not the Near West End, which ends about at Willow Lawn. And it’s not the Far West End, which, in my opinion, starts at about Innsbrook. So, it’s between those two areas. I’m told the new Havana will have virtually the same menu.
Shockoe Bottom restaurateur looking to expand to a second nearby location? Nope. I won’t say a word about that right now. I promised.
Shockoe Bottom restaurateur opening a second location in Shockoe Slip? Yep. This one is well known. Our very own Budzette, Whitney Kiatsuranon has more in the November/December issue of River City Magazine. But here’s a sneak peek:
Carlos Londono is set to open Mijas, a sophisticated Mexican experience, at 1218 East Cary St (the former site of La Grotta). Londono emphasizes, “You will not find a microwave or freezer in my kitchen. We are making all the sauces using fresh ingredients, nothing pre-packaged.” Prices will range rom $14.95 to $28.95 and he promises a family friendly environment with a long happy hour.
I visited for a few minutes this past week with Carlos, who also owns Margarita on 18th Street, as well as Iguana New York, near Broadway. He tells me that he’s now moved to Richmond. He says his new place will be more similar to his New York restaurant and lounge.
Here’s one more tidbit that I can’t talk about. What Fan/Carytown restaurant family might have a new place in the Far West End come early 2017. Stick around. We’ll have the details as soon as possible. This one is gonna be cool.
Michael Thompson in Biz Sense is reporting on that site that Alex Zavaleta and Meryl Hillerson plan to open Charm School, an ice cream shop and bakery at 311 W. Broad St. where Quirk Gallery used to be.
Also, on Biz Sense, J. Elias O’Neal reports that Cava Grill, a Washington, D.C.-based Mediterranean restaurant brand, is preparing to open in the recently shuttered Applebee’s Bar & Grill location at 11780 W. Broad St.
Of course, we don’t have to wait for all of these new places to enjoy/experience some of the region’s already established excellent dining locations.
IT'S IN THE JEANS: Meredith Dauksz recently visited Shagbark’s on Staples Mill Road, in
Libbie Mill. Here’s her report:
Neil Diamond’s, 'Forever in Blue Jeans', rang true as our lovely waitress Jeanne, brought out our first courses during my first evening at Shagbark. Her relaxed attire and demeanor made our evening a delight. Walter Bundy has created spectacular dishes presented in a beautiful dining room with understated elegance. The dining experience makes you feel at ease; makes you feel at home (of course it helps if your home has beautiful hand made pottery, glistening textured wall coverings and large slabs of Shagbark wood). Truly though, the relaxed candor of our server, sweeping through the dining room in her comfortable denim somehow reversed my expectations of a stuffy evening.
The tuna carpaccio, dressed with local bean salad, balanced perfectly and the fried oysters suddenly embarrassed all other crustaceans I have tried in the city; crispy, plump and evident that they were shucked shortly before they were battered and fried. Soon thereafter, our main courses of the steak, beautifully cooked and served over creamy grits, and my absolute favorite, the Frogmore Stew, arrived. Fresh seafood exploded out of an aromatic bowl steaming with saffron and spice. Walter Bundy is creating the same amazing food we have seen from him over the years in Lemaire. But now, he’s throwing in more style and personality than we have ever seen from him before. I will forever be a patron of Shagbark and I will continue to support the waitstaff - forever in blue jeans.
WINE ME UP: I had the privilege of attending one of the most wonderful culinary events of my life (and I’m not just gushing) last Friday at Ruth’s Chris Steak House. Lisa Puster had written about these monthly gatherings in the September/October issue of Chesterfield Living. Quoting, in part, Lisa said regarding the restaurant’s GM and wine director, DAaniel O’Neill:
Another part of Daniel’s job as wine director at Ruth’s Chris is to coordinate their First Friday of the month five-course wine dinners for both the Richmond and Virginia Beach locations, as well as other special wine events. The wine dinners are held about 16 times per year and are enriched by Daniel and a wine representative who offers tastings of five to eight wines and a discussion of each wine’s characteristics. “We offer this successful program for our guests just for the experience — where they can taste wines they probably would never know about otherwise, but can also purchase at the end of the dinner, if they choose,” Daniel says, adding that he has guests who have never missed a dinner and guests who come several times a year. The dinners normally range from $95-$125 per person.
The dinner I attended not only afforded me the opportunity to enjoy a feast of unbelievable deliciousness, but I met some cool, interesting folks who were seated at my table. Many of my new wine friends never miss one of these special dinners. I hope to become one of those regulars. It truly was a fantastic occasion. Check out Ruth’s Chris website to stay up-to-date on future such dinners.
GOING INTO THE SECOND QUARTER: It’s hard to believe that the first quarter of the 2016 NFL season is already behind us. We really should have told you about this previously, but Meredith Dauksz shared this info regarding one of the coolest spots in the West End to catch a game, Carolina Ale House:
Lets Get Ready to Rumble (Caroline Ale House Style)! They are all geared up for the (remainder of the) football season and are featuring so many giveaways while you root for your favorite team. Come check out Sunday night football and enjoy a 30 wing platter for only $23.99! Now lets talk prizes, Monday night you can enter to win one of 10 grab bag prizes. On Thursday, enter to win a Yetti Rambler or one of 9 grab bag prizes. All of these winners are entered to win a Yetti Cooler! If you are looking to win on Monday or Thursday all these winners are also entered to win Super Bowl Tickets! Other nights to enjoy are Tuesday with the kids - they eat for 99 cents with the purchase of an adult meal! Wednesday’s aren’t too shabby with Pint Day (anything under 7% is $3,50-$4.50 all day). Carolina Ale has not forgotten the ladies- enjoy 1/2 priced house wine by the bottle on Thursday nights for Ladies Night! Grab a drink, grab a cooler, take the kids out without spending a fortune- however you’d like to enjoy your time know that you will always enjoy at Carolina Ale House!
THAT’S USING THE OLD (NON) NOODLE: Just the other day I was telling my wife that someone ought to figure out a way to turn squash into noodles. I’m not talking about spaghetti squash. I mean take the squash and make some really nice faux noodles. Well, just after saying this, I get a press release from Wegman’s. Look at what they’re talking about:
ROCHESTER, NY – Vegetables in the Wegmans Food Markets produce department are taking new shapes - some like little ribbons and others like nuggets no bigger than a grain of rice. These novel cuts of squash, beets and cauliflower easily replace starches like noodles, pasta or rice and pair nicely with dozens of different ingredients and sauces. Now families who want to eat more veggies can reach for one of these veggie kits to get a great-tasting meal on the table, often in less time than it would take to cook traditional starches. Thousands of happy Wegmans customers are turning the veggie kits into mealtime staples.
Sweet Potato Noodles, Beet Noodles and Butternut Squash Noodles are the newest members of a growing selection of prepped vegetable kits found in the produce departments at Wegmans. There are no grains in these “noodles.” They are actually thin spiral cuts of an uncooked sweet potato, beet or butternut squash. When cut this way, the vegetable acquires a fresh personality. Sautéing takes about 5 minutes, roasting takes 10-12 minutes.
Another recent arrival in fresh-cut veggies is cauliflower “rice,” featured in the fall 2016 issue of Wegmans Menu magazine with an array of serving ideas. Extremely versatile, cauliflower rice is delicious when replacing rice in favorite dishes such as beans and rice or peppers stuffed with meat and rice, and also tastes great cooked by itself with just a little basting oil. Cauliflower rice is also delicious cold, making a great crunchy addition to a salad.
For complete instructions on preparing any of these fresh-cut veggies, see the recipes in the fall 2016 issue of Wegmans Menu Magazine, or find them on Wegmans.com.
That’ll do it for this week’s edition of TasteBudz. Now, go eat something.
And if you want to share a cool restaurant/food/beer/wine/whatever tidbit, send it to TasteBudz@RichmondNavigator.com
