RVANews

Richmond homicides in 2016

RVANews staff — Sun, 04 Sep 2016 00:30:05 +0000

THIS PAGE WAS LAST UPDATED ON SEPTEMBER 3RD 2016 AND IS NO LONGER UP TO DATE

Homicides in 2016: 40

Cleared cases have been grayed out.

NOTE: There was one homicide that happened at the end of December 2015, and the victim died of his wounds in early January 2016. We count homicides by the date they were committed, so you'll see that homicide in our 2015 Richmond Homicide List.

1/3 • Quincy C. Broadnax, 36
1/6 • Djan R. Robinson, 36
1/7 • Mark Jackson-Silver, 19
1/18 • Jerquell Cheatham, 21
1/27 • Ericelle C. Coleman, 27
2/3 • Velda L. Garner, 57
2/9 • Veka "Shawn" Chham, 30
2/15 • Latrice Walden, 3
2/20 • Cory J. Holmes, 40
2/20 • Marquetta Y. Harris, 39
2/22 • Nathaniel A. Bullock, 26
3/2 • Thomas Jones, 54
3/6 • Clemente Jimenez Lopez, 31
3/24 • Eric A. Banks, 35
3/24 • Kemberly A.M. Williams, 49
3/28 • Chantel Norville, 25
3/31 • Chad P. Dermyer, 37
4/2 • Brian E. Szabo, 55
4/10 • Herbert L. Brown, Jr., 32
4/30 • Wayne M. Smith, Jr., 34
5/9 • Rashawn A. Brathwaite, 23
5/10 • Travis Antonio Horton, 29
5/15 • Hasheen E. Slaughter, 25
6/3 • Paige E. Johnson, 25
6/13 • Juan Carlos Ramirez-Hernandez, 35
6/18 • Ronald C. McWilliams Jr, 23
6/24 • James M. Williams, 37
7/1 • Michael E. McCray, 38
7/1 • Lakeith D. Hurd. 19
7/10 • Albert "Cartoon" C. Trower, 56
7/24 • Erik R. McCorkle, 24
7/30 • Michael A. Minor, 44
8/17 • Benjamin T. Goode, 31
8/21 • Desmond L. Holmes, 32
8/24 • Brian M. King, 24
8/24 • Habeeb A. Hafeed, 30
8/26 • Joseph C. Johnson, 44
8/28 • Antonio M. Grier, 37
9/2 • Rodney D. Smith, 40
9/2 • Travis L. Carrington, 36

— ∮∮∮ —

You can find this map's data in a public Google fusion table.

2016 homicides by month

2016 homicides by area of town

2016 homicides by weapon

2016 homicides by age of victim

— ∮∮∮ —

Yearly homicides since 1992

This data is available as a public Google Docs spreadsheet.

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City Council Agenda Highlights: May 23rd, 2016

RVANews staff — Mon, 23 May 2016 09:51:28 +0000

By Susan Howson & Ross Catrow

Highlights from tonight's City Council agenda--these are the ones to watch!

Don't forget, this all could be changed in whatever magic process they do just before the meeting starts that changes what the agenda is.

— ∮∮∮ —

ORD. 2016-097 aka "The Slow Down, but Not Too Much Ordinance"

To reduce the speed limit on Semmes Avenue between West 22nd Street and Forest Hill Avenue from 35 miles per hour to [25] 30 miles per hour.

Semmes is a big, giant road that cuts through a residential neighborhood and is in desperate need of a diet. Until we can come up with a long term plan to tame the street, this ordinance cuts the speed limit from 35 to 30 miles per hour.

There was some good discussion at one of the meetings (who can remember which one!) about why the new speed limit shouldn't be dropped all the way to 25 miles per hour. The argument, no joke, was that folks already go 45 on Semmes, and with a new speed limit of 25 police would be forced to hand out reckless driving tickets.

ORD. 2016-125 aka "The Don't Park in Places You Obviously Shouldn't Park Ordinance"

To amend City Code §§ 27-197, concerning prohibitions on parking in specified places, and 27- 219, concerning fines for parking violations, for the purpose of prohibiting parking on curbs[,] and on medians[~~, and in bicycle lanes~~].

This ordinance amends our existing parking rules to prohibit parking on curbs and medians. Seems fairly straightforward, but this ordinance was continued at the last City Council meeting so they could remove proposed language prohibiting parking in a bike lane. What the what!? Why would Council want to allow folks to park in a bike lane?

After reading some PDFs and listening to the audio from both the Public Safety Standing Committee and the informal City Council meeting, I have discovered the answer, which is twofold and confusing. First, parking in travel lanes--including bike lane (remember, bikes = tiny cars)--is already prohibited. Second, some bike lanes in the Northside allow parking (!?). Second and a half, certain neighborhoods were promised that proposed bike lanes wouldn't come with "No Parking" signs. Confusing, but there it is.

Basically, don't park in a bike lane. It's a jerk thing to do, regardless of whether or not there's a sign prohibiting it. Also, mind your speed, to avoid then calling the Fort Lauderdale speeding offense lawyer.

ORD. 2016-130 aka "The 2016 Adverse Childhood Experiences and Community Resilience Summit Ordinance"

To authorize the Chief Administrative Officer to accept funds in the amount of $10,000 from the United Way of Greater Richmond & Petersburg and to appropriate the increase to the Fiscal Year 2015-2016 Special Fund Budget by increasing estimated revenues and the amount appropriated to the Department of Social Services by $10,000 for the purpose of providing funding for the 2016 Adverse Childhood Experiences and Community Resilience Summit to be held Aug. 3 through Aug. 4, 2016.

United Way of Greater Richmond and Petersburg is paying the City money to host a summit this August. The topic: Adverse Childhood Experiences, or "ACES," which is a big United Way focus. Things that happen to children while their brains are still developing are at the root of many later issues, including violent tendencies. The United Way of East Central Iowa has a good ACES/Resiliency site ("community resiliency" is learned behavior that basically cancels out ACES).

Anyway, this summit will have "learning tracks" for youth ages 13-17 and adult professionals.

Want to know more about ACES? Here's a handy website.

ORD. 2016-137 aka "The It's An Idea To Fund Schools, OK? Ordinance"

To amend ch. 12, art. II of the City Code by adding therein a new section 12-37, concerning the disposition of revenues from the City's meals tax, for the purpose of funding the operation of public schools in the city.

Sponsored by Councilman Baliles, this ordinance would give 100% of the City's prepared foods tax to the operating budget of Richmond Public Schools. That's $33,491,077 in the FY 2017 budget, or about 23% of RPS's operating budget.

Swing for the fences, ordinance!

PS: Remember when the meals tax used to be 5%, but then we needed to give CenterStage an extra percent which was then supposed to eventually expire? Read about it in ORD. 2003-268-239 aka "The Aw Man that Tax Still Exists Ordinance."

RES. 2016-R034 aka "The Cephas vs. City of Richmond Settlement Resolution"

To approve, on behalf of the City of Richmond, the proposed resolution of the Cephas v. City of Richmond case by mutual agreement, to authorize the City's counsel for the Cephas case to endorse or execute all documentation necessary to effectuate the terms of the proposed resolution of the Cephas case by mutual agreement, and to request that the Mayor recommend any further legislation necessary to fully implement this proposed resolution of the Cephas case.

Last year, a number of City employees filed a class action lawsuit against the City with the U.S. District Court. Their complaint was that they weren't paid overtime according to the Fair Labor Standards Act and Va. Code §§ 9.1-701 through 9.1-703. Those sections of the code pertain to fire and law enforcement, whereas Cephas et al. work/worked for Family Services and Social Work departments, so I can't say I truly understand the case. I'd be happy to read some of the case documents but they're all kept under virtual lock and key right now, so this is all we've got.

But! It's interesting that the City has decided to settle this--and that's what this resolution is agreeing to do. A confidential sum will be put into the budget for the settling of this case. Maybe some documents will be released afterwards--who can tell with these things? Probably a lawyer.

RES. 2016-R035 aka "The Fewer Inmates Resolution"

To encourage the development of strategies designed to significantly reduce the jail population in the city of Richmond by proactively decreasing reliance on incarceration through changes in sentencing policy, jail policy, social policy and law enforcement policy to end "mass incarceration."

Michelle Mosby, declared mayoral candidate, puts this one through, and its goals are ambitious indeed--to reduce the number of jailed individuals from sea to shining sea. We...can't actually control the rest of the country, but we will do our piece right here in Richmond.

Seriously, the language starts out like this:

WHEREAS, the United States has the largest prison population in the world with approximately 2.2 million adults incarcerated in its prisons and jails according to a count in 2014 by the United States Department of Justice, Bureau of Justice Statistics, a phenomenon known as "mass incarceration";

and then drills that down to Virginia and the City of Richmond and says the Council generally supports initiatives taken to provide alternatives to incarceration, beef up mental health treatment, and get rid of racist law enforcement practices.

What does that mean in practical terms?

This resolution will ask the City's CAO to do the following:

Get a team together to work on this
Collect a bunch of baseline data on incarcerated folks
Figure out which programs have the space to treat more people
Identify funding and policy barriers
Come up with some sort of plan based on items 2 - 4.
Help out programs and measures that give at-risk citizens and people just getting out of prison some ways to become economically sustainable.
Collect a bunch of data from law enforcement about community engagement, crime reduction, and procedural fairness.
Report on all of the above by September 1st each year, available on the City's website

PHOTOS: Rooftop event series exhibits new Scott’s Addition events space

RVANews staff — Thu, 19 May 2016 16:12:15 +0000

A newly-renovated building in Scott's Addition is providing a gathering space within the burgeoning Scott's Addition neighborhood and will soon be the home to several new tenants.

The Hofheimer Building in Scott's Addition opened in early May with a rooftop after work social series called "Sunsets @ The Hof." The weekly Thursday night event continues tonight with a neighborhood social from 6:00 to 9:00 PM. Attendees are invited to gather on the roof to take in the sunset (weather permitting), enjoy a cash bar, and music from area DJs. The Scott's Addition Boulevard Association will also be on hand holding a membership drive this week.

The three-floor, 14,400-square-foot building was built in 1928 and was originally the Herold R. Hofheimer Fine Rug Company. Its iconic Mediterranean-style facade is said to use tile leftover from construction of the Altria Theatre (then known as The Mosque)–a building which features a similar architectural style and tile work.

Famed chef Peter Chang is opening a 3,000-square-foot restaurant on the lower level of the building in June. Transportation startup Uzurv occupies space on the second floor. Also on the second floor is 1,500 square feet of gallery space that can be used to host events. On the third floor is the rooftop patio, which encompasses 3,600 square feet and overlooks the neighborhood.

The building was purchased by Carter and Annie Snipes of Snipes Properties, who oversaw a $1.4 million renovation of the historic building beginning in 2015. The duo envisions the space as a venue for everything from wedding receptions to corporate parties and art exhibitions. The gallery space was recently host to the 2016 finale of RVA Fashion Week–the first event to be held in the space.

You can learn more about the venue and the building's history here.

PHOTOS: Inside the forthcoming Wegmans store in Short Pump

RVANews staff — Thu, 28 Apr 2016 15:37:59 +0000

Wegmans's forthcoming Short Pump store, a 120,000 square-foot supermarket with an in-store restaurant and bar, is scheduled to open August 7th. But one RVANews reader decided to give us all a small sneak peek of the highly anticipated grocery store.

An reader who prefers to remain anonymous contributed a few photos from the store from a recent visit.¹ In them, you can see crews working on the building's interior, including the deli cases and lighting.

The Midlothian store, a 115,000 square-foot supermarket, will open at Stonehenge Village Shopping Center before the Short Pump location on Sunday, May 22nd.

Hiring and training are ongoing for both stores, and the company is accepting applications for a variety of part-time customer service and culinary positions across every department. Select full-time openings remain for chefs, line cooks, and restaurant service jobs.

The two stores will each employ approximately 550 people, 500 of whom will be new to the company and hired locally.

For the record, we do not recommend just walking into a place like this contributor did. ↩

Millie’s; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 01:34:39 +0000

2603 E. Main Street
804.643.5512
milliesdiner.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Porchetta — House-cured, with bread, pickles, Dutch mustard, and apple jam
Celery root and carrot soup — With curried carrot cream
Arugula and organic green mixed salad — With roasted beets, bruleed goats cheese, shallot vinaigrette
Gravlax — Fresh dill-cured salmon, horseradish cream cheese, pickled beets, crostini
Steamed mussels — House-made pork sausage, white beans, fennel, garlic saffron broth

Course two

Choose one

Grilled pork loin — With roasted poblano grits, sautéed rapini, charred tomato sauce
Pan-seared sheepshead (fish) — With couscous, grilled asparagus, carrot top chimichurri
Fresh linguine — With toasted almond-arugula pesto, fresh peas, white beans, pecorino
Grilled hanger steak — With crisp herbed potatoes, mushroom fricasse, green peppercorn vinaigrette

Course three

Choose one

Millie’s classic creme brûlée — With shortbread
Flourless chocolate cake — With with coconut-lime ice cream
Fresh fruit tart — With lemon cream

The Dining Room at The Berkeley Hotel; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 01:29:57 +0000

1200 E. Cary Street
804.780.1300
berkeleyhotel.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Green tomato sorbet — With a Chesapeake blue crab salad drizzled with our signature grilled tomato vinaigrette and a sorghum balsamic sauce
Cheerwine braised chicken thighs — With an herbed almond quinoa salad with shaved fennel and carrots

Course two

Choose one

Crab and shrimp risotto — With spinach, roasted peppers, and feta alonside sweet potato strings
Grilled bistro filet — With shrimp served with roasted sweet potato puree, asparagus, and a smokey BBQ glaze
Sweet tea and jalepeno brined chicken — With a bacon-cornmeal waffle, collards, and house made apple butter

Course three

Choose one

Pecan crusted peach pie — With vanilla-sorghum infused whipped cream
Sorbet trio — Watermelon and sorghum balsamic, blueberry with lime coulis, sweet tea and preserved lemon

Julep’s; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 01:26:09 +0000

420 E. Grace Street
804.337.3968
juleps.net
Reservations »

— ∮∮∮ —

Course one

Chose one

Fried green tomatoes — With pimento cheese and peppadew aioli
Heirloom tomato gazpacho — With banana pepper relish
Fried Chesapeake oysters — With fennel-apple slaw and ancho remoulade
Arugula sala — With Granny Smith apples, Virginia blue cheese,
candied walnuts, and orange lemon vinaigrette
Kale country salad — With buttermilk dressing, sliced cucumbers, bacon and cornbread croutons

Course two

Choose one

Julep’s shrimp and grits — With Virginia grits with andouille sausage and tomato in shrimp broth
Grilled filet of beef medallions — With roasted corn-mashed potato and rosemary Brussels sprouts
Cornmeal crusted red snapper — With Vidalia onion hushpuppies, crisp slaw and pickled egg remoulade
8-hour braised Boston pork — With johnny cake and jus
Southern ratatouille — With fried goat cheese and arugula grits

Course three

Choose one

Double bourbon bittersweet chocolate pecan pie
Whipped key lime mousse pie
Macadamia nut and peach-buttermilk bread pudding
Mint julep sorbet — With fig and sorghum cookie

Max’s on Broad; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 01:19:28 +0000

305 Brook Road
804.225.0400
maxsonbroad.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Beef carpaccio — With shaved beef, white truffle oil, lemon, Parmesean, vinagrette, caper, arugula, pecan
Kale & quinoa — With tomato, strawberry, grape, candied pecan, extra virgin olive oil, lemon juice
Caesar — With romaine, tomato, cucumber, parmesan
Soup du jour

Course two

Choose one

Pasta primavera — With angel hair, eggplant, zucchini, squash, tomato, onion, pepper, feta, garlic, tomato sauce
Roasted chicken — With mushroom, garlic, lemon, white wine sauce, mashed potatoes, seasonal vegetables
Moules & pommes frites — With PEI mussels, pommes frites, choice of marinara or white wine, tarragon & garlic
Salmon napoleon — With sauteéd spinach, puff pastry, lobster fennel cream, seasonal vegetables, rice pilaf
Hazelnut angus meatloaf — With cheddar, coffee bbq sauce, seasonal vegetables, mashed potato

Course three

Choose one

Apple streusel — With apples baked in a crispy shell, red wine caramel sauce
S’mores — With chocolate ganache, house made marshmallow, graham cracker crust
Brioche bread pudding — With chocolate, cherries, caramel, whipped cream

Amuse; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 01:14:49 +0000

200 N. Boulevard
804.340.1400
vmfa.museum/visit/dining/amuse-restaurant
Reservations »

— ∮∮∮ —

Course one

Chose one

Chicken tortilla soup — With micro cilantro
Local greens salad — With toasted almonds, grapes, dates, champagne vinaigrette
Mussels — With smoked sausage, wine, butter, and parsley
Curry fried oysters — With cucumber mint raita, pickled veggies

Course two

Choose one

Jumbo lump crab cakes — With Carolina rice, collard greens, pepper relish
Braised chicken — With Swiss chard, olives, chick peas, couscous
Roasted mushrooms — With English peas, spring onion, radish, pecorino polenta cake
Chermoula lamb — With carrots, cauliflower, fingerling potatoes
Bouillabaisse — With scallops, fish, mussels, rouille, fennel

Course three

Choose one

Lemon chess pie — With fresh berries
Croquembouche — With caramel, pineapple
Chocolate pate — With raspberry sauce

The Boathouse; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 01:05:43 +0000

4708 Old Main Street
804.622.2628
boathouserichmond.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Black truffle and parmesan reggiano arancini — With spring pea puree, crème fraiche
PEI mussels — With carrots, scallion, bean sprouts, cilantro, jalapeno, pho broth, crusty bread

Course two

Choose one

Stuffed chicken — With caromont goat cheese, spinach, cured tomatoes, vodka sauce
Bistro tender — With grain mustard demi glace, caramelized onion, local oyster mushrooms, billy blue cheese
Jerk Mahi Mahi — With shaved fennel, citrus, coconut rice, dark rum cream sauce

Course three

Choose one

Passion fruit crème brule — With fresh raspberries
Boathouse bread pudding — With bourbon caramel sauce

Blue Goat; 2016 Spring Restaurant Week

RVANews staff — Thu, 14 Apr 2016 00:58:28 +0000

5710 Grove Avenue
804.288.8875
bluegoatva.com

— ∮∮∮ —

Course one

Chose one

Fried oysters -- With whipped goat cheese, house bacon, spinach, artichokes, gruyere
Mixed green salad -- With duck confit, crispy garlic, bread chips, candied apricots, green goddess
Brisket sliders -- With house BBQ sauce, coleslaw, pickles

Course two

Choose one

Pizza options

Margherita -- With red sauce, parmesan, fresh mozzarella, basil
Andouille and shrimp -- With roasted garlic, red onions, house made ricotta, mozzarella, parmesan
Hawaiian -- With red sauce, country ham, pineapple, poblanos, red onion, mozzarella, parmesan
Pork trifecta -- With red sauce, housemade sausage, pepperoni, bacon, mozzarella, parmesan

Entree options

Crispy skin ruby trout -- With toasted barley, asparagus, pea puree, lemon pan sauce
Chicken and waffles -- With buttermilk fried chicken, sourdough Belgian waffle, bbq nuts, syrup
Spaghetti squash -- With Geechie Boy grits, roasted red peppers, crispy kale, mimolette, parmesan
Braised beef -- With shoulder short rib, mustard spaetzle, broccoli rabe, pepper mash

Course three

Choose one

Cookie plate -- With house-made cookies and sweets, Trickling Springs chocolate milk
Almond pound cake -- With orange marmalade, whipped cream, candied almonds, buttermilk sorbet
Cheese course -- With 3 cheeses, green tomato jam, peanut puree, toast points

Casa del Barco; 2016 Spring Restaurant Week

RVANews staff — Wed, 13 Apr 2016 19:51:10 +0000

320 S. 12th Street
804.775.2628
casadelbarco.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Chicharonnes — Crispy pork rinds, chipotle-jack pimento cheese, pickled jalepenos
Chile relleno — Red bean quinoa stuffed poblano, roasted corn aioli, cotija cheese

Course two

Choose one

Rojo braised chicken — With house-made tamale steamed in banana leaves, poblano mole, pico de gallo, queso fresco, guacamole. Served with Mexican rice and beans.
Grilled vegetable enchiladas — With squash, zucchini, sweet peppers, and onions, goat cheese, Chihuahua cheese, rojo and verde salsas. Served with Mexican rice and beans.
Fish tacos —With house-spiced tilapia, white cabbage, pico de gallo, jalapeño crema, cilantro. Served on flour tortillas and patatas braves.

Course three

Choose one

Sopapillas — Flaky puffed pastries, cinnamon, sugar, guava, dulce de leche
House-made sorbets — Mango and strawberry lemon cookies

C-Street; 2016 Spring Restaurant Week

RVANews staff — Tue, 12 Apr 2016 19:02:57 +0000

3325 W. Cary Street
804.355.2200
cstreetrva.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Manakintowne mixed greens — With carrots, cucumber, radish, pretzel croutons, cambozola cheese,
shallot vinaigrette
Tomato ginger bisque — With toasted flaked coconut

Course two

Choose one

Grilled salmon — With orange and lime ponzu glaze, water chestnuts & haricots verts, jasmine rice
Beer braised lamb shanks — With potatoes, carrots, mushrooms and asparugus
Pan-roasted chicken breast — With Saffron preserved lemons, summer squash julienne, parmesan cous cous
Squash juliene & mixed mushroom galette — With dressed mixed greens, celeriac mashed potatoes, pikapeppa sauce

Course three

Choose one

Krispy Kreme bread pudding
Lemon Bar
Flourless chocolate torte

Sam Miller’s; 2016 Spring Restaurant Week

RVANews staff — Tue, 12 Apr 2016 18:54:59 +0000

1210 E. Cary Street
804.644.5464
sammillers.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Lobster bisque — Lobster in a creamy blend with butter and a hint of sherry and cayenne pepper
Sam’s Famous Crab Soup — Lump crab, creamy blend, sherry, and house spices
Spinach and strawberry salad — Baby spinach, shallots, strawberries, goat cheese, and spiced walnuts
Chesapeake oysters — Served on the half shell with green apple ginger mignonette

Course two

Choose one

Petite filet and crab — With grilled asparagus and mashed potatoes
Crab stuffed local rockfish — With broccolini and mashed potatoes
Duck piccata — Pan roasted duck in an orange caper sauce served with broccolini and mashed potatoes
Shrimp and crab linguini — Jumbo gulf shrimp and jumbo lump crab in a roasted tomato cream sauce, topped with aged parmesan, and served with grilled asparagus
Garlic and black pepper grilled ribeye — With grilled asparagus and mashed potatoes

Course three

Choose one

Peach bread pudding
Key lime ice cream
Chocolate brownie a la mode

Wild Ginger; 2016 Spring Restaurant Week

RVANews staff — Tue, 12 Apr 2016 18:49:28 +0000

3734 Winterfield Road
804.378.4988
wildgingerva.com

— ∮∮∮ —

Course one

Chose one

Fried chicken bites — tTmpura fried chicken tossed with ginger, garlic, red onion, cilantro, Thai pepper and gyoza sauce
Fish tacos — Flash fried white fish with grilled pineapple and habanero emulsion, ginger sweet chili sauce, sour cream
Lavender smoked salmon tartar — With meyer lemon puree, lotus root chips

Course two

Choose one

Ton-kai shrimp curry — With red pepper, mushroom, asparagus, white rice
Shrimp or chicken wok fried rice — With shallots, cilantro, red pepper
Fried oyster roll — With goat cheese, avocado, spiced lump crab, cucumber, red pepper, jalapeno, yam puree, eel sauce

Course three

Choose one

Selected from an assortment of cakes by Charlie’s Waterfront Cafe (depends on weekly offering)

23rd and Main; 2016 Spring Restaurant Week

RVANews staff — Tue, 12 Apr 2016 18:42:40 +0000

2300 Main Street
804.788.7077
settepizza.com

— ∮∮∮ —

Course one

Chose one

Risotto fritters -- With crispy prosciutto, goat cheese, tomato coulis
Roasted yellow pepper bisque -- With lump crab and chive oil
Caprese salad -- Fresh mozzarella, tomato, red onion, basil and balsamic

Course two

Choose one

Blackened ahi tuna -- With couscous, lump crab, asparagus
Chicken cordon bleu -- Airline breast topped with prosciutto and Swiss, grits, mustard cream
Black pepper sirloin -- With garlic mashed potatoes, tobacco onions, bleu crumbles, whiskey jus
Pasta primavera -- With roasted vegetables and pomodoro

Course three

Choose one

Chocolate mousse
Key lime pie

The Grill at Libbie and Patterson; 2016 Spring Restaurant Week

RVANews staff — Tue, 12 Apr 2016 15:46:36 +0000

5724 Patterson Avenue
804.285.0002
www.thegrillrva.com

— ∮∮∮ —

Course one

Chose one

Fried green tomato caprese — Fried Green tomatoes, fresh mozzarella, basil, smoked red peppers, and balsamic glaze
Mix summer salad — Spring mix, grape tomatoes, red onion, cucumber, feta, almonds, strawberries, and blueberries tossed in strawberry balsamic
Zucchini fries — Fresh zucchini hand breaded and fried served with spicy ranch
Fried pimento cheese balls — Potato chip encrusted house pimento cheese served with raspberry-jalapeno jelly

Course two

Choose one

Crabcake Balls
The Trough — North Carolina style pulled pork, cheddar, bacon, green onions, slaw, and honey bbq sauce on top of house Belgian waffle
Catfish and quinoa etoufee — Onions, celery, peppers in spicy tomato sauce with blackened catfish over Cajun quinoa
Zucchini fritters — Served with cilantro rice & beans

Course three

Choose one

Slutty blondie
Coconut cream cake —
Key lime
Peanut butter pie —

Deco; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 15:12:27 +0000

2901 Park Avenue
804.342.4278
decorichmond.com

— ∮∮∮ —

Course one

Chose one

Pastiedda — House-made batter coated cauliflower, fried to perfection
Insalata trinacria — Arugula, bleu cheese, house roasted peppers
Calamari — Fried, grilled, or ‘fra diavolo'
Caponanta — Sicilian eggplant salad
Zuppa di cozze — Mussels in marinara sauce
Cod cakes — House-made, cognac pink sauce

Course two

Choose one

Fresh pasta trinacria — House-made pasta, roasted pepped, black olives, capers, marinara
Vodka salmone — Pasta, tomato sauce, vodka, cream, smoked salmon
Raviolo porcini — Cheese rav, porcini mushrooms, cream sauce
Asparagus risotto — Risotto, cream of asparagus, shrimp
Pollo capricciosa — Chicken breast, fresh mozz, tomato, black olive, balsamic, EVOO
Veal trinacria — Veal cutlet, marinara, fresh mozz, pancetta, eggplant
Pork osso buco — Braised pork shank, celery/carrot/onion soffritto, gremolata garnish

Course three

Choose one

Tiramisu — Lady fingers, espresso, amaretto, mascarpone whipped cream, chocolate shavings
Sfinge — Soft pastry dough, fried, ricotta cream, orange peel
Profiteroles — Choux pastry stuffed with lemon/vanilla pasticcera cream

Kitchen on Cary; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 15:04:49 +0000

1331 E. Cary Street
804.643.1315
kitchenoncary.com

— ∮∮∮ —

Course one

Chose one

Asparagus & wild mushroom bisque
Spring lettuces — With viogner apple, walnut brittle, pickled grapes, bleu cheese espuma, charred celery
Southern-fried chapel creek oysters — With cauliflower chow-chow, green goddess tartar sauce
House-made semolina crackers — With pimento cheese, "Virginia Pete" hot sauce, house pickles
Buffalo mozzarella arancini — With smoked tomato & vidalia onion marmalade, prosciutto chip
Chesapeake crab cake — With sweet corn & surry sausage ragout, manakintowne corn shoots

Course two

Choose one

Market fish — With fava green risotto, mandarin brown butter “maltaise,” nasturtiam leaves
Lamb gnocchi — With english peas, d&d mushrooms, cipollini, blackstone feta
Honey-Harissa Chicken — With Tunisian vegetable stew, lentil pilaf, hub’s peanuts
N.C. trout — With sugar snaps, corn, roasted tomato, Va ham, white grits, tarragon butter sauce
Hangar steak — With grilled radicchio, pea tendril salad, truffle fries, salsa verde
Grilled pork chop — With sweet potato farro, rhubarb chutney, grilled asparagus

Course three

Choose one

Chocolate avocado mousse — With agave drizzle, grand marnier chantilly, salted lime
“Dirty Banana” bread pudding — With rum caramel, toasted coconut
Poppy seed bundt cake — With spring berries, meyer lemon curd

La Grotta; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 14:52:26 +0000

1218 E. Cary Street
804.644.2466
lagrottaristorante.com
Reservations »

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Course one

Chose one

Zuppa del giorno — Homemade soup of the day
Crespella nettuno — Crepe stuffed with seafood and served with a shellfish and champagne cream sauce
Insalata mista mixed — Fresh greens with homemade balsamic dressing
Caesar salad — The classic Caesar salad
Pasta combo — Chef’s choice of two homemade pastas

Course two

Choose one

Pasta special — Chef’s choice
Agnolotti alla panna — Homemade ravioli filled with spinach and ricotta cheese in a light cream sauce
Cernia arlecchino — Sautéed filet of grouper with julienne of vegetables topped with baby shrimp, chives in a white wine-lemon sauce
Vitello tonnato — Poached veal sliced thin covered with a chilled tuna caper sauce
Petto di pollo ai pomodori secchi e carciofi — Sautéed chicken breast with sun-dried tomatoes and artichokes in a brandy cream sauce
Agnello brasato con polenta — Braised lamb shank served over soft polenta

Course three

Choose one

Tiramisu — Lady fingers soaked in espresso and Marsala wine layer with mascarpone cheese and shaved chocolate
Strawberry grand marnier cake — Homemade sponge cake soaked in Grand Marnier and layered with fresh strawberries
Vanilla panacotta —The perfect Italian eggless flan flavored with vanilla

Pearl Raw Bar; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 14:42:51 +0000

2229 W. Main Street
804.353.2424
pearlrva.com
Reservations »

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Course one

Chose one

Corn and crab chowder -- A creamy classic
Beet and goat cheese -- With mixed field greens, candied pecans, cranberries, poppy seed dressing
Jalapeno corn hushpuppies -- With honey lime butter
Buffalo fried oysters -- With Buffalo sauce blue cheese and pickled celery
Virginia oyster sampler -- On the half shell, jalapeno mignonette and house cocktail

Course two

Choose one

Fried oysters -- With house cut fries, red cabbage slaw, house tartar
Pan-seared salmon -- With dill Yukons, braised kale, brown sugar and meyer lemon glaze
New England lobster roll -- Served on a leidenheimer roll with seasoned house cut fries
Grilled hangar steak -- With roasted baby Yukon potatoes, brocollini, house made steak sauce
Crab cakes -- With jasmine rice, sauteed asparagus, house tartar

Course three

Choose one

Creme brulee -- With vanilla bean
Flourless chocolate torte
Whipped cream

Saison; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 14:31:30 +0000

23 W. Marshall Street
804.269.3689
saisonrva.com
Reservations »

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Course one

Chose one

Smoked jalapeño, charred pineapple rubbed chicken wings
Brisket — With masa cake, lime cream, curtido, pickled red onion, cilantro
Asparagus — With arugula, mint, peas, pea shoot, radish, coriander vinaigrette (add egg $1.5)
Chicken liver paté — With Spanish vermouth gelée, spiced peanuts, toast
PEI Mussels — With soft herbs, toast

Course two

Choose one

1/4 roasted Peruvian chicken — With aji potato salad, pickled ramps
Crispy Carolina gold rice — With pickled vegetables, gochujang (add egg $1.5)
Hanger steak — With roasted asparagus, patatas bravas, sherry-paprika aioli
Shrimp, mussels, catfish — With coconut-habanero broth, sweet potatoes, yucca
Carnitas — With manchego grits, pickled red onion, avocado crema, scallion sauce

Course three

Choose one

Mint marshmallow — With graham crumb, chocolate bar
Buñelo de San Jose — With sweetened queso fresco, pineapple, mango sabayon
Our yogurt — With lemon, rhubarb, spiced rhubarb jam, aperol gelée, almond crumble, lychee

Metzger; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 13:37:51 +0000

801 N. 23rd Street
804.325.3147
metzgerbarandbutchery.com
Reservations »

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Course one

Chose one

Romaine and herb salad — With parsley mint dressing, pecorino, and bottarga
Pea soup — With bavarian ham, creme fraiche, mint
Marrow bone — With mushroom marmalade, pickled shallot, marrow toast
Smorrebrod — Egg salad, pickles, spring vegetables

Course two

Choose one

Roast chicken — With Siberian kale salad, carrots, carrot caper caesar
Pork schnitzel — With braised kraut, duck fat fingerling potatoes, dijon aioli
Pan-seared fluke — With white beans, sausage, ramps
Spelt risotto — With roasted mushrooms, pickled mustard seed, asparagus

Course three

Choose one

Chocolate ice cream sundae — With salted caramel, peanut brittle, peanut butter marshmallow, caramelized white chocolate shell
Buttermilk cheesecake — With strawberry, rhubarb, red wine
Vanilla bean panna cotta — With cassis granita, montenegro citrus

Pesce and Vino; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 13:29:54 +0000

8801 Three Chopt Road
804.303.2769
pesceandvino.com
Reservations »

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Course one

Chose one

Soup of the Day
House or Caesar Salad
Crab stuffed mushrooms
Fried Calamari

Course two

Choose one

Penne Primavera — With mushrooms, asparagus, peppers, tomato, zucchini, eggplant, and squash with a red or white wine sauce
Linguini di Parma — With lump crab, prosciutto, and walnuts with arugula and parmigiano shavings
Chicken Milanese — With panko breaded topped with arugula, parmigiano shavings, tomato and lemon seasoning with a balsamic glaze and a side of vegetable rice
Grilled Salmon — With topped with our traditional seasonings served with mashed potatoes and steamed broccoli

Course three

Choose one

Classic Tiramisu
Cannolo
Strawberry Shortcake

Southbound; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 13:23:44 +0000

Photo by Southbound

3036 Stony Point Road
804.918.5431
southboundrva.com

— ∮∮∮ —

Course one

Chose one

Onion soup — With rye croutons, chive oil (v)
Bibb salad — With green goddess, mixed vegetable, egg (gv)
Fried oysters cocktail sauce — With lemon
Mussels — With spicy marinara, house bread (g)

Course two

Choose one

Sirloin — With fingerling, kale, house steak sauce (g)
Fish — With bok choy, shiitakes, rice, mushroom broth (g)
Chicken — With polenta, tomato gravy, green beans (g)
Bucatini beef bolognese — With burrata
Orecchiette — With asparagus, scallion, peas, beans, ricotta (v)

Course three

Choose one

Panna cotta — With salted caramel, peanut brittle (g)
Pound cake — With Berries, whipped cream
Chocolate bar — With Nutella cookie, hazelnut whip

Tarrant’s; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 11:19:51 +0000

1 W. Broad Street
804.225.0035
www.tarrantscaferva.com

— ∮∮∮ —

Course one

Chose one

Hummus — With diced red onion, tomato, cucumber, banana pepper, roasted red pepper, extra virgin olive oil, kalamata olive, flat bread, and crackers
Fried calamari — With marinara sauce
Soup of the Day
Mixed green salad

Course two

Choose one

Fish and chips — With coleslaw
Tilapia stuffed with crabmeat — In lobster caper sauce
Certified angus beef salisbury steak — With mushroom gravy
Manicotti — Topped with roasted vegetables
Fried chicken and waffles — With maple, pomerey tahini sauce
Pork tenderloin — With triple berry balsamic reduction sauce

Course three

Choose one

Mini cannoli — With strawberries and chocolate sauce
Coconut custard pie
Arlene’s bread pudding — With whiskey sauce
Warm hot fudge brownie — With vanilla ice cream

The Hill Cafe; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 02:56:40 +0000

2800 E. Broad Street
804.648.0360
thehillcafe.com

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Course one

Chose one

Virginia peanut soup — Garnished with toasted sesame oil and granny smith apple
Cucumber & radish salad — With Mixed field greens, toasted almonds, and strawberry vinaigrette
Tomato & cheddar pie — With basil oil and balsamic reduction
Pork sliders — Braised pork shank, grilled pineapple, pickled jalapeno relish, Hawaiian sweet roll

Course two

Choose one

Mediterranean roasted sweet potatoes — With roasted fingerling sweet potatos with fried chickpeas, pita crutons, grape tomato, Kalamata olive, pine nuts, and gremolata
Shrimp etoufee — Classic creole stew with shrimp, bell peppers, and tomato served with basmati rice
Biscuits & chicken — Chicken-pot-pie-style stew with peas, spinach, and mushrooms, over two buttermilk biscuits
Pan-fried catfish — With andouille/cheddar grit fritters, braised collard greens, and roast garlic/radish aioli
Grilled culotte steak — Dry rubbed 6 oz. steak with cheddar/chive cole slaw, and roasted fingerling potatoes

Course three

Choose one

Peach cobbler
Blueberry pie — With goat cheese and basil oat topping

Acacia Mid-Town; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 02:48:59 +0000

2601 W. Cary Street
804.562.0138
acaciarestaurant.com
Reservations »

— ∮∮∮ —

Course one

Chose one

Sunchoke soup — With sunflower seeds, chive blossoms
grilled asparagus, shaved local ham, romesco, manchego
Fried green tomatoes — With herbed local sheep’s milk ricotta, green tomato chutney
Tuna ceviche — With avocado purée, pickled red onions, cucumber, pickled watermelon rind, crispy shallots

Course two

Choose one

Jumbo lump crabcake — With cheddar cheese grits, kale, grilled lemon butter sauce
Sautéed fish du jour — With spring vegetable ragout, basil mashed yukon potatoes, toasted cumin yogurt
Duck breast — With duck confit, farotto, english peas, ramps, madeira wine sauce
Braised beef shortrib — With hand cut pasta, wild mushrooms, spinach, red wine beef jus
Potato gnocchi — With blistered red wine cherry tomatoes, grilled ramps, taggiasche olive

Course three

Choose one

Créme fraîche panna cotta — With strawberries three ways
Chocolate flan — With coffee caramel, meringue
Ricotta cheese cake — With local honey, almonds
Artisanal cheese plate — With lavosh

Kampot; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 02:42:49 +0000

203 N. Lombardy Street
804.355.3008
balliceauxrva.com

— ∮∮∮ —

Course one

Chose one

Carrot ginger soup — With palm sugar, coconut milk, cilantro oil (v,gf)
Escargot wontons — With cilantro chimichurri, nuoc cham dipping sauce

Course two

Choose one

Slow-poached octopus — With toasted chili, lime, coconut sticky rice, stir-fried kai-lan (gf)
Grilled pork shoulder — With iced yu choy, jaew dipping sauce, jasmine rice, green papaya salad
Caramelized chicken thigh — With jasmine rice, pickled cabbage, dark soy (gfo)
Seared hanger steak — With tamarind sauce, hand-cut fries, stir-fried kai-lan, sesame oil, Thai chili
Gulf shrimp — With wheat noodles, garlic, sesame, seared mushrooms

Course three

Choose one

Crème brulee — With toasted coconut, vanilla bean (gf)
Key lime pie — With toasted coconut crust
Avocado chocolate silk pie — With candied VA peanuts (v)

Continental Divide; 2016 Spring Restaurant Week

RVANews staff — Mon, 11 Apr 2016 02:34:41 +0000

2501 W. Main Street
804.359.9690
eatdivide.com

— ∮∮∮ —

Course one

Chose one

Red Hot Blues (personal)
Chicken lime tortilla stew
Jimmies nachos — With lump crab, tomatillo pico de gallo, chips, queso, old bay crema

Course two

Choose one

Seared scallop tostada — With tajin lime seasoned scallops finished with chipotle-anejo brown butter over a crispy corn tortilla and sautéed Brussels and bacon slaw
Chori pollo — With grilled marinated chicken breast broiled with homemade chorizo and jack cheese, topped with queso and scallions, served over roasted potatoes and black beans
Vegetarian chile rellenos — With roasted bell peppers stuffed with a mix of spanish rice, corn, black beans, roasted golden beets, portabellas, onions, and fire roasted tomato salsa. Baked w/ jack cheese and finished with cilantro pesto, served with an avocado salad

Course three

Choose one

Margarita Sorbet — Lemon and lime tequila sorbet w/ candied lime zest
Tres Leches Cake — Traditional mexican dessert, finished with anejo salted caramel sauce and powdered sugar