Food News: RVA awards, biscuits, gluten, and many burgers
Who will be the first to offer ultra-exclusive biscuit burgers?
Photo by: revrev
THE NOMS NOMS
Richmond Magazine announced the nominees for their Richmond dining awards, aka the Elbys, with the awards ceremony taking place February 21st at the VMFA. The categories include standards like Restaurant of the Year, Best New Restaurant, and Chef of the Year; as well as a new category recognizing Grab & Go of the Year as well as a returning category that celebrates Richmond’s best purveyors.
This year’s theme, Elby’s En Blanc, will have everyone wearing white despite our pasty February pallors. I’m thinking this will be my best and only opportunity to wear a white wedding gown to a thing. Goodwill, here I come!
A BIGGER BISCUIT BAKERY
Style Weekly reported yesterday that Early Bird Biscuit Co. plans to move Fan-ward in March of next year.
The Lakeside bakery gained a devout following of biscuit-lovers, but, according to owner Tim Laxton, the business needs more space to grow. The expanded location, at 119 N. Robinson Street, will allow Early Bird to serve biscuit breakfast sandwiches, offer a full barista service in cooperation with Blanchard’s, and host classes for the biscuit-curious. My Lakeside/Northside friends have been clogging up the comments with their lamentations, but I think I speak for pretty much everyone else in Richmond when I say congrats to the biscuit crew on their well-deserved success.
ALL RISE
In other gluten news, Idle Hands Bakery opened this week in Scott’s Addition. With owner/baker Jay Metzler at the helm, the bakery will offer naturally leavened breads, as well as pastries and Black Hand coffee. Metzler was one of the original owners of Perk! Cafe and Lunchbox, and he will continue to sell his bread to Perk’s Bon Air coffee shop, while growing the wholesale side of his business.
THE BIG TEN
Comfort chef Jason Alley just announced they’ll be doing a cool new thing–starting at 10:00 PM every night, the kitchen will offer just ten $10 burgers to be consumed alongside their late-night cocktail specials, including the Manhattan Beach, the New Fashioned, and a can of PBR plus a shot of Kentucky Gentleman, which, while not technically a cocktail is technically awesome. The Barney Gumble in burger form–made with Creekstone Farms ground beef, bologna, pickles, American cheese, Duke’s Mayonnaise, and A1 Sauce–sounds like an ideal consequence-sponge to soak up the night’s indiscretions.
BOULEVARD OF BURGER DREAMS
Oh you want mo’ burgers? I got you. Boulevard Burger & Brew, the newest concept from EAT Restaurant Partners, plans to open on January 6th, giving us ample opportunities to make burger-related New Year’s resolutions. Richmond Magazine’s sneak peek foretells of boozy milkshakes, ethically-raised beef, retrofab interior details, and triangles of fried mac and cheese. BRIGGITY BRING IT!
FROM ELSEWHERE…
I’ll admit, I haven’t had a Pizza Hut pizza since my Book It days1. The smell alone makes me feel nauseated. BUT, I would totally wear their new yoga pants (especially since it’s pizza’s fault I need to do yoga in the first place), and I would absolutely cuddle up in some pizza sheets, no questions asked. Take a look at the full line of Pizza Hut apparel before you judge me.
There are new food words to learn and use. My favorite is Cuisinomane because it sounds like Gucci Mane (At least it does when I pronounce it. Sorry French people!) and makes no sense. LOVE IT.
SIP: STAR WARS DRANKS
Saison continues to totally get me. This time, they prove they’re listening to my thoughts with a limited run of Star Wars themed cocktails to celebrate the release of Star Wars: The Force Awakens.
From today until Sunday, December 20th, Saison’s bar staff will be pouring cocktails inspired by the suns of Tatooine, the swamps of Dagobah, and everything in between. A portion of proceeds from the sale of these interstellar beverages will go to FeedMore. Plus, Saison is also in the middle of a Toys for Tots toy drive, so you can bring a toy for a child in need while libating the child within yourself.
BITE: SHORYUKEN’S ZZQ BRISKET RAMEN AND BUNZ
This Friday and Saturday only, Shoryuken Ramen will offer ZZQ brisket two ways. You can enjoy your perfectly charred bark in ramen form or betwixt fluffy steamed buns. It’s your decision to make, but make it fast. This is going to sell out. Shoryuken’s Sarah Choi says Chris Fultz and Alex Graf of ZZQ have been steadfast Shoryuken supporters from the very beginning and have been looking for the ideal way to collaborate. FOUND IT!
GRAM: @PIZZATONIGHTRVA
Now open for dinner (and still lunch).
- Now is a great time to remind you that this writer’s opinions and actions do not reflect those of the RVANews masthead as a whole. Pizza Hut, you are atrociously delicious. –ed. ↩
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Stephanie Ganz
Stephanie Ganz thought there would be pizza.
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