McClure raising the bar at Balliceaux
In the next of what has become a neat series of re-evauating some of Richmond’s more established restauraunts (Ipanema, Bamboo, Rowland), Dana Craig revisits Balliceaux and appreciates what they’ve become: Inundated with constant raves from a co-worker, I was coaxed into trying Balliceaux’s winter menu after learning about the recent arrival of new executive chef […]
In the next of what has become a neat series of re-evauating some of Richmond’s more established restauraunts (Ipanema, Bamboo, Rowland), Dana Craig revisits Balliceaux and appreciates what they’ve become:
Inundated with constant raves from a co-worker, I was coaxed into trying Balliceaux’s winter menu after learning about the recent arrival of new executive chef Michael McClure (formerly of Bistro Bobette, Chez Max and La Grotta). […]
A restaurant outfitted with such exacting class needs more than cocktails to remain relevant in my mind, so I’m happy to see chef McClure raising the bar and giving Balliceaux’s menu the classic touch it has needed.
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