Food News: Supper at Lunch, German cuisine on the Hill, and BOGO dessert
This week’s food news is about as hot and sticky as the weather outside. Another Shockoe Bottom restaurant closes as one opens on Union Hill, Supper comes to Lunch, and the RTD bids adieu to a longtime restaurant critic.
BOGO deals at your favorite department store are great, but what can beat BOGO dessert? Shyndigz is offering a pretty sweet deal every third Thursday at their new location on West Cary Street: buy any two desserts and get a third free (Yes, even their famous Crack Pie).
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Carytown restaurant Portrait House is teaming up with the long-running Nile Ethiopian Restaurant to refresh their brand and menu. Nathan, Yosef and Benyam Teklemariam, the three brothers behind Nile, will run the kitchen at the tentatively named “A Portrait of the Nile,” according to Richmond Magazine.
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“I had one of the best meals I’ve eaten all year there, and would gladly get back in my car and drive two-plus hours to return.” Those were the enthusiastic words of Washingtonian Magazine’s Todd Kliman after a recent visit to Jackson Ward cocktail bar and French-inspired restaurant The Rogue Gentlemen. Nathan Cushing caught up with owner John Maher and Chef Aaron Hoskins this week and got a glimpse into the pair’s relentless pursuit of perfection–and their very vocal opinions on RVA’s dining scene.
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After a two and a half year run, Shockoe Bottom’s Arcadia closed its doors following brunch service last Sunday. The news follows on the heels of nearby 2113 Bistro shutting down and Julep’s New Southern Cuisine announcing it will move to West Grace Street next February.
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Alchemy Coffee, a cart-based business known to frequent the streets of VCU’s Monroe Park Campus, finally has a brick and mortar location at the school. Owner Eric Spivack secured space inside The Depot, a historic building VCU Arts recently renovated at 814 West Broad Street. The new shop, which Spivack will call “The Lab,” plans to open around the time students make their way back to campus–by late August.
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Metzger Bar and Butchery opened yesterday in the heart of Union Hill. The cozy 40-seat corner restaurant, co-owned by partners Brad Hemp, Nathan Conway, and Brittanny Anderson, features modern German cuisine prepared with locally-sourced ingredients as well as a full retail wine and butchery operation. Metzger is open every week Tuesday through Sunday.
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Supper, an expansion of Rick Lyons’ popular Scott’s Addition concept Lunch, opened Thursday next door to the original restaurant. While in a separate building, Supper is essentially an extension of the Lunch brand and will offer an expanded dinner menu and additional seating to an establishment that started as a tiny 18-top operation on Summit Avenue.
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Style Weekly’s second annual RVA Burger Week continues through Sunday. More than 30 local restaurants across the city are offering up a mouthwatering array of innovative and tasty burger creations for just $5 bucks.
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Dana Craig, the Richmond Times-Dispatch’s longtime restaurant critic, announced Thursday that she’s stepping down from her post of more than 10 years next month. Craig will pass the torch to freelancer Marissa Hermanson, noting, “After almost 10 years, this has been such a wonderful experience, and I’ve learned so much. But I feel as though it’s time to pass the torch and allow a new voice to be heard.” Craig’s last column publishes July 17th.
Photo: Metzger Bar and Butchery
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Trevor Dickerson
Trevor Dickerson loves all things Richmond and manages RVANews’ West of the Boulevard and West End community sites.
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
Interesting info on the restaurants in the Bottom. Do they know something that the public doesn’t know yet? Not to sound negative but just a little food for thought.
If the ballpark is built in the Bottom, like the mayor continues to preach, there will be a prolonged and traumatic construction period that many establishments will not survive. If they are renting their spaces, they are better off moving now than waiting. If the restaurant owns the building, they are better off planning for a period when they are closed, and then re-opening when things settle down. If the ballpark does not go into the Bottom the restaurants have no disincentive to move, since the Bottom is already a growing area.