RVAnews.com On EAT Oregon Hill

RVAnews.com writer Nathan Cushing has a feature on EAT Oregon Hill. Excerpt: The restaurant has also diversified by adding a mixture of small plates (chicken pot pie, char grilled baguette crostini), medium plates (Canadian style poutine, BBQ lettuce wraps), and large plates (seared duck breast, quinoa and black bean cakes). “People who don’t eat seafood […]

October 25, 2012; 9:57 AM • by Oregon Hill

RVAnews.com writer Nathan Cushing has a feature on EAT Oregon Hill.

Excerpt:

The restaurant has also diversified by adding a mixture of small plates (chicken pot pie, char grilled baguette crostini), medium plates (Canadian style poutine, BBQ lettuce wraps), and large plates (seared duck breast, quinoa and black bean cakes). “People who don’t eat seafood have a plethora” of options now, ranging from $8 – $30. The restaurant will also brew its own beer.

Each beer will be named after a street running through Oregon Hill. The first one slated for debut will be the Idlewood IPA, scheduled to premiere in the coming weeks. It’s precisely this local focus that Manley feels was missing during the restaurant’s first incarnation.

The changes in the restaurant’s menu and approach culminated with a new name, EAT Oregon Hill. It’s derived from three large red letters mounted to the wall of Pescados China Street: E-A-T. It was a simple, playful command that Manley thought encapsulated the new restaurant, one he believes “feels more city-like, more Richmond-like…more Oregon Hill-like.”

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October 25, 2012 9:57 AM 0