Bombolini pasta opens, a well-loved Carytown restaurant shakes things up, and who’s making Christmas dinner?

While Richmond lost Nate’s Taco Truck Stop in Jackson Ward, we gained a great new pasta shop in the Fan. New things are also happening at Mezzanine, and if you’re looking for a place to eat Christmas dinner there are several places where you can go.

So let’s say you accidentally burn the Christmas ham this year . . . we’ve got a couple of restaurants open Christmas day if you get in a pinch:

  • Amuse and Best Cafe at the VMFA are both open from noon to 4:30. Maybe an opportunity to show your relatives that crazy big whale everyone is talking about.
  • Bistro Bobette will offer a three course Christmas dinner for $38 per adult.  Kids menu is also available if needed. They will be open from noon to 8pm.
  • If you prefer Christmas brunch to dinner, The Dining Room at the Berkeley Hotel will offer brunch from 11am to 3pm for $59 per person.

Bombolini Pasta, which we told you all about towards the end of November, is now officially up and running–and officially DELICIOUS. RVANews has been there for lunch and we were blown away by the deliciousness. They’re open Tuesday through Friday, 10am to 6pm and Saturday, 10am to 5pm. You can go in and have your choice of pasta and sauce cooked up and placed in a to-go box for you, or you can pick up fresh or dried pasta to eat at home along with oils, vinegars, spices, etc. With the holiday craziness doesn’t this sound like a great idea for dinner? Check out the flavors and options here.

According to Style Weekly, there has been a little break up in the restaurant industry. Mezzanine, previously owned by Todd Johnson, Randy O’Dell, and Patrick Stamper will now solely be owned by Todd Johnson while O’Dell and Stamper take full ownership of Bellytimber Tavern in the Fan. Johnson will be implementing some changes in the restaurant which will include a printed format. Mezzanine is located at 3433 West Cary Street.

Last week Richmond lost Nate’s Taco Truck Stop, which arguably made the best tacos in the city. The brick and mortar version of Nate’s Taco Truck was loved by many, but due to the overhead associated with a storefront, he was unable to stay open. This sparked a conversation on how food carts work, and how the city can lend a hand in keeping these delicious business up and running. Check it out here and share your thoughts.


photo by Gamma Man

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