James Beard Award Nominees, the regulars at the Elbys, and a bunch of new places to refresh your palate!
AND THE NOMINEES ARE…
James Beard Award nominations came out yesterday, and Big Ups are in order to L’Opossum’s David Shannon, who was nominated for Best Chef Mid-Atlantic. I sent Shannon a quick congratulatory message yesterday, and he had this to say: “Right now, I am really thrilled and excited. I am especially proud of everyone that I have the honor of working with. They make it all possible.” Then I lobbed some more praise at the chef, and he signed off saying, “Now we dance.” Dance on, you crazy diamond. You’ve earned it.
Another familiar name was nominated in the same category–Peter Chang grabbed a nom for Best Chef Mid-Atlantic for his Arlington, Va. restaurant; but we know the true Chang gem is really in Short Pump.
SPEAKING OF NOMINEES
This Sunday is Richmond Magazine’s fifth annual restaurant awards, the Elby’s. This ceremony recognizes achievement in twelve categories, including Best New Restaurant, Rising Culinary Star, Server of the Year, and Restaurant of the Year.
One of the creative forces behind the event, Susan Winiecki, Richmond Magazine’s associate publisher and editorial director took a look at the lack of diversity among this year’s nominees. It’s not ideal. Winiecki says next year, “We will bring back our neighborhood restaurant category and bring back a people’s choice category, too. We will also expand the nominating pool to 100.” Let’s hope that helps!
INS AND OUTS
Ironclad Coffee Roasters opened their roastery in Scott’s Addition, and our own Trevor Dickerson took some great pictures of it.
Pizza Tonight Restaurant & Bar launches brunch this Sunday from 11:00 to 2:30 PM.
The Church Hill Urban Farmhouse will serve its last latte this Sunday, but according to the RTD, a new East End Urban Farmhouse location may eventually replace it.
An Bui will keep the answers flowing with even more production space for the Answer Brewpub. The additional 4000 square feet will provide more refrigerated storage, easier loading capabilities for deliveries, and room to play around with barrel aging, plus more porters and stouts.
The Rise and Fall of Sriracha: “What has happened to Sriracha, friends? Not long ago it was the toast of the Internet, the darling hipster hot sauce, an Asian-born, American-made spicy sensation. Then seemingly all at once, it was, as the coffee shop mom pointed out, everywhere. And there’s nothing the Internet hates more than an indie going mainstream.”
SIP: VIRGINIA WINE
It’s our duty as Virginians to drink our own wine whenever possible, and this weekend, it will be very possible indeed. The Virginia Wine Expo returns Friday through Sunday, kicking off Friday with the beloved Burger Blast, featuring over twenty burgers from local restaurants, plus over 35 different Virginia wines and craft beer.
BITE: Acacia’s Korean style short rib lettuce wraps
Acacia’s new bar menu has a few carefully-selected bites that pair perfectly with a happy hour beverage or two. The Korean short rib lettuce wraps pack a nice, deep heat with a funky kimchi radish and perilla leaves, which have the faint taste of licorice. Meet the flavor bomb head-on with a winter tiki cocktail of two rums, Lindera Farms drinking vinegars–black locust and paw paw, plus, Pierre Ferrand dry curação, and orgeat.
Union Table and Tap opened in what was previously the Urban Tavern earlier this month with chef Tim Bereika at the helm.