Heritage, Roosevelt chefs opening Stony Point restaurant
Probably the most delicious news we’ll hear all week.
Chefs Lee Gregory (The Roosevelt) and Joe Sparatta (Heritage) have announced the pair will open a new restaurant together called Southbound in the courtyard of Stony Point Shopping Center this fall.
Working with the two chefs on the seasonal, upscale casual fare restaurant will be local farmer Matt Gottwald. The menu will showcase house-made pastas, traditional entrees, crudo, sandwiches, and more.
Full release below.
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Chefs Lee Gregory of The Roosevelt and Joe Sparatta of Heritage are teaming up with restaurant local farmer Matt Gottwald to open Southbound this fall. Located on the courtyard of the Stony Point Shopping Center, Southbound’s menu will be a collaboration between Chefs Sparatta & Gregory. The format will feature seasonal, upscale casual fare at a moderate price point, with the menu showcasing housemade pastas, traditional entrees, crudo, sandwiches, as well as a children’s menu. The restaurant will have a 30 seat patio, 20 seat bar and a 30 person private dining room.
Architectural and interior design for Southbound is provided by BOB Architecture, and will have a slightly modern, slightly rustic décor in neutral tones. Michelle Graziano, of McKnight Graziano Designs, will be managing private dining and corporate functions.
Joe Sparatta, native of New Jersey, worked for prestigious garden state Chefs Craig Shelton of The Ryland Inn & Scott Anderson of Elements prior to moving to Richmond. Joe and his wife Emilia came south in 2011 to get to know the Richmond dining scene, and in late 2012 opened Heritage with his brother in law Mattias Hägglund. Since it’s opening, Heritage has garnered numerous accolades, including: Style Weekly third best Chef and second best dinner 2014, Richmond Magazine’s Best New Restaurant and Pork Belly 2013, Nominee Best Chef & Restaurant Elby’s 2013, 4 Stars by Richmond Times Dispatch.
Lee Gregory is a South Carolina native, and got his training under Richmond Chef Dale Reitzer of Acacia. Lee spent time working in Staunton and Charlottesville, Va before returning home to Richmond. In 2011 Lee and partner Kendra Feather opened The Roosevelt in historic Church Hill. Quickly established as a Richmond ‘must,’ The Roosevelt was named Restaurant of the Year by Style Weekly, Best New Restaurant by Richmond Magazine 2012, Chef of the Year and Restaurant of the Year Elby’s 2014. In 2013 and 2014 Lee was nominated for Best Chef Mid-Atlantic by The James Beard Foundation.
A Richmond native, Matt Gottwald is no stranger to restaurants either. After college he completed culinary school in New York City, and apprenticed at the acclaimed Blue Hill under Chef Dan Barber. Now back at home, Matt owns and manages Beechwood Farms, where he raises pasture finished beef and lamb.
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Nathan Cushing
Nathan Cushing is a writer, journalist, and RVANews Editor.
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
SUCH good news!
Very much looking forward to a new restaurant here in beautiful Bon Air..but can someone define and illustrate for me the phrase “pasture finished”?
I believe that is essentially the same thing as “grass-fed” beef. The animal was surviving on a more natural diet of grazed grass instead being force fed grains. The result is a healthier and better piece of meat.