Phil’s gets a new menu, Fat Dragon sets to open, and Saison’s new Cicerone

Both old and new restaurants are mixing it up this week, with Phil’s adding a new chef and menu, and we take a look at what Saison’s new Cicerone will mean for diners, plus more in our roundup of food news.   

Owners of Saison, Jackson Ward’s much anticipated new restaurant, are aiming for a late November opening. Chef Adam Hall will bring a southern menu with strong Central American flavors. There have been a few menu items tossed out, like Guajillo-braised short ribs with chevre grits, scallion sauce, toasted pepitas (drool…) but it’s their beer and cocktail portion that’s raising eyebrows and glasses. They will have a Certified Cicerone, which is a term that “designates those with proven expertise in selecting, acquiring, and serving today’s wide range of beers.” In layman’s terms: this person knows exactly what they are talking about, so listen to everything they say concerning brewskis. You can read more on Saison on Greater Jackson Ward News.

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Also opening soon is Fat Dragon Chinese Kitchen, which will officially open on November 15th. They are in the old Stronghill Dining Company spot at 1200 N. Boulevard Street. You can check their full menu out here. Here’s our profile of them we did a while back.

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On Wednesday, November 14th, Amour Wine Bistro will be throwing a Beaujolais Nouveau party. It’s a long standing French tradition of opening wine on the third Thursday in November at midnight. Richmonders can start the party early with a special four course dinner beginning at 7:00 PM, or come by at 11:30 PM before the official bottles are popped!

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If you are a fan of Top Chef, keep your eyes peeled for one of Richmond’s own! Eliza Gavin will be competing in the 10th season of the Bravo! show. Gavin is the chef and owner of 221 South Oak Bistro in Telluride, CO, but she grew up here in RVA and still has family in town. The season premiere was last night, so be sure to watch that re-run or set your DVRs!

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Phil’s Continental Lounge has a new chef and a new menu! Chef Michael Hayes brings 30 years of experience in both American and international cuisine. His new menu includes seven new salads, market fresh seafood, hand cut steaks, hand breaded shrimp, Asian citrus marinated boneless pork chops, and their new big seller the “redneck rolls”. Chef Hayes said, “We’ve taken the best of Phil’s and mingled it with a host of new hearty, healthy, and very delicious dishes that I believe all of our current and new patrons will enjoy.”

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Just a reminder, RVA Beer Week rolls on through November 11th so if you haven’t had a chance to partake in any of the festivities be sure to check out the events still left.

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