Richmond Magazine dines at Viceroy
Apparently Richmond Magazine reviewed Viceroy the first week of this year and liked what they saw. File under missed during New Year’s celebrating. Baldwin could be accused of putting butter on bacon. This is one brunch dish: country-fried pork cheeks, hardboiled egg, queso grits, Brussels sprout leaves, buttermilk gravy and charred-tomato, red-eye ragout. Duke’s mayonnaise […]
Apparently Richmond Magazine reviewed Viceroy the first week of this year and liked what they saw. File under missed during New Year’s celebrating.
Baldwin could be accused of putting butter on bacon. This is one brunch dish: country-fried pork cheeks, hardboiled egg, queso grits, Brussels sprout leaves, buttermilk gravy and charred-tomato, red-eye ragout. Duke’s mayonnaise is name-checked on the menu along with Anderson Creek oysters, heirloom red popcorn and IPA-braised rabbit. Simplicity isn’t his thing. High quality ingredients are, no matter how disparate.
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