Philip Denny is opening a new restaurant in Shockoe Bottom. Photos by Michael Thompson.
A seasoned local chef is serving up a venture of his own in Shockoe Bottom.
Philip Denny, who previously worked at McCormack’s Whiskey Grill in the West End and Aziza’s on Main, will open Castanea at 1814 E. Main St. later this month.
Castanea will serve Mediterranean-style cuisine made with American ingredients. One side of the restaurant will be the main dining area and bar with the other for take-out orders, beer, wine and gelato. The 8,000-square-foot space was previously home to Mofauzy’s Lounge.
“I saw this space was available and jumped at it,” Denny said. “It has a large patio, and people in Richmond love patios.”
Denny said the menu is still being finalized but would include the restaurant’s namesake as an ingredient: Castanea is the name of the genus for chestnuts. The restaurant will be open for lunch and dinner, and will have brunch once a month.
Castanea will open at 1814 E. Main St. in the next few weeks.
“It’s a really casual restaurant,” Denny said. “It’s meant to be family-friendly.”
Castanea is the latest in a growing batch of eateries launching in Shockoe Bottom. Shockoe Whiskey and Wine plans to open in the former Julep’s space at 1719 E. Franklin St., and Pizza Tonight is moving into 2110 E. Main St.
“The people around there seem pretty friendly,” Denny said of the neighborhood. “It seems like a good fit.”
Denny, 35, wouldn’t say how much it will cost to open Castanea. He is financing his efforts with a combination of personal savings and loans.
He said he’s been in the food industry since 1999, when he got his start in Chicago as a dishwasher and salad cook. Since then, he’s had stints at a slew of restaurants, including Six Burner Restaurant and Bar and Lemaire.
In making the leap into his own restaurant, Denny said he hopes that his past experience will help make his new venture a success.
“There’s no magic formula, necessarily, unless you have tons of money to throw at it,” he said. “If this is a success, then maybe we’ll do another thing – it all depends on this. I’m not going to count my chickens before they hatch.”
Philip Denny is opening a new restaurant in Shockoe Bottom. Photos by Michael Thompson.
A seasoned local chef is serving up a venture of his own in Shockoe Bottom.
Philip Denny, who previously worked at McCormack’s Whiskey Grill in the West End and Aziza’s on Main, will open Castanea at 1814 E. Main St. later this month.
Castanea will serve Mediterranean-style cuisine made with American ingredients. One side of the restaurant will be the main dining area and bar with the other for take-out orders, beer, wine and gelato. The 8,000-square-foot space was previously home to Mofauzy’s Lounge.
“I saw this space was available and jumped at it,” Denny said. “It has a large patio, and people in Richmond love patios.”
Denny said the menu is still being finalized but would include the restaurant’s namesake as an ingredient: Castanea is the name of the genus for chestnuts. The restaurant will be open for lunch and dinner, and will have brunch once a month.
Castanea will open at 1814 E. Main St. in the next few weeks.
“It’s a really casual restaurant,” Denny said. “It’s meant to be family-friendly.”
Castanea is the latest in a growing batch of eateries launching in Shockoe Bottom. Shockoe Whiskey and Wine plans to open in the former Julep’s space at 1719 E. Franklin St., and Pizza Tonight is moving into 2110 E. Main St.
“The people around there seem pretty friendly,” Denny said of the neighborhood. “It seems like a good fit.”
Denny, 35, wouldn’t say how much it will cost to open Castanea. He is financing his efforts with a combination of personal savings and loans.
He said he’s been in the food industry since 1999, when he got his start in Chicago as a dishwasher and salad cook. Since then, he’s had stints at a slew of restaurants, including Six Burner Restaurant and Bar and Lemaire.
In making the leap into his own restaurant, Denny said he hopes that his past experience will help make his new venture a success.
“There’s no magic formula, necessarily, unless you have tons of money to throw at it,” he said. “If this is a success, then maybe we’ll do another thing – it all depends on this. I’m not going to count my chickens before they hatch.”
Another excellent improvement to this neighborhood.
Congratulations, Philip! It has been great working with you on this, and I can’t wait to see the finished space!