West Coast Provisions has opened in Short Pump’s GreenGate development. (J. Elias O’Neal)
A Carytown seafood joint’s sister restaurant has set sail in Short Pump.
West Coast Provisions, the newest addition to Richmond Restaurant Group’s portfolio, opened earlier this month in the GreenGate development.
It marks a westward expansion for RRG’s East Coast Provisions, which opened in Carytown two years ago.
“We wanted to give this location more of a West Coast feel,” said Michelle Williams, who co-owns RRG with Jared Golden and Ted Wallof. “The Carytown restaurant caters to dishes with East Coast seafood, which is why we call it East Coast Provisions.”
Williams said West Coast Provisions will offer dishes with origins in California and Washington, such as its yellowtail crudo that’s served in coconut juice, mango, chiles, basil, lime oil and pine nuts; and its tuna carpaccio with brioche, foie gras ganache, pickled apricot and peppers.
But the east will be represented in Short Pump as well, as several trademark offerings from East Coast Provisions will come over, including its sushi menu and oysters farmed from the group’s Cedar Point Oyster Co.
Ian Boothman has been hired as West Coast Provisions’ chef de cuisine. Prior to joining the group, he worked at restaurants in Philadelphia, including Morimoto and Double Knot.
“He worked a month at East Coast Provisions to get a feel for the process,” Williams said. “He hit it off with everyone. We think he’s a great fit for the type of food we prepare at West Coast given his experience with Asian and West Coast cuisines, and sushi background.”
The restaurant’s oyster bar. (J. Elias O’Neal)
West Coast Provisions seats 175 people, including 55 in its private dining room, and about 15 at the bar. The restaurant, which is still hiring, employs about 50 people, Williams said.
West Coast Provisions is RRG’s second restaurant in GreenGate, the 75-acre project west of Short Pump Town Center from developer Markel | Eagle Partners. The group’s Daily Kitchen & Bar opened there a year ago, adding to its original location in Carytown.
Baskervill completed the architectural and interior design for the new restaurant and Glen Allen-based Dominion Construction Partners was the general contractor.
West Coast Provisions is currently open for happy hour and dinner service, Williams said, from 4 p.m. to 10 p.m. She said after Memorial Day, the hours are set to change to include brunch, lunch and dinner.
With work completed on its latest Short Pump venture, Williams said RRG is focusing its attention to updating its established ventures.
Renovation work is set to begin next month on its Midlothian Hard Shell location in the Shoppes at Bellgrade shopping center – taking about 60 days to complete.
Williams said the restaurant would remain open to patrons while renovations get underway.
West Coast Provisions has opened in Short Pump’s GreenGate development. (J. Elias O’Neal)
A Carytown seafood joint’s sister restaurant has set sail in Short Pump.
West Coast Provisions, the newest addition to Richmond Restaurant Group’s portfolio, opened earlier this month in the GreenGate development.
It marks a westward expansion for RRG’s East Coast Provisions, which opened in Carytown two years ago.
“We wanted to give this location more of a West Coast feel,” said Michelle Williams, who co-owns RRG with Jared Golden and Ted Wallof. “The Carytown restaurant caters to dishes with East Coast seafood, which is why we call it East Coast Provisions.”
Williams said West Coast Provisions will offer dishes with origins in California and Washington, such as its yellowtail crudo that’s served in coconut juice, mango, chiles, basil, lime oil and pine nuts; and its tuna carpaccio with brioche, foie gras ganache, pickled apricot and peppers.
But the east will be represented in Short Pump as well, as several trademark offerings from East Coast Provisions will come over, including its sushi menu and oysters farmed from the group’s Cedar Point Oyster Co.
Ian Boothman has been hired as West Coast Provisions’ chef de cuisine. Prior to joining the group, he worked at restaurants in Philadelphia, including Morimoto and Double Knot.
“He worked a month at East Coast Provisions to get a feel for the process,” Williams said. “He hit it off with everyone. We think he’s a great fit for the type of food we prepare at West Coast given his experience with Asian and West Coast cuisines, and sushi background.”
The restaurant’s oyster bar. (J. Elias O’Neal)
West Coast Provisions seats 175 people, including 55 in its private dining room, and about 15 at the bar. The restaurant, which is still hiring, employs about 50 people, Williams said.
West Coast Provisions is RRG’s second restaurant in GreenGate, the 75-acre project west of Short Pump Town Center from developer Markel | Eagle Partners. The group’s Daily Kitchen & Bar opened there a year ago, adding to its original location in Carytown.
Baskervill completed the architectural and interior design for the new restaurant and Glen Allen-based Dominion Construction Partners was the general contractor.
West Coast Provisions is currently open for happy hour and dinner service, Williams said, from 4 p.m. to 10 p.m. She said after Memorial Day, the hours are set to change to include brunch, lunch and dinner.
With work completed on its latest Short Pump venture, Williams said RRG is focusing its attention to updating its established ventures.
Renovation work is set to begin next month on its Midlothian Hard Shell location in the Shoppes at Bellgrade shopping center – taking about 60 days to complete.
Williams said the restaurant would remain open to patrons while renovations get underway.