Olio is leaving its space at 2028 W Cary St. (BizSense file photo)
A Fan sandwich shop is on the move again, and a new restaurant is set to take over its spot on West Cary Street.
Olio is leaving its space at 2028 W. Cary St. in favor of moving all of its operations to its West End location at 8903 Three Chopt Road.
The storefront won’t sit vacant though, as Randy Walter is set to take over Olio’s lease and equipment as he prepares to open Sub-Conscious Cafe.
Olio, which offers hot sandwiches and salads as well as catering, moved into the Cary Street space in 2017, a year after being sold to Todd Butler and Chad Thompson. It previously had a location at 2001 ½ W. Main St., now occupied by Branch & Vine.
Olio offers hot sandwiches and salads. (BizSense file photo)
Butler said Olio’s Three Chopt location has been operating for about a year, replacing its operation in the Brownstone building downtown at 10 E. Franklin St.
“We will keep the catering going and we’ll open up more of a deli area once we get situated in here,” at the Three Chopt space, Butler said.
Nathan Hughes of Sperity Real Estate Ventures represented Butler and Thompson in the deal with Sub-Conscious, which is aiming to open in the next month or so.
Walter, a Los Angeles native who’s been in Richmond for about 20 years running a home repair business, is the owner of Sub-Conscious. He said the new spot will serve breakfast, lunch and dinner, and target VCU students.
“I’m looking to serve students on the go or those with very little money,” Walter said. “For breakfast they can grab some coffee, grab some hot food, then actually have a place to sit down if you have time. I want to make things comfortable.”
Sub-Conscious’ breakfast menu features standard fare such as Belgian waffles, omelets and egg sandwiches, and it has soups, salads and sandwiches on its lunch menu. Walter said the dinner menu is still in the works.
“We’ll also cater to the different food wants. We’re developing a vegan menu, and will have a separate area (in the kitchen) for vegan food,” he said.
He said he’ll run Sub-Conscious with his partner Leslie Basinger, and that he’s in the process of hiring.
Sub-Conscious will sit across South Rowland Street from another recent arrival to the neighborhood: Plantbar, a Virginia Beach-based plant shop brand that opened at 2100 W. Cary St. last fall.
Olio is leaving its space at 2028 W Cary St. (BizSense file photo)
A Fan sandwich shop is on the move again, and a new restaurant is set to take over its spot on West Cary Street.
Olio is leaving its space at 2028 W. Cary St. in favor of moving all of its operations to its West End location at 8903 Three Chopt Road.
The storefront won’t sit vacant though, as Randy Walter is set to take over Olio’s lease and equipment as he prepares to open Sub-Conscious Cafe.
Olio, which offers hot sandwiches and salads as well as catering, moved into the Cary Street space in 2017, a year after being sold to Todd Butler and Chad Thompson. It previously had a location at 2001 ½ W. Main St., now occupied by Branch & Vine.
Olio offers hot sandwiches and salads. (BizSense file photo)
Butler said Olio’s Three Chopt location has been operating for about a year, replacing its operation in the Brownstone building downtown at 10 E. Franklin St.
“We will keep the catering going and we’ll open up more of a deli area once we get situated in here,” at the Three Chopt space, Butler said.
Nathan Hughes of Sperity Real Estate Ventures represented Butler and Thompson in the deal with Sub-Conscious, which is aiming to open in the next month or so.
Walter, a Los Angeles native who’s been in Richmond for about 20 years running a home repair business, is the owner of Sub-Conscious. He said the new spot will serve breakfast, lunch and dinner, and target VCU students.
“I’m looking to serve students on the go or those with very little money,” Walter said. “For breakfast they can grab some coffee, grab some hot food, then actually have a place to sit down if you have time. I want to make things comfortable.”
Sub-Conscious’ breakfast menu features standard fare such as Belgian waffles, omelets and egg sandwiches, and it has soups, salads and sandwiches on its lunch menu. Walter said the dinner menu is still in the works.
“We’ll also cater to the different food wants. We’re developing a vegan menu, and will have a separate area (in the kitchen) for vegan food,” he said.
He said he’ll run Sub-Conscious with his partner Leslie Basinger, and that he’s in the process of hiring.
Sub-Conscious will sit across South Rowland Street from another recent arrival to the neighborhood: Plantbar, a Virginia Beach-based plant shop brand that opened at 2100 W. Cary St. last fall.
I wonder when it would close. Nothing against the food but it was never very busy and the location sucks. I live over there a gap in retail/restaurants still exists from east of Robinson to Meadow Street. Retail vacancy is high and the area still has a perception (not a reality) that it is not safe.
PS Word is Saltbox Oyster Box is not paid employees in several weeks and is on the verge of closing down after being only open just over a year.