In addition to baked goods and desserts like cakes and scones, Minglewood will also have a cafe serving plant-based meats and cheeses.
It will be the eatery’s fifth spot in the Richmond region, joining outposts in Short Pump, VCU and two in Midlothian.
“Prior to the pandemic we were going to do a restaurant — open up the ceiling, make it really bright and have a really cool spot,” co-owner Mike Ledesma said. “Then March hit.”
Crave, which opened last month with a focus on Puerto Rican cuisine, is the second eatery owned by John Malanka.
Steven Gooch and Evan Campbell, whose Juno Restaurant Group owns The Franklin Inn and The Stables, plan to offer hot and cold food to go and groceries.
Eateries are deploying tents, heaters and other equipment to make sitting outside more appetizing.
After his gig as executive chef at the downtown hotel was cut short by the pandemic, David Dunlap is starting something on his own in the suburbs.
The frozen dessert shop features a “shaved snow” confection that is basically creamy shaved ice. Customers add their choice of toppings and syrups.
Miami-based Frontier Development appears to be planning up to 8,100 square feet of retail, restaurant and office space in a building that would replace the Hardee’s.
“I’ve never expected it,” Rob Zorch said of his namesake pizza venture. “I just always thought we’d be a little slice truck.”