The breakfast chain took over the former SaltBox Oyster Co. space and the art supply retailer filled 20,000 square feet formerly home to A.C. Moore.
Harper Associates is also developing a Southside dialysis center for Fresenius Kidney Care.
After surviving a flood, owner Justin Hershey chose Richmond to find out if his concept “is truly scalable or not.”
Garland Taylor’s latest concepts are Caribbean-inspired taco shop Sloop John B and pizza-and-beer joint In The Sauce.
A longtime employee and the Carytown restaurant’s chef took over and decided to take advantage of their underused second-floor space.
BBQ Chicken and Beer will open in the 3,100-square-foot restaurant space at 3300 W. Cary St., which has seen churn in recent years.
Heavenly Cove founder Franklyn Harris was drawn by the low cost of entry and he hopes to save money to buy a food truck.
The company has more than 20 restaurants in North Carolina, Maryland and Virginia, including Short Pump and Reynolds Crossing.
After a decades-long career in kitchens working for others, Leo Bialkowski decided to become the franchisee of the local sandwich chain at 9720 Midlothian Turnpike.
Sabrina Fitz expects her dessert concept to pair well with the neighborhood’s restaurant scene.