“We’re trying to bring as much of the restaurant dining experience to you without the restaurant,” said owner Whitney Cardozo, who bought the restaurant in 2017.
A Church Hill caterer is about to switch to a model built on smaller portions. Soul N’ Vinegar plans to reorient from a focus on catering, which prior to the pandemic had been its bread-and-butter, toward ready-to-eat, single-serve takeout meals. The change comes as a result of COVID-19, which caused an 80 percent drop in… Read more »
With pies topped with shrimp and grits and jerk chicken, co-owner Ashley Ramsey said the eatery is looking to add a Southern influence to pizza.
“Over the years, I tweaked my frosting recipe to make it as good as Ukrops, which I considered to be the gold standard for cakes,” said Cameo Cakery and Café owner Christina Miller.
“We don’t do pork,” owner Ed Maksher said, but Dean’s BBQ does serve Texas-style beef brisket, pulled chicken and turkey bacon.
Henry Fletcher, who launched 1115 Mobile Kitchen earlier this month, aims to serve meat eaters and their “plant-based friends.”
A Northside mansion’s transformation into apartments and a shipping-container addition at a suburban shopping mall were among projects recognized this year.
The Boiling Crab will take over the building that’s been home to The Pig & The Pearl, Republic Restaurant & Bar, and Cornerstone Cigar Bar and Restaurant.
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.
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