The pandemic forced eateries to pivot to survive. While some didn’t make it, new concepts opened and others continued to expand.
Richmond restaurant roundup for 2020: Pandemic pivots and new eateries
Restaurants
Coco + Hazel owners sweet on Bon Air for a second, bigger location
The new dessert shop at 2733 McRae Road will be nearly four times the size of its Ridge Road space and allow for a bigger menu.
First Watch taking shape near Willow Lawn in former Ruby Tuesday spot
Breakfast chain First Watch continues to show its appetite for expansion in the Richmond area. Work is underway on the restaurant’s new location at 5310 W. Broad St. near Willow Lawn. The 4,700-square-foot space was formerly a Ruby Tuesday, which closed in 2018. When it opens as planned in February it will be the chain’s… Read more »
Gelati Celesti tries out pop-up shop, pints of ice cream to-go during pandemic
The retail pivoting has worked thus far, and the company has been able to break even without resorting to layoffs or pay cuts.
Missed opportunity for PPP funds doomed Nota Bene restaurant
COVID-19 has cut revenue and the owner said she couldn’t sustain the business without financial aid as the pandemic lingers.
New Mexican restaurant Pancho’s takes over former Annex space in the Fan
Pancho’s Cantina & Grill at 1919 W. Main St. will feature two dozen flavors of margaritas, all made with fresh fruit.
Pandemic pivot: Opting against indoor dining, Chez Foushee to deliver three-course meals instead
“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.
Church Hill caterer Soul N’ Vinegar pivoting to single-serve takeout meals
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 »
Pizza joint Mommiana’s Dough rises in former Lickinghole spot in Shockoe
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.
New brick-and-mortar just the icing on the cake for Libbie-Grove bakery owner
“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.