“We don’t do pork,” owner Ed Maksher said, but Dean’s BBQ does serve Texas-style beef brisket, pulled chicken and turkey bacon.
Pork-free barbecue joint moves into longtime Dunn’s Bar-B-Que spot
Restaurants
Food truck startup cooks up Southern-style favorites with vegan spin
Henry Fletcher, who launched 1115 Mobile Kitchen earlier this month, aims to serve meat eaters and their “plant-based friends.”
10 construction projects nail down Golden Hammer awards
A Northside mansion’s transformation into apartments and a shipping-container addition at a suburban shopping mall were among projects recognized this year.
Seafood restaurant chain lighting up shuttered Broad Street cigar bar
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.
Vegan bakery and deli to open in former Guitar Works space in Carytown
In addition to baked goods and desserts like cakes and scones, Minglewood will also have a cafe serving plant-based meats and cheeses.
Cava Grill taking over former Zoes Kitchen space in Willow Lawn
It will be the eatery’s fifth spot in the Richmond region, joining outposts in Short Pump, VCU and two in Midlothian.
InstaBowl, a COVID-resistant restaurant concept, taking over former Acacia space
“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.”
New Latin American restaurant carves out space in Shockoe Bottom
Crave, which opened last month with a focus on Puerto Rican cuisine, is the second eatery owned by John Malanka.
Museum District restaurateurs opening neighborhood market in Libbie Mill
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.
Will Richmonders want to eat outside in the winter? Some restaurants are banking on it
Eateries are deploying tents, heaters and other equipment to make sitting outside more appetizing.