“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.
“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.
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