Ryan and Travis Croxton, owners of Rappahannock River Oysters, are opening Rappahannock at Third and Grace streets.
The 10-year-old oyster business has opened two other operations this year: An oyster bar in Washington’s Union Market and a tasting room at one of their three oyster farms in Topping, Va.
Austin-based Chuy’s, a Tex-Mex restaurant chain known for its eclectic decor and homages to Elvis, has signed a lease at West Broad Village.
The sandwich chain has more than 50 percent more locations in the Richmond market than its closest competition.
Some familiar faces from two popular Richmond restaurants are ripping the washers and dryers out of an old Church Hill laundromat and opening a farm-to-table joint where the menu is a living document.
“One moment I’m leading the pack, then the next I break my leg and they shoot me,” says the managing partner at the dive bar expected to have to relocate next year.
Jackson’s Ward’s lunch scene has a little more soul these days: Big Herm is back in town.
Restaurants are risky business, and there is no industry Richmonders follow more closely. Join BizSense for Kitchen Confidential: an event that will bring together five of the city’s most prominent and successful restaurateurs to explore how they make it in the cutthroat Richmond restaurant scene.
The Oregon Hill restaurant is reinventing itself, but it’s keeping two popular menu items.
The University of Richmond is going to try its hand at running a public restaurant downtown.
A new Fan restaurant’s triple-threat management team will include a Richmond chef who brings plenty of experience and some family history to the table.