Post originally written by Mike Platania at RichmondBizSense.com
With a new food hall open in Manchester and another in the works in a redeveloped Henrico mall, the trend will soon make its way to Scott’s Addition thanks to one of Richmond’s most prolific restaurant groups.
EAT Restaurant Partners, owner of more than a dozen local eateries such as Fat Dragon and Red Salt Chophouse, spent $3 million last week to purchase the Hutcheson & Co. building at 3013 W. Leigh St., which it is planning to convert into the neighborhood’s first food hall.
The 17,000-square-foot warehouse had previously been under contract to local development firm Capital Square for a similar food hall concept, but the company stepped away from the deal, a spokeswoman confirmed.
EAT President Chris Tsui said his group had been discussing being a tenant and operator of the food hall for Capital Square before stepping in as the buyer.
“(Capital Square) thought it’d be better that we own the property, and it made more economic sense for us to buy rather than rent it,” Tsui said. “We’ve wanted to do (a food hall) for several years, and they have so many new tenants they wanted some more amenities for them.”
Tsui’s referencing the more than 500 new apartments Capital Square is building in the neighborhood, including 200 in its three-building Scott’s Collection project nearby and 350 at the Otis, the city-block sized mixed-use project along Roseneath Road that’s recently begun inking commercial tenants.
EAT Restaurant Partners closed on the Hutcheson building on May 20, with Divaris’ Read Goode representing them in the deal. The city most recently assessed the property, which spans three parcels, at a combined $1.8 million.
For decades the building had been home to electrical hardware supplier Hutcheson & Co., but the firm has since relocated to Henrico.
Tsui said he’s not sure exactly how many vendor stalls the food hall will have but noted that some of EAT’s 13 concepts are likely to be present there.
“We’re still deciding what direction we want to go. I think we have several concepts that we can choose from in-house,” Tsui said.
“We’re planning some non-food stalls also — vendors that may want a stall, like someone who makes pottery or candles. I think there’ll be a lot of people floating through the food hall, it could be good exposure for someone who doesn’t have a storefront.”
Michael Pellis Architecture is the project’s architect and Patricia Holley of Design Therapy is its interior designer. Tsui said they’re hoping the food hall will be ready by 2024.
EAT has previously bought and developed the real estate it occupies, including Hot Chick’s building in Shockoe Bottom. Tsui said the company has investors in both its restaurants and real estate, and that it’s bringing in some additional capital for the food hall project.
We hear it every day: plastics are polluting our planet, the ocean, and killing marine life. Yet, we rely on plastics for just about everything! Think about how much plastic you throw away in a given week – it’s quite painful to think about! Plastic utensils are one items that are thrown into landfills daily – restaurants and homes use these and it makes us shudder to even think about how often they end up in the ocean or on the side of the road.
But what if we told you there’s a new “plastic” in town – we purposely put plastic in quotes because this is indeed NOT a plastic. It looks like plastic – it feels like plastic – but it is far from it. It’s actually a material that has been used for THOUSANDS of years. You may know it as a tequila ingredient or a natural sweetener – but now, you can use it to enjoy your salad or favorite beverage – it’s AGAVE!
That’s right ! You can now eat and drink with agave. The left-over scraps used in tequila-making are now being formed into plastic-like eat- and drinkware! How cool is that?! And what’s so cool about this? The straws decompose 200 times faster than their plastic counterparts!
Metro Supplies is proud to be supplying Richmond, VA and surrounding areas with the best in agave eating and drinking utensils! We know sustainability and earth-friendly practices are extremely important – and we can help you and your business get there. Ask us about all of our planet-loving products!
It’s no secret that many things have had a serious impact on the restaurant industry – from labor shortages to supply-chain issues, restaurants have had to get creative to survive – and it’s been TOUGH. In addition to these internal issues, many diners are still nervous to sit in crowded restaurants and prefer take-out to enjoy in the comfort and safety of their own homes. Here, The Manual shows us 2022’s top 5 food trends!
Ghost Kitchens – taking food to go is not going away anytime soon – even big companies like Wendy’s and Buca di Beppo are getting in on the action – Wendy’s is planning 700 ghost kitchens in the next 5 years! Research suggests this could be a trillion dollar industry over the next decade!
Plant Power – vegan salmon, tuna sashimi and even bacon! More and more establishments are featuring plant-based menu options as more Americans embrace a vegan lifestyle.
Sustainable Packaging – At Metro Supplies, we proudly provide our clients with an array of sustainable options. Biodegradable straws and simple cardboard boxes are some green options restaurants can use to keep their customers happy while helping the environment.
Limited Menus with a Dash of Creativity – sky-high food prices and supply chain issues have forced restaurants to rethink their “typical” menus. According to the National Restaurant Association, 8 out of 10 restaurants have been forced to change their menus. Creating a more limited menu featuring truly delicious food choices help reduce labor and supply costs.
Food Fusions – more and more chefs are experimenting with try new cuisines and combining different styles of cooking. The possibilities are endless!
The Richmond Jewish Food Festival is back for one day only this weekend! Make sure to pre-order your food for pick up!
RICHMOND, Va. (WRIC) — Rich Goldberg and his wife have been with the Richmond Jewish Food Festival since day one. He attributes the evolution of the festival to his wife, Diane. “It was my wife’s idea to resurrect it from a previous incarnation,” Goldberg explained.
Goldberg said that the food festival originated at his synagogue, Keneseth Beth Israel, where it was put on annually for six years before the popularity of the festival outgrew the space available at the site.
“We just kept growing and growing until we outgrew the synagogue,” Goldberg described. “We decided to make it at a more appropriate location… this way we could consider it more of a Jewish community event.
The Richmond Jewish Food Festival now resides at The Weinstein Jewish Community Center, 5403 Monument Ave.
After its first year at the community center, the festival fully filled that space as well. Goldberg said that, in the inside of the center, there is a large auditorium where people would take their food to eat after ordering. They also had to set up heated tents around the outside of the community center to accommodate the amount of people attending.
“It’s 6,000-square-feet of tent space just for serving food,” he stated.
On average, over the two days of the festival, Goldberg said that around 10,000 people come by to take part and sample the array of foods offered.
After a hiatus in 2020, this year, Goldberg said the festival will look a little different:
In order to keep both attendees and volunteers safe, this year the 14th Annual Jewish Food Festival will be a one-day take home, “Heat n’ Eat” style event.
Guests are asked to order their food in advance off of a set menu online. They will then pick up their pre-cooked food at the Weinstein Jewish Community Center on Sunday, Jan. 16 from 11 a.m. to 7 p.m. No cash will be accepted.
Many regular menu items of the past will not be available due to cooking restraints, but fan favorites such as beef brisket, knish and stuffed cabbage will remain on this year’s menu.
“There are some restaurants around town that might serve some of these things, but these are authentic things and they are cooked by normal people,” Goldberg explained. “We don’t have any chefs on-hand or anything like that, its just the kinds of food that we would eat on our Sabbath, on our holidays, cooked by the people who do this normally for their family.”
“From the moment you enter the lobby accented with Tiffany stained glass, marble columns, and of course, a statue of Thomas Jefferson, you’ll know why this historic grande dame is one of the top hotels in town. But dazzling design is just the beginning. The service is polished, yet warm, and thanks to a sweeping renovation wrapped in 2017 – the accommodations and common areas now balance old-world elegance with contemporary comforts. While I appreciated the entrance foyer, ample space, and table for dining and working in my Grand Premier Room, it was the marble-clad bathroom decked out with a deep soaking tub, vanity mirrors with TV screens, and two vanities that really dazzled. For an unforgettable night out: look no further than Lemaire, the hotel’s fine dining restaurant specializing in elevated New American cuisine crafted with local meat and produce.”
Quirk Hotel Richmond
Richmond finally got the hip boutique hotel it deserved when Quirk opened in 2015 in the Arts & Design District. Owned by hotelier couple Ted and Katie Ukrop, the property seamlessly blends the old and new. You’ll see signs of the hotel’s former life as a department store throughout, from the original ironwork staircase to the 13-foot limestone arches. The 73 rooms are appointed with a whimsical mix of materials and colors (including a hefty dose of Quirk’s signature pink), along with locally-sourced artwork. The Lobby Bar, which is currently open for weekend brunch and dinner, turns out globe-trotting small plates of Gochujang Roasted Squash, Provolone Pimento Dip, and Ricotta Gnudi. Pop into Quirk Gallery to check out up-and-coming talent and score some unique gifts.
Some good eats!
Besides dome fun places to stay, Forbes shows us some amazing restaurants you must try! There’s definitely too many to choose from, but here’s some samples!
Owned by partners in work and life Lyne and Randall Doetzer, Jackson Ward’s Restaurant Adarra is an increasingly rare restaurant that suits all types of eaters and occasions. The design is warm and handsome, with exposed brick, lots of dark wood, and a cozy bar that begs diners to linger long after their meal is done. The food menu takes inspiration from Spain’s Basque country, and features traditional, ingredient-drive bites like Pintxos Gilda, marinated anchovies (boquerones), and assorted conservas, while the wine list skews natural and organic.
Don’t be put off Lehja’s shopping mall location, because you’ll be rewarded with traditional and creative Indian food that extends beyond the standbys of chicken tikka masala and saag paneer. For something original, order off the contemporary section of the menu. The best-selling Deconstructed Butter Chicken, for example, smothers roasted free-range chicken breast with a rich, nut-based Makhni sauce and sauteed greens.
Some of the country’s buzziest restaurants were born of humble beginnings as pop-ups. That’s the case with Longoven, which started as a pop-up series at Sub Rosa Bakery, and later opened as a brick-and-mortar in Scott’s Addition to much acclaim in 2018. Though the service is super attentive, and the dishes as easy on the eyes as they are on the palate, the restaurant feels intimate and convival – not formal or stuffy. And when the newly-revamped patio opens this weekend, there will be another good reason to book a table.
There’s lots of words you could use to describe this French restaurant in Oregon Hill helmed by chef David Shannon. But the one word locals and out-of-towners seem to repeat over and over again is fun. The design is and eclectic and unforgettable, anchored by David statues, phallic stained-glass window, and Andy Warhol wallpaper. Fittingly, the kitchen is sending out equally imaginative European fare with cheeky names like Vegan Orgy On Texas Beach and Cocky Yet Classic And So Very Comfy-Cozy Coq Au Vin.
A contemporary spin on the classic Jewish deli, Perly’s offers familiar dishes (think matzo ball soup and potato latkes) alongside original creations like the Jewish Sailor. Perfect for the heartiest appetites, the oversized sandwich generously layers pastrami, beef sausage, and chicken liver on toasted rye bread. In the mood for a nosh? Try the Jewish Egg Rolls, which are stuffed with chopped corned beef, kishka, and sauerkraut, and paired with honey mustard schmaltz and amba sauce for dipping.
Sub Rosa Bakery
Run by siblings Evrim and Evin Dogu, this charming bakery and cafe in historic Church Hill has perfected the art of baking. And how? First, the Dogus only use regionally-grown heirloom grains. Then, they take things further by milling on-site, and baking everything in the wood-fired masonry oven. While the buttery, puffy, and gorgeously layered croissants are spectucular, don’t pass up on the Pide Flatbread, Pogaca, and Lamb Börek that pay homage to the Dogus’ Turkish roots.
This casual joint is proof positive you don’t have to be in Texas to score some seriously solid barbeque. Because at ZZQ, it isn’t just about tender, dry-rubbed brisket. There’s also racks of peppery ribs, and smoky, spicy sausages. (Fun fact: the three meats are widely known as the Texas Trinity.) And the side dishes, like the collards cooked with blackstrap molasses, hot sauce, and bacon, are so flavorful they stand out on their own.
There is so much to check out in RVA! Make sure you check out all of the amazing local spots – you won’t be disappointed!
Farmers markets are a special place, and that’s exactly where the owners behind Auntie Ning’s Filipino food truck, Polpetti Italian catering and Column 15 Coffee all originally met. Fast-forward a year, and the trio of food businesses, while still on the farmers market circuit, can be found under one roof at The Market on Meadow. (Richmond magazine)
More in Store
Best friends and business partners Ezaddin “Dean” Alasad and Faisel Suort have been making big market moves in the past year. Blending big-box grocery store and neighborhood bodega vibes, the duo are responsible for Northside Gourmet Market, a revamp of Oregon Hill’s Fine Food Market and a slew of other shops on the way. Did we mention they’re the largest local distributor of Richmond’s own Nightingale Ice Cream Sandwiches? (Richmond magazine)
The Next Generation
Celebrating Black and brown culinary culture and diversity, a special event from acclaimed chef Kwame Onwuachi and Food & Wine will make its debut in Virginia next week. Dubbed The Family Reunion Festival, the event is a four-day adventure featuring family-style lunches, cookouts, wine tastings and seminars with appearances from chef Carla Hall, pitmaster Rodney Scott and more. (Richmond magazine)
Into the Woods
Foraging for food is second nature to Petersburg native Corey Bullock. The former Longoven chef recently revived his pop-up series, Euterra, a showcase of his deep-rooted adoration and understanding of the woods, where the menu — which has included a sycamore bark cookie and cicada condiment — is kept secret until after the meal. (Richmond magazine)
Most recently of Can Can Brasserie, the brothers behind Brookland Park Market have reopened their business as a full-service restaurant. (Richmond magazine)
Taking neighborliness to a whole new level, downtown restaurateurs Mike Lindsey and Kimberly Lindsey-Love of Lillie Pearl have assumed ownership of nearby Pop’s Market on Grace after the eatery initially announced its closure. (Richmond magazine)
Whether you like it hot, plant-based or in snack size, we’ve got a killer collection of local fried chicken sammies. (Richmond magazine)
Industry experience and a passion for food are the driving forces behind Twisted Carrot Farm from VCU grad Sarah Hoffman. (Richmond magazine)
Where does Peter Chang like to vacation and what necessities does the celebrated chef keep in his fridge? Head this way to find out. (Richmond magazine)
Closed since the pandemic, the Mamma Zu’s space in Oregon Hill is up for lease for the first time in nearly 30 years. Stay tuned for more coverage about this loss of a Richmond dining institution. (Richmond Times-Dispatch)
Cue “All Night Long,” because the farmers market venture turned brick-and-mortar space Up All Night Bakery has officially announced that it will open its walk-up window on Sunday, Aug. 29. Located at 5411 Lakeside Ave., it will take over the space that housed shuttered juice bar and cafe Pulp.
After unveiling the Manchester edition of Stella’s Grocery last week, the Giavoses have struck again. The Continental Manchester — the sister restaurant to the Westhampton outpost — is now open for a “very soft” first week at 609 Hull St.
“Ben and Jerry’s Clash of the Cones” may sound like the latest release from the Vermont ice cream connoisseurs or possibly a new “Star Wars” spinoff, but in fact it’s an upcoming show from Food Network that stars a Richmond business owner. On Monday, Aug. 16, tune in to catch Rabia “Ruby” Kamara of North Side’s Ruby Scoops in the ultimate flavor competition.
Save the date: Tickets for Real Local RVA’s 5th Annual Farm Tour — a four-hour adventure on Sept. 18 with pit stops at Shine Farms, Hazel Witch Farm and Real Roots Food Systems, along with snacks and tunes — are currently on sale.
Changes are on the horizon at Billy Pie. Starting last week, the Patterson Avenue ’za spot put a pause on Thursday-Sunday takeout service to focus on future plans, which include indoor dining, craft cocktails and some new menu items.
The Fountain Lake concession stand in Byrd Park is now home to a series of rotating culinary concepts, thanks to Richmond Black Restaurant Experience. Each week the gazebo, open from 11 a.m. to 7 p.m., will host a different Black-owned food business or vendor, from Tasty Cuisine by M& D to Cheddar Jackson. Paddle boats, anyone?
For its 10th anniversary, The Local Palate magazine decided to take a trip down memory lane and check in with some previously featured people and places. Flip through the most recent issue to peep a story featuring The Roosevelt, which celebrated a decade in Church Hill in July and has played a big role in igniting the restaurant scene in the city.
Is a description even necessary after you’ve likely just drooled all over your phone screen or keyboard from looking at that feature image? Seriously though, this new-ish specialty milkshake and espresso shop in Richmond’s West End just opened in April 2019 and is already wow-ing customers (and Instagram followers) with their extravagant milkshakes. Named after the owner’s daughters, Coco + Hazel serves single origin roasted coffee from Oaxaca and ice cream from the ever popular Homestead Creamery. Treat yourself to an indulgent milkshake, topped with your choice of delicacies, ranging from a whole slice of cake or pie to a “stack of brownies,” a cookie sandwich, cotton candy, and more! Or you can opt to go all out with The Family Challenge, a banana split big enough for four, with two scoops of vanilla, chocolate and strawberry ice cream, pineapple compote, strawberry compote, four chocolate dipped waffle cones, hot fudge, rainbow sprinkles, peanuts, whipped cream, cherries, and last but not least, bananas. Sooo…you’ll meet us there in a few hours, right? (Photo credit: Mick Anders Photography/Coco + Hazel)
GELATI CELESTI LOCATIONS IN BON AIR, LIBBIE GROVE, SCOTT’S ADDITION, SHORT PUMP, AND THE WEST END
Heavenly handmade ice cream. That’s what you’ll find at Gelati Celesti, a locally-owned (and local favorite!) ice cream company that’s been operating in Richmond since 1984! Each batch of Gelati Celesti ice cream is made by hand with only the finest ingredients from around the world. Flavors are churned in small batches using special Italian equipment, which minimizes the air whipped into the ice cream, making it uniquely flavorful, thick and creamy.
DeLuca Gelato is a family-owned and operated gelateria, specializing in gelato, sorbetto, and specialty Italian desserts such as fresh-baked tortes, cannoli, Florentine cookies, mascarpone pudding, and European sipping chocolate. The idea for DeLuca Gelato was born during a trip to Rome in April 2004 when the owners realized how much they love gelato and thought that Richmond needed a gelateria. The idea became reality in 2007 and DeLuca Gelato has been making delicious gelato ever since! Stop in for a tasty treat and you can watch the gelato being made fresh each day through the window of the production room.
Coffee, burgers & baking is their passion, but everyone’s raving about their milkshakes. Home of the locally famous “crazy shakes,” Mabel’s Espresso Bakery Cafe is the perfect place to delight your eyes and tantalize your tastebuds at the same time. These amazing milkshakes are edible works of art that will provide a seriously delicious sugar rush. With options ranging from S’more Craziness to Cloud Nine to Cookie Licious and beyond, don’t be surprised if you find a candy bar, donut, or an entire chocolate chip cookie ice cream sandwich atop your shake. (If you just accidentally licked your screen, we won’t tell).
SCOOP RVA 403 STRAWBERRY STREET, RICHMOND, VA 23220
This small-batch ice cream shop opened in June 2018 in the Fan District and quickly became a hit with locals and visitors alike. With flavors including roasted strawberry, croissants & jam, and sweet corn & blackberry, you’re likely to find a new flavor you’ve never tried before, and it just might become your new favorite! We highly recommend trying one of their profiterole sundaes – a french pastry puff (baked fresh from sister store Whisk bakery) filled with your choice of ice cream, topping, sauce, and fresh whipped cream. Yes please!
The rolled ice cream craze arrived in RVA when NarWhals opened a sidewalk stand in Carytown several years ago. The popularity spread and you can now enjoy these rolled tubes of ice cream deliciousness at storefront locations in Carytown and Stony Point Fashion Park. Pick your base and mix-ins and watch the magic happen before your eyes as liquid ice cream is poured onto a freezing cold slab, tasty toppings are mixed in, then the yummy mixture is spread out and rolled up just for you!
KING OF POPS 3001 WEST CLAY STREET RICHMOND, VA 23230
King of Pops serves up yummy all-natural ice pops, handcrafted at the Pop Factory in Scott’s Addition since 2012. The ice pops are made with as many local ingredients as possible, such as milk from Homestead Creamery and berries from Agriberry. Enjoy the tasty pops at the King of Pops patio or look for their carts with rainbow umbrellas at various locations and events throughout the city.
Since opening in December 2016, Charm School has quickly become a favorite spot for sweet treats in the Arts District. This cute gourmet ice cream shop on Broad Street was formerly home to an art gallery. After you savor every bite of your scoop of choice (we recommend ordering it with the signature house-made marshmallow-fluff topping, hand-torched to order), head outside and take a picture in front of the very Instagrammable “Greetings from Richmond” mural by local artist Mickael Broth and Ross Trimmer of Sure Hand Signs. Delectable ice cream and a photo op for the win! Oh, we almost forgot a very important detail: they also offer delicious vegan options! (Photo credit: Charm School)
A Richmond tradition since 1946, The Dairy Bar was a local institution long before Scott’s Addition became the bustling craft beverage district that it is today. They offer a full (and delicious) breakfast and lunch menu seven days a week, but since we’re focusing on the sweet treats here, you need to know about their milkshakes, old time ice cream sodas, sundaes, and banana splits. Also, they’re still going strong after 72 years of business, so that pretty much speaks for itself.
Located in the heart of Jackson Ward, this gelato shop was certainly a welcome addition to the neighborhood when it opened in July 2016. Don’t let the name fool you though – Stoplight Gelato Cafe serves up all sorts of tasty treats! In addition to a variety of unique gelato and sorbetto flavors, soft-serve ice cream, sundaes, floats, sodas, milkshakes, and smoothies, they also serve up sandwiches, soups, handmade pizzas, a selection of homemade pastries, breakfast bites, and robust coffee options.
La Michoacana has been serving up a delicious variety of ice cream, smoothies, and paletas (Mexican dessert popsicles) since 2010. All of their frozen treats are made with natural fruit, which provides a rich flavor in every bite.
A Carytown staple, Bev has been making ice cream in Richmond since 1998. Beverly Mazursky graduated from the Culinary Institute of America in 1988 at age 49 and opened up the first Bev’s Homemade Ice Cream in Lenox, Massachusetts in 1989. Bev set her sights on Richmond in 1997 while visiting her son here. She moved to Richmond and opened her Carytown shop the next year, and the rest is history.
Keeping a busy restaurant clean is no easy task! Between lunch and dinner rushes, making sure customers are happy and taken care of, and now dealing with staffing shortages and Covid protocols, it can be harder than ever. Here’s a checklist to help you and your staff focus on the important stuff (and maybe the little things you may not think of!)
Train your staff – this may seem super obvious, but sometimes we get so caught up in training on serving customers, we forget to train on the every day minutiae like cleaning. When you onboard someone new, make sure to take time to teach them the basics of maintaining a clean restaurant. When you teach them to use equipment, make sure to teach them how to clean it as well. A dry erase board everyone can see daily can help make sure your cleaning checklist gets done.
Cleaning during and after each shift – You don’t have to do all the cleaning right at closing time. Set aside a few chores for employees to do before and after each of their shifts. Chores should include wiping down the prep areas and cutting boards, washing the prep equipment such as blenders and slicers, brushing off the cooktops, emptying drip trays, taking out the trash, and wiping up any massive splatters on the floors or counters. You should also have someone do the dishes, so there’s always clean silverware available for customers.
End of day cleaning – Of course there are some tasks that can’t be completed until after your restaurant closes for the day. Not only would it be fruitless to do these chores before closing, but they may disturb customers as well. These end of day cleaning tasks include sweeping and vacuuming the floors, cleaning the washing stations, wiping down the floor mats, getting any splatters and spills off the walls, cleaning the beverage dispensers, washing the countertops, cleaning and shutting down the fryers and cooktops, and changing foil linings if your cookware uses them.
Weekly cleaning – Some tasks are not meant to be completed on a daily basis. Pour your cleaners down the sink drains and refill them with fresh, new cleaner. After that, you’ll boil out the deep fryers and check your metal faucets, sinks, and coffee makers for built-up limescale. Clean the outside of your refrigeration units and give the interior and exterior of your ovens and steamers a good scrubbing.
Monthly cleaning – Every month or so, you should give your restaurant a thorough deep cleaning. One important thing you should include is the condenser coils in your refrigerators. If too much grease buildup on these, it will stop the unit from working as it should. You should also clean the tubes, air filters, drain pans, and the interior of the refrigeration units while you’re at it. Empty all your grease traps and switch out any pest traps you have lying around. Last but not least, calibrate the thermostats on your ovens if they need it.
Yearly cleaning – There are a couple of larger jobs that need to get done each year. Check your ice machines and dishwashers for limescale buildup. When winter weather starts to come around, you should have professionals come in to check out your plumbing and heating to ensure they work through the cold months.
The little things – Last but certainly not least, there are smaller tasks that are often forgotten about but just as important. These include:
Ice Accessories – the ice maker is your biggest challenge but that scoop your staff uses? Yea, that thing can get pretty gross from being touched all day. Run it through the dishwasher at least once a day.
Soda fountain – all the syrupy sugar can build up on your nozzles and make them super yucky. Remove them once a day for a good cleaning and then replace them
Menus – many restaurants post-Covid have opted for paper or QR code menus, but some establishments are still using the old-fashioned kind. If they are laminated, give them a good wipe down. If they are paper, make sure they are replaced often.
Today, July 5th, is pretty much the Mondayest Tuesday ever. So let’s talk about something fun, shall we?! The weather is on fire and the world is reopening – what better way to celebrate than to hit up some of Richmond’s best rooftop bars?! A cold drink AND view is a tough combo to beat! Here are some of the best ones according to BoozingAbroad.com:
Looking for a top-notch rooftop party (see what we did there?)?
As the tallest rooftop bar in Richmond, Kabana Rooftop is located on the 20th floor with incredible views of downtown.
Open until 1:30 am on Friday and Saturday night, if you want to dance the night away under the stars, this is your bar. They also have a kick-ass cocktail list that pairs nicely with their brunch on the weekends too.
21+ only allowed on the roof.
Q Rooftop Bar at Quirk Hotel
The Q Rooftop Baris a 2-story outdoor rooftop bar in Richmond that offers craft cocktails, beer and wine on tap, top-shelf liquors, elevated street fare and unbelievable views!
If they are closed for inclement weather, their lobby bar is perfect for a drink and as a bonus, it’s super Instagram-able for those looking for great pics!
Complete with a ground-level taproom and an all-season rooftop patio with great views of Richmond, Starr Hill is a great place to grab a beer with friends, listen to some live music, play some trivia, and try some of Richmond’s delicious food trucks.
Dogtown Brewing is located just south of the city and has a completely awesome rooftop area.
This is one of the few rooftops outside of the city from where you can still see the full skyline from afar. With German-style beers and food, this place offers a laid back atmosphere with great craft beer!
So grab some friends, get out, and support local businesses! Enjoy!
It’s hard to believe it, but Independence Day is this weekend! Wasn’t it just spring? Where has the time gone?! If you’re like us, you’re probably itching to get out and do something fun (FINALLY!). Check out some happenings going on this week and weekend to celebrate our freedom – and America’s birthday!
Sun. July 4, 2021 – Richmond Flying Squirrels – Independence Day Celebration & Dueling Fireworks – An annual Richmond tradition, celebrate the 4th of July at The Diamond and enjoy one of region’s largest firework shows after the game. | Gates open at 4:30 PM.
SUN., JULY 4, 2021 AT 5 PM – 10:30 PM – Fourth of July Celebration presented by Virginia Credit Union – Chesterfield County Fairgrounds
July 4th Parade & Celebration in Ashland, Virginia You are invited to join in Sunday, July 4 at 11am for the best small town July 4th Celebration around! Parade, Patriotic music, Pie Contest, Pet Contest, Food, Lawn games. For more information, contact The Hanover Arts & Activities Center, 500 S Center St Ashland, VA 23005.
Powhatan Freedom Festival on Sunday July 4th from 5pm-12am at the Powhatan fairgrounds, at the Powhatan County Fairgrounds, 4042 Anderson Highway. Fireworks show starts at nightfall.
Whatever you decide to you, please be careful. Every year, there are several injuries due to people setting off their own fireworks. In addition, please keep in mind that not everyone enjoys fireworks – please be respectful of your neighbors.