Cross the Mason-Dixon Line for a Taste of Richmond This Holiday Season

Known for its Southern cuisine with a contemporary twist as well as diverse ethnic flavors, Richmond, Virginia, has made a name for itself in recent years as a must-visit culinary destination. With the introduction of several new restaurants from world-class chefs and a network of artisans utilizing the region’s fresh produce, it’s an ideal time to experience a taste of Richmond. Check out some of the new culinary offerings in the area below.

ShagBark

With renowned Chef Walter Bundy at the helm, ShagBark is a truly local restaurant with a goal to showcase the enormous bounty of Virginia’s produce by becoming a stage for local farmers, fishermen and artisans. Featuring a communal table made from an old Civil War-era Shagbark Hickory tree, which inspired the name, the restaurant embodies Chef Bundy’s belief in historic roots, community and dining with friends and family.

True to this belief, the restaurant’s tagline is “stay rooted but branch out.” Chef Bundy, whose esteemed pedigree includes 15 years as executive chef at Lemaire in the historic Jefferson Hotel, as well as working under renowned chef Thomas Keller at the legendary French Laundry, has created a diverse menu with dishes featuring a range of fresh ingredients exclusively from local providers.

Highlights include the Manakintowne Farms squash blossom with herbed goat cheese, roasted peppers, tomato coulis and basil oil; chicken fried Chesapeake Bay oysters with Byrd Mill stone ground grits, shoots and sprouts, dill pickle remoulade and Tobasco butter; and the Beaver Creek Farms slow-grilled quail with Tuscan kale, sunny-side-up egg, buttermilk cornbread and warm bacon vinaigrette. There is also an extensive menu of local wine and beer as well as “Old Virginia” and “New Virginia” cocktails such as the Sangaree with Madeira, lemon, sugar and nutmeg (old); and the ShagBark Sour with Bowman Brothers bourbon, James River Oster Vit, Amaro Averna, local strawberry and lemon (new). 4901 Libbie Mill Blvd., (804) 358-7424

Peter Chang

James Beard Award-nominated chef Peter Chang recently opened his third Richmond location in the trendy Scott Addition’s neighborhood. Chef Chang, who was once known as the “disappearing chef” based on his tendency to move locations whenever his cooking generated too much attention, has a devoted following of diners who covet his authentic Chinese fare.

The new restaurant, which seats 75 in the dining room, serves Sichuan-inspired entrees, dim sum and lunch specials along with a full bar offering unique cocktails such as the Funky Lychee Cooler (Rhum Agricole, Barbados rum, lychee, mint and lime) and the Sesame-Washed Gin with Cucumber Tonic.

The menu serves a mix of classic Chang dishes found on his menus across the country, such as the Szechuan Double Cooked Pork Belly and Shredded Duck with Onion and Scallion as well as a few exciting new additions created specifically for the Richmond menu, such as Dry-Brined Duck with Trio Veg and the Hot & Numbing Flounder Dish in Stone Pot. 2816 W. Broad St., (804) 728-1820

Laura Lee’s

Laura Lee’s restaurant is an updated take on the American fern bar with a focus on great food set in a welcoming environment in Richmond’s Southside. Opened by Richmond restaurateur Kendra Feather (known for her work with The Roosevelt, Ipanema Cafee and Garnett’s Café), the family-friendly Laura Lee’s, named after Feather’s mother, is a comfortable space with living walls, padded chairs, semi-circular booths and a classic mirrored bar.

The restaurant features a modern American menu helmed by Scott Lewis (formerly of The Roosevelt and Southbound) with seasonal and creative cuisine. Lewis playfully hits the mark for a neighborhood restaurant, with a menu including fried chicken sandwiches with homemade Polynesian sauce, pork shank with with hominy cheese grits and braised greens, steamed mussels with cider and sausage and a decadent take on “loaded potato skins.” 3410 Semmes Ave., (804) 233-9672 

The Fancy Biscuit

A new no-frills Southern café in Richmond’s Fan district featuring buttermilk biscuits handmade daily, The Fancy Biscuit is a down-home classic. Opened by Byron and Nicole Jessee, the owners of the uber-popular dessert-only café Shyndigz, The Fancy Biscuit’s menu is comprised of a variety of signature biscuits adorned with accompaniments such as fried chicken, tasso ham gravy and shrimp & grits.

Highlights include the Salty Pie with buttermilk biscuit, Shyndigz caramel sauce and country ham; the Big Apple with fried chicken, blue cheese, apple slaw and apple BBQ sauce; the Black Dog with shrimp and grits over biscuits with a tasso ham gravy; the Big Poppy with fried chicken, pickles and poppy mustard sauce; and the Number 52 with country ham, pepper jack cheese, poached egg and sriracha hollandaise. 1831 W. Cary St., (804) 938-3449

  • Richmond photo: Visit Richmond VA
  • Shagbark photos: Shagbark
  • Top Laura Lee's photo: Sarah Cramer Shields
  • Bottom Laura Lee's photo: Laura Lee's

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