 Family Meal restaurant at Willow Lawn
JOE MAHONEY | Phew, what a week in Richmond dining - and it's only Wednesday. Let's get to it. The big news of the week seems to be that Strawberry Street Cafe - that Fan District mainstay since 1976 - is for sale, for just under $1.4 million. I say it seems because the web traffic on that story is crazy - and nearly everyone has a Strawberry Street story (and has stopped by my desk to share it this morning). Mine is that I had my 16th birthday lunch there, back in... well, 16 years after 1976 - and subsequently worked at the restaurant for a stint in the early aughts. Read all about it here (the sale, not my 16th birthday).  Salad bar is ready at Strawberry Street Cafe in the Fan. DANIEL SANGJIB MIN/RTD | Speaking of places I worked - for a few months when I was 19 - Sergio's Pizza & Craft Beer in Brandermill - announced today that they're going into the former Stuzzi spot. I'll have that story later today - check here for the update.  The River City Diner, at 7 N. 17th St., is across from the 17th Street Farmers' Market in Shockoe Bottom, which is under construction. Times-Dispatch | Chris Tsui of EAT Restaurant Partners is opening a fried chicken restaurant, Hot Chick, in former River City Diner space in Shockoe Bottom (just as soon as that 17th Street Farmers' Market project is done - and he shared the name for his place after that - the BBQ joint going in at 4th and Broad. Then, of course, there was all the news from the end of last week - Perch - chef Mike Ledesma's high profile Scott's Addition restaurant (and his first restaurant) officially opened to the public on Saturday after a week of soft openings (I wasn't invited, so sorry, no wrap of those). Read all about the new spot here. Matthew Tlusty - who's last solo restaurant project was Limani Fish Grill in Carytown - is opening Salt Box Oyster Co. in the former Family Meal space at Willow Lawn. That spot's been vacant for more than two years, which seems crazy. Read all about it.  Matthew Tlusty Underground Kitchen | Take a minute and read Holly Prestidge's story about what the Richmond area college kids are eating these days - and how much it all costs. It's a crazy good and interesting long read.  Illustration representing the types of foods now available to college students through their university's school programs. Lobster tail, avocado toast, vegan pizza, fresh salads, and freshly prepared sushi are just a few of the foods now available. DEAN HOFFMEYER/TIMES-DISPATCH | *** More: *** Don't forget to scroll down for even more dining news. *** You can email me here. Tips and questions and anything! (And check out way more dining news below.) |
No comments:
Post a Comment