http://www.brickweekly.com/ Brick Weekly News en-us sitehelp@gatewayva.com Thu, 13 Nov 2008 10:43:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it1/ 2008/11/13 No. Seriously, have you seen it? I have a room the same size in my house. It’s called a closet. Yet somehow, Chef Todd Johnson, sous chef Nelson and various and sundry other kitchen help wedge themselves in there for hours at a time. And with a few knife slashes and some carefully calculated seasoning tosses, out come some of the most interesting and well prepared dishes you can get your hands on in these parts. You can opt for romance and candlelight, but day or night, the atrium entry is fine for dining. It’s tall and airy, giving the feeling of a much bigger room. Since it is separated only by glass from a much larger patio, it sort of is a much bigger room. Like many of Richmond’s new eating/drinking establishments, Mezzanine is owned and run by three good friends who have earned stripes in the local restaurant industry. It’s not a new story: waiter, chef and bartender toil for years in other people’s restaurants, then open their own. The good news: Those endeavors are usually successful. This year-old entry, in what was formerly an art gallery and coffee shop, is no exception. Randy O’Dell, bartender Patrick Stamper and Chef Todd have worked with each other at a number of restaurants, toting up dozens of years of experience. Toss in old friend Bill Daniels (Billy D.), and you’ve got a lineup of seasoned professionals. Daniels is the steady hand responsible for maintaining the gi-normous chalkboards that serve as menus. It’s worth the climb upstairs to see one in a Victorian wooden frame in the actual mezzanine. But back to the magical Barbie-size kitchen. The dishes it produces imply a larger operation than such a galley could hold. There are large plates (Quinoa French Lentil Salad, Lobster Crushed Potatoes, Thai Curry Green Chicken) and small plates (Pork and Shrimp Lemongrass Skewers, Shrimp and Grits). And there is brunch, which features egg dishes like Lobster Bacon Omelet (with yummy cheese) and, thank God, the Shrimp and Grits. Whether you love grits or hate ’em, you have to try these. The cupful of parmesan cream poured on top sets this one apart from any shrimp and grits you’ve ever had. The kitchen also cranks out homemade desserts like Fried Banana Spring Rolls, Maker’s Mark Chocolate Pecan Pie, and fresh Lemon Pound Cake with Strawberry Coulis. If that isn’t enough to intrigue, the folks at Mezzanine pickle anything: green beans, white asparagus, okra, jalapenos, and green tomato slices that are crisp and sweet. Watch your fingers. Stamper says they are as organic as possible. “It’s impossible to be 100 percent organic. A meal would cost $150.” But there is a directive: Keep it fresh, keep it local. They buy as much as possible from local purveyors. If it comes from the ground, it likely came from Manakintowne Farm. Even the grits are local, from Byrd Mill in Ashland. Lunches are on the horizon. For now, Sunday brunch is your only daylight opportunity. Bellinis, Mimosas and Bloody Marys are $4. And there’s a Bloody Mary Bar starring all the pickled vegetables mentioned, different hot sauces, Worcestershires, and juices for patrons to make their own. Four bucks gets you a pint of ice, a shot of vodka, and all the bar additives you can handle Sure, you can just plop down and tie one on. But stick around. Spoon up some grits. Crunch some French Fried French Toast. Enjoy watching the Cary Street foot traffic. Why would you want to be anywhere else? WEB | http://www.mezzanine3433.com Mezzanine | 3433 W. Cary St. | Carytown | 353.2186 Wed, 05 Nov 2008 4:25:00 EST http://www.brickweekly.com/index.php/fooddrink/liven_up_your_halloween_leftovers/ 2008/11/05 Halloween is over. but you have more fun-size candy bars than you know what to do with. To make matters worse, you couldn’t resist that 50 percent off sale. Luckily, you can use leftover (or priced-to-move) candy bars as a great dessert topping. Why bother chopping peanuts, making caramel and melting chocolate, when you can just chop up some Snickers bars? I’ve only met a few people who don’t like cheesecake, and this is my go-to recipe. It’s fairly simple as far as cheesecake recipes go, but you can’t beat the taste. My recipe has been adapted from one I discovered on the Web site allrecipes.com, a user-submitted recipe site. I highly recommend checking it out. The recipes are voted by other users who have tried them, and I’ve never been let down. CHEESECAKE CUPCAKES YOU’LL NEED: • ½ stick of butter, melted • 1 ½ cups graham crackers, Oreos, animal crackers, or whatever you already have • 3 (8 oz. packages) cream cheese • 3 eggs • ¾ teaspoon sugar • 2 teaspoons vanilla • candy bars, any type • cupcake liners INSTRUCTIONS: • Turn your graham crackers (or whatever) into crumbs by either using a food processor, or smashing them with a rolling pin in a ziplock bag. Mix with melted butter. • Place a spoonful of the graham cracker mixture into the bottom of each cupcake liner. Use your (clean!) fingers or a spoon to press the crumbs down to make a crust. Bake these in a 350° oven for 5   minutes. Let these cool while you prepare the cheesecake. • Cream the sugar and cream cheese until smooth.  Add the eggs and vanilla. The golden rule to making a good cheesecake is to make sure you don’t incorporate too much air while you mix the ingredients together. Add the rest of the ingredients, mixing just until combined with each one. • Spoon the cheesecake mixture into each cupcake. Top with chopped candy bars. • Bake in a 350° oven for about 20 minutes, or until cheesecake has set. Wed, 29 Oct 2008 2:00:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_stronghill_dining_company/ 2008/10/29 LAISSEZ FAIRE NEVER TASTED SO GOOD Rob and Jessika Weaver weren’t necessarily considering opening a restaurant when they purchased the building across the street from one of their most successful ventures, River City Tattoo. But two years later, Stronghill Dining Company came to fruition because the Weavers knew all the right people.   “The building came first,” Weaver said. “We just wanted to buy it before someone moved in we weren’t fond of.”   Calling it a “long-term investment,” Weaver and his wife purchased the property in December 2006 and began to brainstorm what to do with the vacant lot adjacent to Velocity that was once home to Motor Europa.   The restaurant idea surfaced, largely because the couple knows so many people in the industry — “because of the tattooship,” Weaver said.   And we’re not talking about starving students trying to scrape up some book money by waiting tables. We’re talking career professionals who are known around town for being the best in their trade.   “These are veterans — people who have pride in what they do,” Weaver said. “We got the right people.”   Admittedly not restaurateurs themselves (Rob was in the Richmond Police Department before his entrepreneurships and Jessika managed tattoo parlors for years before owning her own), the couple made an important decision that has so far paid off: They pay the taxes and keep the lights on and let the staff do what they do best.   “We hired true professionals and let them run their own restaurant,” Weaver said.   In fact, the Weavers hired an expert to hire experts. General Manager Cole Bucholtz (previously of Europa, Border, Banditos, Starlite, etc.) was one of their first recruits, who essentially “hand picked” the rest of the staff from the best of the best.   And to sweeten the deal, there is an uncharacteristic lack of pressure on the new restaurant and its team to generate a killing right away.   “For us, making money is less of a concern,” Weaver said. “We’re okay because we own the building. We don’t need to stuff our pockets.”   Hence the fair prices and laid-back, exclusively word-of-mouth marketing strategy that successfully generated buzz even before the October 1, opening.   As new restaurant owners with a talented staff, the Weavers are purposefully hands-off. Rob’s business card reads “Owner/Janitor.” They have the admirable ability to stand back and trust the experts they’ve hired.   “It makes a world of difference,” said Executive Chef Owen Lane, who was given minimal direction in putting together the first menu (keep it Southern-based) and a great deal of liberty to be creative.   Lane has been in professional kitchens for 14 years, including five years in Richmond restaurants like The Track, Helen’s, Bacchus and Michelle’s at Hanover Tavern. He has experience with just about every genre of cuisine, but was most heavily influenced by his mother’s Southern cooking. You can taste it in the basket of homemade breads that precede each meal—mom’s banana bread recipe, corn bread and fresh, hot rolls.   The menu features a nice variety, including sweet potato gnocchi ($14) and Lane’s specialty ribs ($16), which he “kept to himself for years,” and finally decided to share with customers. The menu also includes several game meats, like the pan-seared venison medallions ($26), Virginia peanut-fried half game hen ($19) and grilled quail ($20).   To Lane, a scratch kitchen is a must. His banana bread ice cream, for instance, started as milk that morning. He and Weaver both agree that it’s just not worth the customer’s time or money to come out unless the product is outstanding.   “Especially with the way money is right now,” Weaver said, “you should only pay for something that’s worth leaving your home for.” While Weaver lets his experienced staff run the show, ensuring the restaurant offers real value is one area in which he is hands-on. What’s in Stronghill’s future? There are already rumors (some founded) of lunch, brunch, live music and even a rooftop patio. Keep an eye on http://www.stronghillrestaurant.com for details. –JENNY HANSEN   Even the restaurant design was left almost entirely to a local expert. Joshua Kayer of Martin-Star, designed some of the coolest looking booths in all of Richmond, not to mention a fabulous bar and other elements that truly stand out as stylish and unique (and are, incidentally, slightly reminiscent of tattoo designs — whether or not intentionally).   “We went to him because we heard great things about him,” Weaver said. And rather than stifling the artist’s creativity with unnecessarily detailed directions, Weaver simply let him do what he was good at, which yielded stunning results. Stronghill Dining Company | 1200 N. Blvd. | 804.359.0202 Wed, 22 Oct 2008 2:13:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_main_street_market_deli/ 2008/10/22 See if you can use all these words in one truthful sentence:  gourmet groceries, libations, delivery, and Richmond.   How about this: Main Street Market – Deli has brought to Richmond a European-style market that sells bottled libations, fresh fruits, gourmet groceries, great deli sandwiches, even cleaning products, and its delivery area covers the city’s core, from Rockett’s Landing to the western reaches of Carytown. Best of all? There’s no charge for delivery, only a minimum order amount.   Main Street Market – Deli has brought a little of New York to Richmond. Now you can ring the market, place your order, and have it appear at your door. Out of paper towels? Got a jones for chocolate? How about six friends just turned up at your house, and you’re out of beer?   “That’s the appeal you have to have,” said owner Newton Carroll, who opened the market-deli a year ago. “We’re trying to achieve that neighborhood market feel in a neighborhood that doesn’t necessarily have that feel,” he said.   Indeed, before the market’s arrival, the area surrounding its generous space at 1215 E. Main St. had no discernible personality. With polished floors, metal shelving, wine racks and decidedly soothing lighting, Main Street Market – Deli has brought ambience where none existed.   If you overlook the Nutella, the Sons of Italy pasta sauce, and the Boar’s Head meats and cheeses, you might agree with Carroll’s “nothing pretentious” description. Think of it as gold plated basic needs—the practical and hard to find. You might not find Simple Green, but there is Murphy’s Wood Oil Soap.  There’s no microwave-it-now, but there are fresh sandwiches, fresh fruits, even gluten-free cookies and frozen vegetarian selections. Canned tomatoes? Some much-needed Red Bull? Ring, ring.   Business has slipped, though, because foot traffic has to duck and cover while keeping a close eye on footing just to get to the market’s door. “For the last three months, there’s been a big hole in the street,” Carroll said, pointing to torn-up pavement. “And for the last five or six months, there’s been scaffolding on the street.” The bus stop that used to be on the corner is no longer there—a bane and a blessing, Carroll said. “I’ve lost business because of the bus stop being there, and I’ve lost business from the bus stop not being there.”   Carroll has gone to great pains to make sure his beer and wine selection is different from others. He has chosen a well-rounded selection of domestic as well as micro brews. And his wine choices are just as studied, including a white Verdicchio del Castelli di Jesi and Fox Hollow cabernet.   Occasionally, Carroll woos people to the shop with a beer or wine tasting. The most recent featured Sam Adams and Starr Hill. And this Friday from 4 to 7 p.m., Stone Mountain Vineyards will host a Virginia wine tasting.   Carroll hopes to survive the roadwork and the scaffolding, but he says it’s a struggle. Folks don’t know he’s there from morning (when he serves a full takeout breakfast) to night (8 p.m. weeknights; 6 p.m. Saturdays), six days a week.   For now, he has little choice but to keep on plugging, and leave it up to fate. In a quiet moment, when he’s not bustling around, stocking shelves or ringing up a sale, he looks at the orange traffic cones, the crumbled macadam, the ugly metal scaffolding outside the window and muses, “If someone is dumb enough to invest in this economic climate…he deserves support.” Main Street Market - Deli | 1215 E. Main St. #A | 788.1111 | http://www.mainstreetmarketdeli.com             Fri, 10 Oct 2008 8:13:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_moshi_moshi/ 2008/10/10 When Victgor Srikusalanakul opened Moshi Moshi in Carytown, he knew it had to be different from Sumo San, his popular sushi/sake bar in Shockoe Bottom. “In Carytown, there are more families,” he says. “The crowd is not as young as at Sumo San.”   Sumo San won over the Bottom crowd with exceptional, original sushi, most of which were created right in Sumo San’s kitchen. The sake—40 kinds—is no small draw in Richmond’s second strongest booze haven (after The Fan), and Srikusalanaku’s Sake Bomb has become an oft celebrated routine in the Bottom. (For the uninitiated, it’s is quite the bonding ritual.) But slamming the bar and tossing back booze isn’t necessarily your ticket on a night out with kids or in-laws.   Srikusalankul himself is perhaps the greatest asset of both restaurants. His laugh is boisterous, infectious. And it can be heard ringing through either restaurant when he’s around. More importantly, this happy chef/restaurateur keeps customers coming with his unflagging attention to his customers’ reactions.   He creates his menu from years of observing customer’s choices. “I watch customers’ faces when they first see their food, when they take their first bite,” he says.   His ruminations are needless. Srikusalanakul has created a failsafe way to please patrons: If Moshi Moshi’s lengthy list of inspiring and original sushi creations fails to trip a palate, he invites customers to invent their own rolls. What the customer wants, the customer gets.   “Sometimes we question the combinations,” he says. “White fish with salmon eggs? That’s alright, but we’re going to make suggestions. For instance, salmon eggs will pop when you eat them. You want something to accommodate the whitefish, which is very subtle,” he says.   Sushi devotees often know what they want before they even glance at the menu. If you are one, don’t be offended if staff pushes a recommendation. It’s Srikusalanakul’s way of ensuring your dining experience is singularly delightful.   “Some sushi lovers go to sushi bars, they know what they want,” he says. “We still might suggest maybe a piece of asparagus, cilantro. Or add something spicy.” Cilantro cream sauce sound funny? Mango salsa a stretch? Give it a try. Srikusalanasul won’t serve anything he wouldn’t eat. And don’t think that, just because you had it at Sumo San, you can get it at Moshi Moshi. Srikusalanakul has developed individual menus for each restaurant.   If sake equals fun, then Moshi Moshi matches Sumo San, with 40 different sake selections. You can sip your favorite, or you can stretch with such exotic quaffs as the Moonstone Asian Pear (creamy body, pear flavors, and a hint of sweetness) or Momokawa Pearl, an unfiltered, creamy version with hints of vanilla, banana and coconut. Carafes run as low as $8; bottles top out around $35.   But sake is just a beginning. Moshi Moshi’s menu is vast and varied. Each section has its own stamp. The list is filled with original Moshi Moshi entries, like Tuna Tangerine, 4 Seasons Steak, Miso Pretty, and an Oyster Platter to beat all.   Salads run from seaweed to octopus; from Seared Salmon Mango to a bountiful seafood salad, with cooked shrimp, raw scallops, white tuna and salmon. And there are unique vegetarian dishes as well. Nippon Gari, for example, features tamago, onion, cilantro, tomatoes, mushrooms and tofu in a garlic ginger sauce. Or try What’s Up, a mélange of potatoes, onions, carrots, shiitake mushrooms and tofu in wasabi pepper sauce.   Most of all, Srikusalanakul likes the neighborhood feel of Carytown. It makes fun-making all the merrier. And that is what drives this restaurateur. “It’s important to me that they have fun, like at Sumo San,” he says. “I want to make sure everyone enjoys the whole experience.”   Most importantly, listen for the laugh; it’s catching. Food, sake, beer and booze aside, the laugh ensures that you will leave Moshi Moshi happier than when you arrived. Moshi Moshi | 3321 W. Cary St. | 359.1151 Wed, 01 Oct 2008 1:46:00 EST http://www.brickweekly.com/index.php/fooddrink/make_it_from_scratch_chicken_stock_and_soup/ 2008/10/01 My apologies to the non-meat eaters out there, but when fall hits, I’m always in the mood for chicken soup. It’s easy to walk into the grocery store and grab a canned version, but cooking a whole chicken and making chicken stock for cooking is an easy and valuable skill. It’s also a really budget-friendly way to make several meals. Chicken stock is made by stewing chicken bones – and other pieces – in water. By cooking it, you not only get the flavor, but the gelatin that is naturally in the bones is drawn out, giving you a rich broth that can be used as a base for soups, sauces and lots more. YOU’LL NEED: • A whole chicken (3-4 pounds) • Large stock pot • Colander • Water • Carrots, celery & onions, chopped into large pieces. Buy a whole chicken at the grocery store. Watch for when they go on sale, and you’ll really be making every dollar count. Look for a chicken in the 3-4 pound range. It’ll be enough to make a few meals for two people – or give you plenty to freeze. There are several ways to cook a whole chicken, but for this particular recipe, we’re going to poach it. We’re essentially boiling the bird, but the result is a super moist and tender chicken with no added fat. Rinse your thawed chicken. Remove any giblets, the edible internal organs of a chicken, often wrapped up and placed in the chicken’s cavity. Place the chicken into a large stockpot. Chop your carrots, celery and onions into large pieces (set some aside for the soup we’ll make later) and fill the inside of your chicken and the pot. You can use the ugly wilted carrots, and the celery tops and bottoms for the stock. Fill the pot with enough water to completely cover the chicken. To cook properly, the chicken needs to stay submerged in the water. A small plate that fits into the pot will hold it down. Put the pot on the stove and bring it to a rolling boil. Turn down to a simmer. Cook for 25-30 minutes. Try to avoid overcooking the chicken, which will make it dry and stringy. If you have a meat thermometer, the chicken is done when the inside of the breast is 165 degrees. If you don’t have one, use a knife to make sure the chicken is no longer pink in the middle. Turn off the stove. Remove the chicken with tongs, leaving the water & vegetables in the pan. Let the chicken cool. The next step is to remove the meat from the chicken, and use the skin and bones to flavor the stock. Start by removing the legs and wings. Pull the meat off of the bones and place it into a bowl to be added to recipes later. The breasts should be easy to remove in two large pieces. Remove the meat from the legs, wings and thighs, putting any bones or skin back into the stock pot. Set aside the breasts; shred or chop up the remaining meat into small pieces. Put all of the meat into air-tight containers and refrigerate. Place the bones, skin and any other left-over chicken parts back into your stockpot. You can add a little more water, as well as some white wine if you have any on hand. At this point, add any other vegetables or seasonings that you’d like. Garlic, ginger, peppercorns and bay leaves are standard, but add whatever you like or have. Simmer the pot on low for 3-4 hours. Every half hour or so, skim off the fat that has risen to the top of the pot and stir the stock. When the stock is done, remove the pot from the heat and strain the chicken parts and vegetables. Throw these away. Put the stock into the refrigerator to cool. Before using, skim any fat that has congealed at the top. CHICKEN GRAVY: Serve your chicken breasts with biscuits and mashed potatoes, and use some of your stock to make a simple gravy: In a saucepan, make a roux of 2 Tbsp. butter with 2 Tbsp. flour. Whisk in 1 cup of stock to yield about a cup of gravy. CHICKEN SOUP: Use some of your stock as a soup base. Add a little oil, hot sauce and salt and pepper and whichever vegetables you like. Simmer for a half an hour, or until the vegetables are tender. Add shredded chicken and egg noodles, continue cooking for 5 minutes. Use the remainder of your shredded chicken in whatever recipes you would like: chicken tacos, chili, chicken salad, etc. The remaining stock can be used in a variety of sauces and soups. Try using it instead of water to make rice. Chicken stock can be stored for a few days in the fridge, or for several months in the freezer. Wed, 24 Sep 2008 2:58:00 EST http://www.brickweekly.com/index.php/fooddrink/sickeningly_sweet_sushi/ 2008/09/24 I like food. I like having fun with food. And I really like making simple things that are super impressive. Here are some fun desserts that require absolutely zero baking. These candy sushi have been a huge hit whenever I’ve made them, and they make a great last-minute birthday gift. If you’re a sushi connoisseur and want to make specific types, various candies will work well to make mock fillings. The translucent insides of various gummy candies look like raw fish. Rainbow Twizzlers and Laffy Taffy are available in almost every color, and look like vegetables. Laffy Taffy can also be molded like clay into different shapes. TO MAKE ALL FOUR TYPES, YOU’LL NEED:* • Glazed Donut • Rice Krispies Treats – pre-packaged is fine or make your own. • Fruit by the Foot or Fruit Roll-Ups – green, blue or purple make the most realistic nori (seaweed), but any color will do. • Gummi Worms and/or Rainbow Twizzlers • Swedish Fish® • Swiss Cake Rolls/HoHos® • Shredded Coconut • Red Hots® Cinnamon Candies • Nerds® ASSEMBLE THE NIGIRIZUSHI (HAND-FORMED SUSHI): Cut the Rice Krispies Treats in half, long ways. Use your hands to mold them into a rounder shape. Place the gummi fish on top. Cut a piece of Fruit-by-the-Foot to fit, and wrap. Wet your (clean) finger with water (not saliva!) and use it as glue to make the Fruit-by-the-Foot sticky and adhere it to itself. ASSEMBLE THE MAKIZUSHI (ROLLED SUSHI) Unlike actual rolled sushi, these are made individually. To make, cut a Twinkie and a couple of gummy worms into thirds. Shove the Gummi Worms or Rainbow Twizzlers into the Twinkie’s creamy center. Wrap the outside of the Twinkie with a piece of Fruit-by-the-Foot. ASSEMBLE THE MAKIZUSHI WITH SALMON ROE (ROLLED SUSHI WITH SALMON EGGS) Slice a Swiss Cake Roll/HoHo into thirds. Stick Red Hots in the top. TO MAKE A URAMAKI (INSIDE-OUT SUSHI) Roll a glazed donut in a mixture of finely shredded coconut and Nerds to represent rice and flying fish roe. Cut the donut into one inch pieces. Stick pieces of Gummi Worms or Rainbow Twizzlers through the roll for fillings. SERVE IT: Serve on square sushi plates with chopsticks. Or, to give as a gift, request foam trays from the deli at your local grocery store. Line the candy sushi up and wrap in plastic wrap. Make it even more ridiculous by adding the appropriate condiments. A few drops of green and yellow food coloring added to cream cheese frosting (if it’s too creamy, you can thicken it with powdered sugar) will turn into some not-so-hot wasabi. Chocolate syrup makes a decent soy sauce. Cut up Orange Slices (the candy kind) to simulate pickled ginger. Green apple soda (think Jones) poured into the appropriate cup becomes green tea. * Disclaimer:  I am in no way affiliated with, or compensated by Hostess, Little Debbie, Hershey’s or any of the other companies whose products are listed above. Specific brands were mentioned to be concise. Wed, 24 Sep 2008 2:47:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_the_dairy_bar/ 2008/09/24 To the delight of most of us living in the fan (and dying for a few more entertainment options within walking distance), there are some big plans in the works to bring new life to Scott’s Addition. But there are also some establishments that have called Scott’s Addition home for more than half a century that will continue to add flavor to the area.   According to the March 2008 edition of the Scott’s Addition business association newsletter, the historic area, which was annexed to the city in the early 1900s, is poised for some real upgrades. Not only have several new condos sprung up lately (and more to come with the reconstruction of the Sealtest building, according to the newsletter), but the area is attracting new businesses and retail establishments as well.   And then, of course, there’s the long-awaited grand opening of Movieland at the corner of Norfolk and Boulevard, which is slated for early 2009. With it will come new restaurants and shops, most of which are still to be determined.   There’s no doubt Scott’s Addition is making room for new residents, and sweetening the invitation with the promise of increased shopping and entertainment. But even with a focus on revitalizing the area with new business, there is also a sentimental desire to both preserve the area’s history and support businesses that have been there for years.   Bounded by Broad Street, Boulevard, the railroad tracks to the north and 195 to the west, Scott’s Addition is also home to some of the most long-standing establishments in Richmond, which are proud of their history and the background of their geographic location — and are equally excited to serve new customers as the area grows.   The Dairy Bar is one of them. A true Richmond landmark, it’s been around since 1946, and is still going strong today.   Located on Roseneath, the restaurant has been under the management of a few different owners since it opened 62 years ago, but the quality has remained the same.   Current owners Bill and Patricia Webb have added quite a bit to the menu since they bought the restaurant in 1996, and have been updating the menu regularly ever since.   Between the two of them, Bill and Patricia have more than 50 years of restaurant experience, and they know exactly what keeps customers coming. Good food is at the top of the list. The Dairy Bar is a full-service restaurant, offering nearly all imaginable breakfast dishes and 35 different hot and cold sandwiches for lunch, including homemade salads that are simply outstanding, like tuna salad and chicken salad, which is finely chopped and so creamy.   The restaurant also features 25 soups in the rotation. The Brunswick stew, beef chili and chicken and rice are three of the most popular soups, all homemade and always in demand.   Even with a tasty full-service menu, the Dairy Bar is best known for its signature thick and creamy milkshakes, and has been for years.   Milkshakes are an important part of the Dairy Bar’s history. In fact, the restaurant (once called Curles Neck Dairy Bar) was originally a diner, attached to the ice cream plant that originally occupied the building. Hence its current name.   The Dairy Bar still serves delicious milkshakes in 17 different flavors, like rum raisin, classic chocolate and peanut butter, as well as thick malts. The Webbs create special flavors for special occasions, too, like pumpkin shakes at Halloween.   According to Webb, the secret to such irresistible shakes is quality ice cream.   “We have the best shakes in Richmond,” Webb boasts, “because I’m particular about the product.”   Webb purchases “premium,” top-shelf ice cream from a Winchester-based ice cream vendor called Garber Ice Cream Company. He knows and trusts the product, and appreciates its consistency — in both meanings of the word. Staying focused on value and never sacrificing quality are two reasons the restaurant has stayed open for 62 years, according to Webb. They are the same reasons the restaurant will be an important part of Scott’s Addition for years to come. The Dairy Bar | 1602 Roseneath Rd. Richmond, Va. 804.355.1937               Thu, 11 Sep 2008 10:23:00 EST http://www.brickweekly.com/index.php/fooddrink/campus_culture_special_cheap_eats/ 2008/09/11 No surprise to anyone, the definition of ‘cheap’ has changed drastically over the summer. Now ‘cheap’ is $3.99 a gallon. Even prices of basic, low-on-the-food-chain items, like potatoes and eggs, are staggering. Who ever thought we’d be paying upwards of $3 for a loaf of bread?   The upside: There are still plenty of places where you can get a great meal for $10 or less. And you don’t have to cook or clean up. Sometimes parking is a challenge. Other times, crowds have beaten you to it. But there are many, many places near the center of town where you can soak up the culture and enjoy an outstanding meal. If cocooning is on the agenda, most offer takeout; some even deliver. Bandito’s Burrito Lounge 2905 Patterson Ave. • 354-9999 http://www.banditosburritolounge.com It’s almost hard to spend more than $10/meal here, because everything—wraps, burritos, burrito bowls—just about all come in under ten. In May, Bandito’s Burrito Lounge broke the Guinness World Record for the largest serving of nachos, weighing in at 3,115 pounds, and no one died making it or eating it. What else do you need to know? Carytown Burgers and Fries 3500 W. Cary St. • 358-5225 http://www.carytownburgersandfries.com Dedicated to serving outstanding burgers, this place is the favorite of serious burger hounds. Where the standard is the uber-burger. Dilettantes will love the 1/3 pound basic dressed version. True believers venture into more sophisticated areas, including the Brie Burger with gobs of cheese, the Rodeo with BBQ sauce, lettuce and tomato topped with onion rings, and the South of the Border with guacamole, salsa and sour cream. Although the fries are famously good, don’t limit yourself. Go for the Chili Cheese Fries, the Tater Tots, or the Jalapeno & Cream Poppers with Ranch. China Panda 616 N. Sheppard St. • 355-6888 Sometimes, nothing fills the bill like Chinese delivery. When those moments strike, call the Panda. He arrives swiftly, with any of the classics you grew up with. Of course,  you can always dine in. China Panda is the friend you can always count on to deliver—to your door and to your taste. Chiocca’s Downstairs Deli & Bar 425 N. Belmont Ave. • 355-3228 http://www.chioccasdownstairsdeliandbar.com For more than 50 years, locals have stepped downstairs to gab, drink and eat together. In addition to the best, leanest Reuben in town, Chiocca’s also offers classic subs and sandwiches along with some signature bites like the Downstairs Dagwood, the Beast Feast, and the Downstairs Sub. Wednesday nights, from 7-10 p.m., relax to the dulcet tones of singer/guitarist Roth Rose. (Rose is also a budding author, in the process of penning his first book, “The Gripes of Roth.” Coppola’s Delicatessen 2900 W. Cary St. • 359-6969 http://www.coppolasdeli.com Conveniently situated a couple of doors down from Carytown’s Byrd Theater, where second-run movies bring in the frugal intelligentsia, Coppola’s is one of the area’s best meet-and-eat spots, drawing faithfuls and newcomers for more than 20 years with its fine meats and cheeses. Big fat subs, hearty sandwiches, and deli salads are always made with the best ingredients. The Eatery 3000 W Cary St • 353-6171 Where in the world can you get everything you like on one plate? No one bats and eye when you order pizza, chicken wings and egg rolls, all for yourself. Burgers are not the thickest, but they are the tastiest. And fries are perfection. Friendly, fast and cost-efficient. You can order chicken fried rice, but why not chicken and fried rice? Generous servings and low prices have made this Eatery a hot spot for years. Folks rave about the sweet iced tea, reported to be the sweetest. The Jerk Pit 2713 W. Broad St • 353-7755 http://www.jerkpit.net This unique Jamaican grill brings all the flavors of the Caribbean. Curries include chicken, shrimp, goat, and ox tails. And the Jerk chicken and pork are unparalleled around here. Meat challenged? Go for the Jerk Tempeh. Jamaican Patties (chicken, beef or veggie), Coco Bread, and Boonoonoonous (a quaff of tropical fruits) are near impossible to find elsewhere in Richmond. For the full flavor of the island, don’t pass up the Maroon Melt: jerk chicken breast, grilled bell peppers, onions, and melted cheese in warm Coco Bread. Kuba Kuba 1601 Park Ave. • 355-8817 http://www.kubakuba.info Best place in town to dabble in Cuban cuisine. Wander in to soak up the atmosphere of this little corner bodega. Deep-fried plantains, shrimp and mussels in a Tasso ham and cilantro broth, three huevos creations are all favorites.  A reasonably priced entradas section includes full-scale dishes that start a little higher than our Cheap Eats requirement of $10 or less. But salads, hefty sandwiches and a creative listing of huevos all come in under ten. And for 75 cents, the best cuppa Cuban joe you can get north of Ybor City. Mary Angelas Pizza and Subs 3345 W. Cary St. • 353-2333 http://www.maryangelaspizzeria.com This mainstay of Carytown culture has a following that covers multiple generations. Parents bring their kids and their own parents. College students and Fan-dwellers fill in the rest, all testimony to the pizza and subs and the coziness of the long, narrow dining space. Pasta ranks right up there with the pizza, and salads come in a close second. Best of all, you can dine in, drop in and carry out, or have it delivered in the area. Mrs. Marshall’s Carytown Cafe 3125 W. Cary St. • 355-1305 http://www.mrsmarshalls.com For a real taste of Old Richmond, zip into Mrs. Marshall’s in Carytown. Richmond throw-downs and family to-dos have included Miz Marshall’s famous potato salad since 1921. Snap up a sandwich or a chicken salad biscuit for the real flavor of this institution. And now you can leave with a bottle of Aunt Fossie’s Chicken Barbecue Sauce, this generation’s contribution to the traditional flavors of the café. Robin Inn 2604 Park Ave. • 353-0298 This little corner trattoria is one of the area’s most historic spots. The Loupassi family has been serving up traditional pastas, pizzas, salads and sandwiches on the same site since 1964. Value is tops, especially on a student budget. Ten dollars is very filling. And although it’s stretching the $10 rule, you can always take the splash and share the dinner special, which includes two complete meals and a bottle of wine. Sticky Rice 2232 W. Main St. • 358-7870 http://www.ilovestickyrice.com This place is truly unique, serving sushi, sandwiches, salads and full entrees, with a self-described “bad attitude.” Pop some edamame, slurp some noodles. And don’t forget Sticky Rice’s signature side, a Bucket of Tater Tots with SR’s special sauce. The menu’s Big Plates price out of our range for cheap eats. But there are still plenty of choices for those on a budget, as well as for vegans and vegetarians. The kitchen takes noodles seriously. Choose between soba (buckwheat), udon (thick), rice (vermicelli-like) and sticky rice noodles. Or choose for flavor from Mongolian Beef, Veggie Tofu, Szechuan Shrimp, or a host of others. Wed, 27 Aug 2008 2:49:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_the_black_sheep/ 2008/08/27 There’s nothing wrong with being the black sheep. Kevin Roberts has always valued doing things differently — perhaps even opposite the norm. And in the case of his new restaurant, appropriately named The Black Sheep, the result is a break from boring cuisine and an exciting twist for tired taste buds.   Roberts and his business partner Amy Hess opened the joint, located at 901 W. Marshall, in April 15 of this year. (Yes, they are thrilled to celebrate their anniversary each year on Tax Day.)   A graduate of Virginia Commonwealth University, Roberts wanted to stick close to home and provide the VCU (Did you know rams are male sheep?) and Carver communities (also known as “Sheep Hill”) with different, delicious, creative food at an affordable price.   Although Roberts graduated in 2004 with a degree in painting and printmaking, he has almost completely lain aside the paintbrush in exchange for a wooden spoon. “It’s all craft — it’s just a different set of materials and a certain amount of finesse,” he says. “Instead of pairing colors, for instance, you’re pairing flavors.”   While the translation from art to cooking may not be just that simple, it is for Roberts. He began his culinary career nearly 20 years ago at the Bamboo Café. He then spent three years in New Orleans, cooking the local fare, which became an important part of his repertoire.   After returning to Richmond in 1998, he spent time at various restaurants, including Kuba Kuba, Bacchus, Limani, A Sharper Palate, Mamma Zu and Buz and Ned’s, before accepting a position as the executive chef for Gov. Mark Warner and later for Gov. Tim Kaine’s administrations.   And this year, he opened his very own, much anticipated restaurant, where everything is slightly different from the norm.   His soda list, for instance, isn’t your typical lineup of Coke or Pepsi products. Options include Blenheim Ginger Ale, Cheerwine (in diet and regular), Dominion Root Beer, Nehi (in grape and orange) and Sun-Drop. Beers include Black Sheep Ale, Olde Richmond Batch No. 11 IPA, Original Sin Hard Cider and Abita Turbodog. The restaurant even serves Community Coffee, a tasty, if lesser-known, brand from New Orleans.   The décor, too, is fun and eclectic. Roberts calls the atmosphere a “thrift store vibe.” While he didn’t actually piece the dining room together from local consignments, he did get many of the furnishings second-hand — from friends in the restaurant business.   “If it weren’t for help and support from my friends, family and the restaurant community, we wouldn’t be here,” Roberts said.   Booths, fixtures and even kitchen equipment came from friends at Acacia, Kuba Kuba, Café Rustica and other devoted restaurateurs who were willing to invest in order to see a friend, and consequently another Richmond restaurant, succeed. And, perhaps due to Roberts’ artistic eye, everything came together in a very intentional, inventive way.   Then there’s the menu, which is certainly not your typical menu — right down to the dish names. For breakfast, the Barn and Bay Breakfast Sandwich includes scrambled eggs mixed with crabmeat, country ham, green onion and Swiss cheese on buttered and grilled Texas toast.   The Lunchbox section features several great soups, sandwiches and some very mighty subs. Just underneath the subhead, “The War of Northern Ingestion,” the menu reads: “They aren’t subs. They’re battleships.” The CSS Virginia, for instance, offers fried chicken livers (or substitute roasted chicken) on a toasted French baguette, with shredded green cabbage, onion, apple and remoulade sauce.   Soups include South Indian Tomato Soup and a vegetarian Gumbo Z — a sweet and suitable tribute to Johnny Z. A variation on Gumbo Z’ Herbes, tradition says the number of greens in the gumbo represents the number of friends you will make.   For dinner, there’s the (Where’s the Beef?) Stroganoff and the mouth-watering Chicken & Dumplings. And the side dishes options are also tasty, if atypical: deviled eggs, broccoli salad, bread and butter pickled vegetables, orzo salad, dirty rice and a fruit cup. Taking an overall look at the décor and the creative menu, it is clear Roberts and Hess were certainly looking to do things a bit differently. What they got was something truly exceptional. WEB | http://www.theblacksheeprva.com 901 W. Marshall St. Richmond, Va. | 648.1300         Wed, 20 Aug 2008 2:22:00 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_chioccas_downstairs_deli_and_bar/ 2008/08/20 On the side of a typical row house on a quiet corner of Belmont, there is a concrete staircase that leads to a basement door. Atop the door is a neon red sign with cursive letters that reads “Chiocca’s” on an upward slant. There is a chalkboard resting against the wall just as you walk in that says: “Save gas. Walk to Chiocca’s.” On a hazy summer evening, it’s quiet outside — until you swing the door open and walk inside. The interior is dark, but familiar and cozy. It’s the kind of place you’d want to get caught during a snowstorm. The walls are covered with wooden planks, old signs and Chiocca family photographs. The tables sit close together, although a bit of excess walking room along the side suggests large parties have pushed them together. There are three round tables just within the door, where six gentlemen sit smoking, each with just one elbow planted firmly on the table, and making important decisions. At the bar, which is no more than a foot from one of the round tables, a stray from the group gladly accepts a crisp pickle wedge from the waitress. Wearing a red shirt as bright as the neon sign out front, he leans forward, puts the pickle to his mouth and asks the waitress for a light. She gives him a sideways, tolerant smirk, which eventually turns into a smile. She knows him well. Everyone knows Ross. At one of the booths, there is a man in khakis and a pressed shirt, watching the Olympics and thumbing through the paper. He stands up and walks to the bar. Poised to ask for a pen to do the crossword puzzle, the waitress is already testing a black Paper Mate on a scrap of paper to ensure it works. The waitress — Katrina — just started working at Chiocca’s again this week. She worked there for two years before moving to Austin, Texas, for a short while. As soon as she made her way back to Richmond, she also made her way home to Chiocca’s. Katrina turns around to relay an order to the deli cook. The thin, young man with thick, impressive dreadlocks works the 16-bin deli bar like the stops on a pipe organ — never missing a note. He’s quick and familiar with his instrument. While three paninis heat in the grill, he stands and flips his spatula around and around, waiting for his next order — dying for a challenge. His name is Dennis, and he’s been working at Chiocca’s for “a few years.” Sitting on tall stools at the bar, slightly pinned in by the group of roundtable decision-makers, two young hipsters enjoy tall beers, cold sandwiches and conversation, their sneakers just grazing the floor as they chat. According to owner Timmy Chiocca, this scene is typical. “We’re on our third generation of regulars now,” he says. “You have a 65-year-old guy sitting next to a 25-year-old guy.” But more importantly, no demographic is vying for exclusive territory; everyone gets along. While the rest of the world openly struggles to reconcile the coexistence of Millenials and Gen X with Boomers, Chiocca’s has somehow got it all figured out. Perhaps no one is laying claim to the Richmond landmark because it’s just too good not to share. Chiocca’s father, Mario, opened the downstairs deli in 1952, but the family has been in the restaurant business in Richmond since the 1890s, when they owned and operated a couple of restaurants in the Bottom. In fact, Mario and his three brothers ran a popular bar at 4th and Franklin in the 1950s, but eventually went in their separate directions, each to open their own restaurant. Chiocca’s is now the last of the family’s establishments still up and running. Timmy, his sister Carla and their cousin Susan now all work long hours at the restaurant, and wouldn’t have it any other way. “It’s hard work,” Timmy says. “But it’s gratifying for people to say it’s the best sandwich they’ve ever had.” Chiocca’s serves Thumann’s deli meats and cheeses and the freshest vegetables, and offers some of the most creative sandwiches imaginable. And while the cold sandwiches are undoubtedly refreshing, there is something magical about Chiocca’s grill. Timmy’s father bought the grill used from a distributor in New Jersey in 1952, which means the equipment is more than half a century old. “Lil Peggy,” they’ve nicknamed her after Timmy’s mother. A small box with a hinged door on the front, it’s a far cry from any restaurant grill you’d see today. But it makes some of the best sandwiches in town. And three generations of regulars are all in agreement on that. DELI SPECIALS All-day Tuesday and everyday deli specials $2.20 BOTTLED BEER SPECIALS Mondays: Bud/Bud Light Tuesdays: Coors Light Wednesdays: Miller Lite/ High Life Thursdays: Yuengling/ Rolling Rock STELLA BLUE FRIDAYS Stella Artois and Blue Moon $3 MONDAY NIGHTS $2 off ALL large pitchers LIVE MUSIC ON WEDNESDAYS Roth Rose 7pm-10pm Chiocca’s | 425 N. Belmont | 355-3228 WEB | www/chioccasdownstairsdeliandbar.com