http://www.brickweekly.com/ Brick Weekly News en-us sitehelp@gatewayva.com Wed, 15 Apr 2009 1:43:36 EST http://www.brickweekly.com/index.php/fooddrink/johnnys_five/ 2009/04/15 At 44, Johnny Giavos reflects on his life and accomplishments thus far, and wouldn’t change much at all. Maybe he would have built a bigger kitchen at Kitchen 64 or traveled a bit more. But nothing of real consequence. And that includes showing up three hours late to his engagement party. Giavos, a diehard soccer — ahem, football — fan, never thought his club team would have made it to the finals the day of his engagement party years ago, an assessment that turned out to be a gross underestimate of his team’s ability and a major setback in his big evening plans. After several victorious games, he rushed home, gussied up and eventually greeted his 200 guests three hours into the festivities — painfully sun burnt and sporting the unmistakable, ear-to-ear grin of a champion. “If I could still play that well today, I think I would do it again,” Giavos said jovially. Giavos, who turned down soccer scholarships in favor of helping his parents run their restaurant, has played on a club soccer team, the Fan Rats, since 1983. In fact, he proudly displays a Fan Rats bumper sticker on his 20-year-old, beige Toyota Land Cruiser, along with a colorful array of restaurant stickers. Most fan residents recognize Giavos’ vehicle, even if they haven’t yet met him. But it’s not soccer he’s best known for in Richmond. He and Katrina Dikos Giavos, his wife of 25 years (in spite of that little engagement party incident, says Giavos, thank goodness) have together built a veritable restaurant and real estate empire in the fan and now spilling beyond. Currently, Giavos is the genius behind Sidewalk Café, Kuba Kuba, 3 Monkeys, Kitchen 64 and, his newest venture, Gibson’s Grill. Sidewalk was the first restaurant he fashioned from scratch on his own, and has been going strong since April Fool’s Day, 1990. Add to those five major successes an ever-growing list of properties he owns, including the Sticky Rice building, Helen’s and 3 Monkeys buildings, Gus’s Bar and Grill (formerly Out of Bounds, where his sister, Josephine, is now opening up shop), the Table 9 building, The Border Chophouse & Bar building and several rental properties peppered throughout the fan. That’s not to mention the prestigious list of restaurants he’s been associated with in the past, including Bandito’s Burrito Lounge and Ernesto’s Creperie. Then there’s the network of industry professionals who have graduated from the prestigious Giavos School. “Half of the restaurant people in Richmond I’ve trained one way or another,” Giavos said. “It’s the truth. Between me and Michelle [Williams], so many people have started out working at one of our restaurants.” It’s safe to say Giavos has had a major impact on the Richmond restaurant scene — and to the benefit of the residents. His vision is inexpensive, quality food in a fun and laid-back atmosphere, and the community has embraced it. The restaurant industry is in Giavos’ blood. His parents owned and operated Athens in the fan, and Giavos spent years helping out as a teenager. And Katrina’s family knows the business, too; her mother ran the show at her namesake restaurant, Stella’s. The couple met one day when Katrina and her mother ate at Athens while Giavos was on the job. “I joke that she was coming in to scope out ideas for her restaurant,” he laughed. As it turned out, there was no need to filch secrets, as the two joined forces and set out on a path to create their own restaurants and, more importantly to them, their own family. Giavos is an honest and true family man, and it is evident in everything he does. He and Katrina live together in the fan with their three dogs and two children, although their son, Constantine, will be heading off to Parson in New York City soon. Daughter Stella Maria, 15, is now at Appomattox Governor’s School, following in her brother’s footsteps. As for Dad, he has dedicated himself to that school, having coached his son’s soccer team to a championship. He is, once again, coaching the boys soccer team and now the girls volleyball team as well — in all of his spare time. Java With Giavos:  Brick gets candid with the fans well-known restaurateur Brick: Where were you born? Giavos: I was actually born in Brussels, Belgium, although my family is Greek. When I was a teenager, my parents moved the family back to Greece. So I spoke Greek, French and English growing up, but I’ve lost most of the French. Brick: When did you move to the states? Giavos: Originally, we moved to the Hopewell area in 1970, and then we moved back to the states again permanently in 1981. My parents ran one of the cottages at St. Joseph’s Villa when it was an orphanage. I tell people I grew up in an orphanage, and they don’t believe me. I really did, just with my parents. Brick: If you hadn’t gone into the restaurant business, what would you have done? Giavos: I would have done something with kids. Probably not teaching, but coaching or working for a community center. Kids, to me, are easy. It’s adults that are hard. Brick: What’s the most rewarding aspect of what you do? Giavos: The people you meet. The families. Brick: And what’s the worse aspect? Giavos: Babysitting. Fixing things, the phone calls. People don’t even realize. You get phone calls at 2 a.m. In fact, I have to miss Easter with my family because we need to close down Monkeys to do some cleaning and maintenance. We figure people will be tired from Strawberry Hill. Sunday’s Easter. It’s just the best time to do it. That’s the responsibility that I accepted. Also, I’m not good at firing people. But you just have to do it. Brick: Are you feeling the affects of this economic slump? Giavos: Actually, it was worse a year ago. It’s okay today. But last year, everything skyrocketed, from food to paper goods to cleaning supplies. Today we’re actually doing great. Brick: What do most people not know about you? Giavos: I don’t like to be the center of attention. I’m better one on one, five on five, in small groups. Everyone thinks I’m good in crowds. I think I’ve just hid it better than most. Brick: So what do you think of Richmond? Giavos: I love Richmond. It’s my home. It’s easy, clean (for what it is) and the people are great. And it’s easy to get around, if you know a little bit about the layout. People from other cities have enlightened Richmond, too, bringing in different food and music. Brick: Is there anything you’d change about your home city? Giavos: If there’s one thing Richmond does wrong, we’ve gotten into the habit of building things and then abandoning them. Sixth Street Marketplace, Willow Lawn, Regency Square, the Ballpark, Arthur Ash Center. That’s just a few off the opt of my head. Also, Richmond is complaint driven. It’s not a problem until someone complains about it. And if just one person complains, then there’s obviously something wrong. Brick: What advice do you have for other restaurateurs? Giavos: Correct the things that are wrong. Think long term. You’re going to be here a while. My vision is not today. It’s ten years from now. Serve a product you would like. Act like you’re hooking up your mom or your girlfriend or someone. Brick: What do you think people are looking for in a restaurant these days? Giavos: People are over getting screwed to eat. They really are! When my family goes out to eat, I judge the experience based on what I paid for it. Maybe the food was good, but was it worth $25? And I’d rather they take a little extra time and get it done right than get it done fast and have it come out no good. Brick: How would your employees describe you? Giavos: Hmm….I think they’d say, “He’s funny. And he’s a clean-freak. He’s anal about cleaning.” It doesn’t matter now busy we are. We will stop and clean if the kitchen is getting crazy. And they’d say, “He screams a lot.” Not angry screaming. Just loud. Wed, 25 Mar 2009 1:54:22 EST http://www.brickweekly.com/index.php/fooddrink/bringing_the_sauce/ 2009/03/25 There has been a flurry of development in Short Pump, and quiet noticeably. From the much-awaited grand openings of Whole Foods and Trader Joe’s to the reveal of colorful condos and strip malls chock full of shops and restaurants, the east entrance of Short Pump seems to have blown up overnight. When all is said and done, these new additions might add up to an actual walking community in the West End. And one of the shiny new sidewalks leads straight to Kona Grill. The Arizona-based chain put its 21st marker on the map with the Glen Allen location. Although plans are in the works to open in Baltimore, Tampa and Woodbridge, N.J., soon, there are currently just three locations on the east coast. So most Richmonders aren’t familiar with what Kona is all about. Think Pacific Rim twist on a traditional California grill. Some menu items are Asian-fusion while others are straight-up American classics. Others are somewhere else on the culinary map. At first, it’s a bit confusing to see sushi and pad thai next to burgers, ribs and pizza, but the menu offers a wide variety, and that diversity has evidently been alluring. Since the restaurant opened on Jan. 22, business has been booming, according to assistant general manager Brian Cooper. In fact, if you’re looking for a nice weekend dinner, be sure to call ahead — at least three or four days ahead, Cooper said. The dinner crowd is hopping, and reservations are necessary to avoid a long wait on weekends. But the good news is that even with a full house, the wait staff is quick and attentive. Short Pump’s biggest seller so far is the baked seabass ($22.95), Cooper said. It’s marinated in a made-from-scratch miso sake marinade and served with shrimp and pork fried rice and Szechwan beans. Kona boasts more than 40 house-made sauces, including all marinades and salad dressings, made fresh daily. Across the country, Kona’s signature dish, macadamia nut chicken ($17.50), is the top seller, and probably because of its signature sauce — a shoyu (type of soy sauce)-cream sauce. It’s served with a pineapple-papaya marmalade and comes with white cheddar mashed potatoes and wok-tossed vegetables. The sushi is another hot menu item. At the sushi bar in the back right, chefs handcraft rolls with seafood that is flown in daily and seasoned rice. And the sushi is rotated out frequently throughout the day to ensure that fresh sushi taste, Cooper said. Then there’s the other bar. The bar bar. Although it isn’t the focus of the restaurant (and doesn’t exactly accommodate a large crowd), it has been holding its own. Last Friday night, dozens of professionals — late 20s to late 40s — mingled and watched the NCAA tournament with napkin-wrapped drinks in hand. There are several flat screens around the restaurant, and Kona has access to all the sports packages. The restaurant is definitely not a sports bar, but might serve as a toned-down alternative on game night. From 3–7 p.m. during the work week, happy hour specials include select $3 domestics and $4.50 mixed drinks as well as several half-priced appetizers, sushi and pizza. The bar offers some interesting Asian- and Hawaiian-inspired mixed drinks, the first of which can be delicious and fruity, but can become slightly sweet and expensive. Kona’s atmosphere is certainly unique. A 300-gallon tank behind the host’s table displays several varieties of tropical fish — a feature that sets the scene for the rest of the décor. Bright, colorful light panels behind the bar provide a modern touch while oversized felt-crafted art suspended from the ceiling keeps the tropical theme going. Whether the hanging pieces are flowers, sea creatures or Hawaiian shells remains to be determined, but they are at least interesting to look at. Overall, the restaurant is causal and comfortable. Not that parking is much of an issue in Short Pump — yet — but Kona strikes the possibility of parking complaints entirely, providing three options. There is a small lot directly adjacent to the building. When that lot at full, patrons can use the deck behind the restaurant. And if you’re wearing heels or just don’t feel like walking 100 yards from the deck to the door, Kona offers free valet parking to and from the lot. So there you have it. No excuses. But if those condos ever fill up and the walking community dream becomes a reality, a pleasant stroll from condo to Kona might become another option. Web | http://www.konagrill.com Wed, 18 Feb 2009 2:01:04 EST http://www.brickweekly.com/index.php/fooddrink/taste_it2/ 2009/02/18 Last month, Ruchee Express popped up on the corner of West Main and North Morris in the fan. Aside from the allure of tasty Indian cuisine, the grand opening of the new restaurant comes with two important reasons to get excited: a great lunch special and (drum roll, please) delivery! Shankar Puthran, owner of Ruchee Unique Indian Cuisine on Midlothian Turnpike, opened Ruchee Express on Jan. 12. Puthran is a 17-year veteran of the kitchen who says he wanted to bring his cuisine closer into the city to reach a new market. The original Ruchee is located in the back corner of a small strip mall, arguably off the beaten path. Even so, the restaurant has pulled in a decent crowd for two years, mostly due to its reputation and word-of-mouth marketing, according to Puthran. At times, lunch is even a bit crowded at the Midlothian location, but the tucked-away locale is less than ideal for attracting new clientele. Much more so than its big brother, Ruchee Express is literally positioned for success. Puthran secured an attractive corner lot within walking distance from several VCU buildings and with street parking on all sides. Before Ruchee Express, the location was home to Sweetpeas, followed by Fat Larry’s. The bright yellow building with stark white trim and a burnt orange door is exciting and inviting, especially with a covetable, bay window table overlooking the action outside. At first impression, it fits in nicely with the Disney World look of West Main in the fan. Dare I say cute? On the inside, Ruchee is small but cozy. There are only a handful of tables, and the dining area is nearly void of kitschy decorations. In fact, the décor conveys an environment conducive to grabbing a quick, comfortable bite or taking a meal to go. Or, customers can finally have Indian food delivered. For orders of $15 or more, Ruchee Express will deliver within a five-mile radius of home base. Think about it: Get two or three friends to go in on lunch, and you don’t even have to leave the comforts of your room/office to enjoy fresh, hot tandoori, curry, chicken tikka, etc. Another great mid-day meal option is the boxed lunch buffet. For $6.95, it comes with your choice of one meat or chicken dish, two vegetable dishes, rice pulao, raita (yogurt with cucumbers and tomatoes), salad and naan. All dishes are visible through a partially enclosed salad bar, so you can see what you’re getting before you order it. Plus, the staff will serve it up for you, which helps eliminate unidentified fingers from grazing the food before you get to it. The buffet selections change often, so you can keep coming back for the lunch special and enjoy something new. If Ruchee Express’s lunch buffet is like the original Ruchee’s, it will rarely, if ever, offer lamb or seafood dishes. But you can always order off of the regular menu, which has all the traditional favorites. Be sure to try a lychee juice, mango lassi or Thumbs Up bottled soda to round out your authentic Indian dining experience, and don’t forget to include an order of any of the breads, freshly baked in a clay oven. Whether you take it with you, eat it there or have it delivered, Ruchee Express is a good deal in a great location. Hours: Monday - Thursday 11am-9am • Friday and Saturday 11am to 10pm • Sunday Closed Ruchee Express | 1201 W. Main St. | Richmond | 804.354.6011 Wed, 11 Feb 2009 3:20:46 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_acacia_redux/ 2009/02/11 There, Acacia Midtown’s doors swing freely at night as patrons quietly stream in and out. They have their reasons. For one, Acacia offers complimentary valet parking. Cost: In the Fan? Priceless. Secondly, it has an intriguing menu created by (reason number three) a celebrity chef. Richmond doesn’t have many celebrity chefs, loosely defined as those who have garnered notice not just locally but from afar as well. First and foremost, Chef Paul Elbling, with wife Marie Antoinette, brought French cuisine to Richmond in the early ’70s. That in itself was cause for celebrity status. Jimmy Sneed was the mouth of the second generation (until the night he stunned staff with the announcement that the Redneck was officially gone for good).  Between Sneed’s gift for self-promotion and the increase in food-related television programming, Richmond got hip to chefs whose names are more recognized than their restaurants. Now we have Dale Reitzer. In 1999, Food and Wine magazine proclaimed Reitzer one of America’s Best New Chefs. At the time, Reitzer’s first venture, also named Acacia, was in its second year and doing well. Located in an imposing renovated church on Cary Street, a seemingly endless string of stairs stood between Acacia and a hungry public. Additionally, the layout inside was choppy, an obstacle for servers. Reitzer left the space and dabbled in more casual cuisine for a couple of years, buying, then selling, the old Lighthouse on Main Street. Then he found the quiet little corner of the Fan. “We were trying to do something different than the first Acacia. We made our name on that,” he said, sitting in the dining room a couple of hours before opening. Reitzer and wife Aline wanted this new venture to be “more approachable” definitely more accessible, than the first Acacia. Hence, the spot at the corner of Robinson and Cary streets. “We get much more attention from the street,” he says. The second Acacia Midtown was mature when it opened less than two months ago with a seasoned chef who was looking for a challenge. And when the chef is challenged, so is the line. “I keep my cooks energized by changing dishes,” said Reitzer. The change in menu not only energizes his line; it keeps things fresh for frequenters. A recent menu included rockfish, sautéed and served with broccolini, applewood bacon, cippolini, and red wine onion marmalade; and roasted chicken breast with macaroni and cheese, smoked bacon and mustard sauce. Prices are reasonable for an upscale restaurant. Entrees begin around $20. “We’re not the cheapest,” said Reitzer, “but we’re no more expensive than 70 percent of other restaurants.” The prix fixe, available from 5:30 to 6:30 p.m., is an especially good value at $23 for three courses. The bar scene, in Reitzer’s words, is “getting there.” “We don’t want to become the late night Fan bar,” he said, adding that Acacia Midtown’s bar is the perfect place for drinks and small plates. Opening in the midst of the economic downturn has its blights and its benefits. An established reputation creates big expectations. “If that weren’t the case, it’d be easier to blow them out of the water.” On the other hand, Reitzer said, “When you’re new, everybody wants to come check you out.” Acacia Mid-Town 2601 W. Cary St. Richmond 804.562.0138 http://www.acaciarestaurant.com Wed, 04 Feb 2009 3:54:41 EST http://www.brickweekly.com/index.php/fooddrink/love_in_the_time_of_economic_down_turn1/ 2009/02/04 Forget the diamond necklace. Scratch that romantic getaway. Given the state of the economy, the definition of “special occasion” is changing. These days, dining out is a special occasion, whether it’s a loaded dog at River City Diner or buying wine by the glass (instead of the bottle). Two-for-one specials seem to have gone from the menu. But some area entrepreneurs are doing what they can to make Valentine’s Day special.  (Be prepared to give a credit card number when you reserve. Restaurants can’t afford to hold a table on one of the busiest dine-out days of the year.) Here is a smattering of what’s out there. At India K’Raja, owner Tony Sappal is planning a special evening with an a la carte menu and live entertainment at night. Lunch features the restaurant’s vast and varied buffet. 9051 W. Broad St. / 964-6345 Steve Jurina, owner of LuLu’s, right on the Farmer’s Market, has chosen some celebratory dishes for the special day. Choose a la carte at any of three seatings: 5:30, 7:30 and 9:30 p.m. Always a good choice. No gouging here. 21 N. 17th St. /343-9771 Those of the complex palate (anyone for whom food is as important as romance) should consider Six Burner’s four course prix fixe for $40 per person. Each course offers two options and includes celery root and lobster soup; braised veal cheeks with garlic potato puree and fennel and apple slaw; and roasted salmon with smoked cheddar polenta and bacon butter.  Add wine pairings for $20 more. 1627 W. Main St. / 353-4060 DD33 is offering five courses ($100 per couple): amuse bouche, small plate, soup or salad, entrée and dessert. The special menu is a variation of the Asian bistro’s regular menus. Reservatons aren’t necessary but are strongly recommended. Dinner service begins at 5 p.m. Preview the menu at dd33va.com. 3601A Cox Rd. / 747-8333 Restaurateur Victor Srikusalanakul is marking the big day at both Sumo San in Shockoe Bottom and Moshi Moshi in Carytown with an outrageous four course menu. Choices include: She-seafood Soup, Albacore Mango Strawberry Ceviche, Crispy Tuna with dill cream sauce for courses one and two. Entrée choices are lobster or filet mignon. A complimentary glass of champagne comes with chocolate cheesecake for dessert. $40-$45, depending on choice of entrée. Sumo San 1725 E. Main St. / 643-6500 Moshi Moshi 3321 W. Cary St. / 359-1151 The artful trio at Mezzanine are developing a super-secret menu for its Valentine’s offerings, which begin on Friday the 13th.  Whatever the lineup, four courses for two people is a deal at $110. Normally, Mezzanine doesn’t accept reservations for small parties, but they’re breaking that rule for the 14th. Reserve early for any of three seatings Friday or Saturday: 5:30, 7:30 or 9:30 p.m. Mezzanine 3433 W. Cary St. / 353-2186 Wed, 14 Jan 2009 2:22:21 EST http://www.brickweekly.com/index.php/fooddrink/taste_it_aurora_downtowns_newest_gem/ 2009/01/14 If you’re trying to diet off poundage gained over the holidays, this news will make you crabby: The best, the prettiest, the most delicious pastries you can find in the area are downtown at Aurora. Biscotti are fat and crunchy, enhanced with imported citrus essences. Delice squares are buttery, balancing the crisp of toasted, sliced almonds with the crumbly, shortbread-like base layer and the gooeyness of the fruit in between. There even are handcrafted chocolates in the glass cases at the front door. There even are handcrafted chocolates in the glass cases at the front door. Not since Chef Otto Bernet stacked his first hazelnut torte here has Richmond been treated to such fine European sweets. But that’s just the tip of the Iceberg lettuce. The stately building at 4th and Grace streets—at turns a bank, various restaurants, and a gay nightclub—is now a three-meal-a-day restaurant-café called Aurora. We hope this incarnation is permanent, because this little gem seems to have the heft and the breadth to satisfy on many levels. Following a half-million dollar renovation, white pendant lamps hang from the high ceiling over tortoiseshell-colored tile floors. Sleek white chairs and settees in the room’s center provide a comfortable spot for noshing and sipping, while roomy booths lining the windowed side of the dining room are a better option for the full-on diner. “Sort of a Frank Lloyd Wright institutional look” is how chef/owner Scott Davison described it. “We wanted to stay true to the building. The big debate is curtains in the windows.” There are none. “Not in the ’40s,” he said. Davison has put together a trim menu that offers mostly sandwiches at lunch and a handful of standard dishes along with a weekly fresh sheet at dinner with variations on four regular entries:  a healthy dish, a catch of the day, comfort food, and an international option. Tapas to fill in the gaps include Duck Confit with fresh Garden Roll, Potato Cake topped with Osso Bucco and Wilted Spinach, Brochettes of Tenderloin with Chimichurri Relish, and a few inventive others. Breakfast is a grab-and-go affair, although one can sit, snack, and enjoy WiFi any time. The space is perfect for cocktail parties, full blown soirees, and banquets of any size. And Davison knows how to throw big. For one recent event, he hauled in a snow machine and a vodka luge with the Romanov double eagle etched on a huge block of ice. Although his pastry creations have earned medals in the international Culinary Olympics, Davison says his specialty is facility catering, in which food is only part of the equation. “Catering has to be good food, PLUS,” said Davison. “You’re coordinating with the florist, the band, extra rental equipment, extra staff. That’s what we do best,” he said. No surprise, if you take a gander at his resume. Here’s just a smidge:  After working at Washington’s Hay-Adams Hotel, the hotel’s parent company asked Davison to oversee the opening of a five-star hotel in Moscow. From there, he handled events for the American Embassy.  Bottom line: The man knows how to throw a bash. Back to the dieter: There’s plenty here for you. Soups are freshly made, and on the day we visited, the Cream of Broccoli was thick and rich, and the Borscht was sweet and light, made just the way the Muscovites make it. And even cold weather won’t deter you from the ample salad bar, where fresh greens and veggies are just the basis for your salad fantasy. Meanwhile, if you’re ever going to cheat on that diet, do it at Aurora. Try the Delice.  Hours of Operation Cafe: Mon-Fri, 8 a.m. - 6 p.m.; Sat, 10 a.m. - 4 p.m. Lunch:  Mon-Fri, 11:30 a.m. - 2:30 p.m. Bar: Thurs-Sat, 5 p.m. - 2 a.m. 401 E. Grace St | Richmond | 644.5380 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