Katsu curry is not a dish that ordinarily commands a $300,000 price tag. It’s Japanese fast food, often sold in crowded Tokyo train stations or prepared by working families as a convenient weeknight meal. But when Daniel Harthausen’s version of it on HBO Max’s “The Big Brunch” made the cooki…
My friend Jeff and I love our families, but a few years ago, we started skipping out on the official Thanksgiving dinner.
When Chris Fultz and Alex “Orange” Graf opened ZZQ in 2018, it was a long-dreamed-about concept that grew out of numerous backyard barbecue parties and pop-ups and a desire for the slow-cooked flavors Fultz enjoyed while growing up in Texas.
Under Celldora's wine shop clothing is a full-fledged restaurant in the Fan and dare I say, one of the best to open this past year.
After 10 years in business, Saison and Saison Market in Jackson Ward is closing, according to the restaurant’s Instagram post.
A new option for homemade breakfast and lunch is coming to the city in January when Brick House Diner opens in the old Kitchen 64 location in Richmond.
Richmond chef Daniel Harthausen of Young Mother, along with Charlottesville's Antwon Brinson and Norfolk's Kip Poole, set their brunch goals high on "The Big Brunch."
A customer at Clyde Cooper’s in Raleigh learned this week that there’s no medium rare in barbecue. "When pork is smoked, it turns pink.”
Richmond has two new cafes, and a cigar lounge and other establishments are expanding service. Plus, there are tons of opportunities to find wine for your holiday table.
Stacker compiled a list of the most common chain restaurants in Virginia using data from the Friendly City Lab at Georgia Tech.
BigWife’s Mac n’ Cheese is now open, serving from a colorful trailer that’s mostly parked at 1017A Arthur Ashe Blvd. in Scott's Addition, with a brick-and-mortar central kitchen and takeout facility opening soon in the same location.
We tried Hard Mtn Dew, the new alcoholic beverage from Mountain Dew.
Before the pandemic, The Underground Kitchen was known for its glamorous, sold-out, $150-per-plate dinners from top chefs in secret locations.
After running a pop-up ice-cream pickup and delivery business for about four years, Alex Miller and Hannah Sager opened their much-anticipated The Spotty Dog (2416 Jefferson Ave.) ice cream parlor in Union Hill on October 15.
Elegant Cuizines, a fusion of West African and American flavors from chef Theresa Headen, is headed the VCU area at 415 W. Grace St.
After serving Mexican fare to Richmonders for 25 years, Mi Hacienda, the sprawling Pueblo-style restaurant at 8250 Midlothian Turnpike, shut its doors for good in late August.
Take a look back at some Richmond restaurants from our archives.
This fall, Casta’s Rum Bar will open their second location in the lobby of the Hampton Inn & Suites and Homewood Suites by Hilton, formerly the home of Belle.
Named after his grandmother Mildred Lindsey, chef Mike Lindsey's newest restaurant, ML Steak Modern Chophouse opened this month in downtown Richmond in the former Fatty Smokes space at 328 E. Broad St.
Manchester is losing a small diner that has consistently served home-cooked breakfast and lunch out of its small brick building at 606 Commerce Road for the past 23 years.
It's National Taco Day, Richmond!
When Scott’s Addition restaurant Perch closed at the end of May this year, co-owner and head chef Mike Ledesma had some time to step back and think. He’d been working in Richmond’s restaurant industry for over a decade, but what should come next?
In honor of National Beer Day, and the role that Richmond played, we pulled together this collection of photos from our archive.
When Demetrios Tsiptsis took over New York Deli in 2004, he knew he wanted to open a rooftop deck. But at the time, he said, “I just couldn’t afford it.”
Formerly laid off chef charts culinary journey from Michelin-starred spots to Midlothian Chef’s Kitchen: his own space to create polished, whimsical dishes. Now it's a fine dining destination producing some of the most elevated and inspiring cuisine this side of the Powhite Parkway.
In 2020, Jim Hamilton, a Richmond restaurant veteran and personal chef to the band Phish, launched his own frozen burrito company Sous Casa — he loved the convenience of commercially available frozen burritos, but often found the flavor and quality to be subpar.