Tag: Richmond VA

Posted on by

A Ghost Kitchen Business Incubator? Yep!

Post first appeared on RichmondMagazine.com.

Growing up, Jay Modi was immersed in the world of food from an early age, helping his parents in their New Jersey pizza restaurants, answering phones, cleaning and eventually working the line in the kitchen. Passionate about all aspects of hospitality, Modi always knew that one day he wanted to pursue a career in the food and beverage industry, and after time spent in the finance world, that day has come. This summer, Modi and his team plan to debut ChefSuite, a ghost kitchen and food business incubator featuring 16 rentable, 200- to 400-square-foot spaces for entrepreneurs to work their magic.

Following a decade-long stint in finance, in 2019 Modi took the leap to kick-start his dreams, quitting his job and purchasing a food truck. Then the pandemic hit.

“That’s when I began exploring something called ghost kitchens,” says Modi, co-CEO and chief operating officer of ChefSuite.

Foregoing dine-in service, ghost kitchens serve food for delivery and takeout only. The model has been on the rise since the onset of the pandemic and allows flexibility for both business owners and patrons.

“[I] kind of came up with this idea of, what if we take a step back and we really put this tenant first,” Modi says. “Where we make sure that they’re going to be successful, make sure that they have all the tools and everything else that they will need in order to operate this business to its full maximum potential.”

Modi reached out to longtime friend Jarnail Tucker, co-CEO and chief information officer of ChefSuite, who also saw the need for a business that provided support to people in the industry. 

“Whether it’s marketing, operational, financial support, all these different things that are in the existing industry — people aren’t really offering anybody help,” Tucker says. “So that’s where the conversation kind of organically started to form. From, ‘Well, what if somebody did offer all this stuff, and they gave you the support system you needed? Would you be successful?’ And [Modi was] like, ‘Absolutely.’ ”

ChefSuite hosted an open house May 16 for prospective tenants to tour the space. One question asked more than anything else by attendees: “Why Richmond?” As three non-Richmonders, Modi, Tucker and Chief Marketing Officer Samira Modaressi say they felt it was time to bring more attention to the Richmond food scene. They also plan to open a location in Atlanta by the end of the year.

“I’ve always known that Richmond has this deep food and arts/culture scene that really doesn’t get enough hype outside of Richmond, which is shocking to me because there’s just so much happening there,” Tucker says. “There’s always new concepts popping up, and people are willing to try anything.” 

Tenants have the choice between a six-, nine- or 12-month rental contract and are offered a variety of services, such as monthly financial reporting, onboarding assistance on third-party apps, menu-building, a service team for front of house, marketing support, food consulting and partnerships with local food purveyors. The team pride themselves on transparency and say they want their tenants to feel supported, knowing how daunting the process of getting a restaurant started can be.  

“We’re more of a partnership than anything with them, guiding them through the space, helping them when they need help, and kind of standing back and letting them thrive when they’re ready to do so,” Modaressi says.

Posted on by

RVA Food Events to Know: June 11-14!

Looking for something fun to do?! Love food?! Check out all of these upcoming food events around RVA brought to you by Richmond Magazine:

  • Que Pasa Festival, Canal Walk (June 11): After a pandemic hiatus, the annual event that celebrates Hispanic and Latin American cultures is back.
  • Oyster Jam, The Veil Brewing Co. Funkhaust Cafe (June 11): Throw a few back, including special cellar pairings, during the Richmond debut of Salty Bottom Blue oysters.
  • The Richmond Night Market, 17th Street Farmers Market (June 11): Live music, 40 vendors, food trucks and shopping under the stars
  • Unlocking RVA Brunch on the Plaza, Kanawha Plaza (June 12): The outdoor brunch that’s been described as “family reunion meets backyard cookout”
  • Make It a Double With Shelly Sackier, Reservoir Distillery (June 12): The author discusses her latest work about her whiskey journey, plus bourbon pairings.
  • Jake’s Trip to Italy Tasting, Jardin (June 12): Explore unique vintages from the Piedmont region.
  • Sicilian Summer, Pizza Bones (June 14): The carb-centric pop-up Pasta Cultura returns with classic street food and pasta, bottles from the motherland, and dolci.  

Whatever you decide to do, there’s one thing for certain: there’s no shortage of good food and drinks in RVA! Enjoy!

Posted on by

Food News to Know: Scott’s Addition’s First Food Hall

Post originally written by Mike Platania at RichmondBizSense.com

At 17,000 square feet, the Scott’s Addition food hall will be nearly twice the size of Hatch Local in Manchester. (Mike Platania photo)

With a new food hall open in Manchester and another in the works in a redeveloped Henrico mall, the trend will soon make its way to Scott’s Addition thanks to one of Richmond’s most prolific restaurant groups.

EAT Restaurant Partners, owner of more than a dozen local eateries such as Fat Dragon and Red Salt Chophouse, spent $3 million last week to purchase the Hutcheson & Co. building at 3013 W. Leigh St., which it is planning to convert into the neighborhood’s first food hall.

The 17,000-square-foot warehouse had previously been under contract to local development firm Capital Square for a similar food hall concept, but the company stepped away from the deal, a spokeswoman confirmed.

Chris Tsui

EAT President Chris Tsui said his group had been discussing being a tenant and operator of the food hall for Capital Square before stepping in as the buyer.

“(Capital Square) thought it’d be better that we own the property, and it made more economic sense for us to buy rather than rent it,” Tsui said. “We’ve wanted to do (a food hall) for several years, and they have so many new tenants they wanted some more amenities for them.”

Tsui’s referencing the more than 500 new apartments Capital Square is building in the neighborhood, including 200 in its three-building Scott’s Collection project nearby and 350 at the Otis, the city-block sized mixed-use project along Roseneath Road that’s recently begun inking commercial tenants.

EAT Restaurant Partners closed on the Hutcheson building on May 20, with Divaris’ Read Goode representing them in the deal. The city most recently assessed the property, which spans three parcels, at a combined $1.8 million.

For decades the building had been home to electrical hardware supplier Hutcheson & Co., but the firm has since relocated to Henrico.

Tsui said he’s not sure exactly how many vendor stalls the food hall will have but noted that some of EAT’s 13 concepts are likely to be present there.

“We’re still deciding what direction we want to go. I think we have several concepts that we can choose from in-house,” Tsui said.

“We’re planning some non-food stalls also — vendors that may want a stall, like someone who makes pottery or candles. I think there’ll be a lot of people floating through the food hall, it could be good exposure for someone who doesn’t have a storefront.”

Michael Pellis Architecture is the project’s architect and Patricia Holley of Design Therapy is its interior designer. Tsui said they’re hoping the food hall will be ready by 2024.

EAT has previously bought and developed the real estate it occupies, including Hot Chick’s building in Shockoe Bottom. Tsui said the company has investors in both its restaurants and real estate, and that it’s bringing in some additional capital for the food hall project.

EAT’s future food hall isn’t the first such concept that’s been envisioned in Scott’s Addition. In 2019, a D.C.-led restaurant group had one lined up for 1509 Belleville St., but those plans fell through in 2020. That building is now set to become home to another taproom for The Veil Brewing Co.

In March the city’s first modern food hall, Hatch Local, opened in Manchester in a 9,000-square-foot space along Hull Street. In Henrico’s West End, the owners of Regency are converting the mall’s legacy food court into an indoor/outdoor food hall.

Posted on by

Earth-Friendly Eating? YUP! Check it out!

We hear it every day: plastics are polluting our planet, the ocean, and killing marine life. Yet, we rely on plastics for just about everything! Think about how much plastic you throw away in a given week – it’s quite painful to think about! Plastic utensils are one items that are thrown into landfills daily – restaurants and homes use these and it makes us shudder to even think about how often they end up in the ocean or on the side of the road.

But what if we told you there’s a new “plastic” in town – we purposely put plastic in quotes because this is indeed NOT a plastic. It looks like plastic – it feels like plastic – but it is far from it. It’s actually a material that has been used for THOUSANDS of years. You may know it as a tequila ingredient or a natural sweetener – but now, you can use it to enjoy your salad or favorite beverage – it’s AGAVE!

That’s right ! You can now eat and drink with agave. The left-over scraps used in tequila-making are now being formed into plastic-like eat- and drinkware! How cool is that?! And what’s so cool about this? The straws decompose 200 times faster than their plastic counterparts!

Metro Supplies is proud to be supplying Richmond, VA and surrounding areas with the best in agave eating and drinking utensils! We know sustainability and earth-friendly practices are extremely important – and we can help you and your business get there. Ask us about all of our planet-loving products!

Posted on by

Top 5 Food Trends of 2022

It’s no secret that many things have had a serious impact on the restaurant industry – from labor shortages to supply-chain issues, restaurants have had to get creative to survive – and it’s been TOUGH. In addition to these internal issues, many diners are still nervous to sit in crowded restaurants and prefer take-out to enjoy in the comfort and safety of their own homes. Here, The Manual shows us 2022’s top 5 food trends!

Ghost Kitchens – taking food to go is not going away anytime soon – even big companies like Wendy’s and Buca di Beppo are getting in on the action – Wendy’s is planning 700 ghost kitchens in the next 5 years! Research suggests this could be a trillion dollar industry over the next decade!

This image has an empty alt attribute; its file name is young-woman-preparing-take-away-fast-food-inside-k-2021-09-04-09-15-39-utc-1-1024x683.jpg
  • Plant Power – vegan salmon, tuna sashimi and even bacon! More and more establishments are featuring plant-based menu options as more Americans embrace a vegan lifestyle.
  • Sustainable Packaging – At Metro Supplies, we proudly provide our clients with an array of sustainable options. Biodegradable straws and simple cardboard boxes are some green options restaurants can use to keep their customers happy while helping the environment.
  • Limited Menus with a Dash of Creativity – sky-high food prices and supply chain issues have forced restaurants to rethink their “typical” menus. According to the National Restaurant Association, 8 out of 10 restaurants have been forced to change their menus. Creating a more limited menu featuring truly delicious food choices help reduce labor and supply costs.
  • Food Fusions – more and more chefs are experimenting with try new cuisines and combining different styles of cooking. The possibilities are endless!
Posted on by

Don’t Wait! Check Out the Richmond Jewish Food Festival!

Post originally appeared on WRIC.com

The Richmond Jewish Food Festival is back for one day only this weekend! Make sure to pre-order your food for pick up!

RICHMOND, Va. (WRIC) — Rich Goldberg and his wife have been with the Richmond Jewish Food Festival since day one. He attributes the evolution of the festival to his wife, Diane. “It was my wife’s idea to resurrect it from a previous incarnation,” Goldberg explained.

Goldberg said that the food festival originated at his synagogue, Keneseth Beth Israel, where it was put on annually for six years before the popularity of the festival outgrew the space available at the site.

“We just kept growing and growing until we outgrew the synagogue,” Goldberg described. “We decided to make it at a more appropriate location… this way we could consider it more of a Jewish community event.

The Richmond Jewish Food Festival now resides at The Weinstein Jewish Community Center, 5403 Monument Ave.

After its first year at the community center, the festival fully filled that space as well. Goldberg said that, in the inside of the center, there is a large auditorium where people would take their food to eat after ordering. They also had to set up heated tents around the outside of the community center to accommodate the amount of people attending.

“It’s 6,000-square-feet of tent space just for serving food,” he stated.

On average, over the two days of the festival, Goldberg said that around 10,000 people come by to take part and sample the array of foods offered.

After a hiatus in 2020, this year, Goldberg said the festival will look a little different:

  • In order to keep both attendees and volunteers safe, this year the 14th Annual Jewish Food Festival will be a one-day take home, “Heat n’ Eat” style event.
  • Guests are asked to order their food in advance off of a set menu online. They will then pick up their pre-cooked food at the Weinstein Jewish Community Center on Sunday, Jan. 16 from 11 a.m. to 7 p.m. No cash will be accepted.
  • Many regular menu items of the past will not be available due to cooking restraints, but fan favorites such as beef brisket, knish and stuffed cabbage will remain on this year’s menu.

“There are some restaurants around town that might serve some of these things, but these are authentic things and they are cooked by normal people,” Goldberg explained. “We don’t have any chefs on-hand or anything like that, its just the kinds of food that we would eat on our Sabbath, on our holidays, cooked by the people who do this normally for their family.”

Posted on by

RVA: A Hidden Culinary Gem!

We just came across an article from Forbes called “10 Reasons Why Richmond, Virginia Is A Hidden Culinary Gem” – we loved it so much we wanted to make sure we shared the highlights on our blog!

Some fun places to stay!

Quirk Hotel Richmond
Quirk Hotel Richmond 
QUIRK HOTEL RICHMOND

The Jefferson Hotel

“From the moment you enter the lobby accented with Tiffany stained glass, marble columns, and of course, a statue of Thomas Jefferson, you’ll know why this historic grande dame is one of the top hotels in town. But dazzling design is just the beginning. The service is polished, yet warm, and thanks to a sweeping renovation wrapped in 2017 – the accommodations and common areas now balance old-world elegance with contemporary comforts. While I appreciated the entrance foyer, ample space, and table for dining and working in my Grand Premier Room, it was the marble-clad bathroom decked out with a deep soaking tub, vanity mirrors with TV screens, and two vanities that really dazzled. For an unforgettable night out: look no further than Lemaire, the hotel’s fine dining restaurant specializing in elevated New American cuisine crafted with local meat and produce.”

Forbes.com

Quirk Hotel Richmond

Richmond finally got the hip boutique hotel it deserved when Quirk opened in 2015 in the Arts & Design District. Owned by hotelier couple Ted and Katie Ukrop, the property seamlessly blends the old and new. You’ll see signs of the hotel’s former life as a department store throughout, from the original ironwork staircase to the 13-foot limestone arches. The 73 rooms are appointed with a whimsical mix of materials and colors (including a hefty dose of Quirk’s signature pink), along with locally-sourced artwork. The Lobby Bar, which is currently open for weekend brunch and dinner, turns out globe-trotting small plates of Gochujang Roasted Squash, Provolone Pimento Dip, and Ricotta Gnudi. Pop into Quirk Gallery to check out up-and-coming talent and score some unique gifts.

Forbes.com

Some good eats!

Besides dome fun places to stay, Forbes shows us some amazing restaurants you must try! There’s definitely too many to choose from, but here’s some samples!

Adarra Basque Spanish Tapas Restaurant Richmond
Restaurant Adarra
 NICK HANCOCK

Restaurant Adarra

Owned by partners in work and life Lyne and Randall Doetzer, Jackson Ward’s Restaurant Adarra is an increasingly rare restaurant that suits all types of eaters and occasions. The design is warm and handsome, with exposed brick, lots of dark wood, and a cozy bar that begs diners to linger long after their meal is done. The food menu takes inspiration from Spain’s Basque country, and features traditional, ingredient-drive bites like Pintxos Gilda, marinated anchovies (boquerones), and assorted conservas, while the wine list skews natural and organic.

Lehja

Don’t be put off Lehja’s shopping mall location, because you’ll be rewarded with traditional and creative Indian food that extends beyond the standbys of chicken tikka masala and saag paneer. For something original, order off the contemporary section of the menu. The best-selling Deconstructed Butter Chicken, for example, smothers roasted free-range chicken breast with a rich, nut-based Makhni sauce and sauteed greens.

Longoven

Some of the country’s buzziest restaurants were born of humble beginnings as pop-ups. That’s the case with Longoven, which started as a pop-up series at Sub Rosa Bakery, and later opened as a brick-and-mortar in Scott’s Addition to much acclaim in 2018. Though the service is super attentive, and the dishes as easy on the eyes as they are on the palate, the restaurant feels intimate and convival – not formal or stuffy. And when the newly-revamped patio opens this weekend, there will be another good reason to book a table.

L'Opossum French Restaurant Richmond James Beard David Shannon
L’Opossum
 BETTY CLICKER PHOTOGRAPHY

L’Opossum

There’s lots of words you could use to describe this French restaurant in Oregon Hill helmed by chef David Shannon. But the one word locals and out-of-towners seem to repeat over and over again is fun. The design is and eclectic and unforgettable, anchored by David statues, phallic stained-glass window, and Andy Warhol wallpaper. Fittingly, the kitchen is sending out equally imaginative European fare with cheeky names like Vegan Orgy On Texas Beach and Cocky Yet Classic And So Very Comfy-Cozy Coq Au Vin.

Perly’s

A contemporary spin on the classic Jewish deli, Perly’s offers familiar dishes (think matzo ball soup and potato latkes) alongside original creations like the Jewish Sailor. Perfect for the heartiest appetites, the oversized sandwich generously layers pastrami, beef sausage, and chicken liver on toasted rye bread. In the mood for a nosh? Try the Jewish Egg Rolls, which are stuffed with chopped corned beef, kishka, and sauerkraut, and paired with honey mustard schmaltz and amba sauce for dipping.

Sub Rosa Bakery

Run by siblings Evrim and Evin Dogu, this charming bakery and cafe in historic Church Hill has perfected the art of baking. And how? First, the Dogus only use regionally-grown heirloom grains. Then, they take things further by milling on-site, and baking everything in the wood-fired masonry oven. While the buttery, puffy, and gorgeously layered croissants are spectucular, don’t pass up on the Pide Flatbread, Pogaca, and Lamb Börek that pay homage to the Dogus’ Turkish roots.

ZZQ

This casual joint is proof positive you don’t have to be in Texas to score some seriously solid barbeque. Because at ZZQ, it isn’t just about tender, dry-rubbed brisket. There’s also racks of peppery ribs, and smoky, spicy sausages. (Fun fact: the three meats are widely known as the Texas Trinity.) And the side dishes, like the collards cooked with blackstrap molasses, hot sauce, and bacon, are so flavorful they stand out on their own.

Forbes.com

There is so much to check out in RVA! Make sure you check out all of the amazing local spots – you won’t be disappointed!

Posted on by

It’s GivingTuesday! Make YOUR impact on the world today and everyday!

Today is GivingTuesday, a movement created just 9 short years ago to inspire people to make a difference in the world, both big and small!  The organization says:“GIVINGTUESDAY IS A MOVEMENT THAT UNLEASHES THE POWER OF RADICAL GENEROSITY AROUND THE WORLD.

GivingTuesday reimagines a world built upon shared humanity and generosity.

Our global network collaborates year-round to inspire generosity around the world, with a common mission to build a world where generosity is part of everyday life.

Whether it’s making someone smile, helping a neighbor or stranger out, showing up for an issue or people we care about, or giving some of what we have to those who need our help, every act of generosity counts, and everyone has something to give.”

So whether you do something as simple as checking on your neighbor and offering help or creating your own charitable organization, no act is too small or too big.  The world needs all of the kindness it can get right now – and that starts with us….and you.

To learn more about GivingTuesday and its impact, check out https://www.givingtuesday.org/

Paul Davis restoration
Posted on by

Virtual Restaurant? What’s That?!

Story appeared on 6News Richmond.

RICHMOND, Va. — To say Daquan and Nicole Woodberry have a lot of irons in the fire would be an understatement. The chef and entrepreneur power couple hopes to transform the way Richmond orders food with both the LoCo food delivery app and virtual restaurants.

“A virtual restaurant is essentially a restaurant within a restaurant. It thrives and operates solely off of delivery platforms,” Dequan, who goes by Chef DQ, explained. “So if you go on any of the delivery apps such as [his app] LoCo, Uber Eats, GrubHub and DoorDash. And you’re like, hey, I want fried chicken sandwiches, and you’re scrolling down and you’ll see [his new brand] Absurd Bird pop up. Well, you’ll be able to order. And that food will be made at [his restaurant] RVA Cafe and it’ll be delivered to you and you may or may not know is coming from RVA Cafe. So the big thing here is a lot of bigger chains and a lot of bigger corporations are getting into this. Maybe people have heard of Hootie’s Burger Bar, that’s a virtual restaurant from Hooters. But you walk into Hooters and they’re going to look at you like you’re crazy If you come ask them for a Hootie’s burger. They’re like, we don’t know what that is, the servers are sometimes unaware. So this is how the world is changing. And it was happening way before COVID. But you know, being honest, COVID accelerated that process pretty much five times over.”

Interview with Daquan and Nicole Woodberry on “Eat It, Virginia! with Scott and Robey”

Daquan, who served in the Marines, said he learned his work ethic from his father Maurice and was inspired to follow his dreams by his wife Nicole.

“When I say she saved my entire life she did. I was in a really dark space. I had just come out of the Marine Corps. I was actually injured. So I’m more than thankful, that God spared life on that end and I’m still able to function because I have friends that can’t,” Daquan said. “She really refreshed my life. She really came and poured life back into me and kind of encouraged me to go and find what I love to do. So that’s actually what led me to be a chef. She said do what you love. And, you know, she supported me the whole entire way.”

Several years and businesses later, Daquan admits it’s more than support.

“Now she’s the real boss of the whole business,” he said. “I just sit here and look pretty. She does everything else.”

Posted on by

It’s Richmond Restaurant Week, Y’all!!

It’s time to show your love for your local faves! Richmond Restaurant Week is here through October 31. And this time, not only do you get to enjoy the amazing food your local places offer, you get to support the community as well. This is how it works:

How it works:

FIRST, CHOOSE YOUR RESTAURANT(S)

With over a two dozen local restaurants participating, you are sure to find a longtime favorite or brand new love to explore and taste. Each restaurants’ menu will vary depending on their current offerings. There won’t be any special meals for RRWeek, but there will still be loads of incredibly delicious fare to choose from.

SECOND, CHOOSE YOUR DINING LOCATION

Each restaurant’s locations will vary, but you may have the option to eat inside, al fresco, or opt for take out or delivery. Spruce up your weeknight meal with delivery, plan a social distanced weekend event, or grab takeout and enjoy a picnic outdoors! The options are endless.

THIRD, CHOOSE YOUR DONATION AMOUNT

Finally, when you make your order, don’t forget to add a donation to Feed More! Each participating restaurant will have $5 donations available on their online menu for the duration of RRWeek. A $5 donation provides up to 20 meals for a neighbor in need. Feeling generous? Toss a few fivers in the cart and help Feed More give even more to our community’s most vulnerable populations.

Visit https://www.rrweek.com/dine-local-2021 for more information! Bon Appetit!