Dish and glass: a flurry of comings and goings of restaurants in Henrico

Perhaps the biggest restaurant news of the month comes from Libbie Mill, where the brass tap beer bar It could open as soon as December. Representatives for the Tampa-based craft beer bar and entertainment venue said Richmond’s reputation as a thriving brewing industry drew owners to the area. Brass Tap’s plans are for a host of local brews to fill out the 80 beers on tap, and for additional bottles and cans to push the count to over 100. Bar food will include steak nachos, wings and fried cheese, and the place will have approximately 20 televisions and 2 patios.

Also in the midtown/mid-county area, Yoshi Sushi Hibachi and Seafood has opened in Willow Lawn. And in Lakeside, a new quesadilla place called Killa Dillas It is located in the old house of Bright Spot Coffee (6114 lakeside avenue). Like Yoshi Sushi, Killa Dillas offers eat-in and take-out.

If you’re looking for dessert after your quesadilla or sushi, check out Dalia’s Dulcería y Paletería Michoacana. Located across from the Amtrak station on Staples Mill Road, the Mexican bakery, candy store and ice cream parlor has a delicious selection of sweet treats (strawberry tacos anyone?) from cakes and shells to party specials like birthday cakes, piñatas and giant donuts. Visit them on Facebook (Dalia’s Ice Cream Parlor and Bakery.)

Another candy store with a Latin flavor can be found in twelve churros on Starling Drive, which specializes in churros, the crunchy treat with a soft, fluffy center that originated on the Iberian Peninsula. A popular street food in Spain, Portugal, and Latin America, churros come with all kinds of fillings in Docê, from dulce de leche to Bavarian cream.

To the east, at Rocketts Landing, the space that was formerly the site of Bombay County Indian Restaurant now houses Besos Mexican Kitchen & Cantina. Billed as Latin/Indian fusion, the restaurant offers tacos, burritos, elote, and specialties like chicken mole and paella, but has kept some popular Bombay Company menu items (like butter chicken) on the menu, according to the Bombay Company website. Rockett’s Village.

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As usual, the western edge of the county has seen the most restaurant activity, with a demolition, a closing and a series of upcoming openings topping the list.

Let’s finish with the closing: I never like to report on this, especially when I enjoyed the opening as much as I did in Spoonbread Bistro Deux four years ago. The Short Pump restaurant was operated by chef Michael Hall, who also owned the former M Bistro and Wine Bar at Rockett’s Landing.

Regarding the demolition, Richmond BizSense reports that the Perry’s Grill and Steakhouse (see the June issue of Plate & Goblet), scheduled to open next summer at Short Pump, will be located on the former site of Bar Louie. Located on Broad Street across from Short Pump Town Center, bar louis The building will be demolished in the coming weeks.

Leading the list of Short Pump restaurants open now or soon to open is Hibachi House, which is scheduled to open in January at the Shops at Wellesley. According to BizSenseHibachi House (whose counterpart, hibachi boxis located on Harrison Street in the city) will have less than a dozen tables and will be primarily a takeout place.

The trade bulletin also notes that Hibachi House will bring the number of local restaurants in the Lauderdale Drive shopping center to three. Axios Richmond recently introduced the other two, redemption barbecue Y thai cattle in. Thai Won On stands out as a Thai restaurant offering genuine British fish and chips on the menu, authentically served in a newspaper wrapper. The owner, who hails from the UK, told Axios that he was looking for menu items that would appeal to lunchtime customers. And he did it; British items (which also include sausages and chips) now sell on a par with Thai dishes.

Redemption BBQ earned a mention in the Axios newsletter as one of the few Richmond-area places where a diner can find Chicago-style pizza in Richmond. Although deep-dish pizza isn’t on the menu, and Virginia barbecue remains the main fare, Chicago-style pizza is available every day. Just call ahead to order and give Redemption at least an hour notice to do so.

Among other events in Short Pump there is a Waffle House going up on the site of Lucky’s old convenience story on Old Pump Road, and a Hangry Joe’s Hot Chicken which recently opened on West Broad Street. The Hangry Joe’s site, part of a fried chicken chain, is run by the owners of sweet frog.

Speaking of ice cream, the Roanoke-based company Blue Cow Ice Cream Company has plans to open a new location in January, at the GreenGate shopping center in Short Pump. The first Blue Cow to hit the Richmond area (mentioned in September’s P&G) opened in August at the Village Shopping Center.

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Whiskey whispers: As mentioned in the June P&G, McCormack’s Great Whiskey Grill in Regency Square has now settled into its new space and hosts regular dinners with special liquor and food pairings.

Took a friend for a birthday steak this month, and the steaks, service, and spirits are as stellar as ever. (In August, Mac McCormack estimated that his whiskey stock was in the range of “15,000 to 18,000 bottles [range].” That’s McCormack’s selection of three sites: Regency, Fan, and Shockoe Bottom.)

While at McCormack’s, I was delighted to hear rumors of a return to the Whiskey School, the subject of a 2018 Citizen story’school is in session.’ Having deprived myself of Tuesday night sessions for years, I don’t even care that the format will likely change from the casual happy hour events of yesteryear to something more formal. Having to book in advance would be a small price to pay for a whiskey lesson from Mac, and I guarantee it will be far more entertaining and enlightening than anything you or I have learned in any ‘school’, ever.

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Poultry Alternatives: Finally, for foodies and Thanksgiving lovers, a Thanksgiving quiz.

With turkey prices soaring to record highs this year, many of the cooks I know have leaned heavily into alternative holiday meals. Some I’ve spoken to have never been fans of turkey and traditionally center their menus around roast beef or pork. Others prefer vegetarian options like lasagna, a root vegetable casserole, or even a special Thanksgiving pizza.

If you have always offered an alternative to turkey and/or your family prefers one, I would like to know what it is. Ditto if you try a different entrée this year and what are the results or reaction. If you would like to share your alternative menu (for possible use in a future P&G, I would appreciate a note to [email protected].

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