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Food & Drink

Style Weekly dines at East Coast Provisions

“Simple flavors sparkle, display is exquisite and there’s no wrong thing to order,” critic Nathalie Oates says.
Trevor Dickerson

Published

10 years ago

on

Photo: East Coast Provisions
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Restaurant critic Nathalie Oates says the Carytown restaurant run by Richmond Restaurant Group is a serious upgrade on seafood from the past location, Water Coastal Kitchen.

From Style Weekly:

Simple flavors sparkle, display is exquisite and there’s no wrong thing to order. Between lunch and dinner, the menu varies. Earlier in the day diners find more salads and sandwiches while evening offers plenty of selections from the grill. A sushi and raw bar menu is always available.

The octopus ($12) easily is my favorite. Raw, shaved into paper-thin slices, it arrives in dime-sized disks arranged on a dinner plate like coins in a mosaic, topped with parsley, slivers of garlic, rock salt and a glaze of olive oil. With a lemony spritz, the result is light, yet every bit as satisfying as a plate of seafood pasta — it’s a beautiful, chilled comfort food.

Read the full review here.

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Trevor Dickerson

Trevor Dickerson is the Editor and Co-Founder of RVAHub.