A local gourmet gelato business with multiple area stores will open its fourth location in Scott’s Addition next month. The latest store, which will be located across from the Bow Tie Movieland multiplex at 1400 N. Boulevard, is the former home of ARC Document Solutions. Door are scheduled to open February 9th.
The Scott’s Addition location will be the largest yet, coming in at 2,200 square feet. Using historic tax credits, the building has been restored to its former glory and will feature a large, original garage door that will open from the storefront to a patio near the rear of the building. Co-owner Steve Rosser described the undertaking as a “major renovation” in an interview we conducted with him in January of last year.
He says he and his wife Kim have been searching for a location within the city limits for several years, but couldn’t find a suitable location with enough parking. Scott’s Addition seemed the perfect fit.
“We’re confident we will have ample parking for our customers at this location,” Rosser said. “Scott’s Addition is a hot neighborhood. We like the association with the other businesses coming into the neighborhood, and we’ll be central to The Fan, Northside, and the Malvern area.”
The Boulevard location was originally scheduled to open in August of 2016.
Gelati Celesti opened its first location in 1984 on West Broad Street in what is now known as Gold’s Gym Plaza (Loehmann’s Plaza at the time). The company then expanded to Bon Air in 2012 and Short Pump in 2014. They also operate a food truck.
The Scott’s Addition location’s hours will be Sunday through Thursday from noon until 10:00 PM; Friday and Saturday noon until 11:00 PM.
Duke’s Mayo Hot Tomato Summer Being Served Up this Week
One Mayo to rule them all, One Mayo to find them, One Mayo to bring them all, and in the darkness bind them.
There are two things everyone that moves to Richmond from the non-south, should learn right away or risk the wrath of their neighbors. Hanover tomatoes are the best and Duke’s is the only type of mayonnaise that should be used.
I just found out that Duke’s Mayo is partnering with local restaurants to present Hot Tomato Summer: A week-long event featuring seasonal pairings of tomatoes and mayo from participating Richmond restaurants. There are 13 participating restaurants, including favorites like ZZQ with a Put up your Duke’s Tomato Pie – House made biscuit pie crust filled with Shalom Farms tomatoes, poblano peppers, garlic, basil, cheddar cheese, and Duke’s Mayonnaise and Union Market which is offering up – Heirloom Tomato Sandwich with Edward’s Hickory Smoked Bacon, Romaine, Smoked Sweet Corn Duke’s Mayo, pickled red onions and a schmear of House Pimento cheese on Toasted Billy Bread. Find out what the others have on tap here.
For those unfamiliar with Duke’s check out the story on NPR.
Unlike most other mass-produced mayonnaise, Duke’s contains no sugar. This gives it the signature tang that has kept both chefs and home cooks raving about it since the company was founded over 100 years ago. “When they teach you how to make mayonnaise in culinary school, they are essentially teaching you how to make Duke’s,” says Fleer. “It has the right balance of richness and acidity.”
Southern Living posted just three days ago an article about what makes Hanover tomatoes so great.
“The Hanover tomato is defined by its soil, not by its variety,” David Hunsaker, a farmer at Village Garden RVA in Hanover, says. “So, you’re looking at this strip of sandy soil, and that soil is what makes Hanover tomatoes what they are.”
The sandy, coastal region, mixed with a little Virginia red clay, if you’re on Hunsaker’s farm, makes for a richer flavor in this bright crop. All of the growing circumstances – soil pH, composition, rain, and sun – marry to produce the Hanover.
Wildcraft Focaccia Company in Manchester Opened Last Week
Current hours are Thursday through Sunday 11 AM – 10 PM.
The latest restaurant in Manchester had a soft opening last week. Wildcraft Focaccia Company (1303 Hull Street) as you’d guess from the name specializes in naturally leavened focaccia and serves up flatbread, sandwiches, salads, soups, and pies.
“We share a common vision of how we want to treat people,” Parfitt says, “and that’s so important.”
The two also share an adoration for simplicity, such as salami paired with good bread and cheese.
“We both eat bread and cheese every day and make so much at home, too,” Murphy says with a laugh. “I could eat bread and cheese every day and be happy,” says Parfitt, a L’Academie de Cuisine pastry school graduate, in agreement.
You can check out their menu online. I’ve screengrabbed one page below. Current hours are Thursday through Sunday 11 AM – 10 PM. I hope to check it out soon.
Bryants Cider RVA Giving Away Cider for those Getting Vaccinated
Free cider for those that get the vaccination on-site and 1/2 off pours for those already vaccinated.
- No appointment necessary
- Those who get vaxed on site with get a free cider flight
- Those who bring in their vax card get 1/2 off pours!