Weekly Food News: Two new biscuit spots–one with donuts, State of the Plate, Rappahannock fire and more

Early Bird returning to its roots to Northside

Early Bird Biscuit Co. is returning to its buttery roots with a location in Northside, it was announced earlier this week. When the biscuit purveyor announced they were moving out of their original postage stamp-sized location in Lakeside, there were cries of joy from those living in the Fan and sounds of sorrow from those in Northside. Those frowns can turn upside down now as the biscuits are coming back to Northside. But fear not, those of you living near the Fan location at 119 N. Robinson Street. This is a second location so you’re biscuit fix isn’t going anywhere. Richard Hayes has all the buttery goodness right here.

New biscuit donut combo rising in Short Pump

In other biscuit news–well, biscuit AND donut news–a North Carolina-based biscuit chain has set its sights on Short Pump. Rise Biscuits & Donuts will soon open a storefront on W. Broad Street across from Short Pump Town Center and offer both. Because why only offer one trendy food item when you can offer two? Seems like a recipe for success to me. Alix Bryan has all the details you crave.

Rappahannock closed following vent fire

Rappahannock Restaurant is closed following a fire in the restaurant’s vent system on the roof last Sunday. No one was injured and the damage doesn’t seem too severe, but it was enough that the restaurant will be closed for the foreseeable future. Co-owner Travis Croxton praised his team for evacuating guests who were dining at the time, saying, “All reports indicate that our management team did an incredible job of getting everyone out quickly and orderly, and everyone is safe and sound.” Bryan DeVasher has more info and some photos from the scene over at the RTD.

Richmond Black Restaurant Week continues

Have you checked out any of the awesome black-owned restaurants offering up two-and three-course meals for Richmond Black Restaurant Week yet? If not, what are you waiting for? Delicious spots like Mama J’s, Sugar’s Crab Shack, Croaker’s Spot, and Spoonbread Bistro will take part in the week-long event, which benefits Renew Richmond, a nonprofit dedicated to nutrition education. Two-course lunches are $15; three-course dinners are $25. Get the scoop here.

Style Weekly names 2017 Restaurant of the Year

Nota Bene in Shockoe Bottom has taken home the prize as Style Weekly’s 2017 Restaurant of the Year, it was revealed in the publication’s State of the Plate issue on newsstands this week. The quaint Italian eatery is as full of charm and inventive cuisine as it is romantic and cozy. And while I always strive to stay fair and unbiased, I’ll unabashedly admit this is hands down one of my favorite spots in Richmond (my fiancé and I usually split the Fig & Pig Pizza and the Lamb Sugo Pappardelle when we go–because we’re consistent, not predictable, okay?!). Brandon Fox has a great look at the restaurant’s history (they started at Pizza Tonight) and some mouthwatering photos of a few of Nota Bene’s signature dishes. Read on and prepare to be mega-hungry.

Nota Bene to host renowned Italian chef March 19th

Nota Bene is also hosting a book dinner featuring chef and author Letizia Mattiacci on Sunday, March 19th. Entitled “A Wood-Fired, Umbria-Inspired Book Dinner,” the five-coure dinner will feature stories and recipe’s from the Ubria, Italy-bown chef’s new book, A Kitchen With A View. Letizia owns Alla Madonna del Piatto bed and breakfast and cooking school where she has offered hands-on classes for over a decade. She also harvests olives and produces small-batch oils. Chef Randall Doetzer will collaborate with Letizia for a seasonal and regional wood-fired menu available through the evening. This five-course dinner is $65 per person with an additional wine pairing and Letizia’s book available during the event. A limited number of tickets will be available during each seating and can be purchased in advance. And now, to the delicious menu:

First Course
Onion & Chicory Soup

Second Course
White Bean Salad with Herbs

Third Course
Braised Wild Boar & Polenta

Fourth Course
Cheese, Fruit, Nuts, Honey

Fifth Course
Almond Cookies

Learn more about the dinner and RSVP online here.

Setting the mood at your favorite restaurants

Ever wonder how your favorite restaurants set the mood and make things really special? More thought goes into it than you might have even thought. Karen Newton, writing for Style Weekly, takes a peek into what it takes to create that special ambience, from the lighting to the decor and beyond. Check it out and prepare to learn a thing or two!