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Food & Drink

More pizza coming into the Fan and other Richmond spots

The pizzeria Pupatella is opening in the former Rancho T.

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Karri Pieffer of the RTD has the dish on this most definitely not deep dish pizza story.

Pupatella, an award-winning Neapolitan-style pizza restaurant out of Arlington County, is opening its second location in the country in the Fan District, the restaurant announced Friday.

The eatery launched as a food truck in Northern Virginia in 2007 and opened its first brick-and-mortar location in 2010. Now, Pupatella is in franchising mode, and Richmonder Zeeshan Kaba plans to open four restaurants in the Richmond area, the first of which will open this summer at 1 N. Morris St. (in the former Rancho T location).

You can check out Pupatella’s menu right here.

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Richard Hayes is the co-founder of RVAHub. When he isn't rounding up neighborhood news, he's likely watching soccer or chasing down the latest and greatest board game.

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Longoven to Require Proof of Vaccination to Dine Starting August 1st

Proof of vaccination will be required for both indoor and outdoor dining.

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Posted on Facebook

Hello friends. Navigating the current situation as the pandemic changes is no easy task, but as from the beginning the physical and mental health of our staff, families, guests and community are paramount.⁣

Beginning August 1st we will require proof of vaccination for indoor and outdoor dining.⁣

We will be reaching out to August reservations to confirm this process and to answer any questions guests may have.⁣

Thanks to everyone for your understanding ⁣and patience. Our hope is that this is temporary and that the optimism of these past few months prevails.

Longoven is located in Scott’s Addition and focus on seasonal and local menu items.

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Food & Drink

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.

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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.

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Wildcraft Focaccia Company in Manchester Opened Last Week

Current hours are Thursday through Sunday 11 AM – 10 PM.

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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. 

RichmondMag.com ran a story about the venture on July 1st.

“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.

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