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Food & Drink

New barbecue spot coming to Manchester

There can never be too many barbecue restaurants. This is the one thing I find to be true in life.

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Your favorite barbecue joint is a deeply personal issue. The most important factor is what style of barbecue do like. I favor Texas style since brisket is one of my go-to orders. Naturally, since we live in the south you’ll find a ton of folks who prefer the vinegar based Carolina style.

If you like Carolina style I’ve got good news for you. A new spot is opening up (hopefully before Thanksgiving) on Hull Street.

Richmond BizSense.com has the details.

The owner of an East End barbecue joint is opening a new restaurant, Pig And Brew, along the Southside neighborhood’s commercial corridor at 1313 Hull St.

The new venture will be owned by Lamont Hawkins, the owner and pitmaster of  Inner City Blues Carolina BBQ at 3015 Nine Mile Road, along with his godson Lamarr Johnson.

“We thought it was the right time and opportunity,” said Johnson. “When you look at this area, there seems to be a lot of people and not enough dining options … so we thought it was time to move forward with our new restaurant 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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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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Community

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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Community

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.

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Bryants Cider RVA (2114 E Main St) is hosting a FREE vaccine event today June 25th from 4-6 pm with Richmond Health District and Bremo Pharmacy.
  • 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!

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