More of local chef Mike Ledesma’s plans to transform the former Joy Garden restaurant space in Scott’s Addition are coming into focus.
Ledesma will open a new restaurant, Perch, in the 4,600-square-foot space–his first independent venture. Construction has already begun on the space.
Perch will offer a “playful take on Pacific-inspired flavors and Virginia comfort cuisine with an emphasis on southern hospitality,” the restaurant said in a news release. “I want it to be a space where guests know they can ‘perch’ and stay a while and not feel rushed through their meal,” Ledesma said.
The menu will be inspired by Ledesma’s Filipino heritage and and his travels form Hawaii to Virginia will inspire the restaurant’s food and beverage program.
The menu will include everything from flatbread pizza to whole-roasted fish using seasonal ingredients and a wood-burning oven. The bar menu will feature small bites meant to be enjoyed while folks hop between many of the neighborhood’s breweries. “We really want to be a destination for the neighborhood and compliment what’s already happening in Scott’s Addition,” Ledesma said of the plans.
The restaurant will feature sleek and modern elements and feature a bar that opens directly to W. Broad Street and the addition of a new facade and tower to punctuate the single-story building and provide added visibility. The 148-seat restaurant will have a main bar, a lounge, two private dining areas, an enclosed patio, and a six-seat chef’s table, too. The latter will feature a pre-fixe tasting menu ranging from six to twelve courses, available by reservation only. Ledesma sees it as a kind of test kitchen. “It’s a space where I can play with flavor profiles and see reactions to new menu items while guests are a part of the action,” he said.
Ledesma most recently led the Richmond Restaurant Group’s operations team as Corporate Executive Chef where he managed the culinary programs for six restaurants including The Daily, East Coast Provisions, Pearl Raw Bar, The Hill Café and two Hard Shell locations. He is also the Executive Chef at Kabana Rooftop downtown–a role in which he will continue.
Barring any delays in permits or construction, the restaurant is expected to open in early February of 2018.