All the news that’s fit to eat
New details on Mike Ledesma’s first venture in the former Joy Garden space – Local chef Mike Ledesma’s forthcoming restaurants–his first–now has a name, as well as a projected opening date. The former Joy Garden space in Scott’s Addition will be transformed into Perch, and beyond the awesome renovations to the dated building (check out the rendering in the article), you can expect a tasty menu to 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’ve got the full scoop here.
Another barbecue joint shuts its doors in Short Pump – Following the closure of Q Barbecue last month, the Halligan Bar & Grill has also gone dark. The restaurant, in the West Broad Village shopping center, served its last meal on Sunday. Owners Shawn and Cynthia Gregory posted a note on Facebook to customers saying they’d had a good run but were ready to retire. The couple’s original restaurant, in Shockoe Bottom, remains closed but could reportedly reopen once renovations to the 17th Street Farmers Market are complete. I’m not holding my breath, though. A third location is still in business in Ashland. Read more here.
New bakery, dessert spot now open on Grace Street – Downtown folks have a new option for baked goods and sweet treats alike. Monchou Bakery has opened its doors on East Grace Street, the RTD reports. The spot, right next to Godfrey’s, serves up mostly sweet pastries and desserts, as well as coffee. Everything in the shop is organic or at least non-GMO, owners Mason and Ajin Gray say. Monchou takes over the space formerly occupied by Monument City Coffee. Details here.
Dinner, delivery options coming to Fresca on Addison – Fresca on Addison is adding dinner service to the menu, and more interestingly, pizza. The restaurant has upgraded its pizza oven, bringing in one of the most renown people in the pizza oven-upgrading business to do so. Fresca will also begin offering delivery service to the surrounding area. Learn about the changes here.
A post-Fire, Flour, & Fork wrap-up – This year’s Fire, Flour, & Fork event was one for the books and featured a varied and diverse selection of chef talks, demonstrations, dinners, and more. Richmond Magazine’s Piet Jones went to a bunch of the events, and he has an awesome recap of his culinary experiences. Check it out here.