Weekly Food News: News on Tobacco Company’s reopening, ditching plastic straws, vegan comfort food, and more

Weekly Food News: News on Tobacco Company’s reopening, ditching plastic straws, vegan comfort food, and more

We have a projected reopening date for the Tobacco Company, news on restaurants and grocery ditching plastic straws, an interview with Perch owner Mike Ledesma, and more this week.

Tobacco Company nearing reopening one year after major fire – The Tobacco Company Restaurant, a mainstay of Shockoe Slip that suffered a devastating fire just a week shy of their 40th anniversary, is nearing reopening, Karri Peifer with the RTD reports. Restaurant officials say they’re testing equipment, resurfacing the floors, and hope to reopen by August. And there will be some new additions when they do, too. Read on to learn more about what you can expect right here.

Style Weekly sits down with Mike Ledesma about forthcoming restaurant – Chef Mike Ledesma’s new restaurant, Perch, in the former Joy Garden space, is still under construction, he’s not resting on his laurels. He’s hosting a cider dinner in collaboration with Blue Bee Cider this evening and continues to test menu items. The Asian-fusion menu will be focused around a large wine menu–an atypical combination for the cuisine. Style Weekly sat down with him this week for a deep dive on his background and what he hopes to bring to Scott’s Addition with Perch.

Ditching straws is the new black – Richmond restaurants and grocers all over town have moved with a quickness to eliminate the use of plastic straws–one of the most pervasive forms of plastic waste in the restaurant industry. Think about it. You use a plastic straw for maybe five or ten minutes, one for each drink you consume, and it goes straight to a landfill. It may be a small thing, but it’s a huge amount of waste. Ellwood Thompson’s recently announced a ban on all plastic straws, and just yesterday F.W. Sullivan’s and Lady N’awlins announced they were following suit. On a recent visit to En Su Boca, they too had done away with straws. I think this is just the beginning and you’re going to see a lot of other establishments doing the same

New D.C. based restaurant bringing vegan comfort food to VCU – “Crab cakes. Macaroni and cheese. Crispy fried chick’n drummies. All vegan. Could it be? Is it possible for soul-warming comfort food to be made without animals or animal by-products?” That’s the declaration from Eileen Mellon with Richmond Magazine, who says that’s the goal for NuVegan Richmond, a franchise about to open on the VCU campus. It’s the third restaurant for the D.C.-based outfit that aims to please hardcore vegetarians and vegans, and casual veggie lovers alike. More here.



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Trevor Dickerson is the co-founder and editor of RVAhub.com, lover of all things Richmond, and a master of karate and friendship for everyone.