Good news for burger lovers but not such good news for nacho lovers. Carytown Burgers & Fries spot at 3500 W Cary Street is coming down to make way for a Publix. It didn’t go down without a fight as back in January, Carytown Burger & Fries supporters started a petition to save the historic building that served as the burger joint’s home.
The effort failed to save the building and the fate of the 19-year old Carytown business was unknown. On Friday news broke that an agreement was reached with another iconic Carytown restaurant Nacho Mama’s. Nacho Mama’s is bowing out of Carytown making room for Carytown Burger & Fries. It should be noted that Nacho Mama’s is not just bowing out of Carytown but owner Raul Cantu is packing up his bags and moving to Florida. So, as of now Nacho Mama’s will be gone from the #RVAdine landscape come fall.
We are thrilled to announce that Carytown Burgers & Fries has purchased the Nacho Mama’s building in the heart of Carytown!
You’ve waited a long time to hear this news….now celebrate #RVA burger lovers! We are so thankful for this amazing opportunity to honor our tradition as well as the traditions of Nacho Mama’s. Raul Cantu is an amazing ambassador for #Carytown and will be missed…
As it relates to our business, here is what you need to know:
1: Nacho Mama’s will stay open through the end of August before they close down in RVA
2: Carytown Burgers will stay open at our original location through mid September
3: We will officially re-open at our new location at 3449 W. Cary Street in late September.
4: Carytown Burgers & Fries Lakeside – Food Trucks, Catering & Cafe and Carytown Burgers & Fries Short Pump will continue to rock and roll as usual!
Karri Pieffer of RTD has the full story with quotes from all the involved parties here.
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.
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.
Wildcraft Focaccia Company in Manchester Opened Last Week
Current hours are Thursday through Sunday 11 AM – 10 PM.
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.
“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.
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.
- 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!