Richmond: Virginia’s new food capital?

Nowadays, the former capital of the Confederacy is most likely to be associated with its restaurants and food.

Historians will always think of Virginia’s fourth-largest city as the former capital of the Confederacy and “a stronghold of the tobacco industry,” said TastingTable.com. We’ve spent a lot of time soaking up today’s Richmond, though, and “we suspect the storied city’s current era will be remembered for its food.”

Pasture “Chef Jason Alley is on a crusade to revitalize Richmond’s downtown, one bowl of grits at a time.” His riffs on the classic flavors of Virginia include a roasted potato soup “swiped with curried crème fraîche,” and cheese grits “larded with pickled chiles” and topped with guajillo-braised pork. 413 E. Grace St., (804) 780-0416

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