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
The Roosevelt We wish we lived next to Lee Gregory’s restaurant so we could roll out of bed for a brunch of breakfast-sausage corn dogs and steamed mussels with chorizo in a Bloody Mary broth. Come evening, we’d be back for cocktails and a light supper of pig’s-head terrine and chicken-skin sliders. 623 N. 25th St., (804) 658-1935
Peter Chang China Café Celebrated across the South for his take on Chinese fare, chef Peter Chang recently settled in the Richmond area, bringing with him such acclaimed dishes as a “hot and numbing” dry beef that will “leave your mouth in an altered state for hours.” 11424 W. Broad St., Glen Allen, (804) 364-1688