Written while watching the lightning show that is Richmond these days.
What we’ve heard
How did we miss Cask and Stave?
The bar-within-the restaurant-spot by the peeps behind the very good Ash and Olive is slinging late night drinks from 10 p.m. to 2 a.m. in the center of the universe, Ashland, Va. Christopher Keyser (Origin Beer Lab) and Jeremy Wilson (former GM of Origin) are mixing a “vibrant atmosphere” with classic cocktails and signature recipes. A welcome Painkiller (in this heat) has the expected ingredients of rum, coconut and pineapple as does their version of a Paper Plane, with bourbon and aperol, while a Suffering Bastard brings bourbon and gin together with lime and bitters.
Don’t ever say you can’t get a great cocktail in Ashland, OK?
RVA Wing Wars is going to be nuts
The popular event is back and even bigger. Last year’s inaugural wing competition brought greats like Nokoribi, Nam Prik Pao and Charlotte’s Southern Deli, with Vanna Hem and Adam Stull’s Royal Pig taking home the trophy.
This year’s event — Saturday, Oct. 18 at Triple Crossing Fulton — will feature even more drums and flats.
Co-creator of the event, James Ford, says: “Richmond Wing Wars was created to celebrate the bold flavors, creative techniques, and undeniable passion that go into crafting the perfect wing. We’re on a mission to spotlight the city’s top wings and give Richmond’s wing enthusiasts a one-of-a-kind event to taste the very best our local restaurants, food trucks, and caterers have to offer, all in one place. It’s more than just a competition, it’s a full-on celebration of flavor, community and culinary artistry.”
Tickets for the 2025 event start at $40 and are available online now.
Buz and Ned’s is for sale … kinda
According to a release, you can buy the supremely huge building on Parham along with its contents for a subtle $3.9 million. The building has 100 parking spaces, a huge bar and a retail space. Even the wood smokers out back are part of the sale. Not part of the sale, but worded this way: “The list price is for the real estate, furniture and fixtures. The Buz and Ned’s business, brand and associated goodwill can also be negotiated as part of the sale.” Buz and Ned’s began as a food cart in 1992 and expanded several times, once on the Boulevard in 1995 and then to the Parham location in 2012.
Elegant Cuizines is closing … kinda
The Headen family is shutting their doors on Aug. 6 according to their social media. Chef Theresa Headen opened her West African fine dining restaurant downtown in February of 2023.
This spring, the chef told Style: “The thing I love about Liberian food is that it has a lot of strength to it … There’s a lot of resilience, power and love in the flavor and in the country. A lot of times people tell me that they feel so happy eating here, and that’s the idea — that they feel the love of this country.”
The Headens did hint that perhaps this isn’t the last we will see of them and their food. They’ll be serving up their specialties like palava salmon and suya-adorned lamb chops July 19 through Aug. 6.
Stuff your face for a good cause at Positively Delicious
The Positive Vibe Foundation’s food-filled fundraiser, Positively Delicious, returns on Saturday, July 26 at the Faison Center. This year it’s “beach bash” themed, so pull out your Hawaiian shirt and plan to sample snacks from 11 locally and nationally acclaimed chefs. Pro tip: This is one of the only times past Richmond favorite chef Jason Alley (Comfort, Pasture) brings out a dish to sample. There’ll also be wines curated by Bartholomew Broadbent, signature cocktails from Salt and Acid and local beer. The event is all about funding the empowerment of individuals with disabilities through hands-on training, job readiness, and career development in the hospitality industry. Tickets cost $125 and you can snag them here.
You’ve got to try it (and can we get more of it)?
We need to get to Heritage more
It must’ve been a year since we’ve been to Heritage and we can’t figure out why. The drinks are beyond excellent, made by the imitable Jess Bevenour. A Messy Nessy makes light work out of the polarizing spirit, Midori, when combined with herbs, local Virago gin, Fernet-Branca and lemon. Chef Joe Sparatta is still killing it in the kitchen. His pimento croquettes are excellent, better than any memory. And Sparatta’s use of local is to be commended. A recent mussel dish featured no fewer than six different local vegetables from farms like Tomten Farm in Amelia, Va. We suggest sitting at the bar.
What we’re eating at home
Robey: All the tomatoes I can get my hands on. It’s been nothing but BLTs in my house. If you are selling local tomatoes, there’s a solid chance I’ve nabbed them. I see you, Amy’s Garden, Village Garden and Old Tavern Farm. There can’t be a BLT without the first ingredient so I’m rotating that, too. Most recently, I collected bacon from Belmont Butchery (decadent to say the least) and some epic Berkshire Pig jowl bacon from Old Way Farm.
Megan: I have been doing a great job of walking every day… and that walking has included many stops at bakeries. Worth the stroll is the basque cheesecake at Idle Hands (order online so it’s reserved when you arrive) and the crunchy, croissant-y cinnamon roll and Dentwood Coffee Co. cold brew from B-Side Bakehouse.
Where we’re headed
Charlottesville for omakase
Omakase Obscura is back and going to continue full-time as opposed to the pop-up that it once was. Chef Yoshihiro Tauchi, a chef of 40 years (Ten in Charlottesville and Mikah in New York) is serving a seven-course omakase in the back of Vitae Spirits Distillery downtown. Not only will you get creative sushi like Yoshi’s carpaccio — a combination of kani, shrimp and kanpachi — you can also order wine pairings by Will Curley of The Wine Guild or a mixed beverage pairing. Find your seat @omakaseobscura.
—XOXO Megan and Robey
