Opening Soon: Antonelli\u2019s Deli<\/p>\n
Sandwich aficionados know that the true star of a handheld is\u00a0the vessel. With the motto \u201cWhat are we having with the bread?\u201d, Italian-inspired Antonelli\u2019s Deli is putting the carb front and center. The forthcoming project from\u00a0Superstars Pizza owner Taylor Antonelli is aiming for a June debut, with Bio Ritmo percussionist and baker\u00a0Giustino Riccio operating the oven.\u00a0(Richmond magazine)\u00a0<\/p>\n
Hot Spots\u00a0<\/p>\n
If hand-pulled noodles, family-style Filipino, no-flop pizza slices,\u00a0Chinese barbecue or laid-back brunch get you going, bust out the Notes app, pen and paper, or whatever you use to update your restaurant wish list. A wave of new restaurants has hit the region, and we\u2019ve got the details on some fresh additions, from signature dishes to the vibe check. (Richmond magazine)\u00a0<\/p>\n
\u2018The Genius of Juleps\u2019<\/p>\n
Writers Anne McCrery and Matthew Guillen are back with another piece diving into Richmond food history. The bourbon, mint and crushed ice classic mint julep\u00a0had its annual moment last weekend during the Kentucky Derby, but its roots actually trace\u00a0right back here to Virginia. Learn the untold story of a master mixer, legendary Black barkeep Lemuel Bowser, renowned for his spirits skills and dubbed \u201cThe Genius of Juleps.\u201d (Richmond magazine)<\/p>\n
Popping Bottles\u00a0<\/p>\n
Dining at Lillian has been a feast for the senses. Chef Pablo Corrales leading the charge at the seafood-focused Scott\u2019s Addition restaurant with vibrant, kaleidoscopic ceviches; bright, balanced crudos; and influences from his native Ecuador thoughtfully woven throughout. The only thing that could make it better? Bubbles. On Wednesday, May 13, Lillian hosts a\u00a0wine dinner\u00a0featuring pours of the luxurious Champagne Dom P\u00e9rignon. Expect three courses, three glasses (including a new release) and a once-in-an-RVADine-lifetime evening showcasing some of the world\u2019s most sought-after and highest-priced vintages. Tickets are $300, so consider this your splurge \u2014 we only live once!<\/p>\n
Little Bites<\/p>\n
Virginia just passed SB183, a new law\u00a0set to take effect July 1 that requires all takeout orders to be clearly labeled with allergen info.
\n\tLocal artist Kevin Hopkins and The Roosevelt\u00a0executive chef Leah Branch are teaming up for Coastal Connections,\u00a0their version of a seafood boil (described as a tradition\u00a0that both their families have in common) June 3 at the Mind Body Studio.\u00a0
\n\tFor Asian American and Pacific Islander\u00a0Heritage Month, a baker at vegan haven\u00a0Minglewood Bake Shop is introducing a lineup of sweet and savory treats throughout May that take\u00a0inspo from their heritage. First up is a black and white sesame cookie.\u00a0
\n\tI\u2019m fresh off of a little Caribbean vacation with rum on the mind (and in the glass), and Sidecar Cocktail Lounge is curing my mojito blues. The Midlothian cocktail bar \u2014 along with sister restaurant Toast at Scott\u2019s Walk \u2014 is hosting Tropical Week\u00a0May 18-23. Think special sips, a refreshed menu and a rum dinner.
<\/p>\n
Mother\u2019s Day Moments<\/p>\n
Matriarchal energy runs through Susie\u2019s, the Jewish deli named after owner Yael Cantor\u2019s grandmother. From 10 a.m. to 3 p.m. on May 10, pop by their\u00a0Mother\u2019s Day Market featuring Jane Dough, Mar Mar\u00a0and Sophie Printmaking (who dropped this Pho Tay Do piece\u00a0last month that I totally snagged for my office).\u00a0
\n\tFreelance baker Olivia Wilson is slinging cutesy\u00a0treat boxes\u00a0May 7. Inside: spicebush and strawberry crisp cookies, yuzu pound cake, gianduja fish, and more.\u00a0
\n\tLocal pizza guru and Richmond mag writer\u00a0Lauren Vincelli is hosting a Richmond Pizza Tour on May 10 that features\u00a0multiple stops on the local \u2019za circuit,\u00a0different pizza\u00a0styles and tales of pizza pioneers.\u00a0
\n\tCalling all seafood-loving mamas who yearn for picking crabs, a feast of fish\u00a0and a crispy cold one:\u00a0Bar Buoy is holding it down May 10.\u00a0
\n\tIn Jackson Ward on May 9, home goods shop\u00a0Odd Bird is throwing a daytime shindig with nonalcoholic sips at the tonic bar from Garden Party, custom embroidery, hand-dyed kitchen towels and tons of kitchen- and food-aligned gifts.\u00a0
\n\tLooking for a Sunday drive and al fresco morning adventure\u00a0with Mom? Fine Creek Brewing Co.\u00a0is getting into the spirit with a brunch buffet, flower pop-up, coffee\u00a0and,\u00a0of course, plenty of beverages.
<\/p>\n
ICYMI\u00a0<\/p>\n
A little snack, a little treat, a tasty little something \u2014 Latin American sweet shops\u00a0are here to help. (Richmond magazine)\u00a0<\/p>\n
Get acquainted with Randy Boodram,\u00a0chef and co-owner of Caribbean-Creole bistro Bon Temps. (Richmond magazine)\u00a0<\/p>\n
Find the creamsicle cordial of your youthful dreams and other unforgettable finds in our\u00a0latest edition of\u00a0Best Bites. (Richmond magazine)<\/p>\n
RVA Love<\/p>\n
The acclaimed documentary\u00a0\u201cFinding Edna Lewis\u201d\u00a0\u2014 about\u00a0Virginia native, chef\u00a0and culinary legend Edna Lewis, author of \u201cThe Taste of Country Cooking\u201d\u00a0\u2014\u00a0was nominated for a James Beard Media Award. Creator Deb Freeman says, \u201cThe success of the film tells me there is an audience for Edna Lewis\u2019 story. Once people learn about her, they feel such a connection, no matter their background. It also signals there is an audience for Black culinary stories, as well as stories about Virginia\u2019s place in culinary history.\u201d<\/p>\n
Richmond Times-Dispatch restaurant critic and RVA Mag\u00a0writer Justin Lo was nominated for the prestigious Jonathan Gold Local Voice Award for pieces including \u201cDinner Party Politics,\u201d \u201cQueer in Present Danger\u201d and \u201cThe Lost Cause Boys\u2019 Club.\u201d Fun fact: My predecessor as Richmond mag food editor, Stephanie Breijo \u2014 now a food writer for the\u00a0Los Angeles Times \u2014 was also nominated in the same category. Let\u2019s go!<\/p>\n
Upcoming Events<\/p>\n
Frozen Treats, Live Beats With Prabir Trio, Daisy\u2019s at Tredegar (May 8): A new lunchtime pop-up from Venture Richmond blending\u00a0live performances and cool treats
\n\tSoBar: A Sober Speakeasy, Alchemy Coffee Co. (May 8-9): Every weekend the coffee shop transforms into an alcohol-free pop-up bar.
\n\tSunday Bagel Pop-up, Na Nin Bon Air (May 9): The husband-and-wife duo of\u00a0dough are back.
\n\tCars and Coffee, Stony Point Fashion Park (May 9): Peruse vintage and custom rides with a cup of joe in hand.\u00a0
\n\tChurch Hill Spring Fest & Market, Libby Hill Park (May 9): The fourth annual event featuring food trucks, vendors and more
\n\tArt of the Cocktail, Virago Spirits (May 12): Influential speakeasy Death & Co. is the focus of this class blending\u00a0history and boozy bevvies.
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Opening Soon: Antonelli\u2019s Deli Sandwich aficionados know that the true star of a handheld is\u00a0the vessel. With the motto \u201cWhat are we having with the bread?\u201d, Italian-inspired Antonelli\u2019s Deli is putting the carb front and center. The forthcoming project from\u00a0Superstars Pizza owner Taylor Antonelli is aiming for a June debut, with Bio Ritmo percussionist and<\/p>\n","protected":false},"author":2,"featured_media":32686,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[19644,19642,3175,3173,3171,3174,3172],"class_list":["post-32685","post","type-post","status-publish","format-standard","has-post-thumbnail","category-virginia","tag-antonelli","tag-richmond-food-news","tag-virginia","tag-virginia-dining","tag-virginia-food","tag-virginia-grocery-stores","tag-virginia-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117338171235834011","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/32685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=32685"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/32685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/32686"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=32685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=32685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=32685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}