Richmond Food News: Week of May 31 to June 3, 2022


One last Aloha

Chef Mike Ledesma’s first solo foray as a restaurateur, perch served its last meal on May 21, succumbing to mounting financial pressures resulting from the pandemic. Ledesma describes everything from rising rents to inflated food costs, combining to create the perfect storm that ended the Pacific Island-inspired concept, which debuted on Broad Street in Scott’s Addition in 2018. (Richmond magazine )

better together

Ice cream and cereal are nostalgic and sweet treats, and the owner of exotic snack bar One Way Market in Jackson Ward plans to bring them together in his next concept. Set to debut next month, One way ice cream and sweets will encourage guests to take fresh concoctions up a notch by topping them with kid-favorite cereals such as Cinnamon Toast Crunch, classic vermicelli or imported specialty candies such as marshmallows from France. (Richmond Magazine)

purple power

Doubling up as a pretty perennial, lavender reaches its seasonal rhythm, and we are here to celebrate it in all its aromatic and culinary glory. Writer Stephanie Ganz shares tips on cooking and buying the edible flower and where to find it on menus around town – hello, lavender latte. (Richmond Magazine)

Farewell RVADine

Created at the end of 2020, local startup ELYA shared via his newsletter that owner Danny Sterling will shut down the health-centric refrigerated food vending machine business.

Like a bad breakup in a movie, after months of back-and-forth announcements surrounding the fate of Mrs. Yoder’s Kitchen, followed by a tease of a sweet reopening in mid-May, it turns out the family-run traveling donut truck that sold one of Richmond’s iconic snacks will be indefinite closure.

Scoop, that’s it

West Coast Style Shaved Ice Shop vampire penguin expanded to Chesterfield, joining its sister location Short Pump to score a second in Virginia. Stop by 14822 Hull Street Road for made-to-order snow bowls. (Richmond BizSense)

Ice Cream Queen and Ben & Jerry’s “Clash of the Cones” Champion Rabia Kamara takes her North Side shop, Ruby Scoops, to the next level. Look for Kamara for her debut new excavations in 2023 which will include a bigger kitchen, a bigger dining room and maybe an ABC license. (Axios Richmond)


Chef and son of immigrants who have climbed the culinary ladder, Eduardo Silva-Martinez offers his Mexican-inspired pop-up Hueya at the Q Rooftop Bar at the Quirk Hotel this summer for diners looking for a meal with a view. (Richmond Magazine)

Well done steak is simple fun, and we’ve got five spots worthy of your wishlist of choices with a supporting cast that includes classic sides and mint juleps. (Richmond Magazine)

Kick off summer dessert season with a juicy and sweet fruity recipe for mango cupcake of Keya & Co., baking studio owner and Food Network “Spring Baking Championship” winner Keya Wingfield. (Richmond Magazine)

Take out the ‘mater passport, because the Somm summer supper series will return at the end of the month. Stay tuned for more details on Virginia’s Tomato and Wine Seasonal Dinner Series, and check out our coverage of last year events. (Richmond Magazine)

The Carytown Faithful Galaxy dinner is under new ownership after owner Mike Pace declared his retirement from the business after 22 years at the restaurant.

Royal Pig brings its Cambodian-inspired menu to Scott’s Addition’s Black Lodge bar for a special dubbed appearance when pigs fly. Behind the bar, Steve Yang will be throwing cocktails, and he may or may not be training for an upcoming speed competition as part of the World Class US event presented by the United States Bartenders’ Guild.

In a full-loop moment, baker Jonathan Highfield plans to introduce a second location of Bakery all night at the former Early Bird Biscuit outpost in Bellevue, a place he once used to prep for farmers’ markets before opening his lakefront storefront.

Want to dive deeper into Appalachian families and eating habits? Belmont Butchery’s Tanya Cauthen will present the film “Butcher the South Mountain Family Style” during a screening on June 8 at the Criterion at Bow Tie as part of the Richmond International Film Festival.

The traveling show Virginia Cider Ed arrives at RVA on June 8 with a pit stop at the Fall Line Kitchen & Bar. Food and beverage professionals curious about cider can pick the brains of a certified apple maker — aka a cider world sommelier — and sample sips from around the state during the free workshop. (Press release)

Events to come

  • From the garden to the glass: spring shrubs, Lewis Ginter Botanical Garden (June 2): Beth Dixon of Salt & Acid hosts a hands-on class on seasonal shrubs.
  • Pop-up Disguised FriesVasen Brewing Company (June 3): Loaded with everything from buttermilk fried shrimp to sautéed garlic, fries are the staple of this recently launched food truck.
  • First Fridays of the Manchester Manifesto1307 Hull St. (June 3): Kick off the weekend with a block party featuring food trucks, live music and local vendors.
  • TBT El Gallo pop-up breakfast, Recluse Roasting Company (June 4): The Cary Street taco shop serves breakfast burritos at the alley cafe.
  • Great Richmond Makers Market Gay WeekendBasic City Beer Co. (June 4-5): Kick off Pride Month with two days of LGBTQ makers at the brewery.
  • Actual June Local Meeting, St. Stephen’s Episcopal Church (June 6): The buzz at this monthly gathering? Bees and all their pollinating power
  • Fugly Ducking’s RVA PopupStarr Hill Beer Hall & Rooftop (June 6): The food truck stops at Scott’s Addition with chopped cheese and gourmet sammies on the menu.
  • USBG RVA Spring FlingScott’s Addition (June 5): The local chapter of the United States Bartenders’ Guild is hosting an in-person fundraiser with beers from The Veil, cocktails from Cirrus Vodka and Virago Spirits and food from Y Tu Mama.
  • Holman Ranch Wine Dinner, Cocodrilo (June 8): A multi-course wood-fired dinner with California winemaker wine pairings


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