With a tasting room of our own in the works, we thought it fitting to talk with Tap Room Director, Alex Fuqua, on the nearly overwhelming growth of Hardywood's on-site tasting room since the passing of Virginia Senate Bill 604 in 2012.
Behind the Bar: Brandon Peck of The Roosevelt
Conversation, Richmond, CocktailsCommentBrandon Peck, bartender of Church Hill's acclaimed restaurant,The Roosevelt, has been working in food service around Richmond for the past decade. As we talk food pairings, dry versus dirty martinis, and what it means to educate your bar patrons, there is no denying Peck absolutely loves what he does behind the bar. S
Travelogue Charlottesville: Restauranteur Will Richey
TravelogueCommentWill Richey has made a name for himself in the Charlottesville food and beverage scene with ventures such as Revolutionary Soup, The Whiskey Jar, The Alley Light, and The Pie Chest. With a family farm and new restaurant in the works, Richey never stops evolving to meet the requests of his staff and patrons.
April Fundraiser: River City Bulldog Rescue
Richmond, Conversation, CocktailsCommentSharing A Bite in the Big Apple: Richmond in NYC Culinary Event
RichmondCommentLast week, our team traveled north for the #VisitRichmond Culinary Experience in New York along with Owen Lane of Vagabond, Brittanny Anderson of Metzger, and Brian Ahnmark of Blue Bee Cider. The event offers New York City-based food, travel, and lifestyle media and influencers an introduction to Richmond's exciting culinary scene.
Featured Cocktail: Quirk Hotel's Belle Isle Iced Tea
Cocktails, RichmondCommentLast year's opening of Richmond's Quirk Hotel came with a crazy amount of media attention from Travel + Leisure to WSJ to DesignSponge - and everyone in between. With unique works of art in each guest room, a concept shop that showcases both up-and-coming and established artists, and signature restaurant, Maple & Pine, Quirk provides a destination for locals and travelers alike.
How Our Habaneros Grow
Infusions1 CommentAt Belle Isle, we are extremely conscientious about the ingredients that go into our spirits. We don’t call it “premium moonshine” for no reason. When we first started making our moonshine, we didn’t want to use just any grain. We opted to take a more difficult route by using only 100% organic corn that we then triple distilled to give our spirits a clean, pure taste and finish.
Behind the Bar: Kali Strain of Amuse
Conversation, Richmond, Cocktails2 CommentsBehind the Bar: Jeremy Myers + Kyle Stinson
Conversation, RichmondCommentJeremy Myers, bartender at Tarrant's Cafe downtown, and Kyle Stinson, bar manager of of Tarrant's West, have varying degrees of behind the bar expertise. Jeremy, a full-time VCU student, began his bartending career a little over two years ago. Kyle has been in the industry since before he was old enough to bartend - he estimates 10 years on and off. This week, we explore how their experiences bring a complementary vibe to Tarrant's cocktail menu.
Behind the Bar: Christian Johnston of Cicchetti Bar
Conversation, CocktailsCommentThis week, we talk with bar manager Christian Johnston of Charlottesville's Cicchetti Bar (located in Tavola) about the city's rising food and cocktail scene.
For a cocktail fix, check out Johnston's "Gimlet" made with pineapple & pink peppercorn infused Belle Isle. Cheers!