Brandon 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
Richmond,Belle Isle Explore Series
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.
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.
Happy Hour With: Party RVA
Conversation, RichmondCommentPartyRVA, a digital platform that gives local suggestions to people planning parties and events, recently graduated from Richmond-based startup accelerator Lighthouse Labs, and received $100,000 of investment in December.
Behind the Bar: Virginia Samsel of Saison Market
Conversation, RichmondCommentSaison Market opened in 2014 to the delight of Jackson Ward residents and chicken biscuit lovers alike. Sharing a kitchen with its sister Restaurant, Saison (whose owner, Jay Bayer, has been featured both on the blog and our cocktail page), the Market offers patrons a coffee-shop comfort level combined with wine, beer, cocktails, food, and a killer new patio.
Happy Hour With: Studio Two Three
Richmond, ConversationCommentAfter graduating from VCU with an art degree, Ashley Hawkins and a group of other recent grads needed a place to do their work where they weren’t isolated and could feed off each other's creativity. Studio Two Three was born with the goal of creating an artists community and an incubator for creativity, and it’s done just that - and more - since its inception in 2009.
Behind the Bar: Lauren Spain of Tazza Kitchen
Conversation, RichmondCommentThere are those nights when you get your ass kicked. All night. So hard. And you weren't expecting it. When it's happening you don't know how you're going to survive. You need to make 15 cocktails, put in five dinner orders, talk to the dude who keeps staring you down in the third row of guests, split three tabs, DO ALL THE DISHES, and smile. Can't forget to smile. You make it out alive, look over at Adam Pitts, and ask "What the fuck just happened?!"