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How much do you really know ab out Richmond’s re staurant scene? You m ay be surprise d and delighted to discover some hidden g ems.
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describes his place as “an American pub with an Irish twist. Our baby-back ribs are second to none. So is our Sunday brunch.” 3. It’s a downtown delicatessen/grocer offering a wide range of international foods, plus a cool little sandwich shop featuring an authentic
1. Wouldn’t it be great if there were a restaurant that only served desserts? Yes, we think it would be great. And, here’s the good news: There is! It’s Shyndigz Cake Café (5716 Patterson Avenue; 938-3449; www.shyndigz.com). By day, Shyndigz is a wonderful bakery and cake shop. But on Thursday and Friday nights, from 4 to 11 p.m., and on Saturday, from noon ‘til 11, it becomes the Shyndigz Cake Café. Just the name conjures up visions of loveliness. Wait until you see the cakes.
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Laura Shibu oto courtesy of
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Skirpan, at Shyndigz, says they start with a rotating selection from their cake menu, and then they add in some specialty items, including a selection of pies and other desserts. The slices are big, but if you bring friends or family, try the sampler platter, which includes your choice of four cakes or pies. “What makes our desserts so great,” Liv says, “is that we don’t cut corners. It’s all fresh, made from scratch. Nothing is ever frozen.”
2. What 20-year-old Shockoe Bottom establishment may be the most misunderstood dining spot in town? (Hint: You’ll find Raven Fries on the menu.) “Even though our food here is fantastic, people still think we’re a biker bar” says Mike Britt, owner of Poe’s Pub (2706 E. Main; www.poespub.com), who acknowledges that Poe’s is “biker friendly.” Mike, who is of Irish descent,
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country ham sub. What is it? It’s Nick’s International Foods (400 W. Broad Street; 644-0683; www. nicksinternationalfoods.com). Owner, Manuel Mooris, says his father started the business in 1952, selling produce out of the back of his old Pontiac. If you’re in the market for the highest quality, authentic Mediterranean foods, this is the market you need to be in. And, as for his meats, Manuel says his roast beef, corned beef, and pastrami are unbeatable. There’s also a neat little sandwich shop in the back. 4. An all-woman management team operates this Museum District’s oldest and newest restaurant. Name it. It’s The Franklin Inn (800 N. Cleveland Street; 716-9493; www.franklin-inn.com). And, yes, this is a trick(y) question. The Franklin Inn first opened in 1930. After several name changes, it’s now back to its original name, and the four lovely ladies, Dale, Tonya, Jaime, and Jen (she runs the Cleveland Market), are working together to create one of the city’s coziest, friendliest, and coolest dining spots. Everything we sampled was delicious, but you really need to try the wings…some of the best I’ve ever had. 5. In what hidden, marina-based hole in the wall (meant in the best possible way) would Kermit feel quite at home? It’s the Lilly Pad (9680 Osborne Turnpike, at Kingsland Reach Marina; 7954155). If you looked up “Relaxed, fun, laid-back hangout” in the dictionary (can you do that?), you’d see a picture of this place. Sail in or drive in, it really don’t matter, none. You’re gonna have fun. For sure, there’s cold beer in cans and lots of fresh seafood. But wait, there’s more. Owner, Candace Atkins is a trained sushi chef, and every Tuesday is Sushi Night. Candace says,“There’s not a lot of turnover here. People tend to come and camp out.” She also says she doesn’t mind that one bit.
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