Richmond Magazine - December 2025

THE YEAR’S HIGHS AND LOWS

A

look at some of the best and worst of 2025

By Sco Bass

Illustration by Erin Bushnell

HIGHS

VIRGINIA MAKES HISTORY

The Trump administration is reinvigorating bro culture and the patriarchy, but don’t tell Virginia. On Nov. 4, the Old Dominion elected its first woman as governor, f ormer Congresswoman Abigail Spanberger, and its first Muslim woman as lieutenant governor, Ghazala Hashmi, in a statewide sweep. The Dems also picked up 13 House of Delegates’ seats.

MAYOR BRINGS FRESH EYES

Six days after being sworn in, Mayor Danny Avula was up to his neck. But he waded through the water crisis (more on that later) and seemed to find his footing despite federal spending cuts and looming economic uncertainty. Avula fought off fresh bouts of dysfunction — uncollected taxes, unallocated housing assistance, etc. — and efforts to lower the real estate tax rate, asserting his administration’s “thriving Richmond” ethos with a new action plan. Avula’s political instincts are still developing (see his first budget), but Dr. Danny got to work building a capable management team — led by Chief Administrative Officer Odie Donald II — and appears to be embracing the difficult work of cleaning up City Hall.

COUNCIL/MAYOR STAND UP FOR GILPIN COURT

The Richmond Redevelopment and Housing Authority’s plan to redevelop Gilpin Court, the city’s largest public housing community, ran aground in April amid qu estions over Chief Executive Steven Nesmith’s plan to transfer the property to the authority’s private real estate subsidiary,

the Richmond Development Corp. City Council and Mayor Avula pushed back, demanding transparency and a coherent plan for the existing 1,900 residents of Gilpin — more than 750 families, most of whom would be displaced by the redevelopment. In a city that has long subsidized displacement through tax credits, ab atements and deference to real estate developers, tabling a $466 million project to protect some of the city’s poorest residents counts as progress.

FRANCINE GETS LOST — AND FOUND

Richmond’s most famous shop cat, Francine, wandered onto a delivery truck at Lowe’s on West Broad Street in mid-September and disappeared for 17 days. The Richmond community banded together — taking to Reddit and Instagram (@wheresfrancine), driving to the distribution center in Garysburg, North Carolina, and demanding Lowe’s use “tactical” measures to find the lost kitty. It worked. Francine was lured into a humane trap at the distribution center and made her way back home on Oct. 6. Richmond celebrated the calico queen’s return w ith its first annual Francine Fest on Oct. 8.

MAYO ISLAND BECOMES

A CITY PARK

Mayo Island, a historic but gritty back lot, joined the James River Parks System in September. The 14.5-acre island is undergoing transformation into meadows, flowers, trails and river access. Partnerships with state and local agencies covered half of the $15

million cost, bringing to life a city planning dream 40 years in the making. The Capital Region Land Conservancy’s efforts secured a conservation easement protecting the land. The city is providing $16 million for the redesign, led by the Richmond Department of Parks, Recreation and Community Facilities and Marvel Designs. The new park is scheduled to open next fall. —Harry Kollatz Jr.

WATER CRISIS LEAVES

RVA

PARCHED

Richmond’s water treatment plant lost power for less than two hours on Jan. 6 — and then all hell broke loose. Over the next six days, the entire city — along with portions of Henrico and Hanover counties — went without drinkable tap water, forcing businesses and restaurants to close and the General A ssembly to temporarily adjourn. The official culprits were a failed backup battery system and understaffing at the plant, which is the region’s largest, capable of generating 132 million gallons every

day. Then came a second water outage in late May, leading to a boil advisory that lasted two days. The bigger problem: The facility is part of the city’s aging, long-neglected public infrastructure. In a memo to City Council in early June, Scott Morris, the newly appointed director of public utilities, estimated the total cost of fixing and upgrading the water treatment plant at more than $500 million.

DOGE PINK SLIPS VIRGINIA

President Donald Trump took office in January and immediately began gutting the federal government through his Department of Government Efficiency, which has had an outsized impact on the commonwealth (federal spending accounts for quarter of Virginia’s economy). In Richmond, the funding cuts put more than $100 million in federal grants in jeopardy, c ity officials estimated in March. The government shutdown that began Oct. 1 forced the mayor’s office to start tracking the potential impact on city services, another $100 million in potential losses. Trump’s “One Big Beautiful Bill

LOWS

Act” also threatens to cost Virginia $2.3 billion in budget revenues over the next three years as the state economy slows to a crawl.

VCU CAPITULATES — QUICKLY

As Trump’s Department of Justice targeted Virginia’s public universities over diversity, equity and inclusion initiatives and dubious claims of civil rights violations, the University of Virginia and George Mason University put up some initial resistance and grabbed the biggest headlines. Meanwhile, Virginia Commonwealth University skirted the spotlight by capitulating swiftly and thoroughly — gutting its DEI office, declining medical treatments to transgender youths, and w ithholding degrees (temporarily) of students who protested the war in Gaza and expressed support for Palestinian rights.

TEXTING SCANDALS PROLIFERATE

Within days of conservative activist Charlie Kirk’s shooting death in mid-September, Chesterfield School Board Chairwoman Doro-

thy “Dot” Heffron announced that she would resign over an inappropriate Instagram post. And in e arly October, text messages from Democratic attorney general candidate Jay Jones fantasizing about shooting former Virginia House Speaker Todd Gilbert — among other incendiary exchanges — went public. Heffron is officially leaving office on Dec. 31. Jones was elected anyway on Nov. 4.

DELINQUENT TAXES PILE UP

During the last 20 years, Richmond has racked up roughly $31 mi llion in delinquent real estate taxes, according to the Richmond Times-Dispatch. And since the COVID-19 pandemic, the city has done next to nothing to collect those unpaid bills. It’s hardly the first time that City Hall has bungled tax collections (see the 2024 meals tax fiasco), but it encapsulates the challenges facing Mayor Avula as he wraps his first year in office.

THE TIMES-DISPATCH LEAVES DOWNTOWN

The Richmond Times-Dispatch

abandoned its downtown office o n Third and Franklin streets in March and relocated to its production facility in Hanover County. For the first time in 175 years, R ichmond is no longer home to a daily newspaper — at least not physically. Meanwhile, the Richmond Free Press, located on the next block, announced in early October that it was putting its building up for sale. Both are a vital part of Richmond’s history — the RTD’s propagation of J im Crow and racial segregation and the Free Press’ response to it. Here’s hoping the Free Press, founded in 1992 by the irrepressible Raymond H. Boone (1938-2014), remains in the city.

ALLIANZ AMPHITHEATER OPENS

Finally, Richmond gets a Class A music venue on the riverfront. The problem? It is costing taxpayers up to $37 million in subsidies in the form of rebated real estate and admissions t axes over the next 20 years. The

lack of dedicated parking also unnerved residents in nearby Oregon Hill, and shortly after opening concertgoers began complaining about access, limited bathrooms and pricey beers ($20-plus for 24 ounces). At the Richmond Folk Festival, the amphitheater appeared to get the least amount of traffic, thanks primarily to restrictions on personal bags and lawn chairs.

CARMAX PARK NEARS COMPLETION

At long last, the Richmond Flying Squirrels are getting a new ballpark. The $130 million CarMax P ark (stadium and infrastructure) is set to open in April after more than 20 years of hemming and hawing over where to build — and who should pay for — a replacement for The Diamond. The new s tadium will be in the same place as the old one, off Arthur Ashe Boulevard. And despite promises that the city wouldn’t get stuck with the bill — and futile attempts to garner regional support — city taxpayers are on the hook for the entire $130 million. R

HARD TO CALL

LIVING

Edited by KEVIN JOHNSON

Go west this winter to Shenandoah County P. 60

A play cafe brings kids (and parents) together P. 64

Local performers bring books to life P. 54

The hunt for Richmond’s vanity plates P. 52

Public libraries help turn the page on addiction P. 56

Stay on your toes at RVA’s barre studios P. 58

A class at City Barre in Scott’s Addition

LIFESTYLE

SO VAIN

Vanity plates are everywhere — Ryan Yearsley hunts down their stories

By Kevin Johnson

W

hat’s the story behind your plate?”

It’s the question you want to ask of the driver ahead of you while stuck in tra c on the interstate or the person si ing in the parked car with the indecipherable le ers and numbers on their bumper. However it struck you, the curiosity of vanity plates is a universal feeling. Not long a er Ryan Yearsley moved from his native Delaware to Richmond in 2023, he took these conversation pieces from the street to the screen, launching the Instagram account PL8HNTR (@ pl8hntr.rva).

As the Plate Hunter, Yearsley records short video interviews with car owners in the Richmond region to learn how they came up with their personalized plates. “ e stories are just very diverse,” he says. “Some of them have so much meaning, some of them are inside jokes, some of them are just, ‘I couldn’t believe this was available.’”

PLATE PEEPING

THE 90S: The plate of a 1995 Mitsubishi 3000GT, what the owner called “a very ’90s car”

“LIAR,”

“MOO CAR” and “MR VAN” are all examples of recent profiles. In the early days of the account, Yearsley found his sources in person, sometimes waiting by the car until the owner showed up. “I realized that this was not going to work long term,” Yearsley says. He switched to leaving business cards on windshields, which helped the account pick up steam for a few months. Now at nearly 8,000 followers as of press time and some 60 plates featured, Yearsley says the majority of profiled cars have come from his Instagram followers.

Richmond is a uniquely good city for his project, Yearsley notes, thanks to Virginia’s low cost for vanity plates — an additional $10 per year, the cheapest in the country — which makes it the U.S. state with the most vanity plates per capita according to multiple sources. Virginians love their vanity plates so much, in fact, that a court case champi-

B1OOM: A reference to wildflowers and the owner’s last name, Bloom

oned by the ACLU of Virginia this year argued that the DMV’s recall of a personalized plate because of its anti-police message violated the First Amendment. But it’s more than the volume of vanity plates that stands out to Yearsley.

“It comes down to how friendly everyone is down here, too. Like, I can actually coax people into doing interviews,” he says. “I have an inkling that a channel like this, I don’t think it would really work many other places.”

Yearsley, who has two personal plates, “SKIDMRX” (a reference to his online gaming username) and the newly acquired “PL8-HNTR,” is just ge ing the hang of capturing the curiosity around vanity plates and building community along the way. “I’m launching plate hunter stickers and keeping up with everyone who’s into this online,” he says. “I’m not trying to go crazy — just trying to keep it fun.” R

PSNFRT : Shorthand for the car’s unique paint color, “passion fruit”

MEYADA: “Not much of a story, it’s just a fun way to say Miata,” per the owner

Ryan Yearsley in front of his Toyota Yaris

SHOP TALK

Armchair Detectives

Local gamemakers put an interactive spin on mystery novels

By Kelsey Robinson

What would it be like to take on a case with Sherlock Holmes? e Literary Adventure Society has the answer. Following in the footsteps — and the deductions — of literary icons is the focus of the Richmond- and Washington, D.C.-based retailer’s immersive mystery boxes, game sets that sleuths of all ages can enjoy at home.

“It’s an opportunity to be together,” LAS co-founder Raven Bonniwell says, “and let

it spin o and let [players] have those tangents that we go on and really connect.”

A cross between an escape room, an audio drama and a trivia night, each mail-order box is a self-contained whodunnit narrative developed, wri en and performed by the LAS team. e boxes include game resources — evidence packets, props and links to the audio story online — and mood-se ing items such as custom candles, tea blends and curated cocktail recipes. e experience is designed for up to six participants, taking players through a plot and allowing them to follow the clues to solve a Victorian-era mystery.

“You’ve brewed your tea or made your cocktail. You’ve lit the candle. You’ve decided whether you’re in competition with each other or [if] you’re playing together. e audio starts to play,” Bonniwell explains. “ e archivist, who is our host, introduces the story. And then you start listening to the audio as though you were a fly on the wall in Sherlock’s

look inside

study or the Lynchcourt o ces with Loveday [Brooke, the “lady detective” in author Catherine Louisa Pirkis’ 1890s work].”

And because the story is fully narrated, “If you are not a person that wants to immerse yourself and play detective, you don’t have to. You can just listen to it, and it will solve itself,” Bonniwell says. e Literary Adventure Society is the brainchild of married couples Bonniwell and Kiernan McGowan (based in Richmond) and Kerry McGee and Jon Reynolds (based in D.C.). Bonniwell and McGee met through a theater production in 2008, when Bonniwell was an undergraduate at the University of Richmond and McGee was in graduate school at Virginia Commonwealth University. e friends moved to Washington, D.C., a er graduating and met their respective husbands in the acting community, eventually forming We Happy Few, a theater company that stages plays in intimate se ings.

We Happy Few produced the prototype for the mystery box model in 2020 and 2021, spurred by the isolation caused by the COVID-19 pandemic. “We couldn’t perform anymore and needed to hard pivot. And we were really tired of Zoom theater,” Bonniwell says. “People like to come to our shows because of the experience, and so Kerry had this great idea to

[From left] Kiernan McGowan, Raven Bonniwell, Kerry McGee and Jon Reynolds of the Literary Adventure Society

A

“The Mystery of the Black Bag” mystery box

do some mysteries in that way.”

Capitalizing on the success of those early performances, the couples o cially introduced the Literary Adventure Society in 2023. Its inaugural play-at-home mystery boxes, “Sherlock Holmes: A Scandal in Bohemia” and “Loveday Brooke: e Mystery of the Black Bag,” launched with the help of funds raised through a Kickstarter campaign in just 45 days.

To cra such authentic experiences in-house, the LAS team works with trained sound designers, actors and musicians; re-creates historical documents; tests the scripts and placement of the clues; and develops the sensory elements. Bonniwell, McGee, McGowan and Reynolds are professional actors and sometimes voice characters in the audio plays. ey decide collaboratively on the plotlines, which are original mysteries using existing characters.

“Kerry is the big, huge mystery bu of the four of us, and also Kiernan has read the entire Sherlock Holmes canon,” Bonniwell says, adding that Reynolds is the one who uncovered the lesser-known character of Loveday Brooke during his research. “Usually, it starts with a conversation about what our favorites are.”

LAS debuted its second round of mystery boxes with two new stories —

one Holmes, one Brooke — in October a er another successful Kickstarter campaign. e brand is also launching White Envelope Stories, shorter mysteries inspired by live LAS events McGee and Reynolds began hosting last year in D.C. ese stories can be played on their own or as an expansion to a box.

e partners hope to keep up momentum with more narratives a er their second series of boxes starts shipping to customers in December. “ ere are constantly ideas going. Agatha [Christie’s body of work] is something that we would love to create some things with,” Bonniwell says, adding, “We’ve been playing around with ideas for mysteries written by American authors at the turn of the century.” R

Literary Adventure Society’s Premiere Mystery Boxes ($55) and White Envelope Stories ($40), as well as add-ons including extra tea blends and a downloadable Victorian Mystery Dinner Party guide, are available online at literaryadventure society.com. LAS also makes appearances at markets and pop-ups in the Richmond and Washington, D.C., areas; follow them on Instagram at @literaryadventuresoci ety for future details.

“A Scandal in Bohemia,” a Sherlock Holmes short story by Arthur Conan Doyle, is the basis for one of four mystery boxes from the Literary Adventure Society.

A NEW CHAPTER

Libraries in Chesterfield play a part in addiction recovery e orts

By Konrad Solberg HEALTH

Chesterfield County Public Libraries are taking a novel approach to reducing the local impact of the opioid crisis. Read to Recovery, a new program at select branches, adds addiction recovery resources to library shelves.

As part of the county’s larger Mobile Outreach program, which connects local communities with harm reduction resources such as medication lock bags and opioid overdose medication, Read to Recovery kicked off in September during National Recovery Month at the library’s Chester, Meadowdale and Midlothian branches. The standalone shelves are stocked with literature on addiction recovery, overdose medication such as Narcan, and informative materials on aid and recovery programs.

The idea for the effort came a er Jennifer Pa erson, administrator for

the Virginia Opioid Abatement Authority, asked county employees

about how to reach and help community members suffering from opioid addiction. An employee at the Midlothian branch shared a story about a San Francisco Public Library program offering books and other educational materials to aid recovery; soon a er, Chesterfield County launched its own pilot program with $20,000 in grant funding from OAA.

All branches of Chesterfield County’s libraries already stock overdose medication to distribute without question, and since the Midlothian branch distributes the most of these resources, it was an ideal location to host the program, Patterson says. “Chester Library and Meadowdale Library are in parts of the county that tend to see the highest overdose rates,” she adds, “so we chose those locations to house the collection as well.”

To decide which titles to offer, the library’s collection management team reviewed books available through countyapproved vendors and cross-referenced those options with materials offered in San Francisco and other library systems with similar programs. The team se led

on 13 titles, and the library purchased 60 copies of each, then included additional materials such as how to get Narcan and information for family members helping others recover.

Because of the stigma o en associated with addiction recovery, the library system’s community services manager, Jennifer Shepley, says the signage for the Read to Recovery sections is intentionally limited, and community members can take materials home without the need to interact with library staff or even return the material. “There’s no checking it out,” she says, “no tying it to your record.”

Since launching three months ago, the program has a racted the a ention of other branches across the county. Several have expressed interest in expanding Read to Recovery to their locations, Shepley says, and share the vision of increasing drug addiction awareness in the region while providing accessible recovery support.

“The road to recovery is different for lots of different people, so this just offers another avenue to support folks,” Pa erson says. “So, just to be able to offer that as an option is a pre y incredible thing that Chesterfield is doing.” R

[From left] Read to Recovery program managers Jennifer Patterson and Jennifer Shepley at Midlothian Library

Photo credit: Eric Lusher, Lusher Productions

Raising the Barre

Ballet-inspired exercise is stretching out in the region

By D. Hunter Reardon

Barre studios in the region aspire to give Richmonders a leg up on their fitness journeys, no ballet background needed.

Barre is an exercise program, most o en taught in group class format, developed by German-born dancer Lo e Berk in the 1950s. Berk adapted the method from the kinds of stretches and positions ballet dancers use onstage and worked in elements of yoga and Pilates, resulting in a fitness regimen that tones muscles and improves flexibility with low joint stress. In a typical barre class, which last 30 minutes to an hour on average, small movements and isometric holds (contracting a muscle without visibly moving the joint) build stability and make muscles burn. e primary equipment used is a

ballet barre — a support rail commonly found in dance studios — but classes also add exercise balls, resistance bands and light hand weights to target muscle groups in the upper body, core and legs simultaneously.

“Barre is an all-over strength exercise,” explains Gretchen Solarz, the owner of City Barre in Sco ’s Addition. “It targets one muscle group at a time, mostly using your own body weight and very small, precise movements to target and fatigue muscles, thereby gaining strength.”

Polly Taylor, co-owner and founder of barReVA in Libbie Place Shopping Center on West Broad Street, notes that since many classes are set to up-tempo tunes, rhythm and mindfulness are also key aspects of the workout.

“ e beat of the music gets you into the groove of the class, so there’s a good

flow to the workout,” she says. “Every time you work hard and tap into those stability muscles, you have a moment of stretching a erward. e music goes down, the beat changes, and you’re reminded to be in the moment.”

Barre’s low-impact movements are easy to modify or adjust for all ability levels, Taylor adds. Clients at barReVA include expectant mothers and athletes of other disciplines healing from injuries. Even in the middle of a workout, amplifying or reducing the stress of any one move is part of the experience.

“It’s about being mindful and pu ing that mental energy into the muscles you’re working [out],” she says. “We recommend taking a couple classes to

Students [top] and the lobby area at City Barre in Scott’s Addition

get the full feel of the flow, to get your brain to focus on the muscles and not everything else that’s going on.”

For Solarz, the close-knit community formed from the studio se ing and shared workout experience helps to turn first-timers into long-term gymgoers. “You feel like a friend from the moment you walk in,” Solarz says. “We’re really big on knowing people; we’re a community, and we know everyone who walks in the door.”

It’s not hard to catch a class around town; some all-purpose gyms host introductory and specialized classes, while barre-only studios are opening or expanding every year. In addition to barReVA and City Barre, Pulse Barre hosts daily classes in Mechanicsville, and e Hot Yoga Barre, with locations in Henrico and Midlothian, o ers barre and yoga classes in heated studios. e national chain Pure Barre also operates three locations in the region. R

Barre Necessities

Devin DeLozier, an instructor at three Pure Barre locations in metro Richmond, shares tips to flex your way into fitness.

MOVE PRECISELY

“The movement is less than what you would assume. It’s a lot of muscle isolation, a lot of isometric holds. So much of it is building in yourself, focusing on what you can do.”

MAKE IT YOUR OWN

“If you need to do shorter reps, or take your time lifting something, that’s an option. There’s no judgment — there are ways to work with every body type, every level of physicality.”

HIT YOUR LIMIT

“You’re going to work your body to ‘the shake’ — that’s when your muscles are at the end of the rope. But you push past the shake, because that’s where you find growth. That muscle is getting stronger, just like you are.”

SHOW UP FOR YOURSELF

“You’re in this room with people who you wouldn’t run into on a regular day, but you’re all there for the same purpose, and that’s where the community thrives. Everyone in the studio just wants the best for you, [for you] to show up every day for yourself.”

The entryway [top] and dance space at barReVA near Willow Lawn

TRAVEL

BETWEEN THE RIDGES

Head west this winter to enjoy Shenandoah County’s many attractions

By Kari Smith

Surrounded by the Blue Ridge and Allegheny mountain ranges, Virginia’s Shenandoah County lives up to its valley-referencing name. This bucolic rural setting dotted with small towns and their accompanying charms — such as Woodstock’s walkable streets, New Market’s Civil War history, Mount Jackson’s riverside charm, and Strasburg’s antiques and galleries — is suitable for a day trip but begs repeat visits.

STAY YOUR WAY

The county boasts a wide range of lodgings, from cozy cabins to family-friendly hotels. Population hubs including Strasburg and Woodstock have chain o erings catering to travelers on Interstate 81, but veer slightly o the beaten path to the valleys between towns to find bed-and-breakfasts, inns and other options.

Standout stays include Bryce Resort in Bayse, where visitors can choose from a variety of accommodations including slope-side condos and spacious chalets. For an even more peaceful stay, Orkney Springs is home to the historic Shrine Mont Retreat Center, nestled at the foot of Great North Mountain.

LOCAL TREASURES

Shopping, thrifting, antiquing; whatever you call it, Shenandoah County has it. In Woodstock, Bonfire Bookstore lets adults browse the latest titles, while kids can let their imaginations run wild in the shop’s whimsical Narnia-themed indoor play space — hidden behind the wardrobe door, of course. Stop at Travelers Treasures next door for local artwork, honey and gifts.

Head north to Strasburg, where more than 100 of the town’s antique vendors gather at the Strasburg Emporium, just steps from downtown’s boutique shops and restaurants. Two blocks away, check out the Strasburg Museum, located in a restored 1890s railroad depot, featuring exhibits on local pottery, railroads and the town’s role in the Civil War.

To the south in Mount Jackson, the Route 11 Potato Chip Tasting Room provides both a shopping experience and a learning opportunity. From the store attached to the Virginia brand’s factory, visitors can watch the production process through a viewing window. Look out for free samples and a wide array of flavors.

ICY ADVENTURES

Fans of a cold-weather walk can find great views across the county; just outside of downtown Woodstock, Seven Bends State Park o ers hiking trails along the eponymous turns of the Shenandoah River and to the western slope of Powell Mountain. In Strasburg, find a scenic vista at Signal Knob, a popular overlook on Massanutten Mountain accessible via a 10-mile loop trail in the George Washington and Je erson National Forests

For a picturesque pit stop, drive through the Meems Bottom Covered Bridge in Quicksburg, south of Mount Jackson. It’s Virginia’s longest covered bridge still open to vehicular tra c. Built in 1894, the bridge spans the North Fork of the Shenandoah River in a Burr-arch design.

Below ground but only yards away, Shenandoah Caverns stays a comfortable 56 degrees year-round and features 17 chambers filled with limestone formations. The neighboring American Celebration on Parade displays intact floats

Winter fun in Shenandoah County means getting outdoors. Bryce Resort’s multitude of slopes await skiers, snowboarders and snow tubers alike. Other activities include ice skating at the resort’s outdoor rink and scenic chairlift rides to enjoy the valley’s winter vistas.

Bryce Resort in Basye

rs. Ben Overstreet, Dr. John White, Dr. Kara Dunegan, and Dr. Denver Lyons specialize in the treatment of periodontal dental care. Their services include treatment of bone loss around teeth and implants due to disease, repair soft tissue recession, regeneration of lost bone, replacement of teeth with dental implants, and enhancing restorative care by creating a healthy foundation. In addition, they also commonly perform cosmetic procedures, including enhancing short teeth and correcting long teeth with soft tissue grafting. The doctors are active in local, regional, national, and international organizations and serve on governing boards and executive councils within these groups. They are tremendously honored to partner with more than 300 area general dentists, and it’s this approach to your care via collaborative teamwork that creates predictable and successful results. Their goal is excellence in periodontics, and they look forward to having the opportunity to provide in your care. They welcome new patients to their practice.

Left to right: Dr. Ben Overstreet, Dr. Kara Dunegan, Dr. John White, Dr. Denver Lyons

from famous parades in a massive storage facility turned museum; on Fridays, Saturdays and Sundays in December, the space transforms into a winter wonderland, illuminated with sparkling lights and festive decor.

SIP AND SAVOR

Good eats are easy to come by throughout the county. In Woodstock, grab a latte at Flour & Water Co., a European-style bakery specializing in bread and pastries, or lunch at Woodstock Cafe to warm up with a steaming bowl of soup or a hot-pressed panini. Woodstock Brewhouse serves up craft beer and live music in a restored denim factory, where industrial history delivers small-town charm.

In nearby New Market, stock up on valley-grown veggies at the Jon Henry General Store, or dine on ready-made meals from

Jackson’s Corner Co ee Roastery and Cafe. For a taste of country cooking, don’t miss the popular Southern Kitchen restaurant’s fried chicken and housemade pies. Co ee to Grow, a cozy cafe serving locally roasted co ee, pastries and light bites, stands out in a restored Mount Jackson storefront in the center of the small town.

Between Basye and Orkney Springs and below Bryce Resort sits Pale Fire Brewing Co., dishing up thick-crust pizzas alongside craft beverages. To the west in a cluster of wineries at the base of the Allegheny Mountains, check out Wolf Gap Vineyard, where visitors can enjoy live entertainment, outdoor fire pits and sweeping mountain views. Up the road, Swover Creek Farm Brewery, housed on a working farm, combines small-batch beer and board games in the taproom with wood-fired pizzas and farm-crafted smoked sausages. R

Enjoy a mile and a half of holiday cheer at Christmas in the Valley Drive-Thru Lights at the Shenandoah County Fair Grounds every Friday, Saturday and Sunday in December.

Pale Fire Brewing Co., in

Shenandoah County

SATURDAY Dec 13

SATURDAY Dec 13

An Enchanted Evening on Main Street

Market

Across America

FRIDAY Dec 12 Dec 20-31

RiverwalkLanding

Make your reservations now for Julep’s Holiday Pop-Up

Kicking o Tuesday, December 2 with live music from Steve Bassett at 6pm-8pm

420 East Grace Street Richmond, VA 23219 juleps.net • 804-377-3968

Reservations at: rva.juleps.net/reservations

Join us for festive dining, cocktails, and plenty of Southern Cheer. Make Spirits Bright will run the month of December on Tuesday - Saturday nights

A Wild New Space

A destination for childhood development and parental connection comes to Henrico By Hannah Baggenstoss

Wild Ones Play Cafe, a new kidfriendly facility opening this month in the Staples Mill Plaza shopping center in Glen Allen, is all about common ground. Owner and Richmond native Sean Tuck designed the play-centric property to please infants, toddlers and kids up to age 10, as well as their parents.

“ ere’s nothing like it in this area,” says Jaime Benjamin, a friend of Tuck’s who assisted with the project. Benjamin adds that while the city has play places for kids of younger ages and trampoline parks for older ones, she’s struggled to find a space designed for both.

Tuck gave birth to twins in early 2020 as the pandemic drastically limited opportunities for kids and adults to connect in a social environment. “[I know] firsthand what that isolation of raising

kids can feel like without having that village mentality,” Tuck says. Play cafes like Wild Ones aim to fill that gap.

while preschool-aged children can “pretend play” nearby with tiny bank and doctor’s o ce setups.

Two sides make up the big kids’ section: one for arts and cra s to practice fine motor skills and one with a jungle gym-like structure fixed with a climbing wall and disability-friendly balance equipment.

Beyond open play, the cafe will also host rotating music and dance classes, and customers can rent the space for birthday parties on weekends. Neurodivergent children and their parents can a end sensory-friendly hours held weekly, and those using WIC benefits are eligible for discounted play times. At the co ee bar, parents and kids can buy seasonal drinks and healthy snacks.

Benjamin, who has three children under the age of 5, highlights the accommodations for children of all abilities and that the majority of the cafe’s toys are ba ery-free.

“Kids now are so used to flashing lights and everything being electronic and overwhelming,” she says. “Having a place where they can have fun and work on some skills without realizing it is very appealing.” is year, Benjamin helped Tuck with painting, tiling and picking artwork for the cafe, and her kids have helped to test various toys.

e goal is for us to be an inclusive community for families with kiddos of all abilities.”

— Sean Tuck, Wild Ones Play Cafe owner

Open in morning and a ernoon shi s during the week and from 9 a.m. to 5 p.m. on weekends, Wild Ones sells passes for open play (with rates to be determined) in the Montessori-inspired se ings. In the nonwalker area, infants have room to crawl, play with toys and look at books,

Tuck’s background in youth services spans more than a decade, including a position with Henrico nonprofit Family Lifeline, where she helped families navigate the first weeks of parenthood through home visits.

“Our role was to provide care and education around childhood development, but I think a lot of what we did do was be another adult that these parents, primarily moms, could talk to,” she says. It was during those visits that Tuck envisioned the concept that would become Wild Ones.

“ e goal is for us to be an inclusive community for families with kiddos of all abilities,” she says. R

Wild Ones Play Cafe owner Sean Tuck, pictured during construction

DECKING THE CITY

Meet a few of the holiday helpers who spread seasonal magic across Richmond

By Ian M. Stewart

Volunteers crafting decorations for GardenFest of Lights at Lewis Ginter Botanical Garden (left to right): Bay Seale, Jane Barthurst, Kim Motsek (seated), Amy Seward, Susan Murphy, Deb Hollandsworth and Kay Moore.

Each holiday season, Richmond dazzles with twinkling lights, towering Christmas trees, festive cocktails and pop-up ice rinks. But have you ever wondered how it all comes together? From Clark Griswold–level displays to intimate neighborhood installations, the transformation starts months before the first ornament goes up. We spoke with the volunteers, project managers, contractors and sta behind the scenes to uncover the secrets of the season.

JAY PAUL

HOLIDAYS IN BLOOM

Well before Halloween, several volunteers are hunkered down in a basement at Lewis Ginter Botanical Garden. ey’re covered in gli er and glue, wrapped in string lights, and surrounded by crates of supplies spread out over a dozen folding tables.

“I’m working on a jellyfish over here,” says Wayne Saunders, hoisting a clear umbrella with a handful of dangling wire lights covered in mesh that represent tentacles. When he turns on the lights, the tentacles glisten and twinkle; when they’re hung outside, they’ll sway like they’re underwater. The jellyfish, which took Saunders about four hours to make, will be placed next to another creation of his — a mermaid.

e volunteers work each year to make the Dominion Energy GardenFest of Lights special for both longtime fans and first-time visitors to the walk-through spectacle, which features twinkle lights, glowing sculp-

tures, themed trees, model trains and more. Lewis Ginter has taken the top spot in the USA Today “Best Botanical Garden Holiday Lights” contest for the past two years. GardenFest of Lights is marking its 30th year by exploring the four traditional elements — fire, earth, air and water — as well as a fi h: love.

“We work one day a week at the beginning of the season,” says Saunders, who’s in his ninth year of volunteering at the garden. His wife and adult daughter also volunteer. “ en, when it gets to the end of the season and we need to get caught up, we’ll work two days a week.”

Lewis Ginter’s Operations Manager Tim Johnson and his team begin planning even earlier. “We start in December or January of the year before,” Johnson says. “We come up with a theme, and then we allocate our resources.” He notes that they “try to be very nondenominational,” always embracing nature as the overarching theme. Volunteers and members of

the operations team start installing lights on the 80-acre grounds as early as April.

This year, Johnson says, his team divided the garden into five sections and matched the colors of the lights to the elements. ey’re also striving to use lights in new ways. “One of the things that I have been trying to push is ge ing away from just classic string lights wrapped around trees or put on the ground,” he says. “I’m trying to incorporate more di erent types of lighting, something that you wouldn’t see every day.”

More than 500 volunteers work at the garden year-round, but the numbers increase during the holiday season. Duties include creating the light displays, laying out tracks in the train room and minding fires during the event.

Susan Murphy, a volunteer for 23 years, created the two giant paintings that sit on either side of the fireplace in the Reading Room of Lewis Ginter’s

GardenFest of Lights volunteer Wayne Saunders puts the nishing touches on his jelly sh light sculpture.

library, both recently repurposed to reflect The Elements theme. At the moment, though, Murphy’s excited to describe how she and other volunteers created a unique tree.

“This is Harry Lauder’s walking stick,” she says, naming the shrub that provided a twisting and gnarled grouping of curlicue branches. “We found an old Christmas tree stand broken o and then stuck them all in.” e tree is adorned with patches of moss, tiny owl decorations and wind chimes. “Because [of] the five elements, there’ll be a small fan blowing the leaves and the wind chimes, so that’s air,” explains Murphy.

“I always admire the volunteers’ dedication,” says Michelle Isreal, director of exhibitions. “ ey’re here

throughout the year, and they are very creative. I personally love and really appreciate the process of the dried botanicals, because it is preserving the natural world and then creating it into a display.”

Like Murphy, many of the volunteers have devoted decades to Lewis Ginter. “It’ll be 21 years in April,” says William “Buzz” Sawyer, who, along with his wife, Barbara, began volunteering to help improve the children’s garden but has since branched out. “We’ve been involved in just about everything,” he says. Sawyer has logged about 4,000 hours at the garden, while Barbara has clocked 4,600 hours. “ ere’s no way I’m going to catch up to her,” he says.

Most Saturday nights during the

holiday season, you’ll find Sawyer tending the fire pit in the Cochrane Rose Garden.“I’ve always loved the idea of Saturday night,” he says. “Because Saturday night is bedlam. I personally enjoy it. It may be crazy, but it’s a lot of fun. And it goes by so fast.”

WINTER WONDERLAND

It’s hard to say what’s more popular at Stony Point Fashion Park during the holidays — the lighting of the enormous Christmas tree or the seasonal unveiling of its ice skating rink.

For Kelby Ge ers, it has to be the rink. Geffers is the regional project director behind almost 100 ice skating and roller rinks for Ice Rink Events, which has been installing

Ice Rink Events installs the annual pop-up skating rink at Stony Point Fashion Park.

and maintaining rinks for more than 20 years. “I have 94 venues across the entire United States and Mexico,” Geffers says; they include both the Bryant Park and Rockefeller Center ice rinks in New York City.

At 42 feet by 86 feet, the Stony Point ice rink is fairly large. It takes about five people and roughly a week to install the rink from scratch, Geffers says. “ e most important thing is pu ing down the ice,” he explains. “When the temperatures are cool at night, usually from about when the sun sets to the sunrise, we have somebody out there pouring water on the rink to build up that ice to be skated on.” A 200-ton refrigeration unit hidden underneath keeps the ice frozen.

Stony Point installed its first pop-up rink in 2016, and Ge ers says they’ve seen roughly 60,000 skaters, or about 7,000 each year, since then. This year’s skating season runs from Nov. 22 to Jan. 19. “ ey have a bunch of families that come back every year, and they make it a tradition,” Geffers says. “ at’s the reason we got into the business — holiday traditions that they can share not only with themselves but, as they grow older, with their kids and their grandkids.”

As for the most popular a raction at Stony Point over the holidays, James Zogran would vote for the tree. He’s the head of operations for Dominion Lightworks, which is responsible for the mall’s tree and lighting installation. Since 2017, he and his brother Sam, who owns the company, have done nothing but install holiday lights around the Richmond region, which he says is a year-round job.

“The start of our season, at least on my end, is usually the end of July,” Zogran says. “I’ll send out our first emails and start contacting customers planning for that upcoming season,

and then we’ll start installing holiday lighting for Christmas typically in early September.”

The Stony Point transformation, which happened in mid-October, “took nine of our guys about eight hours to install fully,” he adds.

In addition to the mall, Dominion Lightworks installs lights on everything from buildings to trees and hospitals to churches. You may have seen their handiwork: “We do Innsbrook, that whole entrance median. We do the First Baptist Church display down in the South Side and Woodlake United Methodist Church in Chesterfield.

“Seeing the city come together and come alive for the holiday season is an amazing experience.”

—Tamara Jenkins, city of Richmond public information manager

We do St. Mary’s Hospital,” Zogran says. The company also lights dozens of entrances to subdivisions, including Fox Creek in Chesterfield County.

The best part for Zogran and his team? “It is really fun to be able to drive around to see it,” he says. “Especially for me, seeing it from the beginning phases, seeing what it looks like on a virtual mock-up and then come to life, is pre y cool.”

All of the holiday displays and events at Stony Point are overseen by Alexis Cheeseman Riley, the marketing manager. She says se ing up

the holiday experience requires an early start. “ e prep is in full swing during the summer months leading up to the season,” she says. “But you can never really be too early to prep for the holidays. It’s a full-time commitment — reaching out to vendors, potential sponsors, planning the tree setup, the ice rink prep, the signage, the website transformation, all that good stu .”

Cheeseman Riley says typically about 2,500 people a end the tree lighting; overall, the mall sees up to 30,000 visitors during the holidays. “Seeing the joy on everyone’s faces and the fact that all of our hard work is paying o and people are ge ing to enjoy the holiday season [is] very well worth it,” she says.

MALL MERRIMENT

Short Pump Town Center may dazzle with over-the-top decorations, lighten shoppers’ moods with music, and lure families with Santa and a tree-lighting ceremony, but beneath it all, the holiday season is all about community, says Marketing Manager Courtney Gunia.

“It’s our 10th year working with the Salvation Army, where we host one of their Angel Trees,” she says. e local fire department has escorted Santa in, and the police bagpipe team has performed. “It’s really community-focused,” she says, adding, “This will be our 11th annual Grand Illumination event, so we have a lot to live up to. It’s an all-hands-ondeck e ort.”

e mall team starts brainstorming ideas and booking vendors and entertainment in June, Gunia says, and the outdoor mall’s trademark oversized decorations — including a 50-foottall Christmas tree — are installed in November. e tree is placed to “provide the illusion that it is growing up through our main bridge,” Gunia explains. “[It] allows our patrons to

literally walk through the tree on the upper level.” e completed tree holds 559 decorative branches and approximately 100,000 LED lights, she adds. e tree is flanked by two 22-foot deer, and the mall’s multiple entrances are bedecked with a 12-foot wreath, two 10-foot wreaths and two 6-foot wreaths. In all, Gunia says, it takes teams more than 18 hours to install the decor in the main plaza and another 30 hours to complete the remaining holiday looks. One of her personal highlights is giving about 3,500 lighted tree wands to kids.

“I’ve lived in Richmond for six years now. It’s something that my daughters have been going to every year even before I worked at the shopping center,” Gunia says of the mall’s Grand Illumination. “It’s something that they look forward to, and they know that when they see Santa at the big tree lighting, that means it’s time to go get your pictures taken.”

CHEER CHECKS IN

At Quirk Hotel on West Broad Street downtown, the seasonal transformation is “definitely a team e ort,” says Tracy Uphold, the hotel’s director of sales and marketing. “ ere’s not really one part of the hotel that someone doesn’t play a part in. e gallery gets involved, the kitchen gets involved, maintenance gets involved. Our engineering team is the one who’s pu ing up the trees and doing all that.”

Co-owner Katie Ukrop even lends a hand, helping to design the theme and choose the artists whose work is featured throughout the hotel. “Katie Ukrop plays a big part in it, because it’s her vision,” Uphold says. “Naturally we reuse some things, but a lot of times the tree is going to look entirely di erent from one year to the next.”

About that tree: The distinctive 15-footer has pride of place in the lobby’s corner window. “It’s actually a white tree, but by the time we put

all the pink ornaments on it, it looks pink. We use a lot of di erent pale pink, white, silver and gold balls,” Uphold explains, as well as a collection of ornaments designed and made for the tree by the Baltimore-based artist and illustrator Elizabeth Graeber.

To get its holiday look right, Quirk taps local artist Kelly McCants, who’s known for creating spectacular window displays and holiday-inspired art installations. “She’s going to paint the windows,” Uphold says, adding, “She actually helps us install the ornament display that hangs from right in front of the two windows; they create this beautiful atmosphere.”

Bartender Johanna Fallin’s specialty is cra ing cocktails so good they seem like works of art. In 2024, she devised four unique espresso martinis for e Lobby Bar’s “Sugar Plum Tini” pop-up, and she’s reprising the idea with fresh flavors most weekends this month (see Instagram for the schedule).

Barker Designs employees Ben Burke, Brandon Edwards and Bekah Burke build the centerpiece Christmas tree at Short Pump Town Center. It takes two days to assemble the 50-foot-tall tree.

“Our goal is to have the cafe area look like a li le gingerbread co age,” Fallin says. “I’ve been thinking about a kind of ‘Christmas in paradise,’ where it’ll be coconut cream and nutmeg, and I’ll probably do a peppermint bark martini with peppermint rum.”

Fallin says the holidays are fun at Quirk because it’s such a festive time and people are happy. “It gets so crazy busy there and, you know, that’s what makes it fun,” she says. “Sometimes you’ll look out and you can’t even see the dining room because it’s so full of people standing around the bar. It’s like that time of the year where everyone is just sweet and kind, and they’re with their family. We look forward to it every year.”

HOME FOR THE HOLIDAYS

Completed in 1813, Richmond’s Executive Mansion at Capitol Square is the oldest continuously occupied governor’s residence in the country. It’s also home to one of the longest-run-

ning seasonal displays: Virginia recognized Christmas as a legal holiday in 1849, and the mansion began decorating forthwith.

“Historically, holiday decorations go up the first week of December, in time for the Capitol Square Christmas Tree Lighting and Executive Mansion Open House,” says Georgia Esposito, mansion projects director. is year’s tree lighting will take place Wednesday, Dec. 3, and the mansion is open for free tours throughout the month.

Carpenters from the Department of General Services set up the trees and hang garlands, and DGS electricians add the lights, Esposito says. “When it comes to putting ornaments on the trees, tying o final ribbons and making the mansion sparkle, we have all hands on deck,” she adds.

e first lady guides the theme and sets the tone for the decorations, working closely with the Executive Mansion team to bring the vision to life. “Each year, we blend historic references with

modern twists to reflect the raw beauty of our commonwealth and its people,” first lady Suzanne S. Youngkin says via email. “From the farmers who provide the trees, wreaths, and garlands, to the carpenters and electricians who bring the decor to life, to the mansion sta and volunteers who add the flourishes and warmth, the Executive Mansion truly shines during the holidays.”

This year’s theme is “America: Made in Virginia,” a reference to the upcoming 250th anniversary of the Declaration of Independence. “We would be remiss if we did not take this opportunity to recognize our commonwealth’s remarkable role in revolutionary times,” Esposito notes. e theme is also reflected in the current Art Experience at the Executive Mansion exhibition, a collaboration with the Virginia 250 Commission, and in the bunting that will complement the usual greenery on the mansion’s exterior.

The staff begins removing the

Local artist Kelly McCants assists with Quirk Hotel’s holiday decor.

Ringing in the Season

Holidays on Ice / Conex (short for “container express”), an indoor-outdoor venue near Jackson Ward, opened last month decked out as a Christmas village. The space includes a restaurant, bar, food truck park and lounge areas in an industrial setting. “We’re creating a winter wonderland similar to Bryant Park in New York,” says co-owner Brandon Garner. “We want to replicate that vibe and get everyone in the Christmas spirit with ice skating, themed cocktails, string lights and Christmas trees.” Guests can rent ice skates, enjoy live music, visit Santa and admire vibrant murals painted by local artists including Nils, Emily Herr and Silly Genius. Vendors will serve food, hot chocolate and themed cocktails. conexrva.com

Auld Lang Syne / Celebrate times long past at Helen’s, which opened in 1927. The beloved Fan bar and restaurant will get a holiday makeover on Dec. 1, with strands of lights, loads of wrapping paper, light-up Santas and drink specials like “It’s a Wonderful Life,” an espresso martini adorned with snowflakes and glitter. “We are wall-to-wall the most decorated restaurant in town — a tradition that dates back to the original owners, the Donati family,” says general manager Claire Tuite. Menu highlights include cold weather comfort foods like sage gnocchi, short ribs and butternut squash ravioli. Helen’s will open early for brunch on weekends in December, and the bar will close at 2 a.m. helensrva.com

A sampling of special places around the region By

Laura Anders Lee

Creativity on Display / Maynee Cayton opened Bygones Vintage Clothing in Carytown in 1979 when she was 28 years old. “It was like stepping onto a moving train,” she says with a laugh. Today, she still puts the same energy into the shop she did back then. An annual highlight is the spectacular window display that goes up after Halloween and dazzles through January. “I don’t think we’ve ever repeated ourselves,” Cayton says. “It’s such a fun creative outlet.” Her team of three starts brainstorming months in advance, sharing a Pinterest board and finding inspiration in their eclectic collection of clothes, mannequins, animals and props. bygonesvintage.com

Light up the Tracks / Every holiday season, downtown Ashland dazzles with a mile-long light display. “Our downtown buildings along the [train] tracks are outlined in thousands of twinkling golden lights that make Main Street look like a living holiday card,” says Lou Keeton, director of operations for the Downtown Ashland Association. Thanks to support from Dominion Energy Innovation Center and Wells Tree Service, Keeton says, they’re able to install the lights in about a week. Ashland’s Grand Illumination takes place Nov. 22 and holiday events, including a parade, caroling, a Christmas market and the Ashland Santa Train, run through Jan. 1. ashlandvirginia.com

Culture and Community / Inspired by ancient African harvest traditions, Kwanzaa means “first fruits” in Swahili. The holiday was created during the Civil Rights Movement to celebrate African culture. The Capital City Kwanzaa Festival, one of Virginia’s largest, will take place Dec. 27 at the Greater Richmond Convention Center. “We’ll feature performances and speakers on the Kuumba Stage, cultural displays in the Ujamaa Market, children’s activities, and African food in the Karamu Kitchen,” says Janine Bell, president and artistic director of the Elegba Folklore Society, which hosts the event. The festival will open with the ceremonial lighting of the Mishumaa Saba, seven candles representing the principles of unity, self-determination, creativity, purpose, faith, cooperative economics, and collective work and responsibility. efsinc.org

Light It Up / Last year, Travel and Leisure named Richmond the state’s top destination for Christmas light displays — and, specifically, the city’s over-the-top tacky lights. While many Richmonders DIY their annual tacky light tour, you can also leave the driving to the experts and focus on the fun. “We recently started offering public tours for smaller groups who don’t need an entire bus to themselves,” says Brian Beard, owner of Discover Richmond Tours. “We decorate a little differently every year and create a holiday playlist to make things festive.” Guests of Discover Richmond’s private tours can choose their own route, including stops at local bars and restaurants. Beard typically steers groups to the West End, but always recommends Hadley’s Winterland in Mechanicsville. Tours are available through Dec. 30. discoverrichmondtours.com

Festival of Lights / During the reclamation and purification of the Jewish temple in Jerusalem nearly 2,200 years ago, a menorah burned for eight days using just one day’s supply of oil. Modern Jews celebrate that miracle with food, games and a candle ceremony; Hanukkah is Dec. 14-22. “This year, we’re including more facets of our community center and introducing a new event to show off holiday spirit,” says Pinina Morgan, the Jewish life and Israel engagement manager at the Weinstein Jewish Community Center Preschoolers will light the menorah on Dec. 15, followed by the board of directors on Dec. 16. The public is invited for donut decorating on Dec. 17 and a new Latkes & Pajamas night on Dec. 18. weinsteinjcc.org

The West Pole / For the second year, Bar West at Libbie and Grove avenues is transforming into a wonderland called The West Pole, complete with over-the-top decor and food and drink specials. “The Monday before Thanksgiving, our sign comes down and everything completely changes,” says owner Rob Long. “Every person that works here spends the whole day decorating. It’s all hands on deck.” The restaurant’s packed calendar of holiday events runs through Jan. 12 and includes pet nights, trivia and happy hours with Santa — who pulls up in a red Corvette. The after-hours Naughty Santa Night, featuring a male dancer, is back by popular demand, but leave the children nestled all snug in their beds. barwest804.com

decorations in January, Esposito says, a process that’s “finished in time to welcome Virginia’s General Assembly members when session commences.”

RVA ILLUMINATES

Originally known as the Grand Illumination and hosted for decades by the James Center, Richmond’s downtown light-up has been coordinated by the city’s Department of Parks, Recreation and Community Facilities since 2019. Now at Kanawha Plaza at Eighth and Canal streets, RVA Illuminates includes live music, food trucks and the big city glow-up.

“We already have our partners in place, so it’s an easier li at this point,” says Tamara Jenkins, public information manager for the city. “It’s just like organizing any other event, truthfully. It’s always going to be the first Friday in December. We know that lights go on at 6 o’clock.”

Like the other holiday magic-makers across the region, Jenkins and her team start their work early. “We start planning in June of who potential headliners can be, work with our

contractor to get them back on board to put up the tree and to do the lights around Kanawha Plaza,” Jenkins says. “We work with our partners to make sure all the buildings that are surrounding Kanawha Plaza are notified of the date and time and to make sure that they will be able to flip their lights on to celebrate the holiday season with the rest of the city.”

Jenkins coordinates the e ort with the police and fire departments, the Greater Richmond Transit Company and the Department of Public Works, which installs holiday lights and decorations across the city. Her own team puts up the lights at the 17th Street Market. Holiday decorations start going up about a week before anksgiving and must be finished before RVA Illuminates.

e tricky part, according to Jenkins, is making sure the countdown runs smoothly. To coordinate the lights, everyone tunes in to radios provided by their partners at Summit Media. “ e countdown is on one of their stations,” Jenkins explains. “You have the building folks that are listening to the radio.

As part of last year’s

We also have [TV station] WRIC and radio station K95. We take over their broadcast for about an hour and a half. “Seeing the city come together and come alive for the holiday season is an amazing experience for both native Richmonders and visitors alike. The department looks forward to welcoming everyone to celebrate together.”

Lewis Ginter’s Dominion Energy GardenFest of Lights runs through Jan. 4. Prices vary; advance tickets are required and are available online only at lewisginter.org For information on ice skating and other holiday events at Stony Point Fashion Park, visit shopstonypoint.com. To schedule photos with Santa or learn about holiday events at Short Pump Town center, visit shortpumptowncenter. com. For more on Quirk Hotel’s holiday o erings, visit quirkhotels.com. For the Executive Mansion’s holiday hours and tour guidelines, see executivemansion. virginia.gov. RVA Illuminates will take place at 4 p.m. Dec. 5 at Kanawha Plaza; facebook.com/rvaparksandrec. R

“A Heavenly Holiday” theme, the Executive Mansion featured a tree of angels crafted using fabric remnants from the home’s extensive 1988 renovation, as well as lavish holiday oral displays.

The Restaurant List

Richmond’s dining scene is alive with restaurants that have a clear point of view. From a fast-casual taqueria straight out of Mexico to a cozy neighborhood deli, a long-standing Cantonese favorite and a spot reimagining Southern cuisine, each excels while telling its own story. Many have been in business for more than a decade, a testament that longevity and relevance can coexist. While there are familiar restaurants in the mix, their reappearance is proof that the best possess staying power, continuing to endure amid an always-changing dining landscape. Easygoing and elevated, time-honored and trendsetting, through seamless service and unforgettable menus, these are the city’s top restaurants for 2025.

By Bird Cox, Stephanie Ganz, Eileen Mellon and Genevelyn Steele

25 TOP TABLES IN RICHMOND

Opened at the end of 2024 by industry vet Yael Cantor, this sweet neighborhood deli is a buzzy hangout with a reliable menu of casual Jewish- and Mediterranean-inspired dishes. Your first order of business should be a soul-hugging bowl of matzo ball soup, followed up by the best-in-class potato latkes. Choosing a sandwich is a challenge, but in terms of hitting the spot, it’s hard to beat the Tony, with its slow-cooked brisket and zippy horseradish sauce. Whether it’s one of their seasonal makers markets or a late-night karaoke session, there is always something fun happening at Susie’s — bookmark the restaurant’s event calendar to stay in the loop. —SG

Clockwise from left: Matzo ball soup, turmeric-fried cauli ower, Tony brisket sandwich, potato latkes with smoked salmon

Lillian

3001 W. Leigh St.

This sleek, chic oyster hall from spouses Patrick Phelan and Megan Fitzroy Phelan has an old-school charm that’s rare in a new build. With its tiled details and numbered barstools lining a long, low-slung bar where guests can watch chefs at work, Lillian feels mature beyond its years. Bring someone you want to woo and spring for the seafood tower, along with an array of shareable plates such as roasted scallops with tangy yuzu hollandaise. Stop by during happy hour for beer and wine specials, and — the rarest find of all — buck-a-shuck oysters served with mignonette, housemade hot sauce and a relish-like, fermented condiment. —SG

Blue Atlas

1000 Carlisle Ave.

If you travel specifically to sample cuisines, Blue Atlas is likely your most-visited restaurant. The Fulton Hill spot, located in a former schoolhouse, o ers a rotating menu of small plates spanning five continents and a customizable dining experience. Think sticky-sweet pork belly bao buns with harissa cauliflower, spicy jerk chicken with pillowy pierogis, and a slice of expertly baked pie to finish. Chef-owners and spouses Rachel Best and Ben Watters also have a niche: vegan dining. Every few months, they restructure the menu for their wildly popular Vegan Takeovers — sellout multi-night dinners showcasing seasonal ingredients and zero animal products. —BC

Ceviche trio at Lillian

The Roosevelt

623 N. 25th St.

Chef Leah Branch’s food is thought-provoking artistry, o ering a glimpse into a lost era: our grandmother’s table, laid with fried meats served in cast iron, crisp vegetables wading in bowls of vinegar and pepper, and peas so fresh their shells are still piled beside them on newspaper. Branch’s gift is bringing those sacred bites, with nods to Appalachia, into modernity. Fried sunchokes replace okra. Potatoes are glazed in tallow, pig ears pickled with apples, and scallops adorned with crawfish bisque. Service at The Roosevelt, led by a steady sta that includes longtime sommelier Troy Hancock, matches the menu’s tone — warm, attentive and authentically engaged. Finish the night with a slice of Cheerwine cake.

P.S.: Co-owner Kendra Feather’s South Side haunt, Laura Lee’s, is also worth a visit. —BC

Pho Tay Do

6328 Rigsby Road

Bust out the loose bills for this cash-only spot where you’re almost guaranteed to see someone you know slurping from a bowl of steaming pho. Step into the little blue house and you’ll be treated like family — fitting, since the 25-year-old restaurant is family-run. Second-generation owner and cook Anh Thu DoanLewis runs the place with her husband, Denzel Lewis, whose kind, e cient service is second to none. The traditional Vietnamese menu centers on pho, whether it’s pho tai with its thinly sliced rare eye of round or pho dau hu's fried tofu bobbing in rich beef broth. Don’t miss the goi du du, a fiery green papaya salad tossed with shredded beef and heaps of fresh basil. Reminder: Pho Tay Do is closed on Wednesdays. —SG

Leah Branch, executive chef at The Roosevelt

Mama J’s

Bopping around Jackson Ward is a feast for the senses: The architecture and Black history of this vibrant neighborhood call for a celebratory plate, one that Mama J’s delivers with friendly attention. The eatery was a James Beard Foundation Service Award semifinalist in 2019, and top chef and matriarch Velma Johnson’s shimmering cabbage, creamy mac and cheese, and cracking fried catfish are still served with the same care by her restaurant family. Thick bowls of chilled seafood salad, tangy collard greens and Southern-style crabcakes are house specialties, but the desserts — especially the thickly frosted coconut pineapple cake — will make you sing to the rafters. They also just introduced Mama J’s Market next door. —GS

Grisette

A Francophile at heart, restaurateur Donnie Glass speaks with unwavering adoration for the motherland. Drawing inspiration from bouchons — traditional, family-run Lyonnais restaurants that specialize in rustic, regional food — Glass also highlights Virginia flavors, working closely with New Kent’s Old Tavern Farm and boasting big Bordeauxs. The signature steak frites (sliced hanger steak served with a mound of shoestring fries and béarnaise) is a classic, but the menu changes often, bringing dishes such as beef bourguignon and perfect meal-ending profiteroles. While Grisette remains the beloved firstborn of the bunch, Glass’ newer debuts — wine spot Jardin and oyster bar Beaucoup — stand strongly on their own. —EM

Restaurant Adarra

The romance of it all! Reopening in Oregon Hill earlier this year, Adarra is Lyne and Randall Doetzer’s magnum opus. It’s also date-night destination No. 1, serving sensual, supreme-quality bites and a palpable intimacy achieved when every detail — from food to atmosphere to service — is prioritized. Golden-lit evenings include sipping sherries, eating buttered clams and relishing in melty leeks with lamb. Nearly everything on the plate is sourced from local farmers and watermen, and cooked on a custom wood-fired system. There is no wine list; instead, ask Lyne, a certified sommelier, to guide you through their massive hand-picked selection. —BC

501 S. Pine St.

415 N. First St.

3119 E. Marshall St.

The dining room inside Adarra

Slack Tide Fish Co.

1320 Summit Ave.

Despite a June debut that makes it the newest restaurant on our list, Slack Tide — the vision of the brothers behind Yellow Umbrella Provisions — exudes an ease often earned over years. Much of the credit goes to its tenured team, including general manager Steve Yang, bartenders Madelyn Gleeson and Vanna Hem, and executive chef Caleb Shriver. Start with a Billingsgate, an umami-packed vesper martini, and a dozen bivalves. Then, let the small plates shine: shrimp fritters with pickled gochu peppers, Thai basil and shrimp aioli; imaginative smoked rainbow trout and za’atar churros; or a heady beef tartare. Mains bounce between land and sea, from an impeccable smashburger to roast chicken with crayfish velouté and dirty rice or whole Arctic char. —EM

Abuelita’s

6400 Midlothian Turnpike

Karina Benavides and her husband, Everardo Fonseca, are the sturdy trunk of the family tree that sprouted Abuelita’s, a South Side stew nursery where bubbling guisos simmer beside beans, rice and housemade tortillas. Their grandmothers — the original abuelitas — had Sunday traditions in Mexico stirring richly flavored one-pot meals that filled the air with spice and comfort. That tradition lives on here. Taste their heritage in the guisos, such as pork ribs in green salsa, creamy mushrooms or tender steak with cactus, among other slow-simmered stews on the hot line in the orange-hued dining room. A spicy self-serve salsa bar keeps the rib-sticking meals lively. Craving brothy chiles rellenos, birria tacos, tamales, chocoflan or a margarita? You’ll find those, too — served up fast. —GS

Shrimp fritters from Slack Tide Fish Co.

Conejo

Since 2022, Conejo has built a reputation as a lively lunch and dinner spot with cheerful service and a killer bar, so reservations are recommended. Heirloom grains are the backbone of the menu — the restaurant partners with small family farms in Mexico to source the corn for sopes, tostadas and tortillas. The Sonoran wheat that gives the flour tortillas and costras their distinctive flavor and chew is milled locally by Sub Rosa Bakery. Shareable standouts include rockfish ceviche and crispy potato taquitos. Chef Danny Mena also showcases comforting Mexican dishes including slow-cooked cochinita pibil and bold, zesty pescado a la Veracruzana. Though Conejo is known for its impressive mezcal collection, the stars of its drink menu are seasonal frozen margaritas — order a swirl to enjoy the best of both worlds. —SG

Stanley’s

2601 Park Ave.

Declaring itself “your neighborhood hoagie emporium,” Stanley’s has proven that Richmonders are suckers for a mighty fine handheld. Beyond being superb sandwich makers, the back of house piques diners’ interests daily with menu drops that weave in the “good arugula,” local mushrooms, ’maters and more on Philly-imported seeded rolls. The cheesesteaks and wedge salad are obvious orders, but the specials — including veg-forward plates, a hoagie with mortadella, burrata, and pistachio pesto, and the seasonal fried chicken ramp sandwich — are worth straying from the usual. Go, Birds! —EM

Alewife

Approaching its eighth year in operation, Church Hill's come-as-youare seafood joint Alewife remains as relevant as ever. O ering an ode to the fruits of the Chesapeake Bay, owner Lee Gregory executes his vision with a steady squad of longtime chefs, including Matt Brusca and Grayson Tharrington. Find o beat catches, such as meaty cobia collars or rockfish cheeks, served alongside dishes that reveal Asian and Virginia influences, from littleneck clams in cider-ham broth to coconut curry fried perch. Always check the chalkboard for specials, never say no to the crab claws, and, if you arrive early, order the Siren Song, a stellar assortment of the day’s o erings. —EM

5820 Patterson Ave.

3120 W. Marshall St.

Tuna tostadas with avocado, fried hibiscus and crispy leeks; a cucumber-jalapeno margarita with a Tajin rim

Edo’s Squid

411 N. Harrison St.

A Richmond rite of passage: climbing the precipitously steep carpeted staircase to the dining room of Edo’s Squid. Pungent, halfpeeled bulbs of garlic strewn across tabletops unleash an instant flood of dopamine that lets you know you’re home. The tables are tight, the service blunt, handwritten specials hang on the wall, and there is always a steady roar of conversation. Opened in 2002, and with little changed since, Edo’s will forever be a place for passing plates, over-ordering and gathering with friends you feel comfortable enough to fight over the last bite with. In an age of modernity, take comfort in knowing that dishes like braised fennel; squid, white beans and arugula salad; behemoth plates of pasta; pork chops; and a negroni will always be in style. —EM

Full Kee

6400 Horsepen Road

Full Kee operates in two modes: dim sum and daily dining. On weekend mornings, the carts roll out at 11 a.m., o ering steamed buns, char siu pork, Chinese broccoli, chicken feet and shrimp dumplings. During the week, owner Helen Tan serves the quieter but no less impressive dining room dishes, including whole fish steamed with ginger, Cantonese lobster and crispy-skinned duck. Her husband, Frank, is calm and composed, knows all the regulars, and tempts them with whatever is fresh and o -menu that day. I count down until spring, when snow pea shoots return. The wellworn carpet evokes the no-frills dim sum halls of Sunset Park in New York, where families negotiate orders with Brooklyn cart attendants, maximizing time to dine together. Go get a taste — and don’t miss the wide noodles and the meat and seafood chow fun. —GS

Celladora

111 N. Lombardy St.

Designed to mimic an at-home dinner party, this bright 14-seat wine lair with a teal blue tin ceiling creates an intimate, vibe-y cocoon where diners can lose all sense of time. From the little kitchen that could, chef Ben Burako cranks out ultra-seasonal dishes, while owner Megan Lee Hopkins floats around the dining room pouring natural wines from her carefully curated nightly selections. The brothy beans are transcendent, elevating the humble legume, whether paired with Parmesan broth and aji dulce salsa or sticky rice and cabbage. Loyal to local purveyors, Celladora relies on produce from Tomten Farm and pasta from Oro, and they serve their spreads with a side of Keya's Chips. An atypical restaurant — resos by phone call or text only — its quirks are part of its charm. —EM

Full Kee dim sum

Celladora owner Megan Lee Hopkins and chef Ben Burako

Lehja

For the past 15 years, chef-owner Sunny Baweja has been writing love letters to his homeland of Punjab, India, through plates that celebrate its traditional flavors — including slow-cooked saag paneer and flu y, potato-stu ed Amritsari kulcha — as well as modern creations born from his boundless creativity, such as duck à la pondicherry and a cleverly deconstructed butter chicken. Baweja is known as much for his mastery of chaat — the crunchy, craveable Indian street food — as for his easygoing charm and gift for conversation. His warmth defines the experience as much as his food does. Step inside the swanky, meticulously designed interior of Lehja and prepare to be transported far beyond Short Pump, to a place dreamed up by Baweja himself. —SG

Dinamo

Nothing is guaranteed in this gilded mirror of Jewish and Italian foodways. Petite, artisan-painted tables are sparse. Parking is o an alley. Near closing time, sometimes all they serve is dessert — for winter, a chocolate espresso torte with brandied cherries. The menu changes seasonally and is heavily dependent on the items a long-cultivated supply chain brings to chef-owners Brad Wein, Ed Vasaio and Mya Anitai. Dinner reservations are essential. Its surprises are delightful but fluid. One season might bring Christmas Eve takeout dinners paired with small-production wines, while another might feature smoked whitefish and chopped liver by the pound, or housemade squid ink fettuccine cradling seared sea scallops. Look for ramp or chanterelle pizzas, soft-shell crabs and plenty of vegetable dishes. —GS

821 W. Cary St.

11800 W. Broad St.

Fresh tagliatelle with bolognese, and housemade sausage with polenta and beans at Dinamo

Stella’s

1012 Lafayette St.

Few Richmond restaurants have touched generations of diners in the way Stella's has. Eating at the family-owned institution, founded in 1983 by its late namesake, Greek immigrant Stella Dikos, feels like a loving embrace. Start with mezze, such as the spanakopita Dikos learned to make as a child, flaming saganaki and expertly cooked octopus, accompanied by a pour of ouzo or a Greek-inspired cocktail such as the Kapnos, which blends anejo tequila, mastiha, lemon, honey, Aegean sea salt and smoked rosemary. The pastitsio with No. 5 noodles, spiced meat sauce and a flurry of kasseri cheese, plus roasted lamb, delivers pure comfort. With service managed by a fine-tuned sta , and owners that are present, Stella’s is restaurant gold. —EM

Cochiloco is not where you head for low-key vibes. The energy here is high and echoes that of a bustling Mexican taqueria — just as owners (and Jalisco natives) Nelson and Paulo Benavides intended. Settle in and enjoy the most consistent, crave-worthy and flavor-packed tacos in the city. The namesake Cochiloco taco, a large flour tortilla griddled with cheese then loaded with pork, grilled pineapple, guacamole, cilantro and onions, is unmissable. So are the smothered burritos, best paired with a crisp, tangy margarita made with the owners’ own Mosto Tequila. Bring friends for a lively evening, especially Friday or Saturday when the restaurant is open until midnight. —EM

Metzger Bar & Butchery

801 N. 23rd St.

Meat, please. All of the meats. All of the preparations. No matter which proteins grace the German-driven menu at Metzger, they’re butchered, roasted, grilled, tartare-ed or moussed to perfection. The oldest of restaurateur Brittanny Anderson’s concepts at 11 years, Union Hill’s Metzger feels like eating dinner at a friend’s — if that pal just happens to be a culinary artist with a penchant for Euro-centric delicacies. Pork schnitzel with brown butter hollandaise, leeks and olive relish is essential, while brunch hits are equally satisfying. Also noteworthy: the inventive cocktail menu and an under-the-radar happy hour, featuring a $10 vesperbrett (Alpine tasting board) with charcuterie and pickles. —BC

3340 W. Moore St.

The dining room at Cochiloco

626 China St.

How lucky are we to live in the era of David Shannon? The proprietor of L’Opossum curates middle-American wants and serves them as irresistible desires. Beef “Swellingtons” grace vintage china, groovy playlists purr and sparkling walls conjure memories of Grandmother’s dining room — in Shannon’s crepuscular den, nostalgia struts in haute-camp drama. L’O’s menu refreshes last century’s special-occasion classics. Escargot on ham biscuits, coq au vin and chocolate flambé are pageantry on the plate. This is a place for bon vivants, celebrating milestones with surprise, delight and the occasional shock. The key to getting a seat: Arrive at 9 p.m., call the same day in hopes of a cancellation, or secure a reservation months in advance. —GS

From front to back: Steak and Tomato Tartares In Stereo, Hooty Hoo cocktail, and A Cool Crudo of Yellow n Ahi Tuna.

Lost Letter

Penny’s

Not many places in the city are as charming as Penny’s. An homage to the Maggie Walker-founded St. Luke’s Penny Savings Bank, this petite wine bar on a quaint and quiet street in Jackson Ward is run by childhood friends Lance Lemon and Kristin Gardner Beal. Here, natural wines, Virginia vintners and small producers are highlighted alongside a compact, seasonal menu of eight to 10 dishes. Wine dinners and weekly tastings o er patrons a unique way to enjoy Penny’s, although my favorite seat is at the bar or on the patio during lively First Fridays. Pro tip: Stop by for a wine tasting on Saturdays from 2 to 5 p.m. and linger for dinner. —EM

Few restaurants feel truly romantic, but this Scott’s Addition refuge makes one swoon. On a perfect evening, the gentle hum of diners fills the minimally decorated, low-lit room, complementing the blissful first bites of carpaccio, Piedmontese ragu with pappardelle or ricotta gnudi. The Caesar salad arrives blanketed in ribbons of Parmesan. Silky tonnato packs layers of depth, while the pork and prosciutto meatball with golden raisins, white wine, pine nuts and sage is a paragon of perfection. Lovingly o ering a taste of Northern Italy, Lost Letter is guided by a knowledgeable crew and an expertly curated wine list, balancing comfort and elegance in equal measure. Ending the meal is almost as exciting as beginning it — you’d be remiss to skip the luscious tiramisu or a scoop of homemade gelato. —EM

If anyone can entice Gen Z on the hunter-fisher-waterman lifestyle, it’s Walter Bundy and his sharp front- and back-of-house cadre at Shagbark. The balance is perfect: a reverence for land, animals and plants infuses the menu, shapes the sta interactions and fills the spacious, mellowly twinkling dining room. Dietary restrictions are carefully considered and local Virginia ingredients shine — Hub’s Peanuts, Surry sausage, Anson Mill grits, Shenandoah apples. The butternut squash bisque is divine; wild game is a must, and sticky to ee pudding a staple. –BC

Shagbark

2939 W. Clay St.

4901 E. Libbie Mill Blvd.

405 Brook Road

Lance Lemon, co-owner of Penny’s

The Team It Takes

THESE HOSPITALITY PROS MAKE THE MAGIC HAPPEN

By Eileen Mellon | Illustrations by Victoria Borges

BEVERAGE DIRECTOR

Sophia Kim, Alewife

With a resume that covers a wide swath of RVA dining history — Sticky Rice, Saison, Mamma Zu, Dutch & Co., Longoven — Sophia Kim is one of the city’s most recognizable faces behind the bar. She currently manages the beverage program at Alewife, relying on instinct and intuition while working the well five days a week. “A really interesting talent bartenders develop,” Kim says, “is the listening/not listening thing and knowing when to jump in.” Emphasizing kindness and collaboration with colleagues, she says, "The new way is with mutual respect and communication and valuing each other as equals.” Striking a balance between o ering seasonal showstoppers, casual Wednesday-night wines and nonalcoholic sips, Kim says, “It is about the food and drink, but also about the feeling people have when they leave.”

HOST

Denzel Lewis, Pho Tay Do

At Pho Tay Do, Denzel Lewis is often the first — and sometimes the only — sta er diners at the Vietnamese restaurant interact with. For many regulars, he’s half the reason they come through the door. Born in the Bronx, New York, Lewis says hospitality comes naturally. “My house was the one everyone gathered at,” he recalls. “I’ve always been around all kinds of people.” He got his start washing dishes at IHOP, then spent five years at Burger King; he says with a laugh, “I had customers who loved me there, too.” Eventually, he married into the Pho Tay Do family. “I’m a Black guy working in a Vietnamese shop,” he says. “Some people might look at me and think I don’t know what I’m doing — then I start speaking Vietnamese.” Reflecting on his role, he says, “You have to set the foundation. Everything builds from there.”

GENERAL MANAGER

Ally Waufle, Lost Letter

Ally Waufle loves puzzles, and she views each night of service at Lost Letter as fitting the pieces together smoothly. “I’m there as support, and I go wherever I’m needed the most,” she says. “What piece do I need to be to make it complete?” After moving to Richmond in 2020, she worked at Can Can Brasserie and Brenner Pass before landing at Lost Letter in 2023. She started as a food runner and has gone on to wear every hat, making her a truly mutable manager.

The sommelier and silent conductor adjusts to the flow of service — hopping on the line to expedite orders or guiding a guest through the wine list. “We always talk about matching the energy. … If something throws me o , I just own it and keep moving,” she says.

KITCHEN ASSISTANT

Dilma Dunes, Abuelita’s

A day-one server at the whimsical Oregon Hill dining lair L’Opossum, Susan Worsham is a dedicated cast member in the culinary theater. “I like to be a part of this show,” says the industry lifer. “It doesn’t feel like it’s a job; I get to go into a whole other world, too.” Worsham first met David Shannon at Helen’s in 1997, and she’s been a loyal disciple since. An artist at heart, she shares Shannon’s reverence for the transportive details that bring his vision to life for both wide-eyed first-timers and seasoned regulars.

“He’s setting the stage where you can have this beautiful moment with whoever you’re dining with,” she says. “It’s not just a chocolate bar, but the golden ticket, a land of pure imagination.”

The guiding light of Abuelita’s menu are guisos, hearty Mexican stews on display when you enter the South Side eatery. The healing soups are typically made by Dilma Dunes, who clocks in for her shifts at 7 a.m. Leading the kitchen sta , she has a hand in making tortillas and salsas, and is described by the owners as the “uno cial taste tester with an impeccable palate.” Originally from Guatemala, Dunes sold tamales and empanadas before relocating to Richmond to be near her daughter. “Cooking has always been a part of me; it comes from the heart,” she says. Asked what she enjoys about working at a family-owned business, she says, “I feel comfortable.”

SERVER

Susan Worsham, L’Opossum

DISHWASHER

Lillian Thorne, Grisette

Helming the humble dish pit, Lillian Thorne is Grisette’s behind-the-scenes superstar. The high-energy former theater kid from North Carolina joined the restaurant and got their first-ever dishwashing gig in 2023, craving a change of pace after years in healthcare. “It’s nice to throw on my bandana, my bleachstained dishwashing shirt, crack my knuckles and get to work,” they say. Thorne sees themself as a facilitator of flow, tuned in to every need — like when a sous chef needs that missing spatula. “It’s about e ciency, communication and care for the team,” they say. “I think having people around you who take so much pride, that’s why we work well together.” Their fave dish pit view: a triple sink on the grounds of Old Tavern Farm during Grisette’s annual farm dinners.

OYSTER SOMMELIER

Tyler Yates, Slack Tide Fish Co.

Tyler Yates entered the restaurant world in 2018, working everywhere from Bu alo Wild Wings to food trucks, Lemaire and Birdie’s oyster bar. Though bivalves had always been part of his upbringing — “As a family, we always had oysters; it was a holiday tradition,” he says — at Birdie’s they began to make a deeper impression. During the pandemic, Yates earned his Oyster Master Guild certification. Now the oyster sommelier at Scott’s Addition’s Slack Tide Fish Co., Yates oversees every aspect of the raw bar, including sourcing, menu descriptions, crafting accoutrements and interacting with guests. “We really do set the tone for the entire dining experience,” he says.

THE ALL-TIME BEST

Special congratulations to the following businesses, which have each won more than 50 awards since the Best & Worst survey began.

Virginia Museum of Fine Arts (100+ wins across 62 categories)

Can Can Brasserie

Franco’s Fine Clothier

Joe’s Inn

Lemaire at The Jefferson Hotel

Maymont

Mekong

Ruth’s Chris Steak House

The Tobacco Company

YMCA

CONGRATULATIONS to the 2025 Best & Worst Super Stars!

Every year in our Best & Worst survey, we ask Richmond residents to name their favorite local businesses across the region. Now, for the first time ever, we’ve compiled 37 years’ worth of winners — more than 2,500 of them across 15,000 categories — to discover which services, stores, dining spots and entertainment options our readers have voted for most often*. Some winners are longtime favorites while others are meteorically successful newcomers, and, thanks to a quirk of the write-in survey, some are specific businesses or events and others are general locales; the Richmond SPCA Dog Jog and The Fan are both winning Pet Places & Spaces. Regardless, they have all impressed over the years and across the categories. They are the best of the best!

LOCAL News

Best Richmond happening in the past 30 years: Richmond Folk Festival

Source of most of Richmond’s proudest sports moments: Virginia Commonwealth University basketball

People & Personalities

Local band that always gets the party going: No BS! Brass Band

Beloved mascot: The Flying Squirrels’ Nutzy

U.S. Sen. Tim Kaine: Sen. Kaine’s 20 awards in 25 years include a 2000 win for “Best spokesman for the city” when he was mayor, 2017’s “Best elected official in the Richmond region right now” and 2025’s “Richmonder you’d like to grab a meal with.”

Former Mayor Levar Stoney: Stoney’s election as mayor was hailed in 2017 as “Proudest Richmond region moment of the past year,” and he collected over a dozen accolades during his time in office, but sentiment turned against him over time, and in 2024 and 2025 he was named “Elected official we never want to see again.”

The Ukrop family: Accolades for Richmond’s favorite family include “brilliant entrepreneurs,” “unsung heroes,” “civic leaders,” “making the biggest difference” and, simply, “nicest.”

Places & Spaces

Best side-street parking: Carytown Best architecture: Institute for Contemporary Art at VCU Best thing about the city: James River

Best new use for an old building: Old Original Bookbinder’s Seafood & Steakhouse

Best lobby; Best public restrooms: The Jefferson Hotel

Media & Digital

Best local TV news: WWBT (12 On Your Side)

Most engaging local television personality: Curt Autry, WWBT (12 On Your Side);

Andrew Freiden, WWBT (12 On Your Side)

Most admired local media personality: Bill Bevins, WTVR/ The Breeze; Melissa Chase (after leaving RVA and 103.7 Play in 2021, Chase is back and looking to parlay her long run of radio wins into onscreen success)

Best journalist: Michael Paul Williams, Richmond TimesDispatch

Business

Best business slogan: Agee’s Bicycles’ “Bring out the best in you”

Best corporate citizen: Capital One

Most unusual business name: En Su Boca; L’Opossum

Best longstanding retailer: Franco’s Fine Clothier, Saxon Shoes

Best homegrown company: CarMax; Hardywood Park Craft Brewery; Legend Brewing Co.

Best family-owned business: Joe’s Inn; Ukrop’s Homestyle Foods/ Market Hall (but we still miss the store!)

Best company to work for: Keiter

Best downtown survivor: The Jefferson Hotel; The Tobacco Company

Best Nonprofit Organizations and Events

Art 180

Arts in the Park

Children’s Museum of Richmond

James River Park System

Lebanese Food Festival

Maymont

Richmond Greek Festival

Richmond SPCA and the Fur Ball SPARC

Ukrop’s Monument Avenue 10k Virginia Museum of Fine Arts events

Virginia Repertory Theatre’s gala Visual Arts Center of Richmond Collectors’ Night and Craft + Design Show

Weinstein JCC YMCA

FOOD & DRINK

Places & Spaces

Best outdoor drinking or dining: The Boathouse at Rocketts Landing and Sunday Park; Legend Brewing Co.; Portico

Best restaurant decor/ atmosphere: Can Can Brasserie

Best affordable restaurant/ best value: Joe’s Inn

Most romantic restaurant: Lemaire at The Jefferson

Always worth the wait: Millie’s

Best restaurant for a splurge: Ruth’s Chris Steak House

Restaurant that epitomizes Richmond: The Tobacco Company

Best friends’ night out: Joe’s Inn; Shyndigz

GlowMedSpa.net

Richmond’s Premier Med Spa

Glow Med Spa is Richmond’s top-rated day spa, offering medical-grade, skin-transforming treatments at a price that’s refreshingly accessible. But don’t just take our word for it - our clients have spoken! Year after year, our commitment to excellence has been recognized by Virginia Living, earning us top honors as “Best Med Spa,” “Best Massage Therapy,” and a consistent place among the “Best Day Spas” in Central Virginia.

Our Mission

Delivering exceptional, affordable skincare, waxing, and massage services to help clients feel confident, rejuvenated, and beautiful every day.

Our Vision

To be the leading med spa, transforming skincare and wellness with innovative, affordable treatments that enhance beauty and confidence.

Toughest place to snag a reservation: Stella’s; L’Opposum

Best Customer Service

Burger Bach

The Grapevine Greek & Italian Restaurant

Lehja

Lemaire at The Jefferson

Ruth’s Chris Steak House

Shyndigz

Tazza Kitchen (varying locations)

Family-Friendly

Bottom’s Up Pizza

The Grapevine Greek & Italian Restaurant

Joe’s Inn (varying locations)

Kabuto Japanese

Lamplighter Coffee Roasters

Lehja

Mellow Mushroom (varying locations)

Mexico Restaurant (varying locations)

The Mill on MacArthur Shyndigz

Top Restaurants

Acacia Midtown

The Boathouse (varying locations)

Bottoms Up Pizza

Buckhead’s Restaurant & Chop House

Buz & Ned’s Real Barbecue

Can Can Brasserie

Capital Ale House (varying locations)

The Daily Kitchen & Bar (varying locations)

The Hard Shell

Iron Horse Restaurant

Joe’s Inn (varying locations)

Lehja

Lemaire at The Jefferson Hotel

Mekong

Mexico Restaurant (varying locations)

Millie’s

Old Original Bookbinder’s

Seafood & Steakhouse

Peking Restaurant

Peter Chang China Cafe (varying locations)

The Roosevelt

Ruth’s Chris Steak House

Stella’s

Tazza Kitchen (varying locations)

The Tobacco Company

Yen Ching

Best in Category

Best Asian restaurant

Mekong

Best barbecue

Buz & Ned’s Real Barbecue

Q Barbeque

Best brunch

Lemaire at The Jefferson Millie’s

Best burgers

Burger Bach

Best Chinese restaurant

Peking Restaurant

Peter Chang China Cafe (varying locations)

Yen Ching

Best coffee shop

Lamplighter Coffee Roasters

Best ice cream/frozen treats

Gelati Celesti (varying locations)

Best Indian restaurant

Anokha Lehja

Best Japanese restaurant

Kabuto Japanese

Best Mediterranean (Greek, Italian, etc.)

Stella’s Zorba’s

Best Mexican or Latin American fare

Casa Grande

Mexico Restaurant (varying locations)

Best pizza

Bottoms Up Pizza

Mary Angela’s Pizzeria

Best sandwiches

New York Deli

Best seafood

or oyster restaurant

The Hard Shell

Best steakhouse

Buckhead’s Restaurant & Chop House

Ruth’s Chris Steak House

Best sushi

Osaka Steak & Sushi

Best takeout

8 1/2

Best Vietnamese restaurant

Mekong

Restaurants (recommended)

Alewife

Boka Tako Truck

The Berkeley Hotel

Christopher’s Runaway Gourmay

Don’t Look Back

Dot’s Back Inn

Edo’s Squid

En Su Boca

Firebirds (Short Pump)

Five Guys Burgers & Fries (varying locations)

Garnett’s Cafe

The Grapevine Greek & Italian

Restaurant

The Jefferson Hotel

Julep’s New Southern Cuisine

L’Opossum

Lunch & Supper

Maggiano’s Little Italy (Short Pump)

Melito’s

Mellow Mushroom (varying locations)

The Melting Pot (Tuckahoe)

The Mill on MacArthur

Moore Street Cafe

Mosaic Restaurant

Padow’s Hams & Deli

Perly’s

Portico

Rappahannock

Sticky Rice

Tarrant’s

Vietnam 1

ZZQ

Food Shopping

Places & Spaces

Best grocery store customer service: Wegmans

Best chocolate and/or candy shop

For the Love of Chocolate

Gearharts Fine Chocolates

Best bakery: savory (bread and bagels)

Sub Rosa Bakery

Best bakery: sweet (cakes, cupcakes, pastries and desserts)

Pearl’s Bake Shoppe

Shyndigz

Westhampton Pastry Shop

Best grocery store

Kroger

Recommended

Ellwood Thompson’s

The Fresh Market (varying locations)

Publix

Stella’s Grocery

Ukrop’s Homestyle Foods/Market Hall

Wegmans

Whole Foods Market

Yellow Umbrella Provisions

Food-related Services

Best caterer: Mosaic Catering + Events

Libations

Best craft brewery

Hardywood Park Craft Brewery

Recommended 3 Monkeys Bar & Grill

Capital Ale House

The Jasper

Joe’s Inn

Legend Brewing Co.

The Tobacco Company

Virginia Museum of Fine Arts & Best Cafe

NEIGHBORHOODS

Best in the City

Carytown

Church Hill

Museum District

Rocketts Landing

Scott’s Addition

The Fan

West Broad Village

Best in the Counties

Brandermill

Hallsley

Magnolia Green

Rocketts Landing

Rutland

West Broad Village

Woodlake

Best for 50-Plus

Brandermill

Brandermill Woods Retirement

Community

Cedarfield

Church Hill

Hallsley

Lakewood

Museum District

Rocketts Landing

Scott’s Addition

The Fan

West Broad Village

Westminster Canterbury

Richmond

Woodlake

Best Apartments & Condos

Rocketts Landing

Scott’s Addition

West Broad Village

Most Family-Friendly

Brandermill

Church Hill

Hallsley

Magnolia Green

Museum District

Rutland

The Fan

Woodlake

PETS

Places & Spaces (pet-friendly or pet-focused)

Belle Isle

Burger Bach (outdoors only)

Byrd Park

Can Can Brasserie (outdoors only)

Church Hill

Deep Run Park

Hardywood Park Craft Brewery (outdoors only)

SERVING RICHMOND FOR OVER 115 YEARS

Museum District

Richmond SPCA Dog Jog, 5K and Block Party

Stony Point Fashion Park

The Fan Woodlake

Best Services

Diamond Dog House

Dogma Grooming + Pet Needs

Holiday Barn Pet Resorts

Impawsible Pups

Locke A. Taylor DVM & Associates

Richmond SPCA

Best Shopping

Dogma Grooming + Pet Needs

Fin & Feather Pet Center (Lakeside)

Mongrel

RECREATION

Best Customer Service

The Jefferson Hotel

Places & Spaces

Best place for a first date: Maymont

Best friends’ night out: Quirk Hotel; Scott’s Addition

Best place to take a first-time

Richmond visitor: Virginia Museum of Fine Arts

Best outdoor recreation venue: Belle Isle; James River; James River

Park System

Best place to people-watch: Carytown

Best hiking: Pocahontas State Park

Best nightclub: The Tobacco Company

Best day trip destination: Charlottesville;Williamsburg

Best staycation destination: The Jefferson Hotel

Best author/book events: Shelf

LifeBooks (formerly Chop Suey Books)

Best Activities & Classes

ACAC

American Family Fitness

Greater Richmond School of Music

HollywoodCemetery (walking tours)

Maymont(walking tours)

Mellow Mushroom(trivianight)

New York Deli(trivia night)

Richmond Flying Squirrels

School of Richmond Ballet

SoulShineStudios

Spirited Art

Sticky Rice(karaoke night)

The Music Tree School of Music

University of Richmond

SchoolofProfessional &Continuing Studies

Virginia Commonwealth University

Virginia Museum of Fine Arts

Visual Arts Center of Richmond

Best inArts & Culture

1708 Gallery

Art 180

Arts in the Park

Broadway in Richmond

Children’s Museum of Richmond Gallery5

HollywoodCemetery(best historical or history-related attraction)

Quirk Gallery

Richmond Ballet

Richmond Symphony

Science Museum of Virginia SPARC

The Richmond Forum

University of Richmond Jepson

Leadership Forum

VCU (incl. campus,jazzand Siegel Center)

Virginia Museum of Fine Artsand sculpture garden

Virginia Repertory Theatre

Visual Arts Center of Richmond

BestEntertainment & Events

After Hours Concert Series(Doswell; Innsbrook)

Arts in the Park

The Broadberry

Brown’s Island

BTM Movieland at Boulevard

Square

The Byrd Theatre

CMX CiněBistro

Dominion EnergyGardenFestof Lights at Lewis Ginter Botanical Garden

Dominion EnergyRiverrock

Friday Cheers

Kings Dominion

Lebanese Food Festival

Music atMaymont

The National Pocahontas Premieres

Richmond Ballet;“The Nutcracker”;Moving Art Series (formerly Studio Series)

Richmond Folk Festival

Richmond Greek Festival

Richmond Jazz and Music Festival

Richmond Marathon, Half and 8K

Richmond SPCA Dog Jog, 5K and Block Party

Richmond SPCA Fur Ball

Richmond

SymphonyandSymphony Chorus

SPARC

The Tin Pan

Ukrop’sMonument Avenue 10k

VCU Rams basketball

Virginia Museum of Fine Arts (incl. Jazz Café, happyhoursand events)

Thank you, Richmond, for voting us as the Best over the years. It means the world to us, and we’re proud to serve our members every day. Because when it comes to helping you achieve financial success, we got you!

Best forFamilies & Kids

Outdoors

Belle Isle

Byrd Park

Deep Run Park & Recreation

Center

The Goddard School (best preschool playground)

James River Park System

Lewis Ginter Botanical Garden

Maymont

Pocahontas State Park

Short Pump Town Center (children’s play area; teen hangout)

Camps &Classes

ACAC

Art 180

Greater Richmond School of Music

The Music Tree School of Music

Richmond SPCA Critter Camp

Richmond Symphony Youth Orchestra

School of Richmond Ballet

SPARC

Spirited Art

Tuckaway Child Development Center

VCU Basketball Camp

Virginia Museum of Fine Arts

Visual Arts Center of Richmond

Weinstein JCC

YMCA

Family-Friendly Entertainment

The Byrd Theatre

Children’s Museum of Richmond

Dominion EnergyGardenFestof

Lights at Lewis Ginter Botanical Garden

Dominion EnergyRiverrock

Kings Dominion

Richmond Flying Squirrels

Richmond Folk Festival

Richmond SPCA

Science Museum of Virginia

Virginia Museum of Fine Arts

BestParks &Locales

Belle Isle

Byrd Park

Deep Run Park & Recreation Center

Hollywood Cemetery

James River & James River Park System

Maymont

Pocahontas State Park

Rocketts Landing

Scott’s Addition

The Fan

BestSports& Fitness

Teams, Events & Venues

Richmond Flying Squirrels

Richmond Marathon, Half and 8K

University of Richmond

VCU Rams basketball

VCU Siegel Center

Workouts & Classes

ACAC

American Family Fitness

Gold’s Gym

SoulShineStudios

Weinstein JCC

YMCA

Best Local Travel Options

The Berkeley Hotel

The Jefferson Hotel

Quirk Hotel

SERVICES

Best Customer Service

Puritan Cleaners

Virginia Credit Union

Best Auto Services

Allen Tire Trusted Auto Care

Bruce’s Super Body Shop

Car Pool Car Wash

CarMax

Flagstop Car Wash

Lexus of Richmond

McGeorge dealerships / Toyota / Mercedes-Benz

Paradise Garage

Wallace Automotive

West Broad Honda

Best Child Care

ACAC

Primrose School

The Goddard School

Tuckaway Child Development

Center

VCU Health System

Weinstein JCC

Westminster Canterbury

Richmond

YMCA

Best in Education (all levels)

Primrose School

The Goddard School

Tuckaway Child Development Center

University of Richmond

Virginia Commonwealth University

Weinstein JCC

Best Financial Services (banks and planning)

Atlantic Union Bank (formerly Union Bank & Trust, First Market, Union First Market)

Keiter

Truist

Virginia Credit Union

Wells Fargo

Best Legal Services

Allen, Allen, Allen & Allen

Best Personal Care Services

1213 Hair Studio

American Family Fitness

Atir Natural Nail Care Clinic

Fusion Nail Spa

Magnolia Green is a “Super Star”, But the Story Isn’t Over

Yet!

Thanks to everyone who’s contributed to our success — our design engineers, contractors, home builders, and most importantly, the 2,400 families who have chosen to make Magnolia Green their home. For over 16 years Magnolia Green has been, and is still, one of the region’s most sought-after communities — filled with a variety of beautiful homes, amazing amenities, a world-class semi-private golf club, top-rated schools, and a vibrant spirit that keeps growing stronger every year.

And the great news is, we have more new neighborhoods from which you can select your new home, including single-family, townhomes, age-targeted/low maintenance, and apartment homes.

Finally, Magnolia Green o ers an incredible opportunity for commercial development at both The Marketplace and Gateway Center. Both sites are fully entitled, with frontage on Hull Street Road, and are readily accessible from the over 4,000 families that will eventually call Magnolia Green their home.

Magnolia Green. Life well lived!

Glow Med Spa

HAIR the Salon (recognized for adults and kids)

Mango Salon

Puritan Cleaners

Rituals Salon & Spa (recognized for adults and kids)

Scents of Serenity Organic Spa

Best Repair Services

Clothing Alterations

Franco’s Fine Clothier

Puritan Cleaners

Watches & Jewelry

Carreras Jewelers

Fink’s Jewelers

Lustre Fine Jewelry & Repairs

(formerly Adolf Jewelers)

Schwarzschild Jewelers

Vera’s Fine Jewelers

SHOPPING

Best Customer Service

Mongrel

Saks Fifth Avenue

Tweed

Vera’s Fine Jewelers

World of Mirth

Places & Spaces

Best window displays:

Bygones Vintage Clothing

Prettiest store interior: Quirk

Gallery; Tweed

Most well-designed retail space:

Short Pump Town Center; Stony

Point Fashion Park

Best museum shop: Virginia

Museum of Fine Arts gift shop

Best for Clothing & Accessories

Ashby

Bygones Vintage Clothing

Clementine

Franco’s Fine Clothier

Halcyon Vintage Clothing

Levys

Lex’s of Carytown

Penelope

Peter-Blair

Saks Fifth Avenue

Saxon Shoes

Tweed

Best for Families & Kids

Clover

Once Upon a Child

Saxon Shoes

Short Pump Town Center

Stony Point Fashion Park

World of Mirth

Best Gifts

Green Top Sporting Goods (gifts for men)

Mongrel

Penelope

Peter-Blair

Quirk Gallery

Richmond Flying Squirrels (best RVA souvenirs)

Schwarzschild Jewelers

Tweed

Ukrop’s Homestyle Foods/Market

Hall (best RVA souvenirs)

Vera’s Fine Jewelers

Vogue Flowers

World of Mirth

Best Jewelry

Arts in the Park

Bygones Vintage Clothing

Carrera’s Jewelers

Cocoanut Jewelry

Fink’s Jewelers (also recognized for watches)

Lex’s of Carytown

Lustre Fine Jewelry & Repairs (formerly Adolf Jewelers)

Penelope

Quirk Gallery

Schwarzschild Jewelers (also recognized for watches)

Vera’s Fine Jewelers

Shopping (recommended)

Shopping centers, areas and events

Arts in the Park

Carytown

Regency Mall

Short Pump Town Center

Stony Point Fashion Park

Stores, galleries and other spots

1708 Gallery

Agee’s Bicycles

Ashby

Bygones Vintage Clothing

Carytown Bicycle Co.

Coleman Brothers Flowers Inc.

Crossroads Art Center

Fountain Bookstore

Gallery5

Green Top Sporting Goods

The Great Big Greenhouse & Meadows Farms Nurseries

Hardywood Park Craft Brewery

Legend Brewing Co.

Lewis Ginter Botanical Garden gift shop

Mongrel

Quirk Gallery

Saks Fifth Avenue

Science Museum of Virginia gift

shop

Shelf Life Books (formerly Chop

Suey Books)

Strange’s

Tweed

Vera’s Fine Jewelers

Virginia Museum of Fine Arts gift shop

Vogue Flowers

World of Mirth

Dr.

Dr. Alexa Burton

Dr. Frances Loyo-Rosado

You voted us the BEST 41 times over the last 20 years. We’re honored to

We’rehonoredto continuetoserve you.

FIVE STAR AWARD WINNERS 2025 RICHMOND

FIVE STAR WEALTH MANAGER

Award candidates who satisfied 10 objective eligibility and evaluation criteria were named 2025 Five Star Wealth Managers. Eligibility Criteria – Required: 1. Credentialed as a registered investment adviser or a registered investment adviser representative. 2. Actively employed as a credentialed professional in the financial services industry for a minimum of five years. 3. Favorable regulatory and complaint history review. 4. Fulfilled their firm review based on internal firm standards. 5. Accepting new clients. Evaluation Criteria – Considered: 6. One-year client retention rate. 7. Five-year client retention rate. 8. Non-institutional discretionary and/or non-discretionary client assets administered. 9. Number of client households served. 10. Education and professional designations.

Regulatory Review: As defined by Five Star Professional, the wealth manager has not: been subject to a regulatory action that resulted in a license being suspended or revoked, or payment of a fine; individually contributed to a financial settlement of a customer complaint; been convicted of a felony. Within the past 11 years the wealth manager has not: been terminated from a wealth management or financial services firm; filed for personal bankruptcy; had more than a total of three settled or pending complaints filed against them (and no more than five total pending, dismissed or denied) with any regulatory authority.

Five Star Professional conducts a regulatory review of each nominated wealth manager using the Investment Adviser Public Disclosure (IAPD) website. Five Star Professional also uses multiple supporting processes to help ensure that a favorable regulatory and complaint history exists. Data submitted through these processes was applied per the above criteria; each wealth manager who passes the Five Star Professional regulatory review must attest that they meet the definition of favorable regulatory history based upon the criteria listed above. Five Star Professional promotes via local advertising the opportunity for consumers to confidentially submit complaints regarding a wealth manager.

RESEARCH DISCLOSURES

In order to consider a broad population of high-quality wealth managers, award candidates are identified by one of three sources: firm nomination, peer nomination or prequalification based on industry standing. Self-nominations are not accepted. Richmond-area award candidates were identified using internal and external research data. Candidates do not pay a fee to be considered or placed on the final lists of Five Star Wealth Managers.

• The Five Star award is not indicative of a professional’s future performance.

• Wealth managers may or may not use discretion in their practice and therefore may not manage their clients’ assets.

• The inclusion of a professional on the Five Star Wealth Manager list should not be construed as an endorsement of the professional by Five Star Professional or Richmond magazine.

• Working with a Five Star Wealth Manager or any professional is no guarantee as to future investment success, nor is there any guarantee that the selected professionals will be awarded this accomplishment by Five Star Professional in the future.

• Five Star Professional is not an advisory firm and the content of this article should not be considered financial advice. For more information on the Five Star Wealth Manager award program, research and selection criteria, go to fivestarprofessional.com/research.

• 1,353 award candidates in the Richmond area were considered for the Five Star Wealth Manager award. 63 (approximately 5% of the award candidates) were named 2025 Five Star Wealth Managers.

These days, it takes a village to manage your nancial world. Whether it is managing your assets with a wealth manager, or picking the right life insurance, nding the right team can be a daunting task. In fact, many consumers have a hard time guring out where to even begin.

Sometimes, a few simple questions can put you o on the right path. Asking a professional what makes working with them a unique experience can help you understand how they work and if their style meshes with your own.

This is a great place to start! Five Star Professional uses its own proprietary research methodology to name outstanding professionals, then works with publications such as Richmond magazine to spread the word about award winners. Each award candidate undergoes a thorough research process (detailed here) before being considered for the nal list of award winners. For the complete list of winners, go to www. vestarprofessional.com/public/research.

All award winners are listed in this publication.

Financial Planning

Weslie Green-Mineart

Ameriprise Financial Services, LLC/RiverRock Wealth Management Page 3

Dennis A. Perkins Jr. Price Perkins, LLC

Kenneth C. Price Price Perkins, LLC

Jeremiah R. Winters Founders Grove Wealth Partners

Investments

John D. Dragonas MassMutual Greater Richmond Page 3

Christopher Ellis Irongate Capital Advisors

Deborah A Goodermuth Ameriprise Financial Services, LLC

Roy B. Hargrove lll Wells Fargo Advisors

Mark A. MacInnis FSV

Daniel F. Murphy Claris Financial

Stamford Niou Morgan Stanley Page 2

Keith Collins Reagan Sr. Reagan Holloway

Ralph H. Saunders Jr. Wells Fargo Advisors Page 2

Samantha “Sam” Wooton Ameriprise Financial Services, LLC/RiverRock Wealth Management Page 3

This award was issued on 11/01/2025 by Five Star Professional (FSP) for the time period 02/24/2025 through 08/01/2025. Fee paid for use of marketing materials. Self-completed questionnaire was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. 1,353 Richmond-area wealth managers were considered for the award; 63 (5% of candidates) were named 2025 Five Star Wealth Managers. Wealth managers do not pay a fee to be considered or placed on the final list of Five Star Wealth Managers. The award is based on 10 objective criteria. Eligibility criteria – required: 1. Credentialed as a registered investment adviser (RIA) or a registered investment adviser representative; 2. Actively licensed as a RIA or as a principal of a registered investment adviser firm for a minimum of 5 years; 3. Favorable regulatory and complaint history review (As defined by FSP, the wealth manager has not; A. Been subject to a regulatory action that resulted in a license being suspended or revoked, or payment of a fine; B. Had more than a total of three settled or pending complaints filed against them and/or a total of five settled, pending, dismissed or denied complaints with any regulatory authority or FSP’s consumer complaint process. Unfavorable feedback may have been discovered through a check of complaints registered with a regulatory authority or complaints registered through FSP’s consumer complaint process; feedback may not be representative of any one client’s experience; C. Individually contributed to a financial settlement of a customer complaint; D. Filed for personal bankruptcy within the past 11 years; E. Been terminated from a financial services firm within the past 11 years; F. Been convicted of a felony); 4. Fulfilled their firm review based on internal standards; 5. Accepting new clients. Evaluation criteria – considered: 6. One-year client retention rate; 7. Five-year client retention rate; 8. Non-institutional discretionary and/or non-discretionary client assets administered; 9. Number of client households served; 10. Education and professional designations. FSP does not evaluate quality of services provided to clients. The award is not indicative of the wealth manager’s future performance. Wealth managers may or may not use discretion in their practice and therefore may not manage their clients’ assets. The inclusion of a wealth manager on the Five Star Wealth Manager list should not be construed as an endorsement of the wealth manager by FSP or this publication. Working with a Five Star Wealth Manager or any wealth manager is no guarantee as to future investment success, nor is there any guarantee that the selected wealth managers will be awarded this accomplishment by FSP in the future. Visit www.fivestarprofessional.com.

The Niou Way Group at Morgan Stanley

Five Star Wealth Manager award winner and portfolio manager Stamford Niou and The Niou Way Group’s sole focus is to help preserve clients’ assets by managing risks. Their approach to investing involves taking the time to help build each portfolio by doing detailed research using their extensive knowledge of the markets. They realize the complexities that can arise in life and provide comprehensive nancial planning while working side-byside with clients’ legal,

901 E Byrd Street, Suite 2000 Richmond, VA 23219 Office: 804-780-3343

stephanie.j.caudill@morganstanley.com advisor.morganstanley.com/the-niou-way-group

and Equip Families To Succeed

Phone: 804-782-3231

ralph.saunders@wellsfargoadvisors.com home.wellsfargoadvisors.com/ralph.saunders

This award was issued on 11/01/2025 by Five Star Professional (FSP) for the time period 02/24/2025 through 08/01/2025. Fee paid for use of marketing materials. Self-completed were considered for the award; 63 (5% of candidates) were named 2025 Five Star Wealth Managers. The following prior year statistics use this format: YEAR: # Considered, # 7%, 11/1/22, 2/28/22 - 8/26/22; 2021: 937, 67, 7%, 11/1/21, 2/8/21 - 9/10/21; 2020: 873, 69, 8%, 11/1/20, 3/2/20 - 9/25/20; 2019: 979, 77, 8%, 11/1/19, 2/25/19 - 10/7/19; 5/6/15-9/30/15; 2014: 1,242, 187, 15%, 10/1/14, 5/6/14-9/30/14; 2013: 802, 190, 24%, 10/1/13, 5/6/13-9/30/13; 2012: 663, 163, 25%, 10/1/12, 5/6/12-9/30/12.

Wealth managers do not pay a fee to be considered or placed on the final list of Five Star Wealth Managers. The award is based on 10 objective criteria. Eligibility criteria – required: 1. Credentialed as a registered investment adviser (RIA) or a registered Been subject to a regulatory action that resulted in a license being suspended or revoked, or payment of a fine; B. Had more than a total of three settled or pending complaints filed against them and/or a total of five settled, pending, dismissed or denied complaint process; feedback may not be representative of any one client’s experience; C. Individually contributed to a financial settlement of a customer complaint; D. Filed for personal bankruptcy within the past 11 years; E. Been terminated from a rate; 8. Non-institutional discretionary and/or non-discretionary client assets administered; 9. Number of client households served; 10. Education and professional designations. FSP does not evaluate quality of services provided to clients. The award is not be construed as an endorsement of the wealth manager by FSP or this publication. Working with a Five Star Wealth Manager or any wealth manager is no guarantee as to future investment success, nor is there any guarantee that the selected wealth

Left to right: Stephanie J. Caudill, Portfolio Associate; 2017 – 2025 winner Stamford Niou, CPM®, Senior Portfolio Management Director, Financial Advisor; Jarratt Ramsey, Business Development Associate

Samantha

WEALTH MANAGERS

“Sam” Wooton

Financial Advisor, CMFA®, BFA™

Weslie Green-Mineart

RiverRock Wealth Management

A private wealth advisory practice of Ameriprise Financial Services, LLC Midlothian, VA 23112

Phone: 804-763-2570

samantha.c.wooton@ampf.com

• 2020, 2021, 2022, 2023, 2024 and 2025 Five Star Wealth Manager

Certified Military Financial Advisor® • Behavioral Financial Advisor A Dynamic Approach To Help You Live the Life You Want

Your success is my ultimate motivation! My mission is to tailor a financial plan aligned with your goals and risk tolerance. I’m dedicated to conducting regular reviews and making adjustments as life unfolds.

Investment advisory products and services are made available through Ameriprise Financial Services, LLC, a registered investment adviser.

Not FDIC or NCUA InsuredNo Financial Institution Guarantee May Lose Value Investors should conduct their own evaluation of a financial professional as working with a financial adviser is not a guarantee of future financial success.

Investment advisory products and services are made available through Ameriprise Financial Services, LLC, a registered investment adviser.

Securities offered by Ameriprise Financial Services, LLC. Member FINRA and SIPC.

AWARD

Dragonas

MBA, CFP®

MassMutual

For many time-pressed women, financial concerns take a backseat to family, career and other demands. I specialize in providing strategic financial advice to women, tailored to their unique situations and aspirations. Whether your goals involve saving for education, growing a small business, navigating a divorce or planning for retirement, I offer personalized guidance for women in all stages of life. I am a 2024 – 2025 Five Star Wealth Manager

or NCUA

Guarantee May Lose Value Investors should conduct their own evaluation of a financial professional as working with a financial adviser is not a guarantee of future financial success.

Investment advisory products and services are made available through Ameriprise Financial Services, LLC, a registered investment adviser.

Securities offered by Ameriprise Financial Services, LLC. Member FINRA and SIPC.

W. Reid Howard · Ameriprise Financial Services, LLC

Kelly Mahan Barnes Ameriprise Financial Services, LLC

Mark Joseph Barnett · Ameriprise Financial Services, LLC

Taylor David Beard · Chase Dominion Advisors

Daniel Charles Caffrey · Chartered Financial Planning Associates, Ltd.

Marc David Cram · Morgan Stanley

Mark A. H. Davis · Osprey Financial

Adam Charles Donohoe · Legacy Partners, LLC

William G. Edwards · Wells Fargo Advisors

Marc Kevin Elim · Wells Fargo Advisors

Evan Fabricant · Legacy Partners, LLC

Ann Holmes Farrar · Wells Fargo Advisors

Andrew Clay Foldenauer · RBC

100 Eastshore Drive, Suite 300 Glen Allen, VA 23059 Phone: 804-614-1775 jdragonas@ nancialguide.com

Bivas Kanti Ghosh · Ameriprise Financial Services, LLC

Linda Jane Gillikin · Primerica Advisors

Larry Stephen Golub · Morgan Stanley

Bryan Richard Halstead · Wells Fargo Advisors

Alan Charles Hess · Wells Fargo Advisors

Holly Ann Huebsch · Ameriprise Financial Services, LLC

Harvey Elwood Hutchinson IV · Hutchinson Financial Advisors, Inc.

Ken Charles Jones · Legacy Advisor Group

Mark Allen Jones · SIMA Wealth Partners, LLC

Jeffrey Seth Kaplan · Morgan Stanley

Roger Emerson Kasch · Ameriprise Financial Services, LLC

Jason King · Ameriprise Financial Services, LLC

David Andrew Koren · RVA Wealth Management

William Justin Lacy · Financial Services Of Virginia, LLC

Leonard David Levitch · Ameriprise Financial Services, LLC

Tom Andrew Love · The Main Street Group

Justin Reid Martin · Ameriprise Financial Services, LLC

Patrick Michael McAleer · Ameriprise Financial Services, LLC

Divam Nayan Mehta · Mehta Financial Group

Harry Chester Michalowski · PFS Investments

Jeff Fleming Moore · Ameriprise Financial Services, LLC

Michael Wilson Morelock · Ashpark Financial Group, LLC

Tim Hughes Mullins · Sage Wealth Advisors

Corey Lorenzo Nesmith · Seven Hills Wealth Advisors

Shelly Lynn Pellish · Ameriprise Financial Services, LLC

Amy Rosen Rice · Wells Fargo Advisors

Ernesto Vicente Sampson · Ameriprise Financial Services, LLC

Douglas Edward Scammell · Clearview Private Wealth Advisors

Ryan M. Taylor · Summit Investment Planning

Christina Elizabeth Todd · Cary Street Partners

Donald L. Unger · Old Dominion Investment & Retirement Advisors

Caleb Wayne Vaughan · RVA Wealth Management

Ronald Webster · Steward Partners Global Advisory

Shawn R. White · LPL Financial

James Geeton Woo · Ameriprise Financial Services, LLC

Jonathan Christopher Wood · Ameriprise Financial Services, LLC

questionnaire was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria. 1,353 Richmond-area wealth managers Winners, % of candidates, Issued Date, Research Period. 2024: 1,223, 74, 6%, 11/1/24, 2/13/24 - 8/30/24; 2023: 1,095, 67, 6%, 11/1/23, 2/13/23 - 8/31/23; 2022: 1,041, 69, 2018: 939, 94, 10%,11/1/18, 3/16/18-10/4/18; 2017: 771, 93, 12%, 11/1/17, 3/15/17-10/6/17; 2016: 687, 144, 21%, 10/1/16, 5/6/16-10/4/16; 2015: 710, 190, 27%, 10/1/15,

investment adviser representative; 2. Actively licensed as a RIA or as a principal of a registered investment adviser firm for a minimum of 5 years; 3. Favorable regulatory and complaint history review (As defined by FSP, the wealth manager has not; A. complaints with any regulatory authority or FSP’s consumer complaint process. Unfavorable feedback may have been discovered through a check of complaints registered with a regulatory authority or complaints registered through FSP’s consumer financial services firm within the past 11 years; F. Been convicted of a felony); 4. Fulfilled their firm review based on internal standards; 5. Accepting new clients. Evaluation criteria – considered: 6. One-year client retention rate; 7. Five-year client retention not indicative of the wealth manager’s future performance. Wealth managers may or may not use discretion in their practice and therefore may not manage their clients’ assets. The inclusion of a wealth manager on the Five Star Wealth Manager list should managers will be awarded this accomplishment by FSP in the future. Visit www.fivestarprofessional.com.

EAT DRINK&

Edited by EILEEN MELLON

A Japanese snack shop returns P. 120

Holiday gifting by the bottle P. 122

Olivia Wilson’s world of whimsy P. 118

Tapas time at Soul N’ Vinegar P. 116

New riffs on an old favorite P. 112

ROUNDUP

SWEET PURSUIT

Local bakers make a classic cookie their own

By Stephanie Ganz and Eileen Mellon

A reliable favorite that never gets old, an archetype beloved for generations, the dearest friend no one dares gossip about — you guessed it: chocolate chip cookies. We took a hard (yet chewy) look at the iconic sweet treat, taste-testing at bakeries, pop-ups and even pizza shops around Richmond to track down the top cookie contenders and find out what sets them apart. Each baker we spoke with shared childhood memories, with these circles of joy a through line for everyone. Like any true classic, chocolate chip cookies stand the test of time.

BROWN BUTTER CHOCOLATE CHIP

COOKIE, Le Petit Morceau

Baker Tra My Anderson of forthcoming Manchester bakery Le Petit Morceau has spent a decade perfecting her chocolate chip cookie. “A great cookie doesn’t need to be elevated past the point of approachability,” she says. “They need to be grounded in that childhood nostalgia.” Her secret? Brown butter, a generous sprinkle of flaky sea salt and heaps of homemade toffee, burnt just right. The result is a playful mix of textures and tastes, from salty and buttery to caramelly and malty. Grab a dozen at the South of the James Farmers Market.

CHOCOLATE CHIP COOKIE, Pizza Bones

BROWN BUTTER BLACK SESAME

BRITTLE COOKIE, Hem and Her

Sometimes, after splitting a pizza with your bestie, all you really need is a little something sweet to finish the meal. Enter Pizza Bones’ wee chocolate chip cookie, possibly the ideal epilogue for dinner. Owner and baker Ashley Patino says that while the technique is the standard creaming method of combining softened butter and sugar, it’s the high-quality ingredients that make her version shine. “We incorporate oat flour, sometimes subbing in whole rye,” Patino says. “Substituting a bit of whole grain or oat flour for all-purpose flour adds depth, giving the cookies an earthy edge and slightly more cereal-y texture.”

Turns out, wife knows best. When Santana Hem’s spouse urged him to sell his brown butter black sesame brittle chocolate chip cookies — a tongue-twister of a name for a uniquely delicious treat — he sent out samples, and they found a wide following. The former restaurant chef and founder of Cambodian pop-up Hem and Her blends his Virginia roots with his Khmer heritage, and this treat has been a breakout hit. Complex yet approachable, the cookies are slightly savory, slightly sweet and studded with crispy brittle. He makes 300-400 weekly, sold individually (stocking stuffer, anyone?) at Stella’s Grocery, Yellow Umbrella Provisions and other local shops.

SALTED DARK CHOCOLATE

OLIVE OIL COOKIE, Fat Rabbit

Fat Rabbit’s salted dark chocolate olive oil cookies stand out for their big, thick, layered shards of chocolate. Boasting a slight bitterness, the crispy-edged and substantial, yet soft-middled cookies are the creation of baker Ellyn Hopper, who knew the exact kind of final product she wanted. “Our dark chocolate olive oil cookie is ‘more-ish,’” she says. “Well balanced, not overly sugared and with a depth of earthiness.” The cookie’s “it” factor lies in the name. With olive oil as the main fat instead of butter, the cookies have a flavor and texture that set them apart.

RYE ESPRESSO CHOCOLATE CHIP COOKIE, Petit Four

BUCKWHEAT CHOCOLATE CHIP COOKIE, Janet’s Cafe & Bakery

Whole grains are the backbone of this crave-worthy cookie, balancing earthiness and sweetness thanks to buckwheat flour and Hilliard, a soft wheat flour sourced locally from Deep Roots Milling. Co-owner and baker Janey Gioiosa builds from there, using organic granulated and dark brown sugars to give her cookies the perfect chew and crumble. But it’s the chocolate that unites it all.

“We use high-quality dark chocolate, a mix of 58% and 72%, for darker and lighter bites,” Gioiosa says. “And, of course, top it with Maldon salt.”

The latest project from restaurateur Donnie Glass of Grisette, Jardin and Beaucoup, Fan bakery Petit Four churns out a lineup of French classics every weekend. A noteworthy addition is their rye espresso chocolate chip cookie. Pastry chef Kendra Noel says rye flour imparts a deep flavor in the dough, while espresso is a “classic complement to dark chocolate.” With an almost fudge-like consistency, the cookies are nutty, balanced and rich. “We wanted a cookie that felt just as indulgent and satisfying as any other pastry we offer,” Noel says.

BACCHUS

TO OWN A SUCCESSFUL RESTAURANT, you must be flexible. That’s the advice from Chris DiLauro and his partner, Nancy Fisher, who opened Bacchus in May 1999. Inspired by cozy dining experiences in New York, they set out to create that same feel in their classic shotgun building at 2 N. Meadow St. in the Fan. “We grew with the changes,” says DiLauro, who is also a partner at Galley and Little Nickel. “I realized very quickly that … within these four walls, we’re in control of our own destiny.”

Fisher says consistency is one of the keys to staying in business for three decades. “We have employees that we’ve had for years and years

Best Bites

and years. There is definitely a commitment to the food’s consistency, and [to] the idea of seeing the same people and enjoying the familiarity and having a rapport.”

A ordable, approachable wine pairings complement the classic Italian fare and seafood dishes inspired by DiLauro’s mother, Rita, who taught him how to make marinara as a kid. DiLauro also draws on his Johnson & Wales culinary degree and experience working with chefs such as Jay Frank and David Shannon.

Now, Isais Contreras leads the kitchen. He started as a dishwasher and came to be trusted with preparing their much-loved staples. Fisher insists customers would protest if they ever took chicken piccata o the menu. Fresh, interesting salads like the spinach with its legendary apple vinaigrette and the Tuscan kale also shine. Veal scallopini with brown butter, lemon, capers and artichoke hearts; calamari; shrimp scampi with brandy and tomatoes; and mussels and clams are also customer favorites. —Lauren Vincelli

Hot and new can steal the spotlight, but what about longstanding local favorites? Each month, we’ll visit a Richmond-area restaurant that has been in business 15 years or longer.

Dishes we can’t stop dreaming about

BROCCOLI

BURGER

$12 at Remedy Burger, 1509 Belleville St.

With the Broccoli Burger, this Staunton-born staple proves it pays to take risks. Now available at Remedy’s location inside The Veil Brewing Co. in Scott’s Addition, the dish melds minced broccoli and Parmesan cheese into a thin, crispy smashpatty. Pickles, onions, iceberg lettuce, American cheese and Remedy sauce round out the toppings, giving a flavorpacked twist to a meatless burger.

—Kevin Johnson

THE BENEDICT

$14 at e Benedict on Cary, 1331 E. Cary St.

After working up an appetite leading a historic tour in the neighborhood, I visited this relatively new addition to the Shockoe Slip dining scene. Their titular offering gave me great satisfaction. The morning meal showcased perfectly executed eggs, and the welcoming environment felt like home. Happy hollandaise!

—Harry Kollatz Jr.

Every Friday and Saturday from Dec. 5-20, French restaurant Chez Foushee offers HOLIDAY AFTERNOON TEA with tiered treats and festive live music.

On Dec. 13, Fine Creek Brewing Co. hosts its annual SOMEWHERENESS FEST, a dedication to terroir-driven suds, ciders and wine from across the state.

Bar Buoy in Scott’s Addition is serving up a COASTAL CHRISTMAS seafood feast on Dec. 14, promising “a huge app and dessert buffet” along with five courses.

PERUVIAN CHICKEN FRIES

$10 at Sweet P’s, 304 W. Broad St.

As a ’90s kid, I still remember Burger King chicken fries — the dunkable handhelds were yesteryear’s drive-thru dreams. At Sweet P’s, chef Antonio Owen has reimagined them as an appetizer to curb my grown-up (sort of) cravings. Six Peruvian chicken fries arrive stacked on a plate and served with a bright, zippy, herbaceous aji verde sauce. No sharing required. —Eileen Mellon

Nancy Fisher and Chris DiLauro

Broccoli Burger from Remedy Burger

Photo Courtesy of Monica Pedynkowski

FRIDAY RITUAL

Once a week, Soul N’ Vinegar leans into a tapas-style menu

By Stephanie Ganz

When Soul N’ Vinegar relocated to its current location on Q Street in 2023, owner Michelle Parrish knew it was an opportunity to feed people a bit differently than she had at the graband-go shop she opened in 2018. The extra space meant guests could sit and linger, both inside the dining room and on the patio. With that in mind, Parrish quietly launched a Friday happy hour in 2024, offering a selection of small plates designed to pair with the restaurant’s selection of wine, beer and cider. Now, the buzzy, four-hour affair is gaining momentum.

“It was always the plan to do happy hour and have something that would tap this small plate style,” Parrish recalls. “I wanted to be able to offer a different experience, a different way for people to enjoy the shop outside of our usual lunch crowd.”

Over the past two years, Soul N’ Vinegar has established itself as a lunchtime staple in Church Hill through a dependable menu of sandwiches, customizable bowls and highly coveted spring rolls served with housemade chili oil. But with their roots in fine dining, Parrish and her partner and kitchen manager, William Rimmel, formerly of Shagbark and Lemaire, wanted to showcase other skills. Its happy hour menu hearkens back to Parrish’s time in the kitchen at the now shu ered Secco, where she learned to make a traditional Spanish tortilla — slices of potato suspended in a custardy egg mixture that is chilled, sliced and spiked on a skewer with a shishito pepper and an olive.

catering menu that tries on different looks from week to week. During my visit, they came served over a creamy potato puree with charred cabbage and a sprinkle of pomegranate seeds. Parrish says the dish was born from a combination of creative reuse — a must for chefs who want to stay in business — and a desire to present a more elevated option than her everyday offerings. “The dishes are meant to be executed with a bit more finesse than the bowls that people get [at lunch],” Parrish says.

“I love Secco, and I feel like its closing le a gap that’s still missing,” Parrish says. “When I want to go out and have a drink, I love tapas; that’s my favorite type of thing.” She points to the crispy chickpeas, another recognizable dish and the ideal pairing for a glass of chilled white. “When people say things about it reminding them of Secco, I’m so happy, because it was such a great place.”

Though the menu changes weekly, there are a handful of mainstays. A standout are the juicy pork and beef meatballs, a fixture of the restaurant’s

Both the focaccia and hummus appear on the weekday menu, but during happy hour they’re transformed — the bread becomes a canvas for Parrish to impart seasonal flavors like nigella seed and roasted garlic, and the hummus gets pureed until it’s silky smooth — creating a lovely plate that happens to be vegan.

Wines, normally grab-and-go only, are available by the glass, and there’s also canned beer and cider. Parrish says her wines, which she sources from Free Run Wine Merchants, are easy-to-drink bottles that don’t require a lot of explanation. There’s no sommelier on staff, so these bo les have to speak for themselves, and what they say is, “Fill your glass, grab a seat and relax.” R

Beef and pork meatballs with potato puree and pomegranate and olives

OLIVIA WILSON

Hosting pop-ups and taking special orders, this freelance baker and chef has a whimsical style

By Eileen Mellon

PASTRY RESUME

“At 18, I went to New York for culinary school and worked at Per Se and Bouchon Bakery. I also worked at The Inn at Little Washington, farm wineries in Washington state, and then moved to Austria. In Richmond, I was at Metzger [Bar & Butchery], then pastry chef and co-owner at Brenner Pass before leaving in February 2020.”

KITCHEN ESSENTIALS

“Butter, berries, salt, hot sauce and a seasonal crunchy veg. Right now, I have Barrier Islands Salt, vanilla salt and Italian sea salt, and I always have a tub of Maldon sea salt.”

HOLIDAY HANGS

“We have started a tradition with our little family and our chosen family of going to Cheng Du on Christmas Eve. On Christmas, I have people over, and most of my friends are in the industry. I’ll make pozole and fresh pasta; it’s a party.”

FARM FRESH

“I grew up going to the farmers market in Harrisonburg. We had an incredible farmers market; some of the earliest organic farming was happening. Then, in high school, I started my own cake company selling at the farmers market.”

BRUSH STROKES

“I started painting while I was working at The Inn at Little Washington; I was feeling very inspired. My mom is also an art teacher, so being creative was always something that we did. We would go to the basement and make stuff.”

FIRST IMPRESSION

“When I went to France, it was life changing. I became kind of obsessed with, ‘How do I achieve that?’ My passions have always been both cooking and pastry, but I was drawn to pastry because it’s so technique focused.”

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Our locations

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Surgical Associates

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7611 Forest Ave, Suite 250 Richmond, VA 23229

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Henrico Cardiology Associates

Henrico Cardiology Associates

7702 East Parham Rd

MOB III, Suite 106 Richmond, VA 23294

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804.346.2070

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Henrico Cardiology Associates

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7603 Forest Ave, Suite 202 Richmond, VA 23226

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804.288.0134

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Colonial Heights

Cardiothoracic

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930 South Ave, Suite 4C

Colonial Heights, VA 23834

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804.282.8777

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Surgical Associates 7101 Jahnke Road, Suite 500 Richmond, VA 23225

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804.320.2751

QUIET MASTERY

Japanese snack shop O!nigiri makes a long-awaited return

By Eileen Mellon

Every day, Wakako Reno methodically prepares hundreds of onigiri — steamed rice filled with everything from spicy tuna to sukiyaki and walnut miso — shaping them into the traditional triangles or cutesy Shiba Inu, the latter inspired by her dogs. With the help of her husband and daughter, she operates O!nigiri, a small, bubble-gum-pink grab-and-go shop specializing in the Japanese treat whose name translates to “grasp” or “squeeze.” After previously operating the business in Carytown, then closing during the COVID-19 pandemic, Reno has reopened in a new location at 7801 W. Broad St.

RM: What is your background and when did you come to Richmond?

Reno: I was born and raised in Japan, and then I got married and came to the United States. We’ve been in Richmond about 10 years. Growing up, my parents had izakaya [Japanese pubs that serve small plates], so I started helping them when I was, like, 10. I used to help them wash dishes and then do little things like cutting fish. I worked there until I graduated from high school.

RM: Did you think you would ever own an onigiri shop?

Reno: No, because my parents struggled so much. I never thought I was going to open the store; I always wanted to just be a mom. But I guess it’s my calling. Onigiri, to me, is so Japanese, very traditional, very simple Japanese, the foundation for everything.

Ever since I was little, I used to make onigiri. In Japan, it’s like a sandwich here; your mom made it, your grandma made it. Onigiri is like family: It’s a pack of love in it, there’s so much memory there. It’s in my DNA, so I know exactly what I need to do; it’s so natural to me. There are not many Japanese

restaurants or Japanese owners here [in Richmond]. Customers are happy when they hear we are Japanese. I just love it, because I get to introduce this to American culture; I’m so happy that people enjoy it. I thought everybody forgot about us [after we closed], but they were actually looking forward to having us open again.

RM: Your original shop closed in March 2020; what made you want to reopen?

Reno: I always knew that one day, I’d come back to it. My daughter, the youngest one, is in high school and she wanted to get a job. I thought, ‘maybe it’s time.’ We came to Lotte [Plaza Market, located next to the new shop] one day to go shopping, and then we saw this sign. My husband said, ‘This is it.’ Since closing in 2020, onigiri has become more popular; I started seeing so many people eating onigiri and going to Japan. My kids are also helping me; without them, I couldn’t do it. My daughter did all the logos and art and design. I wanted to make it so when customers walk in, they feel like they’re in Japan.

RM: What kind of onigiri do you offer?

Reno: We have spicy tuna, tuna and salmon — I love just a simple salmon with sea salt. We also have teriyaki Spam; karaage [fried chicken]; and sukiyaki, which is thin, sliced beef with onion and soy sauce. There is Japanese sausage; mentaiko, which is fish roe. The avocado is not traditional, but I wanted to offer something vegan. People pass by the shio kombu, but it’s my husband’s favorite. It’s salted kelp with soy sauce and sesame, really flavorful. Also umeboshi, which is pickled plum; it’s so sour that rice goes really well with it. And we have furikake [a Japanese seasoning mixture], shiitake and walnut miso. For a special, we do Shiba Inu onigiri — we have three Shibu Inu. R

This interview has been edited for length and clarity.

JAY PAUL

Wakako Reno, owner of O!nigiri

COZY SEASON

Bone-warming broths that soothe the soul

By Genevelyn Steele

1

Soft Tofu Stew

$12.99 at Ye Won

Ye Won is known for Korean home cooking. A classic dish, this spicy tofu stew features seafood or beef with coddled egg, red chili oil and fish sauce. Its flavor has a motherly sort of aggression; the red broth invites a cold beer to wash it down as you slurp your way to the bottom of the bowl.

2

New England Clam Chowder

$8.99 per pint at Yellow Umbrella Provisions

Seafood soups are a specialty of Yellow Umbrella, with New England clam chowder available almost daily. Heavy cream, tender nuggets of potato, Eastern clams and broth are slowly simmered into a decadent bowlful of Neptune’s bounty. To order ahead for holiday gatherings, visit their catering website.

3

Avgolemono

$12.99 per quart at Stella’s Grocery locations

Let’s face it, a can of chicken and stars doesn’t take down a cold the way it used to. Nowadays, it’s a job for Greek penicillin. Stella Dikos’ recipe calls for rice cooked to almost congee creaminess, yet retains the integrity of the grain. With chicken broth and enough lemon to make sunshine in your tummy, get a spoonful of this traditional Mediterranean flu-fighter and let the healing begin.

4

Pho in Hot Stone Bowl

$21.99 at Viet Holic

There’s much to love at this new Midlothian Turnpike eatery, but this sizzling bowl clocks in at No. 1. Meatballs, top round, tendon, tripe and fatty brisket arrive on the side, along with fresh herbs and rice noodles to dunk and dip into bubbling bone broth. The stoneware stays piping hot, lifting scents of pepper, ginger and star anise to the nose in a volcanic cloud of deliciousness.

5

Carrot Ginger

$17 per quart at Leek & istle

Provision your fridge and freezer with items from Leek & Thistle’s Shockoe Bottom kitchen, which offers both takeaway and weekly delivery service. Made with roasted local carrots, coconut milk and veggie stock, and laced with ginger, onions, turmeric, coriander and garlic, this smoky soup is a must. Both vegan and gluten-free, it’s a creamy treat worthy of a special bottle from the shop’s cellar.

wine gi guide

Owner Melissa Stallard, Chez Nous

GIVE: Thibault Liger-Belair Bourgogne Les Deux Terres, 2021, $56/bottle. Les Deux Terres is a gamay and pinot noir blend, using grapes from the Beaujolais and Burgundy regions. Stallard says it’s both “elegant and indulgent,” with hints of “red and black fruits and tobacco.”

SIP: Thevenet & Fils Bourgogne Les Clos, 2023, $16/glass. “We love Burgundy at Chez Nous, and this 100% pinot noir has notes of red fruit with earthy undertones, bright and elegant. Speaks to roasted meats, mushrooms and charcuterie/cheeses.”

Owner Ashley Patino, Friend Bar

GIVE: Jauma Danby Grenache, $40/bottle. “Jauma is an Australian winery, great for both natural wine lovers and classic wine lovers. It has no added preservatives and is still stable, beautiful and juicy, and light red/rosé-esque. The first time I had it, I almost drank the whole bottle.”

SIP: Barry Althof Menhir, $12/glass. “It’s 100% grenache — affordable, silky, great for the fall.” Surprisingly crisp for a red, the Menhir expresses its limestone-rich terroir (from Aubais in southern France) nicely, along with notes of red currant and berries.

Owner Trevor Ferguson, Nouveau Provisions

GIVE: Nouveau Farms No. 2 White Wine, $32/bottle. “It’s our very own white blend, with tasting notes of peach, plum, apricot and floral.” A crowd-pleasing, roundbodied blend of petit manseng and chardonnay grapes, this juicy beauty’s fruit flavors are balanced by wet slate and green citrus.

SIP: La Mothe du Barry, $12/glass. “This merlot from Bordeaux’s tasting notes are vibrant cherry and blueberry, with hints of cocoa and spice.” It boasts solid structure and distinctive minerality. —Bird Cox

Carrot ginger soup from Leek & Thistle

Bulldog Brinery

HISTORY: Matt Gillespie’s tinkering with fermentation led him to launch Bulldog Brinery in 2022. “I’ve always been really into experimenting with fermented and pickled foods,” he says. “It lasts forever in the fridge and adds flavor, texture and a healthy condiment alternative to quick meals.” Gillespie, a culinary school grad and former chef, says the name of the business was inspired by his love of bulldogs.

SPECIALTY: Bulldog Brinery’s lineup includes the “divisive” pickled pineapple — which Gillespie notes is a great addition to tacos, ceviche, cocktails and even pizza — along with the fan-favorite spicy miso kimchi. Other o erings include red cabbage kraut with garlic and ginger; pickled onions accented by anise and long pepper; and the newest item, a fermented salsa. Of the latter, he says, “[Fermentation] gives it this really nice tang, while keeping a bunch of fresh flavors as well. You get a lot more complexity from the fermentation.”

PRODUCTION: Gillespie works out of Richmond’s Hatch Kitchen. Bulldog’s fermented products are available in see-through, stand-up bags designed for easy burping. “Fermented foods have o -gassing valves,” Gillespie explains, “so there’s no danger of stu exploding.”

WHERE TO BUY: Yellow Umbrella Provisions, Ellwood Thompson’s, Seasonal Roots, Good Foods Grocery and online at bulldogbrinery.com —Eileen Mellon

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Bulldog Brinery products with mascot Freya

Mexico Restaurant opened

Virginia in 1990. Since then, they have grown to have six locations in greater Richmond. They have built their reputation as a family business that provides fresh, Mexican food in a festive and friendly atmosphere

The Mexico Restaurant family takes great pride in the fresh food that they ser ve their customers. They use high quality ingredients in all of their recipes to ensure the customer ’s experience is per fect Mexico Restaurant values all of their customers and they feel privileged to ser ve the best Mexican food in Richmond for over 35 years.

Come enjoy the best Mexican cuisine in a beautiful, outdoor setting. We invite you to dine with us on the best patios in Richmond!

AIRPORT

5213 Williamsburg Rd. (804) 226-2388

SHORT PUMP

11621 W. Broad St the promenade shops across from short pump town center (804) 360-9446

ASHLAND

11670 Lakeridge parkway by bass pro (804) 496-6911

MECHANICSVILLE

7162 Mechanicsville Tpk. Banquet & Meeting rooms (804) 559-8126

FOREST HILL

7001 Forest Hill Ave. (804) 320-1069

WOODLAKE

12031 southshore pointe dr. banquet & meeting rooms (804) 763-5640

Serving our Richmond communities since 1990

Gift cards available at all Mexico locations Kroger

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See more photos from the year at richmondmag.com/2025inphotos.

LOOKING BACK

JAY PAUL

Our year in pictures, as captured by Richmond magazine Senior Photographer Jay Paul

1. Feb. 20: Richmond re ghters from Station 20 and Water Rescue 3 sled with kids at Forest Hill Park. 2. March 23: Filmmaker Ken Burns (second from left) looks on as Christopher Dunn portrays Patrick Henry at St. John’s Church. 3. April 12: Competition heats up during the National Wheelchair Basketball Association championship games at the Henrico Sports & Event Center. 4. April 29: Goochland County resident Al Whitmer and his pet rooster leave the Southern States store on West Broad Street. 5. May 14: State Sen. Todd Pillion, R-Abingdon, seated, laughs with Del. Luke Torian, D-Dumfries, and Del. Alex Askew, D-Virginia Beach, at the annual “Lighten Up, It’s Just Politics” luncheon. 6. June 19: Miss Juneteenth Virginia Kima Anderson (left) and Miss Black Eastern States USA Chekira Hill cool o with handheld fans following the fth annual Juneteenth Parade at Virginia Union University. 7. Aug. 4: Richmond Little Leaguers host players from Saitama, Japan, during this year’s sister city baseball exchange. 8. Oct. 4: The Girl Scouts of the Commonwealth of Virginia celebrate the opening of the new Richmond Service Center on Skipwith Road. 9. Oct. 18: More than 10,000 people march down Broad Street toward Monroe Park during the second “No Kings” protest.