There’s nothing like a (really) good sandwich. And if you agree with that statement, you’re in for a treat. The Paulie is a Philly style sandwich pop-up from the team at Comfort, and it officially kicked off Monday and is running throughout the summer on weekdays from 11 a.m. – 4 p.m. You can check out the menu here and get more details here. If you follow along with us on Instagram, don’t be surprised if you spot us here real soon. Sub Rosato, this time with all rosé. Did you know Sub Rosa offers a tasting style wine bar, Sub Rosato, every other week? If that news wasn’t good enough, this weekend it’s all rosé, all the time on Saturday and Sunday from 5 – 11 p.m. Can’t make it this weekend? Take a look at their standing dates throughout the summer here. Speaking of rosé, did you know it comes in cans? Talk…

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Mike and Sarah Moore, the husband and wife team behind Mean Bird, just had a baby two months ago and if you can believe it they’re also proud to present their other baby, Mean Bird’s first brick-and-mortar location in the former Sticky To Go Go space. Back in 2015, I remember coming across a mysterious food truck’s Instagram account that promised to bring traditional and vegan (yes, vegan!) fried chicken to the hungry folks of Richmond, Virginia. And they brought it. I’ve visited Mean Bird’s food truck on a few occasions and I’ve always been impressed with how much flavor they’re able to pack into what looks like a simple piece of fried chicken. It is hard to do fried chicken well, and let me tell you, they’re doing it right. The new brick-and-mortar space will give Mike and Sarah a more stable space to try out options like breakfast,…

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THIS IS NOT A DRILL. Brenner Pass is FINALLY opening this week (Thursday at 5 p.m.) and I couldn’t be more excited. I mean how could you not be excited about this fondue burger, this gianduja tart or this plate of goodies you actually dip into fondue?! Also in food news this week, Mean Bird opens its brick and mortar location in the former Sticky To-Go-Go space in The Fan (more to come on this opening later in the week on the blog). And Pit and Peel’s second location in Carytown opened on Tuesday. On your mark, get set, bake. Oh, how I have missed those six words. The Great British Baking Show’s new (to America) season just kicked off on PBS. I am obsessed with this show and highly recommend watching past seasons on Netflix. Meg and I recently did a truffle making “class” at Gearhart’s in Charlottesville and even though we…

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Big news for bread and pastry fans. Idle Hands Bread Company – a place we raved about on the blog last summer – is opening a second location! This one will be in the Fan on Strawberry Street and you can check out a sneak peek of what the inside currently looks like over on Instagram. If you can’t take the heat…you can still be in the kitchen. BuzzFeed has a list of  27 dinners for when it’s too hot to cook, and this week is a good example of that. From five ingredient pasta salad to chilled soups, you can get creative while still keeping it cool. If you need another idea, these Thai Drunken Zoodles are a good warm weather recipe, too. Shout out to SPARC. We had the chance to go to SPARC’s Live Art performance this past Sunday featuring student performers from the Richmond community along with guest stars…

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This past weekend was one for the books for food lovers in Richmond, between the Richmond Greek Festival, which was celebrating its 42nd year this year, and Broad Appétit, which marked 10 years with this year’s festival! We kicked off our weekend on Thursday with a trip to the Greek Festival, giving ourselves a two-day festival break before heading to the eating marathon otherwise known as Broad Appétit. We stuck to our own advice and got there early with a game plan in mind, mapping out the vendors we wanted to hit most and noting their proximity to each other. After all, when a festival is hot and crowded, it is always best to have a plan. In celebration of 10 years of Broad Appétit, we’re sharing the 10 best things we enjoyed from this year’s festival. (A special thanks to our friend Nicky who joined us and made eating all of this delicious…

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