Richmond restaurant update: July edition. A lot of semi-updates in the restaurant scene lately. ZZQ posted a photo of its recently approved building permits and announced that they’ll only be doing the pop-up at Ardent for five four more weeks. Also in Scott’s Addition, Longoven shared its plans to open a brick and mortar with Richmond BizSense last week. Not in Scott’s Addition but also in the works is a brick and mortar location for Nate’s Bagels in the Fan at Cary and Allen. Give us all of the bagels! And last but not least, Toast is opening it’s second location in Midlothian (yes, I know — if you want to get technical it is in Powhatan County). Y’all it is going to be HOT again this week. That’s okay though because King of Pop’s has you covered during the hottest parts of the day. They’ve launched Poppy Hour from…

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A three million dollar deal. 326 E. Broad Street, a building right next to the Greater Richmond Convention Center, has been sold to Monument Cos. which has plans to convert the building into apartments with a restaurant on the ground floor run by EAT Restaurant Group Partners. If that name sounds familiar it’s because EAT also owns Wong Gonzalez, Foo Dog, Osaka, Boulevard Burger and Brew and a few more sports around town. This is great news for a stretch of Broad that still needs a little love and attention. A little goes a long way. Hunter Hopcroft, one of the owners behind Stock Provisions has launched a new project, Richmond Grange Project, which aims to support local farmers through microloans financed by the community. Hopcroft will be working with Tricycle Gardens to identify the right projects. Richmond Magazine has the full scoop. The South’s golden boy shares his hidden demons. If you’ve…

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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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Never leave your house again. Ellwood Thompson’s is the latest grocery store to offer delivery service here in Richmond. And while they won’t actually be delivering groceries, Ellwood’s will now be offering its selection of wraps and sandwiches (many of which are vegetarian) through Quickness RVA. This is great news for vegetarians who sometimes face limited options when it comes to delivery. Something new for your breakfast table. This week the Richmond Times-Dispatch has the scoop on a local company producing a ton of duck eggs. Duck Duck Eggs based in Henrico County is now selling their product in more than 240 grocery stores. According to co-founder Kolt Risser, duck eggs make for eggcellent cake baking. This Washington Post article makes a bold statement. National doughnut day may have come and gone, but you can still make “the best doughnuts you’ll ever eat” at home. The recipe involves fermenting and proofing…

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