Broad Appetit Mobile

6
Jun0

Check out our handy dandy Mobile Friendly Broad Appétit Guide. Bookmark it on your phone and use as a reference tool while you’re there: menus of all the contestants, map locations, and event schedules.  Also, links to the restaurant participants and various media preview guides.

Looking forward to sampling as many dishes as I can.  The beauty of this event is that no rules apply. You can alternate between entrees and desserts. Go with either a pre-meditated or stream of appetite strategy (I go hybrid).  Value shoppers looking to stretch their three Washingtons might opt for a quantity or quality approach (Last year, Sensi’s lobster risotto was the most bang for your buck meal.  This year, Acacia is offering a softshell crab sandwich and Olio, a truffles and crab pasta!).

Remember, the earlier, the better.  If a particular booth is slinging gastronomic goodness, word travels fast, and they just might run out. Happens ever year.

In terms of an early line for event winner, my inner-bookmaker likes the odds of the talented restaurants that have home-field advantage (27, Comfort, Foushee, Rustica, Tarrant’s).

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Canned Plum Tomatoes

4
Feb0

Trendsetter I’m better my rhymes are good. I got a gold name plate that says I wish you would. LL Cool J

Was joking with one of the pizza day participants the other day that we started this whole Richmond Neapolitan Pizzeria trend. ;) For me, the most important part of that experience was the discovery of Italian canned plum tomatoes.  Once you go this route for pizza or spaghetti sauce, it is very difficult to go back to the jar.  My mission the last couple of months has been to find the perfect brand of canned tomato.  For now, here are my findings of what brands are out there in Richmond:

Richmond, VA Italian Whole Peeled Plum Canned Tomatoes Guide

Do you have a favorite brand? Please leave a comment…

Note: This is Part 2 of my special obscure food series (Part 1: Kosher in Richmond)

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The Best Restaurant in Richmond is Edo’s Squid (A Meta Approach)

31
Jan9

Methodology: These kinds of “best lists” all have their inherent flaws. All critics (except for Frank Bruni) are human beings with conscious and unconscious biases. On the other side, the crowdsource rankings are open to voter fraud.  I love Bubble Tea like the next guy but second best restaurant in Richmond, really?  Creating a list of lists attempts to address the weaknesses of a single approach.  Now, one could counter-argue that this “meta” approach also magnifies the weaknesses/groupthink.  I tend to agree because a couple of these restaurants on the list are shit.

Scoring went like this: If a restaurant was deemed a “top restaurant” by one of these recognized media sources, it was given a point. .5 bonus points (denoted by asterisk) were given for the following….

Only restaurants with 2 or more impressions are listed here. Rank Ordered then Alphabetized…

Caramelized OpiNIONS
 RGL Top 50 RM Top25 2008 Reader’s Choice Richmond.com Staff RVANews Reader’s Choice Style Weekly Trip Advisor Top 50 UrbanSpoon Top 50 Yelp Top 50 TOTAL SCORE
Edo’s Squid X X X X X* X X X* X 10
Mama Zu’s X X X X X X* X X X 9.5
Millie’s Diner X X X* X X X* X X* 9.5
Ipanema Cafe X X X* X X X X 7.5
Can Can X X X X X X X 7
Comfort X X X X X X X 7
Croaker’s Spot X X X X X X 6
Mekong X X X X X X 6
The Hill Cafe X X X X X X 6
Acacia Midtown X X X X X 5
Akida X X X X X 5
Julep’s New Southern Cuisine X X X X X 5
Kuba Kuba X X X X X 5
Pescados X X X X X 5
The Black Sheep X X X X X 5
Cafe Rustica X* X X X 4.5
Mezzanine X X* X X 4.5
Buz & Ned’s Real Barbecue X X X X 4
Cafe Gutenberg 4
Coppola’s X X X X 4
Cous Cous X X X X 4
Perly’s X X X X 4
Pho So 1 X X X X 4
Sensi X X X X 4
The White Dog X X X X 4
8.5 X X X 3
Bottoms Up X X X 3
Chicken Fiesta X X X 3
Chiocca’s Downstairs Deli X X X 3
Da Lat X 3
Full Kee X X X 3
Grandpa Eddie’s X X X 3
La Grotta Ristorante X X X 3
Paradise Diner X X X 3
Patina Grill X X X X 3
Six Burner X X X 3
Tarrant’s Café    3
821 Bakery Cafe X X 2
Avalon Restaurant X X 2
Avenue 805 X X 2
Aziza’s on Main X X 2
Azzurro X X 2
Bacchus  X X 2
Bistro 27 X X 2
Bouchon X X 2
Cafe Caturra (Far West) 2
Cafe Ole X X 2
Carytown Burger and Fries X X 2
Davis & Main X X 2
Gelati Celesti Ice Cream Makers X X 2
Havana ’59 X X 2
Helen’s X X 2
Kitchen 64 X X 2
Lemaire Restaurant X X X 2
LuLu’s Restaurant X X 2
Mary Angela’s X X 2
Melito’s X X 2
Michelle’s at Hanover Tavern  X X 2
Nile Ethiopian Restaurant X X 2
North Pole  X X 2
Q Barbeque X X 2
Sidewalk Café X X 2
Sticks Kebab Shop X X 2
Sticky Rice X X 2
Strawberry St Cafe  X X 2
Tastebuds American Bistro X X 2
Thai Diner Too X X 2
Weezie’s Kitchen X X 2
Zeus Gallery Cafe X X 2
  • TripAdvisor, Yelp, UrbanSpoon as of Jan 2010.
  • Ever the proletariat, the editor of Carmelized Opinions asked me to include the choices mentioned in the running commentary of his post.  The comments were incorporated into the scoring.
  • Yes, I included my own list here (I did the work).   If any of these lists or media outlets offend you, just subtract one point.
  • This is what happens when one is snowed in.
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Richmond Restaurant Hot List 2009

28
Dec0

This year, I started posting a Richmond Restaurant “Hot List” on the always popular restaurant page. The criteria used were somewhat vague/based on gut feeling: “These restaurants are getting lots of heat and buzz from media and bloggers (100% unscientific method).  Usually, this list consists of new restaurants or restaurants with new chefs or menus.” (Disclaimer: Just because a restaurant made this list doesn’t necessarily mean I liked them):

  • Acacia 2601 West Cary St (804) 354-6060 The “Beard Winner” is Back.  Tan, rested, and ready. A Richmond Magazine Best New Restaurant.
  • Alamo BBQ 2202 Jefferson Avenue (804) 592-3138 In a really short period of time (opened in May), these fellas have already been given Top 10 BBQ honors by Richmond Magazine (noted the beef briquette as a stand-out). All of Church Hill is buzzing about Alamo.
  • Anokha Unique Cuisine of India 4015 Lauderdale Drive (804) 360-8686 Indian has come a long way in Richmond. Finally, a fine dining concept with NO buffet.
  • Aurora 401 E. Grace St (804) 519-9982 Gotta love a downtown location with an in-house bakery and pastry chef.
  • Aziza’s on Main 2110 Main St (804) 344-1583 When the genius that invented “Billy Bread” (if you eat at Richmond restaurants, you’ve had it) teams up with his mom…watch out!
  • Balliceaux 203 N. Lombardy St (804) 355-3008 Quickly vaulted to the top spot on the first day. Ex-Millie’s chef, check. Iconic location, check. Chris Bopst booking the music, check.  See RVAJazz , Style Weekly , Richmond.com,  Richmond Magazine, and RVA Magazine for the inside dope.
  • The Belvidere at Broad 506 W. Broad St (804) 344-0644 Eclectic restaurant in the First Friday Arts District. Belgian beers, too! And gotta love a restaurant that blogs! (see Richmond Grid preview)
  • The Boathouse at Rocketts Landing 4708 E. Old Main St  (804) 622-2628 The two Boathouses have secured the “restaurant with best view” awards for years to come. The James River/City Skyline is a magnificent backdrop to sip a beer on their covered outdoor deck/bar. Seafood focus with wood pizza oven.  (See Style Weekly’s architectural review)
  • Bojangle’s 4901 Nine Mile Rd (804) 222-0883 Richmond has been without Bojangle’s for far too long. Imagine our surprise when they built a big modern version on Laburnum and 9 Mile!
  • Bouchon 1209 East Cary Street (804) 225-9116 French bistro takes over the space of Pomegranate (a former Top 25 RGL restaurant).  Richmond.com’s astute Varmit Pickeral (yes, nom de plume) recently wrote a ga-ga review.
  • Capriccio Pizza 9127 W Broad Street, Suite A  (804) 346-0184 Authentic Brooklyn slices.  What else can you ask for?
  • Chicken Fiesta 7568 W Broad St Merchants Walk Shopping Center (in the old Taqueria del Sol location) Will this location’s menu be expanded to be more like its parent Guapo’s?
  • Coast 5806 Grove Ave (804) 288-8466  From the makers of Enoteca Sogno comes this new Libbie-Grove seafood restaurant. Soft opening period. Can they break the “curse” of this location?
  • Croaker’s Spot South Hull St (Old Manchester Plaza Building) The Croaker empire expands south of the river!
  • Gibson’s Grill next to the National 7th and East Broad  The anticipation was killing us. Very important restaurant as out-of-town famous rockers performing at the National could develop city impression/perceptions through this establishment.
  • Islamorada Fish Company 11550 Lakeridge Parkway (inside the Bass Pro Shop) (804) 496-4700  Probably, the most expensive restaurant (the aquarium by itself!) ever built in metro Richmond.
  • La Sabrosita Bakery 7730 Midlothian Tpke Richmond, VA 23235-5172 (804) 562-8937 This place is like a Latin Willie Wonka bakery.  The respected RVAFoodie se gusta’s this place as well (Review 1 | Review 2).
  • Lemaire 101 W. Franklin Street (804) 649-4644 Opened July 8. Re-inventing itself with updated cuisine and interior. But more importantly, they want to be the new “it” bar for the glamorous cocktail set (think Manhattan chic bars like Rose/Jade at Gramercy Park Hotel). Read Whine Me, Dine Me’s preview | review. Reviews are starting to trickle in from MSM, and everyone seems pleased with this updated landmark. Breaking: Esquire Magazine just named it one of the Best New US Restaurants of the year.
  • Lucky Buddha 1421 E Cary St (804) 648-5100 Style Cover Girl Bartender Jennifer Whitehead just increased their bar sales by 1000%
  • Magnolias Wine Bar & Bistro 7021 Three Chopt Road (804) 673-0006 Wine bar invasion hitting Westham set (note: this restaurant has since closed. Very short life span)
  • Mediterraneo Ristorante 3730 Winterfield Rd Midlothian, VA 23113 Through the sheer will of VCUSpoon’s evangelism, this new Founder’s Bridge Italian restaurant rockets to the list!
  • Mezzanine 3433 W Cary St (804) 353-2186 Winner of Style Weekly’s Restaurant of the Year.  Also, a Richmond Magazine Best New Restaurant (although a few reviews have come out recently questioning this conventional wisdom). High-concept Carytown restaurant-bar specializing in local ingredients.
  • Nate’s Taco Truck anywhere Richmond’s version of the Goki truck.  Fanboys and fangirls utilize Twitter and follow Nate like a Taco Grateful Dead. Got rave reviews in recent Style Taco guide.
  • Q Barbeque 2077 Walmart Way Midlothian, VA 23113 (804) 897-9007 If they stay consistent, they could challenge for Richmond BBQ heavyweight championship.  Got much love in the recent Top 10 BBQ Richmond Magazine issue (July 2009) and #2 in Best of issue (August 2009).  People I trust on Twitter (like @bpfox) also think this is the best BBQ joint in all the 5 counties.
  • The Republic 2053 W. Broad St (804) 592-4444 Pretty neat that they’re encouraging employees to twitter.
  • Sensi 2222 E Cary St # 101 (804) 648-3463 Strong showing at Broad Appetit (their lobster risotto entree and zabaglione dessert were a huge hit). New website, and they want to remind folks that they ain’t going nowhere.
  • Shula’s Steak House at The New Hilton Richmond Hotel & Spa 191 Towne Center West Boulevard (804) 218-3860 Shula’s enters Richmond’s crowded high-end steakhouse fray inside the highly anticipated (probable) 4 Star Short Pump Hilton.
  • Stronghill Dining Company 1200 N Boulevard (804) 359-0202 Another “anticipation” restaurant. Needed addition to Scott’s Addition! A Richmond Magazine Best New Restaurant. Now open for lunch.
  • Water Grill 3411 W Cary St (804) 353-3411 Opened July 31. Everything Michelle Williams touches turns to gold.  She’ll be the latest to make it a go in the crowded Carytown restaurant scene.  Will the menu be another Hard Shell or more (or less)??
  • Wild Ginger 734 Winterfield Rd Midlothian, VA (804) 378-4988 Chris Tsui has the magic touch. On any given night, his River Road Osaka has the highest concentration of Richmond power players. You could say the same thing about his latest Founder’s Bridge Asian fusion creation.

In regards to “hottest of all,” the Final Four has to be Acacia,  Balliceaux, Lemaire , and Mezzanine.

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Kosher in Richmond, VA from a Goyische perspective

13
Dec1

It’s gotta be difficult to be Orthodox in Richmond as I recently found out while hosting a Shabbat dinner at Chez Good Life. There are practically zero “eat out” options in our fair town (yeah, I hate cooking plus all my pots, pans, and silverware have held many a bacon cheeseburger).  We graciously had a “ghetto Kashrut dinner” featuring cold cuts, junk food, and challah on paper plates.  Funny thing about the paper plates/plasticware, I use them anyways at my house because I am a really, really lazy person (Of course, for guests, I put out the good Chinette plates. And, yeah, I’m going to Al Gore Hell.).   Also was able to pick up some decent Yogev Kosher wine (Cabernet/Shiraz blend).

You know, at the end of the day, it definitely wasn’t gourmet but it was still a fantastic, fantastic and memorable dinner!

Here is my Kosher Guide to Richmond, VA (it’s not much*)!
* Simple supply/demand working here in terms of the lack of choices. For a Kosher restaurant (or any “Ethnic” restaurant for that matter) to work in Richmond, I think you really need to have cross-over appeal for us non-Jews (or, more importantly, non-Orthodox Jews).

More Links of Interest

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Pizza, Hell Yeah!

29
Oct3

Recently, had the honor of joining some of Richmond’s A-List food bloggers and their families (Caramelized OpiNIONS, House of Marinara, Whine Me Dine Me…also see Eating Richmond) for a festive night of vale tudo pizza making. Amongst these kitchen Pizzaiolos, I personally felt like a left-handed situational hitting minor leaguer called up by the Yankees Phillies Yankees to play in the World Series. The food toys were on full display: TWO mature pizza stones stacked up in an inferno oven to keep even convection/conduction; a pizza peeler that defied physics (sticky dough ain’t nothing); and the ingredients, oh, the INGREDIENTS…

To the mild annoyance of the host, EVERYONE bought their own olive oil. Made me chuckle. Olive oil is such a personal thing. I totally got it. But that was just the tip of the iceberg…Marinara brought monster shrimp from Yellow Umbrella, cured meat via Belmont Butchery, and a marinated whole garlic invention. SheDrivesaJimmy hooked us up with fresh Mozzarella from a Mennonite farm in rural Virginia, the herbs, and an Irish sipping whiskey (The Knot) that was mysteriously empty by the end. My contribution was imported Italian Water Buffalo mozzarella (via Whole Foods, not a Mennonite Farm) and a homemade San Marzano tomato sauce (see later). Our host provided not only the hospitality and pizza technology but ultra fresh greens courtesy of Victory Farms CSA and his personal garden (Backyard to Table!). He also supplied the majority of the crust dough (using his favorite go-to recipe).  We literally had 40 types of cheeses as part of our recipe arsenal. Just an awesome sight to behold.

Suffice to say, the pizza was great. I’ll let the professional bloggers expound on the details.

What I Learned: Pizza Technique

I want to spend a sec on what I learned about home kitchen pizza making.

First, here was my source material coming in (This is RGL, you know you’re getting links).  For my entry pizza, I wanted a simple classic Neopolitan style:

Sauce

  • I went with 1 can of Cento Organic San Marzano Peeled/Plum (on sale for $3 @ Whole Foods)
  • 2 cloves of garlic, diced
  • Seasonello Spices by feel (essentially, Sicilian Sea Salt, Rosemary, Garlic, Sage, and Pepper. Bought at 8 1/2)
  • 2 tablespoons of olive oil (I use Frantoia via Amazon. Haven’t seen it sold in Richmond. Discovered this green goodness at a modest restaurant (Trattoria Reggiano) inside the Venetian hotel Vegas. It was love at first taste. I have subsequently learned that this is Mario Batali’s favorite as well, so I’m in good company)
  • I have one of those “as seen on tv” Magic Bullets. I primarily mashed the tomatoes, but hit the bullet for a couple of seconds to get the garlic, oil, and spices integrated.  Loved seeing the tiny garlic particles inside the red.
  • Hindsight
    • I actually tried deseeding but that’s too much work. Won’t do it again.
    • Try to dewater as much as possible the tomatoes till you have a chunky flat solid.  Between the cheese and sauce, too much moisture on a pizza is the enemy. I attempted the tomato rinsing technique described in Varsano’s treatise.  Quite frankly, I don’t mind a tinge of tart/bitterness.  Might add a dash of sugar next time for balance.
    • They say you can never have enough salt, but I think I went a little overboard with an additional sprinkling when the sauce was spread on the crust.

Dough

  • There was no freakin way I was doing homemade dough.  I don’t have the tools, and even if I had the tools, it would end up a big sticky mess.  Actually opted to go with fresh dough by Trader Joe’s.
  • As stated, our host supplied most of the dough using the following recipe. (He recently emailed me his notes regarding ideas for future doughmaking: “And, if I were to do something different with it: bigger dough balls  for more chewy crust around the edges (italian: cornicone?).”)
  • Before baking, we spread olive oil along the edges.  Good idea.
  • Hindsight
    • Apparently, some local pizzerias will let you buy their prepared dough (nice tip, Marinara). Usually, a couple of bucks. I will see if my favorite local places have this policy.
    • Varasano spends pages and pages on dough technique, so if I ever feel bold, I would go back to his writings.

Cheese

  • Drying/getting rid of the moisture in the Cheese is essential. Use the paper towel technique and start drying hours before. Don’t feel bashful about squeezing the water out.
  • Hindsight
    • The buffalo mozarrella was ok but nothing spectacular. As some Internet commentators have noted, if they are shipping fresh cheese all the way from the old country, it’s just won’t be the same. Next time, I might go with Tom Leonard’s house cheese.  Whole Foods also had some interesting domestic brands.
    • Instead of slicing, I think I’ll go with the one centimeter cube/chunk technique in the future.

Cooking

  • The (pre-heated) stone is magical. It really gets the pizza crispy for true restaurant replication.
  • According to the maestros, you need to make sure that the stone is pre-heated for at least an hour.  The oven must be at maximum temperature the whole time (500 degrees).  That’s the one edge commercial pizza will always have over the home, much higher Fahrenheits (especially coal and wood).
  • I like the technique of cooking the dough and sauce first then adding cheese for the final minutes. This’ll take some additional experimentation to get the timing right.

Overall, I was very happy with my first foray into advanced home pizza making.  Again, want to thank our host and fellow cooks for guiding me through the whole process but more importantly, the good company!

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