Casting Swine Before Pearls
Lots of pork and a few oysters at guy bar The Pig & Pearl Read full story
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Saturday, April 19, 2014
It was burgers, baby, burgers — put through their paces at Positive Vibe’s Coaches’ Cook-Off at the Science Museum of Virginia last night. VCU men’s basketball coach Shaka Smart and UR’s men’s basketball coach Chris Mooney, aided by Buz Grossberg, of Buz and Ned’s Real Barbecue, and and Glenn Pruden, executive chef at University of Richmond, respectively, sweated it out over hot stoves to see who was the best burger flipper of all. It was Read full story
5 Favorites: Unfamiliar Finds
Do you eat chicken or steak at every meal? If the answer is no, then you’ll see the point of efforts like Secco Wine Bar’s ongoing narrative, “Drink Something Different.” Wacky wines made from grapes you may not have heard of represent more than the human desire for variety; they bring value to the table. Restaurateurs love to turn us on to wines that complement their menus, even if it means more work to sell Read full story
The Rise of Dixie Donuts
The doughnut market heats up. PLUS: Watch our exclusive video to see how Dixie Donuts' confections transform from dough to delish.
Dixie Donuts began as an idea — a chef’s idea. J Frank of Positive Vibe Café and personal chef to arts patron Frances Lewis wanted to create little flavor bombs disguised as an unassuming breakfast treat. “The fun part for me is introducing those [doughnuts] that people don’t do.” Combos like vanilla and rosewater sprinkled with garam masala and pistachios, or candied ginger with pink peppercorns, crushed peanuts, toasted coconut and lime — these are Read full story
Best New Restaurants
Restaurants in Richmond are like popcorn: Suddenly they appear, bright and white and full of promise, until out of nowhere, a crow snatches them up, and that new place on the corner is dark, with a for-sale sign in the window.

During the last year, the popcorn-like pace has continued, but the crows seem to be occupied elsewhere. When we looked throughout the region to discover which new restaurants we thought were the Read full story

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