According to a news release sent out this morning, the new Richmond on Broad Café will be open Monday to Friday, from 7:30 a.m. to 3 p.m. Matthew Lee, former executive chef at Altria Group Inc., will oversee the menu, which will be focused on seasonal, locally sourced ingredients.

Originally from Atlanta, Lee has a degree from the Atlanta School of Culinary Arts. Before moving to the Richmond area, he opened a restaurant in Columbus, Ohio, that served pizza and a variety of other dishes, and then took a position as executive chef and food and beverage director at a renovated hotel in Concord, N.H.

The breakfast menu at Richmond on Broad will include familiar sandwiches as well as more creative fare, like Korean barbecued beef and egg with sriracha aïoli. Lunch will consist of soup, salads and sandwiches such as chipotle pork barbecue and turkey pastrami Reubens.