Umami is a portal into an aromatic world of freshly roasted gourmet coffees and exotic, premium loose-leaf teas. Tea samples are available every day so that customers can try before they buy, but knowledgeable staff members are also on hand to explain which teas flaunt specific health benefits. Opt for blended wellness teas, such as the cold-and-flu fighter, which contains echinacea and elderflowers, or sip diet tea blends that boost metabolism. Patrons can cruise the Net on complimentary WiFi while noshing on a baby spinach salad crowned with feta and fruity vinaigrette dressing ($6.95), or tame a full-force grumblestorm with hearty sandwiches and homemade desserts. Umami also offers teatime packages that include tastings of different teas, sandwich samples, assorted pastries, and more ($10.99–$15.99 per person).
Virginia Barbeque first opened shop in a 100-year-old home in Ashland. The building's long history helped convey the sense of community roots that founder Rick Ivey wanted to express in his eatery's friendly, wood-smoked meats, and fresh-made sides. Now with locations across the state and a slew of accolades from the local media, Virginia Barbeque's mission to build a devoted following and pave a state highway with barbecue sauce is well under way. The restaurant's signature meats begin with a dry rub in a house spice blend before they take a 12-hour stint in a rotisserie smoker filled with hickory wood. Then, cooks hand-pull the meat and slather on house-made Virginia-style red sauce or North Carolina-style vinegar sauce.
It’s almost intimidating to open a box containing Fox’s Pizza Den – Richmond’s The Big One pizza. The thought “54 slices of pizza are too many slices of pizza” can cross one’s mind, but the aromas of a hand tossed, housemade crust smothered in a sauce made from San Marzano-style tomatoes and Italian pecorino romano cheese are enough to make that thought ridiculous. Fox’s pizzas come adorned with up to 19 toppings, such as banana peppers or steak, and are available in any diameter from 9” to 30”. In addition to pies, Fox's Pizza Den serves up toppings tucked inside stromboli dough pockets, as well as hoagies, wedgies, and salads.
Lola’s Lunches' mobile-minded caterers box up hearty breakfasts, lunches, and appetizers for pickup or delivery. Lola’s feeds hungry homes and offices with sausage-stuffed croissants in the morning and boxed sandwiches at lunch, which combine elementary-school spirit with grown-up taste by pairing eats such as the roast-beef-laden Westender with a side, a Lola’s cupcake, and a paper airplane made out of that morning’s Wall Street Journal. Lola’s also supplies groups with party platters and hot entrees that arrive table-ready with side dishes and dessert.
Enjoy Richmond's most authentic Chinese cuisine prepared with the freshest ingredients and spices.
King of Szechuan is open 7 days a week and specializes in traditional dishes from the Szechuan Province. Our extensive menus include unique dishes like the "Hot Pot".
The enticing aromas of housemade cupcakes and fried sweet-potato pies waft from Slice of Grace Bakery Boutique’s kitchen, where a team of bakers concocts new variations on traditional Southern treats. Their penchant for integrating unusual flavors into old-fashioned desserts has earned them national attention on programs such as The Real Housewives of Atlanta and Cupcake Wars.
The bakery’s recent surge in popularity hasn’t changed its formula for success; the bakers still start from scratch early each morning, filling the shop’s display case with frosting-swirled cupcakes in flavors such as strawberry shortcake, chocolate peanut butter, and maple-bacon cider topped with sprinkles of actual bacon. Fans of the miniature treats can build their own full-size cake, as the bakery’s gallery of custom creations will attest. Aside from their flagship cakes and fluffy whoopie pies, boxed lunches with a sandwich, a choice of side, a cupcake, and utensils for mixing all three together offer a change of pace.
The Mill on MacArthur dishes up fresh, piping-hot platters filled with seasonal produce and fresh poultry and beef sourced from local farms. Peruse the dinner menu's eclectic panoply of homestyle steak, seafood, and vegetarian dishes while divvying up a palate-priming salver of sautéed brocoletti or crispy barbecue-tofu slices. Thinly sliced cuts of grass-fed, all-natural Black Angus flank steak regale taste buds with halcyon memories of tractor races on a seventh-generation Virginian farm, and the tofu lasagna’s melty strata of fresh tofu, veggies, and cheese anchor vegetarian incisors and come sided with a salad and warm bread.