The pub has long served as the epicenter of Ireland’s social life—a place where friendships are made and stories are shared over foamy pints of beer. Finn McCool's Irish Pub positions itself firmly within this tradition of communality, inviting guests to bond while eating fish ‘n’ chips or clinking glasses of Guinness at a hardwood bar that spans the length of the room.
The convivial atmosphere isn’t the only aspect of Finn McCool's that recalls the old country. Traditional Irish staples such as shepherd’s pie, corned beef, and bangers and mash fill the pub’s menu. Savory scents waft through the air as guests throw darts, play billiards, and soak in the sunshine on the outdoor patio. A lineup of flat-screen TVs hums with the sounds of the day’s sporting events, which guests can wager their pots of gold or leprechaun manservants on at the pub’s Colonial Downs betting hub. :m]]
The proprietors of Hurley’s Tavern are committed to offering locally-sourced beer and wine, and fresh food in a relaxing environment. Designed by cofounder Janice Rossano, Hurley's menu is evenly split between food for meat lovers and vegetarians, so both groups, as the Richmond Times-Dispatch notes, "can nosh together in stomach-pleasing harmony."
The carnivore menu includes steak and cheese fries, breakfast nachos, homemade meatballs, and half-pound servings of boneless wings tossed in a choice of more than 10 sauces and dry rubs; herbivore options include garlic hummus, fried mashed potatoes, house-made black bean and rice patty wraps, and pita pizzas topped with house-made broccoli macaroni and cheese. Hurley's also caters to gluten-free and vegan diners with entrees such as burgers made with bean and rice patties. A variety of local craft beers on tap and Virginia wines help wash down meals, which unfold inside a dining room where nary a seat "doesn't have a view of a TV," the Richmond Times-Dispatch happily reports. Patrons can also entertain themselves in their back room Colonial Downs off-track betting parlor.
In 2009, The New York Times named The Camel Richmond's "premier venue" for "up-and-coming Southern rock and bluegrass bands, acoustic singer-songwriters, and jazz and funk musicians." So far, nothing's changed: The Camel still hosts local and nationally touring acts such as Ben Kweller and James McCartney, who, unlike his father, has never toured with a band named after icky bugs. But even though it's lauded for providing live music seven nights a week, The Camel makes a space for all art, including occasional film screenings.
Like its entertainment lineup, The Camel's cuisine is an eclectic mix of American flavors. The culinary team, lead by executive chef Xavier Beverly, whips up gourmet vegan risottos, grills fresh seafood, and tops flatbreads with spinach, mushrooms, and hummus. But they also keep things casual with finger foods such as the popular sausage stars and housemade beef burgers crowned with horseradish mayo. Served until 2 a.m. nightly, each dish can be paired with local or craft beers, which fill the 28 taps lining The Camel's exposed brick wall.
The Camel is open for lunch Monday through Saturday, and brunch on Sunday.
Growing up, kitchens were the last place Emilio Peiro wanted to be. Over time, however, the youngest of five boys began cherishing his opportunities to cook traditional Spanish cuisine with his mother. Using her recipes, imported ingredients, and some additional skills picked up from his older brother, a fellow chef, Emilio now recreates his family’s meals at Emilio's Restaurante Español.
Said recipes include more than 45 tapas, ranging from flambéed chorizo to vegetarian- and vegan-friendly dishes, such as sherry-infused onion potatoes. For more substantial meals, Emilio and his culinary team toss garden veggies with smoked paprika and stir chunks of mussels, calamari, and shrimp into paella.
Bartenders complement Emilio’s bites with an extensive selection of handpicked Spanish wines, as well as housemade sangrias. After feasting, stick around until 2 a.m. for nightly live music, plus events such as salsa nights, where participants learn to dance while balancing bowls of salsa on their heads.
One of the Science Museum of Virginia’s current exhibits includes a few basketball players—just don’t expect LeBron James or Kobe Bryant. These basketball players are two rats, playing a live one-on-one game to demonstrate operant and classical conditioning. Throughout the three-story museum, more hands-on examples of science await at five permanent exhibits. Inspect a rock from the moon, explore a life-size space capsule, and generate energy by pedaling a stationary bike. Kids can even build their own playground with materials such as mats and foam blocks.
Inside the IMAX Dome, a screen 10 times the size of a typical 35 mm screen shows a wide range of educational films. Outside the museum, plants in the BayScapes Garden thrive without pesticide, fertilizer, or the encouragement of a motivational speaker, and an onsite greenhouse offers free planting areas for visitors to contribute greenery and learn about sustainable farming.
Most Americans won’t get the chance to see Cuba, but they can experience the culture and flavor with Kenn-Tico Cuban Bar & Grill’s cuisine. In a dining room decorated with panoramic shots of Havana Harbor or out on the new patio with skylights, a fountain, and 8-foot windows, plates are filled with traditional grub such as a sandwich of sliced pork, ham, swiss cheese, pickles, and mustard on grilled cuban bread. Other classics include salmon topped with mango sauce, ropa vieja—shredded beef served up with onions, garlic, and peppers—and yucca sliced and fried until it looks like french fries back from a Caribbean vacation. Accompanying these dishes are homemade fruit milk shakes, freshly squeezed lemonade and limeade, and soft drinks such as Ironbeer and Materva. Knowing that their clients don’t always have time to stop in for their favorite dish, Kenn-Tico's chefs load up a cart with wraps and beverages to offer quick lunches downtown during the workweek.