This family owned business is a staple of the Richmond Community, being in business for over 60 years. Italian Kitchen is under its third generation of operators and continues to treat customers as they are a part of the family. The perfect place for a date night, family night, or special events!
Riverbound Café's friendly owner, Michael Cohan, dishes up made-from-scratch diner eats for breakfast, lunch, and dinner amidst his restaurant's casual maritime décor. From their post on the wall, paintings of beach life look longingly down upon crab cakes and other seafood shipped in fresh daily, and model sailboats and lighthouses surround eggs, burgers, and hand-cut steaks cooked to order. Boardwalk fries accompany all sandwiches, wraps, and melts, and homemade desserts entice sweet teeth with their siren song. Catering and box-lunch options feed off-site diners at gatherings of all occasions, including business luncheons, birthday parties, and meetings of the Box-Lunch Appreciation Club.
With nearly fifty entrees on the menu, Pasta House has a dish to suit almost any customer. Meat eaters can tuck into platefuls of veal parmigiana and filet mignon grilled with saut?ed mushrooms. For pescetarians, chefs stuff fresh flounder with crab meat, and saut? salmon and shrimp with artichoke hearts and lemon sauce. And housemade fettuccine noodles dressed in a creamy alfredo sauce bring joy to the palates of vegetarians. The eatery itself sports a traditional aesthetic, blending deep mahogany wood with turquoise accents. The restaurant also boasts a banquet facility that fits up to 60 people, ideal for hosting a milestone birthday or four rhinos on a double date.
Servers armed with avocados, limes, chopped spices, and a traditional molcajete mortar and pestle mash fresh tableside guacamole at The Patron, a verdant ritual that whets appetites for the Mexican meal to come. The chefs assemble standards such as fajitas, burritos, tacos, and mix-and-match combinations thereof, as well as specialties that include camarones Patrón, shrimp and mushrooms in chipotle cream sauce, or Patrón gorditas stuffed with slow-cooked pork carnitas and pico de gallo.
Chicken Holiday Restaurant’s chefs pressure cook chicken and flame broil ribs, among many other meats and meats of the sea that they prepare. With carry-out and delivery options available, they fill orders for holiday buffets complete with 8 pounds of ribs, chicken, jumbo shrimp, and sides, along with stocking tubs of chicken with up to 100 pieces. The staff also heats up the kitchen by roasting old yearbooks on the oven burners or cooking flounder filet or scallop dinners with french fries and sides of fried okra and apple fritters. Two flat-screen TVs—55 inches and 60 inches—broadcast NFL games to complete the ambiance.
The chefs in the kitchen at Sapori craft both Italian dishes of pasta and chicken parmigiana with Latin classics such as sweet plantains. They craft each dish to order including empanadas stuffed with beef and ceviche cooked in natural lemon juice with ginger, red onions, and Spanish spices.