Restaurants in Richmond

Casanova Italian Restaurant's owner Leo Capezzuto is one of eleven siblings, so it's no surprise that he has made Casanova a family affair. Leo is the proprietor, and the restaurant features cheeses made by hand by his brother and ingredients sourced from his sister's store, Sapori D'Italia. All of these factors culminate in a menu of authentic Southern-Italian cuisine that showcases more than fifteen different types of pasta, such as the scialiatielli con gamberi—artisan handmade egg pasta tossed with shrimp that chefs sauté with garlic, olive oil, and fresh cherry tomatoes. To prepare the filetto al pepe verde, they simmer a dry-aged Angus filet mignon in butter, and then top the delicacy with green peppercorns and cream brandy sauce. The menu also sources seafood from renowned fish regions, culling cuts of Atlantic salmon, Pacific swordfish, and Pacific cod. Like a DJ's closet, the wine list features more than 35 labels, collecting red, whites, and sparkling wines under the same roof.

Chefs at Happy Panda use crunchy vegetables, sweet pineapple, and lots of Asian herbs and spices (but never MSG) to create flavorful Szechuan and Hunan dishes. They fry egg rolls, wontons, and origami swans to a crisp in 100% vegetable oils and offer a number of vegetarian dishes in addition to the roast pork, chicken, beef, and seafood options. The restaurant runs a bustling dine-in and carry-out trade, particularly during the lunch rush, when diners can choose from 30 specials served with fried rice and an egg roll or soup.

Jerry's Restaurant opened in 1961, and since then it's served family-style meals, which incorporate some of the 15+ vegetables the kitchen uses. The team cooks breakfast, lunch, dinner, and whatever meal humans think up next. Their food ranges from cheesy spaghetti and lemon-pepper chicken entrees to potato skin and onion ring entrees. Jerry's serves the popular J-Boy sandwich—a double-decker cheeseburger with a special sauce—and even a hot fudge cake.

The seasoned chefs of Mi'irie Mon Caribbean Restaurant whip up a flavorful menu of tropical favorites, traditional specialty dishes, and spicy variations on American fare. Lunch and dinner meals, including exotic entrees such as curry goat and oxtail, pair with fluffy johnnycake and fried plantains, and chicken basks in a variety of spicy and sweet sauces. Seafood platters usher in flavors from the region's crystal-clear shore water, transporting diners into fantasies of lying on the beach as a beautiful manatee brushes their hair. Diners fill their bellies in the restaurant's casual atmosphere accented by simple decor, "with nods to both the Caribbean and the region's West African influences," according to VisitSouth.

Equal parts sports fanatics and wings enthusiasts, Wildcat Wings owners Gordon and Emerie Duke create a culinary environment that mirrors the vibrancy of a live sporting event. The idea for Wildcat Wings came to them while rooting on Kentucky versus UCONN in the 2011 NCAA basketball Final Four game. Sensing that wings were the missing ingredient to celebrating the game properly, they quickly discovered the area was lacking an eatery to meet that need. The next thing they knew, both Gordon and Emerie were in their own restaurant slinging more than 20 sauces to slather golden-fried wings in everything from a bourbon glaze and mango habanero to honey mustard and peanut butter and jelly. They also pour frosty brews such as Kentucky Ale with which patrons can wash down feasts of wings and chicken tenders. To keep Gordon and Emerie’s inspiration ever-present, the venue’s TVs air all UK games, as well as broadcasting other sports, including baseball, football, and full-contact Connect Four.

Roosters is both a popular stop for Kentucky sports fans and its players—it’s not unusual to spy one of the university’s basketball players perched at a table, wiping his hands after downing a large basket of wings. It's these wings, fried in soy oil with no trans fat and doused with 1 of 11 sauces, that command the most attention on a menu full of hand-breaded chicken fingers, thick burgers, and oven-baked subs. Their sauces run the gamut of heat, from mild teriyaki to medium-hot sweet thai chili to the Super Killer, the sauce that delivers more kick than a Rockette on a caffeine buzz.

Walls paneled in blond wood to match the tables and floors recall a modern-day Old West saloon, with a stone fireplace standing tall at one wall. After seeing a big win on one of the flat-screen televisions lining the walls, diners can take advantage of the lofted ceilings to create a victory pyramid.