Locally sourced cheese is always preferable to moon cheese, which was found to have dangerously high levels of Buzz Aldrin's brain waves. Enjoy a fresh, earthbound meal with today's Groupon: for $15, you get $30 worth of innovative cuisine at Mezzanine Restaurant 3433.
As a relative newcomer on the restaurant scene, Mezzanine has stood knife and fork above the competition, garnering numerous accolades, including 2009 Restaurant of the Year from Style Weekly magazine. The creative eatery relies largely on local farmers and distributors, and the menu changes frequently. At any given time, myriad creations such as braised short ribs with grits ($16) or portobello pizza with caramelized onions, spinach, asiago cheese, and red-pepper hummus ($7) can appear on the freshly chalked menu. Past belly-fillers have included dishes such as Thai green curry chicken with oyster mushrooms ($18) and grilled Carolina quail over seafood jambalaya ($23). Hailed by readers of Richmond magazine as the Most Innovative Cuisine of 2009, the shape-shifting menu at Mezzanine is as eye-opening as it is chew-provoking.
The intimate, two-tiered, and smoke-free dining room fosters a relaxed and jovial atmosphere, and a covered patio accommodates outdoor diners during warmer months. Small tables ideal for conversation and morsel stealing lean their weight into hardwood floors as the ambrosial aromas delicately waft by, unable to contain themselves within the kitchen. Call to reserve your table.
Style Weekly named Mezzanine Restaurant 3433 the 2009 Restaurant of the Year. Richmond magazine named it one of its best new restaurants and one of its 25 best restaurants overall. Readers of the magazine also awarded the restaurant Most Innovative Cuisine of 2009. The Richmond Times-Dispatch featured Mezzanine. Seventy-five percent of nearly 300 Urbanspooners recommend the restaurant, and Yelpers give it a four-star average.
- This small, two-story Carytown restaurant gets high marks on all counts — a flirty and attractive atmosphere, a vibrant menu that highlights native and seasonal fare with small plates a central focus, service that always comes with a smile, and a vibe that is both welcoming and exciting. – Karen Cauthen Miller, Richmond
Mezzanine's Chef Todd Johnson loves creating fine cuisine from local, sustainable food sources. His restaurant has garnered numerous accolades, including 2009 Restaurant of the Year from Style Weekly magazine and a nod from the New York Times.
Johnson's work as a master chef has led him all over the world, but he celebrates his deep Virginia roots by sourcing from farms and fisheries throughout the state, resulting in an eclectic menu full of diverse flavors and fresh ingredients. Daily-printed menus feature creations whipped up from whatever produce, meat, and seafood is readily available. The chorizo, mushrooms, and Polyface Farm chicken come from Virginia, as do oysters served on the half-shell with drizzles of spicy sriracha aioli. You might also find Aspen Ridge rib-eye steaks and Sunday brunches of lobster omelets, fried-green-tomato BLTs, and Carolina shrimp and grits.
Mezzanine's intimate, two-tiered dining room fosters a relaxed and jovial atmosphere, and a covered patio accommodates outdoor diners during warmer months. Small tables, ideal for conversation and morsel stealing, lean their weight into hardwood floors as ambrosial aromas delicately waft by, unable to contain themselves within the kitchen.
3433 Cary St.
Richmond, Virginia 23221Get Directions