Here's a secret not many Richmonders are willing to tell. The Tobacco Company Restaurant is an awesome Richmond spot.
Truly it is. It's three-stories of historic, mahogany, local fun. The basement club is perfect for a crazy night of dancing and clubbing; the first floor bar and lounge is fabulous for cocktails and, on weekends, lower-key live music; and the third floor dining room is elegant and understated.
Then there's the food which, since we're being honest, hasn't been something worth talking about probably since the restaurant first opened in the mid-1970s.
What? You know it's true. Tobacco Company is an absolutely beautiful, perfectly laid out Richmond restaurant, but when it comes to dining, for a generation of Richmonders, it's been their parents' (or grandparents') restaurant.
Until now. Tobacco Company has been making changes and with new (and young) Executive Chef Grady Wilder at the helm it's finally launched a new menu. A fresh menu, for 21st century diners, one that, save one or two favorites, has been entirely revamped.
The new menu, designed by Wilder, an Ashland native and Culinary Institute of America graduate, includes new items like:
Appetizers
- Crab & Brie Cheese Fondue with Crisp Pancetta Crackling ($11.95)
- Manchego & Serrano Ham Fritters served with red pepper coulis ($10.95)
- Fried Yellow Tomatoes with shaved fennel salad and avocado vinaigrette ($6.95)
Salads
- The Wedge with Bleu Cheese Vinaigrette, Applewood Bacon and Tomato Relish ($6.95)
- Baby Arugula Salad with Chevre Cheese, Balsamic Reduction and EVOO ($6.95)
Pasta
- Braised C.A.B. & Pork Lasagna with Mozzarella, Fontina & Ricotta Cheeses ($19.95)
Specialties
- Center Cut Pork Chop with honey and buttery whipped potatoes ($18.95)
- Seared Veal Loin with mac-n-cheese topped with wild mushroom ragu ($24.95)
Seafood
- Company Crabcake with pancetta spoon bread and citrus butter ($24.95)
- Bacon Wrapped Monkfish with fresh corn chow ($21.95)
- Seared Scallops with green pepper risotto and caramelized grape tomato butter ($23.95)
- Faroe Island Salmon with fried yellow tomatoes and warm asparagus salad ($19.95)
Certified Angus Beef
- Slow Roasted Prime Rib of Beef with Au Jus and baked potato ($26.95)
- Filet Mignon with TCR steak sauce, crispy onions and grilled asparagus ($29.95)
- New York Strip with hash browns, broccolini, and bourbon demi glace ($29.95)
- Flat Iron Steak with brown sugar sweet potatoes and apple cider reduction ($19.95)
The full menu is available on the restaurant's website, but one thing is sure, this is not your grandparent's Tobacco Company. Not anymore.
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