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        <link>http://www2.richmond.com</link>
        <description><![CDATA[Entertainment :: Dining]]></description>
        <language>en</language>
            
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                <title><![CDATA[100 things]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/05/100-things-12557/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/05/100-things-12557/]]></guid>
                <description><![CDATA[An series of articles that has attracted a lot of attention. Given the terrible levels of service in many restaurants, I think quite a few restauranteurs (or restaurateurs more accurately) in Richmond should distribute these to their staff. rules (1-50): http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/and the part two (rules 51-100):http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/while 100 rules seem a bit "excessive" (quite a few are not applicable to many places), I appreciate the general principle of the matter. I disagree with some of the commenters about it being over prescriptive; Its not like following a strict edict, its just about a philosophy - providing a generally good experience that ...]]></description>
                
                <pubDate><![CDATA[Thu, 05 Nov 2009 19:05:00 EST]]></pubDate>
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                <title><![CDATA[Acacia Mid-Town Part 2]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/05/acacia-mid-town-part-2-40976/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/05/acacia-mid-town-part-2-40976/]]></guid>
                <description><![CDATA[We went to Acacia to participate in Richmond Restaurant Week and make a small contribution to the Central Virginia Foodbank. Last year we had a miserable experience at another establishment during restaurant week. Acacia restored our faith in restaurant week this year.After we had exquisite drinks at the bar, we were seated in a modern grayed space with wisps of green for accent. We ordered wine - 2006 Domaine Berthet-Rayne Chateauneuf du Pape. Mmmm.And then on to the difficult part - choosing what to eat. Acacia offered a great variety for the special menu. For an appetizer, my husband had ...]]></description>
                
                <pubDate><![CDATA[Thu, 05 Nov 2009 19:04:09 EST]]></pubDate>
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                <title><![CDATA[Bin 22 Hosts Bartholomew Broadbent Dinner Nov 10]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/04/bin-22-hosts-bartholomew-broadbent-dinne-27064/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/04/bin-22-hosts-bartholomew-broadbent-dinne-27064/]]></guid>
                <description><![CDATA[Bin 22 is hosting Bartholomew Broadbent from Broadbent Selections Tuesday November 10th at 7pm.The menu sounds divine:*Broadbent Vinho Verde Sunflower -- rockfish ceviche*Ferreira Esteva Douro Red-- Belmont Butchery charcuterie sampler*Bodega Weinert Malbec-- bourbon &amp; peppercorn hangar steak with root vegetables*Ferreira Dona Antonia Port-- chocolate &amp; blue cheese plate$40 per person by reservation 358-4501Just to sit and chat with Mr. Broadbent would be cool and I really enjoy his Vinho Verde - very dry and sparkly. Of course, the charcuterie sampler should also be quite yummy.Bin 22 3200 W Cary St Richmond Va 23221]]></description>
                
                <pubDate><![CDATA[Wed, 04 Nov 2009 18:16:14 EST]]></pubDate>
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                <title><![CDATA[Kitchen 64 for Lunch]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/04/kitchen-64-for-lunch-38425/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/04/kitchen-64-for-lunch-38425/]]></guid>
                <description><![CDATA[It wasn&#8217;t that long ago, now, that Kitchen 64 hit the Richmond scene with a lot of buzz and happy diners. Recently I ate here for lunch and found the enthusiasm for this eatery as strong as ever. Having arrived at 1:00 PM, the major lunch crowd was winding down and we found a menu of many delicious options. Unfortunately, getting what we wanted took a significant amount of time. Hamburgers, pizzas, sandwiches, etc., were all fare to be enjoyed eventually when they came. Most diners loved what they received: flavorful, honest food that stood above what the chains serve. ...]]></description>
                
                <pubDate><![CDATA[Wed, 04 Nov 2009 02:48:46 EST]]></pubDate>
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                <title><![CDATA[Election Day in Virginia - GO VOTE!]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/03/election-day-in-virginia---go-vote-29233/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/03/election-day-in-virginia---go-vote-29233/]]></guid>
                <description><![CDATA[It is Election Day here in Virginia. If you are eligible to vote, please vote for the candidate of your choice.And if you are so inclined, bring something yummy to share with the election officers...]]></description>
                
                <pubDate><![CDATA[Tue, 03 Nov 2009 04:25:04 EST]]></pubDate>
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                <title><![CDATA[Acacia Mid-Town Part 1]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/02/acacia-mid-town-part-1-42938/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/02/acacia-mid-town-part-1-42938/]]></guid>
                <description><![CDATA[On Halloween we spent a lovely evening at Acacia Mid-town. This post will concentrate on the bar and cocktails. The day before Halloween we had stopped by Once Upon a Vine (Northside) and sampled some offerings from Barboursville Vineyards - Octagon was very good. The ever charming Jason Tesauro performed the honors. As we chatted we mentioned dinner plans at Acacia. He immediately said we HAD to have a drink at the bar. Arthur (and later we discovered his unnamed bar mate) was a fine mixologist and made his own infusions and syrups. He also utilized a myriad of unusual ...]]></description>
                
                <pubDate><![CDATA[Mon, 02 Nov 2009 18:53:29 EST]]></pubDate>
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                <title><![CDATA[Lulu's]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/02/lulus-10283/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/02/lulus-10283/]]></guid>
                <description><![CDATA[If you haven't been to The Bottom in a while, Lulu's will make it worth your while. My girls took me here as a birthday surprise last Saturday. They all knew I hadn't tried it yet and had been dying to go. Having a reservation w/a larger party (6+) is advisable. Typically it will score you a quiet(er) table in a more private section in back. Note- they do not take reservations past 7 pm, it then becomes first come, first serve. Also, make sure to bring $5 cash for parking in case the streets are full.Our table of 7 ...]]></description>
                
                <pubDate><![CDATA[Mon, 02 Nov 2009 17:01:00 EST]]></pubDate>
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                <title><![CDATA[New digs...]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/02/new-digs-99162/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/02/new-digs-99162/]]></guid>
                <description><![CDATA[Somewhat sad to have moved away from downtown and a couple of my favorites but a new phase begins and I now I have a new neighborhood. As I settle in....Plenty of places within walking distance and plenty of places to explore. And the best plus of course is the easy walk to Carytown. Now all I need to do is find the time and the pelf....]]></description>
                
                <pubDate><![CDATA[Mon, 02 Nov 2009 04:20:00 EST]]></pubDate>
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                <title><![CDATA[Demi Glace -]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/02/demi-glace---33280/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/02/demi-glace---33280/]]></guid>
                <description><![CDATA[Lately I've been playing around with the joy and gift to (wo)mankind that is demi-glace. I've added it to beef stew, shepherd's pie and just about anything requiring a viscous, beefy base.Tonite, I had 2 marvelous filet mignons on hand that I had picked up from Tom Leonard's. For filets, I usually massage w/olive oil, season, sear on the stove top, finish in the oven and call it a day (3 min. on med-high heat per side, 8 min. in oven at 375 for medium/med-rare). As a steak purist, I generally believe that a great piece of meat is paid ...]]></description>
                
                <pubDate><![CDATA[Mon, 02 Nov 2009 00:30:00 EST]]></pubDate>
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                <title><![CDATA[Bouchon]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/02/bouchon-43384/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/02/bouchon-43384/]]></guid>
                <description><![CDATA[Last Monday, the hubs and I took the newest addition to the Richmond restaurant scene for a spin on my birthday. We were not disappointed.The interior is cozy and softly lit. Relaxing jazz mixed with contemporary musics plays softly in the background. Exposed brick walls are covered with bold modern art in muted colors. Bistro chairs, white table cloths, and banquet seating complete the overall laid back, yet sophisticated vibe.We started with the truffled cheese ravioli and arugula salad with goat cheese rostido (toast). The ravioli that came with a thick and cheesy bechamel sauce in a small cast iron ...]]></description>
                
                <pubDate><![CDATA[Mon, 02 Nov 2009 00:02:00 EST]]></pubDate>
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                <title><![CDATA[The Calm Before the Halloween Storm at Can Can]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/01/the-calm-before-the-halloween-storm-at-c-70790/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/01/the-calm-before-the-halloween-storm-at-c-70790/]]></guid>
                <description><![CDATA[Can Can. Pre-Dinner lull. Halloween.]]></description>
                
                <pubDate><![CDATA[Sun, 01 Nov 2009 08:57:42 EST]]></pubDate>
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                <title><![CDATA[Raspberry Tart]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/01/raspberry-tart-30974/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/01/raspberry-tart-30974/]]></guid>
                <description><![CDATA[Since this summer, I&#8217;ve been waiting (but why?) to make this browned butter, raspberry tart. You start by making a tart crust (simple, really, just sugar, flour, flavorings, and melted butter). Then, place inside (after baking) your raspberries. Simple, right? An egg, brown butter, and vanilla filling gets poured in and around the berries, then you set the tart to bake at 375 degrees for 40 minutes. It&#8217;s a simple recipe with that complex, nutty, special flavor that brown butter lends anything it kisses. Slice after cooling, and enjoy.]]></description>
                
                <pubDate><![CDATA[Sun, 01 Nov 2009 05:53:05 EST]]></pubDate>
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                <title><![CDATA[Shanghai Blues]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/01/shanghai-blues-41270/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/01/shanghai-blues-41270/]]></guid>
                <description><![CDATA[While in London, I visited Shanghai Blues, a Chinese restaurant (that also has live music (jazz, blues) on select nights). Ever feel like dim sum cuisine for dinner? These folks have it. Just about everything we ordered here was tasty and delicious. Plan on ordering a lot of little dishes, as the bite-sized pieces of most things won&#8217;t fill you up alone. While we had some confusions with the service here, I blame the foreigners (us) moreso than the servers. Just don&#8217;t expect any fanciful drinks from the bar — unless you can clearly articulate how to make your favorite ...]]></description>
                
                <pubDate><![CDATA[Sun, 01 Nov 2009 05:41:23 EST]]></pubDate>
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                <title><![CDATA[Fall at South of the James Market]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/31/fall-at-south-of-the-james-market-11599/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/31/fall-at-south-of-the-james-market-11599/]]></guid>
                <description><![CDATA[The South of the James Market gave us a drizzly welcome today, but a myriad of vendors continue to proffer their wares. Over the last few weeks we have enjoyed:The return of red and oak leaf lettuce from Victory Farms (these guys have the best lettuce)Cute little hedgehog gourds from a Chesterfiled County producerSpeckled turkey eggs from Empress FarmCinnamon-laced whipped butter from Alfredo's (think delectable Christmas presents!)Golden Staymen apples from Walnut Creek FarmSausage-stuffed tortellini from Cavanna PastaJapanese white turnips from Victory Farms or Fertile Crescent Farm - let me expound on the turnips a bit. I have never liked turnips. ...]]></description>
                
                <pubDate><![CDATA[Sat, 31 Oct 2009 13:29:52 EDT]]></pubDate>
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                <title><![CDATA[An Exquisite Wine]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/31/an-exquisite-wine-32478/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/31/an-exquisite-wine-32478/]]></guid>
                <description><![CDATA[2005 La Reine Des Bois Domaine de la Mordoree from Lirac.Available at J. Emerson.]]></description>
                
                <pubDate><![CDATA[Sat, 31 Oct 2009 07:12:27 EDT]]></pubDate>
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                <title><![CDATA[Local Beef Sources]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/31/local-beef-sources-50742/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/31/local-beef-sources-50742/]]></guid>
                <description><![CDATA[The Vino Market is carrying Deb-Lyn Natural Beef from Dinwiddie. We picked up a thin cut rib eye for $13 a pound. Great price. Great taste. Locally grown.The Belmont Butchery is carrying Beechwood Farm beef from Goochland. We had a bistro steak this past week pan seared in olive oil and butter. Also $13 a pound. Yummy.]]></description>
                
                <pubDate><![CDATA[Sat, 31 Oct 2009 07:07:12 EDT]]></pubDate>
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                <title><![CDATA[Wild Ginger]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/31/wild-ginger-67985/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/31/wild-ginger-67985/]]></guid>
                <description><![CDATA[If you find yourself on the Southside of Richmond in need of dinner, head over to Wild Ginger. We found ourselves south of the river one Friday and headed over The Vino Market for their wine tasting (Dave, Hunter, and gang are always welcoming). We also browsed in the newly opened Bella Arte Gallery. Both establishments highly recommended Wild Ginger as THE place to dine.So, we tried it. And if you find yourself dining at Wild Ginger, ask for Chris. This multi-pierced, yet clean-cut and sharp-pressed waiter will treat you right.Wild Ginger featured Pan Asian cuisine and an extensive and ...]]></description>
                
                <pubDate><![CDATA[Sat, 31 Oct 2009 06:22:40 EDT]]></pubDate>
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                <title><![CDATA[Happy Halloween Richmond!]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/31/happy-halloween-richmond-78766/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/31/happy-halloween-richmond-78766/]]></guid>
                <description><![CDATA[]]></description>
                
                <pubDate><![CDATA[Sat, 31 Oct 2009 05:02:21 EDT]]></pubDate>
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                <title><![CDATA[Day of the Dead Party]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/30/day-of-the-dead-party-79114/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/30/day-of-the-dead-party-79114/]]></guid>
                <description><![CDATA[How to host a Day of the Dead Party, 'ca.use every dog, dead or alive, must have his day]]></description>
                
                <pubDate><![CDATA[Fri, 30 Oct 2009 05:50:00 EDT]]></pubDate>
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                <title><![CDATA[River City Supper Club #8 - Barrel Thief on Patterson]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/oct/29/river-city-supper-club-8---barrel-thief-16657/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/oct/29/river-city-supper-club-8---barrel-thief-16657/]]></guid>
                <description><![CDATA[River City Supper Club #8 convened at The Barrel Thief on Patterson on a Saturday evening. We arrived at 7 PM to a patron-free establishment. This was good in some ways – we had our pick of table location, we could peruse the wine selection at our leisure. In some ways it was not so good – staff was still not focused and neglected to tell us that us that there is no corkage fee on Saturdays.Out of the featured red wines that we sampled, only one was truly kick-ass: 2007 Domaine des Hauts Chassis Crozes Hermitage. Hearty and priced ...]]></description>
                
                <pubDate><![CDATA[Thu, 29 Oct 2009 19:47:35 EDT]]></pubDate>
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