There wasn’t much time for anticipation to build for Richmond’s newest restaurant, but with Chef Jimmy Sneed’s name attached, Richmonders were lining up within minutes of Fresca on Addison’s official opening.
After three months of work, the new restaurant opened on Tuesday, Nov. 30; it features a seasonal vegetarian menu of pizzas (made in a stone oven), sandwiches, soups and salads, all for under $10, plus a few entrees and plenty of delicious, house-made sides from the deli case.
Sneed’s daughter Jenna, a vegan, was the inspiration for the vegetarian concept and both father and daughter left Southside’s Carena’s Jamaican Grille (Chef Sneed sold his interest, Jenna was a manager) to concentrate fulltime on Fresca.
While all of the entrees are meatless (to align with the restaurant’s motto: "We’re not vegetarian, we just don’t eat meat"), most will also be available as a vegan option. For Sneed, though, the emphasis is not on the vegetarian aspect of the menu as much as it is on local, fresh, quality ingredients used to make good food that happens to be healthy.
This casual eatery will eventually have around 30 seats (Sneed was working on getting some booths prior to opening, but the deal fell through), plus ABC On and Off, so that Richmonders can also pick up a bottle or six-pack from a selection of eight wines and beers if they’re getting takeout.
Fresca on Addison is open Tuesday – Sunday, 11 a.m. – 9 p.m., for now. Sneed says he’s already gotten a few requests for the restaurant to stay open later, which he’s not ruling out. For now.
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