Erica Jackson Curran

Erica Jackson Curran

Writer + Editor

Former alt-weekly editor turned content marketer and moonlight freelancer. Food, drinks, travel, and art are just a few of my favorite things to write about.

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Diningreview shoryukenrh rp0116 article

Restaurant Review: Craving Kaedama

Tucked within a brownstone-lined block in VCU’s urban campus, Shoryuken Ramen serves up Japanese-style soul food to college kids and locals alike.

Phpixn2gram article

The House on the Hill

Matt and Alicia Conrad were living in a 900-square-foot cottage in Church Hill when they first set their sights on their dream home. Located a few blocks west in Union Hill, just across the street from Jefferson Park, the turn-of-the-century, Queen Anne-style home had sat boarded up and vacant for years before hitting the market in 2012.

Dining kombucha ashdaniel rp0615 article

The Mighty Booch

Richmond may be partial to breweries, but a growing number of local markets now offer a different kind of beverage on tap: kombucha. The probiotic, fermented tea has been enjoyed around the globe for nearly 2,000 years, and now, many in the River City can get their first taste.

Dining gwarbar jay paul rp0315 article

In the kitchen for GWARbar's grotesque gastronomy

Blood is the first thing you see when you walk into GWARbar in Jackson Ward. It’s splattered in the doorway and across the floor leading to the kitchen, as if a body had been dragged to where chef Jeremy Dutra is standing right now, his hands dripping.

Sam sikes article

Good Wood: Wellborn + Wright Profile

When Sam Sikes sees a deteriorating barn or an abandoned warehouse, he doesn’t see decay — he sees potential. The founder of Wellborn + Wright has built a business out of reclaiming antique lumber and giving it new life in the form of wood flooring, beams, paneling and furniture.

Winter citrus trend article

Pucker Up: Richmond chefs use citrus to ward off winter's gloom

In the darkest days of winter, good food can go a long way toward warming our spirits. Carbs and cheese often do the trick, but local chefs have another trick up their sleeves: citrus. From blood oranges and satsuma to kumquats and Key limes, citrus can brighten even the heaviest of winter dishes.