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.
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.
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.
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.
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.
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.
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.