River City May/June 2015 by Advertising Concepts, Inc.

2 FOR TUESDAY Buy one Entree & or Appetizer and get the second HALF OFF (Equal or lesser value)

WEDNESDAY $4 C.A.B. Burgers! Checkout our website: TASTEINFUZION.COM for our live Jazz Calendar & fantastic seafood & more menu. Dining with us always in good taste!

DINNER & A MOVIE! Bowtie Cinemas & Taste, team up to bring you great food & movie fun at a discount. Call for details! 1401 ROSENEATH ROAD RICHMOND, VA 23230 804-716-5524

CONTENTS

[ M AY/J U N E 2015

•

RiverCity

R ICH MON DNAV IGATOR.COM ]

MAY/JUNE 2015

RichmondNavigator.com PRESIDENT // PUBLISHER

William J. Davis, Jr. VICE-PRESIDENT // PUBLISHER

Cheryl T. Davis MANAGING EDITOR

Annie Tobey FOOD EDITOR

Steve Cook ASSISTANT EDITOR

Tammie Wersinger CREATIVE DIRECTOR

Joey Wharton GRAPHIC DESIGNERS

Nora Bollinger, Tara Bouldin-Evans

ADVERTISING CONSULTANT

Jared Davis

ADVERTISING EXECUTIVES

Beverly Montsinger, Michael Tillem DISTRIBUTION MANAGER

Justin Warner PHOTOGRAPHERS

Nick Davis, Nick Ghobashi, Temple Hill Matty Hong, Matt Lively, Doug Orleski, Mike Tavares, Robert Thomas CONTRIBUTORS

Davy Jones ADVERTISING

RiverCity magazine is published bimonthly by Advertising Concepts, Inc., 6301 Harbourside Drive, Suite 100 Midlothian, VA 23112 P: 804-639-9994 E: Info@RichmondNavigator.com

In This Issue 04

Take a peek into a few of the competitors you‘ll see at the event.

Eduardo Macias of Lalo’s takes pride in all aspects of his restaurant.

DOMINION RIVERROCK

LALO’S COCINA

Go backstage with the band to discuss their sophomore album, the Richmond music scene, and more.

These Richmond restaurants offer the perfect sandwich & beer pairings.

THE TRILLIONS

THESE WALLS CAN TALK

Meet a few artists behind some of Richmond’s most stunning murals.

TASTEBUDZ

Discover the latest news in Richmond’s food and dining scene.

SANDWICH AND A BEER

RAISING THE BAR

Bartenders create some seriously good cocktails with what many may view as a not-so-serious beverage. About Our Cover: Watch dogs fly high at the Subaru Ultimate Air Dog event held at Dominion Riverrock. Photo by Mark Pownall/Sports Backers

ONLINE // SOCIAL CLOCKWISE FROM TOP: The first mural for Welcoming Walls by Chris Milk and Andre Shank. Photo by Solomon Rosedale Havana ’59’s version of a Tequila Sunrise paired with Cuban nachos with beef. Photo by Robert Thomas The four members of The Trillions. Photo by Nick Ghobashi

RichmondNavigator.com Facebook.com/RichmondNavigator Twitter.com/RVAnavigator GENERAL // EDITORIAL INFORMATION

All articles and contents of this magazine are not necessarily the opinions or thoughts of RiverCity magazine, Advertising Concepts, Inc or the publisher.

SPORTS

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

DOMINION RIVERROCK by Annie Tobey

THE AIR PRACTICALLY PULSES WITH ENERGY, generated by spectators and participants, weekend

athletes and pros. On one end of Brown’s Island may be a rock climber seeming to defy gravity, on another a kayaker performing a donkey flip trick. Perhaps you’re rinsing the mud off your hands, having just completed the Filthy 5k Mud Run, or trying SUP yoga on the stand up paddleboard. Or you could simply be soaking up the live music or browsing the vendors. There are as many ways to enjoy Dominion Riverrock as there are minutes during this three-day event. To give you a few more ways to enjoy it, we’re offering you a peek into just a few of the competitors you’ll see from May 15 to 17.

TOP LEFT: Taylor Nystrom rope climbing in Mallorca, Spain. Photo by Matty Hong TOP RIGHT: Felix Carreira slacklining. Photo by Nick Davis Photography

Standing on water with Mike Tavares A quick search on YouTube proves that Mike Tavares knows what he’s doing – amazing videos of Tavares spinning 360s on a wave on the lower Gauley River in West Virginia or river surfing on the Colorado River. Come to find out, water sports aren’t just Tavares’ hobby, they’re his profession. He works for Boardworks, attending about 30 events each year, competing and setting up demos – traveling 10 months of the year. “Never a dull moment,” he says – and that’s simply in reference to his travel. The same could be said about his time on the water. Yet Tavares understands that much of the appeal for stand up paddleboarding (SUP) is that it’s laidback

as well as thrilling, accessible for any age, any body type and on a variety of bodies of water. On flatwater, like a lake, “It’s really simple,” he explains. “You just need a board, paddle and lifejacket, a couple of paddle strokes, and the first 10 minutes people are paddling around. The learning curve is pretty quick. And it’s a cool perspective on the water – you see a lot more, have a lot more versatility versus sitting down in a kayak.” Having been raised in Richmond, Tavares recommends some great peaceful local waters, like the upper James River and upstream from Robious Landing. At this year’s Dominion Riverrock, Tavares will be competing, but he’ll also be demoing boards. “Try it for the first time at Riverrock,” he recommends, “and don’t be intimidated. It’s super accessible.”

Scaling ceilings with Taylor Nystrom Her desire to try climbing began with admiration of her older sister. “I’d gone to a couple of birthday parties [at Peak Expe-

riences in Midlothian] and really liked it,” Tavares stand up Taylor Nystrom says. “My big sister was Mike paddleboarding on the in the climbing club at James River High James River. School, and I begged her and begged her Photo by Mike Tavares and begged her to take me. She took me and I was obsessed immediately.” She began competing and even lived in Colorado for six years, where she had plenty of opportunities to climb outdoors. “One spring I went every weekend,” she recalls. “I really like that climbing is hugely mental as well as physical,” Nystrom says. “Every time you’re climbing, there’s the potential to be doing something totally new.” She appreciates the people she’s met plus the mental aspect of overcoming fear and those things that can’t be controlled. “You have to have your mind in the game as much as your body.” As I envision the bouldering competitions I’ve seen at Riverrock, I can understand her point. Each competitor tackles the course having never seen it before. You can see them calculating their strategy as clearly as you see the strength and flexibility that goes into each move, tackling walls that are practically parallel to the ground or competing in the Dyno, leaping from one hold to another. But mental and physical abilities aren’t Nystrom’s only strengths. “I could never tell whether or not Taylor was climbing at her best because she always had a bright smile on her face, patience and kind words for others and never a smidge of disappointment,” says Kevin Tobin, Peak Experiences owner. “To me, that’s amazing.” Nor is climbing her only pursuit. As a professional in New York City, indoor gyms currently provide the bulk of her climbing. Her NYC job is as a neuroscientist at Columbia University, calling upon her mental acuity daily. You can look for those mental wheels grinding at this year’s bouldering competition.

A balancing act with Felix Carreira Brazilian-born Felix Carreira first saw slacklining on a local beach. People were balancing on a narrow, bouncy piece of webbing, even doing hops and jumps – like tightrope walking with tricks. He was hooked. He’s now the current world slacklining champion, on the Pro-Elite Team with Slackline Industries and registered to compete at Dominion Riverrock. “Slacklining is really cool,” Carreira told me. “You hang out with a lot of cool people, the vibe is really great, with fun people who have great energy together, a lot of cultures together.” Oh, and, “The sport is really fun.” Carreira has also played soccer and volleyball and done Brazilian jiujitsu and Muay Thai. “I’ve always been really into sports,” he says, “but what helped me was I had really, really good balance.” Having no fear also helps, he admits, making it easier to try new moves. Slacklining uses a lot of core muscles, arms and legs. Carreira practices three times a week for two and a half hours. “Sometimes it’s fun, sometimes it’s hard – like when I’m learning a new trick.” When you see Carreira at Riverrock, you can be on the lookout

for his tricks: the back bounce (“You can do a lot of things from there!” he tells me), the front flip, or whatever he may surprise us with. For anyone who might want to take up the sport, Carreira advises, “Don’t give up at first, because it can really suck – it hurts and is strenuous – but it’s also really, really, really fun, so give it some time.”

In the air with Sioux The fact that this lab-mix loves to soar through the air and splash into the water to play fetch is especially heartwarming when you realize that her days were numbered. She was at a kill shelter last summer when a Richmond Labrador retriever rescue group matched her with a new owner, Kyle Dennis. She was “a mess” when Dennis picked her up from the shelter, he recalls, skin and bones, covered with ticks, and frightened. “I gave her a bath, took her to a vet, got her fixed and healthy.” Once she started feeling well, Sioux began to accompany Dennis to a friend’s house at Lake Anna. “My friend had a dock, and she loved to jump off of it. She wasn’t scared at all. I’d throw the tennis ball and she would run as fast as she could.” The Subaru Ultimate Air Dog event will be Dennis and Sioux’s first competition. “We might compete more, depends on how she does,” he tells me. “She’s night and day from when I got her. She is a totally, absolutely sweet dog.” Looks like Sioux is already a winner! RC DominionRiverrock.com

MUSIC

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

BACKSTAGE WITH THE TRILLIONS by Davy Jones

HAVING SNAKED OUR WAY THROUGH the crowded front of Hardywood Park Craft Brew-

ery’s warehouse, the four members of The Trillions and I entered a massive back room, where rows of barrels sat aging and infusing especially potent beers. We found folding chairs, set them up in a circle and ventured to make the most of the time that remained before Joe Ferguson, Charlie Glenn, Robbie King and Chris Smith were scheduled to take the stage. There was lots to talk, about births especially: of the band’s sophomore album, Superposition; of human beings – Smith just had a son, increasing The Trillions offspring count to two; and of a diversified Richmond music scene that’s currently undergoing its own period of expansion.

Davy Jones: What have reactions to Superposition been like? Charlie Glenn: It’s definitely a high-revving record, so I’ve gotten a lot of people going,

“Wow, this is punchy!” Chris Smith: We had a lot of hype going into the creation of the record, and it took a lot

longer than we expected, so everything died back down. Then all of a sudden, out of nowhere, the record’s done! So that’s been cool, catching people off guard. Robbie King: D’Angelo inspired us. DJ: Did it take a while because you were busy, or did you always intend to take your time? CG: Well, there’s kids. … CS: Well there was a kid, now there’s kids. Our schedules are difficult, but I don’t think

we were in any rush, really. CG: We wanted to make it really good. We had a good studio [Montrose Recording] and

good sounds and everything, and we wanted to live up to all that. DJ: I’ve seen people describe this album as darker. RK: Darker, maybe a little sludgier sometimes. Still a ton of pop influence, so it’s a

weird dichotomy. CS: I feel like that dichotomy has been the essence of this whole band. The trick has

seemed to be we’re going to have these complex, intricate arrangements that don’t lend themselves to an easy melody, and the cool thing is going to be to lay a melody right on top of it that people can sing along to.

Clockwise from top left: Charlie Glenn, Chris Smith, Joe Ferguson, and Robbie King of The Trillions. Photo by Nick Ghobashi

DJ: So much has happened between your last record and this one – do you feel like the same band? CG: When we were getting started [as a

band], we had to learn how to play like The Trillions. We had an idea, but it’s demanding stuff. We know how to do it now, for one thing. We can play with more confidence. But also, when we did the first [album], everything was rehearsed when we went into the studio. For this one, not everything was already written, so we got to write in the studio. I love doing that.

DJ: Is he musically inclined? RK: He can hit drums. CS: He’s going to be whether he likes it or not. RK: That’s right! [laughs] He loves singing and goes to bed listening to a record. Usually

Star Wars. We’ll see. I’m not trying to pressure him into it too hard. DJ: How about you, Chris? CS: Since my son is only two months old, it hasn’t really affected [the band] too much.

We were done with the tracking, at least my stuff, so my only responsibility was input in the mixing and mastering process. … Leading up to it, when you have a pregnant wife, getting out to the studio, or even trying to plan meetings or plan shows is tricky. I try my best, and my wife is very supportive and always has been. DJ: How about the other bands you’re in, like Charlie with Avers and Joe with the Awesome Few. Is it hard finding time? CG: I mean, we do. CS: [Joe] doesn’t even live in Richmond. DJ: Where do you live? Joe Ferguson: Fredericksburg. The Awesome Few practices twice a week, and we’ve

done that for the last three or four years. It’s a rudiment at this point. I limited myself to weekend shows, so it’s pretty manageable. … The more I worry about it, the worse I am, and I learned that from my time in Richmond. Just kill expectations and have a good time and everything will be fine. That’s how I think my philosophy has changed between the last record and this record. I just have fun now and don’t expect, necessarily, anything out of any of this. If it stops being fun, there’s no point to it to me anymore, but it’s still very fun. DJ: It’s definitely a time of expansion for Richmond – the Broadberry, Spacebomb, Jellowstone – what’s it like being in the center of that? CS: To be considered along with groups and entities of the caliber of Spacebomb and

Jellowstone – what Adrian [Olsen] has been able to put to together at Montrose, what Lance [Kohler] has done at Minimum Wage, what Rand [Burgess] has done with the Camel and the Broadberry – it’s awesome. But I think my favorite of everything Richmond has put out recently has to be that Natalie Prass record. That thing is flawless. … I’ve been here 12 years now, and hands down, right now, this current moment is the best. CG: Still, as such, it can be better. More. Better. But I’d agree ... the styles and sounds of DJ: How has fatherhood changed band life? RK: My kid was born right before we did the

first record. I took paternity leave, so I did all my parts during that. As soon I found out my wife was pregnant, I saved up money so I could take a huge leave and ended up doing seven weeks off. [My son] got to come to the studio [during this record] a couple times, which was neat. I played the album for him today and he picked up some of the themes of the songs, too, which was just weird.

“When we were getting started [as a band], we had to learn how to play like The Trillions. We had an idea, but it’s demanding stuff. We know how to do it now, for one thing. We can play with more confidence.”

the groups here are so widespread. You can go to see four bands that all sound completely different – no one is stepping on each other’s toes – and they all do whatever it is they’re doing very well. RC

You can purchase the The Trillions sophomore album, Superposition, on iTunes and find more information about the band here: TheTrillionsBand.com Facebook.com/TheTrillions TheTrillions.Bandcamp.com

ART

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

THESE WALLS CAN TALK: THE ARTISTS BEHIND RICHMOND’S STUNNING MURALS by Davy Jones

playwright George Bernard Shaw – “There are those that look at things the way they are, and ask why? I dream of things that never were, and ask why “Art can be somenot?” – the young senator was talking about the same visionary thing that’s very outlook that’s brought an ever-colorful and increasingly present set relatable and can of murals to buildings throughout Richmond. Taken collectively, cause the commuit’s an awe-inspiring portfolio; but just as rewarding is the feeling nity that it lives in of turning a corner and discovering a giant piece of art that’s beau- to talk about it and have a relationship tiful, thought provoking and free for all to see. From mural veteran J.P. “Happy the Artist” Kuhn, whose vibrant scenes bring joy and with it. That’s what I think is happenpositivity to many local waiting rooms and restaurants, to a new ing now.” group of artists who just recently started painting outside, muralists are changing the face of Richmond. Their work is inspiring a largescale attitude shift – away from the idea that paint on walls is just graffiti – turning the city into a big and beautifully bold canvas. Hamilton Glass did his first mural in Richmond in 2009, when attitudes were different. “It was really hard to get someone to trust you back then. … The neighbor complained, [saying] ‘This is just going to make kids come tag my alley.’” But recent events like 2013’s RVA Street Art Festival – a massive undertaking organized by local artist Ed Trask and City Councilman Jon Baliles that adorned an abandoned bus depot with dozens of bright and imaginative murals – have opened minds significantly. “It doesn’t have to look like it belongs in a gallery,” Glass says. “Art can be something that’s very relatable and can cause the community that it lives in to talk about it and have a relationship with it. That’s what I think is happening now. That’s why I think Richmond is such a good place for [street art] now – it’s the people. It’s inspiring conversations, people are respecting it, and it’s looked at as this viable thing now. It’s something that’s beautifying the area.” Glass studied architecture before devoting himself to art, and his work meshes flashy, angular elements of graffiti with intensely personal portraiture, bridging the graffiti-gallery divide via a pairing of passion and extensive training in technical drawing. “To me, it’s all design. … I’m always looking for ways to evolve.” For Matt Lively, whose legions of “beecycles” can be found in several spots around town, collaboration is key to evolution. Richmond’s muralists comprise a warm and supportive community, and Lively and Glass have worked together on more than one occasion, challenging each other in the process. “There’s stuff that he does that I want to learn how to do, and there’s stuff that I do that he wants to learn how to do. I thought that our ways of working would go together well. They’re very different, but they can work together well in the same piece. I can cover up something he WHEN ROBERT KENNEDY FAMOUSLY QUOTED

did, and he can cover up something I did – it’s no big deal.” One impactful piece featured a number of other local artists, turning the wall outside the Quirk Gallery on Broad Street into a tribute to our state’s biodiversity. “We had to set rules for ourselves so it wouldn’t be too chaotic,” Lively says. “We agreed on colors that would work and a theme, which was Virginia animals. It ended up cohesive – a lot of styles clashing, [but] when you look at it from a distance, it makes sense. … It was really fun to do, and when you’re in that parking lot, you really feel like you’re somewhere. It really changed that parking lot.” Creating that sense of place and promoting Richmond’s artistic identity are central missions of the Welcoming Walls project, helmed by Mickael Broth. Almost a year ago, he decided to move forward with his vision, that the entryways to Richmond could and should reflect the artistic bounty within the city’s limits. “I was always looking at these drab and ugly spaces of the city and [thinking] it would be so cool if they displayed the talent that we have here and gave people more of an idea of what this city has to offer.” The project’s aim is to produce 10 new murals in key gateway locations by the start of the UCI Road World Championships bike race in September. “With everybody getting so hyped up about all these people coming into the city for the first time, hopefully from all over the world, there’s a great reason to get a bunch of this done to make that correct first impression on people,” Broth says. “It’s our city. It’s the place where we live. We should have a stake in creating the face and the first impression that people get.” Broth took steps to make sure visitors and residents get an accurate picture of the city’s identity by partnering with the Valentine museum. “The Valentine is a cultural partner for Welcoming Walls, and all the artists involved in the project will get access to their archives before they begin any of their work. … The idea is to branch off The Valentine’s mission of interpreting history and engaging the community in a different way.” Given Broth’s passion for public art in Richmond, it’s not surprising that he’s looking beyond the current deadline. “I definitely think this could be more of a long-term project on a larger scale with bigger public art installations.”

Artist Information Hamilton Glass WhosHam.com Matt Lively MattLively.com Welcoming Walls WelcomingWallsRVA.com Doug Orleski RVACoffeeStain.com

TOP: Doug Orleski's first mural located on the side of Modern Artifacts in Carytown. Photo by Doug Orleski BOTTOM: Quirk Gallery’s parking lot featuring a number of local artists including Hamilton Glass, Matt Lively, Mickael Broth, Ed Trask, André Shank and Hampton Boyer. Photo by Matt Lively

The abundance of possibility is giving birth to a new crop of muralists, like Doug Orleski, known for his RVA Coffee Stain cartoon work. “Seeing all the murals around town, it was so inspiring. I [thought], ‘Wow, I really want to do that. Can I? I don’t know. Let’s just give it a shot.’” Orleski overcame initial doubts – and frigid mornings working with freezing paint – to complete his first mural earlier this year on the side of Modern Artifacts in Carytown. “I went to the Sherwin-Williams on Cary Street … and [said] ‘Hey, I’ve never done a mural, I’m doing one, what paints do you recommend?’ They were so helpful. Same thing with brushes. I didn’t know what brushes to use, so I went to Plaza Art. … It was a learning experience for me, and it was really cool to see how people responded to someone trying to do it for the first time.” Orleski’s cartoons often champion the city of Richmond, and his first mural, a whimsical imagining of the city’s monuments rocketing into space, gave him an opportunity to further that mission. “When I moved to Richmond, I started to experience this community of artists and people, and I wanted to celebrate that. I felt like, for this mural, being that it was in Carytown, it needed to be about Richmond.” The more murals go up, the more we all have reason to celebrate. RC

TASTEBUDZ

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

TASTEBUDZ with Steve Cook

A PEARL BY ANY OTHER NAME :

The Oyster’s Pearl at 1401 Roseneath Rd. has undergone a pretty drastic reinvention of itself over the last few weeks. For one thing, it’s no longer The Oyster’s Pearl. The new name is Taste @ Infuzion (TasteInfuzion.com). I like it. Their new logo is very tasteful – elegant, if you will. I really believe this place is going to be a success. They have a great team of sincere, dedicated and talented people. That includes Christopher Jones, general manager, and David Switzer, chef. Switzer brings a very impressive resume, including the CCV, Country Club of Virginia. As I’ve said in my online TasteBudz blog at RichmondNavigator. com, the owner, Jeremy Knapp, looks more like Matthew McConaughey than Matthew McConaughey. I got his autograph just in case he really is McConaughey trying to break into the restaurant biz. The restaurant has already introduced its new menu, which will continue to highlight delicious fresh seafood and fish but will offer other options as well. Taste and Bow Tie Cinemas have teamed up to offer Dinner and a Movie. Here’s the deal. You get one appetizer, two entrées from a select menu and two tickets to a movie. There’s no expiration date on the tickets, so you can linger at Taste, enjoy your meal and perhaps a refreshing beverage, and take in a movie another night. Check the website for details on other events at the place. HEAVY METAL :

I’m not talking about the music but the decor of the new Sabai Asian Restaurant at 2727 W. Broad. I was in the place a couple of weeks ago and it was abuzz with activity. Workers were putting the finishing touches on what promises to be one of

LEFT: Lauren Gerardi, event coordinator at Social 52 Kitchen and Craft Bar. Photo by Robert Thomas RIGHT: The exterior of Taste @ Infuzion in Scott’s Addition. Photo by Temple Hill

the most unique new eateries in town. Brandon Pearson, one of the three partners in the new venture (Joe Kiatsuranon of My Noodle and Bar and Jason Lough, formerly with Rappahannock, are the other two), is a master craftsman. He is using his metalworking skills to create something totally unique. I guess you could say the décor will be industrial chic, although with steel tables, a steel beer tap and even steel sinks in the restrooms, chic is just too soft a word. With Joe in the kitchen and Jason behind the bar, you know the place is going to be successful. I ran into Joe at his mom’s restaurant (Mom’s Siam) the other night. He was showing me photos of some of the exciting new Asian street food dishes he’s working on in anticipation of Sabai’s opening. I asked him if I could include some of those pictures in this piece. He turned me down. “I want it to be a surprise,” he said. “We’ll be serving food you can’t find anywhere else in town.” I’m intrigued and anxious to see just what he has in store. The restaurant may be open by the time you read this. Check out their Facebook page (Facebook.com/SabaiRVA) for the latest updates. LOOKING UP FROM THE BOTTOM : If you haven’t dined at Havana 59

(Havana59.net) recently, it’s time to pay them a return visit. I’ve always felt this Cuban-themed Shockoe Bottom institution was more about the fun than the food. It’s not that my culinary experiences were bad. I just always felt there were better places to eat. After our special moonshine tasting night down there in mid-April, I’ve changed my mind. Bryan Rubey is doing some great things in the kitchen and the new management staff (Jimmy Carmichael owner/GM and Cheryl Street, manager/events coordinator/and more) is to be commended for the job they’ve done in breathing new life into the place. At the moonshine tasting, Havana’s introduced some great drinks to its bar program. The event was co-sponsored by National Republic Distributing Company. Cheryl Fleming from Republic was on hand helping to acquaint guests with several of the flavored moonshines from Junior Johnson’s Midnight Moon line. There were also select moonshines from Bird Dog and Firefly brands. Everything coming out of the kitchen was outstanding. I was especially partial to Rubey’s pork chop dish. It even has a little moonshine in the sauce. Look for it on Havana’s new spring menu.

LET’S GET SOCIAL :

I’ve always enjoyed my visits to Social 52 Kitchen and Craft Bar in the Fan (2619 W. Main St., Social52RVA.com). The staff is always friendly and rather sociable themselves. And the happy hour offers some happy prices on beer, wine and well drinks. But it’s their food that really impresses me, especially their appetizers. We featured their sriracha honey wings a few months back in our Raising the Bar column. They were unbelievably good. Now co-owner Walied Sanie tells me that the place is adding to those appetizers. He mentions such treats as deviled eggs, duck sliders, smoked edamame and even more sharable plates. I also met their new event coordinator, Lauren Gerardi. She’s a personable young lady who is very busy booking special events. Walied says Social 52 sponsors several charitable events and hosts lots of private parties. You can check out their schedule on the website and also take a look at their delicious Smokin’ Cuban in our Sandwich and Beer feature in this magazine. CALLING ALL KESSELJUNGES :

In the mid-1800s, before the advent of bottled beer, folks would hire children to deliver their beer in galvanized buckets to home or work. In Milwaukee, and perhaps other areas as well, these delivery boys were known as kesseljunges, or bucket rushers. Today, the concept of bringing a larger container of draft beer home has once again become quite popular. Some say that in those early days, because of disputes between the customers and the bartenders as to whether one was being shortchanged on the quantity of beer, the bucket became known as a growler. Others say the term is an onomatopoeia, referring to the sound of the CO2 escaping as the beer sloshed around in the bucket as it was being rushed to the recipient. Who cares where the name comes from? What we definitely do care about around these parts is getting a growler of our favorite draft. Just look at all the places where they’re available – breweries, bars, cafés, retail shops and even a dedicated growler store. Just this past week, Mike Cheema at Strawberry Street Market (415 N. Strawberry St., StrawberryMarket.com) added to his already amazing beer selection (about 500 choices of bottles and cans) by putting in 24 taps in order to sell growlers. For a limited time, fills are just $10 each. SPEAKING OF STRAWBERRY STREET:

Ron Joseph, is continuing to make some pleasant changes at his Strawberry Street Café (421 N. Strawberry St., StrawberryStCafe. com). With the new double glass doors, the place has a brighter, friendlier feel to it, and that feeling continues once you get inside. “It’s a cheerier place these days,” Ron says. He’s added several new taps in order to offer customers an even greater selection. Ron wanted to make sure that we mention that Strawberry Street Café is the home of the original $5 burger night (Mondays). You get your burger with lettuce, tomatoes, onion and mayo, plus a side of fries. We feature the café’s hamburger in this month’s Sandwich and a Beer piece elsewhere in the magazine. Despite all the changes to the appearance and some additions to the menu, Ron says the bathtub isn’t going anywhere. If you don’t know what he means, then go find out. We used to call our restaurant column Scoop du Jour. Clever? Anyway, we changed it to TasteBudz to reflect how much we want your involvement. We want you to be one of our Taste Budz. If you’re in the restaurant industry, just love to eat or are a full-fledged foodie, we’d love to hear from you. If you have a tip, know of a new restaurant or a new chef or a new anything, drop us a line. In the September/October issue of River City Magazine, we’ll be saluting the area’s favorite bartenders. Send us your nomination and both you and your bartender could win some great prizes. Submit your bartender nomination as well as any food news or upcoming food events to TasteBudz@RichmondNavigator.com. RC WON’T YOU BE A TASTEBUDZ, TOO?

DINING

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

12 LEFT: Eduardo Macias, owner of Lalo's Cocina Bar and Grill. Photo by Robert Thomas RIGHT: Menu items at Lalo's Cocina Bar and Grill. Photos by Steve Cook

LALO'S COCINA – TAKING PRIDE IN EVERY DISH by Steve Cook

to Mexican restaurants. In fact, for more than 20 years he’s been in the business, having started back in 1994 when he took a job in one of the city’s most popular local Mexican chains. About three years ago, he opened his own restaurant, The Patron, in Mechanicsville. But, he says, he wanted to have his own place in the city. Eduardo, better known as Lalo, began searching and discovered a spot in mid-town Richmond. The building, located across the street from the Children’s Museum and the Science Museum, had in former times been Julian’s Restaurant. More recently, it had housed for a short time an Italian restaurant and wine bar. When Eduardo learned that the place was available, he knew he’d found the spot he’d been looking for. Evidently, judging from the popularity of Lalo’s Cocina Bar and Grill, there are a lot of other folks who’ve been looking for delicious Mexican food in this area as well. I’ll have to admit, in short order Lalo’s has become one of my favorite local places to enjoy an excellent meal and, perhaps, a refreshing beverage in a friendly, welcoming atmosphere. Now, this doesn’t all come together by accident. Lalo works hard to create and maintain a fun, casual dining spot. He takes both a personal interest and pride in everything that goes on both in the front of and in the back of the house. EDUARDO MACIAS IS NOT NEW

He and his chef work together to ensure that each dish coming out of the kitchen is truly authentic Mexican fare. Take his chorizo (Mexican sausage), for example. Lalo makes it himself. I can honestly say that I have never tasted better. In fact, I’ve never tried any of his fare that hasn’t been exceptional. Some of my personal favorites are shown on the next page. Now, it’s your turn to go and discover your own favorites. Even behind the bar, Lalo takes pride in what he produces. While the bar is staffed with some very talented and friendly folks, he takes the time to make his own margarita mix. “I make the best margaritas in town,” he promised me on my first visit. He just may be right about that. As far as his servers go, Lalo has selected a very accommodating team, including his brother, Victor. But, more often than not, you’re likely to see Lalo. He’s around, greeting guests, shaking hands and ensuring that all are happy and enjoying their meal. If you haven’t yet had the pleasure, I’d recommend you check the place out soon. In fact, if you’re reading this early enough, you might want to go for Lalo’s big Cinco de Mayo festivities. “We’ll be having drink and food specials all day,” he says, “and a mariachi band will be on hand as well.” Even if you don’t read this until Sexto de Mayo or later, there’s always a party atmosphere at Lalo’s. However, I do want to make it clear that the place is definitely family friendly. And with those huge booths, it’s the perfect spot for the kids. Regardless of whether you’re looking for a great bar or a first-rate grill, you can have them both at Lalo’s Cocina Bar and Grill. RC 2617 W. Broad St. / 804-257-9930 / LalosCocina.com

CAMARONES LIMÓN

Delicious grilled shrimp marinated with onions, garlic and lemon wedges. Served with Spanish rice and a sour cream salad.

BURRITO “TETO”

A jumbo burrito stuffed with grilled chicken, steak, shrimp, chorizo and onions, topped with homemade creamy ranchero sauce and served with poblano rice and a crema salad.

benefiting

Taste 200+ craft beers from Virginia & the U.S.

CARNITAS

Pork chunks cooked until golden brown and delicately seasoned with spices and herbs. Served with refried beans, Spanish rice and tortillas.

July 16-18

TICKETS ON SALE NOW!

#CAHNBE2015

nationalbeerexpo.com

DINING

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

SANDWICH AND A BEER

A generous portion of the perfect savory filling, leaking out the edges as it’s wedged between masterfully matched bread – and as if that wasn’t enough, the sandwich is paired with the perfect craft beer, a melding of flavors that accentuates the savory, the malty and the hoppy! Several Richmond restaurants can serve you this winning combo. Pay them each a visit and enjoy a satisfying sandwich paired with just the right beer! WHAT A CLASSIC COMBINATION!

Legend Brewing Company for a perfect pairing than a brewpub! Legend celebrated its 21st birthday this April, and your taste buds will celebrate, too, with the Wild Rose sandwich and the much-loved Legend Brown. The Wild Rose comes with all-natural corned beef, grilled kielbasa, Swiss cheese and Heidelberg mustard, grilled on rustic bread and served with fries. The approachable, full-bodied British-style brown ale complements the rich flavors of corned beef and kielbasa with notes of caramel and toasted nuts. If the weather’s right, you’ll want to enjoy your meal on Legend’s patio, for a view of the city skyline over the James River. WHAT BETTER PLACE

321 W. 7th St. / 804-232-3446 / LegendBrewing.com

All photos on this page by Temple Hill.

Strawberry Street Café

The Hard Shell

WHILE YOU CAN ENJOY

a delicious burger and a cold, refreshing beer every day at this venerable Fan restaurant, we suggest you make it on a Monday. “We are the home of the original five-dollar burger night,” says owner Ron Joseph. That burger comes with lettuce, tomato, red onion and mayo plus a side of fries, and it’s only $5 every Monday from 4 p.m. ’til close. And now that Strawberry Street offers twelve rotating taps, most of the local, craft variety, you decide which beer you want to pair with your burger.

MELDING HISTORY

421 N. Strawberry St. 804-353-6860 StrawberryStCafe.com

114 E. Cary St. 804-643-2333 TheHardShell.com

and its reputation for the best in seafood, the Hard Shell lunch menu presents the New Orleans oyster po’ boy. This traditional sandwich is filled with fried oysters and topped with lettuce, sliced tomatoes and chipotle aioli, served on the perfect Leidenheimer Roll – crisp outside and fluffy inside. The po’ boy is accompanied by fresh cut fries and paired with a Hardywood Pils, the local take on the traditional German lager, clean and malty, balanced with spicy, herbal Bavarian Hallertau hops.

CAPITAL ALE HOUSE AND CAFÉ CATURRA: Photos by Rick Bancroft. POE’S PUB: Photo by Temple Hill SOCIAL 52: Photo by Robert Thomas

Capital Ale House

Café Caturra

RICHMOND’S BEER AUTHORITY. The Prime Rib sandwich is cou-

ALTHOUGH KNOWN FOR

pled with Woodbooger Belgian-style brown ale from Richmond’s Strangeways Brewing. The beer’s dark, chocolate notes work perfectly with the hot, thinly sliced prime rib, which is served on a soft onion poppy seed roll and topped with Havarti cheese and horseradish sauce, served with au jus.

its boutique wines, this is a great place for a sandwich and a beer, too. The River City steak sandwich features sautéed onions, peppers, beef and Swiss cheese with Sriracha and aioli. The meaty sammy is paired with Wild Wolf Brewing Blonde Hunny Ale from Nelson County, Virginia.

623 E Main St. 804-780-2537 CapitalAleHouse.com

5811 Grove Ave. 804-285-0690 Cafe-Caturra.com

Poe’s Pub

Social 52 Kitchen Kitchen & Craft Bar

YOU’LL BE “RAVEN”

about this sandwich and beer pairing at the long-standing Richmond favorite restaurant and bar. Their tender, hand-pulled, beer-can chicken is topped with grilled tomato, crisp bacon and sharp cheddar cheese and served on a delicious bun, with hand-cut Raven fries on the side. In pairing the chicken sandwich with Chin Music amber lager from Center of the Universe Brewing in Ashland, you can appreciate the melding of the beer’s clean, toasty maltiness with the mild chicken taste, cheddar bite and bacon smokiness.

SOMETHING’S ALWAYS HAPPENING

2706 E. Main St. 804-648-2120 PoesPub.com

2619 W. Main St. 804-353-9709 Social52RVA.com

at this high-energy Fan bar/ restaurant, says co-owner Walied Sanie. Social 52’s Smokin’ Cuban features braised and smoked pork butt, Virginia country ham, mustard and housemade pickles, all on a Cuban baguette. The sandwich is paired with an El Guapo (“handsome one”). The agave-infused IPA from O’Connor Brewing in Norfolk pairs perfectly because of the name and can please the palate as the big IPA notes of caramel and grassy, citrusy hops meld with the pork and ham.

RAISING THE BAR 16

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

RAISING THE BAR – TEQUILA COCKTAILS by Steve Cook / photos by Robert Thomas

and orders a tequila… You thought this was the lead-in to a joke, didn’t you? Funny thing about tequila. Just mention the word and some folks start laughing. Actually, I’m the guy and both my photographer Robert Thomas and I walked into four bars recently and sampled some very interesting tequila cocktails. (Okay, one was with mezcal, but more about that in a minute.) Seriously, while tequila is often the punch line to a joke (e.g., When life gives you a lemon, grab some salt and do tequila shots), the beverage has come a long way in recent years. Once the beverage of banditos, today enjoying tequila in one’s neighborhood bar is as popular among yuppies as, let’s say, having a tall skinny latte at Starbucks. There seems to be a certain mystique about tequila. Did you know that tequila is North America’s first distilled beverage, with roots going back to pre-Hispanic times? Did you know that tequila gets its name from a small valley town in Jalisco, a state in northwestern Mexico? And basically, according to Mexican law, it can only be called tequila if it’s produced there. In fact, the Mexican government holds the exclusive right to the name. Did you know that tequila was first manufactured by a gentleman by the name of Jose Antonio Cuervo? Did you know that the worm in the bottle is a myth? Some American-bottled brands, however, have included the worm to try to impress Americans and some mezcals do have a moth larva inserted during the bottling process. Did you know that, while 100 percent of all tequila is produced in Mexico, over 70 percent goes to the United States? And, did you know that there are many excellent restaurants right here in Richmond that offer some amazing tequila libations? Here are four of our finds in our search for the River City’s Best Tequila Cocktails. SO, THIS GUY WALKS INTO A BAR

LEFT PAGE: The Southern Strawberry Tea-quila paired with Southern Comfort rolls, a rendition of an Asian roll stuffed with Southern charm at Southern Kitchen.

Mexico Restaurant to the tantalizing tequila without starting our tour at one of the local Mexico Restaurants? We visited with owner Maria Garcia at the Mechanicsville location, but wherever you are, there’s a Mexico near you. Maria says that she carries over 100 varieties of tequila. “Because tequila has become so popular,” she says, “many of the state ABC stores stock most of the brands in their stores.” So, why has tequila become so popular? Maria cites three reasons. “First, it’s because Mexican food has become so popular in America,” she says. “Also, people travel more these days.” And, perhaps the most important reason: “Tequila goes great with everything.” I’ll sip to that. (Remember, on our picture-taking tours, photographer Robert Thomas and I only take a sip at each stop. Okay, sometimes a larger sip than at other times, but still, we only sip.) HOW COULD WE PAY HOMAGE

Maria provided an extremely sippable beverage, the Tres Agaves Margarita. “Some might call this a skinny margarita,” Maria explains, “because the way we make it, there are not many calories.” Just a note, agave actually has more calories than an equal amount of sugar, but, because it is sweeter than sugar, you can use less. Also, while agave is high in fructose, it is considered to be low on the glycemic index. Now, that’s all the health talk I’m going to do. The drink is very simple, consisting of Tres Agaves Tequila, organic agave nectar and freshly squeezed lime juice. By the time you throw in one of the most enjoyable appetizers I’ve had in quite a while, Mexico’s avocado fries, you’ve got the making for a very refreshing combo, and one that won’t leave you feeling overly stuffed. The fries – fresh avocado slices lightly coated with a special seasoned breading and fried golden brown – were served with a cool white sauce, plus Maria provided a chipotle sauce and a hot sauce for us to sample as well. Just a reminder, Mexico Restaurant is celebrating their 25th anniversary throughout 2015 and they’re offering some great specials as well as the chance to win a bunch of cool prizes. Their grand prize is so grand that I wish I could tell you now, but they’ll be announcing it on Cinco de Mayo, which just so happens to fall on May 5th this year. Check out their website for more details. 7162 Mechanicsville Tpk. (plus five other locations; check website) Mexico-Restaurant.com

RAISING THE BAR

[ M AY/J U N E 2015

•

R ICH MON DNAV IGATOR.COM ]

Casa Del Barco and headed downtown to Casa Del Barco, located right on the canal walk at 12th Street. Although this popular place offers over 130 brands of tequila, Brian, our bartender, has a special fondness for mezcal. We suggested he prepare a mezcal, rather than a tequila, cocktail. You may often hear tequila and mezcal referred to as cousins; both are made from agave plants. Some have even called mezcal “tequila’s grandfather” because it’s been around much longer. The basic difference is that tequila is made only from the blue agave plant (at least 51 percent), while mezcal may be made from any variety of agave. The best description that I have heard, and one that I think truly reflects the difference where it counts the most (the taste), is that mezcal is to tequila what Scotch is to bourbon. It may not be wholly accurate, but indeed mezcal has a very smoky taste. My guess is that if you enjoy sipping a good Scotch, you’d enjoy doing the same with mezcal. I asked Brian if his customers sip their mezcal. “They do when I get hold of them,” he says, adding that he prefers to serve (and enjoy) mezcal on the rocks. “My favorite WE LEFT MECHANICSVILLE

mezcal cocktail is the Old Fashioned.” And that’s what he served us. The very slight sweetness of the smoky beverage paired perfectly with the saltiness of our appetizer. Chef de Cuisine Zach Wingold prepared the pork belly tostones. This was an excellent dish. Zach tells me that the pork belly is braised in house and served with pickled fennel slaw and avocado purée. Whether you’re drinking mezcal, tequila or a diet root beer, my guess is you’d find the appetizer pairs well. 320 S. 12th St. // CasaDelBarco.com

Southern Kitchen OUR NEXT STOP took a decidedly southern

turn. No, we didn’t head south of the border but, rather, to Shane Thomas’ Southern Kitchen at 18th and Main in the Bottom. Shane is packing ’em in with what she calls her “Southern comfort” cuisine. And you’d be hard put to find anyone who has more of that Southern hospitality and charm than Shane herself. It’s not just the delicious food but the atmosphere as well as her warm, genuine smile that come together to make guests feel Southern comfortable. The tequila beverage was her own creation. She calls it her Southern Strawberry Tea-quila. Offering a definite Southern

Brian, bartender at Casa Del Barco, serves an Old Fashioned paired with Chef de Cuisine Zach Wingold’s pork belly tostones.

flair, the drink features Jose Cuervo, her homemade strawberry purée and, she says, “a little lemonade and a little tea.” To accompany the drink, she served us her Southern Comfort rolls. “It’s my rendition of an Asian roll,” she says. “It’s stuffed with Southern charm.” We sampled one each of three different rolls. The first was stuffed with white fish and was accompanied with a tartar sauce for dipping. The second light and fluffy roll was stuffed with pulled pork barbecue and homemade coleslaw. It was served with a spicy barbecue sauce. Finally, I tried Shane’s favorite, the chicken, collard and cabbage roll, along with a sweet and sour dipping sauce. It was so Southern, it would take about six syllables just to say, “More please.” While many of Southern Kitchen’s recipes are favorites of her grandmother, Shane says the rolls are her own creation. “It’s something I do differently than everybody else.” 1726 E. Main St. SouthernKitchenRVA.weebly.com

Havana ’59 AS OUR DAY DREW to a close, we set out on

foot, taking a shortcut through cobblestoned Walnut Alley and into Havana ’59.

It was one of the few warm early-spring days that we had in March and all the garage door/windows were up, making for a pleasant setting to enjoy a Shockoe Bottom sunset as we sipped on a Havana Sunset. That’s the restaurant’s version of the Tequila Sunrise. Melissa Foreman, our pleasant and talented bartender, prepared the cocktail with Cuervo Gold, peach purée, pineapple juice, ginger beer and, of course, a splash of grenadine to create the sunset. True, rum may be more the beverage of choice in old Havana, but Melissa sure has a way with tequila. The drink made for a nice finish to our day, especially as we sipped on it and sampled the Cuban nachos with beef. This delicious appetizer features fried plantains for dipping. The combination was excellent, and no one can beat the atmosphere at Havana ’59. Jimmy Carmichael, the new GM, along with front-of-house manager Cheryl Street, have brought what was already one of my favorite River City hangouts up just a few more notches in recent weeks. 16 N. 17th St. // Havana59.net

All in all, it was a pleasant afternoon, and very revealing. I learned that many of the River City’s talented bartenders are creating some seriously good cocktails with what many may view as a not-so-serious beverage. RC

TOP: Havana ’59's version of a Tequila Sunrise paired with Cuban nachos with beef. RIGHT: Owner Maria Garcia of Mexico Restaurant serves a Tres Agaves Margarita paired with avocado fries.