Dishes are separated into three different sections; nibble, graze, and feed. They are sized to share like tapas or dim sum so bring some friends or family (or us) with you.
Batter fried, julienne strips of Smithfield Farm pig ear, a sunny side duck egg with crispy Swiss chard. First of all, you can’t go wrong with a fried egg on top of anything. The thinly julienne pig ears matched great with their housemade, pickled bell pepper. I would suggest dicing the bell pepper and mixing it in with the fried ears for a more even distribution of acidity and to cut the fat. The crispy ears could have used a little more seasoning.
Fallen Oaks Farm rabbit pate “country style”, bruschetta and white truffle honey. This was delicious, light, and full of flavor. Bruschetta was crispy, cheese was nutty, arugula was peppery, truffle honey was sweet and well, trufflely, and the balsamic vinegar added some welcome acidity. The country style rabbit pate was very mild taking more of a supporting role in this dish.
Braised goat, ricotta and Swiss chard housemade ravioli with sage brown butter and shaved pecorino Romano. This dish tasted great but the ravioli was a bit on the rubbery side. The braised goat filling was very delicate and flavorful but for me, it was missing some crunch. Maybe some toasted pine nuts would add to the dish. The sage brown butter was also delicious.
Veal marrow bone with grey sea salt, bruschetta and black olive tapenade. Fantastic dish, loved the presentation and preparation. Creamy bone marrow was great on toasted bruschetta. The black olive tapenade added additional salt and flavor to the spread. My only complaint was that they should have served three of them, lol.
Check out the marrow mmm.
Nice spread.
Overall a great experience, servers were nice, food was good, and price was reasonable. This is a great addition to the Grove avenue area. Oh, and don’t forget to check out the cool bathroom.
5710 Grove Ave,
Richmond, VA 23226
Rating: ●●●●○
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