News

Style Weekly's Restaurant of the Year

"You may be in Shockoe Bottom, Style reviewer Nathalie Oates says, but it feels more like date night on a quiet corner of New York’s West Village. Inside, chefs skillfully manipulate fire to produce perfectly grilled seafood and weave garlic throughout dishes in a way that can be described only as magical."

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Victoria DeRocheComment
The Price of Salt

“Use more salt,” extolls Randall Doetzer. That might sound antithetical to what we often hear from doctors and nutritionists who warn against too much sodium, but there is some serious consideration behind his advice.

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Victoria DeRocheComment
Best New Restaurants

"Richmond’s favorite mobile food concept found an extended parking spot on Main Street with Nota Bene, formerly Pizza Tonight Restaurant & Bar. This Italian restaurant added some spice to its new home with a deliciously moody bar, dining room and a bright red wood-burning oven."

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Bene, Bene

"Puttanesca, an umami bomb of anchovies, capers and tomato, gets dynamited into squid ink bucatini that’s so fresh you’ll want to smack it. Just thinking about it makes my maw explode with want."

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Partners in Dine

"Pizza Tonight’s Victoria DeRoche found an ideal space when she secured the former Aziza’s on Main building for her first brick and mortar, but she knew it would take more than location, location, location to build her perfect restaurant; she’d need the perfect chef."

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Victoria DeRocheComment