Food On Scene

Happy Hours

Wings

Seafood

A marble platter with avocado toast topped with cherry tomatoes and sesame seeds, a cup of chickpea vegetable soup, and a bottle of beet juice.
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Super K Eatz
Richmond's Blooming – Your Guide to Warm Weather, Eats, and Fun!
Super K Eatz

An editorial by Richmond’s own, Super K Eatz, she takes us through a list of the best patios, and spots, to hit this summer.

Super K Eatz
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Oysters, Crawfish, and Black Foodways on the Table for Juneteenth and Beyond with Chef Charles
Eric Jackson Jr.
Oysters, Crawfish, and Black Foodways on the Table for Juneteenth and Beyond with Chef Charles
Eric Jackson Jr.

Richmond’s Chef Charles brings a Creole-inspired Juneteenth menu to The Port, celebrating African foodways, French technique, and the flavors our ancestors carried across generations. An evening of soul, history, and community.

Eric Jackson Jr.
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Wumami Brings Global Flavor to Backyard Boogie in Richmond
Tranae Cearnal
Wumami Brings Global Flavor to Backyard Boogie in Richmond
Tranae Cearnal

At Backyard Boogie, Chef Haus turned his home turf into a culinary destination—serving smash burgers, wings, and crab rice rolls from the Wumami food truck, all rooted in global flavors and personal history.

Tranae Cearnal
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Brewed from the Ground Up: Tasha’s Path to the Top
Eric Jackson Jr.
Brewed from the Ground Up: Tasha’s Path to the Top
Eric Jackson Jr.

From her early days at Triple Crossing to head brewer at Ardent, Tasha’s journey is one of presence and purpose—reshaping Richmond’s beer scene and making space for others as a Black woman in an industry that rarely reflects her.

Eric Jackson Jr.
James Ford III: A Foodie’s Perspective on Black Cuisine, Fine Dining, and Food Trends
A Foodies Perspective Tranae Cearnal A Foodies Perspective Tranae Cearnal

James Ford III: A Foodie’s Perspective on Black Cuisine, Fine Dining, and Food Trends

Over a perfectly chilled red at Penny’s Wine Bar, James Ford III shares how his Smithfield upbringing shaped a lifelong reverence for food, family, and tradition. From homemade rolls to architecture school theses, Ford draws bold lines between Black culinary heritage and cultural design. His perspective is clear: “We’ve been doing fine dining—we just didn’t call it that.

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