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April 13, 2012
[email protected]

I recently had the opportunity to photograph [email protected], the latest addition to Richmond’s dining scene, for the Richmond Times-Dispatch.  Apart from the fun juxtaposition of metal and brick, the clean white lines, occasional orchid, and of course the abundance of technological geekery that was hard to pry myself away from, I had my choice of beautiful food to photograph thanks to the small plates by chef Todd Butler. In case any of you felt the urge to order one of these dishes, this is what yore looking at: the farmer’s basket with shaved brussels sprouts and kale, sunflower seeds, walnuts, dried cherries, pine nuts and parmesan peppercorn dressing; Shanghai fried rice with rock shrimp, shrimp tempura, forbidden black rice and egg omelet; royal trumpet mushroom kebab; the cubano, with roast pork, smoked bacon, gruyere, mustard and grilled onions (please, I want one now); cinnamon apple empanadas with caramel sauce and vanilla bean ice cream. To see my slideshow with an interview with [email protected] owner Adam Bell click *here* and for Dana Craig’s review of [email protected] click *here*. Enjoy!

Photos by Eva Russo

All photos @ Richmond Times-Dispatch

The postings on this site are my own and don’t necessarily represents the positions, strategies or opinions of the Richmond Times-Dispatch.

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