Belmont Food Shop

I saw it the other day. "It" being that early fall, late afternoon, low light that I haven't seen in a year - that I'm definitely not ready to see right now. Long live summer! Today I'm so excited to share one of my most memorable meals of this season.

I walked into Belmont Food Shop - an intimate, six-maybe-seven-tabled restaurant in Richmond's Museum District - with our friends one summer Friday evening, not exactly knowing what to expect. I had heard great things about the restaurant, which once functioned as a neighborhood grocery store. Little did I know that I'd be leaving the restaurant later that night having had one of the best meals in Richmond.

Is that too bold of a claim to make here? I think not.

In a perfectly quaint, Downton Abbey-esque setting, I enjoyed my creative, flavorful cocktail. I fawned over the warm, right-out-of-the-oven bread accompanied by an unusual but tasty apple and olive oil dip.

// fresh bread and apple olive oil dip // tomato salad // shrimp and avocado //

Lost between contradictory impulses while looking over the chalkboard menu (which changes frequently), I was glad to see that an extremely reasonably priced $30 prix fixe meal was offered.

We couldn't pick a shining star because everything was incredible. From the succulent rabbit to the delicate flounder to the deceivingly plain yet unbelievable tomato salad, every plate was licked clean.

// rabbit // tuna // pork // flounder //

What I love about this place - other than the food - is the concept behind it. One man is in the kitchen making most of the food, "back to basics" style, with side work help from servers here and there. That kind of passion for cooking and community clearly shows through the utterly fabulous food. If it can be made in-house, it probably is.

With summer almost out the door and with autumn honing in on us, Belmont Food Shop remains the same - a perfect foodie retreat for any season.

// fig and coconut // blueberry cheesecake // chocolate silk pie //

Read more praise here, here, and here.

Have you ever eaten here? What did you think?

Belmont Food Shop
27 N. Belmont Ave.
804.358.7467
Hours of Operation
Weekdays 5:00PM - 11:00PM*
Weekends 5:00PM - 12:00AM
*Closed Tuesdays
Reservations available at 5:00, 7:00, & 9:00PM

Happy National Mac n' Cheese Day: Best in RVA

It's August 26. Do you know what that means? It's quite possibly the coolest "strange national food holiday" to ever exist - yes, it's National Mac n' Cheese Day!



Mac n' Cheese is all I ate as a kid, and all I wish I could eat as an adult. Therefore it's pretty much the only food I've loved for literally my entire life. So this is kind of a big holiday to me. Like, I almost took the day off.

The only way to do this day justice is to roundup a few of the best places to get Mac n' Cheese in RVA. You'll want to read through to the end, where I share a recipe for the best (and surprisingly, really simple) Mac n' Cheese from an old-school Richmond favorite.

Mosaic
smoked gouda cream sauce, cavatappi pasta and bacon–parmesan panko crust

Bistro Bobette
Truffle Mac and Cheese: Béchamel parmesan & Swiss black truffle oil

Metro Bar & Grill
Lobster Mac: cavatappi, Parmesan, white cheddar, feta, Italian herb crust

Have you had enough? Even after all that Mac n' Cheese heaven, I'm not done yet! I think it's only fitting to end with a classic; one that all Richmonders (and even non-Richmonders) know and love.

...recognize that? ^ ^ I think you do. It's...

Ukrop's Three Cheese Macaroni & Cheese
Cheddar, parmesan, cottage cheese

I've been eating and loving this stuff since as far back as I can remember. I did some research (er, I Googled) the recipe. Apparently, this type of Mac n' Cheese recipe which for calls cottage cheese is popular all over the South; there are ample recipes available for your choosing. We tested it out and it tasted so similar to the real deal that I died a little inside.

Without further adieu, here's the recipe for Homemade Ukrop's Macaroni & Cheese!

Jazzed up with cavatappi pasta instead of elbow macaroni, this might be one of my greatest achievements.



Okay, so it definitely is.

Homemade Ukrop's Macaroni & Cheese

• 5 cups cooked macaroni (a little more than 2 cups, or 8 ounces, uncooked)
• 2 cups small curd cottage cheese
• 1 cup sour cream
• 1 egg, beaten
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dry mustard
• 8 ounces block cheddar cheese, shredded by hand (or, use store bought shredded)
• 1/4 cup grated Parmesan
• 1/4 teaspoon paprika

1. Preheat oven to 350 degrees. Combine cottage cheese, sour cream, egg, salt, pepper, and mustard in a large mixing bowl.

2. Stir in cheddar cheese.

3. Gently add cooked macaroni. Spoon into a greased 3-quart baking dish. Top with grated Parmesan and paprika.

4. Bake about 40 minutes or until set. Do not over bake. Serves 10.

Heirloom Tomato and Burrata Cheese Caprese Salad

If there's a heaven, I'm pretty sure the angels are serving Heirloom Tomato and Burrata Cheese Salad for dinner - and for breakfast...and for lunch...and for midnight snacks...

That's not to imply that anyone in any place other than heaven is getting skimped with regular Caprese Salads. We all know and love standard caprese with it's chewy ball of fresh mozzarella, but swapping fresh mozzarella for rich, buttery burrata cheese is a welcomed change of pace. Burrata is basically two cheeses rolled into one: a ball of mozzarella filled with, uh, more mozzarella...and heavy cream. It's curdy and dreamy and available in most grocery stores (a gift from the gods). For this salad, I used Belgioioso brand.

And using heirloom tomatoes in their prime season really ups the ante in the world of salads. Heirlooms have a more muted flavor than smaller, tangier tomatoes, which is why they work perfectly with the creamy burrata. To get that tang flavor back on the table, I drizzled the salad with an intense flavor of a fig balsamic glaze.

Add a little basil, salt flakes, olive oil, and fresh ground pepper.

See you on the other side.

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Heirloom Tomato and Burrata Cheese Caprese Salad

serves 4

• 4 large heirloom tomatoes 
• Coarse kosher salt or sea salt
• Freshly ground black pepper
• 1/4 cup torn fresh basil leaves
• 2-3 cups leafy lettuces
• 1/4 cup extra-virgin olive oil
• 2 rounds burrata cheese 

1. Spread about 1/2 cup of lettuce onto the outer edge of a salad plate. Cut tomatoes into wedges and place on the lettuces, in a fan shape around the plate, dividing equally. Sprinkle with salt and pepper.

2. Place one half of a cut burrata cheese round in center of each plate. To cut these tender balls of cheese in half, insert a very sharp knife into the center. Quickly cut through, then grab the two ends with each hand, completing the cut by tearing them gently apart. As you cut and tear, make sure the open, cut side faces the ceiling as to not let the cheese fall out.

3. Place cut side up in the center of the plate. Drizzle with olive oil and fig balsamic glaze (recipe follows). You can use balsamic vinegar if you don't have the time or the desire to make the glaze.

4. Garnish with additional basil leaves and serve.

Fig Balsamic Glaze

makes about 1 cup

• 1 cup balsamic vinegar
• 1 cup fig balsamic vinegar
• 1/2 cup light brown sugar

1. Mix balsamic vinegars with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.

2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Then, take some and put it on a plate and let it cool to check the real consistency.

3. Pour into a jar with a lid or a bowl and let cool before serving. It will get thicker as it cools. Store in refrigerator.

Mexican Corn Salad

Lend me your ears for a quick sec.

I'm constantly hunting for inventive, delicious side dishes. When I was reading an old Bon Appétit magazine, I came across a recipe for a Mexican Corn Salad and I immediately craved it. This side is essentially an off-the-cob play on the popular Mexican street corn.

I adjusted the recipe by adding in tomatoes (to balance it out) and lime zest (additional lime flavor is always good). Since the occasion called for a Mexican-themed main dish, I had no choice but to oblige (sometimes cravings get the best of us...). The cool flavors of cheese and mayo plus the tangy lime wonderfully complemented a spicy Green Chile marinated steak.

Just right for your next fiesta!

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Mexican Corn Salad

• 4 ears of corn, husked
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/8 teaspoon paprika
• Dash of cayenne pepper (optional)
• 2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for serving
• 2 tablespoons chopped fresh cilantro plus more for serving
• Kosher salt, freshly ground pepper

1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. 

3. Add corn and toss to combine. Top with more cheese and cilantro.

MAKE AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.

Downtown Lunch Spots

There are so many great options for lunch in downtown Richmond that choosing a restaurant at mealtime here can be tricky. From Byrd Street to Main Street, I scoured Richmond's financial district to highlight a few of my favorite spots that are easy on the wallet and walking distance from - well - my office.

photo source: http://rotj.wordpress.com/2010/06/29/boatmans-tower-in-james-center-plaza/

1. Christopher's RunAway Gourmay
Many food carts come and go, but not Christopher's. Christopher's RunAway Gourmay has been feeding the streets fresh and affordable lunches since 1985 - almost as long as I've been alive! Christopher must be doing something everything right. I've frequented the truck outside the SunTrust building on Main many times. Favorite items include tarragon chicken salad with golden raisins, tangy and crunchy marinated cucumbers, classic fruit salad, creamy wedge of cheese. Everything on the lunch menu also comes with a side of soft French bread, and all of it is under $6. SIX DOLLARS. And that is why I love Richmond. Carts are located at MCV - 8th & Main - 10th & Main - 12th & Main.

2. Citizen
Wedged in between tall office buildings and beneath the stairs of concrete courtyard, Citizen is known as downtown's hidden gem serving up flavorful American foods with an international influence. For example, one can order a side of grits with their pulled pork torta (my personal favorite). You can easily have a delicious lunch here for less than $10. With an open kitchen, seasonal ingredients sourced from local farms, and collection of cheeky chalkboards, Citizen is a favorite lunch spot for the downtown crowd. Side note: their breakfast is amazing, too.

photo source: http://richmond.scoutology.com/6-rva-lunch-options-under-10/

3. Cupertino's NY Bagels and Deli
There really is no need for me to explain why this Main Street restaurant is so great - simply reread the name to yourself: "new york" and "bagels" and "deli." Self-explanatory. :o) These bagels are as close to New York style as I can get here in Richmond (read: this ain't Einstein's). Cupertino's is wholeheartedly adored by Richmonders for its crusty, crunchy outside yet soft, chewy inside. My go-to here is their housemade chicken salad with bacon, lettuce, tomato, and Russian dressing on either Pumpernickel or Everything.

4. Jo-Jo's Pizza

Speaking of New York, Jo-Jo's Pizza is a fellow restaurant serving up "authentically Richmond/New York cuisine" just a few buildings down Cupertino's. Downtowners love this place for it's $6.49 lunch special, which gets you 2 slices of delicious, oversized pizza and a bubbly soda. Just like corner pizza joints in NY, there are several slices to choose hiding behind a wall of glass. Once you order, then they pop it in the oven for you and off you go. Boom. Done.

photo source: http://www.jojosfamouspizza.com/

If you work downtown (or just like to come down for lunch all the time), tell me, where should I eat?

Peach & Pecan Baked Brie

Since peach season seems to be just about as fleeting as summer itself, I'm not going to waste ANY time in sharing this amazing appetizer I made over the weekend.

However, brie season is not fleeting. Thankfully, it's year round (or in my case, every week). I usually have a small wedge of double creme brie in my fridge. It's softer and more buttery than regular brie. But when we were having friends over for dinner on Saturday, I went all out and purchased the full round. I figured that combining brie with peaches was going to be the dreamiest appetizer ever. And it was.

It's as simple as simple gets. Chop some peaches. Chop some pecans. Mix them together with honey and brown sugar. Top it on a round of brie. Bake it until melty and gooey.

How peachy!

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Peach & Pecan Baked Brie

• 1 8 ounce round of double cream brie
• 1 ½ peaches, washed and diced (half peeled)
• 2 tablespoons light brown sugar
• 1 tablespoon honey
• ¼ cup pecans, coarsely chopped
• 1 package thin crackers or 1 baguette, sliced

1. Preheat oven 400 degrees. Grease a small baking pan, baking sheet, or oven safe dish. Carefully cut the top rind off the brie. Add brie to the baking pan, cut side facing up.

2. In a microwave safe bowl, add peaches, sugar and honey. Microwave for 30 seconds. Stir to combine and microwave for an additional 30-45 seconds.

3. Spread the peach mixture on top of the brie, piling up and allowing the peaches to spill over the sides.

4. Bake for 7-8 minutes or until the brie is soft. Let stand 5 minutes before serving.