RiverCityJULY/AUGUST 2015

PRESIDENT // PUBLISHERWilliam J. Davis, Jr.

VICE-PRESIDENT // PUBLISHERCheryl T. Davis

MANAGING EDITORAnnie Tobey

FOOD EDITORSteve Cook

ASSISTANT EDITORTammie Wersinger

EDITORIAL INTERNKate Desmond

CREATIVE DIRECTORJoey Wharton

GRAPHIC DESIGNERSNora Bollinger, Tara Bouldin-Evans

ADVERTISING CONSULTANTJared Davis

ADVERTISING EXECUTIVESBrian Bellovay, Beverly Montsinger

DISTRIBUTION MANAGERJimmy Davis

PHOTOGRAPHERSLisa Antonelli Bacon, Rick Bancroft, Temple Hill, Rachel Marsh, Robert Thomas

CONTRIBUTORSDavy Jones, Angela Weight

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04SWEET VIRGINIA BREEZEGo backstage with the writers of the the official state song of Virginia.

06OUTSIDER ARTLiven up your outdoor space with locally made art.

08CASTLEBURG BREWERYDiscover the motivations behind a new Richmond brewery.

10TASTEBUDZWe go in search of the latest news in Richmond’s food and dining scene.

12RAISING THE BARThere‘s something for all tastes when it comes to having a drink on a patio.

16OUTDOOR DININGTraverse the downtown patio scene to find relaxing locations.

About Our Cover: Adrienne Yancey and Bernadette Young of Capital Ale House downtown in their outdoor dining area. Photo by Temple Hill

RichmondNavigator.com

In This IssueCLOCKWISE FROM TOP:

The outdoor patio at Ardent Craft Ales. Photo Rick Bancroft

General Manager Ree Vanderhoof of Mom's Siam with the Tang Mo-jito. Photo by Temple Hill

Steve Bassett (left) and Robbin Thompson (right).Photo by Lisa Antonelli Bacon

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BACKSTAGE WITH THE “SWEETVIRGINIA BREEZE”by Davy Jones

AS A NATIVE VIRGINIAN, I can remember having to memorize facts about the com-monwealth in school. The state bird? The cardinal. The state tree and flower? The dogwood. To a child, these are words on flashcards. But as you grow to care deeply about where you live, as I have, these symbols gain meaning. They come alive be-cause they reflect your real life experiences – what you see when you look out the window or walk through the woods. One such symbol is finally catching up to life by getting the acknowledgment it has long deserved.

In February, the General Assembly approved SB 1362, a bill naming “Sweet Virginia Breeze” the official popular state song. Sen. Walter Stosch sponsored the measure recognizing the song written by Richmond music legends Robbin Thompson and Steve Bassett, but it’s not the first time a groundswell of fan support has risen around the idea that “Sweet Virginia Breeze” should be made official.

“It’s a wonderful thing,” says Bassett, “especially for all of the people who told Robbin and I that it should be [the official state song] through the years … The first petition was in 1979, so our fans have been telling us how they’d like to see this happen since then, so it’s really great to see it come to a conclusion.”

Since it was written in March of 1977, many have considered “Sweet Virginia Breeze” the unofficial state song. The images it conjures – dogwood trees, the Blue Ridge Mountains, “the city of the monuments” – offer

a survey of the commonwealth’s distin-guishing features, along with a heaping helping of pride in a place that has meant a great deal to Thompson and Bassett.

Thompson was born outside Boston and lived in Florida through high school before moving to Richmond to attend VCU in 1969. The home he found here has since shaped the course of his musical career. “You realize that when you’re in a band and people have taken you under their wing, or people like what you’re doing, instead of moving away and going to some place that may or may not help your career, you try to make your career go around where you like to live. That’s always been my theory.”

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MUSIC [ JULY/AUGUST 2015 • RICHMONDNAVIGATOR.COM ]

Steve Bassett (left) and Robbin Thompson (right) sitting on the Floyd Avenue porch where "Sweet Virginia Breeze" was written.Photo by Lisa Antonelli Bacon

I woke up this morning the wind blowing across my face I just had to look up above and thank somebody for this place

Because He must have been have been thinking 'bout me when He planted that very first dogwood tree

It's where I want to be Living in the sweet Virginia breeze

Take me out to the country I feel mighty good out there But when I get back to the city of the monuments

It just doesn't matter where I hang my hat It's home to me The Blue Ridge Mountains tend to set me free

It's where I want to be Living in the sweet Virginia breeze

The sweet Virginia breeze

It wakes me up in the morning and rocks me to sleep at night You've got a red bird sitting on your window sill

You know everything will be all right Living in the sweet Virginia breeze

The sweet Virginia breeze

Well, sitting out on my back porch I'm just watching the sun come up The sweet, sweet Virginia breeze

Is blowing ripples 'cross my coffee cup He must have been have been thinking 'bout me When He planted that very first dogwood tree

And when that breeze starts blowing through the trees You know everything will be all right

You're living in the sweet Virginia breeze The sweet Virginia breeze

Given the song’s front-porch origins, the signing of SB 1362 was especially fitting. Held at the Governor’s Mansion, the ceremony also honored a class of retiring Virginia senators and “Our Great Virginia,” the new traditional state song. After Gov. Terry McAuliffe signed the bill into law, Bassett and Thompson stepped up to the mansion’s porch to sing the new popular state song for all in attendance. “And then we ate hot dogs and hung around for a little while,” Bassett says. “We had so much fun that we left and got halfway home and [Thompson] realized he’d left his guitar up on the front porch of the Governor’s Mansion!”

While the distinction has certainly given the pair of musi-cians reason to reflect on the past, their inexhaustible drive as songwriters has them looking forward as well.

“I’m always working on something,” Thompson says. “I’m not so prolific that I do an album every year, but I’m trying to get another one out, and we’ll see how that goes. Steve and I are talking about doing a record because of all this.”

As a proud Virginian, I can’t wait to hear what sounds the breeze will bring next.

Richmond has played a central role in Bassett’s life as well. “I grew up near the corner of Three Chopt and Parham Road on the West End of Richmond, and I went to three schools that were next to one another on Three Chopt Road – elementary, junior high and Douglas Freeman High School. When you’re sitting there and being taught Virginia history as a child, and you’re sitting where that history took place, or close to it … you get a sense of the history of the state.”

Like all touring musicians, record-ing and performing have taken Bassett and Thompson far and wide over the years, but Virginia has been an espe-cially meaningful home.

“We’ve both held a fondness for living in Virginia all through these years,” says Bassett. “No matter where we have to go elsewhere, it’s work … [Virginia is] just a wonderful place to always come home to.”

For Thompson, home isn’t just a physical location; his sense of place in-cludes the musicians he’s played with who have also made living in Central Virginia a priority.

“They could be major musicians – A-team session people – anywhere. All the guys who are in my band – I know where they’re coming from and I have a lot of respect for those guys because

they’ve chosen to stay in a place where they lived as opposed to possibly going some-where else and maybe making a lot more money … Those are the people I have the highest regard for, and those are the guys that I hang with.”

“Sweet Virginia Breeze” has proven prescient in this regard, but its writers aren’t the only ones who have felt the siren’s call of the song’s lyrics. Fans continue to write to Thompson and Bassett in thanks.

“There have been a lot of letters,” Bassett says, “and I think that my fondest mem-ories are a letter that Robbin got [from a soldier in Afghanistan] and a message that was passed to me that came to us from our military guys … what it did to lift their spirits and keep them connected with home … There have been a lot of other letters and stories about people who lived away from Virginia who were Virginians and the song had inspired them to come home. Those touch your heart.”

The song’s impact has been enduring, but its composers couldn’t have predicted its civic significance when it was written.

“We never wrote this to be the state song,” Thompson says. “We wrote it to [celebrate] how much we love living in Virginia … I was sitting out on my porch on Floyd Avenue and had written a verse and a chorus or whatever. Steve was coming by and he got there early to rehearse … and I said, ‘Hey, I’m writing this tune, man. Help me finish it.’ So we got together, finished the tune and rehearsed it with the band that day. That’s always how you like to have songs happen anyway. Some songs take a lot longer.”

Bassett echoes the ease with which “Sweet Virginia Breeze” was written. “It was one of those intuitive sessions. As a songwriter, some of the times you sit there and have to write something a long time. But there are other times you sit down to write and you almost feel like you’re taking dictation. The right words and the right images are coming to you intuitively, and that’s the way that one happened.”

SW EET V IRGINI A BREEZE LY RICSby Steve Bassett & Robbin Thompson

lyrics as taken from SweetVirginiaBreeze.com

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ART [ JULY/AUGUST 2015 • RICHMONDNAVIGATOR.COM ]

THOSE WHO GRAVITATE toward serious, thought-provoking design elements will appreciate the human form artistry of Helene Rob-erts. Her works made from concrete, patina and other materials brilliantly capture the raw emotions that stir within us all.

This soda-fired stoneware statue, appropriately named “Crying Girl,” makes a lovely yet reflective outdoor focal point for the more serious art collector.

Many of Roberts’ works are exhibited at Gallery Flux in Hanover.

HOMEOWNERS WHO HAVE that do-it-yourself spirit can dress up practically anything with mosaic artwork. In outdoor living spaces, think walkway pavers, table tops, planter boxes, birdbaths and concrete benches, just for starters.

Local artist Julie Elkins has enlivened many a drab surface with her delightful take on mosaics. Interested in learning her techniques? Sign up for the mosaics class she teaches at the Visual Arts Center (VisArts) in the Fan or check out www.GapToothStudios.com.

This seascape mosaic that Elkins created with students can be found at Patrick Henry School of Science and Arts.

HANOVER WOODWORKER MARK RICKEY uses rescued timber like black walnut, cherry and white oak to forge rustic, woodland-inspired benches and planters.

His work, which highlights the beauty of wood’s natural grain, is sure to please the nature lover in all of us.

Like Julie Elkins, Rickey offers his skills to those who want to make outdoor accoutrements of their own. Check out his upcoming classes at VisArts.org.

OUTSIDER ART: DRESS UP YOUR OUTDOOR LIVING SPACEby Angela Weight

OVER THE PAST FEW WEEKS, I’ve been spending a lot of time standing on my back deck, studying our backyard. Its landscaping consists of grass, lots of mulch, a dozen century-old pine trees and one bed of low-maintenance perennials. Aside from the flowers, it’s a blank canvas that’s begging for a little landscaping genius.

Having been in our home for less than a year, we’ve spent all our energy fixing up the interior. Lately, however, I’ve been scouring magazines, searching for ways to spruce up the outdoor space. But with summer temperatures at their peak, the thought of planting flowers and endless watering makes me feel a little wilted.

Maybe this is why more and more homeowners are utilizing art pieces from local artisans to adorn their gardens, lawns and patios. Things like dra-matic metal flower stakes, cement statuary, lively murals, eclectic mosaic pieces and even one-of-a-kind outdoor furnishings can provide a refreshing accompaniment to your plants and flowers.

If you’re like me and welcome the idea of creative, no-maintenance “artscaping,” there’s plenty to be found right in our own backyard, metaphorically speaking. RVA is blooming with talented artisans, including metalcrafters, painters, sculptors and woodworkers. Check out these examples of locally made pieces that are sure to liven up your outdoor space.

RICHMOND ARTIST KEITH RAMSEY is one of those creators who can peer into a dumpster and visualize avant-garde craftworks taking shape from its contents.

Ramsey designed this bygone-era-inspired bench from the wrought iron parts of an old sewing machine, wood and burlap sacks from Blanchard’s Coffee here in Richmond. This work offers additional porch or patio seating for guests as well as an instant conversation piece based on its vintage style.

This and more of Ramsey’s pieces can be found at Art Works Studios and Galleries on Hull Street.

WHEN METAL CRAFTSMAN KIRK THORE isn’t exploring salvage yards in search of old hardware and machinery parts, he’s shaping them into outstanding works of art in his Hopewell garage studio.

What a catch! Thore’s fabulous metal fish structure is a striking centerpiece no matter where it’s placed. The ribs are made of reclaimed pick axes welded onto a perch fashioned from old conveyer chain.

Many of Thore’s creations are on display at Crossroads Art Center on Staples Mill Road.

WE RICHMONDERS KNOW the liveliness that a well-placed mural can provide. Wall art can instantly brighten up even the most drab and utilitarian-looking space. In your own backyard, add a custom designed mural to a section of fence, a storage shed, retaining walls or even deck underpinning.

This work was created by a Chesterfield illustrator and painter, Carolyn Schallmo, who has a studio at Art Works.

A SHADY GARDEN OR WOODED PATH is the perfect place to add some brightly hued whimsy. Ashland artist Matt Cross specializes in bringing smiles to the faces of those who happen upon his playful crafts made mostly from metal and wood.

Add crafts like Cross’ “zebra bird,” made from salvaged metal, for an exotic though lighthearted perspective along with a few extra feet of height to a low-growing flowerbed.

Cross displays these and dozens of other outdoor art pieces at his farm in Ashland. Contact Matt at crosshouseart@hotmail.com for inquiries.

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Local Studios

Art Works Studios and GalleriesArtWorksRichmond.com

Crossroads Art CenterCrossroadsArtCenter.com

Gallery FluxGalleryFlux.com

Visual Art Center of RichmondVisArts.org

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BREWS [ JULY/AUGUST 2015 • RICHMONDNAVIGATOR.COM ]

WHEN KARL HOMBURG, now a resident of Richmond’s Lakeside neighborhood, decided that he wanted to move from his native state of Connecticut, he just upped and moved. “I was newly married,” he says. “I didn’t have a place to live or a job, but we came to Richmond.”

Fast forward several years. Homburg was working as an en-gineer, but his new hobby centered around his love for computers. So he just changed careers and entered the field of information technology.

That brings us to 2011. Homburg, now divorced, helped his girlfriend, Rhonda Groves, move into her new house. As a thank you gift, she gave him a home brewing kit.

“We had joined the Richmond Beer Lovers group,” Groves says, “and we both enjoyed the craft beer tasting experience. I thought the kit might be something he’d be interested in.”

Within two years, Homburg was entering his home brews in local and regional competitions and winning medals in the process.

In May 2014, he bought a how-to book about starting one’s own brewery. “I took

the book on vacation in June and read it,” he explains. By the time he returned from vacation, he was making plans for another career change.

So what motivated him to take his new hobby to a whole new level? “Guts,” Homburg says. “Besides, I’ve gotten tired of my IT job.” It would seem that those two components have played a major role in past life- and career-changing decisions.

Homburg says he is in the process of applying for approval from the federal Alcohol and Tobacco Tax and Trade Bureau (TTB). Typically, that approval takes about four to five months.

He has already come up with the name: Castleburg Brewery & Taproom. He’s also put a deposit on his equipment and has secured space for his brewery, which will be located at 1626 Ownby Ln., near the Diamond – also conveniently located near Hardywood Park Craft Brewery and not too far from the plethora of craft beverage tasting rooms opening up in Scott’s Addition.

GUTS AND BARLE Y – MOTIVATIONS BEHIND A NEW RICHMOND BREWERY by Steve Cook

Karl Homburg with his girlfriend, Rhonda Groves, and his home brew system.Photo by Steve Cook

Homburg says about half of the 2,750-square-foot space will be allocated for the tasting room. “I want it to be a place comfortable for anybody to come in,” he says. That includes offering quiet areas for those who want quiet, as well as an area where guests can enjoy their beer while playing board games or listening to music.

Of course, the main draw will be the beers themselves. I took the opportunity recently to taste of few of Homburg’s home brews. My favorite was his Scottish Wee Heavy. It’s a strong Scotch ale, offering a sweet malty taste with a nice hop balance. Homburg terms it “A great sipping beer, not made to be chugged or to quench your thirst. It’s more of an after-dinner beer.”

The brew, which he has named The Keep (all of the beers will have castle-themed names), will be served occasionally on one of his three rotating taps. The rotating taps will feature, Homburg says, “whatever strikes my fancy to brew.”

He also intends to offer three taps offering somewhat per-manent beers. One of those three will be a cream ale. “It’s a very light, easy-drinking beer with more of a corn flavor,” he says. “We’ve won half-a-dozen first and second place awards with this beer, so I know people like it.”

His Black Knight will also be a mainstay in the tasting room. Homburg says this black IPA is his favorite.

As for the third beer, he says that depends upon just when the brewery opens. “If we open towards the end of 2015, it will be our porter. If we don’t open until spring of 2016, it will be a brown ale.”

His primary uncertainty as to an exact opening hinges on how quickly he gets approval from the Feds.

I also had an opportunity to taste his Belgian witbier, which, to me, had a distinctive sour taste (Homburg says that comes from the Belgian-style yeast he used). With the low alcohol content, less than five percent, this would be a great sessionable beer.

Another of the rotating beers is Groves’ favorite, the Biere de Garde. This farmhouse ale, akin to a Belgian saison, was traditionally brewed during the winter and spring and stored in the root cellars until harvest time, when, Homburg says, it was served up as a reward for the farmers’ hard work.

Groves describes the beer as malty, offering a sweet caramel taste. “It’s not too heavy,” she says.

Homburg tells me that he has several ideas for other beers, but for now, he’s keeping those ideas close to the vest. One thing for sure, regardless of what he’s brewing, Homburg is somewhat of a purist. “I want the beer to taste like it’s expected to taste,” he says.

Homburg doesn’t seem to be spending a lot of time worrying about his new venture. In keeping with his modus operandi through the years, he says he’s excited and anxious to get started.

“And impatient,” Groves adds.“That’s true,” he agrees. “I want to open up tomorrow.”He’s already begun making plans for the future. When asked

where he sees Castleburg Brewery in five years, he says, “Hopefully five times as big. I’d like to be up to a 15-barrel system.”

For the moment, however, Karl Homburg will have to rein in his anxiety and wait just a bit longer for his big payoff. “What I get out of this,” he tells me, “is when people enjoy my beer. That’s what really satisfies me.” RC

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Keep Updated on What is coming next To The Music Hall

GREEK FORMULAWHAT DO YOU GET when you take the owners of two of the city’s finest Greek restaurants and put them together? Well, when those two gentlemen are Abdul Abdel-Hady, former owner of Athens Tavern, and Ulysses Avgeros, of Greek Grill Café, you get an even greater Athens Greek Grill Café (2313 Westwood Ave.).

The merger, which actually occurred back in 2013, solved a big problem for me personally. When asked who had the best Greek food around town, I never could decide whether to recommend Athens Tavern or the Café. The merger made my answer easy – and the results have confirmed the move. As Abdul and Ulysses prepare to celebrate their second anniversary, it’s apparent that their decision to unite was truly a formula for success.

This unpretentious restaurant truly offers the feeling of dining in a homey, family-style diner. True, there are several really good Greek restaurants in the city, but there has always been something special about both of the restaurants. I think it was the friendly, welcoming atmosphere, coupled with a caring staff that takes pride in each dish coming out of the kitchen. That’s something that both of these restaurants had excelled in prior to the merger.

While it’s hard to pick a favorite dish, I will say their pastitsio is, perhaps, the best I’ve ever had, anywhere.

Happy anniversary! GreekGrillCafe.com

HAPPY TIMESFIRST, LET ME SAY that I have no f inancial interest in one of the city’s most fantastic new restaurants, Sabai, at 2727 W. Broad St. It’s true, I happen to really like the new owners. In fact, I’ve known one of the three partners, Joe Kiatsuranon, since he was a teenager, helping his mother and brother run Mom’s Siam Authentic Thai in Carytown. The other two partners, Jason Lough and Brandon Pearson, just happen to be great guys.

I have written before about how successful I thought they would be when they opened. Well, they cut the ribbon on May 27 and already the place is packing ’em in.

Is it the authentic Thai street food, unlike anything you’ve ever tasted around these parts? Or is it the carefully handcrafted cocktails, which come regularly from Jason and his staff? Or is it the unique, artistic décor created by Brandon, who is truly an artist? Yes, it’s all that and more.

Come check it out. I say “come” because, chances are, I’ll see you there. Facebook.com/SabaiRVA

TOP SHELFAT Grandstaff & Stein Booksellers (2113 E. Main St.), you don’t enter through the door. You have to use the secret sliding bookshelf. That’s the way any respectable speakeasy-going guest would expect to gain entry into another really cool and recently opened downtown bar. In Richmond’s 21st century speakeasy, there’s a player piano in the corner to add to the atmosphere, but the big draw comes from the Prohibition-era cocktails and the delicious foods. Look for the secret password on social media. BookSellersRVA.com

Two cool new bars open in the city. Plus big doings at the Railroad Museum. That and more in this issue of TasteBudz.TASTEBUDZ

with Steve Cook

THE LATEST NEWSIN RICHMOND'S FOODAND DINING SCENE

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TASTEBUDZ [ JULY/AUGUST 2015 • RICHMONDNAVIGATOR.COM ]

SESSION COCKTAILSOVER THE COURSE of the last few weeks in our online TasteBudz blog at RichmondNavigator.com, we’ve been discussing the merits of what some call the session or low-alcohol cocktail. I turned to my “panel of experts,” some of the city’s leading mixologists, who shared their recipes for such a drink. If you missed any of these, check out the past several editions on our website.

One of our favorite local bartenders is Shannon Hood, who manages the bars at Portrait House and Don’t Look Back. Both restaurants are under the same management and both are located in the 2900 block of West Cary Street in Carytown.

Regarding session cocktails, Shannon told me, “Most classics [cocktails] are a minimum of two ounces of liquor and that adds up quickly. For me, personally, an Americano is my go to. Sometimes I like to stop at a bar for the social element, to sit and enjoy.”

The Americano is her go-to cocktail because, she explains, “It’s low in alcohol, but has all of the complexity of a cocktail. It’s the perfect nightcap.”

If you’re looking for that perfect nightcap, Shannon says she can make one for you, wherever you might find her tending bar.

ON TRACK FOR A CELEBRATIONALTHOUGH FOOD WILL NOT be the primary reason to attend, Martin’s is helping to defray the costs of refreshments that will be served at a big celebration slated for July 18 at the Richmond Railroad Museum.

The event, sponsored by the Old Dominion Chapter of the National Railway Historical Society, is to mark the 100th anni-versary of what was originally the Southern Railway passenger station located at 102 Hull St. in South Richmond. The station, which today houses the museum, opened in 1915.

During the day, historic interpreters will portray railroad person-nel of the era. Tours and demonstrations will be given. There will even be demonstrations of telegrams by wire from the stationmaster’s office. And for everyone who enjoys model railroading, I hear there will be a large, complex HO gauge model train layout in operation.

And for entertainment, one of my local favorites, singer/songwriter Markiss Blowfish, the Buffalo Soldier of the Blues, will entertain with railroad-themed songs. The Triple Crossing Jazz Project will also appear. The musical entertainment gets underway at about 12:30 p.m.

SCOOPER SNOOPERSHERE’S A ROUNDUP of some scoops from some of the city’s best restaurant snoopers.

Michael Thompson reports in Rich-mond BizSense that a new coffee shop is set to open in Manchester at 1125 Bainbridge St. in August. Owner Michael Brewer will be opening Brewer’s Café with the help of his fiancée, Michelle Cosely.

Thompson also reports that there’s a new venture coming into the space formerly occu-pied by Julep’s, at East Franklin and North 17th streets. The restaurant, to be known as Shockoe Whiskey and Wine, will serve lamb chops, crab cakes, wings, steak and snapper. One of the owners, Shawn Minter, is quoted as promising that the restaurant will offer a “businessman’s atmosphere.” The restaurant is planning for a July opening.

WILL YOU LIKE US? WILL YOU REALLY “LIKE” US?OKAY, PLEASE DON’T MAKE us beg (that’s kinda begging in itself). We would really appreciate it if you LIKED our new TasteBudz Facebook page (@Tastebudzrva). And, while you’re there, tell us who your favorite local bartender is. Just comment on the page, giving us the name of bartender and the bar in which she or he works. By taking part, you are automatically entered into future drawings, with a chance to win some great prizes. We’ll be featuring the city’s favorite bartenders in the September/October issue of River City magazine.

You can also use our Facebook page or email us at Tastebudz@RichmondNavigator.com to share any interesting tidbits of news you might have about area restaurants, upcoming events or whatever food-or beverage-related idea that pops into your head.

TOP LEFT PAGE: Sabai Ribbon cutting. Photo by Steve Cook

BOTTOM LEFT PAGE: The interior of Athens Greek Grill Café. Photo by Steve Cook

TOP RIGHT PAGE: Shannon Hood bartending at Portrait House. Photo by Robert Thomas

BOTTOM RIGHT PAGE: Markiss Blowfish performing. Photo by Aim Studios

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RAISING THE BAR [ JULY/AUGUST 2015 • RICHMONDNAVIGATOR.COM ]

steak served with a special house sauce), which, come to think of it, would be great on the patio, too.

But Ree’s selection was outstanding. And the accompanying sweet and sour sauce made for a delicious complement to the appetizer.

As for the cocktail, Ree served her version of the famous Trader Vic Mai Tai, using both white and gold rum, pineapple juice and grenadine. It goes quite well with the calamari. Actually, I’m pretty sure it would go quite well with most anything on the menu, including the soup.

She also served a specialty-of-the-house drink, the Tang Mo-jito. Now, lest you think that this might be a cocktail featur-ing the once-famous powdered orange drink that the astronauts loved so much, let me explain. In Thai, the word for watermelon is Taeng mo. The Tang Mo-jito is a watermelon mojito, prepared with the house watermelon mix, Sprite and white rum. I noticed at this year’s Broad Appetit that watermelon lemonade seems to be the current trendy beverage. I tried the one served by the soon-to-open Belle and James. It was fantastic. Mom Siam’s Tang Mo-jito offers the same refreshing taste, but with a pleasant kick.

People watching is the big attraction on the Mom’s Siam patio. And are there any more interesting people in town than the Carytown crowd? I don’t think so.2811 W. Cary St. / MomSiam.com

En Su Boca

ONE OF THE MORE INTERESTING restaurants to have opened recently is En Su Boca, which happens to be exactly where you would want to put every bit of the delicious food and beverages they serve. We wanted to feature their beautifully lit patio because it looks like such a fun, cool place to be, especially after dark. You might say I came for the lights and stayed for the food (and drinks).

I’m really impressed with what’s being accomplished there by chef/manager Logan Thrall and his team.

The concept of the menu, he tells me, is traditional Mexican fare with a distinct California flair, and the restaurant is a San Francisco Mission District-style taqueria.

The artsy Mission District is considered by many to be the cultural epicenter of San Francisco, offering a lively nightlife, including several really cool bars.

Logan prepared a couple of amazing appetizers, including

I WAS WALKING DOWN CARY STREET one recent starlit evening, and I couldn’t help but overhear the lively conversations of diners sitting on the restaurant patios along the way. It was the relaxed, happy sound of folks out on the town, enjoying the night air along with a refreshing beverage, and, of course, one another. I got to thinking about how many times this is repeated nightly around town. Build a great patio and they will come … and eat and drink.

But what makes a great restaurant patio? There are numerous factors and, obviously, there are different strokes for different folks. However, after consulting with a number of restaurant people as well as diners, I came up with a short list of four essentials.

1. A good view. Just what that good view might be can vary greatly. It may be lots of greenery and flowers. A water view can be quite romantic. And people watching is always enjoyable, as evidenced by the city’s many sidewalk patios.

2. A fun environment. Generally speaking, when diners choose to dine on the patio, it’s because they’re seeking a degree of fun. They’re hoping for a little festivity to go along with the food and drink.

3. A little shade. The setting of your patio determines just how shady the expe-rience is going to be. But, at the least, the restaurant should offer umbrellas expansive enough to provide a degree of protection from the sun.

4. Great food and drinks. This kind of goes without saying – but I’ll say it anyway. Just having a great patio is not enough. You should have deliciously refreshing “summertime” drinks along with a variety of tasty appetizers.

Of course, not all restaurants can or should offer the same outdoor “drinks on the patio” experience. Our choices below reflect restaurants that we feel are hitting on all four cylinders. Each is quite different, but each was chosen because it excels in most, if not all four, of these primary elements.

Mom's Siam

AS YOU MAY KNOW, when it comes to consistently great food, Mom’s Siam has long been one of my top choices. Mom’s Tomkhar Kai soup is one of my very favorite dishes – anywhere. However, I would not want to sit on the patio sipping the hot soup. At least not during the summer months.

We asked general manager and head bartender Ree Vanderhoof for her recommen-dations (both food and drink). The calamari was an excellent choice, ever-so-lightly battered and fried and quite delicious. I had never tried the Mom’s Siam version of the appetizer before, as I tend to stick with the soup as well as the Neu Yang (a grilled flank

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RAISING THE BAR – DRINKS ON THE PATIO by Steve Cook

LEFT PAGE: Roasted corn paired with the hibiscus tea, featuring Two Fingers tequila, lemon lime and tea, at En Su Boca. Photo by Temple Hill

RAISING THE BAR [ JULY/AUGUST 2015 • RICHMONDNAVIGATOR.COM ]

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Before we leave this fun, festive spot, let me do a little shout-out to one of the best servers I’ve encountered in quite a while. Devan Jackson was outstanding. She was atten-tive to and anticipated our needs every step of the way. I asked her if she treats all of her guests this well. She assured us she did. So I guess it was not just my charming personality.1001 N. Boulevard / EnSuBoca.com

Capital Ale House - Downtown

WHILE I’VE BEEN TO Capital Ale House downtown on several occasions, I’d never been to their patio. Now that I’ve seen it, I’m sorry I waited so long. It’s not really a patio in the true sense of the word. It’s more of a courtyard, surrounded on three sides by the restaurant as well as an adjacent building.

“It has a unique ambiance for being in the city,” says associate manager and beer buyer Adrienne Yancey. “In fact, you don’t even realize you’re in the city.”

The outdoor dining area also offers beautiful flowers, a fountain and even an empress tree, which provides additional shade. As a nice touch to a place that features so many craft beer options on its menu, there are also hops plants growing on one of the brick walls.

Speaking of beer, you might have expected that Adrienne as well as general manager Bernadette Young would have selected a beer as our patio libation. Not so – although the drink chosen would have a certain appeal to a beer lover, who just might be in the mood for an alternative to his or her favorite brew. We enjoyed a Citroprical Martini, which is made of hops-infused vodka. “We infuse the vodka for a week and then filter it,” Adrienne says. “It adopts the flavors of the hop.” Our drink was infused with the Citra hop, but other hops are used, too. The drink also included pineapple juice and sweet vermouth. But don’t order it expecting a sweet fruity cocktail. It has a distinct martini taste, along with the flavor of the hops. I think it would make the perfect cocktail for many Capital Ale House guests.

Trader Vic Mai Tai paired with the calamari appetizer at Mom's Siam in Carytown. Photo by Temple Hill

the grilled street corn. Wow, what a treat! The roasted corn is topped with lime may-onnaise, Cotija cheese, pequin chili and key lime. He also served us the Nachos Totopos because, he said, “These don’t look like any-thing served elsewhere.”

The tortilla chips are tossed with arbol chili salsa and served with Cotija cheeses, cilantro, lime crema and your choice of a protein. Even if there were no patio, you really need to stop in and try this appetizer.

As for the beverages, we chose a couple, since we were having two appetizers. It just makes sense. Right? The hibiscus tea, featuring Two Fingers tequila, lemon lime and tea was light and refreshing.

But my favorite was the Mezcalito. I’ve only recently discov-ered mezcal, and I have to say that I’ve become a fan. The drink features Del Maguey Vida Mezcal, agave, fresh lemon juice and orange peel. If you’re not familiar with mezcal, you might think of it as tequila’s sultry, smoky cousin. Both are made with agave, but the production process is totally different, which leads to its very distinctive taste.

As for the patio, Logan describes it as different from your typical Fan patios. “It makes you feel that you’re not on the Bou-levard or even in Richmond anymore,” he says. “We’ve spent a lot of time on the aesthetics, putting you in the Mission District and outside of your own neighborhood.”

Speaking of perfection, you really ought to try the house dry-rubbed baked chicken wings. After baking the tasty wings, “We deep-fry them for crispiness and then toss them in a house Mexicali sauce, which is more like a mild hot sauce,” Adrienne tells me. If you want more heat, she says they also offer the wings in a really hot buffalo-style sauce made with scorpion chili powder. Capital Ale House offers the wings in both a salt and vinegar and a sweet Thai chili sauce as well. I licked my fingers clean, relatively speaking.623 E. Main St. / CapitalAleHouse.com

Sang Jun Thai Room

SEVERAL YEARS BACK, when this was the Beauregard Thai Room, we featured the courtyard patio in one of our outdoor dining pieces. It was nice then, but I had a feeling it might be even better now. I was right.

When the new owner, Ty Tantayanurak, purchased the place last year, he told me that when he heard the business was for sale, he came down from Northern Virginia, where he already operates a very popular Sang Jun Thai Room in Alexandria, and inspected the building. “I was immediately impressed with the beauty of the old building,” Ty told me at the time, “especially the patio. I took one look and said, ‘Wow! I’d love to be able to work with a patio like this.’ ”

Well, Ty has made the patio even lovelier. This truly is a courtyard, surrounded by garden walls or the building on all

LEFT: The Citroprical Martini paired with the house dry-rubbed baked chicken wings at Capital Ale House downtown. Photo by Temple Hill

RIGHT: Crispy duck paired with the Thai-tini at Sang Jun Thai Room. Photo by Robert Thomas

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four sides. With lots of greenery, a beautiful fountain and subdued lighting along with the white linen tablecloths, this is a fantastic outdoor dining location. I’d say it could make for the perfect midsummer night’s dream date locale.

Of course, as we mentioned at the outset, what’s a great patio without exceptional food and drink. Sang Jun offers both, along with a very accommodating staff, who, it seemed, served us everything during our visit except for the kitchen sink. And had it been on the menu, I have a feeling they would have sent it out, too.

We feasted on the Healthy Rolls, so named because they’re filled with vegetables and other ingredients that are just so good for you, such as bean sprouts, cucumber, carrot, basil and (optional) minced chicken. They’re served with a spicy peanut dip.

Other dishes that we sampled (okay, devoured) included the fantastic Volcano Seafood, featuring shrimp, squid, scallops and mussels. As a big duck fan, I especially enjoyed the crispy duck. Everything was exceptionally well done.

Bartender Lou Ritter used to have a place of his own in the Fan. Coincidentally, it was called Lou’s Place. Since then, he moved to Thailand and married and is now back in town. Lou has combined his experience behind the bar with his knowledge of the tastes of Thailand to produce some very tasty, well-crafted cocktails.

The restaurant’s signature drink, the Thai-tini, was quite good, featuring vodka, Madeira, a splash of sour mix, orange juice, muddled ginger and lime and a spritz of ginger ale. “It’s the ideal drink for sitting outside,” Lou says.

As ideal as it was (and it was), my favorite was Lou’s Phet Lau, which, when trans-lated, means “spicy liquor.” The liquor (vodka) is infused with basil, Thai chilies and ginger syrup and garnished with a Thai chili.

“It is spicy,” Lou warned me. “It has a nice finish.” He was right on both counts. It’s also very, very good.103 E. Cary St. / SangJunThaiRichmond.com

So, there you have it: four spots I’d highly recommend. Whether you want to watch the Carytown crowds go by, sit and sip in a shaded courtyard, or be magically transported to San Francisco, there’s something for all tastes right here in the River City. RC

DOWNTOWN PATIO DINING

Capital Ale House

TUCKED AWAY BEHIND the basement bar in Capital Ale House, the peaceful patio is a hidden gem in the downtown patio scene. Surrounded by historic buildings and a cobblestone alley, with swirling f lagstone pavers and a gentle fountain, the outdoor space sets the mood for a delightful happy hour or full meal from one of Richmond’s most established bars. The f irst of f ive Capital Ale House locations, the downtown restaurant features dozens of draft beers and over 100 bottles as well as hard cider, wine and cocktails. Soak up the beverages with a selection from their full menu of appetizers, burgers, sandwiches, salads, entrées and desserts.

623 E. Main St., downtownCapitalAleHouse.com Temple Hill

Ardent Craft Ales

THE COURTYARD OF the Scott’s Addition brewery provides an oasis in the city. The creatively landscaped and terraced patio welcomes children and pets as well as adults wanting to relax with a glass of freshly brewed craft beer from Ardent Craft Ales and the food trucks that satiate hunger. Find your happy place with one of Ardent’s year-round beers – Virginia Common, a light-bodied malty beer; Saison, a farmhouse-style ale with a touch of yeasty spice; or the IPA, using a rotating selection of hops – or their ever-changing seasonals, like the popular, award-winning Honey Ginger, refreshing and smooth.

3200 Leigh St., Scott’s AdditionArdentCraftAles.com Rick Bancroft

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Bottoms Up Pizza

THE AIR IS INFUSED with a blend of eras on the deck of Bottoms Up Pizza in his-toric Shockoe Bottom: from the historic building that houses the restaurant, the tower of nearby Main Street Station and the railroad trestle, to the essen-tial Richmond f loodwall, canal walk and towering skyscraper rising in the distance. Your taste buds will be equally pleased with the blending of f lavors on your deep-dish pizza. Whether you choose basic cheese pizza or one of Bot-toms Up’s creative mash-up of f lavors, you’ ll enjoy generous toppings on their special 12-hour-prep crust.

1700 Dock St., Shockoe BottomBottomsUpPizza.com Rachel Marsh

Isley Brewing

THE PATIO IS A proud new addition to this Scott’s Addition craft brewery. The spacious deck was built behind the tasting room … behind the production brewery – it’s a surprising spot for enjoying Isley Brewing’s freshly tapped beers! On tap, look for The Bribe, a smooth, creamy oatmeal porter; Plain Jane, a spicy Belgian-style wheat beer; or Off the Boulevard red ale. If you’re lucky, Isley’s popular Choosy Mother will be on tap, a yummy peanut butter oatmeal porter! While relaxing on the patio, you might also enjoy a meal from one of the food trucks that visits the brewery regularly or soak in some live music.

1715 Summit Ave., Scott’s AdditionIsleyBrewingCompany.com Rick Bancroft

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The Hard Shell

NOTHING BEATS SEAFOOD – unless it’s enjoying the finest fruits of the sea in the fresh air of a relaxing patio! With a patio nes-tled between restored Shockoe Bottom buildings, the setting is conveniently located in Richmond’s popular historic district. The Hard Shell restaurant has been serving Richmonders great seafood since 1995: fresh fish and shellfish, including clams, shrimp, oysters, mussels, crab legs and lobsters. The menu doesn’t stop there – it also provides delicious steaks, ribs and vegetarian options.

1411 E. Cary St., Shockoe BottomTheHardShell.com Temple Hill