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RVA is slowly becoming a foodie town. No, it's not a New York, San Francisco or even Charleston, but there are so many great restaurants popping up around Richmond serving up fantastic and unique food options. Nuzzled in the Museum District a few blocks behind VMFA, is The Stables. Chef Evan Campbell creates a welcoming environment while serving dishes that are unique in flavor but still homey. We absolutely love it here, and have been here several times for either brunch, dinner or just for drinks and appetizers. Check out some of our favs:

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Brunch: 

I (Shamara) had the pancakes (no picture). They are a good safe option if you don't know what else to order, but what was really good was Harrison's French Toast. I (Harrison) had the Fruity Pebble French Toast. This is one of the most creative dishes I've ever had for brunch. Anyone can make pancakes, waffles, or french toast at home, so when going out for brunch I want to taste something different. This dish is so fun, it really tasted like I was eating a bowl of cereal. I highly recommend getting this dish if you're looking for something sweet for breakfast!  

 Fruity Pebble French Toast 

Fruity Pebble French Toast 

 

Small Plates:

Yesterday, we went in and just ordered small plates and drinks. Our first dish was their signature appetizer, Shrimp and Gritscuits with Gumbo Gravy. Yum Yum Yummy! This dish is a great take on a New Orleans classic, the red pepper atchar is fantastic and adds a great flavor to the shrimp. Added Bonus: the tails were already peeled off, so dig right in!

 Shrimp and Gritscuits

Shrimp and Gritscuits

 

Next up, the Lamb Lollipops. We aren't lamb people, honestly, unless we are having a chef tasting we would NEVER consider ordering it. We overhead the bartender saying how good they were, and our server highly recommended them, so we gave them a try. A picture says a thousand words, but it doesn't begin to describe how flavorful this grilled lamb was. The rosemary marinade takes away all the natural gaminess paired with the soy aioli sauce is perfect! We would definitely order them again! 

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Back to seafood, the Crab Cakes. No fillers in this dish. This is a very very good dish,  the red pepper remoulade adds a little kick (not too spicy) to the crab cakes.   

 Crab Cakes

Crab Cakes

 

To end, we had the Chef's Cheese and Charcuterie Board paired with a Man Pinotage, 2015 from the coast of South Africa. This was a great sweet and savory dish to closeout the dinner. The only thing we would suggest is getting some honey to add with this dish. 

 Chef's Cheese and Charcuterie Board

Chef's Cheese and Charcuterie Board

 Man Pinotage, 2015 coastal South Africa

Man Pinotage, 2015 coastal South Africa

 

Suggested Cocktails: 

Haflinger

Neighsayer

Peaches on beaches 

 

Shamara Hayes