Eileen Mellon

Richmond

Food Editor at Richmond Magazine (US)

Food writer for Richmond Magazine. Sour beer enthusiast.

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Articles

In Good Hands

1 week ago | richmondmagazine.com | Eileen Mellon

On a recent Friday night, an intimate group of diners waits excitedly at Nami, a Japanese eatery at 218 E. Main St. in the former Third Street Diner space. On the agenda: Experiencing a 13-course chef-curated tasting, or omakase, which translates as “I leave the details up to you.” Richmond isn’t necessarily synonymous with high-grade sushi.
Richmond Food News: April 10-16

2 weeks ago | richmondmagazine.com | Eileen Mellon

Field Guide With the explosion of spring pollen comes a bounty of edible delights. Writer Genevelyn Steele has tracked down the fleeting dishes and drinks that capture the season, from crisp soft-shell crabs and succulent shad roe to fresh strawberries, wild morels and verdant spring peas.
Eileen Mellon

2 weeks ago | richmondmagazine.com | Eileen Mellon

facebook youtube instagram Browse Topics Currently, there is no content with this tag. Loading... By Eileen Mellon About Eileen Mellon Locations with Eileen Mellon © Target Communications Inc., T/A Richmond Magazine
Richmond Food News: April 3-9

3 weeks ago | richmondmagazine.com | Eileen Mellon

2 in 1(20) A pair of pals have joined forces to introduce Studio One Twenty, a collaborative hub for their entrepreneurial concepts that doubles as an event space. At the helm: Beth Dixon, longtime Richmond bartender (formerly of Pasture, Perch and L’Opossum) and founder of cocktail consulting company Salt and Acid, and Robin Gahan, the decorator behind Marble Moon Interiors. Stay tuned for future pop-ups, fun mixers and community gatherings.
2 in 1(20)

3 weeks ago | richmondmagazine.com | Eileen Mellon

Life has a way of putting us around the right people in the right place at the right time. For friends Beth Dixon and Robin Gahan, their paths realigned when each needed it most. Servers together at Can Can Brasserie in the early 2000s, the women embarked on separate journeys long ago.
Hella Healthy

1 month ago | richmondmagazine.com | Eileen Mellon

Ashley Lewis wasn’t necessarily on the lookout for another outpost of her Cary Street juice and smoothie bar, The Beet Box, but she’s not the type of person who turns down a potential opportunity. Approached about taking over a turnkey property in Union Hill formerly operated by North End Juice Co., she decided to take a peek. “I came and visited the space and was like, ‘This makes sense,’ and it’s a cool location,” Lewis says.
The Dish on Dining

1 month ago | richmondmagazine.com | Eileen Mellon

This article has been edited since it first appeared in print. In January, Kendra Feather sat down with the management staff at Laura Lee’s to discuss a subject that often isn’t on the table: money. She laid out the profit and loss reports from 2024, which revealed that the Forest Hill restaurant made a mere 1.3% profit last year. The moment of transparency was intended to send a very clear message: Money is incredibly tight.
Richmond Food News: March 20-26

1 month ago | richmondmagazine.com | Eileen Mellon

No Holds Barred There’s something to be said about leaning into the wild and weird without thinking twice, especially when you can partner with a similar-minded friend to take the leap. Enter Night of the Cockatrice, a collaborative, once-a-month pop-up series between Church Hill’s Cobra Burger and new-to-Richmond cocktail concept Nightcrawler.
No Holds Barred

1 month ago | richmondmagazine.com | Eileen Mellon

There’s the phrase “the freaks come out at night,” an implication that certain behaviors, perhaps deemed unusual during the day, are more likely to be amplified once the sun goes down. For Alexyss Kaneubbe and Chris Mumford, bartenders and owners of the cocktail concept Nightcrawler, it’s a philosophy that aligns perfectly with their no rules late-night pop-up.
‘Making Your Life Bigger’

1 month ago | richmondmagazine.com | Eileen Mellon

The following is an extended version of the article that appears in our March 2025 issue. Foodies young and old are familiar with the writings of acclaimed chef and author Ruth Reichl, a former restaurant critic for the Los Angeles Times and The New York Times and former editor-in-chief of Gourmet magazine.