Genevelyn Steele
Chief Dining Critic at Richmond Magazine (US)
East Coast Wine & Food Writer
Articles
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3 weeks ago |
richmondmagazine.com | Genevelyn Steele
$14 at Amuse Located inside the Virginia Museum of Fine Arts, Amuse not only offers views of the sculpture garden, but also seasonal menus that pair with exhibits. The shaved jicama salad salutes iconic artist Frida Kahlo, whose works are on display. A crunchy, refreshing tumble of shaved jicama buoys flower buds and cheery strawberries, all placed over a chilled creamy mole sauce that serves as the dressing.
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1 month ago |
richmondmagazine.com | Genevelyn Steele
$5 at Scoop An earthy creaminess sweeps across your tongue as shavings of white chocolate tease sweetness into this balanced scoop. The pop of caffeine in your dessert is delivered via matcha, tempered by its L-theanine content, an amino acid that quells the highs and lows of caffeine with calm mental focus.
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2 months ago |
richmondmagazine.com | Genevelyn Steele
$9 at The Pho Spot Filled with craggy bites of roasted pork belly, The Pho Spot’s fluffy baguette comes picnic ready if ordered to go. While the roll is slathered with a mayo-butter spread and piled with meat, the pickled radish and carrot, cilantro, jalapeno, cucumber slivers, and extra special house sauce are all wrapped individually, ensuring the sandwich doesn’t get soggy during transport.
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2 months ago |
richmondmagazine.com | Genevelyn Steele
With the arrival of spring comes its bountiful supply of fleeting foods. We’ve tracked down the restaurants, markets and farmers offering a taste of Virginia, including ingredients sourced from local waterways and fields. After the Atlantic blue crab sheds its hard shell, the crustacean is almost a third larger. Catch them while you can: The shells wrapping fleecy, sweet meat are pliable for mere hours before their protective outside begins to harden again.
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Mar 12, 2025 |
richmondmagazine.com | Genevelyn Steele
$15 slice/$45 whole at Can Can Brasserie Though originating in Germany, quiche hit a decadent stride in the Lorraine region of France, from whence this rustic, country-style slab gets its name. Lardons and Gruyere are encrusted in towering layers of eggs and cream at Can Can, where the quiche of the day is paired with field greens or pommes frites at lunch.
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Happy New Year, dumpling class set up w chef Peter Chang https://t.co/S8afj5Yh79
Thirsty's opening night will be NY Eve, godblessum https://t.co/WGdrsknxxJ