His Heritage and Southbound restaurants are pioneers in local and seasonal dining in Virginia, parallel to Hardywood’s own emphasis on locally sourced ingredients.AdvertisementPauseUnmuteLoaded: 0%Progress: 0%Remaining Time-0:14Fullscreen Catering the picnic in Goochland is Joe Sparatta, one of Richmond’s most celebrated chefs. “We wanted the food to be a little more mobile.”īut the Hardywood founders didn’t want to just make standard brewpub fare: They wanted to make a true destination, where the food and beer worked together to create an enveloping experience. It’s one of the most beautiful places to enjoy the beer,” says McKay, adding that they want people to enjoy the grounds. “We picked this location for its natural beauty, creek and wetlands. They envision beer lovers lounging on Hardywood blankets, or roaming the 24 acres along Tuckahoe Creek with pulled pork barbecue made with pigs from the Shenandoah Valley’s Autumn Olive farms and sauce made from Hardywood’s famed Gingerbread Stout. In Richmond’s tony western suburb of Goochland, Murtaugh and McKay hope to make Hardywood’s bucolic West Creek brewery location into a self-styled beer picnic to go with its sophisticated barrel-aged brews made with pumpkin or apple brandy. Both plan to keep it casual, but both are also bringing a renewed emphasis on farm-to-table ingredients, elevated flavors and modern tastes. Now two more Richmond breweries, The Veil and Hardywood Brewing, have enlisted high-powered chefs to build menus for a pair of ambitious restaurants now under construction. An Bui’s The Answer Brewpub already serves a kicky menu of Vietnamese fusion soups and snacks alongside juicy IPAs and even juicier beer slushies, and has garnered a few Beard nominations of its own. Breweries from Stone in California to Surly in Minneapolis have also enlisted big-name chefs.Īnd in Virginia, a few beer makers from Richmond are helping lead the charge. Two-year-old Brewery Bhavana in Raleigh, North Carolina - where a packed house of the fashionable might pair their cardamom-spiked Belgian tripel with Peking duck or Laotian Nasi Goring crab-fried rice - was nominated last year for a James Beard Award, food’s biggest prize. Lately it has meant a rotating but unreliable selection of food trucks and even then, only on the busiest days. The reverse was true at breweries across the nation.Įven as recently as five years ago, dinner at a brewery almost always meant the same thing: a big backyard-style burger with a heaping pile of fries, some hot wings, maybe a sloppy Reuben or a pub pizza. Hardywood is partnering with one of Richmond’s most celebrated chefs, Joe Sparatta,Īside from a few visionaries like restaurateur Danny Meyer of Gramercy Tavern and Union Square cafe, restaurants back then didn’t see beer as a part of food culture. “We’d go to high-end restaurants serving great dishes, with exciting wine lists, and their beer lists were very basic,” says Murtaugh. A decade ago, when eventual Hardywood Park Craft Brewery founders Eric McKay and Patrick Murtaugh were distributing beer to fine-dining restaurants in New York, they noticed a disconcerting pattern.
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