September 18

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Kitchen on Cary / Richmond, VA

Located in Richmond’s historic Shockoe Slip, Kitchen on Cary is a hands on teaching restaurant for Culinard, the Culinary Institute of Virginia College in Richmond and is the second restaurant to open after the school’s successful Kitchen on George in Mobile, Alabama. The restaurant offers students an opportunity to get real-world kitchen experience under the eye of a veteran chef and professional staff. Get’s a A+ in my book, the Chocolate Lasagna was divine.

Kitchen on Cary on Urbanspoon

Roasted Beets: Roasted red and golden beets, baby greens, goat cheese, almond brittle

Roasted Beets:
Roasted red and golden beets, baby greens, goat cheese, almond brittle

Shockoe Oysters: Flash fried oysters, wilted spinach, crisp bacon, shaved Parmesan cheese

Shockoe Oysters:
Flash fried oysters, wilted spinach, crisp bacon, shaved Parmesan cheese

Hummus: Roasted Red Pepper Hummus, spicy pickled vegetables, toasted baguette

Hummus:
Roasted Red Pepper Hummus, spicy pickled vegetables, toasted baguette

Chicken Two Ways: Confit leg and roasted breast with a chipotle honey glaze, mashed potatoes, vegetable du jour

Chicken Two Ways:
Confit leg and roasted breast with a chipotle honey glaze, mashed potatoes, vegetable du jour

Crab Cakes: A‎ blend of local crab, fried green tomatoes and citrus caper aioli

Crab Cakes:
A‎ blend of local crab, fried green tomatoes and citrus caper aioli

Vegetable Ravioli: Fresh made jumbo ravioli, ricotta and roasted vegetable filling, basil pistou

Vegetable Ravioli:
Fresh made jumbo ravioli, ricotta and roasted vegetable filling, basil pistou

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Chocolate Lasagna

Chocolate Lasagna

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