Afternoon with a Water View

As far as water views go, today's were both superb.

The first came courtesy of a woman I was interviewing at her home in Windsor Farms. "I thought it might be nice to do it here," she said, indicating two leather chairs in an alcove. "So you can enjoy the view."

Given the magnificence of the view, only a blind person or an idiot wouldn't have been thrilled. A curved window looked over the canal running at the edge of her property line. Behind that ran a train track and just to the left of the tracks was the James River.

People live like this?

Let's just say I took my time with the interview and after we finished, we sat there chatting about solving the world's problems while I admired the scenery. Much as I hated to leave, I knew I was in for another treat at the VMFA.

Today is the second day of the Chihuly installation of "Red Reeds" in the reflecting pool by the sculpture garden. After choosing lunch at Best Cafe, I took my tray outside for a front row seat for the installation.

Looking like red cattails, the varying heights of the red glass had been positioned between water lilies and lotus growing in the pool. The tips of the reeds varied from clear to dark. A steady procession of people walked up to the rail next to my ringside table to snap photos of the reeds.

As I sat there eating my turkey and swiss on herbed focaccia and Sprecher root beer, I was a little disappointed that no work was being done at the moment. Biting into a potato chip, it occurred to me that surely the workers, like me, were having lunch now.

So I decided to wait it out.

Sure enough, within half an hour, two men crossed into the cordoned-off area and began pulling on chest-high waders. Now we were talking.

With one female, straw-hatted member of Team Chihuly on the deck and two rubber-clad guys in the water, they proceeded to meticulously adjust the angle of the errant reeds. She would tell them which one was askew and they would painstakingly adjust it to her eye.

Since she was right there and I was right there, it wasn't long before we ended up talking. I learned that the glass is blown in Finland because of the enormous ovens that allow them to make bigger pieces.

Some of the reeds are ten feet tall.

What surprised me the most was that technically the reeds were all the same color, despite the fact that they seemed to vary from bright red to dark red. Turns out they all come from the same vat of color but it's the pulling of the material over a period that results in variations in the shades.

So they weren't all the same color, just all made from the same color of red glass. And that red is apparently a color not made in this country.

From my vantage point on the deck, I found the complementary colors of red glass against a background of green grass to be stunning. From my take as visitor to the VMFA, I found the installation of columns of red reeds in the reflecting pool to be inspired.

From my perspective of an art lover in Richmond, I found the continuing brilliance of the museum's choices to be world class.

Truly fine art at its finest.

A New Deal for Richmond

Happiness lies in the joy of achievement and the thrill of creative effort ~Franklin D. Roosevelt

The Roosevelt, Church Hill's new restaurant, opened with a nearly full house despite no ABC license. Even so, neighbors and friends kept the tables turning over all night.

When I arrived, there were two men working on the side of the building, repainting the old advertisement that had been painted there decades ago. I complimented their work. "Wait till you see how good it looks when it's done!" one guy said as I walked underneath his cherry-picker to go inside. I intended to.

Because of all the glass on the corner building, diners get to enjoy an ever-changing light level, from early evening sun right through softly-lit nighttime glow. I was meeting Southside friends where I was greeted by a familiar face behind the bar who served me a Sprecher root beer to whet my whistle.

Evidence of the achievements and the creative effort of The Roosevelt are myriad. The former Que Pasa has been transformed from a garish orange and yellow shell into an enticing New Orleans dining room, a well-dressed lady hinting at pleasure.

Kendra Feather does it yet again.

Pale blue hand-stenciled walls set off an enormous old map of Richmond, vintage black and white photographs and WWII posters ("Eat More of These!"). A hundred details express the creative effort that went into this place. A wooden box turned on its side and hung on the wall houses small plants.
A black beaded chandelier hangs over the bar and an ornate black-framed mirror is over the fireplace. Ferns frame the front door. New Orleans-style jazz plays on the sound system.

Toto, I don't think we're in Richmond anymore.

The creativity extends to Chef Lee Gregory's menu, which was everything I expected out of a culinary whiz who's been on my short list for years. How could I not be devoted to the man who, unbidden, introduced me to my first crispy fried pig's head?

Everyone's already talking about his Double Downer, a double burger made with Sausage Craft custom patties, cheddar and bacon jam. I know I'm a lucky person because not one but two people offered me bites of their burgers.  One told me it was the best burger in Richmond. Believe him.

But with a chef like Lee, you get the satisfaction of a burger but you also get potted pork (rillette-like) on crostini with onion jam. You get smoked bluefish salad with radish, cucumber, egg and the tenderest butter lettuce in a buttermilk dressing. The smoked fish melts in my mouth like buttah

Pimento cheese is served with house-made potato chips. Sliced candy striped beets are roasted and served in an orange juice and ginger sauce that has everyone raving. Mussels, roasted with  vermouth and garlic, are served with grilled bread. Gnocchi, mac and cheese style, melts in everyone's mouth and causes rapture for its delicate flavor and decadent texture.

And that's just what I ate. Still to come for me are the Frogmore stew, Kentucky fried quail and the roasted pork belly with red eye gravy.

By about 8:00, the place was in full swing, tables busy, servers hopping and music lost in the crowd conversation. "You'd never know it was opening night," my friend observed. True that.

The staff was on point, food was coming out steadily from the kitchen and every dish except the mussels elicited the same response.

"This isn't like any other dish in Richmond," was how my friend put it repeatedly. "Lee Gregory," was how I responded each time he did.

All three of us got dessert. The winner for most Southern was the peanut butter pie, which had much more of a peanut taste rather than peanut butter. Very real tasting. For best use of a seasonal ingredient, my roasted peaches with caramel ice cream scored high points. Even with my peach allergy, I finished every bite of the classic peaches and cream pairing.

And (drum roll) for most charming and creative presentation, the award definitely went to the buttermilk panna cotta, which is made in a small Mason jar. It arrives with the lid on; once that's opened, a layer of local blueberries sit atop the panna cotta, which has a delicious tang from the acidity of the buttermilk.

Once the crowd began to clear out, the music became more integral to the vibe and the room took on a more relaxed feeling. Had alcohol been available, I feel sure the bar would have been mobbed. Who wouldn't be curious to check out the all-Virginia wine list knowing it's the first in Central Virginia?

As it was,  a couple of single neighbors stopped by only to find the kitchen closed (well, it was almost 11:00) and no alcohol being served. Both enthusiastically promised to be back. Frankly, I'd be surprised if anyone in the room chose not to come back for five-dollar desserts and entrees that top out at $17 (and there's only one of those).

The Roosevelt appears to already have a handle on where happiness lies.

At least the kind you can find in a neighborhood restaurant.