Kitchen on Cary in Richmond, Va., is excited to announce that reservations are now open for our April 16th Easter Sunday Brunch. Executive chef Michael Macknight and the culinary team have crafted a local focused, three course prix-fixe menu that will appeal to brunch traditionalists and the adventurous alike. We’ve also included gluten-free and vegetarian options as well as rich spring favorites like Asparagus & Mushroom Soup with Jumbo Lump Crab.
WHAT: Easter Sunday Brunch
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Sunday, April 16, from 10:30 a.m. – 2:30 p.m.
COST: $24 per person + tax & gratuity
RESERVATIONS: Suggested. Call 804-643-1315 or book online using Open Table at www.kitchenoncary.com
First Course (Choice of 1 per Person)
Asparagus & Wild Mushroom Soup / Jumbo Lump Blue Crab
Spring Lettuces / Strawberries / Goat Cheese / Black Pepper Balsamic Vin
Curry-Fried Chesapeake Oysters / Pickled Vegetables / Cucumber-Mint Yogurt
Pork Rinds & Pimento Cheese / House Hot Sauce / Ginger Pickles
Duck Confit Egg Roll / Hardywood I.P.A. Chile Glaze / House Kimchee / Benne
Tunisian Spice-Roasted Cauliflower / Baby Kale / Golden Raisin / Hemp Seed / Pomegranate
Main Course (Choice of 1 per Person)
Spinach, Bacon, Caramelized Onion & Swiss Cheese Quiche / Petite Green Salad / Fresh Fruit
Smoked Salmon & Asparagus Pan Scramble / Dill Mascarpone / Puff Pastry / Fresh Fruit
Spring Vegetable Frittata / Herb Ricotta / Brunch Spuds / Fresh Fruit
Lamb Gnocchi / Spring Peas / RVA Shiitakes / Roasted Leeks / Rosemary-Lavender Sauce
KOC Meatloaf “V.L.P.” / Marsala Gravy / Grilled Asparagus / Crispy Onions / Brunch Spuds
Crab Cakes / Sweet Corn & Surry Ham Ragout / Grilled Asparagus / Brunch Spuds
Half-Pound Cheeseburger / Truffle Aioli / House-Cut Fries / Brioche Bun / House Pickles
Dessert (Choice of 1 per Person)
S’mores Tart- Chocolate Mousse / Graham Crust / Torched Marshmallow Fluff
Bourbon-Pecan Bread Pudding / Maker’s Mark Caramel
Champagne-Poppy Seed Pound Cake / Lemon Curd / Spring Berries / Chantilly Cream
The Easter Sunday Three-Course Prix Fixe Brunch menu will be served exclusively April 16, from 10:30 a.m. – 2:30 p.m. The cost is $24 per person plus tax & gratuity. For reservations, visit www.kitchenoncary.com or call 804-643-1315. Free validated parking is offered for the parking deck at Cary & 14th Street.
Located in Richmond’s historic Shockoe Slip neighborhood, Kitchen on Cary features locally sourced and seasonal American dining and is the recipient of several Open Table Diner’s Choice Awards. The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers with its Farm to Table strategy allows chefs to offer fresh, bright flavors of the region while providing the healthiest and highest-quality food at an affordable price.
The restaurant is owned by Education Corporation of America which operates Virginia College in Richmond, along with 70 other ground locations nationwide. Additional restaurant locations include Century Restaurant & Bar in the Historic Tutwiler Hotel in Birmingham, Ala., Kitchen on George in Mobile, AL., and Kitchen on San Marco in Jacksonville, Fla.
Chef Michael Macknight joined Kitchen on Cary as executive chef in July 2015 and brings more than 30 years of experience in the food industry. Chef Macknight has created a new seasonally-based menu that increases local and regional products and vendors. His style of cuisine unites global and Southern regional flavors, grounded in both modern and classic French cooking techniques.
A Johnson & Wales College graduate, Chef Macknight has owned and served as executive chef at some of Virginia’s top restaurants. He has previously worked at the award-winning Trellis Restaurant in Williamsburg, Va., and Lemaire in Richmond’s historic Jefferson Hotel. Chef Macknight has also owned three restaurants and catering businesses: Charles City Tavern, Café Lafayette and Catering Company of Williamsburg/Williamsburg Manor Bed and Breakfast.
Chef Macknight’s excellence in cuisine has resulted in numerous awards including Best New Restaurant 2003 by Richmond Magazine for Café Lafayette, Best New Restaurant 2008 by Richmond Magazine for Charles City Tavern, and his Bourbon Pecan Bread Pudding with Bourbon Caramel Glaze was featured in Richmond Magazine’s 50 Best Food Finds.