Seasonally inspired dishes for brunch, lunch, dinner and happy hour now available
RICHMOND, Va. – October 17, 2017 – Kitchen on Cary is pleased to announce that its new seasonal, fall menus are now available. Award-winning Executive Chef Michael Macknight has consistently developed menus that utilize locally sourced, fresh ingredients and provide guests with a variety of unique and delicious courses. The brunch, lunch and dinner menus will spotlight new appetizers, sides, small plates and entrees in addition to existing, popular offerings.
“I always enjoy the process of developing new, innovative recipes for our guests,” says Chef Macknight. “Plus, thanks to the partnerships we have built with local purveyors, we are able to craft dishes that highlight the freshest ingredients each season has to offer, and these fall menus are no exception. Our entire culinary team is looking forward to sharing this top-notch cuisine with Richmond diners.”
The new menus feature items that highlight fresh, fall ingredients such as:
• The Manakintowne Autumn Lettuces Salad with roasted squash, shaved fennel, Sonoma dry jack, pepita brittle and whole-grain mustard vinaigrette
• The Beet Three-Way plate with braised, quick-pickled and beet ketchup, Roquefort, micro-radish, caraway crostini and orange
• Pork Belly Donuts with brie, roasted apple and red wine apple butter
• Portuguese Hand Pie with chorizo, potato and kale, almond chutney and Sonoma dry jack
• Baked Fennel and Cabbage with roasted carrots, Cipollini onion and garlic-thyme first press
• Duck Confit Bao Buns with house kimchee, ginger pickle, carrot, daikon, sesame and I.P.A. hoisin glaze
• “The Virginian” sandwich with Edward’s VA Ham, pimento cheese and grilled sourdough
• Irish Poutine with house-cut fries, braised lamb, truffle cheese and rosemary-thyme gravy and Autumn Vegetable Pasta.
Menu items range from $4 to $20 for soups and salads, $3 to $8 for sides; $10 to $14 for snacks and small plates; and $11 to $29 for entrees. Each menu features gluten free and vegetarian options.
“Chef Macknight loves to craft seasonal menus; he and his team are passionate professionals who remain dedicated to our farm-to-table philosophy,” says Kitchen on Cary General Manager Bill Greco. “We believe in simplicity with a flair for both classic and modern interpretations of approachable dishes. With the abundance of locally sourced, seasonal ingredients, we remain dedicated to creating fresh, unique brunch, lunch and dinner menus for our guests.”
Happy Hour snack and drink specials are available Monday through Friday from 4:30 to 7 p.m. The $5 bar snacks menu features Eggplant Fries, Truffle Fries, Pork Rinds and Pimento Cheese, Roasted Brussels Sprouts, Duck Confit Bao Buns and Beet Three-Way. Drink specials include $2 off Virginia on Tap, $2 off glasses of wine, $2 off craft cocktails and $3 well drinks.
Located in Richmond’s historic Shockoe Slip neighborhood, Kitchen on Cary features locally sourced and seasonal American dining. 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. Kitchen on Cary is a proud partner of several local farmers and suppliers, including: Manakintowne Specialty Growers, Byrd Mill, Flour Garden Bakery, Chapel Creek Oysters, Heritage Farms, Lang Farm, S. Wallace Edwards & Sons, Dave & Dee’s Homegrown Mushrooms, Goat’s ‘R Us and Hub’s Peanuts.
Macknight, who started at Kitchen on Cary in July of 2015, is a familiar face in the Richmond culinary scene and brings more than 30 years of food industry experience to his position as executive chef. Kitchen on Cary has won numerous awards in recent years, including TripAdvisor’s Certificate of Excellence in 2014 and 2016, the People Love Us on Yelp Award in 2015 and OpenTable’s Diner’s Choice in 2013, 2014 and 2016.
Kitchen on Cary also serves a place for local Culinard students and graduates to gain real-world experience through its partnership with Culinard, the Culinary Institute of Virginia College in Richmond. Kitchen on Cary’s staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry art students to gain real world experience while giving Richmond diners a unique dining experience.
Kitchen on Cary is open for lunch Monday through Friday from 11:30 a.m. to 2 p.m., dinner Monday through Saturday from 5 to 10 p.m. and brunch on Sundays from 10:30 a.m. to 2:30 p.m. The restaurant also offers complimentary validated parking the 14th and Cary Street parking deck with the purchase of a dine-in dinner entrée. The full fall menus are online www.kitchenoncary.com. Find more information about Kitchen on Cary or make a reservation on the website or by calling 804-643-1315.
Located in Richmond, Va., Kitchen on Cary features locally sourced and seasonal American dining. The restaurant is owned by Education Corporation of America which operates Virginia College in Richmond, along with 70 ground locations nationwide. Kitchen on Cary supports Culinard, the Culinary Institute of Virginia College, where a team of professional staff and chefs provide a learning lab environment for culinary and pastry art students. Additional restaurant locations include Kitchen on George in Mobile, Ala., 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. Since taking the helm at Kitchen on Cary, 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.