Posts in Drinks

picture of Bette Davis serving military with the betty on davis sunday brunch hours of operation 11 am till 3 pm

Sunday Brunch, Come On In To See Us

March 1st, 2017 Posted by Appetizers, Brunch, Drinks, Entrees, Ingredient Showcase 0 thoughts on “Sunday Brunch, Come On In To See Us”

As a Chef the word Brunch is almost taboo. Call me a rarity, or even an anomaly but I LOVE cooking Sunday brunch. In fact, it is my favorite shift to work. We even have a special playlist in the kitchen that is religiously played each week. 

I was always taught that a fair measurement of a Chef’s ability was how well they were able to cook their eggs. Thank you Escoffier. There is something unique about the challenge of perfectly cooking eggs. There are more ways to cook an egg than any other food. As a result, I have made it my business, no pun intended, to cook a lot of eggs over the years.

mound of bird's mill grits alongside perfectly cooked omelette

If an omelette where butter melting in your mouth then it must have come from one of our Sunday brunches. Options are available for the carnivores and veg heads the same. A pulled pork with pig paint omelette is ushered with pickled red onion, arugula, and pimento cheese making a regular appearance on our specials chalkboard. The brunch menu offers an omelette with goat cheese, fresh herbs and a weekly set of  local farm produce to fill this vegetarian delight.  

Poached eggs are a staple as is an eggs Benedict. Toasted rustic bread is the vessel for a bed of our own pastrami cuddling the poached eggs with a blanket of maple hollandaise that may just cause one’s head to explode like the yolk of your egg while the fork cuts through.   

roasted fingerling potatoes and thyme in cast iron skillet

As we all know brunch is not only about eggs. Though a vital element to a Sunday Funday kick off there are immense factors to accompany. Bloody Mary’s made with our own mix. Pitchers of mimosas, farm veggie hash, & our rustic french toast with crispy bacon. Sides of rich Byrd Mill grits and flavorful home fries. Cast iron biscuits with ever changing seasonal jams & jellies that I make just to be spread over these biscuit’s soft & flaky bellies. 

french toast with maple syrup drizzling over top of a toasted meringue

Let us not leave out the breakfast sausage gravy smothered over one of those cast iron biscuits. This is one of my personal all-time favorite dishes to eat frankly, anytime of day. We grind the pork ourselves and prepare our signature loose breakfast sausage before the gravy even comes into the picture. Flavors of sage, nutmeg, & maple syrup combine with hints of spicy pepper flakes among other ingredients begin to mold this sausage adventure. Sincerely, I have been making this same gravy for years and I still get worked up and hungry talking about it.

You may ask me, “Chef, what about chicken & waffles?” 

Well then I will tell you …

Paired with changing seasonal produce from any one of our wonderful farms, ancho chili maple glaze, & fluffy Belgian waffle with the right crunch. All of these elements become the entourage to the fried smoked chicken breast. Leaving the bone in furnishes a juicy piece of smokey chicken. 

So next Sunday between the hours of 11am to 3pm when you need your brunch fix we hope to see you walking through the door. I will be in the back with my rubber spatula cooking while dancing to Lady Gaga and Sean Cannon out front ready to give you a high five, a good laugh, and even better adult beverage.  

See you soon!

Chef Knox

 

sean-with-buskey-peach

Drinks, Music, Pig Paint

November 22nd, 2016 Posted by Drinks, Ingredient Showcase 0 thoughts on “Drinks, Music, Pig Paint”

If you have ever met Sean Cannon then you know, He is one of the best bartenders in Richmond. Yes!! Sean is one of the originators of “Sunday Funday” when he worked at The Sidewalk Cafe. Before iPods, pandora, spotify and the others, he would bring his arsenal of CD’s, and DJ also. You could go in thinking you were just going to have a meal and the next thing you know you were throwing high fives and shaking a tail feather.

 

Sean is now at The Betty on Tuesday, Thursday and Friday nights. Recently Mr. Cannon has been added to our unstoppable Brunch Crew on Sunday’s also. He is still amazing people with his way of reading the crowd and playing music and making the drinks everyone loves. If you don’t know what to drink, he does.  He is also now featuring a Cannon’s Concoction on Tuesday nights. Creating drinks like the Buskey Bee and Betty Paloma using local ingredients and fresh fruits.  Now the cool air is here and he will be making great Bourbon and Rum drinks. If your lucky and he likes you, you could get a bendy straw in your cocktail.

 

Come for a Cannon’s Concoction and some of the best food Richmond has to offer. Fresh, Local, Seasonal isn’t just about the food it’s about the drinks also.

 

Pig Paint is a BBQ Sauce that Sean has been making and is featured here at The Betty. It’s the perfect amount of smokey, spicy and sweet. If you love the sauce you’ll love his drinks.

dinning room with booths

Cozy and Comfortable

October 25th, 2016 Posted by Drinks, Entrees, Sandwiches 0 thoughts on “Cozy and Comfortable”

Who likes to be cozy and comfortable when they go out and eat? I know I do. Ambiance , Drinks , Food , Friendly Staff , and free hugs (if ya want), The Betty on Davis offers a staff that has been in the restaurant game in Richmond for over 20 years (combined…. over 100 years). Holy Smokes!!! Think you will be taken care of? Think the food will be some of the best in Richmond? Think you will get a free hug? Think you’d like a seat in the old Miller and Rhoads seats at the bar? Yes? Come try out one of Richmond’s best kept secret spots.

Rostov’s Coffee

September 30th, 2016 Posted by Drinks 0 thoughts on “Rostov’s Coffee”

We proudly are serving Rostov’s Coffee. This week it’s their Kona.

 

Kona coffee is the market name for coffee (Coffea arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. It is one of the most expensive coffees in the world. Only coffee from the Kona Districts can be described as “Kona”. With the weather of sunny mornings, clouds or rain in the afternoon, a little wind, mild nights combined with porous, mineral-rich volcanic soil create favorable coffee growing conditions.

 

Some of us haven’t been to Hawaii, but one day, oh yes one day….. Until then, might as well have some of the amazing coffee they have to offer. Come on in and have a cup! If your lucky our Sous Chef Gray Curry can tell about how it was growing up on the Island.