Beast Feast: Chefs, meat and fire — it doesn’t get more primal and enticing for a fall party and benefit. Belmont Butchery celebrates its seventh anniversary Oct. 27 with Beast Feast at Scotchtown in Hanover County. Seven teams of chefs will serve seven courses cooked on open fires. The Honky Tonk Experience will play, wine and beer will be served, and a lineup of prime growers from the region will be on hand to talk food, farming and history. Preservation Virginia is partnering in this event along with corporate sponsors.
Look for chefs Michael Sullivan of Blackberry Farm, Dave Quisenberry of the Federal Reserve dining room, Tanya Cauthen of Belmont Butchery, Joe Sparatta of Heritage, Owen Lane of the Magpie, Jason Alley of Comfort and Pasture, Greg Haley of Amuse, Logan Okal and Dave Perry of Millie’s, and Derek Luhowiak of the Whole Ox tending meats on the flame.
Tasting tents from local food artisans, bourbon cocktails and other amusements are planned. Tickets are $50 or $80 for VIP admission. The event is 1-5 p.m. Reserve at belmontbutcherybeastfeast.eventbrite.com.
Seafood in the bag: Now open in the West End is Crustacean Boil N’ Grill, serving an Asian-meets-Louisiana seafood menu of crab, clams, oysters, catfish and other specialties, including a classic crawfish boil served in a bag. The paper-topped tables and Mardi Gras theme are casual and no-frills. 8906 W. Broad St. 404-2412.
New Zealand in Short Pump: Burger Bach opened its second location this month in West Broad Village. The larger space includes the same menu as its Carytown forerunner — raw bar, burgers and fries, craft beer and wines, and sports on screens. 2225 Old Brick Road. burgerbach.com.
Fusion for lunch: Wild Ginger unveils a new lunch menu, says its general manager, Brian Munford. Look for fish tacos, new salads and ramen on a list that merges Latin and Asian flavors. 3734 Winterfield Road. 378-4988. wildgingerrva.com.
Shockoe pop-up: Cooking school Mise En Place announces Supper in the Slip, a quarterly pop-up-style restaurant coming Nov. 2. One communal-table seating for 28 guests is $69 for wines, cider and multiple courses. Seasonal ingredients from local purveyors will be featured. Reserve at 249-1332. miseenplaceshockoe.com.
Prime rib weekends at the Berkeley: Except during Richmond Restaurant Week, which we’re in the midst of, a three-course menu for $35 per person offers beef lovers a weekend feast. See details about this Friday, Saturday and Sunday promotion, and Thanksgiving reservations, at 1200 E. Cary St. 225-5105. berkeleyhotel.com.
Seasonal dining downtown: New for fall on the Rappahannock menu are Black Creek Farm garlic soup, baked Rappahannock River oysters with house bacon and creamy leeks, and Olde Salt clams with fresh squid stuffed with merguez sausage, among other local items from chef Dylan Fultineer and crew. 320 E. Grace St. 545-0565.
Autumn at the Viceroy: A new menu includes rabbit with butternut squash ravioli, grilled hen over autumn root vegetables, pan-fried veal sweetbreads with pumpkin porter-smashed apples, and beet risotto arancini and truffled borscht with warm rapini. 600 N. Sheppard St. viceroyrichmond.com.
Now Closed: Osaka Sushi & Steak recently closed its Short Pump location at 11674 W. Broad St. after 10 years in business. Its River Road restaurant remains open.