Weekly Food Notes: a New Restaurant, Less Barbecue + More

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It's actually happening: Permits have been granted to start the demolition of the old Pleasants Hardware store on West Broad Street, reports the Times-Dispatch. And we all know what that means — Whole Foods is really and truly on its way to the planned Sauer Center development. Organic, genetically unmodified, heritage arugula planted during a full moon will now be available to city dwellers, my friends.

File it under it-couldn’t-happen-to-a-nicer guy: Mike Ledsema of Kabana Rooftop and former executive chef for Richmond Restaurant Group is now in the design process to open his own spot, Perch, in the old Joy Garden space.

Why do you hate barbecue, Short Pump? Halligan Bar & Grill is the latest porky tragedy. The owners announced its closing and their retirement on its Facebook page. Halligan’s other location in Shockoe Bottom closed in August.

Mon Chou Pâtisserie, an organic and non-GMO French bakery, is now open at 306 E. Grace St. next to Godfrey’s. You can check out its living wall and seriously gorgeous pastries — macarons with strawberries and cream, anyone? — at instagram.com/monchourva.

In addition to its new gas-fired brick oven that’s baking buns, pitas and pizza, Fresca on Addison has also added dinner hours and delivery service. No excuses — healthy and delicious is available Tuesdays-Saturdays from 11 a.m. to 9 p.m.

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