“The equipment that was here really speaks to Italian food, obviously with the wood-burning oven,” says RVA Hospitality's Liz Kincaid. “But we just didn’t really want to do Italian right now. Mediterranean speaks to the way food and health are trending these days.”
The menu, which Kincaid says is still in development, will feature dips and other shareables with Spanish, Italian, Greek and Portuguese influences, plus a hefty international wine list and craft cocktails. As for the space, Kincaid says RVA Hospitality is making some “small cosmetic changes,” but nothing major, especially not to the bar.
“That bar was designed by someone who loves cocktails, you can just tell,” she says, noting that the current setup allows for high-volume service.
The group is aiming for an opening of Oct. 1 at the latest.