On Friday, Nov. 3, And Dim Sum, a dim sum and noodle restaurant, will open in the former Max on Broad’s location in Richmond at 305 Brook Rd.
Billed as a modern Chinese cocktail house, the eatery hopes to fill a void amongst the ever growing diverse food scene in the city, however owner Liz Kincaid is careful to note that the restaurant is not fusion, but twists on traditional dim sum instead. “I wanted to remove the barriers that can happen if you’re new to dim sum while also encouraging diners to check out more authentic experiences after they feel more experienced,” she says.
The pink-and-black interior is Instagram worthy, and its intimate corners also lend to a cozy date night location.
Dishes such as the crystal shrimp and grits dumplings and the shrimp cheung fun noodle roll, with its inclusion of smoked trout roe, speak to a mixture of Asian dishes with unconventional ingredients, and the drink menu mirrors that as well. Tea-inspired cocktails such as the Midoriyama melon sour (Midori-infused shochu, Midori, white tea tincture) and the Mala mojito (rum, peppermint ginger tisane, lime, Sichuan peppercorn, and yuzu puree) also reflect the Chinese leaning menu).
At the weekday happy hour from 4 p.m. to 6 p.m., dumplings, prawn crackers, and calamari along with classic and signature cocktails will be available.
On weekends, a Japanese breakfast will be served from 10 a.m. to 3 p.m. that includes Karaage fried chicken (double fried chicken with hot honey), crispy rice bowls, and okonomiyaki (mixed seafood and cabbage pancake, hoisin sauce, and kewpie mayo).
Raul Hernandez, a chef from Lynchburg, is head chef, and the beverage program was developed by Sean Rapoza, formerly of Kabana Rooftop.
And Dim Sum will be located at 305 Brook Rd. and will be open Mondays through Fridays from 4 p.m. to 10 p.m. and Saturdays, 10 a.m. to 10 p.m. and Sundays 10 a.m. to 3 p.m. with brunch on weekends. Happy hour runs Monday through Friday 4 to 6 p.m.