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New Restaurant Coming To Richmond

RICHMOND, Va., April 12, 2013 /PRNewswire/ --  Culinard, the Culinary Institute of Virginia College in Richmond, is pleased to announce that its new restaurant, Kitchen on Cary, is scheduled to open May 20, 2013. Located in Shockoe Slip at 1329 E. Cary St., the restaurant will serve dinner from 4 to 10 p.m. Lunch hours will begin later in May.

Kitchen on Cary will be modeled after the Culinard restaurant in Mobile, Ala., Kitchen on George, which was recently voted "Best New Restaurant" in the fine dining category of Lagniappe magazine's 2012 Nappie Awards. Kitchen on Cary will follow Kitchen on George's successful example in fashioning its menu and decor.

"I could not be more thrilled about the grand opening of Culinard's new restaurant, Kitchen on Cary," says Ron Patak , vice president of student retail operations at Culinard. "After the success of Kitchen on George in Mobile, we know Kitchen on Cary will bring affordable fine dining to Richmond. The restaurant will also serve our students by providing them with hands-on experience inside a professional restaurant."

Located in Richmond's historic Shockoe Slip, a historic neighborhood of cobblestone streets and alleyways beside the city's Financial District, the new restaurant will be a substantial investment to the city of Richmond as Virginia College has spent approximately $650,000 on its construction and renovations. The restaurant's menu will consist of a wide variety of fresh, contemporary American food, which guests can enjoy in small plates or bowls or as larger, traditional entrees. Whenever possible, locally sourced ingredients will be used to provide patrons with the fresh, bright flavors of the region. An extensive selection of fine wines will also be offered.

Kitchen on Cary will have a complete professional staff and provide training and experience to students while offering a first-class dining experience to restaurant patrons. Students at Culinard spend part of each term gaining real-world restaurant experience, and in their final term must serve an externship either in a school-affiliated operation or in another restaurant in the community. "Our students learn not only the nuts and bolts of the restaurant business, but are exposed to the culture of the restaurant world throughout their training," says Patak.

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