EAT | SHOP | PLAY
By Victoria Bourne
Muñoz comes to The Cavalier
There’s new culinary leadership at The Cavalier Hotel; executive chef Javier Cuesta Muñoz will helm a new global approach to crafting dishes with fresh, local ingredients. Muñoz has extensive culinary training and a fine-dining background from working in food-centric cities in Spain, France and Switzerland. Muñoz, who previously served as the executive chef at the St. Regis Hotel in Washington, D.C., will be responsible for the culinary direction of all food and beverage outlets for the hotel, including the restaurant Becca, as well as The Hunt Room and The Raleigh Room lounges. “Our property caters to discerning locals and travelers and we’re confident Javier will continue to elevate our guests’ culinary experiences,” said Chuck Sass, executive vice president of food and beverage.
Soda for grown-ups
Let’s consider the canned cocktail. Cute. Convenient. Portable. And according to Bon Appetit, Virginia’s Belle Isle Moonshine produces “one of the cleanest canned cocktails” they’ve tried. The Richmond-based distillery, which has been spreading the gospel of premium, handcrafted moonshine since 2013, released a trio of ready-to-drink cocktails in October. They’re created by adding a burst of bubbles to the distiller’s Ruby Red Grapefruit, Blood Orange and Black Label moonshines. They’re gluten-free and about as fattening as a light beer.
An exhibit at Mariners’ Museum and Park in Newport News seeks to evoke the seafarer in us all. Toys Ahoy! A Maritime Childhood opened in November and runs through this summer. The collection includes wood and paper battleships, board and card games, puzzles, motorized miniature engines and other historic toys and collectibles. Visitors even get a photo op in which they can dress like a pirate and design their own little boat.
Richmond makes The Times
Let’s be honest, most Virginians already know that Richmond is a destination hot spot, with its trendy restaurants, breweries and bespoke boutiques. But now people outside the commonwealth will know it, too, thanks to The New York Times, which listed the capital city as one of 52 places to go in 2020 – not in the state, not in the country, but in the world. (The list includes places like Greenland, Tokyo and Austin, Texas.)
“Richmond, long known as a sleepy capital steeped in Confederate history, has morphed into a dynamic cultural center on the cutting edge of the arts, food and recreation,” writes John L. Dorman, noting the recently unveiled Rumors of War statue by artist Kehinde Wiley, the soon-to-open food hall in Scott’s Addition to be anchored by The Veil Brewing Company and white-water rafting on the James River, “a rarity within an American city,” he says.
Patton takes the Beach
Skip a stone across the entertainment pond and it’s likely to land on something involving Patton Oswalt. With a career spanning nearly three decades, the stand-up comedian, writer and director is known for his roles in TV shows like The King of Queens and Justified and films like Young Adult and Ratatouille. He’s also penned two best-selling books and is an Emmy and Grammy award winner for his sixth comedy special, Talking for Clapping.
Oswalt is a Portsmouth native – although he told The Virginian-Pilot in 2011 that he only lived in the city “for, like, a week” – and a graduate of the College of William & Mary. He’s bringing his quintessential brand of acerbic, nerdy and self-deprecating wit to Virginia Beach, making a stop on his I Love Everything Tour at the Sandler Center for the Performing Arts on March 21.
Cure on the go
Cure Coffeehouse is breaking free of its brick-and-mortar confines in Norfolk to bring caffeine courage wherever it’s needed most, whether that be a wedding brunch, business gathering or celebratory fete. Cure debuted its mobile coffee bar in September. Packages include a barista’s time and talent and start at $300 (for two hours of service) and $575 (for three hours of service). There are all kinds of yummy add-ons, too, including a catering menu and workshops on coffee-brewing science. Cupping/tasting events are set to launch later this year.