The Savory Grain

The Savory Grain, the new restaurant in the old Empress space, is open as of on Thursday, Feb. 14.

The restaurant, owned by Jami Bohdan (former GM at The Republic and Metro), features 24 beers on tap and a seasonal, locally-sourced menu from chef Sean Murphy.

The Savory Grain will be open for dinner and happy hour beginning at 4 p.m. Tuesday – Sunday with brunch coming soon.



Take a look at the opening menu and Jonathon Hamer of Richmond Timelapse’s incredible video.

The Savory Grain is at 2043 W. Broad St. in the Fan District.

MENU:

Soups

Potato and Bacon Chowder seasoned with Center of the Universe Main St Ale, garnished with smoked Gouda and green onions $5

Carrot Puree Soup with fresh ginger, house made vegetable stock, garnished with a sage creme fraiche $5

Appetizers

Local favorites Logans Andouille sausage and Legend Brown Ale come together to make a smoked gouda dip for sharing; served with flatbread $7

Grilled Portabella, topped with a balsamic and basil marinated tomato artichoke heart salad, and finished with a Left Hand Stout drizzle $7

Fresh Calamari tempura battered with grilled jalapenos, chorizo and smoked shallots over a fresh tomato sauce, topped with a fried egg and garnished with cilantro $8

Slow roasted pork tossed in sweet chili sauce served on Hawaiian sweet rolls garnished with cilantro $8

Zuchinni Fries battered and fried, served with Sriracha ranch $6

Salads

(Add fried or grilled chicken or shrimp $5)

Candy striped beets, Granny Smith apples, roasted walnuts, goat cheese crumbles served over baby arugula, with a Bold Rock Hard Cider vinaigrette $8

Grilled Baby Romaine topped with dried figs, slivered almonds, tempura onion straws and bleu cheese crumbles served with a sweet onion and shallot vinaigrette $8

Warmed Black Kale with pecorino and goat cheese topped with slivered almonds and a lemon vinaigrette $8

Sandwiches

(served with house-cut fries)

Grilled portabella, roasted red peppers, fresh spinach, and sliced Fontina cheese on a toasted vienna bread $8

Battered and fried grilled cheese sandwich stuffed with Tillamook sharp cheddar and smoked gouda with in house smoked bacon and tomato on Weimans locally made Texas toast $7

Grilled or Fried Chili Citrus Marinated Chicken Breast, topped with pepperjack cheese, grilled jalepenos and lettuce & tomato.  Served on Lucille’s kaiser roll with a chili cilantro aioli $8

Entrees

*Grilled New York Strip, topped with a roasted garlic & thyme demi-glace; served with bacon gorgonzola mashed potatoes and roasted Brussel sprouts $19

Pan Seared Rockfish, served with Hefeweizen beurre blanc, paired with grilled zucchini and wild rice $19

House Cut bone in pork chop topped with a wild mushroom ragout, served with cavatappi triple cheese mac and cheese casserole and sautéed spinach $16

Grilled quarter of chicken, with a Belgium herb au jus; paired with bacon gorgonzola mashed potatoes and grilled zucchini $14

Cavatappi pasta tossed with spinach, zucchini, roasted artichokes and portabella mushroom in a roasted red pepper cream sauce topped with tiger shrimp $14

Sides $4

bacon gorgonzola mashed potatoes                                      

grilled zuchinni

cavatappi triple cheese mac and cheese casserole                   

roasted brussel sprouts

sweet potato mash                                                                   

sauteed spinach

house made hand cut fries                                                       

wild rice

butter beans

Desserts

$5

Apple & Pear Cobble a la mode

Pecan Pie

Coconut Cream Pie

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Karri Peifer is the editor of Richmond.com and the site's senior food writer. Follow her on Twitter @KarriPeifer.

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