Small-scale, high-end eatery preps for summer launch in Richmond

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Small-scale, high-end restaurant concept coming to Richmond
Chef Arnon Oren (right) talks shop with staff members inside the space that will host his new, small-scale restaurant at 600 Hoffman St.

A small scale, high-end restaurant is prepping to set up shop in an unlikely location in Richmond.

Last month, the Richmond Planning Commission approved a conditional use permit allowing Anaviv Chef’s Table to open at 600 Hoffman St., a light industrial area.

Chef Arnon Oren, owner of catering company Oren’s Kitchen that operates from the same location, says a cozy dining space will seat 10 people at a communal table who will enjoy a fine dining experience embolden by seasonal, locally-sourced ingredients. Some of those ingredients will be sourced from an education garden Oren helped launch last year for local students.

Anaviv’s Chef’s Table is slated to open this summer during the evening hours, from 6 p.m. to 10 p.m., Oren said.

“We are going to have a different menu every night, it’s going to change seasonally, according to what we have in our garden, the school garden and what local farmers have,” Oren said. “Our goal is to have a high-end food experience here in Richmond on a very small scale.”

The new restaurant will embolden a school garden program called Plant to Plate. The after-school program for Richmond high school students is a partnership between Chef Oren and West County DIGs (Developing Instructional Gardens in Schools).

Twice weekly, students learn the process of growing organic produce and then using the produce to craft delicious, healthy meals. An educator and master gardener collaborates with Chef Oren by providing a curriculum that provides career training in more than just gardening and cooking.

“We give them soft skills, including how to behave in a workplace,” Oren said. “Our goal is to empower kids and give them the skills to go out and work right after school.”

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