And Dim Sum opens Friday in downtown Richmond
- Max's closed in March after 10 years in business.
Why it matters: The new restaurant is a colorful, designed-for-Instagram refresh of the somber, white-table-clothed Max's that, let's be honest, always looked a little too much like Can Can.
- Plus, the price point is also much more Gen-Instagram-friendly, topping out at $18, compared to Max's French/Belgian menu in the high-$20s.
Zoom in: And Dim Sum serves dim sum — around 13 versions in all of dumplings, wontons, bao, rolls and buns ($5-$16), served up steamed and fried, plus a handful of rice and noodle dishes ($16-$18).
- Highlights from the opening menu include beef and cheddar dumplings, served with soy jus ($9), duck wontons ($12) and black truffle and pork soup buns ($16).
- The cocktail list includes multiple sakes and Asian-inspired specialty cocktails designed by owner Liz Kincaid's husband, Sean Rapoza.
- Weekday happy hour from 4-6pm includes $1 dumplings and $6 craft cocktails.
Be smart: Kincaid and her husband have been working on And Dim Sum for nearly a decade.
- The couple announced the concept in 2014, back when Kincaid was GM at Tarrant's and Rapoza was helping make craft cocktails a thing in Richmond as a bartender at Balliceaux.
- Kincaid is now the sole owner of the Tarrant's restaurant group. The late Richmond restaurateur Ted Santarella opened the original restaurants, including Max's. His widow, Frances, brought Kincaid on as a co-owner and Kincaid took over full ownership for the four restaurants in 2021.
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