Table Talk: Several new restaurant openings

The Belvidere at Broad is now open and serving a menu described as "eclectic American . . . with world influences using traditional French culinary techniques."

The restaurant, located along the Broad Street art corridor at 506 W. Broad St., is the invention of David and Julie Hassen. It is emphasizing local and organic ingredients, as well as vegan, vegetarian and gluten-free options.

The restaurant's menu (which can be viewed at http://www.thebelvidere.com) includes appetizers, such as an organic white bean hummus plate ($6) and Maryland lump crab cakes ($10); soups and salads ($4-$9); sandwiches and burgers, including a turkey and white bean burger ($9); and entrées, such as sake ginger-glazed grilled salmon ($18) and organic vegetable lasagna ($14), which is gluten-free.

Julie Hassen said many recycled and green products were used in the renovation and décor of the building, which had been empty for 15 years.

The 46-seat restaurant, including 12 in the bar area, opens Tuesday-Saturday at 5 p.m. (closing times vary).

For details, call (804) 344-0644.

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Emilio's tapas has opened its third location, at 200 Towne Center West Boulevard in Short Pump.

Along with its specialty of tapas, the restaurant also features a paella pit in the main dining area, a menu offering traditional Spanish pastas and meat dishes, homemade desserts and sangria.

Emilio's is open Monday-Saturday from 11:30 a.m. to 10 p.m., with happy hour from 3 to 6 p.m. ($1 off all tapas and beverage specials). Dinner is served until 10 p.m. during the week and till midnight Friday and Saturday. On Sundays, Emilio's is open for dinner only, from 5 to 10 p.m.

For details, visit http://www.emiliosrichmond.com or call (804) 360-8080.

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Last week, Balliceaux opened in the former home of Bogart's at 203 N. Lombardy St.

Owners Steve and Lani Gratz are committed to a "farm to fork" practice and have crafted a menu that includes a $10 Heritage burger (Devonshire beef from Gryffon's Aerie, microgreens and Artisan cheese), roasted half-chicken with Virginia corn pudding and grilled vegetables ($12) and a forest mushroom asparagus tart ($8).

For snackers, Balliceaux sports a bar menu with small plates, sandwiches, salads and sides, as well as an extensive beer and wine list.

For details, visit http://www.balliceauxrva.com or call (804) 355-3008.

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The new downtown Starbucks in the Richmond Marriott lobby opened Monday and, next week, the hotel's new casual restaurant will be ready to roll.

T-Miller's Sports Bar & Grill is expected to open Aug. 27. The restaurant is trying to elevate the sports bar concept by serving three meals a day and featuring an outdoor patio that seats 50. (Space heaters and a fire pit will keep things toasty in winter months.)

For the sports nuts, though, there will be plenty to watch 27 high-def TVs scattered throughout the restaurant, as well as 200 seats at tables and booths with built-in TVs.

Work is being done on the slick T-Miller's Web site, but some info is available at http://www.tmillerssportsbar.com.

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The Boathouse at Rocketts Landing began serving its seafood and wood-stone Napoletana-style pizza Friday. The sister location to The Boathouse at Sunday Park in Midlothian occupies the top floor of the Power Plant (4708 E. Old Main St.) building and offers indoor and outdoor dining.

The Boathouse at Rocketts begins bar service daily at 4:30 p.m. and dinner at 5 p.m., except Fridays, when bar and dinner service kick off at 3 p.m. (A Friday "end-of-the-week celebration" runs from 3 to 6 p.m.)

The restaurant also offers brunch Sundays from 11 a.m. to 2:30 p.m.

To view menus and for more information, visit http://www.boathouserichmond.com or call (804) 622-2628.

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