Executive Chef and owner, Walter Bundy’s long-time dream of opening his own restaurant finally came to fruition today when ShagbarkRVA- featuring "Virginia Fare" - surprised the public and opened one day early in Libbie Mill.
Bundy and some familiar faces from around town, round out a culinary dream team: GM & Wine Director Rodney Rosser, Chef de Cuisine Aaron Cross, Sous Chef Brandon MacConnell and Assistant GM & Beverage Director Derek Salerno. Most hail formerly from Lemaire, while others bring influences from Peter Chang’s and Comfort, all evident in the impeccable service, design and menu featured at ShagbarkRVA.
ShagBarkRVA got its name from the type of wood prevalent throughout the many accents in the restaurant and Bundy’s Shagbark tree growing in his own backyard. Upon entering, one will notice the upscale features of the space; they pair nicely with the wood from the ShagBark tree. The high ceilings, the large glass windows, the bright natural lighting and the beautiful light fixtures all play up the class of the establishment. The wood and metallic accents enhance the restaurants desire to remain “upscale but approachable,” evidenced by the servers wearing crisp white button downs while still rocking jeans.
Along the main entrance of the restaurant, guests will find a social table, which is “first-come, first-serve”—the perfect place to meet friends for appetizers and drinks. The rest of the restaurant is a mix of tables for two and tables for four, just the right setting for a night out with that special someone.
Their bar is set back from the dining area, separated by some Shag Bark dividers, hopefully to quell the noise from the bar, although one could imagine the bar area being an enjoyable place to relax with close friends or family, especially in the dimly lit space.
In the future, Shagbark will feature a rolling oyster bar and appetizer menu on their patio area along with a full brunch menu.
The menu features "Virginia-Fare" from local farmers—if you’re lucky a farmer may be dining right next to you enjoying their own ‘fare.’ The menu features southern seasonal Richmond classics such as Squash Blossoms, Chicken Fried Chesapeake Bay Oysters, Brandy Peppercorn Crusted Ahi Tuna Carpaccio, Slow Grilled Quail, Carolina Grouper, Day Boat Scallops, Seared Wild Alaskan King Salmon, Berkabaw Pork Chop, Chocolate Croissant Bread Pudding, Old Virginia Buttermilk Pound cake, Bourbon Custard (plus more!) and a selection of signature cocktails that are to die for!
The service was impeccable and all of the food was unique, delicious and not too heavy. Definitely some of the best food we have eaten in a long time! Looking for a new spot to try for a special occasion? Call and make a reservation today!