Viceroy - A Gem in the Museum District

I recently discovered Viceroy, a gem of a restaurant in the Museum District.  I wandered in for brunch one Saturday and was blown away by the seared duck breast with eggs and sweet potato hash.  As I sipped my Blackhand coffee that is roasted just a block away, I couldn't believe the price of my perfectly executed plate - only $11!  The same dish, served at dinner, could have easily gone for $20+.  I've been back many times since and have been consistently impressed with the food.  

Chef Ryan Baldwin takes a creative approach to his dishes that steers away from the "Upscale-Southern" cuisine that Richmond is so infatuated with.  His menu is ingredient-driven and isn't dictated by any particular theme.  He uses beautiful produce that is incredibly fresh without feeling the need label the restaurant "farm to table".  It's clear that Chef Ryan draws inspiration from both Asian and Mediterranean cuisines.  Viceroy's menu has homemade mozzarella and pasta along side dishes flavored with lemongrass, yuzu, and Thai basil.  If you want a unique dining experience with delicious and creative food, then make a trip to the Museum District.  You won't regret it.

I recently did a photo shoot at Viceroy. Here is a sample of what the restaurant has to offer.

Assorted Meat and Cheese Plate

Assorted meat and cheese plate: baby candy striped beets,italian salami, torched brie, mediterranian olives, pickled asparagus, smoked tomato, apple, cranberries, feta cheese, micro radish greens, pepperoncini, jalapenos, blackberries, pecans, dried black mission figs roasted with bleu cheese, gouda, aged manchego, baby carrot tops, purple basil, lavender honey, watermelon radish, cape gooseberry, and d'anjou pear

Anderson's Neck Eagle Flat Oysters

Oysters topped with miso pearls, served with yuzu, pear & horseradish; crabbie's ginger beer granita

Sashimi Grade Tuna Tartar

Tuna tartar with blanched yukon gold potato, lemon, topped with micro greens, black and orange capelin caviar, and servered with a raw quail egg yolk and soft boiled quail eggs

Crispy Charred Pork Belly

Charred pork belly served with dried figs, blackberries, baby mustard leaves, walnuts, and fromage blanc

Pan Roasted Duck Breast

Duck breast served with a salad of baby kale, goat cheese, apple, cranberries, rye berries, pecans, with apple sage juniper vinaigrette and topped with assorted root chips or crisps

Pan Seared Spanish Mackerel

Mackerel with goat cheese risotto arancini, baby mustard greens, saffron ginger vinaigrette, and blood orange

Pan Roasted Local Rockfish over House Made Fettuccini

Rockfish and fettuccini with artichokes, broccolini, baby carrots, asparagus, and jumbo lump crab in a lemon herb white wine and garlic butter sauce & peccorino romano

Viceroy - Pasta-3.jpg


Torched bacon wrapped house made marshmallow, house made graham, biscuits, Columbian chocolate ganache, himalayan smoked sea salt caramel, Van Gogh double espresso mascarpone mousse, cocoa nib

The Viceroy

600 N Sheppard St

Richmond, VA 23221

(804) 342-7696