Save for an axe here and an Andy Hatton print there, the space has largely stayed the same – but owners Neil Hamblen and Nick Johnston amped up the food.
The menu, created by consulting chef Justin Wise (formerly of The Point and Press Club), is a stylish step up from its Richmond sibling. It also has a broader barbeque offering, with a couple of limited options for pescatarians and vegetarians.
Wise has taken advantage of Meatmaiden’s extra space (as compared with the Richmond set up), adding a new grill section to the kitchen to complement the meat smoker. The 20-hour Rangers Valley Wagyu brisket is a standout, but if you’re in it solely for the comfort food, just go straight for the lobster mac’n’cheese.
Alongside a serious bourbon fixation, there’s a six-tap system set up at the bar with rotating local and American craft beer and a concise wine list, too.
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