The Richmond Chaîne

Virginia - South Central Region of

Chaîne des Rôtisseurs
































Julep’s New Southern Cuisine

Website: http://juleps.net/

Amy Cabaniss, the proprietor, opened Julep's New Southern Cuisine in July, 2003. She has beautifully remodeled the oldest commercial building in the city of Richmond, located in the heart of the historic river district, originally built circa 1817 as a lumber house by Charles Whitlock. Over the next half-century it housed a candle and soap factory, a brewery, a cigar-box maker, a produce market and a locksmith.


Julep�s has already been named one of Richmond�s �Top Seven Sensations� by Richmond Magazine. The professional and friendly staff, elegant atmosphere and charm of this historic building create a hospitable setting as you savor a fresh mix of flavor that captures the flare of Atlanta, Charleston, New Orleans and Savannah.


Looking to dazzle clients or friends? Julep�s is available for large dinner parties, luncheons and receptions. The gorgeous upstairs dining room can accommodate up to 50 for a sit down dinner or luncheon, or the entire restaurant is available for receptions of up to 125 guests. Click here to learn more about hosting your event with us.

 

Meet Executive Chef Branden Levine

Chef Branden Levine, realized at a very young age that he loved cooking. With his mother owning a restaurant while growing up, he found that he was intrigued by the industry but mainly with cooking. He started experimenting at home and at 20 years old was cooking on the line. With all that he prepares his true passion and appreciation for food really shines through in every dish.


Chef Levine, a 1997 Johnston and Wales University graduate, began his professional career in Norfolk, VA under well-acclaimed Chef/Owner Todd Jurich. Levine fined tuned his skills under Jurich, proving that he had the talent and desire to become an acclaimed chef himself. Levine left Norfolk to continue his culinary career at a Las Vegas restaurant Aureole, owned by world renowned chef/owner Charlie Palmer.


After Aureole, Levine opened his own restaurant, The Tavern, in Heathsville, VA. It was an instant success, with many wonderful reviews and accolades. Located in the Northern Neck, Chef Levine was able to bring a West Coast dimension to Northern Neck comfort food. �Chef Levine�s cooking philosophy is to bring out the natural flavors of quality meats, local vegetables, and seafood without the distraction from extraneous seasonings.� From, The Tavern, he traveled to Tanzania, where he served as the Group Executive Chef for Elewana Afrika, a luxury safari lodging company, running the dining programs at four different hotels.


Chef Branden is excited to bring his 16 years of culinary experience to Julep�s. Blending southern cuisine with Southern European, Mediterranean, and Asian influences, Levine�s redesign of the menu incorporates these flavors beautifully while preserving a few Julep�s classics. Branden brings with him a philosophy of house-made stocks, daily baked breads, and farm-to-table ingredients. �I�m two blocks from the 17th Street Farmer�s Market. I aim to cook at the James Beard House, but there�s no molecular gastronomy or liquid nitrogen here. My philosophy is simple but exciting: eat with your eyes first, source local products, and change the menu frequently to keep up with the seasons.�

Julep�s loyalists will still find fried green tomatoes, but Levine�s interpretation includes a light, crisp biegnet crust and an aromatic roasted jalape�emon aioli. The shrimp and grits, another southern classic, receives a similar re-imagination, paired with grilled andouille sausage, fontina cheese, and a lobster stock emulsion. And he wants you to rediscover your sweet tooth as well. �I�ve always made my own desserts� even my own ice cream, after I graduated from Johnston and Wales, I thought I might specialize in pastries.�


Chef Branden is excited to lend his fount of culinary knowledge to the beverage program, �I�m very much into wine, and am excited about Julep�s tradition of winemaker dinners.� He�ll also be partnering up with The Mint, Julep�s speakeasy and cocktail lounge started by craft bartender Bobby Kruger. �Once I finish the menu, I�ll sit down with Bobby to synchronize menus.�

 

Restaurant Week

Monday, April 25 – Saturday, April 30
Three Course Menu $25.11 – $2.11 of each meal will go to benefit the Central Virginia Food Bank
Now accepting reservations (804) 377-3968 View menu