Midlothian Lifestyle staff and guests recently enjoyed chef’s table seating at Perch in Richmond’s historic Scott’s Addition. Mike Ledesma, owner and executive chef, welcomed us warmly and pointed out various details throughout the Pacific-inspired restaurant that reflected aspects of his life and experiences, from exotic destinations including Hawaii and the Philippines to locales right here in Virginia. Our guests Kendra Bolton, community manager at Gather Midlothian, and Rachel Thibault, co-owner of Ashton Creek Vineyard, noted key details such as the height of the entrance door, which Mike said matched the length of the longboard he surfed on in Hawaii.
Though every dish was an absolute hit, including the flavorful pork belly and an award-winning shrimp basket, we’ve highlighted a few of our favorites. Mike, along with chefs Brandon, Chris, and others, put together a curated tasting menu alongside creative craft cocktails that exceeded our expectations!
Item 1: Roasted Oysters
This succulent appetizer came topped with a bright romesco made with pureed local Hanover tomatoes and parmesan.
Item 2: Braised Short Rib
A unanimous favorite, this tender, savory beef dish was drizzled with an unagi glaze, topped with oyster mushrooms and fried garlic, and laid over a celery root pureé. Rachel commented that this dish “screamed soul,” and she and Kendra agreed that they would give up mashed potatoes for the celery pureé any day!
Item 3: Ube Cheesecake Soufflé
For Rachel, this beautiful dessert felt like the perfect way to say goodbye. The rich flavor and texture of the ube cheesecake, with its silky white chocolate ganache and generous sprinkle of crunchy cinnamon toast forbidden rice, sparked our curiosity to learn more about this dessert and its roots in the Philippines.