Food: A growing number of restaurants are letting diners do some shopping after dessert
318 East Grace St., Richmond, Va. rroysters.com
Cousins Ryan and Travis Croxton have been farming Rappahannock River, Olde Salt, and Stingray oysters in Chesapeake Bay since 2001; they opened the 80-seat Rapp Session in February as a place to serve and sell their harvest—and that of other locals. “A lot of amazing suppliers only sell to chefs, because they don’t have the infrastructure to handle retail,” says Ryan. “We’re giving these people a storefront.” Inspired by the country store once run by their grandfather, the market sells staples such as rice, beans, Marcona almonds, housemade pickles, and oysters two
ways. You can buy them raw and shucked for at-home preparation ($18/pint) or get them on chef Dylan Fultineer’s unconventional oyster roll ($15): They’re poached and stuffed into a bun with kimchee, salsa verde, and tartar sauce.