The restaurants will serve as a hub for healthy food and local entertainment

By: Jeremy Angione | Photos By: Ashlee Glen

When Crisp closed in 2025, health-conscious diners were left with one less option for a quick, nutritious meal downtown.

But the vacancy didn’t last long. Its “spiritual successor,” Greens, soon filled the space—offering a familiar yet refreshed menu for downtown Lynchburg residents and visitors to enjoy.

Greens owner Hart Green is a longtime downtown resident. Though most of his background is in IT, he and his father have been active property investors for more than three decades. In fact, they’ve owned the building at 1124 Church Street—where Greens now operates—for over 30 years.

“Back in the nineties, we started investing in downtown, back when it was a ghost town,” Green said. We were looking for somebody to take over, because we pretty much had a turnkey restaurant.”

A casual meeting at Three Roads Brewery between Green and local couple Tabitha Abbott and Mike McKendree turned into a partnership.

“We came up with some really great dreams and ideas. That’s when Greens was born,” Green said.

Abbott is the Chief Operating Officer of the Academy Center of the Arts, while Mike is a radio personality with a special skill for marketing and talent booking. In that meeting, it was determined that each person had a special skill that would serve the operation of the new business.

“I want to be able to help pull what we all do best into doing bigger, more awesome stuff,” Abbott said.

From an outside perspective, the transition from Crisp’s closure to Greens’ opening may have seemed quick and seamless. According to Green and Abbott, the absence of fast casual salad options was felt.

“I probably ate there four days a week, and gained 10 pounds when it closed,” Green joked. “I’ve been relying a lot on Tabitha and Mike to get things going over here.”

Greens owner Hart Green is a longtime downtown resident.

Between his ownership of the building, the necessary restaurant infrastructure already being in place, and his desire for salads, Green felt that a similar business would be the best fit.

“An empty building to me is a crime, especially downtown. So we kept a lot of the same ideas and made it our own,” Green said.

Greens opened October 1. Although its products are very similar, Green hopes to expand the menu to be much more accommodating to various diets and seasonal desires.

“I’m trying to have food that’s good for everyone,” Green said.

Greens also offers gluten-free pizza and will shift its focus to various soups in the winter months.

When Crisp closed, Cosmos, the adjacent business, also closed. The trio of Green, Abbott, and McKendree decided to use the space to open a new restaurant called The Vaughan Garage, or just The Vaughan.

As a longtime downtown resident, Green wanted The Vaughan to celebrate the area’s history. Named after Vaughan Tire and Appliance, which once occupied the same space, the restaurant will display original signage and memorabilia from past downtown businesses—adding both nostalgic flair and a visual record of the city’s evolution.

Beyond its menu and retro aesthetic, The Vaughan aims to be a cultural hub. With large garage doors that open to the street and Abbott’s background in event planning, the space will host art markets, outdoor gatherings, and regular live music curated by McKendree.

McKendree will be using his talent booking expertise to ensure that The Vaughan has live music every weekend.

“There will be a mix of local favorites, but there will also be national touring acts. I’m big into indie bands and up-and-comers. I love the opportunity to give them a stage.” McKendree said.

Green says that he wants The Vaughan to be the downtown brunch spot on weekends, which will be aided by occasional live music during the day which he dubbed “acoustic brunch”.

“I do think that this is going to add to the health and well-being of those who live in the downtown area, and continue to get people to stay and play where they live,” Abbott asserted.

McKendree believes that downtown Lynchburg has constant forward motion in its progress to a fully fledged cultural center. McKendree sees The Vaughan as a complement to other bars and restaurants that feature live music, rather than competition. The Vaughan will also host unique events like comedy nights and bingo, but will try to ensure not to overlap with neighboring businesses holding similar events on a given evening.

“I just want to bring more people downtown. And give the residents of downtown more options, more entertainment, and things to do,” McKendree said. He wants locals to grab a beer at Three Roads, and then grab dinner and listen to music at The Vaughan. Green, McKendree, and Abbott all have a mutual love for the space they are doing business in.

“We live a block away. This is our neighborhood. This is a fun place, and I think it’s going to get more fun,” McKendree said.

It’s evident that Abbott, Green and McKendree’s combined experience and love for downtown will make Greens and The Vaughan something special for locals and visitors alike.

“What we’re really shooting for is making sure what we’re doing here is family friendly. That’s really important to all of us,” Abbott said.

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Slow, satisfying bakes that fill the house with warmth—great for a cozy winter weekend.

When the world outside feels gray and cold, few things warm the spirit quite like the smell of something baking. Whether you’re lingering over brunch, baking just because, or gifting a loaf to a friend, these recipes are made for slowing down and savoring the season. Pour a mug of coffee (or swing by your favorite coffee shop—find inspiration on page 68), preheat the oven, and fill your kitchen with the kind of comfort only home baking can bring.

Savory Herb & Cheddar Scones (photo above)

Flaky, buttery, and full of sharp cheddar with a sprinkle of fresh thyme and chives, these scones are the perfect bridge between breakfast and lunch. Serve warm with a smear of butter alongside soup or salad—or pair with a poached egg for a hearty weekend brunch.

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder (optional)
6 tbsp cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
2 tbsp chopped fresh chives
1 tbsp chopped fresh thyme (or 1 tsp dried)
3/4 cup cold buttermilk, plus 1 tbsp for brushing

Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
3. Cut in the butter with a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. (Editor’s Note: I always use my hands for this—I don’t have the patience for a pastry cutter!)
4. Stir in cheese and herbs. Add buttermilk and mix just until dough comes together—do not overmix.
5. Turn dough out onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges.
6. Arrange on a prepared sheet, brush tops with buttermilk, and bake for 18–20 minutes or until golden.
7. Cool slightly before serving. Best enjoyed warm.

Brown Butter Pear Skillet Cake

This rustic cake delivers elegance with ease. Browning the butter brings out deep nutty notes that complement ripe pears and a touch of cinnamon sugar. Bake it in a cast-iron skillet and serve straight from the pan for a dessert—or brunch centerpiece—that’s as beautiful as it is comforting.

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour (or sub all-purpose)
1 tsp baking powder
1/2 tsp salt
2 ripe but firm pears, thinly sliced
2 tbsp brown sugar
1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. In a 10-inch ovenproof skillet, melt butter over medium heat. Continue cooking until golden brown and nutty, 4–5 minutes. Pour 1/4 cup of browned butter into a bowl and set aside to cool slightly.
2. Swirl remaining butter around the skillet to coat. Arrange pear slices in a fan pattern in the pan. (Editor’s Note: You can use apples here, too!)
3. Sprinkle pears with brown sugar and cinnamon.
4. In a medium bowl, whisk sugar, eggs, and vanilla into reserved butter. Add flours, baking powder, and salt, stirring just until combined.
5. Pour batter over pears, spreading evenly.
6. Bake 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes, then invert onto a plate to reveal the caramelized pears on top—or serve directly from the skillet.

Cinnamon Swirl Quick Bread

Sweet and aromatic, this loaf captures the essence of a lazy winter morning. A simple batter and ribbon of cinnamon sugar create bakery-level flavor with no yeast or proofing required. Enjoy a thick slice with your favorite coffee or wrap it in parchment for a thoughtful homemade gift.

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
2 tsp vanilla extract

Cinnamon Swirl: 1/3 cup brown sugar + 1 1/2 tsp cinnamon

Instructions:
1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, oil, egg, and vanilla until smooth. Combine wet and dry ingredients just until incorporated.
4. Pour half the batter into the loaf pan. Sprinkle half the cinnamon mixture on top. Add remaining batter, then the rest of the cinnamon mixture.
5. Use a butter knife to gently swirl through the layers.
6. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes before removing from the pan. Slice once fully cooled.

Maple Oat Walnut Muffins

Hearty yet tender, these muffins capture the essence of winter mornings with notes of maple, toasted oats, and chopped walnuts. They’re just sweet enough to feel like a treat but wholesome enough for everyday breakfast. Spread with a little butter or enjoy warm alongside your first (or third) cup of coffee.

Ingredients:
1 cup rolled oats
1 cup milk
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup melted butter (or coconut oil)
1/3 cup pure maple syrup
1 egg
1 tsp vanilla extract
1/2 cup chopped walnuts (or pecans)

Instructions:
1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine oats and milk; let stand for 10 minutes to soften.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
4. Stir melted butter, maple syrup, egg, and vanilla into oat mixture.
5. Add wet ingredients to dry ingredients and stir gently until combined. Fold in walnuts.
6. Divide batter evenly among muffin cups (they’ll be about 3/4 full).
7. Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool briefly before serving.

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From festive loaves to show-stopping layer cakes, these holiday bakes bring joy to every table—and they’re simple enough for first-time bakers yet satisfying for seasoned pros.

Photos By: Ashlee Glen

There’s something magical about cake during the holidays. Unlike cookies, which are made by the dozen, or cocktails that vanish in a glass, cake makes a statement. It’s celebratory, sharable, and versatile enough to be a gift, centerpiece, or midnight indulgence after a holiday gathering.

This year, we’re embracing the season with a collection of bakes that range from simple mug cakes for a cozy night into elegant layer cakes worthy of a holiday table. Some can be made ahead and wrapped as gifts, others will shine as the star of a party spread. Best of all, each one is approachable, whether you’re a twenty-something baking in a tiny kitchen for the first time or a seasoned home cook looking for new flavors.

Think peppermint and white chocolate, spiced gingerbread, cranberry citrus, and even a twist on hot chocolate itself. Consider this your countdown to Christmas, one festive cake at a time.

Discover All 12 Cakes of Christmas Recipes:

1. White Chocolate Cake with Peppermint Frosting
2. Red Velvet Cake Balls
3. Traditional Christmas Fruit Cake with Brandy
4. Gingerbread Mug Cake
5. Vanilla-Orange Gingerbread Cream Cake
6. Cranberry Loaf Cake
7. Pumpkin Pecan Upside-Down Cake
8. Hot Chocolate Cupcakes
9. Eggnog Bundt Cake
10. Cranberry White Chocolate Donuts
11. Citrus Glazed Gingerbread Mug Cake
12. Cranberry White Chocolate Loaf Cake

Colca’s Chicken Brings Bold Flavor to Lynchburg

By: Jeremy Angione | Photos By: Ashlee Glen

Despite Lynchburg’s small-town vibe, it’s home to many diverse, cultural food experiences. One of the newest additions is Colca’s Chicken,
a family owned and operated restaurant that opened in July 2024. Colca’s is a celebration of Peruvian culture and cuisine.

Manager and co-owner Andre Bickford says that Colca’s mission is, “to deliver the best authentic, fresh, healthy, and delicious tasting Peruvian food to Lynchburg for people to taste Peru when they taste our restaurant and just give them an amazing experience, not just with the food.”

Colca’s is a hybrid restaurant with fast casual elements such as Peruvian ingredients to build a custom meal, or more curated meals that are cooked to order.

According to Bickford, the name Colca refers to a valley region in Peru, which is home to the chicken dishes that inspire Colca’s recipes. He says that, as the name suggests, chicken is the main draw and focus of the menu.

“It’s Peruvian chicken—it’s not chicken from Peru, but the way we prepare it is Peruvian. We marinate it for 24 hours in this special secret recipe marinade with a lot of stuff in it. And then we grill it in our charcoal fire oven from Peru. So the oven, we actually bought it from Peru and they shipped it up to us,” Bickford said.

Additionally, there’s a variety of freshly prepared Peruvian meats, housemade sauces, drinks, and desserts.

My order—a pork belly rice bowl, empanadas, sweet plantains, and a golden can of Inca Kola—barely scratched the surface of what Colca’s has to offer.
Colca’s Chicken sits in the heart of Greenview Drive, across from the Cornerstone apartments. Inside is a large, well lit space. The walls are painted with brightly colored murals that picture scenes and symbols of Peru. Even the Peruvian music playing helps to elevate the atmosphere beyond a simple restaurant theme, to what we often dub as an authentic experience.

According to Bickford, Lynchburg has been loving what Colca’s has to offer the area. Event catering has been a pillar of the business, giving Colca’s a real reach into the community with its message and mission, communicated through real, crafted, and cultural food.

Bickford and his family are confident in the continued success of Colca’s Chicken. Their hope is to expand into future locations, potentially in Roanoke or Charlottesville. According to Bickford, a second chicken oven has been ordered for a potential second location.

Canadian & British Tea Service in the Heart of Lynchburg

By: Izzi Diaz Young | Photos By: Ashlee Glen

A place known and loved by all in Lynchburg stood at 1215 Commerce Street for fourteen years. A place where pinkies were raised, cups were poured, and forever memories were created: The Ploughcroft Tea Room. More than a Lynchburg staple, it was a treasure to all who visited.

When the news rang of its closure after over a decade, Cheryl Carter and Anthony (Tony) Quaranta knew it was time to start brewing the next chapter in their own lives, becoming owners of The Maple Leaf Tea Room.

Now open at the identical address but with a new title, The Maple Leaf Tea Room has the same exact warm-hug-feeling as it did before. Serving lunch, pouring afternoon tea, and providing a cozy ambience to all who enter, this renovated spot is the perfect location for all ages to come and enjoy a cuppa.

Hailing from Saint John, New Brunswick, Canada, owner Cheryl Carter and her partner, Tony Quaranta are the newest tea sommeliers on the block. Carter relocated to Lynchburg in 1988, around the same time Quaranta found himself in the city as well.

Quaranta, owner of The Little Dinner Theater Players, was introduced to The Ploughcroft Tea Room years ago as a result of producing several dinner theater performances at the venue.

“We had been friends with the owner, Patricia Hutto, for several years before I came to work for her part time a few years ago,” stated Carter. “I had been working as a sort of assistant manager for Ms. Pat when she announced that she would be retiring after fourteen years, and closing The Ploughcroft in December of 2024. After her announcement, the outpouring of sadness that there would no longer be a tea room in Lynchburg was really quite amazing. So many of her patrons came in the last few months that it was beyond busy, and we did our best to accommodate everyone who wanted to come one last time.”

This display of love and admiration for the tea room pulled on Carter’s heartstrings, signaling that maybe this beloved place’s story wasn’t over quite yet, and that she might be the one to continue it.

“I was frequently asked if I would purchase the restaurant and continue the tea room, but at the time it hadn’t been something I was considering,” Carter noted. The former owner, Patricia Hutto, had dubbed the name The Ploughcroft tea room in honor of her family home, and had no plans to transfer the name alongside the restaurant when the time came.

“With so many people asking, and hoping that someone would take up the mantle, Tony and I decided to give it a go,” Carter remarked. “Afternoon tea is also a Canadian tradition, and my Canadian heritage is from the British Isles, so The Maple Leaf Tea Room was born.”

Upon opening its doors, the space now welcomes guests with the perfect essence. From gorgeous decorative teapots to vintage furniture, the tone for your visit will be instantly set.

“We wanted to keep the eclectic feel, and being theater folk, we love a theme,” Carter noted. “So, an Anne of Green Gables vibe was included, with fresh paint and antique decor. I’m super happy with how the dining room feels so cozy and warm.”

For fans of the old Ploughcroft menu, there are a few old staples that outlived the transformation to Maple Leaf.

Carter remarked that some of the lunch favorites on the current menu do remain the same as before, all of their offerings include something for everyone.

The mouthwatering lunch cuisine is served from 11:00 a.m. through 1:30 p.m., where visitors can expect a range of salads, pies, scones, and much more. Carter noted that they have even included a few new delicacies as a nod to her Canadian background, such as poutine and Halifax donairs. Although the cooking area is a wheat kitchen, there are also now a few gluten-free options on the lineup for those with any allergies.

“Afternoon tea is much the same, except we now include Canadian and English sweet treats,” Carter stated. “Following with the Anne of Green Gables theme, we also offer sparkling raspberry cordial, black currant herbal iced tea, and sparkling lemonade.”

To enjoy all of these delectable menu offerings, reservations are not required, but Carter highly recommends making them to ensure the utmost enjoyment out of your experience.

“Tea is meant to be spent time on,” she said. She advises those planning their visits to make arrangements by calling, emailing, or messaging the business’ social media directly.

When asked what else visitors can expect from the tea room other than old-fashioned fun and herbal infusions, Carter noted, “The Room offers a cozy atmosphere all throughout the year, and we have great fun decorating for the holidays.”

The future of the tea room is only getting brighter, too. They now offer private party rentals on Sundays, perfect for any celebration or event. From baby showers to engagement parties, birthdays, and more, Maple Leaf is a must-book location.

Carter looked forward to the future, stating, “We plan on having live music from time to time, and keep an eye out for special ‘tea’ events!”

The legacy of The Ploughcroft Tea Room—a destination that served Lynchburg over a decade—lives on within stories shared across the city still today. From past celebrations to memories made over a cuppa, the afterglow of this place’s impact remains ever present.

Now, these memories can still be cherished while new ones are created. Fresh moments in The Maple Leaf Tea Room will blossom like florals, forever linked to the magic made within its walls. Maple Leaf is a fresh pot ready to be poured, welcoming visitors from across the city and beyond who will soon be enchanted by the warmth of it, whether it be found within the ambiance, the cups of tea, or the people inside.

On their menu is a quote by Bindi Irwin, stating, “A cup of tea makes everything better,” and doesn’t it? Because a cup of tea welcomes so much more than just a hot beverage, it welcomes a community—a bond created and shared right there between two cups, as sweet as a brew of Darjeeling.

Seeing folks find joy in the knick knacks and decor, sharing stories, and enjoying the food, that’s what I think makes it special,” Carter said. “The Maple Leaf Tea Room is for making memories, and we love being a part of that.”

Where Poe Meets Pinot

By: Jeremy Angione | Photos By: Ashlee Glen

Dark walls, golden light, and the soft hum of a melody—The Raven Lounge invites guests to slow down, sip something new, and immerse themselves in a space where every detail tells a story. Inspired by the poetic gloom of Edgar Allan Poe and the celebratory culture of Louisiana, it’s Lynchburg’s latest Main Street addition—and its most evocative.

The wine and charcuterie bar opened May 10, through the combined efforts of co-owners and partners Jenee Davis and Bryan Fitz.

“This is kind of just an extension of our relationship. We do music together, we do life together, and now we do the Raven together,” Davis said. “It’s driven by love, for sure. It was definitely a place where me and [Bryan] could create something together.”

Despite the darker undertones of Poe and his works, the Raven Lounge remains cozy, intimate, and fun. Davis says much of the decor was actually already hers. There is even a horse-drawn carriage that acts as a focal point of the space’s design language.

Davis admits that the dark, dreary vibe of Poe’s 19th century era is a big part of her personality.

“I think my soul is stuck in that era,” Davis said.

Aside from the design of the space, Davis asserts that the quality that truly shapes the Raven Lounge is music.

Davis, originally from Louisiana, envisioned a space that reflected the cultural richness she grew up with—a place where music, food, and conversation came together effortlessly. She felt downtown Lynchburg could benefit from a more casual environment that celebrates creativity without the formality of a sit-down dining experience.

Although Davis is not a Lynchburg native, she’s called it home for the last 20 years and even raised her children here. The Raven Lounge was meant to be the type of place she wanted to experience with her family for years.

“We just wanted somewhere that people could experience something a little different. It’s also a platform for new musicians who haven’t played before. It’s a great opportunity for them to take the stage and have their first experience playing for the public,” Davis explained.

As a musician herself, Davis understands the value of having a dedicated space for artists and musicians to share their craft. She and partner Bryan Fitz form their own band called “Atlas Moon.” Together, they also play every Wednesday night at the Raven Lounge as a pair under the name “Jenee and Fitz.”

According to Davis, while the Raven Lounge certainly isn’t the first to incorporate music into their identity, the start times and duration of music performances sets Raven Lounge apart from other downtown businesses.

“Sometimes our music starts at 6.

In the fall we want to do music during the afternoon. I think that’s kind of what sets us apart. We’re gonna fill a time gap more than anything,” Davis said.

Aside from music, the Raven Lounge has opened its doors to all kinds of performers. The Raven hosts exclusive after-hour service for performers, staff, and audience members of the Lynchburg Symphony Orchestra and the Academy.

“We’re trying to figure out how we can be the focal point for the arts. I don’t think people realize how artsy and creative this town really is.” Davis claimed.

Despite opening in the slower summer months, Davis says that the community has responded positively to the Raven Lounge. According to Davis, the silver lining of the opening in the slow season is the ability to steadily test things out for the lounge.

“We’re going to have to find our niche. We’re learning with Lynchburg. People love the menu, small plates, and wine selection. We do carry wines that a lot of people don’t carry, at good price points,” Davis explained.

Thus far, Davis says that the Raven Lounge has appealed to everyone from older wine drinkers and young art lovers. While the lounge is a bar, Davis felt it best to subtract a mainstay of most modern bars—TVs.

“We wanted people to interact.

We want you to talk to people and meet people, like humans used to do,” Davis exclaimed.

With only a few months in business, Davis already has big plans for the Raven Lounge in the Fall.

“For Halloween, we are going to partner with some of the local art and theater programs, and we want to do skits and ticketed events,” Davis said.
Similarly, the lounge will receive a winter makeover for Christmas.

“We’re going to make it a winter wonderland. If I have to get a snow machine up in here, we’re gonna do it,” Davis joked.

Wine tastings and pairing events will also be available in the fall. Currently, the Raven Lounge is open for venue rentals every Saturday, during the day.
The Raven Lounge’s menu will also see growth with the addition of tapas style food items. Currently, guests can enjoy the elegance of curated charcuterie boards, or comfort foods like the Raven’s “fancy” grilled cheeses.

According to Davis, certain items such as breads, cheeses, and some wines are locally sourced. Many of the wine cocktails are also made with local, fresh, and housemade ingredients.

While the Raven Lounge certainly has a distinct identity that stands out among other downtown businesses, Davis asserts that it does not have to be just one thing.

“Just like poetry, the Raven is open to interpretation. It may be a different feeling for you than it is for me,” Davis mused.

Experience Lynchburg Restaurant Week
June 14-21, 2025!

Get ready to indulge in the culinary delights of Lynchburg during this year’s Lynchburg Restaurant Week, brought to you by Lynchburg Living magazine. From June 14 to June 21, nearly thirty of our city’s best restaurants will open their doors, offering specially crafted three-course menus that showcase the local flavors and talent that make our food scene so exceptional. Whether you’re revisiting old favorites or trying something new, this is the perfect opportunity to savor the hard work and creativity of our local chefs.

From innovative appetizers to mouthwatering entrees and decadent desserts, Lynchburg Restaurant Week invites you to enjoy delicious meals, all while supporting our community’s vibrant restaurant culture.

And don’t forget—if one of our participating restaurants leaves you wowed, you can cast your vote at lynchburgrestaurantweek.com!

The winning restaurant will receive well-deserved recognition and exciting prizes. We hope you’ll join us in celebrating the flavors that make Lynchburg unique.

A Local’s Dream and A Community’s Treasure

By: Jeremy Angione | Photos By: Ashlee Glen

After years in a mix of careers in entertainment and manufacturing, local Chris Seigla decided to serve his community by opening a restaurant. Formerly Spring House Dining and Reception Hall, Seigla bought the Richmond Highway building in October and turned it into the Grinnin’ Bear Tavern.

After years of passing the building while helping with his family’s food truck, Butts Up BBQ. Seigla’s curiosity compelled him to check the place out.
After bringing his wife in to see it, he suggested they buy the building.

“Have you lost your damn mind?” she asked.

After his wife explained all the risks and considerations in owning a restaurant, Seigla decided he was still up for the challenge. The true reality check for Seigla was the amount of “red tape” involved in food service.

“That was the biggest hit for me; the amount of stuff that we had to go through just to be able to cook a hamburger and sell it to somebody,” Seigla said.

Despite the challenges, Seigla remained excited for the opportunity, describing himself as an “eternal optimist.” In preparation for their grand opening, Seigla posted a six-minute video on Facebook, introducing himself, Grinnin’ Bear, and his vision for its impact in the community. According to Seigla, the video was viewed more than 100,000 times.

Because of the unexpected exposure, Seigla says that “everything got thrown into fast forward.” Grinnin’ Bear Tavern held a grand opening March 8. In what became the saving grace for the day, Seigla and his staff approached neighbors of the business to ask for permission to have their patrons park along the road in front of their houses, if necessary.

It was necessary.

“Our grand opening was terrifying. You’ve got to be ready for 10,000 people, but you’ve also got to be ready for 100 people to show up,” Seigla said.

Despite the spacious rooms, large deck, and all the preparation Grinnin’ Bear’s team could muster, the day still proved a challenge.

“We got our butts whipped,” Seigla joked.

Fortunately, according to Seigla, patrons who did not want to bear the crowded venue during the grand opening were understanding and pledged to return another time.

“The support and encouragement that we got from the people around here and the community in general—it’s been unbelievable. I thought it would take a year to get to the point where people knew who we were, knew what we were about, and knew my face. It happened in two months,” Seigla said.

With lessons learned since opening day, Seigla and the Grinnin’ Bear are already planning events, new menus, and infrastructure updates. Chief among those updates are refreshing the decor, installing a proper HVAC system, and expanding parking to take advantage of the 5 acres of land the Grinnin’ Bear Tavern sits on.

Seigla believes the back room and deck will be key in making the tavern a full-fledged event space, with the ability to host several events simultaneously, thanks to retractable partitions throughout the large room.

According to Seigla, the Grinnin’ Bear event space has already been booked 22 times this year. As a former wedding DJ, Seigla is confident that he can show his patrons a good time.

“If I can give them a good meal and a cold beer, then I think this thing could be something really special,” Seigla said.

As a born and raised local, Seigla wants the Grinnin’ Bear to be a boon for the community and all his neighbors whenever possible. The Grinnin’ Bear staff will often bring the fire department, and even one of their elderly neighbors, food, to make sure they are taken care of.

According to Seigla, he wants to do everything from sponsoring little league teams to donating to the local Humane Society.

“We want to be a service to this community. I want to be something to people. I want these people to know, I live 2 miles up the road.

This is where I’ve been my whole life. I want people to know that we want to be a part of this for reasons other than just making money,” Seigla explained.
In accordance with their values of community, Grinnin’ Bear Tavern’s menu is full of what many would consider “comfort food.” What sets it apart, according to Seigla, is the true homemade nature of many of their dishes and their affordability.

With his mom and stepdad helping in the kitchen, Seigla is enthusiastic about the love and quality ingredients that go into Grinnin’ Bear’s simple menu. The tavern’s menu is what you might imagine a bar menu would look like, with items such as a BLT (Seigla’s favorite), mozzarella sticks, or a Philly cheesesteak. Seigla also made a point to highlight their foot-long hotdog that he says you can’t really find anywhere.

What elevates those classic food items is the commitment to making things in house. From housemade condiments to thoughtfully sourced meats, a Grinnin’ Bear Tavern meal provides guests with a generous, plate-filling portion at dive bar prices.

Every Sunday, Grinnin’ Bear offers a breakfast and lunch buffet that Seigla believes will be a staple in the community once it gains traction. According to Seigla, the Sunday buffet was a tradition at Spring House that he’d like to continue in the community.

“The stuff that we’re doing is food that you can’t just go buy anywhere. Rather than trying to do a bunch of stuff right now, let’s do 10 dishes and let’s do ’em really good,” Seigla said.

Seigla also plans to bring the tavern’s menu on the road by converting Butts Up BBQ to a Grinnin’ Bear food truck in October.

Aside from the large and varied spaces, and unique menu, the thing that makes Grinnin’ Bear Tavern the place to visit is Seigla himself.

“I’m the grinnin’ bear. I’ve got these dents on my face ’cause all I do is smile, man,” Seigla exclaimed.

Seigla recalls his time working at Paradise Lake getting paid to wear a Yogi Bear costume. Coincidentally, Seigla is also a Chicago Bears fan. Although Seigla says the name is just one he’s always liked.

“This world’s got enough problems. If for an hour of your day or week, you can come in here and you’re not worried about that stuff, that just swells my heart up,” Seigla said.

Currently, the Grinnin’ Bear Tavern is only open on Fridays, Saturdays, and Sundays. However, the Tavern will sometimes open for special sporting events, such as March Madness.

Ironclad Coffee Brings Innovation and Community Spirit to the Hill City

By: Emeri Glen | Photos By: Ashlee Glen

A series of happy clicks greet patrons as they walk into a green-filled room. The source of the clicking? Two Vestaboards above a bar featuring rotating jokes that flip every couple of minutes. Behind the bar, baristas wear crisp, black shirts and welcoming smiles as they ask coffee-seekers about their day, skillfully making espresso and other colorfully-named drinks. Excellence pervades Ryan and Kelly O’Rourke’s Ironclad Coffee.

The inspiration for the O’Rourke’s first Ironclad location in their hometown of Richmond began to take root when they lived for a time in Galway, Ireland.

“We started out with a hobby roaster…and I could see my husband Ryan was really getting into it,” Kelly said.

She explained that, when it came time to come back to the U.S., Ryan considered becoming a barber for a time but couldn’t pursue the idea due to an old football injury. And so, the O’Rourkes decided to lean into what they had already found a small amount of success in: Roasting beans.

This dynamic duo started small, roasting their own beans—purchased from farms that benefit their communities, were sustainable, and were dedicated to treating their workers well—and selling to local coffee shops, but found that the feedback regarding quality was inconsistent. Determined to showcase the best that their beans had to offer, the O’Rourkes upgraded their roastery to a café. Seven years later, two coffee shop locations in Richmond were followed by Lynchburg’s new addition, which has decidedly made its mark on the Candler’s Mountain area.

The carefully curated atmosphere of the cafe is classy, with gold accents, jazz playing in the background, and a grand piano sitting in the center of the space. The O’Rourkes’ business has come a long way from its beginnings in Ireland, but they still pay homage to their roots. In fact, you can find traces of these ties in one of their drinks, the Connemara Cappuccino.

The drink is smoked on the counter using real peat shipped from Ireland.

“It’s very nostalgic, because [peat] is what we burned in our little house,” Kelly said.

In addition to the Connemara, the café boasts a pomegranate and lime espresso tonic and browned butter chocolate chip cookie milk latte. Their bakery has a diverse menu, including consistent classics and more experimental items, all of which you can watch being made over the open bar.

Kelly noted that this layout choice was a departure from their other locations, saying “It’s incredibly rare to go into a shop and have everything being made from scratch.

We wanted to make sure that people knew that this is what was happening.”

Part of the O’Rourkes’ dedication to excellence is their desire to partner with the Lynchburg community. They use Homestead Creamery milk (which is very low in lactose) and desire to continue to foster an environment that makes all ages feel welcome and special. During “Tiny Tuesdays,” kids five and under receive a little packet with craft supplies, a “Babyccino” (steamed milk), and a muffin with the purchase of mom or dad’s drink. They also plan to have live jazz events in the future.

To learn more about the O’Rourkes and their Lynchburg location, visit ironcladcoffee.com.

Elevated Mexican Fare at Uno Mas

By: Anna Eileen White | Photos By: Ashlee Glen

Neon signage and greenery floating overhead usher visitors into 5th Street’s latest culinary spot. It’s almost as bright inside as outside. Walls of windows illuminate cactus-green subway tiles and conversation buzzes beneath the electric pulse of a well-curated playlist.

This is Uno Mas, and if the experience lives up to its name, visitors will be tempted to stick around for “one more.”

Upon entering, a mustard-yellow bus with a rust-speckled fender doubles as a hostess stand —this is chef and owner Alan Gutierrez’s favorite design element. He said they cut the bus in half allowing servers to walk and stand behind the dashboard. License plates and road signs reading “Uno Mas,” “Tacos BLVD,” and “Tequila Way” are affixed around the antique VW badge.

Where to sit is the first choice: pick a table or booth in the main dining room and admire colorful homages to Mexico’s Day of the Dead, find a seat at the bar, slip into the secluded side room and dine under a blue haze away from the crowd, or feast al fresco on the patio. Any location will more than complement the extensive menu of Lynchburg’s self-proclaimed “home of street tacos.”

“Everybody loves tacos,” said Gutierrez, who has been cooking for most of his life.

His menu features 10+ tacos served on house-made corn or flour tortillas with endless customizations. Choices include two styles applied to any taco—Gringo and Street. Choose Gringo and receive a taco topped with lettuce, tomatoes, crema, and cheese. Choose Street and enjoy the bright addition of cilantro, onions, and lime. Among protein choices like melt-in-your-mouth lengua (tongue) for the adventurous and tender carne asada, visitors can find a standard favorite and stick with it, or never eat the same taco twice by swapping salsa verde for a creamy avocado salsa and vice versa.

Everything at Uno Mas is made in-house, the result of skills Gutierrez has built over his 29 years.

“Since I was little, I would always cook for my brothers, my mom, my dad, and I wanted to be a chef,” he said. Born and raised in Mexico, he grew up watching his mom navigate the food industry there. He said she rarely measures, and her culinary methods are subconscious and natural, “I definitely got that from her.”

When his parents opened El Camino on Lakeside Drive, it was another opportunity for Gutierrez to explore the food industry and eventually become part-owner.
“Little by little, I started liking the restaurant business,” he explained.

Though busy splitting his time between construction in the mornings and El Camino in the afternoons and evenings, Gutierrez didn’t have any doubts when
512 5th Street came available. His dad first saw the listing.

“He showed me a picture, and as soon as he told me, I called the number,” he said. After multiple unanswered calls, Gutierrez’s persistence paid off.

“[The agent] showed me the place, that same day or the day after, and I told him I wanted it, and then we jumped on it the day after that.”

Now the location is Gutierrez’s canvas, and his preferred mediums are the sights, sounds, and flavors of the big city. He says the details are inspired by his travels, where he pays close attention to “the colors, the decorations, the food, how they present things, the drinks.” He’s taken “a little bit of everything” from favorite locations including Acapulco, Guadalajara, Jalisco, California, and Puerto Rico. “Everywhere I would go, either Mexico or bigger cities, I would look at things and get ideas,” he explained.

Despite the main dining room’s joyful allure, the patio is irresistible on a 75-degree spring evening. Sheltered on two sides by buildings, but open to 5th Street, traffic hums and occasionally roars by—an organic addition to Gutierrez’s big-city bent. Several of 5th Street’s iconic cherry trees mark a chiffony margin between the roadway and patio. On one side, life as usual; on the other, good food, good drinks, good atmosphere, and good music, according to Gutierrez.

“[People] always have a good time,” he explained. “They kind of just come and hang out, and they bring their friends, and those friends bring more friends. It’s kind of just like a cool hang-out place.”

Open since February 3rd, Gutierrez says they never truly announced they were open and didn’t do any paid advertising. Instead, they used social media and let news spread word-of-mouth.

“We just turned the lights on and opened the doors and people just started coming in,” he shared. “We’ve been getting really good feedback. I knew it was going to be successful.

I just didn’t think it was going to be this quick.”

Top-ordered food items so far include tacos, Burrito Cocino, and Maria Bonita. Gutierrez says the top-ordered drinks are margaritas and palomas. He is already envisioning a second location in the near future. “If you want to try new Mexican food that’s not at any other restaurants around,” he explained, “this is the perfect place.”

Gutierrez says it’s not just the food—he’s worked hard to create an atmosphere that visitors won’t find elsewhere. The way diners stick around, soaking up the many sensory delights, confirms that he’s concocted something magnetic.

A toddler finds his groove dancing atop the patio’s flagstone pavers and his parents join the fun in between polishing off a few more bites. Conversation keeps pace with the playlist even as daylight dwindles. “I think people just love to be here,” said Gutierrez.

Whether looking to enjoy one more drink or one more round of steak nachos, Uno Mas is meant for lingering, and visitors will surely leave with one more colorful moment in time under their belts than they began with.