Spurred on by the popularity of our beloved Beer Brunches, Secco has decided to offer brunch EVERY Saturday and Sunday from 11-3PM! Secco brunch features a menu of house-made/house-baked entrees and spectacular sandwiches, with seasonal specials every week. Beverage-wise, we’re augmenting our usual list of bubbly and breakfast-friendly beers with a brand new line of brunch cocktails crafted by Acacia mixologist, Daniel McDermott.
NEW HOURS // WEEKLY BRUNCH
With our third anniversary approaching and with new restaurants opening up all around us, we here at Secco got a little reflective. “Who are we? What do we do well? What can we do without?”
So, we concluded our terrible twos with a series of adjustments designed to whittle Secco down to its essence and make it a lean, mean wine-slinging machine. In March, we revamped our wine program; in April we reworked our menu. Now we’re doing the same with our daily operations. Beginning next week, Secco will adjust its hours, ditch lunch and double down on brunch.
SECCO’S NEW HOURS
Monday through Friday: 3PM – midnight
Saturday and Sunday: 11AM – midnight
Weekday’s we’ll open at 3PMwith our full dinner menu available.
Drawing on the popularity of our monthly Beer Brunch, Secco will now serve brunch EVERY Saturday and Sunday from 11-3PM! Secco’s weekly brunch kicks off on Saturday, May 18, 2013; menus and more info coming soon.
Italian Wine & Cheese Pairing Class — Tuesday, April 30, 2013 ($45)
A bunch of fellow Italophiles, exciting wines from all over Italy and delicious cheeses made from everything from goat to buffalo milk. What’s not to love? Owner Julia Battaglini (of Tuscan descent) will guide you through a wine-tasting tour from North to South, and resident Cheese Punk Nicole Lang (with her own, Napolitana heritage) will help you expertly match them to a variety of traditional formaggio. Viva Italia!
The Italian Wine & Cheese Pairing class takes place on Tuesday, April 30, 2013 from 6:30-8pm at The Room at Secco (2931 W. Cary St). Tickets are $45 and include food, drink and loads of information. Email email@example.com and reserve your spot today!
APRIL BEER BRUNCH @ SECCO WINE BAR
Sunday, April 28, 2013
Brunch Menu (available 11AM-3PM)
house-made doughnut with lamplighter icing, almonds & cocoa nibs
smoked chorizo sausage on a toasted split-top bun with onions, peppers & cheesy scrambled eggs, served with a green salad
tempura soft shell crab benedict on buttermilk biscuits with Thai red curry hollandaise & grilled bok choy
smoked poblano pepper stuffed with “undirty” rice, over black beans with avocado cream, queso fresco, charred lime & eggs
pork sausage gravy & fried eggs over herbed buttermilk biscuits
chocolate chip pancakes with tart cherry compote, maple syrup & whipped butter, served with bacon and potatoes
(vegetarian version available)
veal meatballs with roasted mushrooms, fregula, tomato sauce & fried eggs
chilled turnip soup with basil, radish & evoo croutons
salad of mixed greens, shaved fennel, grilled green beans, goat cheese, hard cooked egg & olive brine vinaigrette
egg salad on fresh dill bread with cornichons & red onion, served with a green salad
…The complete list of beers remains TBD….
The fine print: This is not a ticketed event, all items are served a la carte. As is the norm, seating will be done on a first come/first served basis, with reservations being taken only for parties of five to eight (firstname.lastname@example.org or 804.353.0670). Please keep in mind the size of our establishment – the smaller your party, the more quickly we can accommodate you.
SPRING RESTAURANT WEEK at SECCO WINE BAR
April 22 – 28, 2013, 5pm – 10pm daily
$25.13 per person, exclusive of tax and tip; 10% donated to FEEDMORE charities
$5 off all wine by-the-bottle for RW diners
First Course — Build Your Own Cheese and/or Cured Meat Plate (Pick Two)
brillat savarin (FR) creamy, rich butter-bomb
p’tite Basque (FR) semi-soft, sweet & smooth
jamon serrano (SP) 17-month salt-cured ham
wild boar salame (VA) applewood-smoked, cured with garlic & sangiovese
Second Course — Small Plates (Pick Two)
gnocchi sardi, asparagus, green garlic butter, dukkah breadcrumbs
bacon wrapped monkfish, English peas, shimeji mushrooms, tarragon sauce
soft boiled eggs, marinated Spanish white anchovies, potato crisps, fresh herbs
turnip & idiazabal croquettes, ramp mayo
sauteed squid, pan roasted artichokes, mint pesto, crushed hazelnuts
spicy lamb sausage, tomato-berbere jam, brown buttered barley & scallion
Third Course – Desserts (Pick One)
Ricotta tart with strawberries in vin cotto
vanilla flan with bourbon caramel, macerated dried cherries, smoked walnuts & basil
espresso-salted caramel gelato
Next month Secco Wine Bar will turn three years old. THREE! In restaurant years, that’s like mid-thirties.
Accordingly, it’s often around this point in a restaurant’s life span where things start to run on auto-pilot. You have your menu, your method of operations–now do it that way until you die or you pay someone else to do it for you. Set it and forget it.
Well apparently, that plan doesn’t jive for a group of
masochists tirelessly creative individuals like us at Secco. Hot on the heels of announcing our entirely new way of doing wine, Chef Tim and company are following suit with a brand new food menu. The antipasti, small plates, cheese and charcuterie you know and love are now supplemented with an expanded selection of house-made pastas and a few larger plates.
Feast your eyes on the menu HERE, and check out pics of some new dishes below. No licking the screen please.
Unless you’ve been living under a rock (and by that I mean “not following us on twitter”) you’ve probably seen this video.
This creepy, mustachioed gent is not just a dancer of incredible grace and dexterity, he is also a messenger for a bold new regime here at Secco. As part of our ongoing effort to get Richmond to Drink Something Different, we are changing the way we do wine. For starters, we’ve scrapped our drink menus. Filling the void is a chalkboard wine list and our friendly and knowledgeable servers.
You see, our staff kinda rocks, and we’re not the only ones saying that. Our happiest customers tend to be those who put themselves in our hands. And now, we’re writing that experience into the Secco DNA.
Furthermore, ditching the lists grants greater freedom and fluidity with what we stock. Translation: more new stuff, more weird stuff, more changes, more fun!