Grace Place - closed in the 1990s - was considered one of the first vegetarian restaurants in Virginia - maybe the first in Richmond (it opened in 1973). This building and most of the 800 block of W. Grace Street is gone now - thanks to VCU. The image above is from a 1992 issue of F. T. Rea's Slant - which is now Online (and in this entry he discusses Grace Place).
I remember coming to Grace Place sometime around 1984 and asked for a coke to go with my veggie lasagna. The waitress looked at me as if I ordered a dead rat. I got apple juice instead.This building had a wonderful cast iron fence. That's gone too.
While working on this entry I found a great site on Grace Place here - includes two images.
I found this text online about Grace Place - found it here - this view includes an image of the building.
Since 1973, Grace Place has been pleasing diners with its brand of international vegetarian cuisine. The restaurant in Richmond, Virginia, started as I an offshoot of a small natural foods store but has grown into a local legend with a reputation for quality and variety.
Just a block away from Virginia Commonwealth University and located in a quaint Victorian home, Grace Place originally attracted college I students and radical professors. Today, Chef Michael King describes his clientele as a potpourri of the city population--university students as well as tourists, families and out-of-/owners, who drive in for satisfying dishes such as the seitan gyros, a temp eh Fish less Fillet sandwich, or hearty bean and rice combination plates. Grace Place also offers appetizers, made-from-scratch soups, pizza, pasta and bountiful salads. After 5, the menu grows even more varied with the addition of dinner entrees and daily specials. Desserts feature home style favorites as well as a daily list of "baker's inspirations" (which always includes vegan selections). Specialty juices, smoothies, a range of herbal and caffeinated teas, micro brewed beers, wines, organic Mexican Pluma coffee, the restaurant's fabulous house coffee, and espresso drinks round out the extensive menu.
Filtered water is used in all preparations and beverages, and beans and grains are organic. All tofu products are made in Virginia and produce is purchased from local growers whenever possible. Only egg less mayonnaise is used and soy cheese is available upon request.
With its eclectic menu and uncompromising attention to quality, it's no wonder Grace Place has stood the test of time.Anyone have any memories or more info. about Grace Place that they'd like to share?
BTW - Old issues of the paper edition of Slant (1980s-1990s) are housed in Special Collections and Archives, VCU Libraries.
- Ray B.