Grisette

Grisette Grisette is an American take on the classic French Bouchon- an owner operated, neighborhood joint that is open to all, focusing on the food provided to us

Operating as usual

In an effort to be TRANSPARENT in our policies (heh, get it? 😏), jumping in to inform y’all that as of today, we’re inst...
10/27/2021

In an effort to be TRANSPARENT in our policies (heh, get it? 😏), jumping in to inform y’all that as of today, we’re instituting a $25 per person cancellation/no-show fee through the Resy app if you cancel anytime after NOON, DAY OF YOUR RESERVATION.

I really truly never wanted it to come to this, but last Saturday was the straw that broke the proverbial camel’s back- a huge night was expected, with 95 covers on the books at our pre-shift meeting. I had politely turned down about a dozen phone calls that day looking for a table, explaining that we were packed to the gills already. By the end of service, only 71 out of 95 people had showed up for dinner. The dining room was half empty during the 7:00 turn, and we were out about $1200-2000 on the night. I was pretty frustrated, and damn near downright furious.

We offer our employees a lot of things that other restaurants don’t for financial reasons- paid vacations, health care options, continued education financial assistance for wine and culinary studies, regular raises and bonuses, etc. The price of everything has exploded over the last two years- gloves, fryer oil, receipt paper- you name it and the price has gone up. We stay committed to working with local farms, whose prices continue to rise and get passed along to us. 1200 bucks is A LOT of money to this little restaurant. Like, the difference between making a little money and losing money on the week sometimes.

So, if it’s annoying to have to enter your card info on the Resy app, I’m sorry. I really am. It pains me to do it, but after talking to a lot of other restaurant folks, they all said that this step was enough to stop the no shows and last minute cancellations.

And if you’re the one making multiple resys at multiple restaurants on a Saturday (which @resy needs to put an end to ASAP but won’t), I’ll say what everyone is thinking but won’t say out loud- f**k you and please stop. It’s annoying at best and selfish and disrespectful at worst. We stay really positive around here 99% of the time, but enough is enough.

Thanks for understanding, everyone. Now let’s have an awesome fall week 😎

In an effort to be TRANSPARENT in our policies (heh, get it? 😏), jumping in to inform y’all that as of today, we’re instituting a $25 per person cancellation/no-show fee through the Resy app if you cancel anytime after NOON, DAY OF YOUR RESERVATION.

I really truly never wanted it to come to this, but last Saturday was the straw that broke the proverbial camel’s back- a huge night was expected, with 95 covers on the books at our pre-shift meeting. I had politely turned down about a dozen phone calls that day looking for a table, explaining that we were packed to the gills already. By the end of service, only 71 out of 95 people had showed up for dinner. The dining room was half empty during the 7:00 turn, and we were out about $1200-2000 on the night. I was pretty frustrated, and damn near downright furious.

We offer our employees a lot of things that other restaurants don’t for financial reasons- paid vacations, health care options, continued education financial assistance for wine and culinary studies, regular raises and bonuses, etc. The price of everything has exploded over the last two years- gloves, fryer oil, receipt paper- you name it and the price has gone up. We stay committed to working with local farms, whose prices continue to rise and get passed along to us. 1200 bucks is A LOT of money to this little restaurant. Like, the difference between making a little money and losing money on the week sometimes.

So, if it’s annoying to have to enter your card info on the Resy app, I’m sorry. I really am. It pains me to do it, but after talking to a lot of other restaurant folks, they all said that this step was enough to stop the no shows and last minute cancellations.

And if you’re the one making multiple resys at multiple restaurants on a Saturday (which @resy needs to put an end to ASAP but won’t), I’ll say what everyone is thinking but won’t say out loud- f**k you and please stop. It’s annoying at best and selfish and disrespectful at worst. We stay really positive around here 99% of the time, but enough is enough.

Thanks for understanding, everyone. Now let’s have an awesome fall week 😎

A POST ABOUT HOW MUCH I LOVE BRIOCHE. Baking loaves of sourdough brioche is one of the more satisfying things a cook can...
10/23/2021

A POST ABOUT HOW MUCH I LOVE BRIOCHE.

Baking loaves of sourdough brioche is one of the more satisfying things a cook can do. I hadn’t done it in a while, and was excited to get my hands in the dough with Dylan this week to prepare for Croques at Happy Hour next week. Dyl took to our formula like he usually does- make it twice and he’s got it down. Truly one of those skills (arrows in the quiver, as we say) that, once mastered, will always serve you well in life and at work in the kitchen.

Honestly the whole process is worth it just to smell the finished product, let alone to load it up with cultured butter and a sprinkle of salt and woof it down right out of the oven. Any Somm or wine enthusiast out there that calls “freshly baked brioche” on a Champagne who hasn’t smelled actual freshly baked brioche in a while- hollatchaboi. We should get together and eat buttered brioche and drink Champagne together soon. I may even make some maple-lemon curd to go with it. 🍾 🥂

A POST ABOUT HOW MUCH I LOVE BRIOCHE.

Baking loaves of sourdough brioche is one of the more satisfying things a cook can do. I hadn’t done it in a while, and was excited to get my hands in the dough with Dylan this week to prepare for Croques at Happy Hour next week. Dyl took to our formula like he usually does- make it twice and he’s got it down. Truly one of those skills (arrows in the quiver, as we say) that, once mastered, will always serve you well in life and at work in the kitchen.

Honestly the whole process is worth it just to smell the finished product, let alone to load it up with cultured butter and a sprinkle of salt and woof it down right out of the oven. Any Somm or wine enthusiast out there that calls “freshly baked brioche” on a Champagne who hasn’t smelled actual freshly baked brioche in a while- hollatchaboi. We should get together and eat buttered brioche and drink Champagne together soon. I may even make some maple-lemon curd to go with it. 🍾 🥂

This is our Croque Madame, which will only be available during our reintroduced HAPPY HOUR AT THE BAR starting Tuesday! ...
10/22/2021

This is our Croque Madame, which will only be available during our reintroduced HAPPY HOUR AT THE BAR starting Tuesday! (I also love having a reason to bake Brioche loaves again). Here’s the deal:

Tuesday-Friday, 5:00-6:00
$7 Draft Cocktails (rotating based on the musings of @hey_howareya)
$7 Vintage Cava BTG
$4 Frites
Deals on Croques, Cheese, etc.
(Bar and Window Bar Only)

As we continue our return from the darkest days of COVID, we’re excited to bring back things we damn near forgot about (like happy hour 🥳 and pop up brunches 🤫😬). Next up: ditching the QR codes!

This is our Croque Madame, which will only be available during our reintroduced HAPPY HOUR AT THE BAR starting Tuesday! (I also love having a reason to bake Brioche loaves again). Here’s the deal:

Tuesday-Friday, 5:00-6:00
$7 Draft Cocktails (rotating based on the musings of @hey_howareya)
$7 Vintage Cava BTG
$4 Frites
Deals on Croques, Cheese, etc.
(Bar and Window Bar Only)

As we continue our return from the darkest days of COVID, we’re excited to bring back things we damn near forgot about (like happy hour 🥳 and pop up brunches 🤫😬). Next up: ditching the QR codes!

Warm Acorn Squash, House Ricotta, Pecans, Oregano, Baking Spices.  So simple. Pair with a glass of Fatalone Primitivo fo...
10/20/2021

Warm Acorn Squash, House Ricotta, Pecans, Oregano, Baking Spices. So simple.

Pair with a glass of Fatalone Primitivo for ultimate autumnal enjoyment.

Warm Acorn Squash, House Ricotta, Pecans, Oregano, Baking Spices. So simple.

Pair with a glass of Fatalone Primitivo for ultimate autumnal enjoyment.

If our wine list had a “greatest hits” album, these two would surely be on it (and damn near might be tracks 1 and 2). W...
10/19/2021

If our wine list had a “greatest hits” album, these two would surely be on it (and damn near might be tracks 1 and 2). We’re offering them both BTG this week, mostly because we love you and want you to drink great wine with us, but also to compliment this lovely weather we’re experiencing.

🍷 Les Helices is our favorite Bordeaux for the money- earthy and woodsy, with just the right amount of funky fruit to round out those tannins.

🍷Weiss & Grau will make an orange wine lover out of anyone- marmalade and apricots with plenty of acidity and a silky mouthfeel. An easy first step into the unknown for those unfamiliar, yet perfectly balanced for those already enamored by the category.

Come drink some wine with us, we’d love to see you soon!

If our wine list had a “greatest hits” album, these two would surely be on it (and damn near might be tracks 1 and 2). We’re offering them both BTG this week, mostly because we love you and want you to drink great wine with us, but also to compliment this lovely weather we’re experiencing.

🍷 Les Helices is our favorite Bordeaux for the money- earthy and woodsy, with just the right amount of funky fruit to round out those tannins.

🍷Weiss & Grau will make an orange wine lover out of anyone- marmalade and apricots with plenty of acidity and a silky mouthfeel. An easy first step into the unknown for those unfamiliar, yet perfectly balanced for those already enamored by the category.

Come drink some wine with us, we’d love to see you soon!

Swordfish au Poivre, Confit Potatoes, Mustard GreensRolling out a lot of new wines by the glass this week as the weather...
10/14/2021

Swordfish au Poivre, Confit Potatoes, Mustard Greens

Rolling out a lot of new wines by the glass this week as the weather turns to fall, including some white Burgundy that will be perfect with this Swordfish. If you’re feeling like getting into a bottle of big ole white wine, the new white Priorat will scratch that itch for ya too.

Come for the Swordfish with Bourgogne Blanc, stay for the Pear Financier with Loupiac dessert wine.

Swordfish au Poivre, Confit Potatoes, Mustard Greens

Rolling out a lot of new wines by the glass this week as the weather turns to fall, including some white Burgundy that will be perfect with this Swordfish. If you’re feeling like getting into a bottle of big ole white wine, the new white Priorat will scratch that itch for ya too.

Come for the Swordfish with Bourgogne Blanc, stay for the Pear Financier with Loupiac dessert wine.

10/11/2021

Kelsey @oldtimefeeling making our dreams come true on the patio over at Jardin. Keep an eye out for the social media launch and our public concept roll out/introduction later this week! Y’all ready to drink some wine on Richmond’s most beautiful patio?

Five Year Gouda from @artikaasgouda just hit the list yesterday and lemme tell ya… wow. Butterscotchy af and so crunchy ...
10/09/2021

Five Year Gouda from @artikaasgouda just hit the list yesterday and lemme tell ya… wow. Butterscotchy af and so crunchy and crystalline. Pair with full bodied white wine or a Belgian blonde (we’ve got La Chouffe on tap!).

Five Year Gouda from @artikaasgouda just hit the list yesterday and lemme tell ya… wow. Butterscotchy af and so crunchy and crystalline. Pair with full bodied white wine or a Belgian blonde (we’ve got La Chouffe on tap!).

10/07/2021

So satisfying to do, watch, and eat.

Fresh pasta, erryday.

“Before you leave the house, look in the mirror and take one thing off.” -Coco Chanel Leeks Vinaigrette, Hazelnuts, Must...
10/02/2021

“Before you leave the house, look in the mirror and take one thing off.”
-Coco Chanel

Leeks Vinaigrette, Hazelnuts, Mustard

Happy weekend, y’all!

“Before you leave the house, look in the mirror and take one thing off.”
-Coco Chanel

Leeks Vinaigrette, Hazelnuts, Mustard

Happy weekend, y’all!

Please help us welcome our newest French Culinary Institute intern, Monsieur Renee Feury.  Hopefully DHS let’s him stay ...
09/30/2021

Please help us welcome our newest French Culinary Institute intern, Monsieur Renee Feury. Hopefully DHS let’s him stay for good, as we’ve all become very fond of him.

Welcome Renee!

Please help us welcome our newest French Culinary Institute intern, Monsieur Renee Feury. Hopefully DHS let’s him stay for good, as we’ve all become very fond of him.

Welcome Renee!

Rotolo of Acorn Squash, Arugula, Pecans, Comte MornayHello, Fall 😎🍁🎃
09/29/2021

Rotolo of Acorn Squash, Arugula, Pecans, Comte Mornay

Hello, Fall 😎🍁🎃

Rotolo of Acorn Squash, Arugula, Pecans, Comte Mornay

Hello, Fall 😎🍁🎃

A lot of people ask me why Richmond is where we decided to put down roots and open Grisette. After a life of traveling a...
09/26/2021

A lot of people ask me why Richmond is where we decided to put down roots and open Grisette. After a life of traveling and moving all over the country, why here?

One of the biggest reasons is the cultivation of honest talent and chef driven opportunity that I see in this city. A community that rallies around a talented person with a dream, and an economy that allows for entrepreneurs to actually own their businesses as opposed to paying investors back forever and only ACTUALLY owning a few percentage points of their intellectual property.

As I constructed Grisette in my mind over the past 10 years, Church Hill was always on the top of my dream list of locations. No matter where I lived, my mind wandered back to the East End of Richmond, where my Papa played in the streets in the 1940s, where my great great grandparents are buried in Oakwood Cemetery, where my Dad was born, and where I would eventually raise my son.

It’s wild to think that Grisette is in any way “established”. It’s only been two years, and I’ve seen great restaurants flame out in year three. I press our staff as if it’s opening week every night, asking for excellence, almost dreading that we disappoint any (reasonable) person that walks through our door. My crew takes what they do personally, and they deliver their almost impossible task of max effort nightly. Because of this, I have optimism that people will continue to love our food, our wine, our authentic style of service, and our craft of running a restaurant. But even as we still work to establish ourselves, it’s crucial to pay it forward and help those hustling to make their dream a reality too.

Tomorrow, we’re hosting our friend Eduardo’s @hueya_rva dinner pop up. As he builds towards opening his Chicano restaurant, I’m happy to open our doors and fire up our stove for him. So many restaurants allowed us to ramp up Grisette within their walls, and in the spirit of what I’ve come to believe the East End stands for, we’re elated to have him. Preorders are available through his IG bio, and he’ll likely sell out.

Happy Sunday y’all. 🇺🇸⛳️🍷❤️

OPEN INTERVIEWS FOR JARDIN AND GRISETTE!  Tuesday 9/28 and Thursday 9/30, 1:00-4:00.  ALL INTERVIEWS WILL BE AT GRISETTE...
09/23/2021

OPEN INTERVIEWS FOR JARDIN AND GRISETTE! Tuesday 9/28 and Thursday 9/30, 1:00-4:00. ALL INTERVIEWS WILL BE AT GRISETTE!

I'm flattered by the number and quality of responses to the job post from last week. I'm excited to bring a few new faces to Grisette and assemble an opening staff at Jardin. Due to the sheer number of resumes we received, we've decided that we will be holding two open interview sessions. Please bring a copy of your resume and be prepared to talk about yourself (and perhaps a little about wine). Each interview will only take about 10-15 minutes, so if you come by and we're tied up with another candidate, it won't be a long wait. I'll even make you some coffee while you wait, and rumor has it Dylan is making chocolate chip scones :)

If you absolutely cannot make either of those times, we understand. Please reach out to us ASAP at [email protected] and we'll schedule some time to talk. Looking forward to meeting you all!

Escalopes of Monkfish, Green Beans, Capers, Lemon, ParsleyAll these posts about willing fall and I’m over here wishing f...
09/21/2021

Escalopes of Monkfish, Green Beans, Capers, Lemon, Parsley

All these posts about willing fall and I’m over here wishing for an endless summer. Don’t wish the warm weather away so fast! You’ll miss it when it’s freezing out! (You’ll miss tomatoes and green beans too!)

Back from a fun weekend! See y’all sometime this week!

Escalopes of Monkfish, Green Beans, Capers, Lemon, Parsley

All these posts about willing fall and I’m over here wishing for an endless summer. Don’t wish the warm weather away so fast! You’ll miss it when it’s freezing out! (You’ll miss tomatoes and green beans too!)

Back from a fun weekend! See y’all sometime this week!

Have you met Brandon?  His dry humor, deft use of gifs in text convos, and sweet tooth stole my heart from the jump.  Al...
09/17/2021

Have you met Brandon? His dry humor, deft use of gifs in text convos, and sweet tooth stole my heart from the jump. Also, if you’re a real food enthusiast that’s down to take the Grisette ride and leave your food and drinks up to us, he’ll walk by the pass and say something like “table 3 is cool, let’s f**k ‘em up”, which means slice that foie torchon extra thick and give them the stinkiest cheese we’ve got, and you just might be handed a shot of Fernet at the end of your meal whether you want one or not. 😘

An alum of both @perseny and @babboristorante service staffs, he and his lady friend came to Richmond last year, and we’re thrilled to have him on our floor. Big @gosquirrels guy too.

Happy Friday, Richmond. Come grab a barstool!

Have you met Brandon? His dry humor, deft use of gifs in text convos, and sweet tooth stole my heart from the jump. Also, if you’re a real food enthusiast that’s down to take the Grisette ride and leave your food and drinks up to us, he’ll walk by the pass and say something like “table 3 is cool, let’s f**k ‘em up”, which means slice that foie torchon extra thick and give them the stinkiest cheese we’ve got, and you just might be handed a shot of Fernet at the end of your meal whether you want one or not. 😘

An alum of both @perseny and @babboristorante service staffs, he and his lady friend came to Richmond last year, and we’re thrilled to have him on our floor. Big @gosquirrels guy too.

Happy Friday, Richmond. Come grab a barstool!

HIRING JARDIN OPENING STAFF! (and some folks for Grisette as well!).  This is an open casting call- no matter your exper...
09/16/2021

HIRING JARDIN OPENING STAFF! (and some folks for Grisette as well!). This is an open casting call- no matter your experience or position, this is your chance to interview and tell us why you rock. Tired of relying solely on tips to make a living? Being an underpaid and under appreciated cook? Not having opportunity for professional growth at your service industry job? Send us an email to [email protected].

Jardin Wine Professionals- Aspiring Sommelier? Just interested and in love with wine in general? Our philosophy is simple- we make people happy by finding them wines that they love. Jardin is a wine joint for all- a wine bar and garden to relax and drink, a retail shop and wine club to bring bottles home from, and a place to learn and share knowledge with other wine enthusiasts. Passion for wine education and service and attention to cleanliness and detail are a must, no matter the experience level. As with all great opportunities, there will be a steep learning curve, and those that love to learn AND are able to retain information will excel. Tasting wine analytically (not drinking wine) will be a daily task. Full and Part time available. Pay varies depending on position ($15/hr min). All levels welcome to apply, from total rookies to Certified Sommeliers.

A couple folks from Grisette will be heading over to open Jardin, leaving some coveted full and part time positions open at the mothership. Cooks, servers, bartenders, and everything in between encouraged to send us an email and come by for a stage.

Jardin and Grisette are employee driven, equitable, and safe places to work for everyone. We take work/life balance seriously and offer health, vacation, and continued education benefits to career minded hospitality folks.

Address

3119 E Marshall St
Richmond, VA
23223

Opening Hours

Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

Telephone

(804) 562-6207

Website

Services

  • Waiter
  • Walkins

Specialties

  • Dinner

Alerts

Be the first to know and let us send you an email when Grisette posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Grisette:

Videos

Our Inspiration

Our team is made up of cooks, coffee addicts, bakers, cocktail-istas, wine nerds, beer enthusiasts, and altogether passionate individuals. We don’t care much for titles, think little of “the rules”, and we’re a little loud. We like Champagne, funky reds, and dark liquor (usually in that order), and we hug around here. Restaurants and hospitality have always been, in the words of Patrick O’Connell, “a consuming passion” for us- we love what we do, and we’re not apologetic about any of it. Each of us brings a wealth of knowledge and unique skill set to the table. When you come by, introduce yourself! We’re excited to meet you.

Nearby restaurants


Other French Restaurants in Richmond

Show All

Comments

Hi, I am with Town Hall. We are preparing a Welcome Kit for new residents that are moving into our community. Our Welcome Kit will feature one business in each business category. LMK if you are interested in being the exclusive business in your category for the new families that are moving in each week. I would like to schedule a time when you are expecting me so that I may drop off a sample of our "Welcome Kit" and explain the program in greater detail. Please message me or for immediate assistance, feel free to call or text me on my cell which is listed below. Thanks. Carole Merwin 804-539-9433
Just had another delicious meal at Grissette. The charcuterie and cheeses with asst pickled accompaniments was amazing. The bread, especially the focaccia, stands up to any in town. Then the corn and ricotta ravioli. Then the Ballotine of chicken. All of it delicious, balanced and beautifully presented. Highly recommend a visit. Thanks Donnie, Dylan, Matt and crew.
The World's Best Butter is of course French! You should serve this!!!!!!!
This is a dnm (do not miss) in Richmond. Just spent the weekend in Richmond. We had dinner here with our daughter and her boyfriend. What a wonderful experience. The most friendly and gracious staff (including owner) welcomed us. We started the meal with a scrumptious cheese plate surrounded by an ensemble of something pickled, crunchy, pink and yummy, raisins, small pickles accompanied with crusty bread and addictive frites. Main courses were steak frites, mussels with frites (will not lie, couldn't get enough of them) and mahi mahi special. We were able to squeeze in dessert: profiteroles and apple tartin before we literally rolled out the door. Best meal ever -- I tried to convince everyone we should bag seder the next night to return .. but no luck only because they wanted have the Passover experience. This will be a repeat on our next visit. TY Grisette
The Big Buna Bash, a new children's book published by Brandylane Publishers in Richmond, Virginia..... celebrating the Ethiopian coffee ceremony. Find out how Almaz learns that buna brings people together! Endorsed by HIH Prince Joel David Makonnen Haile Selassie and sponsored by Ethiopian Airlines! Perfect to teach your child about feeling different and acceptance/inclusion. Take a look.....https://www.amazon.com/Big-Buna-Bash-Sara-Arnold/dp/1951565010 XMA Header Ima
We just had the best meal we’ve had in a year. The owner, Donnie, took amazing care of us and even found activities to keep our slightly antsy daughters occupied ❤️ while we enjoyed incredibly tender lamb ribs and squid after nearly filling up on a charcuterie plate that is to die for.
Best damn smorgasbord!! quail and foie gras were awesome!! Thank y’all for a great night!
Are you not doing to go?
What’s on the menu this weekend? 🥘 🍴
Best Mimosa I’ve ever had. Must be the fresh squeezed OJ. And the lobster and spinach omelette was perfect. Too bad we don’t live in Richmond. Sunday afternoons at Grisette would be lovely.
Tried the beef heart pastrami and was happy I did. Tastes exactly like a good roast beef. Such a cozy spot. Looking forward to going again.
Scrumptious dinner at Grisette this evening. Bravo!