Startle

Lemaire’s chef, Walter Bundy, lives by a food philosophy that centers around two major ideas — the first, to produce Southern cuisine with a modern twist, and the second, is a farm-to-table concept with a heavy emphasis on sustainable and local ingredients. Even though the menu changes seasonally, Lemaire sticks with Bundy’s philosophy throughout the year. The restaurant has an on-site garden where Bundy and his team grow the herbs and heirloom vegetables you’ll find in the dishes you order. After Lemaire’s recent renovations, the menu changed its courses to become more affordable to diners; that means you should expect to find contemporary, hearty fare that’s sourced locally, at a price point that won’t break the bank.

• Walter Bundy
• Lemaire
• Executive Chef of Lemaire

Whenever possible, Chef Bundy sources his products from small, local producers to ensure the highest quality. He has taken that a step further with the creation of Bundy Farms, now in its second season. This urban garden, located across the street from the restaurant, is planted, maintained and harvested by the chefs of Lemaire and many of the summer menu items, including the handcrafted cocktails, feature ingredients picked fresh that day from Bundy Farms.

The farm-to-table concept is nothing new for Chef Bundy. He grew up gardening with his family, hunting with his father, and summering on the Piankatank River in the Chesapeake Bay pulling crabs by hand. Bundy has remained committed to providing upscale Southern cuisine that showcases the bounty of the region. The menu honors the local influences of Richmond and features local purveyors like Dave and Dee’s Mushrooms, Manakintowne Farms and Rappahannock River Oyster Company.