‘NO CORKAGE FEE MONDAYS’
*LIMIT ONE BOTTLE PER TWO PEOPLE*
*CANNOT BE A BOTTLE THAT WE OFFER ON OUR WINE LIST*
VALID ONLY WITH THE PURCHASE OF A PRIX-FIXE MENU OR ENTREE PER PERSON
‘HOT DOG SATURDAYS AT DUTCH & COMPANY’
BACK DOOR DOGS
EVERY SATURDAY FROM 12PM-1PM
(UNLESS OTHERWISE NOTED)
CASH OR CREDIT
FIRST COME FIRST SERVED
SERVED OUTSIDE OF OUR KITCHEN DOOR ON 27TH STREET
WE ONLY SERVE ONE KIND OF HOT DOG, FLAVOR CHANGES WEEKLY
'LATE NIGHT DOGS'
**FOR THOSE NIGHT OWLS, ENJOY THE ‘BACK DOOR DOG’ AT
DUTCH & COMPANY’S BAR ON SATURDAY FROM 9PM-10PM**
we accept reservations 30 days in advance, FOR PARTIES OF ONE TO GROUPS AS LARGE AS EIGHT.
they are accepted online via Resy anytime or via telephone anytime after 2pm 804.643.8824. We apologize but at this time we cannot accept reservations via email or social media.
Please note that for parties larger than 4 we do not offer separate checks. but are happy to accept multiple forms of payment.
interested in hosting a private event at Dutch & company, send us an email at firstname.lastname@example.org
Style Weekly Complex flavors meld to perfection in Church Hill
RICHMOND TIMES DISPATCH "I DON’T WANT TO WASTE MY WORD COUNT ON ANYTHING OTHER THAN HOW MUCH I ADORE DUTCH & COMPANY"
washington post "Almost everything you eat comes with a flourish that will make you want to order everything else on the menu."
Richmond magazine "what Dutch & Company chefs Caleb Shriver (formerly of Aziza's) and Philip Perrow (formerly of Acacia mid-town) have succeeded in creating goes way beyond fads and trends with a killer concept and the skills to execute it flawlessly."
Virginia Living Magazine Mixing it up
Imbibe Magazine Basil smash
imbibe magazine Richmond, Virginia cocktails
USA Today Star Chefs phillip perrow and caleb shriver delight gourmands with innovative cooking at dutch & Company, another church hill darling "mary winston nicklin"
For Chef Caleb Shriver, food has always been a means of gathering, a way to bring family and friends together. An Oklahoma native, Shriver has fond memories of his mother's southwest cooking, comfort foods often comprised of family caught and hunted fish and game. Growing up he often helped out in the kitchen, and it wasn't long before a fascination with food began to form. After completing a unique culinary apprentice program with Chef Kurt Flieschfresser at The Coach House in Oklahoma City, Shriver wanted to increase his culinary knowledge and experience and made his way to Chicago, landing at Otom, and then Sugar Toad in Naperville, Illinois. In 2010, Shriver moved south to Richmond and began working at Aziza's, developing a relationship with the Richmond community, all the while garnering multiple local awards. In 2012, with a hunger to make his own mark in the food community of Richmond, Caleb & his wife Michelle opened Dutch & Company.
Growing up in New Jersey, with the glimmering skyline of food-Mecca Manhattan just a short drive away, Michelle Shriver quickly felt the pull of the restaurant industry. From Relais and Chateaux restaurant The Ryland Inn, in the countryside of New Jersey, to running the cocktail program for a cutting-edge molecular restaurant, Otom, in the heart of Chicago, Michelle has a thirst for knowledge that has carried her many places. A graduate of Johnson and Wales in Providence, RI, holding down jobs in both front of the house and back of the house, up and down the east coast and the midwest. A 2010 Alum of the Tales of the Cocktail Apprentice Program, and currently working towards her Certified Sommelier Certification, she continues to hone her craft in the hospitality industry. Finally settling in Richmond, Virginia, after an serendipitous chance meeting with her future husband in Chicago, the stage was set for their dream of restaurant ownership.
Now celebrating the six year anniversary of Dutch & Company, Chef/Owner Caleb Shriver & Michelle Shriver continue to focus on the community in Richmond, Virginia. By passing along their knowledge & working along side their staff, to providing unique and delicious food experiences, through relationships cultivated with local farmers to offer seasonal, regional items that highlight Virginia products.