HENRICO, Va. – Joel Hagman is counting seats in the bar area of Patina, a restaurant he has owned less than eight hours. The former medical salesman has taken over one of Short Pump’s first local, independently-owned dining scenes, which over time established a “farm to fork” philosophy.
“I’m excited,” he said, of taking over the keys. “It’s a new venture, we’re bringing new things -- of course there is the nervousness of owning a new business.”
This is Hagman’s first restaurant, and although he knows the hours will be long, the former traveling salesman is excited to finally work just half a mile away from home. In fact, the spot is so close to home that he’s eaten there plenty of times in the past.
Patina Grill first opened in 1999 -- four years ahead of Short Pump Town Center -- and became Patina in 2013, under new ownership by the Bernstein family. The spot has always offered a respite from the neon glow and repetitive menus of chain restaurants, though the 3,398-square-foot space is hunkered down in a strip mall off Lauderdale Drive.
When Hagman, a Richmond native, heard that Patina was on the market, he said he wanted “to keep a local restaurant going.”
Family focus shines brightly at Patina
“I love food, I love people, and I wanted to keep this place,” he said.
The husband and father of two girls, ages 14 and 20, isn’t just investing, he’s going to be very involved in the day-to-day operation.
His family will be involved as well. The older daughter will wait tables when she isn’t in college, and the youngest will get experience as a hostess. Hagman even completed courses at the Professional Bartending Academy with his daughter’s boyfriend Zach, who will be behind the bar.
“I want everyone to feel like my family when they walk in,” Hagman said.
The family vibe seeps into the business philosophy, from the selection of local craft beer to the supporting of local farmers.
Chef works to add more local purveyors, increase accessibility
Chef Todd, who graduated from Johnson & Wales University in Providence and then worked with chefs in New Haven, came to Richmond in January 2016.
He said that in 1999, farm to fork was a “beautiful concept,” but pointed out now it is about “providing them [farmers] with what they need to sustain their crops, to give us in the restaurant.”
“We love what they produce, and we want to give more money to the farmers,” Todd said. “That’s what makes Richmond, Richmond -- is its own sustainability.”
Hagman said the seasonal menu will be “even more local, including seafood and local farms.”
It will all be made fresh, never microwaves, with daily specials.
Some of the changes planned include adding a kid’s menu, six draft taps featuring local craft beer, adding a soda gun for cocktails and drinks, and creating a new menu with lower prices to make the restaurant “more accessible.”
“A place where they can come in and have a good meal, at a nice price and be happy and full,” Chef Todd said.
Re-opening will be August 9
The 118-seat restaurant is closed until next Tuesday, August 9 when it will re-open as Patina Restaurant and Bar.
That leaves a week to add the taps, change tiles, draft and print the menus, and heaps of other details.
“It is a challenge, and I’m looking forward to it,” Chef Todd said.
In the next year, Hagman hopes to launch a Sunday brunch, and eventually add lunch service.
Nathan Hughes, owner of Sperity Real Estate Ventures, represented the Bernstein family in the deal. His firm handles commercial real estate and business brokerage, and specializes in representing restaurants, churches, and developers.
Other recent deals brokered by his firm include a 6,000 square-foot art studio on Granby Street in the Fan, formerly owned by Amy Hauft, former chair of the sculpture department at VCU, and her husband.
Sperity also recently represented a local franchisee of national firm Temperature Pro in their first Richmond location at 1413 Highpoint Avenue.
Where: Shops At Wellesley, 3416 Lauderdale Dr, Richmond, VA 23233
Hours: Tuesday through Thursday, 5 to 9 p.m. and Friday/Saturday from 5 to 9:30 p.m.
