Overheard on the restaurant scene… This week’s restaurant news


File photo. File photo.

Now open in Scottsville: Baine’s Books & Coffee, just steps away from the James River Brewing Company. It’s a full-service espresso bar, sourcing coffee beans roasted by Lexington Coffee Roasters and prepared in a variety of styles. Baine’s also brews its own Chai from scratch with a housemade recipe, and makes its own almond and walnut milks. Find other summer specials like lavender lemonade and frozen coffee drinks, plus light veggie, vegan, and gluten-free fare. Grab a book and a drink and settle in.

Champion Brewing Company is tapping its oyster stout, brewed in collaboration with Rapphannock River Oyster Company based out of the Northern Neck. The team from RRO will be shucking and serving its classic Virginia-raised Olde Salt oysters (they’re also used in the brew) June 23 from 1-5pm. Cold beer and raw oysters? Sounds shuckin’ awesome.

And speaking of Champion, Blue Ridge Pizza Co. will set up shop outside the Downtown beer spot Friday, June 14. Owned by a husband and wife team equipped with a portable wood-fired oven, Blue Ridge Pizza Co. has a full lineup of appearances throughout June and into July, from Champion and Blue Mountain Brewery to Cardinal Point Winery and the Red Wing Roots Music Festival. The setup includes staff, a selection of handcrafted pies, and non-alcoholic beverages. Head to blueridgepizza. com to see how you can get some pie on the fly.

MAS has hired Caleb Warr to man the line and hold down the culinary fort, and he’s keeping up with its constant demand. Warr comes to Belmont via The Rock Barn, where he previously served as chef and butcher.

We lost Saigon Café (in McIntire Plaza) earlier this year, but, as it turns out, not for long. The Vietnamese restaurant has reopened under new ownership and now serves Chinese specialities and—wait for it—Latin cuisine. Pupusas take up their spot on the menu next to usual suspects like beef lo mein and the Café’s signature pho.