101 W Franklin St Richmond

Written By VAMONDE

Digital Storytelling and Visitor Analytics for City and Cultural Institutions

The Jefferson Hotel opened in 1895. With a bar, lounge, patio, plus additional dining rooms, Lemaire brings Virginia-grown ingredients to any occasion.

Renowned for their pearl oysters and yellowfin tuna tartare, Lemaire also features a slow braised lamb shank that melts in your mouth.

The executive chef is Patrick Willis, a Virginia native with incredible experience in smoking and slow-roasting. Willis said:

"I specifically remember being 6 years old and sitting under a tree with my mom snapping green beans. You remember these kind of bonding moments with your family, and for me it happened to be around food."

In 2009, the Jefferson Hotel completed major renovations on its restaurant. Willis led the charge for a garden-to-table approach, offering patrons not only native dishes, but native vegetables and fish as well.

Willis is no out-of-towner.

He spent two years as a line cook a Lemaire, then five as a sous chef, all the while studying legendary executive chef Walter Bundy. When Bundy left in 2016, he handed the reins to Willis, who has led the restaurant ever since.

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Cover photo credit tsgrichmond via Instagram.

Series cover photo credit tsgrichmond via Instagram.

Classic Richmond Restaurants


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