L'Opossum

The Best Restaurants in Richmond, Virginia | Eater DC

"Inn at Little Washington alum David Shannon showcases the fantastic twists on exquisite French fare he’s refined throughout his fine-dining career. Luscious dishes include swank bank (lobster mac and cheese) and a Fabergé egg “bedazzled” with caviar and dill cured salmon or Chesapeake Bay oysters surrounded in a “green fairy fog” of absinthe mist. Decade-old L’Opossum captures the eclectic spirit of its Oregon Hill neighborhood, between a phallic stained glass window and bathroom bursting with clowns. Try the very fun, plastic-wrap-covered Laura Palmer cocktail with gin, Dolin Blanc, cherries, and lime. For another fine-dining seasonal sensation a bit further out, consider Midlothian Chef’s Kitchen, which is also run by an Inn at Little Washington alum." - Stephanie Ganz

9 Things to Do in Richmond, Virginia - AFAR

"A highly praised, indulgent dining spot known for exquisite, creatively composed dishes and a celebrated place in the city’s culinary scene." - AFAR

"Where Dinner Becomes an Altered State This relatively new arrival to Richmond’s booming dining scene is located in Oregon Hill, once home to Civil War–era ironworkers. L’Opossum has a witty menu (“Beef Swellington”, “Darth Grouper”, “Polyamorous Hippie”) and flamboyant, romantic décor that sets it apart from the pack. The food is punchy, nuanced, and memorable. Service is relaxed yet professional. Reservations are essential."

A Richmond Chef Invents the Beaunut, a Doughnut Made Out of Biscuits - Eater DC

"One special menu paid homage to LaBrecque’s favorite Richmond chefs and restaurants with beaunuts like a Disco Balls with a cereal milk glaze and rainbow sprinkles inspired by L’Opossum — an award-winning fine dining restaurant known for its playful menu descriptions and quirky decor." - Stephanie Ganz

The First Day I Got My Michelin Stars: Oriole's Noah Sandoval

"I have a mentor, David Shannon of L'opossum in Richmond, Virginia, and I learned from him for the first eight years of my career." - Abbe Baker