Harry’s at Hofheimer Celebrates Three Years with New Menus + More Ways to Celebrate
New Dinner, Brunch + Cocktail Menus Kick Off a New Culinary Chapter Built Around Great Food, Gathering + Celebration
At Harry’s at Hofheimer, we believe there’s always something worth celebrating.
For the past ten years, the Hofheimer has had the opportunity to be part of countless Richmond celebrations—from birthdays, engagements and anniversaries to date nights, brunches with friends, company gatherings and spontaneous nights out.
Now, as Harry’s at Hofheimer celebrates its 3rd Birthday this October, we’re giving Richmond even more reasons to gather around the table.
Harry’s is introducing completely refreshed dinner, brunch and cocktail menus, led by new Executive Chef Kevin Tate and the Harry’s food + beverage team. A new dessert menu and dedicated Celebrate at Harry’s Menu will join the lineup, along with weekly chef specials, pairing dinners, seasonal dishes and additional culinary experiences throughout the year.
Together, the changes mark a new chapter for Harry’s—one focused on making the food + beverage experience an even bigger part of what it means to gather and celebrate at the Hofheimer.
“There’s an energy around Harry’s right now that reminds me of how I felt when we first opened our doors three years ago,” said Natalie McNamara, owner of Harry’s at Hofheimer. “I’m excited—not just about new menus, but about the evolution of Harry’s. We’ve taken a fresh look at the entire food and beverage experience and how it connects to the way our guests eat, gather and celebrate. It feels like we’re opening a new chapter, and I have that same sense of anticipation I had three years ago about what’s ahead.”
Great Food Made for Gathering
At the heart of Harry’s new culinary direction is a simple idea: food should bring people together.
Under Chef Kevin, the new dinner menu celebrates ingredients, flavors and traditions connected to Virginia, the South and the Chesapeake while giving guests plenty of opportunities to try something unexpected.
New dishes include Braised Oxtail, Virginia Chicken Saltimbocca, Benne Seed Salmon, Turkey + Dumplings à la Vodka and one of Chef Kevin’s personal favorites, Shrimp Corn Dog + Grits—shrimp, sweet corn and chive mousse in crispy cornmeal batter served over Jimmy Red grits with honey butter, pork belly, tomato jam and caramelized onions.
The menu also puts an emphasis on food meant to be passed around the table. Guests can gather over Oxtail Egg Rolls, Smoked Peach Sweet Tea Pork Belly, Deviled Crab Dip, grazing boards and Seacuterie featuring caviar, tinned fish, smoked mussels, pickled egg and yam chips.
It’s food designed to be shared, talked about and experienced together.
Everyone Is Invited to the Table
For Harry’s, creating a better celebration experience also means making it easier for more people to enjoy the same table.
The new menus intentionally incorporate vegan, vegetarian, gluten-free and gluten-free-optional selections throughout, rather than treating dietary preferences as an afterthought.
The dinner menu includes Chesapeake Vegan Crab Cakes made with jackfruit, artichoke and chickpeas, along with Black-Eyed Pea Falafel served with quinoa, succotash, pickled onion, pomegranate and cashew herb ranch.
From plant-forward entrées to shareables and sides, the goal is to create more choices for the different people who gather around Harry’s tables.
Because when you're celebrating together, everyone should have something they're excited to order.
Brunch Is Worth Celebrating, Too
Harry’s new brunch menu brings that same combination of familiar flavors, creativity and fun to the weekend.
Guests will find Bloody Mary Deviled Duck Eggs, Pimento Breakfast Turnovers, Harry’s Hash, Cornbread Benedict and Shakshuka, with several dishes offering choices ranging from Virginia country ham and oxtail to BBQ jackfruit, black-eyed-pea falafel and roasted mushroom with whipped tofu.
And then there are pancakes.
The new Fat Stack offers three fluffy pancakes with toppings ranging from seasonal fruit and candied nuts to chocolate and galaxy sprinkles—or fried chicken with hot honey and dulce de leche.
Add a mimosa pitcher or Bloody Harry, gather your favorite people and brunch becomes a celebration of its own.
Raise a Glass
Of course, celebrating calls for a toast.
Harry’s is also unveiling a completely refreshed cocktail menu, bringing the same personality and sense of discovery behind the bar.
New cocktails include A Sip of Pear-adise, featuring vodka, pear-clove shrub, pear liqueur, demerara and lemon; the Dirty Chaitini, with vodka, chai syrup, Borghetti, Afterglow Coldbrew and oat milk; and the seasonal Queen of the Fall, made with rum, Angostura, Borghetti, coconut crème de cacao, lime and carrot.
The new menu also expands Harry’s zero-proof cocktails, making sure the toast doesn't have to depend on what's in the glass.
Because Every Celebration Deserves Dessert
Harry’s is also introducing a separate dessert menu designed to make the last course every bit as fun as the first.
The Elvis combines cornmeal banana bread pudding, gingersnap peanut butter ice cream, lemon-blackberry coulis and brown sugar bananas.
The Coconut Milk Pudding Sleepy Bear pairs jiggly sweet pudding with coconut dark rum caramel, a turbinado shell, candied nuts and seasonal fruit.
And the colorful Galaxy Brownie features chocolate torte, chocolate mirror glaze, galaxy sprinkles, coconut-ube sauce and cookie tuile.
Gluten-free and vegan choices continue through dessert, keeping with Harry’s goal of creating celebrations more guests can enjoy.
Introducing the Celebrate at Harry’s Menu
Perhaps the clearest expression of where Harry’s is headed is a menu created around something our guests have already made central to who we are: celebration.
Harry’s is introducing a dedicated Celebrate at Harry’s Menu, giving guests an easy way to make birthdays, engagements, anniversaries, promotions and everyday milestones feel more special—without having to plan a private event.
The menu will bring together celebration shareables, cocktails and shooters, champagne service, curated wines and bubbles, desserts, sweets and nightcaps, along with playful finishing touches like sparklers.
A table might begin with a sampler of Harry’s favorites or a Grazing Table, move into dinner and celebratory cocktails, add a bottle of champagne for the toast and finish with dessert.
The idea behind it couldn't be simpler: Tell us what you're celebrating. We'll help you celebrate it.
More Reasons to Celebrate
The October launch isn't the finish line.
Under Chef Kevin and the Harry’s food + beverage team, the culinary program will continue to change throughout the year with weekly chef specials, seasonal dishes, pairing dinners and additional food-focused experiences.
Because after three years of watching people celebrate inside the Historic Hofheimer Building, we've learned that the moments worth gathering for aren't limited to birthdays and anniversaries. Sometimes it's getting the promotion. Sometimes it's a first date, a reunion with old friends or finally getting everyone in the same room. And sometimes you don't need a reason at all.
As Harry’s celebrates three years in Richmond, we’re excited to make the food, drinks and experience an even bigger part of those moments.
Great food. Your favorite people. Every reason to celebrate.