Lemaire occupies rooms inside The Jefferson Hotel in Monroe Ward — the same rooms where, according to hotel history, alligators from the Palm Court lobby's marble ponds used to wander in before 1948. Executive Chef Patrick Willis has run the kitchen since 2009, drawing on his family's culinary traditions to shape a New American menu built on Virginia ingredients, including produce from Manakintowne Farms.
Seasonal menus rotate around family-style sides meant for sharing, alongside long-running staples like the Barnyard Burger, on the menu for more than a decade, and crab cakes that have become one of the kitchen's most popular dishes. The Little Gem Caesar is another frequent order. A wine list of more than 200 selections spans New and Old World bottles, and the cocktail program applies modern twists to classic preparations.
Lemaire also hosts private dining for groups of 10 to 60, drawing on the same historic setting and service-forward approach as the main dining room. Richmond Magazine named Lemaire to its Best of 2025 list.
Seasonal menus rotate around family-style sides meant for sharing, alongside long-running staples like the Barnyard Burger, on the menu for more than a decade, and crab cakes that have become one of the kitchen's most popular dishes. The Little Gem Caesar is another frequent order. A wine list of more than 200 selections spans New and Old World bottles, and the cocktail program applies modern twists to classic preparations.
Lemaire also hosts private dining for groups of 10 to 60, drawing on the same historic setting and service-forward approach as the main dining room. Richmond Magazine named Lemaire to its Best of 2025 list.