The Stables at Belmont sits on North Belmont Avenue in Richmond's Museum District. Chef Brycen Woodley took over ownership in 2024 alongside his father-in-law, Michael Schleinkofer, after long working at the restaurant himself. His path started in the Midwest, where seasonal ingredients and traditional technique shaped his cooking, and continued in Richmond as Chef de Cuisine at Lemaire under Executive Chef Patrick Willis.
The menu follows an ingredient-driven, seasonal approach to New American cooking. Dishes have included lamb lollipops with eggplant and peanut baba ganoush, cast iron seared scallops with corn nage and country ham, slow-braised pork belly with charred tomatillo barbecue sauce, and a fennel and chile crusted ribeye with blue cheese cream.
The restaurant also hosts private events, with two fully private rooms seating up to six and eight guests, and main dining spaces that can be converted to seat larger groups. Richmond Magazine named The Stables among its best of 2025.
The menu follows an ingredient-driven, seasonal approach to New American cooking. Dishes have included lamb lollipops with eggplant and peanut baba ganoush, cast iron seared scallops with corn nage and country ham, slow-braised pork belly with charred tomatillo barbecue sauce, and a fennel and chile crusted ribeye with blue cheese cream.
The restaurant also hosts private events, with two fully private rooms seating up to six and eight guests, and main dining spaces that can be converted to seat larger groups. Richmond Magazine named The Stables among its best of 2025.