ARTICLES
Richmond.com - Fanhouse reopens on Wednesdays
Karri Peifer
Editor
"The Fanhouse's 700-degree marble slab adventure is excellent. Ten ounces of beef tenderloin or six lamb chops are served raw with jasmine rice and uncooked bok choy and mushrooms. Throw your meat and veggies on the slab, and let the fragrance kick your salivary glands into high gear."
Dana Craig
Freelance Writer
"Flavors of Fanhouse, Dumplings to die for."
Tess Autrey Bosher
Restaurant critic
"The eight entrée selections include Zhao’s semi-famous “crazy dumplings.” He says he adapted the recipe from one used at a restaurant his parents owned in China, with ingredients such as beef, shrimp and chives. You’ll also find Fan House pot roast — beef wrapped in banana leaves and slow-cooked with spices for eight hours — and pan-seared sea bass with bok-choy-wasabi mash, FanHouse seafood pasta, a daily fish special and filet mignon with lobster fried rice."
Tina Eshleman
Dining & Health Editor
"[The Fanhouse] made a dramatically fast change to the building’s interior, adding a large bar downstairs crowned by Lady Godiva, a reproduction of an 1898 John Collier painting. Red and black accents throughout the space give off an equally sexy vibe and cinematic street view."
Deveron Timberlake
Food & Drink Editor
