He also wanted the bar, which was expanded with the renovation, to focus on craft cocktails and spirits, especially scotch and bourbon.

To execute the menu, Gooch hired Evan Campbell, a chef whose primary experience has been in New Orleans and Boston (he worked at The Trophy Room and 47 Central).

Family and Richmond's dining scene brought him to town. For The Stables' menu, he's pulled in influences from New England and the South.

A signature dish on the appetizer menu is the shrimp and "gritscuits" ($9) — his take on shrimp and grits. The dish uses biscuits instead of grits and is topped with Cajun gravy.

"It's a higher end New American menu," Campbell said, with an emphasis on fresh, local ingredients. "For example, we have a roasted halibut on the menu. But it wasn't on the boat today, so we won't have it this week."

Campbell said he's also conscious of dietary restrictions and tries to make sure there's something vegetarian, vegan and gluten free on the menu at all times — the opening menu includes vegan spaghetti ($18) made with roasted spaghetti squash.