And L’Opossum is exactly as Shannon wants it.

The name evokes Shannon’s sense of humor — and is a play on the restaurant’s French/Southern approach, where items such as escargot are served with a ham biscuit, and a trio of vegetarian spreads, including black-eyed pea hummus and quinoa tabouleh, is called a “Polyamorous Hippie Three-Way.”

Shannon’s sense of whimsy extends to the dining room, where dark wallpaper is lit by 1970s-era lamps and classic paintings hang next to commemorative “Star Wars” plates.

Shannon is a graduate of the New England Culinary Institute and worked in the kitchens at Helen’s and the Inn at Little Washington before he opened Dogwood.

He’s quick to share his latest success.

“I’m so proud of everyone here on staff. I’m so proud to be working with these people — they’re the ones who made it happen,” Shannon said.

Neither Shannon nor L’Opossum are up for any Elbys, the Richmond restaurant awards that will be given out on Sunday. L’Opossum failed to meet the criteria for any of the categories — which stipulate that a best restaurant must have been open at least two years and a new restaurant a year.