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Sally Bell’s Kitchen, a Richmond fixture since 1924 known for its box lunches, cupcakes, deviled eggs and potato salad, is operating from a new location.

The eatery opened Monday morning at its new home at 2337 W. Broad St. — across from the Science Museum of Virginia and just east of North Davis Avenue.

Scott and Martha Jones, owners of Sally Bell’s, called the move “a monumental change.”

“We’re really ecstatic to be open,” Scott Jones said. “You take a big risk when you move. Richmonders are reluctant to change. But over time, we hope our customers will like the changes we have made.”

The new space is bigger, allowing for a 36-seat dining room that the previous spot did not have.

The hours also have shifted; it now operates Mondays through Fridays from 10 a.m. to 6 p.m. (Hours had been 8:30 a.m. to 4 p.m.). Sally Bell’s also will start operating on Saturdays from 10 a.m. to 3 p.m., starting this week, as a test.

The menu also eventually might be expanded to add some hot foods, Scott Jones said.

“We’re striving to be more efficient with the new space,” he said, adding that the kitchen layout of the previous location was difficult to maneuver in at times.