Lemaire

The story

Crafted with passion, served with love

A Richmond Institution Inside a Historic Hotel

Lemaire has been a fixture of Richmond dining for over four decades, occupying the storied rooms of The Jefferson Hotel on West Franklin Street — spaces so historic that alligators once wandered through them from the Palm Court lobby next door. Today, the atmosphere is considerably more refined, though no less characterful: an iconic setting where exceptional service and a beautiful room are considered as essential as what arrives on the plate.

The Chef Behind the Kitchen

Executive Chef Patrick Willis has led the kitchen since 2009, bringing a deeply personal approach to seasonal American cooking. Born and raised in Goochland County just outside Richmond, Willis grew up absorbing two distinct food traditions: his mother's family in Wolftown, Virginia, where cooking from scratch and food preservation were both preferred and necessary, and his father's Eastern North Carolina roots, where smoking and slow roasting of pork were a way of life. After studying Hospitality Management at East Carolina University and honing his skills in North Carolina kitchens, Willis returned to Virginia in 2009 — drawn back by family and, ultimately, by Lemaire itself, which was launching a newly renovated space and a New American menu at exactly that moment.

What's on the Table

The menus showcase locally grown ingredients in classic regional dishes, each with a modern twist that pays homage to the bounty of Virginia. Suppliers like Manakintowne Farms provide the seasonal produce that anchors the cooking. Crab cakes are among the most popular items, and the Barnyard Burger has held a place on the dinner menu for more than ten years. The lunch menu moves through Chesapeake Bay oysters, Virginia peanut soup, a Caesar salad built on white anchovy and Parmigiano-Reggiano, and entrées such as Joyce Farms chicken with marsh hen grits and collard greens. Each seasonal menu also features family-style sides designed for sharing.

The curated wine list of over 200 offerings — recognized with a Wine Spectator Award of Excellence — balances the best of the New and Old World, and the bar program brings a modern hand to classic, hand-crafted cocktails.

From Breakfast to Late Night

Lemaire runs from early morning through late evening, covering breakfast, lunch, dinner, and an all-day bar and lounge. Private dining is available for gatherings of 10 to 60 guests across the hotel's iconic spaces — a setting that has made Lemaire a natural choice for special occasions in Richmond for generations.