Richmond pizza legend Billy Fallen is back with a new Billy Pie restaurant in Henrico’s West End.

In this episode of Eat It, Virginia, Scott Wise and Robey Martin sit down with the longtime baker, restaurateur and entrepreneur behind Billy Bread, Aziza’s on Main, Billy Pasta and Billy Pie to talk about his decades in Richmond’s food scene, his family’s restaurant roots, and why he’s opening another pizza shop.

Fallen shares stories about:

• Starting Billy Bread in Richmond in 1999 after baking in Vermont
• Learning from legendary French baker Gerard Rubaud
• Building Aziza’s on Main with his mother Rusty
• The cult following behind Rusty’s famous cream puffs
• Launching pizza concepts inside Virginia breweries
• Growing Billy Pie frozen pizzas into a six-state wholesale business
• Opening the newest Billy Pie location near Ridge Road Shopping Center in Richmond

The conversation also covers artisan bread baking, Neapolitan-style pizza, restaurant life, balancing business and family, Richmond restaurant culture, and the future of Billy Pie.

If you love Richmond restaurants, pizza, bread baking, local food stories, brewery culture, and behind-the-scenes conversations with chefs and restaurateurs, this episode is for you.

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Five years after his pandemic-era appearance, Chef Evan Campbell returns to Eat It, Virginia with an update on his culinary journey. Robey Martin and Scott Wise catch up on Evan’s move from running The Stables and Franklin Inn in Richmond to a serene apple orchard resort in Sedona, Arizona.

Back home in Virginia, Evan now leads food and beverage at Westminster Canterbury, manages seven dining programs, and curates creative rotating menus for residents.

He also shares how his private chef business — complete with his drag persona “Rita Recipe” — keeps him connected to Richmond’s dining scene, and outlines plans for a grassroots advocacy group to support local restaurants.

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In this episode, we explore the unique partnership behind Richmond's Get Tight Lounge with co-owner Drew Schlegel and Chef Dalisa Campbell.

Schlegel, a Baltimore native who worked his way through the restaurant scene starting at the Lily Pad, brings authentic Baltimore-style pit beef to Richmond alongside business partner Randy O'Dell.

Campbell, whose culinary journey spans from her grandmother's country bar Boot Scooters to international resort consulting in Jamaica, has transformed the kitchen and what she boldly calls "the best cheesecake in the city."

Get Tight Lounge is a neighborhood gathering spot that serves elevated bar food while offering a variety of live music and Baltimore sports on TV.

Schlegel shares how he books all entertainment in-house, while Campbell operates a freezer-free kitchen that can push out Altria Theater rush orders in 30 minutes.

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