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Author Archives: Lauren Otto

Categories Bourbon

Raising the Bar with Richmond’s First Self-Serve Bourbon Tasting Station

Who wouldn’t enjoy having premium bourbons at one’s fingertips? We are excited to answer this question by introducing Richmond’s first self-serve bourbon station.

Since opening in January 2022, NAPA is once again raising the bar with the addition of the first self-serve high-end bourbon-tasting station in Richmond. Guests are invited to take a seat in NAPA’s comfortable lounge, request a tasting card, grab a glass, then choose from several premium bourbons to enjoy.

“We enjoy offering our clients a truly unique and relaxed experience. Our one-of-a-kind self-serve bourbon-tasting station continues that tradition,” said CEO and Founder, Dennis Barbaro. “Our customers regularly request high-end bourbons and now we offer access to several premium brands that they may not normally find in the ABC store or other restaurants in the area.”

NAPA is proud to be the first to offer a rotating selection of high-end bourbons through their new self-serve bourbon tasting station, including such brands as Murray Hill Club, Bookers, W. L. Weller, Van Winkle, Buffalo Trace, Elijah Craig, Eagle Rare, Amador, Catoctin Creek, and more depending on availability.

NAPA Kitchen and Wine was conceived by local restauranteur Dennis Barbaro and delivers an elevated selection of West Coast food and wine in a laid-back environment inspired by the vineyards of Napa Valley, California. NAPA’s successful launch and embrace by the Richmond community has added to DJB Hospitality’s inclusion on the prestigious Inc. 5000 list four years in a row as one of America’s fastest-growing privately held companies. The seasonal menu of Cali-inspired cuisine includes fresh seafood, hand-cut steaks, farm-fresh produce, hand-rolled sushi, a wide selection of wines by the glass and bottle, as well as a self-serve wine and bourbon lounge, and a wine-tasting bar offering personalized wine tastings.
Akaushi Red Cattle Bull
Categories Chef's Blog

Local Wagyu Beef from Clint’s Cattle

New to our Specials Menu, you’ll find two new Prime Wagyu items featuring local beef from Clint’s Cattle company. Here’s a little about Clint’s Cattle and what makes our local Wagyu simply premier.

Owned by Mike Moorman, the Akaushi cows of Clint’s Cattle are located in Bedford and Franklin Counties, in Virginia. Mike farms with his dad, Roger, and friends Bill and Stephen Maxwell. The cows are pasture raised, hormone free and supplemented with spent grain from local brewers. They start with Black Angus or Gelbvieh cows that are then crossed with Akaushi bulls via artificial insemination. They have most recently been using a bull named, “El Padrino”.


Clint’s Cattle are Akaushi (Ah-ka-OO-shi), or Japanese Red. The origin of the breed traces to Kumamoto, Japan where they were developed to withstand the challenging climate and terrain of Kumamoto, but also the refined taste of Japanese consumers. The Japanese Association of Akaushi was founded in 1944 to carefully control the breeding, progeny testing and research that culminated to produce the best-tasting beef in the world.  These cattle were first introduced to the US in the mid 90s and are still primarily located in Texas at Heartbrand Ranch.

The high-fat content in Akaushi cattle leaves less room for muscle fiber and collagen making the beef notably more tender than other breeds.  It also contains a higher concentration of monounsaturated fat relative to saturated fat, which can lead to lower cholesterol, the prevention of coronary heart disease and weight loss.  The American Akaushi Association has more information available about the breed at their website.

Wagyu simply means Japanese Cattle. The four breeds of Wagyu Cattle are: Japanese Black, Japanese Red, Japanese Poll and Japanese Shorthorn.  In the US, both Japaneses Black and Japanese Red are available. All Akaushi are Wagyu, but not all Wagyu are Akaushi.

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