"It felt like the rumbling inside the volcano was building up steam. "You could just really see how much the city was really craving so much at that point ," he recalled. Saison was among the restaurants that created some of the buzz that helped turn Richmond into a foodie town filled with can't miss dining options. But as soon as the quality of the drinks that were being put out from behind the bar connected with a handful of people, and word started spreading, we immediately were like, 'alright, we are now a cocktail bar that serves really interesting beers and a fun wine list.'" "We thought we were opening a beer bar in a neighborhood. Nearly a decade later, Saison, on Marshall Street, remains one of Richmond's favorite places to eat and drink.
He and I started homebrewing together, doing dinners together, and really formed the ideas around what Saison would end up being." I was there for a while when I met my first business partner Adam Hall. "I went back into tending bar at Ale House. When he returned to Richmond, the microbrewery scene had not yet taken off, so Bayer adjusted his plan. So he packed up and moved to Chicago in 2008 to attend the Siebel Institute's brewing academy. The thing that I knew in an epicurean zone that I really wanted to explore." And then left there went to Capitol Ale House," Bayer said about his entrance into Richmond dine.
"I was actually working at Galaxy Diner, fresh out of college. When Jay Bayer entered the Richmond dining scene as a bartender in the mid-2000s, he started to get very excited about beer, but at that time, the options in Richmond were limited.
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