From Dinamo’s FaceBook page:

dinamo dinner menu
july 6, 2016
> matzoh ball soup 5.
> chilled potato & leek soup 6.
> fish soup 7.
> crostini w/ chopped liver 8.
> crostini w/ cured salmon 8.*
> crostini w/ smoked whitefish salad 10.
> hearts of palm & chickpea w/ flatbread 10.
> za’atar flatbread w/ onion, tomato & feta 10. w/ lamb 16.
> red pizza 11.
> white pizza 12.
> add topping $1: sausage, mushroom, onion, anchovy, olive
> egg in tuna sauce 4.
> squash salad 6.
> mixed green salad 6.
> lentil salad 7.
> beet & fennel salad 12. w/ feta 13.
> arugula & green bean salad w/ egg 13.
> gizzard wedge salad 14.
> roasted red peppers w/ bufala mozzarella 15. w/ anchovy 16.
> squid w/ chard 14.
> mussels – white or red 13.
> clams w/ arugula 15.
> octopus salami 15.
> soft shell crab 15.
> seafood salad 17.
> tagliatelle w/ eggplant 17.
> ricotta gnocchi bolognese 18.
> mussels – white or red w/ squid ink fettuccine 23.
> calamari & shrimp w/ squid ink fettuccine 24.
> tagliatelle w/ lamb ragu 24.
> broccoletti & provolone sausage w/ polenta & beans 17.
> pork liver sausage w/ orange & fennel salad 19.
> rockfish or branzino w/ mixed greens 24.
> t bone w/ arugula salad 32.*
> soft shell crab entree 32.

From the FaceBook event page:

Thursday June 30th Blue Moutain Brewery is taking over the taps at Mojo’s. Event starts at 8pm after Happy Hour. Free pint glasses while supplies last. See ya there!

Draft Selection:
Drink a Peach – peach infused gose – 6.2%
Kolsch 151 – german style kolschbier – 5.0%
A Hopwork Orange – orange infused IPA – 7.0%
Rockfish Wheat – bavarian style hefeweizen – 5.3%

Congratulations to Oregon Hill neighbor Ed Vasai. Two of his restaurants, Edo’s Squid and Mamma Zu’s (which is in Oregon Hill), were at the top of the Best Italian Restaurant category in Style Magazine’s annual Best of Richmond issue.

Says Style:

Both Edo’s Squid and Mamma ‘Zu are owned by Ed Vasaio, and you could say that the restaurants are two sides of the same coin. Edo’s is the natty modern younger brother, while Mamma ‘Zu isn’t comfortable out of its jeans and flannel shirt.

For Dinamo’s FaceBook page:

dinamo dinner menu
may 27, 2016
> matzoh ball soup 5.
> spring vegetable soup 6
> fish soup 7.
> crostini w/ chopped liver 8.
> crostini w/ cured salmon 8.*
> crostini w/ smoked whitefish salad 10.
> hearts of palm & chickpea w/ flatbread 10.
> crostini w/ fava puree 16.
> red pizza 11.
> white pizza 12.
> add topping $1: sausage, mushroom, onion, anchovy, olive
> egg in tuna sauce 4.
> mixed green salad 6.
> lentil salad 7.
> beet & fennel salad 12. w/ feta 13.
> arugula & green bean salad w/ egg 13.
> sauteed maitake 15.
> roasted asparagus 15.
> roasted red peppers w/ bufala mozzarella 15. w/ anchovy 16.
> squid w/ chard 14.
> mussels – white or red 13.
> clams w/ arugula 15.
> octopus salami 15.
> soft shell crab 15.
> seafood salad 17.
> tagliatelle w/ eggplant 17.
> ricotta gnocchi bolognese 18.
> spinach & ricotta agnolotti w/ marinara 18.
> mussels – white or red w/ squid ink fettuccine 23.
> calamari & shrimp w/ squid ink fettuccine 24.
> broccoletti & provolone sausage w/ polenta & beans 17.
> rockfish or branzino w/ mixed greens 24.
> t bone w/ arugula salad 32.*
> soft shell crab entree 32.

From the FaceBook event page:

Tap Takeover time again at Mojo’s! This month we have SweetWater Brewing Company taking over our taps. Thursday March 31st is the day. 8pm (after Happy Hour) is the time. Check back for draft lists. see ya there!

Not to be left out, Dinamo also made Style magazine’s State of the Plate with two of its dishes:

Close your eyes and you can almost pretend that you’re seaside when eating a bowl of fish soup loaded with mussels, rockfish and calamari, all tasting so fresh that you can practically smell the salty air. Pasta and tiny, diced carrots and onions round out the flavor profile, which comes across as a satisfyingly rustic and thoroughly pleasing start to a meal.

—

It feels weird to be talking about a salad, but this salad does so many things right. Seriously. I don’t even like beets, particularly, and I’ve tried to recreate it at home at least three times. It’s all in the dressing — zippy, sweet and tangy.