The Slice: Meats and Greeks and justice for all

MEAT, THE CLUB

I've always been fond of the Groucho Marx line, "I don't care to belong to any club that will have me as a member," but I might need to make an exception for a club that fulfills my meatiest dreams. Stock Provisions has concocted a club wherein members receive bounties of hand-selected sausage, steaks, pork and other treats. Do you need more convincing that this is what you've been waiting for?

CHOP THIS!

Speaking of meat, Belmont Butchery's Tanya Cauthen will appear on Food Network's Chopped on May 23rd. Root for Cauthen with dozens of your new bff's at Branch and Vine that evening from 9:00 to 11:30.

REGREEKED

The traditional Greek restaurant, Athens Tavern, a landmark on Robinson Street, is set to reopen with second generation owners, Josephine and Spiros Flemotomos, who also own Gus' Bar & Grill. Flemotos tells Richmond Magazine about growing up in the restaurant and returning to it after the restaurant changed hands 15 years ago.

WHAT'S HE BUILDING IN THERE: 25th STREET EDITION

Chris Davis knows barbecue. Specifically, the Alamo BBQ owner knows Texas barbecue, and to that end, Davis will anchor his new endeavor, Frontier, with a wood grill and rotisserie shipped straight from Mesquite, Texas. Richmond Bizsense reports that Davis plans to open Frontier, located at 412 N. 25th Street, this September. I chatted with Davis two years ago for RVANews about the SEED grant funds that have helped him put over $50,000 into the buildout of the new location.

WITH LIBERTY AND JUSTICE 4 ALE

If you like your social justice served with a frothy pint of beer, It's Champion Brewing for you TONIGHT from 6:00 to 9:00 pm. Grab a "Justice 4 Ale" pint or growler to commemorate the occasion. 10% of proceeds benefit The Legal Aid Justice Center.

MOM.COM

Oh hey, it's almost Mother's Day! Over the past few years, I've written a several guides to Mother's Day bliss. Any chance to start a sentence with "As a mother..." works for me. This year, I'm giving myself the Mother's Day gift of NOT writing another Mother's Day guide, but for those of you who may be looking for direction, I'll say this: Find a way to make this lady feel special, even if it's just a big old hug, because carrying you around in her guts was surely no picnic. (Ooh, or take her on a picnic. Moms love picnics.) And remember that Mother's Day is a loaded, weird, potentially difficult day for a lot of people, and just carry a little extra kindness with you as you go through the day because you never know who might need it.

And by kindness, yes, I do mean a flask.

• RVANews -- DIY Mother's Day Brunch: Reservations are for suckers
• RVANews -- Mother's Day 2016: Plan now, while you still have options

#RVA #PSA: THE LEBANESE FOOD FESTIVAL APPROACHES

The Lebanese Food Festival returns in all its glory next weekend (Friday through Sunday) at Saint Anthony's Maronite Catholic Church, and I can easily say this is one of my all-time favorite food festivals. This is the 33rd year of the festival, and folks, this menu just won't quit. Don't dare sleep on the cheese pies, nor the zalabia, which is a doughnut-like desserty thing made from a fried yeasted dough coated in syrup.

SIP OF THE WEEK: VIRGINIA ROSÉ

The Virginia Wine Summit will celebrate its fifth year next Tuesday at the Boar's Head Inn in Charlottesville. It's an oenophile's dream come true, but if you haven't already registered, you missed it. But, at least there's this interview with Wine Enthusiast's Carrie Dykes all about Virginia Rosé to read while you nurse a bitchin' case of FOMO.

BITE OF THE WEEK: OBIS ONE'S BLACK CRACK

Our work with Cavalier Produce puts us in touch with innovative, interesting food businesses across the state. This week, we got the chance to interview Dr. Pat Lloyd, founder of Obis One Black Garlic in Blacksburg, VA. We learned more about the process of making black garlic as well as its nutritional and culinary uses, plus we got our first introduction to Obis One's trademarked product, Black Crack, which Saveur noted as an addictive condiment back in 2014.

GRAM OF THE WEEK: @SUBROSATO

From 5:00 to 11:00 pm, every other weekend, Sub Rosa Bakery transforms into a tasting-style wine bar, with organic, small-producer wines curated by Virginia Samsel and a few other wine-loving friends, reports Richmond Magazine. The next Sub Rosato weekend is May 20th. Consider your calendar marked.