Signature Wine Dinner at Pinky’s with Chef Steve DeRaffele Celebrating the Beautiful Wines and Cuisine of Spain and Portugal

Savor a Beautiful Spanish- and Portuguese-Inspired Mediterranean Wine Dinner Led by Chef DeRaffele 

Innovation is at the heart of Pinky's modern mediterranean menu, which features an eclectic selection of delectable tapas and larger dishes featuring ingredients primarily sourced from local farms and producers.  The dishes are, thematically, traditional but have a decidedly unique sensibility combining ingredients from several different regions of the Mediterranean into one luscious dish.

This special dinner experience will primarily lean in to the cuisine and wines of Spain and Portugal, which are the 2026 Virginia Wine Expo's international ‘Regions of Emphasis’.

The menu will be balanced between seafood, red meat and fresh, seasonal dishes.

Please join Chef DeRaffele and his team for a truly one-of-a-kind dinner experience complete with a curated selection of wines from two of the world's most revered European wine regions.

With Your Ticket, You Will:

• Arrive to enjoy a lovely sparkling upon your arrival
• Enjoy a sumptuous multi-course wine dinner paired with incredible Spanish and Portuguese wines 

Additional Information:

• Street parking is available close to the restaurant
• You may arrive at 6pm

The Extraordinary Menu & Wine Pairings for 2026:

STARTER Amuse Bouche warm castelvetrano olive, and marcona almond salad with chicken cracker crisp 

Paired With:  La Salada Roig Boig Ancestral Rosé Sparkling (2024)  A lively ancestral-method Pét-Nat from Catalonia blending Mòntonega, Xarel·lo, Sumoll and native field grapes. Bright red berry fruit, crisp and gentle texture to pair with charcuterie, grilled seafood, or fried bites

FIRST COURSE Marinated Sardines citrus, sherry reduction, spiced paprika tuile, fresh arugula 

Paired With:  Opta Branco Dão DOC (2024) A crisp Portuguese white from the Dão region blending Encruzado, Cercial Branco and Malvasia Fina. Bright citrus, green orchard fruit and mineral lift to pair with oysters, grilled fish, fresh salads and simply dressed seafood.

SECOND COURSE Roasted Razor Clam saffron chip, cilantro Açorda, crispy serrano ham 

Paired With:  Vinyès Singulars Elemental Sparkling (2020) An ancestral-method sparkling from old-vine Macabeu and Xarel·lo grown over clay soils in Penedès. Textural and expressive with bright orchard fruit to pair with tapas, grilled vegetables, jamón, roasted poultry and rich seafood dishes

THIRD COURSE Center Cur Ribeye Carpaccio pickled tomatillo, sumac cured egg, confit tomato aioli, shaved onion 

 Paired With:  Vinyès Singulars El Bosc (2022) A co-fermented field blend of Garnacha Negra and Garnacha Blanca from young vines in Penedès. Bright red fruit, subtle herb and silky textureto apir with grilled vegetables, roasted chicken or pork dishes.

FOURTH COURSE Braised Piri Piri Cabbage chorizo butter, smashed cucumber-cilantro salad, fresh herbs, citrus

Paired With:  Opta Tinto Dão DOC (2022) A balanced red from Portugal’s Dão region blending Touriga Nacional, Alfrocheiro and Tinta Roriz. Ripe red fruit, soft structure and fresh acidityto pair with grilled meats, roasted vegetables and medium-bodied cheeses. 

FIFTH COURSE Grilled Iberico Pork Chop salsa verde white bean salad, grilled plum and ginger chutney, piquillo romesco, lemon, fresh mint 

 Paired With:  Escoda Sanahuja Nas del Gegant Red (2023) A biodynamic, zero-sulphur field blend of Tempranillo, Merlot, Garnatxa Negra, Pinot Noir and Cariñena from Conca de Barberà. Juicy red fruit and vibrant acidity to pair with grilled lamb, mushroom dishes, and spiced Mediterranean dishes.

DESSERT COURSE Crema Catalonia Rice Pudding Bar cinnamon citrus cream, churro crumble, candied cara cara orange 

Paired With:  Tawny Port A classic dessert pairing. Aged in oak for a smooth, nutty character with notes of caramel, dried fig and toasted almond. Silky and gently sweet, to pairs beautifully with chocolate desserts, aged cheeses or nuts and warm spices

About Chef Steve DeRaffele

For years, owner Steve DeRaffele was dreaming up what would become Pinky’s restaurant. Location ideas would change, timing shifted, menu ideas evolved - but the one constant: it would be a space to gather over a good meal and celebrate with loved ones, and it would be a way to honor his late mother.

Karen “Pinky” DeRaffele had a few special dishes Steve remembers well from growing up, among them, her meatballs were a stand out. You’ll find those along with a nod to the coastal mediterranean across the menu. New York born and raised, Steve’s DeRaffele family roots come from Southern Italy (the Calabria region), bringing inspiration and ingredients to some of his favorite plates. Without feeling tied to one style or locale of cuisine, you’ll find influences that span the region with flavors and spices that compliment dish to dish.

With a background in restaurants and construction, Steve got his start working for the family company, DeRaffele Manufacturing. Building classic diners across the New York area, Steve got a hands on approach to what it takes to build a restaurant and brought the family in for the entire buildout of Pinky’s. DeRaffele Manufacturing even built the centerpiece of the Pinky’s bar in their NY shop and delivered it to Richmond for installation. The pink accents, black galaxy marble and glass detail are a nod to their classic NY diner nostalgia. 

After landing in Richmond over 10 years ago, Steve ended up on the other side of the kitchen, cooking on the line at Tarrant’s Cafe downtown where he shortly went on to become kitchen manager and eventually general manager. From there he continued his experience in cooking, kitchen management, and operations at Lunch and Supper here in Scott’s Addition and helped open Brunch with his first cover to cover menu that quickly won best new restaurant. 

The global pandemic took Steve from the day to day operations of running a busy restaurant, to taking the time to put the dream of Pinky’s back on paper and plotting out the next steps. Early 2021 the construction began and the dream started to become a reality. The Scott’s Addition location began to come to life and take shape as Pinky’s.

Pinky’s opened in July 2021 with lunch and dinner service Wednesday - Friday, with brunch available Saturday and Sunday.