A new year means a new beginning for a Virginia restaurant space. Aya, a fresh and innovative concept from chef Manny Baiden, is coming to the Shockoe Slip storefront that served as Sam Miller’s longtime home until its closure last summer, reports Richmond BizSense.
Aya promises to be a foodie’s paradise when it opens at 1210 E. Cary Street. Founder Chef Emmanuel Baiden very generously filled What Now DC in on what promises to be one of 2027’s most exciting dining debuts. Aya, he explains, is an exploration of his history, heritage, and growth as a chef.
“AYA is a reflection of my journey as a chef, my Ghanaian heritage, and the experiences that have shaped my approach to food and hospitality. The name comes from the Adinkra symbol of the fern, representing endurance, resilience, and resourcefulness.” he says. “At its core, AYA is about growth, identity, and creating something meaningful. I’ve spent years developing my culinary voice through Manny Eats, and AYA feels like the natural evolution of that journey. I want to create a restaurant that’s personal, thoughtful, and rooted in a strong sense of purpose.”
Of course, a clear vision requires the right space, and Baiden found it on Cary Street. He explains: “When I walked into the space on East Cary Street, I immediately saw the potential to create several distinct dining experiences under one roof. The building has character, and rather than trying to erase that, we want to build on it. It felt like the right place to bring AYA to life.”
Aya’s menu is certain to make a splash in the Richmond dining scene, thanks to its commitment to fusing the familiar with the unexpected. Baiden describes what he has in store for future customers, saying: “The food will reflect my culinary background, bringing together ingredients from the African diaspora, Southern ingredients, and contemporary cooking techniques. You’ll see familiar ingredients and dishes approached from a different perspective, with an emphasis on bold flavors, seasonality, and balance.”
The chef offers diners a glimpse of his visions for Aya’s cuisine, saying: “We’re exploring dishes like sorghum-glazed short ribs, Suya skewers, salt cod fritters with scotch bonnet aioli, seafood prepared with bright, layered escovitch, and interpretations of ingredients like tamarind, plantain, and djon djon rice. The chef’s counter will give us an opportunity to be even more expressive and take guests through a more curated experience. Ultimately, I want the food to feel exciting and distinctive while still being comforting and accessible.”
While Baiden and his team are currently in the renovation and development phase, he is hopeful he’ll be able to welcome guests to Aya in 2027. The restaurant is poised to become a neighborhood institution, that Baiden hopes will “feel sophisticated but approachable, intimate but full of energy. The goal is to create a space where people feel a sense of belonging, whether they’re stopping in for a cocktail, celebrating something special, or settling in for a longer dining experience. An experience that feels genuine rather than overly formal.”
