Make it Virginia-Made: Blue Atlas

Welcome to the “Make it Virginia-Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia-made. And it not only can be Virginia-made, it can be better Virginia-made.

You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Blue Atlas and sip for yourself. 

Get to Know Blue Atlas

Blue Atlas has quickly become one of Richmond’s culinary gems since opening in 2020, offering a globally inspired dining experience that feels both adventurous and deeply rooted in respect for ingredients. 

Founded by husband-and-wife chefs Rachel and Ben, the restaurant blends Rachel’s extensive world travels with Ben’s classical culinary training, resulting in a menu designed for sharing — just as meals are traditionally enjoyed in many cultures around the globe. Each dish draws inspiration from a different region of the world, encouraging guests to explore diverse flavors while connecting with one another over food meant to spark conversation.

What sets Blue Atlas apart is its focus on sustainability and wellness without compromising on creativity or flavor. With vegetables often taking center stage, Blue Atlas champions a “clean eating” philosophy, crafting dishes that not only taste exceptional but also align with a vision for a healthier planet. 

This ethos extends to its bar program, which pairs these globally influenced plates with local spirits, showcasing Virginia’s own craft distillers alongside international flavors. At Blue Atlas, every plate and pour is designed to leave you feeling good — about what you’re eating, who you’re dining with and the planet we all call home.

Who’s Behind the Bar

Meet Ryan Wirt, the creative force behind the bar at Blue Atlas. Before perfecting cocktails, Ryan spent 13 years as a barista and coffee roaster, honing his love for flavor balance and precision — skills that now define his mixology. 

Alongside his wife Brittany (whom he met while both of them were behind the bar at a restaurant in Tennessee), he built and ran a mobile cocktail business, crafting custom drinks for weddings and events, before settling in Richmond to shake things up for Blue Atlas guests.

What is a bartending trend you’ve noticed?   

“I feel like trends change so much, it’s like a boomerang. Everything comes out and then kind of goes away, and then it comes right back around. 

“Personally, I love classics. And I feel like they have made a resurgence. For a while, everybody was getting as crazy as they could [with cocktail recipes]. And now, people go into places and ask for a Manhattan. So, I constantly keep myself abreast of the classic cocktails.”

What’s your opinion on the term bartending vs. mixology?

“We’re not mixologists. We’re just bartenders. When it comes down to it, this job is purely hospitality — it’s to serve whoever’s sitting across from me and make sure that they’re having a great time. 

“Yeah, there’s an element of mixing involved with things and getting to know the spirits and the ingredients that you’re working with. But I think that when you start to put really fancy terms on things, it starts to get to some people’s heads. If you want to come in and order a beer and a shot, that’s going to make me happy, right? So, yeah, I’m just a bartender.”

What’s in Your Glass

You’ve pulled up to the restaurant and taken your seat at the bar. If you ask for local, Ryan might just mix up the approachable, yet elevated, Haru Collins. 

Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly.