Knife & Fork: Spring 2017

Tyler Teass loves springtime peas

Local restaurants doing good work

Taste is everything.

How five new eat spots shaped up

Spring 2017

BON APPÉTIT!

400+ ways to curb a craving

Home cookin’

Make-at-home recipes for eats and drinks

Rkatsiwhat?

Pét-nat, orange and other yummy weirdo wines

Six sides we could ma a meal ofke PAGE 19

We love brunch!

Bennys to bear claws, consider this your guide to the perfect mid-morning meal

(a bunch)

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t a e r s e t G i ON THE B CORNER

TA B L E O F C O N T E N T S The Dish 11 What a Teass

Brasserie’s chef shares a springtime recipe.

1/2 POUND

That’s how much butter is in Curtis Shaver’s eggs Benedict recipe (page 31).

11 New brews

Hardywood’s the latest addition to the beer scene.

9,143

The number of meals Albemarle Baking Co. donated bread to in 2016 through the Blue Ridge Area Food Bank.

13 Doing good

Making a difference, one restaurant at a time.

15 Encore, encore

Chef Melissa Close-Hart’s back in the kitchen.

17 Go greens

From lettuce to toppings, these salads are all local.

19 Next level

Five sides you could make a meal out of.

Features FOOD

Best of both worlds

Hidden there between breakfast and lunch is our favorite indulgence: brunch. Sweet or savory— we’re on board for both. PAGE 26

WINE

Pushing the limits

It’s not so red and white. At least, that’s the story from these local winemakers, who are thinking outside the bottle. PAGE 52

21 Making spaces

These new eat spots are great inside and out.

Half full

Fill up your glass at one of the area’s 40+ wineries and cideries.

PAGE 55

Eat up

More than 400 restaurants to satisfy your craving—from cake to confit. PAGE 61

The Last Bite

Grit’s oh-so-sweet dessert bar.

PAGE 70

ON THE COVER: Petit Pois’ version of eggs Benedict: grilled shrimp, spinach and poached eggs over countrystyle bread with herby hollandaise. Photo by John Robinson. COMMENTS? E-mail the editor at caite@c-ville.

1806

The year Thomas Jefferson wrote to Thomas Appleton to complain that one wine bottle in a large lot he had received was sparkling. Jefferson wrote, “It...had probably been bottled too new,” which reads today as a recipe for pét-nat.

Spring Knife&Fork 5

We asked the staff: When it comes to brunch, do you go sweet or savory?

“Savory: the corned beef hash with a poached egg on top at Bluegrass Grill.”

Lisa Provence

&

gelato. espresso. pastries. delicious.

434.296.8555 | 317 EAST MAIN STREET, CHARLOTTESVILLE VA

Charlottesville’s News & Arts Weekly 308 E. Main St., Charlottesville, VA 22902 (434) 817-2749 Advertising/Editorial Fax: (434) 817-2758 www.c-ville.com Facebook: facebook.com/cville.weekly Instagram: @cvilleweekly

“Good thing I can get both with Bluegrass Grill’s Hungry Norman: blackberry jam, goat cheese, sweet sausage links and two poached eggs on an English muffin. Hellllll yes.”

Erin O’Hare

Editorial

“Savory. The Southern Belle from Bluegrass Grill is my favorite thing I’ve eaten since moving to Charlottesville.”

Hannah Collier

Lisa Provence (x14)

“I like Beer Run’s brunch. Last time I went there I had a totally savory brunch dish with their fish tacos and a sweet cocktail that topped it off.”

Theressa Leak

Samantha Baars (x40)

“Both—Fitzroy has the brunch buffet of my dreams. Who says you have to choose?”

Chaney Hambrick

Bill LeSueur (x17)

“Savory: the Super Big Complete Breakfast at the Villa, with corned beef hash—my favorite brunch indulgence.”

Tracy Federico

Tracey Federico (x19), Henry Jones (x22), Lorena Perez

“Bizou has a fabulous Florentine, I love the scones and baked farm eggs at Oakhurst Inn and, for a fancy brunch, you can’t beat the food and views at Keswick Hall.”

Anna Harrison “Savory: El Guapo breakfast burrito at Beer Run on a sunny, summer Sunday!”

Nanci Winter “How sweet it is: MarieBette’s stuffed French toast with banana cream cheese and Nutella, plus a side of applewood-smoked bacon.”

Susan Sorensen

EDITOR

Jessica Luck (x20) editor@c-ville.com KNIFE & FORK EDITOR

Caitlin White (x45) NEWS EDITOR ARTS EDITOR

Tami Keaveny (x18) ARTS & LIVING REPORTER

Erin O’Hare STAFF REPORTER COPY EDITOR

Susan Sorensen

Design and Production CREATIVE DIRECTOR

artdirector@c-ville.com EDITORIAL DESIGNER

Max March (x16) GRAPHIC DESIGNERS

Advertising

advertising@c-ville.com ADVERTISING DIRECTOR

Erica Gentile (x43) erica@c-ville.com ACCOUNT EXECUTIVES

Bianca Catta-Preta (x29), Hannah Collier (x42), Theressa Leak (x15), Eleanor VonAchen (x30) PRODUCTION COORDINATOR

Faith Gibson (x25) MARKETING SERVICES DIVISION classifieds@c-ville.com

Justin McClung (x36), Chaney Hambrick, Beth Wood (x56)

Business PUBLISHER

Aimee Atteberry (x12) aimee@c-ville.com CHIEF FINANCIAL OFFICER

Debbie Miller (x28) MARKETING MANAGER

Anna Harrison (x51) ACCOUNT MANAGER

Randi Henry (x33) CIRCULATION MANAGER

Billy Dempsey (x32) C-VILLE HOLDINGS

Bill Chapman, Blair Kelly

Page 41

6 Knife&Fork Spring

KNIFE & FORK, a supplement to C-VILLE Weekly, is distributed regionally. No part of this publication may be reproduced without the written permission of the publisher. ©2017 C-VILLE Weekly.

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The Dish TRENDS, TASTEMAKERS AND FOODS WE LOVE

JOHN ROBINSON

Peas, please A spring salad to satisfy all palates

Spring Knife&Fork 9

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The Dish

Craft work Hardywood’s brewers offer taste of creativity

By Jackson Landers

JOHN ROBINSON

Now that Richmond-based Hardywood Park Craft Brewery has opened a satellite tasting room and brewery on West Main Street, it’s the fifth brewery within Charlottesville city limits. The taproom serves as a brewers’ playground and research center, in which varying small batches are brewed and the most popular recipes will be considered for wider production.

Head brewer Kevin Storm is especially proud of their new IPA, Tropication. He designed Tropication to deliberately depart from the wave of hop-heavy IPAs that represent the lion’s share of the craft beer market.

“I beat up IPAs,” Storm says. “I drank them until my palate was just roasted. ...I wanted to make something that I knew I would appreciate.

Tropication, we did all local hops. You’ve got massive amounts of late-addition hops, and it’s dry-hopped with mosaic and nelson sauvin.”

A flagship of Hardywood’s draft lineup is its Virginia Pale Ale, or VIPA. But don’t let the name fool you. While the ingredients are largely sourced from within the state, this beer is definitely a pale ale rather than an IPA. Super smooth and perfect for a warm spring day; less hoppy and bitter than an IPA. This is an ale that IPA-lovers and lager drinkers may be able to agree on.

W

Brasserie Saison’s Tyler Teass is looking forward to a salad-heavy spring menu.

hat says spring cuisine more than a salad? Answer: nothing.

“I looooove salads,” says chef Tyler Teass. And it shows. From simple greens to grilled endives, his Brasserie Saison menu is overflowing with them (“and I plan on keeping it that way,” he says). But it’s this one, with peas both snap and snow, that he’s looking forward to including this season at downtown’s new Franco-Belgian spot.

“Peas and pork and cheese go well together,” says the former Clifton Inn sous chef. “The snap peas pick up a lot of flavor from the grill and all the other things just complement them.”— Caite White

Grilled pea salad with yogurt, ’nduja dressing and herbs 1 pint sugar snap peas

medium-high heat until lightly

Pour hot simple syrup over them

1 cup snow peas

charred and just cooked. Clean

and reserve.

1/2 cup yogurt

the snow peas and slice them

1/2 lb. ’nduja sausage

into a very fine julienne.

For plating:

5 dill sprigs

For ’nduja dressing:

bowl. Toss the grilled peas with

1 lemon

Place ’nduja sausage in a food

Parmigiano cheese

lemon juice, salt and olive oil. Place

processor and mix with a little bit

Olive oil

on top of the yogurt. Place slices

of olive oil until homogenous.

of lemon confit on the peas. Drizzle

Season with apple cider vinegar.

with ’nduja dressing, then grate

5 mint leaves

Apple cider vinegar Salt (to taste)

Reserve at room temperature.

Parmigiano over the salad. Top with fresh mint and dill leaves, then

Clean the snap peas and trim off

For lemon confit:

toss the snow pea julienne with

the ends. Grill them lightly over

Slice lemons into very thin slices.

lemon juice and use as a garnish.

EZE AMOS

Simple syrup

Spoon yogurt on the bottom of a

Mosaic and nelson sauvin hops keep Hardywood’s Tropication juicier than a typical IPA, says head brewer Kevin Storm.

Spring Knife&Fork 11

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12 Knife&Fork Spring

The Dish

Good service

Local restaurants nourish with more than food

By Allison Muss

I

n a delicious commitment to serving beyond good eats, a few local restaurants are making inedible differences by also serving altruistically. Here’s a sampling of eateries nourishing communities with more than savory fare.

Albemarle Baking Co. deserves acknowledgment for its charitable efforts. A true community partner, ABC donated enough bread in 2016 to help make 9,143 meals for the Blue Ridge Area Food Bank’s Holy Comforter location, and enough pastries to supplement 3,421 bags for their food pantry. Co-owners Gerry Newman and Millie Carson say that although ABC has the supply to give to the unfortunate, the credit really goes to the Food Bank for providing the opportunity. Says Newman, “The Food Bank does remarkable work to nourish folks in our area, and we’ve spent the last two decades fortunate enough to help them; we’re thrilled we get to contribute, because everyone deserves their daily bread.”

Serving the displaced With its Sunday Yappy Hours, Keswick Vineyards lends a helping paw to stray, abandoned and otherwise displaced animals by inviting several area rescue shelters, including Green Dogs Unleashed and the Charlottesville Albemarle SPCA, to connect available animals with adoption-ready families. In addition, a percentage of the tasting room’s sales are given directly to the visiting shelter. Having once owned a wildlife preserve, co-owners Al and Cindy Schornberg say animal compassion is a cause near and dear to their hearts. “What drives our business is both a love for wine and a love for animals, because, after all, Virginia is for lovers,” says Cindy.

Serving science “Great strides to help people long-term have been made,” says Charles Roumeliotes of HIV/

VIRGINIA HAMRICK

Serving the hungry

On Tuesdays in December, Orzo Kitchen & Wine Bar donates 10 percent of the restaurant’s profits to the Ryan White Clinic for AIDS Research.

AIDS research. Having seen too many colleagues and friends die from the disease, for the last 10 years, the Orzo Kitchen & Wine Bar co-owner has committed 10 percent of the restaurant’s profits on Tuesdays in December to the Ryan White Clinic for AIDS Research.

“I see value in supporting HIV/AIDS research, and the families who are dealing with the reality of the disease,” he says. Orzo also hosts fundraisers to raise money to buy gas cards for patients so they can get to their treatments.

Serving education Mas Tapas owner Tomas Rahal doesn’t think owning a business is just about short-term profit. “It’s also about how we impact our community,” he says. The Belmont restaurant contributes by helping area children. “We’re not special, the kids are. And because no one’s lining up to help them, we do what we can.”

Mas donates books and musical instruments to the Clark Elementary School Literacy Pro-

gram, hosts fundraisers for bilingual education and donates to and is an advocate for the City Schoolyard Garden.

Serving those at risk Come to Shebeen Pub & Braai for the sosatie, stay for the chance to do something good; when you eat here, you’re contributing to a healthy future for orphans in the rural region of eastern Kenya. The Makindu Children’s Foundation, bankrolled by a percentage of Shebeen’s proceeds and its participation in the Proper Walk (which since 2005 has raised approximately $35,000), funds the nutritional and medical needs of hundreds of destitute at-risk children, and provides access to primary education. Says Shebeen owner and Zimbabwe native Walter Slawski, “I’m grateful that Shebeen can pay it forward to those less fortunate in a community that gave so much to me.”

Spring Knife&Fork 13

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SUBLIMINAL MESSAGE #682

The Dish

JOHN ROBINSON

Back at it

By Caite White

M

elissa Close-Hart rarely eats breakfast—who has the time? The Junction chef is often in her Belmont restaurant kitchen by 8am and sometimes doesn’t leave until 12:30 in the morning. Such is the price of running the kitchen at one of Charlottesville’s most anticipated restaurants.

In the works since 2014, its doors officially opened in January, and Close-Hart is the star of the show, cooking up creative Southwestern dishes like pork tenderloin tostadas and empanadas with sweet potato. She’s used to the spotlight. For 15 years Close-Hart was the executive chef at Barboursville’s Palladio, where she received national and international recognition and earned five invitations to create dinners at the James Beard House in New York City. Opening her own place, though, is a whole new ball game.

Coffee is an important remedy for the long hours, she says, “and, since opening, lots and lots of Red Bull.” Here’s what else she’s been eating and drinking.

This time, Melissa Close-Hart’s kitchen is all her own

Always on the bar: Dark rum Special-occasion drink: Bubbles of any type, my favorite being pink bubbles.

Lunch spot: Riverside Lunch, Pad Thai, Bodo’s (sometimes for breakfast and lunch) Chinese restaurant order: I imagine that Red Lantern knows our family from our order; we hardly ever stray from it. Crab rangoons, shrimp egg rolls, wonton soup, hunan chicken, chicken lo mein, crispy beef.

Go-to comfort food: Growing up in the deep South, most foods I had on a regular basis would be considered comfort foods to most people. To me it was just dinner. Anything on a homemade biscuit makes me warm and fuzzy on the inside. Just today I was having a big craving for a comfort food from my childhood—my granny’s pimento cheese on white bread with lots of black pepper.

Sandwich: Bacon, egg and cheese (over medium for the egg, white bread and American) Unusual ingredient: I love sneaking savory ingredients into desserts, such as a fresh laurel

(bay leaf) whipped cream that I made for a dessert special.

Healthy snack: Is there such a thing? Probably hummus and baked pita would be my go-to “healthy” snack.

Unhealthy snack: Again, being from the deep South, if you fry it, I will (most likely) eat it. I do have a sick addiction to Snickers bars.

Condiment: Mayo Chocolate: The darker the better Grocery-store cookie: Oreo or Nilla Wafer Dessert: There are few desserts in this world I don’t like. But if I had to pick just one to call my favorite, it would be warm peach pie with homemade vanilla ice cream. A sun-ripened peach is my all-time favorite fruit.

Beer: I’m more of a cider girl these days. I really like anything from Potter’s Craft.

Ice cream flavor: Peach Kitchen aroma: Homemade stock cooking CONTINUED ON PAGE 17

Spring Knife&Fork 15

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The Dish

CONTINUED FROM PAGE 15

Brunch: sweet or savory? Both! I like a savory egg dish for most of it, but will convince those I’m dining with to share a sweet dish.

Always in the home fridge: Condiments, pickles, cider Always in the pantry: Oreos

Salad bar toppings: When I was a kid and we would go somewhere with a salad bar, I would come back to the table with all the toppings covered in 1000 Island without a single leaf of lettuce. Imagine a pile of cheese, bacon, croutons, a few veggies (cucumbers mostly), boiled egg, ham, sunflower seeds, etc., drowned in 1000 Island. I’ll admit, to this day, I prefer the toppings to the lettuce.

RAMMELKAMP FOTO

Bodo’s order: Breakfast: Everything with cream cheese and bacon. Lunch: Everything with smoked turkey, bacon, cheddar, mayo, red onion and lettuce.

The Salad Maker’s Earlysville

Greens on the go Six salads we can’t leaf alone

Cut of meat: Rib-eye, medium rare Fish: Rockfish or shrimp

By Whitney Kenerly

Midnight snack: Crunchy peanut butter and strawberry preserves on white bread with plain potato chips crushed up on the sandwich

Craving something fresh and green on your lunch break? These six spots boast a robust mix of ingredients—including local leafy greens.

Now you just have to kick your bad habit of eating lunch at your desk.

Knife: Kikuichi 9 1/2" Warikomi Appliance: KitchenAid Mixer Cookbooks: Lately I’ve been reading a lot of Rick Bayless. Much of my personal collection is baking books. I really love the King Arthur cookbooks; every recipe I have used works perfectly. I am on my third copy of Joy of Cooking.

The Earlysville

Mentors: Craig Hartman of BBQ Exchange, Frank Stitt of Highlands Bar & Grill, Bottega Café and Chez Fonfon

The Salad Maker The newest addition to Charlottesville’s local salad scene, The Salad Maker’s Earlysville combines romaine, Napa cabbage, grilled chicken, cucumber, snow peas, shredded carrots, Asian crispy noodles, spicy peanut dressing.

Dream trip: Anywhere with a beach and an unlimited supply of rum cocktails

Superfood salad Ivy Provisions Ideal for the busy person who wants to pack all of her nutrients into one bowl. Crunchy

Food city: New Orleans Kitchen shoes: I am actually looking for a new favorite. I may try Vans’ new kitchen line of shoes.

Corner Cobb Roots Natural Kitchen A classic Cobb salad with a twist. The Corner Cobb adds savory rice, sweet potatoes, charred white corn and kale to the standard chicken, egg, avocado and onion. It’s made to order, too, so you can customize.

Local mixed greens salad Feast!

Fresh greens are the star of the show here. Feast! sources produce from Local Food Hub and Manakintowne Specialty Growers, with farm fresh greens that are minimally processed. The rest of the salad is simple—sweet and spicy pecans and chewy raisins with a Moscatel vinaigrette.

Salad bar

Cooking music: ’80s punk or alternative

Whole Foods Build a bowl to go at the organic salad bar, which features a variety of local greens based on the season.

First food memory: Cheesy grits

Rich green smoothie

RAMMELKAMP FOTO

Best meal ever: A staff meal that Luca Paschina cooked at Palladio shortly after I had started. He made a wonderful pot of polenta integra, melted a lot of Saint-André’s triple-cream cheese into it, portioned it, proceeded to shave about 2 ounces of Alba white truffles over the top of each plate. He served it with a great Amarone. Seven ingredients, including water and salt. One of the best meals ever.

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Spring Knife&Fork 17

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Step aside, entrées

The Dish

Side dishes worth building a meal around

By Laura Ingles Let’s take a moment to celebrate the unsung culinary heroes, shall we? The sweet potato casserole so often overshadowed by the turkey.

The tricolore salad pushed aside to make room for the pulled pork. Side dishes are so much more than fillers. Plus, cobbling together a meal out of sides is often less expensive than ordering an entrée, so we’re here to give them their due.

The Fitzroy Mexican classic meets home cookin’ in this one. The Fitzroy’s menu is all about comfort foods (see also: broiled mac ‘n’ cheese), and co-owner Richard Ridge says it’s not uncommon for guests to build entire meals out of side dishes. The street corn off the cob combines the spices and flavors of elote, or Mexican street corn, with the texture and heartiness of Southern creamed corn.

Platanos fritos (fried plantains)

RAMMELKAMP FOTO

Al Carbon Chicken Al Carbon’s menu features enough side dishes to fill this entire page, but let’s talk about one

Al Carbon Chicken’s platanos fritos

RAMMELKAMP FOTO

Street corn off the cob

The Fitzroy’s street corn off the cob

of the simplest (and most delicious): platanos fritos, or fried plantains. The perfect balance of crispy, chewy, sweet and salty, and served with a side of dipping sauce, you could almost call them dessert. If you want to skip the entrée altogether, try the chiles toreados and cebollitas (grilled jalapeños with spring onions), nopalitos (roasted cactus) and arroz amarillo (yellow rice).

Manchego bread pudding

Orange-roasted fennel

Belgian fries

Tavola New York Times food writer Joan Nathan referred to it as the “best fennel dish ever” in 2012, and it’s hard to disagree. Originally created to accompany a salmon entrée, the simple dish—orange slices and fennel roasted together at high heat and topped with basil—was so well-received that it earned its own spot on the restaurant’s contori list.

Public Fish & Oyster What would a side dish roundup be without at least one order of fries? Twice-cooked, sprinkled with sea salt and served with a side of aioli, it doesn’t get much better than the Belgian fries at Public Fish & Oyster. Order a simmering serving of moules-frites, or make a meal out of the fries, haricots verts and a couple oysters on the half-shell.

Zocalo Sous chef Mike Hollard describes it as a “fancy stuffing,” so obviously we’re on board. Zocalo’s manchego bread pudding is a concoction of cubed bread, sage, chicken stock, caramelized onions and (obviously) manchego cheese baked in its own little dish. Pair it with some grilled asparagus and smoked tomato grits and call it a meal.

Spring Knife&Fork 19

20 Knife&Fork Spring

ANDREA HUBBELL

The Dish

Vitae Spirits

Hot spots

Getcher nose out of the menu (for a second)! In our area, it’s not just a restaurant’s food that stands out. Thanks to a few local architects and designers, the atmosphere at these five new spots is adding some serious flavor, too.

By Caite White and Erika Howsare

Vitae Spirits The most difficult task with this space, says Alloy Workshop’s Dan Zimmerman, was creating an intimate environment for guests within such a large room. The goal was “refined, yet warm and comfortable”—no easy feat in Vitae’s tall, narrow, long space. But a lowered wood ceiling homes in on the bar area, and above it hangs a dense row of pendant lights whose copper interior echoes the copper still nearby, “tying the tasting side to the production side of the space,” Zimmerman says.

One advantage of the room, says Zimmerman, was the building’s street-facing windows.

They allow natural light in “to highlight [Vitae’s] beautiful still and bring daylight to patrons visiting during the early evening or brunch hours.”

Brasserie Saison Fitting both a brewery and a restaurant into a downtown storefront wasn’t without its challenges. The big question? How to include both in a way that made sense spatially and aesthetically. Local architecture firm Formwork decided the solution would be to arrange the brewery on two levels. That way, “We could really high-

light the most exciting part of the brewing for patrons and allow the fermenting to happen below,” says architect Cecilia Nichols.

“The fact that the brewery is in the same space as the restaurant allows both to adjust their art to the other.”

The end result is v. European. Up front, white oak pucks and linen-wrapped electrical cord mix with white oak trim and subtle textiles for a Scandinavian vibe. The pale palette also serves to bounce light around the room.

“We are very pleased with how a simple set of materials...can change both the section of a space and the sense of decorative richness,” CONTINUED ON PAGE 23 Nichols says.

Spring Knife&Fork 21

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The Dish

Junction

CONTINUED FROM PAGE 21

The Fitzroy With only six months to transform downtown mainstay Blue Light Grill into The Fitzroy, JAID Style’s Jeannette Andamasaris had a challenge ahead of her. The tight deadline precluded any changes to the floor plan, so the designer stuck to surface treatments. Nothing too trendy, she says, but also nothing that would mimic something from the past detail-for-detail.

“The main goal was to mirror the vision they had for the food,” she says, “which was to take comfort food and elevate it.” The end result includes cozy tufted seating, painted millwork, subway tile behind the bar and, her favorite detail, a plaid floor.

“It’s a great example of taking a common and inexpensive material and making it special just by the rethinking the pattern,” she says.

One other big change Andamasaris made to the space—and one that helps further differentiate it from its predecessor—was opening

up the front façade, which helped bring in some, er, new light.

Cho’s Nachos It can be difficult, when designing a restaurant, to create a cohesive space—tying together bar, booth, family areas, individual seating, seating for groups. But, in the end, that turned out to be architect Dan Zimmerman’s favorite detail about the finished product.

“The range of varied dining spaces within the whole space allowed for all types of folks to share in a common experience,” he says. His designbuild firm, Alloy Workshop, was tasked with giving the former McGrady’s spot a new look and feel without visually disjointing each dining area. To do that, they mostly stuck to the original configuration, focusing on what had previously worked, while still modifying and improving upon what worked in its previous iteration.

Says Zimmerman, “It was important to provide an open and welcoming environment that could appeal to a wide range of visitors.”

Junction Despite boarded-up front windows and decades of deferred maintenance, the Belmont building already had plenty of charm. A second-story porch over the front entrance and a first-story wraparound porch suggested a vibe somewhere between New Orleans and the Old West. As owner Adam Frazier came to the decision that he would indeed make this an eatery, he and architect Greg Jackson began to envision the details that would make the renovation sing.

Throughout the building, the goal was to let the original elements shine where possible, while making sure that any new materials would contribute to a rustic aesthetic. Reclaimed wood is everywhere—some of it from right in the building, like the former floor joists that became the face of the downstairs bar. The bartop is reclaimed wormy chestnut, the back bar is roof sheathing from an 1840s cabin, and some tables are made from an ash tree taken down right on the property.

Spring Knife&Fork 23

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Meet me at The Pub! If you’re hungry for the best, freshest foods in town, make The Pub your first stop! Our fans tell us that they love our Daily Specials: Oysters and Flying Dog Oyster Stout on Monday nights; then it’s amazing burgers with Modelo Especial on Tuesdays. Wednesdays are all about beer and cheese flights and Thursdays mean lobster with Tröegs Solid Sender Pale Ale. Great prices, great food, great craft brews—there’s always something delicious happening at the Pub. Visit wegmanspub.com for our full menu and to see some of the great events we’ve got coming up !

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Fossett’s B&B waffle is just one way to satisfy a carnivorous mid-morning craving. See page 37 for five more. EZE AMOS

26 Knife&Fork Spring

Time for Breakfast, they say, is the most important meal of the day.

But we’d wager that whoever said that had never had brunch.

If they had, they’d know there are few things finer than waking up on Saturday morning only to meet friends at table in the cool spring air and hunker down for an hour or so of truly indulgent eating—syrup drizzling over French toast, butter spread over fresh-baked bread, yellow yolk dripping over the edge of an English muffin. In this issue, we’ve pinpointed more than 25 ways to immerse yourself in one of the weekend’s greatest traditions. And don’t you dare forget the mimosa.

By Nathan Alderman, Shea Gibbs, Laura Ingles, Whitney Kenerly and Caite White Spring Knife&Fork 27

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TIME FOR BRUNCH!

Blue Moon Diner’s Friends with Benedicts

Trends with Benedicts Charlottesville chefs love to put their own spins on a brunch basic

E

ggs Benedict unites a crisp English muffin, savory Canadian bacon, decadent hollandaise sauce and two fluffy clouds of poached egg. No one knows for certain who first dreamed up this bedrock of the respectable brunch menu. And here in Charlottesville, it seems, no one can quite agree on the best way to make it. As this roundup reveals, poached eggs are a must, but everything else is up for grabs.

spinach, but Terpilowski’s version combines housemade spinach-artichoke spread (with buttermilk and lemon for extra tanginess), eggs, a biscuit or muffin and grilled tomato. Terpilowski says he’s already thinking about his next Southern twist on the Benedict, and pondering ways to meld Hollandaise sauce with red-eye gravy.

Eggs Sardou

Chorizo Benedict with avocado salad and jalapeño hollandaise

Rapture Chef Alex Terpilowski’s latest Benedict “hails from the New Orleans tradition,” he says. Its Big Easy namesake pairs artichokes with creamed

Hamiltons’ at First & Main Chef Curtis Shaver and his kitchen compatriots were brainstorming new Benedict ideas when they remembered the Spanish dry chorizo they

served with mussels at dinner. An avocado salad creates a nest that keeps the sausage and poached eggs on their housemade biscuit base. Jalapeños smoked for 20 minutes add slight heat to the avocado’s brightness, the chorizo’s spice and the eggs’ richness, Shaver says.

Breakfast BBQ Blue Moon Diner Six years ago, co-owners Laura Galgano and Franklin Rice Hall updated their weekend specials with a Benedict topped with hand-seasoned, six-hour braised pulled pork barbecue. It proved so popular that they not only kept it on the breakfast menu, but they took pulled pork sandwiches CONTINUED ON PAGE 31

Spring Knife&Fork 29

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TIME FOR BRUNCH! CONTINUED FROM PAGE 29

off the lunch menu; the breakfast version outsold its midday counterpart. “If we put an egg on something, people go crazy,” Galgano says.

Pork belly or sauteéd greens Benedicts Commonwealth Restaurant & Skybar Chef Reggie Calhoun trades English muffins or biscuits for buttery toasted brioche slices from Albemarle Baking Company. That base soaks up juices from either a tender, crispy, house-brined hunk of pork belly, or a sautéed mix of Swiss chard, Louisa living lettuces, baby spinach and cilantro. The water, lightly squeezed from the blend just before serving, Calhoun says, helps cut the richness of the eggs and hollandaise sauce: “You can taste the real flavor of the greens.”

The Hungry Norman, the Southern Belle, the Big Bad Wolf and more Bluegrass Grill & Bakery

Benedict beginnings While there’s no one agreed-upon origin of traditional eggs Benedict, the theories are as many-layered as the brunch dish itself. It’s this one we like best, though: RAMMELKAMP FOTO

“I would run a whole restaurant of Benedicts if I could,” says Bluegrass owner Chrissy Benninger.

Instead, she offers a battalion of regular and special Benedicts. The Hungry Norman, a previous chef ’s invention involving goat cheese, blackberry jam and sausage links, began the Benedict bonanza about five years ago. Its many companions now include customer favorite the Southern Belle, a weekend-only mix of smoked Gouda pimiento cheese, chopped bacon and tomatoes, and jalapeño Hollandaise. Benninger also created a Brie, raspberry jam, ham and jalapeño Hollandaise combo to fit a name her 22-year-old son dreamed up: “Friends With Benedicts.”—NA

According to a 1942 interview in The New Yorker’s “Talk of the Town” column, a retired stock broker by

Commonwealth’s pork belly Benedict

the name of Lemuel Benedict recalled a morning in 1894 when he walked into the Waldorf Hotel and asked for buttered toast, poached eggs, crisp bacon and “a hooker of hollandaise” to cure his hangover.

Hamiltons’ eggs Benedict with chorizo, avocado salad and smoked jalapeño hollandaise Ingredients 2 local farm eggs Slices of Spanish dried chorizo Housemade biscuit, cut in half and toasted

KATIE KELLY

Avocado salad 2 avocados, peeled and diced 1/4 cup red onion, diced 1/2 cup English cucumber, diced 1/4 cup cilantro, chopped 1 tbsp. lime juice 2 tsp. garlic, minced 1 tbsp. olive oil 1 tsp. Tabasco Salt and pepper Combine all ingredients in a mixing bowl and crush together

with a fork, while leaving it chunky, and set aside.

pepper. Place sauce in a container and keep warm.

Smoked jalapeño hollandaise

To plate

2 jalapeños, cut in half, stemmed and seeded 2 egg yolks 1/2 lb. clarified butter and kept warm 1 tsp. lemon juice Tabasco Salt and pepper Place jalapeños in a smoker, smoke pan or grill for 10 minutes. Place smoked peppers, lemon juice and egg yolks in a blender and purée.

While the blender is running, slowly add clarified butter. Adjust seasoning with Tabasco, salt and

Fill a medium-size saucepot with water and a good splash of white vinegar.

Bring the water to a low simmer. With a slotted spoon, swirl the water and crack eggs into the whirlpool. Let eggs cook for 3 to 5 minutes. While eggs are cooking, place slices of chorizo on each of the biscuits and a spoonful of the avocado salad on top on the chorizo. Lift poached eggs out with the slotted spoon and place on top of the avocado salad. Plate the Benedicts and spoon the hollandaise over top of the eggs. Garnish with herbs.

Spring Knife&Fork 31

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TIME FOR BRUNCH!

Keep it clean If you’re trying to be health-conscious, brunch can be a real buzzkill. But it’s not all sugary syrups and pastry baskets. Here’s the good, better, best if you’re craving cleaner eats.

“I mean, it has spinach, so...”

Cafe Caturra’s spinach, tomato and cheddar omelet A fluffy cheese omelet intermixed with greens and tomato overtop Caturra potatoes with a side of wheat toast. Don’t forgo a cup of the café’s locally roasted coffee to accompany.

“It’s vegetarian!”

Bizou’s vegetable frittata (pictured) Crimini mushrooms, tomatoes, onions and braised kale mingle in this brunch staple, topped off with a sprinkle of chèvre and drizzled with a red pepper coulis for just a hint of spice.

“I’m vegan.”

Fig’s vegan scramble

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Spring Knife&Fork 33

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TIME FOR BRUNCH!

Old Mill Room

The big binge Stretch out your weekend repast with one of three local brunch buffets

W

hat’s the worst part of brunch? When it’s over, of course.

Enter the brunch buffet—your invitation to eat as much as you want at your own pace and maybe even throw in a couple mimosas.

“We do a breakfast buffet every day, but on Sunday we blow it out of the water with brunch,” says Shawn Jernigan, director of food and beverage at the Boar’s Head Inn Old Mill Room.

“It’s a lively Sunday afternoon.”

After a long week of charging hard at work and the gym, loosen the belt and check out one of these three never-ending brunch spreads.

Old Mill Room The granddaddy of C’ville brunch buffets has been around for more than 20 years. To hang on that long, it’s had to find its niche.

“It’s evolved into something that’s been a community effort, a focal point of the community,” Jernigan says. “People go to church and come see us, or those same families that come to town year after year come when they visit.”

The evolution means that alongside perfectly poached eggs Benedict and slow-roasted prime rib sliced to order, the Old Mill Room is adding new items to the brunch buffet all the time, like

the rotating composed salads or throwing a crab cake on that eggs Benny.

And they’re sourcing more and more items locally, be they from Virginia’s vast selection of artisanal cheeses or produce bought at the farmers market on Saturday and served the next morning at the à la minute omelet station.

“In an era when sometimes Sunday brunch has been a little passé, we have seemed to be able to sustain a great Sunday crowd and following,” chef Dale Ford says. “We are proud of the level of interaction in the dining room and proud of the fact that the local community supports all our efforts.”

CONTINUED ON PAGE 37

Spring Knife&Fork 35

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TIME FOR BRUNCH!

Meat and greet

CONTINUED FROM PAGE 35

The Old Mill Room brunch customer base has likewise evolved. What began as a meal focused on hotel guests is now about 90 percent outside customers, many of whom are loyal regulars, Jernigan says.

For optimal hangover-crushing power, turn to the meaty brunch

When the Fitzroy opened last year, it was clear owner Richard Ridge and his team totally “got it” when it comes to brunch.

“We may eat breakfast rushing out the door on our way to work or heat up leftovers for dinner at home because we’re too tired to cook,” Ridge said. “However, brunch is the one meal that if you’re going to go for it, you absolutely want to do it right.”

The answer was a buffet with a few select items, prepared in a way that didn’t cost the kitchen on quality. It lets folks eat at their own pace, and it’s particularly well suited to big crowds—the key to a good Sunday funday stretching from late morning to early afternoon.

As for the menu, it’s classics-plus: shrimp and grits, chicken and waffles (two regulars’ favorites), a rotating veggie frittata, locally baked cinnamon buns from Goodwin Creek bakery or a fresh-baked house coffeecake. The Fitzroy also offers fresh-squeezed juices and one of the best new cocktail programs in town.

“Brunch is all about comfort, and we’ve got a lot of dishes that we know our guests look forward to having week in and week out,” Ridge says. “Knowing that, we prefer to keep a steady lineup while varying certain dishes slightly depending on the season.”

The Pointe When you do a breakfast buffet every day, you get the hang of it. Like the Old Mill Room, The Omni’s Pointe restaurant takes its weekday bread and butter and amps it up on Sundays.

“We call it The Art of Breakfast, and it’s everything under the sun—steel cut oatmeal, Bodo’s bagels, capers, onion, pancakes and waffles, omelets to order, a whole gluten-free section with cereal and muffins,” says Jordan Siverson, the hotel’s director of food and beverage. Wait, Bodo’s bagels? Yep. The Pointe serves up its brunch buffet, which includes coffee, tea and juice, both Saturday and Sunday from 10am to 2pm.

Reservations are suggested.—SG

EZE AMOS

The Fitzroy

Petit Pois' short ribs and eggs

G

o ahead and have that light breakfast. It’s early, and your dainty little tummy probably can’t take anything heavy.

But as the clock rolls toward noon, open things up and bring on the meat. Brunch gives you the chance to order anything you want, maybe have ’em throw an egg on there, and call it a morning meal. These six dishes put the lunch in brunch with some seriously meaty implications.

Short ribs and eggs Petit Pois Chef Brian Helleberg knows his way around a brunch menu—he’s constantly making up new dishes for the weekend spread by adapting successful lunch and dinner items. Take the braised short ribs and eggs. “Our short ribs from Wolf Creek are just so good,” he says. Why not take them to brunch?

Helleberg braises the ribs in wine and stock, pulls them off the bone and pairs them with parsnip purée, grilled bread, poached eggs and a splash of the braising liquid to bring it all together.

Brunch burger Commonwealth Restaurant & Skybar Commonwealth’s Brunch Burger is all about simplicity. That’s what chef Reggie Calhoun says his customers want. “Our cheeseburger on the regular menu is more complicated,” he says. “I felt like for brunch, people love simplicity.”

To achieve the goal, Calhoun makes his patties out of Commonwealth’s house grind of brisket, skirt steak and short rib, and tops them with bacon, an over-hard fried egg, American cheese, aioli and fresh lettuce and tomato.

CONTINUED ON PAGE 39

Spring Knife&Fork 37

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38 Knife&Fork Spring

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TIME FOR BRUNCH!

Chicken and waffles

CONTINUED FROM PAGE 37

“We don’t overcomplicate it,” Calhoun says.

“I’ve figured out our crowd. We just want to give them something made from scratch and delicious.”

The Whiskey Jar The chicken and waffles at The Whiskey Jar are the restaurant’s “big work horse,” according to chef John Meiklejohn. And why wouldn’t they be? This “classic combo hits all the notes—savory, sweet, crispy and the waffle is nice and soft inside,” Meiklejohn says.

The Jar’s take on the dish is highly traditional and highly addictive: a Belgian-style buttermilk waffle topped with maple syrup and old school on-the-bone Southern fried chicken marinated in buttermilk and hot sauce, served with or without gravy. Go ahead and get the gravy.

B&B waffle The first B: blue corn waffle. The second: braised pork belly. There’s no going back and forth on this one—it’s a celebration of meat for breakfast.

“We cure our own pork belly and braise it in local apple cider,” Fossett’s Robert Jackson says.

After about five hours at 300 degrees, the pork belly gets a hard sear on the flattop and is served with sunny-side up eggs, whipped butter and “the best Virginia maple syrup we can find.”

Oh, and that’s all on a waffle beefed up with blue corn so it can stand up to the rich toppings.

Thank the brunch gods those Bs got together.

Pulled pork biscuits Firefly Homemade drop biscuits, slow-roasted pork shoulder and not one but two sauces. That’s how Firefly rolls out its take on biscuits and gravy.

“It’s been one of our top sellers at brunch,” says chef Ted Miller. Get a load of these flavors and

EZE AMOS

Fossett’s

Duck Hunt club At Fossett’s, look for chef John Hoffman’s blue corn waffle with braised pork belly.

you’ll see why—marinated pork butt cooked low and slow, barbecue sauce with the braising liquid as a base, biscuits with notes of onion, Monterey Jack cheese and rosemary and a traditional white cream-based gravy with bacon fat and sage.

When the barbecue sauce and gravy come together, “it’s like an overload of sweet and salty,” Miller says.

Oakhurst Inn Café Club sandwiches are great. What if they had duck confit and applewood-smoked bacon on them?

“The nice smokiness of the bacon goes well with the juicy fattiness of the duck,” chef Hannah Moster says. Add to those bits local chèvre cheese, peppery arugula, house-made sweet-and-sour cherries in a balsamic reduction, tuck it all into three slices of local pain de campagne, and you got yourself one ducky club.—SG

When pigs fry If you like your bacon crispy (as we do), there’s only one way to do it, says JM Stock’s James Lum. Fry it up, but keep the heat low (“Even crispy bacon doesn’t mean black bacon,” he says). “You’ll end up with a perfectly crispy golden brown slice of bacon.”

But, we’re getting ahead of ourselves.

Lum says that, before you can even think about cooking, you have to get the right slice. Ask the butcher to slice it thick (for a meatier texture) or slightly thinner (for cooking it crispy). The most common order at JM Stock, though, is “somewhere in the middle.” “Trust me,” says JOHN ROBINSON

Lum, “we’ll know what you mean.”

Spring Knife&Fork 39

Carpe CafĂŠ serves exceptional coffee and curated breakfast, lunch, and snack menus representing over 12 local producers.

Located within Studio IX and catering events in the Gallery & Listening Room.

Hours: Mon-Fri 7am-5pm & Sat-Sun 9am-4pm 434-260-3803 969 2nd St SE, Charlottesville, VA 22902 photo by Sarah Cramer Shields

40 Knife&Fork Spring

www.studioix.co carpecafecville

MarieBette’s stuffed French toast

TIME FOR BRUNCH!

Nutella Butter 1/2 cup Nutella 1/2 butter, softened In a mixing bowl, combine the Nutella and the softened butter until well mixed but you can still see the butter from the Nutella. Keep at room temperature.

Filling 8 oz cream cheese, softened 1 banana On a small baking sheet or oven-proof pan, roast the banana in a broiler for about eight to 10 minutes or until it is dark golden brown on top. In a mixing bowl with a rubber spatula or in a food processor, blend the banana with the cream cheese until well combined.

3 eggs 2 cups heavy cream 1/4 cup brown sugar 1 tsp. vanilla extract In a mixing bowl, whisk together all the batter ingredients until well combined.

To finish 8 thick slices of brioche or challah 1 tbsp. butter Powdered sugar and maple syrup With a bread knife, cut brioche or challah slices in half without cutting them all the way down (the two halves should be attached). Slather the inside of each slice with a generous teaspoon of the filling. Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Spread the tablespoon of butter over the hot skillet.

Dip the filled slices of bread into the batter making sure that all the bread is covered in batter. Cook the slices on the hot skillet for about two minutes on each side or until dark golden brown. Dust with powdered sugar, spoon a dollop of the Nutella butter on top and serve with real maple syrup.

Tip topper French toast, pancakes, waffles— maple syrup has a lot of responsibility at the brunch table. This version, from Sugar Tree Country Store, is up to the task. It’s made in McDowell, Virginia, where each year the county hosts the Highland Maple Festival, a two-weekend celebration of all things stickysweet. Sign us up.

JOHN ROBINSON

Batter

Brunch battle Which taste sensation reigns supreme at the mid-morning meal?

S

alty versus sweet—an epic battle playing out across mankind’s tabletops for generations. And in no place is that battle more heated than on the brunch table. Those who favor the savory will have no place for those who bow to the sweet. And those who favor the saccharine shall hardly deign to dine with the salt-addled savages.

Hyperbole you say? We say not. Let’s turn to the experts.

Savory saviors Patrick Evans of MarieBette Café & Bakery is a pastry chef living a lie. He’s much more likely to order an egg dish for brunch than a sugary confection.

“I don’t want to sugar crash in the middle of the morning,” he says. “I feel like sugar is really good in the moment but then you regret it.”

Egg sandwiches, bacon, croques madame and monsieur, breakfast tacos and burritos, maybe an apple tart with no sugar added—that’s what gets Evans going in the morning. And indeed, it’s his castigation of the cloying that might make him the pastry chef he is.

“I’m not as inclined to load anything up with icing, anything overly sweet,” he says. “Our pastries are not sickeningly sweet. I have just never had a huge sweet tooth.”

Sweet saints How far do you have to go from Evans to find a dissenting opinion? Across the kitchen. His partner Jason Becton can’t get enough of the ’crose.

“Patrick would rather have bread during dinner, and I would rather skip it and fill up on dessert,” he says. “I think it’s kind of like our personalities.”

Becton craves MarieBette’s French toast stuffed with roasted bananas and cream cheese, crêpes with Nutella, pancakes with berries and whipped cream for brunch. And he comes by it honestly.

“One of our daughters said, ‘This is too sweet’ about something,” he says. “That would never have come out of my mouth when I was 5.”—SG

Spring Knife&Fork 41

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TIME FOR BRUNCH!

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TIME FOR BRUNCH!

EZE AMOS

B

runch isn’t just an English tradition. If you ask the folks at The Bebedero, your mid-morning meal might be the best time to spice things up.

The Downtown Mall restaurant features a unique brunch menu inspired by the family cooking traditions of chefs Yuliana Perez Vasquez and Cesar Perez, specifically the food from Vasquez’s native Veracruz, Mexico. “We wanted to show some dishes used as brunch in Mexico,” says Vasquez. “We use mainly fresh ingredients and all made in-house recipes to make sure the true Mexican flavors stand out.”

The region of Veracruz lines the Gulf of Mexico, and is known for the use of seafood and tropical fruits in its cuisine, which has Afro-Cuban and Spanish influences. The result is a mix of bright, savory and slightly sweet flavors like black pepper, saffron and vanilla that happen to pair perfectly with brunch staples.

Examples of this fusion on the brunch menu at the Downtown Mall restaurant include the Veracruz Benedict, which replaces the traditional English muffin with a dense potato and cho-

EZE AMOS

The Bebedero's Puebla omelette

Threepenny Café’s huevos rancheros

rizo cake, topped with an egg and a tangy Veracruz Hollandaise sauce. The Puebla omelette is a take on the classic brunch favorite, but with the kick of sliced jalapeño, which gets rounded out by creamy queso Oaxaca. Both dishes balance rich, comforting components with lighter, clean flavors.

While brunching at The Bebedero, make plans to share a toast over one a signature cocktail.

Brunchtime calls for a pisco sour: light and fluffy with citrus, egg whites and Chilean Pisco, rimmed with a smoky, spicy salt, set aflame then topped with a fresh flower. Salud!—WK

While you’re at it, try one of these other south-of-the-border brunches.

Beer Run’s breakfast tacos Served from 8-11:30am on Saturday mornings only, these rare delicacies range from cheesy to spicy.

La Taza’s Guatemalan breakfast Take tortilla, line with black beans, layer in fried egg and half a tomato. Eat with hands. Save plantain for dessert.

Threepenny Café’s huevos rancheros The one thing that could take this traditional dish over the top? Chorizo (which you can add for $3).

Three for the road A good brunch only comes around once a week (twice, if you’re lucky), so it’s of utmost importance to choose the right spot. Here are three you shouldn’t overlook just because they’re a little further from town. A Sunday morning drive makes your meal even sweeter, we say.

omelette de crabe et Boursin, filet de sole St. Germain and, of course, French toast. The warm, intimate dining room will have you feeling très

GORDONSVILLE

Located within walking distance of the James River, this downtown Scottsville spot delivers on its Southern Sundays promise, with ham steak and country-fried pork chops, plus collard greens, green beans and more. (Per-

shop hybrid only serves to further

sonally, we’d go for the Great Googly

and a hint of Espelette pepper.

Restaurant Pomme A French jewel in the seriously charming town of Gordonsville, Pomme offers a comprehensive menu straight from the City of Lights:

Français by the end of the meal.

SCOTTSVILLE

Tavern on the James

Moogly: biscuits layered with eggs, potatoes, bacon and cheddar cheese, topped with sausage gravy.)

NELLYSFORD

Basic Necessities The limited brunch menu at this charming café-wine-and-cheeseits hidden gem quality. Choose from staples like French toast or a frittata. Or try the Basque Pipérade: fresh eggs scrambled with peppers, onions, tomatoes, feta and herbs

Spring Knife&Fork 45

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EZE AMOS

For some, just a leisurely meal isn’t enough.

Fellini’s #9 takes care of those with short attention spans every first Sunday of the month, with its ever-popular drag brunch. Let Ava Loution, Dreama Belle or any number of buxom entertainers dazzle you with song, dance and Bingo. And be sure to get a bloody Mary, doll.

TIME FOR BRUNCH!

Mix master The solution to your brunch-at-home stumper is...quiche! “While most people love quiche because it’s tasty,” says Dinner at Home owner Ashley East, “it’s also fairly simple to prepare.”

Basically anything can be thrown into one. A good formula is a combo of meat/protein, cheese and a vegetable. But, East warns, “Just make sure there’s not too much filling so you still enjoy the fluffy egg!” Here’s one of the caterer’s favorite combinations.—CW

Herb and mushroom quiche Preheat oven to 400 degrees. Quarter 4-6 oz. mushrooms (crimini and shitake, cleaned) and toss them with extra virgin olive oil, salt and pepper, and put them on a baking sheet to roast for about 10 KATIE KELLY

minutes. Whisk together five eggs and 1 1/2 cups half and half, season with salt and pepper. Bake a pie shell for eight minutes, then remove it from the oven. Fill it with the mushrooms, 1/2 cup grated Gruyère cheese and 1/2 cup of herbs (chives, dill and parsley). Pour the egg mixture over the top and bake until fully cooked, about 30 to 40 minutes.

Spring Knife&Fork 47

TIME FOR BRUNCH!

Rise & shine Brunch cocktails worth waking up for RAMMELKAMP FOTO

48 Knife&Fork Spring

W

eekend brunch: the only time it’s socially acceptable to order a water, a coffee, an orange juice and a bloody Mary all at once. We all know that brunch would just be plain old breakfast if it weren’t for the drink menu, so whether you’re still recovering from the night before or just getting started for the day, go ahead and make brunch official with one of these morning (or afternoon) cocktails.

Green bloody Mary Tavern & Grocery (right) It may not be easy being green, but it sure is tasty.

At Tavern & Grocery, a spin on the classic bloody Mary features green tomato, tomatillo and jalapeño juices blended with arugula and roasted garlic. General manager and bar director Patrick McClure recommends ordering it with gin or tequila, but he says the drink is hearty enough to cover the burn of vodka.

Pair it with: Croque Madame

Breakfast shot Boylan Heights It’s never too early for a shot, amirite? Should you stagger on down to the Corner for weekend brunch, go ahead and treat yourself to the breakfast shot, which tastes like pancakes and syrup.

It’s the perfect solution for those mornings when you can’t decide between sweet and savory for brunch—eat your eggs, drink your pancakes.

Pair it with: A classic bacon, egg and cheese

Hamiltons’ at First & Main In the mood for something bubbly, but not fruity? The brunch menu at Hamiltons’ includes the rhubarb fizz, an elegant cocktail made of rhubarb bitters, raw sugar cube and Prosecco.

JOHN ROBINSON

Rhubarb fizz

It’s not too sweet, not too bitter and not too sour.

syrup and natural key lime juice?

Pair it with: El Guapo breakfast burrito

Pair it with: Frittata du jour

Mimosas

Key lime brown sugar margarita Beer Run (left)

JOHN ROBINSON

Okay, we know a margarita isn’t exactly classic bunch booze. But Beer Run offers breakfast tacos on Saturdays, and really, what could possibly pair better with those than a margarita with Sauza Gold tequila, homemade turbinado sugar

Shebeen Pub & Braai (facing page) You didn’t think we’d get all the way through this list without a mimosa, did you? Well at the Shebeen they’ll see your orange juice and champagne and raise you 10 other fruity choices. With options ranging from blood orange to peach to pineapple, all mimosas are available by the glass and by the pitcher (which servers four).

Pair it with: Anything on the menu—LI

Beer Run’s key lime brown sugar margarita Fill a pint glass with ice. Add 1.5 oz tequila, .5 oz. triple sec, 1 oz. key lime juice and 2 oz. turbinado simple syrup. Shake well, top off with a splash of soda water, and garnish with a slice of lime.

Spring Knife&Fork 49

Tuscan-Inspired Kitchen on the Downtown Mall

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Spring Semester at the Pippin Hill Cooking School Want to learn our secrets? Roll your sleeves up and come hungry to Pippin Hill’s Cooking School. Offered seasonally on Wednesday evenings, Chef Scatena offers both demonstration and hands-on classes, each with helpful pointers and tricks of the trade.

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Spring Knife&Fork 51

Oenology

By Erin Scala

In Viognier’s homeland of the Rhône Valley, you rarely find sparkling wine, but Horton Vineyards’ sparkling Viognier defies expectation.

A sparkling wine from a single fermentation, Early Mountain Vineyards’ Pétillant Naturel started as an experiment.

Virginia’s new wave of unique, experimental wines 52 Knife&Fork Spring

y obscura For the last three vintages, King Family Vineyards’ Matthieu Finot has produced an orange Viognier, resulting from grape skin contact.

To get a bolder, more complex Pinotage, Lovingston Winery ferments at a slightly higher temperature.

Ranging from light orange to amber hues, Wildkat from Stinson Vineyards is made from Rkatsiteli in the style of wine from the country of Georgia.

Virginia’s wine identity orbits around Viognier, Cabernet Franc and Bordeaux-style blends. Increasingly, however, winemakers are pushing the boundaries of possibility and bottling some unique wines.

Spring Knife&Fork 53

P

“I find it odd, interesting and fascinating that the spiritual homeland of the orange wine movement should be most closely associated with a grape—Rkatsiteli—that in our experience has very little color,” says Heny. “Coming through the filter, the color of young Rkatsiteli in the glass is hard to distinguish from water.

The golden-hued Petit Manseng is on the other end of the spectrum, as if sunlight can’t quite travel through its richness and instead gets trapped inside.”

Pét-nat, Pinotage and Tannat While most sparkling wine in Virginia is made from Chardonnay, at Horton Vineyards, you’ll find a unique sparkling Viognier that has become a local favorite among wine-lovers. It’s atypical because even in Viognier’s homeland of the Rhône Valley, you rarely find sparkling wine. At Horton, Heny says they embrace its outlier status: “Let’s enjoy this tiny asterisk for what it is: a unique star in the endlessly expanding firmament of wine.”

You’ll also find a fascination with sparkling wine among the team at Early Mountain Vineyards. There, vineyard manager and enologist Maya Hood White experiments with Pétillant Naturel wine (or “Pét-Nat” for short). It’s sparkling wine made from a single fermentation. A few centuries ago, before Champagne houses discovered how to control a secondary fermentation, most sparkling wines were made pét-nat-

RAMMELKAMP FOTO

art of the new fascination with experimentation, says winemaker Jake Busching, is driven by a desire to learn more about getting well-suited grapes planted on the right sites and learning the nuances of local Virginia terroir. “What I am seeing and discussing with winemakers and growers alike is a continuing focus on what works with our various terroirs,” he says.

The exuberance of unique wines is also driven by the natural blossoming of a new wine region. At King Family Vineyards, winemaker Matthieu Finot suggests that some of the experimentation is because the Virginia wine scene has come of age. The past two decades have shown the world that Virginia—and especially the Monticello AVA—can produce world-class wine, with respect to the standard of classic winemaking. “I think now our industry is mature enough to push our winemaking and explore some different styles,” Finot says.

Producing unique products can also help distinguish a wine program from the crowd.

“For the last three vintages, I’ve made an orange Viognier,” Finot says. (Orange or amber wine gets its color from grape skin contact.) “It’s a little bit more of a nerdy wine, but the public reception has been great, which signals that there is an opening for us to explore.”

Finot’s wine is an industry favorite. “My current favorite,” says Busching, “is the orange wine Viognier of Matthieu Finot at King Family Vineyards in Crozet. It’s a beautiful twist on a Virginia wine-certified theme.”

Busching is no stranger to making skin-contact wine himself. A few years ago, when he worked at Pollak Vineyards, he made a skin-contact Pinot Gris that Evan Williams, wine director of The Wine Guild of Charlottesville, still remembers.

“Jake’s skin-contact Pinot Gris was an eyeopener for me: a Gris with complexity, delineation and personality that speaks gently to the true potential this region holds,” says Williams.

And then there’s Rkatsiteli, a grape from the Caucasus that features in the 2015 bottling at Stinson Vineyards.

“The 2015 Wildkat Rkatsiteli will be a new release for us,” says winemaker Rachel Stinson Vrooman. A skin-fermented Rkatsiteli, it’s inspired by traditional wines of the country of Georgia. “It takes on a light orange or amber hue from skin contact. This also adds layered aromatics and textured tannins to the wine’s profile.”

Horton Vineyards also makes a unique wine from Rkatsiteli. Horton winemaker Michael Heny has observed a few exciting things about the grape.

King Family Vineyards’ winemaker Matthieu Finot says the local industry is mature enough to handle some unusual wines.

style, and many were accidentally bubbly, historically considered faulty for the fizz. In 1806, Thomas Jefferson wrote to Thomas Appleton to complain that one wine bottle in a large lot he had received was sparkling. Jefferson wrote, “It... had probably been bottled too new,” which reads today as a recipe for pét-nat. Bottle a wine before it is finished fermenting, and the CO2 in the last bit of the ferment will be captured in the bottle, producing sparkling wine. Today, pét-nats are usually made on purpose, and they are growing in popularity as a tasty and low-intervention method of making sparkling wine.

“I’ve always been interested in sparkling wines and ended up doing research on them while in school,” says Hood White. “I liked the rusticity of the ones I had encountered.” So, in 2014, she made a small lot from Early Mountain fruit, just to see if she could. When it worked, she made more the following vintage, specifically for the people who helped with the harvest. “I liked the idea of a sparkling wine that is consumable so close to harvest and is somewhat a memory of that vintage.”

At Lovingston Winery, they point to Pinotage as their unique grape. It gets much of the soft cherry and elegance of a Pinot Noir, a genetic parent of Pinotage, with a hint of an earthy/ savory component, says winery manager Stephanie Wright. “And we’re discovering that fermenting it at slightly higher temperatures yields a bolder, more complex version off of our site.”

You’ll also find some unique dessert wines, like Imperialis, a fortified Tannat, at Stinson Vineyards. “Our Imperialis is a sweet fortified Tannat inspired by the Maydie Tannat from Château d’Aydie,” says Vrooman. “They’re located just outside the Madiran region in southwest France, where Tannat is king.” Fortifying the wine is another way to round out “Tannat’s aggressive structure by emphasizing its ripe fruit flavors,” she says. The Imperialis tastes like a port-style wine and adds diversity to Virginia’s local after-dinner wine selections.

Summing up the unique Virginia wines on the market, you’ll see plenty of interesting grape varieties, along with wines that use less mainstream winemaking techniques, such as skincontact or capturing the natural bubbles of a primary fermentation. “Orange wine and pétnats are hitting the tasting room bars around the state,” says Busching, as Virginia’s wine identity continues to expand its orbit.

Erin Scala is the sommelier at Fleurie and Petit Pois. She holds the Diploma of Wines & Spirits, is a Certified Sake Specialist and writes about beverages on her blog, thinkingdrinking.com.

In 1806, Thomas Jefferson wrote to Thomas Appleton to complain that one wine bottle in a large lot he had received was sparkling. Jefferson wrote, “It...had probably been bottled too new,” which reads today as a recipe for pét-nat.

54 Knife&Fork Spring

Wineries, Vineyards and Cideries Afton Mountain Vineyards Try the Albarino, a limited-production, estate-grown white only available in the summer. Tastings are $7 per person. 234 Vineyard Ln., Afton. (540) 4568667. aftonmountainvineyards.com Albemarle CiderWorks What started as an orchard for rare and heirloom apples grew into a popular area cidery. Tastings and tours are available for $3 per person. 2550 Rural Ridge Ln. 297-2326. albemarleciderworks.com Ankida Ridge Vineyards A Sumerian word that means “where heaven and earth join,” Ankida marks the spot—at 1,800' on the eastern slope of the Blue Ridge Mountains.

Visit the Downtown tasting room (209 Second St., 989-7420, 22brixwineroom.com), too. 1304 Franklin Creek Rd., Amherst. 9227678. ankidaridge.com Autumn Hill Vineyards Only open four weekends per year, Autumn Hill produces eight varietals. Tastings are $7 per person.

Stanardsville. 985-6100. autumnhillwine. com Barboursville Vineyards Routinely listed on national “Best winery” lists, Barboursville is a true destination—for the wines and the scenery. Open for tastings ($5, includes glass).

17655 Winery Rd., Barboursville. (540) 8323824. bbvwine.com Blenheim Vineyards Established in 2000 by owner Dave Matthews (yep, that Dave Matthews), Blenheim’s timber-frame tasting room looks down into the barrel room. Tours and tastings are $5 per person. 31 Blenheim Farm. 293-5366. blenheim vineyards.com Bluestone Vineyard Award-winning smallbatch wines in the Shenandoah Valley. Open daily for tastings. 4828 Spring Creek Rd., Bridgewater. (540) 828-0099. bluestone vineyard.com Bold Rock Cidery Virginia’s largest (and growing!) cidery. Free tours and tastings daily. 1020 Rockfish Valley Hwy., Nellysford.

361-1030. boldrock.com Brent Manor Vineyards Sample wines from the vineyard and a selection of nearby Virginia wines. Tastings are $9 per person.

100 Brent Manor Ln., Faber. 826-0722.

Burnley Vineyards One of the oldest vineyards in the Monticello Viticultural Area.

Tastings are $2 per person. 4500 Winery Ln., Barboursville. (540) 832-2828. burnleywines. com Cardinal Point Vineyard & Winery Try the Quattro—a blend of Riesling, Gewurtztraminer, Viognier and Traminette—at this spare but relaxing spot. Open for tours and $5 tastings. 9423 Batesville Rd., Afton. (540) 4568400. cardinalpointwinery.com Castle Hill Cider Enjoy a glass of Terrestrial on the octagonal porch or explore the grounds. Open for tastings daily. 6065 Turkey Sag Rd., Keswick. 296-0047. castlehillcider.com Cooper Vineyards There’s something for everyone—including sangria—under Cooper’s LEED-certified roof. Open for tastings daily. $10 per person. 13372 Shannon Hill Rd., Louisa. (540) 894-5253. coopervineyards.com DelFosse Vineyards & Winery Try the reds at this off-the-beaten-path spot 30 minutes from Charlottesville. $5 for a classic tasting, $10 for reserve. 500 DelFosse Winery Ln. 263-6100. delfossewine.com

Reason #5 - Why Shop At a Co-op?

Democracy Vineyards All-American winery with regular music and events. Tastings are $5-8 per person. 585 Mountain Cove Rd., Lovingston. 263-8463. democracyvineyards.com DuCard Vineyards A successful grapegrowing business bloomed into what’s now this boutique winery. Tastings are $6 per person and are credited back with a two bottle minimum purchase. 40 Gibson Hollow Ln., Etlan. (540) 923-4206. ducardvineyards.com Early Mountain Vineyards Beautifully appointed facility, with a terrace for mountain and vineyards views while sipping. 6109 Wolftown-Hood Rd., Madison. (540) 9489005. earlymountain.com First Colony Winery Adopt a row of grape vines and you’ll get to watch the growing process, learn how to prune and participate in its harvest. $5 tastings. 1650 Harris Creek Rd. 979-7105. firstcolonywinery.com Flying Fox Vineyard Named after the weathervane on the vineyard’s main building, Flying Fox boasts a limited production of Merlot, Cabernet Franc, Petit Verdot, Viognier and Pinot Gris. Tastings are $5. Hwy. 151 and Chapel Hollow Rd., Afton. 361-1692. flying fox vineyard.com Glass House Winery Don’t miss the tropical conservatory next to the tasting room— or the hand-crafted chocolates! Tastings are $5 per person, $8 with an etched wine glass.

5898 Free Union Rd., Free Union. 975-0094. glasshousewinery.com Hill Top Berry Farm & Winery The bread and butter at this medieval-themed winery is the authentic honey meads. Try the Dragon’s Blood. Open for tours and tasting. 2800 Berry Hill Rd., Nellysford. 361-1266. hilltopberry wine.com

The money you spend at a co-op helps to support Co-ops local farmers and are owned by producers. consumers, not investors. .

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Horton Vineyards Fruit and dessert wines abound at this winery just outside of Barboursville. Tastings are $5. 6399 Spotswood Trail, Gordonsville. (540) 832-7440. horton wine.com Jefferson Vineyards Grab a bottle of Meritage and get a spot on the tree deck for a completely picturesque afternoon. Tastings are $10. 1353 Thomas Jefferson Pkwy. 9773042. jeffersonvineyards.com Keswick Vineyards Dog-friendly tasting spot located at the historic 400-acre Edgewood Estate. Tastings daily. 1575 Keswick Winery Dr., Keswick. 244-3341. keswickvineyards.com Kilaurwen Winery Artisanal wines near Shenandoah National Park. 1543 Evergreen Church Rd., Stanardsville. 985-2535. kilaurwen winery.com King Family Vineyards Frequent Governor’s Cup award winner, King Family is also the site of polo matches every Sunday from Memorial Day weekend to mid-October. Tastings are $7, and you get to keep the glass! 6550 Roseland Farm, Crozet. 823-7800. kingfamily vineyards.com Knight’s Gambit Vineyard Over five acres of Petit Verdot, Pinot Grigio, Merlot and Cabernet Franc located on a rolling hillside near Whitehall. 2218 Lake Albemarle Rd. 566-1168. knightsgambitvineyard.com Lazy Days Winery A boutique winery that’s home to local festivals like the Virginia Summer Solstice Wine Festival. Open for tastings. 1351 N. Amherst Hwy., Amherst. 3816088. lazydayswinery.com CONTINUED ON PAGE 57

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Loving Cup Vineyard & Winery A certifiedorganic vineyard and winery tucked away in the hills. Tastings are $5. Open Friday-Sunday, 11am-5pm (April-December). 3340 Sutherland Rd., North Garden. 984-0774. lovingcupwine. com Lovingston Winery A densely planted 8.5 acres yields wine of high-quality fruit. (Word to the wise: Leave your pups at home; there are two here already!) Free tastings. 885 Freshwater Cove Ln., Lovingston. 263-8467. lovingston winery.com

Michael Shaps Wineworks Sample Virginia wines in the spare but stylish tasting room, as well as the Premiere Cru Burgundies, grown and bottled in France by owner Michael Shaps. $10 for a tasting of 12 wines. 1781 Harris Creek Way, 296-3438; 1585 Avon St. Ext. (Wineworks Extended), 529-6848. michaelshapswines.com Mountain Cove Vineyards Even better with age? The first batch of wine here was made in 1976. Open for tours and tastings. 1362 Fortunes Cove Ln., Lovingston. 263-5392. mountaincove vineyards.com Mountfair Vineyards You’ll find small-batch, blended red wines at Mountfair, just 20 miles west of Charlottesville. Open for complimentary tastings. 4875 Fox Mountain Rd., Crozet. 8237605. mountfair.com Moss Vineyards Fifty-two acres with views of the Blue Ridge, including nine under vine with Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Viognier grapes. Open for tastings Friday-Sunday. 1849 Simmons Gap Rd., Nortonsville. 990-0111. mossvineyards.net Pippin Hill Farm & Vineyards Try a glass of the Merlot Reserve while having lunch at the Farm Table & Wine Bar. Tastings are $6 per person. 5022 Plank Rd., North Garden. 202-8063. pippinhillfarm.com Pollak Vineyards Located between Charlottesville and Wintergreen, this 98-acre farm produces 27 acres of French vinifera. Open daily. 330 Newtown Rd., Greenwood. (540) 456-8844. pollakvineyards.com Prince Michel Vineyard & Winery Sip a glass of Chardonnay in Prince Michel’s tasting room, above the barrel cave and tank room.

Tastings and self-guided tours. 154 Winery Ln., Leon. (540) 547-3707. princemichel.com

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Meriwether Springs Vineyard The postand-beam event space is just the beginning— there are also two ponds, a three-acre lake and beautiful Ivy Creek here, which flanks the property. Open for tours and tastings. 1040 Owensville Rd. 270-4299. meriwethersprings.com

Rappahannock Cellars West Coast wine on the East: A desire to raise their 12 children in Virginia led Rappahannock’s owners to relocate from California. Open year-round for tours and $8 tastings. 14437 Hume Rd., Huntly. (540) 6359398. rappahannockcellars.com Rassawek Vineyards 6276 River Rd. W, Columbia. (804) 396-3098. rassawek.com Sharp Rock Vineyards Once a working family farm, Sharp Rock is now a vineyard, winery and bed and breakfast. Tastings and self-guided tours available. 5 Sharp Rock Rd., Sperryville.

(540) 987-8020. sharprockvineyards.com Stinson Vineyards The cozy tasting room opens to a quaint patio for sipping award-winning wines and noshing on farm-fresh snacks. Tastings are $7, $10 per person for groups of 10 or more. 4744 Sugar Hollow Rd., Crozet. 8237300. stinson vineyards.com Stone Mountain Vineyards A rustic winery offers panoramic views of the surrounding counties from 1,700'. Tastings and tours available. 1376 Wyatt Mountain Rd., Dyke. 990-9463. stonemountainvineyards.com Thistle Gate Vineyard Handcrafted wines aged in French and American oak. Tastings available. 5199 W. River Rd., Scottsville. 286-7781. thistlegatevineyard.com

Trump Winery Virginia’s largest vineyard, Trump (yes, that Trump) offers 200 acres of French vinifera varieties. Tastings are $10 for seven wines. 3550 Blenheim Rd., 984-4855. trumpwinery.com Veritas Vineyard & Winery Award-winning wines at the foot of the Blue Ridge Mountains.

Bring a picnic basket! Tastings are $5. 145 Saddleback Farm, Afton. (540) 456-8000. veritas wines.com Weston Farm Vineyard & Winery Small, family-owned winery. Must love dogs: Charlie and Suzie, the owners’ French bulldogs, often roam the property. $5 tastings and you keep the glass. 206 Harris Creek Rd., Louisa. (540) 967-4647. westonfarmvineyardandwinery. webs.com White Hall Vineyards Call ahead to reserve a cheese plate from the neighboring monastery to enjoy with your $5 tasting. 5282 Sugar Ridge Rd., White Hall. 823-8615. whitehallvineyards. com Wisdom Oak Winery Make your way down the long gravel road to get to an intimate tasting room and outdoor picnic area. Tastings and tours are $5 per person and $10 per person for groups of eight or more. 3613 Walnut Branch Ln., North Garden. 984-4272. wisdom oakwinery.com

Cunningham Creek Winery For more than 100 years, Bragg Farm (as it was known then) was for raising cattle—until 2011, when Bruce and Debby Deal bought the more than 200-acre property with plans to turn it into a winery. Now those rolling hills comprise 11 acres under vine, with Chardonnay, Viognier, Pinot Gris, Cabernet Franc, Merlot and Petit Verdot for sipping in the winery’s newly completed tasting room. And a portion of the farm, still in operation, offers strawberries and pumpkins for seasonal picking.

Don’t miss the farm store, either, where you’ll find everything from Gearharts chocolates to Wade’s Mill flour. In other words, a bevy of local goods for eating or taking home.

Tastings are $8 per person. 3304 Ruritan Lake Rd., Palmyra. 207-3907. cunninghamcreek.wine

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Restaurant Guide Restaurant price ranges $/Under $10, $$/$10-25, $$$/$25+

Lemongrass Vietnam meets Thailand. Veggie options and delivery, too. 104 14th St. NW. 244THAI. $$.

Asian Cuisine

Lime Leaf Thai The serene dining room is a tad more upscale than the average Thai place. Rio Hill Shopping Center. 245-8884. $/$$.

Asian Express Cheap and cheerful, plus delivery. 909 W. Main St. 979-1888. $.

Asian Fusion Buffet Mandarin, Cantonese and Szechuan. Seminole Square Shopping Center.

973-8988. $.

Bamboo House Korean and Chinese entrées served with an aesthetic flair. 4831 Seminole Trail. 973-9211. $$.

Bang! Asian fusion tapas, martinis to die for.

Best of C-VILLE winner in 2016. 213 Second St. 984-BANG. $.

Bangkok ’99 Traditional Thai. 540 Radford Ln. #700, Crozet, 823-5881; 2005 Commonwealth Dr., 974-1326. $$.

Café 88 Cheap dim sum, bento boxes and soups.

Lots of veggie offerings. Preston Plaza. 293-9888. $.

Cardamom Vegetarian cuisine—tofu balls to mushroom dumplings. 112 W. Main St. Suite #6.

227-1766. $.

Chen’s Chinese Take-out or eat-in. Inside Annie Land Plaza. 73 Callohill Dr., Lovingston. 263-8865. $.

Chopsticks Express Straight-up no-nonsense Chinese place. 1841 Seminole Trail. 975-4380. $.

Doma Korean Kitchen Korean-style barbecue, kimchi and more. 701 W. Main St. 202-1956. $.

Downtown Thai Homemade recipes from Bangkok. 111 W. Water St. 245- 9300. $$.

East Garden From chow mein to General Tso’s.

Pantops Shopping Center. 295-2888. $.

Flaming Wok Japanese standards prepared before your eyes. 1305 Seminole Trail. 974-6555. $$.

Giddy’s Good Fortune Take Away Counter-service spot with Vietnamese, Chinese and Thai. 4916 Plank Rd., North Garden. 245-0332. $.

Ginkgo Chinese Restaurant Sichuan classics from a Peter Chang-trained chef. 104 14th St. NW #8. 872-9386. $/$$.

Got Dumplings Pork, chicken, shrimp and chive, tofu—fast and hot. Best of C-VILLE winner in 2016.

1395 W. Main St. 244-3040. $.

Hibachi Grill & Supreme Buffet Watch chefs prepare food hibachi-style. 1185 Seminole Trail.

973-8889. $$.

Love Sushi King All-you-can-eat sushi for $11.98 (lunch) or $17.99 (dinner). Seminole Square Shopping Center. 978-1199. $.

Maharaja Spicy Indian specialties. The lunch buffet’s a deal. Seminole Square Shopping Center. 973-1110. $$.

Marco & Luca’s Noodle Shop Quality meets quantity for under $5. Best of C-VILLE winner in 2016. York Place, Downtown Mall, 295-3855; 107 Elliewood Ave., 244-0016; 176 Zan Rd., no phone. $.

Mi Canton Chinese and Latin cuisine. Think pupusas with a side of beef lo mein. McIntire Plaza.

296-8661. $.

Miso Sweet Ramen and donuts. 414 E. Main St., Downtown Mall. 979-6496. $.

Milan Indian Cuisine Authentic Indian cuisine with all the standards; daily lunch buffet. Best of C-VILLE winner in 2016. 1817 Emmet St. 9842828. $$.

Ming Dynasty Chinese food with many vegetarian options. Low-fat menu available. 1417 Emmet St. N. 979-0909. $.

Monsoon Siam Curries, pad Thai and other entrées, plus an outdoor patio. Best of C-VILLE winner in 2016. 113 W. Market St. 971-1515. $$.

Noodles & Company Fast-casual chain with noodles, soups and sandwiches. The Shops at Stonefield. 984-9621. $.

Now & Zen Bite-sized gourmet Japanese and sushi spot. Best of C-VILLE winner in 2016. 202 Second St. NW. 971-1177. $$.

Oriental Express Chinese standards plus sushi.

3440 Seminole Trail, Suite 107. 974-9988. $.

Pad Thai Homestyle Thai cooking from an experienced chef. 156 Carlton Rd. 293-4032. $$.

Peter Chang China Grill Authentic Sichuan cuisine from a renowned chef. Barracks Road Shopping Center North Wing. 244-9818. $$.

Poke Sushi Bowl Hawaiian-inspired poke on the Corner. 101 14th St. NW. 328-8833. $.

Red Lantern Chinese cuisine by the pint or the quart. 221 Carlton Rd. 979-9968. $.

Taste of China Chinese favorites on 29N. Albemarle Square Shopping Center. 975-6688. $$.

Taste of India Delicious Indian fare and a lunch buffet under $9. 310 E. Main St, Downtown Mall.

984-9944. $$.

Tea House Chinese-American and authentic Chinese weekly specials. 325 Four Leaf Ln., Crozet.

823-2868. $.

Ten Super swanky second-floor spot serving modern Japanese. 120B E. Main St., Downtown Mall. 295-6691. $$$.

Thai ’99 Thai restaurant with everything you’d expect, served simply and reasonably priced.

Best of C-VILLE winner in 2016. 2210 Fontaine Ave. 245-5263. $.

Thai ’99 II Similar food as its numerical predecessor but with radically different interior. In the Garden Shopping Center. 964-1212. $.

Thai Cuisine & Noodle House Traditional Thai food, noodle dishes and vegetarian specials.

2005 Commonwealth Dr. 974-1326. $$.

Thai Fresh Thai take-out with great prices. 106 Fifth St. SE. 249-5291. $.

Tokyo Rose Long-standing landmark serves sushi and sashimi. 2171 Ivy Rd. 296-3366. $$.

Vu Noodles Four kinds of homemade noodle bowls from a take-out window. 110 Second St. NW. $.

Yuan Ho Great lunch deal before 4pm. 117 Maury Ave. 977-7878. $.

Zip Chicken Korean-style fried chicken and fusion. 105 14th St. NW. 202-0772. $.

Zzaam Fresh Korean Grill Tacos, rice bowls, noodle bowls and more—Korean-style. 1232 Emmet St. 284-8980. $.

Bakeries Albemarle Baking Company Get your ABCs of baked goods here. Best of C-VILLE winner in 2016. 418 W. Main St., in the Main Street Market. 293-6456. $.

BreadWorks Breads, desserts and a full deli with sandwiches, soups, etc. Preston Plaza, 2964663; 2955 Ivy Rd., 220-4575. $.

Carpe Donut Well-loved donuts, hot beverages and locally brewed kombucha. McIntire Plaza.

202-2918. $.

Chandler’s Bakery Cakes for any occasion, plus cookies and brownies for your sugar fix. Rio Hill Shopping Center. 975-2253. $.

Crust & Crumb Bakery Fresh-baked bread and pastry specials, plus a light menu. 1671 W. River Rd., Scottsville. 960-4444. $.

Himalayan Fusion Curries, tandoori and other faves, plus a lunch buffet. 520 E. Main St., Downtown Mall. 293-3120. $$.

Royal Indian Restaurant One of the best-kept secrets in town. Seminole Square Shopping Center. 973-2288. $$.

Hong Kong Restaurant & Take-out Favorite Chinese entrées down Avon way. Southside Shopping Center, off Avon Street. 245-8818. $.

Sakura Japanese Steak and Seafood Great teppanyaki seafood and Japanese-style steaks.

Hollymead Town Center. 872-0099. $$/ $$$.

Jade Garden Chinese essentials, plus twists like Hawaiian-style Triple Delight. 1139 Fifth St. SW. 979-3512. $.

ShangHai Wide array of regional selections, plus a lunch buffet. 312 Pantops Shopping Center.

984-2688. $.

Kabuto Sushi and Teppanyaki Beautifully presented fresh sushi and teppanyaki, plus soups and desserts. 1836 Abbey Rd. 973-1585. $.

Shun Xing Szechuan, Hunan and Cantonesestyle dishes. Forest Lakes Shopping Center. 9749888. $.

Korean House Traditional Korean specials for modest prices. Cheap lunch specials, too. 221 Carlton Rd. 244-0736. $$.

Szechuan Szechuan, Mandarin, Japanese hibachi and all-you-can-eat lunch buffet. Delivery, too. 2006 Holiday Dr. 296-9090. $.

Kuma Sushi Noodle & Bar Pan-Asian restaurant and karaoke bar. 12 Elliewood Ave. 328-2741. $.

Taiwan Garden Basic assortment of Chinese fare in basic surroundings. 2171 Ivy Rd. 295-0081. $.

SweetHaus Homemade cupcakes and specialty candy at this sweet shop on West Main. Best of C-VILLE winner in 2016. 2248 Ivy Rd., 2702944; 929 Second St. SE, 422-2677. $.

Kyoto A mix of Japanese and Chinese meals— teppanyaki to bento boxes. Rio Hill Shopping Center. 923-8889. $.

Tara Thai Serves up affordable Thai faves, with multiple meat, fish and veggie options. Barracks Road Shopping Center. 984-9998. $$.

The Pie Chest Homemade breakfast and hand pies, plus by-the-slice options. 119 Fourth St. NE. 977-0443. $.

Duck Donuts Outer Banks donut spot with madeto-order treats. Stonefield Shopping Center, 8231960. $.

Great Harvest Bread Company Sandwiches, sweets and bread baked from scratch every day.

McIntire Plaza. 202-7813. $.

MarieBette Café & Bakery French pastries for breakfast, more pastries (and a dine-in menu) for lunch. Best of C-VILLE winner in 2016. 700 Rose Hill Dr. 529-6118. $.

Pearl’s Bake Shoppe Classic and specialty cupcakes, plus desserts and other sweet treats.

711 W. Main St. 293-2253. $.

Bars, Breweries and Grills Beer Run Rotating beers on tap, six-packs and wine to take away and three meals daily. Best of C-VILLE winner in 2016. 156 Carlton Rd., Suite 203. 984-2337. $$.

BJ’s Restaurant and Brewhouse American fare —plus pizza and award-winning, handcrafted beer. 3924 Lenox Ave. 422-5170. $$.

Blue Mountain Brewery Well-liked brewery serves up its local drafts, plus light fare for lunch and dinner. Best of C-VILLE winner in 2016. 9519 Critzers Shop Rd., Afton. (540) 456-8020. $$.

Blue Tavern & Sports Bar Food offerings include 55 flavors of chicken wings. 8315 Seminole Trail, Ruckersville. 985-3633. $$.

Bold Rock Hard Cider Excellent hard cider and scenic views. Lunch fare and apps available, too.

Best of C-VILLE winner in 2016. 1020 Rockfish Valley Hwy., Nellysford. 361-1030. $.

Champion Brewing Company No food, but five ales on tap and food trucks outside. Best of C-VILLE winner in 2016. 324 Sixth St. SE. 295-2739. $.

Cho’s Nachos and Beer Nachos abound, from the Two Step (with short ribs) to the Poke-Cho’s (with sushi-grade tuna). 946 Grady Ave. #16. 2932017. $$.

Coupe’s Pub food with a popular late-night scene.

9 Elliewood Ave. 282-2141. $.

Devils Backbone Brewing Company Nelson’s hip brewpub—award-winning craft beers, lunch and dinner. Best of C-VILLE winner in 2016. 200 Mosbys Run, Roseland. 361-1001. $$.

Double Horseshoe Saloon American food, plus billiards and occasional live music. 1522 E. High St. 202-8714. $.

Draft Taproom Sixty self-serve taps with a large, diverse selection of craft beer styles. 425 E. Main St., Downtown Mall. 422-5901. $.

Eddy’s Tavern Edgar Allan Poe-themed pub on the Corner. 1517 University Ave. 984-4653. $.

Eleven Months Concept restaurant with a new theme every, duh, 11 months. 223 W. Main St., Downtown Mall. 202-2619. $$.

Fardowners Restaurant Local ingredients liven up pub fare like sliders and sandwiches.

5773 The Square, Crozet. 823-1300. $/$$.

Firefly Craft beer, tasty eats and arcade games.

1304 E. Market St. 202-1050. $.

Hardywood Pilot Brewery & Taproom Seasonal, flagship and small batch beers, plus kombucha and nitro coffee. 1000 W. Main St., (804) 420-2420. $.

Hurley’s Tavern Twenty taps and 20 TVs. Rivanna Plaza. 964-2742. $.

James River Brewing Co. There’s only beer here. 561 Valley St., Scottsville. 286-7837. $.

Joe’s Pool Hall & Sports Bar Pool, darts, poker and ’cue. Scottsville Shopping Center, Scottsville. 286-7665. $.

Kardinal Hall Bocce and beer garden. Best of C-VILLE winner in 2016. 722 Preston Ave. 2954255. $.

Lost Saint Diminutive cocktail bar below Tavern & Grocery. 333 W. Main St. 293-7403. $.

Miller’s A classic Downtown bar, with pub grub and live music every night. 109 W. Main St., Downtown Mall. 971-8511. $$.

Mountainside Grille Everything from Cobb salad to peanut butter and chocolate chip pie.

375 Four Leaf Ln., Crozet. 823-7080. $$.

Pro Re Nata Brewery A farm brewery and food truck offering up to 12 craft beers and live music.

6135 Rockfish Gap Tpke., Crozet. 823-4878. $.

CONTINUED ON PAGE 63

Spring Knife&Fork 61

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ING OUT

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62 Knife&Fork Spring

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Exploring, learning and making the most of our city—that’s what Village helps you do each season. Turn to us to meet cool local kids, learn about upcoming events and hear from real parents raising kids in the area.

17.

VALUE IS FREE. EXPIRES 1/31/18

Restaurant Guide CONTINUED FROM PAGE 61

Random Row Brewing Co. No food (but there are food trucks!), but nearly 12 beers on tap. 608 Preston Ave. 284-8466. $.

Rapture Contemporary American with soulful accents, weekend brunch, purple pool tables and a hoppin’ dance club. 303 E. Main St., Downtown Mall. 293-9526. $$.

Rockfish 151 Pub Irish-American grub, with daily specials. 9278 Rockfish Valley Hwy. 966-6992. $.

South Street Brewery Brews and food from the folks at Blue Mountain. Best of C-VILLE winner in 2016. 106 W. South St. 293-6550. $$.

Starr Hill Brewery Largest independent craft brewer in Virginia with 16 rotating beers on tap.

5391 Three Notched Rd., Crozet. 823-5671. $.

Stoney Creek Bar & Grill Distinctive dining at Wintergreen’s Stoney Creek Golf Course. Wintergreen Resort, Rte. 664. 325-8110. $-$$.

SWAY Taphouse & Grill Farm-to-plate Southern staples. 5790 Three Notch’d Rd., Crozet. 8234328. $.

Texas Roadhouse Steaks, ribs and from-scratch sides. Albemarle Square. 973-4700. $$.

The Biltmore Large portions and a popular drinking scene. 16 Elliewood Ave. 202-1498. $.

The Livery Stable Hole-in-the-wall (er, basement) spot Downtown. 120 Old Preston Ave. 202-2088. $/$$.

The Smokehouse Grille Locally sourced barbecue, plus a seasonal farm-to-table menu. 515 Valley St., Scottsville. 286-4745. $$.

The Southern Café & Music Hall Downtown music venue opens its café before shows. 103 S. First St. 977-5590. $.

The Virginian Cozy Corner mainstay with an 80plus-year history. 1521 University Ave. 984-4667. $$.

The Whiskey Jar Saloon-style Southern spot with, naturally, more than 90 varieties of whiskey.

Best of C-VILLE winner in 2016. 227 W. Main St., Downtown Mall. 202-1549. $$.

Three Notch’d Brewing Company No food, but seven Three Notch’d beers on tap. Best of C-VILLE winner in 2016. 946 Grady Ave. 293-0610. $.

Timberwood Grill All-American eatery and after-work watering hole. 3311 Worth Crossing.

975-3311; Fifth Street Station (Timberwood Tap House), 234-3563. $$.

Tin Whistle Irish Pub Traditional Irish pub Downtown. Best of C-VILLE winner in 2016. 609 E. Market St. 979-4279. $$.

Trinity Irish Pub Hand-carved wooden bars, exposed brick and an upstairs balcony directly across from Grounds. 1505 University Ave. 2957100. $.

West Main Pub Residence Inn’s bar and appetizer spot. 315 W. Main St. 220-0075. $.

Wild Wolf Brewing Company An outdoor “biergarten,” robust menu and up to 12 brews on tap. 2461 Rockfish Valley Hwy., Nellysford.

361-0088. $$.

Wood Ridge Farm Brewery “From the dirt to the glass” brewery 165 Old Ridge Rd., Lovingston. 422-6225. $.

World of Beer Over 500 different beers from more than 40 countries. 852 W. Main St. 970-1088. $$.

Breakfast Joints Bluegrass Grill and Bakery Unpretentious breakfast and lunch spot, beloved by local week-

enders. Best of C-VILLE winner in 2016. Glass Building, Second Street. 295-9700. $.

Jak-N-Jil The working man’s Bodo’s: foot-longs and fries. 1404 E. High St. 293-7213. $.

Cavalier Diner Breakfast all day, plus burgers, subs and Italian standbys like lasagna. 1403 Emmet St. 977-1619. $.

Korner Restaurant This greasy spoon offers all the usual suspects. Daily lunch special. 415 Ninth St. SW. 977-9535. $.

International House of Pancakes Standard breakfast fare. Long lines on the weekends. Rio Hill Shopping Center. 964-0830. $.

Lazy Parrot Backyard BBQ The Lazy Parrot Grill’s sister restaurant. Pantops Shopping Center.

244-0723. $/$$.

Sam’s Kitchen All-day breakfast, plus American and French dishes at this local institution. 1863 Seminole Trail. 964-9488. $.

Lumpkins Classic burgers, salads, fried chicken and foot-long hot dogs. 1075 Valley St., Scottsville. 286-3690. $.

The Pigeon Hole Cozy all-day breakfast spot with fresh-squeezed juices and stone-ground grits. 11 Elliewood Ave. 977-4711. $.

Luv’n Oven Gizzards, livers, fries and shakes.

162 Village Sq., Scottsville. 286-3828. $.

The Villa American breakfast all day. 129 N. Emmet St. 296-9977. $.

The Well House Cafe Coffee, tea, smoothies and pastries. 118 10 1/2 St. NW. 973-0002. $.

Waffle House It’s breakfast ’round the clock.

1162 Fifth St. SW, 296-5010; 495 Premier Cir. on 29N, 975-5860. $.

Burgers, BBQ, Dogs and Diners Ace Biscuit & Barbecue Breakfast and lunch spot serving up soul food by the biscuit. Best of C-VILLE winner in 2016. 711 Henry Ave. 202-1403. $.

Barbeque Exchange Hickory-smoked and slowroasted pork, plus hushpuppies, pie and pickles.

Best of C-VILLE winner in 2016. 102 Martinsburg Ave., Gordonsville. (540) 832-0227. $.

Blue Moon Diner Burgers, upscale sandwiches and big dinner plates at a local institution. 512 W. Main St. 980-MOON. $/$$.

Martin’s Grill Delicious hamburgers, veggie burgers and fries. 3449 Seminole Trail, in the Forest Lakes Shopping Center. 974-9955. $.

Atlas Coffee Get a cup of coffee or an espresso roasted by Shenandoah Joe. 2206B Fontaine Ave. 970-1700. $.

Mission BBQ Pulled turkey, pork and chicken, plus racks by the bone. The Shops at Stonefield.

260-7740. $.

Baine’s Books & Coffee Books, music, film, pottery, musical instruments, food and, of course, coffee. 485 Valley St., Scottsville. 286-3577. $.

Moe’s Original BBQ Alabama-style pulled pork smoked in-house. 2119 Ivy Rd. 244-7427. $.

C’ville Coffee Co. Well-established café, with a kids’ corner and library to keep wee ones entertained. 1301 Harris St. 817-2633. $.

Moose’s by the Creek American favorites, plus mounted moose antlers for photo ops. 1710 Monticello Rd. 977-4150. $.

Nelly’s Roadhouse American and Mexican menu for breakfast, lunch and dinner. 2815 Rockfish Valley Hwy., Nellysford. 361-1400. $$.

Olive’s Grill Food for the working man. Most items under $10. 8839 Seminole Trail, Ruckersville. 990-2634. $.

Paulie’s Pig Out First barbecue joint on the way to Wintergreen. 7376 Rockfish Valley Hwy. 3612001. $.

Brother’s Bar & Grill The same barbecue folks have loved for years. 2104 Angus Rd. 293-6333. $.

Pig N’ Steak Pig…and steak. 313 Washington St., Madison. (540) 948-3130. $.

Buck Island BBQ Pulled pork, spare ribs, fried chicken. 4842 Richmond Rd., Keswick. 872-0259. $.

Red Hub Food Co. Quality catering and barbecue at a 10-seat lunch counter! 202 10th St. NW. 975-2271. $.

Burger Bach New Zealand-inspired gastropub.

The Shops at Stonefield, 328-2812. $$.

Riverside Lunch Legendary burgers and fries.

Best of C-VILLE winner in 2016. 1429 Hazel St. 971-3546. $.

Riverside North Notable burgers and fries on 29N. Sunday morning buffet, too. Forest Lakes Shopping Center. 979-1000. $.

Chicken Coop Chicken, barbecue and variety of sandwiches. 40 Front St., Lovingston. 2637818. $.

Sam’s Hot Dog Stand Get three dogs, fries and a drink for only $8.20. 5786 Three Notch’d Rd., Crozet. 205-4438. $.

Citizen Burger Bar Gourmet burgers with highquality meat, plus a large collection of beers.

Best of C-VILLE winner in 2016. 212 E. Main St., Downtown Mall. 979-9944. $$.

Smoked Kitchen and Tap Beloved food truckturned-restaurant in Crozet’s Piedmont Place. 2025 Library Ave., Crozet. 205-4881. $.

Fox’s Café Daily specials, burgers, dogs and dinners. 403 Avon St. 293-2844. $.

Holly’s Deli & Pub Southern food, live music and beer. 1221 E. Market St. 282-2713. $.

Jack Brown’s Beer & Burger Joint Classic burgers, daily specials and bras on the chandelier. 109 Second St. SE. 244-0073. $.

Zinburger Wine & Burger Gourmet burgers, fries, milkshakes and, of course, plenty of wine.

Barracks Road Shopping Center. 244-2604. $$.

Mel’s Café Southern soul-soothing food. A longtime favorite on West Main. 719 W. Main St. 971-8819. $.

Boylan Heights Burger spot and popular bar serves organic Virginia beef. Best of C-VILLE winner in 2016. 102 14th St. 984-5707. $.

Five Guys Two locations for local carnivores.

Barracks Road Shopping Center, 975-GUYS; Hollymead Town Center, 963-GUYS. $.

Wings Over Charlottesville Wing delivery spot that encourages patrons to eat like a caveman.

Best of C-VILLE winner in 2016. 2029 Ivy Rd. 9649464. $$.

Coffee Places with Kitchens

Otto’s All-American faves and daily specials at your service. Order at the counter and sit outside if it’s warm. 325 Four Leaf Ln., Crozet. 823-4200. $.

Doodle’s Diner Country cookin’ from breakfast to burgers. 1305 Long St. 295-7550. $.

Wild Wing Café Sports bar features wings and beer, plus live music, karaoke, trivia and poker.

Best of C-VILLE winner in 2016. 820 W. Main St. 979-WING. $/$$.

Me2 Market and Eatery Delish barbecue and fresh baked treats just 3.5 miles east of Monticello. 2243 Thomas Jefferson Pkwy. 297-2201. $.

Blue Ridge Pig For connoisseurs of barbecue, the Pig is the place. Rte. 151, Nellysford. 361-1170. $.

Buffalo Wild Wings Wings rated on a spiciness scale, plus burgers and more. Best of C-VILLE winner in 2016. Barracks Road Shopping Center.

977-1882. $.

White Spot Burgers with tradition at this popular Corner spot. 1407 University Ave. 295-9899. $.

Calvino Café Espresso, panini and smoothies, plus breakfast on Sundays. In the Main Street Market. 293-5696. $.

Dunkin’ Donuts/Baskin-Robbins Coffee and donuts. 305 Rivanna Plaza Dr., Suite 101, 2449998. $.

Greenberry’s Java and specialty drinks, plus fresh baked goods. Wi-Fi available. Barracks Road Shopping Center, 984-0200; in Alderman Library on UVA grounds, 243-8961. $.

Grit Coffee People, coffee, food, space, design and work: That’s the focus at Grit. 110 Old Trail Dr., Crozet, 205-4253; 112 W. Main St., Downtown Mall, 971-8743; 989 Second St. SE, no phone; 19 Elliewood Ave., 293-4412; The Shops at Stonefield, 284-8461. $.

Java Java All fair-trade organic coffee all the time. Smoothies and a lunch menu, too. Comfy seating, warm atmosphere, Wi-Fi. 421 E. Main St., Downtown Mall. 245-0020. $.

La Taza Cuban press sandwiches, soups and salads. Live music often. 407B Monticello Rd., 2968292; 212 Seventh St. (inside the SNL Building), no phone. $.

Mermaid Express Mochas to smoothies. Inside PVCC. No phone. $.

Milli Coffee Roasters Espresso drinks, chai and hot chocolate. 400 Preston Ave., Suite 150, 2822659. $.

The Colleen Drive-In On Rte. 29, look for the huge ice cream cone. 4105 Thomas Nelson Hwy., Arrington. 263-5343. $.

Mudhouse Locally roasted, heavy-duty coffee, fresh juices and pastries. Best of C-VILLE winner in 2016. 213 W. Main St., 984-6833; The Square, Crozet, 823-2240; also to-go in the Bellair Market, 977-0222; Mill Creek, 984-1996; and Mulberry Station, 245-0163. $.

Timberlake’s Old-fashioned soda fountain, sandwiches galore, burgers and dogs. 322 E. Main St., Downtown Mall. 295-9155. $.

Paradox Pastry Retro-urban-vibed bakery and dessert café. Best of C-VILLE winner in 2016. 313 Second St., in the Glass Building. 245-2253. $.

Tip Top Breakfast, lunch and dinner with Italian and Greek specials. 1420 Richmond Rd., on Pantops Mountain. 244-3424. $.

Rapunzel’s Coffee, books and music; chill out in Lovingston. Live music, too. 924 Front St., Lovingston. 263-6660. $.

Wayside Takeout & Catering Famous Old Virginia fried chicken and barbecue sandwiches.

Best of C-VILLE winner in 2016. 2203 Jefferson Park Ave. 977-5000. $.

Shark Mountain Coffee Roastery, coffee shop, chocolatier. 621 Nash Dr. (540) 327-1564. $.

CONTINUED ON PAGE 65

Spring/Summer Spring Knife&Fork 63

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Tue. June 6 / Summer Concert #1 at Western Albemarle Auditorium - 7:30 pm Tue. June 20 / Summer Concert #2 at The Paramount Theater - 7:30 pm Wed. July 5 / Patriotic Concert w/ US Army Chorus at MLPAC - 7:30 pm Tue. July 18 / Summer Concert #3 at The Paramount Theater - 7:30 pm Tue. August 1 / Summer Concert #4 at The Paramount Theater - 7:30 pm Tue. August 15 / Summer Concert #5 at The Paramount Theater - 7:30 pm ALL CONCERTS FREE AND OPEN TO THE PUBLIC The Soundtrack of the Community since 1922

Sheepdog Coffee Grab-and-go coffee spot inside the Graduate hotel. 1309 W. Main St. 2954333. $.

Shenandoah Joe Local roaster with a coffee bar and pastries. Best of C-VILLE winner in 2016.

945 Preston Ave., 295-4563; 2214 Ivy Rd., 9234563. $.

Smoky’s Black Bear Café Serving Colony Coffee with full coffee menu, lunch and snacks.

Free Wi-Fi. 121 Blue Ridge Dr., Wintergreen Resort. 325-1227. $.

Starbucks Multiple locations for all your corporate coffee needs. 1601 University Ave., 9701058; Rivanna Ridge Shopping Center, 295-4996; 1520 Seminole Trail, 973-5298; Hollymead Town Center, 975-6005. Location without phone in Fashion Square Mall. $.

The Corner Cup Fresh Trager Brothers coffee and espresso, plus pastries and muffins. 1325 W. Main St. 293-7905. $.

Trager Brothers Coffee See the roastery in action and sample some of the fresh roasted coffee while you’re there. 486 Front St., Lovingston. 263-8916. $.

Family-Friendly Ann’s Family Restaurant Good old country cooking. 1170 Thomas Nelson Hwy. (Rte. 29, south of Lovingston). 263-8110. $.

Applebee’s Steak and Southwestern amid local memorabilia. 571 Branchlands Blvd., 974-5596; Rivanna Ridge Shopping Center, 293-3208; 2005 Abbey Rd., 293-3208. $/$$.

Chili’s Southwestern eats in a colorful, boothheavy interior. 100 Zan Rd. 975-0800. $/$$.

Michie Tavern Traditional Southern lunch in an 18th-century tavern near Monticello. 683 Thomas Jefferson Pkwy. 977-1234. $$.

Red Robin Gourmet burgers, salads and bottomless pits of steak fries. Fashion Square Mall. 9649523. $.

The Light Well Coffee-kitchen-tavern healthy ingredients in original recipes. 110 E. Main St., Orange. (540) 661-0004. $.

The Nook Half-century-old Charlottesville diner serving breakfast, lunch and dinner with a full bar. 415 E. Main St., Downtown Mall. 295-6665. $.

Wood Grill Buffet Big buffet featuring things grilled on wood. 576 Branchlands Blvd. 9755613. $.

Fast Food Arby’s Big roast beef. 1230 Emmet St., 2968995; 1700 Timberwood Blvd., 978-1050. $.

Bojangles Chicken and biscuits. 2009 Abbey Rd. 293-1190. $.

Burger King The Whopper. Pantops Shopping Center, 296-5145; 1181 Fifth St. Ext., 963-7827; 1000 Emmet St., 293-8566; 11518 James Madison Hwy., Gordonsville, 589-6854. $.

Chick-Fil-A Waffle fries. 350 Woodbrook Dr., 872-0187; Fashion Square Mall, 973-1646; 1626 Richmond Rd., 245-5254. $.

Cook-Out Diner fare, plus chicken nuggets —as a side. 1254 Emmet St. $.

Dairy Queen Home of the Blizzard.1248 Crozet Ave., 823-6585; 1777 Fortune Park Rd., 964-9595. $.

Hardee’s Burgers, breakfasts and fried chicken.

1150 Fifth St. SW, 977-4804; Rte. 250E, 9773191; Rte. 29N, 973-2083. $.

Kentucky Fried Chicken Double-down with the Colonel. 1705 Emmet St. 295-5158. $.

CONTINUED ON PAGE 66

WHAT TO DO

Ready, set, eat

Mark your calendar—these spring food events will fill you up.

City Market Opens April 1, 7am-noon (Saturdays) Corner of Water and Second streets

Every Saturday through October, head to the parking lot at the corner of Water and Second streets to take in all the things that are great about Charlottesville: artisan goods, community and, of course, food and drink. Get there early to grab a taco!

Taste of Monticello Wine Trail

To market, to market

April 15, 1-5pm Sprint Pavilion

Taste wines from 25 local wineries while listening to live entertainment. A VIP ticket provides catered food and the opportunity to sample exclusive wines from each winery. $35 general admission, $80 VIP. monticellowinetrailfestival.com

Tom Tom Founders Festival April 15, 10am Charlottesville City Market

Tom Tom Founders Festival hosts plenty of food-focused events (check out the Farm to Table Restaurant Week April 10-16), but we’re most excited about the Iron Chef Competition. Watch six sous chefs use $50 and 35 minutes at the City Market to create a dish that is 100 percent locally sourced. The winner takes home the title of Charlottesville’s Iron Chef. tomtomfest.com

Montpelier Wine Festival May 6 and 7, 11am-5pm Montpelier, 11407 Constitution Hwy. (Montpelier Station)

Sample wines from more than 15 different Virginia wineries, plus specialty food vendors, live music, wagon rides and a hat contest. $525. montpelierwinefestival.com

Know Good Beer & Bourbon Spring Festival May 13, 2-6pm IX Art Park, 963 Second St. SE

ASHLEY TWIGGS

CONTINUED FROM PAGE 63

We mentioned the opening date of Charlottesville’s City Market, but there are others in the area, too.

Try unlimited 2- to 4-ounce pours of ales, lagers, stouts, IPAs, ciders and more, along with samples of dozens of bourbons. Your ticket price also gets you a souvenir sampling glass. Get tickets early—this event often sells out. $40-75. knowgoodbeer.com

Gordonsville Famous Fried Chicken Festival May 20, 11am-5pm 200 E. Baker St. (Gordonsville)

This 11th annual event, in the “chicken leg center of the universe,” features a pie contest, face painting, artisans and a whole lotta fried chicken. Enter the fried chicken cook-off for a chance to win $100.

Free ($5 for wine garden). townof gordonsville.com

Virginia Summer Solstice Wine Festival June 24, 11am-7pm Lazy Days Winery, 1351 Amherst Hwy. (Amherst)

Local wines, live music on two stages, arts, crafts and local food—your ticket gets you all that, plus a souvenir glass for this ninth annual event. $20-25. summersolsticefestival.com

Crozet Farmers Market Saturdays, 8am-noon. May-October. Parking lot of Crozet United Methodist Church (1156 Crozet Ave.).

Earlysville Farmers Market Thursdays, 4-7pm. May-October.

Rivanna Church parking lot (corner of Earlysville Forest Drive and Earlysville Road).

Farmers in the Park Wednesdays, 3-7pm. June-September. Meade Park (corner of Meade Avenue and Chesapeake Street).

Fluvanna Farmers Market Tuesdays, 2-6pm. April-October.

Pleasant Grove Park (1735 Thomas Jefferson Hwy.).

Forest Lakes Farmers Market Tuesdays, 4-7pm. Late April-October. South Recreation Facility (1650 Ashwood Blvd.).

Greene County Farmers Market Saturdays, 8-11am. June-September. Greene County Technical Education Center (10415 Spotswood Trail, Stanardsville).

Nelson Farmers Market Cooperative Saturdays, 8am-noon.

April-October. 3079 Rockfish Valley Hwy. (Nellysford).

Scottsville Farmers Market Saturdays, 8am-12:30pm.

May-October. Scottsville Pavilion (125 Fleet St.).

Spring Knife&Fork 65

Restaurant Guide CONTINUED FROM PAGE 65

McDonald’s Home of the Happy Meal. Barracks Road Shopping Center, 295-6092; 475 Ridge McIntire Rd., 977-2984; 1294 Stoney Point Rd., 295-6677; 29th Place, 973-3055; Forest Lakes Shopping Center, 975-1112; 11455 James Madison Hwy., Gordonsville, 589-6753; 85 Callohill Dr., Lovingston, 263-8066. $.

Popeyes Chicken chain with savory sides. 1709 Emmet St. 529-8148. $.

Raising Cane’s Chicken Fingers Chicken fingers and Texas toast. 1805 N. Emmet St. 2934331. $.

Taco Bell Great late-night drive-thru. 820 Gardens Blvd., 974-1344; 1158 Fifth St. NW, 2959185; 801 Emmet St., 979-9074; Pantops Shopping Center, 296-7647. $.

Wendy’s Spicy No. 6. 416 Fourth St. NW, 9790380; Corner of Rte. 250E and Rte. 20, 979-5908; Fashion Square Mall, 973-6226; 8764 Seminole Trail, Ruckersville, 990-2021. $.

French Basic Necessities A taste of Southern France with fresh organic fare, plus wine and cheese.

2226 Rockfish Valley Hwy., Nellysford. 361-1766. $$.

Brasserie Saison Downtown Mall brewery with Franco-Belgian cuisine. 111 E. Main St., Downtown Mall. 202-7027. $$.

C&O Sophisticated French at a 30-plus-year-old establishment. Excellent cheese plate, extensive wine list, popular bar. Best of C-VILLE winner in 2016. 515 E. Water St. 971-7044. $$$.

Fleurie Upscale modern French restaurant gets rave reviews. Extensive wine list. 108 Third St. NE. 971-7800. $$$.

Petit Pois French-American bistro from the owners of Fleurie. All the chic, lower check. 201 E. Main St. 979-7647. $$.

Pomme Casual French in the heart of picturesque Gordonsville. 115 S. Main St., Gordonsville. (540) 832-0130. $$$.

Frozen Treats Arch’s Frozen Yogurt Wahoo-approved yogurt with tons of optional toppings. 104 14th St. NW. 984-2724. $.

Ben & Jerry’s Thirty-four flavors of ice cream and froyo. Barracks Road Shopping Center. 2447438. $.

Bloop Self-serve froyo with rotating flavors.

1430 Rolkin Ct. 282-2093; 32 Mill Creek Dr. 3282288; The Shops at Stonefield, 284-5384. $.

Chaps More than 20 years of gourmet homemade ice cream. Grub like burgers and diner fare.

Best of C-VILLE winner in 2016. 223 E. Main St., Downtown Mall. 977-4139. $.

Cold Stone Creamery Ice cream, cakes, shakes and smoothies at this frozen treat chain. 1709 Emmet St. 529-8526. $.

Juice Laundry Pressed juices, nut milks, shots, smoothies, coffee, salads and raw foods. 722 Preston Ave. #105. 234-3044. $.

Kilwin’s Ice cream, fudge and truffles. 313 E. Main St., Downtown Mall. 234-3634. $.

Kirt’s Homemade Ice Cream Ice cream made fresh in the store. 202-0306. $.

Kohr Bros. Frozen Custard Cones, cups, floats, sundaes, “snowstorms” and smoothies. Woodbrook Shopping Center, 975-4651; 250E, 2960041. $.

66 Knife&Fork Spring

La Flor Michoacana Homemade popsicles, fruit beverages and ice cream. 601 Cherry Ave., 9841604. $.

Mill Creek Market The Southern sister of Bellair Market. Avon Street, across from the Southside Shopping Center. 817-1570. $.

Smoothie King Chain features smoothies, supplements and healthy snacks. Barracks Road Shopping Center, 295-8502; Rivanna Ridge Shopping Center, 975-5464. $.

Mulberry Station at Shadwell A full-service convenience store. 3008 Richmond Rd., Keswick.

245-0315. $.

Splendora’s Gelato Ranging selection of Italian gelato (and sorbet) and delicious desserts in a bright Downtown location. Best of C-VILLE winner in 2016. 317 E. Main St., Downtown Mall.

296-8555. $.

Sweet Frog Interesting froyo flavors and even more interesting toppings—Cap’n Crunch with fresh mangos, maybe? Best of C-VILLE winner in 2016. 219 W. Main St., Downtown Mall, 2937123; Hollymead Town Center, 975-3764; Barracks Road Shopping Center, 293-1130. $.

The Juice Place Smoothies, juices and rice bowls for quick eating. 201 E. Main St., Downtown Mall. 270-8813. $.

Gourmet Groceries and Gas Stations Batesville Market Sandwiches to order, salads and baked goods plus cheeses, produce and packaged goods. 6624 Plank Rd., Batesville. 8232001. $.

Bellair Market Gourmet sandwich spot on Ivy Road. 2401 Ivy Rd. 971-6608. $.

Brownsville Market Breakfast starting at 5am, plus burgers, sides and famous fried chicken.

5995 Rockfish Gap Tpke., Crozet. 823-5251. $.

Everyday Café Gourmet gas station with homemade pizza and gelato. 2404 Fontaine Ave., 2063790; 250E on Pantops Mountain, 971-8771. $.

Feast! Nationally noted cheese, wine and specialty food shop. Best of C-VILLE winner in 2016.

416 W. Main St., in the Main Street Market. 2447800. $$.

Foods of All Nations Sandwiches, deli and salads at this gourmet grocery. Try the West Coast. Best of C-VILLE winner in 2016. 2121 Ivy Rd. 296-6131. $.

Greenwood Gourmet Grocery Made-to-order sandwiches, plus fresh soup and a deli with macn-cheese, bread pudding and other rotating dishes. 6701 Rockfish Gap Tpke., Crozet. (540) 456-6431. $.

Hunt Country Market A rotating menu for breakfast, lunch and dinner. 2048 Garth Rd. 296-1648. $.

Integral Yoga Natural Foods All-natural food, supplements and personal care products, plus a deli and juice/smoothie bar. 923 Preston Ave. 293-4111. $.

JM Stock Provisions Whole-animal butcher shop with sandwiches to go. 709 W. Main St. 244-2480. $.

Keevil & Keevil Grocery and Kitchen Belmont grocery with breakfast and lunch sammies, plus takeaway dinners. 703 Hinton Ave. 989-7648. $.

Market Street Café Gourmet breakfast, rotisserie chicken and deli meats. 1111 E. Rio Rd. 9641185. $.

Market Street Market Deli in the Downtown grocery serves sandwiches and prepared foods.

400 E. Market St. 293-3478. $.

Market Street Wineshops An expertly curated selection. 305 Rivanna Plaza Dr., Suite 102, 9649463; 311 E. Market St., 979-9463. $$.

Salt Artisan Market Artisan cheeses, meats, charcuterie, sandwiches and prepared foods.

1330 Thomas Jefferson Parkway. 270-2072. $.

Seafood @ West Main Fresh fish, shellfish and seafood, plus Japanese groceries. 416 W. Main St., in the Main Street Market. 296-8484. $.

The Fresh Market A European-style market chain, with high-quality meats, cheese and seafood, plus über-fresh produce. Albemarle Square.

244-2444. $$.

Timbercreek Market Grocery arm of Albemarle’s Timbercreek Farm. Fresh produce, meats and cheeses, plus a café with a locally sourced menu.

Best of C-VILLE winner in 2016. 722 Preston Ave. 202-8052. $.

Trader Joe’s This much-anticipated grocery chain boasts top quality at low cost, including “Two Buck Chuck” wine (which is actually $3.50).

The Shops at Stonefield. 974-1466. $$.

well. Prices vary widely. 200 Ednam Dr. 972-2230. $$$.

The Edge Casual fare with a family priced menu for a meal overlooking the slopes. Wintergreen Resort, Rte. 664. 325-8080. $$.

The Fountain Room at the Mark Addy Inn Picture-perfect mountain B&B with a dining room open to all. 56 Rodes Farm Dr., Nellysford. 3611101. $$$.

The Inn at Meander Plantation Upscale American cuisine and candlelight dining. Breakfast open to inn guests only. 2333 N. James Madison Hwy., Locust Dale. (800) 385-4936. $$$.

The Inn at Willow Grove This inn boasts an exquisite menu at its in-house restaurant, Vintage.

14079 Plantation Way, Orange. (540) 317-1206. $$$.

The Pointe Tapas-style appetizers, filet mignon and Starr Hill beers on tap. In the Omni Hotel, Downtown Mall. 971-5500. $$$.

TJ’s Tavern and Dining Room Doubletree Hotel dining room with views of the Rivanna and American and Italian fare. 990 Hilton Heights Rd. 973-2121. $$.

Whole Foods Market Fresh, all-natural sandwiches ranging from classic favorites to vegan delights. Big salad and prepared-foods bar, too.

1797 Hydraulic Rd. 973-4900. $$.

Italian and Pizza

Inns and Hotel Restaurants

Anna’s Pizza No. 5 In the family for 35 years.

115 Maury Ave. 295-7500. $.

Birdwood Grill at The Boar’s Head Open seasonally for breakfast and lunch. 410 Golf Course Dr. 293-6401. $$.

Café 1201 Seven-day breakfast buffet. At Courtyard Marriott-UVA Medical Center. 1201 W. Main St. 977-1700. $$.

Amici’s Italian Bistro Sicilian cuisine in a family-style setting. 370 Valley St., Scottsville. 2864000. $.

Anna’s Ristorante Italiano From the folks behind Anna’s Pizza No. 5. 1015 Heathercroft Cir., Crozet. 823-1327. $.

Bella’s Restaurant An authentic Roman-Italian family-style restaurant. Best of C-VILLE winner in 2016. 707 W. Main St. 327-4833. $$.

Charlotte’s All-American menu in the Holiday Inn. 1200 Fifth St. SW. 977-5100. $$.

Belmont Pizza and Pub Fresh, stone-baked pizza on hand-tossed pies. Beer, too! 211 Carlton Rd. Suite 10. 977-1970. $.

Emmet’s Holiday Inn restaurant serves American fare. 1901 Emmet St. 977-0803. $$.

Benny Deluca’s Giant slices from a simple fivepie menu. 913 W. Main St. 245-4007.

Fossett’s American regional cuisine for breakfast, lunch and dinner, plus a tapas bar. Inside Keswick Hall, 701 Club Dr., off 250E. 979-3440. $$$.

Brick Oven Gourmet pizzas, sandwiches from an authentic wood-fired grill. Rio Hill Shopping Center. 964-1119. $.

Heirloom Rooftop bar and restaurant inside The Graduate Hotel. 1309 W. Main St. 295-4333. $$.

Brixx Wood Fired Pizza Franchise pizza spot serves, you guessed it, wood-fired pies. Barracks Road Shopping Center. 245-4050. $$.

Inn at Court Square Upscale Southern in the oldest house Downtown. 410 E. Jefferson St. 2952800. $$$.

Carmello’s Upscale service just like in Little Italy, gargantuan pepper mills and all. 29th Place.

977-5200. $$.

Keswick Hall Monday through Friday lunch buffet in the Villa Crawford. Reservations required. 701 Club Dr. 979-3440. $$.

Chirio’s Pizza Authentic, homemade NY pizza, subs, salads, sandwiches, specials and ice cream. Eat in, take-out, delivery. 2777 Rockfish Valley Hwy. 361-9188. $.

Lafayette Inn Restored 1840s inn that once served as a boarding house for proper young ladies. 146 Main St., Stanardsville. 985-6345. $$$.

Oakhurst Inn Coffee & Café Southern breakfast, lunch and weekend brunch. 1616 Jefferson Park Ave. 872-0100. $.

Christian’s Pizza The place to get fresh pies, by-the-slice or the whole darn thing. Best of C-VILLE winner in 2016. 118 W. Main St., Downtown Mall, 977-9688; 100 14th St. NW, 8720436; 3440 Seminole Trail, 973-7280. $.

Old Mill Room Restaurant Expect an historic ambience with your breakfast, brunch, lunch or dinner. The Boar’s Head, 200 Ednam Dr. 972-2230. $$$.

College Inn Straight-up late-night goodness.

Pizza, gyros, subs and its delivery can’t be beat.

Breakfast items, too. 1511 University Ave. 9772710. $.

Prospect Hill Plantation Inn & Restaurant Candlelit prix fixe four-course dinners in this 1732 plantation house. 2887 Poindexter Rd., Trevilians.

(540) 967-0844. $$$.

Crozet Pizza Unpretentious, family-owned pizza parlor with nationally recognized pies. 5794 Three Notch’d Rd., Crozet, 823-2132; 20 Elliewood Ave., 202-1046. $.

The Boar’s Head The Old Mill Room with a formal daily menu. The adjacent Bistro 1834 has a relaxed dinner menu. The Sports Club Café and Birdwood Grill offer casual dining options as

Domino’s Six locally owned branches of the national chain. Pizza, of course, plus pasta, sandwiches and wings. 1137 Millmont St., 971-8383; 1147 Fifth St. SW, 970-7777; 2335 Seminole Trail,

MY FAVORITE BITE Dr. Ho’s Humble Pie Pizza joint in the Crossroads mini-mall. Best of C-VILLE winner in 2016.

4916 Plank Rd., on 29S at North Garden. 2450000. $/$$.

End Zone Pizza Pizza, big subs and fresh salads. Forest Lakes Shopping Center. 973-8207. $.

Fabio’s New York Pizza Pizza, subs, salads and calzones made by natives of Naples. Get your pie the Sicilian way. 1551 E. High St. 8720070. $.

Fellini’s #9 A local landmark featuring Italian favorites plus some inventive new takes. 200 W. Market St. 979-4279. $$.

Fry’s Spring Station Very characterful brick-oven pizza joint. 2115 Jefferson Park Ave. 2022257. $$.

Giuseppe’s Italian Restaurant Everything you could want out of classical Italian fare. 2842 Rockfish Valley Hwy., Nellysford. 361-9170. $$.

Lampo Authentic Neapolitan pizzeria in Belmont. Best of C-VILLE winner in 2016. 205 Monticello Rd. 282-0607. $.

Lelo’s Pizza By the slice or the whole pie Rivanna Ridge Shopping Center, 293-6788. $.

Little Caesar’s Pizza Home of the $5 Large Hot-n-Ready Pizza. 1301 Hydraulic Rd., 296-5646; Pantops Shopping Center, 234-3328. $.

Mellow Mushroom Trippy-themed franchise, with great pizza and even better beer selection.

1321 W. Main St., in the Red Roof Inn. 972-9366. $.

Mona Lisa Pasta This market carries nearly every variety of pasta and sauce imaginable.

To-go entrées serve two to three people. Preston Plaza. 295-2494. $$.

Nate & Em’s Pizza All your pizzeria faves: calzones, stromboli, pasta, subs and—of course —pies. 5924 Seminole Trail, Ruckersville. 9859000. $.

Palladio Restaurant Northern Italian cuisine and Barboursville wines. 17655 Winery Rd., Barboursville. (540) 832-7848. $$$.

Papa John’s Pizza fans come to Papa. 3441 Seminole Trail, 973-7272; University Shopping Center, 979-7272; 1305-A Long St., 296-7272. $.

Pizza Hut The Jabba of pizza chains. 1718 Seminole Trail, 973-1616; 540 Radford Ln., Suite 300, 823-7500; 1001 W. Main St., 422-4680. $.

Sal’s Caffe Italia Brick-oven pizza plus subs, pasta and outdoor seating in a lively Mall location. 221 E. Main St., Downtown Mall. 295-8484. $$.

Sal’s Pizza Hand-tossed pizzas, fresh bread, delicious pasta dishes since 1987. Crozet Shopping Center, Crozet. 823-1611. $.

Tavola Open kitchen serves up lovely food (pancetta-wrapped shrimp, handmade pappardelle) and an artisanal wine list. Best of C-VILLE winner in 2016. 826 Hinton Ave. 972-9463. $$.

Threepenny Café Artisan pizza and rustic entrées. 420 W. Main St. 995-5277. $$.

Travinia Italian Kitchen Contemporary American Italian, plus an outdoor patio for people watching. The Shops at Stonefield. 244-3304. $$.

tas and stromboli. Hollymead Town Center. 9734055. $$.

Vinny’s New York Pizza and Pasta Serves up authentic pies, pastas and subs. Lasagna and veal are faves at this long-established joint.

8841 Seminole Trail. 985-4731. $.

Vita Nova Cheap and hearty pizza by the slice.

310 E. Main St., Downtown Mall. 977-0162. $.

Vito’s Italian Restaurant Specializing in pizza and Italian dishes. Rte. 29, 8181 Thomas Nelson Hwy., Lovingston. 263-8688. $$.

Vivace Every kind of pasta imaginable, plus seafood, Italian wines, grappas and full bar in a casual, elegant setting. 2244 Ivy Rd. 979-0994. $$.

Vocelli Pizza Pizza, pasta, panini, salads and stromboli for carryout and delivery, plus antipasti. 1857 Seminole Trail in the Woodbrook Shopping Center. 977-4992. $.

Mediterranean Bashir’s Taverna Authentic Mediterranean cuisine by a Mediterranean chef. 507 E. Main St., Downtown Mall. 923-0927. $$.

Basil Mediterranean Bistro Mediterranean fare from grape leaves to tapas, plus a late-night wine bar. 109 14th St. 977-5700. $.

Copper Mine Bistro Mediterranean-inspired menu features tapas, pizzas and entrées like shrimp provençal and veal saltimbocca. Wintergreen Resort. 325-8090. $/$$.

Mezeh Mediterranean Grill Bowls, wraps and pita pockets, all prepared with the fresh ingredients of your choosing. The Shops at Stonefield. 202-1446. $.

Mezza Tiny tapas spot with vegan and vegetarian dishes. 817 W. Main St. 979-9990. $$.

Orzo Kitchen & Wine Bar Dishes from Spain to Greece and wines of the world. Main Street Market. 975-6796. $$.

Mexican and Southwestern Al Carbon Chicken Tacos, tamales and sandwiches with rotisserie chicken. 1871 Seminole Trail. 964-1052. $.

Aqui es Mexico Authentic Mexican and Salvadoran tacos, toras, sopas, pupusas and more.

221 Carlton Rd., Ste. 12. 295-4748. $.

Baja Bean Co. California Mex flair on 29N. Hearty salsa and margaritas to die for. 2291 Seminole Ln., 975-1070. $.

Barbie’s Burrito Barn California-style Mexican food to go. 201 Avon St. 328-8020. $.

Brazos Tacos Austin, Texas-style breakfast, lunch, early dinner and brunch tacos. Best of C-VILLE winner in 2016. 925 Second St. SE, 9841163. $.

Burrito Baby Made-to-order burritos, baby. 111 S. Faulconer St., Gordonsville. (540) 832-6677. $.

BurritOh! Burritos, tacos, rice bowls, quesadillas and nachos made to order. 540 Radford Ln., Crozet. 812-2152. $.

Uncle Maddio’s Pizza Build your own perfect pizza, assembly line-style. The Shops at Stonefield, 234-3717. $$.

Chipotle Simple menu of burritos and tacos made before your eyes. Barracks Road Shopping Center, 872-0212; 2040 Abbey Rd. Suite 101, 984-1512. $.

Vinny’s Italian Grill & Pizzeria This regional chain has pies plus a slew of caloric subs, pas-

Cinema Taco Burritos, tacos and empanadas inside the Jefferson Theater. Delicious and

LINDA HOGAN

973-1243; 508 Stewart St., 979-2525; Food Lion Shopping Center, Ruckersville, 990-2000; 325 Four Leaf Ln., Crozet, 823-7752. $.

Chef Thomas Leroy’s French influences “I guess we have to rewind pretty far back. Being from France, food and ingredients are an integral part of the culture and some of my fondest memories of childhood are connected to food. From the morning mad dash at my grandparents’ house to the chicken coop to see how many eggs we could harvest for the day to watching my grandfather prepare a chicken or rabbit for the evening dinner. I used to go with him during the fall season to harvest mussels right off the rocks on the Normandy shores and recall enjoying those amazingly brined and flavorful shellfish. The aromas and distinct flavors to this day brings me back to those forever-engraved memories. In a sense, it didn’t come to reality until several years later, but perhaps the path to becoming a professional chef was already written in my DNA many years ago.”

Leroy takes over The Market at Grelen’s kitchen this spring, dishing up a daily lunch menu, plus Sunday brunch.

cheap. 110 E. Main St., Downtown Mall. 2454981. $.

Continental Divide “Get in Here!” commands the neon sign in the window. Best of C-VILLE winner in 2016. 811 W. Main St. 984-0143. $$.

El Jaripeo Mexican favorites for the 29N crowd and also the UVA Corner crowd. 1750 Timberwood Blvd., 296-9300; 1202 W. Main St., 9729190. $.

El Vaquero West This tried-and-true Mexican place has sister locations in Palmyra, Haymarket and Orange, all owned by the same family. 1863 Seminole Trail. 964-1190. $.

Guadalajara Mexican food by Mexican folks.

Margaritas so green they glow. Cheap prices!

805 E. Market St., 977-2676; 395 Greenbrier Dr., 978-4313; 2206 Fontaine Ave., 979-2424; 108 Town Country Ln., 293-3538; 3450 Seminole Trail, 977-2677. $.

Junction Modern Mexican in Belmont. 421 Monticello Rd. 465-6131. $$.

La Cocina del Sol Southwestern flair for breakfast, lunch and dinner. 1200 Crozet Ave., Crozet, 823-5469. $$.

La Joya Authentic Mexican from tacos to churros. 1145 Fifth St. SW, 293-3185; 1015 Heathercroft Cir, Ste. #300 (Crozet), 205-4609. $.

La Michoacana Mexican deli serves budget-friendly burritos, tacos and enchiladas. Best of C-VILLE winner in 2016. 1138 E. High St. 4099941. $.

La Tortuga Feliz Authentic Mexican entrées and baked goods. 1195 Seminole Trail. 882-7461. $.

Los Jarochos Authentic Mexican in Midtown.

625 W. Main St. 328-8281. $.

Margarita’s the Flavor of Mexico Authentic Mexican, American and margaritas. 2815 Rockfish Valley Hwy., Nellysford. 218-7767. $.

Mono Loco Outstanding Latin-themed entrées, inventive sides and legendary margaritas. Inside, cozy cantina feel, plus a covered patio. 200 W. Water St. 979-0688. $$.

CONTINUED ON PAGE 69

Spring Knife&Fork 67

SCENE & CUISINE at the foothills of the Blue Ridge Mountains Soak in spectacular panoramic views of the pristine landscape of Keswick Hall & Golf Club while enjoying delectable dishes from our award-winning kitchen.

KESWICK.COM RESERVATIONS: 434-797-3440

FOOD TRUCK

Fridays

Residential Living • Assisted Living Memory Care • Nursing Care

434-973-1155

June THRU

August

11:30 AM-1:30 PM Call ahead to see who will be serving up lunch! Interested in having your truck at Our Lady of Peace?

Call 434-973-1155 for more information!

68 Knife&Fork Spring

751 Hillsdale Drive • Charlottesville www.our-lady-of-peace.com Sponsored by the Catholic Diocese of Richmond

Restaurant Guide CONTINUED FROM PAGE 67

Plaza Azteca Tableside guacamole is just the beginning of the offerings at this Mexican chain.

101 Seminole Ct., Seminole Square Shopping Center. 964-1045. $.

Qdoba Mexican Grill Spicy burritos, quesadillas and Mexican salads made before your eyes. 1415 University Ave., 293-6299; 3918 Lenox Ave., 2445641. $.

The Bebedero Upscale authentic Mexican, plus cocktails and made-to-order guac. Best of C-VILLE winner in 2016. 225 W. Main St., Downtown Mall. 234-3763. $$.

Miscellaneous Nationalities Afghan Kabob Palace Mouthwatering authentic Afghan cuisine. 400 Emmet St. N. 245-0095. $$.

Aromas Café Mediterranean and Middle Eastern fare. Sandwiches, salads and famous falafel; super-friendly service. Barracks Road Shopping Center. 244-2486. $.

Bavarian Chef German cuisine in Alpine atmosphere. 29N in Madison. (540) 948-6505. $$.

Little India Delicious Pakistani, Indian and Middle Eastern-inspired food for veggies and carnivores. 1329 W. Main St. 202-2067. $.

M&M Lounge Authentic Eastern European fare, dance floor and billiards room. Preston Plaza.

962-6526. $$.

Mas Authentic Spanish tapas and wines in a funky, dimly lit atmosphere in the heart of Belmont. 904 Monticello Rd. 979-0990. $$.

Obrigado New American fare and pasta nights are the specialties at this colorful, bistro-like storefront spot. 109 W. Main St., Louisa. (540) 9679447. $$.

Sticks A quick, healthy alternative to fast food: Kebobs (veggie options available), sides, salads, desserts. Preston Plaza, 295-5262; Rivanna Ridge Shopping Center, 295-5212. $.

Sultan Kebab Authentic Turkish food, all kind of kebabs, vegetarian dishes, salads, homemade Turkish baklava, Turkish tea and coffee. 333 Second Street SE. 981-0090. $.

The Shebeen Pub and Braai Conjures the South African veldt with brunch on Sundays.

Great bar for futbol-watching. Best of C-VILLE winner in 2016. Vinegar Hill Shopping Center.

296-3185. $$.

Twisted Branch Tea Bazaar Downtown teahouse offers international vegetarian fare, delectable desserts and 80-plus exotic loose teas and hookah. 414 E. Main St., Downtown Mall.

293-9947. $.

Soups, Salads, Sandwiches Baggby’s Gourmet Sandwiches Give your name; your sammich arrives in a bag with a cookie. Get it? 512 E. Main St., Downtown Mall.

984-1862. $.

Blue Ridge Café Ruckersville joint serving American-continental. 8315 Seminole Trail. 985-3633. $$.

Blue Ridge Country Store Breakfast is eggs, scones and muffins; lunch is pre-made wraps, soups and entrées, plus a popular salad bar. 518 E. Main St., Downtown Mall. 295-1573. $.

Bodo’s Bagels Still the king of bagels in our town. 1418 N. Emmet St., 977-9598; 505 Preston Ave., 293-5224; 1609 University Ave., 293-6021. $.

Café at Monticello Sandwiches, barbecue, coffee, tea and ice cream for when you’re done with your tour of TJ’s house. 984-9800. $.

Café Caturra Fresh food and boutique wines on the Corner. 1327 W. Main St., 202-2051. $$.

Carving Board Café Inventive salads, soups and sandwiches for the 29N lunch bunch. Albemarle Square Shopping Center. 974-9004. $.

Croby’s Urban Viddles Southern-inspired chicken and pork rotisserie fare. 32 Mill Creek Dr., suite 102. 234-3089. $.

Durty Nelly’s Jazz, blues and rock in a rootsy pub and deli that caters. 2200 Jefferson Park Ave. 295-1278. $.

Firehouse Subs Hot subs and sandwiches across from Fashion Square. 29th Place. 995-5921. $.

Greenie’s Vegetarian and vegan sandwiches.

110 Second St. NW. 996-1869. $.

HotCakes Fancy sandwiches, homemade entrées and desserts. Delivery available. Best of C-VILLE winner in 2016. Barracks Road Shopping Center. 295-6037. $.

Ivy Provisions Hot and cold sammies with inventive names like the “Don’t Call Me Shirley.”

Best of C-VILLE winner in 2016. 2206 Ivy Rd. 202-1308. $.

Jack’s Shop Kitchen Farm-to-table brunch, lunch and supper spot with elevated classics. 14843 Spotswood Trail, Ruckersville. 939-9239. $$.

Jersey Mike’s Subs Subs from Jersey, prepared right in front of you. 2040 Abbey Rd. #104.

529-6278; 265 Merchant Walk, Suite 1004, 3288694. $.

Jimmy John’s Low-cost sandwiches on 29N. “Freaky fast” delivery. 1650 E. Rio Rd., 975-2100. $.

Littlejohn’s New York Delicatessen Buxom sandwiches. Delivery, too! 1427 University Ave., 977-0588. $.

Lovingston Café A pleasant surprise in the middle of Lovingston, with a diverse, modestly priced menu. 165 Front St., Lovingston. 263-8000. $.

Mac’s Country Store Serving breakfast, lunch and dinner. Daily specials, eat in or take out. 7023 Patrick Henry Hwy., Roseland. 277-5305. $.

Market at Grelen A casual café with seasonal ingredients and daily specials. 15091 Yager Rd., Somerset. (540) 672-7268. $.

Martha’s Garden Café Healthy breakfast, lunch and dinner options. Martha Jefferson Hospital, 595 Martha Jefferson Dr. 654-6037. $.

Panera Bread Co. Ubiquitous chain with casual fare. Barracks Road Shopping Center, 2456192; Hollymead Town Center, 973-5264; Fifth Street Station, 973-5264. $.

Quizno’s Subs Chain offering cheesesteaks, meatballs and specialty subs. Salads and soups, too. Rivanna Ridge Shopping Center. 977-7827. $.

Revolutionary Soup Choose from a slew of enticing soups made daily. Best of C-VILLE winner in 2016. 108 Second St. SW, 296-SOUP; 104 14th St. NW, 979-9988. $.

ter, 984-0652; 1061 E. Rio Rd., 973-9898; 2212 Ivy Rd., 293-0666; 104 14th St. NW, 295-7827; 111 Maury Ave., 977-5141; 1220 Seminole Trail, 973-4035; 1779 Fortune Park Rd., 974-9595; Vinegar Hill Shopping Center, 245-8000; 65 Callohill Dr., Lovingston, 263-6800. $.

Bizou Upscale down-home cookin’ with fresh fish, pork and beef dishes. 119 W. Main St., Downtown Mall. 977-1818. $$.

Take It Away Sandwiches, salads, sides and desserts in a jazz-themed shop. Favorite spot of student study breakers. 115 Elliewood Ave. 2951899. $.

Clifton Inn Sit at the chef’s table and watch the action. 1296 Clifton Inn Dr. 971-1800. $$.

The Flat The place for crêpes: Choose sweet or savory for lunch or dinner. 111A E. Water St., behind the Jefferson Theater. 978-FLAT. $.

The Salad Maker Made-to-order salads, plus a daily soup special and sweet treats. 300 E. Market St. 284-5523. $.

Trackside Café Healthy fare and smoothies inside ACAC. ACAC, Albemarle Square Shopping Center. 978-3800. $.

Tubby’s Grilled sandwiches and subs galore.

1412 E. High St. 293-3825. $.

Which Wich Superior Sandwiches Create your own sandwiches by marking up the pre-printed brown bags. Hollymead Town Center. 9779424. $.

Zazus Fresh Grille Lots of wraps, salads, soups and fresh smoothies, plus yummy breakfast wraps.

Delivery available. 2214 Ivy Rd. 293-3454. $.

Zoës Kitchen Fast, casual meals with an emphasis on health-conscious, Mediterranean-inspired ingredients. Barracks Road Shopping Center. 955-5334. $.

Steaks and Seafood Aberdeen Barn More beef than you can shake a T-bone at, since 1965. Best of C-VILLE winner in 2016. 2018 Holiday Dr. 296-4630. $$$.

Bonefish Grill Sister to mega-popular Outback Steakhouse featuring seafood, grilled non-fish specialties, a full bar. Hollymead Town Center.

975-3474. $$.

Devils Grill Restaurant & Lounge Above Devils Knob Golf Course with 50-mile views. Dinner reservations required. Wintergreen Resort. 3258100. $$$.

Downtown Grille Upscale steak and seafood with white-linen service and a chummy bar scene. Best of C-VILLE winner in 2016. 201 W. Main St., Downtown Mall. 817-7080. $$$.

Outback Steakhouse Bloomin’ onions and giant steaks. 1101 Seminole Trail. 975-4329. $$.

Public Fish & Oyster Simply prepared, responsibly sourced seafood. Shucked oysters, raw bar and a full bar. 513 W. Main St., 995-5542; 1015 Heathercroft Cir., Crozet, 812-2909. $/$$.

Red Lobster Seafood with daily specials. 1648 E. Rio Rd. 973-0315. $$.

Rhett’s River Grill and Raw Bar She-crab soup, half-shell delicacies and steaks. 2335 Seminole Trail, Suite 100. 974-7818. $$.

Rocksalt Seafood-centric chain with an outdoor bar and patio. The Shops at Stonefield. 326-5665. $$.

Shadwell’s Seafood, steaks, burgers, pasta and salads made out of fresh, local ingredients. 1791 Richmond Rd. 202-2568. $$.

Burton’s Grill Contemporary American menu with stylish ambiance. The Shops at Stonefield.

977-1111. $$.

Commonwealth Restaurant & Skybar Swanky Downtown restaurant with inventive entrées and a rooftop bar. 422 E. Main St., Downtown Mall.

202-7728. $$$.

Court Square Tavern Hearty pub fare and 130plus varieties of bottled beer. 500 Court Square.

296-6111. $$.

Duner’s Artful entrées and fine desserts on a rotating menu. 250W in Ivy. 293-8352. $$$.

Escafé Friendly spot with a seasonal menu. 215 W. Water St. 295-8668. $$.

Fig Bistro & Bar Mediterranean and New Orleans-inspired dishes with house-made ingredients. 1331 W. Main St. 995-5047. $.

Hamiltons’ at First & Main Imaginative American cuisine, award-winning wine list and superb vegetarian. Best of C-VILLE winner in 2016. 101 W. Main St., Downtown Mall. 295-6649. $$$.

Ivy Inn Daily menu of modern American cuisine in an 18th century tollhouse. Best of C-VILLE winner in 2016. 2244 Old Ivy Rd. 977-1222. $$$.

Maya Upscale Southern cuisine. Pleasant patio seating outside, sleek mod inside. 633 W. Main St. 979-6292. $$.

Michael’s Bistro Mucho microbrews and an artful menu. Second floor of 1427 University Ave. 977-3697. $$.

Oakhart Social Seasonal Atlantic coast food for sharing. Best of C-VILLE winner in 2016. 511 W. Main St. 995-5449. $$.

Pippin Hill Farm & Vineyards The Farm Table & Wine Bar is as big a draw as its beautiful setting. Best of C-VILLE winner in 2016. 5022 Plank Rd., North Garden. 202-8063. $$.

Red Pump Kitchen Tuscan-inspired restaurant with chic, rustic décor. 401 E. Main St., Downtown Mall. 202-6040. $$.

Restoration Indoor and outdoor dining at this spot at Old Trail Golf Course. 5494 Golf Dr., Crozet.

823-1841. $$.

Southern Crescent Cajun and Creole fare in Belmont. 814 Hinton Ave. 284-5101. $$.

Tastings Wine shop/restaurant with woodgrilled entrées and an impressive wine list. 502 E. Market St. 293-3663. $$.

Tavern & Grocery Inspired tavern fare from chicken sandwiches to banh mi. 333 W. Main St. 293-7403. $.

The Alley Light Intimate small-plate spot above Revolutionary Soup. Best of C-VILLE winner in 2016. 108 Second St. SW. 296-5003. $$.

The Fitzroy Restaurant and bar in a swanky setting. 120 E. Main St., Downtown Mall. 295-1223. $$.

The Local Belmont neighborhood spot with unusual twists on local, organic ingredients. 824 Hinton Ave. 984-9749. $$.

The Melting Pot It’s a fon-do! This melted-cheese franchise features warmers built into the tables and a huge wine selection. 501 E. Water St. 2443463. $$$.

Roots Natural Kitchen Fast-casual health food from UVA alumni. Best of C-VILLE winner in 2016.

1329 W. Main St. 529-6229. $.

Upscale Casual

Water Street French fusion and progressive American small plates. 117 Fifth St. SE. 244-0217. $$.

Subway Tons of locations, so you can “eat fresh” anywhere. 1764 Rio Hill Ct., 978-7008; 32 Mill Creek Dr., 295-5555; Pantops Shopping Cen-

Bistro 1834 Located beside the Old Mill Room Restaurant, the menu has a variety of lighter fare.

The Boar’s Head, 200 Ednam Dr. 972-2230. $$$.

Zocalo Flavorful high-end, Latin-inspired cuisine with a full bar. Best of C-VILLE winner in 2016.

201 E. Main St., Downtown Mall. 977-4944. $$.

Spring Knife&Fork 69

The Last Bite

Sweet finish

The only thing better than one dessert? A whole assortment of desserts.

Grit recently added cakes, brûlées and tarts to the coffee shop’s menu of small plates. Currently only available at the Stonefield location (and only on weekends), the bite-sized selection will pair with the restaurant’s heavily curated beer, wine and cocktail program. “We’re focused on creating more of a European café feel,” says co-founder Brandon Wooten, which means table service each evening. In other words, your next date night is solved. (Just be sure to order enough for sharing.)

JOHN ROBINSON

70 Knife&Fork Spring

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