Knife & Fork: Winter 2017/18

Beef and bourbon at Ragged Branch

An orphan amber wine release

On the hook: a pricey fishy treat FALL/WINTER 2017-18

Taste is everything.

Party prep

Can’t

beat it !

ABC o w Newm ner Gerry an’s n o-fa boozy eggno il g PA GE 9

A shortbread recipe that will save the day

It’s a gobble Which locally raised turkey will you buy?

BON APPÉTIT!

400+ ways to curb a craving

Constant cravings 26 signature Charlottesville meals we can always count on

Dumplings at Marco & Luca

NEAPOLITAN PIZZA IS THE BETTER PIZZA Enjoy it the true Italian way, with a knife & fork.

THE AWARD-WINNING SHOPS AT STONEFIELD 2055 BOND ST., CHARLOTTESVILLE facebook.com/MidiCiCharlottesville

mymidici.com

TA B L E O F C O N T E N T S The Dish

9 ’Nog hogs

A less divisive holiday drink?

11 Down the road

A hip spot with food to match.

13 Hidden gem

The Coat Room keeps it under cover.

40 pounds That’s how much chicken Mel’s Café owner Mel Walker estimates the restaurant cooks up every day.

13 Something’s fishy

Where did all the caviar go?

15 Run to Ragged

Bourbon and burgers for all!

17 On a roll!

2018 resolution: Eat all the soosh.

18 Gobble talk

Where to buy your bird this season.

21 Sweet solution

For holiday parties: shortbread.

Signature foods

Newcomers and visitors to Charlottesville, heed this list: It’s a good place to start if you’re trying to figure out what flavors are central to Charlottesville’s food identity.

PAGE 27

Left behind?

When the Pinot Gris crop at Michael Shaps Wineworks came in more robust than planned, the winery’s enologist teamed up with another local winemaker to utilize the excess. PAGE 52

22 Beery’s best

The APimento chef’s favorite things.

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

What sweet dreams are made of.

PAGE 74

$25

ON THE COVER: Dumplings at Marco & Luca. Photo by Tom McGovern. COMMENTS? E-mail the editor at caite@c-ville.com.

The price (per ounce) of caviar at Tavern & Grocery, one of the only places in town to find the fishy treat.

Fall/Winter Knife&Fork 5

Charlottesville’s News & Arts Weekly

&

gelato. espresso. pastries. delicious.

434.296.8555 | 317 EAST MAIN STREET, CHARLOTTESVILLE VA

We asked the staff: What are your favorite “instant classic” C’ville dishes?

“Maybe I have tunnel vision because it’s always singing to me from right across the street, but the strawberry pink peppercorn gelato at Splendy’s.”

P.O. Box 119 • 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

Editorial EDITOR

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

Caitlin White (x45) NEWS EDITOR

Lisa Provence (x14)

ARTS & LIVING REPORTER

Erin O’Hare STAFF REPORTER

Samantha Baars (x40) COPY EDITOR

Design and Production CREATIVE DIRECTOR

Bill LeSueur (x17) artdirector@c-ville.com EDITORIAL DESIGNER

Max March (x16)

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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

Business PUBLISHER

aimee@c-ville.com CHIEF FINANCIAL OFFICER

Debbie Miller (x28) MARKETING MANAGER

Anna Harrison (x51) A/R SPECIALIST

Nanci Winter (x33)

6 Knife&Fork Fall/Winter

“Keevil & Keevil’s lobster rolls.

Cho’s painkiller drink is on point.

Vu Noodles’ rice noodles with tofu, caramelized onions and soy ginger sauce!

Medium spice or else it’ll kick your ass.”

“Totchos at Firefly.”

Chaney Hambrick, Beth Wood (x56)

Aimee Atteberry (x12)

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“Labneh at Parallel 38, supposing it stays on the menu when they reopen.

They do a multispread plate that is sooo worth it.”

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“Sangria pitchers at Mas.”

“Fried green tomato salad at Miller’s.”

ARTS EDITOR

Tami Keaveny (x18)

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

“Fresh Cali-style pork tacos with a side of homemade chips and salsa from Barbie’s Burrito Barn.”

“The egg salad sandwich at The Whiskey Jar is the perfect sandwich.

Yes, I said it.”

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Billy Dempsey (x32) C-VILLE HOLDINGS

Bill Chapman, Blair Kelly 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.

“I’m really digging the new French dip burger at Zinburger.

Probably my go-to if I want to go out.”

The word “Tara”, commonly found in Thai folk literature, means water. Thus, our restaurant offers a unique and relaxing atmosphere, featuring a variety of underwater art for your dining pleasure. Our menu consists of authentic, fresh, and flavorful Thai dishes, using family recipes that have been handed down for generations. The menu also offers several gluten free and vegetarian dishes.

With a bar area Tara Thai offers a place where young adults, families, and singles to enjoy a drink while waiting for a to-go order, waiting for a table, or a friendly place to meet and talk before dinner. We have private dining facilities for group events, and we offer full catering services for events at any location. We also offer dine in, take out, online ordering and delivery to select Charlottesville locations.

We proudly invite you to experience fine dining with the most successful Thai restaurant on the east coast.

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8 Knife&Fork Fall/Winter

The Dish TRENDS, TASTEMAKERS AND FOODS WE LOVE

LORA KELLEY

Get in the spirits You’ll love this boozy eggnog recipe (we swear it)!

Fall/Winter Knife&Fork 9

YOUR ROOFTOP PERCH FOR ALL SEASONS Craft cocktails • Mountain views Homespun small plates 715 Henry Ave, Charlottesville, VA 22903 www.vitaespirits.com

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10 Knife&Fork Fall/Winter

The Dish

It’s ’noggone delicious!

Baker Gerry Newman’s version comes highly recommended

er tenants in the house were Newman’s future wife, Millie, and a young married couple—the wife’s name was Justine. They all became friends and shared many communal meals.

Justine made this eggnog during the group’s first winter holiday season in the house, and Newman loved the stuff so much he’s made it every year since. Justine passed away from cancer a few years ago, so Newman says it’s even more special when he makes and serves this eggnog to friends and family—he says it reminds him of a simpler time.

By Erin O’Hare

E

Makes about 2.5 quarts 6 eggs, separated 8 ounces powdered sugar, sifted 1/2 cup peach brandy 1 cup bourbon whiskey 1 cup Asbach Uralt (a German brandy; “ask for it by name,” Newman says) 1 quart cream Nutmeg and/or cinnamon for garnish Separate the eggs, reserving the egg whites for later. In a large bowl, whip the egg yolks until pale and light. Add the powdered sugar and whisk until combined. Add 1 cup Asbach Uralt and let the mixture sit at room temperature for one hour.

Using a stand mixer or a hand mixer, whip ½ quart heavy cream until thick. Fold the cream mixture into the yolk mixture with a hand whisk, rotating the bowl as you go, until combined. Add ½ cup peach brandy, 1 cup bourbon and the remaining ½ quart of cream. Cover the bowl with plastic wrap and refrigerate for three hours. After three hours, take the reserved egg whites and whip the egg whites until they form soft peaks. Fold the whipped egg whites into the boozy yolk-and-cream mixture. Eggnog can be served right away, but Newman says it’s best to let it sit for an hour or so before serving, to allow the flavors to mellow.

PAUL WHICHELOE

ggnog is a pretty polarizing holiday beverage—you either love it or you hate it. But for all the haters out there, have you ever had real eggnog? Not the goopy, eggy stuff poured out of a carton, but the real deal, a thick-but-fluffy stirred custard that could be ice cream were it not for its tooboozy-to-freeze composition?

Gerry Newman of Albemarle Baking Company has the recipe that’ll crack the shell of your eggnog-hating heart in a single sip. The recipe is so good that local flavor genius PK Ross of Splendora’s Gelato—who counts herself among the ’nog naysayers—remembered being floored by Newman’s version at an ABC holiday party 10 years ago. Ross insists it’s the best in town, and she’s not the first to ask for a second round; Newman says he’s converted a number of friends in the 30 years that he’s been making this particular eggnog, which has a special place in his memory.

In 1987, a few years before relocating to Charlottesville, Newman moved into an old Victorian house in San Francisco that was divided into four apartment units. Among oth-

Justine’s Eggnog

Garnish with a dusting of nutmeg or cinnamon before serving. If you have any eggnog left over (unlikely), Newman says there’s enough alcohol in the drink to preserve it in the fridge for a while. If it

Albemarle Baking Co. owner Gerry Newman

separates, just stir it with a fork before serving.

Local flavor genius PK Ross of Splendora’s Gelato remembered being floored by Newman’s version at an ABC holiday party 10 years ago. Ross insists it’s the best in town.

BRIAN GROBLESKI

Alright, Ruckersville, we see you Now that it’s rounded out its first year in business, Jack’s Shop Kitchen is making our unofficial list of nearby foodie destinations worth leaving town for (lookin’ at you, too, Bavarian Chef).

From the main floor of the Greene House Shops antique mall, the farm-to-table spot serves up brunch (go for the truffle eggs Benedict), lunch (blue crab cobb 4ever) and supper (the bangers and mash features housemade beer-poached sausages) at the hand of Chef Eric Bein, who moved from Florida to start up a farm in Madison County and, shortly thereafter, a restaurant to showcase the ingredients. Ruckersville, we’ll never doubt you again.—CW

Fall/Winter Knife&Fork 11

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The Dish

Roe your boat

If caviar is gonna make a comeback, it needs a makeover STEPHEN BARLING

Where did all the caviar go? Hard to say, but the fact that it went out of style in our area probably had something to do with the 2015 closing of Downtown Mall seafood joint Blue Light Grill.

At least one local restaurant thinks it’s time for a roe revival. Tavern & Grocery has had caviar on its menu since opening in early 2016, only several months after Blue Light’s closure.

“About 10 years ago, when I worked at Blue Light, we had beluga and ossetra, but a lot of those varieties have been shunned or outlawed because of the amount of sturgeon that was being destroyed and not being taken care of properly,” T&G chef David Morgan says. “A lot of people have an aversion to specific kinds of caviar—plus it made the price go through the roof.”

Morgan says he and restaurant owner Andy McClure stick with “entry level” caviar from American bowfin or paddlefish, both of which are plentiful and allow humane harvesting.

They’re also reasonably priced at Tavern & Grocery for $25 per ounce, served with housemade crème fraîche, crackers and potato chips.

—Shea Gibbs

Underground, uncovered

By Erin O’Hare

Y

ou know the saying—“secrets secrets are no fun, unless they’re shared with everyone”—and though it’s likely been a while since you singsong sassed that to a friend on the playground, we’ll remind you that secrets are no fun unless they’re shared with everyone, and we have one to share: There’s a tiny little restaurant tucked beneath Brasserie Saison on the Downtown Mall. It’s called the Coat Room, and all it takes to get a reservation is an email to brasseriesaison@gmail.com.

But make no mistake, this isn’t a speakeasy; that trend is played out, says Brasserie Saison manager Will Curley, and the Coat Room isn’t interested in being exclusive. “If you ask for it and we have it, you get it,” says Curley. Currently, the Coat Room takes reservations for four seatings a week, for eight people each, on Friday and Saturday at 6pm and 8pm.

It’s a small, windowless, warmly wood-paneled room, with four tables, eight chairs, a small bar and ambient French music à la Serge Gainsbourg in the air. The food is similar to Brasserie Saison’s Franco-Belgian menu— mussels, pierogies, steak frites and a warm brownie with salt and pepper ice cream. But

there are Coat Room exclusives, such as foie gras, rib-eye steaks and other dishes highlighting proteins from local farms. It’s the kitchen’s chance to experiment with new menu items and flavor combinations, and chef Tyler Teass welcomes guests at each Coat Room table with an amuse bouche, like a savory Belgian waffle with smoked maple syrup.

The Coat Room wine list is different, too— whereas the brasserie focuses on French wines, the Coat Room wine list is more Italian, with Nebbiolos and Sangioveses. As for cocktails, bar manager Reid Dougherty uses top-shelf spirits and makes some cocktail components, like a sarsaparilla vermouth, himself.

A reservation doesn’t lock customers into a minimum purchase, either—whether it’s a single cocktail, dessert and drinks, or a full meal you seek, the service is the same, and it’s likely that Teass will bring out a little extra bite for you, or Dougherty will concoct an aperitif to complement your food. These little surprises are delightful.

“We want to get everyone in here,” Curley says of the space that affords him, Teass and Dougherty with the opportunity to play around with their talents. It’s one secret that will still be fun when shared with everyone.

PAUL WHICHELOE

Secret restaurant under Brasserie Saison is a real treat

MAKE OUR FALL SIGNATURE

RED RAGGED FIZZ SHAKE 1.5 oz Ragged Branch Virginia Straight Bourbon Whiskey

1.5 oz pomegranate juice 1 oz homemade ginger simple syrup Squeeze of fresh lemon juice POUR Into a rocks glass and top with club soda Sip it slowly, savor the flavor.

raggedbranch.com TASTING ROOM: Thursday through Sunday, Noon to 6 PM — 1015 Taylors Gap Road, Charlottesville, Virginia AT SELECT VA ABC STORES & SPECIAL ORDER

The Dish

Ragged Branch owner Alex Toomy runs a two-part operation at his southern Ivy distillery: bottling bourbon and raising cattle. The Black Angus cows feed on a mash mixture post-distillation, resulting in beef that pairs well with, go figure, straight bourbon whiskey. JEN FARIELLO

In good spirits Ragged Branch is ready to pour

By Lisa Martin

O

n a picturesque, 92-acre hillside ranch in southern Ivy, native Virginian Alex Toomy and two partners have launched an enterprise centered on a perfect pairing: bourbon and beef. Craft distillery Ragged Branch, now open for business after five years of preparation and two more of whiskey-aging, is poised to make its mark on the Virginia spirits industry with time-honored distilling practices using only locally sourced raw ingredients.

“I feel really good about what we’re making,” says Toomy, a real estate developer who has directed large local projects such as The Rocks, Ragged Mountain Farm and Old Ballard Farm.

While his partners live in other parts of the country, Toomy directs the on-site activity as he carves a unique path in the Virginia bourbon business.

“I’m a strong believer in not caring what anybody else is doing, I’m going to do it right.”

To do it right, Toomy first learned from a master. “I met with Dave Pickerell [former master distiller of Maker’s Mark] in Kentucky to get his advice,” says Toomy. “We talked for four hours, and I could hardly write fast enough to get it all down.” It was Pickerell who convinced Toomy to jump-start the business by producing the first batches in smaller (25-gallon) barrels, to age and sell after two years while the larger barrels continued aging for four. Pickerell now serves as Ragged Branch’s consultant and master distiller, selecting barrels to blend before bottling.

The distillery offers two varieties of Virginia straight bourbon whiskey—wheated and rye— with a straight rye also in the pipeline. Every part of the process is environmentally sustainable. All of the crops are harvested from their own land and a neighboring 800-acre tract leased by the distillery. One large cornfield grows on the ranch right next to the rickhouse

where filled barrels are stored. “We grind all of our grain fresh every day,” says Josh Toomy, Alex’s son and graduate of Virginia Tech’s agriculture program, who oversees the day-to-day distilling. “Our water flows from a deep well, and it’s filtered multiple times through deionizers before being used to dilute the alcohol and then recycled as coolant in the cooker.”

The industry is taking notice. In April, Ragged Branch was given a state Agriculture and Forestry Industries Development grant for sourcing all of its grain from Virginia producers and creating new jobs in the industry and, in October, its rye will be featured as a Virginia ABC Chairman’s Choice product. The tasting room in the main house overlooking the distillery is perfect for parties and receptions, complete with an open kitchen, chef on staff and a wide porch with Blue Ridge views for sitting and sipping. Ragged Branch will hit local ABC stores in October.

A side of beef Alex Toomy grew up riding cutting horses on his father’s 200-acre cattle ranch near Fishersville, so it’s no surprise that Bourbon Beef is also on offer at Ragged Branch. Toomy’s own Black Angus are kept on land leased nearby, plus a dozen finishing steers on fields at Ragged Branch. The cattle are fed a mash mixture derived from the distillation process after the alcohol is vaporized. “It’s like corn oatmeal,” says Toomy. “It has rye and wheat in it as well, and it’s 20 percent protein.” Mixed with hay and a little rolled corn, the feed gives the resultant beef a distinctive rich flavor and smooth texture. Fresh ground beef and a variety of prime steak cuts can be purchased from the distillery store daily.

Fall/Winter Knife&Fork 15

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16 Knife&Fork Fall/Winter

Leading rolls

The Dish

Sushi is the little black dress of food—dress it up (at a fancy-occasion spot like Ten) or down (from the prepared section at Whole Foods) and it’s beautiful either way. Here are nine of our favorite iterations.—Caite White

Asian Express’ UVA roll: smoked salmon on a salmon avocado roll; East Garden’s spider roll: fried soft shell crab, cucumber, avocado, roe; Foods of All Nations’ eel roll: eel, avocado, cucumber; Kuma Sushi’s California roll: spicy crab, avocado, cucumber; Love Sushi King’s orchard roll: spicy tuna and crunch with spicy mayo and wasabi sauces; Now & Zen’s Maui roll: tuna, avocado, mango; Ten’s tiger roll: tiger prawn, avocado, cucumber, crunch, tobiko, unagi, spicy sauces; Tokyo Rose’s shrimp tempura roll: fried shrimp; Whole Foods’ spicy tuna roll: spicy tuna, avocado.

Fall/Winter Knife&Fork 17

The Dish

Fowl play

SUNRISE FARMS

Order your farm-raised Thanksgiving turkey before it’s too late

By Susan Sorensen

W

e’re not fans of the candy corn and skeletons that appear on store shelves in July. And don’t get us started on Christmas merchandise that shows up before the leaves begin to fall. But there’s one holiday-related item we do suggest you think about now: a pasture-raised Thanksgiving turkey from a local farm, which probably started taking orders in late summer, and will likely run out of birds any day now.

Getting the centerpiece of this year’s Thanksgiving meal straight from a farm, where the birds are allowed to dine on fresh grass, bugs and other vegetation (supplemented with non-GMO feed), used to be a novelty.

Nowadays, however, naturally raised birds from places like the Miller family’s Sunrise Farms in Stuarts Draft are in high demand.

18 Knife&Fork Fall/Winter

On the Millers’ 90-acre farm, free-range turkeys wander between pastures—where they control the bug population and fertilize the grass—and well-ventilated shelters. According to the family, Sunrise birds’ “richer-tasting meat is the result of raising our turkeys on an all-natural diet, with plenty of exercise and freedom to roam. And we never overfeed or underfeed our poultry, instead providing feed that suits the natural growth of the turkeys.”

Keep in mind, though, that the price of a pasture-raised turkey is quite a bit more than those bought at a grocery store, where factory-frozen birds sometimes cost less than a dollar per pound. Farm-raised birds go for about $5-8 per pound, and there are several reasons for this: Grazing fields take up a lot of pricey land; a certain number of turkeys are lost to predators every season; and labor and feed is more expensive.

For details about purchasing your Thanksgiving main course directly from a local farmer, contact one of these places: Polyface Farms 55 Pure Meadows Ln., Swoop (540) 885-3590, polyfacefarms.com Sunrise Farms 2177 Tinkling Spring Rd., Stuarts Draft (540) 337-3773, sunrisefarm.net Sylvanaqua Farms 398 Buck Mountain Rd., Earlysville (202) 213-8421, sylvanaqua.com Timbercreek Farm 2245 Garth Rd. 295-7600, tcofarm.com

Chickening out If you’re hosting a smaller

Skin deep. The best-tasting chickens

Thanksgiving crowd this year—or the

are evenly browned with taut skin.

thought of roasting an entire turkey

Avoid shriveled and discolored birds

makes you want to call the whole

because this is a sign of juiceless meat.

thing off—consider buying a rotisserie chicken. Not only are they convenient, but if you get a good one, everyone at the table will enthusiastically, er, gobble it up.

Watch it. Looking at a display of cooked chickens but there’s no rotisserie in sight? Ask a store employee how often the birds are restocked, or look for a timestamp on

What follows are a few tips for

the bag or container, a good indication

selecting a perfect whole chicken,

of when the chicken was prepared.

which will set you back between $5 and $6, at your favorite local grocery store (Foods of All Nations, Whole Foods, Wegmans, Harris Teeter and Kroger are all solid options).

Plain is better. On a recent hunt for rotisserie chickens, we encountered barbecue- and lemon pepper-flavored birds, which sounded good, but take it from us: If you want to use your

Weight matters. You might look silly

leftover chicken for stock or a stew,

doing it, but we suggest you pick up

it’s best to steer clear of heavy

every chicken on display and gage its

spices and marinades, which get

heft; a heavier bird is a bird where

stronger over time, and could

the juices haven’t evaporated out of

adversely affect the taste of

the meat.

days-after dishes.—SS

No-(bird)brainer Grocery store rotisserie chickens are all good and fine, but if you really want to impress your guests, order your Thanksgiving chicken from Al Carbon, where Myriam and Claudio Hernandez will marinate it for 24 hours before they slowly roast it in a green charcoal oven that they imported from Peru. According to the Hernandezes, whose whole birds sell for $12.50, they “honor our local broiler chickens by simply allowing the coal-fired flame to massage the secret spices while drawing out their natural flavor.”

TOM MCGOVERN

Al Carbon 1871 Seminole Trl., 964-1052, alcarbonchicken.com

Fall/Winter Knife&Fork 19

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The Dish

Bee Sting Shortbread Makes two- to three-dozen bite-size cookies LORA KELLEY

1 1/2 cups organic salted butter 3/4 cup organic brown sugar 1/4 cup local honey 3 3/4 cups organic wheat flour

Thanks, honey A no-fail shortbread for gift-and-party season

Soften the butter until just before the melting point. By hand, mix in the sugar and honey until well incorporated. Stir in the flour until all is of even consistency. While the dough is soft, roll into logs of about 1 1/2 inch diameter, wrap it in plastic wrap and store it in the refrigerator for a minimum of one hour and a maximum of one week.

For the topping: 1/2 cup organic salted butter

AMY JACKSON

1/2 cup organic brown sugar

Kelsey Gillian

By Caite White

2 tablespoons local honey

If you’re not going to a lot of parties—Friendsgiving, holiday soirées, New Year’s Eve gatherings—this season, you’re doing it wrong. And if you are, but you aren’t bringing a treat to share? Well, that’s where we come in.

Knife & Fork reached out to the folks at Found. Market, a brick-and-mortar offshoot of The Bee’s Knees Kitchen that boasts baked goods with ingredients grown on the family’s farm in Orange, for a crowd-pleaser. Co-owner Kelsey Gillian suggested the Carlton Road bakery’s flagship Bee Sting shortbread—rich butter, honey and almonds in “a thumbprint of ooey-gooey goodness.” Happy holidays, indeed.

Melt the butter, add the sugar and honey and

4 ounces sliced almonds, pounded into bits bring to a gentle boil. Remove from heat and stir in the almonds.

To bake: Cut 1/2 inch slices of the dough and arrange them on baking pan leaving two-inch spaces.

Gently form indentations in the center with finger. Spoon a bit of topping into each imprint. Bake at 325 degrees for approximately 10 minutes until lightly browned. Cool slightly and move to rack to cool completely.

Stored in an airtight container at cool room temperature, these cookies last for months.

Fall/Winter Knife&Fork 21

F

The Dish

Turning trash to treasured recipe is Gay Beery’s family secret 22 Knife&Fork Fall/Winter

AMY JACKSON

Oral history

ood, says APimento Catering owner Gay Beery, was at the center of everything when she was growing up. Her dancer mother traveled for work and, after having kids, would regale them with stories of what she found and ate everywhere (“My mom saw the world through the lens of food,” says Beery). One of her talents was creating something from nothing.

“Without even articulating it, she could create a beautiful meal with what lots of us might consider scraps or even trash,” Beery says. “I learned from her how to take the remnants of good things and make different good things. My favorite modern chefs are the ones who speak to the same.”

We asked Beery to tell us more about her favorite things, from grilled cheese with kimchi to her tried-and-true tomato slicer.—Caite White

Always on the bar: Rosé, a floral gin and some kind of amaro or bitter/herbal liqueur.

Special-occasion drink: Thanks to our gifted neighbors Justin Ide and Susan Jackiewicz (and a winter of snow we survived together) that drink became the Sidecar (excellent with a game of fireside Scrabble).

Energy source: Fresh fruits and veggies, and nostalgic memories of my grandmother who always had energy enough, somehow.

Breakfast: My husband packs me off every morning with a jar of granola, yogurt and whatever fruit or berries we’ve got fresh or stashed from last summer.

Lunch spot: Hamiltons’, Lampo and Urban Bowl.

Chinese restaurant order: Hot and sour soup (no apologies), Sichuan eggplant or Chinese spinach, duck practically any way.

Go-to comfort food: Pasta—always. There is no weariness that I do not find comforted with a bowl of pasta.

Sandwich: Grilled cheese with kimchi (now, please).

Unusual ingredient: So many ingredients that were once unusual are not anymore. However, because they are harder to amass, I live for the moment when our nasturtiums put forth those delicious seeds.

Healthy snack: Fresh peppers and cucumbers, maybe add yogurt.

Unhealthy snack: Salty, fried things. And, ever the devil’s advocate, every time I see a new weird chip flavor, I feel compelled to try it.

Condiment: This is a tough one, because it’s always changing. But hands over fists, I’d say mayo and aioli.

Chocolate: Dark, please.

Grocery store cookie: I don’t really enjoy any grocery store cookie; they always leave me wanting to make a fresh batch. Something gets lost in the transport.

Dessert: Clafouti with whatever fruit we have and a splash of brandy. Or cobblers.

Beer: Saisons for sure.

Ice cream flavor: Ginger.

Brunch: sweet or savory? Savory! Eggs at the center, and there must be bread. Because there must be butter.

Kitchen aroma: Roasting chicken.

Always in the home fridge: Sparkling wine (always want to be ready to celebrate) and cheese.

Always in the pantry: So many vinegars, oils and chinese condiments. It’s a problem.

Bodo’s order: Everything bagel, turkey breast, horseradish, mayo, tomato.

Salad bar toppings: I don’t really do this. I get overwhelmed when I look at food bars.

Cut of meat: Leg of lamb. Pork loin. Chicken thigh. In that order.

Vegetable: No way there is one favorite vegetable, though the one vegetable I eat almost every day in some form is tomato.

Midnight snack: Fruit.

Knife: My grandmother’s tired old tomato slicer.

I look for replicas any time I’m junk shopping.

Appliance: I don’t own one (yet) but a single heat source range, like an AGA. I’ve used them on travel stays and wish we could accommodate one in our Virginia climate. Otherwise, my mini chopper.

Cookbooks: Honey from a Weed by Patience Gray, The Zuni Cafe Cookbook by Judy Rodgers and anything historic that communicates method and ingredients through a veil of lost vernacular or patois.

Mentors: True friend Gail McIntosh (this will likely embarrass her) and my Mema.

Dream trip: Three months in the Mediterranean landscape—I’m not too picky beyond that.

Favorite food city: Based on my relatively limited travels, I’d say more generally Provence. I’ve never felt more connected through food than I did there. I’m preparing to do a lot more research.

Cooking clothes: Long-sleeve cotton T-shirt, cotton pants, Vans.

Kitchen shoes: Used to be Vans. Now that I am in and out of the kitchen, it’s whatever I’m wearing.

Cooking music: Depends on what I’m cooking—these must be paired thoughtfully.

Food-related tattoos: ZERO. First food memory: Watermelon in the backyard.

Best meal ever: Easter dinner at my paternal Sicilian grandmother’s—it went on all afternoon.

Charlottesville food trend that needs to disappear: It’s more than Charlottesville: I am truly turned off by the volume of meat that our generation is eating. Too much of a good thing is exactly that.

“I love boney fish from salty waters.

Though we don’t get it nearly often enough, my all-time favorite is fried smelt.

Primal.”

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T

Iconic eats 26 signature Charlottesville dishes and drinks (and a few instant classics) Much in the way that giving directions to a newcomer will never not be thrilling (or is that just us?), recommending an essential dining experience is also a rite of passage: It ups your townie cred and, if you’ve steered the novice correctly, shows off our local culinary aptitude. The food scene here continues to change and grow, but what follows is our list of dependable recommendables—those classic Charlottesville foods that make us excited to keep eating here indefinitely.

They’re just as good now as they were the day we found them (once someone steered us in the right direction).

By NATHAN ALDERMAN, SHEA GIBBS, JACKSON LANDERS AND CAITE WHITE

Fall/Winter Knife&Fork 27

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ICONIC EATS

Bagels for all!

The importance of Bodo’s is one of the first things that newcomers to Charlottesville figure out, and this is good because it helps them to feel like insiders very quickly. On weekends especially, the whole of Charlottesville goes to Bodo’s as a sort of pilgrimage, where we encounter dozens of people we know or at least recognize: neighbors, Little League teammates, friends from churches and synagogues, ex-girlfriends.

One essay extolling Bodo’s as the best

bagels in the world went viral last year. It was controversial, and even many locals raised an eyebrow at Bodo’s really being the world’s best, but the fact is that the food is solid. Yet we live in a golden age of food. There are plenty of good restaurants in Charlottesville.

Why is this one so important?

Look back to 1988 when Brian Fox opened

the first Bodo’s location on Emmet Street. In those days, the Downtown Mall was mostly dead and the restaurant scene was dull. Charlottesville was a funky town with a lot of creative, well-educated former hippies who tended to land here due to UVA. Many of those migrants, including Fox, had spent time in New York City and had fond memories of the cuisine they had left behind.

Making properly boiled New York-style

bagels was exactly the right idea at the right time. For ex-pat New Yorkers, it was like a taste of home for just a few bucks. For everyone else, there was a sort of sophistication in pretending to know what a good New York-style bagel was supposed to be.

This meant that a certain kind of person

went to Bodo’s. Smart, well-traveled, New York-savvy intellectuals. Other people wanted to be around those people. Good food, good company and lightning-fast service were arguably the main ingredients that made Bodo’s into an institution (rather than just a restaurant).

ALL IN ONE

MORGAN SALYER

Deli-Egg at Bodo’s Bodo’s Deli-Egg isn’t just delicious. It also solves a problem.

“You get to a point where you’re slicing deli meat, and you have an undersized heel you don’t want to use for a sandwich,” says Scott Smith, co-owner of the venerable bagel vendor.

Bodo’s didn’t come up with the idea—it’s an old New York Jewish deli trick—but Smith and his team have taken it a step further. Because they’re not kosher, they’ve added ham, capicola, salami and Swiss, muenster and provolone cheese to the traditional deli egg mixture of pastrami and corned beef.

The result is one of Bodo’s most popular items.

Indeed, the sandwich shop sells so much deli egg, they end up using far more cured meat than just the stuff that comes from the unused ends.

Smith says most folks are straight down the middle with their egg sandwich orders—Deli-Egg on an everything bagel is most popular. But some add more meat and cheese, usually bacon and cheddar, or balance out the richness with some punchy pepper spread.

Smith’s pro tip? Try the Deli-Egg a couple times before you make up your mind about it. The meat and cheese contents can vary depending on what’s available to chop on any given day.

Fall/Winter Knife&Fork 29

ABERDEEN BARN

Dinner at “the Barn” has become as central to the Charlottesville experience as tailgating at Scott Stadium before the big game. Serving only the finest Certified Angus Steaks among the fires of our open charcoal hearth, Award Winning Roast Prime Rib, fresh seafood, exceptional wine & much more.

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ICONIC EATS

WE’D WAIT FOREVER

Huevos Bluemoonos at Blue Moon Diner

Everyone’s favorite greasy spoon may be closed until 2018, but that doesn’t mean Blue Moon’s take on huevos rancheros—two eggs any style over hash browns with melted cheddar, salsa and toast—should be left off the list. We love having something to look forward to.

PICNIC PERFECT

Shirley’s potato salad at Foods of All Nations For more than 40 years, Foods of All Nations has been dishing out this picnic staple. Store manager Geoffrey Garbaccio says it’s named for the late Shirley Ladd, an employee who brought what she said was an old family recipe to the store. “I have heard that it was slightly different back in the day because it used to have tomatoes in it,” Garbaccio says.

Though today’s version has no such out-of-the-ordinary ingredients, Garbaccio says its quality and consistency keeps customers coming back to the deli counter. “We make it fresh every day—everything [in it] is fresh,” says kitchen manager Carmelo Espino, who estimates that Foods of All Nations serves 40 to 50 pounds of Shirley’s creation daily.

RAMMELKAMP FOTO

Want to make Shirley’s recipe at home?

There’s no standard list of measurements for ingredients (“Enough so it looks and tastes right,” they told us).

Here’s what we do know is in it: cooked, peeled and diced white potatoes, diced tomatoes, diced green pepper, diced celery, diced white onion, sweet pickle relish, salt, pepper and mayonnaise.

Fall/Winter Knife&Fork 31

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The Downtown Grille, located on Charlottesville’s historic downtown mall, serves only the finest in beef and fresh seafood, while incorporating local ingredients. The restaurant has an extensive wine list which has been honored by The Wine Spectator with the Award of Excellence every year since opening in 1999. Our private room is also available for events and dinners.

We are pleased to introduce Executive Chef Chris Jack, joining our team in September 2017. A native Virginian, Chef Jack brings years of experience throughout tenure in Virginia restaurants. His philosophy of “simplicity, let the ingredients speak for themselves” is one of the many reasons the Downtown Grille is lucky to have him join our team. Join us for a dinner reservation and taste some of our old classics while incorporating local and fresh ingredients!

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www.downtowngrille.com 32 Knife&Fork Fall/Winter

ICONIC EATS

WARM WISHES

Spicy Senegalese Peanut Tofu Soup at Revolutionary Soup

AMY JACKSON

Rev Soup has so many tasty, steamy pots of goodness, but for a true taste of what put the place on the map, you gotta go vegetarian—in fact vegan and gluten free—and spoon up the Spicy Senegalese Peanut Tofu Soup. The silky texture of the peanuts and tofu get all the edge they need with the addition of spicy jalapeños, scallions and cilantro.

Sweet everythings We could go on and on, but these three treats are no-fail solutions to your post-meal problem (or, like, whenever).

Bronut at MarieBette Café & Bakery Even if it’s only been on the map for two years, the bakery’s brioche feuilletée is already one for the local pastry canon.

Chocolate gelato at Splendora’s Gelato While the industry names vanilla as a top seller, Splendora’s chocolate is its most-produced flavor (and for good reason).

PAUL WHICHELOE

Princess cake at Albemarle Baking Co. Vanilla sponge cake, Bavarian cream and marzipan have us feeling like royalty (just let us grab our crown).

CAFF UP

Cup of coffee at Mudhouse AMY JACKSON

Panama, Ethiopia, Colombia, Nicaragua—wherever there are good beans, there’s John and Lynelle Lawrence, the brains of Mudhouse’s successful operation for more than two decades. They get coffee from all over the world, bring it back to Charlottesville and

roast it downtown, just up the street from their flagship mall shop. And their hard work continues to pay off, with plenty of buzz from locals and national press, too, like a recent Roaster of the Year award from Roast Magazine.

Fall/Winter Knife&Fork 33

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ICONIC EATS

No bawks about it Whether a fried drumstick or a wing slathered in spicy sauce, this town’s lousy with tasty chicken.

Wild Wing Café Thirty-three made-from-scratch sauces, plus beers and big screens.

Wayside Fried Chicken The peppery coating has kept customers coming back to this JPA spot for more than 40 years.

WINNER WINNER

Fried chicken at Mel’s Soul Food Café

Michie Tavern (below)

PHOTOS: JOHN ROBINSON

Juicy, perfectly seasoned and fried till dark—this Colonial-themed spot’s chicken is a winner.

There are dozens of options on the menu at Mel’s, but among other beloved dishes, diners can’t seem to stop raving about the fried chicken. One enthusiastic patron on TripAdvisor called it “the best fried chicken on mother Earth.” Proprietor Mel Walker and his team fry each serving to order from Walker’s family recipe—“just basic flour I season myself,” Walker says— cooking up an estimated 40 pounds of chicken every day. Despite the acclaim, Walker remains humble: “I don’t have a favorite,” he said of the café’s extensive offerings. “I just love cooking.”

Fall/Winter Knife&Fork 35

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ICONIC EATS

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TOM MCGOVERN

Dumplings at Marco & Luca

Cheap, fast, good: They say you can only get two out of three. The exception to the rule?

Marco & Luca, where you can get six scrumptious dumplings for $3.50 in under five minutes. Hey, rules are meant to be broken.

Fall/Winter Knife&Fork 37

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ICONIC EATS

Instessentials They haven’t been on the scene as long as some, but update our list of signature dishes in 10 years, and you can bet these five will make an appearance.

Pork ragu at Tavola So popular the restaurant has a list of folks to email when it returns to the menu each fall.

Dark chocolate cream pie at The Pie Chest We’ve said it before and we’ll say it again: If it becomes possible to marry a dessert, we’ll see you at the altar.

Breakfast sandwich at Oakhurst Inn Café Bacon, egg and cheddar taken to new heights on a buttery brioche roll from Albemarle Baking Co.

Polpettine al forno at Lampo Six beef and pork meatballs, nestled in a cast iron pan, covered in pomodoro and a generous plop of pecorino.

Shaved salad at Oakhart Social (below) Sweet and bitter, creamy and crunchy—this salad has a little bit of everything.

HOT SPOT

Firecracker shrimp at Bang!

MORGAN SALYER

AMY JACKSON

We’re just one “bang” away from stepping on the toes of a major national brand here, but Bang!’s take on spicy fried shrimp has certainly made a name in its own right. Perched on an Asian-style slaw and draped with a spicy garlic sauce, the Firecracker Shrimp makes some noise as an app or a shared main.

Fall/Winter Knife&Fork 39

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ICONIC EATS

By-the-slice at Christian’s Pizza Pizza is one of those things—like coffee or tacos or, hell, for a while, even cupcakes— that seem to crop up in bunches around here. Christian’s is the trailblazer, having topped our Best of C-VILLE list in its category more years than we can count for choices like artichoke and spinach or meatball marinara or chicken parm. Are there more sophisticated versions, culinarily speaking? Sure. But nothing tops the toppings at this pizza shop.

A SPOONFUL OF SUGAR

Gooey brownie at Arch’s Frozen Yogurt Arch’s Frozen Yogurt went the trendy way of self-serve in 2012, but there’s one thing that still sets it apart from the froyo scene’s Johnny-come-latelies: the gooey brownie.

“The students just love it,” says Ramish Azizi, whose family bought the place three years ago.

“They come in and just eat gooey brownie. It is basically brownie mix, but we add no eggs, so we can serve it half-baked and almost cooked.”

Azizi recommends trying the topping on pretty much anything, but he says cake batter is a fan

fave. Arch’s menu rotates through a flavor of the day along with the usual suspects: chocolate, vanilla, strawberry, raspberry, peanut butter, cheesecake, mango, etc. On top of straight frozen yogurt, the popular UVA Corner hangout has gelato, yo-cream and Greek yogurt, and Azizi says he’s planning to add ice cream soon.

University students get a discount at Arch’s, and everyone gets the VIP treatment on Tuesdays, when you can pile a single cup as high as you can (gooey brownie included!) for $5.

MORGAN SALYER

JASON LAPPA

ALL YOU CAN EAT

Fall/Winter Knife&Fork 41

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ICONIC EATS GO ALL THE WAY

Double cheeseburger at Riverside Lunch

TOM MCGOVERN

“First they smash it, then they cook it,” our dining listings have said for years.

If Riverside can’t improve on perfection (smashing it gives each patty a better heat-to-meat ratio, drawing out flavor and creating a crispy carmelization), why should we?

Hitting the spot

barhoppers after the 2am last call. But is the Gus

The White Spot has become an important Charlottesville culinary institution since it first opened in the

of this probably took place around the United States,

burger really a Charlottesville original?

just as with the creation of the hamburger.

Sadly, no. With eggs and burger patties sizzling

In 1941, The Santa Rosa News published a recipe

side-by-side at early 20th century diners, it likely didn’t

calling for a fried egg to be placed on top of a burger. In

take very long for the first person to place one atop the

1961, diners in Long Island, New York, were serving an

other. The fried egg burger is nearly as obvious as the

egg-topped version called an “Aussie burger” by the

cheeseburger or bacon burger. Independent inventions

supposed inventor Arthur Kinnicutt, who had heard of steak

1950s. It offers standard American greasy spoon fare,

and eggs being something of an Australian national dish.

but two things have long distinguished the diner. First,

the name-sake white spot in the middle of the floor

sort of burger with an egg on top. Serious Eats

where a chair for a beauty salon was mounted before

published a list of its dozen favorites and The White

the restaurant moved in. Second, the Gus burger.

Spot didn’t even make the cut.

It’s an otherwise conventional hamburger, but

Dozens of restaurants across the U.S. offer some

On the other hand, none of these other restaurants

have seen a celebration of their egg-topped burgers

historian Coy Barefoot, it was named after a doctor

quite so heartily as the White Spot. Certainly none

who regularly requested the burger in the early

hold an annual Gus burger-eating contest, as does the

1960s. Gus burgers have fueled the nightlife of generations of UVA students and soaked up vast quantities of alcohol in the stomachs of wobbly

EMILY SACOO

with the addition of a fried egg. According to local

White Spot each March. In the space of six minutes, UVA students wolf down as many Gus burgers as possible. Nobody’s doing that with Aussie burgers.

Fall/Winter Knife&Fork 43

Friendly Sugaristas. Pastries to make your mouth water. “Real Food” to fuel your day. Espresso and organic teas. Beautiful wedding cakes. Pies and lots more!

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BREADWORKS BAKERY & DELI

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44 Knife&Fork Fall/Winter

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ICONIC EATS

NACHO PROBLEM

MORGAN SALYER

Red Hot Blues at Continental Divide Duffy Pappas laughs when you ask him about the Red Hot Blues at Continental Divide. The restaurant owner thinks about food intuitively—what’s there to say about the dish other than it’s blue corn chips with goat cheese, jack cheese, and red onions?

“I couldn’t tell you where it came from,” Pappas says. “It just popped into my head.”

But there’s a bit more to the dish than meets the eye. The appetizer starts with hand-cut, organic blue tortillas, fried in-house and confettied with a top secret blend of spices. (“They are spicy,” Pappas says.)

Then there’s jack cheese and red onions, but the play on nachos takes an oddball turn with

a crumbling of goat cheese. “Again, it just kind of came to me that it would taste good, and it did,” Pappas says.

The dish has turned into one of Continental Divide’s top sellers, perhaps behind only the colorful Santa Fe enchiladas, and the kitchen cranks out as many as 100 orders per week.

Fall/Winter Knife&Fork 45

Frontis Blakeney, LifeWorks Rehab Graduate

FROM SIDELINES TO BACK IN THE GAME Frontis Blakeney has a busy career and an active family … he doesn’t have room

“With Lifeworks Rehab I was

for down time. When he needed rehabilitation care after double knee replacement surgery, the LifeWorks Rehab program helped him get back in action fast – and back home in just 14 days!

and STRONG. Pre-registering

able to get home fast, healthy, made it even faster, and that’s important to me – life doesn’t stand still for anyone.”

Getting patients home faster, healthier and stronger than ever is what LifeWorks Rehab does best!

LIFEWORKS REHAB … RECOVERY AT THE SPEED OF LIFE The exclusive LifeWorks Rehab program is available only at these Charlottesville-area centers.

1540 Founders Place | Charlottesville, VA 22902

505 West Rio Rd | Charlottesville, VA 22901

(434) 422-4800

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www.AlbemarleHealthRehab.com

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ICONIC EATS

Swish, swish A good drink in this town is just a hop, grape and a jump away.

Jomo from Starr Hill Brewery In the 16 years since it was first created, this Vienna-style lager from the Crozet brewery hasn’t lost its mojo.

Full Nelson at Blue Mountain Brewery The spot’s flagship pale ale blends citrus and floral with a view (if you’re out Nelson County way for a visit).

Crosé from King Family Vineyards A perennial Best of C-VILLE winner, this dry, Merlot-based rosé boasts notes of bitter cherry, peach and rose petal.

RAMMELKAMP FOTO

THAT’S SO CHEESY

Stumble Down Mac N’ Cheese at The Virginian “My chefs don’t need a gym membership,” says Bo Stockton, general manager at The Virginian. “They just carry the mac prep upstairs all day.” He’s joking—probably—but the beloved Corner appetizer does require between 35 and 50 pounds of pasta, roughly 15 pounds of potatoes and more cheese than Stockton cares to guess at, every single day.

Fourteen years ago, owner Andy McClure wanted to create a distinctive twist on macaroni and cheese, combining ultra-twisty cavatappi pasta with spicy pepper

jack. Head chef Ernesto Salazar added a cheddar potato cake on top for extra crunch, and diners have been demanding it ever since.

“We get told about how people shared their first date over a mac app,” Stockton says, “while there is a photographer taking their picture eating a mac app because they are getting married that weekend.” Just don’t ask him to explain the Stumble Down name. “People have created their own meaning for the name,” he says, “and we like to think that is special!”

IN THE FIRST PLACE

The Jefferson at Bellair Market When Charlottesville native Mason Hereford’s New Orleans restaurant, Turkey and the Wolf, won Bon Appétit’s Best New Restaurant award in August, the magazine addressed its rather odd choice—a sandwich shop? Really? But Charlottesville readers knew why: It was Bellair Market’s Jefferson—that sweet and savory sammy of maple turkey, cranberry relish, lettuce, mayo and cheddar on French bread—that inspired the rest of Hereford’s menu. Imitation may be the sincerest form of flattery, but we have the original.

Fall/Winter Knife&Fork 47

48 Knife&Fork Fall/Winter

ICONIC EATS

HIMALAYAN FUSION

GET OUT THE RULER

Foot-long hot dog at Jak’n Jil

Downtown Mall

Charlottesville, Virginia

8.99

$

Monday-Saturday lunch buffet Monday

Though you may be tempted to try the East High Street spot’s broasted chicken or a cherry milkshake, don’t even think about leaving without one of its “famous” foot-long hot dogs. Topped with homemade chili, mustard and onions, it’s not a meal for the faint of heart (literally—watch your cholesterol, folks), but it still tastes just as good as it did when the shop opened in 1945.

Lunch only 11:30- 2:30 p.m.

Tuesday thru Thursday 11:30 - 2:30 p.m.

5:00- 9:00 p.m

Friday

Open until 9:30 p.m.

Saturday

Noon - 3:00 p.m.; 5:00 to 9:30 p.m.

Sunday

Dinner Only - 5:00 - 9:00

SWEET ON C-VILLE?

More like tweet on C-VILLE. Get the scoop on our news, arts, and living content before anyone else. Follow us on Twitter @cvillenews_desk, @artscville, and @eatdrinkcville to find out what we’re covering this week!

MORGAN SALYER

Fall/Winter Knife&Fork 49

Lunch . Dinner . Drinks . Late Night 111 EAST MAIN STREET CHARLOTTESVILLE, VA 22902

BRASSERIESAISON.NET

WINNER

A place for friends to gather and enjoy great wines Discover Your New Virginia Favorite Try our impressive lineup of wines, each carefully crafted and unique.

Enjoy live music every Saturday evening, April through October Shop local cheese, eggs, produce, gifts & more in our Farm Store us for special Family, dog, and cycle friendly • Local cheeses, hummus, Join eggs, pies and more events year-round.

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“...Modern, tastefully designed and intended to inspire visitors to linger.”

-TheVirginiaGrape.com 3304 Ruritan Lake Road Palmyra, Virginia www.cunninghamcreek.wine 434.207.3907

Tasting Room Hours: Sun 1-6 Mon, Thur, Fri 11-6 Sat (April-October) 11-9

Fall/Winter Knife&Fork 51

WORTH THE

AN ORPHANED AMBER PINOT GETS A SECOND LIFE

WAIT

LORA KELLEY

By Erin Scala

I

t all began with a little generosity from Mother Nature. “We had a Pinot Gris block come in heavier than expected,” says Joy Ting, enologist and project manager at Michael Shaps Wineworks. “Since the excess had not been slated for a specific wine, and it was early in harvest, we realized we had the time and opportunity to do something a little bit different with the extra tonnage.”

Ting and winemaker Jake Busching teamed up on the experiment. “Joy and I balance one another really well as winemakers,” says Busching. “I tend not to measure much and she has the precision of a stooping falcon.”

They crushed and destemmed the grapes. But, instead of pressing juice as you would a normal white wine, Ting says, they let the juice ferment on the skins before pressing it off.

52 Knife&Fork Fall/Winter

Skin-contact wines, also known as orange wines or amber wines for their deep golden hues, are experiencing a comeback. This style of winemaking has millennia of history in the country of Georgia, where wines ferment with juice, skins and seeds in large underground terracotta vessels. Though this age-old method of winemaking was likely the way the first white wines were made, modern winemaking tends to discard the skins of white grapes directly after pressing.

Skins change the flavor and tannin structure of a white wine, and they also adjust potassium, acidity and microbial environments, which can change the direction of a fermentation.

After Ting and Busching pressed off their experimental wine, says Ting, “it was pretty rough—literally.”

“It had tannins, and they were pretty aggressive at first,” she says. “But, it had some really nice

potential flavors hiding amidst all the grip.” At that point, they decided, the best course of action was putting it in a barrel and waiting it out.

It sat in a barrel at Michael Shaps Wineworks for about two years until Ting pulled a sample and brought it to a gathering. Ting knew Busching would be there, and she wanted to blind test him on his own experiment.

Most wineries have a random barrel or two of experimental ferments, or fermentations that didn’t go quite as planned. If the wine is sound, these barrels will often be blended into a larger-volume product, because labeling a few odd bottles separately can distort business models and confuse regular customers who have grown to expect a certain type of wine from the winery.

But what if there was an outlet for smallbatch, unique wines that don’t quite fit with a winery’s model?

Enter Will Curley and Priscilla Martin Curley. Will runs the beverage programs for Will Richey’s Ten Course Hospitality restaurant group, and Priscilla is the general manager and wine director at Tavola. The husband-wife team tasted the Pinot Gris sample at the party and became enchanted with the idea of saving this orphan barrel from a near-certain fate of obscurity.

A few days later, the Curleys got together with Busching, Ting and Ting’s husband, Paul, to discuss the idea further. The meeting turned into a blending trial. They decided to mix in a small amount of Riesling to boost the acid, and a tiny amount of Viognier to round out the mid-palate and add aromatics. The wine is still predominantly Pinot Gris, with hints of the other elements to bring the wine into a nice balance.

“We decided we were just going to sell it at Tavola, Brasserie Saison and through Jake’s wine label,” says Martin Curley—a focused outlet for its limited 58 cases, to give The Orphanage (so named because Ting continually referred to it as the orphan barrel) a platform its creators feel it deserves.

The orphan barrel of skin-contact Pinot Gris has found a happy home. But the larger idea behind the project hints that there are more interesting one-off barrels in local wineries that could use The Orphanage series platform as a way to enter the market. The amber Pinot Gris is the debut release. What will be next? “Jake and I are talking about a vermouth,” says Curley.

BUSCHING: SUPPLIED; TING: TOM MCGOVERN

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, thinking-drinking.com.

Located in Downtown Charlottesville at 100 Water Street

M A R K ET HOURS

H

April - October Sat. 7:00 a.m. - Noon

November - December Sat. 8:00 a.m. - 1:00 p.m.

Fresh produce, herbs, plants, grass-fed meats, crafts, and baked goods all from local vendors!

CHARLOTTESVILLE.ORG/CITYMARKET

Discover What’s New in History

Guided Tours Public Events Farm Animals Picnic Spaces

Photography by Gene Runion

HIGHLAND.ORG A collaboration between winemaker Jake Busching and enologist Joy Ting resulted in The Orphanage, an amber Pinot Gris created from excess tonnage at Michael Shaps Wineworks.

INFO@HIGHLAND.ORG | 434.293.8000 Charlottesville, Virginia Fall/Winter Knife&Fork 53

Local

Groceries I Beer I Wine I Wellness Deli I Bulk I Trail Mix I Produce

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STEPHEN BARLING

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) 456-8667. 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., North Garden. 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. 922-7678. ankidaridge.com Autumn Hill Vineyards Only open four weekends per year, Autumn Hill produces eight varietals. Tastings are $7 per person. 301 River Dr., 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) 832-3824. bbv wine.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. blenheimvineyards.com Bluestone Vineyard Award-winning smallbatch wines in the Shenandoah Valley. Open daily for tastings. 4828 Spring Creek Rd., Bridgewater.

(540) 828-0099. bluestonevineyard.com Bold Rock Cidery Virginia’s largest (and growing!) cidery. Free tours and tastings daily. 1020 Rockfish Valley Hwy., Nellysford. 361-1030. bold rock.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) 456-8400. cardinal pointwinery.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 Chestnut Oak Vineyard Single-varietal, single-vineyard wines from Petit Manseng to Chardonnay. Weekend tastings from noon-6pm.

5050 Stony Point Rd., Barboursville. 964-9104. chestnutoakvineyard.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 Cunningham Creek Winery Once a working cow farm, this winery offers Chardonnay, Viognier, Pinot Gris, Cab Franc, Merlot and Petit Verdot. Open for tastings daily. $8 per person.

3304 Ruritan Lake Rd., Palmyra. 207-3907. cunningham creek.wine 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., Faber.

263-6100. delfossewine.com Democracy Vineyards All-American winery with regular music and events. Tastings are $58 per person. 585 Mountain Cove Rd., Lovingston.

263-8463. democracyvineyards.com DuCard Vineyards A successful grape-growing 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) 9234206. ducardvineyards.com Early Mountain Vineyards Beautifully appointed facility, with a terrace for mountain and vineyards views while sipping. 6109 Wolftown-Hood Rd., Madison. (540) 948-9005. early mountain.com First Colony Winery Adopt a row of grape vines and you’ll get to learn how to prune and participate in its harvest. $5 tastings. 1650 Harris Creek Rd. 979-7105. firstcolonywinery.com Five Oaks Vineyard Hybrid vines producing Chambourcin, Sabrevois and more. 4574 Belle Vista Dr., Barboursville. 242-9445. fiveoaksvineyard.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. Highway 151 and Chapel Hollow Road, Afton. 361-1692. flyingfoxvineyard.com Glass House Winery Don’t miss the tropical conservatory next to the tasting room—or the handcrafted chocolates! Tastings are $5 per person, $8 with an etched wine glass. 5898 Free Union Rd., Free Union. 975-0094. glasshouse winery.com Grace Estate Winery This 50-acre vineyard on scenic Mount Juliet Farm produces 14 varietals. $9 tastings. 5273 Mount Juliet Farm, Crozet.

823-1486. graceestatewinery.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. hilltopberrywine.com Horton Vineyards Fruit and dessert wines abound at this winery just outside of Barboursville. Tastings are $5. 6399 Spotswood Trail, Gordonsville. (540) 832-7440. hortonwine.com

Grace Estate Winery From a distance, one might think Grace Estate was a castle belonging to a member of the French monarchy—and that’s intentional. Though the winery was established in 2011, the owner of the property has a family history that dates back to 11th century Champagne, so the estate on Mount Juliet Farm is meant to evoke the old country.

Grace’s 50 vineyard acres produce 14 varietals, from Viognier, Chardonnay and Petit Manseng to Sauvignon Blanc, Vidal Blanc and Merlot. And from there comes award-winning wine. In 2017, the Crozet winery earned bronze and silver medals at both the Virginia Governor’s Cup and the Monticello Wine Cup. And at the San Francisco International Wine Competition? It took home the gold for its 2014 Cabernet Sauvignon. Oui oui!

Tastings are $9. 5273 Mount Juliet Farm, Crozet. 823-1486. graceestatewinery.com

Jefferson Vineyards Grab a bottle of Meritage and get a spot on the tree deck for a picturesque afternoon. Tastings are $10. 1353 Thomas Jefferson Pkwy. 977-3042. 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. kilaurwenwinery.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. kingfamilyvineyards.com

Knight’s Gambit Vineyard More than five acres of Petit Verdot, Pinot Grigio, Merlot and Cabernet Franc located on a rolling hillside near Whitehall. 2218 Lake Albemarle Rd. 566-1168. knights gambitvineyard.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. 381-6088. lazydays winery.com Loving Cup Vineyard & Winery A certifiedorganic vineyard and winery tucked away in the hills. Tastings are $5. Open Friday-Sunday, 11am5pm (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. lovingstonwinery.com Meriwether Springs Vineyard The post-andbeam 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 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. 823-7605. 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 CONTINUED ON PAGE 57

Fall/Winter Knife&Fork 55

Tuscan-Inspired Kitchen on the Downtown Mall

Join us for

LUNC H & WEEKEND B RUNCH LUNCH

Tue-Fri, 11 am - 2 pm BRUNCH

Sat - Sun, 11 am - 2 pm 401 East Main Street Downtown Charlottesville

434.202.6040

redpumpkitchen.com

@redpumpkitchen #redpumpkitchen

Visit eastonporter.com to View our Collection

Farm-to-Table and Vine-to-Glass Join us for Featured Farmer Fridays — a mini-farmers market highlighting the goodness grown by local farmers, produce that becomes our inspiration for that afternoon’s Tasting Room bites. We believe that excellent wine and food is simply agriculture dressed up a bit. Call it agritourism if you like, we call it hospitality, and we hope you’ll join us.

For more information, visit pippinhillfarm.com

5022 Plank Road, North Garden, VA 22959 ~ 434.202.8063 ~ pippinhillfarm.com

56 Knife&Fork Fall/Winter

@pippinhillfarm #pippinhill

CONTINUED FROM PAGE 55

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 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 No tasting room; these folks grow grapes for other wineries. 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. 823-7300. 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. 2867781. 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 Valley Road Vineyards Vineyard and tasting room at the head of the Rockfish Valley. Tastings are $10 per person for six wines or $15 for a tasting paired with Flora Artisanal Cheese.

9264 Critzers Shop Rd., Afton. (540) 456-6350. valleyroadwines.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) 9674647. 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. wisdomoakwinery.com

MODERN JAPANESE CUISINE DINNER SERVED MON-SAT

Ten is Available to Host Your Private Event 120B E. Main St., Charlottesville on the Downtown Mall • ten-sushi.com • (434) 295-6691

PSST...

YOUR FIRST WAX IS FREE* Visit Center for Details

3912 Lenox Avenue • Charlottesville, VA 22901 (434) 326-4119 Fall/Winter Knife&Fork 57

Let’s do

LUNdCH

lundch.com (540) 649-GRUB 835 Springhill Rd. Staunton, VA

Mon – Fri • 10am–6pm *Closing at 2pm Wednesdays A little different every week featuring the best & freshest food available.

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FINALLY,

AFFORDABLE UPSCALE LIVING.

More than 30 families have already decided to build a Ryan home in Charlottesville’s most affordable new-home community this year!

RIVERWOOD TOWNHOMES

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• Garage townhomes from the low $200s

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Model Address: 2115 Elm Tree Knoll, Charlottesville, VA 22911

Model Address: 4459 Sunset Drive, Charlottesville, VA 22911

Visit us today—less than 20 minutes to downtown and UVA. To schedule your tour, please call 804.409.3577 or visit RyanHomes.com.

Model Hours: Mon, 11–5; Tue–Fri, 10–5; Sat–Sun, 11–5 | Brokers Warmly Welcomed Prices, offers, financing and availability subject to change without notice. See a Sales and Marketing Representative for details. NVR Mortgage Finance, Inc. is licensed by the Virginia State Corporation Commission as a mortgage lender and broker, MC-528.

Fall/Winter Knife&Fork 59

Custom catering, Handcrafted, Available in all sizes

tel 434 971-7720 apimentocatering.com . . . food is love.

Charlottesville Municipal Band: The Soundtrack of the Community Since 1922

UPCOMING CONCERTS TUESDAY, NOVEMBER 14 at the Paramount, 8:00 pm – Benefit Concert – Tickets available at the Paramount box office SUNDAY, DECEMBER 10 at MLKPAC, 3:30 pm - Holiday Concert – FREE admission with a canned good for the Emergency Food Bank

$500,000 CHALLENGE GRANT DONATIONS ACCEPTED THROUGH DECEMBER 31 AT WWW.CVILLEBAND.ORG 60 Knife&Fork Fall/Winter

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

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

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

Bang! Asian fusion tapas, martinis to die for.

213 Second St. 984-BANG. $.

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

Beijing Station Chinese favorites on the Corner.

104 14th St. NW. 234-3877. $.

Café 88 Cheap dim sum, bento boxes and soups.

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

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. (703) 336-3918. $.

East Garden From chow mein to General Tso’s.

Pantops Shopping Center. 295-2888. $.

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

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

973-8889. $$.

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

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

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

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

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

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

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

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

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

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. 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. $.

Milan Indian Cuisine Authentic Indian cuisine with all the standards; daily lunch buffet. 1817 Emmet St. 984-2828. $$.

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. 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. 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. $.

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

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

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

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

984-2688. $.

Shun Xing Szechuan, Hunan and Cantonese- style dishes. Forest Lakes Shopping Center. 974-9888. $.

Szechuan Szechuan, Mandarin, Japanese hibachi and all-you-can-eat lunch buffet. Delivery, too.

2006 Holiday Dr. 296-9090. $.

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

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

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.

2210 Fontaine Ave. 245-5263. $.

Thai ’99 II Similar food as its numerical predecessor but with radically different interior. In the Gardens 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. $$.

Urban Bowl Noodle soups and rice bowls. 111 W. Water St., York Place. 984-0095. $.

Vu Noodles Four kinds of homemade noodle bowls from a take-out window. 110 Second St. NW; 233 Fourth 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. 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. $.

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

Found. Market Co. Bakehouse and mercantile specializing in cookies—eat them there or take dough home. 221 Carlton Rd., Suite 2. $$.

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. 700 Rose Hill Dr. 529-6118. $.

Nestlé Toll House Café Coffee, ice cream, cookie cakes and other sweet treats from the chocolatey chain. 5th Street Station. 328-8393. $.

Pearl’s Bake Shoppe Classic and specialty cupcakes, plus desserts and other sweet treats. 711 W. Main St. 293-2253. $.

SweetHaus Homemade cupcakes and specialty candy. 2248 Ivy Rd., 270-2944; 929 Second St. SE, 422-2677. $.

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

Bars, Breweries and Grills Beer Run Rotating beers on tap, six-packs and wine to take away and three meals daily. 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. 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. $$.

Blue Toad Hard Cider Large outdoor space, classic pub food and, of course, hard cider. 9278 Rockfish Valley Hwy., Afton. 996-6992. $$.

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

1020 Rockfish Valley Hwy., Nellysford. 361-1030. $.

Champion Brewing Company Beer-focused kitchen offerings, plus five ales on tap. 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. 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. $.

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 Charlottesville’s version of the beloved Richmond brewhouse. 1000 W. Main St. 234-3386. $.

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. 722 Preston Ave. 295-4255. $.

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. $$.

Mountain Grill Farm to table at Carter Mountain Orchard. 1435 Carters Mountain Trail. 977-1833. $$.

Mountainside Grille Everything from Cobb salad to peanut butter and chocolate chip pie. 375 Four Leaf Ln., Crozet. 823-7080. $$.

Potter’s Craft Cider Handcrafted cider out of Free Union, with with a city tasting room. 209 Monticello Rd. 964-0271. $.

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. $.

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 dance club. 303 E. Main St., Downtown Mall.

293-9526. $$.

Reason Beer A 30-barrel production facility, plus a tasting room with rotating craft brew on tap.

1180 Seminole Trail, Suite 290. 260-0145. $.

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. 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. $.

CONTINUED ON PAGE 65

Fall/Winter Knife&Fork 61

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WHAT TO DO

Ready, set, eat

Get ready to eat a lot of apples, y’all. Mark your calendar—these autumn food events will fill you up.

City Market

Hey, it’s chic to reek. Sample Virginia wines, listen to live entertainment, participate in arts and crafts and, of course, eat garlic! Rebec Vineyards, 2229 N. Amherst Hwy. (Amherst). virginiagarlicfestival.com

Saturdays, 7am-noon

Through October, head to the parking lot at the corner of Water and First streets to take in all the things that are great about Charlottesville: artisan goods, community and, of course, food. charlottesvillecitymarket.com

Monticello Apple Tasting Saturday, October 14, 9:30-11:30am

First Saturdays, 8:30-10:30am

Until December, the Rockfish Valley Community Center hosts a breakfast complete with pancakes, bacon, sausage, eggs, orange juice and coffee. Rockfish Valley Community Center, 190 Rockfish School Ln. (Afton).

Eats & Beats Saturdays, noon-3pm

Keswick Vineyards hosts music and food trucks every Saturday through October for those thirsting to taste Virginia wine. Keswick Vineyards, 1575 Keswick Winery Dr. keswick vineyards.com

Nelson Farmers Market Cooperative Saturdays, 8am-noon

The Nelson Farmers Market Cooperative is open through October, with live music, fresh produce and other assorted goods from local artisans. Nelson Farmers Market Cooperative, 3079 Rockfish Valley Hwy. (Nellysford). nelsonfarmers market.com

The Green Market at Stonefield Saturdays through November 19, 8:30am-12:30pm, and Thursdays, 4-7pm

More than 30 vendors—farmers, ranchers, artisan food producers, fishmongers—sell and prepare foods to go or eat on the premises. Plus, covered table seating, live music

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and activities for kids. The Shops at Stonefield. shopsatstonefield.com

Apple Butter Makin’ Festival

Wine Down Wednesdays

Saturday, October 7 and Saturday, 21, 10am-4:30pm

Third Wednesdays, 5:30-8:30pm

Take a break from the week with music, food and wine every third Wednesday of the month (through October 18). Keswick Vineyards, 1575 Keswick Winery Dr. (Keswick). keswickvineyards.com

Vegan Roots Fest Saturday, September 24, noon-7pm

Music, speakers, demonstrations and, of course, vegan fare at the 20th anniversary of this popular local festival. Booker T. Washington Park, 1001 Preston Ave. cvillevegfest.org

Hoopla September 29-October 1

A new festival from Devils Backbone Brewing Company, this three-day event is jam-packed with demonstrations, activities, tastings, live music, a hike, yoga classes, a scavenger hunt, a tie-dye workshop... shall we go on? $15-125. Devils Backbone Brewing Company Basecamp Brewpub & Meadows, 200 Mosbys Run (Roseland). dbbrewingcompany. com

Live music, food vendors, activities for kids (like a corn maze!) and, of course, apple butter, made the old-fashioned way in large copper kettles. Silver Creek & Seaman’s Orchards, 5529 Crabtree Falls Hwy. (Tyro). silvercreekseamansorchards. com

Graves Mountain Apple Harvest Festival First three weekends in October, 10am-4:30pm

Bluegrass music, cloggers, hayrides, hay maze, homemade apple butter —it’s fall, for sure. Pick apples in the orchard or shop the picnic pavilion, but definitely don’t skip a visit to the farm to meet goats, pigs, cows and even a peacock. Free admission and free parking. 3626 Old Blue Ridge Tpke. (Syria). graves mountain.com

Virginia Wine & Garlic Festival Saturday, October 14, 10am-5pm and Sunday, October 15, 10am-5pm

The sorry excuses for apples you find in today’s grocery stores are nothing compared with the crisp, juicy options from the 19th century. For $24 per person, Gabriele Rausse, Monticello’s director of gardens and grounds, and Jessica Bryars, Monticello fruit gardener, provide historical and cultural insight into the apple, along with a tasting of different varieties. David M. Rubenstein Visitors Center, 931 Thomas Jefferson Pkwy. monticello.org

Albemarle CiderWorks Apple Harvest Festival Saturday, November 4, 10am-5pm

Visit with a number of vendors from the local farmers market, enjoy hayrides over the mountain, participate in a cider tasting and enter your apple pie in the contest (the winner gets $100 to Vintage Virginia Apples and Albemarle CiderWorks).

2545 Rural Ridge Ln. (North Garden). albemarleciderworks.com

Cider Week Virginia November 10-19

Celebrate hard cider with apple-related events throughout the week at participating restaurants and retailers. ciderweekva.com

Charlottesville Restaurant Week January 19-28

Three courses for three prices ($19, $29, $39) at nearly 40 restaurants around town. One dollar from every meal sold benefits the Blue Ridge Area Food Bank. charlottesville restaurantweek.com

Fall/Winter Knife&Fork 63

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Restaurant Guide CONTINUED FROM PAGE 61

Stoney Creek Bar & Grill Distinctive dining at Wintergreen’s Stoney Creek Golf Course.

Wintergreen Resort, Rte. 664, Nellysford. 3258110. $-$$.

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 Pub by Wegmans Pub fare for lunch and dinner, plus beer, wine and signature drinks. 100 Wegmans Way. 529-3265. $$.

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 Villa Sports Bar & Ultra Lounge Live music, private parties, Mexican food and dancing. 917 Preston Ave. 962-6575. $$.

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.

227 W. Main St., Downtown Mall. 202-1549. $$.

Three Notch’d Brewing Company No food, but seven Three Notch’d beers on tap. 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. 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 More than 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 weekenders. Glass Building, Second Street. 295-9700. $.

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

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

Sam’s Kitchen All-day breakfast, plus American and French dishes at this local institution.

1863 Seminole Trail. 964-9488. $.

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

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. $.

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

260-7740. $.

Burgers, BBQ, Dogs and Diners

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

Ace Biscuit & Barbecue Breakfast and lunch spot serving up soul food by the biscuit. 711 Henry Ave. 202-1403. $.

Barbeque Exchange Hickory-smoked and slow-roasted pork, plus hushpuppies, pie and pickles. 102 Martinsburg Ave., Gordonsville.

(540) 832-0227. $.

Blue Ridge Pig For connoisseurs of barbecue, the Pig is the place. Rte. 151, Nellysford. 3611170. $.

Boylan Heights Burger spot and popular bar serves organic Virginia beef. 102 14th St. 9845707. $.

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

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

Burger Bach New Zealand-inspired gastropub.

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

Buffalo Wild Wings Wings rated on a spiciness scale, plus burgers and more. Barracks Road Shopping Center. 977-1882. $.

Chicken Coop Chicken, barbecue and a variety of sandwiches. 40 Front St., Lovingston. 263-7818. $.

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

212 E. Main St., Downtown Mall. 979-9944. $$.

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

Five Guys Two locations for local carnivores.

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

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. $.

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

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

Lazy Parrot Backyard BBQ The Lazy Parrot Grill’s sister restaurant. Pantops Shopping Center. 244-0723. $/$$.

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

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

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

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

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

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

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

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

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

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. $.

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

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

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

Riverside Lunch Legendary burgers and fries.

1429 Hazel St. 971-3546. $.

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

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

Smoked Kitchen and Tap Beloved food truckturned-restaurant in Crozet’s Piedmont Place.

2025 Library Ave., Crozet. 205-4881. $.

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

The Wolf’s Fixins Barbecue Barbecue, burgers and beer. 344 Stoneridge Dr. N, Ruckersville.

242-1551. $.

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

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

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

2203 Jefferson Park Ave. 977-5000. $.

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

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

820 W. Main St. 979-WING. $/$$.

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

2029 Ivy Rd. 964-9464. $$.

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

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

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

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

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

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

Carpe Café Breakfast, lunch and snacks inside Studio IX. 969 Second St. SE. 260-3803. $.

Dunkin’ Donuts/Baskin-Robbins Coffee and donuts. 305 Rivanna Plaza Dr., Suite 101, 244-9998. $.

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., 296-8292; 212 Seventh St. (inside the SNL Building), no phone. $.

Lone Light Coffee Specialty coffee spot inside The Pie Chest. 119 Fourth St. NE. 977-0443. $.

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

Milli Coffee Roasters Espresso drinks, chai and hot chocolate. 400 Preston Ave., Suite 150, 282-2659. $.

Mudhouse Locally roasted, heavy-duty coffee, fresh juices and pastries. 213 W. Main St., 9846833; The Square, Crozet, 823-2240; also to-go in the Bellair Market, 977-0222, and Mulberry Station, 245-0163. $.

Paradox Pastry Retro-urban-vibed bakery and dessert café. 313 Second St., in the Glass Building. 245-2253. $.

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

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

Sheepdog Coffee Grab-and-go coffee spot inside the Graduate hotel. 1309 W. Main St. 295-4333. $.

Shenandoah Joe Local roaster with a coffee bar and pastries. 945 Preston Ave., 295-4563; 2214 Ivy Rd., 923-4563. $.

Snowing in Space Coffee Co. Nitro brew coffee plus light snacks to tamper your caffeine buzz.

705 W. Main St. 228-1120. $.

Starbucks Multiple locations for all your corporate coffee needs. 1601 University Ave., 9701058; Rivanna Ridge Shopping Center, 2954996; 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. $.

CONTINUED ON PAGE 67

Fall/Winter Knife&Fork 65

REAL-LIFE VALUE, YOURS IN EVERY CORNER At RIVERSIDE VILLAGE, you’ll find a sense of affinity when every detail, from functional floor plans to the intentional community plan, is built better by design. Stony Point Design/Build is superior building—on a neighborhood scale.

RIVER HOUSE CONDOS From the $240’s

VILLA RETREATS From the $470’s

SINGLE FAMILY From the $450’s

TOWNHOMES From the mid $400’s

• Access to the Rivanna River, Darden Towe Park, trails,

• Universal design which is lifestyle-inspired, from active

• Licensed architect-designed so that form and function

• Building performance and EarthCraft certified for energy-

and 1.3 miles to Downtown, Charlottesville. work together, inside and out.

to retired.

efficiency and maximum-investment value.

COMING SOON! STONY POINT DESIGN BUILD TOWNHOMES FROM THE MID $400’S IN LOCHLYN HILL FOR SALES or information, please contact Jodi Mills at 434-466-5634 or jmills@stonypointdb.com PHOTO ABOVE FEATURES VILLA HOME INTERIOR, RIVERSIDE VILLAGE | riverside-life.com MODEL OPEN: 1406 Trailside Court, Charlottesville, VA

stonypointdb.com

Restaurant Guide CONTINUED FROM PAGE 65

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. 975-5613. $.

Fast Food Arby’s Big roast beef. 1230 Emmet St., 296-8995; 1700 Timberwood Blvd., 978-1050. $.

Bojangles Chicken and biscuits. 2009 Abbey Rd. 293-1190; 3370 Seminole Trail, 284-5862. $.

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. $.

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. 293-4331. $.

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. $$.

C&O Sophisticated French at a 30-plus-year-old establishment. Excellent cheese plate, extensive wine list, popular bar. 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. $.

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

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. $.

Corner Juice UVA alum-owned juice spot with fresh, cold-pressed options. 1509 University Ave. $.

Crozet Creamery Small-batch ice cream in rotating flavors from Rocky Road to dairy-free lemon. 2025 Library Ave, Crozet. 205-4889. $.

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. Albemarle Square Shopping Center. 202-0306. $.

Kohr Bros. Frozen Custard Cones, cups, floats, sundaes, “snowstorms” and smoothies. Woodbrook Shopping Center, 975-4651; 250E, 296-0041. $.

La Flor Michoacana Homemade popsicles, fruit beverages and ice cream. 601 Cherry Ave., 984-1604. $.

Red Mango Fresh juices, smoothies and frozen yogurt. 5th Street Station. 328-8393. $.

Smojo Smoothies, juices, power bars and granola bars to go. 2025 Library Ave., Crozet. (360) 481-4087. $.

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

Splendora’s Gelato Ranging selection of Italian gelato (and sorbet) and delicious desserts in a bright Downtown location. 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? 219 W. Main St., Downtown Mall, 293-7123; Hollymead Town Center, 975-3764; Barracks Road Shopping Center, 293-1130. $.

The Juice Laundry Pressed juices, nut milks, shots, smoothies, coffee, salads and raw foods. 722 Preston Ave. #105, 1411 University Ave. 234-3044. $.

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. $.

Blue Ridge Bottle Shop Craft beer store with both bottles and growlers available—plus sample before you buy! 2025 Library Ave, Crozet.

602-2337. $.

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

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

Butcher On Main Beef, pork, chicken and duck from 20 Virginia farms. 416 W. Main St., in the Main Street Market. 244-7400. $.

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. 416 W. Main St., in the Main Street Market. 244-7800. $$.

Foods of All Nations Sandwiches, deli and salads at this gourmet grocery. Try the West Coast.

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. $$.

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

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

245-0315. $.

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 full-service restaurant Back Forty.

722 Preston Ave. 202-8052. $.

Trader Joe’s This grocery chain boasts top quality at low cost, including “Two Buck Chuck” wine (which is actually $3.50). The Shops at Stonefield. 974-1466. $$.

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. $$.

Inns and Hotel Restaurants 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. $$.

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

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

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

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

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

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

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. $.

Old Mill Room Restaurant Expect historic ambience with your breakfast, brunch, lunch or dinner.

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

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

(540) 967-0844. $$$.

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 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) 3171206. $$$.

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. $$.

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

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

115 Maury Ave. 295-7500. $.

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. 707 W. Main St. 3274833. $$.

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

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

CONTINUED ON PAGE 69

Fall/Winter Knife&Fork 67

Now Open at the

520 2nd St. SE Craft Beer, Food, Fun for the Whole Family

68 Knife&Fork Fall/Winter

Restaurant Guide 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. 826 Hinton Ave. 9729463. $$.

The Rooftop Pizzas, salads, seafood and steaks with panoramic views of the Blue Ridge. 2025 Library Ave, Crozet. 205-4881. $$.

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. $$.

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

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

CONTINUED FROM PAGE 67

Mediterranean

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

MY FAVORITE BITE

Hamming it up

While Jon Bray says he can’t pinpoint which particular dish got him into the food industry, he can specify a time (he was 14), a reason (“my parents repealed the Weekly Allowance Act”) and a place (Bellair Market). It was the beginning of a nearly 20-year career in Charlottesville kitchens, bars and dining rooms (you’ve likely seen him at places like Ten, Oakhart Social and Brasserie Saison). Now he runs the recently opened kitchen at Champion Brewing Company, so we asked him to recount what gave him his food focus.

“It was 2000, and they had a sign posted in their bathroom that said, ‘Part-time/full-time positions starting at $6.50 an hour, plus a free sandwich per shift.” Say WHAT? Clearly, these ding-dongs didn’t realize how wild of a deal they were offering. Soon enough, I was making Ednams with no bacon for Dave Matthews and tuna salad sandwiches for Tatyana Ali. One sandwich in particular, the Keswick, taught me that in the right context, you can love something you normally hate. I had never been a fan of country ham (which is kind of blasphemous having been raised in Virginia), but that gnarly meat tastes like the smell of a bunch of dirty dudes eating blue cheese in a sauna. That being said, you add some sweet and spicy honey mustard, some mayo with fresh herbs, Swiss cheese and fresh lettuce and tomato, then those dirty dudes are now rendered clean, eating mountain Gorgonzola in a flotation chamber.”

AMY JACKSON

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

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

Carmello’s Upscale service just like in Little Italy, gargantuan pepper mills and all. 29th Place. 9775200. $$.

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. $.

Christian’s Pizza The place to get fresh pies, by-the-slice or the whole darn thing. 118 W. Main St., Downtown Mall, 977-9688; 100 14th St. NW, 872-0436; 3440 Seminole Trail, 973-7280. $.

College Inn Straight-up late-night goodness. Pizza, gyros, subs, and its delivery can’t be beat. Breakfast items, too. 1511 University Ave. 977-2710. $.

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

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

Dr. Ho’s Humble Pie Pizza joint in the Crossroads mini-mall. 4916 Plank Rd., on 29S at North Garden. 245-0000. $/$$.

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. 872-0070. $.

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. 202-2257. $$.

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.

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 Hotn-Ready Pizza. 1301 Hydraulic Rd., 296-5646; Albemarle Square, 964-1011; Pantops 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. 985-9000. $.

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. $.

and stromboli. Hollymead Town Center. 973-4055. $$.

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. $.

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. $.

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

Parallel 38 Small plates, innovative “farm-totable” cocktails and an extensive wine list. 817 W. Main St. 923-3838. $$.

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, tortas, 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. 925 Second St. SE, 984-1163. $.

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. $.

Chipotle Simple menu of burritos and tacos made before your eyes. Barracks Road Shopping Center, 872-0212; 2040 Abbey Rd. Suite 101, 9841512. $.

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

110 E. Main St., Downtown Mall. 245-4981. $.

Continental Divide “Get in Here!” commands the neon sign in the window. 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., 972-9190. $.

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. $.

Fuzzy’s Taco Shop Fresh, handmade, Baja- style Mexican food. 435 Merchant Walk Sq., Suite 600. 214-0500. $.

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. $.

CONTINUED ON PAGE 71

Fall/Winter Knife&Fork 69

Now Open...

from the makers who brought you Citizen Burger

CB Fast & Healthy Specialty and Custom Bowls Featuring Fresh Ingredients like:

Quinoa, Brown Rice, VA Chicken, Power Greens, Kolrabi and more...

Local and/or Awesome Beers and Wines To Go On The Mall.

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Private Events

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Restaurant Guide CONTINUED FROM PAGE 69

La Michoacana Mexican deli serves budget-friendly burritos, tacos and enchiladas. 1138 E. High St. 409-9941. $.

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. $$.

Morsel Compass Popular food truck’s brick and mortar spot. 2025 Library Ave., Crozet. 989-1569. $$.

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., 244-5641. $.

The Bebedero Upscale authentic Mexican, plus cocktails and made-to-order guac. 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. $.

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) 967-9447. $$.

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. 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. 9853633. $$.

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. $.

Chopt Creative salad chain with ingredients from local purveyors. Barracks Road Shopping Center.

328-8092. $.

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. Barracks Road Shopping Center. 295-6037. $.

Iron Paffles & Coffee Pastry dough + waffle iron + savory or sweet insides. 214 W. Water St. 8063800. $.

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

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; 5th Street Station, 328-8694. $.

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

Kitchen(ette) An assortment of sandwiches (vegetarian included!) plus sides and salads. 606 Rivanna Ave. 260-7687. $.

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. 108 Second St. SW, 296-SOUP; 104 14th St. NW, 979-9988. $.

Roots Natural Kitchen Fast-casual health food from UVA alumni. 1329 W. Main St. 529-6229. $.

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

Take It Away Sandwiches, salads, sides and desserts in a jazz-themed shop. Favorite spot of student study breakers. 115 Elliewood Ave. 295-1899. $.

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. 977-9424. $.

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. $.

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

Steaks and Seafood

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

Aberdeen Barn More beef than you can shake a T-bone at, since 1965. 2018 Holiday Dr. 2964630. $$$.

Bonefish Grill Sister to mega-popular Outback Steakhouse featuring seafood, grilled non-fish specialties and 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.

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. $$.

Upscale Casual 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. $$$.

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

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

977-1111. $$.

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

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. 101 W. Main St., Downtown Mall.

295-6649. $$$.

Ivy Inn Daily menu of modern American cuisine in an 18th century tollhouse. 2244 Old Ivy Rd. 9771222. $$$.

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

Oakhart Social Seasonal Atlantic coast food for sharing. 511 W. Main St. 995-5449. $$.

Pippin Hill Farm & Vineyards The Farm Table & Wine Bar is as big a draw as its beautiful setting. 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 wood-grilled 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. 2937403. $.

The Alley Light Intimate small-plate spot above Revolutionary Soup. 108 Second St. SW. 2965003. $$.

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 meltedcheese franchise features warmers built into the tables and a huge wine selection. 501 E. Water St. 244-3463. $$$.

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

Zocalo Flavorful high-end, Latin-inspired cuisine with a full bar. 201 E. Main St., Downtown Mall.

977-4944. $$.

Fall/Winter Knife&Fork 71

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The Last Bite

DREAM DATE Set aside, for a second, that this coconut

cream tart from Albemarle Baking Co. might be the cutest treat in the dessert case (it is) and instead focus on the creamy coconut custard, the crumbly crust and the lighter-than-air whipped cream that tops it off. Beautiful inside and out? This gal’s coming home with us.

PAUL WHICHELOE

74 Knife&Fork Fall/Winter

Come out to Early Mountain this fall.

New wine releases. Oyster festival. Live music.

Details at earlymountain.com.

Celebrating the best of Virginia wine & food.

Early Mountain is located in Madison, Virginia in the foothills of the Blue Ridge Mountains.

A TASTE THAT

SHINES

BRIGHTER.

TASTE RESPONSIBLY ©2017 Blue Moon Brewing Company, Golden, CO • ALE