The Charlottesville 29

The Ivy Inn was the most recent entry into The Charlottesville 29.  As with all restaurants entered into The Charlottesville29, the restaurant guide for The Ivy Inn contains recommendations for what to order, including favorites selected by the restaurant’s chef.  Here is what Angelo Vangelopoulos, 2014 James Beard semi-finalist for Best Chef in the Mid-Atlantic, had to say about his picks at The Ivy Inn:

Warm Medley of amFOG Mushrooms

“I put this dish on the menu the very first night I cooked at The Ivy Inn, and it hasn’t come off since. It features two of my favorite local products, Caromont chevre and amFOG shiitake and oyster mushrooms, along with a few bits of smoked bacon, and balsamic vinegar.  A perfect balance of sweet, savory, acid and salt.”

Ravioli (variable based on the season)

“I absolutely love stuffed pastas, one of my favorite things to make. I learned ‘proper’ ravioli working for chef Roberto Donna many years ago, and I was excited to serve him some in my restaurant recently.  Right now we are making an eggplant and sheeps milk ricotta (20 paces) ravioli with a mushroom ‘bolognese’ sauce, mascarpone cream, sauteed greens and parmigiano.  Recent favorites include a braised Polyface chicken stuffed ravioli with stewed tomatoes and Rock Barn andouille sausage.”

Lemon Meringue Ice Box Cake

“Possibly the most requested dessert in our history, it too has become a mainstay on our menu. A layered dessert with a graham cracker crust, lemon curd, caramel sauce and cream, lemon cream, and topped with toasted meringue, served with a lemon oat cookie and vanilla sauce.  This blend of flavors and textures is hard to beat.”