108 2nd St. SW . Charlottesville, VA . (434) 296-5003
http://alleylight.com/
Why The Alley Light?
Charlottesville’s only ever semifinalist for James Beard’s best new restaurant in the country, The Alley Light has earned praise from The Washington Post, The Washingtonian, and one of the leading culinary educators of our time. It’s run by an all-star team of chef and co-owner Robin McDaniel, her husband and co-owner Chris Dunbar, and author and mixologist Micah LeMon.
The Alley Light is not just excellent. It is one-of-a-kind. Before it opened in February 2014, it was not apparent how much Charlottesville could benefit from the grown-up lounge with serious food, perched in an intimate space off the downtown mall. Now, it’s hard to imagine The Charlottesville 29 without it.
What to Order
Our favorite way to eat at The Alley Light is to ask the kitchen to send out whatever it likes. It’s never failed to yield a wonderful meal. For specific suggestions, below are our picks, the chef’s picks, and appearances in Five Finds on Friday, where a local chef or personality has named an item from The Alley Light as one of the best in town. Because specials change often, not all dishes below will always be available.
Our Picks
- Roasted Bone Marrow parsley crust, braised escargot
- Roasted Chorizo chickpea puree, toast
- French Green Beans grated foie gras, almond-shallot vinaigrette
- Carrots herbs, yogurt, cumin-lemon-orange vinaigrette
- Charcuterie
- Pork Belly braised and roasted, apple, celery
- Scallops (in any form)
- Stuffed Quail porcini mushrooms, brioche, red wine sauce, turnips
- Sweetbreads
Chef’s Picks
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Rabbit Wrapped in Prosciutto, sweetbreads, chestnut, mushroom, mustard sauce
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Cod, Mussels, Lobster, Scallop Boudin, saffron-vanilla broth
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Guinea Hen, celery root, leek, foie sauce
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Seafood Charcuterie Board
- Mr. Rech hazelnut macaron, praline parfait, hot chocolate sauce
Five Finds on Friday Picks
- Roasted Bone Marrow and Escargot — Eric Nittolo (formerly, Threepenny Cafe); Vinnie Falcone (formerly, Red Pump Kitchen); Jeff Deloff (formerly, Threepenny Cafe)
- Beef Cheeks — Nick Leichtentritt (formerly, Milli Coffee Roasters, and Sicily Rose)
- Tuna Tartare — Reggie Leonard (Oeonoverse)
- Lamb Carpaccio — Danielle Stein (formerly, CBS19)
- Cured Salmon — Linda Steiner (Duner’s)
- Mushroom Crepes — Michael Shaps (Michael Shaps Wineworks)
- Risotto — Ellen Searcy (reader)
- Seafood Charcuterie Board — Kirk Smith (formerly, Commonwealth Restaurant & Sky Bar)
- Carrots — Christian Johnston (formerly, Tavola Cichetti Bar, The Alley Light)
- Rabbit Rillette — Jake Busching (formerly, Grace Estate)
- Mushroom Soup — Elizabeth and Tony Smith (Afton Mountain Vineyard)
- Vegetable Board — Elizabeth and Tony Smith (Afton Mountain Vineyard); Liz Nabi (Alight Flower Farm)
- Anything in A Crepe — Patrick Carruthers (formerly, Junction)
- Passionfruit Cheesecake — Stephanie Williams (La Vache Microcreamery); Kit Ashi (Monsoon Siam)
- Mr. Rech – Stephanie DeVaux (Holmes Dinner Club)
- Cocktails — Shelby Park (formerly, Tavern & Grocery, Trump Winery)
- Nelson County Gentleman — Liberty Kalergis (formerly, MAS)
- Gazossa — Leah Peeks (formerly, The Whiskey Jar)
- Ramos Gin Fizz — Ian Glomski (formerly, Vitae Spirits)
- Pimms’ Cup — Nick Moon (formerly, Brasserie Saison)
- Paramount Bramble — Kathryn Matthews (IRON Paffles & Coffee)
- Bourbon Fruit Punch — Reggie Calhoun (formerly, Commonwealth Restaurant & Sky Bar)
- Cherry Choke — Andrew Cole (Lampo)
- Mary Lou Mule — Gisela Carradero Rivera (formerly, Oakhurst Inn)
- Smokey Dokey — Kelly Davidson
- Sazerac — Nathan Hatfield (Mount Ida Reserve)
- Pickled Ramp Martini — Megan Garvin (Moe’s Original BBQ – Water Street)
- Dealer’s Choice — Ben Jordan (formerly, Michael Shaps Wineworks); Brian Geiger (Cville Pie Fest); Ryan Davidson (daughter); Nikki Fayolle (formerly, Blue Ridge Pizza Co. and No Limits Smokehouse); Kate Lynn Nemett (Potter’s Craft Cider); Lisa Richey
