Five Finds on Friday: Caleb Warr


Today’s Five Finds on Friday come from Caleb Warr, chef of Tavola, which announced this week a sister relationship with acclaimed Tuscany restaurant Ristorante Il Falcone, as part of Charlottesville’s Sister Cities Program.  Among the highlights of the relationship is a June 11 street fair in front of Tavola with dishes inspired by Il Falcone chef Roberta Vivetta Cintelli, who will visit Tavola from June 6-11. Get your tasting tickets for the fair here. Warr’s picks:

1) Hellboy Pizza at Lampo.  “There are many great and interesting things coming out of this kitchen. I am always open to trying whatever the boys have going on down the street, but every time I go, the Hellboy is a must. A beautifully flavored crust with the spicy chili honey glaze . . . oh yea!”

2) Queso con Mermalada at MAS Tapas.  “The award winning Monte Enebro Goat Cheese from Spain, on top of their house made brioche and house apricot marmalade might be my favorite dish in Charlottesville. Pair this with one of the amazing Priorat wines on Tomas’ list, and I am in heaven!”

3)  Tea Smoked Duck with Fried Onions at Peter Chang’s.  “This has become my new favorite lunch spot, and since my first visit this dish has captured my attention. Super tasty, and highlighted with the spicy crispy onions, it is definitely one to try.”

4)  Chocolate Almond Croissant at MarieBette.  “As someone who loves to create delicious pastry, I always judge bakeries by their ability to succeed at this product. I have eaten countless takes on this item, and this is one of the best I have ever had. I make visits to MarieBette frequently just for it, and my staff knows to always buy me one when they are there. Working with laminated dough is difficult and to get the perfect texture is even harder. Then toss in chocolate, and the perfect amount of almond paste; these guys have got it down. This one product can turn a bad day completely around for me!”

5)  Pumpkin Ravioli at The Ivy Inn. ” There are too many things to list as great at The Ivy Inn. This one dish, which usually runs in the fall, has a special place in my journey at learning this craft. When I first began cooking, I was so blown away at how great pasta could be that I volunteered to work in Angelo’s kitchen, for free, several times to learn how to create this. I still try every now and then to spend some time with this awesome chef to get better at my craft, a true leader!”