The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Introducing Peloton Station


Remember The Sandwich Lab? Every month or two, Hamiltons’ on First & Main would post a social media announcement about a new creation from the Hamiltons’ kitchen team. There would be only about a dozen available, and to claim one, you would need to to see the announcement as soon as it was posted, and call immediately. The sandwiches would sell out in minutes. And, they were worth the fuss. Like this one. Or this. “Better living through better sandwiches,” was the lab’s motto. Those who were lucky enough to snag one will be very happy about the latest restaurant news.

The man behind Sandwich Lab, Hamiltons’ chef Curtis Shaver, is opening what he is calling a “cycle-centric tavern and bike kitchen that celebrates the culture of a good ride, cold beer and righteous sandwiches.” In partnership with Hamiltons’ Greg Vogler and Bill Hamilton, Peloton Station will be at 114 10th Street NW, formerly home to Cville Classic Cars.


A Chef and His Sandwiches

Once named one of Charlottesville’s Rising Star Chefs, Shaver was first lured to town by Craig Hartman, to help launch Fossett’s at Keswick Hall. He then served as sous chef of Duner’s for several years before becoming Chef de Cuisine of Hamiltons’ in 2013. But, as adept as he is at white-table-cloth cuisine, he has always had a passion for sandwiches.

If The Sandwich Lab was an occasional outlet for that passion, Peloton Station will be its permanent home. This is Sandwich Lab level stuff. Shaver’s two favorites are named after his parents. Big Mike is grilled mortadella, salami, capicola, provolone, mozzarella, cherry pepper olive salad, and pico de lettuce on a pressed baguette. The Peg is smoked house pastrami, gruyere cheese, pickled cabbage, and comeback sauce, on toasted rye.


The Peg

But, it’s not just about carnivores. Vogler’s favorite, for example, is the Rivanna Trail: green pea kofta with minted cucumber radish salad, green harissa, feta labneh, and pickled carrot on a baguette. And for Hamilton, it’s the Coyote: beer battered catfish, chili honey glaze, jicama slaw, cilantro lime tartar Sauce, on an Albemarle Baking Co. bun.

Shaver also has a passion for beer, and the focus at Peloton Station is “tall boys and drafts.” The opening list includes favorites like Founders All Day IPA, Lagunitas Little Sumpin’ Sumpin, and Stiegl Grapefruit Radler.

Peloton beer

Why Cycling? 

One other passion of Shaver’s is cycling, and the theme pervades the space, with bikes hanging from the ceilings and bike route maps on the walls. Having seen cycling hangouts in other cities, Shaver thought Charlottesville could use one, too. And the Charlottesville cycling community is already embracing it, with a group of cyclists having already dropped in this week after a long ride.  There is even an onsite bike shop, where your bike can get a tune-up while you enjoy a beer and a bite. Sit at the shop-side bar and watch the mechanic at work.


Peloton Station is open this weekend, August 10-11, Friday and Saturday 11-11. Then, it will reopen Tuesday, with hours Monday through Friday 11-11, Saturday 10-12, and Sunday 10-9.


Five Finds on Friday: Kristyne Bouley


Today’s Five Finds on Friday come from Kristyne Bouley, Pastry Chef of The Ivy Inn, who, after graduating from New England Culinary Institute worked in top kitchens like NYC’s Prune and Cookshop and New Orleans’ Herbsaint and Cochon. Bouley’s picks:

1) Bulgogi Sliders with Sunny Side Up Egg from Sussex Farm at The City Markets. “I love the farmers’ market and one of the first stops is to visit with Jenny! I love everything about this — sweet, savory, and a PERFECT sunny side up egg. My favorite part of the slider is that once you pick it up you are committed to eating it, there is no putting it down because you’ll never be able to pick it back up again without a fork. I can also eat the kimchi straight from the container.”

2) Fish and Chips with a 40 Mile IPA at Three Notch’d Craft Kitchen & Brewery. “The Fish and Chips is by far some of the best batter fried fish I’ve had since leaving Maine fifteen years ago. My favorite thing about the obviously fresh fish and crispy fries is that it is piping hot – I love the steam that bursts out of freshly fried fish. I always get the 40 Mile IPA with the fish. It lightens up the meal and is one of my go to beers even at home.”

3) Brownies from Cocoa & Spice. “Chocolate chunks in a dark fudgy brownie, there is nothing that can possibly be bad about this. I always buy two, claiming one is for my children. I like to take one and put it in the freezer and in the middle of the week dig it out and eat it frozen. I am the parent that hides sugar from my kids . . . sometimes I do share.”

4) Cherry Limeade Popsicle from Wiffle Pops at The City Market. “I spend most Saturday mornings at The City Market with my children, and this is their favorite and one of mine. Kenneth usual gets Cookies and Cream with the surprise of a whole Oreo in the center and Florence gets Grasshopper. I get the sweet and tart Cherry Limeade. It’s an adult popsicle  being on the tart side which is perfect for the summer.”

5) Angels on Horseback and PFO Pan Roast at Public Fish & Oyster.”The first time I went here with my husband there was almost a fight over the Angels on Horseback. Bacon and oysters are perfect together, and lightened up with the lime makes it better for a summer night.”

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