The Charlottesville 29

Today’s Five Finds on Friday come from Sarah Humphrey of Fellini’s, which was among the picks this week in chefs’ Best Thing I Ate All Year. Fellini’s now hosts weekly Martini Wednesdays, with martini specials and Sinatra-era classics by decked out pianist Sammy Horne. And check Fellini’s Facebook page for updates about their special celebrations on Christmas Eve and NYE. Humphrey’s picks:

1) English Muffins from The Bread Basket. “Ginny from The Bread Basket has a lot of fans. She is particularly known for her beautifully twisted baguettes which are featured in several restaurants. But have you tried her English muffins?  Heavens to Betsy!  They have the same glutinous, dense quality as some of her other breads, and are slightly salty, and just wonderful.  I adore the whole wheat version. My husband and I have used them in the past for brunch, and they are a fantastic foundation for all sorts of Eggs Benedict dishes.  They make a great egg sandwich.  They are perfect for big, gloppy burgers because they stand up to all the juices and goo without breaking down like brioche. And I love them with just a little unsalted butter and blackberry jam.”

2) Almond Pave from Patisserie Torres. “I love most almond desserts, but this is my new favorite.  It’s made with cake soaked in almond syrup, and the interior is light and fluffy but soooo soft and moist. The exterior is slightly crackly, with almond cream coated in sugar and sliced almonds.  t’s a sweet pastry, for sure, but not cloyingly so. It’s more decadent and less messy than an almond croissant. This new patisserie has a lot of gems and I’m excited to have them here!”

3)  Chicken Liver Mousse (or any appetizer) at Petit Pois. “I mean, I’d be content to sit inside or outside of this charming restaurant with a glass of sparkling wine and just eat Albemarle Baking Co. baguette and butter. The service is always perfect.  And the appetizers!  If they have steak tartare available, order it!  It is sublime.  The French Onion Soup is nearly over the top, it’s so thick and rich and flavorful. The mussels are always plump and perfectly cooked and there’s a ton of mirepoix left in the bowl for you to spoon up. The escargots are exactly what you’d hope for, bathing in butter with a generous amount of parsley and garlic.  I have to get them almost every time I’m there.  My favorite might, however, be the chicken liver mousse.  It’s served with crostini, but it’s so rich I prefer it with plain baguette.  The mouse is gorgeously seasoned with cognac and it’s impossibly smooth and refined,  It’s practically a condiment.  Have you tried it on corn on the cob?  Seriously, I brought some home and it was awesome. Sorry, Chef.”

4)  A tie (Thai! no pun intended!) between Yum Woon Sen and Guay Tiew
Tom Yum at Thai Cuisine & Noodle House. “This is my favorite cuisine, and my favorite Thai place in town. I cannot decide between these two dishes, but I feel that both of them are often overlooked. For appetizers, people gravitate toward fried items or fresh rolls, but Yum Woon Sen is a great cellophane noodle salad. It strikes the perfect balance or sour, sweet, and spicy, with ground pork, cilantro, red onions, peanuts, and fish sauce. I love it hot, cold, or room temperature. My other choice is a Thai noodle soup.  It is so, so elegant. If you wanna be really cool, ask for sen mee instead of the rice noodles. This broth is pretty sweet, so I add a lot of sambal and jalapenos in vinegar. It’s great with meat, but I also enjoy it vegan with fresh (not fried) tofu and vegetarian broth, and I add extra veggies. Almost nothing makes me happier.”

5) Chocolate Truffle Torte at Duner’s. “Pastry Chef Linda Steiner is amazing, and Duner’s is so lucky to have her. Everything she makes blows me away. This dessert is not always on the menu, but it can be found fairly often. It is a great gluten-free dessert option to those who are tired of crème brulee. It’s super rich and fudgy, like the interior of a chocolate truffle. The best part, really, is the crust–it’s all nuts and I’m wild about it.  There’s a touch of cinnamon which really elevates this torte. Duner’s serves it with whipped cream, berries, crème anglaise, and raspberry coulis, but all you really need is two bites of the torte. I can’t rave about it enough.  If you’re full from dinner, get a slice to go.”

Chicken Liver Mousse at Petit Pois