The Charlottesville 29

Each December we celebrate the Charlottesville food year by asking chefs and others in the industry: what was the best thing you ate all year? (Picks from prior years are here: 2022, 2021, 2020, 2019, 2018, 2017, 2016 and 2015.) Below are this year’s picks in our food community’s annual tribute to Charlottesville’s bounty.

Dylan Allwood (Public Fish & Oyster)

Pike Quenelles at Café Frank (when Jose de Brito was there). “Super old school dish was fluffy, and the lobster sauce rich and delicious.”

Mitchell Beerens (Lampo)

Beef Rib Yellow Curry at Pineapples Thai. “I’m not much of a beef guy. Never have been. It’s probably last, or close to it on my short list of preferred animal proteins. It’s funny how that knowledge of my personal taste can leave me with my guard down when trying beef dishes at restaurants. I tend to go out with as many friends as I can gather so we might maximize the number of individual dishes we can order and share at our table. I wouldn’t order the beef short rib but thank the gods that someone did that day. I took a bite without any expectations to be so delighted. It is absolutely the best thing on the menu. Cooked perfectly swimming in the most amazing curry sauce. Most curry bases can be used, sort of interchangeably, for the preparation of many different proteins. I’m sure this one could, but I sure wouldn’t. Pure synergy.

Liz Broyles (Birdhouse)

Pullman Loaf from Belle. “A friend brought me a loaf and it was delicious – a little crunch from the cornmeal, nice and tangy. The best thing was how long it lasted – over a week, and it was still tasting great. Also freezes well.”

Melissa Close-Hart (Mockingbird)

Pupusa de Chicharron con Queso at El Tio. “Being a restaurant owner and married to a chef, we tend to get delivery food quite often. And finding food that travels well and still holds up quality-wise isn’t always easy. We discovered El Tio on Ivy Road this year and we might get it delivered to the house at least two times a month – probably more, haha. They have fantastic Salvadoran cuisine and it’s hard to pick just one item from the menu. We love it all. Their pupusas are so good with the ratio of filling to masa being spot on. And I have not had a torta there that wasn’t fantastic. And they have the best to-go nachos I’ve ever had in my life. They have a special secret of putting the queso on the bottom so your chips stay crunchy. I highly recommend it, either at the restaurant or delivered to the comfort of your own home.”

Jose De Brito (Fleurie)

Princess Cake from Albemarle Baking Company.  “Last month was my pretty wife’s birthday, and usually I make her birthday cake myself, pastry being my happy place.But this year, I did not have the time to do it, so her birthday cake was bought at Albemarle Baking Company, and is called the Princess Cake.
At first glance, it seems like a simple construction, but I know the skill that is required to make a perfect genoise that is airy and light, a crème mousseline perfectly cooked and not too sweet, with that marzipan rolled to the right thickness to drape the cake. This cake is simply admirable, and in its simplicity, it has the ultimate sophistication. It is a cake fit for a queen, which is now a house staple, and the best thing I ate this year. P.S. Let’s all have a thought for the inventor of marzipan. What an invention it was!”

Patrick Evans (MarieBette Cafe and Bakery)

Pho at Vu Noodles. “Right now on a chilly afternoon I’m thinking about a hot bowl of Vu Noodles vegetarian pho topped with cilantro, jalepenos, mushrooms and bean sprouts and some of  her homemade chilli oil.  This warms me from the inside out, and I finish the bowl feeling satisfied and nourished. As a lover of bone broths and meat braises, it’s amazing to me how Julie can pack so much flavor into this beautiful veggie broth.”

Laura Fonner

Sweetbreads at The Alley Light. “Perfectly cooked little nuggets with the best set up. It’s so amazing.”

Brian Helleberg (Fleurie)

Fruits and Vegetables from Barracks Road Farm Market. “The best things I ate this year were the fruits and vegetables at the Barracks Road Farm Market. I haven’t found better tasting seasonal produce in our area. They are open five days a week from April through October with no frills but plenty of parking and friendly service.”

Kathryn Matthews (Iron Paffles)

Nona’s Italian Cucina Sauce. “This sauce has been a staple in my household since I first tasted it in 2019. Not only is it perfect for a quick pasta, but it’s also perfect for a bolognese, chicken parmesan, and even pizza. Never in my wildest dreams did I imagine a jar of sauce could taste so good, and to this day I can’t believe there is no butter or added sugar. After meeting the owners, I believe the secret to this sauce is that every batch is small and is made with the utmost care and love. The rewards and accolades this sauce has received are well deserved.”

Loren Mendosa (Lampo)

Baked Jasper Hill Willoughby at Crush Pad Wines. “A few friends and I attended the Alpine Fondue pop up at Crush Pad, and not only was the shared cheese experience delightful but the festive atmosphere and delicious wines made the night absolutely fantastic. Doesn’t hurt when Chef Vincent is personally whipping up the fondue for guests tableside.”

Kelsey Naylor (Umma’s)

Pizza Quesabirria from Taqueria el Chavo. “I can’t count how many times I have pulled up to this truck and ordered one of these not only for the kitchen to share but also for me to eat entirely by myself in one sitting. It’s absolutely number one on my list of go-to comfort foods after a particularly rough day. What better to heal a soul than a massive, crispy, salty, cheesy, meaty, warm, and delicious dippable taco in the form of pizza? There’s nothing quite like being wrapped up in a giant hug by the pizza quesabirria from Taqueria el Chavo. They were once parked in front of Reid’s supermarket but have now found a new home off Hydraulic (1718 Hydraulic Rd Suite C). This paired with almost any beer from Decipher Brewing is one of my favorite things in the world.”

Sober Pierre (Pearl Island)

Rotisserie Chicken from Birdhouse. “My favorite dish of the year is the Rotisserie Chicken from Birdhouse. I lucked up on this find by chance and it’s one of my go to for takeout. It is a simple well flavored dish with herbs and a nice texture. I recommend it to anyone.”

Ivan Rekosh (Zocalo)

Dinner at Fleurie. “I went to Fleurie a few months ago and had an amazing meal. Absolutely everything was stellar including Melissa’s wine pairings. The passion Brian’s team has for food, wine and service are on par with any big city anywhere at a much more reasonable price.”

Wilson Richey (Ten Course Hospitality)

Gingerbread Ice Cream by SugarBear. “Best thing I ate all year has got to be SugarBear Gingerbread Ice Cream. All the ice creams from SugarBear are a step above but this one in the last few weeks leading up to Christmas was like a Proust Madeleine moment invoking childhood and everything holiday mirth and joy. It’s perfect ice cream.”

PK Ross (Splendora’s Gelato)

Menudo from Amigo Mercado. “The tripe was boiled within an inch of its life as a fantastic texture against a smoky spicy broth. I’m not sure if it was beef or pork knuckle in there but however the prep had gone, a spoonful of soup left a fatty lip gloss on my mouth that carried all the spice without blowing off the top of my head.”

Angelo Vangelopoulos (Ivy Inn)

Greek Salad at Chickadee. “The. Best. Greek. Salad. In Town. Not overdressed. The right amount of feta. Crunchy fresh garnishes. The welcome addition of Gigantes beans, a stray from tradition, but delicious. Bring your significant other so you can share the Greek salad and a Dave’s Roast Pork sandwich. Awesome.

Tristan Wraight (Oakhart Social)

Ribeye for 2 at Smyrna. “My favorite place in town is Smyrna. I lust after their burger – lamb and beef fat doing their thing. But honestly, if my beloved wife ate meat I would put their steak as my favorite. Every now and then, Todd Grieger, the new chef at Oakhart and I go for a steak date and spoil ourselves for anything else. It is absolutely hands down, divine.”