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? Below are this year’s picks in our food community’s annual tribute to Charlottesville’s bounty. (Picks from prior years are here: 2024, 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, and 2015.) And, see the 2025 Charlottesville Dish of the Year here.
Jason Becton (MarieBette, Petit MarieBette, Sbrocco’s)
Fried Chicken from Underachiever Food. “Our friend Elliot Portera, who is married to our business partner at Sbrocco’s, Melissa, does pop-ups under his company Underachiever Food. We are lucky to be his friend and for him to be involved in our donut business. Everything he makes is amazing, but he had a pop-up this year that had both his incredible fried chicken and a melt-in-your-mouth pork belly, and it was the best thing I ate all year.”
Amanda Beckwith (Virginia Distillery Co.)
Perfect Pairings at Public Fish & Oyster. “For me, every meal at Public must begin with at least a dozen oysters on the half shell, but my favorite pairing with them was this fall, when I ordered the smoked trout dip and roasted squash to accompany them. The chèvre aioli and pickled onions were so harmonious, bringing everything together. It was the perfect start to a lovely meal, and one I plan to repeat soon.”
Mitchell Beerens (Lampo)
PEI Mussels with Frites at Petit Pois. “The best thing I ate in 2025 was the mussels with a side of frites at Petit Pois. To say that I am an adventurous eater is an understatement. I have historically sought out what some may think of as fringe food and wine offerings. I am naturally drawn to novel cuts of meat, the stankest of cheeses, and pét-nats so wild and challenging that sometimes I feel like I’m earning merit badges toward admission into a Cool Kids Wine Club. Strangely, in the last couple of years, I’ve experienced a shift. I find myself drawn more to the familiar and the comfortable. I don’t know if it’s my age or just a post-pandemic pull toward nostalgia. Either way, I now seem to gravitate toward dishes that have been constant companions over the years.
The mussels at Petit Pois never miss. They arrive in a broth that tastes like an even split between stock and butter. The dish is simple and honest. It seems to reflect the chefs’ confidence in their cuisine and its history. Then there are the frites. French-fried potatoes are my favorite food, so it is no surprise that my favorite part of this specific meal involves them. I like to soak my frites in the broth that remains after I’ve eaten the mussels. It reminds me of being a child and letting my cereal sit in the milk until it reached that perfect balance of soaked-through yet still a bit crunchy. I check on the frites every minute or two until they’re perfectly marinated, then I devour them with swiftness.”
Elizabeth Broyles (Birdhouse)
Midland 2019 Brut “Zero”, Sparkling Blanc de Blancs, Mount Airy, Shenandoah Valley, Virginia. “This delicious wine produced by Ben, Gray, and Tim Jordan really knocked my socks off. Almost six years of aging makes for a unique flavor that hints at champagne but is it’s own thing. No dosage keeps the wine bright and complex, with a smooth, subtle, powdery texture and tiny bubbles. It’s exciting to taste a wine that has been made with so much care and intention.”
Orhun Dikmen (Smyrna)
Fish & Chips at Oakhart Social. “I’m normally not a big fan of fish & chips, but when I saw that Instagram post I knew this had Todd’s special touch. The fish was perfectly battered, insanely juicy, and that kimchi tartar sauce was a total game-changer. They were giving him British citizenship on Instagram for this dish, but I’m adding a Schengen visa for that sauce, because it brought together Mediterranean and Asian flavors in the best way possible.”
Jose de Brito (Fleurie)
Goat Biryani at Lazeez. “The pick for best dish I ate this year would be the goat biryani at the fairly new Indian restaurant on the downtown mall, Lazeez. This rice layered with tender goat is everything I love about Indian cuisine: a balanced spice mix, depth of flavor and tanginess that goes perfectly with a few of their delicious Laccha Paratha flatbread.”
Patrick Evans (MarieBette, Petite Mariebette, Sbrocco’s)
Omakase at Omakase Obscura. “I was most excited about Omakase Obscura, the sushi bar that opened within Vitae Spirits on the Downtown mall. Chef Yoshihiro Tauchi and his wife Yukiko put such great care and intention in everything they do. From the freshest and most interesting fish imported from around the world, to the lovely presentation. Order the Omakase menu – Japanese for “I will leave it up to you” – and make sure you add on the fresh wasabi. On our first visit, Yukiko even gave us a beautifully crafted origami business card to share the news about the restaurant with our friends. Charlottesville is lucky to have such a fine artist making us sushi.”
Laura Fonner (Zynodoa)
Jalapeño and Cheddar Sausage at Vision BBQ. “Pilot Paul’s jalapeño and cheddar sausage was spicy on a level that didn’t overwhelm my palate, and the fat ratio was amazing. I’m a sucker for people who perfect a sausage recipe. Pilot Paul is the staff member who messed up the sausage into perfection.”
Emily Harpster (SugarBear)
Artichoke Gratin at The Alley Light. “Something about the artichoke gratin at Alley Light has just been calling to me. I know it’s been on the menu for a while, and there’s good reason for it. It’s the perfect combination of decadent, light, comforting, shareable, and pairable. The artichokes are baked to just the right texture, and it’s got that light, velvety sauce with just the right amount of crust. Simple, classic, balanced, and so well done, and very craveable in this cold weather. Chris and Robin do such an amazing job.”
Craig Hartman (The BBQ Exchange, Exchange Cafe)
Rioja Braised Lamb Shoulder at Bar Tomas. “I think that the way he has branded Bar Tomas is perfect. The food is coming from his heart and soul. No ego, no trying to be trendy or artistic, but food that comes from a place of love and contentment. I find it to be peaceful and warm. The Rioja Braised Lamb Shoulder is perfect.”
Harrison Keevil (Multiverse Kitchens and Hook Foods)
Cheese Twists and Cinnamon Twists at Cou Cou Rachou. “Simple and delicious, and paired with a quad shot of espresso, they are the perfect mid-morning pick-me-up that I need after a 2 am wake-up to start cooking for the football team.”
Christian Kelly (Duner’s)
Tasting Menu at Fleurie. “Our 25th wedding anniversary dinner in May at Fleurie was spectacular. The tasting menu was not only a bargain, but Brian and Jose are a dynamic duo. Careful attention and care given to each dish was obvious. It was a true gift.”
Dean Maupin (C&O)
Basler Leckerli and Stollen from Albemarle Baking Company. “What comes to mind for me is Gerry Newman’s Basler Leckerli and Stollen. Out of moments of pause come glorious things, and each and every year for over 30 years I find a special comfort when he makes these. I’ve even been known to down a half loaf in one sitting. The tradition, the craftsmanship, it’s all quite special.”
Loren Mendosa (Lampo)
Vegan Crabcakes by Botanical Fare. “This is going to sound like a cop-out but, honestly, the most memorable meal I had all year was the amazing spread put out at our wedding. Botanical Fare and Plenty teamed up to create an incredible vegan and vegetarian spread for us. Elvia and Ubaldo Chavez made incredible hand-pressed tortillas, and both caterers had so many incredible toppings to go with, it was absolutely perfect for our celebration. The most memorable bite was probably the vegan crab cakes, though. Just perfect.”
Sober Pierre (Pearl Island Cafe)
Tres Leches Cake from bakernobakery. “I love tres leches cake. The tres leches cake from Chris at bakernobakery is delicious. It was one of her many beautiful selections of sweets and it definitely made a lasting impression on my taste buds.”
PK Ross (Splendora’s Gelato)
Snacks at The Little Market at Lampo. “So this year I made the mistake of forgetting to eat in the run-up to The Little Market at Lampo. Pretty regularly, I’d post up at 3 pm and realize I was loopy as hell because I hadn’t had more than coffee. You’ll have to take with a grain of salt that the best things I ate all year were snacks thieved from vendors. Chomps gnashed down an entire September Sun sashimi cucumber in one hand, and a bite stack of sliced asian pear, Caromont Porter’s aged goat cheese, and Little Gold honey on top in the other.”
Maria Salazar-Gil and Fernando Salazar (Arepas Steakhouse)
Anjeer Ananas Lamb at Kanak Indian Kitchen.”I’m not usually a fan of spicy food, but this Indian dish is a revelation. The flavors are expertly balanced, with just enough heat to notice, tender lamb, and a sweet and creamy sauce thanks to the coconut milk, figs, and pineapple.”
Angelo Vangelopoulos (The Ivy Inn)
Apple Fritter at Sbrocco’s. “As big as my head but much more tender. I can’t get enough of this amazing fried dough and chunks of tasty apples. Cutting through grounds on my way to the restaurant in the morning, it’s such a worthy stop.”
