The Charlottesville 29

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

Category: News

Dairy Market Adds Moo Thru

Though the pandemic has delayed the opening of Dairy Market, it has not prevented the budding market hall on Preston Avenue from building an impressive list of tenants. The latest addition to go public is the ice cream parlor Moo Thru.

Founded in 2010 by a multi-generational dairy farming family, Moo Thru churns ice cream from the milk of cows raised just two miles from the store, in Remington, Virginia. The ice cream parlor’s location sixty miles North of Charlottesville has made it a bit too remote for destination dining, but a must-stop for many drivers travelling along 29N. Now, Charlottesville residents will not have to leave the city to enjoy Moo Thru’s gourmet ice cream.

Handmade, locally sourced ice cream connects Dairy Market with its origins. In the 1930s, after architect Elmer Burruss designed and built the historic Monticello Dairy building where the Dairy Market will sit, it became popular in part for the parlor selling ice cream made from the dairy market’s milk.

Whet your appetite here.

Vu Noodles to Move to The Flat Creperie Space

vunoodles

Sad news came today that The Flat Creperie, a longtime fixture for real crepes on the downtown mall, had closed. The good news is that the new tenant will be Vu Noodles, the beloved Vietnamese vegan food restaurant that had been sharing space with Pearl Island Cafe at Jefferson School City Center.

“I’m thrilled and so lucky to have The Flat,” says owner Julie Vu Whitaker. “It has been a place I wanted for so long.” As for what to expect at the new location: “sky’s the limit!” says Whitaker. Pho every day, to start. And, down the road, crepes may in fact return to the former creperie, in the form of banh cuon, traditional Vietnamese rice crepes (below).

Whitaker is building her new kitchen now, and expects a Spring opening. Stay tuned for vegan food so satisfying, even carnivores swoon.

banhcuon

Chef Ian Redshaw Leaves Prime 109

ian

If the adage is true that there can be “too many cooks in the kitchen,” the Lampo/Prime 109 team defied it for years. Even from the time they opened Lampo in 2014, some wondered how three of Charlottesville’s top chefs could survive together in such a small restaurant. In the five years since, the three not just survived, but thrived — each separately winning C-VILLE’s annual Best Chef award: Loren Mendosa in 2015, Ian Redshaw in 2018, and Mitchell Beerens in 2019.

But, as successful as the trio has been, it could not last forever, as eventually one or more of them would want to pursue their own vision. For Prime 109 Executive Chef Ian Redshaw, that time has come, as the chef parted ways with the restaurant this month. A chef of boundless creativity, the 2019 James Beard award semifinalist says he has reached a point in his career where is ready to explore that creativity to the fullest, something the confines and demands of a Neapolitan pizzeria and steakhouse do not always allow. While Redshaw’s long term plans are still in the works, in the short term the father of two says he looks forward to more time with his family, while also planning a private dining series, launching soon. Stay tuned for dates and venues. 

As for Prime 109, Redshaw says he leaves in good hands the winner of 2019 Best New Restaurant. “I am confident that Prime 109 will grow under the talented hands of the kitchen staff and remaining partners,” Redshaw says. Stepping in to run the kitchen is Mendosa, who says he has no plans to change what Redshaw helped to build.

Mendosa also says that, though sad to lose a business partner, he is excited to experience Redshaw’s food as a customer again. “I’ll always remember the first meal that Ian made for me at L’Etoile: fried sweetbreads with Brussels sprouts and capers, and from that point on I’ve been blown away by his creativity and passion,” said Mendosa. “His pure enthusiasm for food is contagious and makes everyone around him want to be a better chef.”