Oakhart Social
511 W. Main Street . Charlottesville, VA . (434) 995-5449
http://oakhartsocial.com/
Why Oakhart Social?
Impress your out-of-town guests from big cities with a trip to Oakhart Social. No Charlottesville restaurant better captures the ethos of great urban food neighborhoods, like Brooklyn’s Bushwick, Chicago’s West Loop, or D.C.’s H Street, to name a few, all proving that passion for food can be cool.
Oakhart Social is a ton of fun, with the best aspects of the new generation of urban food neighborhoods. There’s a barren, service station feel, with exposed white brick walls, and floors of reclaimed wood. There’s unpretentious service from folks who love to eat. There’s an ambitious bar with inventive drinks, good wine, and barrel-aged cocktails. And, there is unfussy, well-sourced food from a talented, passionate kitchen, headed by co-owner Tristan Wraight. It’s always belonged in The Charlottesville 29.
What to Order
The wife and muse of chef Wraight is a vegetarian, which means vegetables are an inspired choice here. But, Wraight himself is a devout omnivore, so meat-lovers will be happy, too. Much of the menu is small plates intended for sharing, and there are also larger dishes and even pizzas, with many of the best dishes coming from one of Charlottesville’s few wood-fired ovens, burning oak of course. Below are our picks, Wraight’s picks, and appearances in Five Finds on Friday, where a local chef or personality has named a dish from Oakhart Social as one of the best in town.
Our Picks
- Shaved Salad
- Charred Carrots
- Little Gem Salad
- Steak TarTare
- Beets
- Pork Steak
- Sausage Pizza
Chef’s Picks
- Shaved Salad
- Charred Carrots
- Wood Fired Oysters
- Open-Faced Chicken Fried Octopus Sando
Five Finds on Friday Picks
- Charred Carrots — Ben Moore-Coll (formerly, JM Stock Provisions); Ashley Williams (Tavern & Grocery); Della Bennett (P L E N T Y); Amy Worrell (Cavalier Produce); Kathryn Saul (Vivace); Dani Landi (Kaas & Cure); Sarah Trundle (reader)
- Shaved Salad — Alex Import (JM Stock Provisions); Rowe Webster (formerly, Smoked Kitchen & Tap); Daniel Kaufman (Public Fish & Oyster); Lindsey Dorrier (Bold Rock Cider); Mary Bridget Kane (reader); Margo Bulka (reader); Lisa Richey
- Brussels Sprouts — Jason Becton (MarieBette Cafe and Bakery); Laura Galgano (Blue Moon Diner)
- Vegetables — William Darsie (MarieBette Cafe & Bakery); Gay Beery (A Pimento Catering)
- Pork Steak — Dani Landi (Kaas & Cure)
- Summer Squash Pizza — Jahnavi Wraight (La Vie en Rose)
- Beets — Jen Pease (reader)
- Wedge Salad — Rebecca Edwards (formerly, Tavola Cicchetti Bar)
- Oyster Mushrooms and Grits – Alicia Walsh-Noel (formerly, Brasserie Saison)
- Cville Hot Chicken — Tyler Thomas (formerly, ZoCaLo)
- Wood Fired Oysters — Gregg Dionne (formerly, Public Fish & Oyster)
- Hanger Steak — Rowe Webster (formerly, Smoked Kitchen & Tap)
- Smoked Tri Tip — Albee Pedone (formerly, Three Notch’d Brewing Co.)
- Open-Faced Chicken Fried Octopus Sando — Ivar Aass (Spirit Lab Distilling)
- Grilled Shrimp w/ XO Sauce — Jon Bray (formerly, Champion Brewing Company)
- Chicken Liver Pate — Priscilla Martin (formerly, Tavola)
- Fried Catfish — Alicia Simmons (Tavola)
- Whole Flounder — Lindsey Nielsen (Oakhart Social)
- House Sausage Pizza — Gisela Carradero Rivera (formerly, Oakhurst Inn)
- Pot de Creme — Elaina Mangione (formerly, Mangione’s on Main)
- S’mores Bread Pudding — Melissa Stefaniak (Single Baked Sweets)
- In Bloom — Yvonne Cunningham (Nona’s Italian Cucina)
