The Charlottesville 29

Where to eat in Charlottesville

Category: Uncategorized

11/06/2026

Five Finds on Friday: Abby Duck

Today’s Five Finds on Friday come from former Pres des Pres chef Abby Duck, who is now Executive Sous Chef of Birdwood Mansion, which next week hosts Brother Luck as part of its series of Guest Residence Chefs. Serving breakfast, brunch, dinner, and afternoon tea, Birdwood Mansion is a historic stucture, more than 200 years old, that this year was restored and converted into an inn, restaurant, and event site. Duck’s picks:

1) Beignets at Guajiros. “I gasped when I bit into one the first time. They use what I assume is a laminated dough with guava and it creates this beautifully crunchy but still pillowy and sticky end – or beginning – to brunch.”

2) Szechuan Eggplant at Taste of China. “I heard about Taste of China from a coworker and I immediately went and ordered everything that could fit on our table. Eggplant is like a sponge and the sauce they use is perfectly concentrated with flavor to make this the perfect side dish. And as leftovers, it reheats just as well.”

3) Ham Biscuit at Stock Provisions. “If this hasn’t already made the list before, I’d be shocked. The ham on their incredibly tender biscuit with hot honey, come on.”

4) Olives at Mas Tapas. “There’s something about these olives that’s so delicious. Each variety is so different than the next. Ranging from bitter to fruity like you’re biting into a ripe plum. They’re olives like I’ve never had before and beautiful next to one of their delicious cocktails.”

5) Mango Sticky Rice at Monsoon Siam. “I actually had Chef Kitty’s mango sticky rice when she did a guest chef event with us and I was immediately obsessed. During her event, she expanded the definition of the dish and added butterfly pea flower ice cream and tapioca pearls and that was incredible but the simple Monsoon version with warm coconut sauce, sticky rice and perfectly ripe mango rivals none.”

11/02/2026

Malt Masters 2026: Charlottesville’s Best Compete with Cocktails from Virginia Distillery Company’s Whisky Tribute to Charlottesville

Malt Masters 2026 is here!

Throughout November, top Charlottesville bartenders are competing to create the best cocktail from this year’s malt whisky tribute to Charlottesville. Once named the world’s Distillery of the Year, Virginia Distillery Company has released its 2026 edition of its The Charlottesville 29 whisky — “crafted from this place, for this place.” The distillery marks fall’s arrival each year with a whisky celebrating the Charlottesville community. This year’s The Charlottesville 29 Whisky,  created with help from spirits expert Joel Cuellar, VDC Director of Liquid Development Amanda Beckwith, and the Strassheims, is a blend of whiskies aged in three types of casks: 40% bourbon, 40% red wine, and 20% sherry.

Now, Charlottesville bartenders are vying to make the tastiest creation with it. A panel of judges will award the winner the championship belt and a VIP tour of Virginia Distillery Company.

Check back here to learn about the entrants, which will be updated throughout the month. Guests can visit their bars and decide for themselves who should be this year’s Malt Master.

  • Josh Dickerson, Black Cow Chophouse
    • Last Flight: The Charlottesille 29 Whisky fat-washed with local pecan oil, Amaro Nonino indused with black tea and fig, Aperol, lemon
  • Orhun Dikmen, Smyrna
    • Oralia: The Charlottesville 29 Whisky, Guatemalan Huehuetenango coffee, corn cordial, Amaro Lucano
  • Micah LeMon, The Alley Light
    • Grandpa’s Fruitcake: date-infused The Charlottesville 29 Whisky, oloroso sherry, Cocchi Vermouth di Torino, Fernet Branca, Benedictine, salted date fruit leather
  • Jacqui Stewart Lindstrom, The Jervey
    • At a Shepherd’s Pace: The Charlottesville 29 Whisky fat-washed with 8-month-aged manchego, Cocchi Vermouth di Torino, Braulio, black walnut
  • Amanda Wood, Tavola
    • The Hidden Persimmon: The Charlottesville 29 Whisky, Zucca Rabarbaro, Gran Gala, local honeyed persimmon
10/30/2026

Five Finds on Friday: Tami Resch

Do you know Charlottesville super-couple Tami Resch and Joel Cuellar? Resch is the former freelance baker of layer cakes and cupcakes at MarieBette. Cuellar is the former Spirits Sommelier of Manhattan’s legendary Brandy Library, who runs Speakeasy. (He’s also a judge in Malt Masters 2026, coming soon.) Now, with their daughters Islay and Skye, they are opening Charlottesville Cupcake.

Opening in November at 402 Commerce St., across from the Jefferson School park, Charlottesville Cupcake will serve the cupcakes that earned Resch a following at MarieBette, along with some new creations. Follow their Instagram page for updates. Resch’s picks:

1) Vanilla Bean Marmalade Danish at Cou Cou Rachou. “I am embarrassed to say how long it took me as a baker to visit Cou Cou Rachou, especially since my neighbor Sarah is a baker there, but I was so delighted when I did. I had an incredible Vanilla Bean Marmalade danish and the vibe is so friendly and cheerful.”

2) Rose Geranium Ice Cream from SugarBear. “I’ve only had it once after having the great fortune of tasting a rose geranium panna cotta at Emily’s home for dessert. I literally couldn’t speak. It was the best thing I had ever tasted. Thankfully she made it into an ice cream and it had this delicate floral, slightly herbal, precious flavor. Let’s talk her into making it again next spring.”

3) Tres Leches Cake from Florosa at JBird. “Chris does an absolutely outstanding version and her presentation is so beautiful. It feels so generous and deliberate in its loveliness. It feels like you’re eating a gift every time.”

4) Lobster Tempura at Ten Sushi. “Every time our family has a big event to celebrate, the kids (now 18!) want to go to Ten Sushi. We sit down and mainly order four plates of Lobster Tempura, and also multiples of Ten Hamachi, but it’s the crispy delicate crunch on the big chunks of lobster that get me.”

5) Salt Risen Potato Rolls at Aster. “My husband didn’t look happy when I ordered the potato rolls the first night we went to Aster. There was just so much more on the menu that looked interesting and exciting. But I was so right. They’re served warm with this giant smear of local butter which I did not leave a trace of.”