The Charlottesville 29

Where to eat in Charlottesville
01/24/2014

Five Finds on Friday: Brian Helleberg

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On Fridays, we feature five finds selected by local chefs and personalities.  Today’s picks come from Brian Helleberg, the chef who owns Fleurie and Petit Pois. Next week Fleurie is participating in Charlottesville Restaurant Week, which is an excellent chance to try a three-course menu of Fleurie’s modern French cuisine for just $36.  Menu here.  Helleberg’s picks:

1) Marrow from Ham Hocks from The Rock Barn.  “To have Ben Thompson working his craft in Nelson County is a local foodie’s dream realized.”

2) Nachos at Dr. Ho’s Humble Pie.  “I got tricked into ordering these one time and I barely saved room for the pizza.”

3) Beef from Wolf Creek Farm.  “Richard Bean once said to me: ‘John Whiteside is about the best grass farmer I’ve ever seen.’  That’s good enough for me.  My favorite is the bone-in rib steak.”

4) Datil con tocino at MAS.  “The fact that Tomas is a vocal leader and supporter of the City Schoolyard Garden makes these taste even better.”

5) Eight Point IPA from Devil’s Backbone.  “I often tell people that I’m heading up to Wintergreen to do some skiing but I usually don’t make it past the brewery.”

01/23/2014

Tomas Rahal’s Tribute to Richard Bean

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Tomas Rahal, of MAS Tapas, is among the many chefs who have created a tribute dish to honor Double H Farm’s Richard Bean, the local food giant who passed away late last year. Rahal’s dish is Shenandoah rabbit and duck liver terrine. A complete list of the chefs and their dishes is here.  Rahal’s words:

“Richard was the purest form of ‘terroir’ we have in Central Virginia. Sweet and pugnacious, he and Jean brought so much energy to the local food scene as growers, mentors, and friends. It was a unique honor to have met him, worked with him, known him, fed him. He cannot be replaced.”

01/17/2014

Five Finds on Friday: Bill Scatena

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Bill Scatena, sous chef at Pippin Hill Farm Table & Wine Bar.  Tonight, Scatena will be preparing a Tuscan-inspired menu for Pippin Hill’s first annual Winemaker’s Dinner. Scatena’s picks:

1) Crispy Yucca with Salsa Verde at El Tepeyac.  “Authentic, Salvadoran cuisine done up in an approachable way. The yucca is unlike anything I’ve ever tasted.”

2) Bloody Mary and Eggs Benedict at The Pigeon Hole.  “A hidden, local spot on the UVA corner.  Cross your fingers when trying to get in for Sunday morning brunch, but well worth the wait – especially for a spicy bloody mary. You can never go wrong with a bloody mary, especially when it’s in a mason jar – it’s always good.”

3) Kale Salad at Tavola.  “Everything about Tavola’s kale salad is memorable.  I’m not a huge salad guy, but the combination of sweet and salty flavors gets me every time.”

4) The Hell Sandwich at BBQ Exchange.  “I love spicy food. I love BBQ. It’s made by Brooks Tanner…enough said.”

5) Dried Fried Eggplant at Taste of China.  “Favorite dish in town, hands down. It gets better every time I eat it. It takes a lot of skill to make this dish with a crispy, flaky texture on the outside, yet light and airy on the inside. You have to try it.”