The Charlottesville 29

Where to eat in Charlottesville
12/20/2013

Five Finds on Friday: Five from 2013

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For the final Five Finds of 2013, we thought we would look back at some our favorite foods of the year.  There are too many to mention, but here are five that leap to mind.

1)  Pupusa de Queso con Loroco from El Tepeyac.  For several months in 2013, this became an addiction.  Loroco is an edible flower common in El Salvador that seems like it was created just to go with pupusas.  It has other uses, too, but its floral, truffley, flavor melds perfectly with cheese inside chef Adolfo Solorzano’s handmade pupusas.

2)  Grilled Artichokes at MAS Tapas.  One of the challenges to eating at MAS is that we are so fond of our old favorites that it can be difficult to save room for the newest creations from Tomas Rahal and Mike Ketola.  When we do branch out, we are always rewarded, but never more so than when we followed our server’s advice this year to snatch up an order of grilled artichokes.  Blistered quickly on the plancha, and drizzled with olive oil, these artichokes are the best we’ve ever had.

3) Cornmeal-Crusted Fried Oysters with Collard Greens and Stone-Ground Grits at Maya.  Chef Christian Kelly is not just one of the nicest chefs in town, he’s also among the most talented.  A highlight of the year was learning that Kelly’s personal favorite way to eat at his restaurant is to have an appetizer of fried oysters, with sides of collard greens and grits, and eat the whole concoction together.  Wow.  We might have to run over there right now.

4)  Gyros by Angelo Vangelopoulos.  Unless you spring for the extraordinary Duet of Lamb entree at The Ivy Inn, you sort of have to be in the right place at the right time to be lucky enough to enjoy gyros made by Vangelopoulos, whose father once ran a gyro place in D.C..  Who knows when or where he might turn up and whip together some of these amazing sandwiches?  Vangelopoulos makes his own gyro meat by combining ground pork, beef, and lamb and baking it in a pate mold before slicing.   He stuffs it into his own pita and tops it with his own tzatziki.  Oh my.

5) Cakes from Bodo’s.  Co-owner Scott Smith worked hard to perfect these chocolate bombs inspired by bouchons, before introducing them this year at Charlottesville’s most popular restaurant.  Made from a combination of chocolate from Valrhona, Barry Callebaut, and Van Leer, they are dense and decadent.

12/13/2013

Five Finds on Friday: Walter Slawski

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Walter Slawski of The Shebeen and The Catering Outfit.  Slawski’s picks:

1)  “Newest addiction.”  Notorious P.I.G. at Ivy Provisions.  “A charcuterie-lover’s dream in some of the best baguette outside of Paris. I don’t know if you’ve ever tried to write a sandwich menu.  It’s HARD!  PK Kamath at Ivy Provisions has crushed it with inventive deli sandwiches and a killer beer and wine selection.”

2)  “Classic.” Escargot at Petit Pois.  “Anything at Petit Pois!  I have found myself on a gorgeous fall day, three bottles of wine deep (not alone), ordering a third and fourth plate.  Restaurant folk don’t often get out for dinner.  Petit Pois’ super affordable, perfectly executed bistro offerings are about as good as a daytime meal gets.”

3) “Afghan.”   Lamb Curry at Afghan Grand Market.  “WOW.  A couple of months ago I ran into the Grand Market International to buy chick pea flour and za’atar.  They have a kitchen in the back complete with a ceramic flatbread oven and kebab range.  OK, I obviously don’t know the correct names for these pieces of equipment, but WOW.  The lamb curry is phenomenal as well as the mixed grill and all the sides.  I know because one of the sons ensured I tried eveything my first time in!”

4)  “Joe.”  Kenyan AA from Shenandoah Joe.  “It’s as close to the first cup of coffee I ever had as I can get.  Not to mention I just feel good every time I walk in to the Preston Avenue store.  Ask for yours with a side of Dave Fafara.  It’s well worth it.”

5)  “Beer.”  Trader Saison at Three Notch’d Brewing Company.  “First of all, so much gratitude to Devils Backbone for pioneering the Central Virginia beer scene.  The boys at Three Notch’d are making you proud.  The Trader Saison is out of this world.  Even unconditioned.  Even uncarbonated right out of the steel.  Derek and Co. keep it up!”

12/06/2013

Five Finds on Friday: Jason Oliver

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Photo by Heidi Crandall ©, Devils Backbone Brewing Company.

On Fridays, we feature five food finds from local chefs and personalities.  Today’s picks come from Jason Oliver, Brewmaster at Devils Backbone Brewing Company, which was named Small Brewing Company and Small Brewing Company Brewer of the Year at the 2013 Great American Beer Festival.  Next week be on the lookout for the latest batch of Dark Abby, their limited release Belgian Dubbel.  Also, on December 17 Devils Backbone is hosting a Mystery Dinner Theatre, where the entire pub dining area will serve as the “stage.”  Oliver’s picks:

1)  Lasagna at Beer Run.  “It doesn’t matter if it’s meat or vegetarian.  Every lasagna I’ve had at Beer Run is delicious, served smothered in bubbling cheese that’s hotter than the surface of the sun.  Let it cool for a few minutes and you’ll have some great comfort food, plus an awesome beer selection.”

2)  Shishito Peppers at Citizen Burger Bar.  “They are simple, straightforward, and delicious.  Flash fried peppers with an Asian inspired sauce that’s semi-sweet and salty.  Most of the time the peppers are mild but it’s a little like roulette because you may land on a hot one which can light you up.”

3)  Durban Spiced Chicken at The Shebeen.  “The Shebeen has a great relaxed feel to it and is unique for it’s South African inspired foods and atmosphere.  Durban Spiced Chicken is a peri-peri spiced chicken breast served with the South African staple mealie pap (think savory grits) and a sauce called “Voodoo” which is spicy and awesome.  I usually ask for additional side of Voodoo sauce.”

4) Mediterranean Salad with Wood-Roasted Salmon at Brixx Pizza. “Sometimes I want a cool refreshing dinner-sized salad and I have found few better.  The salad bowl is chilled, the lettuce crisp, the portion ample, with the blackened salmon hot, well seasoned, and straight from the wood fired oven.  Simple and pure.  A perfect salad when you want a light meal.”

5)  Cheeseburgers at Riverside Lunch.  “I was turned on to Riverside just a few months ago and they are really that good.  Riverside also has one of the best prices on local bottled craft beer in Charlottesville which makes the combination of awesome old school burgers and affordable beer a no brainer.”