The Charlottesville 29

Where to eat in Charlottesville
10/26/2012

Five Finds on Friday: Dahlia Lithwick

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s come from political observer Dahlia Lithwick, who is not just the nation’s leading Supreme Court writer, but also a lover of Charlottesville food.  Lithwick’s picks:

1)  Truffled Mushroom Ragout at The Local.  My ongoing problem is that although I love everything on the menu at The Local, if I don’t get the truffled mushroom pasta I get depressed.  Also, the one time I got a half-order I got depressed too.  Best just to scarf down the whole bowl and smile.

2)  Coriander Fish Rolls at Peter Chang’s China Grill.  These are stupidly delicious.

3)  Must Khiar (cold yogurt soup) at Ariana Grill Kabob House.  You are either a cold soup person or you aren’t.  But if you are and you haven’t had this one, you should.  Dunk their bread in it.  Use it as raita over everything!  Oh my god, just writing this makes me need some Right Now.

4)  Boquerones con ajo at Mas.  (Plump white Cantabrian anchovy filets in an olive oil, garlic, lemon marinade).  Possibly not a first-date food.

5)  Black Bean Breakfast Burrito at Bluegrass Grill and Bakery.  But I could have picked any breakfast item at random and said the same.

10/25/2012

Introducing Glass Haus Kitchen

A new dining option is coming to the Downtown Mall area.  Partners J.F. Legault and Francois Bladt plan to open Glass Haus Kitchen as soon as next week, in the space formerly occupied by the X Lounge, 313 2nd St SE.  At the helm of the kitchen is head chef Ian Boden, who recently sat down with us to discuss the new venture.

Boden, one of the area’s most talented young chefs, is best known for his restaurant Staunton Grocery, which closed last year.  Boden’s mission at Staunton Grocery was to create a “farm to fork restaurant in the Shenandoah Valley that was chef driven, locally sourced and with none of the trappings of a traditional fine dining restaurant.”  At that, Boden succeeded.  For five years, Staunton Grocery was a destination for food-lovers throughout Virginia.

Before Staunton Grocery, Boden honed his skills both through formal education at the New England Culinary Institute as well ten years of on-the-job training in the kitchens of several of Manhattan’s top restaurants.  These include Judson Grill (now closed), Payard, and Home.

A Virginia native, Boden’s move to Staunton was a homecoming of sorts.  And, now Boden is excited to bring his passion and philosophy to Charlottesville, at Glass Haus Kitchen.

So, what’s on the menu?  “Inspired American cuisine,” says Boden, by which he means “local and sustainable ingredients” with “inspiration from the diverse food cultures and food history of the USA.”  Aiming to prepare food that is both soulful and intellectually stimulating, Boden wants guest to leave “with something other than just a full belly.”

We were lucky to try an example: an ethereal goat’s milk panna cotta, which Boden plans to top with pickled Stingray oysters, sea beans, finger lime, and togerashi.  Appetizers will range from $12-$16, and will include a dish of pork belly, potlikker gastric, and savoy cabbage.  Entrees ($24-$34) include duck confit with laurel-aged rice, duck hearts, bok choy, and cranberry dashi.  Among the dessert options are a tart of pine nuts and buckwheat, with Greek yogurt and bay laurel.  There will also be a bar menu with choices ranging from $5-$14.

Joining Boden in the kitchen will be Mike Yager, who spent five years at Palladio restaurant at Barboursville Vineyards, most recently as executive sous chef.

10/19/2012

Five Finds on Friday: Larry Sabato

On Fridays, we feature five food finds selected by local chefs and personalities.  With election season in full swing, this week’s picks come from one of the nation’s most renowned election experts, Dr. Larry Sabato, director of the UVa Center for Politics.  The Wall Street Journal once called Dr. Sabato “probably the most quoted college professor in the land.”  You can follow his famous Crystal Ball of election projections here.  Most significantly, Dr. Sabato is a lover of Charlottesville food.  Dr. Sabato’s picks:

1)  Melanzane al Parmigiano at Tavola.  This really gets back to my Italian roots.  Tavola is a great addition to the Charlottesville culinary scene.

2)  Vegetarian “Blue Plate Special” at Hamiltons’.  A classic, perfect every time.

3)  The Haystack  at the Horse & Hound.  Stack of roasted vegetables, goat cheese, pesto, and sprouts, on multi-grain bread.  Horse and Hound is a favorite at the UVa Center for Politics.  They have a great menu and also do a wonderful job on catering.

4)  Donut Ice Cream Sandwich at Carpe Donut.  Cinnamon-sugar donut sliced in half and layered with homemade vanilla ice cream.  The perfect food to fulfill one’s guilty pleasure.

5)  Cookie Dough Archer at Arch’s Frozen Yogurt.  Lots of cookie dough in vanilla frozen yogurt.  Students aren’t the only ones who love Arch’s!