The Charlottesville 29

946 Grady Avenue . Charlottesville, VA . (434) 202-1945
https://www.southandcentralgrill.com/

Why South and Central? 

Steakhouses can be polarizing. While some love them, others prefer restaurants with offerings more elaborate than a piece of meat they could grill at home. South and Central, the Latin American steakhouse in Dairy Market, offers the best of both worlds. For meat-lovers, there’s an a la carte menu of well-sourced steaks and sides. But, for others, there’s also an array of dishes displaying the passion of a talented chef.

Kelvin Barrera is from Honduras, and he draws inspiration from the two regions that give the restaurant its name: South and Central America. Steaks are cooked over a wood-grill, which Barrera says is vital to their flavor, and the best vantage point is the bar alongside his open kitchen, where dinner comes with a view. But, there’s not a bad seat in the house, in the large, airy room, decked nearly all in white. Will Richey’s Ten Course Hospitality runs the show, assuring the service does justice to the food.

What to Order

Steaks are cooked to order, so you’ll probably be happy with your favorite cut at your preferred temperature. Below are our recommendations, and appearances in Five Finds on Friday, where chefs and personalities have named a South and Central dish one of their favorites in town.

Our Picks

• Picanha
• Skirt
• Steak & Eggs (Brunch)
• Mariscos

Five Finds on Friday Picks

• Filet Mignon with Provoleta Sauce – Dani Landi (Kass and Cure Board Co.)
• Provoleta – Danielle Stein (formerly, CBS19)
• Caipirinha – Tasha Durrett (Black Women Who Wine)

1837 Broadway Street . Charlottesville, VA . (434) 270-0555
https://thewoolfactory.com/broadcloth

Why Broadcloth?

For all its excellence and variety, the Charlottesville food community still has a meat-and-potatoes crowd at its core. Dishes for conservate palates pay the bills, and a sure path to failure is pushing the envelope too far. Against that grain, Charlottesville has one chef who stubbornly continues to follow his passion for modern cuisine. Tucker Yoder now calls Broadcloth home.

And an elegant one it is. Leather banquettes and brass sconces line the wall of the cozy, yet modern, room in the historic textile mill at The Wool Factory. There, Yoder serves the most progressive food in town, applying novel techniques to his favorite locally sourced ingredients. A create-your-own prix fixe menu allows guests to select four or six courses, or put themselves in Yoder’s hands for his Tasting Menu. Or, or order a la carte at the bar, where Casey Robinson presides over one of Charlottesville’s best kept secrets for cocktail lovers.

For some diners, a trade-off is that they might find some culinary experiments more successful than others. But, that can be part of the fun, and for those willing to take the gamble, it’s among the most exciting places to eat in town, earning a spot in The Charlottesville 29.

What To Order

The menu changes weekly based on local sourcing and Yoder’s latest inspiration, and is posted on Instagram. Below are some of our favorites from prior menus as well as the chef’s own recommendations

Our Picks

• Smoked Beets
• Spinalis Dorsi Tartar
• Confit Pork Coppa
• Seared Scallops

Chef’s Picks

• Whatever mezcal drink they are whipping up at the bar
• Tartar
• Duck dishes
• Rice dishes
• Rockfish dishes

118 West Main Street Suite B . Charlottesville, VA . (434) 284-7119
https://www.crushpadcville.com/

Why Crush Pad / Luce?

For all the love that Charlottesville has for wine, the paucity of restaurants devoted to it may seem odd. Vineyards and wine shops abound. But restaurants built around wine? Few to be found.

Enter Crush Pad. In 2021, Vincent Derquenne realized a longtime dream by opening a place celebrating his love of wine. Derquenne had long been known for his expertise and the wine he would share with friends at private gatherings. With Crush Pad, he brings it to the masses. Part shop and part bar, the sleek and comfortable space features a long bar with green leather stools lining one side of the room, and shelves of wine bottles on the other. A polished and knowledgeable staff is led by industry veteran and Certified Sommelier Rachel Gendreau.

And, the food is noteworthy too. After all, Derquenne is one half of the trailblazing duo whose Metropolitain restaurant transformed Charlottesville dining, and who now owns Bizou, Bang!, The Space, and Luce. In fact, in addition to boards and small bites from Crush Pad’s kitchen, guests may order from the menu of nearby Luce. A passion project of business partner Travis Burgess, Luce offers pizza and world class hand-made pasta, usually to-go, but also available on a plate for Crush Pad guests. It’s an added bonus that removes any doubt that Crush Pad belongs in The Charlottesville 29.

What to Order

All of Luce’s pastas are standouts. And, the boards and snacks from Derquenne’s kitchen are tasty, too. Below are our picks and appearances in Five Finds on Friday, where a local chef or personality has named an item from Crush Pad / Luce as one of the best in town.

Our Picks

• Gaufrette Potato Chips
• Cheese & Charcuterie Board
• Specials
• Cacio (Luce)
• Bolo (Luce)
• Torta di Formaggio (Luce)

Five Finds on Friday Picks

• Kale Salad — Ann Dunn (Formula Complete Fitness)
• Cacio e Pepe Pizza — Danielle Stein (formerly, CBS19 News)
• Bolo — Ann Dunn (Formula Complete Fitness)
• Kouign Amann — Travis Burgess (Bizou, Bang!, Luce, Crush Pad, The Space)