The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Tag: Aris Cuadra

Chefs on the Move


Devin Murray, now of Brasserie Saison

Catching up on chef news around town:

Brasserie Saison has just added even more talent to its kitchen, which already included head chef Tyler Teass, formerly or Rose’s Luxury, and Morad Sbaitri. Now they’ve added longtime Whiskey Jar head chef Devin Murray, who joins the kitchen as sous chef, replacing Nick Moon. John Meiklejohn takes over at The Whiskey Jar.

Kardinal Hall recently welcomed new head chef Jeff Burgess, former chef and co-owner of Provincetown’s Ristorante Marissa, who has also cooked at top spots like Jasper White’s Summer Shack and Mario Batali’s Babbo. Original Kardinal Hall chef Thomas Leroy left to run the kitchen of the Market at Grelen.

Kelsey Naylor, former sous chef of Timbercreek Market, just took the same role at Public Fish & Oyster “Watch this girl,” said owner Daniel Kaufman. “You heard it hear first.”

Aris Cuadra, formerly of Tavola, is new Executive Chef of Clifton Inn, which re-opened yesterday with a fresh new look and menu, after a brief closure for refurbishments. Look for a more accessible menu, suitable for regular visits.

At Duner’s, longtime chef Doug McLeod moved home to Asheville, and has been replaced by former head chef Laura Fonner who returns after a few years of baby time. “She’s an amazing chef,” says owner Bob Caldwell.

And, last but not least, John Shanesy is leaving Petit Pois to try his luck in New York City. Owner Brian Helleberg will continue as Executive Chef, and though he would not rule out hiring a sous or chef de cuisine down the road, says that for now he really enjoys being involved in the nuts and bolts of Petit Pois’s kitchen. We will enjoy him there as well.

Five Finds on Friday: Aris Cuadra


On Fridays, we feature five food finds selected by area chefs and personalities.  Today’s picks come from Aris Cuadra, chef at tavola.  Next Sunday, April 12, tavola will play host to world-renowned winemaker Piero Mastroberardino for a very special wine dinnerr featuring the wines of Mastroberardino.  The six course meal, including pairings, is $125 per person.  For info and reservations for this very rare opportunity, email or call (434) 972-9463.  Cuadra’s picks:

1)  Cheeseburger at Jack Brown’s.  “Super simple good quality beef, nicely seasoned, griddle pressed well done, with a side of fries, a pickle and secret sauce…oh yea and they have “a few beers”.

2)  Dry Fried Eggplant at Peter Chang’s. “Perfectly crispy, light and airy, nice balance of heat and earthiness from the chilies, cilantro and scallions, and a slight sweetness from the eggplant.”

3)  Ham Biscuit at JM Stock Provisions.  “House cured ham in between their biscuits made with butter and pork fat.”

4)  Lemon Buttermilk Pie at Pasture Q.  “Light flaky crust, nice balance of tart and not too sweet filling, tea infused whipped cream.”

5)  Linguini Alla Carbonara at tavola.  “Yes, I know some will criticize this pick, but those who have had it know exactly what I’m talking about and those who have not . . . you need to come try one.”

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