The Charlottesville 29

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

Tag: BBQ Exchange

Five Finds on Friday: Spencer Crawford

Spencer

Spencer Crawford, left.

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Spencer Crawford, sous chef of Palladio Restaurant, which was recently invited to make yet another appearance at the James Beard house.  Crawford’s picks:

1)  Virginia Apple Cider from Bold Rock Hard Cider.  “What I drink almost all the time. Not a bad place to go and hang out either.”

2)  Spudnuts from Spudnuts.  “All of them. There’s a reason it has been on a lot of people’s list. Best in town or anywhere else.”

3)  Pulled Pork Sandwich and Hushpuppies from BBQ Exchange.  “Smoky pork-a-liciousness. ‘Nuff said.”

4)  Tie between Loaded Footlongs from Jak’n Jil and Bacon Cheeseburgers from Riverside Lunch.  “Both places have been around forever. Never been disappointed.”

5)  Pancakes from Tip Top.  “Good simple food done the same way every time.”

 

Five Finds on Friday: Todd Grieger

 Grieger

On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Todd Grieger, Executive Chef of Red Pump · A Tuscan Kitchen, the new project from the team behind Pippin Hill set to open next month on the downtown mall.  Grieger is also a veteran of top area kitchens like Palladio Restaurant, Mas, C&O, and Maya.  Grieger’s picks:

1)  Pork Belly at BBQ Exchange.   “Smoked pork belly?!  What else is there to say?  It’s just delicious.  Covered in Colonel Bacon sauce and Hog Fire  sauce . . . that’s legit.”

2)  Prix Fixe Menu at The Shack. “Ian is super talented and the food is awesome. It’s the best deal to eat the food of one of the best chefs in the area.”

3)  Spencer Crawford’s Salumi at Palladio.  “I’ve eaten salumi all over, and his is just fantastic – best I’ve had.”

4)  Bocadillo at MAS.  “I don’t get in there as much as I like but the chefs there (Ketola and Mick) are my peeps. When I worked there I would eat one every day with smoked tomato aioli. It’s tasty.”

5)  Biscuits at Maya.   “If you want fluffy and delicious biscuits that are the real deal then you have to get the biscuits at Maya.  They are a rite of passage, working the veg station there, and Christian’s biscuits are the benchmark I try to achieve when I make them. My favorite snack when I worked there was two biscuits and ham gravy with Tabasco  sauce.”

 

 

Five Finds on Friday: Bill Scatena

Bill

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.”

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