The Charlottesville 29

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

Tag: Bizou

Five Finds on Friday: Courtenay Tyler

Courtenay

Today’s Five Finds on Friday come from Courtenay Tyler, co-founder of Tilman’s, which has lots of news this week. First, building on the success of the shop’s pop-ups, Tilman’s is launching a takeout menu. Today through Monday, from 12-6pm, guests will have the option of taking their order to-go or enjoying it “picnic style” on the patio. In addition to food and wine, there will be cocktails like Negronis, martinis, and sangria. Pre-ordering is preferred, but walk-ins are also welcome. Next, COVID-19 be damned, Tilman’s is planning a sister restaurant for later this year. In the former home to Tin Whistle Pub, Tonic will be a cafe and bar, with a patio and outdoor bar, offering small plates of vegetables, seafood, and fresh sandwiches, including house roast beef. Stay tuned for details and an opening date, likely this summer. Tyler’s picks, which focus on takeout and delivery options in the Culture of Takeout:

1) Tuna Avocado Carpaccio at Now & Zen. “This is probably the one dish in Charlottesville that I crave the most. It’s packed with big chunks of fresh tuna, avocado, and my favorite, tobiko. The wasabi dressing is always light, and the salad is perfectly dressed. My husband and I will wait in line for all of Chef Toshi’s small plates, but this is always the first thing that we order.”

2) Deonjang Jjigae at Maru. “Steven and Kay Kim are my next door neighbors at Tilman’s, and boy, did I luck out in that respect. They are incredibly nice. Kay has a sharp wit, and best of all Steven is an amazing chef. I love this Korean miso stew (don’t ask me how to pronounce it). It’s a big umami bomb, which I love. It has tofu and veggies and is a little spicy, and I always get it with clams. It comes with their homemade banchan, which has kim chi and other interesting things I can’t identify until I ask. I’m really happy if there’s pickled burdock that day.”

3) Any Soup at Bizou. “I have no idea how every single soup I have had from Bizou is amazing, but it is. Their shrimp bisque is actually the very first meal I ate here in Charlottesville, when I moved here in 2014. A mention on their specials board will definitely make me stop in. They have the butternut squash bisque on their to-go menu this week, and they are on my list for take-out. When things were ‘normal,’ they provided a much needed respite after a long day at Tilman’s. I enjoy sitting at that bar, and chatting with Rachel about her wine list. She has a great palate and point of view. And, she writes the best wine descriptions in town.”

4) Triple Citrus Pie at The Pie Chest. “Rachel’s pies aren’t super fancy. They are simple, and homey, and made with love, and in that, reflect Rachel’s personality. Her triple citrus is sublime. That texture! It’s such a treat.”

5) Chocolate Gelato at Splendora’s. “PK’s chocolate gelato is like no other. Deep, dark, intense. It may sound plain, but I promise you, it is not. It’s dangerous that PK is now delivering. All I have to do is call or text, and next thing you know I have my fix.”

pie

 

Five Finds on Friday: Mita Tembe

mita

Today’s Five Finds on Friday come from Mita Tembe, Bakery Manager of MarieBette Cafe and Bakery. At MarieBette, Tembe’s favorites are the sticky bun, the chocolate chunk cookie, and the Monroe tartine, with scrambled eggs, caramelized onions, bacon, and herbs atop MarieBette sourdough. Tembe’s other favorites around town:

1) Spanish Olive Oil and Rosemary Cake at Orzo. “My friend and I meant to share but we got two instead. Best accident ever.”

2) Santa Fe Enchiladas and a House Margarita .at Continental Divide. “I love the pumpkin muffin on the side, and you can never go wrong with a CD margarita.”

3) Belgian fries and aioli at Public Fish & Oyster. “Hands down the best fries in Charlottesville: hot, salty, crispy. Also, the fried brussels sprouts, with that same aioli, are incredible.”

4) Torta Brava at La Michoacana. “Super super spicy and absolutely delicious.”

5) Grilled Banana Bread at Bizou. “I have attempted to recreate this at home to no avail. Bizou does it best.”

banana

 

 

 

Introducing Luce: Fresh Pasta To-Go from the Bizou/Bang! Team

When they were young, Mt. Rushmore chef Tim Burgess’s five children would beg him to make the same dish on his days off: fresh pasta. Especially fond of the dish was Burgess’ middle child, Travis, who also came to share his father’s love of the food industry itself. Now 26, chef Travis runs food operations at both of his father’s restaurants — Bizou and Bang! — and is next poised to launch a place inspired by that favorite childhood dish. Offering fresh pasta to-go, Luce will open this month in the takeout window on 2nd Street NW.

Like many in the industry, Travis began by washing dishes, which is how he and his siblings spent summers as young teens, at Bang!. “I would prep goat cheese dumplings and crab potstickers, and scrub piles of pans that would tower above me,” Travis said. “Those summers are where it all started and when I got hooked on the kitchen life.”

During college at George Mason, Travis washed more dishes at Trummers on Main in Clifton, and then suddenly became garde manager when the prior one quit. It was there that Travis decided that this is what he wanted to do for the rest of the life. And so, after graduation, in 2015 Travis scored a gig at one of the nation’s most acclaimed restaurants and best training grounds, FIG, in Charleston. As luck would have it, Travis was assigned to hot appetizers, which was essentially a pasta station, where he cranked out thousands of iterations of dishes like stone crab spaghetti and gnocchi bolognese. “Standing over the pasta pot became my zone,” Travis said.

Travis returned to Charlottesville in 2017, becoming Chef of Bang!. And, despite Bang!’s focus on Asian small plates, Travis’ heart remained with pasta, which he began working into the menu wherever he could, with dishes like ricotta gnocchi in curried sweet potato sauce.

Then, this summer Travis sprung on his father the idea of opening a takeout pasta place and calling it Luce, Italian for “light.” His father did not blink, and immediately pulled up from his iPad an old photo he liked, which he had stowed away in case it ever proved useful. A mural covering a storefront in Madrid, it depicted the beam of a streetlight in yellow paint.

luce light

“The concept of Luce is my dream,” said Travis. “To sell the pasta I’ve been making every day for the last two years, fresh cooked to order.” The idea is for the food to be fresh, fast, and affordable, he says. “Fine dining quality fresh pasta cooked to order for $10 or less,”  Travis said. “Kinda like Bodo’s meets Tavola?”

Travis says there is no secret to his pasta — aside from good quality ingredients: 00 flour and semolina, local organic eggs, and a splash of Spanish olive oil. That’s it. Though the Luce kitchen is tiny, the focus solely on pasta means there will be space to prepare it. Roll and cut fresh pasta by hand, boil it, and toss it in sauce. “It’s just fresh and cooked to order which is a real gamechanger,” Travis said.

At least initially, the size of the menu will match the size of the space: a kale caesar salad, cheesecake for dessert, and just three pasta dishes, like the “Bolo” – pappardelle with pork ragu, toast crumbs, mint, and parmigiano-reggiano. Travis’ favorite is the one that reminds him most of his childhood. The “Cacio” combines tagliatelle, parmigiano-reggiano, olive oil and cracked black pepper, and takes Travis back.  “Just the memory of eating my dad’s pasta was mind-blowing,” Travis said. “When we’ve had menu meetings for Luce, I’ve been licking the container reminiscing about the pasta my dad used to make.”

But, Travis says, his pasta and his father’s are not exactly the same.

“I think mine’s better. Sorry Dad?”

luce

Luce opens in late October at 110 2nd Street NW. Hours 11 am – 8 pm.