The Charlottesville 29

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

Tag: Brasserie Saison

Five Finds on Friday: Mike Perry

Perry

Today’s Five Finds come from Mike Perry, co-chef of Brasserie Saison, which appears twice in the 2017 list of chefs’ “Best Thing I Ate All Year,” and is ringing in the New Year with a special four course dinner on New Year’s Eve. Details and reservations here. Perry’s picks:

1) Roast Lamb at Ivy Inn. “Having worked with Angelo for years, one thing he always has on his menu is lamb and it’s always fantastic. I remember taking part in events he’s hosted, roasting a whole lamb or goat over a pit and to this day these are some of my most fond food and community experiences.”

2) Bellissima Pizza at Dr. Ho’s Humble Pie. “My thinking on this is… THIS PIZZA. It’s their house margherita with the addition of shaved country ham, arugula and aged parmesan. ‘Nuff said. Oh, and Michael Wayne’s BBQ –some of the best I’ve ever tasted in Virginia.”

3) Rotisserie Chicken at Al Carbon. “It’s not a secret and I love it. I get takeout and my family crushes it.”

4) Tasting  Menu at Back 40. “I’m definitely biased here because Tucker is my homie. His courses are interesting and thoughtful from beginning to end and it feels like more than just dining.”

5) El Fuego Wrap and IVP Banh Mi at Ivy Provisions. “The El Fuego Wrap is this breakfast burrito that barely fits in your hand. It’s dripping with magic chorizo grease and it’s nostalgic to the burritos I used to eat when I was growing up in Colorado. I never blink about ordering it. Everything they do in that shop is really well done. They just nail the banh mi and whenever I eat it, I wish there was more, even though it’s enough to feed two people.”

“Best Thing I Ate All Year” 2017

No matter what else may be going on in the world, every year is a good food year. Each December we celebrate the Charlottesville food year by looking back at our latest trip around the sun and asking top area chefs: what was the best thing you ate all year? Here are the picks from 2016 and 2015. And, below are this year’s picks in chefs’ annual tribute to Charlottesville’s bounty. Meanwhile, check back here next week for The Charlottesville 29 pick for 2017 Dish of the Year.

Mitchell Beerens (Lampo)

Crispy Lamb Shank at Oakhart Social. “The lamb shank at Oakhart Social was the best thing I ate all year. Crispy crust that gave way to super succulent meat. I’m pretty sure it was served with hummus and harissa. Super simple and super soulful. That’s what I love about Tristan and Ben’s spot.”

Shank

Tim Burgess (The Space, Bang!, and Bizou)

Biscuits at Floozie’s Pie Shop. “I had the garden omelette, grits and biscuit at Floozie’s Pie shop in Louisa last February.  The omelette was really good, fluffy farm egg goodness, but not the star here. The biscuit took me back to my childhood, the best I’ve ever had and I’ve made a lot of biscuits in my day.  Then the grits, stone ground, salty, cheesy, buttery boom. I was floored by the meal, but shouldn’t have been, Jade and Debbie can flat out cook. Their pies are the real deal too.”

floozie

Jose de Brito (Fleurie)

Cotoletta di Maiale Alla Milanese at Tavola. “My dining etiquette is that when I return dining in a same establishment I rarely reorder the same dish except in extraordinary circumstances, and that would be when I was presented with a good dish. Tavola’s pork a la Milanese is the one dish that breaks my code of conduct. It never miss, I tried to break from my bad habit; once or probably twice I did order another dish. Although the restaurant is tasty across the line, when the pork is executed flawlessly it is close to saintliness. The other day, a guest of Fleurie asked me after service what was my favorite dish in Charlottesville. Before answering her I asked her the same question and we both answered simultaneously, the pork milanese at Tavola! You see when the breading on the cutlet is perfectly breaded, the sear is of the right color, neither too light or too dark, the capers have been slightly sautéed to take out the rawness, the tomatoes roasted a la perfection and the baby arugula wilted with kindness, the sum of all those delicate little details added to a butter emulsion laced with a drop of Meyer lemon, when that emulsion has the right body, the perfect amount amount of butter to cling to the breading, it is definitely, without any doubt my choice for best dish in C-ville. (Although, after reflection, the porchetta sandwich at Lampo is a close one and another dish that has made me break my rules, I usually never eat sandwiches , but I guess I am off subject, sorry!) And now to finish my little pamphlet. Let ourself ponder about what the French Chef Joel Robuchon once said: ‘What makes a good cook from a great cook, it is all about the details.’ The Milanese at Tavola has all the right details. Arrivederci, good people.”

Laura Fonner (Duner’s)

Smoked Jerk Jackfruit by Prime 109. “I had the pleasure of judging food for a cook-off at Highland Orchard Farms and Lampo participated by debuting some of the items that will be on their new menu at their downtown steak house Prime 109. Their lamb and duck kielbasa and dry aged Szechuan peppercorn pastrami were out of this world. Amazing flavors. Amazing textures. But the standout dish that blew me away was actually their young smoked jerk jackfruit. I taste a lot of things all year long but this is the first thing this year that actually surprised me, which is what I look for in new dishes. The flavor is perfect, sweet and spicy. The texture was similar to meat and I am sure it will actually fool people into thinking they are eating some sort of jerk meat. Hats off to those gentlemen. I look forward to seeing what else will come from that restaurant!”

Jackfruit

Craig Hartman (BBQ Exchange)

Crab Stuffed Squash Blossoms at Ivy Inn. “Angelo Vangelopoulos created a tasting menu for our 31st anniversary. It was world class. Our first meal with Angelo was in 1993, and watching his growth as a chef has been a real joy. He really has grown in a great direction! The whole meal was stellar but the crab stuffed squash blossoms with sweet corn sauce was unforgettable, and his father’s tomato-braised pole beans were life changing! Then, not to forget the pig brain amuse bouche, which was genius.”

squash

Michael Keaveny (Tavola)

Short Rib at The Coat Room at Brasserie Saison.  “I had a short rib with carrot ‘BBQ’ sauce in The Coat Room at Brasserie Saisson that was pretty memorable. It was crispy on the outside and tender inside. Great contrast in texture, and the sauce was surprisingly delicious. Great dish! I will miss Tyler’s food, though all indications are the new chefs are killing it!”

shortrib

Michael McCarthy (Dr. Ho’s)

Chocolate Croissant from Little Hat Creek Farm. “Spectacular if not amazeballs! I’m good for one or two every time I visit the Nelson county farmers’ market.”

choc-croissant-1911

Jenny Peterson (Paradox Pastry)

Braised Beef and Macaroni at The Alley Light. “I have to say, it’s sooooo difficult to pick a ‘best.’ I think a ‘best’ is so often situation specific. Was it who I was with on a perfect evening after a very, very long work week? Then it would be the comfort of the Braised Beef with Mac at The Alley Light.”

Tomas Rahal (MAS)

Soft-poached Duck Egg with Perigord Truffles, asparagus, moliterno di tartuffo at MAS tied with Mike Ketola’s Salt-citrus Cured Albacore Loin with grapefruit and Brussels leaves salad, also at MAS. “JF Legault’s soft-scrambled farm egg with Alba truffles was a close third. I’d love to give props to other spots, but these dishes were transcendent.”

Duckegg

Ian Redshaw (Lampo)

Spicy Beef Noodle Soup at Cafe 88. “Available Friday and Saturday, dine-in only, this hidden gem is worth every last drop.”

Noodlesoup

Ivan Rekosh (Zocalo)

Roast Beef Panuozzo at Lampo.  “If I had to choose one thing, it’d probably be the aged roast beef sandwich with provolone at Lampo. I remember eating it and thinking this is the best sandwich I’ve had in a long ass time.”

beef

Wilson Richey (Ten Course Hospitality)

Crispy Scallops at Brasserie Saison. “I know you are not supposed to pick your own restaurants, but Tyler really nailed that dish and I just can’t make something up. The textures are one of the most stand out parts of the dish: the crunchy exterior, the creamy puree beneath it, and the crisp celery root on top. It’s just perfectly balanced flavor and texture. There are a lot of things going on. I could eat those scallops every night.”

scallops

Andrew Silver (Roots Natural Kitchen)

Ma Po Tofu at Taste of China. “I have discovered that I really like soft tofu (Zzzam also has really good soft tofu). It is spicy, numbing, hot, aromatic and tender. Pairs perfectly with stir fried snow pea shoots and a cold Tsingtao.”

tofu

Angelo Vangelopoulos (Ivy Inn)

Sourdough Bread by Tucker Yoder at Timbercreek Market. “I was lucky enough to have Tucker gift me a loaf (I think he owed for some truffles or something), and my family and I ate it for days. The crust is thick, it’s full of grains (I think his wife grinds the wheatberries?), has amazing chew and long lasting flavor. My son’s eyes lit up when he tasted it for the first time and he asked ‘WHERE did you get this?! It’s AMAZING!'”

sourdough1

Tristan Wraight (Oakhart Social)

Foie Gras with Passion Fruit Gelée at Fleurie. “Hot Damn. Those guys are actually cooking, and well. You don’t see real cooking all that much these days.”

foiegras

Tucker Yoder (Back 40)

Persimmons from Edible Landscaping. “These persimmons right here from my man Dan. Chased with a shot of tequila or mezcal.”

Persimmon

Five Finds on Friday: Priscilla Martin

priscilla

They love wine, restaurants, and each other. After last week’s picks from Will Curley, today’s Five Finds on Friday come from his fiancée, Priscilla Martin, General Manager and Wine Director of Tavola. Martin’s picks:

1) Sausage, Goat cheese, and Honey Hand Pie from The Pie Chest. “Growing up with an English father, savory pies were one of my favorite parts about winter visits to my grandparent’s house. The hot and flaky breakfast hand pie from The Pie Chest has all the good things about a savory pie but with a delicious modern twist. Walking the Downtown Mall in the winter with one of these and a cup of coffee is a great Charlottesville treat. Also it means I get to eat pie for breakfast – so let’s just say I ‘brexit’ one of these from the shop pretty frequently.”

2) Chicken Liver Pate at Oakhart Social. “My best friend is, ironically, the pickiest person in the entire world. I took her to Oakhart Social and she almost stabbed me for the last piece of what she referred to as meat butter.”

3) Beet Salad at Brasserie Saison.My fiancé is a manager here and so I am not exaggerating when I say that I eat this salad at least twice a month. I normally love roasted beets but something about Chef Tyler’s combination of creamy stracciatella cheese, crunchy puffed rice, and tart pickled red onions make it my all time favorite beet salad. Paired best with the Chenin Blanc by the glass from Wine Director Will Curley’s excellent wine list.”

4) Tacos Al Pastor from Tacos Gomez. “Coming from Chicago, my first question when I asked when I moved to Charlottsville was: ‘Where do I get good Mexican food?’ Our bar manager Steve Yang referred me to the food truck Tacos Gomez. Specifically, the al pastor tacos are my absolute favorite – perfectly cooked and extraordinarily flavorful. Since then, Steve brings them to me almost every Thursday for manager meeting and consequently has just been voted ‘best human alive’ in C-Ville’s ‘best of’ awards.”

5) Albarino from Afton Mountain Vineyards. “As a sommelier, one of the best parts about moving to Charlottesville is living in a wine making region. It’s been absolutely fantastic becoming friends with wine makers and actually seeing the ins and outs of the production. The wine itself here isn’t bad either, and my favorite summer white is the Albarino being produced from Afton Mountain. It’s a perfectly crisp and high acid white wine for the summer but with some great orchard fruit and floral notes that add complexity.”