The Charlottesville 29

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

Tag: Brookville Restaurant

Five Finds on Friday: Elizabeth and Tony Smith


Photo by Jen Fariello.

On Fridays, we feature five finds from local chefs and personalities.  It’s Virginia Wine Month, so today’s picks come from Elizabeth and Tony Smith, owners of Afton Mountain Vineyards. The month brings many great excuses to visit the beautiful vineyard.  Every Sunday from 11-2 are Mimosa Mornings, and on Sunday October 25 and Saturday October 31, the vineyard will host the outstanding new food truck Cote-Rotie. Smith’s picks:

1)  Steamed Mussels with White Wine, Thyme and Garlic Butter at Three Notch’d Grill. “Hayden’s butter sauce just begs to be sopped up with bread. The laid-back atmosphere is a perfect disguise for how great their food is.”

2)  Red Pepper Soup with Crab and a House-made Pretzel from the Bavarian Chef food truck at Champion Brewing Company.  “Though we both grew up here, we’d never been to the Bavarian Chef restaurant, so their food truck experience with a Shower Beer or Missile IPA from Champion is the perfect casual evening.”

3)  The Vegetable Board and Mushroom Soup at The Alley Light. “It’s tough to mention this place since it’s already so acclaimed – and hard to get in – but the carrots and other veggies are just incredible. Fill up with the most flavorful mushroom soup. We were fighting over the last drop – and Tony won.”

4)  The Burger at Brookville Restaurant.  “Fresh-ground beef, gouda-stuffed with a bacon marmalade and Dukes mayo. Done. The perfect excuse to sneak downtown for (Saturday or Sunday) lunch.”

5)  Pazo de Barrantes Albarino at MAS Tapas.  “We’ve been a fan of this grape for years (the wino’s “margarita”). We found this particular wine at our Tuesday night hangout Mas, and we had the great opportunity to visit this winery on a recent trip to Spain. Our own AMV Albarino will be available next spring, so we needed to sample this grape as much as possible to develop our own style. Tough job.”

Squeal or Scream at LOCKN’


Sure, it’s the music that draws thousands each year to LOCKN’, the festival which starts Thursday at Oak Ridge and LOCKN’ Farms.  But, the food is legit, too. With dozens of great vendors, the food seems to improve every year.  This year, a trio is teaming up to create the festival’s first full service, pop-restaurant.  Brookville Restaurant, Ivy Provisions, and The Rock Barn plan Squeal or Scream in a tented, sectioned-off area, complete with fans, TVs, and table-side beer service (at prices lower than the usual Lockn’ beer prices).

Guests will have the choice between two menus: one BBQ and one boil.  BBQ includes pit-smoked pork butt, beef brisket, and chicken, with baked beans, pickles, and Texas toast. Boil includes peel ‘n eat shrimp, Virginia clams, The Rock Barn sausage, corn, potatoes, Texas toast, drawn butter, and slaw. Plus, all tables get a “six-pack of sauces,”  with Carolina BBQ sauce, sweet and smokey BBQ sauce, Alabama white sauce, cayenne hot sauce, cocktail sauce, and tartar sauce.  For dessert, it’s a bag of Brookville’s famous chocolate chip cookies.

For advance reservations and more info, check the restaurant’s web page, or call Ivy Provisions at 434-202-1308. Reservations also may be available on site.

Five Finds on Friday: Sara Adduci


Photo by Justin Ide.

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Sara Adduci, cheesemonger of Feast!.  Last weekend, Adduci helped make Charlottesville proud at The Cheesemonger Invitational, in New York City, where top cheesemongers from around the country competed against one another in cutting, selling, tasting, wrapping, and proving their cheese knowledge.  Adduci finished in 4th place while fellow Charlottesville monger Nadjeeb Chouaf took 2nd place.  A great showing for Charlottesville.  Adduci’s picks:

1)  Bacon, Egg and Cheese Biscuit at Ace Biscuit & Barbecue.  “I just adore breakfast and brunch foods and these are simply fantastic! It’s truly hard for me to pick a single item in this category, because I also have a big crush on the ginger scones from Albemarle Baking Company and the BFP (big f****ing pancake) with bacon from Brookville.”

2)  Spanish Tuna Salad and White Bean Salad from Feast! with Pea Shoots from Manakintowne Specialty Growers. “Mix these three items together in a bowl and you get my ever-so-lazy, non-cooking, dinner or lunch more often than I care to admit.”

3)  African Curry Powder from The Spice Diva.  “Simply saute any gorgeous, local veggies that suit your fancy with garlic, onions, and this flavorful, not too hot, green curry, top with toasted pine nuts and serve over the nutty, Kagayaki 6 Grain Rice blend from Seafood @ West Main. Delish.”

4)  Farmhouse Dry Cider from Potter’s Craft Cider.  “I love this stuff, in all its bone dry, bubbly, apple-y glory. It is great on its own and also great as a cocktail mixer. I like it with the brown liquors, but I seriously think you could use it wherever club soda is called for with great success. I have some mulberry gin steeping and I look forward to trying them together.”

5)  Linguica Sausage from The Rock Barn. “I just can’t get over my deep affection for this Portuguese style sausage. I make a simple marinara with a couple of links of this sausage pulled from the casing, add fresh sheep and goat milk ricotta from Twenty Paces, some fresh spinach or basil and serve it over pasta. Then, the next day I take the leftover sauce, add black beans, and serve an over-easy egg on top. So good.”

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