The Charlottesville 29

Where to eat in Charlottesville

Tag: Charlottesville restaurants

11/01/2013

Five Finds on Friday: Bill Justus

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On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Bill Justus, Executive Chef of The Boar’s Head Inn, which this weekend is hosting the Charlottesville Men’s Pro Tennis Challenger, with Somdev Devvarman and several other Virginia tennis stars, among other pros.  Justus’ picks:

1) Linzer Cookie at Foods of All Nations.  “Beautifully decorative sandwich cookies.  Great store with an extensive selection of choices, and knowledgeable, helpful, and courteous staff.  A Charlottesville institution for more than 50 years.”

2)  Spicy Chicken Wings at Fardowners.  “The essence of pub fare.  Good vibe . . . comfortable, relaxed atmosphere.  Friendly, attentive service.  The beer doesn’t get much more local than at Fardowners.”

3)  Burger at West Main.  “Unfailing.  Burgers are always hardy and flavorful.”

4)  Enchiladas Camino at Baja Bean Co.  “The shredded meats and the perfectly melted queso blanco sprinkled with fresh cilantro.  Good place for a quick lunch.  Always fresh and consistent.”

5)  Pizza at Fabio’s.  “Pizza is always on the mark.  Again, a great place for a quick meal.  Lots of parking, casual dining with indoor and outdoor seating.”

10/18/2013

Five Finds on Friday: Penn Webster

Penn

On Fridays, we feature five food finds selected by local chefs and personalities.  Today’s picks come from Penn Webster, sous chef of The Ivy Inn Restaurant.

1)  Cheeseburger at Riverside Lunch.  “I order mine with chili, onions, mustard, and slaw. That is ‘all the way’ where I come from in North Carolina, and Riverside does it right on.  You have to order a basket of fries and onion rings to share at the table.  Plus, the nice lady writes on your cup what drink you are enjoying with your meal!”

2)  Spanakopita from Mr V’s Kitchen.  “I have been eating Mr V’s wonderful pastry for years.  I just don’t tire of it ever.  On special occasions, he makes lahanodolmades, meat-stuffed cabbage rolls. They are 100 percent awesome. Plus, he makes a mean pizza as well.”

3)  Rock Barn Bratwurst and Barefoot Bucha Cherry Root at the Lockn’ Festival.  “Odd combo for sure, but at Lockn’ it just seemed right.  It kept me going for four days of fun and working the festival.”

4)  Tacos at La Michoacana.  “It really doesn’t matter what type of tacos you order.  They all taste good, and I end up smothering them with fresh hot salsa out of the squirt bottles anyway. It is cheap and tasty.  And, remember to bring cash.”

5)  Chicharron en Salsa Verde at El Tepeyac. “Not something I would recommend eating everyday, but it is so good and spicy. I think I broke out in a sweat last time I ate it.”

09/25/2013

James Beard Local Dish: Brookville’s Slow Roasted Pork Belly

Brookville Pork

Today is another article in our series on James Beard Foundation’s Taste America Local Dish, where six Charlottesville area restaurants are joining other top spots around the country in creating a dish for their September and October menus that conveys their local cuisine.  One dollar from the sale of each local dish will go towards the educational efforts of the James Beard Foundation.  Next up is Brookville, owned by chef Harrison Keevil and his wife, Jennifer.

Keevil’s Local Dish is Slow Roasted Pork Belly with apple compote, cilantro, jalapeno, and peanuts ($25).  The pork belly is from Timbercreek Organics, the apple and jalapeno are from the Local Food Hub, and the cilantro is from Manakintowne Specialty Growers.  So, what makes this dish convey our local cuisine?  In Keevil’s own words:

What is more Virginian then a Majestic Heritage Breed Pig?  That is why I decided to use pork, and chose belly because it is my favorite cut. I added peanuts because back in the day pigs were used to go through the peanut fields, after harvesting, and till the land for the next crop in the rotation. Also, going to my grandaddies’ farm when I was a child we were surrounded by peanut fields, so this ingredient holds a important place in my heart.  I added apples because we are getting into fall, which is apple season here in Virginia.  When I was a child growing up in Virginia, one my favorite dishes that my mother cooked was pork chops and apple sauce — so again another food memory close to my heart. I included cilantro and jalapeño, which might not scream Virginia, but were cultivated in its soil so thus have a place in this dish.  Also, they help cut the richness of the belly.