The Charlottesville 29

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

Tag: City Market

08/21/2015

Five Finds on Friday: PK Ross

On Fridays, we feature five food finds from area chefs and personalities.  This week’s picks come from PK Ross, owner and gelato magician at Splendora’s Gelato.  In recent weeks, Ross has been working on some serious cocktail and beer gelatos to prepare for a whole week of them during the second week of September.  Details to come on their Facebook page.  Meanwhile, Ross’s picks:

1) Knish from Balkan Bakery/Fig at City Market.  “I wish I knew what witchcraft she uses to make her dough; it has the perfect elasticity and bite.  And spiced potatoes in a pocket-sized round?  Donezo.”

2) Chirashi Bowl at Now & Zen. “Honestly, the head-on shrimp does it for me.  And the spicy tuna goo.  And the roe.  And sometimes there’s mackerel in it.  And you get the point.”

3) Head Cheese at Timbercreek Market.  “There is a distinct possibility I housed a quarter pound of it as lunch and dinner in one day.  Great spices, gorgeous aspic texture between meaty bits, without being overly unctuous.  I’ll be stalking their meat counter for it regularly.”

4) Thai Gyoza at Thai Fresh.  “I need fast and easy with the hours I keep, and I hit a trifecta with these because they’re also delicious.  I think the goo alongside them has fish sauce, and the world needs more fish sauce.”

5) Chickpea Salad at Greenwood Gourmet.  “I go to Greenwood when I run to Crozet/Nelson for peaches/plums/etc.  I started stopping there for the exceptionally curated beer selection but since I was browsing anyway why not get the brightest, crunchiest chickpea salad ever?”

 

 

08/01/2014

Five Finds on Friday: Dave Fafara

dish-fafara

On Fridays, we feature five finds selected by local chefs and personalities.  This week’s picks come from Dave Fafara, owner of Shenandoah Joe and diving coach.  For a limited time only, Shenandoah Joe is currently roasting some pretty special micro-lot coffees from Costa Rica, Honduras, and El Salvador.  Snatch them up before they are gone.  Fafara’s picks:

1)  Pickles at Barbeque Exchange.  “I ask for a smorgasbord of each type as I’m chowing down a brisket sandwich.”

2)  Jack’s Java Espresso Stout from Three Notch’d Brewing Company.  “A blend of my two favorite beverages, beer and joe.”

3)  Sausage from The Rock Barn and Bacon from Double H Farm at the City Market.  “Add Frankie’s tomatoes and peppers, yum!”

4)  The Lunch Special at Harris Teeter.  “6 inch sub, bag of chips, and sweet tea for $4.99.  Perfect for me as I go from pool to pool.”

5)  Patatas Riojanas at MAS Tapas.  “It’s like Lay’s potato chips, you can’t have just one. Chorizo potato hash with an egg on top. Not always on the menu, but when it is, gotta have it.”

06/25/2013

Two for Tuesday: Brookville and Bashir’s

1)  Lamb Bolognese at Brookville.  Not many people look at a rib-sticking dish like bolognese and think: “You know what this needs more of?  Richness.”  But, then again,  Brookville has always marched to the beat of its own drum, and has never held back.  In a recent addition to the “Munchies” menu, Brookville replaces the ragu’s traditional beef plate or veal with an even richer cut:  ground leg of lamb.  The preparation reveres the dish’s roots, as the lamb is cooked for six hours with carrots, onions, rosemary, white wine and cream.  It’s then served over grits and topped with smoked Piedmont cheese and a few leafs of micro basil.   In typical Brookville fashion, it’s all local:  lamb sourced from Autumn Olive Farms, carrots from City Market, onions from Local Food Hub, wine from Veritas, herbs from Manakintowne, cheese from Everona Dairy, and grits from Woodson’s Mill.  The result is astounding.  The lamb seems a natural fit.  Created by sous chef Dylan Allwood, this is one of the best things we’ve eaten all year.

Food 248

2)  Algerian Spiced Chicken at Bashir’s Taverna.  Bashir’s has been dishing out good sandwiches on the downtown mall for so long that it is easy to take it for granted.  We can remember Bashir’s in its original hole-in-the wall digs on the mall, what seems like ages ago.  While we go through phases as to our sandwich of choice, one of our current favorites is the Algerian Spiced Chicken, an occasional special.  Moist, heavily spiced, slices of chicken breast are served on crusty house bread.  Say yes when they ask if you’d like tzatziki.  It is house-made, delicious, and helps mellow the zesty spices.

Food 249