The Charlottesville 29

Where to eat in Charlottesville

Tag: C&O

03/04/2016

Five Finds on Friday: Gregg Dionne

Gregg

Today’s Five Finds on Friday come from Gregg Dionne, newly promoted Executive Chef of Public Fish & Oyster.  Dionne replaces Donnie Glass, who left to open Banyan Day Provisions at Timbercreek Market.  Glass says Dionne was the best sous chef he ever could have asked for at Public. “He’s more than capable of continuing to push Public from the realm of good to great, and I look forward to tasting his food and watching him grow,” says Glass.  Dionne’s picks:

1) Cozze ai Ferri (skillet roasted mussels) at Tavola.  “Simple, plump, and perfectly cooked. I appreciate a well-executed shellfish.”

2) Chocolate Bread Pudding at C&O.  “Decadent and soft. Bread pudding tends to be a ‘quick and easy after thought’ dessert, only on the menu to use scraps of bread. C&O doesn’t follow that tendency and executes it superbly. Either after dinner or just with drinks, it’s the perfect end to a night out.”

3)  Wood Fired Oysters at Oakhart Social. “Jealous of our neighbor’s awesome wood fire oven. For oyster fans looking for one more way to eat an oyster, the wood fire oven offers a unique style and flavor I can’t offer at Public. Come to Public for some raw, broiled, fried, and stewed oysters, then head next door afterward and try their wood fired variety.”

4) Polpettine at Lampo.  “Too often are meatballs carelessly executed and poorly seasoned. Lampo uses the right ground meat and seasons it properly. Best appetizer for the money in town.”

5)  La Familia at Al Carbon.  “Best bargain in town. A whole rotisserie chicken meal with three sides.  I then add another half chicken, four tacos, and six churros, which feeds five adults and costs less than $50. Perfect, quick, easy, and most importantly, delicious, group lunch.”

02/19/2016

Five Finds on Friday: Phyllis Hunter

Hunter

Today’s Five Finds on Friday come from Phyllis Hunter, owner of The Spice Diva, soon to become The Spice Diva Emporium, in a new expanded space at Main Street Market.  The expansion will allow an even greater spice selection, cooking classes, weekly demonstrations, flours, beans, grains, nuts, oils, vinegars, more cocktail ingredients, teas, teaware, kitchen utensils, and even a cookbook corner for “finding the right recipe or keeping children entertained.” Follow along on their Facebook page for details.  Hunter said she had a hard time choosing among “superb Thanksgiving dinners at Ivy Inn, wild evenings at MAS, brunches at Brookville and Ace Biscuit & Barbecue, lunches at Feast! and Revolutionary Soup, and tacos under the stars at Brazos.” But her picks came down to “dishes that I have thought about over and over this year, and those that I can’t make at home.”

1) Beef Carpaccio at the C&O.  “When I had the first taste of this dish ordered for my husband Will’s birthday dinner, I swooned. It was seasoned with the perfect balance of arugula, truffled aioli, manchego and hashed potato. It was delicate while having amazing substance.”

2) Fried Chicken at The Barbeque Exchange.  “Last year was the first opportunity we had to attend the festivities at Porkapalooza. The legendary lard-fried deliciousness, prepared only once a year for this special occasion, has lived in memory. I think I might be able to get through the stress of moving the shop as long as I know that this coming Sunday is the day when I will taste it again.”

3)  Cucumber Martini at ZoCaLo. “One of best places to just sit at the bar to enjoy a quick bite and a drink before a concert at the Paramount is Zocalo. The original is made with Hendricks, but mine was made with Cucumber Vodka, Yellow Chartreuse, Orange, Lime, and Cucumber Water. Perfection!”

4) Santa Fe Enchiladas at Continental Divide.  “Being a Texan, one does occasionally crave really good Mexican. Each time we drag ourselves there at the end of a long week of Diva-ing, I tell myself that I will order something new from their menu. When I think of those stacked, cheese covered, plate-sized tortillas and their filling, it’s hopeless.”

5) Ham Biscuit at JM Stock Provisions.  “Saturday morning is our one day a week to get breakfast out. The artists at JM Stock take a luscious biscuit, spread it with hot mustard and fill it with layer after layer of mildly smoked, thinly sliced ham. It’s one of the joys of living in Charlottesville.”

01/22/2016

Five Finds on Friday: Bryan Kelly

Bryan

Today’s Five Finds on Friday come from Bryan Kelly, Executive Chef of Harvest Moon Catering. On February 6, Kelly will be part of a stellar line-up of chefs at a special dinner to raise money for the National MS Society.  Kelly will join Tucker Yoder of Eljogaha, Christian Kelly of Maya, and Mark Otis to prepare six courses paired with wines. Among the excellent local purveyors to be featured are Harvest Thyme Herbs, The Rock Barn, The Local Food Hub, Seafood @ West Main, a.m. Fog Mushroom Farm, Gabriele Rausse, and more.  $100 per person, with proceeds to fight multiple sclerosis.  Location TBD. Email msbenefitdinner2016@gmail.com for tickets and more info. Meanwhile, Kelly’s picks:

1)  Budino at Lampo.  “My wife and I love going here for a night cap to end most of our dates. We love the budino. It always a great way to head home.”

2) Jack’s Java Espresso Stout from Three Notch’d Brewery.  “I absolutely love every beer Dave and his team crafts but Jack’s Java is on a different level for me. It’s always very difficult to limit my intake after work.”

3)  The Hotness at Citizen Burger Bar.  “No better place to watch sports with my family then Citizen Burger Bar. Burgers are my favorite food on earth and The Hotness is the one I enjoy the most.”

4)  Dried Fried Eggplant at Peter Chang’s.  “I could eat this all day long. Love all the numbing qualities this dish has to offer. It is always something I start with when eating at Peter Chang’s.”

5)  Everything at C&O Restaurant.  “I have known Dean for many years, first having met him when we were both apprentices at the Greenbrier Resort in West Virginia. The C&O is always great food and well thought out.”