The Charlottesville 29

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

Tag: Diane Flynt

The Little Food City That Could

Mt Rushmore dinner

Charlottesville residents have long known of the wonderful food we enjoy here. But, in recent years, the rest of the nation is increasingly taking notice of a city whose food quality outsizes its population.  The latest example is last week’s announcement of semi-finalists for the 2015 James Beard Awards, where Charlottesville cleaned house. In Best Chef in the Mid-Atlantic, the twenty semifinalists include not one but two Charlottesville chefs.  Angelo Vangelopoulos (pictured), of The Ivy Inn, earned his second consecutive nod, while Peter Chang received his first.  The region spans Washington D.C., Maryland, Pennsylvania,  New Jersey, Delaware, and Virginia.  Meanwhile, Diane Flynt, of Foggy Ridge Cider, is one of twenty semifinalists for the nation’s most Outstanding Wine, Beer, or Spirits Professional.

And, for the first time ever, a Charlottesville restaurant made the list of semifinalists for best new restaurant in the country.  The Alley Light joined a list studded with big city restaurants from big names like Jose Andres and Curtis Stone.  If you look at the approximate populations of the metropolitan areas of the best new restaurant semi-finalists, one stands out:

  • New York, NY:  19,950,000
  • Los Angeles, CA:  13,100,000
  • Chicago, IL:  9,500,000
  • Dallas, TX:  6,800,000
  • Washington, D.C:  5,950,000
  • Philadelphia, PA:  5,800,000
  • Atlanta, GA:  5,500,000
  • Boston, MA:  4,700,000
  • San Francisco, CA: 4,500,000
  • Minneapolis, MN:  3,500,000
  • Portland, OR:  2,100,000
  • Las Vegas, NV: 2,000,000
  • Austin, TX:  1,900,000
  • Little Rock, AK:  720,000
  • Charleston, SC:  712,000
  • Savannah, GA: 366,000
  • Portland, ME:  203,000
  • Charlottesville, VA: 118,000

Five Finds on Friday: Diane Flynt


On Fridays, we feature five food finds selected by local chefs or personalities.  In anticipation of the upcoming Cider Week, today’s picks come from Diane Flynt of Foggy Ridge Cider.  On Monday, October 28 at Clifton Inn is a four-course dinner paired with various Foggy Ridge ciders.  Details here.  Flynt’s picks:

1)  Apples from Vintage Virginia Apples.  “Apples of course!  Vintage Virginia offers many heirloom varieties, packed full of interesting flavor, with much more to offer than ‘sweet’ and ‘tart.’  Grimes Golden is my favorite sweet apple to mix in a pie, and the famous Albemarle Pippin, a spicy apple, tastes even better a few weeks off the tree.”

2)  Bloomsbury cheese from Caromont.  “Gail Hobbs-Page has won lots of acclaim, and for good reason. Her Bloomsbury cheese, made with milk from Silky Cow Farm is fantastic with a slice of tart apple.  Sara, the genius cheesemonger at Feast!, says this cheese is more complex than Brie, with soft texture and mushroom notes.  Agreed.”

3)  Doughnuts at Brookville Restaurant.  “Harrison Keevil fries a mean doughnut.  The Wine Spectator recently wrote about his little sugary gems.  While still warm, Harrison pipes in a dollop of apple butter, the seasoning of the season. You can’t eat just one.”

4)  Candied Apple Cocktail at The Whiskey Jar.  “For drinks, I often head to The Whiskey Jar and this time of year enjoy a Candied Apple Cocktail.  Made with Bowman Brothers Whiskey, caramel brown sugar simple syrup, lots of lemon to balance things out, Foggy Ridge First Fruit Cider, and a cinnamon apple slice to top, this drink shouts ‘autumn.'”

5)  Autumn Omelet at Beer Run.  “For an apple grower, brunch is a rare treat. But when possible I head to Beer Run for their Autumn Omelet (El Otono) with roasted butternut squash, Yukon gold potatoes, Vermont goat cheese and, of course, apples . . . and just savor being warm, dry, and off the tractor.”

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