The Charlottesville 29

Where to eat in Charlottesville

Tag: Glass Haus Kitchen

03/29/2013

Five Finds on Friday: Curtis Shaver

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Photo courtesy of Greg Vogler.

On Fridays, we feature five food finds selected by local chefs and personalities.  This week’s picks come from Curtis Shaver, who recently left his position as sous chef of Duner’s restaurant to become executive chef of Hamiltons’ at First & Main.  Beginning this Sunday, Hamiltons’ is launching a weekly brunch – just in time for spring weather and people watching on the downtown mall from Hamiltons’ well-situated patio.   Shaver’s picks:

1)  Crispy Fried Eggplant at Taste of China.  “Taste of China is consistently good.  The soup dumplings are great too.”

2)  House-smoked Pastrami Reuben at Fardowners.  “The fact that they use pastrami and smoke it themselves makes this Reuben top notch.”

3)  Animal Crackers at Glass Haus Kitchen.  “What’s not to love about fried chicken skins and pigs ears?”

4)  Gyro or Souvlaki at Mykonos Cafe.  “A lunch time favorite of mine.”

5)  BBQ at BBQ Exchange.  “Craig is a culinary mastermind and his BBQ is worth the trip to Gordonsville.  Worst part is I never can decide on a sauce. They’re all so good.”

12/21/2012

Five Finds on Friday: Mike Yager

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On Fridays, we feature five finds selected by local chefs and personalities.  This week’s picks come from Mike Yager, sous chef of the new Glass Haus Kitchen.  On New Year’s Eve, Glass Haus Kitchen will offer two seatings.  The first, between 5:30 pm and 7:00 pm, will feature a 4-course dinner.  The second, between 8:00 pm and 10:00 pm, will feature a 5-course dinner, champagne toast at midnight, and a private dancing party until 2:00 am.  Yager’s picks:

1)  Charleston Wings at The Lazy Parrot Grill.  “On boys’ night out, that’s the place we go to get the best wings in town.  And, Charleston is by far the best flavor.”

2)  Bison Burger at Beer Run.  “Best beer selection in town by far, and the burger is a bad mamma jamma.”

3)  Hamachi Collar at Ten Sushi.  “Everything Pei does is awesome.  Hamachi collar just happens to be one of those things.”

4)  Hangar Steak at Petit Pois.  “I love steak frites, and I love hangar steak. You can’t go wrong with hangar steak and french fries that are done right.”

5)  PBR at Miller’s Downtown.  “Something about that bar makes PBR taste better than it already does.  Maybe it’s the dirty bar scene with loud music (Barling and Collins amazing Sunday night entertainment), or maybe it’s the fact that they have the best bartenders in the world right at my front door.”

10/25/2012

Introducing Glass Haus Kitchen

A new dining option is coming to the Downtown Mall area.  Partners J.F. Legault and Francois Bladt plan to open Glass Haus Kitchen as soon as next week, in the space formerly occupied by the X Lounge, 313 2nd St SE.  At the helm of the kitchen is head chef Ian Boden, who recently sat down with us to discuss the new venture.

Boden, one of the area’s most talented young chefs, is best known for his restaurant Staunton Grocery, which closed last year.  Boden’s mission at Staunton Grocery was to create a “farm to fork restaurant in the Shenandoah Valley that was chef driven, locally sourced and with none of the trappings of a traditional fine dining restaurant.”  At that, Boden succeeded.  For five years, Staunton Grocery was a destination for food-lovers throughout Virginia.

Before Staunton Grocery, Boden honed his skills both through formal education at the New England Culinary Institute as well ten years of on-the-job training in the kitchens of several of Manhattan’s top restaurants.  These include Judson Grill (now closed), Payard, and Home.

A Virginia native, Boden’s move to Staunton was a homecoming of sorts.  And, now Boden is excited to bring his passion and philosophy to Charlottesville, at Glass Haus Kitchen.

So, what’s on the menu?  “Inspired American cuisine,” says Boden, by which he means “local and sustainable ingredients” with “inspiration from the diverse food cultures and food history of the USA.”  Aiming to prepare food that is both soulful and intellectually stimulating, Boden wants guest to leave “with something other than just a full belly.”

We were lucky to try an example: an ethereal goat’s milk panna cotta, which Boden plans to top with pickled Stingray oysters, sea beans, finger lime, and togerashi.  Appetizers will range from $12-$16, and will include a dish of pork belly, potlikker gastric, and savoy cabbage.  Entrees ($24-$34) include duck confit with laurel-aged rice, duck hearts, bok choy, and cranberry dashi.  Among the dessert options are a tart of pine nuts and buckwheat, with Greek yogurt and bay laurel.  There will also be a bar menu with choices ranging from $5-$14.

Joining Boden in the kitchen will be Mike Yager, who spent five years at Palladio restaurant at Barboursville Vineyards, most recently as executive sous chef.