The Charlottesville 29

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

Tag: Hamiltons’

Five Finds on Friday: Alex Toomy

Alex

Today’s Five Finds on Friday come from Alex Toomy of Ragged Branch Distillery. On December 17, beef and whiskey from Ragged Branch will be featured in a special dinner at Back 40 restaurant with chef Tucker Yoder. Seats are extremely limited. Get yours here.  Toomy’s picks:

1) Timbercreek Burger with lettuce, tomato, onion, and extra mayo at Citizen Burger Bar. “No better place to watch my favorite sports event with friends than at this downtown mall burger joint.”

2) Prime Rib – rare – at Aberdeen Barn. “The side dishes are legendary, just like the wait staff.  Might not need to eat for a couple of days.”

3) Fried Oysters at Duner’s. “Crazy for the oysters, veal scallopini and homemade bread at this Ivy go-to. Sometimes after a long week,  we need a place ‘where everyone knows your name’ and the staff remembers our favorites. And if we have to wait for a table at the bar, it is always worth our while.”

4) Ragged Branch Ribeye at Back 40. “Super cool new place at Timbercreek Market ~ nothing quite like feasting on the fruits of our labor and then shopping for the week. That’s a good thing.”

5) The Bar at Hamiltons’. “Ragged Branch Bourbon at the bar. This is how we like to start a weekend.”

Ragged Branch Dinner, December 17, 2017, 6 pm

Sorghum and Rye Glazed Smoked Steelhead, Sprouted Lentils, Brussel Sprouts

Seared Pork Belly, Stone Ground Grits, Cider Bourbon Veil, Caramelized Cabbage

Braised Short Rib, Red Wine Anise Jus, Charred Carrots and Onions

Dry Aged Ribeye, Farro, Cauliflower, Maitake Mushroom

Whisky Chocolate Crémeux, Rye Cherry Jam, Shortbread

Five Finds on Friday: Ian Glomski

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Today’s Five Finds on Friday come from Ian Glomski, PhD, founder of Vitae Spirits, the new distillery on Henry Avenue, beside Ace Biscuit & Barbecue. Current offerings are Platinum Rum, Golden Rum, and Modern Gin.

Vitae is open for tastings, tours, and bottle sales, Wednesday through Sunday, and just introduced a weekend brunch cocktail menu to pair with Ace Biscuit food, which you may bring to the distillery from next door. Glomski’s picks:

1) Ol’ Dirty Biscuit (customized with an egg sunny-side up on top) at Ace Biscuit & Barbecue. “Being raised a Yankee, I’ve surprised myself with how much I have embraced Southern food tastiness. The ODB’s fried chicken, pimento cheese, sausage gravy, and flaky biscuit touch my soul… maybe I was Edna Lewis in a past life.”

2) Kouign Amann at MarieBette. “When I moved back to the US after a stint living in Paris, I thought I’d never taste this ‘croissant on steroids’ again. A true Breton masterpiece, the kouign amann has only five ingredients, there is nothing to hide behind, so each of those ingredients as well as the execution has to be impeccable.”

3) Linguine alla Carbonara at Tavola. “It is very rare for me to ever order a dish more than once at a restaurant, yet here I am time and time again drawn to eating this creamy pancetta-y linguine cooked perfectly al dente Tavola. I can’t quite explain it…it’s just so satisfying!”

4) Carolina Jumbo Shrimp and Grits at Hamiltons’. “Once again my inner Edna Lewis makes me weak at the knees when it comes to Hamiltons’ shrimp and grits. There’s something so right about the combination of the sea mingling with the smoky tomatoes and creamy grits.”

5) Ramos Gin Fizz at The Alley Light. “This is the drink I use to test whether a cocktail bar is up to snuff. Who would think a cocktail made with cream and egg whites could dance so lightly on your tongue when mixed just right? Those Alley Light folks got it down pact.”

 

 

 

Hamiltons’ Auction Gets Even Better

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Throughout The Charlottesville 29 Restaurant Auctions, it has been heart-warming to see so many people in the food industry reach out and offer to contribute. The latest is Gail Hobbs-Page, founder of the outstanding cheese producer, Caromont Farm, winner of many awards and the subject of a wonderful recent feature in The Washington Post. An accomplished cook, Hobbs-Page was longtime chef of Hamiltons’ before launching Caromont Farm. When she learned of the auctions, she asked if she could help.

The Hamiltons’ auction experience was already spectacular – a private chef’s dinner for ten people, with a cocktail reception, followed by a chefs’ tasting menu paired with wines and spirits selected just for the occasion. Now, the auction winner will also receive a year’s membership in the Caromont Culture Club, which includes four shipments of Caromont Farm’s best cheeses throughout the year, from Hamiltons’ former chef.

An unforgettable evening out, and a year of cheese! Bid here.