The Charlottesville 29

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

Tag: Ivy Provisions

Five Finds on Friday: Rebecca Edwards

Rebecca

Today’s Five Finds on Friday come from Tavola Cicchetti Bar’s Rebecca Edwards, creator of one of the best cocktails of the year. With several great bartenders in town now, “Dealer’s Choice” reaped rewards all year long in 2018. Even among that elite group, though, Edwards’ Smoke & Ashes stood out. Edwards stirs together Del Maguey Vida Mezcal, Meletti Amaro, Cocchi Dopo Teatro, and a pinch of salt, before placing the glass under a glass dome filled with applewood smoke. Edwards’ picks:

1) Wedge Salad at Oakhart Social. “I walk into Oakhart and I’m immediately in my happy place. Most of the time I’m there with my coworkers to get drinks after a Saturday night shift, but when I do get in there at normal people dinner hours, the wedge salad is an absolute must. The combination of the creamy poppy seed dressing with the everything bagel spice is heaven when paired with the pickled red onion and the crunch of baby gem lettuce. My fiancé, Steve, is essentially a carnivore and even he consistently craves this salad, so this dish is kind of a miracle.”

2) K.I.S.S. Caprese at Ivy Provisions. “As a vegetarian in a super meat-loving town, I eat A LOT of caprese sandwich variations. The K.I.S.S. Caprese is the one I consistently crave—even though I sometimes eat it multiple times in one week! Their fresh mozzarella is buttery and melts in your mouth, and it perfectly contrasts with the bitter kick of the arugula. I like to add avocado; it makes for a messy and delicious lunch feast.”

3) Vesper Martini at Lost Saint. “Colin and his team have a wonderful cocktail menu all around, but one of my favorite aspects of this place is their huge foundation of classic cocktails. Vespers have kind of fallen out of style in recent years (maybe because they’re shaken instead of stirred) but as far as martinis go they’re my absolute favorite. Boozy yet deceptively smooth, a Vesper is always a great end to a long bar shift. I usually leave the gin choice up to Colin—he almost always has a new product I’m excited to try.”

4) Burrata and Artichoke Ravioli at Tavola. “This one might be cheating because it’s a special and Chef Dylan only runs it once every few months, but I’m including it because this is truly one of the best dishes I’ve ever tasted. (I’m not the only one—my mom has me text her every time it’s on the specials board!) House-made ravioli stuffed with burrata cheese and artichokes, topped with truffle butter, roasted artichokes, grana padano and chives. It’s a dish that reads as incredibly rich, but it ends up being decadent yet light at the same time. Paired with a glass of Catarratto, every bite is an absolute dream.”

5) Tofu and Veggie Drunken Noodles at Pad Thai. “This is another one I’ll sometimes order multiple times a week. When I eat Thai food I usually prefer a sinus-clearing level of spice, and this dish definitely delivers. The noodles are cooked perfectly and there are a generous variety of veggies to add crunch. Definitely my favorite Thai food in town!”

Smoke & Ashes

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Five Finds on Friday: Ysabel Devitt

ysabel

Today’s Five Finds on Friday come from Ysabel Devitt, sous chef of Lampo. Devitt’s picks:

1) Pork Belly Banh Mi at Three Notch’d Kitchen and Brewery. “Always love a good Banh Mi. For me the key is the right balance between the salty and savory of the meat and the bright acidity of the pickled vegetables and the fresh flavor of the cilantro. This one is also excellent with the tofu instead of pork belly and I always love seeing good vegetarian options.”

2) Torta Michoacana at La Michoacana. “Despite not being able to pick up this sandwich-as-large-as-my-face, I found that I didn’t care and devoured every bite.”

3) Jalapeño Popper Burger at Jack Brown’s Beer and Burger Joint. “When I’m looking for late night snacks, this is often my go to. If I’m looking for a little extra kick I’ll add fresh habeñeros making it a little more like The Shocker, another favorite of mine (though not for the weak of heart, or those with sensitive palates).”

4) Fried Bologna Sandwich at 1221 Market Street (formerly Holly’s). “Thick cut Bologna, Havarti, fried egg, Dijon, Duke’s, and crispy onions on grilled bread. Hits the spot (especially when paired with happy hour specials)!”

5) Chicken Shack at Ivy Provisions. “I’m a sucker for pimento cheese. Put it on a baguette with fried chicken, bacon, and pickles and I’m completely sold. Though, when I do go to IvP I make sure to look over the specials board and their rotating ‘secret menu.'”

Five Finds on Friday: Mike Perry

Perry

Today’s Five Finds come from Mike Perry, co-chef of Brasserie Saison, which appears twice in the 2017 list of chefs’ “Best Thing I Ate All Year,” and is ringing in the New Year with a special four course dinner on New Year’s Eve. Details and reservations here. Perry’s picks:

1) Roast Lamb at Ivy Inn. “Having worked with Angelo for years, one thing he always has on his menu is lamb and it’s always fantastic. I remember taking part in events he’s hosted, roasting a whole lamb or goat over a pit and to this day these are some of my most fond food and community experiences.”

2) Bellissima Pizza at Dr. Ho’s Humble Pie. “My thinking on this is… THIS PIZZA. It’s their house margherita with the addition of shaved country ham, arugula and aged parmesan. ‘Nuff said. Oh, and Michael Wayne’s BBQ –some of the best I’ve ever tasted in Virginia.”

3) Rotisserie Chicken at Al Carbon. “It’s not a secret and I love it. I get takeout and my family crushes it.”

4) Tasting  Menu at Back 40. “I’m definitely biased here because Tucker is my homie. His courses are interesting and thoughtful from beginning to end and it feels like more than just dining.”

5) El Fuego Wrap and IVP Banh Mi at Ivy Provisions. “The El Fuego Wrap is this breakfast burrito that barely fits in your hand. It’s dripping with magic chorizo grease and it’s nostalgic to the burritos I used to eat when I was growing up in Colorado. I never blink about ordering it. Everything they do in that shop is really well done. They just nail the banh mi and whenever I eat it, I wish there was more, even though it’s enough to feed two people.”