The Charlottesville 29

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

Tag: Kardinal Hall

Five Finds on Friday: Jason Boorman

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Today’s Five Finds on Friday come from Jason Boorman, General Manager of Kardinal Hall, and winner of this week’s reader drawing to participate in Five Finds.* “Picking just five things in this town is extremely difficult,” says Boorman. “The amount of talent and offerings in Charlottesville are deserving of their own novel, each chapter dedicated to one restaurant or menu. I was tempted to do my five finds on just fried chicken alone! If it was my last day in this town though and I had to choose, these would be the first five things I would have to check off my list.”

1) Pastrami, Swiss and Mustard on Everything Bagel at Bodo’s. “You can put just about anything on a Bodo’s everything bagel and I will eat it, but I will wait in line on a Saturday morning for this sandwich!”

2) Tuna Tartare at Zocalo. “One of my favorite things to do is app hop on the downtown mall and it always starts with the tuna tartare. I’ve tried to duplicate this at home and gave up.”

3) Capellini Frutti Di Mare “Fra Diavolo” at Tavola. “Seafood is fresh, pasta is cooked perfectly, and that sauce . .. . my favorite pasta dish hands down. Order a side of bread with it, because leaving any sauce in the bowl is an absolute sin!”

4) Porchetta Panuozzi at Lampo. “I could do a five finds on just Lampo, but I’ve had dreams about this sandwich before. The house made porchetta is phenomenal, house bread is the perfect vessel and the crunch from the broccoli rabe ties it all together. If you haven’t had it yet, go there now, it will change your life.”

5) Nachos with Beef and Extra Tomatillo Salsa at Beer Run. “I started dating my girlfriend right around the time Beer Run opened. This was the first dish we had there and now we can’t go there without ordering it. It’s pretty bad when the bartender doesn’t even have to ask how you want them.”

*(The random drawing was open to all readers, whether in the restaurant industry or not. But, non-industry readers deserve appreciation, too, and so next week’s Five Finds on Friday will come from a non-industry winner of the drawing.)

Chefs on the Move

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Devin Murray, now of Brasserie Saison

Catching up on chef news around town:

Brasserie Saison has just added even more talent to its kitchen, which already included head chef Tyler Teass, formerly or Rose’s Luxury, and Morad Sbaitri. Now they’ve added longtime Whiskey Jar head chef Devin Murray, who joins the kitchen as sous chef, replacing Nick Moon. John Meiklejohn takes over at The Whiskey Jar.

Kardinal Hall recently welcomed new head chef Jeff Burgess, former chef and co-owner of Provincetown’s Ristorante Marissa, who has also cooked at top spots like Jasper White’s Summer Shack and Mario Batali’s Babbo. Original Kardinal Hall chef Thomas Leroy left to run the kitchen of the Market at Grelen.

Kelsey Naylor, former sous chef of Timbercreek Market, just took the same role at Public Fish & Oyster “Watch this girl,” said owner Daniel Kaufman. “You heard it hear first.”

Aris Cuadra, formerly of Tavola, is new Executive Chef of Clifton Inn, which re-opened yesterday with a fresh new look and menu, after a brief closure for refurbishments. Look for a more accessible menu, suitable for regular visits.

At Duner’s, longtime chef Doug McLeod moved home to Asheville, and has been replaced by former head chef Laura Fonner who returns after a few years of baby time. “She’s an amazing chef,” says owner Bob Caldwell.

And, last but not least, John Shanesy is leaving Petit Pois to try his luck in New York City. Owner Brian Helleberg will continue as Executive Chef, and though he would not rule out hiring a sous or chef de cuisine down the road, says that for now he really enjoys being involved in the nuts and bolts of Petit Pois’s kitchen. We will enjoy him there as well.

Five Finds on Friday: Dave Warwick

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Today’s Five Finds on Friday come from Dave Warwick, Founding Brewmaster of Three Notch’d Brewing Company. If 2016 has been challenging for you, Three Notch’d has just what you need: a hug. Next Saturday, December 17, the brewery is rolling out a new beer called Group Hug, its first ever collaboration with crosstown friend Champion Brewing Company. Group Hug is a pale ale blending Lemongrass with three kinds of hops: Citra, Amarillo, and Sorachi Ace. The release party starts at 1 pm at Champion on the 17th. Details here. Hugging encouraged. Warwick’s picks: 

1) Pastrami Sandwich at Kardinal Hall. “In-house pastrami, McClure cheese, and rye bread from Albemarle Baking Co. Wash it down with a Ghost of the 43rd APA from Three Notch’d Brewing Co.”

2) Scrapple, Egg and Cheese Biscuit at Ace Biscuit and BBQ. “Available after Pig Roasts. I grew up in Maryland, scrapple is a delicacy there, and Ace does it right! Gotta get pimiento cheese on it!”

3) Cheese Curds at South Street Brewery. “Just amazing. Beautifully paired with Mitch Hamilton’s My Personal Helles Lager.”

4) Ham, Egg and Cheese Breakfast Sandwich at Keevil & Keevil Grocery and Kitchen. “Cheesy, gooey, egg yokey goodness. All Virginia-sourced ingredients. Made to order or grab one out of the hot box if you’re in a hurry to get to work. They also have cold-brewed coffee on nitro from Charlottesville’s Snowing in Space Coffee Co. You can even take a growler of it to the office with you.”

5) Crazy Legs at LW’s Livery Stable. “Pork shanks marinated in jerk seasoning, paired with their Headless Horseman cocktail.”