The Charlottesville 29

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

Tag: Keevil & Keevil Grocery and Kitchen

Chef Tristan Wraight’s Sandwich at K&K

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There has been lots to like about Keevil & Keevil Grocery & Kitchen since it opened last summer in the former home to Gibson’s Grocery. Sandwiches that rival any in town, stellar breakfast, pop-up restaurant nights, pintxos and cider, and chef-prepared take-home dinners, to name a few. But, one of the best aspects of the Belmont shop run by Jennifer and Harrison Keevil is the guest chef sandwich series, where Harrison collaborates with a favorite local chef to design a special sandwich. The series calls to mind Parish Cafe, a Boston restaurant serving sandwiches created by the city’s best chefs. As at Parish Cafe, the results at Keevil & Keevil have been excellent.

First there was egg salad on rye from MAS’s Tomas Rahal. Next came pon hoss on a rye biscuit from The Shack’s Ian Boden. And, now is there a new sandwich from Tristan Wraight, of Oakhart Social.  An oblong lamb sausage patty, topped with provolone, roasted tomato, pickled mustard seeds, eggplant yogurt, and shredded lettuce, all on a sub roll from Albemarle Baking Co. “I just asked Tristan what his dream sandwich was,” Keevil said. “And, this was it.” Thank you, Tristan!

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.”

Introducing Keevil & Keevil Grocery and Kitchen

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One of the more clever restaurant concepts I’ve seen is coming to Charlottesville.  Years ago, when I lived in Boston, I marveled at the genius of a place called Parish Cafe, whose entire sandwich menu consisted of collaborations with top area chefs, such as the Blue Ginger, by Blue Ginger chef-owner Ming Tsai — tuna steak grilled rare with a teriyaki glaze on onion focaccia with Boston bibb lettuce, tomato, avocado, wasabi aioli, and chopped scallions. The advantages were many: delicious and interesting sandwiches for customers, free exposure for area restaurants, and a showing of community among Boston restaurants.  With a great restaurant community in Charlottesville, I had always thought the concept could work well here.

Now we will find out.  The couple behind Brookville restaurant, Harrison and Jennifer Keevil, are adding a new business to their fold: Keevil & Keevil Grocery and Kitchen, in the former location of Gibson’s Grocery on Hinton Ave.  As Belmont residents themselves and longtime regulars of Gibson’s, the Keevils plan to sustain its community spirit. “The customer’s of Gibson’s Grocery have come to love the quality of service from the Gibson Family for the last thirty plus years,” says Harrison, “and Jennifer and I look to continue to uphold those standards for years to come.”

So, the Keevils will continue to offer grocery and convenience items, as at Gibson’s. But, they plan major upgrades in prepared food.  Harrison shares my love of sandwiches, and will create a menu of made-to-order sandwiches, plus take-away salads and sandwiches. The Keevils will also introduce a breakfast menu of made-to-order sandwiches, grit bowls, smoothies, and more. A sample preview menu, below, includes options like a bacon marmalade grilled cheese and a “Reuben” made from grilled oyster mushrooms.

Perhaps best of all, though, is a monthly rotation of “Guest Chef Sandwiches.” Like at Parish Cafe in Boston, Harrison will collaborate with top local and national chefs to create two new sandwiches each month. With so many great chefs in the area, these should be a treat.

The Keevils expect to open in late July or early August.  Stay tuned.

Click to enlarge:

Keevil Menu