The Charlottesville 29

Where to eat in Charlottesville

Tag: Lampo

11/04/2016

Five Finds on Friday: Yannick Fayolle

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Today’s Five Finds on Friday come from Yannick Fayolle, the former Clifton Inn Executive Chef who now runs two food businesses: Blue Ridge Pizza Co., which he owns with his fiancée Nikki Benedikt, and also Fayolle’s Table, a catering service where Fayolle will bring a fine dining Chef’s Table experience to the comfort of your home. Fayolle’s picks:

1) Noodle Beef Soup at Monsoon Siam. “With the traditional Thai flavors, this has got to be one of my favorite soups. Light yet so flavorful. Top it with some of those amazing green chilis and this is one for the books.”

2) Pork from Mount Rouge Farm. “Can’t put into words how awesome this pork is! Josh Hatter feeds his animals with seasonal veggies, so tender and juicy. I love to smoke the butt roast in our wood fire oven to throw on top of some of our pizzas for Blue Ridge Pizza Co.”

3) Lamb Rogan Josh at Milan. “Only the best thing on the menu! The flavors bring me back to my island life in Mauritius. I really enjoy the blend of spices that complement the lamb . . . and the garlic naan. You can never go wrong with naan! Just an added bonus.”

4)  Prosciutto Pizza at Lampo. “Being in the pizza business myself, I love what these guys over at Lampo do! They have the science behind the dough and flavors down! This is a very classic Italian pizza whose flavors are very well balanced on a perfectly baked crust.”

5) Nitro Coffee at Shenandoah Joe. “Probably one of the greatest inventions of all time! The idea of coffee coming-out in the consistency as Guinness beer is probably the best thing every! I am one serious coffee fanatic. I must have my early morning fix of caffeine.”

09/30/2016

Five Finds on Friday: Brian Geiger

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Today’s Five Finds on Friday come from Brian Geiger, co-founder and Head Judge of the Cville Pie Fest, which takes place next Sunday, October 9 at Mudhouse Crozet. It’s not too late to enter your pie to vie for first prize. Details here. For more details and background, Brian will join co-founder Marijean Oldham on an Edacious podcast being released this Monday, October 3. Geiger’s picks:

1) Porchetta Panuozzo at Lampo. “This is a rich sandwich that you’re going to want to either split with a friend or save half to eat cold the next morning, but it’s incredibly flavorful and worth the temptation. Wood fired bread, delicious pork, and bitter broccoli rabe to balance.”

2) Dealer’s Choice at The Alley Light. “Let’s face it: making decisions is a lot of work, and not having to make them is awesome. Especially when there are so many possibilities for tasty drinks that you don’t even know about. Skip the hard work and let the bartenders at The Alley Light choose for you. They give you the opportunity to choose gin or whiskey, but I just put it all in their hands, and I have never been disappointed.”

3) Sour Cream Doughnut at Chaps. “If you’re looking for a cake doughnut that’s perfect in its simplicity, drop by Chaps and hope they have some available.”

4) Financiers at MarieBette Cafe & Bakery. “Almond pastry is one of my favorites, and MarieBette’s version is consistently great. While I’m there I might occasionally pick up another $30 or so of assorted pastry, if I’m being honest.”

5) Peach and Pork Pie from The Pie Chest. “Just had one of these for the first time last week and it’s everything I want from a savory pie. Loaded with flavor, just a tiny bit sweet, and all of the skill that The Pie Chest brings.”

09/09/2016

Five Finds on Friday: Kelley Tripp

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Today’s Five Finds on Friday come from Kelley Tripp, chef and co-owner of The Fitzroy, which has just launched a Sunday brunch that is a throwback: a buffet. Check out the array of items here. Tripp’s picks focus on foods that inspired the culinary direction of The Fitzroy. “I love all the well-deserved praise that amazing restaurants like MAS, C&O, Oakhart Social have garnered,” says Tripp. “Here is a nod to dishes that helped guide us into the comfort food realm of our menu at The Fitzroy.”

1) Pastrami Reuben at Smoked BBQ Co. “I have been a fan of Justin since his days of crushing lunch at The Carving Board with his wife, Candice. Needless to say I was pretty excited to hear about his new venture a couple of years ago with the food cart on the mall and the driven attentiveness he gives his food. He never skips corners, and makes miracles happen with his smoker and cart. My favorite is the house cured pastrami with homemade 1000 island and sauerkraut. The meat is perfectly cooked and the smoke seems really to stand out in this perfectly balanced sandwich.”

2) Maiale Milanesa at Tavola. “Nothing quite brings me back to my mother’s cooking faster than a perfectly breaded thin cut of pork. The fact that I can then head to the back and experience the wizardry of Christian Johnston and his Cicchetti Bar is something that will always get me in the door. I have had the pleasure of watching and working alongside Christian, and seeing the fruits of his labor couldn’t make me more proud of his accomplishments and subsequent amazing reviews.”

3) Nachos at The Bebedero. “I think most of us hold a special place in our heart for the perfect plate of nachos, and I can’t say that I have had better than the one they serve at The Bebedero. Paired with one of the house margaritas, the combination of the longaniza, house pickled peppers, and rich cheese sauce make this truly as comforting a dish as I can recall.”

4) Tonkotsu at Mican. “Living downtown means I’m always just a short walk away from some rewarding ramen. I have tried most of the ramen at Mican, and each is fantastic but this one stands out to me as their finest. Both chicken and pork in a perfectly seasoned broth really makes any day a little bit better.”

5) Sherwood Farm 150 Day Dry Aged Tartare at Lampo. “Cutting out after work and enjoying some food and drinks at Lampo is one of my weekly mainstays. The four-headed monster of Loren, Mitch, Andrew, and Ian are seemingly always pushing the envelope on their specials and I love to get a hold of them when I can. This particular dish, prepared in a ‘classic’ approach, is one of the finest small plates I have had the pleasure of tasting. Perfectly balanced, with sea salt, capers, and the other usual suspects, it makes for an exceptional experience. Their extended hours of dinner service allow for a late meal, perfect cocktail, and an unsolicited Cubs score.”

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