The Charlottesville 29

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

Tag: Miller’s

Five Finds on Friday: Lee Welch


Today’s Five Finds on Friday come from Lee Welch, FOH Manager of Revolutionary Soup, which has just introduced sandwiches stuffed in piadina – a traditional Italian flatbread cooked on a griddle, originating in Romagna. The Spicy Italian, for example, is capicola ham, Genoa salami, provolone, lettuce, tomatoes, pepper relish, and red wine vinaigrette. And, the Mozzarella Pesto is fresh mozzarella, roasted red peppers, basil pesto, and arugula. Welch’s picks: 

1) Quad Shot Iced Mocha made with Old World Espresso from Shenandoah Joe. “If I want to have the most productive day possible, it starts here. The coffee is always delicious, consistent, and highly effective. Wonderful and inviting staff in a cozy setting.”

2) Burrito del Dia at The Bebedero. “Always a different burrito and always amazing food complemented with inventive cocktails. The team behind the artistic collaboration that is The Bebedero strives to make each guest experience as beautiful as the atmosphere.”

3) Rib-Eye Steak & Cheese at Miller’s. “Some of my best memories are set on the patio of this ‘Oh-So-Charlottesville’ establishment with great friends, awesome food, and straightforward drinks. They shave the steak in house and serve it with onions, peppers, mushrooms, and jalapeños on an authentic Amoroso roll with melty white American cheese.”

4) Biscuits & Gravy at Barefoot Country Store. “Scottsville’s best kept secret is this quaint gem where you can enjoy a bottomless cup of coffee with the best biscuits and sausage gravy I’ve ever had. They locally source their ingredients, offer vegan/vegetarian options, and manage an inventory of antiquated toys, old fashioned candies, and even ammunition in their nostalgic shop.”

5) Apple Cider Donuts at Carter Mountain Orchard. ‘These mouth-watering donuts are as quintessentially Charlottesville as Marco & Luca’s and Bodo’s. It’s one of those things you miss dearly when you leave town and can’t get enough of when you come home.”


Piadina at Revolutionary Soup

Five Finds on Friday: Dylan Allwood


On Fridays, we feature five finds selected by local chefs and personalities.  Today’s picks come from Dylan Allwood, sous chef of Brookville Restaurant, which this week introduced a lunch menu, as well as mid-afternoon hours for drinks and their “Munchies” menu.  Allwood’s picks:

1)  Gambas al’ parilla at Mas.  “Everything that Tomas and his team come up with is delicious, but I have to get these giant shrimp with garlic aioli whenever I go.”

2)  Fried Chicken at Wayside.  “Wayside’s chicken is always juicy and crispy – everything that I want in fried chicken.  I love dipping it in the mashed potatoes and gravy.  I hit this spot up on my days off for lunch – a little more often than I should.”

3)  Whiskey on the patio at Miller’s.  “My cooks and I always go for a drink after the brunch shift.  It’s my favorite place to sit and relax after a stressful week in the kitchen.”

4)  Hell Sandwich at BBQ Exchange.  “I have known Chef Craig for a few years and he is always trying to get me to try his latest hot sauce experiments.  The hell sandwich is painful to eat, but I end up ordering one almost every time we make the hike to Gordonsville.”

5)  Foie Gras at Ivy Inn.  “If I see foie on a menu I have to get it.  Chef Angelo’s foie dishes are some of the best I’ve had.”

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