The Charlottesville 29

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

Tag: Oakhart Social

Five Finds on Friday: Margo Bulka

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Today’s Five Finds on Friday come from an unsung hero of the COVID-19 crisis, WillowTree Principal Product Strategist Margo Bulka, who single-handedly designed and built Charlottesville’s best resource for responding to it: supportcville.com. There, you can find how to help and how to get help. In maintaing the site, Bulka is grateful for Jordy Yager, who oversees the site’s content, and WillowTree, for its great support of her efforts. In Bulka’s picks, she celebrates restaurants offering takeout as a way to try to survive this crisis:

1) The Bill at Brazos Tacos. “‘Mashed potatoes on a taco?’ My skeptical out of town visitors will always raise an eyebrow. ‘Just trust me.’ With potatoes and mushrooms smothered in zingy honey jefe topped with cilantro, The Bill has the natural joy of a taco but with a kick. Unexpected but amazing.” (UPDATE: Brazos is closed indefinitely.)

2) Shaved Salad at Oakhart Social. “Around an evening dinner table, a friend shared a rumor about this salad – supposedly, it was once voted the best in the world. The whole world? Crisp fresh fennel, sweet crunch of fresh apple, parmesan dressing. Heavenly. Pass it on.” Order it for curbside pick-up here

3) Margarita D.O.C. at Lampo. “I can’t tiptoe around it. Picking a favorite on the Lampo menu is next to impossible (the Hellboy, the Abruzzo . . . the Cavoletti Di Bruxelles) but the Margarita D.O.C. wins the crown. The simplicity of fresh, bubbling mozzarella di bufala after a trip inside the wood-fired oven makes it unforgettable.” Order it for curbside pick-up here.

4) Kao Soi at Monsoon Siam. “Curry, brothy, noodle-y goodness topped with crispy egg noodles and cilantro. A remarkable symphony of savory and sweet against a soft crunch. What is even happening in that bowl? Unclear, but it’s fantastic.” Order it for curbside pick-up or delivery here.

5) Lemon Ricotta Pancakes at MarieBette. “You’ll have to zoom in early on Saturday mornings to beat the line, but the weekend alarm is worth it. I love this stack of fluffy pancakes followed by the morning nap that often ensues.” Call (434) 529-6118 to order Buttermilk Pancakes from MarieBette’s new takeout menu here.

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Five Finds on Friday: Lindsey Nielsen

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Today’s Five Finds on Friday come from Lindsey Nielsen, GM of Oakhart Social, which has just launched a charity cocktail series, where each month a staff member creates a special cocktail and chooses a charity to benefit from its sales. First up is Nielsen, with her Pretty in Pink, which combines Boodles Gin, elderflower, creme de cassis, lemon, and sparkling rosé. All profits go to SARA, the Sexual Assault Resource Agency. Nielsen’s picks:

1) Mushroom Toast at Common House. “As a pescatarian, this smoked mushroom toast totally hits the spot. There’s a depth of flavor that’s often missing in vegetable dishes.”

2) Pretzel Croissant (Everything) at MarieBette. “Oh, how I love these. I often plan on saving half for my husband, but end up eating the whole thing in my car. Also, my favorite espresso in town.”

3) Cabbage with Black Vinegar at Taste of China. “It was hard to pick one dish from Taste of China. You’ll often find me and a bunch of industry friends here on a Sunday night. I think this one is off-menu, but the tofu in hot oil and the green beans with garlic are also awesome.”

4) Cozze ai Ferri e Pane at Tavola. “The whole dining experience at Tavola is so enjoyable. It feels like Cheers every time I go, and I know I’m going to get excellent service. Few things make my night like Collin bringing over a plate of steaming garlicky muscles. Extra bread please.”

5) Whole Flounder at Oakhart Social. “As a friend recently said, this fish is ‘stupid good.'” 

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Five Finds on Friday: Elaina Mangione

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Today’s Five Finds on Friday come from Elaina Mangione, co-owner of Mangione’s on Main, which just celebrated its first anniversary. Beginning today, Mangione’s is offering a special $39 three course menu for C-VILLE Restaurant Week, benefiting the Blue Ridge Area Food Bank. Chef Mick Markley’s restaurant week menu includes dishes like Duck Confit on Pappardelle Pasta and Smoked Salmon on Bucatini Pasta. Mangione’s picks:

1) Happy Hour Oysters and Clam Chowder at Public Fish & Oyster. “Bert and I love going here for happy hour and having one each from ‘The List’ and a glass of ‘Oyster Wine.’ I love oysters on the half shell, and they serve up such an amazing variety each week. And, the clam chowder is so delicious and comforting on a cold day. If we are lucky, we get to sit at the end of the bar and chat up the shucker and John all night.”

2) Maiale alla Milanese at Tavola. “Yes! I do go to other Italian restaurants. Tavola was one of the first restaurants I visited when I started coming to Charlottesville before moving here. I love everything about this restaurant – the European feel, the smell of mussels smoking up the joint, and of course the Cicchetti Bar. My go-to there is the Alpha & Omega, which Steve or Rebecca start making as soon as they see me walk through the door.”

3) Pot de Crème at Oakhart Social. “This is hands down my absolute favorite dessert in Charlottesville. The textures of this dish meet all of my requirements for a great dessert.  When I am having a case of the mean reds, the only thing that can fix me is their Pot de Crème. And if they ever remove it from the menu they may as well be Sicilian dead to me.”

4) Prime Rib at Aberdeen Barn. “Who doesn’t love a hometown, old world steakhouse that serves up a delicious prime rib? It is always spot on. We eat at the bar, hang out with our friends, chat up everyone there, and drink good wine. This is definitely our go-to hang out when we just want to go for comfort food and great people.”

5) Dumplings at Duner’s. “Chef Laura Fonner is our current local celeb, and she deserves all the accolades. Not only is she an awesome chef, she also gives back so much to the community. I have had her dumplings every time we have been there, and watching her make them in less than 30 minutes on the game show has put me more in awe of her abilities. The flavors are so bold yet somehow incredibly delicate and composed. Now, if she would only make them as a meal . . you know . . . like 20 dumplings per serving.”

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