The Charlottesville 29

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

Tag: Oakhart Social

Best Thing I Ate All Year 2019: The Charlottesville food industry names the year’s best

Each December we celebrate the Charlottesville food year by asking: what was the best thing you ate all year? Here are the picks from 2018, 20172016 and 2015. And, below are this year’s picks in our food community’s annual tribute to Charlottesville’s bounty. Meanwhile, check back soon for The Charlottesville 29 pick for 2019 Dish of the Year.

Dylan Allwood (Tavola)

Little Gem Salad at Oakhart Social. “I don’t think I’ve ever craved a salad, and I think about that one every day. The poppy seed dressing and everything bagel seasoning set it off.”

littlegem

Jason Becton (MarieBette)

Beef Cheeks at Lampo. “Patrick and I have a weekly lunch date at Lampo, usually on Tuesdays, and one day Mitch happened to be there and was running a beef cheek special. So freakin good.”

cheek

Mitchell Beerens (Lampo and Prime 109)

Menudo from La Michoacána. “It might be the best thing I’ve eaten in Charlottesville ever. I love tripe and theirs has such a clean flavor, and there’s a piece of trotter in there for richness, and the broth tastes like a hug from someone’s abuela. It’s supposed to be a perfect hangover cure, so plan ahead and go nuts at the bar the night before for the full effect.”

menudo

Tim Burgess (Bang!, Bizou and The Space)

Grilled Cactus at Comal. “This is easy this year. Comal. Jesus, everything. I love the grilled cactus dish.”

Travis Burgess (Bang!, Bizou, and Luce)

Grilled Cheese and Tomato Soup at C&O. “I debated in my head for about thirty minutes, but this is undoubtedly it. I can’t tell what it is, maybe it’s the gruyere cheese mix, maybe the the extra buttery perfectly crisped bread, or maybe it’s just the two Goosehounds I down before it. But anyways, it hits the spot every time. So, shout-out to whoever is working that late-night station and consistently crushing it.”

Melissa Close-Hart (Junction)

Spinach Saag, Sundried Tomato Oil, Cauliflower and Paneer Pizza from Pye Dog Pizza. “Always a tough question, because there are so many to choose from with all the talent in this town. So, I guess I will go with the first thing that pops in my head: Pye Dog Pizza. I believe Matthew and I made it to The City Market on the second week that Pye Dog was there and grabbed some breakfast. In typical form, we had to have a bit of everything — two different pies and a biscuit. Everything was fantastic from the pulled pork pie to the house made sausage, egg & Korean pepper jelly biscuit, but the big winner in my opinion was the curried cauliflower, spinach saag, and paneer pie. It was a huge surprise that this was our favorite, but all the flavors were perfect together and the crust was perfection. I’m so proud of my friends and colleagues, Anna and Kelsey, for pursuing their dreams.”

pizza

Ryan Collins (Little Star)

Tostones Rellenos at Guajiros. “Favorite thing I ate in Cville this year is the tostones with pork at Guajiros. They are sweet, savory, sour and rich.  Pair it with a colada, and it’s a great lunch. Love that place.”

tostones

Jose de Brito (Fleurie and Petit Pois)

Mole Negro con Pollo at Comal. “So I went to dine at Comal with curiosity, having heard that it was authentic. And decided that the mole negro con pollo is my favorite dish this year. The chef at Comal made a sauce with the spirit of chocolate, lightly seasoned with spices and peppers. It was restrained. The use of chocolate and spices was austere but elegant and generous, deep in flavor, lifted up with a hint of acidity. Christine, my wife, who has much deeper knowledge of Mexican food, having traveled in Mexico, agrees. Comal is a wonderful, authentic small Mexican restaurant, and the kitchen is talented. The pork ribs guajillo were a very close second. Vive la cuisine Mexicaine.”

pollo

Kate Collier (Feast!)

Chicken Katsu from Mochiko. “When we are dog tired after a long days work in specialty food retail, nothing tastes better than the chicken katsu take home dinner from Mochiko. We love the light and crispy panko fried chicken cutlet with steamed sushi rice and sides of macaroni salad and sautéed watercress with sesame seeds. It’s our go-to place for take out.”

Katsu

Patrick Evans (MarieBette)

Bolo from Luce. “All three pastas that we tried were amazing, but I especially liked the Bolo.”

bolo

Laura Fonner (Duner’s)

Oyster Mushrooms at Little Star. “The best thing I ate all year was the oyster mushroom dish from Little Star. Oyster mushrooms, cinco chiles salsa, avocado, lime dressing, Mahon cheese, and chicharrones. I like to be surprised by food, and I will be the first to admit I am just not the biggest fan of oyster mushrooms. So when this dish came out, I simply thought: ‘Ehhh, I will try it.’ The layering of textures and flavors is amazing. It hits all of the important aspects of a wonderful dish. The citrus, heat, salt, and crunch complement the meatiness of the oyster mushroom in a beautifully harmonious way. Well done Little Star.”

mushroom

Craig Hartman (The BBQ Exchange)

Tarta de Santiago at Quality Pie. “The best thing that Donna and I ate in 2019 in Charlottesville was the Tarta de Santiago from Tomas Rahal and Quality Pie. This Almond cake named after St. James is super revered in Spain and is one of their national dishes. The Tarta at Quality Pie is so good that we could not stop going beck for more. It literally draws us to Quality Pie. Pair it with one of the sherrys from Tomas’s collection.”

tarta

Brian Helleberg (Fleurie and Petit Pois)

Banchan at Sussex Farm (at Sussex Farm’s The Charlottesville 29 Auction dinner). “Jen’s banchan was clearly the plate of the year for me. The flavors, colors and textures framed a fascinating collage that helped make a memorable evening at Sussex Farm. As Jen spoke and revealed herself and her values to us, I realised that the foundations of hospitality were on on display:

    • Hard work – “If it is not earned, it is not valued.”
    • Family – “Everyone here on the farm is my daughter.” (Including her actual daughter.)
    • Cuisine – Not only does her aunt still send the peppers for her kimchi, but her mother taught her how to cook.
    • Love of the land – “I love this country.”  Not only did Jen feed us persimmons from her property and delicious fried quail eggs from her birds, but she showed us what it looks like to realise a dream of having a family farm.”

Banchan

Banchan menu

Christian Kelly (Maya)

Pan Fried Chicken Dumplings at Duner’s. “There were lots of memorable dishes this year. Cville is definitely full of talented chefs and dining establishments. True to form, my choice goes back to a Cville classic, Duner’s. Chef Laura Fonner and her crew continue to plate some of the best food this side of the BRP. My particular favorite came out of her kitchen only a few weeks ago when my bride Jennifer and I were at Duner’s for an impromptu date night. The place was packed as always. We lucked out with a small table that had just opened up. We were not there ten minutes when food was on the table. Chef Laura sent out pan fried chicken dumplings with pickled Asian pear slaw and ginger aioli. Bam! So good! Chef John Haywood used to describe dishes that he could not stop eating ravenously ‘like a fried egg and cheese sandwich. You eat it and want another.’ (Imagine Yorkshire accent) Jen tried to act like she didn’t want to wrestle me for them but it was obvious when she rolled up her sleeves that fork jousting was about to go down. All silly comments aside, Laura is a very talented and hard working chef. Her dumplings were incredible, as are all of her tasty creations on her menu. Well done Laura!”

dumplings

Loren Mendosa (Lampo and Prime 109)

Masa Gnocchi in Mole at Comal.  “Emily and I were so pleasantly surprised to find so many veggie options on that menu that we ordered everything. The tamales, the tacos, everything was great, but the crispy gnocchi in mole was the best thing I ate this year. We’ve been back several times and each time that dish is a must order for us.”

gnocchi

Jenny Peterson (Paradox Pastry)

Dark Chocolate Wedding Cake from Paradox Pastry. “Best thing I ate all year? No question. A dark chocolate cake with whipped ganache and Amarena cherries made by the Sugaristas at Paradox Pastry. Yes, it ‘may’ have been our wedding cake. It was delicious.”

Wedding Cake_Jen-Rob

Ian Redshaw (2019 James Beard Semifinalist for Rising Star Chef of the Year)

Pizza Dough from Pye Dog Pizza. “Even for just starting, you can tell the crumb structure is proper. Those ladies do it right.”

pye

Ivan Rekosh (Zocalo)

Prime 109 Burger at Prime 109. “After work, sometimes I walk across the street to Prime 109 and have an aged burger with fries. In that moment, with jazz in the background – it’s the best thing I’ve eaten all year. On Sundays I sit down for dinner with my kids. No screens, all together, and we talk. In that moment, whatever is on the plate, it’s the best thing I’ve eaten all year. I could go on and on. We are all fortunate to be able to have food when we want it and even be picky about it. This said, every meal I’ve actually taken the time to stop and enjoy and be grateful for is the best I’ve eaten in 2019.”

Burger

Wilson Richey (Ten Course Hospitality)

Cacio at Luce. “Soooo good. This is the sort of pasta you would pay $30 for as an entree at a fine dining restaurant. The best part is the quality of the pasta itself but the classic sauce is also done to perfection here. I’m so excited that something this good has become the street food of downtown Charlottesville. I could eat a cup of this every day.”

cacio

Merrill and Peter Robertson (Cote-Rotie)

Double Bacon Cheeseburger at Riverside Lunch. “In our honest opinion, it’s the best food in town. Only place we really go. We love everything about it.”

double

John Shanesy (Commonwealth Restaurant)

Peach from Manakintowne Specialty Growers. “The peach was so perfectly ripe and juicy I don’t know how it even held its mass. Texture like ice cream but still warm from its life void of refrigeration. I promptly did the opposite of what a chef should do in terms of margins and gave all of my kitchen staff one and we all enjoyed those peaches in perfect quiet for the next few minutes. Barring the ahhs and incessant slurping.”

peach

Hunter Smith (Champion Brewing Company)

Queso Frito at Guajiros. “So hard to pick, but the queso frito at Guajiros caught and kept my attention. So simple, and so sublime. I find that amazing execution of simplicity always wins me over novelty.” 

queso

Angelo Vangelopoulos (The Ivy Inn)

Grilled Avocado at Kama. “Chef Dave Morgan cooked a tasting menu for me and my family on my birthday this year. One of our opening courses was his wood grilled avocado. I’ve never eaten grilled avocado or even thought to grill one myself so I was very curious about it. It’s grilled over his custom blend of hickory, white oak, and applewood until well charred, filled with ponzu sauce, and finally sprinkled with togarashi spice. It’s creamy and delicious, and it feels like culinary decadence even though it’s not — one of those unique creations where humble ingredients and technique combine to make something sublime.”

Avocado

Tristan Wraight (Oakhart Social)

Smoked Mushroom Toast at Common House. “The smoked mushroom toast from Matt Greene at Common House was the best thing I ate in Charlottesville in 2019. Super yummy and comforting. Cured and smoked mushrooms sautéed with tons of sherry, caramelized shallots and a deep mushroom stock. Real Frenchy and cheffy but totally unstuffy. The different varieties of mushroom (lions mane, cremini and oyster) provided great textures and flavors. The house made sourdough got all gooey with jus, and that’s what I like.”

Smokedtoast

 

pollo

 

Five Finds on Friday: Amy Worrell

Amy-Worrell-Customer-Care-Representative-and-Resident-Cheese-Expert

Today’s Five Finds on Friday come from Amy Worrell of Cavalier Produce, who will be at Caromont Farm November 17 for the 2019 Fall Farmily Reunion. The goat farm’s fifth annual celebration of all things Virginia, it will again bring together local artisans, chefs, and goat lovers. Worrell will provide a holiday cheese board demonstration, while Sussex Farm’s Jen Naylor will cook her beloved Korean food. Others include Virginia Vinegar Works, Robert Harley for wine, and Grubby Girl for soaps and honey. To celebrate fall at Virginia’s favorite goat farm, info and tickets here. Worrell’s picks:

1) Charred Carrots at Oakhart Social. “I’m pretty sure that this has been mentioned before, but the charred carrots at Oakhart Social are simply amazing. Need I say more.”

2) Fish and Chips with Hydraulion Red at Three Notch’d Craft Kitchen and Brewery. “I usually order the fish and chips with the Hydraulion Red, an Irish-style ale brewed as a salute to UVa’s historic fire brigade, as well as to firefighters everywhere. Their newer space at the Ix Park has an airy feel, featuring an open kitchen where you can watch your food being prepared.”

3) 2016 Meritage at Montifalco Vineyard. “Some friends introduced me to this little hide-away in the hills just south of Ruckersville, recently opened by a winemaker transplanted from the California wine country. Sipping wine outside while sitting between the farmhouse and the vines feels like visiting a small family vineyard in the French countryside. Aged in Bordeaux oak, the 2016 Meritage is a well balanced full bodied red with soft, not overly assertive, tannins.”

4) Grilled Corn at Chicano Boy Taco. “For me, Chicano Boy Taco in Staunton is a must before or after hitting nearby Redbeard Brewing. The food, in the style of the San Francisco Mission District, is always vibrant and fresh. I usually get the grilled corn, chips with house-made guacamole, and an assortment of tacos, which you can mix and match to hit all your senses.”

5) Rose at Moss Vineyards. “Moss Vineyards is a hidden gem, a hilltop winery with excellent wines and panoramic views. If it’s available, you should try the Rose. It’s a perfect place to bring a picnic including your favorite cheeses and enjoy the mountain scenery.”

tyler_teass_oakhart_social_0035

Charred carrots.  Photo by Tom McGovern.

 

Oakhart Social Auction: Super Super Bowl Party

Oakhart

Here is your chance to experience Oakhart Social like you never have before, while helping to feed the area’s hungry: The Charlottesville 29 Restaurant Auctions. Along with all of the other restaurants in The Charlottesville 29, Oakhart Social has created a once-in-a-lifetime experience for whoever pledges the highest donation to The Blue Ridge Area Food Bank. Thanks to the generosity of Oakhart Social, the entire winning bid goes directly to the food bank. And, thanks to the efficiency of the food bank, each dollar donated creates four meals for the area’s hungry.

Perfect for group bidding, the Oakhart Social signature experience for The Charlottesville 29 Restaurant Auctions:

Super Super Bowl Party

A fixture on Oakhart Social’s cocktail menu is the Perfect Perfect Manhattan, touting the perfection of its version of the cocktail classic, a Perfect Manhattan. Now, for the first time, Oakhart Social is offering a Super Super Bowl party. For lovers of food and football, it will be the Super Bowl party of your dreams.

In its approach to food and drink, Oakhart Social is known for passion without pretense. On Super Bowl Sunday, February 2, 2020, the auction winner and nineteen guests will have Oakhart Social’s new upstairs private room all to themselves for a party featuring Oakhart Social’s cheffy riffs on game day food. While guests enjoy the game on a projection screen, they will be treated to an over-the-top spread of chicken wangz, burgers, pizzas, falafel, its famous s’mores, and a few more surprises from chef Tristan Wraight’s talented kitchen. Plus, a dedicated bartender will be on hand for all of the group’s needs from a full bar.

It’s the ultimate Oakhart Social experience: the first ever Super Super Bowl Party.

Bidding

Bidding has ended for the Oakhart Social experience. Winning bid: $3,000