The Charlottesville 29

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

Tag: Peter Chang’s

Five Finds on Friday: Bryan Kelly

Bryan

Today’s Five Finds on Friday come from Bryan Kelly, Executive Chef of Harvest Moon Catering. On February 6, Kelly will be part of a stellar line-up of chefs at a special dinner to raise money for the National MS Society.  Kelly will join Tucker Yoder of Eljogaha, Christian Kelly of Maya, and Mark Otis to prepare six courses paired with wines. Among the excellent local purveyors to be featured are Harvest Thyme Herbs, The Rock Barn, The Local Food Hub, Seafood @ West Main, a.m. Fog Mushroom Farm, Gabriele Rausse, and more.  $100 per person, with proceeds to fight multiple sclerosis.  Location TBD. Email msbenefitdinner2016@gmail.com for tickets and more info. Meanwhile, Kelly’s picks:

1)  Budino at Lampo.  “My wife and I love going here for a night cap to end most of our dates. We love the budino. It always a great way to head home.”

2) Jack’s Java Espresso Stout from Three Notch’d Brewery.  “I absolutely love every beer Dave and his team crafts but Jack’s Java is on a different level for me. It’s always very difficult to limit my intake after work.”

3)  The Hotness at Citizen Burger Bar.  “No better place to watch sports with my family then Citizen Burger Bar. Burgers are my favorite food on earth and The Hotness is the one I enjoy the most.”

4)  Dried Fried Eggplant at Peter Chang’s.  “I could eat this all day long. Love all the numbing qualities this dish has to offer. It is always something I start with when eating at Peter Chang’s.”

5)  Everything at C&O Restaurant.  “I have known Dean for many years, first having met him when we were both apprentices at the Greenbrier Resort in West Virginia. The C&O is always great food and well thought out.”

 

Five Finds on Friday: Alex Import

Alex

Alex Import, in San Francisco for the Good Food Awards

Today’s Five Finds on Friday come from Alex Import, meat wizard at JM Stock Provisions, who is currently in San Francisco for the 2016 Good Food Awards, honoring the nation’s best food and drink products.  In 2015, JM Stock won for Best Charcuterie for their pate de campagne, and this year they are a finalist in the same category for their tasso ham. The winners will be announced tonight.  Stay tuned.  Meanwhile, Import’s picks:

1)  Spicy Miso Ramen at Mican.  “Nothing scratches the umami itch like this steamy bowl of anti-winter. I’m a sucker for noodles of any kind, and a rich, complex broth holds a special place in my heart. Love the homey atmosphere, and a concise but sagely selected list of sake offerings seals the deal.”

2)  Grapefruit Hibiscus Cider from Potter’s Craft Cider.  “This new gem really has me intrigued. Every aspect is magnetic. Soft, glassy texture; acute acid and dainty but confident flavors; coy bubbles, sexy hue, artistic package, and appealing price tag. Thank you to all at Potter’s for showing us the way.”

3)  Shaved Salad at Oakhart Social.  “A tough job selecting this out of the herd of nourishing selections of food and booze at Oakhart. Why this salad? Can’t put my finger on it — and to me that is more often than not the hallmark of something truly special. Love these guys.”

4)  Hot and Numbing Tofu Skins at Peter Chang’s.  “The allure of this dish is its mystique. Makes me question my ability to share.”

5)  Omakase at TEN.  “Given the nature of my work, I go out of my way to seek out water-dwelling proteins. Texture and nuance are fortified with simplicity on these plates, and a hearty list of all-too-quaffable cocktails finds me lingering after a meal here.”

 

Five Finds on Friday: David Morgan

David

On Fridays, we feature five finds from local chefs and personalities.  Today’s picks come from David Morgan, chef of the new restaurant set to open soon in the former site of West Main Restaurant.  A local tavern with a speakeasy in the basement, the yet-to-be-named restaurant will feature “lots of charcuterie, scratch made bar snacks, and old school specials,” said Morgan, a Culinary Institute of America graduate who has been sous chef to Tucker Yoder at Clifton Inn and Ian Boden at Staunton Grocery.  More details to come. Morgans’s picks:

1) Dinner at Eljogaha. “My mentor and friend, Tucker’s simple but whimsical approach to local sustainable cooking is unrivaled in town. Always delicious.”

2) Dry-Fried Mushrooms at Peter Chang’s.  “Every crispy, numbing bite of mushrooms is bliss.”

3) Spicy Fried Calamari at Dr. Ho’s Humble Pie.  “With roasted jalapeno, peanuts and cilantro and paired with a local draft, it is always worth the drive for me. And our kids love their pizza!”

4) Spicy Miso Ramen at Kokoro.  “This place is a hidden gem. The spicy miso ramen warms my soul, and if anyone is getting amazing fish in Charlottesville, it’s Tauchi.”

5)  Turkey Trot at Beer Run.  “Always the go-to spot for my family. Everyone gets their own Turkey Trot because they’re too good to share. And, there’s always a great selection of beautifully bitter IPAs.”