The Charlottesville 29

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

Tag: Public Fish & Oyster

05/19/2022

#20: Fresh Maine Lobster Roll, Connecticut Style – Public Fish & Oyster

The Lobster Roll

This is not an every day occurrence. Even under normal circumstances, lobster is expensive, and recent supply issues have only driven the price higher. But, whenever the budget allows, the lobster roll at Public Fish & Oyster always rewards the splurge.

In the roll’s birthplace in New England, where lobster passion runs red hot, a rift exists about how to make the filling. Some toss chilled chunks of cooked lobster in a mayonnaise dressing. Others prefer the lobster pieces served warm, drizzled with melted butter. Diplomatically, Public Fish & Oyster sidesteps the debate by offering both. And, while each is delicious, the unadorned “Connecticut-style,” with nothing but warm lobster and butter on a toasted brioche roll, yields the purest realization of crustacean appreciation. Available only during happy hour, it makes for a very happy hour.

#20: Fresh Maine Lobster Roll, Connecticut Style – Public Fish & Oyster
The Charlottesville 29 of Sandwiches

Others of Note: Fresh Maine Lobster Roll, Maine Style at Public Fish & Oyster

02/11/2022

Five Finds on Friday: Dani Landi

Today’s Five Finds on Friday come from Dani Landi of Kaas and Cure Board Co., a trailer which pops up at various locations like vineyards and cideries to offer custom-made cheese and charcuterie boards. She’s also available for private workshops and events. Follow along on Facebook or Instagram for her latest whereabouts. Landi’s picks:

1) The Hodgepodge from Public Fish & Oyster. “When my husband and I get a kid-free date night, we love to make reservations at Public Fish & Oyster. Last time we ate there I ordered a refreshing French 75 cocktail with The Hodgepodge. It includes all my favorite seafood. Virginia clams, mussels, oysters, shrimp, tomato, haricot verts, rice, lobster “Nantua” sauce. My husband is allergic to shrimp, so we never cook it at home. When I see shrimp on a menu, I order it.”

2) Filet Mignon with Chimichurri Sauce from South and Central. “It is nearly impossible for me to pick a favorite from South and Central in the Dairy Market. Every single time I have dined there my meal has been amazing. I love how the platillos (small plates) change often. They had these amazing tacos on the small plate menu once, and I secretly hope they are back on the menu every time we go. If you are reading this South and Central, please bring back those tacos.”

3) The Savory Custom from Iron Paffles & Coffee. “What’s better than a Paffle? Being able to customize your own. I am allergic to eggs, so it’s not often that I get to indulge in anything sweet and savory. Their puff pastry waffle sandwiches are available in vegan (egg free) and gluten free. I go all out, when I order. The more toppings the better. If you aren’t already following them on Instagram, you need to. Trust me.”

4) The Cowboy from Jack Brown’s. “One of my favorite places to go after attending a concert downtown is Jack Brown’s. My go-to order is always an IPA Dry-Hopped cider from Bold Rock and The Cowboy. The Cowboy is a Burger topped with BBQ sauce, Applewood Smoked Bacon and American cheese with a side of sweet potato fries.”

5) Grilled Pork Steak and Charred Carrots from Oakhart Social. “Dining at Oakhart Social is meant to be a shared experience, but I find it so hard to share. One time I went with a big group of friends, and we ordered almost every dish on the menu. I always end my meal there with a delicious after dinner drink.”

01/24/2020

Five Finds on Friday: Elaina Mangione

elaina

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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