The Charlottesville 29

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

Tag: TEN

Five Finds on Friday: Chrissy Smith

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Today’s Five Finds on Friday come from Chrissy Smith, Wine Buyer at Beer Run, where you can enjoy any bottle of any wine from the store’s selection for just $7 corkage. A Certified Sherry Wine Specialist, Smith is planning an upcoming sherry seminar to help guests better understand a wine style she says is “underappreciated and misunderstood.” Follow Beer Run’s Facebook page for updates. Meanwhile, Smith also hosts a free wine tasting every Friday at Beer Run from 6 – 8 pm. Smith’s picks:

1) Margherita D.O.C. & Polpettine with any of the fabulous Italian reds at Lampo. “I’m not sure how many times Lampo has graced these lists, but I’m about to give them another notch on The Charlottesville 29 post. The talented crew there has created my personal perfect pizza — a crust that is just thin and doughy enough with the perfect amount of char and bite. My favorite combination is the Margherita D.O.C. and meatballs (you have to save that sauce for dipping the crust) with any of Andrew’s carefully-curated selections. Although, my preferred glass of red with this combo is anything of the Piedmontese persuasion. I’m a Margherita pizza lover in general, and since they offer two variations, my fiancé and I did a side-by-side comparison of the standard Margherita & the D.O.C., and while both are utterly delicious, the Mozzarella di Bufala adds a creamier, meltier, more flavorful sensation to the D.O.C. that steals my heart every time.”

2) Boquerones with/ an extra squeeze of fresh lemon, Pan de Casero, and a Manzanilla Sherry at MAS Tapas. “While there are many dishes I drool over at Mas, one of the simplest combinations are the boquerones (Cantabrian white anchovies marinated in olive oil, lemon, garlic) with a little squeeze of lemon, the slow-fermented, hearth-baked bread, and a Manzanilla sherry, especially of the En Rama or unfiltered variety. The sea air brininess & freshness of this sherry from the town of Sanlúcar de Barrameda make it a quintessential match to the fresh and powerful flavor of the marinated anchovies.”

3) Uni Nigiri & Chirashi Don with Junmai Daiginjo Sake at TEN Sushi. “Super fresh Uni (sea urchin) over perfectly prepared sushi rice is one of my favorite sushi pleasures, and TEN provides not only the highest quality fish in town, but also the best rice–a touch warm and just sweet & vinegary enough. The purity & freshness of a Junmai Daiginjo is a delightful counter to the creamy, ocean flavors of great Uni. But one cannot survive on Uni alone! And I love the variety in the Chirashi don, which is basically a bowl of chef’s choice sashimi over sushi rice, which is both filling and extremely delicious.”

4) Salmon Linguine with Sparkling Brut Rosé at Beer Run“While I have many go-to dishes at Beer Run, whenever I’m there once the dinner menu begins, you can almost always find me enjoying the Salmon Linguine. It’s a generous filet of perfectly-cooked Atlantic salmon with wilted spinach, garlic-compound butter, and capers over linguine. One of my favorite pairings is the Treveri Brut Rosé–an organic, Washington state sparkling rosé made in the Champagne Method from the Syrah grape–which cuts through while also enhancing the decadent flavors of the salmon and butter.”

5) Spinach & Mushroom Enchiladas with a Reposado Tequila, Cointreau Margarita with salt at Continental Divide.”I love the Continental Divide. If I could, I’d cozy up to the bar, eat comforting food, and chat with the amazing staff every night! If I absolutely had to choose one dish from my usual meal line-up (I like to make it a three-course deal), it would be the Spinach & Mushroom Enchiladas and a margarita with a reposado tequila, Cointreau, and a healthy salt rim. While this might be a sacrilegious treatment of enchiladas to some, I like to chop them up a bit with my fork and mix all the goodies together to ensure an even distribution of deliciousness in every bite.”

Five Finds on Friday: Kelsey Naylor

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Today’s Five Finds on Friday come from Kelsey Naylor, sous chef of Timbercreek Market, which this week launched full-service dinner three nights a week. Naylor’s picks:

1) Radish Kimchi from Sussex Farm. “By far the best and most authentic kimchi in Virginia. You can find them at the city market every Saturday and they introduce a new type of kimchi every week.”

2) Blueberry Donuts from Spudnuts. “There is nothing better than one of their blueberry cake donuts with a cup of coffee in the morning.”

3) Oh Toro at TEN. “Fatty Tuna is one of my favorite things in the world and Ten definitely does it right.”

4) Crispy Beef at Taste of China. “Crispy Beef and Scallion Bubble Pancakes are by far my favorite, but I’ve never had anything there that I didn’t love.”

5)  Hellboy Pizza at Lampo. “The perfect pizza to go along with a Narragansett Tall Boy. It really doesn’t get any better than that.”

Five Finds on Friday: Alex Import

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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.”