The Charlottesville 29

Where to eat in Charlottesville

Tag: The Bebedero

12/16/2016

Five Finds on Friday: John Hoffman

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Today’s Five Finds on Friday come from John Hoffman, Executive Chef of Keswick Hall. On New Year’s Eve, Keswick is offering several different ways to celebrate the new year, including a special tasting menu with a jazz trio; a gala with an eight-piece band, cocktails, hors d’oeuvres, and a champagne toast; and, even a bash for the kids while their parents celebrate. For details and reservations, call (434) 924-4346. Hoffman’s picks:

1) Funghi Pizza at Lampo. “Lampo is our ‘Happy Place’ as my wife says. From Chef Loren to all of the service staff, they make your experience feel welcoming. The Funghi pizza with Sharondale Farm mushrooms and the house made N’duja are my go-tos.”

2) Ol’ Dirty Biscuit at Ace Biscuit and BBQ. “We went to Ace on a recommendation and it instantly reminded us of being back in Charleston, SC.  The Ol’ Dirty Biscuit is our breakfast staple.”

3) Empanadas at The Bebedero. “When my wife and I are having trouble deciding on a dinner date, we always seem to agree on The Bebedero.  The drinks are great and the food seems to be bursting with freshness.  The empanadas or if you’re lucky enough to catch pozole as a special are some of our favorites.”

4) The Farm at Oakhurst Inn. “On lazy Sundays mornings we like to roll into the little cottage known as the Oakhurst Inn for brunch.  The Farm is always seasoned perfectly and the pickled jalepenos add just enough kick to get you moving.”

5) Crunchy Spicy Tuna Roll at Now & Zen. “I met Toshi while working an event at Keswick. The next week we had to stop by with some friends to check it out. The big rolls are something we’d never seen before. Our favorite is the crunchy Spicy Tuna but anything with eel is a plus.”

09/09/2016

Five Finds on Friday: Kelley Tripp

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Today’s Five Finds on Friday come from Kelley Tripp, chef and co-owner of The Fitzroy, which has just launched a Sunday brunch that is a throwback: a buffet. Check out the array of items here. Tripp’s picks focus on foods that inspired the culinary direction of The Fitzroy. “I love all the well-deserved praise that amazing restaurants like MAS, C&O, Oakhart Social have garnered,” says Tripp. “Here is a nod to dishes that helped guide us into the comfort food realm of our menu at The Fitzroy.”

1) Pastrami Reuben at Smoked BBQ Co. “I have been a fan of Justin since his days of crushing lunch at The Carving Board with his wife, Candice. Needless to say I was pretty excited to hear about his new venture a couple of years ago with the food cart on the mall and the driven attentiveness he gives his food. He never skips corners, and makes miracles happen with his smoker and cart. My favorite is the house cured pastrami with homemade 1000 island and sauerkraut. The meat is perfectly cooked and the smoke seems really to stand out in this perfectly balanced sandwich.”

2) Maiale Milanesa at Tavola. “Nothing quite brings me back to my mother’s cooking faster than a perfectly breaded thin cut of pork. The fact that I can then head to the back and experience the wizardry of Christian Johnston and his Cicchetti Bar is something that will always get me in the door. I have had the pleasure of watching and working alongside Christian, and seeing the fruits of his labor couldn’t make me more proud of his accomplishments and subsequent amazing reviews.”

3) Nachos at The Bebedero. “I think most of us hold a special place in our heart for the perfect plate of nachos, and I can’t say that I have had better than the one they serve at The Bebedero. Paired with one of the house margaritas, the combination of the longaniza, house pickled peppers, and rich cheese sauce make this truly as comforting a dish as I can recall.”

4) Tonkotsu at Mican. “Living downtown means I’m always just a short walk away from some rewarding ramen. I have tried most of the ramen at Mican, and each is fantastic but this one stands out to me as their finest. Both chicken and pork in a perfectly seasoned broth really makes any day a little bit better.”

5) Sherwood Farm 150 Day Dry Aged Tartare at Lampo. “Cutting out after work and enjoying some food and drinks at Lampo is one of my weekly mainstays. The four-headed monster of Loren, Mitch, Andrew, and Ian are seemingly always pushing the envelope on their specials and I love to get a hold of them when I can. This particular dish, prepared in a ‘classic’ approach, is one of the finest small plates I have had the pleasure of tasting. Perfectly balanced, with sea salt, capers, and the other usual suspects, it makes for an exceptional experience. Their extended hours of dinner service allow for a late meal, perfect cocktail, and an unsolicited Cubs score.”

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03/25/2016

Five Finds on Friday: River Hawkins

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Today’s Five Finds on Fridays come from River Hawkins, bar manager and co-owner of the hot new restaurant, The Bebedero, which had its grand opening this week.  Hawkins’ picks:

1)  Papaya Salad (Som Tum) at Monsoon Siam.  “I lived in Thailand for a couple of years managing a large dance club, and everyday before work I would get a bowl of Sum Tum from a little old vendor lady who carried around the ingredients on her shoulders and made it for you right there on the sidewalk with a little mortar and pestle. Monsoon’s Som Tum takes me back to Thailand and those strange beautiful days.”

2) Roasted Beet Salad with Blackened Catfish at The Whiskey Jar.  “I have this almost every time I get lunch at the Whiskey Jar. It’s just so perfect and light and savory. I never feel heavy or sleepy after eating a huge bowl of it.”

3)  Cemitas at Al Carbon.  “I was blessed to have traveled throughout Peru for a while, and the way they prepare their meats at Al Carbon is just as delicious as the vendor food I had in Cusco. I just wish I could get guinea pig there.”

4)  Kung Pao Chicken at Peter Chang’s.  “Spicy deliciousness. Every Chinese I place I go, I have the Kung Pao Chicken. If that’s good I know everything is good.”

5) Nachos at The Bebedero.  “This may seem like shameless self promotion, but I’ve eaten nachos all over the world and I honestly think Chef Cesar makes the best and most creative nachos I’ve ever tasted. I don’t have any control over the food, so this really is my objective opinion.”