The Charlottesville 29

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

Tag: Two for Tuesday

Two for Tuesday: Splendora’s, Just Curry and Mouth Wide Open

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1)  Honey, Goat Cheese, and Fig Gelato from Splendora’s with Plantains from Just Curry.  Few things make us happier than discovering new combinations of the wonderful foods of Charlottesville.  We can’t take credit for the latest, which we found in a Facebook post by Splendora’s, and is apparently the brainchild of the Charlottesville Derby Dames:  a side of plantains from Just Curry topped with gelato made of honey, goat cheese, and fig.  Wow.  We also tried the plantains with Spendora’s Chinese Five Spice gelato.  Both combinations were superb.

Food 259

2)  Short Ribs Slider from Mouth Wide Open.  At the bottom of this popular food truck’s new fall menu, released this week, appear the words “Yes, I [Heart] Onions.”  So do we.  Onions abound on the fall menu, appearing on four of the sliders.  You could always ask for them left off, but why would you want to do something like that?  A standout is the slider of braised tender short ribs topped with caramelized onions and cheese.  Fall food at its best.

Two for Tuesday: Feast! and Pad Thai

1)  Summer Grilled Cheese at Feast!  When it comes to comfort food classics, we usually like to keep it simple.  Leave the lobster out of our mac-and-cheese, our burgers unadorned, and our grilled cheese free of fancy fix-ins.  Of course, there are exceptions.  Like the Summer Grilled Cheese at Feast!  Although it bears little resemblance to what we think of when we crave a grilled cheese, it is mighty good.  Yellow cheddar, manouri cheese, local summer tomatoes, and roasted poblano and red onion spread, are all grilled on yeasted corn bread from Albemarle Baking Company, a bread that is tailor-made for grilled cheeses.

Food 252

2)  Beef Tongue Nam Prik Pao at Pad Thai.  The menus of many Thai restaurants list sauces to choose from and pair with any of several meat and seafood options, allowing customers to come up with their own favorite combinations.  But, there are some meat-sauce pairings that seem particularly on point.  Take nam prik pao, the chili paste used to season many Thai sauces and soups.   At Pad Thai, a sauce of nam prik pao has long been available with a choice of vegetables, tofu, chicken, pork, beef, shrimp, or fish.  Thanks to a recent shipment of beef tongue, diners now have another option.  Meaty and rich, beef tongue seems the perfect foil for a sauce that, with chilis, fish sauce, tamarind, and palm sugar is spicy, salty, tangy, and sweet.  The more you eat, the more you want more.

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Two for Tuesday: Brookville and Wolf Creek Farm

1)  Mom’s Favorite at Brookville.  The lunch menu at Brookville, introduced today, does not leave much choice.  Sure, many options sound delicious, like a corned beef sandwich and slow-roasted duck buns.  But, if “Mom’s Favorite” is on the menu, who in their right mind is going to turn it down?  House roast beef and  slices of beautiful local tomatoes are piled high on grilled fresh bread, slathered with Duke’s mayo.  Mom knows best.  If we have ever had a better roast beef sandwich in Charlottesville, we’ve forgotten it.

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2)  Bulgogi from Wolf Creek Farm at City Market.  Grass-fed natural beef, seasoned by a Korean woman who knows what she’s doing, Mihye Whiteside.  Take it home and cook it for just seconds on a hot griddle.  Then, you can do as she recommends and enjoy it wrapped in lettuce leaves.  Or, do as we do, and try it on an indulgent sandwich on a roll from Albemarle Baking Co., topped with a fried egg.  Either way, it’s a seriously delicious, easy, local meal.

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