The Charlottesville 29

Where to eat in Charlottesville

Tag: Two for Tuesday

11/06/2012

Two for Tuesday: November 6, 2012

1)  Parmigiano Crusted Farm Egg at Orzo.  Imagine an election ballot with dozens of choices.  Such is the conundrum at Orzo, where chef Tommy Lasley’s new menu includes so many options that it is difficult to know which to choose.  Among appetizers, pastas, and entrees, there are more than twenty-six dishes.  And, that doesn’t include specials!  With a menu so large, it is inevitable that some dishes will be better than others.  The trick is to hone in on the standouts.  That’s what we’re here for.  During a recent group meal at Orzo, we enjoyed nearly all of the dishes we tried, but the winner in a landslide was the Parmigiano Crusted Farm Egg with Italian Porcinis, Crispy Broccoli Rabe, Chickpeas, and Italian Pecorino.  It left some swooning, and won without running a single negative ad about the other dishes on the menu.

2)  Home-style Coleslaw at BBQ Exchange.  It was only a few years ago that we discovered how serious the subject of coleslaw can be.  We had not realized how passionate some people are about the humble dish found at almost any supermarket deli counter.  We soon learned that attention to detail is required to perfect the dish, and opinions abound as to those details.  Buttermilk or no buttermilk?  What about vinegar?  Should the cabbage be salted and rinsed before dressing?  We were converts.  Food TV personality Alton Brown devotes an entire episode to the precision required to get coleslaw right.  At BBQ Exchange, chef Craig Hartman has perfected it.  In texture and flavor, it is the Platonic ideal of Home-style coleslaw.  As with most of the food at BBQ Exchange, we wouldn’t change a thing.

10/30/2012

Two for Tuesday: October 30, 2012

1)  Adana Kebab Sandwich at Sultan Kebab.   Our standard order at this Turkish restaurant tucked into a strip mall at Route 29 and Rio Road is the outstanding Doner Kebab sandwich.  But, sometimes we branch out.  The Adana Kebab sandwich, it turns out, gives the Doner Kebab a run for its money.  Named for the Turkish city Adana, Sultan Kebab’s version uses minced beef instead of the more traditional lamb, but the seasonings are spot on.  Paprika, red pepper, and sumac.  Because minced meat kebabs are typically cooked through, they require close attention to timing and temperature to prevent the meat from drying out.  Sultan Kebab nails it.   Rolled up with lettuce, tomato, and onion into soft pita bread, it makes a perfect lunch.

2)  Sweet Potato Pie from Paradox Pastry with Damson Jam from Jam According to Daniel.   Among our favorite types of Charlottesville food finds are discoveries of great combinations of local food items that are already excellent on their own.  One example we’ve mentioned before is what we call “Country Confit,” or minced chilled pulled pork from BBQ Exchange with a side of Jalapeno Jelly from Planet Earth Diversified.  A more recent discovery was the brainchild of Daniel Perry of Jam According to Daniel.  He suggested his Damson jam as a topping for something like pumpkin pie.  We tried it with sweet potato pie from Paradox Pastry, and wow, are we glad we did.  The pie is very good on its own.  Drizzled with the damson jam, it is almost laughably good.

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10/09/2012

Two for Tuesday: October 9, 2012

1)  Salmon Nigiri at Kabuto Sushi & Teppanyaki.   Everyone has their own litmus test for trying a new sushi place.  Ours is salmon nigiri, one of our standard sushi orders.  Kabuto, the new Japanese restaurant opened by a former partner in Tokyo Rose, passes easily.   Silky salmon, skilfully sliced, rests atop rice seasoned with just the right amount of vinegar.   This is particularly welcome news to those who live east of town, an area that has long been a wasteland for sushi lovers.  Kabuto is in Rivanna Ridge shopping center on Pantops mountain, and even has plans for free delivery soon.

2)  The Fat and Sassy at Dr. Ho’s Humble Pie.  What’s not to love about this so-called “garlic cheese bread,” which is essentially a pizza with the sauce on the side? The yeasty, blistered crust is smothered with melted cheddar and mozzarella, as well as whole cloves of roasted garlic that are so soft that they can be spread all over.   On the side for dipping are cups of house made ranch dressing and marinara sauce.  While we loved The Fat and Sassy from the start, our love morphed into a full blown obsession when we began adding toppings.  The one pictured here has spinach and house made Italian sausage.  But, with ingredients as good as those at Dr. Ho’s, it’s hard to think you could go wrong.