What’s cookin’?
As everyone in our area who’s grown excited about the idea of self-sustainability knows, the time is ripe for an Eat & Drink Annual issue that focuses not only on local fare, but locally produced fare. Click through the features below and get the economic lowdown on some local farms, discover which local coffee shop brews the best with the results of our blind taste test, and much more. We even bite the bullet and explain why certain foods just don’t come from here.
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Park it in Belmont It’s no secret that the lack of convenient restaurant parking can make dining in Belmont a little less than desirable, especially on the weekends. Now, on Friday and Saturday nights starting at 6pm, drivers from Southern Star Valet are on hand outside tavola and The Local to
On Fridays we feature five food finds selected by local chefs or personalities. This week’s picks come from Doug McLeod, chef of Duner’s. McLeod’s picks: 1) Chicken and Waffles at Ace Biscuit & Barbecue. “One of my guilty pleasures, best Southern food in town.” 2) Dried Fried Eggplant
Pick your pasta, pick your sauce. It’s a simple concept, and one that Morocco native Karim Sellam hopes will bring more life to his Venetian-inspired restaurant in the Ix building. Introducing Al Dente Pasta Café, a classic Italian restaurant that’s open for lunch, dinner, coffee breaks, and
Two coffee shops become one Last week, the owners of Para Coffee, the homey coffee shop tucked away on Elliewood Avenue where UVA students and professors camp out for hours with lattes and textbooks, announced that they’ve purchased Café Cubano on the Downtown Mall. Para owners Eric Kelley,
Charlottesville food is hot. In the last year alone, our area’s food has won praise from national media outlets dozens of times, culminating with a recent nod in Wine Enthusiast as one of “America’s five new foodie cities.” For one of our restaurants, though, national attention is nothing new.
It’s 9:30pm on a Thursday. Mono Loco is finishing up dinner service. But the kitchen crew is just getting ready to start things up. They change into their street clothes and head over to Mas. It’s 10am the next day. The Hamilton’s staff is walking toward the Downtown Mall spot for lunch
New pizza joint in the making Did you know that “Neapolitan” is not just a type of ice cream? Turns out it’s also a regulated, highly-structured way of making pizza, and it’s coming to Charlottesville. Tavola sous chef Loren Mendosa just announced the plans for Lampo, a Neapolitan pizzeria
On Fridays, we feature five food finds selected by local chefs and personalities. This week’s picks come from Stephanie Williams of La Vache Microcreamery, maker of extraordinary handmade caramels. A modern day renaissance woman, the mother of two is a trained architect who also co-founded the
While some of us were glued to the TV last Sunday as Costa Rica defeated Greece in a nail-biting penalty shootout, one of Charlottesville’s own was showcasing his skills in a slightly different arena. On Sunday, June 29, Flora Artisanal Cheese owner Nadjeeb Chouaf competed in the fifth annual
Restaurant Week is just around the corner For the second time this year, Restaurant Week is almost upon us! More restaurants than ever are participating this time around, so go ahead and start making your reservations and loosening your belt. Beginning Saturday, July 19, and continuing
I never liked babysitting. Kids tend to be sticky. And loud. I couldn’t get them to do what I said, or go to bed. On the rare occasion I actually managed to get my charges to sleep, I would invariably find their parents didn’t stock good snacks. I wanted to want to be a mother one […]
Making only 12 delicious sandwiches a month for an entire city is just plain cruel. And Hamiltons’ Sandwich Lab isn’t likely to stop the torture any time soon. The first elusive Sandwich Lab sandwich was announced on Facebook on April 3. The guys in the kitchen of Hamiltons’ at First &
Bye, guys Five Guys Burgers and Fries is down to two Charlottesville locations. The Downtown Mall spot, which was often bustling with lunch breakers and bar-goers, closed its doors for good earlier this week. The restaurant’s owner did not return calls for comment by press time. Lettuce
On Fridays, we feature five food finds selected by local chefs and personalities. This week’s picks come from Spencer Crawford, sous chef of Palladio Restaurant, which was recently invited to make yet another appearance at the James Beard house. Crawford’s picks: 1) Virginia Apple
As a migraine sufferer who’s been on and off different prescriptions and treatments for 12 years, I’m skeptical of any alternative therapy with claims to address or heal chronic headaches. But I’ll try anything once, so after making some calls to Common Ground Healing Arts, I found myself
Hot diggity! C-VILLE Weekly’s having a photo contest, and we’re looking for high-quality images of your pooch enjoying the dog days of summer. Some submissions appearing in the August 6 issue of C-VILLE, and prizes will go to the top three entries: 1st place: $200 gift certificate at Animal
Outdoor construction barriers enclosed the building at the corner of Fourth and East Main streets on the Downtown Mall for weeks. The temporary walls kept the elusive project under wraps, and even if you could sneak a peek around, you wouldn’t see much through the paper-covered windows. You may
Starr Hill rolls out new IPA If you’re looking for a hoppy beer this summer, look no further than Starr Hill Brewery’s newly renovated tasting room in Crozet. Last week, the brewery announced the debut of King of Hop Imperial India Pale Ale, the latest installment of its limited release All
A 9-year-old Rottweiler I’m examining is clearly having trouble lifting her hind end off the ground. And once she does, it’s obvious that she’d just as soon lie back down. It’s been getting worse for a few months, and I can see that the muscles of her rear legs are withering from disuse. “I’m
Sandwich Lab: Get it before it’s gone It’s about that time again. The guys at Hamiltons’ at First & Main have been tinkering in the kitchen with everything you could possibly imagine going between two slices of bread, and have come up with the third installment of the Sandwich Lab project.