Overheard on the restaurant scene… This week’s food news (September 23)

SMALL BITES

  • 0 COMMENTS
File photo. File photo.

Black Market Moto Saloon is restarting and rebranding its lunch business, which had ceased for the summer, and will soon reopen the Lunch Kitchen as the Woolly Mammoth, featuring half-pound grass fed beef burgers from Best of What’s Around farm, bratwurst from The Rock Barn, hickory-smoked brisket by neighbor Jinx’s Pit’s Top, and NoBull burgers for veggie lovers. Due to the popularity of renting the event space through the holiday season at least, the restaurant will close for dinner service.

There is one event on the books already for the reinvigorated space: Black Market will host its second annual C’ville Knievel Vintage Bike Rally at noon on Saturday, September 28. Festivities include entertainers, goat burgers from Vanguard Ranch in Louisa, a Virginia beer and cider garden, vendors, ping-pong, and—wait, what?—haircuts. Check blackmarketmotosaloon.com for details and to book your upcoming party.

When one door opens, another one closes. The Lunchbox Express, which opened in December of 2011, shut down for “renovations” this summer and looks like it’s not planning to re-open, as its phone number is out of order and hungry patrons continue to post on the restaurant’s Facebook wall to inquire about the state of the business. The Lunchbox food truck was seen at the recent Lockn’ Music Festival, but details have not been disclosed about whether we’ll see the truck around town again.

If it has ever been your dream to have a serrano ham on your kitchen countertop ready for slicing paper thin at any moment, this class and experience is for you: Spanish Maestro Jamonero Raul Martin is coming to Feast! on Monday, October 7 at 7pm for a master class on the art of jamon slicing. Jamon is the Spanish name for “ham” and the art of slicing jamon by hand (very thin) is an integral part of Spanish culture. There are limited spots available for the class, which costs $350 and includes expert instruction, an 18-lb. bone-in serrano ham, stand (jamonero), knife, apron, instructional DVD, and a feast of wine, cheese, and ham. Others have the option to watch for $45, which will get you the demonstration plus the wine and cheese spread. Call 244-7800 or e-mail eric@feastvirginia.com to make reservations.

Comment Policy