Overheard on the restaurant scene… This week’s foodie news (July 22)


Crozet Pizza owner Mike Alexander is bringing his pies to the Corner. Photo: Ashley Twiggs Crozet Pizza owner Mike Alexander is bringing his pies to the Corner. Photo: Ashley Twiggs

Crozet Pizza is venturing east by opening a second location of its family-owned and run pizza restaurant. Owners Mike and Colleen Alexander worked in collaboration with Ryan Rooney and Kevin Badke, of Trinity and Coupe’s, to revive the restaurant space in the old Buddhist Biker Bar on the Corner’s Elliewood Avenue. They have gutted the inside, and completely remodeled the restaurant, outfitting it with reclaimed wood and furniture to create a “funky, down to earth vibe.” The new restaurant is called Crozet Pizza at the Old Buddhist Biker Bar, which is a mouthful in itself. The pizzas will be topped with locally sourced ingredients when possible, and will hold onto the same traditions Colleen’s father (the joint’s original owner) had in the ’70s. They sneakily opened last week, so if you haven’t tried it yet, the doors are open for business.

We can’t believe Brookville Restaurant has been open for three years. My, how time flies! The Downtown restaurant celebrated its anniversary (and a new beer list) by inviting guests to drink up the rest of the non-Virginia beers so it can make the switch to an all-Virginia beer list. Now, that’s something to toast.

Early Mountain Vineyards is hosting an evening of Southern food, wine, and entertainment on Saturday, July 27 from 5-8pm. Will Richey, chef/owner of the Whiskey Jar, will be serving his Southern-fried, locally raised chicken with sides like cole slaw, collards, Kite’s Country bacon, and biscuits with sorghum butter to accompany an array of Virginia sparkling wines. Veritas “Scintilla,” Thibaut-Janisson Blanc de Chardonnay, Afton Mountain Vineyards “Bollicine,” and Trump Winery rosè will be available for tasting. The cost of admission, food, entertainment, and two sparkling wines (with a souvenir glass) is $55 per person.

Devils Backbone Brewing Company released a small batch of its 16 Point DIPA (the double IPA, which has twice the hops as its 8 Point IPA). The Virginia craft brew is made with Centennial, Columbus, and Simcoe hops, which gives it a light bronze color and citrusy, piney hop flavor. It just got tapped at Fardowners in Crozet, so try it while it lasts (which won’t be long).

If you do miss this batch, the Starr Hill Grateful Pale Ale doesn’t quite compete with the hops or ABV (alcohol by volume) of a DIPA, but makes good company for summertime activities like concerts, festivals, and outdoor fun. It’s a sessionable beer that weighs in at a quaffable 4.7 percent ABV.