Five Finds on Friday: Matt Boisvert of C&O

Five Finds on Friday: Matt Boisvert of C&O

On Fridays, we and The Charlottesville 29 feature five finds selected by local chefs and personalities.  Today’s picks come from Matt Boisvert, who is leaving his acting sous chef position at Tavola to re-unite with chef/owner Dean Maupin at C&O.  Years ago, Boisvert worked under Maupin for four years at Clifton Inn.  Boisvert’s picks:

1)  Falafel at Blue Ridge Country Store.  “They make it daily and it is shaped like a cookie, usually by the salad bar.  It’s the best in town, and usually my number one choice for lunch downtown.”

2)  Shrimp Tempura at Kabuto.  “It’s always very well prepared and different from regular tempura because they dredge the shrimp in tiny flakes so its extra crispy.  I always get a side of Japanese mayo.”

3)  Grilled Cheese Sandwich and Tomato Soup at C&O.  “I’ve been eating this tomato soup in one form or another for years, and nothing beats this and a Makers and ginger after a long day.”

4)  Pastry Basket for brunch at Hamiltons’.  “Curtis and his team are killing it lately and sometimes they fry Cronuts (croissant donuts) for the pastry basket.  Enough said.”

5)  Heaven Sandwich at BBQ Exchange.  “This sandwich is the real deal, and you can’t find better people than Craig, his wife, and his team to support.  Worth the drive!”

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