The Corner has a new addition in time for the start of the school year. Corner Juice Bar at 1509 University Avenue offers cold-pressed organic juices, fruit smoothies, acai bowls and paninis. Co-owner Joseph Linzon (who also co-owns Roots Natural Kitchen) says the business is filling the need for fast, affordable food for students.
“We’re trying to make healthy food a sustainable part of your lifestyle,” Linzon says, adding that Corner Juice Bar is a different concept from The Juice Laundry down the street—a yoga studio is slated to open September 1 in its basement.
“What we’re trying to create here is not just a restaurant, but a wellness brand,” he says.
Thirteen deliveries of fresh, local organic produce come in each week, and the juice is made every morning (Linzon says he’s been fine-tuning recipes over the last year and a half). Whatever doesn’t sell after two days of bottling is donated to local organizations. The juice is also sold at Hot Yoga Charlottesville, and Linzon hopes to sell it at more local businesses.
Juice prices range from $4 to $7, and smoothies cost $8, but Linzon hopes to eventually cut that price in half.
Remembering Romaine Brooks
Beloved Whiskey Jar bartender Romaine Brooks passed away August 10, and his friends and family remember him as patient, passionate and kind. His step-brother, Pierre Rico Brooks, says he was a natural leader.
“He was serious a lot of the time on the outside, but he had the biggest heart, and he would do anything for anyone without hesitation,” Pierre says. “He will always be my big brother, a great son, a great dad, a great husband, a great friend and who could forget, the world’s greatest grandfather.”
Rachel Pennington, The Whiskey Jar baker and owner of The Pie Chest, had a special friendship with Romaine, and watched him move up from dishwasher to bartender. “He kept to himself until he finally started to open up and we all got to see what a unique, kind, gracious and beautiful person he was,” Pennington says. “My interactions with Romaine create a composite of having a friendship and connection with someone that gave me unconditional support, encouragement and acceptance.”
Wolfin’ it down
Burnt-end brisket, smoked baked beans, pulled chicken and baby back ribs are only a few dishes from The Wolf’s Fixins Barbecue, a new Ruckersville restaurant from owner and pitmaster Keith Simmons, that’s set to open later this month.
“The name is a spin-off of The Big Bad Wolf and Three Little Pigs,” Simmons says. “I guess I’m the wolf.”
Simmons began barbecuing six and a half years ago as a hobby. He developed everything from scratch—sauces, dry rubs and sides—and says he now has his method down to a science.
The menu is a collection of classics like pulled pork butt as well as specials such as smoked meat tacos and finished-to-order, reverse-smoked steaks. Brisket, sausage and hand-crafted burgers are also available.
“I’ve started this from nothing and watched it grow and turn into what it has,” Simmons says. “We can’t thank our families, friends and our community enough for all of the support.”