Knife & Fork, a food and drink magazine from the publisher of C-VILLE Weekly, of Charlottesville, VA

BEER! Hunter Smith WINE! Afton Mountain’s POPSICLES! You know builds an empire French tastemaker you want one. Or two.

SUMMER 2019

Classic comeback

Taste is everything.

The venerable Mill Room regains its sparkle

One cool cocktail

Tavola’s star bartender creates a special drink to beat the heat

5 great summer salads LOCAL CHEFS’ RECIPES YOU CAN PULL OFF IN A SNAP PAGE 35

Sweet, savory, fresh: A gem by Oakhart Social’s Tristan Wraight

We als incredible th

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J Joe Wolfson was recently nam named “ Top 100 New Our Chefs service is7 informed, Hills Ribeye passionate, by named “ Top 100 New Chefs to create a dining in the Country”and polite. We strive experience forHouse our Ground guestsBurger which is relaxed Hand-cut Fries & Wine Magazine in the Country”

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VEGETARIAN

FROZEN TREAT

TAB L E OF C O N T E N TS

The Dish 9 A sublime summer cocktail

Tavola’s Rebecca Edwards creates a recipe just for you.

13 Dynamic duo

The coffee-and-wine trend takes off.

14 Classic comeback

The Mill Room at the Boars Head Inn regains its sparkle.

17 Beer giant

Champion Brewing’s Hunter Smith builds an empire.

• Restaurant listings More than 400 places to choose from. PAGE 50

Feast your eyes

My favorite bite

From three sweet spots in the city to a sprawling winery near the mountains and a rooftop restaurant in Crozet, we celebrate one of summer’s great pastimes, dining outdoors while taking in a great view. PAGE 25

Proof that a great meal can also be very, very simple. PAGE 53

Drink listings The glass is more than half full at these wineries, breweries, cideries, and distilleries.

PAGE 58

Winery spotlight Thatch Winery pumps new life and fresh style into a local classic. PAGE 58

5 great summer salads Light, bright, and delicious. Local chefs present scrumptious original recipes starring the season’s best local ingredients, exclusively for Knife & Fork. PAGE 35

The natural French-born winemaker Damien Blanchon imports his unique style and vision to Afton Mountain Vineyards. Plus, the people who give Virginia wine its international flair. PAGE 42

The Last Bite La Flor Michoacana has sweet treats to beat the summer heat. PAGE 62

308 E. Main St. Charlottesville, VA 22902 (434) 817-2749 n c-ville.com c-ville.com/knife-fork

ON THE COVER Executive chef Tristan Wraight of Oakhart Social fills the bowl with unexpected ingredients, including fried sardines, fennel, and dill (see page 37). Photo by Tom McGovern.

KNIFE & FORK, a supplement to C-VILLE Weekly, is distributed in Charlottesville, Albemarle County and the Shenandoah Valley. No part of this publication may be reproduced without the written permission of the publisher. Editor Laura Longhine. Knife & Fork Editor Joe Bargmann. Copy Editor Susan Sorensen.

Creative Director Bill LeSueur. Graphic Designers Tracy Federico, Max March, Lorena Perez.

Account Executives Erica Gentile, Lisa Hurdle, Theressa Leak, Chris Till. Production Coordinator Faith Gibson. Publisher Aimee Atteberry. Chief Financial Officer Debbie Miller. Marketing Manager Anna Harrison. A/R Specialist Nanci Winter. Circulation Manager Billy Dempsey. ©2019 C-VILLE Weekly.

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THE MILL ROOM REIMAGINED Serving up lasting memories once again!

With completely reimagined accommodations, the legendary Mill Room Restaurant is reborn as a highlight of Boar’s Head Resort and the go-to destination in Charlottesville. An ingredient-driven menu offers fine fare amidst all-new interiors that convey a sense of optimism and warmth while keeping guests returning time after time. Always elegant yet never pretentious, this is the perfect destination for any occasion, whether a special celebration or “just because.”

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The Dish TRENDS, TASTEMAKERS, AND FOODS WE LOVE

Ahhhhhhh,

Summer

TOM MCGOVERN

Superstar bartender Rebecca Edwards, of Tavola, created this refreshing cocktail exclusively for Knife & Fork.

Turn the page to find the recipe— and keep reading to discover a trove of other cool ways to enjoy the flavors of the season.

Summer Knife&Fork 9

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The Dish

In the mix

Most beautiful words: a cocktail for the summer Ingredients

Cocktail alchemist Rebecca Edwards whips up a sublime summer drink just for you.

1 1/2 oz. basil and cucumber infused Tanqueray 10 gin 3/4 oz. Domaine de Canton ginger liqueur 2 oz. watermelon juice 1/2 oz. freshly squeezed lemon juice 1/2 oz. 1:1 simple syrup 1 oz. prosecco

Basil and cucumber infused Tanqueray 10 1 cup fresh basil leaves 1/2 cup diced cucumber 1 750ml bottle Tanqueray 10 Combine ingredients in a tightly sealed container, such as a large jar with a screw-on lid, and let sit overnight at room temperature.

Save gin bottle.

Fine-strain mixture to remove solids. Discard solids and use a funnel to return the liquid to the original bottle.

Watermelon juice

TOM MCGOVERN

Blend 4 cups of chopped watermelon on high until liquified. Strain through cheesecloth.

Pour liquid into sealed container and refrigerate.

The cocktail Using inventive ingredients and techniques, Rebecca Edwards approaches making cocktails like a chef creating an elaborate and refined dish.

B

eing a great bartender is the sort of thing your parents can lose track of.

They know you work in a nice restaurant—one like Tavola, for instance. They glean from your calls home that the hours are long and the work is hard.

But greatness? At making a gin and tonic?

That’s tough for Mom and Dad to get their heads around.

But then you make it to the semifinals of the most prestigious cocktail competition in the world, and you’re among the top 50 mixologists in the country, and the light bulb switches on. “We looked it up last night,” Mom gushes on the phone. “This is a really big deal!”

A bigger deal: Edwards advanced to the finals. In early June, she went up against just 15 other great drink-slingers at the United States

Bartenders’ Guild (USBG) World Class contest, in Lexington, Kentucky.

The top prize went to a woman from Chicago. “I didn’t win overall,” Edwards says. “But considering there was only a one-in-15 chance, this wasn’t exactly a surprise. The competition was fierce!”

Edwards did finish among the top four in the speed competition, and—big picture—cemented her position among the nation’s elite bartenders. She’ll make a drink for you right there at the bar in Belmont. “I’m just happy to put Charlottesville a little bit more on the map in the craft-cocktail world,” she says. And also to make her parents proud, no doubt.

We asked Ewards to create a recipe for you, the readers of Knife & Fork. Here’s to you, and to summer, and to one great bartender.—Joe Bargmann

Combine infused gin, Domaine de Canton, watermelon juice, lemon juice, and simple syrup in a metal shaker. Add ice cubes and shake thoroughly. Strain into a coupe glass, top with chilled prosecco, and garnish with fresh basil, a thin slice of cucumber, or a cube of watermelon—dealer’s choice!

Bartender’s notes • Regular Tanqueray will work for this recipe.

I just particularly enjoy the extra citrus notes of Tanqueray 10.

• If short on time, instead of infusing the gin, you can shake the cocktail with three slices of cucumber and four basil leaves for a similar effect. Just be sure to fine-strain the mixture when you pour the cocktail.

• The cocktail name comes from the Henry James quote: “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.”

Summer Knife&Fork 11

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The Dish

STEPHEN BARLING

I

n a town obsessed with coffee and wine, it was only a matter of time before the two beloved beverages started shacking up.

Cafes in Europe have long kept both on the menu, and now a host of local java joints and new establishments are following suit.

“I think most people love cafes, even if they don’t know it, and creating a comfortable space where you can get great coffee, great and quick bites to eat, and some wine when ready has been something I’ve wanted to do for a while,” says Andy McClure, who opened Belle Coffee & Wine last spring in the former La Taza space in Belmont. “Having a 2-year-old certainly helps with opening early, too!” (McClure owns The Virginian Restaurant Company, which is best known for Citizen Burger on the Downtown Mall.)

In uniting coffee and wine under one roof, Belle joins local stalwart C’ville Coffee & Wine; Crozet’s Rocket Coffee, which recently added a tasting room for offerings from nearby Lovingston Winery; Charlottesville’s Smallest Wine Shop, whose modest by-the-glass selection enhances the ever-eclectic offerings at Milli Coffee Roasters; and local chain Grit Coffee,

The feel of the dining room at Belle is bright, crisp, and breezy—perfect for enjoying a light meal and a beverage (caffeine or alcohol, your call).

Cup of mud, meet glass of grape A flight of local cafes now offer coffee and wine side-by-side.

By Nathan Alderman which has served wine alongside its house-roasted coffee at its Stonefield location since 2017.

“We’ve been interested in the relationship between coffee and wine for a number of years,” says Grit co-owner Brandon Wooten.

“Both coffee and wine can easily be enjoyed by novices but also can be explored in a way that brings other levels of enjoyment.” But Wooten says it’s been tough to add wine to an existing cafe: Once customers think of a place as a coffee shop, “it’s a challenge for them also to view that as a place to drink wine or beer.”

To rectify that, Wooten and partners Brad Uhl and Dan FitzHenry will be combining coffee and wine from the start at The Workshop—part of The Wool Factory, the food-and-drink conglomerate opening later this year in the Woolen Mills development. “The Workshop will primarily be a bottle shop focused on selling interesting

small-batch wines,” Wooten says. Those offerings will include international vintages alongside passion projects from area winemakers. As for coffee, “this space will be different from a normal Grit Coffee location in that there will be a much bigger focus on coffee tasting and telling the story about the factors that go into delivering really great coffee,” Wooten says.

McClure also champions a more thoughtful approach to these often-gulped offerings. “I think the European style of coffee drinking is something we can all appreciate,” he says. “Less

“Both coffee and wine can easily be enjoyed by novices but also can be explored in a way that brings other levels of enjoyment.”

rushing and more a fundamental part of the eating or drinking part of the day.”

Since Belle opened in late April, McClure and his team have been busy tweaking the menu of locally roasted Trager Brothers coffee, wine by the glass and bottle, light breakfast and lunch items, and happy hour snacks. “I am still not done messing around with the offerings,” McClure says, “but I do see a finish line at this point.” It’s easy for McClure to stay hands-on; he lives two blocks away. “This was designed for Belmont specifically. I am hoping it’s a great fit for years to come.”

For Rocket Coffee’s Scott Link, adding wines was a practical proposition. He’s already brought in pastries, sandwiches, and barbecue to help draw a more varied audience to his converted gas station near downtown Crozet.

“Things have been going well for the coffee shop in the mornings,” Link says, “but we were not hitting our daily traffic targets and needed to help stimulate traffic in the afternoons.”

Link had space free to rent and had already been considering adding beer and wine, and Lovingston Winery wanted to open a tasting room in the area. It’s too early to tell how the new offerings will work out, Link says, but “the place feels better, and initial response has been positive.”

Matching coffee, a stimulant, with alcohol, a depressant, might seem odd. But Belle’s McClure says there’s a good reason for this unusual combination. “Every drink should be delicious, but it also serves a purpose. We love wine, and when you love it too much at one time, that’s when it may be time for an espresso.”

Summer Knife&Fork 13

The Dish

JACK LOONEY

Upgrading the The Mill Room was part of the Boar’s Head Resort’s 15-month, $15.5 million overall renovation.

New grist Boar’s Head Resort ups its food game with refreshed Old Mill Room

By Shea Gibbs

O

ne name has long been absent from discussions of Charlottesville’s great restaurants: The Old Mill Room at the Boar’s Head Resort. Once a local standard bearer for high-end cuisine, the hotel dining room was overtaken during the past decade by a growing collection of top-tier local eateries with a fresher, trendier feel.

The Boar’s Head team hopes to change that with a recent resort-wide renovation featuring significant changes to the lobby restaurant, now known simply as The Mill Room.

14 Knife&Fork Summer

The history of the Boar’s Head dates back to 1834, when an advisor of Thomas Jefferson’s built a mill on the banks of the Hardware River. More than 100 years later, the mill would inspire and provide building material for the resort’s flagship restaurant.

Over the years, the Boar’s Head Resort and venerable Old Mill Room became destinations for Charlottesvillians and travelers alike. In 1987, the restaurant earned the AAA Four Diamond rating, and in 2001, the resort was named to the list of Historic Hotels of America.

But according to resort marketing manager Joe Hanning, the Old Mill Room and hotel sur-

rounding it “started to look dated.” Modern travelers found the space wasn’t conducive to their lifestyle and pace, he says. “We have everyone from millennials to senior citizens, and we wanted a space they could enjoy equally,” he says.

The goal of the renovation, started in early 2018, was to maintain the Boar’s Head’s oldworld charm while adding modern amenities.

The Mill Room still features the massive, handhewn, heart-pine beams taken from the Hardware River mill, as well as the original hardwood floors, while new glass walls let in more natural light and provide views of the lakes and hills behind the resort.

JACK LOONEY

“The Old Mill Room was too closed off,” Hanning says. “We still have the same spaces, but they have been reimagined.”

The focus on quality ingredients and Southern cuisine has remained, but the new Mill Room highlights local ingredients as never before. The resort now includes an on-site hydroponic garden in the old Trout House space, from which all greens on the menu are harvested. “We like to say you can skip the farm and go straight to the table,” Hanning says.

Mill Room Chef Dale Ford, who’s anchored the Boar’s Head culinary team since 2016, says he takes pride in caring for and serving produce from the Trout House garden. He and his team spend time every day tending to the plants, of which there are currently 16 varieties—fresh edible flowers, herbs, kale, and nasturtiums.

“We have 300 heads of lettuce ready to harvest,” Ford says. “The space is big enough to totally sustain the Mill Room’s greens.”

The fish-free Trout House salad, in which every item is taken from the garden, is a regular feature at the Mill Room. Ford says he plans to rotate menus about four times per year and offer a vegan special nightly. In addition to his own hydroponic farm, he’s developed a close relationship with surrounding produce and protein purveyors. For instance, he sources heritage pork from Autumn Olive Farms, near Waynesboro, and organic produce from Rockingham County’s Wayside Farm. A unique partnership with UVA’s Morven Farm, where students cultivate an acre of vegetables, also provides Ford with such items as pickling cucumbers, fiery peppers for his housemade hot sauce, and fleeting seasonal ingredients like garlic scaps. “At no other time in my career has a farmer come to me and said, ‘Chef, what do you want me to plant for you?’” Ford says.

Paired with the Mill Room’s seasonal flavors are 14 beer taps—a collaboration with Three Notch’d Brewing Company will soon flow from one—classic cocktails, and a thorough wine list of local favorites, value picks, and high-end Napa and Bordeaux varietals.

The Boar’s Head and Mill Room renovation hasn’t been without flare ups. Construction took longer than management anticipated, and early reviews and online commentary haven’t all been kind. Folks longing for the resort’s classic nostalgia have been a noisy group, while others complained the new menu plays it safe. But Ford and Hanning are optimistic about the Mill Room’s future.

“We are a Four Diamond restaurant, and we’ll continue to offer Four Diamond quality and service,” Hanning says. “It’s all about good American fare.”

Executive Chef Dale Ford heads up The Mill Room, where craft cocktails are on the bar menu and the original hand-hewn pine beams, dating to 1834, add a rustic touch.

Summer Knife&Fork 15

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The Dish

The ubiquitous Mr. Smith

You can’t swing a growler in this city without hitting Hunter Smith

AMY AND JACKSON SMITH

O

Ascendant beer mogul Hunter Smith has plenty of reasons to smile, including his collaboration in The Wool Factory, in part of the (still under renovation) Woolen Mills.

n a rainy night in early April, I joined a handful of other food-and-drink journalists in the glass-walled pavilion at Afton Mountain Vineyards to celebrate the 10th anniversary of Tony and Elizabeth Smith’s ownership of the winery.

About a minute into my conversation with Elizabeth during pre-dinner winetasting, I had a smacks-forehead-with-palm moment when she told me their son is Hunter Smith, founder of Champion Brewing Company.

“Of course,” I said, feeling doltish. “Well, he’s been busy lately.”

“That’s Hunter,” she said, “always up to something new!”

A month later, I’m sitting in the Champion taproom across a four-top from the Missile IPA man himself. Hunter Smith has the thick build of a football lineman, and he favors a ball cap, T-shirt, and loose-fitting shorts as a uniform. His soft, boyish facial features make him seem younger than his 33 years. In conversation, he’s straightforward and polite. Tony and Elizabeth evidently raised him well—and perhaps imbued in him some ambition and business acumen.

Smith opened Champion around Thanksgiving in 2012. Within a year, he announced plans to increase production to 10,000 barrels a year, and the brewery’s signature IPA debuted in the spring of 2014. Two years later, Champion planted a second tap room in Richmond, and now produces 15,000 barrels a year. His appetite for growth unsated, Smith helped to launch Brasserie Saison, on the Downtown Mall, in February 2017, and earlier this year assumed sole ownership of the gastropub.

Just a couple of weeks before I was at Afton Mountain, news broke that Smith had jumped into yet another venture—The Wool Factory.

A scant two miles from the mall, the 12,000square-foot facility in the historic Woolen Mills will feature an events space, fine dining restaurant by chef Tucker Yoder, coffee-and-wine shop by the Grit Coffee team, and Selvedge, a CONTINUED ON PAGE 18

Summer Knife&Fork 17

The Dish

3north

On the banks of the Rivanna River, the picturesque and historic Woolen Mills will house the local tech company WillowTree as well as The Wool Factory, a food, drink, and events space.

CONTINUED FROM PAGE 17

Champion spin-off brand and Smith’s second gastropub. As if that weren’t enough, Smith— co-chair of the Virginia Craft Brewers Guild government affairs committee—has signed on as a consultant to Waterbird Spirits, a micro-distillery due to open downtown in July.

In the quiet of the Champion tap room, a few hours before opening, Smith discussed his many projects, the possible saturation of Charlottesville’s restaurant industry, and how he balances family life with his pedal-to-the-metal business style.—Joe Bargmann Knife & Fork: Let’s start with The Wool Factory. When and how did you attach to that project?

Hunter Smith: About a year after we put our production brewery on Broadway, near the Woolen Mills, I met Brian Roy, the developer, and I learned about what he was doing down there. I had no idea that it existed, and to see it was just mind-blowing. It’s a gorgeous spot of land right there by the river. We stayed in touch, and then came the exciting news that [local tech company] WillowTree would move to the mills.

Eventually, Brian told me the project involved a brewpub, and he said, “Maybe they

18 Knife&Fork Summer

could use your advice.” After that, the conversation proceeded on two tracks. One was transactional: I had enough extra equipment to get a brewpub up and running, and wouldn’t mind selling it. And the other was, “How can I help?

Can I become a partner?”

One day I ended up in a room with the Grit Coffee guys, Brad [Uhl], Brandon [Wooten], and Dan [FitzHenry], and Tucker Yoder, the chef I’d been collaborating with since starting Champion. It’s such a cool group project, and I wanted in. But it took a lot of ideation. What are we going to call this thing? It’s five guys and various operations that all need their own brands. How does that make sense as a business? How will people identify with it?

There’s also the issue of competition.

Was that part of the conversation?

Of course. My experience with Champion and with Brasserie taught me not to count on any sort of late traffic to drive business. I suggested to the group—and I think they knew this, too—that we weren’t going to pay the rent just because we were next to WillowTree. We needed to be smart about it. We are going to be a brewery, restaurant, coffee and wine shop, and events space, and there’s plenty of competition for those things in Charlottesville.

As for the brewery piece of it, I know what’s it’s like to go from home-brewing to commercial brewing. It’s a sharp and painful learning curve. I told the guys, “I don’t think you want to start this on your own.” We all needed to do our own thing, and do it well, and then work together on the bigger picture. And that’s what became The Wool Factory.

I had no idea that you and Tucker Yoder go back to the beginning of Champion. How did that come about?

It was born out of friendship. We were two guys really into the food-and-drink space.

When we met, he was the executive chef at The Clifton Inn, and I was just getting the brewery going. He’s a big beer fan, and I’m a big fan of his food, and we both have enjoyed the idea of taking a chef-like approach to making beer.

With The Wool Factory project, you’re introducing a new brand, Selvedge. How will you distinguish it from Champion?

We’re treating it sort of like a sister brand. With Selvedge, we want to be more cutting edge, no pun intended—experimental IPAs, beers with lots of fruit, and lots of stuff that we’ve done sporadically at Champion.

“There was a time not too long ago when you could stick a brewery anywhere, and people would show up. But now we’re opening in a 12,000-square-foot space.

It needs to be busy.”

Another ambitious culinary project, the Dairy Market on Preston Avenue—which will also have marketrate housing—is due to open next year. Is Charlottesville’s food scene reaching a saturation point?

I read comments online about this and chuckle. They’re like, “Another restaurant? It’s pretty absurd.” But Charlottesville’s restaurants-per-capita number is not just about its resident population. Tourists and other transient traffic count for a lot of the clientele. I think that’s a sustaining factor.

At the same time, the city is going to grow. For me and a lot of other folks, affordable housing is a high priority. But from a strictly market perspective—especially, the five- or 10-year growth metrics—there are going to be more people here, and we need more market-rate housing.

It’s definitely not a Field of Dreams thing.

It’s not, if you build it, they will come. We experienced that at the brewery. In the first couple of weeks you’re slammed, and then, crickets—because you’re not the new thing anymore. But I think we’ve gotten fairly good at keeping it fresh. If you’re not willing to come up with new specials, new ideas, new ways to engage the community—if you’re just propping up the shop—forget it.

Let’s talk about Brasserie Saison. The plan for you to take over 100 percent was in the works for awhile, right?

Yeah. Will [Richey, of Ten Course Hospitality] and I always had an agreement that after two years I’d have the option to buy him out. Everything I thought he would bring to the table, he did. He’s got the elbow-grease magic. I’m grateful for the opportunity where we partnered and I was just the beer guy and he was the restaurateur. Somewhat to my surprise, I learned how to be part of operating and managing a restaurant, and that happened at the Champion taproom in Richmond.

What changes can people expect at Brasserie? Tangibly, what will your influence be?

With places like Lampo, C&O, Bizou, Petit Pois, and Fleurie in town, I thought the last thing we needed was another chef-driven, small-plate, precious restaurant. What I had in mind was a Western European-style restaurant: great food, great beer. But at Brasserie, beer is about 5 percent of sales now. A really cool restaurant with some niche brewing capacity is what it is. I joke about the fact that if we ever need to remember who our clientele is, there’s a vintage cocktail shaker with reading glasses at the host stand, and that tells me everything I need to know.

Are the economics really right for a place like The Wool Factory?

That’s been part of our initial conversations.

Having done the start-up thing a few times, I’ve emphasized that we’re going to have be loud.

We’re not ignorant to the fact that people have a lot of options. There was a time not too long ago when you could stick a brewery anywhere, and people would show up. But now we’re opening in a 12,000-square-foot space. It needs to be busy. There will be 400 folks working at WillowTree, and I definitely think there’s going to be some spillover from there. But they’re also going to have their own in-house kitchen…. So, yeah, we’re going to have to be down there at the end of the street, like the guy waving the Liberty Tax sign, saying, “Get in here and try our stuff.”

EZE AMOS

And most customers will come from where?

Downtown. I think that’s what we want to illustrate: Hey, we’ve got this gorgeous amenity on the Rivanna River that’s super-close to downtown.

Do you have a collaboration with Afton Mountain Vineyards in mind, given your obvious connection there?

Tres Pittard, Brasserie’s executive chef, and I

Hunter Smith takes a load off at Champion Brewing Company, which opened in 2012 and put him on the path to success.

went out to Afton to take inventory of the space and think outside the box. Brasserie and our neighbors at Old Metropolitan Hall are affiliated with Stay Charlottesville, which has the vehicles to do wine tours. Tres and I are looking at the possibility of doing harvest dinners and perhaps cooking classes at the vineyard.

We’ve got this gorgeous place that’s a half hour from town, but including transportation will be critical. Once we’ve gotten over that hurdle, we can start doing some really cool events.

Always into something new—that’s what your mom told me about you.

My wife asks what’s wrong with me when I keep considering new projects. But I come from a family of entrepreneurs. It’s nice to blame it a little bit on the previous generation: “Well, look, I got it from them. It’s not just that I’m Mr. Crazy Bananas.” But yeah, it’s always something.

How long have you been married?

It’ll be 10 years this week.

What does your wife do?

She had initially helped me with the books for the brewery, but we grew beyond a one-person-on-QuickBooks operation. At the same time, our kids got to the age where we had to consider whether they’d go to daycare, which is costly, or whether she could raise them herself. So we’ve been single-income since we started Champion. It’s been a team-oriented approach for us, a family affair.

How many kids do you have?

We have two. A daughter who’s 7 and a son who’s 5. They walk to school. It’s a very sweet life that they have.

What influence, if any, do your kids have on your business decisions?

Interesting that you ask. We’ve been speaking to the folks at Little Planets about potentially creating some areas of the patio at Champion specifically for kids. We learned a lot by showing the Virginia March Madness games outside. There’s an opportunity to make the most of this patio. It was initially a 12-space parking lot, but it has turned into an entirely different thing. Anytime we can skim off a nickel or a dime to improve the space, that’s what we’ll continue to do.

Summer Knife&Fork 19

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Camp Ten Four at The Graduate Charlottesville

RON BLUNT

The view: Camp Ten Four is named for the 10.4 square miles that make up Charlottesville proper. Nine floors up, the rooftop restaurant’s view stretches from West Main Street all the way the Blue Ridge Mountains. On a recent visit, one guest was overheard saying, “This is the spot.” Sounds about right.

The vibe: The restaurant offers casual fare in a laid-back setting, not surprising for a place with camp in its name. String lights, picnic tables, and rocking chairs all contribute to the atmosphere, as does the aural backdrop of a lively playlist at just the right volume. Indoor and outdoor seating are available.

The menu: Sharables and sandwiches dominate the menu. A highlight is the crispy chicken sandwich, served with a honey hot sauce and piled high with a spicy slaw. Sides are a la carte, and both food and drink are ordered at the bar.

The rotating drink menu is playful, with three varieties of Boozed Capri—think an adult Capri Sun—and a spicy pineapple mule among the selections.

Vitals: 1309 W. Main St. 295-4333. graduate hotels.com

Food with a view

By Meg Irvin

Whether you’re kicking back with a cocktail or tucking into a hearty meal, a great view always enhances the moment. You may be on a patio in the country, gazing at a distant mountain ridge, or on a cozy porch in the city, surrounded by strings of sparkling party lights. Whatever your vantage point, there’s a reason the phrase “drinking in the view” was invented. Here are just a few places where the outlook is always bright.

Summer Knife&Fork 25

SWEET ON C-VILLE?

More like tweet on C-VILLE. Get the scoop on our news, arts, and living content before anyone else. Follow us on Twitter @cvillenews_desk, @artscville, and @eatdrinkcville to find out what we’re covering this week!

THE VINTNER’S TABLE Join us at the Vintner’s Table for a personalized wine experience featuring a tasting menu showcasing our latest wine releases paired with shared dishes.

The ever-changing menu is inspired by seasonal ingredients sourced from our onsite Kitchen Garden and local farm partners.

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Flight is $20 per person.

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Early Mountain Vineyards The view: The atmosphere at Early Mountain Vineyards is well worth the drive out to Madison. The property certainly doesn’t lack beautiful things to ogle, with green rolling hills, mountains, vineyards, and two historic barns all on site. “One of the most important things about the view is that it’s here no matter the weather, with the way the vineyard is situated,” says Aileen Sevier, director of marketing.

The vibe: Guests can choose from a number of different experiences in the expansive setting, including a traditional tasting, flights, or a picnic on the back lawn with a bottle of wine.

The winery hosts a number of festivals throughout the year, including its bi-annual Oyster Fest and Solstice Sundown event.

The menu: A bestseller here is the ever-evolving cheese and charcuterie board, featuring cured meats, local cheeses, housemade pickles, and a creamed honey so good that one visitor purchases containers of it in bulk. The grilled cheese isn’t too shabby, either. “I’ve had so many people write in and say this is the best grilled cheese they’ve ever had in their life,” Sevier says.

TOM MCGOVERN

Vitals: 6109 Wolftown-Hood Rd., Madison.

(540) 948-9005. earlymountain.com

Summer Knife&Fork 27

S M T A T R R E K H E T TE E

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The Rooftop The view: The Rooftop delivers sprawling mountain views worthy of the restaurant’s name. Even diners facing inward can enjoy the scenery, captured in the reflection on the glass wall that separates the interior and exterior of the space.

The vibe: It’s hard to be in a bad mood when you’re on any rooftop, and almost impossible if that rooftop is this one. The breeze hits just right, the service is warm and welcoming, and the experience is chill at this classy yet casual space.

Fair warning: The Rooftop can be tricky to find.

Enter through Smoked Kitchen and Tap, head

down the hallway, and get in the elevator to find your way upstairs.

The menu: Launched by chef Justin van der Linde, of Smoked barbecue-truck fame, and partner Kelley Tripp, formerly of The Fitzroy, the restaurant offers options suited for both celebratory occasions and a Friday night out. Truffle fries, served with aged Parmesan, white truffle, fresh herbs, and a garlic aioli for dipping are a crowd favorite. Other popular selections are the mussels simmered in Bold Rock cider and the hanger steak.

Vitals: 2025 Library Ave., Crozet. 205-4881. smokedkt.com/the-rooftop

Summer Knife&Fork 29

The Southern Crescent Galley and Bar The view: An evening at The Southern Crescent could easily be mistaken for a friend’s party at a house with a great outdoor space— in this case, a pleasantly worn Victorian with a porch and patio. Deliberately evoking the Big Easy, the Crescent—named for the Amtrak train that round-trips between New York and New Orleans—prompts a sigh of relief like the one you experience at the start of a vacation.

Through twinkling lights and sweeping trees, visitors will see the character and homes that make up the Belmont neighborhood.

The menu: Among the drink selections is the Vieux Carré cocktail first made at New Orleans’ famous Carousel Bar. The menu features a raw bar, gumbo that’ll make your mind trav-

Vitals: 814 Hinton Ave. 284-5101. thesouthern crescent.com

TOM MCGOVERN

The vibe: This charming spot claims no pretenses, and its quirkiness is exactly what makes the restaurant so inviting. The concept was born from the experiences owner and executive chef Lucinda Ewell had growing up in New Orleans, and that inspiration comes through in touches, like fleur-de-lis floor tiles, potted tropical plants with big, broad leaves, and brightly painted furniture nestled in the lush gardens.

el to the bayou, and entrées like smothered catfish. A variety of po’ boys are also available, made on fresh Leidenheimer Bread shipped from Louisiana. “Aside from the bread, everything we do is made from scratch—including our beignets, which some people say are better than the ones at Café Du Monde,” Ewell says.

Michael’s Bistro and Tap House The view: Owner Laura Spetz’s preferred table on the balcony at Michael’s Bistro is just outside in the right-hand corner. From there, she can look down along the Corner and watch the comings and goings of a quintessential Charlottesville place, or shift her gaze to UVA’s iconic Rotunda. The outdoor space is small, with only four two-top tables (that’s part of what makes it special), The vibe: Word has it that several regulars visit Michael’s Bistro almost every single day the restaurant is open. It’s no surprise, given how comfortable and inviting it is. Outside, the open-air space shows off with string lights and flickering lamps, a calm oasis above the madding crowd on University Avenue.

The menu: A patron’s impression of Michael’s Bistro might shift depending on which menu she chooses to focus on. The list of nightly drink specials showcases deals on rails and pitchers that no doubt cater to UVA students, but the beer and craft-cocktail menus both have a more universal appeal. The food menu is just the right size, with enough entrée and small-plate options to please every palate without inducing decision fatigue. The fried green tomato small plate served with a housemade pimento cheese sauce is a delicious way to start your meal.

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5 great summer salads

AMY AND JACKSON SMITH

Summer is the time to eat your colors. Yellow corn is at its sweetest, red tomatoes their juiciest, and the greens are just as green as could be. We’ve rounded up salad recipes from five local chefs that showcase the season’s leading stars along with some unexpected guest appearances: a piquant pinch of mint or sweet burst of watermelon. As with any great summer salad, these are best served outside, on a generous plate, and with your favorite cold beverage. Mangia!—Whitney Ayres Kenerly

Pearl Island Catering chef Javier Figueroa-Ray balances the sweetness of watermelon and pineapple with the earthy flavors of kale and walnuts.

Summer Knife&Fork 35

Place all dressing ingredients

except oil in blender and mix well.

Grilled or roasted chicken (optional), boned, and cut up any way you prefer

Slowly add oil to emulsify. Refrigerate until ready to serve salad.

In a large mixing bowl combine arugu-

la, corn, radishes, cucumbers, tomatoes, feta, and dressing. Divide mixture evenly among serving plates. Place avocado slices on salad. Slice steak on a bias and place on top of avocados. Finish by topping with onion rings.

Pair with: Champion Brewing Company True Love American Lager

Roasted Sungold tomato and arugula orzo salad with pistachio pesto and blue cheese (below)

Pistachio pesto dressing 1/2 cup packed basil leaves 1 handful mint leaves 1/4 cup Parmesan cheese 1/2 cup shelled pistachios 2 small cloves (or one large clove) garlic 1/2 cup fresh-squeezed lemon juice 1/4 cup olive oil (or a bit more, to taste) Salt to taste (at least 1/2 tsp.)

Instructions Preheat oven to 350 degrees. Toss tomatoes with olive oil, salt, and pepper. Place on sheet tray and roast for 30 minutes. Reduce heat to 250 degrees and continue roasting for two hours, tossing occasionally.

Combine basil, mint, pistachios, garlic, lemon juice, and a big pinch of salt in a food processor. Blend well, periodically

TOM MCGOVERN

From Megan Kiernan, product development chef and founder, Forage

streaming in olive oil. Stop to taste.

Chef Kiernan calls this “the regular

additional olive oil.

pasta salad’s more elegant cousin.” We

Cook orzo following packaging

agree that the recipe would impress

instructions. Run under cool water

guests at any picnic or dinner party.

while straining. Combine with pesto,

Serves four

adding heaping teaspoons to taste.

Ingredients 2 pints Sungold cherry tomatoes

Chef Curtis Shaver of Peloton Station likes his beer—and knows how to turn a salad into a meal.

1 tsp. black pepper 2 tsp. salt 2 tbsp. olive oil

Steak and onion rings salad (above) From Curtis Shaver, general manager and chef, Peloton Station This savory mélange would satisfy even the hungriest salad-as-a-maincourse skeptic.

Serves two to four

pepper, paprika, and others as desired)

1 lb. orzo

3 cups canola or other preferred oil for

1/2 cup crumbled blue cheese

frying onion rings

1/4 cup finely chopped red onion

2 7 oz. Seven Hills Food Co. flat iron steaks (also called shoulder top blade steak)

Toss in arugula and red onions. Gently fold in tomatoes and blue cheese. Add more salt, pepper, or pesto as desired.

Pair with: Potter’s Craft Passion Fruit Mosaic cider

Greek vinaigrette dressing

baby arugula

ingredients

Salt and pepper to taste

(right)

2 1/2 cups chopped arugula or

3 cups extra virgin olive oil

From Ira Wallace, education and variety selection coordinator, Southern Exposure Seed Exchange

2 1/2 tbsp. garlic powder 2 1/2 tbsp. dried oregano

A slight twist on the traditional Cobb

2 tbsp. black pepper

salad, with toasted pecans and a

2 tbsp. sea salt

Greek-yogurt blue-cheese dressing

2 tbsp. onion powder

that you might want to slather on

2 tbsp. dijon mustard

everything all summer.

6 oz. local arugula

Instructions

1 ripe avocado, peeled, pitted,

Prepare grill. Oil, salt, and pepper

and sliced

steaks, and grill to medium rare. Set

6 radishes, sliced thin

aside. Grill corn until charred and slice

8 cherry tomatoes, halved

off kernels. Set aside. Heat frying oil to

1 English cucumber, sliced thin

375 degrees in deep skillet. Soak

3 oz. feta cheese, crumbled

onion rings in buttermilk, remove from

1 red onion, sliced into rings

liquid, and toss in seasoned flour. Fry

1 cup buttermilk

onions until golden brown, remove

2 cups flour, seasoned to taste (salt,

from oil, and drain.

Serves three to four

Ingredients

TOM MCGOVERN

2 ears fresh corn

36 Knife&Fork Summer

desired. If pesto is too thick, thin with

Southern-style Cobb salad with black-eyed peas

2 1/2 tbsp. dried basil

Salad ingredients

Add more salt and lemon juice as

6 cups chopped romaine or mixed green lettuces 2 cups fresh black-eyed peas lightly simmered with 1/2 small onion,

Peppery arugula meets sweet roasted tomatoes in Forage chef Megan Kiernan’s creation.

chopped, or 1 clove garlic, chopped (Alternative: 1 15 oz. can seasoned black-eyed peas, drained and rinsed well)

3 hard-boiled eggs, quartered

sweet element, a salty element, and

1/2 cup toasted pecans, chopped

crunchy element,” says chef Tristan

2 boneless chicken breasts, grilled and

Wraight. Here, he rounds out the

cubed (optional)

essentials with some soft herbs and

1/2 cup crumbled blue cheese

an acidic dressing.

(substitute sharp, dry cheddar,

Serves four

if desired) 1/2 cup fresh steamed sweet corn, kernels cut from cob, or thawed frozen

Ingredients

sweet corn

2 cups watermelon, cubed (Wraight

1 sweet red pepper, cored, deseeded,

sources his from Pleasant Pasture

and julienned

Farms, in Virginia Beach.)

1 cup cherry tomatoes, halved

8 radishes, quartered (also from

1 avocado, peeled, pitted, and diced

Pleasant Pasture) 1 cup Lunix (red oak-leaf) lettuce

1/2 to 1 cup crumbled blue cheese

1/4 cup shaved fennel 2 tbsp. sunflower seeds, sautéed until

1/2 cup buttermilk

golden brown

1 cup nonfat Greek yogurt

1 tbsp. fried charales (or fried sardines)

1 tbsp. mayonnaise

tossed in Old Bay Seasoning

1 tbsp. minced fresh garlic

Fresh Thai basil and dill to taste,

1 tbsp. white vinegar

chopped

Salt and pepper to taste

Pinch of Maldon sea salt

Instructions

Hickory-syrup vinaigrette

Add all dressing ingredients to large

2 tbsp. shallots, minced

mixing bowl and whisk until smooth.

2 tbsp. fresh-squeezed lemon juice

Place in container, cover, and

2 tbsp. fresh-squeezed lime juice

refrigerate until chilled.

2 tbsp. hickory syrup (can also use

Place lettuce on platter. In separate

Grade-A maple syrup)

rows, arrange chicken, black-eyed

1 cup grape seed oil

peas, red pepper, tomatoes, pecans,

1 tsp. kosher salt

avocado, cheese, corn, and eggs on

Freshly ground black pepper to taste

top of lettuce. Pass around dressing.

Pair with: A nice glass of sweet tea

Sweet and salty summer salad

Instructions Soak minced shallots in lemon and lime juice for 10 minutes. Add syrup and salt, and whisk in oil. Toss

(above right)

with salad ingredients in a large bowl.

From Tristan Wraight, executive

mineral palate, like Albariño. Best local

Pair with: A dry white wine with

chef, Oakhart Social

choice: Horton Vineyards 2017

“For me, I need a salad to have a

Rkatsiteli

TOM MCGOVERN

Blue-cheese Greek-yogurt dressing

Unexpected bursts of flavor—fresh dill, fried sardines, hickory syrup—enliven this beauty from chef Tristan Wraight of Oakhart Social.

Pearl Island summer salad

1 cup apple cider vinegar

(Page 35)

1 cup brown sugar (or less, to taste)

From Javier Figueroa-Ray, executive chef, Pearl Island Catering

1 tbsp. dijon mustard 1 tbsp. fresh shallots, minced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper

Don’t forget the fruit! Pearl Island’s summer salad sweetens things up with

Instructions

tropical pineapple and the emblematic

Place walnuts on baking sheet,

food of the season: fresh watermelon.

sprinkle with salt, and roast at 350

Serves four

degrees for five to ten minutes, or until fragrant.

Ingredients

In a large bowl combine kale, spinach,

8 oz. organic kale

watermelon, pineapple, and carrots,

8 oz. organic baby spinach

and toss together.

1 1/2 cups watermelon, cubed

Place dressing ingredients in blender

1 1/2 cups fresh pineapple, cubed

and mix well, about one minute at high

1 cup carrots, grated (reserve some

speed.

for garnish)

Transfer salad ingredients to platter,

1/2 cup chopped walnuts

drizzle with dressing, and top with

STAFF PHOTO

walnuts and carrots.

The classic Cobb salad gets a Southern twist with black-eyed peas and toasted pecans.

Shallot vinaigrette dressing

Pair with: Stinson Vineyard’s

1/2 cup extra virgin olive oil

sauvignon blanc

Summer Knife&Fork 37

Gordonsville

GORDON Annie Gould Gallery

VIRGINIA

Concord Produce Market Heather Inh Martin

A charming southern town of quaint shops and galleries, a noted Civil War museum & critically acclaimed restaurants in the heart of historic central Virginia.Gordonsville is a charming place to visit & wonderful place to call home. We are proud of our people, timeless charm & history.

SPECIAL ADVERTISING SECTION

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38 Knife&Fork Summer

ONSVILLE

Come Meet Our Michelin-Starred Chef It’s official! Chef Bernard Guillot has arrived at Restaurant Rochambeau. He trained in the culinary arts with some of the finest French chefs of our time, including Jean and Pierre Troisgros (who played a pivotal role in the development of contemporary French cuisine) and Frédy Girardet (whose eponymous restaurant has been called the finest in the world). And now he is in Historic Gordonsville!

In addition to France, Chef Guillot has worked in Canada, Hong Kong, Japan, and Portugal, and has cooked for numerous dignitaries, heads of state, and celebrities. Three of his restaurants have been awarded Michelin stars, and Chef Guillot has been inducted into the prestigious Maîtres

Cuisiniers de France.

Restaurant Rochambeau is dedicated to serving the finest in authentic French cuisine, and offers:

 Elegant Dining Room

 Semi-Private Space for Groups

 Cozy Fireplace

 Catering for Special Events

 Outdoor Dining on the Terrace

 Locally Sourced Organic Ingredients

 Separate Bar with Food Service

 Fresh Herbs Grown in the Courtyard

Tuesday-Saturday 11:30-2:00, 5:30-9:00 Sunday 11:30-2:30 Reservations 540.832.0130 or OpenTable.com

115 South Main Street, Gordonsville, VA 22942

RestaurantRochambeau.com

Summer Knife&Fork 39

The Soundtrack of the Community Since 1922 OPEN TO THE PUBLIC Everything forTHE the professional OPEN TO PUBLIC

cook to thefor gourmet home cook Everything the professional cook to the gourmet home cook to caterers, churches, c-stores... to caterers, churches, c-stores... something for everyone! something for everyone!

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4200 sq.ft. showroom 4200 sq.ft. showroom Mon - Fri, 8am - 5pm Mon - Fri 9-5, Sat 9-1

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B a k e r y · B r e a k fa s t · L u n c h · B r u n c h

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40 Knife&Fork Summer

EDNAM FOREST

UNIQUE NEW HOMES BY ARCADIA BUILDERS Building in Central Virginia Uniqueness is in the details Many floor plans to choose from Lots available in Old Trail and Lochlyn Hill Homes from the $500,000’s

524 Rookwood Place

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The natural Winemaker Damien Blanchon cultivates sustainability at Afton Mountain Vineyards

By Nancy Bauer

AMY AND JACKSON SMITH

42 Knife&Fork Summer

Blanchon and friends at Afton Mountain.

this to happen, but Blanchon believes using the method will keep the vines healthy and productive for 40 to 60 years—instead of the 20 years he says much larger commercial vineyards plan for.

“Looks like it’s working, because last year it was very rainy and we did only 10 [fungicide] sprays compared to an average of 25 to 30 sprays for [many other] wineries,” he says. “All around the vines, I plant some wild flowers that bring in insects that are beneficial for us, like the bees. Last year it was very humid and dewy in the morning, so you could see the spider webs easily, they were everywhere, and thanks to the spiders, we didn’t have a fruit fly problem. I was like, ‘Well, that makes sense.’”

A few hours later, in the glass-walled pavilion overlooking the vineyards, Blanchon prepares platters of sliced pork. He lays them out on a table with whole roasted potatoes and a simple salad of arugula with vinaigrette. He’s serving dinner for a group of journalists and friends of Afton Mountain’s owners Elizabeth and Tony Smith. The meal is the culmination of a long day for Blanchon, who also led a cellar tour and wine tasting.

The Smiths—whose son, Hunter Smith, is the founder and owner of Charlottesville’s Champion Brewing Company—purchased the winery a decade ago. Since then they’ve doubled the vineyard size, in part to protect the sculpted mountain views. Ask the couple what’s next for their vast acreage, and Elizabeth Smith muses over morels, explaining that their plan is not to exceed the 5,000-case capacity of their current wine operation, but instead explore more ways to farm sustainably. The owners and winemaker are in sync.

“With the freedom the Smiths give me, I’m going full tilt,” says Blanchon, enjoying a glass of his own blended red wine with dinner. “We started [the new approach] about three years ago. Now our first spray was only teas and decoction with nettle leaf and horsetail grass to start.

I also use chamomile, oak bark tea, and milfoil grass later in the season.” (Decoction is essentially a reduction by boiling of the elixir he describes.)

“We try to respect the environment, our little environment around here—we are the only vineyard but we have animals, the lake, so we try to really reduce the heavy spray,” he says.

Goats are Blanchon’s latest addition to the farm.

They’re like natural lawn mowers that tidy up—and, um, fertilize—the 135 acres that aren’t covered with vines. He’s also talked with the owners of some neighboring cows about taking over the herd when they retire next year. “Why not butcher and sell them here—maybe sell grass-fed beef to the wine-club members?” he asks.

“The thing I hate is having a recipe, dong the exact same thing I did last year,” says Blanchon, pouring more red for himself and a guest. “The weather is always different, the grapes come in different. As a winemaker, I love the adaptations you have to make.

“I have the chance to be in charge of a small area,” he says. “What can I do—even if nobody knows, but for me, what can I do—to have a beneficial impact? When I leave, or when I retire, I’ll know I’ve done whatever I could to make this place environmentally friendly. And I really believe it affects the quality of the wine.”

ASHLEY TWIGGS

O

ne morning last April, Afton Mountain Vineyards winemaker Damien Blanchon stood under a canopy in the rain, his yellow rain slicker a bright spot on the gray day. Smoke streamed out from the firepit he tended. The night’s meal, a freshly butchered pig, dripped fat onto the coals.

Blanchon’s on friendly terms with Polyface Farm’s Joel Salatin—the celebrity livestock farmer, author, and speaker—and earlier the winemaker had driven to Swoope, Virginia, to pick out one of his pal’s celebrated pastured pigs. Salatin’s son, Daniel, normally does the butchering but couldn’t get around to it, so Blanchon, equipped with the necessary tools, got busy with the carving. An hour later, he and the pig were on their way back to the winery.

Rainwater dripped from the edge of the canopy. Blanchon, who has a scruffy beard and intense blue eyes, peered at the smoke. After pressing grapes later this year, he said, he will deliver pomace—the skins left over after the crush—to Salatin to use as feed. It’s a sustainable, natural cycle that Salatin has preached for years, and which Blanchon also believes is the way forward.

“When I look at this little place, we are trying to do things the right way for the environment,” says Blanchon, who’s overseen Afton Mountain’s 25 acres of vines for nearly a decade. “In the long term, I’m trying to have a beneficial impact.”

Blanchon applies no insecticides to the vines, and only sparingly uses fungicides. “The vines are smart,” he says. It’s his shorthand way of expressing his respect for the plants, and the deep knowledge he has gained during more than two decades of tending grapes.

Blanchon’s winemaking education began when he was a child, on his uncle’s vineyard and small winery in Beaujolais. His formal schooling in viticulture and enology began when he was a teenager and led to work at wineries in France. He arrived in the U.S. in 2006, after answering an ad for a winemaker at Old House Vineyards in Culpeper. When he called, Mattieu Finot picked up. Now the winemaker at King Family Vineyards, Finot was consulting at Old House at the time. The rest, as they say, is history.

Blanchon brought with him the organic practices that he uses to this day. He brews huge quantities of herbal teas and sprays them on the vines, which, he says, bolsters their natural immune systems. It takes years for

Gabriele Rausse

Wine without borders Blanchon, a native of France, is one of many immigrants now working in area wineries, bringing not only diversity to the industry, but also skills, practices, and knowledge that improve the quality of the commonwealth’s wines. We raise a glass to the men and women who give our local wine its multicultural flavor.—N.B. Gabriele Rausse, Italy, owner, Gabriele Rausse Winery and Director of Gardens and Grounds, Thomas Jefferson’s Monticello Fernando Franco, El Salvador, viticulturist, Barboursville Vineyards, Barboursville Luca Paschina, Italy, general manager and winemaker, Barboursville Vineyards Andy Bilenkij, Australia, winemaker, Pollak Vineyards, Greenwood Francoise Seillier-Moiseiwitsch, Belgium, vineyard manager and co-owner, and Julian Moiseiwitsch, Northern Ireland, co-owner, Revalation Vineyards, Madison Jorge Raposo, Portugal, owner and winemaker, Brent Manor Vineyards, Faber Stephen Barnard, South Africa, winemaker, Keswick Vineyards, Keswick Julien Durantie, France, winemaker, DuCard Vineyards, Etlan Matthieu Finot, France, winemaker, King Family Vineyards, Crozet Claude Thibaut, France, winemaker, Thibaut-Janisson, produced and bottled at Veritas Vineyards, Afton

Summer Knife&Fork 43

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46 Knife&Fork Spring/Summer

Bill

Bill

Grocery Department Manager for the last 17 years

Grocery Department Manager for the last 17 years

Bill

eating local My time is spent with food, preparing food, researching food, talking to people about food.

eating local I feel that Rebecca’s is preparing food, My time is spent with food, the obvious choice for researching talking to people about food.

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I feel that Rebecca’s is the obvious choice for This farm-to-table closing the loop in advantage is apparent support of buying local.in the quality of the This farm-to-table advantage is apparent products. in the quality of the My time is spent with food, preparing food, products.

eating local

Barracks Rd. Shopping Ctr. Mon-Sat 9-8, Sun 10-6 Grocery Department Manager Barracks Rd. Shopping Ctr. Mon-Sat 9-8, Sun 10-6 for the last 17 years

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www.pegssalt.com Spring/Summer Knife&Fork 47

CSA Farm Shares from MMG YOUR TRUE FARM-TO-TABLE EXPERIENCE Let us take care of the gardening this season!

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Summer Knife&Fork 49

Restaurant Guide Restaurant price ranges $/Under $10, $$/$10-25, $$$/$25+

Asian Cuisine Afghan Kabob Palace Mouthwatering authentic Afghan cuisine. 400 Emmet St. N. 245-0095. $$.

Asian Express Cheap and cheerful, plus delivery. 909 W. Main St. 979-1888. $.

Bamboo House Korean and Chinese served with an aesthetic flair. 4831 Seminole Trail. 9739211. $$.

Bang! Asian-fusion tapas, extensive martini menu. 213 Second St. 984-BANG. $$.

Bangkok ’99 Traditional Thai. 540 Radford Ln. #700, Crozet, 823-5881; 2005 Commonwealth Dr., 974-1326. $$.

Beijing Station Chinese favorites on the Corner.

104 14th St. NW. 234-3877. $.

Café 88 Cheap dim sum, bento boxes, and soups.

Lots of veggie offerings. Preston Plaza. 293-9888. $.

Chimm Thai Thai street food, excellent dumplings.

5th Street Station. 288-1122. $$.

Chopsticks Express No-nonsense Chinese place.

1841 Seminole Trail. 975-4380. $.

Doma Korean Kitchen Korean-style barbecue, kimchi, and more. 701 W. Main St. 202-1956. $.

Druknya House Authentic Tibetan cuisine. 2208 Fontaine Ave. 995-5539. $$.

East Garden From chow mein to General Tso’s.

Pantops Shopping Center. 295-2888. $.

Ginkgo Chinese Restaurant Sichuan classics from a Peter Chang-trained chef. 104 14th St. NW #8. 872-9386. $/$$.

Got Dumplings Pork, chicken, shrimp and chive, tofu—fast and hot. 1395 W. Main St. 244-3040. $.

Hibachi Grill & Supreme Buffet Watch chefs prepare food hibachi-style. 1185 Seminole Trail.

973-8889. $$.

Himalayan Fusion Curries, tandoori, and other faves, plus a lunch buffet. 520 E. Main St., Downtown Mall. 293-3120. $$.

Hong Kong Restaurant & Take-out Favorite Chinese entrées down Avon way. Southside Shopping Center, off Avon Street. 245-8818. $.

J-Petal Japanese crêpes and Thai ice cream.

Barracks Road Shopping Center. 234-3332. $.

Jade Garden Chinese essentials, plus twists like Hawaiian-style Triple Delight. 1139 Fifth St. SW. 979-3512. $.

Kabuto Sushi and Teppanyaki Beautifully presented fresh sushi and teppanyaki, plus soups and desserts. 1836 Abbey Rd. 973-1585. $.

Kuma Sushi Noodle & Bar Pan-Asian restaurant and karaoke bar. 12 Elliewood Ave. 328-2741. $.

Kung Fu Tea Authentic bubble teas, plus dumplings, buns, and tarts. 1001 W. Main St. 202-8844. $.

Kyoto A mix of Japanese and Chinese meals— teppanyaki to bento boxes. Rio Hill Shopping Center. 923-8889. $.

Lemongrass Vietnam meets Thailand. Veggie options and delivery, too. 104 14th St. NW. 244THAI. $$.

Lime Leaf Thai The serene dining room is a tad more upscale than the average Thai place. Rio Hill Shopping Center. 245-8884. $/$$.

Little India Delicious Pakistani, Indian, and Middle Eastern-inspired food for veggies and carnivores. 1329 W. Main St. 202-2067. $.

50 Knife&Fork Summer

Love Sushi King All-you-can-eat sushi for $11.98 (lunch) or $17.99 (dinner). Seminole Square Shopping Center. 978-1199. $.

Maharaja Spicy Indian specialties. The lunch buffet’s a deal. Seminole Square Shopping Center.

973-1110. $$.

Marco & Luca’s Noodle Shop Quality meets quantity for under $5. York Place, Downtown Mall, 295-3855; 107 Elliewood Ave., 244-0016; 176 Zan Rd., no phone. $.

Maru Korean BBQ & Grill Traditional Korean food with modern additions. 412 E. Main St., Downtown Mall. 956-4110. $.

Mi Canton Chinese and Latin cuisine. Think pupusas with a side of beef lo mein. McIntire Plaza.

296-8661. $.

Milan Indian Cuisine Authentic Indian cuisine with all the standards; daily lunch buffet. 1817 Emmet St. 984-2828. $$.

Ming Dynasty Chinese food with many vegetarian options. Low-fat menu available. 1417 Emmet St. N. 979-0909. $.

Monsoon Siam Curries, pad Thai, and other entrées, plus an outdoor patio. 113 W. Market St. 971-1515. $$.

Noo-Do-Ne Vietnamese Thai fusion, noodle soups, and rice bowls. York Place, Downtown Mall. $.

Noodles & Company Fast-casual chain with noodles, soups, and sandwiches. The Shops at Stonefield. 984-9621. $.

North American Sake Brewery Excellent Japanese-American fare in Virginia’s only sake brewery. 522 Second St. NE. 767-8105 Now & Zen Bite-sized gourmet Japanese and sushi spot. 202 Second St. NW. 971-1177. $$.

Oriental Express Chinese standards plus sushi.

3440 Seminole Trail, Suite 107. 974-9988. $.

Pad Thai Homestyle Thai cooking from an experienced chef. 156 Carlton Rd. 293-4032. $$.

Peter Chang China Grill Authentic Sichuan cuisine by a renowned chef. Barracks Road Shopping Center North Wing. 244-9818. $$.

Pho 3 Pho Authentic Vietnamese pho. Rivanna Plaza. 422-8975. $$.

Poke Sushi Bowl Hawaiian-inspired poke chain.

101 14th St. NW, 328-8833; Barracks Road Shopping Center, 284-5466. $.

Red Lantern Chinese cuisine by the pint or the quart. 221 Carlton Rd. 979-9968. $.

Sakura Japanese Steak and Seafood Great teppanyaki seafood and Japanese-style steaks.

Hollymead Town Center. 872-0099. $$/$$$.

Shun Xing Szechuan, Hunan, and Cantonesestyle dishes. Forest Lakes Shopping Center. 9749888. $.

Silk Thai Authentic Thai in a cozy house setting.

2210 Fontaine Ave. 977-8424. $.

Taiwan Garden Basic assortment of Chinese fare in basic surroundings. 2171 Ivy Rd. 295-0081. $.

Tara Thai Serves up affordable Thai faves, with multiple meat, fish, and veggie options. Barracks Road Shopping Center. 984-9998. $$.

Taste of China Chinese favorites on 29N. Albemarle Square Shopping Center. 975-6688. $$.

Taste of India Delicious Indian fare and a lunch buffet under $9. 310 E. Main St, Downtown Mall.

984-9944. $$.

Tea House Chinese-American and authentic Chinese weekly specials. 325 Four Leaf Ln., Crozet.

823-2868. $.

Ten Super swanky second-floor spot serving modern Japanese. 120B E. Main St., Downtown Mall. 295-6691. $$$.

Thai ’99 II Thai noodle and rice dishes, curries and stir-frys in an inspired interior. Gardens Shopping Center. 964-1212. $.

Vivi’s Cakes and Candy Cakes, cupcakes, and candy by former Sweethaus team. 2248 Ivy Rd. 242-9511. $.

Thai Cuisine & Noodle House Traditional Thai food, noodle dishes, and vegetarian specials.

2005 Commonwealth Dr. 974-1326. $$.

Bars and Grills

Thai Fresh Thai take-out with great prices. 106 Fifth St. SE. 249-5291. $.

Tokyo Rose Long-standing landmark serves sushi and sashimi. 2171 Ivy Rd. 296-3366. $$.

Urban Bowl Noodle soups and rice bowls. 112 W. Main St, Suite 6. 984-0095. $.

Vu Noodles Four kinds of homemade noodle bowls from a take-out window. 110 Second St. NW; 233 Fourth St. NW., In the Jefferson School Center. 422-0510. $.

Yuan Ho Specializing in take-out and delivery.

117 Maury Ave. 977-7878. $.

Bakeries Albemarle Baking Company Get your ABCs of baked goods here. 418 W. Main St., in the Main Street Market. 293-6456. $.

BreadWorks Breads, desserts, and a full deli with sandwiches, soups, etc. Preston Plaza, 296-4663; 2955 Ivy Rd., 220-4575. $.

Carpe Donut Well-loved donuts, hot beverages, and locally brewed kombucha. McIntire Plaza.

202-2918. $.

Chandler’s Bakery Cakes for any occasion, plus cookies and brownies for your sugar fix. Rio Hill Shopping Center. 975-2253. $.

Cocoa & Spice Handcrafted chocolates and confections. 506 Stewart St. 326-5978. $.

Crust & Crumb Bakery Fresh-baked bread and pastry specials, plus a light menu. 1671 W. River Rd., Scottsville. 960-4444. $.

Duck Donuts Outer Banks donut spot with madeto-order treats. The Shops at Stonefield. 823-1960. $.

Found. Market Co. Bakehouse and mercantile specializing in cookies—eat them there or take dough home. 221 Carlton Rd., Suite 2. $$.

Great Harvest Bread Company Sandwiches, sweets, and bread baked from scratch every day.

McIntire Plaza. 202-7813. $.

Insomnia Cookies Warm, fresh-baked cookies for those late-night cravings. 1409 University Ave. 205-3513. $.

MarieBette Café & Bakery French pastries for breakfast, more pastries (and a dine-in menu) for lunch. 700 Rose Hill Dr. 529-6118. $.

Moon Maiden’s Delights From-scratch vegan and gluten-free pastries. York Place, Downtown Mall. 995-9233. $.

Petite MarieBette MarieBette’s little sister— French pastries and a dine-in menu for breakfast and lunch. 105 E. Water St. 284-8903. $.

The Pie Chest Homemade breakfast and hand pies, plus by-the-slice options (for those who can’t decide). 119 Fourth St. NE., 977-0443; 1518 E. High St., 984-0555. $.

Quality Pie In the former Spudnuts spot, ex-Mas tapas chef Tomas Rahal serves inventive dishes for breakfast, lunch, and dinner. 309 Avon St. 284-5120. $$.

Sugar Shack Donuts & Coffee Hand-rolled and cut donuts (and fresh coffee) from this Richmond chain. 1001 W. Main St. 995-5167. $.

Beer Run Rotating beers on tap, six-packs, and wine to take away and three meals daily. 156 Carlton Rd., Suite 203. 984-2337. $$.

The Biltmore Large portions and a popular drinking scene. 16 Elliewood Ave. 202-1498. $.

BJ’s Restaurant and Brewhouse American fare—plus pizza and award-winning, handcrafted beer. 3924 Lenox Ave. 422-5170. $$.

Blue Tavern & Sports Bar Food offerings include 55 flavors of chicken wings. 8315 Seminole Trail, Ruckersville. 985-3633. $$.

Coupe’s Pub food with a popular late-night scene.

9 Elliewood Ave. 282-2141. $.

Double Horseshoe Saloon American food, plus billiards, and occasional live music. 1522 E. High St. 202-8714. $.

Draft Taproom Sixty self-serve taps with a large, diverse selection of craft beer styles. 425 E. Main St., Downtown Mall. 422-5901. $.

Fardowners Restaurant Local ingredients liven up pub fare like sliders and sandwiches. 5773 The Square, Crozet. 823-1300. $/$$.

Firefly Craft beer, burgers, salads, and vegetarian-friendly menu—plus, arcade games! 1304 E. Market St. 202-1050. $.

Glass Half Full Taproom “The bar next door,” inside Alamo Drafthouse Cinema. 5th Street Station. 326-5056. $.

Hurley’s Tavern Twenty taps and 20 TVs. Rivanna Plaza. 964-2742. $.

Joe’s Pool Hall & Sports Bar Pool, darts, poker, and ’cue. Scottsville Shopping Center, Scottsville. 286-7665. $.

Kardinal Hall Bocce and beer garden, sports on many TVs, beer-hall vibe inside. 722 Preston Ave. 295-4255. $.

The Livery Stable Hole-in-the-wall (er, basement) spot Downtown. 120 Old Preston Ave. 202-2088. $/$$.

Lost Saint Diminutive cocktail bar below Tavern & Grocery. 333 W. Main St. 293-7403. $.

Miller’s A classic Downtown bar, with pub grub and live music every night. 109 W. Main St., Downtown Mall. 971-8511. $$.

Mountain Grill Farm to table at Carter Mountain Orchard. 1435 Carters Mountain Trail. 977-1833. $$.

Mountainside Grille Everything from Cobb salad to peanut butter and chocolate chip pie.

375 Four Leaf Ln., Crozet. 823-7080. $$.

Peloton Station Superb sandwiches and other casual fare, craft beers and local wines on tap, served in a former classic car sales and service station. Restaurant shares space with a bicycle repair shop. 114 10th St. NW, 284-7785 $.

The Pub by Wegmans Pub fare for lunch and dinner, plus beer, wine, and signature drinks. 100 Wegmans Way. 529-3265. $$.

Rapture Contemporary American with soulful accents, weekend brunch, purple pool tables, and a dance club. 303 E. Main St., Downtown Mall.

293-9526. $$.

Rockfish 151 Pub Irish-American grub, with daily specials. 9278 Rockfish Valley Hwy. 9666992. $.

Sedona Taphouse Five hundred craft beers and an all-American menu. 1035 Millmont St. 2962337. $$.

Restaurant Guide Shooters Billiards Restaurant and Bar Pool tables, cold beer and burgers. Preston Plaza. 3288411 $.

The Smokehouse Grille Locally sourced barbecue, plus a seasonal farm-to-table menu. 515 Valley St., Scottsville. 286-4745. $$.

The Southern Café & Music Hall Downtown music venue opens its café before shows. 103 S. First St. 977-5590. $.

Stoney Creek Bar & Grill Distinctive dining at Wintergreen’s Stoney Creek Golf Course. Wintergreen Resort, Rte. 664, Nellysford. 325-8110. $-$$.

Texas Roadhouse Steaks, ribs, and from-scratch sides. Albemarle Square. 973-4700. $$.

Timberwood Grill All-American eatery and after-work watering hole. 3311 Worth Crossing, 975-3311; Fifth Street Station (Timberwood Tap House), 234-3563. $$.

Tin Whistle Irish Pub Traditional Irish pub Downtown. 609 E. Market St. 979-4279. $$.

Trinity Irish Pub Hand-carved wooden bars, exposed brick, and an upstairs balcony directly across from Grounds. 1505 University Ave. 2957100. $.

The Virginian Cozy Corner mainstay with an 80plus-year history. 1521 University Ave. 984-4667. $$.

West Main Pub Residence Inn’s bar and appetizer spot. 315 W. Main St. 220-0075. $.

The Whiskey Jar Saloon-style Southern spot with, naturally, more than 90 varieties of whiskey.

227 W. Main St., Downtown Mall. 202-1549. $$.

Whistlestop Grill Southern comfort foods in Crozet. 1200 Crozet Ave. 823-9000. $.

Wild Wolf Brewing Company Craft beer and a wide range of American classics for the whole family. 313 Second St. SE., in the Glass Building.

284-5220. $$.

World of Beer More than 500 different beers from more than 40 countries. 852 W. Main St. 970-1088. $$.

Breakfast Joints Bluegrass Grill and Bakery Unpretentious breakfast and lunch spot, beloved by local weekenders. 313 Second Street. SE., in the Glass Building. 295-9700. $.

Cavalier Diner Breakfast all day long, plus burgers, subs, and Italian standbys. 1403 Emmet St. N. 977-1619. $.

Farm Bell Kitchen New-Southern cuisine with local farm-to-table ingredients. 1209 W. Main St. 205-1538. $$.

First Watch Breakfast, brunch, and lunch chain with locally grown ingredients. 1114B Emmet St. N. 202-5383. $$.

International House of Pancakes Standard breakfast fare. Long lines on the weekends. Rio Hill Shopping Center. 964-0830. $.

The Pigeon Hole Cozy all-day breakfast spot with fresh-squeezed juices and stone-ground grits. 11 Elliewood Ave. 977-4711. $.

Sam’s Kitchen All-day breakfast, plus American and French dishes at this local institution. 1863 Seminole Trail. 964-9488. $.

The Villa American breakfast all day. 1250 Emmet St. N. 296-9977. $.

Waffle House It’s breakfast ’round the clock.

1162 Fifth St. SW, 296-5010; 495 Premier Cir. on 29N, 975-5860. $.

The Well House Café Coffee, tea, smoothies, and pastries. 118 10 1/2 St. NW. 973-0002. $.

Burgers, BBQ, Dogs and Diners Ace Biscuit & Barbecue Breakfast and lunch spot serving up soul food by the biscuit. 711 Henry Ave. 202-1403. $.

Barbeque Exchange Nationally recognized, totally worthy, BBQ aficionados dream. 102 Martinsburg Ave., Gordonsville. (540) 832-0227. $.

Blue Ridge Pig For connoisseurs of barbecue, the Pig is the place. Rte. 151, Nellysford. 361-1170. $.

Boylan Heights Burger spot and popular bar serves organic Virginia beef. 102 14th St. 9845707. $.

Brother’s Bar & Grill The same barbecue folks have loved for years. 2104 Angus Rd. 293-6333. $.

Burger Bach New Zealand-inspired gastropub.

The Shops at Stonefield. 328-2812. $$.

Citizen Burger Bar Gourmet burgers with grassfed beef, plus a large selection of beers. 212 E. Main St., Downtown Mall. 979-9944. $$.

Doodle’s Diner Country cookin’ from breakfast to burgers. 1305 Long St. 295-7550. $.

Five Guys Two locations for local carnivores. Barracks Road Shopping Center, 975-GUYS; Hollymead Town Center, 963-GUYS. $.

Fox’s Café Daily specials, burgers, dogs, and dinners. 403 Avon St. 293-2844. $.

Holly’s Deli & Pub Southern food, live music, and beer. 1221 E. Market St. 282-2713. $.

Jack Brown’s Beer & Burger Joint Classic burgers, daily specials, and punk rock. Yes! 109 Second St. SE. 244-0073. $.

Jak’n Jil Classic roadside dog-and-fries joint.

1404 E. High St. 293-7213. $.

Korner Restaurant Greasy spoon offers all the usual suspects. Daily lunch special. 415 Ninth St. SW. 977-9535. $.

Lazy Parrot Backyard BBQ The Lazy Parrot Grill’s sister restaurant. Pantops Shopping Center.

244-0723. $/$$.

Lumpkins Burgers, salads, fried chicken, and foot-long hot dogs. 1075 Valley St., Scottsville.

286-3690. $.

Luther Burger Donuts, burgers, and brew inside Sugar Shack. 1001 W. Main St. 995-5813. $.

Luv’n Oven Gizzards, livers, fries, and shakes.

162 Village Sq., Scottsville. 286-3828. $.

Martin’s Grill Delicious hamburgers, veggie burgers, and fries. Forest Lakes Shopping Center. 9749955. $.

Me2 Market and Eatery Delish barbecue and fresh-baked treats just 3.5 miles east of Monticello. 2243 Thomas Jefferson Pkwy. 297-2201. $.

Mel’s Café Southern soul-soothing food. A longtime favorite on West Main. 719 W. Main St. 971-8819. $.

Mission BBQ Pulled turkey, pork, and chicken, plus racks by the bone. The Shops at Stonefield.

260-7740. $.

Moe’s Original BBQ Alabama-style pulled pork smoked in-house. 2119 Ivy Rd., 244-7427; 200 W. Water St., 202-2288. $.

Moose’s by the Creek American favorites, plus mounted moose antlers for photo ops. 1710 Monticello Rd. 977-4150. $.

Nelly’s Roadhouse American and Mexican menu for breakfast, lunch, and dinner. 2815 Rockfish Valley Hwy., Nellysford. 361-1400. $$.

Olive’s Grill Food for the working man. Most items under $10. 8839 Seminole Trail, Ruckersville. 990-2634. $.

Otto’s All-American faves and daily specials at your service. Order at the counter and sit outside if it’s warm. 325 Four Leaf Ln., Crozet. 823-4200. $.

Paulie’s Pig Out First barbecue joint on the way to Wintergreen. 7376 Rockfish Valley Hwy. 3612001. $.

Pig N’ Steak Pig…and steak. 313 Washington St., Madison. (540) 948-3130. $.

Red Hub Food Co. Quality catering and barbecue at a 10-seat lunch counter. 202 10th St. NW. 975-2271. $.

Riverside Lunch Legendary burgers and fries.

1429 Hazel St. 971-3546. $.

Riverside North Notable burgers and fries on 29N. Sunday morning buffet, too. Forest Lakes Shopping Center. 979-1000. $.

Sam’s Hot Dog Stand Get three dogs, fries, and a drink for only $8.20. 5786 Three Notch’d Rd., Crozet. 205-4438. $.

Smoked Kitchen and Tap Includes The Rooftop for craft cocktails and great views. Crozet’s Piedmont Place. 2025 Library Ave., Crozet. 205-4881. $.

Timberlake’s Old-fashioned soda fountain, sandwiches galore, burgers, and dogs. 322 E. Main St., Downtown Mall. 295-9155. $.

Tip Top Breakfast, lunch, and dinner with Italian and Greek specials. 1420 Richmond Rd., on Pantops Mountain. 244-3424. $.

Wayside Takeout & Catering Famous Ole Virginia fried chicken and barbecue sandwiches.

2203 Jefferson Park Ave. 977-5000. $.

The White Spot Burgers with tradition at this popular Corner spot. 1407 University Ave. 295-9899. $.

Wild Wing Café Sports bar features wings and beer, plus live music, karaoke, trivia, and poker.

820 W. Main St. 979-WING. $/$$.

The Wolf’s Fixins Barbecue Barbecue, burgers, and beer. 344 Stoneridge Dr. N, Ruckersville.

990-9988. $.

Zinburger Wine & Burger Bar Gourmet burgers, fries, milkshakes and, of course, plenty of wine.

Barracks Road Shopping Center. 244-2604. $$.

Coffee Places with Kitchens Atlas Coffee Get a cup of coffee or an espresso roasted by Shenandoah Joe. 2206B Fontaine Ave. 970-1700. $.

Baine’s Books & Coffee Books, music, film, pottery, musical instruments, food and, of course, coffee. 485 Valley St., Scottsville. 286-3577. $.

Belle Coffee & Wine Breakfast, salads, and sandwiches in a fresh spot that makes all of its own breads, including excellent bagels. 407 Monticello Rd. No phone number listed. $$.

Corner Joe Fresh Trager Brothers coffee and espresso, plus pastries and muffins. 1325 W. Main St. 817-0456. $.

C’ville Coffee & Wine Well-established café, with a kids’ corner and library to keep wee ones entertained. 1301 Harris St. 817-2633. $.

Daily Grind Family-owned coffee and ice cream shop with more than 20 flavor choices. 3450 Seminole Trail. 529-8209. $.

Dunkin’ Donuts/Baskin-Robbins Coffee and donuts. 305 Rivanna Plaza Dr., Suite 101, 2449998. $.

Greenberry’s Java and specialty drinks, plus fresh baked goods. Wi-Fi available. Barracks Road Shopping Center, 984-0200; in Alderman Library on UVA grounds, 243-8961. $.

Grit Coffee People, coffee, food, space, design, and work: that’s the focus at Grit. 110 Old Trail Dr., Crozet, 205-4253; 112 W. Main St., Downtown Mall, 971-8743; 989 Second St. SE, no phone; 19 Elliewood Ave., 293-4412; The Shops at Stonefield, 284-8461. $.

Java Java All fair-trade organic coffee all the time.

Smoothies and a lunch menu, too. Comfy seating, warm atmosphere, Wi-Fi. 421 E. Main St., Downtown Mall. 245-0020. $.

Lone Light Coffee Specialty coffee spot inside The Pie Chest. 119 Fourth St. NE., 977-0443; 1518 E. High St., 984-0555. $.

Milli Coffee Roasters Espresso drinks, chai, and hot chocolate. 400 Preston Ave, Suite 150. 2709706. $.

Mudhouse Locally roasted, heavy-duty coffee, fresh juices and pastries. 213 W. Main St., Downtown Mall, 984-6833; 5793 The Square, Crozet, 823-2240; also in the Bellair Market, 977-0222, and Mulberry Station, 245-0163. $.

Paradox Pastry Retro-urban-vibed bakery and dessert café. 313 Second St., in the Glass Building. 245-2253. $.

Rapunzel’s Chill out in Lovingston with coffee, books, and live music, too. 924 Front St., Lovingston. 263-6660. $.

Rocket Coffee Get a buzz, grab a New York bagel, or stay for lunch. 5866 Rockfish Gap Tpke, Crozet.

205-4210. $.

Sheepdog Coffee Grab-and-go coffee spot inside the Graduate hotel. 1309 W. Main St. 2954333. $.

Shenandoah Joe Local roaster with a coffee bar and pastries. 945 Preston Ave., 295-4563; 2214 Ivy Rd., 923-4563. $.

Snowing in Space Coffee Co. Nitro brew coffee plus light snacks to temper your caffeine buzz.

705 W. Main St. 228-1120. $.

Starbucks Multiple locations for all your corporate coffee needs. 1601 University Ave., 9701058; Rivanna Ridge Shopping Center, 295-4996; 1520 Seminole Trail, 973-5298; Hollymead Town Center, 975-6005. $.

Trager Brothers Coffee See the roastery in action and sample some of the fresh roasted coffee while you’re there. 486 Front St., Lovingston. 2638916. $.

Family-Friendly Ann’s Family Restaurant Good old country cooking. 1170 Thomas Nelson Hwy. (Rte. 29, south of Lovingston). 263-8110. $.

Applebee’s Steak and Southwestern amid local memorabilia. 571 Branchlands Blvd., 974-5596; Rivanna Ridge Shopping Center, 293-3208; 2005 Abbey Rd., 293-3208. $/$$.

Chew Chew Town Trained-themed spot for kids and families, by the folks at Al Carbon. 1877 Seminole Trail. 202-2609. $.

The Haven Homecooking Weekly Wednesday pop-up café benefiting The Haven homeless shelter. 112 Market St. 973-1234. $.

The Light Well Coffee-kitchen-tavern serves healthy ingredients in original recipes. 110 E. Main St., Orange. (540) 661-0004. $.

The Nook Half-century-old Charlottesville diner serving breakfast, lunch, and dinner with a full bar.

415 E. Main St., Downtown Mall. 295-6665. $.

Michie Tavern Traditional Southern lunch in an 18th-century tavern near Monticello. 683 Thomas Jefferson Pkwy. 977-1234. $$.

Red Robin Gourmet burgers, salads, and bottomless pits of steak fries. Fashion Square Mall.

964-9523. $.

CONTINUED ON PAGE 52

Summer Knife&Fork 51

Restaurant Guide CONTINUED FROM PAGE 51

Wood Grill Buffet Big buffet featuring things grilled on wood. 576 Branchlands Blvd. 975-5613. $.

Fast Food Arby’s Big roast beef. 1230 Emmet St., 296-8995; 1700 Timberwood Blvd., 978-1050. $.

Bojangles Chicken and biscuits. 2009 Abbey Rd., 293-1190; 3370 Seminole Trail, 284-5862. $.

Burger King The Whopper. Pantops Shopping Center, 296-5145; 1181 Fifth St. Ext., 963-7827; 1000 Emmet St., 293-8566; 11518 James Madison Hwy., Gordonsville, 589-6854. $.

Chick-Fil-A Waffle fries. 350 Woodbrook Dr., 872-0187; Fashion Square Mall, 973-1646; 1626 Richmond Rd., 245-5254. $.

Cook-Out Diner fare, plus chicken nuggets—as a side. 1254 Emmet St. $.

Dairy Queen Home of the Blizzard.1248 Crozet Ave., 823-6585; 1777 Fortune Park Rd., 964-9595. $.

Hardee’s Burgers, breakfasts, and fried chicken.

1150 Fifth St. SW, 977-4804; Rte. 250E, 9773191; Rte. 29N, 973-2083. $.

Kentucky Fried Chicken Double-down with the Colonel. 1705 Emmet St. 295-5158. $.

McDonald’s Home of the Happy Meal. Barracks Road Shopping Center, 295-6092; 475 Ridge McIntire Rd., 977-2984; 1294 Stoney Point Rd., 295-6677; 29th Place, 973-3055; Forest Lakes Shopping Center, 975-1112; 11455 James Madison Hwy., Gordonsville, 589-6753; 85 Callohill Dr., Lovingston, 263-8066. $.

Popeyes Chicken chain with savory sides. 1709 Emmet St. N. 529-8148. $.

Raising Cane’s Chicken Fingers Chicken fingers and Texas toast. 1805 Emmet St. N. 293-4331. $.

Taco Bell Great late-night drive-thru. 820 Gardens Blvd., 974-1344; 1158 Fifth St. NW, 295-9185; 801 Emmet St., 979-9074; Pantops Shopping Center, 296-7647. $.

Wendy’s Spicy No. 6. 416 Fourth St. NW, 9790380; Corner of Rte. 250E and Rte. 20, 979-5908; Fashion Square Mall, 973-6226; 8764 Seminole Trail, Ruckersville, 990-2021. $.

Zaxby’s Chicken wings, chicken fingers, chicken sandwiches... 1248 Emmet St. N. 529-8220. $.

French Basic Necessities A taste of Southern France with fresh organic fare, plus wine and cheese.

2226 Rockfish Valley Hwy., Nellysford. 361-1766. $$.

C&O Sophisticated French at a 30-plus-year-old establishment. Excellent cheese plate, extensive wine list, popular bar. 515 E. Water St. 971-7044. $$$.

Fleurie Upscale modern French restaurant gets rave reviews. Extensive wine list. 108 Third St. NE. 971-7800. $$$.

Petit Pois French-American bistro from the owners of Fleurie. All the chic, lower check. 201 E. Main St. 979-7647. $$.

Restaurant Rochambeau Casual French in the heart of picturesque Gordonsville. 115 S. Main St., Gordonsville. (540) 832-0130. $$$.

Frozen Treats Arch’s Frozen Yogurt Wahoo-approved yogurt with tons of optional toppings. 104 14th St. NW. 984-2724. $.

52 Knife&Fork Summer

Ben & Jerry’s Thirty-four flavors of ice cream and froyo. Barracks Road Shopping Center. 244-7438. $.

Bloop Self-serve froyo with rotating flavors. The Shops at Stonefield. 284-5384. $.

Chaps More than 20 years of gourmet homemade ice cream. Grub like burgers and diner fare.

223 E. Main St., Downtown Mall. 977-4139. $.

Cold Stone Creamery Ice cream, cakes, shakes, and smoothies at this frozen treat chain. 1709 Emmet St. N. 529-8526. $.

Corner Juice UVA alum-owned juice spot with fresh, cold-pressed options. 1509 University Ave. $.

Crozet Creamery Small-batch ice cream in rotating flavors from Rocky Road to dairy-free lemon. 2025 Library Ave, Crozet. 205-4889. $.

The Juice Laundry Pressed juices, nut milks, shots, smoothies, coffee, salads, and raw foods.

722 Preston Ave. #105, 1411 University Ave. 2343044. $.

Kilwin’s Ice cream, fudge, and truffles. 313 E. Main St., Downtown Mall. 234-3634. $.

Kirt’s Homemade Ice Cream Ice cream made fresh in the store. Albemarle Square Shopping Center. 202-0306. $.

Kohr Bros. Frozen Custard Cones, cups, floats, sundaes, “snowstorms,” and smoothies. Woodbrook Shopping Center, 975-4651; 2151 Richmond Rd., 296-0041. $.

La Flor Michoacana Homemade popsicles, fruit beverages and ice cream. 601 Cherry Ave. 9841604. $.

Red Mango Fresh juices, smoothies, and frozen yogurt. 5th Street Station. 328-8393. $.

Smojo Smoothies, juices, power bars, and granola bars to go. 2025 Library Ave., Crozet. (360) 481-4087. $.

Smoothie King Chain features smoothies, supplements, and healthy snacks. Barracks Road Shopping Center, 295-8502; Rivanna Ridge Shopping Center, 975-5464. $.

Splendora’s Gelato Ranging selection of Italian gelato (and sorbet) and delicious desserts in a bright Downtown location. 317 E. Main St., Downtown Mall. 296-8555. $.

Sweet Frog Interesting froyo flavors and even more interesting toppings—Cap’n Crunch with fresh mangos, maybe? Hollymead Town Center, 975-3764; Barracks Road Shopping Center, 293-1130. $.

Gourmet Groceries and Gas Stations Batesville Market Sandwiches to order, salads, and baked goods plus cheeses, produce, and packaged goods. 6624 Plank Rd., Batesville. 8232001. $.

Bellair Market Gourmet sandwich spot on Ivy Road. 2401 Ivy Rd. 971-6608. $.

Blue Ridge Bottle Shop Craft beer store with both bottles and growlers available—plus sample before you buy! 2025 Library Ave, Crozet.

602-2337. $.

Brownsville Market Breakfast starting at 5am, plus burgers, sides, and famous fried chicken.

5995 Rockfish Gap Tpke., Crozet. 823-5251. $.

Everyday Café Gourmet gas station with homemade pizza and gelato. 2404 Fontaine Ave., 2063790; 250E on Pantops Mountain, 971-8771. $.

Feast! Nationally noted cheese, wine, and specialty food shop. 416 W. Main St., in the Main Street Market. 244-7800. $$.

Foods of All Nations Sandwiches, deli, and salads at this gourmet grocery. Try the West Coast.

2121 Ivy Rd. 296-6131. $.

Greenwood Gourmet Grocery Made-to-order sandwiches, plus fresh soup and a deli with mac-

n-cheese, bread pudding, and other rotating dishes. 6701 Rockfish Gap Tpke., Crozet. (540) 4566431. $.

Hunt Country Market A rotating menu for breakfast, lunch, and dinner. 2048 Garth Rd. 296-1648. $.

Integral Yoga Natural Foods All-natural food, supplements, and personal care products, plus a deli and juice/smoothie bar. 923 Preston Ave. 293-4111. $.

J.M. Stock Provisions Whole-animal butcher shop with sandwiches to go. 709 W. Main St. 244-2480. $.

Keevil & Keevil Grocery and Kitchen Belmont grocery with breakfast and lunch sammies, plus takeaway dinners. 703 Hinton Ave. 989-7648. $.

Market Street Café Gourmet breakfast, rotisserie chicken, and deli meats. 1111 E. Rio Rd. 9641185. $.

Market Street Market Deli in the Downtown grocery serves sandwiches and prepared foods.

400 E. Market St. 293-3478. $.

Market Street Wine An expertly curated selection. 305 Rivanna Plaza Dr., Suite 102, 964-9463; 311 E. Market St., 979-9463. $$.

Mill Creek Market The Southern sister of Bellair Market. Avon Street, across from the Southside Shopping Center. 817-1570. $.

Mulberry Station at Shadwell A full-service convenience store. 3008 Richmond Rd., Keswick.

245-0315. $.

Seafood at West Main Fresh fish, shellfish, and seafood, plus Japanese groceries. 416 W. Main St., in the Main Street Market. 296-8484. $.

Trader Joe’s This grocery chain boasts top quality at low cost, including “Two Buck Chuck” wine (which is actually $3.50). The Shops at Stonefield. 974-1466. $$.

Whole Foods Market Fresh, all-natural sandwiches ranging from classic favorites to vegan delights. Big salad and prepared-foods bar, too.

1797 Hydraulic Rd. 973-4900. $$.

Wyant’s Store Country-store fare like coffee and donuts, with daily specials and a great (cheap!) cheeseburger. 4696 Garth Rd., Crozet. 823-7299. $.

Inns and Hotel Restaurants Café 1201 Seven-day breakfast buffet. At Courtyard Marriott-UVA Medical Center. 1201 W. Main St. 977-1700. $$.

Camp Ten Four Rooftop bar and restaurant inside the Graduate hotel. 1309 W. Main St. 295-4333. $$.

Charlotte’s All-American menu in the Holiday Inn. 1200 Fifth St. SW. 977-5100. $$.

The Edge Casual fare with a family-priced menu for a meal overlooking the slopes. Wintergreen Resort, Rte. 664. 325-8080. $$.

Emmet’s Holiday Inn restaurant serves American fare. 1901 Emmet St. 977-0803. $$.

The Fountain Room at the Mark Addy Inn Picture-perfect mountain B&B with a dining room open to all. 56 Rodes Farm Dr., Nellysford. 361-1101. $$$.

Inn at Court Square Upscale Southern in the oldest house Downtown. 410 E. Jefferson St. 2952800. $$$.

The Inn at Meander Plantation Upscale American cuisine and candlelight dining. Breakfast open to inn guests only. 2333 N. James Madison Hwy., Locust Dale. (800) 385-4936. $$$.

The Inn at Willow Grove This inn boasts an exquisite menu at its in-house restaurant, Vintage. 14079 Plantation Way, Orange. (540) 3171206. $$$.

Lafayette Inn Restored 1840s inn that once served as a boarding house for proper young ladies. 146 Main St., Stanardsville. 985-6345. $$$.

Oakhurst Inn Coffee & Café Southern breakfast, lunch, and weekend brunch. 1616 Jefferson Park Ave. 872-0100. $.

The Mill Room Renovated space and revamped menu with locally sourced ingredients. Boar’s Head Resort, 200 Ednam Dr. 972-2230. $$$.

The Pointe Tapas-style appetizers, filet mignon, and Starr Hill beers on tap. In the Omni Hotel. 212 Ridge McIntire Rd., Downtown Mall. 971-5500. $$$.

Prospect Hill Plantation Inn & Restaurant Candlelit prix fixe four-course dinners in this 1732 plantation house. 2887 Poindexter Rd., Trevilians.

(540) 967-0844. $$$.

Renewal Elevated Southern cuisine and a selfserve tasting wall inside The Draftsman hotel.

1106 W. Main St. 984-8000. $$.

TJ’s Tavern and Dining Room Doubletree Hotel dining room with views of the Rivanna. American and Italian fare. 990 Hilton Heights Rd. 973-2121. $$.

Italian and Pizza Amici’s Italian Bistro Sicilian cuisine in a family-style setting. 370 Valley St., Scottsville. 2864000. $.

Anna’s Pizza No. 5 In the family for 35 years.

115 Maury Ave. 295-7500. $.

Anna’s Ristorante Italiano From the folks behind Anna’s Pizza No. 5. 1015 Heathercroft Cir., Crozet. 823-1327. $.

Mangione’s on Main Hearty fare served family style, upbeat atmosphere, killer desserts. 707 W. Main St. 327-4833. $$.

Belmont Pizza and Pub Fresh, stone-baked pizza on hand-tossed pies. Beer, too! 211 Carlton Rd., Suite 10. 977-1970. $.

Benny Deluca’s Giant slices from a simple fivepie menu. 913 W. Main St. 245-4007.

Brick Oven Gourmet pizzas, sandwiches from an authentic wood-fired grill. Rio Hill Shopping Center. 964-1119. $.

Brixx Wood Fired Pizza Franchise pizza spot serves, you guessed it, wood-fired pies. Barracks Road Shopping Center. 245-4050. $$.

Carmello’s Upscale service just like in Little Italy, gargantuan pepper mills and all. 29th Place.

977-5200. $$.

Chirio’s Pizza Authentic, homemade NY pizza, subs, salads, sandwiches, specials, and ice cream. Eat in, take-out, delivery. 2777 Rockfish Valley Hwy. 361-9188. $.

Christian’s Pizza The place to get fresh pies, by-the-slice or the whole darn thing. 118 W. Main St., Downtown Mall, 977-9688; 100 14th St. NW, 872-0436; 3440 Seminole Trail, 973-7280. $.

College Inn Straight-up late-night goodness. Pizza, gyros, subs, and its delivery can’t be beat. Breakfast items, too. 1511 University Ave. 977-2710. $.

Crozet Pizza Unpretentious, family-owned pizza parlor with nationally recognized pies. 5794 Three Notch’d Rd., Crozet, 823-2132; 20 Elliewood Ave., 202-1046. $.

Domino’s Six locally owned branches of the national chain. Pizza, of course, plus pasta, sandwiches, and wings. 1137 Millmont St., 971-8383; 1147 Fifth St. SW, 970-7777; 2335 Seminole Trail, 973-1243; 508 Stewart St., 979-2525; Food Lion Shopping Center, Ruckersville, 990-2000; 325 Four Leaf Ln., Crozet, 823-7752. $.

Dr. Ho’s Humble Pie Pizza joint in the Crossroads mini-mall. 4916 Plank Rd., on 29S at North Garden. 245-0000. $/$$.

Restaurant Guide

Vinny’s New York Pizza and Pasta Serves up authentic pies, pastas, and subs. Lasagna and veal are faves at this long-established joint. 8841 Seminole Trail, Ruckersville. 985-4731. $.

Vita Nova Cheap and hearty pizza by the slice.

310 E. Main St., Downtown Mall. 977-0162. $.

Vito’s Italian Restaurant Specializing in pizza and Italian dishes. Rte. 29, 8181 Thomas Nelson Hwy., Lovingston. 263-8688. $$.

Vivace Every kind of pasta imaginable, plus seafood, Italian wines, grappas, and full bar in a casual, elegant setting. 2244 Ivy Rd. 979-0994. $$.

Vocelli Pizza Pizza, pasta, panini, salads, and stromboli for carryout and delivery, plus antipasti. Woodbrook Shopping Center. 977-4992. $.

Latin American Al Carbon Chicken Peruvian rotisserie chicken and more. Woodbrook Shopping Center. 964-1052. $.

Armando’s Mexican Restaurant Authentic Mexican on the Corner. 105 14th St. NW. 202-1980. $.

Asado Wing & Taco Company Chicken wings, tacos, and margs. 1327 W. Main St., 234-3486. $.

Aqui es Mexico Authentic Mexican and Salvadoran tacos, tortas, sopas, pupusas, and more.

221 Carlton Rd., Suite 12. 295-4748. $.

Barbie’s Burrito Barn California-style Mexican food to go. 201 Avon St. 328-8020. $.

The Bebedero Upscale authentic Mexican, plus cocktails and made-to-order guac. 225 W. Main St., Downtown Mall. 234-3763. $$.

Brazos Tacos Austin, Texas-style breakfast, lunch, early dinner, and brunch tacos. 925 Second St. SE, 984-1163. $.

BurritOh! Burritos, tacos, rice bowls, quesadillas, and nachos made to order. 540 Radford Ln., Crozet. 812-2154. $.

MY FAVORITE BITE

Quiet delight “One of my most memorable meals was a piece of freshly baked baguette and a strip of dark chocolate. I was visiting Taizé, a monastic community near Lyon, France, where I had decided to spend a week in silence. There were several other women from various countries in the “silence house” with me. Each morning began with breakfast that included baguette, fruit, and various spreads. I noticed a young woman open up her baguette and place the slice of chocolate inside—a makeshift pain au chocolat. I followed suit, and we exchanged knowing smiles. This is the instant I realized that food, at its most basic and elemental, is about community and a connection.

In that moment, a perfect piece of bread and a delicious morsel of chocolate became a form of communion. I cherish this memory and try to attain something like it at The Pie Chest: shared and communal tables, simple and delicious morsels of food, communion of soul and spirit.”—Rachel Pennington, owner, The Pie Chest, as told to Whitney Ayers Kenerly 1518 E. High St., 119 Fourth St. NE. 977-0443. thepiechestcville.com

Cactus Mexican Restaurant Authentic Mexican and Central American dishes. 221 Carlton Rd. Suite 11 & 12. 295-4748. $.

Chipotle Simple menu of burritos and tacos made before your eyes. Barracks Road Shopping Center, 872-0212; 2040 Abbey Rd. Suite 101, 984-1512. $.

Cinema Taco Burritos, tacos, and empanadas inside the Jefferson Theater. Delicious and cheap.

110 E. Main St., Downtown Mall. 245-4981. $.

Continental Divide “Get in Here!” says the sign. Do it. Great nachos and margaritas. 811 W. Main St. 984-0143. $$.

El Jaripeo Mexican favorites for the 29N crowd and also the UVA Corner crowd. 1750 Timberwood Blvd., 296-9300; 1202 W. Main St., 972-9190. $.

Fuzzy’s Taco Shop Fresh, handmade, Baja-style Mexican food. 435 Merchant Walk Sq., Suite 600. 214-0500. $.

Guadalajara Mexican food by Mexican folks.

Margaritas so green they glow. Cheap prices!

805 E. Market St., 977-2676; 395 Greenbrier Dr., 978-4313; 2206 Fontaine Ave., 979-2424; 108 Town Country Ln., 293-3538; 3450 Seminole Trail, 977-2677. $.

Guajiros Miami Eatery Cuban breakfast, brunch, and lunch with a Miami flair. Woodbrook Shopping Center. 465-2108.

Junction Innovative Southwestern cuisine with locally sourced ingredients in Belmont. 421 Monticello Rd. 465-6131. $$.

La Joya Authentic Mexican from tacos to churros. 1145 Fifth St. SW, 293-3185; 1015 Heathercroft Cir, Ste. #300 (Crozet), 205-4609. $.

La Michoacana Mexican deli serves budgetfriendly burritos, tacos, and enchiladas. 1138 E. High St., 409-9941; 2291 Seminole Ln., 956-4299. $.

La Tortuga Feliz Authentic Mexican entrées and baked goods. 1195 Seminole Trail. 882-7461. $.

Los Jarochos Authentic Mexican in Midtown.

625 W. Main St. 328-8281. $.

Margarita’s the Flavor of Mexico Authentic Mexican, American, and margaritas. 2815 Rockfish Valley Hwy., Nellysford. 218-7767. $.

Morsel Compass Popular food truck’s brick and mortar spot. 2025 Library Ave., Crozet. 989-1569. $$.

Mi Casita Homey Salvadoran-Honduran eatery serving breakfast, lunch, and dinner. Pantops Shopping Center. 984-1554. $.

Plaza Azteca Tableside guacamole is just the beginning of the offerings at this Mexican chain.

Seminole Square Shopping Center. 964-1045. $.

Qdoba Mexican Grill Spicy burritos, quesadillas, and Mexican salads made before your eyes.

3918 Lenox Ave., 244-5641. $.

Mediterranean Bashir’s Taverna Authentic Mediterranean cuisine by a Mediterranean chef. 507 E. Main St., Downtown Mall. 923-0927. $$.

Basil Mediterranean Bistro Mediterranean fare from grape leaves to tapas, plus a late-night wine bar. 109 14th St. 977-5700. $.

Box’d Kitchen Custom salads and homemade sauces. 909 W. Main St. 202-2749. $.

Cava Fast-casual Mediterranean with lots of vegetarian options. 1200 Emmet St. N #110. 227-4800. $.

Copper Mine Bistro Mediterranean-inspired menu features tapas, pizzas, and entrées like shrimp provençal and veal saltimbocca. Wintergreen Resort. 325-8090. $/$$.

AMY AND JACKSON SMITH

End Zone Pizza Pizza, big subs, and fresh salads. Forest Lakes Shopping Center. 973-8207. $.

Extreme Pizza Delivery, dine-in, or take-n-bake; this chain pushes pizza to the limit. 5th Street Station, 234-3239. $$.

Fabio’s New York Pizza Pizza, subs, salads, and calzones made by natives of Naples. Get your pie the Sicilian way. 1551 E. High St. 872-0070. $.

Feelin’ Saucy Pizzeria Buy one pizza, get one free. 104 14th St. NW. 234-3877. $.

Fellini’s #9 A local landmark featuring Italian favorites plus some inventive new takes. 200 W. Market St. 979-4279. $$.

Fry’s Spring Station Characterful brick-oven pizza joint. 2115 Jefferson Park Ave. 202-2257. $$.

Giuseppe’s Italian Restaurant Everything you could want out of classical Italian fare. 2842 Rockfish Valley Hwy., Nellysford. 361-9170. $$.

Lampo Authentic Neapolitan pizzeria in Belmont.

205 Monticello Rd. 282-0607. $.

Lelo’s Pizza By the slice or the whole pie. Rivanna Ridge Shopping Center, 293-6788. $.

Little Caesar’s Pizza Home of the $5 Large Hotn-Ready Pizza. 1301 Hydraulic Rd., 296-5646; Albemarle Square, 964-1011; Pantops Center, 234-3328. $.

Marco’s Pizza Authentic Italian (with a secret sauce). 930 Olympia Dr. 465-6800. $.

Mellow Mushroom Trippy-themed franchise, with great pizza and even better beer selection. 1321 W. Main St., in the Red Roof Inn. 972-9366. $.

MidiCi Neapolitan pizza chain. The Shops at Stonefield. 284-8874. $.

Mona Lisa Pasta This market carries nearly every variety of pasta and sauce imaginable. To-go entrées serve two to three people. Preston Plaza.

295-2494. $$.

Nate & Em’s Pizza All your pizzeria faves: calzones, stromboli, pasta, subs, and—of course—pies. 5924 Seminole Trail, Ruckersville. 985-9000. $.

Palladio Restaurant Northern Italian cuisine and Barboursville wines. 17655 Winery Rd., Barboursville. (540) 832-7848. $$$.

Papa John’s Pizza fans come to Papa. 3441 Seminole Trail, 973-7272; University Shopping Center, 979-7272; 1305-A Long St., 296-7272. $.

Pizza Hut The Jabba of pizza chains. 1718 Seminole Trail, 973-1616; 540 Radford Ln., Suite 300, 823-7500. $.

The Rooftop Pizzas, salads, seafood, and steaks with panoramic Blue Ridge views. 2025 Library Ave, Crozet. 205-4881. $$.

Sal’s Caffe Italia Brick-oven pizza plus subs, pasta, and outdoor seating in a lively Mall location.

221 E. Main St., Downtown Mall. 295-8484. $$.

Sal’s Pizza Hand-tossed pizzas, fresh bread, delicious pasta dishes since 1987. Crozet Shopping Center, Crozet. 823-1611. $.

Tavola Open kitchen serves up lovely food (pancetta-wrapped shrimp, housemade pasta) and an artisanal wine list. 826 Hinton Ave. 972-9463. $$.

Travinia Italian Kitchen Contemporary American Italian, plus an outdoor patio for people watching. The Shops at Stonefield. 244-3304. $$.

Uncle Maddio’s Pizza Built-to-order pies. The Shops at Stonefield, 234-3717. $$.

Vinny’s Italian Grill & Pizzeria This regional chain has pies plus a slew of caloric subs, pastas, and stromboli. Hollymead Town Center. 973-4055. $$.

CONTINUED ON PAGE 55

Rachel Pennington

Summer Knife&Fork 53

THURSDAY EVENING SUNSET MUSIC SERIES 5-9 pm / live music and a food truck July 18 & 26 August 1 & 15

FRIDAY CHEERS

5-9 pm / live music and a food truck 10% of cider sales go to a local non-profit July 12 & 26 August 9 & 23

SAVE THE DATE

Ciderfest 2019 August 31st Visit our website to learn more castlehillcider.com Facebook and Instagram @castlehillcider 434.296.0047 info@castlehillcider.com

gredients chniques d Flavors

CONTINUED FROM PAGE 53

Mezeh Mediterranean Grill Bowls, wraps, and pita pockets, all prepared with the fresh ingredients of your choosing. The Shops at Stonefield.

202-1446. $.

Orzo Kitchen & Wine Bar Dishes from Spain to Greece and wines of the world. 416 W. Main St., in the Main Street Market. 975-6796. $$.

Parallel 38 Small plates, innovative “farm-totable” cocktails, and an extensive wine list. 817 W. Main St. 923-3838. $$.

Miscellaneous Nationalities

Restaurant Guide Citizen Bowl Shop Specialty salads with gluten- free, vegetarian, and paleo-friendly options.

223 W. Main St., Downtown Mall. 234-3662. $.

Croby’s Urban Viddles Southern-inspired chicken and pork rotisserie fare. 32 Mill Creek Dr., Suite 102. 234-3089. $.

Durty Nelly’s Jazz, blues, and rock in a rootsy pub and deli that caters. 2200 Jefferson Park Ave. 295-1278. $.

Farm Table Reliable breakfast and lunch spot near TJ’s house. 931 Thomas Jefferson Pkwy. 9849800. $.

Firehouse Subs Hot subs and sandwiches across from Fashion Square. 29th Place. 995-5921. $.

The Flat The place for crêpes: Choose sweet or savory for lunch or dinner. 111A E. Water St., beAromas Café Mediterranean and Middle Easthind the Jefferson Theater. 978-FLAT. $. ern fare. Sandwiches, salads, and famous falafel; super-friendly service. 900 Natural Resources Dr. HotCakes Fancy sandwiches, housemade en244-2486. $. trées, and desserts. Delivery available. Barracks Bavarian Chef German cuisine in Alpine atmoRoad Shopping Center. 295-6037. $. sphere. 5102 S. Seminole Trail, Madison. (540) Iron Paffles & Coffee Pastry dough + waffle 948-6505. $$. iron + savory or sweet insides. 214 W. Water St. Mas Authentic Spanish tapas and wines in a 806-3800. $. funky, dimly lit atmosphere in the heart of BelIvy Provisions Hot or cold sammies with cheeky mont. 904 Monticello Rd. 979-0990. $$. names like the “Don’t Call Me Shirley.” 2206 Ivy Mochiko Good Hawaiian eats. The Yard at 5th Rd. 202-1308. $.

Street Station. $. s.

Jersey Mike’s Subs Subs from Jersey, prepared Obrigado New American fare and pasta nights right in front of you. 2040 Abbey Rd. #104, 529are the specialties at this bistro-like storefront spot.

6278; 5th Street Station, 328-8694. $. is belief. 109 W. Main St., Louisa. (540) 967-9447. $$.

Jimmy John’s Low-cost sandwiches on 29N. Pearl Island Caribbean-inspired lunch spot in “Freaky fast” delivery. 1650 E. Rio Rd., 975-2100. $. the Jefferson School City Center. 233 Fourth St. Kitchen(ette) An assortment of sandwiches NW. 466-0092. $. (vegetarian included!) plus sides and salads. 606 The Shebeen Pub and Braai Conjures the South Rivanna Ave. 260-7687. $.

African veldt with brunch on Sundays. Great bar for futbol-watching. Vinegar Hill Shopping CenLittlejohn’s New York Delicatessen Buxom ter. 296-3185. $$. sandwiches. Delivery, too! 1427 University Ave., Tavern & Sticks Grocery is about authenticity...

977-0588. $.

A quick, healthy alternative to fast food: of flavors, service,sides, andsalads, Lovingston Café A pleasant surprise in the midkebobsingredients, (veggie options available), atmosphere.

DinePlaza, in an elegantly desserts. Preston 295-5262; Rivanna Ridge dle of Lovingston, with a diverse, modestly priced 295-5212. $. heart of restoredShopping c. 1820Center, tavern, at the menu. 165 Front St., Lovingston. 263-8000. $. which is our is Turkish creative Sultanfood, Kebabwhich Authentic food,and all kind Mac’s Country Store Serving breakfast, lunch, kebabs,seasonal, vegetarian dishes, homemade features offresh, localsalads, products and dinner. Daily specials, eat in or take out. 7023 Turkish baklava, Turkish tea and coffee.

333 Secsourced from a family of Patrick Henry Hwy., Roseland. 277-5305. $. ond Street SE. 981-0090. $.

Albemarle County and Central VirginiaMarket purveyors. at Grelen A casual café with seasonal Twisted Branch Tea Bazaar Downtown teahouse ingredients and daily specials. 15091 Yager Rd., offers international vegetarian fare, delectable Somerset. (540) We believe in a and sense place ourE. Main dishes embody this672-7268. belief.$. desserts, 50-plusofexotic looseand teas. 414 n the farmers and artisans who produce such Martha’s Garden Café Healthy breakfast, lunch, St., Downtown Mall. 293-9947. $. ts for us... there is no quality in the ingredientsand if dinner options. Martha Jefferson Hospital, 595 Martha Jefferson Dr. 654-6037. $. uality in the person who produces them.

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Soups, Salads, Modern Nosh A New York-ish Jewish deli finally arrives in town. 111 Water St. W. 202-8098. $$ Our service is informed, passionate, Sandwiches and polite. We strive to create a diningPanera Bread Co. Ubiquitous chain with casu-

B.good Grain seasonal salads,isplus al fare. Barracks Road Shopping Center, 245forbowls ourand guests which relaxed pecial!experience smoothies and shakes. Barracks Road Shopping 6192; Hollymead Town Center, 973-5264; Fifth and friendly, yet sophisticated.

Center. 305-1115. $.

Street Station, 973-5264. $.

Baggby’s Gourmet Sandwiches Give your name;

Ouryour award-winning sammich arrives in awine bag with a cookie. Get listit?spans theSt., globe andMall. 984-1862. $.

512 E. Main Downtown of bothjoint serving Amer.com offers Blue selections Ridge Café Ruckersville ican-continental.

8315 Seminole Trail. 985-3633. $$. and old-world wines, f. new focusing varietally Blue Ridgeon Country Store Breakfast is scones and muffins; lunch is pre-madeof wraps and soups, correct representations plus a popular salad bar. 518 E. Main St., Downeach region. town Mall. 295-1573. $.

Pico Wrap Fresh wraps, sandwiches, and salads. Plus breakfast and homemade desserts. 224 Ivy Rd., Suite 111. 956-4793. $.

Potbelly Sandwich Shop Chain serving sandwiches, salads, and soups. 853 W. Main St. 9770377. $.

Quizno’s Subs Chain offering cheesesteaks, meatballs, and specialty subs. Salads and soups, too. Rivanna Ridge Shopping Center. 977-7827. $.

Bodo’s BagelsChef Still the king of bagels in our town.

Executive Revolutionary Soup Choose from a slew of 1418 N. Emmet 977-9598; 505 Preston Ave., Joe Wolfson wasSt.,recently enticing soups made daily. 108 Second St. SW, 293-5224; 1609 University Ave., 293-6021. $. named “ Top 100 New Chefs 296-SOUP; 104 14th St. NW, 979-9988. $.

Carving Board Café Inventive salads, soups, inandthe Country” Roots Natural Kitchen Fast-casual health food sandwiches for the 29N lunch bunch. Albefrom UVA alumni. 1329 W. Main St. 529-6229. $.

by Food &Square WineShopping Magazine marle Center. 974-9004. $.

The Salad Maker Made-to-order salads, plus Choptus Creative with ingredients fromprivate Let helpsalad youchain make your next event special! a daily soup special and sweet treats. 300 E. Marlocal purveyors. Barracks Road Shopping Center.

Whether for 10 or 100, ket St. 284-5523. $.

328-8092. $. we have a perfect space for you!

3 West Main Street, Charlottesville, VA 22903 www.tavernandgrocery.com info@tavernandgrocery.com

vate event special!

Subway Tons of locations, so you can “eat fresh” anywhere. 1764 Rio Hill Ct., 978-7008; 32 Mill Creek Dr., 295-5555; Pantops Shopping Center, 984-0652; 1061 E. Rio Rd., 973-9898; 2212 Ivy Rd., 293-0666; 104 14th St. NW, 295-7827; 111 Maury Ave., 977-5141; 1220 Seminole Trail, 973-4035; 1779 Fortune Park Rd., 974-9595; Vinegar Hill Shopping Center, 245-8000; 65 Callohill Dr., Lovingston, 263-6800. $.

Bizou Upscale down-home cookin’ with fresh fish, pork, and beef dishes. 119 W. Main St., Downtown Mall. 977-1818. $$.

Take It Away Sandwiches, salads, sides and desserts in a jazz-themed shop. Favorite spot of student study breakers. 115 Elliewood Ave. 2951899. $.

Commonwealth Restaurant & Skybar Swanky Downtown restaurant with inventive entrées and a rooftop bar. 422 E. Main St., Downtown Mall.

202-7728. $$$.

Brasserie Saison Hip decor, Champion microbrews, craft cocktails, and Franco-Belgian cuisine.

111 E. Main St., Downtown Mall. 202-7027. $$.

Burton’s Grill Contemporary American menu with stylish ambience. The Shops at Stonefield.

977-1111. $$.

Tilman’s Cheese, snacks, and sandwiches in the café, plus a charming wine bar. 406 E. Main St., Downtown Mall. $.

Court Square Tavern Hearty pub fare and 130plus varieties of bottled beer. 500 Court Square.

296-6111. $$.

Trackside Café Healthy fare and smoothies inside ACAC. Albemarle Square Shopping Center.

978-3800. $.

Duner’s Artful entrées and fine desserts on a rotating menu. 250W in Ivy. 293-8352. $$$.

Tubby’s Grilled sandwiches and subs galore.

1412 E. High St. 293-3825. $.

Which Wich Superior Sandwiches Create your own sandwiches by marking up the pre-printed brown bags. Hollymead Town Center. 977-9424. $.

Zoës Kitchen Fast, casual meals with an emphasis on health-conscious, Mediterranean-inspired ingredients. Barracks Road Shopping Center. 9555334. $.

Steaks and Seafood Aberdeen Barn More beef than you can shake a T-bone at, since 1965. 2018 Holiday Dr. 2964630. $$$.

Bonefish Grill Sister to mega-popular Outback Steakhouse featuring seafood, grilled non-fish specialties, and a full bar. Hollymead Town Center. 975-3474. $$.

Devils Grill Restaurant & Lounge Above Devils Knob Golf Course with 50-mile views. Dinner reservations required. Wintergreen Resort. 3258100. $$$.

Downtown Grille Upscale steak and seafood with white-linen service and a chummy bar scene. 201 W. Main St., Downtown Mall. 817-7080. $$$.

Outback Steakhouse Bloomin’ onions and giant steaks. 1101 Seminole Trail. 975-4329. $$.

Prime 109 Top-notch steakhouse with dry-aged beef and locally grown and produced food served in a 100-year-old neoclassical building. 300 E. Main St., Downtown Mall. 422-5094. $$$.

Public Fish & Oyster Simply prepared, responsibly sourced seafood. Shucked oysters, raw bar, and a full bar. 513 W. Main St., 995-5542. $/$$.

Red Lobster Seafood with daily specials. 1648 E. Rio Rd. 973-0315. $$.

Rhett’s River Grill and Raw Bar She-crab soup, half-shell delicacies, and steaks. 2335 Seminole Trail, Suite 100. 974-7818. $$.

Rocksalt Seafood-centric chain with an outdoor bar and patio. The Shops at Stonefield. 326-5665. $$.

Shadwell’s Seafood, steaks, burgers, pasta, and salads made out of fresh, local ingredients. 1791 Richmond Rd. 202-2568. $$.

Fig Bistro & Bar Mediterranean and New Orleans-inspired dishes with house-made ingredients. 1331 W. Main St. 995-5047. $.

Hamiltons’ at First & Main Imaginative American cuisine, award-winning wine list, and superb vegetarian options. 101 W. Main St., Downtown Mall. 295-6649. $$$.

Ivy Inn Daily menu of American cuisine in an 18th century tollhouse. 2244 Old Ivy Rd. 9771222. $$$.

Little Star Spanish-and Mexican-inspired food expertly prepared in a wood-fired oven. Great craft cocktails, too. 420 W. Main St. 252-2502 $$.

Maya Upscale Southern cuisine. Pleasant patio seating outside, sleek mod inside. 633 W. Main St. 979-6292. $$.

Michael’s Bistro Mucho microbrews and an artful menu. Second floor of 1427 University Ave. 977-3697. $$.

Oakhart Social Seasonal Atlantic Coast food for sharing. 511 W. Main St. 995-5449. $$.

Pippin Hill Farm & Vineyards The Farm Table & Wine Bar is as big a draw as its beautiful setting. 5022 Plank Rd., North Garden. 202-8063. $$.

Red Pump Kitchen Tuscan-inspired restaurant with chic, rustic décor. 401 E. Main St., Downtown Mall. 202-6040. $$.

Restoration Indoor and outdoor dining at this spot at Old Trail Golf Course. 5494 Golf Dr., Crozet.

823-1841. $$.

Southern Crescent Cajun and Creole fare in Belmont. 814 Hinton Ave. 284-5101. $$.

Tastings Wine shop/restaurant with woodgrilled entrées and an impressive wine list. 502 E. Market St. 293-3663. $$.

Tavern & Grocery Inspired tavern fare from chicken sandwiches to banh mi. 333 W. Main St. 293-7403. $.

The Alley Light Intimate small-plate spot above Revolutionary Soup. 108 Second St. SW. 296-5003. $$.

The Fitzroy Restaurant and bar in a swanky setting. 120 E. Main St., Downtown Mall. 295-1223. $$.

The Local Belmont neighborhood spot with unusual twists on local, organic ingredients. 824 Hinton Ave. 984-9749. $$.

The Melting Pot Melted-cheese franchise features warmers built into the tables and a huge wine selection. 501 E. Water St. 244-3463. $$$.

Upscale Casual

Wayland’s Crossing Tavern Steak, raw oysters, pub food, vegetarian plates, and kid-friendly fare.

1015 Heathercroft Cir., Crozet. 205-4669. $$.

1799 The Clifton hotel’s signature restaurant. Sit at the chef’s counter and watch the action. 1296 Clifton Inn Dr. 971-1800. $$.

Zocalo Flavorful, high-end, Latin-inspired cuisine with a full bar. 201 E. Main St., Downtown Mall. 977-4944. $$.

Summer Knife&Fork 55

OPEN BREAKFAST, LUNCH, & DINNER Fresh Vegetables, Fruit and Local Meats Homeopathic CBD oil Local Wine and Beer available ~ Cunningham Creek Winery ~ James River Brewery ~ Anitoch Brewing Company

IN FLUVANNA COUNTY

FARM TO TABLE CAFE AND LOCAL GROCERY STORE Fresh, healthy food cooked using locally farm sourced ingredients. Locally grown products and eggs are always fresh. Excellent selection of locally sourced prepared foods and grocery items. Homemade soups and delicious pastries. Fresh brewed coffee. Biscuits made fresh daily.

Mon-Fri 7:30 am-7 pm Sat 7:30-2 pm, Sunday-Closed 74 Joshua Lane Palmyra, Va. 22963 (near CVS at Lake Monticello) 434-207-3558 Local-Eats

Buying Real Estate?

Love and marriage

Are Your Interests Protected?

You need to have an agent working exclusively for you!

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A monthly guide to the big day PAGE 15

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Commercial • Land • Homes 56 Knife&Fork Summer

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Breweries and cideries Albemarle CiderWorks What started as an orchard for rare and heirloom apples grew into a popular area cidery. 2550 Rural Ridge Ln., North Garden. 297-2326.

Blue Mountain Brewery Popular brewery serves drafts, plus light fare for lunch and dinner. 9519 Critzers Shop Rd., Afton. (540) 456-8020.

Blue Toad Hard Cider Large outdoor space, classic pub food and, of course, hard cider. 9278 Rockfish Valley Hwy., Afton. 996-6992.

Bold Rock Cidery Virginia’s largest (and growing!) cidery. Free tours and tastings daily. 1020 Rockfish Valley Hwy., Nellysford. 361-1030.

Brewing Tree Beer Company Artisanal Brew Trail spot from the founder of Starr Hill. 9278 Rockfish Valley Hwy., Afton. (540) 381-0990.

Bryant's Small Batch Cider Craft cider produced on a 150-year-old farm, plus food and entertainment with indoor and outdoor seating. 3224 E. Branch Loop, Roseland. (804) 420-9683.

Castle Hill Cider Enjoy a glass of Terrestrial on the octagonal porch or explore the grounds. Open for tastings daily. 6065 Turkey Sag Rd., Keswick.

296-0047.

Champion Brewing Company Beer-focused kitchen offerings, plus five ales on tap. 324 Sixth St. SE. 295-2739. $.

Devils Backbone Brewing Company Nelson’s hip brewpub—award-winning craft beers, lunch and dinner. 200 Mosbys Run, Roseland. 361-1001.

Hardywood Pilot Brewery & Taproom Charlottesville’s version of the beloved Richmond brewhouse. 1000 W. Main St. 234-3386.

SPOTLIGHT

Thatch Winery After operating as First Colony Winery since 2000, the rebranded Thatch Winery—named for the distinctive thatched roof on the production building—celebrated its launch in May. The new owners, David Fratkin and Jeff Miller of Richmond, are focused more on reimagining the potential of the space than rethinking what’s in the bottle.

“Our goal is to create an inviting and relaxing venue that our guests can enjoy with friends and family,” says Miller. “Great wine takes time and we want you to sit back, relax, and enjoy the journey with us here at Thatch.

Our exceptional wine is not changing and we are committed to providing the same quality our

members and visitors have grown to love.”

“With these investments into the new and improved Thatch Winery, our goal is that our venue reflects the great quality of our wine,” Fratkin says.

It’s true: Winemaker Gavin Baum, a Charlottesville native who has been with the winery for five years, has scored accolades

including a coveted double-gold at the 2019 San Francisco Chronicle Wine Competition.

Baum says he strives to create a “sense of place in every glass.”

Fratkin and Miller evidently have a flair for the dramatic. As part of Thatch’s debut, the winery gave away an on-site wedding package worth $17,000. The winning groom-to-be proposed to his fiancée after she’d survived an intense, year-long battle with cancer at age 35 (tissues, please!).

Meanwhile, the winery makeover includes a change in decor, tasting-room enhancements, a new loft, and accommodations for weddings and private events. Baum also says he plans to plant more vines over the next five to 10 years.

—Whitney Ayres Kenerly 1650 Harris Creek Rd. 979-7150. thatchwinery.com

James River Brewing Co. There’s only beer here.

561 Valley St., Scottsville. 286-7837.

North American Sake Brewery Wash down your dumplings and lamb ribs with a flight of sake.

522 Second St. SE. $$.

Silverback Distillery Rye whiskey, monkey gin and Beringei vodka. 9374 Rockfish Valley Hwy., Afton. (540) 456-7070.

Potter’s Craft Cider Handcrafted cider out of Free Union, with a city tasting room. 209 Monticello Rd. 964-0271.

Spirit Lab Distilling Single-malt whiskey and amaro behind a red door. 1503 Sixth St. SE. 218-2605.

Pro Re Nata Brewery A farm brewery and food truck offering up to 12 craft beers and live music.

6135 Rockfish Gap Tpke., Crozet. 823-4878.

Random Row Brewing Co. No food (but there are food trucks!), but nearly 12 beers on tap. 608 Preston Ave. 284-8466.

Reason Beer A 30-barrel production facility, plus a tasting room with rotating craft brew on tap.

1180 Seminole Trail, Suite 290. 260-0145.

South Street Brewery Brews and food from the folks at Blue Mountain. 106 W. South St. 293-6550.

Starr Hill Brewery Largest independent craft brewer in Virginia with 16 rotating beers on tap.

5391 Three Notched Rd., Crozet. 823-5671.

Three Notch’d Craft Kitchen & Brewery Craft beers and beer-infused pub food. 520 Second St. SE. 956-3141.

Wild Wolf Brewing Company An outdoor “biergarten,” robust menu and up to 12 brews on tap.

2461 Rockfish Valley Hwy., Nellysford. 361-0088.

Virginia Distillery Co. Single-malt whiskey from the Blue Ridge. 299 Eades Ln., Lovingston.

285-2900.

Vitae Spirits Award-winning spirits and craft cocktails in a hip spot. 715 Henry Ave. 270-0317.

Wineries Afton Mountain Vineyards Expansive views, top-notch wines. The 2016 Tradition red blend won gold in the 2019 Governor’s Cup. 234 Vineyard Ln., Afton. (540) 456-8667.

Ankida Ridge Vineyards Ankida means “where heaven and earth join,” in this case, at 1800-ft. elevation in the Blue Ridge Mountains. 1304 Franklin Creek Rd., Amherst. 922-7678.

Barboursville Vineyards Barboursville is a true destination, for the wines, scenery, and an historic Jefferson-designed ruin. 17655 Winery Rd., Barboursville. (540) 832-3824.

Wood Ridge Farm Brewery “From the dirt to the glass” brewery 165 Old Ridge Rd., Lovingston.

422-6225.

Barren Ridge Vineyards A peaceful, sophisticated place to sip in a gorgeous rural setting. Open late Thursday thru Saturday for live music. 984 Barren Ridge Rd, Fishersville. (540) 248-3300

Distilleries

Blenheim Vineyards Established in 2000 by musician Dave Matthews, Blenheim’s timberframe tasting room opens onto a deck with great mountain views. 31 Blenheim Farm. 293-5366.

Devils Backbone Distilling Co. Molasses-andsugar-cane rum, aromatic gin, fine brandy, and more. 35 Mosbys Run, Roseland. (540) 602-6018.

Ragged Branch Distillery Virginia straight bourbon whiskey with views of Ragged Mountain. 1075 Taylors Gap Rd. 244-2600.

58 Knife&Fork Summer

Bluestone Vineyard Award-winning smallbatch wines in the Shenandoah Valley. Open daily for tastings. 4828 Spring Creek Rd., Bridgewater. (540) 828-0099.

Brent Manor Vineyards Sample wines from the vineyard and a selection of nearby Virginia wines.

100 Brent Manor Ln., Faber. 826-0722.

Burnley Vineyards One of the oldest vineyards in the Monticello Viticultural Area. 4500 Winery Ln., Barboursville. (540) 832-2828.

Cardinal Point Vineyard & Winery Try the Quattro—a blend of riesling, gewurtztraminer, viognier and traminette—at this spare but relaxing spot. 9423 Batesville Rd., Afton. (540) 456-8400.

Chestnut Oak Vineyard Single-varietal, singlevineyard wines from petit manseng to chardonnay. Weekend tastings from noon-6pm. 5050 Stony Point Rd., Barboursville. 964-9104.

Cunningham Creek Winery Once a working cow farm, this winery offers chardonnay, viognier, pinot gris, Cab franc, merlot and petit verdot.

3304 Ruritan Lake Rd., Palmyra. 207-3907.

DelFosse Vineyards & Winery Try the reds at this off-the-beaten-path spot 30 minutes from Charlottesville. 500 DelFosse Winery Ln., Faber.

263-6100.

DuCard Vineyards A successful grape-growing business bloomed into what’s now this boutique winery. 40 Gibson Hollow Ln., Etlan. (540) 923-4206.

Early Mountain Vineyards Beautifully appointed facility with its own estate wines and select other local bottles, and great food. 6109 Wolftown Hood Rd., Madison. (540) 948-9005.

Fifty-Third Winery & Vineyard There’s something for everyone—including sangria—under the LEED-certified roof. 13372 Shannon Hill Rd., Louisa. (540) 894-5253.

Five Oaks Vineyard Hybrid vines producing chambourcin, sabrevois and more. 4574 Belle Vista Dr., Barboursville. 242-9445.

Flying Fox Vineyard Contemporary interior design, outstanding wines, and very special artisanal vermouths. 10368 Critzer Shop Rd., Afton.

361-1692.

Glass House Winery Don’t miss the tropical conservatory next to the tasting room—or the handcrafted chocolates! 5898 Free Union Rd., Free Union. 975-0094.

Gabriele Rausse Winery Sophistated wines and small bites served in a contemporary glasswalled building in the woods. 3247 Carters Mountain Rd. 981-1677.

Grace Estate Winery This 50-acre vineyard on scenic Mount Juliet Farm produces 14 varietals.

5273 Mount Juliet Farm, Crozet. 823-1486.

Hill Top Berry Farm & Winery Non-grape wines made from berries, plus honey meads. 2800 Berry Hill Rd., Nellysford. 361-1266.

Horton Vineyards Its petit manseng took the top prize at the 2019 Virginia Governor’s Cup, and its port-style wine is also a winner. 6399 Spotswood Trail, Gordonsville. (540) 832-7440.

Jefferson Vineyards Grab a bottle of meritage and get a spot on the tree deck for a picturesque afternoon. 1353 Thomas Jefferson Pkwy. 977-3042.

Keswick Vineyards Dog-friendly tasting spot located at the historic 400-acre Edgewood Estate.

1575 Keswick Winery Dr., Keswick. 244-3341.

Kilaurwen Winery Artisanal wines near Shenandoah National Park. 1543 Evergreen Church Rd., Stanardsville. 985-2535.

King Family Vineyards Local favorite and frequent award-winner, King Family is also the site of polo matches Sundays from Memorial Day weekend to mid-October. 6550 Roseland Farm, Crozet. 823-7800.

Knight’s Gambit Vineyard A rustic, charming winery with a porch overlooking horse pastures and Fig, a friendly hound who’ll keep you company. 2218 Lake Albemarle Rd. 566-1168.

Lazy Days Winery A boutique winery that’s home to local festivals like the Virginia Summer Solstice Wine Festival. 1351 N. Amherst Hwy., Amherst.

381-6088.

PHOTOGRAPHY: STEPHEN BARLING

COMING SOON: NEW EXTENDED MENU!

SERVING ITALIAN "MASTER PIZZAS" SINCE 1997.

Enjoy our Gourmet Pizza, Pasta Dishes, Stromboli and Tiramisu.

Take-out and Delivery available On The Mall with a $50 minimum order Call to place an order 434-977-0162 The tasting room at Thatch Winery.

Join us for Lunch and Dinner from 11am - 8pm Mon - Sat. & Sun 12 - 6pm

www.vitanovapizzapasta.com Loving Cup Vineyard & Winery An awardwinning certified-organic vineyard and winery tucked away in the hills. 3340 Sutherland Rd., North Garden. 984-0774.

Lovingston Winery A densely planted 8.5 acres yields wine of high-quality fruit. 885 Freshwater Cove Ln., Lovingston. 263-8467.

Meriwether Springs Vineyard & Brewery The post-and-beam event space is just the beginning anchors this lovely spot in the woods.

1040 Owensville Rd. 270-4299.

Michael Shaps Wineworks The winery bears the name of the most prolific winemaker in central Virginia. 1781 Harris Creek Way, 296-3438; 1585 Avon St. Ext. (Wineworks Extended), 529-6848.

Mountain Cove Vineyards Even better with age?

The first batch of wine here was made in 1976.

1362 Fortunes Cove Ln., Lovingston. 263-5392.

Mountfair Vineyards You’ll find small-batch, blended red wines at Mountfair, just 20 miles west of Charlottesville. 4875 Fox Mountain Rd., Crozet.

823-7605.

Moss Vineyards Fifty-two acres with views of the Blue Ridge. 1849 Simmons Gap Rd., Nortonsville. 990-0111.

Pippin Hill Farm & Vineyards A favorite for weddings because of the stunning mountain views.

And the wines are pretty darn good, too. 5022 Plank Rd., North Garden. 202-8063.

Pollak Vineyards Located between Charlottesville and Wintergreen, this 98-acre farm produces 27 acres of French vinifera. 330 Newtown Rd., Greenwood. (540) 456-8844.

Prince Michel Vineyard & Winery Main location at 154 Winery Ln., Leon. (540) 547-3707; tasting room at Carter Mountain. 1435 Carters Mountain Tr., 295-9463 Rappahannock Cellars Pristine country setting for this winery, owned by winemakers who moved (with their 12 kids) from California to settle locally. 14437 Hume Rd., Huntly. (540) 635-9398.

Septenary Winery Seven acres under vine at this stunning property, where Old World winemaking

techniques abound. 200 Seven Oaks Farm, Greenwood. (540) 471-4282.

Sharp Rock Vineyards Once a working family farm, Sharp Rock is now a vineyard, winery and bed and breakfast. 5 Sharp Rock Rd., Sperryville.

(540) 987-8020.

Stinson Vineyards The cozy tasting room opens to a quaint patio for sipping award-winning wines and noshing on farm-fresh snacks. 4744 Sugar Hollow Rd., Crozet. 823-7300.

Stone Mountain Vineyards A rustic winery offers panoramic views of the surrounding counties from 1,700-ft. elevation. 1376 Wyatt Mountain Rd., Dyke. 990-9463.

Thatch Winery The former First Colony Winery turns out award-winning wines in a charming, renovated facility. 1650 Harris Creek Rd. 979-7105.

Thistle Gate Vineyard Handcrafted wines aged in French and American oak. 5199 W. River Rd., Scottsville. 286-7781.

Trump Winery Sprawling property with posh hotel and a renowned sparkling white. 3550 Blenheim Rd., 984-4855.

Valley Road Vineyards Vineyard and tasting room at the head of the Rockfish Valley. 9264 Critzers Shop Rd., Afton. (540) 456-6350.

Veritas Vineyard & Winery Award-winning wines at the foot of the Blue Ridge Mountains.

145 Saddleback Farm, Afton. (540) 456-8000.

Weston Farm Vineyard & Winery Small, family-owned winery. Must love dogs: Charlie and Suzie, the owners’ French bulldogs, roam the property. 206 Harris Creek Rd., Louisa. (540) 967-4647.

White Hall Vineyards A hidden gem with award-winning wines. Call ahead to reserve a cheese plate from the neighboring monastery to enjoy with your tasting. 5282 Sugar Ridge Rd., White Hall. 823-8615.

Wisdom Oak Winery Make your way down the long gravel road to get to an intimate tasting room and outdoor picnic area. 3613 Walnut Branch Ln., North Garden. 984-4272.

Let’s do

lundch.com

LUNdCH Mon – Fri • 10am–4pm

(540) 649-GRUB 835 Springhill Rd. Staunton, VA

Thursday Night to-go Dinners

A little different each week featuring the best & freshest food available.

Sign up at lundch.com to receive the weekly menu.

Summer Knife&Fork 59

Saturday, November 2, 2019 World Class Steeplechase Racing and a full day of family fun www.montpelierraces.org 540-672-0014

a boutigue culinary design firm the catering outfit | www.cateringoutfit.com | charlottesville virginia 22902 | (434) 951-4699

The Last Bite

POP STAR

Some of us, when we were younger, marveled at Baskin-Robbins’ “original 31 flavors.” It seemed impossible (31 flavors!) but also confirmed that summer—ice-cream season—was the best season of all. In Charlottesville, that reassurance comes from the popsicles at La Flor Michoacana. Like Baskin-Robbins, Michoacana boggles the mind with its variety—47 flavors, by informal count. The basics are covered: vanilla, chocolate, mint chocolate chip. But then the freezer case veers into the improbable: watermelon/cucumber, hibiscus flower, pineapple chili, cucumber/lime/spinach, mango yogurt, avocado/lime, piña colada, soursop, tequila, and the list goes on. If there were enough room on this page, we’d give La Flor Michoacana 1 million heart emojis.—Joe Bargmann 601-A Cherry St., 984-1603

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