Knife & Fork |Fall 2023

BEER & WINE ISSUE AUTUMN 2023

Taste is everything.

SEE!

OUR CUP RUNNETH OVER 70+ wineries, breweries, and cideries to fill 'er up P.42

BRAZOS AT BARRACKS TAKES ITS TACOS UP A NOTCH

TASTE! LOCAL SOUS CHEFS COOK UP CREATIVE MENUS

SMELL! THERE’S SOMETHIN’ FISHY AT THE WINE GUILD...

IT’S 5 O’CLOCK SOMEWHERE AND WE’VE GOT THE BUZZ, FROM BEER AT HÖGWALLER TO HARK’S NONALCOHOLIC WINE

What’s Corey Hoffman brewing?

PAGE 24

GLASS HALF FULL

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Scan for Menus

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TA B L E O F C O N T E N T S Amuse Bouche 9 New menu Longtime local chef opens a cozy café spot.

10 Tin man Will Curley’s serving up canned sardines.

11 Fab collab Coffee and whiskey? Sign up at Spirit Lab.

13 Dream gig Illustrator makes Samin Nosrat’s payroll.

The Dish 15 Taco time What to expect from Brazos’ Barracks outpost.

That’s how many gallons of beer Rockfish Brewing Company made last year—just enough to fill a 12x24-foot pool at 5-foot depth. Page 24

17 Taste test?

Mushroom-hunting tips from Frank Hyman.

18 Sousper-powered A restaurant’s secret weapon?

The sous chef.

21 Local buzz Follow Maresca’s for a classic cuppa.

46 The Last Bite Wash it down with a glass of milk?

STEPHEN BARLING

10,000 Common Wealth Crush’s Lee Campbell

Let’s grab a drink PAGE 24

Call us traditionalists, but the weather turns cool and we’re down to drink. In this issue, get a peek at what’s coming—from local beer’s big names nabbing a spot by the river to a natural wine enthusiast bringing opportunity to Waynesboro and beyond.

ON THE COVER: Corey Hoffman’s ready to change the local beer scene. PHOTO: Tristan Williams 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. Knife & Fork Editor Caite Hamilton. Copy Editor Susan Sorensen.

Contributors Carol Diggs, Laura Drummond, Mary Esselman, Shea Gibbs, Maeve Hayden, Erika

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

Howsare, Rachael Kesler, and Sarah Lawson Art Director Max March. Graphic Designer Tracy Federico. Account Executives Lisa C. Hurdle, Brittany Keller, Gabby Kirk, Stephanie Vogtman.

Production Coordinator Faith Gibson. Publisher Anna Harrison. Chief Financial Officer Debbie Miller. A/R Specialist Nanci Winter. Circulation Manager Billy Dempsey. ©2023 C-VILLE Weekly.

Knife&Fork 5

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AmuseBouche

Hartmans’ happy place Barbeque Exchange’s AT THE CORNER OF ROUTES 20 and 33 in Barboursville, just a stone’s throw from Four County Players and Barboursville Vineyards, sits Exchange Café, the latest venture by local restaurant veterans Craig and Donna Hartman.

Craig Hartman has earned plenty of acclaim during his decades-long career, receiving accolades from the James Beard Foundation and the Food Network. He helmed fine dining establishments like the Clifton Inn and the former Fossett’s in Keswick Hall before launching his own popular restaurants in Gordonsville—Ice House, where he remains a consulting chef, and Barbeque Exchange, which he continues to own and operate.

The Hartmans have spent their careers crafting cuisine that honors the history and culture of Virginia and caters to the palettes of locals and visitors alike. Exchange Café, on the other hand, is a passion project that’s specifically for them. “This restaurant is what we like to eat,” Craig Hartman says, “food that is simply prepared, extremely fresh, and extremely flavorful.”

Chefs make vegetables and meats over a white oak wood fire, as a nod to Barbeque Exchange’s signature style of cooking. The menu is inspired by cuisines from around the world, but the ingredients are sourced right here at home from the likes of Planet Earth Diversified, 5 Riders Farm, Edgewood Miller Farm, and Foods for Thought.

Start your day with made-to-order breakfast tacos in handmade soft corn tortillas, buttermilk biscuits, or assorted baked goods made by classically trained pastry chef Sarah Deigl. For lunch and dinner, there’s the Soul Healing Chicken Soup with housemade bone broth, Fireman’s Chicken served in a foil pouch with

SUPPLIED PHOTO

owners open the doors to a new passion project

At Exchange Café, the philosophy is “food that is simply prepared, extremely fresh, and extremely flavorful,” says Craig Hartman.

potatoes and coleslaw, and the Exchange Burger—8 oz. of dry-aged Roseda Black Angus beef on fresh focaccia. “It is literally one of the greatest things you’ll ever put in your mouth,” Hartman says.

With its large outdoor seating area and live music on the weekend, Ex-

change Café is well on its way to becoming a staple hang-out spot for folks looking for highquality food in a casual atmosphere.

“We’re a feel-good restaurant,” Hartman says. “If you want to be happy, you’ve got to come see us.”

—Laura Drummond

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AmuseBouche

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AmuseBouche CANNED HEAT

TRISTAN WILLIAMS

If recent mentions in Bon Appetit and Food & Wine magazines are any indication, tinned fish is having a moment.

And it’s not just for tuna anymore! Thanks to The Wine Guild, which stocks a variety of the stuff—sardines from the northern coast of Spain, lobster from Canada, cod from Portugal— we’re stretching our palettes way past Starkist.

Oh, and you know what goes great with fish?

Wine. Don’t forget to ask owner Will Curley for a pairing rec before you leave.—CH

TRISTAN WILLIAMS

Something fishy

EXTRA B UZZ

SUPPLIED PHOTO

Sip on this Spirit Lab Distilling’s new brew will put a pep in your step. The coffee whiskey is a collaboration with Snowing in Space, and was left in the barrel for an extra year. The amber elixir is stronger than espresso, and pairs perfectly with a scoop of vanilla in an affogato.—MH Knife&Fork 11

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AmuseBouche

Salt, fat, acid, watercolor

THERE ARE A LOT OF SIMILARITIES between baking and art-making, says painter Molly Reeder, “especially when it comes to making something appear beautiful (and delicious!) and using your hands in a detail-oriented process.” A former pastry chef, Reeder realized in her early 30s that she could combine all of her loves—plants, food, and art—to make a living. “If you had asked me a few years ago what I really wanted in my career I would have said, ‘I’d love to illustrate a full cookbook for a chef I really admire,’” says Reeder.

Dreams do come true. During the pandemic, Reeder DM’d a painting of Rancho Gordo beans to Salt Fat Acid Heat author Samin Nosrat, who Not a sneak peek: shares her love of heirloom beans, on This tropical pink Instagram. The two women kept in touch oyster mushroom and, after collaborating on a project last isn’t in the summer, Nosrat reached out in the fall cookbook, but is about Reeder illustrating her second indicative of cookbook, What To Cook.

Reeder’s “Salt Fat Acid Heat felt like the first book signature style. of its kind, where Wendy’s [MacNaughton] illustrations were such a huge part of it all,” Reeder says. “I greatly admire the way Samin honors and highlights artists and craftspeople, in so many forms.”

What To Cook marks the first time Reeder will illustrate an entire cookbook, though not the first time her illustrations have made it in print—Danny Childs’ Slow Drinks publishes this fall—and she’s been involved throughout the process.

Reeder takes periodic trips to join Nosrat in California; the chef prepares the dishes and Reeder photographs them, then takes them back to her Richmond-based studio to begin illustrating.

Reeder says she’s grateful to be working on a project that feels so aligned with her interests and talent, and loves getting to continue exploring her relationship to art through food—and to food through art.

“It’s interesting to feel the different ways foods affect you through painting,” Reeder says. “It sounds a bit out there maybe, but every subject has a particular energy to it, and so when you are painting it, you feel it.”—Caite Hamilton

PHOTOS: KATE THOMPSON

Illustrator Molly Reeder hired for Samin Nosrat’s next cookbook

Knife&Fork Knife&Fork1313

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The Dish T R E N D S, TAST E M A K E R S, A N D F O O D S W E LOV E

Brave

STEPHEN BARLING

new Brazos

Second location takes taco titan to the top tier

By Shea Gibbs

Knife&Fork 15

THE DISH

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16 Knife&Fork

Let’s taco ’bout Brazos’ new location in Barracks Road: It’s fully loaded, up and running, and ready to serve.

T

he Brazos Tacos location in the Barracks Road Shopping Center has been open since spring, and owner Peter Griesar says the new restaurant offers so much the old one didn’t: more space, more drinks, more menu options.

Does more mean better? Is the original Brazos obsolete?

That’s a grande no, according to Griesar.

“Not at all,” he says. “The downtown location has its niche.

It’s a known quantity.”

Fair enough. But in addition to the margaritas and beers available at the Ix Business Park, Emmet Street has frozen margs and a full bar. In addition to the original’s quaint counter service, Barracks has a waitstaff and table service.

And in addition to classic tacos like the Austin Morning, El Guapo, and I Love You So Much (Griesar’s fave), the new spot might have the Salmon Fusion Taco with slaw, soy aioli, sriracha, and avocado, depending on the day.

“It gives us an opportunity to do more apps and desserts. It also just gives us an opportunity to have fun in both places,”

Griesar says. “We have two kitchens that are working on the same menu but coming up with different ideas.”

Perhaps most importantly, Brazos 2’s new wood-paneled exterior, modern dining room, and spacious outdoor seating area allow the cantina to wrap its arms around more potential taco-lovers than ever before. The downtown location is great around lunchtime, Griesar says, while the northwestern outpost is perfect for rush hour and dinner. Barracks Road is closer to UVA—critical as the calendar rolls into fall. And student or not, Griesar says clear across Charlottesville is just too far to drive for a This Is My Yam. Clearly, Brazos’s customers agree. The upstart has taken the top taco title in Best of C-VILLE every year since it opened in 2015.

A second location seemed a long time coming.

“We know we are feeding an enormous amount of people, and we want to do our best at it,” Griesar says. “As with any new venture, it’s had its ups and downs. But we’re excited.”

The Dish

Mushroom for everyone

Frank Hyman on foraging for fungi and meaning

By Sarah Lawson

and whether they have gills or not. The 29 profiles of specific mushrooms share inforou can’t eat ’em if you don’t mation about each specimen’s common find ’em. And you can’t find names, comparable species and look-alikes, ’em if you’re not outside. I and tips for eating, preserving, and farming. know that’s where I’ll be,” Notes about where and when each type of writes Frank Hyman in his latest book, How mushroom is most likely to be found are to Forage for Mushrooms Without Dying: An also included, alongside Hyman’s thoughts Absolute Beginner’s Guide to Identifying 29 about strengths and eccentricities of the Wild, Edible Mushrooms. species. His humorous anecdotes and unAn avid outdoors enthusiast, Hyman has orthodox descriptions—he says a Lion’s foraged for mushrooms since 2004, explorMane mushroom “Looks like Santa. Tastes ing regions around the world, and is certilike crab meat.”—punctuate the guide. fied to sell wild mushrooms in three U.S. Hyman also shares the popular wisdom states. Combining that appreciation and that, “There are old mushroom hunters. expertise with his enduring curiosity and There are bold mushroom hunters. But wit, How to Forage for Mushrooms Without there are no old and bold mushroom huntDying is an easy-to-use, visually compelling, ers.” While urging caution and providing fun-to-read book for beginners. tips and tricks to aid in safe foraging, HyHyman’s interest in the outdoors can man writes that, “in contrast to the many be traced to growing up in the 1960s. He North Americans who are afraid of mushlived in Charlottesville with his family, rooms, millions of foragers all over the attending second through fourth grades Former Charlottesville resident Frank Hyman delivers practical world eat wild mushrooms throughout here, and recalls being one of a group of tips in How to Forage for Mushrooms Without Dying. their lives without a problem.” He shares “boys on bikes who played kickball in the a closer look at the cultural norms that street … dammed up creeks … built forts have led to this divide, also offering achievof uninteresting and promised myself that I in the woods, explored the local railroad able precautions that any forager should take, would give myself the freedom to go anytracks, and only had to come home when for their own safety, that of friends and famwhere and do anything that inspired my the streetlights came on.” He adds, “Like most ily who might share in the foraged bounty, curiosity. [I] kept that up as an adult and people, I woke up each day hungry for breakand the mushrooms themselves. Indeed, gave myself permission to buy any book, take fast and vitamin D!” while recommending moderation in foraging, any class, join any group that revolved around Hyman, a self-taught mushroom forager, Hyman also stresses that the main threat to the things I felt enthusiastic about. When you now lives in the Piedmont Region of North mushroom species is not foragers, but rathmake the choice to follow your curiosity and Carolina, and has worked as a stonemason, er climate disruption and the development enthusiasm, you will find it is supremely easy woodworker, sculptor, and shrimper. He of wild lands. to learn new things.” earned a degree in horticulture and has been Filled with colorful images, the book is imIn How to Forage for Mushrooms Without an organic farmer, taught foraging classes, and bued with Hyman’s appreciation of mushDying, Hyman emphasizes how foraging can written books on chickens as well as mushrooms’ power to bring people together and be done safely by anyone who spends time rooms. All told, Hyman counts nine avocations create memorable experiences and meals. orienting themselves to the basics. “You don’t that have shaped his life’s work, intentionally Travel stories from Hyman’s own life support have to know the names of every part of a foregoing what many would consider a tradithis, reflecting the meaning and community mushroom or every phase of its growth to be tional career. A self-proclaimed polymath, that mushroom foraging can cultivate in life. a successful mushroom hunter,” he says. Small Hyman says, “all Homo sapiens are natural “One of the great things about foraging anyenough to fit in a fanny pack, the hike-ready polymaths, but in the modern world too many where is that the interest in being outdoors guide is arranged around information that a people succumb to the notion that they only and in eating great, fresh food is that those novice will probably be able to visually idenhave the bandwidth to learn one or two protwo inclinations seem to screen out 99 percent tify with relative ease. fessions in their life.” of the assholes in the world,” he says. “Serious The mushroom identification section of the “My success in all those activities stems foragers tend to be kind and generous people.” book is sorted according to easy-to-discern from a commitment I made to myself as a aspects of mushroom species, including teenager,” he says. “I found most kids kind This story originally ran in C-VILLE Weekly. whether they grow on trees or in the ground, SUPPLIED IMAGE

“Y

Knife&Fork 17

The Dish

Danny Campos

Morena Cornejo

A heart for service Behind every great chef is a sous making it happen

By Richard DiCicco

T

he story of Charlottesville’s restaurants tends to be told primarily through the eyes of head chefs and proprietors. But the other cooks in the kitchen play a huge role in how great food makes it from an idea, to a menu item, and finally, to a dish.

At Birch & Bloom in the Kimpton Forum Hotel, Danny Campos exemplifies the crucial role

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of the sous chef. He takes his orders from the top and works to organize the cooks, prep ingredients, and get the operation up and running.

“I like to rock and roll. I like things to be tight, I don’t like to goof around when the lights come on,” he says. “People paid a lot of money for the experience we provide, so I take it seriously every day.”

Previously the executive sous chef at Quirk Hotel, Campos has been in kitchens since he was 15. He was determined to go to culinary

school, and served seven years in the Marine Corps to take advantage of the GI Bill. At Birch & Bloom, he’s in his element.

“I love the crew I work with now,” he says.

“They’re about the business. …My grill guy, he’s an army vet. My sauté guy, dad was a marine. Christian Kelly, of Maya, who’s now our executive sous chef, his dad was a marine. So they get me.”

Morena Cornejo, one of the key chefs at Firefly, has worked in restaurants for more

The Dish

Hugo Cruz Marquez PHOTOS: EZE AMOS

than 20 years. Much of her experience has been a family affair.

Originally from El Salvador, Cornejo was hired by her uncle to do prepping and dishwashing at now-closed Pizza Bella. But after a chef cut their hand, she was asked to help out in the pizza-making.

Cornejo was nervous. “I never cook—only in my house,” she says.

But that hesitation didn’t stop her from cooking for 16 years at Pizza Bella. At Firefly, she’s responsible for some of the most adventurous items on the menu.

“I have a vegan patty, crab,” she says of the dish that garnered praise from former owner Melissa Meece. “It’s my recipe; I made it here.”

Cornejo began at Firefly just a year after it opened, and now works alongside her sis-

ter and mother at the restaurant. Back in El Salvador, her mother taught her to make tortillas, and schooled her when they didn’t come out just right. That spirit of experimentation and adaptability has helped her stay nimble in the kitchen.

“I love food,” she says. “I love cooking. I like when other people [are] eating and happy and say, ‘This, this is delicious.’”

Hugo Cruz Marquez, who also hails from El Salvador, has been cooking at Guajiros Miami Eatery for a little over a year. He came to the U.S. in 1997 and started as a dishwasher at Bizou.

One busy day at Bizou, the restaurant conscripted Marquez into a cooking role. But first, a test—if he could clean and prep a salmon, he wouldn’t be washing dishes anymore. He passed.

“That was my first experience with cooking,” he says. “From that day, I’ve been cooking all the time.”

All the time meant 24 years at Bizou, which gave him the confidence to construct entirely new dishes in his role at Guajiros. And those dishes are often inspired by his home life. A father of five, Marquez introduced one of the meals he makes for his kids to the menu.

“Every Saturday and Sunday, I do pancakes, I do refried beans with huevos rancheros, or a scrambled egg with chorizo, or they love a toasted bread with cream cheese,” he says. He made a variation of that as a single dish, and “we call it El Nacional.”

“I love what I do, you know?” says Marquez. “I love to cook and create new plates and new dishes.”

Knife&Fork 19

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The Dish

Roast on the go

Maresca’s Coffee Counter rolls through town with coffee, pastries, and charm

By Laura Drummond

SUPPLIED PHOTO

C

harlottesville coffee-lovers rejoice— at Maresca’s Coffee Counter, you can truly get your morning joe on the go.

Maresca’s, owned by husband-and-wife duo Patrick and Tasia Maresca, blends the hospitality of a local brick-and-mortar coffee shop with the modern convenience of a food truck.

It’s much more than a traditional coffee cart, providing locally roasted coffee and freshly made pastries.

The idea began brewing while Tasia was working as a barista in college. “I fell in love with it and the idea of owning my own coffee shop,” she says. After graduating, she went to the Culinary Institute of Virginia to learn about baking and making pastries. Patrick attended the University of Virginia and has experience working as a server in the restaurant industry as well as in marketing. With their knowledge and experience combined, they developed the recipe for Maresca’s Coffee Counter together.

They officially launched in April, showing up regularly at the Charlottesville City Market and popping up at different locations in the area, with stints at the Ix Art Park, Piedmont Virginia Community College, Lovingston Winery, and ALDI. They’re willing to set up just about anywhere, like weddings, festivals, and other private events, and are scheduled to attend the Foxfield Races in October.

The mobility of a food truck-style coffee counter was appealing to the Marescas, particularly because it took less of a financial investment than a brick-and-mortar establishment.

They’ve loved being able to circulate around town, but they hope to find a semi-permanent location on weekdays. “Every place we’ve gone, we’ve met new people that we’ve loved, which has been really cool but also really sad in a certain way because we haven’t been able to stick around in one spot,” Patrick says.

No matter where Maresca’s Coffee Counter happens to be set up, customers can depend on a full coffee bar with espresso, coffee, and

Patrick and Tasia Maresca got the coffee shop bug in college, and made their dream come true this April when they launched their on-the-go java truck, Maresca’s Coffee Counter.

tea—served hot or cold—as well as seasonal drinks, like hot chocolate and apple cider in the cooler months.

In addition to a jolt, Maresca’s offers fresh pastries with a rotating, seasonally focused menu prepared by Tasia herself. “We listen to what our customers are asking for,” Patrick says. There are staples like the gluten-free almond poppy seed muffin (“It’s a family recipe that I know is a big hit,” Tasia says), as well as vegan offerings. Patrick

loves the maple bacon scone, while Tasia prefers the classic blueberry muffins.

In exchange for pastries, Farm Bell Kitchen supplies the Marescas with kitchen space for pastry prep and roasts their coffee. “Farm Bell Kitchen has been really instrumental in getting us up and running,” says Tasia Maresca. “We couldn’t have done it without them,” adds Patrick.

Find the coffee truck’s next stop at marescas. coffee.

Knife&Fork 21

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please r u st ic call • 434.972.9463 it a l i a n to• reserve fo o in d advance • wi ne c r aft co ck t a i l s • c i c c he t t i b a r

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TRISTAN WILLIAMS

I’m thinkin’ ’bout good libations Stems to steins, here’s how to fill your glass this fall Knife&Fork 25

G O O D L I B AT I O N S

Högwaller heaven

By Mary Esselman

W

hat makes locals happy as pigs in mud? No line at Bodo’s. UVA students gone for the summer. The view at Humpback Rock. And a low-key place to kick back with friends over good food, drinks, and music.

So imagine the joy in C’ville when word broke that Ten Course Hospitality restaurateur Will Richey was opening a small brewery, with a team of Charlottesville’s brightest culinary stars, at the East High Street site of the gone-butstill-beloved Pie Chest—and he was calling it Högwaller Brewing.

That’s right, pigs-in-mud joy.

Högwaller, Högwaller, Högwaller— say it three times fast and you’re yodeling a bluegrass tune. Say it once, and it tickles the tongue, like the first foamy sip of an ice-cold lager.

Either way, you’re having fun just the way Richey and his team had hoped when they dreamed up the idea for the place.

“This is a group passion project,” Richey says. “We never intend to get too big with this; we just want to bring back the idea of a good neighborhood brew pub that has excellent beer and serves good consistent, simple food. For no other reason than we all love a place like that and we want to make one happen.”

The “we” is a who’s who of local food talent. Veteran chef (and Revolutionary Soup co-owner) Tres Picard crafts the menu. Former Maine Beer Company head brewer and Reason Beer founder Mark Fulton masterminds the brewing.

Wine Guild co-founders Evan Williams, a gifted home brewer known for his Belgian-inspired beers, and his wife, Stephanie Williams, architectural designer for top local restaurants, finesse concept, style, and more. Consummate restaurant manager Jonathan Curley handles operations with Richey.

Originally intended as a larger project, the much smaller Högwaller brewery

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came about thanks to a serendipitous playdate, and the demise of some seriously good pie.

For months, Richey says, he and (Evan) Williams had explored the idea of a brewery but lacked “hands-on experience in commercial beer production.”

Then last winter, Richey explains, “I realized my daughter Marie’s best friend Hazel’s dad was the Mark Fulton behind Reason Brewery.” At a playdate drop-off Richey reached out to Fulton, who provided what Richey calls “a wealth of good practical knowledge.” The three worked with a start-up group on brewery concepts that weren’t quite coalescing, Richey says. Sweet fate intervened.

“That’s when The Pie Chest announced its closing and that they would be leaving the location at 1518 E. High St., which I was very familiar with, as I organized the build-out when they moved in,” he says. “It hit me: Let’s do a small brew project there to get started.”

Since then, beer hasn’t been the only thing brewing in the vicinity of East High; anticipation for the brewery’s opening has been burbling on message boards and in small talk across town.

Snafus with the city have pushed the opening date to late August, and in the meantime locals began breathlessly reporting on the erection of a Högwaller Brewing sign, the emergence of a tented patio area in the back of the building, and other indicators of the brewery’s imminent birth.

Now that it’s open, visitors can expect an easy-going dining and hang-out experience. The menu is “simple, oldschool, classic style,” Richey says, with beef sourced from Timbercreek Farm, and pork from Polyface. “Tres and I have worked very hard to bring some really delicious, simple burgers to the plate.”

Live music is also on tap, thanks in part to the nearby Rivanna River Company, and their concert series with The Front Porch. “We think it’s perfect to be right next door to the town’s tubing

and river outfitters,” Richey says. “We have been working closely with them to make this area a super fun place for the town. We want to be a laid-back riverside brewpub where folks can come off the river or trail for a good beer and bite to eat.”

And the beer? With 12 taps and expert brewers, expect fermented nectar and ambrosia, with an emphasis on German and classic European-style beer. Considered one of the best brewers in the country (his work with Maine Beer Company and Reason Beer is regularly praised by industry standard-bearer Beer Advocate), Fulton is excited about the possibilities Högwaller holds for creative and community-oriented brewing.

“We intend to curate a laid-back and approachable roster of beers,” Fulton says. “Personally, my favorite beers are the ones that are subtle in complexity.

We will have a house lager, IPA, pale ale, and dry stout on draft year-round. The remainder of the 12 taps will be filled with seasonal and one-off brews.”

Fulton plans to use local ingredients when possible, and to “brew regular collaborations with area breweries.” The brewery plans to serve guest beers until October when their own brew is ready for consumption, plus a full menu “so that folks can come and see the space and meet and talk with us and enjoy food and beer,” says Richey.

As for Högwaller, and why a brewpub in Woolen Mills is named after a former livestock market on the far east side of town, Richey explains, “We really like the name and think it makes a good brewery name. It’s very local and recognizable to this town and it sort of does what we want it to do for the feeling we are going for. I also have some old family history in that neighborhood, related to the Rives family that the park and street are named for, and I like the tie-in to that.”

Whether you ramble, yodel, or paddle board your way over, Högwaller Brewing hopes to help you wallow in joy.

EZE AMOS

World-class brews and bites take hold by the river

At Högwaller Brewing, Will Richey’s latest venture— with local industry talent like Mark Fulton and Evan and Stephanie Williams— expect food, music, and, yes, standout beer.

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G O O D L I B AT I O N S

Uncork it Hark Vineyards sets trends with its non-alcoholic wine

Like a Virginian Wine industry star Lee Campbell pours herself into VA vino

By Shea Gibbs

SUPPLIED PHOTO

L Ené is the first non-alcoholic wine produced by a local winery, but other spots should take note: It’s regularly among Hark Vineyards’ top five bestsellers.

By Maeve Hayden

V

isiting a Virginia winery isn’t just about sipping wine—it’s about the experience. Backdropped by the area’s stunning vistas, vineyard visitors have a chance to relax and reconnect over a chilled glass or shared bottle. Live music fills the air, and local food trucks serve fare among the vines. So, what about the people who don’t, or can’t drink?

In Earlysville, Hark Vineyards wants everyone to feel included and welcome.

“Wine brings people together,” says Aaron Hark, who co-owns Hark with his wife, Candice. “But if you’re only serving stuff with alcohol, that is leaving some folks out.

We realize that we’ve got people who want to be there with their friends, who want something that allows them to partake in the same communal experience.”

So, Aaron and the winemaking team started thinking about developing a booze-free wine that would give sober visitors something satisfying to sip on while enjoying Virginia wine culture.

Ené is Hark’s first non-alcoholic wine— and the first non-alcoholic wine produced by a local winery. A small batch 2022 vintage, Ené is made from Hark’s estate-grown Vidal Blanc, and has notes of zesty citrus,

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florals, and a little bit of carbonation that you can feel on your palate. Non-alcoholic beverage options are often footnotes on menus, but with Ené, Hark has made a non-alcoholic wine worthy of its own carafe in a tasting flight.

“It’s not an afterthought,” says Aaron.

“We wanted something that gave the real feel of wine, and so that’s what we produced here.”

There are a couple ways to make non-alcoholic wine, and all are intensive and costly. For most of its production process, Ené was made exactly the same as its boozy counterpart, the Virginia Verde. Grapes harvested in early September were aged in natural oak barrels for about seven months. Hark then used a reverse osmosis machine, which pushed the wine through a membrane, separating the alcohol from the rest of the product.

Post-release, Ené has been a hit in the tasting room, where it’s also served as refreshing spritzer, with fresh limes and extra carbonation. On most hot summer days, Ené is among the winery’s top five bestsellers.

In true Hark spirit, Aaron says the Ené pairs best with an outdoor picnic with good friends and good people. You also can’t go wrong with a fresh pasta salad, vegetables, fish, or a sharp cheddar.

ee Campbell has made her mark on the big city wine scenes in New York and Washington, D.C., but vinifera from Virginia has become her passion.

The former wine director for Andrew Tarlow’s buzzy New York restaurant group and current consultant to Early Mountain Vineyards moved to central Virginia full time late last year to help launch a new wine venture in Waynesboro. Recently, she talked to Knife & Fork about the new gig, her move, and more.

Knife & Fork: What made you uproot your career and commit to Virginia?

Lee Campbell: I’ve lived in New York most of my life, but I did undergrad in Charlottesville. I had been consulting with wineries down here for a few years, and it was time for a change. A large part of the reason I am involved in Virginia wine is Ben Jordan—his work at Early Mountain really inspired me. He asked if I wanted to be a partner in Common Wealth Crush in Waynesboro, and I said yes.

What is the Common Wealth Crush business model exactly?

Ben has a brand called Lightwell Survey, and he had been making it at Early Mountain with their approval. His brother Tim has a label called Star Party, and they share another label, and they’re all kind of jockeying for space. They came up with Common Wealth Crush as a place for small brands to use the facilities and grow without taking on too many responsibilities. It’s sort of a collaborative incubator.

STEPHEN BARLING

What’s your role at CWC, and how does the model fit into your wine philosophy?

I’m not a winemaker, and I don’t aspire to be a winemaker. I’ve worked a couple harvests in Europe, and I understand my skill set. We just launched a tasting room, and so much of my wine philosophy has always been based on community. Sometimes when I have felt that the elitism in wine is crowding out the community, I’ve tried to shift my career. It’s really important for me to see wine as a conduit for aligning people.

We are an urban winery on East Main Street in Waynesboro—we don’t have rolling hills outside our doors—so it’s a place where people can pop in on a Thursday after work and have a glass of wine. I want wine to be very accessible and casual. I’m always looking for a way to make people comfortable, but also for people to feel that wine production is a natural part of the agricultural landscape. Whether it’s a farmers’ market or an urban tasting room, I want people to feel like they have a connection to the land around us.

a response to the dogma that wine study is predicated on. I got into natural wine because I love the community and the people. As a Black person, I always thought, “How do you bring people into this and make it more inclusive?” Natural wine as an ethos is community-based.

It’s about the way we use land and farm.

How important is natural wine to the industry’s current direction?

That is always going to be a driver for me. Natural wine in some ways has been

What’s coming for the Virginia wine industry in the near future?

We need to think more deeply about where we plant and ask, “Do some of

What is it about Virginia wine that attracts you?

What’s happening in Virginia—I liken it to Switzerland. They had always made beautiful wines, but they drank them all in Switzerland, and no one knew about them. Then a few importers found them, and everyone fell in love with them.

Virginia has been making great wines for at least the last 10 years, and people are finally discovering it. I’m happy to be a part of the process. We’ve kind of been insular and navel-gazing and not really pushing each other the way we should. My work in Virginia has just been to try to help the conversation continue to build.

these older vines need to be abandoned?”

I think they do. We have to ask ourselves what grape varieties really make sense for each region. In Virginia, we are getting to the point where the consumer has enough confidence and pride to just go with it when a winery offers them uncommon varietals, rather than saying, “I have to have my pinot or my cab.” What I am seeing at CWC is that people are amazingly open. It’s an exciting time, and Virginia is going to be very well positioned. Am I obsessed about going abroad with these wines? Not necessarily. But to California? Absolutely.

Former New York City wine director Lee Campbell’s set her sights (and talent) on Virginia, with Ben Jordan’s Common Wealth Crush Co., a winemaking incubator.

Last question: What’s in your glass right now?

I am pretty excited about a CWC wine called the Ballad of Chardonel and Vinifera. It is largely a hybrid grape called chardonel, with some petit manseng in there—unfiltered, fermented with ambient yeast and no added sulfur. In some ways it sort of tells the story of Virginia old and new. It is a style of wine that is very accessible, with a rich waxy texture not unlike a white burgundy, but also with a beautiful minerality and acidity from the limestone of the Shenandoah Valley.

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What’s old is new Oakencroft Winery is back—with a new focus at Albemarle County’s oldest vineyard

By Carol Diggs

I

f you know wine in central Virginia, you’ve heard of Felicia Warburg Rogan—often called the First Lady of Virginia Wine. Rogan’s Oakencroft Vineyard and Winery, which she opened in 1986 and ran for 25 years, was the forerunner of what is now a thriving industry and a huge draw for the Charlottesville area. When Rogan retired in 2008, the vineyard went through a couple of owners and many changes—and now it’s starting a new life, with a new owner who hopes to make the revitalized Oak-

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encroft Farm & Winery a leader in the next wave of Virginia agriculture.

Dorothy Batten came to Charlottesville to get her MBA at Darden (both her father and her brother are Hoos) and never left.

A self-described “nature baby,” Batten loved horses and the rural life. While she had moved to town when her sons were in school, she says she “was looking to get back into the farm life” when Oakencroft came on the market in 2018.

“I was interested in the farm more than the wines [at that point],” Batten says. She had long been involved in conservation causes, at first because of a passion for wildlife protection but increasingly (as an advocate of the rural life) in regenerative agriculture. Although agricultural yields per acre continue to increase, Batten points out that continual plowing and heavy use of fertilizers has resulted in a rate of soil erosion 100 times greater than the rate of soil formation—while the amount of arable land per person in the U.S. has dropped 50 percent since 1961.

Putting the principles of regenerative agriculture into practice became the focal point of Oakencroft Farm, and the vineyard too. “The best way to produce organically is to make the soil healthy,” Batten

Oakencroft’s second life focuses on the farm’s sustainability, and how that translates to wine production.

“The best way to produce organically is to make the soil healthy,” says owner Dorothy Batten.

says, “because healthier soil has less disease and fewer pests.” The farm’s small cow herd is rotated among the pastures to prevent overgrazing, and Batten is converting to silvopasture—integrating trees and shrubs into livestock pastures. “In the vineyards, we run sheep and guinea fowl in among the vines to enrich the soil. And chickens too—they eat the bugs.”

Batten saw the vineyard as a way to both demonstrate those principles and educate wine enthusiasts about sustainability. Her staff are all enthusiastic about Oakencroft’s new mission—the winemaker is married to the farm manager, while Phil Ponton, Oakencroft’s original winemaker, is still involved in wine production as needed. “This is his 40th harvest here,” Batten says proudly.

The vineyard is now fully converted to hybrid grapes, which are more resistant to pests and mold (and therefore require less spraying). Batten says they are planting some new hybrid varieties—a merlot, a pinot, and a Vidal blanc “that we love the taste of.” A majority of their vines are Sevyal blanc—but Oakencroft also has the oldest Chambercin vines in Virginia, and Batten says they will start making an Old Vines Red Chambercin. (With only about five acres under vine currently, Oakencroft will also feature and sell wines from other sustainable producers.)

With Batten’s focus on reinventing the vineyard, she’s limiting its tasting room hours to three afternoons a week (“It’s a personal decision,” she says. “I just feel it makes the whole experience more serene”). Batten has already launched an Oakencroft wine club, and foresees doing events for its members—as well as occasionally renting out the tasting hall for private events.

While the farm operation at Oakencroft is only producing beef commercially, there are fruit trees and berry vines on site that provide seasonal touches for the tasting room menu. Consulting chef Gay Beery of A Pimento Catering has a decade of experience pairing food with wine, and shares Batten’s dedication to sustainable production, local sourcing, and seasonal eating. “Pairing wine with food is a real joy,” Beery says, looking forward to enlarging the menu as Oakencroft’s offerings expand.

G O O D L I B AT I O N S

Tap on top Rockfish Brewing Company is the city’s hottest tiny beer spot

By Shea Gibbs

“I was an OCD homebrewer—no corners cut,” the owner says. “I really got into the grain-to-glass idea. I think it’s important that we only have one person, or one crew, guiding that beer through the whole process.”

McMindes says he has no plans to grow beyond the nano model. He knows he’ll never make cheap cans and sell high volumes, so he’ll stick to a few bottles to go, growlers, and old-fashioned pints and quarts.

That doesn’t mean Rockfish has no plans for the future. McMindes recently secured his winery license for both the Preston Avenue and Downtown Mall location. The certificate will allow him to make cider, something for which he’s seeing a lot of demand. It’ll also allow him to make some small batch mead if he desires, all without sacrificing much of his capacity for beer making. “It gives us an avenue for creativity, lets us make some fun

Homebrewerturned-nanobrewer Peter McMindes says he keeps Rockfish small on purpose, but that doesn’t mean he won’t push himself creatively. Watch this space for cider and mead.

EZE AMOS

R

ockfish Brewing Company is the talk of the town. The two-location craft outlet is coming off a recent Virginia Beer Cup award for its Strawberry Guava Gose and a Best of C-VILLE nod.

Those guys must really bang out the beers, eh?

Not so much. A true nanobrewery, Rockfish brewed around 350 barrels, or 10,000 gallons, in 2022. That’s just enough to fill a 12x24-foot pool at an average depth of five feet.

For more perspective, consider that the Brewer’s Association dubs breweries “craft” as long as they make fewer than 6 million barrels of beer annually. So even if Rockfish cranked up its frothy flow to 600 barrels per year—100 past its capacity—it’d be 10,000 times smaller than the country’s biggest craft breweries.

This year, as production solidifies at both of Rockfish’s locations—owner Peter McMindes opened joint number two in mid-2022—Rockfish still probably won’t top 400 barrels. But keeping it manageable is what McMindes has always had in mind.

“We can fit into smaller spaces, and it lowers our cost and overhead,” he says.

“It keeps us busy. We don’t do distribution. Everything’s sold in the taproom.”

Like a lot of nanobrewers, McMindes got into the biz after finding he had a knack for homebrewing. He went pro in 2019 after 20 years as a beer hobbyist, but says he didn’t go to many small breweries before he opened. Why would he?

He studied styles, reproduced them, and made better beer than he could get anywhere else.

The result in Rockfish is a brewery dedicated to classic beer styles and focused on community more than profits. McMindes says Rockfish offers a small food menu, but beer is always the centerpiece.

things,” he says. “A lot of people walk in and ask for cider, especially downtown.”

While he cranks up the cider and honey wine mill, McMindes will cycle through his seasonals, from marzens in September to pumpkin beers in October, and on to big barrel-aged stouts in late fall and winter. He says he has several barrels of stout slumbering in Ragged Branch Bourbon barrels that he can’t wait to release into the wild, some with sought-after adjuncts like vanilla, coconut, banana, and cocoa nibs.

These days, McMindes says he keeps a closer eye on the breweries around him than he once did, but he believes the local market is settling into a good place. He appreciates his relationship with the other nanobreweries in the area and is confident in Rockfish’s place.

“I think the way to survive and do well is to get your hands dirty,” he says.

“It’s just the best way to go.”

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G O O D L I B AT I O N S

Low-key wild The husband and wife behind WildManDan Brewery do things their own way

By Shea Gibbs

W

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Neon Culture Brewing elevates beer and builds community

By Maeve Hayden

A

STEPHEN BARLING

ildManDan Brewery off 151 isn’t the most talked about spot on the Charlottesville-adjacent beer scene, and a short conversation with owners Dan and Terri Tatarka offers some clues as to why.

Calling Terri’s hubby a wild man is like nicknaming the biggest kid on the playground “slim.”

When the couple met, Dan asked Terri out and was rebuffed. She was going rafting with some friends and didn’t have time for him. Undaunted, Dan showed up at the launch. “Look at you, Wild Man,” she said. She’s been calling him that for 30 years now.

The delightfully quirky WildManDan Brewery deserves more buzz than it gets.

The Tatarkas aren’t about following trends or getting involved in local industry drama. They don’t brew pastry stouts, and mostly stay away from hazy New England-style IPAs. They typically have only one IPA on tap at a time.

But what they do, they do well.

The traditional Tatarkas are into the classic styles—English browns and ESBs, German marzens, Irish reds. They brew 10-gallon batches at a time, three days a week, and sell almost all their wares directly over the bar. Their one concession to trends? They’ve reluctantly started making a hard seltzer.

Before breaking into brewing, Dan Tatarka was an engineer. And he’s brought an engineer’s sensibility to the art form.

“It started as just a hobby. I love beer, bought a kit, tried it, and thought, ‘This speaks to my background,’” he says. “I’m not looking to do what others are doing.

I don’t want to run a factory. We are about community—small batches of beer and enjoying the craft, making good beer and friends.”

The Brew Barn taproom is but one part of the WildManDan enterprise. Terri

More than a beverage

Go wild (er, wild-ish) at Afton’s WildManDan Brewery, where owners Dan and Terri Tatarka have created a charming spot complete with award-winning brews.

Tatarka’s background is in hospitality— restaurants and bars, as well as hotels. So while the Wild Man takes care of the brew kettle technicalities, Terri runs the adjacent Beercentric B&B, an 1870s-era farmhouse with six bedrooms and five baths, enough room for 12 adults and running $750 per night.

Each stay at the BB&B comes with a welcome beverage and free 40-minute beer class (for two-night stays). “We try to make every interaction with visitors personal. We try to supply the little things that make an experience great,” Terri says.

“Our mission statement on our website says it best: ‘discrimination and intolerance do not reside here.’”

That said, the one thing WildManDan Brewery and the Beercentric B&B don’t do is kids. It’s not that they don’t like children. In fact it’s the opposite. “I care too much,” Terri says. “It’s just the way our property is set up. It’s a safety issue.”

After 30 years of marriage and several grown kids of their own, Dan and Terri probably know best.

ll roads flow back to beer for Corey Hoffman, founder and head brewer of Neon Culture Brewing, a small-but-mighty start-up with big plans and singular suds.

Hoffman’s history with beer as a drinker includes—like many of us—college-age encounters involving red Solo cups, ping pong balls, and cold cans sipped at a bar. That all changed in 2017 when Hoffman’s brother asked a simple question that launched a career: Have you ever heard of homebrewing?

“At the time I was looking for something to pour myself into,” says Hoffman.

“I was trying to get out of my mom’s house, as all millennials try to do after you’re there way longer than you’re supposed to be, so I bought this [homebrewing] kit on a whim.”

Hoffman’s first beer was pretty undrinkable, but the experience inspired him to start researching and learning more about what goes into brewing beer.

As he delved deeper into the worlds of homebrewing and beermaking, it became abundantly clear to him just how white the brewing industry is.

“When I started home brewing I quickly realized there weren’t a lot of people that looked like me that were doing what I was doing,” Hoffman says.

“I wondered in my mind, why don’t Black people like this beer? Why don’t I see a lot of Black home brewers? It’s not that they don’t like it, it’s just that either you’re not exposed to it, or maybe the price point is too high, but mostly that it’s very intimidating walking into spaces when you don’t know anything about them.”

TRISTAN WILLIAMS

“I wanted to share what I was doing with people, but at the same time I wanted to change the perception of what craft beer is—who it’s for and what it’s about.”

“That was the catalyst for me starting my own thing,” Hoffman says. “I wanted to share what I was doing with people, but at the same time I wanted to change the perception of what craft beer is—who it’s for and what it’s about.”

So Hoffman launched Neon Culture, a grassroots, community-organized brewery that keeps inclusivity, community, and collaboration at the heart of its mission. It’s also the first Black-owned brewery in Charlottesville.

While many breweries today embrace a classic style, Neon Culture brings a different vibe into the local beerscape—one that embraces experimentation, unconventional ingredients, and welcomes seasoned hop-heads and beer newbies alike.

“I think of all my brews as mixtapes,” says Hoffman, who is inspired by ’80s and ’90s aesthetics, including bright colors, vintage technology, and music. “We always have one or two beers that are on the normal side, and then there’s at least one with that Neon Culture vibe that’s a little different.”

Hoffman’s summer releases include three beers that blend nostalgia with current pop culture: Neon Lite, a non-intimidating light lager that’s easy to crush on a hot summer day, Hazy Ken-ough, an IPA, and Summer at the Dreamhouse, a wheat beer made with grilled pineapples, mangoes, local habanero peppers, and a local malt.

All of Neon Culture’s beers are brewed at and released in collaboration with Decipher Brewing, as Hoffman slowly works toward opening his own brewery.

The next step in his journey—a small taproom and tasting bar in Murphy & Rude Malting Co.’s expanding space—is coming later this year or early next year.

“I’m not in a rush,” says Hoffman, who is embracing every step of the process. “I’m trying to make a new culture around here.”

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OAKHURSTINN.COM | 434872 0100 122 OAKHURST CIRCLE, CHARLOT TESVILLE, VA

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All you can eat Asian Cuisine Akira Level Ramen & Sushi Japanese cuisine. 3912 Lenox Ave., Ste. 320. akirasushiramen.com $ Asian Express Chinese and Japanese with healthy options. 909 W. Main St. newasianexpress.com. $ Bad Luck Ramen Bar A restaurant and bar built directly into North American Sake Brewery. 522 Second St. SE., Unit E. badluckramen.com. $ Bamboo House Korean and Chinese options. 4831 Seminole Trail. 973-9211. $$ Bang! Asian-inspired tapas and inventive martinis. 213 Second St. SW. bang restaurant.net. $$ Chang Thai Traditional and innovative dishes. 1232 Emmet St. changthaicville. com. $$ Chimm Thai Thai street food. 5th Street Station; Dairy Market. chimmtaste.com. $$ Coconut Thai Kitchen Thai favorites from the Monsoon Siam team. 1015 Heathercroft Ln., Crozet. coconutcrozet.com. $$ Doma Korean-style barbecue, kimchi, and more. 701 W. Main St. domakorean kitchen.com. $ Himalayan Fusion Indian, Nepalese and Tibetan cuisine. 520 E. Main St. himalayan fusion.com. $ Kanak Indian Kitchen Offering traditional homemade Indian food, plus cocktails.

5th Street Station. kanakcville.com. $ Lemongrass Vietnam meets Thailand.

104 14th St. NW. 244-THAI. $$ Lime Leaf Thai An upscale Thai experience.

Rio Hill Shopping Center. 245-8884. $$ Marco & Luca Chinese snack food, including dumplings, sesame noodles, and pork buns. 112 W. Main St., Downtown Mall; 107 Elliewood Ave.; Seminole Square Shopping Center. $ Maru Korean BBQ & Grill Traditional Korean food with modern additions. 412 E. Main St., Downtown Mall. maru downtown.com. $ Manila Street Filipino food. Dairy Market. dairymarketcville.com. $ Mashu Festival Authentic Asian festival food. Dairy Market. dairymarketcville.com. $ Milan Indian Cuisine Authentic Indian cuisine with all the standards. 1817 Emmet St. milan-indian-cuisine.com $$ Mochiko Hawaiian eats and suggested Hawaiian beer pairings. 5th Street Station. hawaiianfoodcville.com. $ Monsoon Siam Original Thai cuisine. 113 W. Market St. monsoonsiamcville.com. $$ Mashumen Japanese ramen and rice bowls. 2208 Fontaine Ave. mashumen. com. $$ Nguyen’s Kitchen Dim sum, dumplings, noodle soups, and more. 900 Gardens Blvd., Ste. 500. nguyenskitchenva.com. $ Now & Zen Gourmet Japanese and sushi. 202 Second St. NW. nowand zencville.square.site. $$ Pad Thai Homestyle Thai cooking from an experienced chef. 156 Carlton Rd. padthaicville.com. $$

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Pei Wei Asian Kitchen Chinese staples from fresh ingredients. 5th Street Station. peiwei.com. $ Pineapples Thai Kitchen Thai favorites from the Monsoon Siam team. 722 Preston Ave. pineapplescville.com. $$ Peter Chang China Grill Authentic Sichuan cuisine by a renowned chef. Barracks Road Shopping Center North Wing. peterchangcharlottesville.com. $$ Red Lantern Chinese cuisine by the pint or quart. 221 Carlton Rd. redlantern charlottesville.com. $ Seoul Korean BBQ & Hotpot All you can eat Korean BBQ and hotpot. 100 Zan Rd. seoulbbqhotpot.com. $$ Silk Thai Fresh, authentic Thai. 2210 Fontaine Ave. charlottesville.silkthai restaurant.com. $$ Tara Thai Affordable Thai faves, with multiple meat, fish, and veggie options.

Barracks Road Shopping Center. tarathai.com. $$ Taste of China Chinese standards from a lengthy menu. Albemarle Square Shopping Center. tasteofchinacharlottesville. com. $$ Ten Upscale second-floor spot serving modern Japanese. 120 E. Main St., Downtown Mall. ten-sushi.com. $$$ Thai ’99 II Thai noodle and rice dishes, curries, and stirfrys. Albemarle Square. thai99usa.com. $ Thai Cuisine & Noodle House Traditional Thai food, noodle dishes, and vegetarian specials. 2005 Commonwealth Dr. thaicuisinecville.com. $$ Umma’s Korean and Japanese-American cuisine. 200 W. Water St. ummasfood. com. $$ Vu Noodles Fresh, vegetarian Vietnamese noodles, pho, bahn mi, and more.

111 E. Water St. vunoodles.com. $

Bakeries Albemarle Baking Company Breads, cakes, and pastries. 418 W. Main St. albemarlebakingco.com. $

Paradox Pastry Known for biscuits, European pastries, and the legendary DMB cookies and brownies. 313 Second St. SE. #103. paradoxpastry.com. $ Petite MarieBette MarieBette’s little sister. 105 E. Water St. mariebette.com. $ Praha Bohemian Bakery and Cafe Czech and American pastries. 5778 Three Notched Rd., Crozet. @prahacrozet. $ Quality Pie Ex-Mas chef Tomas Rahal serves Spanish-inspired fare. 309 Avon St. qualitypieva.com. $$ Sliced. cake bar Mobile bakery offering whole cakes, cake flights, cake pops, and buttercream shots. slicedcakebar.com. $

Bars and Grills Alamo Drafthouse Burgers, pizzas, salads, snacks, and desserts prepared fresh from locally sourced ingredients. 5th Street Station. drafthouse.com. $ Beer Run Massive tap and packaged beer offerings, plus food. 156 Carlton Rd. beerrun.com. $$ Bobboo A curated list of whiskeys from Virginia and around the world, with bespoke charcuterie boards and classic, hand-crafted cocktails. 499 W. Main St. quirkhotels.com. $$

The Lobby Bar Playful takes on classic cocktails and mocktails, with a menu of bar snacks. 499 W. Main St. quirkhotels.com. $ Lucky Blue’s Bar Fast-casual bowls, burritos, and cheesesteaks. 223 W. Main St., Downtown Mall. luckybluesbar.com. $ Matchbox Wood-fired pizzas, salads, salmon, steak dinners, and gourmet burgers.

2055 Bond St. matchboxrestaurants.com. $$ Michie Tavern Southern midday fare from an 18th-century tavern. 683 Thomas Jefferson Pkwy. michietavern.com. $$ The Milkman’s Bar Led by mixologist River Hawkins, the joint serves creative cocktails that pay homage to the ‘50s.

Dairy Market. milkmansbar.com. $$ Miller’s Old-school bar serving up elevated Southern pub fare. 109 W. Main St., Downtown Mall. millersdowntown. com. $ Outback Steakhouse Bloomin’ onions and giant steaks. 1101 Seminole Trl. outback. com. $$ Ralph Sampson’s American Taproom An upscale sports bar experience. 973 Emmet St. N. americantaproom.com. $$ Rapture Playful Southern cuisine. 300 E. Main St. rapturerestaurant.com. $$

Bonefish Grill A seafood-centric menu, plus steaks and cocktails. Hollymead Town Center. bonefishgrill.com. $$

Red Crab Seafood Seafood boils, po boys, and more. 905 Twentyninth Pl. Ct. redcrabseafood.com. $

Brightside Beach Pub Bar with appetizers and bites. 225 W. Main St., Downtown Mall. 202-8122. $$

The Rooftop Bar Serving up pizzas, alongside cocktails, locally-sourced craft beers, and local wine. 499 W. Main St. quirkhotels.com. $

Burton’s Grill & Bar Upscale bar and grill chain featuring an extensive menu of American fare. The Shops at Stonefield. burtonsgrill.com. $$ The Château Lobby Bar Creative cocktails, wine, craft beer, and small plates sourced from local purveyors. 122 Oakhurst Cir. oakhurstinn.com. $$

Sedona Taphouse Lots of craft beers and an all-American menu. 1035 Millmont St. sedonataphouse.com. $$ Selvedge Brewing Elevated bar fare from Chef Tucker Yoder. The Wool Factory. thewoolfactory.com. $$

The Copper Bar A sophisticated and chic cocktail bar. The Clifton Inn, 1296 Clifton Inn Dr. the-clifton.com. $$$

Skrimp Shack Shrimp, fish, and chicken tacos, sandwiches, and baskets. 1970 Rio Hill Center. theskrimpshack.olo. com. $

Caked Up Cville Small-batch cupcakes and cakes. cakedupcville.com. $

Dürty Nelly’s Pub—Deli Subs and sandwiches, with a late-night pub menu.

2200 Jefferson Park Ave. durtynellyscharlottesville.com. $

South Street Brewery Draft brews, cocktails, wine, and an extensive food list.

106 South St. W. southstreetbrewery. com. $$

Cake Bloom A cake and bubbles bar with freshly-baked treats by the slice or whole. 705 W. Main St. cakebloom. com. $$

Fardowners Local ingredients liven up pub fare like sliders and sandwiches.

5773 The Square, Crozet. fardowners. com. $$

Texas Roadhouse Steaks, ribs, and fromscratch sides. Albemarle Square. texas roadhouses.com. $$

Bowerbird Bakeshop Pastries, breads, and cookies using locally sourced ingredients. 120 10th St. NW, bowerbird bakeshop.com. $

Cou Cou Rachou Croissants, tatins, financiers, danishes, cake slices, muffins, and more. 917 Preston Ave. Suite B; 1837 Broadway St. coucourachou.com. $ Gearharts Fine Chocolates Freshly baked pastries, cakes, cookies, brownies, and chocolates. 243 Ridge McIntire Rd. gearharts chocolates.com. $ Great Harvest Bread Co. Sandwiches, sweets, and bread baked from scratch every day. McIntire Plaza. greatharvest cville.com. $ MarieBette Café & Bakery European-inspired fare. 700 Rose Hill Dr. marie bette.com. $

Firefly Craft beer, burgers, salads, vegetarian- friendly menu. 1304 E. Market St. fireflycville.com. $ The Fitzroy A kitchen and bar offering updates of comforting classics. 120 E. Main St. thefitzroycville.com. $$ Glass Half Full Taproom A large selection of beers, wines, and spirits. 5th Street Station. glasshalffullbar.com. $ The Good Sport Craft beer and tavern fare. The Forum Hotel, 540 Massie Rd. thegoodsporttaproom.com. $$ Kardinal Hall An extensive list of brews.

722 Preston Ave. kardinalhall.com. $$

Timberwood Grill All-American eatery and after-work watering hole. 3311 Worth Crossing. timberwoodgrill.com. $$ Three Notch’d Craft Kitchen & Brewery Locally sourced, beer-infused dishes including Southern classics and a kids menu. 520 Second St. SE. threenotchdbrewing.com. $$ The Whiskey Jar Saloon-style Southern spot with more than 90 varieties of whiskey. 227 W. Main St., Downtown Mall. thewhiskeyjarcville.com. $$ Whistlestop Grill American comfort food.

1200 Crozet Ave., Crozet. thewhistle stopgrill.com. $

All you can eat Breakfast Joints and Diners Belle Breakfast and lunch sandwiches, pastries, and coffee. belle-cville.square. site. $$ Blue Moon Diner Serving breakfast and lunch options like pancakes, breakfast burritos, burgers, and BLTs. 600 W. Main St. bluemoondiner.net. $

Hangry Hut American Mediterranean, and Indian food. Pantops Shopping Center. hangryhutva.com. $

Greenberry’s Java, specialty drinks, and fresh baked goods. Barracks Road Shopping Center. greenberrys.com. $

Lazy Parrot Wings and Brews Ribs, chicken, and brisket served in a tropics-themed space. Pantops Shopping Center. lazy parrotwingsandbrews.com. $$

Grit Coffee Espresso beverages, with breakfast and lunch fare. 610 Riverside Shops Way; The Shops at Stonefield; 112 Main St., Downtown Mall; 19 Elliewood Ave.; 1110 Old Trail Dr., Crozet. gritcoffee.com. $

Luv’n Oven Gizzards, livers, fries, and shakes. 162 Village Sq., Scottsville. luvn-oven.com. $

Chickadee Comfort food crafted with care. The Glass Building, 313 Second St. SE. chickadeecville.com. $

Martin’s Grill Hamburgers, veggie burgers, and fries. Forest Lakes Shopping Center. martinsgrill.com. $

Doodle’s Diner Country cookin’ from breakfast to burgers. 1305 Long St. doodlesdiner.com. $

Mission BBQ Pulled turkey, pork, and chicken, plus racks by the bone. The Shops at Stonefield. mission-bbq.com. $$

Farm Bell Kitchen New-Southern cuisine with local farm-to-table ingredients. 1209 W. Main St. farmbellkitchen.com. $$ First Watch Breakfast, brunch, and lunch chain with locally grown ingredients.

Barracks Road Shopping Center. first watch.com. $$ Holly’s Diner A locally-owned joint serving food until 1am, with live music and a happy hour. 1221 E. Market St. 234-4436. $$ Mel’s Café Southern soul food, including all day breakfast. 719 W. Main St. 971-8819. $ Moose’s by the Creek All day breakfast and lunch favorites. 1710 Monticello Rd. 977-4150. $ The Nook All day diner classics. 415 E. Main St., Downtown Mall. thenook cville.com. $ Timberlake’s Drug Store and Soda Fountain A variety of sandwiches, soups, salads, and old fashioned milkshakes. 322 E. Main St., Downtown Mall. 296-1191. $ Tip Top A wide range of diner staples, including all day breakfast. 1420 Richmond Rd. tiptoprestaurant.com. $ Villa Diner Mainstay with housemade pancakes, biscuits, and more. 1250 Emmet St. N. thevilladiner.com. $

Burgers, BBQ, and Chicken Ace Biscuit & Barbecue Breakfast and lunch spot with BBQ and soul food by the biscuit. 600 Concord Ave. ace biscuitandbarbecue.com. $ Birdhouse Serving chicken and small plates. 711 Henry Ave. birdhousecharlottesville.com. $ Brown’s Fried chicken and sides. 1218 Avon St. 295-4911. $ Burger Bach New Zealand-inspired gastropub. The Shops at Stonefield. theburgerbach.com. $$ Citizen Burger Burgers, salads, and other favorites. 212 E. Main St., Downtown Mall; Dairy Market. citizenburgerbarcville. com. $$ Five Guys Fast-casual hamburgers, hot dogs, and fries. Barracks Road Shopping Center; Hollymead Town Center. fiveguys.com. $$ GRN Burger Griddle smashed burgers, salty fries, and crunchy nuggets, all meat free. Dairy Market. grnburger.com. $

Moe’s Original BBQ Alabama-style pulled pork smoked in-house. 2119 Ivy Rd. moesoriginalbbq.com. $ Multiverse Kitchens A digital food hall home to seven different restaurants— Fowl Mouthed Chicken, Firebox, Brookville Biscuit + Brunch, Keevil Tea Room, Smashing Salads, Long Strange Chip, and Toad in the Hole. McIntire Plaza. multiversekitchens.com. $-$$ Riverside Lunch Smashburgers, dogs, and fries. 1429 Hazel St., 971-3546; 1770 Timberwood Blvd., 979-1000. $ Royalty Eats Soul food staples, including chicken and waffles, plenty of sides, and desserts. 820 Cherry Ave. 9233287. $ Smoked Kitchen & Tap Farm fresh salads, slow-smoked BBQ, sandwiches, and other hand-crafted options. 2291 Seminole Ln. smokedkt.com. $$ Soul Food Joint A homecooked meal made up of your favorite Southern staples, sides, and fixins. 300 E. Market St. soulfoodjoint.com. $ Vision BBQ Meats smoked the old fashioned way. 249 Ridge McIntire Rd. visionbbqcville.com. $ Wayside Takeout & Catering Fried chicken and barbecue sandwiches. 2203 Jefferson Park Ave. waysidechicken.com. $

Coffee Places and Cafés Atlas Coffee Espresso, coffee, tea, and fresh-baked pastries. 2206 Fontaine Ave. atlascoffeecville.com. $ Baine’s Books & Coffee Wide selection of coffee, tea, pastries, and paninis. 485 Valley St., Scottsville. bainesbooks. com. $ C’ville Coffee & Wine Full menu of coffee, sandwiches, and wines. 1301 Harris St. cvillecoffee.com. $

Higher Grounds Serving Trager Brother’s coffee. 1215 Lee St., UVA. hg-uva.com. $ JBird Supply Coffee Roaster Ethically sourced, specialty coffee. 969 Second St. SE. jbirdsupply.com. $ Lone Light Coffee Quality coffee drinks.

119 Fourth St. NE.; 1518 E. High St. lonelightcoffee.com. $ Milli Coffee Roasters Espresso drinks, waffles, paninis, and more. 400 Preston Ave., Ste. 150. millicoffeeroasters.com. $

Feast! Cheese, wine, and specialty foods.

416 W. Main St. feastvirginia.com. $$ Foods of All Nations Sandwiches, deli fare, and salads. 2121 Ivy Rd. foodsof allnations.com. $$ Greenwood Gourmet Grocery Made-to-order sandwiches, fresh soup, and a deli with rotating dishes. 6701 Rockfish Gap Tpke., Crozet. greenwoodva.com. $$ Hunt Country Market & Deli Serving breakfast, lunch, and dinner. 2048 Garth Rd. 296-1648. $ Integral Yoga Natural Foods All-natural food, organic produce, supplements, plus a deli and juice smoothie bar. 923 Preston Ave. iyfoods.com. $$ J.M. Stock Provisions Whole-animal butcher shop with sandwiches to go, craft beer, and wines. 709 W. Main St. stockprovisions.com. $$

Milli Second Cafe & Wine Bar An offshoot of Milli Coffee Roasters. The CODE Building. @milliCafe. $

Market Street Market Full service grocery store with a deli, local produce, freshly baked breads, cheeses, health and beauty items, beers, and wines. 400 E. Market St. marketstreetmarket.net. $$

Mudhouse Coffee and pastries. 213 W. Main St., Downtown Mall; 116 10th St. NW.; 5793 The Square, Crozet. mud house.com $

Market Street Wine An independent shop for wine, beer, and gourmet products. 311 E. Market St. marketstwine. com. $$

Oakhurst Inn Cafe A contemporary eatery with freshly baked treats and artisanal coffee. 122 Oakhurst Cir. oakhurstinn. com. $

Mill Creek Market The Southern sister of Bellair Market. 1345 Parham Cir. tiger fuelmarkets.com. $

Poindexter Coffee All-day breakfast, lunch, and coffee. The Graduate, 1309 W. Main St. graduatehotels.com. $ Quirk Cafe Serving locally-roasted selections from Blanchard’s Coffee Roasting Company, cold brew on tap, and other beverages and bites. 499 W. Main St. quirkhotels.com. $$ Shenandoah Joe Local roaster with a coffee bar and pastries. 945 Preston Ave.; 2214 Ivy Rd. shenandoahjoe.com. $ Starbucks Coffee and tea drinks, pastries, and sandwiches. Multiple locations. starbucks.com. $ The Workshop A coffee and wine shop featuring Grit Coffee and pastries from Cou Cou Rachou. The Wool Factory. thewoolfactory.com. $ The Yellow Mug Cozy coffee shop serving beverages and pastries. 1260 Crozet Ave., Crozet. @yellowmugcoffee. $

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

Daily Grind Coffee & Creamery Family-owned and operated, serving coffee and espresso drinks, all-fruit smoothies, milkshakes, and ice cream scoops.

3450 Seminole Trl. dailygrindcville.com. $

Bellair Market Gourmet sandwich spot.

2401 Ivy Rd. tigerfuelmarkets.com. $

Eleva Coffee The Brooklyn-based coffee roasting company offers espresso drinks, smoothies, and bagged beans.

Dairy Market. elevacoffee.com. $

Brownsville Market Breakfast starting at 5am, plus burgers, sides, and fried chicken. 5995 Rockfish Gap Tpke., Crozet. 823-5251. $

Blue Ridge Bottle Shop Craft beer store with bottles and growlers. 2025 Library Ave, Crozet. blueridgebottleshop.com. $$

Trader Joe’s Grocery chain that boasts top quality at low cost. The Shops at Stonefield. traderjoes.com. $$ Whole Foods Market Eco-minded chain with natural and organic grocery items, housewares, and other products. 1797 Hydraulic Rd. wholefoodsmarket.com. $$ Wyant’s Store Home-cooked country fare. 4696 Garth Rd., Crozet. 823-7299. $

Italian and Pizza Belmont Pizza and Pub Fresh, stonebaked pizza. 211 Carlton Rd., Ste. 10. belmontpizzaandpub.com. $

Billy Pie at Random Row Brewing Stone oven Neapolian style pizza in a brewery taproom. 608 Preston Ave. randomrow.com. $ Christian’s Pizza Fresh pies, by-the-slice or whole. Multiple locations. $ Crozet Pizza Family-owned pizza parlor.

5794 Three Notch’d Rd., Crozet; 20 Elliewood Ave. 601 Fifth St. SW. $ Dino’s Wood-Fired Pizza & Rotisserie Chicken A selection of wood-fired artisan pizzas and rotisserie chicken with flavors from around the world. Dairy Market. dinos.restaurant. $$ DIY Pie Pizza, pasta, and cheesy breadsticks. 1880 Abbey Rd. diypiecville.com. $ Dr. Ho’s Humble Pie The alternative pizza.

4916 Plank Rd., North Garden. drhos humblepie.com. $$ Fabio’s New York Pizza Pizza, subs, salads, and calzones made by natives of Naples.

1551 E. High St. fabiosnypizza.com. $ C ONTINU ED ON PAGE 41

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Fry’s Spring Station Fire-roasted pizza and Italian eats. 2115 Jefferson Park Ave. eatatfrys.com. $ Lampo Neapolitan-style pizza and snacks.

205 Monticello Rd. lampopizza.com. $$ Lampo2go Lampo’s to go location. 929 Second St. SE. lampopizza.com. $$ Luce Literal hole in the wall serving fresh, handmade pasta to go. 110 Second St. NW. lucepasta.com. $$ Mellow Mushroom Trippy-themed franchise, with pizza and beers. 1321 W. Main St. mellowmushroom.com. $$ Popitos Pizza Serving classic and specialty pies. 1966 Rio Hill Center. popitos pizza.com. $$ Sal’s Cafe Italia Family owned and operated, from Sicily and Brooklyn. 221 E. Main St., Downtown Mall. salscaffeitalia. com. $ Tavola Rustic Italian with housemade pastas, craft cocktails, and a Wine Spectator award-winning list. 826 Hinton Ave. tavolavino.com. $$ Vita Nova Creative ingredients on hearty pizza by the slice. 310 E. Main St., Downtown Mall. vitanovapizzapasta.com. $ Vinny’s Italian Grill & Pizzeria This regional chain has pies plus a slew of subs, pastas, and stromboli. Hollymead Town Center. vinnysitaliangrill.com. $$ Vivace Every kind of pasta imaginable, plus seafood. 2244 Ivy Rd. vivacecville. com. $$ Vocelli Pizza Pizza, pasta, paninis, salads, stromboli, and antipasti. Woodbrook Shopping Center. vocellipizza.com. $

Latin American Al Carbon Coal-fire prepared chicken, plus plenty of sides. 1875 Seminole Trl.; 5th Street Station. alcarbonchicken. com. $ Brazos Tacos Austin, Texas-style breakfast, lunch, early dinner, and brunch tacos.

Barracks Road Shopping Center; 925 Second St. SE. brazostacos.com. $ The Bebedero Upscale, authentic Mexican.

225 W. Main St., Downtown Mall. thebebedero.com. $$ Chipotle Made-to-order burritos and tacos. Barracks Road Shopping Center; 2040 Abbey Rd., Ste. 101. chipotle.com $ Cinema Taco A movie-themed joint offering tacos, burritos, empanadas, and margaritas. 110 E. Main St., Downtown Mall. jeffersontheater.com. $ Continental Divide Tacos and enchiladas.

811 W. Main St. continental-divide. square.site. $$

Guajiros Miami Eatery Miami-inspired, with strong Cuban influence as well as Central and Southern American dishes.

1871 Seminole Trail. guajiros.net. $

Bodo’s Bagels Sandwiches on bagels made in-house daily. 1418 N. Emmet St.; 505 Preston Ave.; 1609 University Ave. bodosbagels.com. $

La Michoacana Taqueria & Restaurant Hearty Mexican standards, including tacos, tamales, and tortas. 1138 E. High St. 202-1336. $

Botanical Plant-Based Fare Sandwiches, bowls, mac and cheese, and shareables, all meat and dairy free.

421 E. Main St., Downtown Mall. botanicalfare.com. $$

Maizal Street food, from arepas to empanadas. Dairy Market. maizalgrill.com. $$ Mas Spanish tapas and wines. 904 Monticello Rd. mastapas.com. $$ Morsel Compass The taco food truck’s brick-and-mortar spot. 2025 Library Ave., Crozet. morselcompass.com. $$ Qdoba Mexican Grill Spicy burritos, quesadillas, and Mexican salads. 3918 Lenox Ave. qdoba.com. $ Sombrero’s Mexican Cuisine & Café Authentic Mexican cuisine. 112 W. Main St., Ste. 6. sombreroscville.com. $ South and Central Latin Grill Small plates, steaks, sides, and more. Dairy Market. southandcentralgrill.com. $$ Torchy’s Tacos Mexican street-food-style tacos. The Shops at Stonefield. torchystacos.com. $

Mediterranean and Caribbean Afghan Kabob Authentic Afghan cuisine.

400 Emmet St. N. afghankabobcville. com. $$ Aromas Café & Catering Mediterranean and Middle Eastern fare. 900 Natural Resources Dr. aromascafeandcatering.com. $ Cava Fast-casual Mediterranean with lots of vegetarian options. 1200 Emmet St. N, #110. cava.com. $

Fig Southern and Mediterranean bistro fare. 1331 W. Main St. figuva.com. $ Orzo Kitchen & Wine Bar Dishes from Spain to Greece and wines of the world.

416 W. Main St. orzokitchen.com. $$ Otto Turkish Street Food Go for the doner kebabs and stay for the rosemary fries.

111 W. Water St. otto-cville.com. $ Pearl Island Cafe Caribbean-inspired lunch spot with vegan options. 233 Fourth St. NW. pearlislandcatering. square.site. $ Smyrna Simple, locally sourced dishes from a Mediterranean, Aegean cuisine.

707 W. Main St. smyrnacville.com. $$

The Bradbury Cafe Serving breakfast, brick oven pizza, sandwiches, and salads, with coffee and espresso. 300 E. Main St., Downtown Mall. thebradbury downtown.com. $

C&O Restaurant An a la carte menu, with must-try cocktails. 515 E. Water St. candorestaurant.com. $$$ Café Frank Chef Jose De Brito brings everyday food from a classic French kitchen. 317 E. Main St. cafefrankcville. com. $$ Fleurie Upscale, modern French cuisine with à la carte and tasting menus. 108 Third St. NE. fleurierestaurant.com. $$$

Chopt Creative salad chain with ingredients from local purveyors. Barracks Road Shopping Center. choptsalad. com. $

Hamiltons’ at First & Main Contemporary American cuisine with a full bar and extensive wine list. 110 W. Main St., Downtown Mall. hamiltonsrestaurant. com. $$$

Iron Paffles & Coffee Sweet and savory puff pastry waffle sandwiches, with vegan options. 214 W. Water St. ironmade.com. $

The Ivy Inn Fine dining in a charming tollhouse. 2244 Old Ivy Rd. ivyinn restaurant.com. $$$

Ivy Provisions Deli and retail food shop offering fresh, housemade breakfast and lunch all day. 2206 Ivy Rd. ivy provisions.com. $ Jersey Mike’s Subs Subs, salads, and wraps. 2040 Abbey Rd., Ste. 104; 5th Street Station. jerseymikes.com. $

The Local New American cuisine and wine.

824 Hinton Ave. thelocal-cville.com. $$ Marigold by Jean-Georges Committed to sustainable and seasonal dishes by an acclaimed chef. 701 Club Dr. marigold jg.com. $$$ Maya Locally sourced Southern fare and imaginative cocktails. 633 W. Main St. maya-restaurant.com. $$

Jimmy John’s Sandwiches and gourmet subs. 1650 E. Rio Rd.; Rivanna Ridge Shopping Center. jimmyjohns.com. $

The Melting Pot Fondue fun for all. 501 E. Water St. meltingpot.com. $$$

Kitchenette Sandwich Shop Sandwiches, soups, and salads made fresh. 920 9 1/2 St. NE. kitchenetteva.com. $

The Mill Room An upscale, resort eatery with an American menu. 200 Ednam Dr. boarsheadresort.com. $$$

Mane Course Sandwiches A fast-casual, equestrian themed restaurant. 179 Connor Dr. manecoursesandwiches.com. $

Mockingbird A dinner only menu with a modern take on Southern classics. 421 Monticello Rd. mockingbird-cville.com. $$

Organic Krush Organic foods and coldpressed juices, including all day breakfast, smoothies, wraps, and bowls. The Shops at Stonefield. organickrush.com. $$ Panera Bread Chain with casual fare.

Barracks Road Shopping Center; 5th Street Station. panerabread.com. $$ Revolutionary Soup Soups and sandwiches. 108 Second St. SW., Downtown Mall. revolutionarysoup.com. $ Roots Natural Kitchen Fast-casual salads and grain bowls. 1329 W. Main St. rootsnaturalkitchen.com. $ Take It Away Sandwiches on freshly baked breads. Dairy Market; 115 Elliewood Ave. takeitawaysandwichshop.com. $

Upscale Casual

Sticks Kebob Shop Kebobs, bowls, and more. 917 Preston Ave.; 1820 Abbey Rd. stickskebobshop.com. $

1799 Restaurant Seasonal menus with dishes showcasing local ingredients. The Clifton Inn, 1296 Clifton Inn Dr. the-clifton. com. $$$

Sultan Kebab Authentic Turkish cuisine with vegetarian options. 333 Second St. SE. sultankebabcville.com. $

Aberdeen Barn A classic steakhouse. 2018 Holiday Dr. aberdeenbarn.com. $$$

Thyme & Co. Lebanese flatbread, dips, salads, bowls, and desserts. 104 14th St. NW., Ste. 2. thyme-co.com. $

The Alley Light Classic, French, shared plates, craft cocktails and small grower wines. 108 Second St. SW. alleylight. com. $$

Fuzzy’s Taco Shop Baja-style tacos and other Mexican eats. 5th Street Station. fuzzystacoshop.com. $

Soups, Salads, and Sandwiches

Birch and Bloom A modern steakhouse, with shareables and breakfast. The Forum Hotel, 540 Massie Rd. birchandbloom restaurant.com. $$$

Guadalajara Family-run authentic Mexican food. Multiple locations. guadalajara mexicanva.com. $

Baggby’s Gourmet Sandwiches Sandwiches, salads, and soups. 512 E Main St. Downtown Mall. baggbys.com. $

Bizou Playful French-American bistro.

119 W. Main St., Downtown Mall. bizoudowntown.com. $$

Farmacy Café Organic, local superfood Mexican fusion. The CODE Building. farmacy.guru. $$

Black Cow Chophouse Quality cuts cooked over a wood-fired grill. 420 W. Main St. blackcowchophouse.com. $$

Oakhart Social Seasonal, creative, modern American food for sharing. 511 W. Main St. oakhartsocial.com. $$ Petit Pois Locally sourced French dishes paired with wine in cute bistro quarters.

201 E. Main St., Downtown Mall. petit poisrestaurant.com. $$ Pink Grouse A game-forward menu and a curated wine list with highlights from across Virginia and Europe. 499 W. Main St. quirkhotels.com. $$ Public Fish & Oyster East Coast seafood, including a raw bar, craft cocktails, and microbrews. 513 W. Main St. publicfo. com. $$ Restoration Great views and American fare. 5494 Golf Dr., Crozet. oldtrailclub. com. $$ The Ridley Black-owned experiential Southern cuisine and craft cocktails.

1106 W. Main St. theridleyva.com. $$ Riverbirch Restaurant Fresh and local American-style cuisine. 630 Riverside Shops Way. riverbirchrestaurant.com. $$ Southern Crescent Cajun and Creole fare.

814 Hinton Ave. thesoutherncrescent. com. $$ Tonic Seasonal, local café fare with craft cocktails and curated wine list. 609 E. Market St. tonic-cville.com. $$ Zocalo Flavorful, high-end, Latin-inspired cuisine. 201 E. Main St., Downtown Mall. zocalo-restaurant.com. $$

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Pour me another Breweries and cideries Albemarle CiderWorks What started as an orchard for rare and heirloom apples grew into a popular area cidery.

Tastings and tours are available for $5-10 per person. 2550 Rural Ridge Ln., North Garden. 297-2326.

Blue Mountain Brewery Well-liked brewery serves up its local 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.

Bold Rock Distillery at the Barrel Barn Multiple rare styles on tap at this creative space. 1020 Rockfish Valley Hwy. Suite A, 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.ww Bryant’s Hard Cider & Brewery Gluten-free, sugar-free ciders with history dating to 1865. 3224 E. Branch Loop, Roseland.

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 Beerfocused kitchen offerings, plus five ales on tap. 324 Sixth St. SE. 295-2739.

Coyote Hole Craft Beverages Cider and sangria in Lake Anna. 225 Oak Grove Dr., Mineral. (540) 894-1053.

Decipher Brewing Company Veteran-owned and operated, with awardwinning craft beers. 1740 Broadway St. 995-5777.

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

James River Brewing Co. There’s only beer here. 561 Valley St., Scottsville.

286-7837.

Octania Stone Brew Works Ruckersville’s own alehouse celebrating “Octoney” (look it up). 14902 Spotswood Trail, Ruckersville. 939-9678.

Patch Brewing Company From the owners of Cville Hop On Tours. 10271 W. Gordon Ave., Gordonsville. (540) 466-8536.

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

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.

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Rockfish Brewing Nano-brewery with two location. 201 W. Main St., Downtown Mall; 900 Preston Ave., 566-0969.

Selvedge Brewing Unique small-batch wine in a converted factory setting.

1837 Broadway St. 270-0555.

South Street Brewery Brews and food from the folks at Blue Mountain.

106 W. South St. 293-6550.

Southern Revere Cellars Craft beer and blended wines in Louisa. Open Thursday-Sunday. 1100 E. Jack Jouett Rd., Louisa. (540) 260-5494 Starr Hill Brewery A can’t-miss spot since 1999. 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. Sour house: 946 Grady Ave. 293-0610.

Wood Ridge Farm Brewery “From the dirt to the glass” brewery 165 Old Ridge Rd., Lovingston. 422-6225.

Distilleries Devils Backbone Distilling Co. Virginia straight bourbon whiskey with views of Ragged Mountain. 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.

Silverback Distillery Rye whiskey, monkey gin and Beringei vodka.

9374 Rockfish Valley Hwy., Afton.

(540) 456-7070.

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

Virginia Distillery Co. Single-malt whiskey from the Blue Ridge. 299 Eades Ln., Lovingston. 285-2900.

Vitae Spirits Award-winning rum and gin in a hip spot for sipping. 715 Henry Ave. 270-0317.

Waterbird Spirits No tasting room, but catch these canned cocktails in stores nationwide. 201 W. Water St.

Wineries Afton Mountain Vineyards Try the Albarino, a limited-production, estategrown white only available in the summer. Tastings are $15 per person for five wines. 234 Vineyard Ln., Afton.

(540) 456-8667.

Ankida Ridge Vineyards A Sumerian word that means “where heaven and earth join,” Ankida marks the spot—at 1,800’ on the eastern slope of the Blue Ridge Mountains. 1304 Franklin Creek Rd., Amherst. 922-7678.

Barboursville Vineyards Routinely listed on national “best winery” lists, Barboursville is a true destination—for the wines and the scenery. Open for tastings ($15 for six wines). 17655 Winery Rd., Barboursville. (540) 832-3824.

Blenheim Vineyards Established in 2000 by owner Dave Matthews (yep, that Dave Matthews), Blenheim’s timber-frame tasting room looks down into the barrel room. Tours and tastings

are $25 per person. 31 Blenheim Farm. 293-5366.

Bluestone Vineyard Award-winning small-batch 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. Tastings are $12 per person. 100 Brent Manor Ln., Faber.

826-0722.

Burnley Vineyards One of the oldest vineyards in the Monticello Viticultural Area. Tastings are $4 per person.

4500 Winery Ln., Barboursville. (540) 832-2828.

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

Chateau MerrillAnne The wines at this Orange spot are award-winning, but don’t skip the Vinocello either. 16234 Marquis Rd., Orange. (540) 656-6177 Chestnut Oak Vineyard Single-varietal, single-vineyard wines from Petit Manseng to Chardonnay. Weekend tastings from noon-5pm. 5050 Stony Point Rd., Barboursville. 964-9104.

Chisholm Vineyards at Adventure Farm Beef meets wine at this familyowned winery. 1135 Clan Chisholm Ln., Earlysville. 971-8796.

Chiswell Farm & Vineyard Locally crafted vintages from the folks behind Chiles Family Orchards. 430 Greenwood Rd., Greenwood. 252-2947.

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. $22 for a classic tasting, $12 for a wine flight. 500 DelFosse Winery Ln., Faber. 263-6100.

DuCard Vineyards A successful grape-growing business bloomed into what’s now this boutique winery. Tastings are $10 per person. 40 Gibson Hollow Ln., Etlan. (540) 923-4206.

Early Mountain Vineyards Beautifully appointed facility, with a terrace for mountain and vineyard views while sipping. 6109 Wolftown-Hood Rd., Madison. (540) 948-9005.

Eastwood Farm & Winery Governor’s Cup gold medalists mix delicious wine with a stunning setting. 2531 Scottsville Rd. 264-6727.

Everleigh Vineyards & Brewing Company Two collectors of fine wine started this vineyard in 2015. Find wine, beer, and cider. 9845 Jefferson Hwy., Mineral. (804) 356-0059.

Fifty-Third Winery & Vineyard There’s something for everyone—including sangria—under Fifty-Third’s LEED-certified roof. Open for tastings daily. 13372 Shannon Hill Rd., Louisa.

(540) 894-5253.

Flying Fox Vineyard Named after the weather vane on the vineyard’s main building, Flying Fox boasts a limited production of merlot, cabernet franc, petit verdot, viognier and pinot gris.

Highway 151 and Chapel Hollow Road, Afton. 361-1692.

Gabriele Rausse Winery The Father of Virginia Wine’s eponymous winery still sets the standard. 3247 Carters Mountain Rd. 981-1677.

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.

Grace Estate Winery This 50-acre vineyard on scenic Mount Juliet Farm produces 14 varietals .5273 Mount Juliet Farm, Crozet. 823-1486.

Hardware Hills Vineyard Formerly known at Thistle Gate Vineyard, this Fluvanna spot still boasts a lively lineup.

5199 W. River Rd., Scottsville. 286-4710.

Hark Vineyards Beautiful views and delicious wine? We’re set. 1465 Davis Shop Rd., Earlysville. 964-9463.

Hazy Mountain Vineyards and Brewery With 86 acres under vine, there’s a little something for everyone at this Afton winery—including beer! Tastings are $14-20. 240 Hazy Mountain Ln., Afton. Tastings $15-20. (540) 302-2529.

Hill Top Berry Farm & Winery The bread and butter at this medievalthemed winery is the authentic honey meads. Try the Dragon’s Blood. Open for tours and tasting. 2800 Berry Hill Rd., Nellysford. 361-1266.

Honah Lee Vineyard Tastings are $15 at this award-winning (dog-friendly!)

Gordonsville spot. 13443 Honah Lee Farm Dr., Gordonsville. (540) 406-1313.

Horton Vineyards More than 40 different dry, fruit and dessert wines abound at this winery just outside of Barboursville. 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. Tastings are $12. 1353 Thomas Jefferson Pkwy. 977-3042.

Keswick Vineyards Dog-friendly tasting spot located at the historic 400-acre Edgewood Estate. Tastings daily. 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 Frequent Governor’s Cup award winner, King Family is also the site of polo matches every Sunday from Memorial Day weekend to mid-October. Tastings are $15-20.

6550 Roseland Farm, Crozet. 823-7800.

Knight’s Gambit Vineyard More than five acres of petit verdot, pinot grigio, merlot and cabernet franc located on a rolling hillside near Whitehall. 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.

Open for tastings. 1351 N. Amherst Hwy., Amherst. 381-6088.

Pour me another Loving Cup Vineyard & Winery A certified-organic vineyard and winery tucked away in the hills. Open FridaySunday, 11am-5pm (March-December).

3340 Sutherland Rd., North Garden.

984-0774.

Lovingston Winery A densely planted 8.5 acres yields wine of high-quality fruit. (Word to the wise: Leave your pups at home; there are two here already!) 885 Freshwater Cove Ln., Lovingston. 263-8467.

Meriwether Springs Vineyard The post-and-beam event space is just the beginning—there are also two ponds, a three-acre lake and beautiful Ivy Creek here, which flanks the property. Open for tours and tastings. 1040 Owensville Rd. 270-4299.

Merrie Mill Farm & Vineyard Creativity abounds at this weird and wonderful spot—from the décor to the wine. Tastings are $25. 594 Merrie Mill Farm, Keswick. 365-3006.

Michael Shaps Wineworks Sample Virginia wines in the spare but stylish tasting room, as well as the Premiere Cru burgundies, grown and bottled in France by owner Michael Shaps. $10 for a tasting of 12 wines. 1781 Harris Creek Way, 296-3438; 1585 Avon St. Ext. (Wineworks Extended), 529-6848.

Montifalco Vineyard If “falco” means hawk in Italian, you could say this winery is one to watch. 1800 Fray Rd., Ruckersville. 989-9115.

Tasting Room & Taphouse at Mount Ida Reserve Find wine, craft beer, and a full restaurant at this Scottsville spot. 5600 Moonlight Dr., Scottsville.

286-4282.

Mountain Cove Vineyards Even better with age? The first batch of wine here was made in 1976. Open for tours and tastings. 1362 Fortunes Cove Ln., Lovingston. 263-5392.

Moss Vineyards Fifty-two acres with views of the Blue Ridge, including nine under vine with cabernet sauvignon, cabernet Franc, merlot, petit verdot and viognier grapes. Open for tastings Friday-Sunday. 1849 Simmons Gap Rd., Nortonsville. 990-0111.

Pippin Hill Farm & Vineyards Try a glass of the Merlot Reserve while having lunch at the Farm Table & Wine Bar. 5022 Plank Rd., North Garden.

202-8063.

Pollak Vineyards Located between Charlottesville and Wintergreen, this 98-acre farm produces 27 acres of French vinifera. Open Wednesday-Sunday. 330 Newtown Rd., Greenwood.

(540) 456-8844.

Prince Michel Vineyard & Winery Sip a glass of chardonnay in Prince Michel’s tasting room, above the barrel cave and tank room. Tastings and self-guided tours. 154 Winery Ln., Leon. (540) 547-3707.

Rappahannock Cellars West Coast wine on the East: A desire to raise their 12 children in Virginia led Rappahannock’s owners to relocate from California. Open year-round for $15 tastings. 14437 Hume Rd., Huntly.

(540) 635-9398.

Rassawek Vineyards No tasting room; these folks grow grapes for other wineries. 6276 River Rd. W, Columbia. (804) 396-3098.

“Best Cakes and Desserts”

Revalation Vineyards A horse farmturned-small-batch vineyard from two scientists by trade. 2710 Hebron Valley Rd., Madison. (540) 407-1236.

Reynard Florence Vineyards These folks bottle wines in the style of France’s Loire and Burgundy regions.

Tasting flights are $12. 16109 Burnley Rd,, Barboursville. (540) 832-3895.

Thank you, Cville!

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.

Tastings and self- guided tours available. 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. Tastings are $7, $10 per person for groups of 10 or more. 4744 Sugar Hollow Rd., Crozet. 823-7300.

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

WINNER

Enjoy cake + wine tastings for any occasion (no wedding required;)

Visit our beautiful cake shop at 705 West Main Street WED-SATURDAY 12-6 pm SUNDAYS 12-4 pm

cakebloom.com

The Barn at 678 Vineyard Have a seat on the porch of this charming barn and watch the world go by. Tastings are $12-16. 6045 Governor Barbour St., Barboursville.

Trump Winery Virginia’s largest vineyard, Trump offers 200 acres of French vinifera varieties. Tastings are $22-32.

3550 Blenheim Rd., 984-4855.

Valley Road Vineyards Vineyard and tasting room at the head of the Rockfish Valley. Tastings are $28 per person for six wines. 9264 Critzers Shop Rd., Afton. (540) 456-6350.

Veritas Vineyard & Winery Awardwinning wines at the foot of the Blue Ridge Mountains. Bring a picnic basket! 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, often roam the property. $10 tastings. 206 Harris Creek Rd., Louisa. (540) 967-4647.

Tuesday thru Saturday In-House or Patio Dining 5:00-9:00 p.m.

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

2244 Old Ivy Road Charlottesville, VA 22903

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.

Woodbrook Farm & Vineyard Near James Madison’s Montpelier, this family-owned vineyard celebrates horse country. 11461 Spicers Mill Rd., Orange. (540) 219-1874.

434-977-1222

email ivyinn@ivyinnrestaurant.com

ivyinnrestaurant.com Knife&Fork 43

FINALIST

Celebrate Your Next Event with Us Dine-In • Take Out • Delivery • Catering 1966 Rio Hill Center, Charlottesville, VA 22901

Wine Shop || Wine Bar || Buyer's Club

Wine bar open Wed-Sat Join us for a glass and snack on our new patio!

Swim on in for the largest selection of tinned fish in Virginia!

Thank you for the votes!

Make sure to visit us soon for all your wine, tinned fish, and specialty food needs

600 Concord Ave. Suite 2 434.202.4223

www.wineguildcville.com

wineguildofcharlottesville

wineguildcville

The Last Bite Udderly perfect Setting aside the fact that Black Cow Chophouse missed an opportunity by not naming its chocolate mousse “chocolate moos,” this gluten-free dessert tops our must-eat list. Rich coffee and caramel notes from a 70-percent cacao Belgian chocolate meet a smooth, creamy raspberry coulis under a sprinkle of Hawaiian Black Sea salt for texture. (“Black sea salt is a stimulant for digestion,” says the restaurant’s General Manager Faye Oberloh, “making it an ideal addition to any dessert dish.)

On second thought, chocolate moos is a little too kitschy a name for such a sophisticated dessert. (We just like milking a pun for all it’s worth.)

EZE AMOS

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THE GO BAR

We bring the bar and then some... www.mobilegobar.com info@mobilegobar.com 434.409.5033

A CHANGE IN ATMOSPHERE The Legendary Mill Room

The Mill Room Restaurant is a highlight of Boar’s Head Resort infused with history and inspiration from the local scenery. Whether dining inside or on the terrace, each room within the restaurant offers its own sophisticated ambiance with a unique view of the rolling resort landscape.

Reservations: BoarsHeadResort.com/Dining or (434) 972-2230

Owned and operated by the UVA Foundation