Coming up - Issuu

from Knife & Fork Spring 2020

Factory reset While there is no official opening date for the much-anticipated restaurant, microbrewery, and event space The Wool Factory, much is underway.

What to expect from the Woolen Mills spot? Namely, three menus from Executive Chef Tucker Yoder for Broadcloth restaurant, Selvedge Brewing taproom, and an in-house catering menu for events. Plus, in addition to desserts and breads for each concept, Executive Pastry Chef Rachel De Jong will be producing grab-and-go breads and pastries for The Workshop, a wine spot offering flights, wines by the glass, and bottles to go.

Yoder’s personal relationships with local farmers and purveyors—which he’s built over the last 15 years while working in our local restaurant scene—will play heavily into the eclectic menu choices at Broadcloth, as well as Selvedge.

Says Director of Operations Claire Macfarlan, “Broadcloth marries the industrial aesthetic of the original mill with modern touches and boasts a chef’s counter inside the kitchen, a classic cocktail bar, and a private dining room.” Look for The Wool Factory to open sometime this spring. And, before you ask, there’s plenty of parking—300 spots, in fact.

Farewells and silver linings Sad news for crepe-lovers: The Flat announced its closing in a social media post in early February. After going through several owners, the space was reopened by Elise Stewart after being offered for sale via tweet. The upside? Vu Noodles is already planning to move in, anticipating a spring opening.

JOHN ROBINSON

City Market Corner of Water and Second streets

Every Saturday through November, head to the parking lot at the corner of Water and Second streets to take in all the things that are great about Charlottesville: artisan goods, community, and, of course, food and drink. Get there early to grab a taco! At the forthcoming venue The Wool Factory, expect a few new dining options: Broadcloth restaurant, Selvedge Brewing taproom, and The Workshop, a wine shop with flights, wines by the glass, and grab-and-go treats.

New restaurants at 5th Street Station The new year brought a number of new restaurants to 5th Street Station: local eatery Kanak Indian Kitchen, and outposts of national chains BurgerFi and Wing Zone are all now open, bringing new flavors and options for guests. And that’s not all—several more restaurants are anticipated to open at 5th Street in the coming weeks and months.

While the experience of being at a restaurant—the din of clanging dishes and diners’ chatter, the comfort of being tended to—is unparalleled in our estimation, there’s a certain something special about taking your favorite menu items home. We’ve rounded up a few of our top picks: lightning-fast pasta, perfectly layered sandwiches, and the ultimate takeout cuisine—Thai. Plus, find a roundup of picnic spots or, if you’d rather opt for PJs and TV, a few pretty plates to up the ante on prepared foods chez you. Let’s go (or stay)! Take it to go!

Tongue, Thai’d

Is Thai food the new go-to takout?

By Shea Gibbs

Thai cuisine has gone from Bangkok to bangin’ in the States in the last 15 years or so. Where two decades ago American families were stuck mostly with Westernized Chinese joints, today we have more than 5,000 Thai restaurants from coast to coast, according to Tasting Table, making the cuisine the most well-represented per capita in the country.

And while a lot of ethnic eats come stateside to be bastardized and appropriated—looking at you Taco Bell and PF Chang’s—the evidence suggests Thai restaurateurs stick pretty close to their roots. Jay Pun, owner of Chimm and Thai Cuisine & Noodle House, agrees.

“Pad Thai is the national dish, but a lot of Thai people don’t eat it,” Pun says. “After you go away from that, the people do eat dishes like pad see ew and drunken noodles.”

The three noodle dishes Pun pinpoints are staple street food, and Thailand’s city-dwellers take many of their meals out on the town, he says. Add the noods to Thailand’s various curry and rice dishes and ubiquitous tom yum soup, and you have a decent representation of what the locals eat in the motherland. So, what do the locals eat on C’ville’s Thai cuisine scene?

Drunken Noodles at Pad Thai The spiciest of the holy Thai noodle trinity, drunken noodles pair well with almost any protein, according to Santi Ouypron, owner of Belmont’s Pad Thai. Pork, beef, and seafood are popular, and “mostly, the customers love the way the chef prepares it,” Ouypron says. Also known as pad kee mao, the dish is stir-fried and made with broad rice noodles.

Pad See Ew at Chimm

Grandpa’s Favorite at Pad Thai Pad Thai’s Grandpa’s Favorite is a favorite among many, melding green curry rice, fried whitefish, a Thai-style omelet, and shrimp roll in one medium-spicy dish. “Green curry mostly is herbs, like 10 to 12 different kinds of herbs,” Ouypron says.

Boat Noodles at Chimm Pun compares Chimm’s boat noodles to Vietnamese pho but with a richer, darker broth. Enriched with beef drippings, the broth is “a meat-lover’s paradise,” he says. Pun says his version at Chimm is incredibly authentic, “just like in Thailand.” Beef is the iconic protein for boat noodles, Pun says, but duck also works due to its richness.

JOHN ROBINSON

Drunken Noodles at Pad Thai

Fresh Rolls at Monsoon Siam The Fresh Rolls at Monsoon Siam aren’t traditional Thai fare, but that doesn’t dampen their popularity. Owner Kit Ashi says the simple rice paper rolls, stuffed with avocado, spring mix, and carrot and served with a tamarind peanut dipping sauce, are one of the restaurant’s hottest items, selling at a rate of about 100 per week.

Guay Tiew Tom Yum at Thai Cuisine & Noodle House The guay tiew tom yum at Thai Cuisine & Noodle House is another traditional take on a popular dish, according to Pun. Here, the hot and sour tom yum soup base is fortified with red chili paste and rice noodles to make the dish a meal. “Tom yum is like Thailand’s chicken noodle soup,” Pun says. “It’s on almost every table.”

Khao Mok Neua at Monsoon Siam A special so loved by Monsoon Siam customers it’s pretty much always available, khao mok neua is a dry beef curry often likened to the Indian/ Pakistani beef biryani. Ashi says she serves her khao mok meua with two sauces, yellow curry and lime mint, to adapt it to Western palates. The mild curry comes from the “south of Thailand, where people do not eat pork,” Ashi says. “They choose to eat beef more. When it is tender, it makes the dish so rich.”

Pad See Ew at Chimm Pad See Ew offers a thicker, more glutinous noodle than Pad Thai, and it’s traditionally the least spicy of the big three Thai noodle dishes. “It’s such a great introduction to Thai,” Pun says. Pun likes to crank up the spice in his own pad see ew, and alternates the protein based on his mood. “I think it’s even perfect for breakfast, with the egg and vegetables,” he says. “You can have it any time of day.”

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Growl movement

What should you get in your big bad beer bottle?

Growlers are dead. Long live the growler. Talk to 10 people in the beer biz, and you’ll likely get 10 different opinions on growlers, those 32- to 128-ounce brew behemoths designed to carry tap beer from craftroom to couch. Growlers are the best way to enjoy craft beer. Growlers are the worst way to enjoy craft beer. Growlers are far superior to bottled beer. crowlers are far superior to growlers.

To wit: Reason Beer doesn’t offer growler fills on any of its beers and never has. Random Row Brewing Co. sticks to crowlers, sealable 32-ounce cans of to-go goodness.

“Crowlers are great because of how versatile they are,” says Kevin McElroy, Random Row’s brewer and co-founder. “They can be taken almost anywhere...and at half the size of a typical growler, they are perfect for sharing or consuming by yourself.”

Growlers typically last a few days, where crowlers can go a few weeks. Either way, if you’re looking to fill your fridge with freshly tapped suds— ”a great way to support your local brewery,” McElroy says—you’d do well economically and hedonistically to focus on brews you can’t otherwise pick up in cans or bottles. And shy away from super high alcohol contents. You’ll want to drink the brew in one sitting, and let’s be honest, you don’t have many friends.

Following are a few suds-gestions to get you growling.—Shea Gibbs

RANDOM ROW

Random Row’s new crowler design (pictured here with the Big Little American Pale Ale inside) debuted earlier this spring.

Brewing Tree Beer Co. Philinda Vienna Lager $13 for 64-ounce growler fills; $4.50 for 16-ounce crowler fills 4.9% ABV 28 IBU Brewing Tree packages its beers sparingly, so the best way to drink BT beer at home is growler and crowler-wise. Owner and brewmaster Mark Thompson is a fiend for classic beer styles, so give this Germanstyle lager, brewed with Tettnang and Saaz hops, a to-go.

Champion Brewing Company John Barleycorn $36 10.8% ABV 47 IBU While not satisfying the low ABV requirement, barleywines are all the rage (among a small group of beer geeks), and English barleywines like Champion’s John Barleycorn are particularly hot (among an even smaller and geekier group). This brew features caramelized Marris Otter malt and East Kent Golding hops. That’s bloody English right there.

South Street Brewery Percheron Pale $15 7.3% ABV 65 IBU South Street consistently offers the lowest prices in town on growler fills. This medium-bodied pale ale features healthy amounts of Pacific Northwest hops to balance the sweet Belgian base with bitterness.

Three Notch’d Brewing Company Green Terrors $19 5.5% ABV 10 IBU Three Notch’d Brewing Company keeps a steady supply of IPAs flowing alongside its flagship 40 Mile. Green Terrors is a mash-up of the New England and Australian IPA styles, offering low bitterness and heaps of juiciness from Australiangrown Galaxy, Ella, and Enigma hops. Bonzer.

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EBT & credit/debit cards welcome! Summer Hours: 8 to 1 Tuesdays and Saturdays

EBT & credit/debit cards welcome!

BREADWORKS BAKERY & DELI

Great food - great mission since 1994

BreadWorks is a division of WorkSource Enterprises which has provided job training, employment and support services for persons with disabilities since 1967. 923 Preston Avenue | Charlottesville, VA | 434-296-4663 Monday-Friday 7:30 AM - 6 PM | Saturday 8:30 AM - 2:30 PM www.breadworks.org

Use your noodle

A postage-stamp storefront just off the Downtown Mall serves up enormously tasty pasta

By Nathan Alderman

For proof that good things come in small packages, head north on Second Street from the Downtown Mall and look for the streetlight mural, where Luce (pronounced LOOchay) serves up cups of handmade pasta to go. Nearly everything about this eatery is tiny, from the menu—three regular pastas, a fourth special, a kale Caesar salad, and a dessert—to the prices, at $10 or less per dish. The flavors, however, are huge: The Bolo alone boasts ribbons of perfectly al dente pappardelle, red sauce rich with Parmesan and pepper, savory ground pork, toasted bread crumbs, and verdant notes of fresh mint.

That goodness comes from a six-by-eight-foot kitchen—the size of the average U.S. prison cell. But chef Tyler Burgess says that despite cram

STEPHEN BARLING

Fresh pasta, fast!

And just like that, pasta is now a fast-food “thing” in Charlottesville. Following the late-October opening of Luce, a sliver of space on the Downtown Mall, a new instant-gratification, fresh-pasta shop opened on the Corner in the spot that formerly housed Revolutionary Soup. Pronto is the brainchild of Daniel Kaufman, who also owns Public Fish & Oyster, and Johnny Garver, former head chef of now-closed Parallel 38. Stop by, and you’ll find a variety of fresh pastas—including gluten-free and zucchini zoodles—and eight different preparation styles, ranging from bolognese to pesto. Rounding out the menu are salads, garlic sticks, macaroni and cheese, and housemade tiramisu. ming in a cook and a cashier, “it’s definitely our most spacious kitchen between here and [his other restaurant posts] Bizou and Bang.” Clever organization helps, with wall-mounted shelves, refrigerators that double as countertops, and induction burners to cook food in mere minutes. So does having an off-site prep kitchen at The Space on Water Street, where two to three more cooks make 50 to 60 pounds of fresh pasta every day. The dough’s mixed and sheeted by machine—if they rolled it out with wooden pins, Italian grandma-style, “my prep cooks would probably have jacked forearms and hate me forever,” Burgess says—but otherwise made by hand. Throughout the day, runners carry ingredients across the mall. “It’s good for my arms,” Burgess says. “I canceled my gym membership, and I just curl boxes of pasta.”

As summer’s fresh produce approaches, Burgess looks forward to trying new specials. But “I’m too afraid to take something off the menu yet,” he says. “We’ll see what kind of backlash I get.”

JEN FARIELLO

All set

Just because you’re eating at home doesn’t mean you have to dine in your PJs (though you absolutely can and we’d never judge you). These porcelain Mud Australia plates from Be Just elevate any to-go order—even pizza. Don’t forget your cloth napkin.

His Sandwichness

One man reimagines a world between two slices of bread

By Shea Gibbs

Geoff Otis envisions a world where no one idly chit chats about the weather. They talk of sandwiches. Sandwiches are, after all, universal: “Welcome to my TED talk,” Otis says.

An audio-visual technician for UVA’s McIntire School of Commerce, Otis is a self-professed “sandwich enthusiast from way back.” He fell in love when he walked into his namesake Geoff’s Superlative Sandwiches in Providence, Rhode Island. The sammies were wacky, fun, delicious. And Geoff’s wackiness is something that’s driven Otis’ hero worship for many years since. “The reason I go for a sandwich—my rule for sandwiches—is I never want to get a sandwich I can make at home,” he says. With that in mind, Otis offers up his choices for the best handhelds in town.

Best all-around: Torta Cubana at La Michoacana Chicken, steak, pastor meat, egg, and bacon with beans, shredded cheese, lettuce, tomatoes, avocado, and mayo on a bolillo roll

“The Torta Cubana is straight decadence, just so many amazing ingredients thrown on a sandwich. It’s an incredibly soft bread, and you can choose your salsas to go with it and make it as spicy as you want.”

Best high-end: Porchetta Panuozzi at Lampo Housemade porchetta, garlic aioli, broccoli rabe, calabrian chili, fior di latte, and provolone on wood-fired pizza dough “The porchetta is just everything that makes a sandwich great. This amazing bread, the same dough they use for the pizza, the pork is cooked perfectly and balanced with the bitter broccoli rabe, the cheese, and olive oil. You get it all in every bite, and it’s this perfect balance. It changes your idea of what a sandwich can be.”

Best sleeper: The Balboa at Basil Shaved prime rib, grilled onions, roasted sweet peppers, pepperoncinis, hot cherry peppers, cremini, balsamic vinegar, provolone, romaine, Roma tomatoes, and mayonnaise on an Italian sub roll “Basil makes amazing sandwiches. They approach sandwiches the same as their dishes, with the kitchen sink approach. ‘Let’s throw it on the sandwich!’”

AMY AND JACKSON SMITH

Torta Cubana at La Michoacana

Best chain: Italian B.M.T. at Subway Genoa salami, spicy pepperoni, ham, choice of veggies, and dressing on a sub roll

“Subway actually does a decent chain sandwich. Jersey Mike’s is a good alternative. I am principled against Jimmy John’s. I do not eat there. That’s the big game hunter right? Fuck that guy.”

Best healthy: Don’t bother “When I’m getting lunch, if I go to Littlejohn’s or Wayside, the rest of the day is gonna be a much lower calorie intake.”

Honorable mention: So many As Otis gushes about sandos and finishes up his TED talk, the options come fast and fresh. The chicken breast sandwich at Wayside, Littlejohns’ Five Easy Pieces and Chipotle Chicken, Durty Nelly’s The Jefferson and Sailor, The Virginian for C’ville’s best club, the rib sandwich at Mel’s, Market Street Market for “an absolutely killer Ruben,” the pastrami at Bodo’s, College Inn for chicken parm—dine-in only—Ace Biscuit and Barbecue for the Old Dirty Biscuit and meatloaf special.

For Otis, sandwiches and their artists serve up something for everyone.

“This is what draws me to sandwiches,” Otis says. “They’re such a common denominator. If you’re ever stuck in an elevator, don’t talk about the weather. Talk about the best sandwich you’ve had. That’s a better feeling than saying whether it’s raining.”

Pick up and picnic

Got a minute? Grab your food to-go, then settle in at one of these popular spots for dining al fresco. Beaver Creek Lake: This gem out towards Crozet is a great place to boat, kayak ,or canoe. There are several picnic tables available for lunch on the water. Greenleaf Park: A great option for families, Greenleaf Park offers a picnic area, a spray ground, and a half-basketball court. The Lawn: Summer is a wonderful time to enjoy a more serene experience on Grounds at UVA. If you’re lucky, you might even find a spot in one of the pavilion gardens. Jefferson, Pollack, and King Family vineyards are three of a number of vineyards that allow guests to bring their own food. At any of these spots, there are striking views and—of course—plenty of wine to go with your sun-drenched snacking.—Meg Irvin

Stay a while Lots of area wineries offer overnight lodging, so plan your weekend escape Stay a while

Lots of area wineries offer overnight lodging, so plan your weekend escape

Barboursville Vineyards

SUPPLIED PHOTO

Vineyard lodging is having a growth spurt. As wine tourism grows in Virginia, so, too, do the number of wineries rolling out the welcome mat at everything from refurbished farmhouses to log cabins to luxe suites. More than 30 wineries now offer lodging; here are five local favorites.—Nancy Bauer

The Farmhouse at Veritas, Veritas Vineyard & Winery

A designer’s touch is evident in the updated English countryside feel at The Farmhouse at Veritas, from silk draperies to custom wainscoting to the soft rugs on wide-planked floors. Some of the spacious rooms are snugged up by coffered ceilings over plush, king-sized beds, and a bottle of complimentary Veritas wine waits on a side table. Built in the 1820s as a family home, the Farmhouse at Veritas was updated and reopened as lodging in 2012.

Wine hour begins at 5pm in the salon with small plates of housemade nibbles: cheeses, pickles, charcuterie, and jams. Guests can rack up a game of billiards or take a walk through the Inn’s flower garden and grounds. Most visitors eventually find their way to porch rockers, where they stick like glue until dinner at 7pm.

For late risers, the best part of the Farmhouse schedule is the gloriously late breakfast, served to order from 9 to 11am. A glass of Veritas sparkling wine can be enjoyed solo, or as part of a

28 Knife&Fork Spring duet with fresh-squeezed orange juice, along with croissants, fruit, and choice of a sweet or savory main course, such as housemade brioche French toast with house-cultured yogurt, local maple syrup, and granola, or Free Union Grass Farm fried chicken with Gruyère, fried egg, and house-fermented hot sauce honey.

For dinner, guests can drive 30 minutes to Staunton or Charlottesville, but most choose to dine in at the excellent Farmhouse Restaurant. (Reservations required; $85 for four courses, including wine pairings.)

$200-650, 72 Saddleback Farm, Afton. veritasfarmhouse. com, (540) 456-8100.

Historic Chestnut Log Cabin and Vineyard Farmhouse, DelFosse Vineyards & Winery The tasting room at DelFosse Vineyards sits at the bottom of your palm, just above the wrist. Your fingers hold the trellised vineyard rows, rising up and away. At the top of your middle finger is a log cabin, and as you perch on the cabin’s flagstone patio, big enough for 50 of your friends, the entire estate—lake and winery, tiny cars and people—is your view. You rule. You are master of the universe. At least until the sun goes down; then you are bear bait. Ha! We kid: There’s a huge reinforced fence around the property. So instead, you are simply—alone.

The 150-year-old cabin is the best kind of retreat: full of character yet fully-functional. There’s a comfortable bedroom upstairs, satellite TV, and an updated kitchen and bathroom so thoughtfully done that the integrity of the log house—the smoky, dark woodsiness of it—remains.

The Vineyard Farmhouse, just outside the winery gates, has old-house charm in a modern package. Popular with DelFosse’s wedding parties, the Farmhouse holds nine guests in four ensuite bedrooms, plus full kitchen, dining room, and living room. For dinner, break out the DIY steaks, or take a country drive 20 minutes northeast to Dr. Ho’s Humble Pie, which, in our opinion, has no reason to be humble: It’s by far the best pizza around.

An aura of stillness and a sliver of a story begin your stay at Barboursville Vineyards’ 1804 Inn and Cottages, which stands among hulking ancient boxwoods in the shadow of a silent ruin. If former Virginia governor James Barbour’s brick shell of a home (it burned on Christmas Day 1884) reminds you passingly of Monticello, that’s because it was designed in the same Palladian style by a neighbor—Thomas Jefferson. For sheer elegance, book one of the suites in the 1804 Inn; each has a separate sitting room, fireplace, and wide balcony or patio, plus enough oriental rugs, chintz, and antique furnishings to make you thirsty for an aged brandy. Inn guests breakfast together in the central dining room. The cottages are more relaxed and casual, each with its own estate history as a schoolhouse, gardener’s cottage, or servant’s quarter. Inside, working fireplaces keep it cozy, and kitchenettes are stocked with DIY breakfast, plus happy hour wine, grapes, and cheese.

A shared deck behind the cottages is great for evening stargazing and sipping on a glass of Barboursville’s luscious dessert wine, Paxxito (available at the winery).

Three additional suites are now open in the Blue Run Cottage, which was the family residence for winemaker Luca Paschina for 30 years. Though the room rate includes a wine tasting, consider upgrading to the winery’s Library 1821, a quiet, ritzy enclave overlooking orderly rows of cabernet franc vines. For a starting price of $25, you can sample Barboursville vintages dating back 20 years or more.

Reserve ahead for lunch or dinner at Barboursville’s gracious and welcoming Palladio Restaurant, featuring an a la carte menu of Northern Italian cuisine with wine pairings. The price for a threecourse dinner pairing is $75 or $105 with wines, while the four-course pairing is $90 or $125.

$240-550, 17655 Winery Rd., Barboursville. bbvwine. com, (540) 832-5384. Library 1821 open Friday- Monday; reservations suggested, (540) 832-3824. Palladio Restaurant open for lunch Wednesday-Sunday and dinner Friday and Saturday, (540) 832-7848.

Vineyard Cottages, Afton Mountain Vineyards

Last fall, there was a particularly riveting photo of Virginia wine country making the rounds— have you seen it? October’s gone-to-orange vines marching in straight rows toward a glittering pond, backed by rising layers of gold-brown and blue mountains, all topped off with puffy white clouds. That iconic image was taken at Afton Mountain Vineyards, and that’s also the view from your private deck when you check in to one of the four Vineyard Cottages. Apartmentsized at 650-square feet, the Cottages feel fresh and airy, with a wheelchair-accessible quadrant design of king bedroom, huge bathroom with walk-in shower, cozy living room with cute electric fireplace, and kitchen with full-size appliances. A two-bedroom, two-bath Guest House is also available, just 15 long strides from the tasting room. The full kitchen is outfitted for those who love to cook, while a comfortable living room with fireplace, front patio, and screened porch are perfect for those who love to sit.

Lodging fees include two tastings at the winery, and horseback riding in the vineyard can be arranged with a local outfitter. Two of the cottages are dog friendly, but there’s an extra fee.

Afton Mountain Vineyards SUPPLIED PHOTO

DelFosse Vineyards & Winery SUPPLIED PHOTO

JOHN ROBINSON

Dinner options within a 10-minute drive include the excellent Farmhouse at Veritas (reservations required) and the nacho/wings/pizza/burger goodness at Blue Mountain Brewery, both in Afton. Cottages $165-338; Guest House $225-355, plus fees. 234 Vineyard Ln., Afton. aftonmountain vineyards.com, (540) 456-8667.

Glass House Winery B&B An extravagance of color, texture, and whimsy, the B&B at Glass House Winery might seem like the harvest of someone’s wildest imagination, were it not for the winery’s other flagship space—a glass conservatory off the tasting room that blooms year-round with 10-foot-tall banana trees, heliconia, and other tropical flowers. Glass House Winery is delightfully exuberant, to put it mildly. The B&B’s main common areas are modern-meets-jungle with animal print furnishings and lots of greenery around an open kitchen. Outside, wicker furniture surrounds a pool, hot tub, and tiki bar.

Three bedrooms and a large, two-room suite —more sedate in décor—come with ensuite bathrooms, and the live-in innkeeper, Peggy Young, is available to help answer questions and cook up a generous breakfast in the morning.

There’s music and dancing at the winery every Friday from 6-9pm. Children and dogs are welcome at the B&B and winery.

Nearby dining options are few, but Duner’s, a busy local favorite with an upscale American menu, is 20 minutes away, or drive a few more minutes to The Mill Room, reopened this year at Boar’s Head Resort after a multi-year renovation.

$125-395 (book the entire B&B for $650-1,000 a night), 5898 Free Union Rd., Free Union. glass housewinery. com, 964-2190.

Impossible dream cake

The folks at Conmole, Belmont’s pint-sized Mexican restaurant, call this Chocoflan, but it’s also known as flan imposible, as in “impossible flan.” Here’s why.

To make it, they cover the cake mold in caramel, then pour in choco- late cake batter. After a few minutes, flan batter is poured on top, then the pan goes in the oven. When the flan layer has disappeared and all that remains is the cake—that’s when it’s ready...for the next step, which is to soak the cake part in three types of milk, similar to a tres leches cake.

“[It’s] very tricky and easy to destroy—time and patience is a must,” says co-owner Benos Bustamante. Still, he adds, “This rich, sweet dessert is muy sabroso!” Indeed, it’s impossible to resist.