FOOD + BEVERAGE LAUNCHING CHEFS, BUILDING COMMUNITY, AND GROWING
FORAGE, SIP, AND SAVOR THE SEASON
CONSCIOUS CUTS, CRAVE-WORTHY FLAVOR
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Welcome to the Food & Drink Issue
October is a time to slow down, savor the season, and explore the flavors that make our community unique. From fresh local ingredients to creative cocktails and hearty meals, this is the perfect month to try something new and celebrate the makers behind the food and drinks we love.
In this Food & Drink issue, we’re highlighting a curated selection of just some of the people and places shaping our local culinary scene. You’ll meet a local incubator helping food entrepreneurs launch their dreams, a farm where leadership is evolving while integrity and thoughtful practices remain central, and a celebrated drink-maker crafting seasonal cocktails with ingredients sourced right here -- plus tips for making them at home. We’re also featuring a butchery with high-quality, unique cuts and family-friendly spots where you can sip, dine, and spend time together.
As always, thank you to our partners and to you, our readers, for supporting our publication as well as the growers, makers, and creators who bring so much flavor and heart to our community.
Warmly,
JAMES LISOWSKI, PUBLISHER
@CITYLIFESTYLECHARLOTTESVILLE
October 2025
PUBLISHER
James Lisowski | james.lisowski@citylifestyle.com
EDITOR
Jennifer Waldera | jennifer.waldera@citylifestyle.com
CONTRIBUTING WRITER
Maryury Padilla
CONTRIBUTING PHOTOGRAPHERS
Minhaj Akthar, Keri-Anne Byrne, Lucy Hunter, Wendy Gray, Alex Import, Malaika Karriem, Jason Lappa, Micah LeMon, Nikki Nargi, John Ornelas, Thomas Robert, Brian Schornberg, Kristian Summerer, Wyeth Ward, The Arc of the Piedmont, Hotel AKA Alexandria, Justin Ide Photography, Millpond Photography, Misha Enriquez for Visit Alexandria, Sera Petras Photography
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Amanda Schilling
QUALITY CONTROL SPECIALIST Marina Campbell
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city scene
1: Visitors at the Southern Living Idea House in Charlottesville listening to Charlotte Moss. 2: Attendees at the Monticello Wine Trail Festival. 3: Sign-making for Direct Support Professional (DSP) week at The Arc of The Piedmont. 4: Winemakers Boela Gerber and Stephen Barnard speaking at Southwest Mountain Vineyards' Cape Town Comes to Keswick event. 5: People playing miniature golf at Keswick Vineyards. 6: Art-making at The Arc of The Piedmont. 7: James Lisowski, Daniel Salatin, and Emily Hodson at Veritas' Supper Series.
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JAMES LISOWSKI
JUSTIN IDE PHOTOGRAPHY
THE ARC OF THE PIEDMONT
BRIAN SCHORNBERG
WYETH WARD
THOMAS ROBERT
business monthly
Seasonal Florals and Inspiration at Hedge Fine Blooms
Karen Walker is a premier florist in Charlottesville, creating gorgeous arrangements for any occasion. She has crafted with notables in the industry like TJ McGrath and Lucy Hunter at Jardin Du Buis, often with a focus on sustainability. Her photograph-worthy work can be spotted in-store at Hedge Fine Blooms, and the storefront is always an inspiration for seasonal florals to pick up and take home.
Scan to read more
Expert Design Meets Organization
Keri-Ann Byrne, owner of Charlottesville Organizing, is also a Senior Design Consultant with Closet Factory. Since joining the company nearly two years ago, she’s quickly advanced from Design Consultant to Senior Design Consultant, bringing expertise and creativity to every project. Keri-Ann combines her organizational skills and design talent to help clients transform their spaces efficiently and beautifully, making her a trusted resource for both organizing solutions and custom Closet Factory designs.
Veritas Vineyards Releases a Standout Cabernet Franc
Veritas Vineyards and Winery is excited to release its new Cabernet Franc Reserve 2023, the first of the 100% varietal to be released by the vineyard since 2017. The year's moderate weather yielded the perfect conditions for concentrated flavors that resulted in a wine that's garnet with ruby accents and has notes of cherry, cassis, red currant, and herbs, followed by soft vanilla and black pepper. It's perfect for drinking immediately or cellaring for a few years, too.
For several years, New Hill Development Corporation operated the BEACON (Black Entrepreneurial Advancement & Community Opportunity Network) Pilot Kitchen across the street from the James Monroe Library in Charlottesville. After helping a multitude of food entrepreneurs to start and build their businesses, New Hill looked to expand the operation. In 2025, it opened a larger shared-use commercial kitchen on Carlton Road, offering even more space and services to budding chefs and business owners.
“As part of the Star Hill Vision Plan, New Hill consistently heard from the community that there were not enough opportunities for Black entrepreneurs to successfully launch or grow food businesses in Charlottesville,” said Communications Director Malaika Karriem. “The barriers were clear -- lack of access to affordable commercial kitchen space, limited mentorship, and few business development resources tailored to early-stage food entrepreneurs. BEACON Kitchen was created to directly address those gaps.”
The organization has grown to serve a diverse population of makers from passionate hobbyists to those looking to build a business by providing an affordable, fully-equipped commercial kitchen space, hands-on training, and wraparound business support. Its staff works with individuals to build skills that range from food costing and recipe development to newer offerings like marketing and accounting. “We always wanted education to be a big part of BEACON. So, we are proud that today BEACON is a place
Pizza from Penny's Imperfect Pizza. Malaika Karriem.
Minhaj Akthar and Fathima Raheema Mohamed Jawfer. Photo courtesy of Minhaj Akthar
for learning, growth, and community,” Karriem said. “We’re launching a food service curriculum that teaches members how to manage kitchens, lead teams, and run food businesses efficiently.”
BEACON has attracted many members who craft in its kitchen space, from caterers and food truck owners who specialize in BBQ or pastries to bakers and juice makers. Two of the businesses that have joined as members since the opening of the new location -- Mint Kitchen and Penny’s Imperfect Pizza -are grateful for the opportunity to be able to learn from and work with BEACON, as well as collaborate with other entrepreneurs.
“We always wanted to open a food business, but financially it was hard to imagine opening a full restaurant,” said Minhaj Akthar, co-owner of Mint Kitchen. “When we learned about BEACON Kitchen, it felt like the perfect way to begin. It gave us a real opportunity to start without the huge cost and risk.”
“BEACON Kitchen is about more than food. Every dish prepared here is a step forward for someone chasing a dream.”
Originally from Sri Lanka, Akthar and his wife, Fathima Raheema Mohamed Jawfer, prepare South Indian dishes like dosa, idli, medu vada, and dum biryani for catering as well as pickup on the weekends with an eye on expanding into more authentic Sri Lankan dishes in the future. “We also want to expand our hours and keep growing our catering side, which already includes large parties and events,” he said. “With BEACON’s support, we feel ready for that next step.”
Meanwhile, Penny’s Imperfect Pizza is spearheaded by two former New Yorkers-turned-farmers out of Barboursville who are equally excited to share their love of fresh ingredients from their own land in the form of sourdough pizzas that consumers can purchase at farmers' markets and shops around the area. “BEACON has many other great members that we get to talk and share food with, and learn from each other. We also greatly appreciate New Hill Development and its mission,” said Amanda Terillo, who owns the business and Olive Branch Gardens with her husband Matt. “We really appreciate that the space provides all the equipment we could need.” They, too, have plans for expanding their offerings, including sourdough crackers and salads with dressings. BEACON also contributes to the community in myriad meaningful ways. The organization welcomes interns, works with Black farmers to create value-added products, and partners with the Boys & Girls Club of Central Virginia, in addition to a number of other collaborations.
“BEACON Kitchen is about more than food. Every dish prepared here is a step forward for someone chasing a dream,” Karriem said. “Every member brings their story and their culture into the kitchen, and that diversity is what makes BEACON special.”
Rooted in Legacy, Growing with Vision
CARRYING
ARTICLE
BY JENNIFER WALDERA PHOTOGRAPHY BY CONTRIBUTING PHOTOGRAPHERS
Cows at Polyface Farms. Photo Credit: Wendy Gray
For many years, the primary face of Polyface Farms has been Joel Salatin, who has pioneered his family’s regenerative farming techniques. Not only have his animals and business prospered, but he’s also made his way into teaching through authoring books and engaging in speaking engagements, as well as appearing in multiple documentaries. Now, as the majority of his work is focused on the latter endeavors, his son Daniel has begun to take the reins, moving into the role of Range Boss. The role evolved over time, but the younger Salatin has been hard at work, eagerly learning the ropes of farming and business since his early years.
“I started as a child -- I started when I was really young. I was homeschooled -school in the morning, butcher chickens in the afternoon or vice versa,” Daniel said. “At a very early age -- seven, eight years old -- I was literally negotiating with Mom and Dad that I could get up at five and run chickens. That’s how I grew up, and that’s what I really enjoyed.”
Daniel felt the calling of stewarding his family’s land early, moving herds of cows around the land as early as eight years old, and he appreciated what that experience gave him. “I felt very accomplished, very meaningful, very purposeful, very grown-up, and valued,” he said. “The value that a young person can feel -- not just financially, but also spiritually -- taking care of the family or adding value to the income of the family, elevates that self-worth. I felt very valued and accomplished at that age because I was able to do grown-up work.”
Now, Daniel continues to carry on the mission of the farm, which he says remains the same, but with his additional focus on hands-on training, spearheading mentorship, and overseeing
“The opportunity to continue to work with people who have the same passion -- I think that’s what’s important to me. And I've had a beautiful opportunity to do that.”
Daniel Salatin. Photo Credit: Wendy Gray
Chickens at Polyface Farms.
Photo Credit: Wendy Gray
the steward program, recognizing that production and education on the farm are intertwined. Daniel takes both sides seriously and leans into teaching with an involved approach. “My approach is a very hands-on mentor-to-student relationship. It’s important that you are rubbing shoulders with them,” he said. “I’ll demonstrate, allow you to do it, observe, and give feedback. I believe in individual responsibility and ownership -- own everything in your circle. And everything I’m asking you to do now, I’ve done it.”
Daniel is a firm believer that the work that Polyface does results in superior products as opposed to those created in other environments that may use less mindful practices. “It’s not only in the nutrient profile, it's how they feel and how the product tastes,” he said. “There’s a difference in muscle tone, CLAs, fats, and more. Good food should taste better. Healthy food should not be gross. It’s delicious. There’s also more color -- food should have color and be vibrant and full of flavor."
The nutrients and the colors are not the only things that set Polyface apart -according to Daniel, the cooking process is easier, too. “Our pork cooks about 10-15% faster than commodity pork,” he said. “We have also found that the whites in our eggs hold together better in the pan.”
While Polyface is a large farm, Daniel has suggestions for lower-scale producers who want to grow or move into agricultural endeavors. He recommends doing what’s possible or ideal now for anyone looking to move in the direction of farming produce or otherwise. “Don’t try to be perfect -- just do. Even if you just have two tomato plants and a pot,” he said. “Embrace what you feel comfortable with -- chickens, rabbits -- whatever you’re comfortable doing. Do what you can.”
As Daniel continues to propel the farm forward using the practices and philosophies that his family put in place, he points to the relationships that help to make it possible. “The opportunity to continue to work with people who have the same passion -- I think that’s what’s important to me,” he said. “And I've had a beautiful opportunity to do that.”
Daniel and Joel Salatin at Polyface Farms with pigs. Photo Credit: Wendy Gray
The Polyface Farms team. Photo Credit: Wendy Gray
Daniel Salatin leading the Polyface Farms team. Photo Credit: Wendy Gray
Sterling Silver Bracelets
foraging meets fine cocktails
Seasonal cocktails often bring to mind the warm spices of late autumn and winter or the bright berries of spring and summer. But when it comes to early fall, Micah LeMon is inspired by fruits he can forage before working his cocktail magic to transform them into a masterpiece in a glass. Known for his work behind the bar at the James Beard-nominated Alley Light since its opening, as well as his informational book that’s a master class on cocktail-making, “Ounces, Drops, & Dashes” (previously published as The Imbible), LeMon loves to incorporate local nature into his hand-crafted goodness at the reputable speakeasy. However, he also has some tips for home mixologists who are looking to infuse the flavors of the season into their drinks with often easy-tofind local fruits.
LeMon is a fan of foraging every season, but in early fall, he particularly likes to incorporate seasonality into his bar program. “It’s one of my favorite times of the year because you’ve got one foot in all of the produce of summer and another in a bunch [of other ingredients] that grow around here that you could make cocktails with,” he said.
ARTICLE BY JENNIFER WALDERA PHOTOGRAPHY BY MICAH LEMON
Pawpaws are a go-to for LeMon at the tail end of summer and the early days of autumn, and if you’re lucky, you can still get a pawpaw colada from the bar even at the start of October, depending on how long the fruit can be foraged from the ground beneath their trees (they’re not ripe if they haven’t fallen). If you're a pawpaw fan, you can take inspiration from LeMon and create your own coladas at home.
However, if you’re looking for other options, LeMon has a few suggestions that home cocktail makers and enthusiastic foragers can lean into. Hardy oranges are one of his favorites, and while you can find them on your own throughout October, you can also plant them on your property and reap the rewards easily (though it will take quite a bit of time for the plants to mature and produce the fruit). Growing to a size similar to a golf ball, the musky,
The Alley Light's Micah LeMon on transforming fall's harvest into home cocktails
Micah LeMon holding a hardy orange.
Photo Credit: Micah LeMon
fragrant fruit grows well with little oversight. LeMon prefers to use it in a marmalade and to incorporate it with citrusy gins or mix it into a whiskey sour. Sip the drink solo, or pair it with anything you might dine on with white wine -- he recommends seafood like salmon tartare or dishes that incorporate fennel.
North American passionfruit, or the maypop, is another fruit that LeMon seeks out during the season. Clocking in at the size of a lime, sporting an outer papery skin, and boasting a flavor profile that can be akin to white wine, the fruit makes for an amazing citrusy aperitif and works well when infused in gin.
They’re somewhat easy to forage, too -- LeMon recommends looking near train tracks and roadsides.
The final early-fall fruit that LeMon loves can be a more challenging one to forage: elderberries. But if you do find them (or are able to source them from a local grower), they can be a stellar addition to a fall cocktail -- just be sure to fully cook them before you use them to remove any toxicity from the raw berries. LeMon uses them yearly in his “Doctor’s Orders," featuring elderberry, rye, Fernet Branca, and Punt e Mes vermouth.
Hardy oranges. Photo Credit: Micah LeMon
The Doctor's Orders cocktail at The Alley Light with elderberry, rye, Fernet Branca, and Punt e Mes vermouth. Photo Credit: Micah LeMon
Butchery with Purpose and Care
ALEX IMPORT SHARES STOCK PROVISIONS' PHILOSOPHY ON SOURCING AND SERVING THE COMMUNITY.
ARTICLE BY JENNIFER WALDERA
PHOTOGRAPHY BY ALEX IMPORT AND JASON LAPPA
Butchering at Stock Provisions. Photo Credit: Jason Lappa Beef at Stock Provisions. Photo Credit: Alex Import
HOW WOULD YOU DESCRIBE STOCK PROVISIONS’ PHILOSOPHY WHEN IT COMES TO SOURCING AND PREPARING MEATS?
For sourcing, it’s respect, nutrition, and quality. The respect -- it all starts with the ground, the earth, the ozone layer -- and treating that well. We have to respond to the canvas that we’re painting on. And that ties in with the respect for the animal. We only deal with closed-loop systems (all of the breeding and birthing have to happen on the farm). We also need to respect the farmer, the processor, and the clientele.
When it comes to quality, buying local is great, and good genetics are paramount to the end product. The whole animal model is great, and it has to be high quality. And nutrition is huge -- that’s a lot of the reason people shop with us. They are concerned about what they and their families put in their bodies. If what you’re eating isn’t healthy and hasn’t consumed good things, then there’s no goodness to be derived when we sit down to eat. Those things are the intertwined three pillars that embody our philosophy.
Also, we try to keep everything as barebones as it can be when it comes to ingredients. In terms of preparation, it has to taste good. It’s cool how all of that sort of happens automatically as long as you have experience and care about what you’re doing. All of that is inherent in what we do.
WHAT WAS THE INSPIRATION FOR OPENING STOCK PROVISIONS?
It’s fun and we love it! There’s this unique, magical feeling to this -- so if you can pursue passion and be creative every day, what’s not to like? People want locally sourced and pastured meats, and that’s all here and all around us. Charlottesville is surrounded by genius productions in the farming world. 90% of the challenge in opening a butcher shop is: How do you source, and how do you work out the logistics? So there’s no frustration at a lack of accessibility because it’s all right
here. People want it and want to do right by the earth, their bodies, and the local economy. The community is hungry for it, and we have the know-how, drive, and the passion. It’s a community service -- that’s at the core: wanting to provide delicious, well-raised food that you can feel good about cooking and eating.
WHAT ARE SOME PRODUCTS THAT YOU OFFER THAT FIRST-TIME CUSTOMERS ARE OFTEN SURPRISED TO FIND HERE, AS WELL AS SOME THAT ARE ALWAYS A HIT?
There are a few that stand out, but people see lamb bacon, and that seems to be surprising, but it really is wonderful. Any of the bacons are also amazing, and scrapple is popular. All of the beef is grass-fed and grass-finished, too, and it’s all dry-aged to some degree. Everything comes whole, and everything is made locally.
The biscuit has become a dark horse in the overall repertoire. It’s the one hot and ready-to-eat food we offer every day we’re open. It’s a tall, fluffy, light buttermilk biscuit that’s baked fresh every morning. The housemade tasso ham that we use won us an award years ago -- it’s hot-smoked. Then it’s topped with honey and hot sauce. You can get it between 9 a.m. and noon every day. See people come back for it day after day.
ARE THERE CUTS OR PREPARATIONS YOU FEATURE THAT PEOPLE MIGHT NOT SEE IN A TYPICAL BUTCHER SHOP?
Most cuts since a lot comes from the whole animal model. Some of these approaches to cutting are unique -- we have had to make up names for cuts because they don’t exist historically. If you don’t recognize the name of something, ask about it because it’s probably awesome.
One time, a customer was asking us about the “Golden Coin” cut in an email, and we looked into it and now serve it. You ask, we listen and learn, and that’s part of what makes it fun.
“People want locally sourced and pastured meats, and that’s all here and all around us. Charlottesville is surrounded by genius productions in the farming world.”
“We’re
always grateful for that stalwart, consistent support of our business. That is never taken for granted, and I feel like I can’t say that enough.”
Meat at Stock Provisions. Photo Credit: Alex Import Spices and seasonings at Stock Provisions. Photo Credit: Jason Lappa
YOU WORK WITH A VARIETY OF FARMS AND PRODUCERS -- HOW DO YOU CHOOSE WHO TO PARTNER WITH, AND WHAT’S IMPORTANT TO YOU IN THOSE RELATIONSHIPS?
It’s all based on a meeting of the minds in terms of feed and animal welfare and the farming processes. We try to keep our finger on the pulse of who’s doing what and who’s out there. Maybe we contact them, but a lot of our relationships have come from farming entities coming to us. At the end of the day, any farm that we work with, we all need to be on the same page in regards to animal husbandry.
WHAT’S A CURRENT CUSTOMER FAVORITE IN THE CASE RIGHT NOW, AND WHAT’S YOUR PERSONAL FAVORITE?
The prepared foods in our frozen section are really starting to make a splash. They’re a great way to eat clean and eat well. And that is something that we’re forever expanding and experimenting. It seems to work well for everyone. Charcuterie is always a stop that people will fit into their visits. It’s a rotating offering with over 100 varieties of sausage. People also love to see sirloin cap in the case, and the pork sirloin is popular, too -- it’s super tender with amazing textures and the right size for two hungry people. Lamb neck is also a great little braising cut and is some of the heartiest comfort food out there.
Our Alpha-gal offering is really expanding, too.
We’re trying to accommodate a lot of community members who are navigating that. Quail is another
new one from Greene County. L&H Farm -- they’re new and doing amazing things.
WHERE DO YOU FIND INSPIRATION FOR NEW OFFERINGS -- WHETHER IT’S A SEASONAL SPECIAL OR SOMETHING COMPLETELY UNEXPECTED?
Many of the longstanding heavy hitters have come from our own kitchens at home. You like to serve what you like to eat. But sometimes they just show themselves like birria, bulgogi, and pozole. Every once in a while, there’s a dish that you hear a lot about, and for good reason, because it’s delicious and is often fun to make in the kitchen, too.
ANYTHING ELSE YOU’D
LIKE READERS TO KNOW:
We always want to extend our gratitude to our clientele. We know it’s hard to make time to go the extra mile to drive downtown to spend more money on food. It costs more, but you get what you pay for, and you support all of these local farms and the community. You’re doing well for the environment, for your body. Without that, there’s no farming community. We’re always grateful for that stalwart, consistent support of our business. That is never taken for granted, and I feel like I can’t say that enough.
We also encourage people to sign up for the newsletter to learn about sales, news, and promotions. And, of course, start thinking now about your head count and menu for the holidays.
ADD ADVENTURE TO THE DINNER TABLE: " If you love to explore and get the first crack at new fun things, the Meat Club is for you," Import says. "You get a discount on mystery packages."
Sausage being made at Stock Provisions. Photo Credit: Jason Lappa
Photo:
Experience family dining redefined with charm, flavor, and thoughtfully designed spaces.
Family-Friendly Spots to Dine and Sip
Charlottesville and the surrounding areas have a plethora of places where adults can settle in for food and drinks with children. However, there are a few that stand out as particularly ideal destinations, with entertainment or activities for little ones while grown-ups dine and sip.
ARTICLE BY MARYURY PADILLA AND JENNIFER WALDERA PHOTOGRAPHY BY CONTRIBUTING PHOTOGRAPHERS
Keswick Vineyards
This award-winning vineyard nestled in the foothills of the Southwest Mountains is a go-to for anyone seeking out breathtaking views and impressive wine. And while there’s plenty of room for young visitors to wander outside, the winery also features a miniature golf course that’s sure to keep everyone engaged during their visit. Plus, the in-house kitchen, Barrel & Board, serves up a variety of options from sandwiches to cheese and charcuterie that are as perfect for satiating adult appetites as they are for satisfying smaller ones.
Mejicali
Owned by Johnny Ornelas (known for Guadalajara Mexican restaurants throughout the area) and River Hawkins (mezcal aficionado and co-owner of The Bebedero), this spot on West Main Street serves up solid sips and innovative street-style inspired fare. For families, the outdoor dining area is ideal, with comfortable seating and a playground where kiddos can climb and have fun while parents nosh, chat, and enjoy playful cocktails, beer, or wine.
Stable Craft Brewing
Stable Craft Brewing is a draw for both food and beer enthusiasts, and its expansive property is also an amazing destination for horse-lovers. But if you’re looking to bring littles along on the journey, there’s no shortage of other activities, too. With large-format Connect 4 games, a volley sand pit, and a covered wagon, children have plenty of opportunities for fun. Plus, there’s a kids’ menu and drinks that children will be happy to sip, like Root Beer and Blueberry Soda. The brewery also hosts family-friendly events like Sunset and S'mores, Fireside Haunts with ghost stories, an Old-Fashioned Christmas, Krampus Fest, and Santa in the Stables, as well as Pints and Ponies, which includes lunch and the opportunity to feed carrots to the horses.
Photo: The playground at Mejicali. Photo Credit: John Ornelas
Photo: Miniature golf course at Keswick Vineyards.
Photo Credit: Brian Schornberg
Photo: Large scale games at Stable Craft Brewing. Photo Credit: Nikki Nargi
SAVORING FLAVOR AND History in Old Town
Experience a blend of vibrant food, timeless charm, and rich history in Alexandria.
ARTICLE BY JENNIFER WALDERA | PHOTOGRAPHY BY CONTRIBUTING PHOTOGRAPHERS
Room at Hotel AKA Alexandria. Photo courtesy of Hotel AKA Alexandria.
Guest room at Hotel AKA Alexandria. Photo courtesy of Hotel AKA Alexandria.
Nestled on an expansive waterfront, Old Town Alexandria is a vibrant destination for any traveler, from outdoor enthusiasts and food lovers to history buffs or those on the search for a wide range of shopping options. From family-friendly festivals and activities to date-night worthy spots for drinks and meals, Old Town offers a multitude of ways to enjoy a few days away.
STAY
For a sophisticated stay with impeccable hospitality that’s also walkable to all that Old Town has to offer, Hotel AKA Alexandria checks all of the boxes. Stylishly renovated by the renowned designer and architect Piero Lissoni, the hotel is a serene getaway appointed with playful artwork and sleek yet comfortable furnishings, all with an eye on modern minimalism. Rooms and suites are quiet but boast views that range from the terrace to a shop-lined street and are fitted with simple yet elegant decor. Some rooms feature Juliet balconies, as well.
For the fitness-minded, the hotel offers a range of top-notch equipment in its gym as well as outdoor fitness classes on its thoughtfully designed terrace. E-bikes are available as well, and make for a quick way to explore the city or the Mount Vernon Trail. For film enthusiasts, the hotel also offers a private cinema with comfortable reclining seats. Meanwhile, if simply relaxing is the goal on your trip, Hotel AKA has that covered, too, with plenty of spots to settle in indoors or outside as well as its a.lounge+bar, serving a wide range of food and drinks for any palate.
Larger events like weddings, parties, and conferences can be accommodated at the hotel, too. With multiple ballrooms and breakout rooms, and updated technology, it’s an ideal venue for hosting large groups.
Lounge at Hotel AKA Alexandria. Photo courtesy of Hotel AKA Alexandria.
Lounge at Hotel AKA Alexandria. Photo courtesy of Hotel AKA Alexandria.
FOOD AND DRINK
Old Town Alexandria boasts a wide array of cuisines at its numerous restaurants. One standout is James Beard Award-nominated Thompson Italian, which boasts a kitchen helmed by Chef Lucy Dakwar, who was recently recognized as one of the Alexandria Chamber’s 40 Under 40. The cozy restaurant’s menu is a carefully curated combination of handmade pasta dishes as well as other Mediterranean-inspired options like lamb meatballs with Aleppo and herb-infused yogurt, and a bright, refreshing melon salad with mint, basil, walnut dukkah, and a burnt honey vinaigrette, all resting on creamy labneh. Drinks from the bar are equally creative, with both sweet and savory options, including a cacio e pepe cocktail that channels the flavors of the classic dish.
Also impressive is Josephine, a Frenchinspired spot with impressive service and an upscale yet comfortable ambience. Here, the menu leans into classics like escargot and pâté for starters, while entrees range from steak frites and boeuf bourguignon to trout amandine. The restaurant’s extensive wine list is sure to please any oenophile, while the spirit-curious crowd may enjoy trying the traditional absinthe service, complete with a fountain brought straight to the table. And for an intimate experience, guests can wind their way to the top floor to try for a seat at the hidden eight-seat bar.
The number of dining options in Old Town feels nearly infinite. To explore a variety of cuisines in a relatively short span of time, visitors can opt to take a food tour. DC Metro Food Tours, part of Food Tour Corporation, offers walking tours of the city, taking guests to multiple locations while also sharing Alexandria's rich history.
THOMPSON ITALIAN
The cozy restaurant’s menu is a carefully curated combination of handmade pasta dishes as well as other Mediterranean-inspired options like lamb meatballs with Aleppo and herb-infused yogurt, and a bright, refreshing melon salad with mint, basil, walnut dukkah, and a burnt honey vinaigrette, all resting on creamy labneh.
Photo: Melon salad with mint, burnt honey vinaigrette, and walnut dukkah over labneh at Thompson Italian. Photo Credit: Jennifer Waldera
Cheese board at Cheesetique in Del Ray. Photo Credit: Jennifer Waldera
King Street in Old Town Alexandria. Photo Credit: Misha Enriquez for Visit Alexandria
“From familyfriendly festivals and activities to date-night worthy spots for drinks and meals, Old Town offers a multitude of ways to enjoy a few days away.”
EXPLORE
Old Town’s King Street Mile is a top destination for visitors to Old Town Alexandria, thanks to its multitude of shops, dining establishments, impressive architecture, and proximity to numerous historic sites. Stroll down King Street itself or meander down side streets to find various places such as Market Square, where the oldest continuously running farmers’ market continues to operate on Saturdays, the Spite House, which is the skinniest house in the country, or Stabler-Leadbeater
Apothecary Museum, one of the nation’s oldest apothecaries. The Carlysle House, Captain’s Row, and Gadsby’s Tavern are also notable historic destinations in the town.
Additionally, King Street leads to the city’s Waterfront Park, home to an annually changing art installation and the two-mile Riverwalk. Art-lovers will also want to stop into the Torpedo Factory Art Center here. Previously a munitions plant during the Second World War, it now houses 10 galleries and a plethora of juried artists' studios.
DEL RAY
While Old Town Alexandria boasts plenty of opportunities for exploration, the nearby dog-friendly neighborhood of Del Ray is also worth carving out time for. It, too, boasts a number of shops including The Company of Books where readers can find hidden gems on the shelves and a number of wellness-focused stores and businesses. Del Ray is also a destination for food lovers, offering a wide range of cuisines in a relatively small area. For wine and cheese enthusiasts, a visit to Cheesetique is a must. The cheese-centric restaurant and retail space, headed up by the extraordinarily knowledgeable Jill Erber, offers an expansive list of cheese, including its own housemade spicy pimento cheese as well as dishes that range from salads, soups, and sandwiches to a mac and cheese that Food & Wine rated one of the best in the U.S.
People taking pictures at Old Town Alexandria's Spite House. Photo Credit: Kristian Summerer for Visit Alexandria
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Honey Glazed Pear & Chicken Sandwich
SUNDAYS
C-Ville Bites Sunday Food Tours
Charlottesville
Join C-Ville Bites every Sunday from 1:30-4 pm for a guided food tour featuring a local beer flight, delicious bites and beverages, and a hands-on finale at Graze Craze, where you’ll create and take home your own sweet dessert box. It’s the perfect way to spend a Sunday afternoon discovering flavors, stories, and treats in Charlottesville. C-VilleBites.com.
OCTOBER
Water color Paintings by Phyllis Koch-Sheras
Angelo Jewelry, 220 E Main St, Charlottesville, VA 22902
Experience the beauty of nature and meditation through Phyllis Koch-Sheras’ upcoming watercolor art exhibit at Angelo Jewelry. The collection reflects local landscapes as well as those around the globe, infused with themes of healing and mindfulness. A portion of the proceeds supports the Botanical Garden of the Piedmont. AngeloJewelry.com.
OCTOBER 4TH
NextGen Skilled Trades Day
Piedmont Virginia Community College, 501 College Drive, Charlottesville, VA 22902 | 10 AM - 2 PM
On October 4, Piedmont Virginia Community College (PVCC) in Charlottesville will host this free, hands-on event. High school students and families will have the chance to learn about local career opportunities in building, engineering, manufacturing, and other in-demand skilled trades through demonstrations, interactive activities, and conversations with local employers.and professionals in these industries. NextGenSkilledTradesDay.org
OCTOBER 18TH
CASPCA Fall Fest
North Fork, UVA Discovery Park | 11:00 AM
This annual family-friendly event raises needed funds to support local SPCA programs. Expect bounce houses, games, snow cones, and even a trick-or-treat obstacle course. CASPCA.org.
OCTOBER 22ND - 26TH
Virginia Film Festival
Various Venues Throughout Charlottesville
From October 22nd to 26th, enjoy a diverse lineup of films, panels, and events celebrating cinema organized by the University of Virginia. Over its five-day span, the festival will feature over 100 films. VirginiaFilmFestival.org.
OCTOBER 26TH
Jackfest 2025
Foxfield, 2215 Foxfield Track, Charlottesville, VA 22901
Support families fighting childhood cancer by attending this family-friendly event that supports Ronald McDonald House and UVA Childhood Cancer Programs. Jackfest features arts, crafts, cross-country races, food trucks, wine and beer, and more. JackFest.net
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold
season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
Pizza Night: Deliciously Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
Health Nut: A Feel-Good Cookbook
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
