Gearharts Fine Chocolates’ Maya
Holy cow. That’ s the initial reaction to the flavor explosion when you nibble the Maya. Underneath the layer of cocoa dust, the tiny dark chocolate nugget first offers a faint, smooth orange taste quickly overpowered by the spiciness of cinnamon. But that’ s just a precursor to the earthy zip of the aye-caramba Ancho chili.
Baggby’ s Sundown Sandwich
You know those dull, dry sandwiches you make with Thanksgiving leftovers? This ain’ t that. Sure you’ ve got the turkey and the mayo. But the first thing you taste is the moist, spicy herb stuffing, followed by the sweet zest of cranberry sauce. A sandwich this substantial needs a substantial bread to hold it, hence the sub roll that’ s crusty and chewy.
Sticks’ Falafel
Not too soft, not too crunchy, and not too large, these bite-size fried chickpea patties are just right. They’ re great served without dressing, giving the parsley, mint, tahini, cumin, coriander, garlic, cayenne and other spices a chance to electrify the taste buds. The kebob palace’ s cucumber-yogurt sauce makes them even better.
Arch’ s Black Caesar
Hail, Caesar! This mix of mostly chocolate and a little vanilla frozen yogurt, Reese’ s cups, brownies, cookie dough and Magic Shell conquers all sweet teeth. The froyo’ s non-creamy texture and flavor take some getting used to (but it’ s supposed to be good for you, right?). But then come the little flakes of peanut butter cup. And then some Magic Shell. And, oh yes, cookie dough and brownies, all hitting at once but still individually distinguishable. After a few bites it melts a bit, becoming a chocolate lover’ s Nirvana.
Littlejohn’ s Nuclear Sub
Everyone’ s got his or her favorite Littlejohns sub, but are you ready for The Nuke? Stacked on a white sub role are sliced turkey, cole slaw and beef barbeque that simmers overnight in the kitchen, topped with Muenster cheese. Sound dull so far? Ask your friendly sandwich makers to give it some heat and they’ ll unleash the Texas Pete hot sauce until you cry “uncle.”
Casella’ s Meatball Sub
This Barracks Road Italian joint peddles pizza by the slice to hungry ‘Hoos, but no doubt Casella’ s masterpiece is the meatball sub. Orbs of beef, big as racquetballs and dripping with marinara sauce, on a hoagie roll with mozzarella cheese and a dash of oregano. Come hungry.
Gravity Lounge’ s Cucumber Sandwich
The words “crisp” and “peppy” come to mind when eating this vegetarian delight. Layers of cucumber, lettuce, bell pepper and Muenster cheese combine for cool, moist pleasure. Too-obvious mayo is eschewed for cream cheese, which offers a sharp, contrasting zing. While you can get this sandwich on a variety of breads, try it on focaccia for a final, spicy kick.
The Nook’ s Special "NOOK" Tea
The secret behind this tea isn’ t too closely guarded. It’ s a 50-50 combination of plain old iced tea and lemonade, but the simple pairing makes this a brisk, refreshing iced tea with a sweet, lemony aftertaste.
Vivace’ s Bruschetta al Vivace
This bruschetta is quite possibly the best thing since sliced bread. Vivace covers Italian bread in mozzarella cheese, bakex it, then finishes it off with diced tomatoes, onions, basil and garlic, drizzled over with balsamic vinegar and olive oil.
Timberlake’ s Macaroni Salad
Sometimes it’ s the simple things in life that satisfy. Take Timberlake’ s macaroni salad. Nothing fancy here: just elbow macaroni, mayo, tomatoes, red peppers, onions and celery served atop a leaf of lettuce and perfectly molded in the form of the 4" container that holds it. Makes you think of Grandma.
Tokyo Rose’ s Cajun Soft-shell Crab Roll
Take molted crustacean wrapped up with rice in a bite-sized seaweed package. The saltiness of the crab and seaweed with the subtle Cajun spice and wasabi soy sauce dip are all bound together by the sweetness of The Rose’ s Eel Sauce. It’ s a taste so good it’ s bound to leave your wallet dry.
Mel’ s Café’ s Burger
Wrapped in wax paper, with a napkin underneath, this burger still turns the paper bag clear from grease. But, hey, it’ s beautiful. If there’ s a secret to how he prepares burgers, Mel’ s not telling. What’ s certain is it’ s how you wish you could make yours at home in a frying pan: a generous portion of beef with plenty of salt and all your favorite fixins.
Marco and Luca’ s Dumplings
This lunchtime treat has caused some rifts in C-VILLE’ s office. The fried pastries are stuffed with chicken or pork, leek or chinese cabbage, “depending on what we have,” says co-owner Dragana Katalina-Sun. But it’ s the sauce––a red bean paste with soy and spices, with some crushed red pepper for a kick––that causes the drama. The taste is addictive, but the overpowering aroma means we have to eat our dumplings outside.
Guadalajara’ s $3.50 Lunch Special
Many Downtown denizens have made Guadalajara’ s $3.50 lunch special a Monday afternoon ritual. The eight specials comprise the usual Mexican array––meat, beans, rice, tortillas and cheese, but there’ s also American cheese – stuffed peppers and guacamole salad for variety. A basket of warm doritos and Guad’ s trademark salsa spiked with jalapeno make a whole lot of lunch for not much money. Add a strawberry margarita and get ready for an afternoon siesta underneath your desk.
Root 66′ s Root Beer
Root 66 comes in a bevy of styles- black cherry, vanilla creme, grape, orange creme and ginger ale. But our favorite is the original “root beer,” in which sarsaparilla root, sweet birch and chicory sweetened by pure cane sugar produce a belly-up-to-the-bar taste, with a touch of caramel and carbonation for a frothy, lip-smacking finish. Available at local specialty shops including Foods of All Nations and Market Street Wine Shop.
Jarman’ s Gap’ s Baby Back Ribs
At Jarman’ s Gap, this delicacy requires a two-day process. The first day, the Smithfield ribs are cured with salt and sugar, then smoked with wood from local apple or peach trees. On Day Two, the ribs are slow-cooked for about four hours, and before they hit your table they’ re smothered with a sauce made from local honey, Worcestershire sauce, mustard, tomatoes, garlic, smoked paprika and brown sugar. The dish is served with potatoes, and the tender, sweet meat slips off the bone. Grab a pile of napkins.
Dippin’ Dots’ Mint Chocolate Ice Cream
What makes the “ice cream of the future” a dish we love is the sensation you get after a spoonful of the tiny BB-sized cream pebbles. When the cryogenically frozen (really!) confection hits your tongue a jolting, but pleasant, burst of cold numbs your mouth. And it stays that way. For 15 minutes afterward. It’ s like mint chocolate chip Novocain, without the root canal. But in a good way.
South Street Brewery’ s Nachos
It’ s hard to screw up nachos, but it’ s even harder to perfect them. South Street has done just that. Start with trendy blue corn chips, add cheese, top with sliced jalapenos and diced red onion and then slather it all in a hearty chili. You’ ve got not only a belly-filling bar snack but an experiment in symbiotic food chemistry.
Jinx’ s Pit’ s Top’ s Barbeque Sammiches”
The barbeque at The Pit’ s Top is the real thing- so real, it requires a sign posted at the restaurant’ s entrance explaining just what real barbeque is. Jinx Kern serves his diced pork fresh off the cooker on toasted white bread, with homemade secret sauce and, for an interesting touch, a bit of mayonnaise. The smoky, pit-cooked flavor makes all the difference, while the mayo keeps it moist and juicy.
HotCakes’ Sesame Noodles
Sesame oil and olive oil slide cleanly over linguine and fresh ginger to add both crunch and density to this salad. Rice wine vinegar adds an astringent note to the whole thing and red bell peppers please the eye. Tailgate perfection.
Pizza Bella’ s Mushroom, Onion and Green Pepper Pizza
The veggie trio represents the perfect trifecta of pizza toppings: The mushrooms give you a substantial base, the peppers a crisp complement, the onions a flavorful, chewy third. While most pizza joints do a decent job with the combo, Pizza Bella does it best. The thin crust- you almost have to eat the first few bites with fork and knife, or fold it up New York-style- and slightly sweet sauce create a tasty bed for the cheese and veggies.
Wild Wing Café’ s Boss Wings
If garlic is as good for you as people say it is, the Boss wings will add years to your life. Fried up and covered with spice instead of sauce to give it a crispy consistency and no residual muck on your fingers, the Boss has a double kick: a healthy dose of garlic followed by a spicy pepper aftertaste.
Christian’ s Spinach Stuffed Pizza
A great effort from the reigning champions of pizza among C-VILLE readers, this slice runs the gourmet gamut, filled with spinach and mushrooms and oozing with feta and mozzarella, underneath a lid of crust. The Italian masterpiece comes complete with a cup of piping hot tomato sauce.
Garden of Sheba’ s Tostones
On a menu of Afro-Caribbean delights, these fried green bananas stand out for their unexpected taste combination. The almost buttery sweetness of the bananas (which rival the much-revered potato in their luscious ability to absorb oil) wakes up to the ping of fresh, sautéed garlic and big grains of salt. Murder!
Jak ‘ n Jil’ s Foot Long Hot Dog
Who would quibble about whether 9" is a foot when “the world’ s most famous foot long hot dog” offers the tongue such a satisfying mix for only $2.25? Packed into a long white bun and served inside a long, white paper canoe, the original Jak ‘ n Jil is a grilled beef and pork hot dog covered with yellow mustard, mildly sweet diced onions and cinnamony beef chili. Tastes so good, you’ ll want another.
Bashir’ s Taverna’ s Ham Sandwich
Just as some Downtown architecture reflects the beauty of simplicity and tradition, so does a similar aesthetic inform Bashir Khelafa’ s construction of his famous ham and brie sandwich. Piles of Khelafa’ s own apricot-glazed ham, piles of brie, a decorative stripe of mustard on a sub roll. A tasty marriage of form and function.
Riverside Lunch’ s Double Cheeseburger
Served in the reigning lunchtime burger joint, a small room with wood paneling and NASCAR posters, where smoking is allowed and sports are always on television. The crowd is varied, but the sandwich itself is strictly proletariat––two patties squished thin, sweating rivulets of grease soaking the bun through layers of lettuce, tomato, onions, Swiss or American cheese and relish fixins.
Greenberry’ s Palmier
Too hungry for a biscotti, but too full for a muffin or scone? The palmier is the perfect mid-sized breakfast pastry. The flaky phyllo dough soaked in butter and sugar dissolves into a lightly sweet yet rich flavor once it hits the tongue. You can eat it whole, bite by bite (best when right out of the oven), or by pulling it apart layer by satisfying layer.
Wayside Takeout’ s Old Virginia Fried Chicken
Like Sirens enticing travelers with their seductive singing, the folks at Ole Virginia Fried Chicken lure commuters with the sweet aroma of deep-fried yardbird. No one crosses the railroad bridge on Jefferson Park Extended without passing through the chicken-flavored, season-salted atmosphere. Give in to temptation. Succumb to the crunchy skin and the succulent flesh––your arteries say “No,” but your Southern soul shouts “Yes!”
Baja Bean’ s Black n’ White Quesadilla
You don’ t always have to have a secret recipe to make a great taste: Sometimes it’ s laid out for you in, well, black and white. The Black n’ White Quesadilla is as simple as putting chicken, cheese and black beans in a soft tortilla. Add sour cream and some of their ultra-fresh guacamole for a nice snack or light lunch, great when it’ s your fifth of the day.
Mas’ Sangria
It’ s like fruit punch with a little something more. A pitcher of Mas’ Sangria is what local hipsters order on a warm, autumn evening, sitting around a table discussing Tropic of Cancer . It’ s all about that communal tapas experience. The sweet wine comes in a ceramic pitcher with a bar spoon to ladle out pieces of fruit, then is poured in glasses over ice.
Dr. Ho’ s Humble Pie’ s Ragin’ Cajun Pizza
Dr. Ho takes the prize for unique toppings. Try the Ragin’ Cajun pizza, with crawfish, andouille sausage and peppers for something that will set your mouth on fire. Or, if you prefer, substitute another ingredient like barbecued chicken.
Albemarle Baking Company’ s Pear Tart
The perfectly crisp “crust” of the pastry crumbles- it’ s not soggy, not too dry. The palate is faint, mild and pleasant. The thin slices of Pear Williams on top are punched up by the caramelized sugar topping. Less overpowering than an apple, this juicy sweetness is exactly what fall should taste like.
Tip Top’ s Gyro
The Pantops establishment’ s version of this much-loved, often-mispronounced Greek mainstay is a leader among three-napkin sandwiches. Three slices of lamb and beef marinated long in garlic and other fragrant spices get the perfect cooling complement in fresh tsatsiki sauce (for the uninitiated, that’ s dill, cucumbers and yogurt). Tart, juicy tomatoes and crisp diced onions and lettuce add fresh-feeling crunch, while a not-too-greasy grilled flatbread pita blankets the whole thing. For the record, the correct way to say gyro is “hi-row,” with a short “i.” When in doubt, think of David Bowie’ s tribute song: “We could be gyros just for one day.”
The Spundnut Shop’ s Spudnut
Doughnuts- you know, fried circles made from wheat flour- are not this soft and fluffy. When you take a bite of a Spudnut, named for its potato-flour batter, the sweet, flaky outside flattens under pressure. It gives up a simple, light confection that dissolves on your tongue.
Fleurie’ s Foie Gras Cuit au Torchon
We leave it to you to decide if you can get past the foie gras/force feeding controversy. Should your answer be “yes,” then the only place to eat the goose liver pâté is Charlottesville’ s fanciest French restaurant. The name of the dish translates to “foie gras cooked in a towel,” but it tastes a lot better than it sounds. After the goose liver is cleaned, it’ s marinated in white port, cognac, salt and pepper. Wrapped in a cloth napkin, it’ s then poached in chicken stock. Once cooled, two slices of pâté are elegantly served with homemade brioche toast points (worth the price of admission alone) and prune-raisin compote. Back it up the densely smooth yet oddly delicate dish with a glass of sweet-but-not-cloying Jurancon wine. C’ est bon.
Mudhouse’ s Café Breve
Decadence comes in a white paper cup. It’ s a shot of espresso blasted through with steamed half-n-half. Delicate yet rich, the breve answers the abstemiousness of the skinny latté or black coffee regime with a dairy-fresh, lipid-proud “Get over it!”
Ming Dynasty’ s Sweet and Sour Vegetarian Meatballs
Folks don’ t usually go to an Asian restaurant for meatballs, much less meatless meatballs. But they should. The crisp, fried outer coating collapses upon first bite, revealing a warm, chewy center made of soy, wheat and various spices. The ball’ s mild flavor showcases the powerful sweet and sour dressing.
Mono Loco’ s Hibiscus Tea
Genius must have inspired this ruby-red concoction, which we’ re told is made simply from dried hibiscus flowers and water. None of your flow-through tea bags here. The result is a slightly sweet, rosy brew that perfectly calms the caliente Cuban flavors of the crazy monkey’ s cuisine.
Zazu’ s Teriyaki Chicken Wrap
Grilled chicken with white rice, red onions and Asian slaw all drizzled in a teriyaki sauce, wrapped in a flour tortilla and served hot. Most notable about this surprisingly funky dish is the play between the slightly bitter, nutty-flavored Asian slaw shreds and the sweetness of the teriyaki sauce. But all the ingredients combine to form a very tasty, and immensely satisfying, meal.
Chaps’ Chocolate Fudge Walnut Ice Cream
Even if you hate walnuts you’ ll love Chaps’ chocolate fudge walnut ice cream. Thick, dark fudge laces a simple chocolate base that’ s seeded with enormous chunks of walnuts. It’ s enough to make you almost like walnuts. Almost.
Liquid’ s Fusion Shake
Let’ s call it brunch in a cup. This soy milk-banana-peanut butter-granola, chai-honey-frozen yogurt combo is not for those nearing their day’ s caloric ceiling. It’ s a dense energy-booster that avoids the sometimes cloying sweetness plaguing so many smoothies. Earthy, rich, nutty, thick, cold and very yummy.
Whole Foods’ California Shrimp and Crab Sushi
Tender bits of shrimp, crab and avocado wrapped in nori and rolled in rice and sesame seed, Whole Foods’ sushi is fresh, cool and satisfying. But what we like best about it is the convenience. Each pre-packaged selection, from mild (veggie varieties) to wild (the “just octopus” platter), is ready and waiting for you by the deli counter. And let’ s not forget the free Sushi Club card- buy seven, get the eighth free!
Milan’ s Cucumber Salad
Just a sniff of this dish lets you know you’ re in for a spicy, multi-layered treat. The mix of cukes, green peppers, tomatoes and red onions (the least flavorful part of the combo- when’ s the last time you said that about onions?) is coated in an array of seasonings referred to as “chat masala,” including cumin seeds, peppercorns, dried pomegranate seeds, mint, cayenne and ginger. The result is a sharp peppery burst followed by a soothing salty aftertaste, all with the cool consistency of a cucumber.
Breadworks’ Bran Muffin
Sure, it’ s nature’ s whisk broom and guaranteed to secure you a place in heaven among the good eaters. But let’ s face it, bran tastes likebran. That is, until it’ s blended with molasses and just the right number of moist raisins. In this morning classic from community-minded Breadworks, bran becomes a tooth-satisfying delicacy. Just don’ t tell the dietary angels how easy it is to get through the gates.
Bizou’ s Meatloaf
The chefs claim that the ingredients are simple: ground beef, onion, breadcrumbs, grated cheese, salt, pepper and super-secret special barbecue sauce. But bite into one of the perfectly shaped pucks of moist, dense loaf smothered under mushroom sauce at lunchtime and see if you believe that the recipe came out of Joy of Cooking ! Maybe the French version
Bodo’ s Caesar Salad
Anyone who has ever tasted bagel emporium Bodo’ s Caesar salad has tasted one thing: garlic! But there’ s more to the satisfying, potent romaine-and-crouton mixture than the pungent bulb. The dressing includes olive oil, vinegar, eggs, tarragon, parmesan cheese, lemon juice, mustard, anchovies, Tabasco and Worcestershire sauces, black pepper, salt and, yes, garlic. And if you savor each bite (which you should), you can pick out each tantalizing flavor. We recommend, however, that you chase it with a few Altoids.
Mona Lisa’ s Chunky Marinara Sauce
A much-appreciated alternative to the noodle-drowning sludge sold in the supermarket, Mona Lisa’ s chunky marinara offers a light, fresh, traditional-style red sauce comprising chunks of onions, carrots, garlic and lots and lots of tomatoes. The result is a slightly sweet, faintly spicy concoction that’ s absorbed into the pasta rather than just sitting on top.
Bellair Market’ s Farmington Sandwich
Boar’ s Head brand’ s finest sliced turkey enjoys a creamy contrast from havarti cheese. Add more texture with crunch from real bacon and tangy, tightly minced cole slaw. Throw the whole thing on a fresh baguette and feel like you’ ve moved into another neighborhood. It’ s the kind of upward mobility you can wrap your hands around- barely.
L’ Etoile’ s Chicken Tarragon and Walnut Salad
Nominate this one to be the poster food for the “Slow Food” movement. With its homemade ingredients (real crème fraiche, for instance, prepared with cream, sour cream and sometimes buttermilk), fresh plump breast meat, toasted walnuts, garden-smooth tarragon and kosher salt, Mark Gresge’ s signature salad invites you to linger over lunch. Additional kudos for Chef Gresge’ s not-too-tangy, just-sweet-enough balsamic vinaigrette.
Ciboulette’ s Langre Cheese
José DeBrito, the owner of the French deli, says he built his store’ s reputation on this extravagant cheese. A product of France’ s Burgundy region, the soft cheese truly melts in your mouth. But there is none of the heavy sweetness that such a description might conjure. It’ s all about a subtle yet sharp aftertaste and malleable texture. If we were Michelin, we’ d give Langre three stars.
The Shebeen’ s Mash
That’ s mash as in mashed potatoes. The ingredients are straightforward: cream, butter, salt, pepper and red bliss potatoes. Not whipped, yet never lumpy, the skins-on peaks of mash feel like velvet going down. So much comfort, you might not need the Guinness.
Blue Ridge Kettle Korn
There are two kinds of people in this world: salty and sweet. Robbie and Donna Maupin have taught them how to live in perfect harmony with their homemade popcorn. Its deceptively simple recipe (popcorn, soybean oil, sugar and salt) teases the tongue with a candy sensation, only to back it up seconds later with the shining sharpness of salt. Truly two tastes in one. Available at Bellair Market.
Revolutionary Soup’ s French Onion Soup
This golden-brown broth is packed with hearty flavor, perfect for a cool autumn day. But first you have to break through the top layer of huge, soup-soaked garlic croutons and melted provolone cheese. While the mild provolone’ s stringy resilience can make that a difficult task, it’ s worth the effort. Underneath lies a potent, slightly spicy stock with softened slivers of onion.
Best of What’ s Around Eggs
Available at Feast and Rebecca’ s Natural Foods, these rich, yolky hen’ s eggs come with a Grammy-winning pedigree. They’ re a product of Dave Matthews’ experiment in sustainable agriculture out in the County. But whether your brain knows the celebrity connection, your mouth will light up like a marquee around the smooth, robust taste sensation. They scramble up delightfully with Shenville Creamery’ s hormone-free milk, too.
Chandler’ s Bakery’ s Rye Bread
If you’ re going Old World, and by definition that’ s what you’ re doing when you bite into rye bread, then go all the way and get the seeded version of this elliptically shaped loaf. Dense, tangy, chewyit’ s like a trip to Warsaw in a slice. This bread is especially wonderful when topped with real butter next to a pile of scrambled eggs.
Vinegar Hill Theatre’ s Buttered Popcorn
The dense and textured kernels are almost unrecognizable in these days of hydroponic Styrofoam disguised as movie house popcorn. Popped in coconut oil, they’ re already rich and salt-porous when they hit the butter. Butter. As in real butter. From cows. You can taste it already, can’ t you?
Java Java’ s Hot Chocolate
True cocoa connoisseurs should make the drive to Java Java for what is undoubtedly the best cup in town. Some hot chocolate is too sweet, or too lumpy or too watery. This perfect, hot cup of chocolate milk resembles no overly saccharine confection. Is it the DaVinci syrup Java Java uses that makes the difference, or the way they steam the milk? Who cares? Just drink it.
Bake mmm Bagels
Dedicated to the just and good proposition that a bagel is not a donut or a cookie (no airy fluffiness or crazy fruit flavors here), the Agnes Very Very company produces a dense, chewy-on-the-inside, crusty-on-the-outside bagel that has plenty going for it. It’ s made locally from all organic ingredients and you bake it to finished perfection at home. Favorite flavor: Plain. Available at Feast and the City Market.
Take It Away Sandwich Shop’ s Blondie Bar
The blondie is the anti-brownie. Instead of a rich chocolate base, this cookie is made primarily with flour, vanilla and brown sugar for a more subtle, buttery taste interrupted by the treats hidden within: sweet chocolate chips and chewy chunks of walnuts. Consider it a suped-up Toll House bar.
The Tavern’ s Chocolate Chip Pancakes
There’ s all kinds of sweet in these babies. It’ s like every kid’ s fantasy of having dessert for breakfast (or lunch). The chocolate chips are poured into the flapjacks’ cake-like batter, adding a gooey, melted consistency. Top ‘ em with butter, syrup and whipped cream for an extra reward.
Duner’ s Crab Cakes
Gently poke a cake with your fork and the lightly fried crust easily reveals its secret insides: pure, unadulterated crabmeat that remains firm on the fork, but melts as soon as it hits your tongue. This is crab from the ocean, not the fish tank, and with only a touch of Old Bay and mayo to enhance but not overwhelm, the flavor remains pure and fresh. Squirt on some lemon and dip into the homemade tartar sauce for kick if the delicate flavor is too understated for you. And to add richness to heaven, the cakes are served with delicious, butter-filled, cream-soaked mashed potatoes.
Carmello’ s Manicotti
Tender sheets of pasta rolled around ricotta cheese with herbs and- here’ s a surprise- spinach, smothered in mozzarella cheese, even more herbs and then topped with a thick marinara sauce. The result is a sumptuous blend of flavors, with the creamy ricotta’ s delayed bitter aftertaste showcasing the nutty spinach and peppy basil. Meanwhile, the al dente noodles hold on to the sweet sauce and mild mozzarella.
Our Daily Bread’ s Challah
Moist, rich, eggy (what else are you expecting from traditional Jewish egg bread?), this bread is unexpectedly buttery and it makes all the difference in this Fridays-only specialty. It’ s a slightly sweet loaf braided with care and perfect for next-day French toast.
Continental Divide’ s Tuna Tostado
Talk about a melting pot of cultures! The Tuna Tostado brings together flavors from all over the globe. It starts in Mexico with a crispy tortilla and black bean puree. Throw in a taste of Europe with goat cheese, and sushi-grade tuna for a Japanese accent. Top it off with a red pepper coulis and jalapeno glaze to make things sweet and just a little spicy.
C&O’ s Vegetable Soup
Comfort food does not have to be thick, pasty and loaded with carbs to get the job done. Sometimes it’ s airy, brothy and warm. Case in point: C&O’ s delicate aria of red potatoes, carrots, onion, celery and button mushrooms afloat in tarragon-laced chicken broth. You feel better just thinking about it.
Higher Grounds’ Breakfast Burrito
This coffee shop with a kitchen perks up scrambled eggs with tomatilla salsa, then wraps them a flour tortilla. A salsa fresca- tomatoes, onions, cilantro and lime- tops the burrito, which is served with fried potatoes for a hearty companion to your morning java.
Aberdeen Barn’ s Prime Rib
Simply put, there is no other prime rib in Charlottesville. Succulent and simply prepared (the better to let the meat make its taste impression), this cut of beef served in one of the area’ s most wonderfully old-fashioned restaurants will live on in your memory for months to come.
Starr Hill’ s Amber Ale
This malty, burnt sienna elixir goes down smooth, glass after glass after glass after glass, with a delicate maltiness and just a hint of––hic!––sweetness.
Padow’ s Deli Italian Sandwich
This sandwich begins with a classic foundation of genoa salami, prosciutto and provolone on an 8" sub roll. Now comes the fun part. Get funky by adding an array of toppings, from lettuce and tomatoes to olives to red onions and banana peppers. Feeling spicy? Throw on some jalapenos. Top it off with a dash of oil and vinegar.
Thai 99 II’ s Pad King
The Thai word for ginger is “king,” hence the name of this dish, which features a black bean and garlic sauce, oyster sauce and three types of soy over ginger, red and green peppers, carrots, onions and mushrooms. If you’ re feeling bold, the kitchen will add ground roasted chili peppers to turn the heat from “mild” to “medium” all the way up to “triple native Thai hot.” Go ahead––we double-dog dare you.
Michael’ s Bistro and Taphouse’ s Iron City Beer
Michael’ s has plenty of choices to tempt a sophisticated beer drinker’ s palate. But if your booze budget is not what it should be, an Iron City more than does the trick. The $2-daily draft has a light, crisp flavor that can compete with your fancy brews and is manly enough to be the official beer of Pittsburgh Steelers fans.
Bang’ s Joe Martini
A long-gone bartender concocted this drink and named it for a regular customer. Joe apparently still haunts the red-walled nightspot, and his eponymous drink has evolved over the years. A healthy shot of gin anchors this martini, mixed with ginger syrup, white cranberry juice and fresh lime. Finally, a shot of Chambord, a raspberry liqueur, sinks to the bottom of the Y-shaped martini glass to give the “Joe” a classy layered look and the taste of spiked lime-aid.
Rivanna Grill’ s Coconut Shrimp
Route 29N is a strange place to find island food, but Rivanna Grill chef and owner Christian Trendel’ s coconut shrimp is making waves in this landlocked burg. He fries the shrimp with coconut and breadcrumbs until the critters are golden brown. Then he serves them on a skewer. The sauce combines fresh lime juice, sugar, rice vinegar and cilantro for a sweetness that perfectly complements the succulent, crunchy shrimp.
Twisted Branch Tea Bazaar’ s Royal Phoenix Tea
This Chinese Oolong tea is briefly fermented, making it something between a green tea and a black tea. In preparation for drying, the leaves are twisted, not rolled, which produces a more oxidated, airy flavor. Prepared according to the traditional Gong-Fu method, the leaves undergo several steepings, and the taste grows more bark-like and autumnal with each successive pour. Prepared and served with loving, decanting care by owners Matteus Frankovich and El Duce, the whole Royal Phoenix-drinking experience lives up to the tea’ s magical alias, Water Fairy.
The White Spot’ s Gus Burger
When tipsy Wahoos stumble out of Corner bars, they pile into the White Spot to satisfy their beer munchies with a Gus Burger. This cheeseburger topped with a fried egg puts “the GUS in disGUSting,” according to a sign in this former barber shop near 14th Street. The sandwich arrives on a Styrofoam plate surrounded by fries, with an egg fried over-hard atop a squashed hamburger pattie, with melted American cheese oozing over the shredded lettuce, diced onion and a tomato slice. Rich Pierce, the legendary three-time champion of the annual Gus Burger eat-off (1995-1997), downed eight Gusburgers in six minutes. Maybe it’ s no coincidence this greasy spoon is located across University Avenue from UVA Medical Center.