By Carrie Meslar
Whether you’re a visitor from out of town or a local restaurant regular, there’s significant pressure that comes with the query, “Where should we go to eat?” The answer is reliant on any number of personality quirks, dietary restrictions (both real and imagined), and the experience you are seeking. Those in the know usually rely on a few standbys, and a good recommendation becomes a great one when you, with a wink and a nudge, add the insider knowledge of an item they absolutely must order.
The following list is a rundown of side dishes that have loyal followings, some have been area favorites for years, while others are newcomers that have quickly made an impression on diners.
Charred carrots at Oakhart Social
Carrots, yes carrots, have been the subject of enthusiastic conversation among friends who have had the chance to dine at Oakhart. Once they were even the subject of an ice breaker during a job interview. These charred carrots sit on a bed of buttermilk ranch, and are complemented with seasoned pecans and delicate pea tendrils. They are proof that vegetables can be complex, flavorful, and memorable.
Red hot blues from Continental Divide
There’s never been a trip to Continental Divide when I did not order the Red Hot Blues. There is something about this glorious plate of spicy blue corn chips, thickly coated with goat and jack cheese and red onion, then shoved under a hot broiler until perfectly done, that satisfies multiple cravings. It doubles as a recovery food that brings you back, and the dish sustains you through that ill-advised second or fifth margarita. If sharing with more than one person, a second order is advisable to keep friendships intact, and family feuds at bay.
Bacon-wrapped dates at Mas
It is a universally accepted phenomenon that magic occurs when things are wrapped in bacon. At Mas, the once-geriatric snack that is the date transforms into a culinary craving when it gets dolled up with a sizzling strip of bacon. The Mas version of this snack that originates from Victorian England is so beloved that, when working for a local catering company, I was asked by multiple couples if it was possible to recreate it for their wedding.
Fried oysters at Siren
The level of enthusiasm for Siren’s take on fried oysters makes it clear that Laura Fonner and her team are on to something. Described to me as “one of the most perfectly constructed bites of food in recent memory,” the fried oysters have received the kind of praise that will propel them to iconic status. They get their moment in the spotlight fried in panko, and dressed with herb aioli, lemon pearls, pickled fresno peppers, and shallots.
Polpettine al forno at Lampo
“Bring me back some meatballs!” is an expression this vegetarian never expected to hear, let alone multiple times when announcing I was headed to Lampo for dinner. Housemade mozzarella melted atop these meatballs makes for an elevated spin on the classic comfort food, and allows for maximum cheese pull. With the rise of Lampo2Go, Charlottesville residents are now able to enjoy this staple from the comfort of home. While which pizza to get might be the subject of intense debate, the meatballs come with a more simple question: How many orders are enough?
Cinnamon roll at Belle
To leave Belle without a cinnamon roll is to exhibit significant willpower. Perfectly positioned in the bakery case, these jumbo-sized rolls can play any number of roles in your day—as a treat-yourself breakfast, the perfect way to finish a meal, a balm for your sadness, or joy in the craftsmanship that is the bread at Belle. These sourdough-based indulgences have a perfect softness on the inside and just the right amount of icing coating the top.
Griddled mac and cheese at Miller’s
It’s something of a Charlottesville tradition to sit on the expansive patio of Miller’s, particularly in the summer months when the trees offer significant shade and the Downtown Mall is at peak people watching. When diving into the menu, a seasoned veteran knows the griddled mac and cheese is not to be missed. Crispy exterior and gooey cheesy interior? That’s when a staple side goes from a good choice to a can’t-resist one.
Menus, particularly entrées, can change frequently to reflect seasonality, availability, and the chef’s creativity or whims. It’s a game of chance, and something that captures your fancy vanishes as quickly as it arrives (I’m looking at you, ramps). However, when the ingredients are accessible and the masses throw their collective weight behind a dish, its existence can be tied to the restaurant in an inseparable way.
Did we miss your favorite dish? Tell us about it. living@c-ville.com