Author: Sarah Golibart Gorman

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Culture Food & Drink

A supper series and celebration of Southern foodways

As part of its ongoing supper series, Veritas invites chefs adept in Southern cuisine to create dinners paired with the vineyard’s award-winning wines. Photo by Tyler Darden.

When my husband and I arrived at Veritas Vineyards and Winery for the final Supper Series and Harvest Celebration in mid-October, I thought I’d prepared him for the evening. But as we approached a sea of round tables set for family-style dining, he was visibly horrified—visions of passing dishes and making small talk with strangers clearly dancing in his head.

As we mingled in the tasting room, the sun dipping behind the Blue Ridge Mountains, the mood began to shift. With each bite of Chef Andy Shipman’s hors d’oeuvres—a crispy buttermilk fried-chicken slider on a Martin’s roll, slathered with Duke’s mayonnaise and tangy smoked kraut—we began to feel at home.

“Family-style is the format that not only works the best, but I think people enjoy it more,” Shipman later explained. “It forces you to talk to your neighbor, talk to someone you don’t know. The communal nature of the dinner—I think people really enjoy that.”

And Shipman was right. By the time we reached our table and passed the first platter of aromatic garlicky green beans, all fears had dissolved. That sense of comfort isn’t accidental; it’s integral to the Veritas experience.

“When you’re here, you’re family” may be a slogan for a familiar Italian chain, but at Veritas, it’s literal. The winery, which celebrated its 25th anniversary in 2024, remains a true family-run operation. Founders Andrew and Patricia Hodson planted the vineyard’s first vines, and today, their children bring that vision to life: Emily Hodson is the head winemaker, George Hodson serves as CEO, and Chloe Watkins completes the family affair as project manager.

The familial spirit even extended to the menu, crafted by Shipman with his own family memories in mind. Drawing inspiration from his mother’s classic pot roast, Shipman elevated nostalgia by marinating Seven Hills short rib in Veritas claret and RC Cola—a nod to when his dad brought home the coveted soda. For an extra layer of influence, he credited his college friends’ study abroad experience in Spain—they were all drinking kalimotxos, a blend of cola and red wine. The result? A kalimotxo pot roast that was tender, savory, and bursting with flavor, paired perfectly with Veritas’ 2013 petit verdot. 

This year’s harvest, completed on the very day of our dinner, brought in 300 tons of grapes in just seven weeks—a record-breaking timeline. Winemaker Emily Hodson explained that the unusually compressed harvest was the result of a hot, dry growing season abruptly concluded by Hurricane Francine, which was followed closely by the catastrophic Hurricane Helene.

Veritas Vineyards and Winery doesn’t shy away from frank discussions about how climate change is reshaping the wine industry. In an August 2023 blog post, Andrew Hodson wrote, “Bottom line on climate change affecting our weather—it’s hot already, and it is going to get hotter and inevitably wetter.” His prediction rang true.

Such extremes have forced Veritas to adapt. Emily has been a driving force behind research initiatives to address these challenges, including a collaboration between the Virginia wine industry and the USDA. The winery’s work focuses on breeding disease-resistant grape varieties better suited to the region’s increasingly unpredictable climate. 

George, who serves as president of the Virginia Wineries Association and vice chair of the Virginia Wine Board, is passionate about strengthening the regional food system. While his sister specializes in the science, George focuses on fostering collaboration among producers, chefs, and wineries.

“I would love to get to a place where the food and wine community is almost inseparable,” George shared. “It’s about making sure our food producers, our chefs, and our wineries are all talking, growing, and collaborating. My mantra is always a rising tide floats all boats.”

Veritas’ 2025 Supper Series will bring this vision to life with a foodways focus, pairing regional chefs with local producers to celebrate the interplay of Southern food and wine. “There are so many people in our region doing innovative and interesting things in Southern food,” George said. “We want to bring in folks who are exactly that.” He hinted at future collaborations with the Trainum family of Autumn Olive Farms and their heritage pork, the Walker family of Smoke in Chimneys and their spring-raised trout, the team at Seven Hills Food, and others.

Each supper will reflect the unique personality of its chef or producer, from the menu to music. George recalled a memorable September dinner featuring Canadian chef Michael Hunter, where the culinary experience was paired with Wu-Tang Clan chamber music.

This creative approach invites diners to connect more deeply with the people and stories behind their meals. “We want to give chefs and producers the freedom to make each night their own,” George emphasized. “It’s about celebrating their craft, creativity, and the connections we all share.”

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Culture Food & Drink

Here’s to more openings, fewer closings, and a delicious new year

Chefs Kelsey Naylor and Anna Gardner closed their Korean fusion restaurant, Umma’s, in September. Photo by John Robinson.

This year, the culinary scene proved resilient. Despite challenges— fires, break-ins, and heartbreak—the community thrived. We mourn the loss of Mel Walker and celebrate the continuation of his soul-food legacy at Diilishus Fish & Chik’n. Blue Moon Diner closed after nearly two decades, leaving behind memories of its role as a community hub. And we honor the first anniversary of Wilson Richey’s passing, his indelible
mark still woven into the fabric of Charlottesville’s food scene.

But let’s not forget: There were far more openings than closings this year. Here’s what to check out, what we’ll miss, and recs on how to make the most of New Year’s Eve.

Open

Ace Biscuit and Barbecue is back, baby! Don’t wait to sink your teeth into the Harris Avenue ’cue spot’s indulgent biscuits and smoked meats.

Brookville Biscuit & Brunch is your all-day brunch haven. After three years online-only, it’s bringing hazy morning vibes to life again.

Diilishus Fish & Chik’n is keeping Mel Walker’s soul-food spirit alive with classic comfort dishes in the beloved former café location.

Tangerines Kitchen started with American breakfast and Thai dinners, but now serves Thai all day. Winter calls for tom yum and tom ka soup.

Althea Bread’s shop is your carb HQ. Think flaky pastries and sourdough crafted with local grains from small, regional farms.

El Tizón is now Al Carbon’s Woodbrook location, so why not grab rotisserie chicken from both and compare? Research never tasted so good.

Currylicious at Dairy Market offers Nepalese and Indian street food. Order the momos—hot, juicy dumplings packed with spices.

Ethos Wine & Tea is the perfect spot to bring a book or a friend and cozy up with a glass of natural wine or a soothing cup of tea. 

South Paddock Winery in Whitehall boasts not just wine but horseback rides across 310 scenic acres.

Roux St. Cafe brings the low country to you. Cajun Creole classics in Woodbrook—don’t sleep on the cheesy étouffée.

Camellias Bar & Roastery pushes creative decadence with offerings like crispy, pistachio-y Dubai chocolate croissants and spiced espresso martinis.

Pi-Napo’s pizzas are hypnotic—find out if those marinara swirls are as delicious as they are mesmerizing.

The Doyle, the former Quirk hotel reimagined, invites us to ring in the new year at the Lobby Bar with funky, high-energy rock ‘n’ roll from Disco Risqué or take a breather at The Rooftop for sweeping views of the city.

Little Manila’s brick-and-mortar Resto is ready to wow your taste buds with flavorful pancit and balut—a traditional Filipino delicacy of steamed fertilized duck egg.

Sbrocco’s Donuts & Espresso sweetens the deal in Fry’s Spring with a menu of perfectly composed glazed classics, and other goodness (like its buttery crunchy crumb bun).

Mejicali brings the heat with Latin dance nights and crafty cocktails made by River Hawkins—don’t sit this one out!

Closed

Blue Moon Diner, gone but never forgotten. Now to try to recreate Hogwaller Hash at home… 

Moose’s by the Creek closes on December 31 after a decade in business. The restaurant’s social posts hint at a return, so keep an eye out for those antlers on a wall near you.

Rumi’s Famous Kebab was a fleeting treasure, now closed without explanation. Let Rumi the poet console us: “Goodbyes are only for those who love with their eyes. Because for those who love with heart and soul there is no such thing as separation.”

Burger Bach in Stonefield closed its doors in August, leaving us craving another Wellington burger and fries.

The fate of Clubhouse Cafe, a sandwich spot open since mid-June, remains uncertain; a December 2 social post announced a closure “until further notice” with promises of an update on its future soon.

Umma’s, with its creative Korean flavors, said farewell in September. Luckily, DOMA, MARU, and other Korean favorites carry the torch.

At Dairy Market, we said goodbye to Citizen Burger Stand, 434th Street, Al Basha, Grn Burger, and South and Central—though free parking is a silver lining.

Ring in the new year

Tavola’s New Year’s Eve prix fixe is a four-course journey through elevated ingredients, including foie gras, lobster, and venison, with optional wine pairings.

Barboursville Vineyards pairs each of its five festive courses with the perfect wine.

Kick off the year with no reservations (literally!) at Blue Mountain Brewery for a hearty brunch. Try the deep-fried bacon, egg, and cheese sandwich—pancake batter makes everything better.

Veritas hosts a Masquerade Ball with a five-course menu starting with Smoke in Chimneys Trout Rillette on sourdough, topped with crème fraîche, radish, parsley pistou, and lemon. and wine pairings.

The Alley Light offers two elegant New Year’s Eve options: a four-course dinner or an extravagant seven-course meal with wine pairings.

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Culture Food & Drink

Advice for dining at The Clifton’s 1799

1799 at The Clifton showcases local ingredients and the talent of chef Matthew Bousquet. Photo by Stephen Barling.

Included in the 2024 Michelin Green Guide USA East, The Clifton was built in 1799 as a home for Thomas Jefferson’s daughter Martha and her husband. The property currently houses a boutique hotel and restaurant helmed by Executive Chef Matthew Bousquet. On a crisp November evening, I decided to see what all the excitement was about. The experience inspired me to put together a guide of my own—a few tips to make the most of your meal.

Do arrive early and get a drink at the bar.

Located in the heart of 1799, The Copper Bar—named for the copper piping supporting shelves of alluringly illuminated bottles—sets the tone for the evening.

Try one of bartender Chris Wellen’s handcrafted cocktails. Leaning into autumn flavors, I ordered the Maple Walnut Manhattan, scented with black walnut bitters, sweetened with maple syrup, and served old-fashioned style on a single, sizable ice cube. My husband opted for The Harvest, a blend of local Ragged Branch bourbon, cinnamon apple syrup, and rhubarb bitters.

Don’t fill up on the bread. 

This might seem obvious to anyone who’s ever arrived pleasantly hungry to a restaurant and been tempted by a basket of rolls. But here, there are no baskets, and these are no ordinary rolls. Instead, a Staub cast-iron cocotte appeared, filled with steaming, buttered rolls studded with mustard seeds. Hearty wheat crackers ribboned with red onion offered a crisp contrast. A pat of softened butter completed the offering.

You may wonder what you’re meant to dip the crackers into. The answer? Nothing. And you’ll like it. This first offering stands entirely on its own. 

Don’t order the bone marrow escargot.

Unless, of course, you’re ready for the rest of your meal to live in its shadow. This appetizer has officially joined my “last supper” list. From the moment the server set down the marrow spoon, I knew I was in for an experience.

This dish is a balancing act in every sense. Narrow slices of crisp toast teeter against halved bones, interiors shimmering with luscious marrow. The entire dish is drizzled with Pernod butter, greened with parsley, and dotted with a generous scattering of tender escargot. The dish invites a perfect bite: Tear off a piece of toast, spread on the creamy marrow, top with buttery escargot, and dip into one of the artful dollops of tangy lemon gel scattered across the plate.

For my husband, the star of the show was his entrée: the Kunz short rib. Naturally, I stole a forkful. Resting in a silky pool of celery root purée, the tender beef was unexpectedly paired with ginger and mango, alongside familiar accompaniments of spinach and horseradish-dijon cream.

Be prepared to learn. 

Not from books, though you’ll see many filling the floor-to-ceiling shelves of the library room where we were seated. Instead, learn from the dishes, your server, and maybe even from your phone (hello, Google). 

I don’t pretend to know every ingredient and cooking technique. That’s the beauty of dining out: It challenges you. It teaches you how to taste, layer by layer. There’s meant to be some mystery, some velvet curtain between us and the alchemy of the kitchen.

I couldn’t help but wonder: Who is Kunz, whose name graces the short rib dish? Not the 1799’s Michelin-starred Bousquet, but Gray Kunz, the celebrated chef behind Manhattan’s now-closed Lespinasse. The recipe lives on, skillfully adapted by Bousquet into a dish that feels very at home on 1799’s menu. 

Do choose Virginia wine.

I opted for a glass of Lovingston’s 2022 Rotunda Red, vibrant with ripe red fruit, soft tannins, and a hint of black pepper on the finish. If that doesn’t suit your taste, the wine cellar features an array of award-winning Virginia vineyards alongside global vintages. Highlights were a viognier from Pollak Vineyards, and Barboursville Vineyards’ sauvignon blanc, Vermentino Reserve, and Octagon.

Ask about the ingredients.

Tucked among the grounds of The Clifton is a chef’s garden. The burrata, a first course that evolves throughout the year, showcases the garden’s ingredients. This version spotlighted Badger Flame beets, a unique variety tasting of honeyed sweet carrots. Nestled alongside burrata on a bed of tender lettuces, the salad was dressed with fennel pollen butter, a granola vanilla vinaigrette infused with Espelette pepper, and a white chocolate crumble. If a salad could flirt with being dessert, this one came deliciously close.

Let’s revisit the number four. I researched Espelette so you didn’t have to. It’s a pepper cultivated in the French town of the same name, with a flavor somewhere between sumac and Aleppo pepper. Sumac I know—its tart, lemony brightness grows wild in my backyard. But Espelette? It’s new to me, and I love that.

Do order dessert. 

The rhum savarin looked like a simple puff pastry but delighted us with its moist, tres leches-like interior. The chocolate lava cake, served in yet another charming Staub cocotte, delivered ooey-gooey bitter chocolate goodness, balanced by poached pears and toasted almonds. It was decadent, warm, and the perfect note to end the evening.

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Culture Food & Drink

Chickadee spreads its wings, and Christmas is served

Chickadee customers will have lots of grab-and-go choices when Swift Market opens next door. Photo by Eze Amos.

Somewhere is better than nowhere

If Virginia had a flavor, it might taste like Fine Creek Brewing’s Somewhereness Festival. On Saturday, December 14, the brewery will host its second annual celebration of Virginia’s fields and forests. Featuring beer, cider, and wine made primarily with Virginia-grown ingredients, this event is a true toast to terroir. Sip your way through offerings from local favorites like Selvedge Brewing, Mount Ida Reserve, Barboursville Vineyards, and Blenheim Vineyards, all while soaking up the “somewhereness” of Powhatan’s rolling hills.

A Grit-y move

After a decade of grinding on the Downtown Mall, Grit Coffee is relocating to 201 W. Water St. The fresh digs promise even more cozy corners for caffeine lovers. Don’t worry—Grit will keep its Mall location open until the move in early 2025.

A nest next door

From the team behind Chickadee—the Glass Building brunch and lunch spot that’s made mornings fly by with clever memes and crave-worthy eats—comes Swift Market, opening soon right next door. While Chickadee keeps its cozy sit-down vibe, Swift is all about grab-and-go convenience, with snacks, novelty gifts, and ready-to-eat fare. Expect everything from Doritos and Red Bull to salads, wraps, and premade eats with a gourmet touch.

Swift Market is set to open before the end of the year. Until then, keep full on Chickadee menu staples such as The Cronchy Boy—a breakfast masterpiece topped with a double-fried hash-brown patty.

Off the shelf 

The Doyle Hotel transforms its Rooftop for Elf’d UP, a winter wonderland where you can relax with a spiked hot cocoa, hum along and sip a Rum, Rum Rudolph, or swing your bling and swig an All the Jingle Ladies spritz—now through the holiday season.

Old Tom, new tricks

Spirit Lab Distilling is making Old Tom gin new with its amped-up holiday blend. A twist on the classic 18th-century recipe, this version is richer, darker, sweeter, and stronger—barrel-aged and unfiltered for extra depth. Distilled with rice and green bananas fermented with koji mold (think sake), it bursts with exotic citrus and spice. Perfect for a holiday Tom Collins or your favorite festive cocktail. Swing by the red door at 1503 Sixth St. SE to grab a bottle, or order for pick-up or delivery at spiritlabdistilling.com.

Where to feast & be merry

Whether you’re dreaming of gingerbread, cozy comfort food, or globally inspired holiday menus, here are a few spots where you can gather while someone else sets the table.

Restoration at The Clubs in Crozet Serving up a three-course Christmas Eve dinner that’s as charming as its mountain views, this spot makes sure your holiday is both cozy and indulgent. oldtrailclub.com/restoration

Multiverse Kitchens For those who prefer Christmas at home without sacrificing flavor, Multiverse Kitchens has you covered. The virtual food hall’s decadent holiday menu features starters like fried Scotch eggs, mains such as beef Wellington or pork belly, and desserts that’ll make your guests swoon. multiversekitchens.com

Marigold by Chef Jean- Georges at Keswick Hall Enjoy a three-course prix-fixe Christmas Day menu. Full of classic comforts and global inspiration, dishes include Japanese mushroom risotto, applewood smoked butter beans, and indulgent desserts like white chocolate bûche de Noël. marigoldjg.com

1799 at The Clifton 1799 Restaurant, located in the historic hotel, will offer three-course menus for both Christmas Eve and Christmas Day, blending elegance and charm befitting its late 18th- and early 19th-century surroundings. the-clifton.com

The Pie Chest Though the brick-and-mortar shop may be closed, pie lovers rejoice—you can still order pies for Christmas! The Pie Chest’s Thanksgiving pre-order sold out in four days, so don’t delay when the next menu drops. eatdrinkbewordy.com

Mill Room at Boar’s Head Resort Breakfast with Santa? Yes, please! Join St. Nick and his elves for magical Sunday mornings in December (8, 15, and 22). Prefer a hands-on holiday? Sign up for one of the resort’s gingerbread workshops. And if you’re not up for cooking, the Christmas dinner will leave you feeling jolly. boarsheadresort.com

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Culture Food & Drink

Blue Moon going dark, Umma miss you, and donuts on a roll

Blue Moon Diner’s Laura Galgano announced that she (along with partner Rice Hall) is closing the beloved food and music venue on November 27. Photo by Eze Amos.

Dine and out

Blue Moon Diner has us feeling, well, blue with the news of its closure after 18 memorable years. Owners Laura Galgano and Rice Hall announced on social media that they are closing the beloved diner, with its last day of service on November 27. 

More than just a restaurant, Blue Moon Diner became a community hub. In a recent Facebook post, Galgano reflected on the special moments shared there—from being the birthplace of CLAW (Charlottesville Lady Arm Wrestlers) to hosting live music and serving as a backdrop for films and music videos. 

Famous for breakfast favorites like towering stacks of pancakes and the savory, melty Huevos BlueMooños, along with classic diner treats like pie slices, shakes, and floats, Blue Moon also offered standout non-alcoholic drinks such as the No­No Negroni, Sober Storm, and Love on the Pebbled Beach. 

Through every coffee poured, song played, and connection made, Blue Moon lived out its mission: to welcome guests, nourish bodies, comfort spirits, and strengthen community through food and music. 

After two flavorful years, Umma’s officially closed its doors following its final dinner service on September 21. Celebrated as a safe haven for the LGBTQ+ community and home to unforgettable dance parties (remember that time the bathroom sink came off the wall—but someone left a note and cash to cover it?), Umma’s was more than just a restaurant—it was a place filled with love, connection, and the kind of community that took care of each other.

Stonefield’s Duck Donuts is temporarily closed due to staffing issues. Originating in the Outer Banks, Duck Donuts is renowned for its generous saccharine toppings, held up by donuts. 

Now open

While Duck Donuts takes a breather, everyone’s flocking to Sbrocco’s Donuts & Espresso to satisfy their sweet tooth. Opened September 27 in the former Anna’s Pizza spot in Fry’s Spring, Sbrocco’s pairs playful decor—Tiffany-style pendant lights, blue subway tiles, and a bold red spotted wall with a neon “donuts, donuts, donuts” sign perfect for selfies—with a menu worth the hype.

Owner Melissa Sbrocco teamed up with MarieBette Café & Bakery’s Jason Becton and Patrick Evans to round out Charlottesville’s pastry offerings. The menu features both yeast and cake donuts made with MarieBette’s signature brioche, milk bread doughs, and more. Highlights include the crumb bun—a nod to Carlo’s Bakery in Hoboken and a tribute to Jason’s grandmother’s favorite treat. They call their simple vanilla bean-glazed donut “the benchmark for a donut shop,” designed to showcase the quality of their recipes and ingredients. Don’t miss the seasonal offerings, including decadent maple bars.

Milli Coffee Roasters’ old roasting machine has a new master roaster at the helm: Kitty Ashi, known for her successful Thai restaurants across the area. 

Camellias Bar & Roastery in the former Milli space takes its name from the flower symbolizing love, desire, and excellence, reflecting the care Ashi pours into every detail of her new cafe. Alongside housemade sourdough, focaccia, and pastries, expect unique offerings like the Ube Croissant, a sweet purple treat topped with a white chocolate and gruyère glaze. The creative, Thai-inspired drinks include the Cha-Choc—a bright orange Thai tea topped with whipped chocolate. 

After much anticipation, four pizza-loving brothers—who are not named Leonardo, Donatello, Raphael, or Michelangelo—have finally opened Pi Napo in the former Fry’s Spring Station location. 

Italian-trained chef Hunter Baseg ensures that the menu features a DOP-certified Margherita pizza, made with imported flour, cheese, and sauce from Italy, along with a rotating selection of nine other unique pies. The menu rounds out with homemade cannoli and a gelato carousel. Look out, Dr. Ho’s, Lampo, and Slice Versa: These guys are here to compete for a slice of the pie!

Little Manila Resto has officially opened its doors at 814 Cherry Ave., taking over the former Arepas on Wheels location after the Venezuelan restaurant upgraded to a larger space in June. Previously operating out of various locations throughout the week, Little Manila has been serving the community since 2014, and will continue to offer its services for events and private parties. 

Some of this, some of that

Lance Lemon and Reggie Leonard, prominent figures on the Virginia wine scene, have teamed up to create something truly unique: The Parallax Project. Known for their passion and dedication to inclusivity, Lance brings his expertise from Richmond-based Penny’s Wineshop, while Reggie champions underrepresented voices in the industry through Oenoverse. 

As part of the Common Wealth Crush incubator, they’re crafting two incredible wines, “What’s This” and “What’s That,” showcasing the magic of the same grapes—tannat, chardonel, vidal blanc, and a touch of petit manseng, albariño, and traminette—transformed into red and white varieties.

Why Parallax? Lemon and Leonard utilized the Greek word parallaxis, meaning alteration or change, to represent shifting perspectives both in the wine they’re making and the wine community as a whole. Support their GoFundMe campaign to cover production costs for the first vintage and help bring more diverse winemaking to the table.

Indulge and give back

Do you have $1,815 burning a hole in your pocket? Book your spot at Harvesting Hope this November 8-10 at Keswick Hall, where a weekend of exquisite dining awaits. With proceeds benefiting No Kid Hungry, you’ll indulge in a champagne reception and a six-course dinner at Marigold, prepared by Michelin-starred chef Jean-Georges Vongerichten, with access to the resort’s amenities, including an 18-hole golf course, spa, pool, and fitness center.

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Culture Food & Drink

Chicken scratched and reborn, plus some Napa Valley cachet

Charcoal-roasted chicken has two locations under different names since Al Carbon on Route 29 flew the coop. Photo by Tom McGovern.

New name, same flame

The charcoal-roasted chicken artists in the Route 29 kitchen formerly known as Al Carbon are asking to be called El Tizon. According to owner Claudio Hernandez, “Only the name has changed, not the fine quality food which we have always served and will continue to serve.”

Yelper Duane Z. clears up the confusion: “Someone marked the Google page ‘permanently closed,’ but this is not correct,” they write on the restaurant review site. “The partners had a dispute and split the two restaurants in Charlottesville. The operator of El Tizon has been the main manager since its inception and will continue serving the very best food you’re used to, with new and exciting additions to the menu.”

To further add and/or clear up confusion, the second Al Carbon location at 5th Street Station retains the original name, and handles all online orders for its mouthwatering Peruvian chicken. So, keep calm and pollo on—because the flavors you love aren’t going anywhere. We think.

Top of the Early Mountain

Jon Ruel, a leader from Napa Valley’s Trefethen Family Vineyards is Early Mountain Vineyards’ new president, and he brings a wealth of West Coast experience to Virginia’s wine scene. Ruel’s interest in EMV was sparked during a blind tasting where he sampled the Madison vineyard’s wines alongside Napa Valley selections. “I believe that this pioneering region, the talented team, and the unique terroir at Early Mountain have all the qualities to produce wines and experiences that can break through with wine-loving consumers worldwide,” Ruel said in a press release.

Ruel will make a sublime pairing with winemaker Maya Hood White, who was recently nominated for Winemaker of the Year by Wine Enthusiast Magazine and whose Quaker Run chardonnay was named one of the Top 100 Wines of the USA by wine critic James Suckling.

Sip and support

The first rule of wine club? Talk about wine club! Eastwood Farm & Winery, a women-owned, multi-generational winery and innovative wine incubator is excited to introduce the Winemakers Wine Club. Members will receive four quarterly shipments and exclusive perks like guided tastings. Choose from mixed, all red, or all white wines at sign up. If you’re a killjoy and don’t like bubbles, you can opt out of sparkling wines via email.

The club supports Eastwood’s Barrels & Tanks winemaker incubator, championing the future of Virginia wine. And don’t miss each allocation’s Tasha’s Pick, which features selections from seed-stage winemaker Tasha Durrett. Her own creations are coming soon! 

Restaurantarama 

With several leases expiring and the challenge of finding the right fit for the food hall vibe, Dairy Market bid farewell to Citizen Burger Stand, 434th Street, Al Basha, Grn Burger, and South and Central.

Opening soon are Currylicious, serving up Nepalese and Indian street food, and Sizzle Shack, a new burger spot. With two burger counters leaving (plus Bach, see below), what’s going to make Sizzle Shack sizzle? Sample it and email us your dining feedback.

Additionally, the market is prepping for a smoothie spot, a coffee-shop-and-bakery combo, and an unnamed diner-tainment venue with games such as pool and darts. More good news: free parking.

Kylie Britt and Tiffany Nguyen welcome you to Ethos Wine & Tea. Sip a diverse selection of natural, local, and innovative wines including Britt’s top Shenandoah Valley cab franc and riesling. For those who prefer tea, Nguyen’s favorite genmaicha provides a nutty, bright flavor whether served hot or iced. Complement your drinks with panini on Cou Cou Rachou English muffins and a variety of desserts from Splendora’s.

South Paddock Winery, part of Whitehall Farm’s expansive 310 acres within the Monticello AVA, celebrated a soft opening on August 10. This all-season venue features a vineyard producing cabernet franc, petit verdot, and chardonnay, and also equestrian experiences with Rock Branch Horse and Cattle, which operates the Whitehall Stable.

After a dramatic start involving alleged arson that damaged their Vocelli Pizza, Kellie and Brian Washington rebounded swiftly by opening Roux St. Cafe in the Woodbrook Shopping Center in August. This new eatery serves made-from-scratch Cajun Creole cuisine and caused Redditor WHSRWizard to rave, “This is what the Good Lord intended when he invented shrimp and grits.”

Diilishus Fish & Chik’n will bring soul food to the former Mel’s Cafe location, which closed following owner Mel Walker’s passing in May. Cathy and D Jones are set to open the doors of their Black-owned business in early October, offering a menu of Southern comfort foods.

Burger Bach at Stonefield hosted its final Happy Hour on the Lawn on August 31 before shutting down in early September. The Short Pump location has also closed, directing customers to its remaining Carytown, Midlothian, and Durham, North Carolina, spots.

Lumberjacks, lagers, and lederhosen

On October 4, Devils Backbone Brewing Company moves its Oktoberfest to The Backyard in Charlottesville, where festivities include stein-hoisting contests, a two-pound pretzel-eating contest and live music. Feast on classic fare like smoked Vienna Lager brats with braised kraut and Vienna Lager beer mustard on a toasted bun. Prost!