Author: Will Ham

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Culture Food & Drink

Tasty moves

All your favorite tacos will be on the menu when Brazos opens a full-service restaurant in the Barracks Road Shopping Center this spring. Photo: Tom McGovern

Nacho mama’s taco joint

Can’t get enough of Brazos uniquely composed tacos? (We’re looking at you chimichurri steak and potatoes taco.) The hip Austin-style spot announced that a new location is coming to the Barracks Road Shopping Center this spring. The second shop will include all Brazos’ favorites alongside a full dinner and bar menu. The full-service restaurant will expand the friendly, fast-casual Brazos’ concept into a more traditional (but no less friendly) dining experience.

Sip away

Do the recent snowstorms have you dreaming of a beach vacation? The folks at DuCard Vineyards have taken those dreams a step further: They’re opening a satellite tasting room in Nassau, Bahamas, for the winter. “It’s only the first week of January, and frankly we’re already just sick and tired of the snow and cold,” says winery president Scott Elliff.

Customers can order home delivery of wines, and visit the tropical location from their living room by using the BeamMeUp app on their phones, or tough it out locally at the Madison County tasting room with firepits, blankets, patio tent heaters, and more.

Counting the Milli-seconds

Milli Coffee Roasters has a new spot on the Downtown Mall. Milli Second Cafe & Wine Bar, located in the recently opened CODE building, is serving both sides of the work day by offering coffee during the day and morphing into a wine bar at night. The chic spot is nestled in the CODE building’s furnished lounge area, and is a great way to check out the mall’s newest digs.

Champions of the craft

In December, Charlottesville-based Champion Brewing Company and Reason Beer merged into a juggernaut of specialty craft brews. And there’s no need to worry about your Shower Beer or Hoppy Blonde—both companies will still offer their individual lines, and all staff has been retained under the Champion brand. The new venture has Champion founder Hunter Smith at the helm with Jeff Raileanu, co- founder of Reason Beer, as chief financial officer. “It’s a great opportunity for Reason to leverage the reach of Champion’s distribution, and for both brands to streamline operations under a single roof,” says Raileanu. Until now, Reason Beer has been available only in Virginia, while Champion can be found all over the East Coast. Raileanu hopes the brand that he and his team have worked so hard to build will continue to see success and growth with this new partnership.

“Both brands are community-focused and philanthropic; it will be incredible to see our joint impact,” Smith says.

Can we place an order yet?

Next on our 2022 to-do list? Line up to get into Umma’s (start camping out now people), the new Korean/Japanese-inspired restaurant from the founders of Basan food truck in collab with Mama Bird/Sussex Farm. The super popular Basan food truck launched after Charlottesville’s Kelsey Naylor and Anna Gardner spent a year learning to cook at a small bar in rural Japan. “Basan in a lot of ways is shaped by the meals we cooked in our apartment in Miyakonojo, for ourselves and for our other friends,” says Naylor. The brick-and-mortar Umma’s is scheduled to open sometime this spring in the former Moe’s BBQ space on Water Street.

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Culture Food & Drink

Gettin’ full

Laura Foner, former executive chef at Duner’s Restaurant, opened Siren in the former Shebeen space, where she’s serving up Mediterranean cuisine with a seafood focus. Photo: Eze Amos

Since the beginning of the pandemic, Charlottesville has lost more than 20 restaurants. And while we mourn the losses, there’s plenty to be excited about, too. The year has seen 30 new restaurants and a bustling food court open. As we tally things up at the end of another tumultuous year, all signs point to a culinary comeback.

From well-established brands to visionary new ventures, there’s plenty to dig in to. But before we roll out the red carpet for our newcomers, let’s take a moment to thank the local spots that weren’t able to weather the slowdown, but still left a lasting impression on the culture and taste buds of our city.

Charlottesville staples Tokyo Rose and The Shebeen Pub & Braai closed their doors this year after a combined 29 years of service.

We lost some newbies in Kama, a modern Japanese venture, and Glaze Burgers and Donuts. And some hot spots have moved on in less permanent ways. Lampo Neapolitan Pizzeria and Keevil & Keevil Grocery and Kitchen both offer online-only ordering, while hoping to get back to in-person service in the future. Moe’s Original BBQ closed its downtown branch, but continues serving Southern soul food at its Ivy Road location. Junction in Belmont has put its accessible Southwestern plates on pause. All these restaurants have been important cultural touchstones for the community over the years. (One, Tokyo Rose, even moonlighted as a goth nightclub).

The biggest foodie boon this year might be the opening of Dairy Market, a modern food hall that began serving hungry customers in December of 2020. With 16 eateries and two retailers, visitors can score a cone at Moo Thru, a burger at Citizen Burger Stand, lumpia at the food truck-turned-brick-and-mortar restaurant Manila Street, and mac ‘n’ cheese at Angelic’s Kitchen—or hit South and Central Latin Grill, an upscale, casual full-service restaurant. And across the street is Cou Cou Rachou, a new French bakery from pastry chef Rachel De Jong.

The Shops at Stonefield introduced Akira Ramen & Sushi and Torchy’s Tacos, and the “coming soon” Organic Krush Lifestyle Eatery.

The Downtown Mall welcomed Crush Pad Wines, an intimate location to sample fine wines from all over the globe, and Café Frank, a casual eatery with a classic French style by the notable chef Jose de Brito. In addition, a familiar place got a new look when a rebranded Citizen Bowl became Lucky Blue’s Bar, with a menu update that keeps customer favorites intact.

Some old favorites offered new options this year. The Monsoon Siam team expanded to two new locations—in Crozet, Coconut Thai Kitchen boasts many of Monsoon’s popular dishes, and Pineapples Thai Kitchen is a welcoming bright spot in the former Timbercreek Market space in the Coca Cola building. Al Carbón added a second location at 5th Street Station.

Laura Foner. Photo: Eze Amos

The debut of Laura Fonner’s first restaurant, Siren, had food followers buzzing, as Fonner, the former executive chef at Duner’s Restaurant, revealed her culinary vision of Mediterranean cuisine with a seafood focus. Next to Siren, Vision BBQ offers classic smoky goodness and comfort sides from former Maya cooks.

Students on the Corner are enjoying new options at Inka Grill Peruvian Cuisine and Sammy’s On The Corner. You’ll find upscale dining at The Ridley (modern Southern cuisine), Keswick Hall’s Marigold by Jean-Georges (“rustic chic”), and The Wool Factory’s Broadcloth (elegance in a historic textile mill).

Finally, we have hearty sandwiches from Taste Shack and good ol’ surf sammys and baskets from Skrimp Shack—and love it or hate it, the new Chick-Fil-A is now open at the Barracks Road Shopping Center.

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Culture Food & Drink

Farm-to-trunk

Gathered Thread’s carefully curated poultry marinade will pack the perfect flavor into this year’s bird. Photo: John Robinson

In the depths of the pandemic lock-down, independent and small-scale farmers suffered deeply as outlets for their goods scaled back or shut down entirely. There were reports of thousands of pounds of unsold produce rotting in fields while grocery store shelves remained empty, and tanks of perfectly drinkable milk being dumped down the drain.

Amidst the uncertainty, Local Food Hub, a nonprofit dedicated to increasing access to fresh, locally grown food, created a drive-through farmers market to safely reconnect growers to the community.

“Hey, wait a minute! We know all of these local farms,” says LFH Communications Director Portia Boggs about coming up with the idea. “We know this community. We can connect them.”

Since the spring of 2020, Local Food Hub operated the drive-through market on Wednesday and Friday to great success. One of the format’s strengths is its online, pre-ordering system. Shoppers know exactly what they’re getting and vendors know how much food to prepare, which cuts down on waste and allows people to place their orders while literally looking in their pantry.

“Farmers can guarantee that they will have what you want in advance,” says Boggs. “Since our market is pre-order only, there is zero waste for them, and that is something they really appreciate.”

Local Food Hub also covers all costs associated with running the market through a combination of grant and individual donations, allowing vendors to take home 100 percent of their sales. “It’s a really big deal for them,” says Boggs. “During COVID, I don’t think it’s an exaggeration to say that most of our vendors were dependent on the drive-through market to just be able to survive as a business. This market is living proof of the power of local food systems.”

For the winter season, LFH will be open only one day a week. However, there will be a special one-off Everything But The Bird market on Wednesday, November 24, to give shoppers an opportunity to buy farm-fresh goods for their Thanksgiving dinner. With almost 800 different items from 46 vendors, the food hub is putting everything on the table.

For the full shopping experience, go to localfoodhub.org/market Pre-orders can be placed online at localfoodhub.luluslocalfood.com, and pickup is from 4 to 5:30pm at Seminole Square Shopping Center on your selected day. Here is a short list of highlights that will make your turkey day especially tasty.

Room for pie and sides

Here is a short list of market highlights that will make your turkey day especially tasty.

Caromont Farm cheese
The popular goat-cuddle haven is offering a cheese-and-more assortment box with a selection of three seasonal cheeses, crackers, and homemade jam or honey.

Bellair Farm
Acorn and spaghetti squashes that can be easily adapted to any recipe or used to create something brand new are at the top of Bellair’s fall specialties list.

Phantom Hill Farm
Phantom Hill returns to the market with its signature microgreen blends, which can add color, flavor, and nutrition to almost any dish. Or, if you prefer to do some growing at home, the farm offers a grow-your-own shiitake mushroom log. Keep it in a damp, shady area of your yard and reap the delicious rewards for four or more years.

Gathered Thread
The market does not sell turkey, but the poultry marinade packet from Gathered Thread includes basil, garlic scapes, oregano, thyme, summer savory, sage, and rosemary, which make for a fragrant, flavorful bird (or plant-based protein if you wish).

The Pie Chest
Offload some of the T-day stress by outsourcing your baking this year. Go rogue at The Pie Chest, where the cider-glazed pumpkin cake is a gourd idea.

Categories
Culture Food & Drink

Small bites: Provisions, pumpkins, and Peruvian

Inka Grill is bringing the flavors of Peru to the UVA Corner. Photo: Eze Amos

Proven Peruvian

After receiving rave reviews from patrons at two Inka Grill locations in Roanoke, chef Percy Rojas and his partners-in-lime are bringing their famous ceviche and traditional Peruvian dishes to a new location on the UVA Corner. We are especially excited to try the fried-rice chaufa, chef-selected seafood soups, and tuna tartare. Reservations are available on the Inka Grill website.

Bird search

Heads up (or down if you happen to be a turkey): Thanksgiving is approaching, and while there’s still plenty of time to flock to the supermarket, the best day for eating can sneak up on you. Save yourself the shopping hassle and reserve your Thanksgiving turkey ahead of time at JM Stock Provisions. The butcher shop is currently taking orders for locally sourced, whole turkeys. ShireFolk Farm, in the Palmyra foothills, is also accepting orders and offering pickup times in Charlottesville.

Stonefield piles on

New names are coming to the ever-growing list of dining spots at The Shops at Stonefield. Texas-based chain Torchy’s Tacos is opening its first Virginia location. Known for its “damn good” mantra and fresh, sustainably sourced ingredients, the restaurant also uses napkins, cups, and cutlery made from 100 percent renewable resources, and its cooking oil is recycled for auto fuel.

Also joining the Stonefield family in the near future is Organic Krush Lifestyle Eatery, a Long Island-based chain that cooks up healthy fast food. Owners Michelle Walrath and Fran Paniccia offer a menu of wraps, bowls, smoothies, baked goods, and cold-pressed juices as part of their commitment to conscientious eating that is free of pesticides, GMOs, hormones, and fake ingredients. 

Beer for bears

Beer is good for a variety of things—quenching your thirst, toasting your pals, eliminating garden slugs, making chili, and your hair (according to that shampoo from the ’80s called Body on Tap). Devils Backbone is using its beer in partnership with the Virginia Department of Wildlife Resources to protect local plant species by sponsoring efforts to help eliminate an invasive species of plant called Autumn olive, so local flora and fauna will recover in the James River area. Beyond that, $1 of every keg sold for all of 2021 will be donated to the DWR or one of several other organizations that are working to keep Virginia diverse and beautiful.

HotCakes cooling it

After 35 years, HotCakes owner Lisa McEwan closed the doors of her beloved bakery/cafe and catering shop on October 30. McEwan says that COVID took a toll, but also “it’s been a long time” to be in business. One of HotCakes’ most popular items was its pumpkins muffins, which came as a head scratcher to McEwan. “It is a family recipe I was making, but I was never actually that fond of them,” she laughs. HotCakes was overwhelmed by a brisk goodbye business during its final days, as patrons lined up for last slices of Torta Rustica, Strawberries & Cream Cake, and quiche of the day. McEwan, who is extremely grateful for the outpouring of support from the Charlottesville community, says she’ll turn to something outside of the food world, but many will be pleased to learn that the concept might not be gone for good. “We are in conversation with people who have expressed interest in picking up the business and carrying it forward,” she says.

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Culture

Small bites: Harvest time

Share your harvest

As summer fades into fall, area food banks are looking for more ways to secure meals for Charlottesville’s neediest residents. Thankfully, local institutions are stepping up and finding creative ways to give back to the community.

Piedmont Master Gardeners, an organization dedicated to empowering people with the knowledge and skills required to grow their own produce, wants to share the wealth and reduce food waste at the same time. By connecting gardeners with food banks that accept homegrown fruits and veggies, the Master Gardeners ensure bumper crops and excess produce don’t end up as compost. 

Ralph Morini, president of the organization, encourages home gardeners to plant an extra row at the start of the season, knowing that it will be put to good use. “It’s always satisfying to give what you grow,” he says. If you’re interested in donating your crop—or picking up some gardening tips—check out PMG’s website at piedmontmastergardeners.org.

If you want to give back while having some fun, check out Meals on Wheels’ Restaurant BINGO. Purchase a bingo card for $10, then visit participating local restaurants throughout September to get a square filled in. The more restaurants you go to, the better your chance to win: Every line you complete counts as one entry into the raffle. Plus, you can double your chances by posting a selfie from each restaurant on social media. Prizes include a full week in a Chesapeake Bay cottage or four tickets to a show of your choice at the Jefferson, but the real prize is the satisfaction of giving.

Sports fans, too, can get in on the action. The C’ville Buffalo Bills Backers Club is hosting a raffle in partnership with the Chris Long Foundation’s Waterboys. The foundation was created to help bring potable water to struggling communities in Kenya and Tanzania. Visit cvillebillsbackers.com and enter to win one of the signed team helmets up for grabs this year. All proceeds from this event go directly to Waterboys.

München on pumpkin

Party-lovers the world over were gutted to hear that Oktoberfest would once again be canceled thanks to the pandemic. Fret no more, revelers: Devils Backbone Brewing Company is here to make sure we can still celebrate with friends and family this fall. In addition to its, award-winning Vienna Lager, DB’s lineup includes O’Fest, a malty, golden ale, and München Pumpkin, a modern reimagining of German brews with a kick of pumpkin spice flavor. Cheers! (Or, as they say in Bavaria: Prost!) 

Get schooled

Red Pump Kitchen has announced a series of limited-capacity cooking classes, offered once a month by Chef de Cuisine Brandon Ripberger. In September, students will learn how to knead tender ricotta gnocchi before sitting down to enjoy the meal they’ve prepared. “We have such a beautiful space here, and that makes it a great hands-on experience for everybody,” says Ripberger.

Book your reservation now for October’s Pizza 101, or learn how to make a chicken parm in November.

Feeling Mari-golden

World-renowned chef Jean-Georges Vongerichten has touched down in Charlottesville, and his upscale eatery Marigold is now open at Keswick Hall. Marigold promises culinary excellence in an elegant and graceful setting. The restaurant, which has 130 indoor seats, 70 outdoor seats, and 20 barstools, features produce from its own farm, and locally sourced meat, fish, and dairy. Reservations are available via RESY.—Will Ham

Correction, 10/1: An earlier version of this story misstated Brandon Ripberger’s name.

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Culture

Chicken and lobster

Lobs to love

There’s still time to get your claws on some claws at Shadwell’s Lobstravaganza. Through the end of August, Shadwell’s is serving citrusy lobster ceviche, decadent lobbie sliders, and, for those ready to get crackin’, a whole steamed lobster. 

Ivy Provisions is also riding the crustacean current with limited-time lobster rolls—take your pick of the classic Maine cold salad style or the Connecticut version, warm and drizzled with butter. Catch them while you can!

New crush

Vincent Derquenne and Tim Burgess of Bizou and Bang! are teaming up again. Crush Pad Wines, a new wine store on the Downtown Mall, offers a curated selection of cult and hard-to-come-by wines that Derquenne and his team of sommeliers have a knack for finding. Derquenne oversees Crush Pad’s wine selection, and chef Burgess pairs the vino with snacks, small plates, cheeses, and charcuterie. Go for the rare vintages, and stay for the delicious eats and beautifully renovated space.

Chicken in the Road

“If you build it, they will come,” especially when there’s fried chicken involved. Emmet Street has five chicken-centered fast-food joints all within a mile of one another, yet everyone seems to be clucking about the new Chick-fil-A location that’s set to open at Barracks Road Shopping Center in September. The restaurant has a new twist on its traditional First 100 celebration, during which the first 100 patrons to an opening get a free meal every week for a year. At the Barracks Road, they’ll be giving away those free sandwiches to 100 people who are making an impact on the Charlottesville community. The awardees have yet to be announced.

Chicken in the Street

Yet another chicken eatery is expanding in Charlottesville: Al Carbón, the locally owned rotisserie and grill, has added a second location at 5th Street Station. Co-owners Myriam and Claudio Hernandez are excited to offer more of their traditional South American recipes, including coal-fired roasted chicken, plantains, fried yucca, and street corn, and C’villians are excited to eat more of it.

Siren’s call

The COVID economy claimed another dining spot when The Shebeen closed its doors August 20. Walter Slawski’s South African eatery has been dishing out peri peri wings, Durban spiced chicken, lamb potjie and sadza cakes since 2003. “COVID was tough for us with two hospitality businesses,” says Slawski. “I am super proud that we made it through and that I am able to relinquish Shebeen [restaurant space] on my terms to a new owner who has the drive and passion to bring something exciting and new to the Charlottesville culinary scene.”  Look for a new seafood concept, Siren, by chef Laura Fonner to fill the sports pub and braai location. And The Shebeen might not be gone for good—Slawski says it’s possible that a smaller version of the restaurant may eventually return to the local food scene.

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Culture

New twist at Baggby’s, monsoon of Monsoons

Baggby’s sweetens the deal with a new fro-yo station. Staff photo.

Leni through the lens

Local culinary historian Leni Sorensen got some screen time in Netflix’s recent limited series “High On The Hog,” hosted by food writer Stephen Satterfield. The show explores how African American culinary traditions shaped modern American cuisine. In the third episode, “Our Founding Chefs,” Satterfield journeys to Monticello to tell the story of James Hemings, chef de cuisine for Thomas Jefferson and older brother to Sally Hemings. As a young man, Hemings was brought to Paris to train in the art of French cooking, and he introduced a unique French-Virginian fusion cuisine when he returned to the plantation. Satterfield and Sorensen discuss Hemings’ role in bringing Afro-European food into the cultural zeitgeist of the 18th-century United States. “‘High on the Hog’ is the first time we’ve ever seen a show dedicated to Black food culture, on this scale, with this kind of investment and production and distribution.” says Satterfield.

Going coconuts

Can’t get enough Num Tok? Go west! Monsoon Siam has expanded (for the second time this year!) with a new Crozet location named Coconut Thai Kitchen. Owners Kitty Ashi and Pooh Dutdao now count four restaurants as part of the Monsoon family, including a location in Madison, Wisconsin. Their latest addition features Monsoon’s most popular dishes as well as some new fare at the 1015 Heathercroft Circle location.

Hey Yo

We thought Baggby’s Gourmet Sandwiches offered everything—dine in, carryout, delivery, and catering. Now, to celebrate its 20th anniversary, the shop has installed a self-service frozen yogurt counter and expanded its hours (plus they’ll validate your parking). But do you really need two hours of free parking at the Market Street garage when Baggby’s sandwiches are so affordably priced and made with such high-quality, local ingredients that you’re likely to gobble them down in mere minutes?  That’s for you to decide.

Let it play

The word tequila elicits a reaction in most of us: The three-word song, that one time during college, or The Bebedero’s amazing list. Now you can explore the Mexican-inspired hot spot’s tequila list in depth during tastings every Wednesday this summer from 6 to 9pm. The most recent showcase featured an 1800 Cristalino añejo aged in both French and American oak barrels and finished in a port wine cask…DA da-da da da DA da—tequila!

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Culture Living

Foodie musings

The authentic flatbread döner sandwiches at Otto Turkish Street Food set the tone for a new year of new foodie favorites. Image: Eze Amos

We are all ready to leave 2020 behind, but as we close it out, let’s take a moment to remember dining experiences, both lost and gained, in this most unusual year.

Many well-known establishments shuttered their doors on the Downtown Mall during the pandemic, including Commonwealth Restaurant & Skybar, a hub for upscale dining, music, and nightlife, and Tin Whistle Irish Pub, a spot for hearty Irish comfort food and a pint of Guinness. We saw a halt to business at upscale steakhouse Prime 109 and the much-loved Mediterranean restaurant Bashir’s Taverna. Our favorite minimalist crêperie, The Flat, and C’ville institution Fellini’s became lockdown casualties. The Downtown Grille, a go-to for white tablecloth fancy dining, couldn’t withstand the harsh realities of the past year.

On West Main Street, we mourn the loss of Parallel 38, Buffalo Wild Wings, and Sugar Shack Donuts. BreadWorks Bakery & Deli, Zinburger Wine & Burger Bar, and Crozet’s The Rooftop also joined the ranks of places we will miss.

Splendora’s is another beloved spot we are heartbroken to lose. However, owner PK Ross is searching for kitchen space, and plans to begin gelato delivery by February. Others that made changes in order to keep serving include Bluegrass Grill & Bakery, which took up temporary residence at the Devils Backbone in Nelson, and Red Pump Kitchen, which changed its focus to accommodate more private events as a rental-only venue. Modern Nosh isn’t gone for good either—owner Stephanie Levin hopes to continue her mission of giving back to local nonprofits through food.

The news is not all bad, though. A number of brave restaurateurs have given us new places to explore. Passiflora moved into the former Commonwealth space on the Downtown Mall, and is serving a colorful combination of Mediterranean and Tex-Mex fare. There is more authentic Mexican food at the family-owned Sombreros in York Place, and around the corner in Modern Nosh’s former home is Otto Turkish Street Food. Döner kebabs are new to C’ville, and we say yum to that, as well as Otto’s flatbread sandwiches, fully loaded with grilled eggplant, sumac onion, tzatziki, hummus, and your choice of kebab. Vu Noodles took up residence in The Flat’s old kitchen, and Tonic, a café and bar, is serving up local produce-forward food at the former Tin Whistle address. Guajiros Miami Eatery moved into the above-the-tracks space once occupied by Parallel 38, and Glaze Burger & Donut is baking in the shop vacated by Sugar Shack.

The Quirk Hotel introduced The Pink Grouse, which had difficulties opening just before the March lockdown, but its second take on a grand opening has us dreaming of oysters Rockefeller and charred octopus. Topping off the list of new offerings, Sabor Latino has upgraded from its humble beginnings as a family-owned food truck in C’ville to a brick-and-mortar establishment in Crozet.

The long-awaited Dairy Market opened on December 15, with six of its 11 merchants up and running seven days a week. The lineup includes Angelic Jenkins’ soul food eatery Angelic’s Kitchen, and Chimm, which expands on its 5th Street Station location, bringing more Thai street food to C’ville. Dino’s Wood-Fired Pizza & Rotisserie Chicken promises to satisfy our essential cravings with fresh and sustainable ingredients, and Take it Away Sandwich Shop, after 28 years on the Corner, is serving its secret house sauce on sammies at Dairy Market. And then there’s Moo Thru, a local outpost of the ice cream stop that sits halfway between Charlottesville and Washington, D.C., while New York-based Eleva Coffee brings a humanitarian mission and regionally sustainable coffees to the market.

In the new year, Dairy Market will welcome local eggs and produce from Bee Conscious Baking Company, Filipino fare from Manila Street, wines from Springhouse Sundries, creative ’60s cocktails at The Milkman’s Bar, and made-on-site brews from Starr Hill Brewery.

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Culture Food & Drink Living

Keep funding so they can keep feeding

Meals on Wheels provides meals for seniors in need.

Go with Grace

Cavalier Produce has put a creative twist on feeding those in need. The food distributor announced Grace’s Good Food Box Program as a way to get fresh food into homes that need it through a partnership with Loaves & Fishes, PB&J Fund, Louisa County Resource Council, and Blue Ridge Area Food Bank’s Lynchburg branch. The boxes are filled with fruits, veggies, and other groceries for holiday meals, and delivered at cost. The program is named for the owners’ daughter, who “reminds us every day to pay attention to these little things and to take nothing for granted.” To donate, go to cavalierproduce.com.

Wheels of good fortune

In lieu of its annual Taste This! fundraiser, Meals on Wheels of Charlottesville/Albemarle is hosting a bingo event focused on supporting local restaurants. Unlike regular bingo, this version uses cards with area restaurant logos occupying each square. Players visit a variety of establishments, get their card stamped, and then enter the cards into a raffle—one entry per stamped logo—for multiple prizes. The event runs from December 15-March 1. Participating restaurants include The Alley Light, Orzo, Grit, Tavola, and MarieBette.

The fundraiser will help MOW keep its clients fed through this difficult time. Executive Director Leigh Trippe says Meals on Wheels has been very fortunate so far: “I should not ever be surprised by this community, but I’m amazed at all the help that we’ve gotten,” she says. “It has made us extremely grateful that we live where we live.”—Will Ham

A nod to excellence

When The Ridley opens in The Draftsman hotel in January, it won’t just add to Charlottesville’s upscale dining scene, it will bring an important legacy into focus.

The  seafood-meets-sophisticated -Southern-cooking restaurant is named for Dr. Walter N. Ridley, who was the first African American to receive a doctoral degree from a Southern, traditionally white university. Ridley had to persevere through years and layers of resistance to earn his doctorate in education from the University of Virginia in 1953, and his achievements paved the way for the thousands of Black students who came after him.

The team behind The Ridley, UVA/Darden alum Warren Thompson (Thompson Hospitality) and his friend and business partner, Ron Jordan
(Jordan Hospitality Group), honor Ridley not only in name, but by supporting his foundation through their venture. Thompson’s parents both studied under Ridley, and he considers the project to be deeply personal. “The Ridley is a way for me to publicly recognize his contributions and his commitment to action and equality in a town critically important to both his story and my own,” says Thompson.

The Ridley crew say they’ll provide an elegant yet casual atmosphere that feels like a big city dining experience, plus a tantalizing menu of Southern, coastal offerings. Expect to fill up on soft shell crab, fried lobster tails, branzino, red snapper, and Cajun oysters at 1106 West Main.