It’s been a tough year for restaurants, and it remains a serious challenge for many to stay open. Sadly, we’ve already lost some local favorites, and there may be more to come. However, in the midst of it all, there are amazing stories of adaptation, re-invention, pivoting, and even new businesses opening against the odds. Here are some recent Instagram favorites that offer a glimpse of not just delicious eats, but the resilience and heart of our food community. —Paul H. Ting
@ironpaffles
The fried chicken and mac’n’cheese from Iron Paffles and Coffee is a must-try dish. The paffle is unique to Charlottesville, and an invention of resilient chef-owner Kathryn Matthews. During the last week of 2019, Matthews was involved in a serious car accident that left her unable to perform even simple tasks, and just one week after she returned to work, the coronavirus shutdowns began. Her dining room remains closed, but online ordering, delivery, and takeout are keeping the business going.
@little.star.cville
Little Star was really coming into its own as it celebrated one year in business at the beginning of 2020. With the onset of colder weather, tents have been installed over the restaurant’s outdoor patio. This monkfish, beans, and clam dish is representative of chef Ryan Smith’s food, which features unique ingredient combinations, sauces with impactful flavor, and beautiful plating.
@zynodoa
Zynodoa in nearby Staunton has installed heaters for diners who want to enjoy dishes like this one outdoors. Featuring a beautiful pork chop from Autumn Olive Farms (@autumn_olive_farms), a local farm best known for supplying high-quality products to many area restaurants. The farm went through its own pivot during the pandemic, and started selling directly to consumers.
@cville.foodie
Our local farmers’ markets and food trucks have provided many of us with a variety of delicious options. Two favorites are Sweet Jane’s Kitchen (@sweetjaneskitchen_va) and Tacos Gomez (@tacos_gomez). Sweet Jane’s offers freshly made crab cakes at markets in Charlottesville and Richmond, either cooked and ready to eat or ready to prepare at home. Tacos Gomez food truck has a devoted following, and looking at their Torta Cubana it’s easy to see why.
@sshanesy
As much effort and courage as it takes to keep a restaurant going right now, it takes perhaps more courage to open a new restaurant during a pandemic. In January 2020, brothers John and Scott Shanesy announced plans to partner in Belle (@bellecville), and move from coffee to a restaurant and bakery with a focus on breakfast and lunch. It’s truly heartening to see them go from selling baked goods out of a dining room that was closed before it even opened, to becoming a beloved Belmont neighborhood small business.
@rationsandoldfashioneds
The Wool Factory (@the_wool_factory) planned to open its multi-use space by hosting two weddings in April 2020. Despite the setback of having its first several events canceled, the property pressed on with a socially distanced opening of Selvedge Brewing (@selvedgebrewing) in the summer. The kitchen at Selvedge, helmed by chef Tucker Yoder, serves an elevated version of brewpub food. The Selvedge Burger is made with local beef and is as satisfying as it looks.
@coucourachou
Chef Rachel DeJong, who earned her diplôme de pâtisserie in Paris, and serves as the executive pastry chef for The Wool Factory, recently launched her own project, a bakery called Cou Cou Rachou, which will open soon. Until it does, her classic French breads and pastries are available at The Wool Factory, Grit Coffee, and Brasserie Saison. These perfect canelés are beautiful to look at, taste even better than they look, and, like all of her products, have received rave reviews.
@fowlmouthedchicken
Chef Harrison Keevil deserves special mention—and not just for his delicious food, like this boneless fried half chicken with black pepper honey. Keevil started a free meal program in response to COVID-19 to combat food insecurity and feed area residents in need. At last count, he has cooked and delivered over 31,000 meals locally. Bravo Harrison!