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News

Big changes in the works at Dairy Market

A new parking policy is coming to Dairy Market, following years of pushback from patrons and vendors about paying for parking. Inside the food hall, things are also changing, with several businesses and attractions arriving at the Grady Avenue spot after a wave of restaurant closures.

While Citizen Burger Stand, 434th Street, and South and Central have closed, Michael Rosen, director of hospitality assets for Tiger Lily Capital, says a certain amount of turnover is normal for a food hall.

“Food halls are interesting,” he says. “You’ve got to keep people on their toes.” The end of several three-year leases has led to a number of restaurants exiting around the same time, but another reason for the closures has been ownership fine-tuning its selection of vendors.

Some restaurants, like South and Central, decided Dairy Market wasn’t the best location for their concept. Tiger Lily Capital, the parent company of Stony Point Development Group (the developer behind Dairy Market), owns both South and Central and Milkman’s Bar, but it ultimately decided the upscale Latin American restaurant didn’t fit at the food hall, which opened in late 2020.

“South and Central from the beginning was an awesome concept, and it was just kind of an unfortunate location,” says Ashleigh Gorry, managing director of South and Central and Milkman’s Bar. “A concept like this would have thrived somewhere on Main Street, where people are going out in fancy clothes, looking for a nice place to eat.”

According to Gorry, South and Central chef Kelvino Barrera is looking to open another restaurant in Charlottesville sometime in the next six months to a year.

Other factors that contributed to the August 31 closure of South and Central include the restaurant’s location in the market, price of seasonal menu items, and cost of renting the large space, says Gorry.

Current and outgoing vendors, along with Rosen, confirmed that rents at Dairy Market have not increased since businesses signed their original leases—though there has been some adjustment in the structuring of stall agreements. Rent rates also vary dramatically from location to location, from $1,000 to “possibly into double digits.”

New restaurants coming to the market include an Americana burger concept, Sizzle Shack, a Nepalese and Indian street food restaurant, Currylicious, and two unnamed-but-known concepts—a smoothie place and a coffee-shop-and-bakery combo. The businesses are set to open soon, although Rosen could not give an exact timeline.

Other additions include a kids room, yoga studio, and lobby renovation, though the most intriguing and untested concept is slated to be, as of press time, an unnamed diner-tainment venue in the South and Central space.

“There’s something very exciting coming over there that I think will benefit everybody at the Dairy Market,” says Rosen. “You need something more than just food to draw people in.”

Currently, the average visitor spends roughly 68 minutes at the food hall. With the addition of the diner-tainment concept later this winter, and events like the University of Virginia Coaches’ Corner, Rosen hopes to increase the average time spent at Dairy Market to between 90 minutes and two hours.

“Here in Charlottesville, you’ve got a couple places you can shoot pool. Darts, not really, there’s not really any place in Charlottesville. If you want to go bowling, you’ve got to go all the way out to 29,” says Rosen. “We’re going to have something over here that will benefit all ages.”

Several restaurants and bars in the Charlottesville area host darts, including Decipher Brewing, Belmont Pizza, and Lazy Parrot, and there is also the Charlottes­ville Dart League.

One of the most exciting changes coming to Dairy Market for vendors and visitors alike is the move to free parking.

“We’ve heard people loud and clear,” says Rosen. “In the very near future [we’re] going to a free parking structure here.”

Restaurateurs like Dino Hoxhaj have been pushing for free parking at Dairy Market for a while and are excited for the change.

“The only reason why the landlord wanted to have paid parking was because we were worried that neighboring businesses will park here,” says the Dino’s Pizza owner. “We have one hour of parking now anyways, and then on Monday, it’s two hours of parking.”

Milkman’s Bar Manager Addison Philpott says free parking has been a priority for a long time, with the topic coming up frequently at monthly vendor meetings. Rosen could not give an exact date for when the parking policy will change, but confirmed it is in the works.

Categories
Arts Culture

Pick: A Promise to Grow

Growth spurt: Local author Marc Boston writes stories for young people that emphasize the importance of diversity and inclusion. His newest picture book, A Promise to Grow, was created in partnership with area nonprofit City of Promise, which works to end generational poverty and foster a culture of achievement in all kids. Set in Charlottesville’s Westhaven community, the story follows CJ, whose pride in his neighborhood and kind heart move him to create a community garden. The book’s foreword tells a child-friendly, yet candid version of the loss of Vinegar Hill, and the afterword, written by Andrea Douglas and Jordy Yager, discusses pivotal moments and figures in the community’s history, including John West, a formerly enslaved man who became a civic leader. Following a reading by Boston, the community will work together to create a mural that will be displayed at Dairy Market.

Tuesday 3/15. Free, 4pm. Dairy Market’s Brick Cellar. dairymarketcville.com

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Arts Culture

Pick: Succulent Garden Workshop

Easy greens: Tired of the winter white? Add a little greenery to your life with a Succulent Garden Workshop. Fifth Season Gardening teaches you how to select, assemble, and care for your own succulent garden, before giving you the chance to flex your green thumb and design a perfect plot. You’ll leave with something that will turn your friends green with envy! Snacks and drinks are provided at this two-hour workshop.

Wednesday 1/26. $45, 6:30pm. Brigid & Bess, Dairy Market, 946 Grady Ave. brigidandbess.com

Categories
Culture

Drooling over new pastries, steak, and wine tastings

Hello to Cou Cou

Charlottesville croissant connoisseurs and Danish devotees are buzzing about the debut of Cou Cou Rachou, the new bakery from Rachel De Jong. After receiving her pastry chef certification from Le Cordon Bleu in Paris, De Jong spent the last 12 years refining her skills in expert kitchens, including Gearharts Fine Chocolates and the three-Michelin star-rated The Inn at Little Washington. After her 2020 bakery launch was thwarted by pandemic restrictions, De Jong began working as the executive pastry chef at The Wool Factory’s The Workshop, where she will continue to proffer her pastries at the boutique wine and coffee shop after her flagship location opens in early summer. We are particularly excited to try the French onion croissant and sourdough boule when Cou Cou Rachou opens at 917 Preston Ave., next to Sticks and Mona Lisa Pasta.

Dairy Market adds some sizzle

Dairy Market’s dining options continue to grow with the addition of South and Central from Ten Course Hospitality Group. The new upscale restaurant opened on May 20, and offers locally sourced, flame-grilled delights with thoughtful wine pairings and Latin-inspired entrées. Also new at Dairy Market is Manila Street, where you can get your fill of Filipino fare—and keep your eyes peeled for soon-to-open Citizen Burger Stand, the all-vegetarian GRN Burger, and Asian eats from Mashu Festival

Old concepts in a new way

In 2018, chef Antwon Brinson founded his mission-based company Culinary Concepts AB, which develops passions by teaching real-world skills through the language of cooking. Over the years, Brinson has established several culinary training programs, including one in the local jail. After being forced to adapt to the pandemic environment, Brinson discovered that he enjoys teaching online: Joining aspiring cooks through virtual lessons has allowed the Culinary Concepts team to help people rediscover the limitless possibilities available to them in their own homes. As a result, Brinson will continue his cooking school virtually for the foreseeable future. 

The classes are designed for all skill levels, and come with an hour of live training, a shopping list, a recipe, and a recording of the lesson. The best part? You can learn to make a dish like steak au poivre with as many people as you can squeeze into your kitchen.

Get out of the office again

Ready to get out of your makeshift home office? Devils Backbone Brewing Company is offering nature lovers the opportunity to win a full month’s stay in a vintage Airstream at its Basecamp Brewpub and Meadows. Along with spending September away from everyday life, the winner will receive a $1,000 DB gift certificate, four passes to the DB campground, and weekly Slow by Nature experiences. These include tours of the property, a chef-curated picnic and hike, horseback riding, and an “elevated” dining experience at DB’s Arbor & Sheath restaurant, all surrounded by the beautiful scenery of the Blue Ridge Mountains. More details at dbbrewingcompany.com.—Will Ham

Categories
Culture Food & Drink Living

Take us out

In an ongoing effort to support local dining establishments during the pandemic, our writers have been enjoying a variety of takeout meals from some of their favorite restaurants. Contribute to this ongoing series by sending your own delicious experiences to living@c-ville.com.

Angelic’s Kitchen
946 Grady Ave.
dairymarketcville.com

When your soul needs soothing, Angelic’s Kitchen offers a variety of fried foods, as well as homestyle sides. Unable to decide, I ordered Angelic’s Sampler Tray so I could try a little bit of everything. It came with fried fish, two crispy wings, mac-and-cheese, hush puppies, cheese sticks, and street corn fries with ranch and marinara. There’s enough here to share, and my roommates got to feast on what I unfortunately could not finish from my delicious meal. The hush puppies and mac-and-cheese were the best part of my order. (You know a hush puppy is going to be good when you can see real corn on the inside.) The mac-and-cheese was clearly made with love, and had gobs of melted cheese and a crispy top. Next time it will be a large order of mac, just for me. While I feel I got an ideal sampling of Angelic’s food, I’ll be back soon because I can’t stop thinking about everything else on the menu. The service was also excellent. Angelic herself enthusiastically welcomed me to her Dairy Market stand, which is open seven days a week, gave me my order, and was eager to offer me extra sauces. I felt like I was at home in my own kitchen. —Madison McNamee

Ivy Road House
4300 Three Notched Rd.
ivyroadhouse.com

The menu at the new Ivy Road House has something for everyone. The wide-ranging offerings from chef Christian Kelly (Maya) infuse traditional American fare with Asian and Mediterranean influences, and feature small plates, entrées, salads, a kids’ menu, and even family meal packages. I decided to order the best of all words—artichoke corn cakes (featuring cilantro and kimchi mayo), lamb meatballs with braised greens, tzatziki and harissa, and the (phenomenal) Winter Vegetarian Lasagna comprised of sweet potato, spinach, roasted red pepper, and herbed ricotta cheese. I recommend IRH for the sauces alone—all of them are housemade and unique. The bistro, located outside Crozet, opened for take-out in January and dine-in in March. There’s a price adjustment to account for the packaging costs, but the food is worth the few extra cents. Each takeout container is microwave-safe, to ensure a proper warm-up if you have a long car ride home. —Desiré Moses

Wayside Takeout & Catering
2203 Jefferson Park Ave.
waysidechicken.com

It’s just chicken, man—and I mean that as a serious compliment. Wayside doesn’t get cute. Its fried chicken is everything fried chicken should be: crispy on the outside, tender on the inside, salty enough to sting your lips, and greasy enough that the box gets damp. Scarfing down a couple of wings will leave you in a glorious, satisfied haze. The sides complete the picture. The coleslaw cuts the grease a bit, the beans add a little sweetness, and the cornbread fills in the cracks—if you still have room.

The Jefferson Park Avenue shop has always done a brisk takeout business, so the pandemic hasn’t disrupted its usual system. The decadent chicken is affordable, reliable, and fast. You can’t eat like this every day, but it would be a sad world if you couldn’t eat like this once in a while.—Ben Hitchcock

Categories
Culture Food & Drink Living

Fresh fare and spring specials are on the menu this month

Setting new tables
Ivy Road House is a new restaurant that focuses on familiar comfort foods while taking inspiration from a wide variety of cuisines. The menu includes everything from tzatziki-laden lamb meatballs, to roasted chicken with onion jam and maple glaze, to a veggie-based lasagna. Created by Christian Kelley, co-owner and executive chef at Maya, and realized in the kitchen by Chef de Cuisine (and Albemarle native) Malek Sudol, Ivy Road House is open for dining in and takeout.

The Ridley—named for Walter N. Ridley, who had to persevere through years and layers of resistance to earn his doctorate in education from the University of Virginia in 1953—opens on April 1. Hospitality partners Warren Thompson and Ron Jordan aim to provide a city dining atmosphere complemented by a sophisticated combination of Southern and coastal cuisines.

Located in The Draftsman Hotel at 1106 W. Main St., The Ridley will add to the growing number of local Black-owned businesses, and a portion of profits from the restaurant will go to the Ridley
Scholarship Fund, which supports diversity and equity in education.

Following a successful preview weekend in February, Broadcloth, the fine-dining addition to the Wool Factory complex, is set to debut March 26. The eatery features locally sourced seasonal fare with options of four and six courses, plus the ultimate chef’s tasting menu, with up to 10 dishes. Chef Tucker Yoder has been rustling up grub in Charlottesville for over 20 years, and he plans to use his decades of experience to wow the limited number of guests the restaurant will serve each night. Tables are by reservation only.

Shell out for this
Shadwell’s Restaurant, located on Pantops, hosts its annual Oystravaganza through March 28. The Charlottesville fave will serve up oysters on the half shell, plus oysters stewed, stuffed, and fried. Cast a wide net and get your fill with a three-course sampler for $44.

Spring for this
The Catering Outfit is offering takeout Easter dinners for about $50 a head. Order by March 30 for rosemary-crusted rack of lamb, deviled eggs, and hearty spring vegetables cooked with a locally sourced honey glaze. Á la carte dishes and kosher versions of the meals are available too.

Beer with me
Dairy Market continues to grow in popularity and size with the opening of Starr Hill Brewery’s new taproom this month. Starr Hill Downtown offers a curated selection of beers brewed in-house, including well-known classics plus limited-run specials, so there will always be something new to try.

Crust this one
Luce is expanding its housemade gelato menu this week with two new flavors: caramel banana bread and almond biscotti, and fans of the Italian take-away spot will be relieved to see both stuffed-crust pepperoni pizza and spaghetti carbonara returning to the Luce lineup. —Will Ham

Categories
Culture Food & Drink Living

Smoke at the Jar and race-y sandwiches at Little Star

By Will Ham

New year, new nosh

Dairy Market continues to expand its offerings with Saturday’s grand opening of Springhouse Sundries. Springhouse is designed by members of the Wine Guild of Charlottesville, including former Tavola wine director Priscilla Martin Curley, as an affordable place to discover high-quality wines and beers with the help of in-house wine experts. Want to make a picnic? The new shop promises an array of charcuterie and fine cheeses to pair with your vino.

If the line out the door is any indication, Albemarle Baking Company is holding steady, despite the economic downturn. The longtime local favorite is now selling cake by the slice in different flavors depending on the day, as well as king cakes for the upcoming Mardi Gras season.

Mellow Mushroom is also adding to its menu with a new selection of health-conscious “lifestyle pies” that include gluten-free, vegan, and keto options. In addition, the Corner mainstay is offering pizza and wing Super Bowl deals, as well as large pies for just $10 on Mondays.

Little Star has expanded its takeout hours, and is now open from 11:30am to 7:30pm, Wednesday through Saturday. And new to its menu is limited availability Italian sports car-themed deli sandwiches, such as the Alfa Spider, a spicy combo of ham, mortadella, salami, marinated tomato, lettuce, onion, aged pecorino, hot peppers, and house dressing on ABC semolina Italian loaf. Be sure to order ahead because these sammies have been racing out the door, often sold out by noon each day.

What is that smoke we smell floating in from nearby? It must be The Whiskey Jar’s can’t-miss Wednesday special: whiskey-infused, hickory-smoked brisket. If you’re equally starved for live music, the Jar remains a great place to hear Charlottesville musicians in a distanced setting.

Bread and butter investment

One local food and drink establishment has adopted a creative strategy to cope with the pandemic strain. The Wool Factory, a polished collection of dining venues inside a reclaimed textile factory, is offering gift cards in the form of investment bonds. This new initiative gives patrons an opportunity to purchase gift cards that appreciate over time: up to 50 percent of their original value after a year. The food and bev cards are redeemable at Selvedge Brewing, The Workshop, and the soon-to-open restaurant Broadcloth, and are available in amounts of $50, $100, and $500.

Closed doors

Last month we published a roundup of the restaurants we lost last year. Unfortunately, the list continues to grow. Littlejohn’s Delicatessen, a staple for UVA students and C’ville residents alike, closed temporarily at the start of the pandemic. While it has not issued an official statement of closure, it seems unlikely that it will reopen on the Corner. We also lost several locally owned and operated franchises, which employed over 80 full- and part-time workers: Wendy’s on Route 29, Hardees on Pantops, and Burger King at Barracks Road. Additionally, Glaze Burger & Donut is closing its doors at the end of the month. These closures once again remind us that our local dining establishments are counting on steady support from the community to stay in business. Check out our list of area restaurants doing takeout and curbside at cville.com.

Categories
Culture Living

Small Bites: The plantain truth, turkey takeouts, and more from the market

South by north

Guajiros Miami Eatery is on the move from its Woodbrook location to 817 W. Main St., the former home of Parallel 38. Look forward to authentic Cuban and Latin American dishes such as pressed sandwiches, Venezuelan empanadas, and lots of plantains, plus a hearty breakfast menu that’s served all day. Order ahead at guajiros.net or call 465-2108.

Butchering with Boo

If your dream date includes butchery, cookery, and a distinct lack of tomfoolery, hold on to your hats (and knives). JM Stock Provisions on West Main recently announced the return of its pig butchering classes, where you’ll learn to break down a whole pig, and put it all on the table. Tickets, sold in pairs, cost $200 per couple. Next class is December 2.

Zoomsgiving

With the COVID-19 pandemic still raging, it looks like we’re going to have to get together apart for Thanksgiving this year. So who’s gonna make the gravy? Lucky for us, several area restaurants are offering prepared, take ‘n’ bake meals. Boar’s Head Inn is cooking up Thanksgiving dinners for $25 each; The Ivy Inn’s takeout turkey meal for two goes for $100; and Feast! gives you “everything but the bird” for around $75, with vegetarian alternatives available. The Catering Outfit fills its Thanksgiving food box with a heritage black turkey plus traditional favorites, feeding four for $225. The Blue Ridge Café is serving up four-courses to go, as well as in-house dinner reservations from noon-4pm on Thanksgiving Day. And Moe’s BBQ will smoke a turkey and spiral you a ham, along with other catering options, at its two locations.

Dairy buzz

Dairy Market announced several new tenants: Bee Conscious Baking Company’s Alexis and Patrick Strasser purchased their 24-acre Goochland farm in 2019, and say their first storefront will focus on sustainability and conscious eating. From The Wine Guild of Charlottesville comes Springhouse Sundries, a hub for wine, beer, and food pairings. And Little Manila food truck chef Fernando Dizon will dish up homemade Filipino specialties at Manila Street, where you can dig into spring rolls, pork belly, and pancit noodles—recipes that have been passed down through generations to find us here in Charlottesville. Dairy Market is slated to open before year’s end, with hours from 8am-9pm on weekdays, and 8am-10pm on weekends.

Categories
Culture Living

Now serving Tex-Mex and Turkish

Tacos in the sky

As the season turns, the Downtown Mall is also seeing some turnover, starting with Champion Hospitality Group’s just-opened culinary venture, Passiflora, which offers Tex-Mex and Baja Mediterranean cuisine. While we are still mourning the loss of Commonwealth Restaurant & Skybar, it’s good to see new openings on the mall. “We put our hearts and soul into this restaurant, and we are excited to share it with Charlottesville,” says General Manager Elizabeth Hood.

Expect to find small plates for around $10, local brews, and plenty of vegetarian options. CHG hopes to finish renovations on the rooftop open-air bar in time to catch the last warm nights of the year: “You can absolutely expect to see live bands as part of the experience,” says Hood. Passiflora is open Thursday through Tuesday, and accepts reservations and walk-ins.

Nod to Nosh and hello wraps

Another transition took place on the outer rim of the Downtown Mall—Modern Nosh closed its doors in September. Known for kosher fare and loaded sandwiches, Modern Nosh was established with a mission to give back to the community. Over two years, the restaurant donated hundreds of pounds of bread and benefited non-profit organizations like The Women’s Initiative and the Companion Animal Fund.

“We are so sad to be leaving,” says owner Stephanie Levin. “With the large number of business people not coming back to work downtown, the loss of tourists, and the lack of outside seating, we just couldn’t find a way.” Levin hopes to reinvent Modern Nosh along with its vision of supporting the community sometime next year. “Numerous people have asked me to open a food truck—maybe so,” she says. “If I find a commercial kitchen, perhaps I will stick to catering.”

Otto Turkish Street Food is slated to open in the space on November 1, introducing yet more authentic flavors to Charlottesville. Owners Ali Sevindi and Haldun Turgay worked at The Clifton together for five years before officially partnering up. Now, they are excited to serve fast-casual fare like döner kebabs (seasoned meat stacked in the shape of an inverted cone that cooks slowly on a rotisserie) and homemade sauces at the corner of Southwest Second and Water streets. Specializing in wraps and bowls, Otto Turkish will have two rotisseries to choose from; one chicken and one a mix of beef and lamb.

Jughead’s a regular

Dairy Market’s food-and-beverage hall is quickly filling its 18 stalls, adding two more merchants this month. Moo Thru, a favorite ice cream stop for D.C. commuters, is expanding to a fourth location in the heart of Charlottesville. The family-operated creamery behind Moo Thru will supply dairy products to market vendors, including The Milkman’s Bar, the cocktail joint from Ten Course Hospitality. Milkman’s promises to be a ’50s-inspired soda-pop shop straight out of Archie comics—but with a lot more of the hard stuff.

Categories
C-BIZ

Secret sauce: Take It Away sticks with its bread and butter—and the house dressing

Take It Away will open a new location in the Dairy Market food hall this summer, but the beloved sandwich shop won’t break with tradition, according to founder and owner Tom Bowe. Bowe says he and his team will roll out the recipe that’s made his restaurant a Corner institution for more than 27 years.

But what, exactly, is that recipe? One condiment, says Bowe. We “always focused on the house dressing from day one.”

Take It Away’s dressing is a simple combination of mayonnaise, whole grain mustard, herbs, and spices. But the sauce’s uncanny ability to liven up sandwiches has anchored a menu that’s changed little over the years. From traditional turkey and ham to signature sandwiches like the Wertland Italian—genoa salami, swiss cheese, banana peppers, roasted tomatoes, and red onion—Take It Away’s handhelds are made with all-natural meats and cheeses, served on fresh bread and garnished with veggies like sprouts, cucumbers, arugula, and romaine lettuce.

In addition to excellent eats, Bowe says he’d also like folks to take a feeling away from his deli, the feeling that they’re part of a community.

“We don’t make people stand in line and treat our customers like livestock,” Bowe says. “We like to provide a party atmosphere, let people mill about the store, and hang out till their name is called.”

Bowe believes his signature sauce and Take It Away’s atmosphere set the place apart from other Corner sandwich shops and “gourmet” sub slingers. But of course not everyone agrees. The shop’s small interior can fill up quickly, and the party atmosphere can verge on chaotic. Plus, can you really keep crafting sandwiches for nearly 30 years without making a few changes?

Years ago, Bowe considered tinkering with his house dressing. Could he make his mayonnaise in-house? Maybe a different store-bought mayo could save him a few bucks and still cut the mustard?

The answer was “no” on both counts. The sauce’s cream base, which Bowe won’t name, had to stay the same. “We use a different blend than you find in supermarkets, with higher egg content that holds together better,” Bowe says. “I’ve never been able to find another one that’s good.”

Bowe says his new location will feature minor tweaks. He’ll update his color scheme to be more contemporary, and expand his hot sandwich offerings. Think pastrami reubens with Take It Away’s signature dressing and a “good Cuban.”

Bowe hopes the outpost will attract clientele who shy away from the student-heavy Corner location. Still, he isn’t trying to forget on which side his bread is buttered.

“Students are a huge part of our identity,” Bowe says. “I’m wired differently. I like the crowded streets when the students are here. It adds a certain excitement and vibe, and it’s kept me in business.”