Exploring geographies that produce distinctive flavors, the Terroir Tapes Listening Sessions—Act II blends hip-hop history with wine-tasting in a bold and vibrant manner. Hosted by Emmy Award-nominee Jermaine Stone of the Wine and Hip Hop podcast, the sessions inform guests of the environmental factors responsible for shaping the flavor profile of a particular wine region, while also discussing the characteristics of classic hip-hop regions. Local chef Antwon Brinson of Culinary Concepts AB provides small bites to complement the selection of Virginia wines sampled during this Two Up Wine Down festival event.
Friday 11/1. $25, 6pm. Jefferson School African American Heritage Center, 233 Fourth St. NW. twoupwinedown.com
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.
What do we always say? If you’ve got it, haunt it—and Charlottesville’s got “it” in spades, as long as “it” is a frightening amount of Halloween (and pre-Halloween) fun. You’ve got just over three weeks to drink in all the boos you can handle, and we’ve scared up the best options in (and out of, if you’ve got your broom handy) town. Happy hauntings!
Let’s boo this!
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While we prefer to gorge on Laffy Taffy, bite-sized Snickers, and Dubble Bubble, we know some of you crave a little, shall we say, balance. Don your costume for the YMCA Gatorade Halloween Hustle—a family-friendly 10k run (or two-mile walk, which we hear includes treats and surprises) and sweat out the sugar. Proceeds from the event support YMCA financial assistance, so everyone has access to the facility. $40-75, 8:30-10:30am. October 26, Brooks Family YMCA. piedmontymca.org
Poison pen
You don’t have to write the great American novel to gain notoriety around these parts. Instead, enter C-VILLE’s annual Two- Sentence Horror Story Contest and hear your words read aloud by actors from Live Arts theater (and published in the October 30 issue of C-VILLE). Remember: two sentences only, by the stroke of midnight on October 11. Visit bit.ly/2024cville horrorstorycontest to enter.
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Yappy Halloween!
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Three for the doggos
Strut Your Mutt Halloween Pageant
A benefit for Caring for Creatures, The Shops at Stonefield’s annual pageant includes a K-9 costume contest (with cash prizes!), trick-or-treat goodie bags, a raffle for handmade quilts by award-winning quilter Lolly Schiffman, live music, and vendors. $10-20, noon-4pm. October 19, The Shops at Stonefield. strutyourmutthalloweenpageant.org
Pups on parade
Here’s your chance to show off Fido in his Sherlock Holmes get-up and Fifi dressed as the cutest raccoon this side of the Ivy landfill. The annual Downtown Mall Doggie Howl-O-Ween pooch parade and costume contest has categories for the funniest, most creative, most Halloween-y, best group theme, and best in show. The evening also includes dog trick-or-treating, a photographer, a caricature artist, and $2,000 in raffles and prizes. Suggested donation of $15 benefits Hooves and Paws Animal Rescue, 5-8pm. October 25, Central Place. pawprintsboutique.com
Howl~O~Ween
Keswick Vineyards hosts its annual Howl-O-Ween event, where your furry friends come dressed in their cutest costumes and parade around (literally, there’s a puppy parade in the tasting room) for all to see. A costume contest follows, so tell your pals: Don’t be a haunt mess. Free, noon-4pm. October 27, Keswick Vineyards. keswickvineyards.com
Rock on
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Well these sure do sound like a ghould time.
Spooky Funk Halloween Party Music Pop~Up
Dance party alert! DJ Ryan (aka Kendall Street Company’s drummer) will spin the tunes all night—you come ready to party, drink, and dance your boo-ty (get it?) off. Free, 6-9pm. October 25, Flying Fox Winery & Vineyard. flyingfoxvineyard.com
Fifth Annual Samhuinn Fest at Thistlerock with House of Hamill & the Donnybrooks
For the uninitiated, Halloween began more than 2,000 years ago as an ancient Celtic fire festival, Samhuinn (“sow-in”). Thistlerock Mead Company pays homage to the holiday’s origins, carrying on the traditions. Participate in fairy house-building workshops, crown-making, pumpkin-carving, and more, plus live music and fire-cooked food. Free-$15, 2-10pm. October 26, Thistlerock Mead Company. thistlerockmead.com
Ghouls Night Out
IX Art Park hosts this Halloween-themed costume rave in its Looking Glass gallery. Be prepared for spooky and surreal to collide in this immersive environment with lights, installations, and cutting-edge DJ-led beats. $20-75, 8pm-2am. October 26, IX Art Park. ixartpark.org
The Pollocks Howl~o~ween
Local favorite The Pollocks take the stage for a “spine-tingling night of music and mayhem.” $15, 7-9:30pm. October 26, The Batesville Market. batesvillemarket.com
Hard Rock Halloween
Van Halen and Stone Temple Pilots tribute bands Bad Halen and Sex Type Things, respectively, take the stage at Rapture for a hard-rock show. Free, 10pm. October 31, Rapture. rapturerestaurant.com
Get your fill
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Nothing says Halloween like a stomach full of mini MilkyWays. Here’s where to grab a handful (and then some).
Downtown Safe Halloween
Ting Pavilion hosts this Charlottesville Parks & Rec-sponsored free event, with live performances and a DJ, plus crafts, games, a costume contest—whew! (There’s also a quiet zone for those who are scared of crowds.) Trick-or-treating downtown follows the event from 4-4:30pm. 2-4pm, October 19. Ting Pavilion. tingpavilion.com
Trick~or~Treating on the Lawn
A tradition that started in the late 1980s, Trick-or-Treating on the Lawn is for costumed kids of all ages, who are invited to visit each of the 54 Lawn rooms (and the Range) to scavenge for sweets. Free parking is available from 3:30pm at the John Paul Jones Arena garage, South and West lots, and from 4pm in the Culbreth Road garage. Hourly parking is also available nearby. Free, 5-7pm. October 31, The Lawn and Range, UVA. studentaffairs.virginia.edu
Party like a rock star
Annual favorite the Mock Stars Ball returns for two evenings of intentional camp paired with some serious rock chops. Local musicians combine forces to form supergroup cover bands and impersonate big-timers such as Billie Eilish, The Cranberries, Sublime, Backstreet Boys, Brooks & Dunn, Smashing Pumpkins, and many more in a benefit for The Shelter for Help in Emergency in honor of Whitney French. $20-25, 8pm. October 25 and 26, The Southern Café & Music Hall. thesoutherncville.com
Photo by Tristan Williams.
It’s craftacular
Ready to (cat) scratch your creative itch? These three spots have you covered this season.
Halloween Mask~Making Workshop
Head over the mountain for this one, a mask-making class at Staunton’s Art Hive. Ideal for all ages and skill levels, the two-hour workshop will take you through the process of creating a personalized mask, starting with design and sketching and ending with final touches like glitter, feathers, or fabric. All materials are provided. 11am-1pm, $15. October 12, Art Hive Creative Reuse and Art Center, Staunton. arthivestudio.net
Halloween Macrame
The Scrappy Elephant invites you to make a Halloween-themed (a ghost! a jack ‘o lantern!) macrame craft. Says the creative reuse retailer: “This simple project is perfect for those who have never done macrame as well as those more experienced.” For ages 12 and up. $30, 2:30-4pm. October 20, The Scrappy Elephant. scrappyelephant.com
Paint + Sip Costume Party
Follow the instructor’s directions to create your own version of Batty Moonrise, a spooky skyline featuring (did you know?) the only mammal that can truly fly. Pro Re Nata hosts—and a free drink is included in the price of your $45 ticket. Oh, and come dressed up—it’s on Hallow’s Eve Eve! 6-8pm, October 30. Pro Re Nata. blueridgebrushes.com
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Get lost
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Make your way through one of the Blue Ridge Mountain Maze’s corn mazes (now located at Blue Toad Hard Cider, near Wintergreen). Equipped with just a crayon and a blank survival guide, you’ll scout an escape path through five acres while taking in a panoramic view of the mountains. Tickets include access to plenty of family-friendly attractions, like the country store, farm animals, movies in the meadow, and the Farmy Fun Zone. Up for a more chilling experience? Come back at night to navigate the maze by moonlight.
Child’s play
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For two evenings, Virginia Discovery Museum opens its doors for Boo Bash—carnival games, activities, and crafts. Plus, says the museum’s website, “Conduct eccentric experiments with UVA L.E.A.D. in the Mad Science Lab, concoct kooky potions in the Witch’s Cabin, dance the boogie-man boogie in the glow-in-the-dark Monster Mash room.” Proceeds support VADM’s programming. $18-65, 5:30-7:30pm. October 24 and 25, Virginia Discovery Museum. vadm.org
Witch you were here
Halloween’s not all plastic pumpkins and sticky children (blech!). For those of you with more sophisticated taste, try these.
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Haunted Happy Hour
Before the October 18 showing of Live Arts’ What the Constitution Means to Me, enjoy spooky drinks and $20 tarot readings by Jess Bronson of Sealed in the Stars on the theater’s rooftop terrace. Free, 5:30pm. October 18, Live Arts. livearts.org
Fall of the House of Usher screening
Enjoy live piano accompaniment from UVA film lecturer Matt Marshall while watching Jean Epstein’s 1928 surrealist adaptation of Edgar Allan Poe’s maddening novel. $5, 8pm. October 24, The Looking Glass at IX Art Park. ixartpark.org
Witches Tea Service
On West Main, Cakebloom hosts a proper tea service, with a “spoookkkyyy menu of tricks and treats.” Not hard to solve that mystery: We’re betting cake will be on the table. Come dressed in your favorite costume and be entered to win a free eight-slice sampler or, if you’re a runner-up, a free five-slice sampler. $45, noon. October 26 and 27, Cakebloom. cakebloom.com
Frights, Flights, & Bites: Halloween @ Ethos
Ethos Wine & Tea invites you for a trick-or-treat-style tasting (plus snacks!) of natural and local wines and organic teas. The event will take place on the sidewalk outside the Main Street café. $30-35, 6-9pm. October 31, Ethos Wine & Tea. ethoswineandtea.com
Halloween Organ Concert
Drink in a short concert of spooky organ music, followed by an up-close tour of the organ itself (we assume organ the instrument, but it’s Halloween, so who knows?). All ages are welcome to this free event. 4-4:30pm, October 31. Westminster Presbyterian Church. westminsterorganconcertseries.org
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!
Who says that living among the beautiful mountains means you can’t enjoy all the culinary delights of the sea: fresh shrimp, lobster, halibut, salmon, and tuna? Certainly not Jayson Johnson, and he opened Crozet Seafood Supply to prove it.
As soon as you walk into the store in the Clover Lawn Shopping Center across from Harris Teeter, that clean briny smell lets you know this is the real thing. On your left is the glass case of filets, laid out on ice surrounded by fresh kale. Next to that is the display of raw and cooked shellfish and the freshly prepared seafood salads, with a smiling staffer ready to offer you an Old Bay-infused Ritz cracker and a sample; try a favorite, the lobster pasta salad with sun-dried tomato and dill. And among the shelves of seafood paraphernalia—sauces, spices, rubs, marinades, crackers, pasta, rice—Johnson is strolling, ready with information and advice.
Johnson moved to Crozet 12 years ago to work as a neonatal respiratory therapist at UVA. After the stressful times going through COVID at the hospital, he says, “I thought about what I’d want to do for the next 15 years—it seemed a good time to make a change.”
A childhood friend, Joe Skinner, owns Bon Air Seafood in Richmond, and Johnson, a self-described foodie who had owned several small businesses in the past, decided to dive in with Skinner as partner. “I wanted [to start] something local, so I could live and work here, and I wanted to offer the community something sustainable.”
Crozet Seafood Supply was launched in March 2024, and Johnson says the response has been strong. On the Wednesday morning that I visit (“usually a slow time”), traffic is steady. Several customers are clearly regulars. A new customer has stopped by because he’s looking for calamari—“If we don’t have what you’re looking for, let us know—we’ll try to get it for you,” says Johnson. Then a couple comes in, first-timers taking a look. It helps that Johnson is active on social media, promoting the arrival of seasonal delicacies like softshell crabs, as well as the specials on goodies ranging from homemade Andalusian gazpacho to the ever-popular Bon Air cheese balls featuring shrimp or crab.
Both freshness and environmental impact are key for Johnson. “Our prices are a little higher,” he says, “but that’s because we want to offer the best quality and the most sustainable varieties.” Everything is delivered by refrigerated truck straight from the docks at Hampton or in Maryland; that way, Johnson says, he can offer fresh catch from an area ranging from Iceland to Florida. The fresh Scottish salmon is flown into Hampton—it’s farm-raised, he says, but the “farm” is in a loch open to the ocean, so the fish are eating what they would in the wild. There are also frozen options: the Chilean sea bass, for example, is flash-frozen as soon as it’s caught.
Johnson has also developed local partnerships. The store’s lobster rolls (“it’s our most popular offering, hot or cold”) and other sandwiches are served on bread from Praha Bohemian Bakery & Cafe in Crozet, and the supplemental foods, sauces, and rubs are from small specialty companies like Stonewall Kitchen, Firehook Bakery, and Lynchburg’s Scratch Pasta. And since the store just got its ABC license, Johnson will be offering a range of local beverages as well.
An added asset for the cooking-challenged: Right by the door is a display case of recipe cards for the fish and shellfish on offer, including complete instructions and a list of ingredients, all of which are available right there in the store. Johnson says their market research shows “people like seafood, but they are worried about cooking it properly.” So, one less thing to worry about!
Donuts have been on a certain trajectory for the last two decades: bigger, more toppings, more creativity—an arms race of candy, cookies, and fried pork.
After several years working with semi-traditionalists Jason Becton and Patrick Evans at MarieBette Café & Bakery, Melissa Sbrocco is going in a different direction. When she opens her namesake donut shop the second week of September (hopefully), dough nuts can expect to find a rotating lineup of classics: glazed, jelly-filled, chocolate iced, plain cake, chocolate iced cake.
“Jason is from New Jersey, and I grew up going to the Jersey Shore,” Sbrocco says. “We’re used to strip mall donut shops where you grab and go, kind of similar to a Dunkin’. That’s the concept.”
Sbrocco’s relationship with Becton and Evans began in 2020, when her temporary move to Charlottesville stretched long-term. A real estate agent before the move, Sbrocco’s plan was to stay until the pandemic ended, then go back to her life. But she and her husband fell in love with the town, and she found her way into baking, a passion project she’d always wanted to cultivate, via a job at MarieBette.
After four years together, Sbrocco, Becton, and Evans will partner up for Sbrocco’s Donuts & Espresso. Sbrocco will lean on her former bosses for consulting, she says, as well as for the brioche recipe they’ve developed at MarieBette. “We sometimes take the basic brioche dough scraps and fry them up,” Sbrocco says. “You can call any fried dough in a circle a donut.”
As the three partners prepare the new Sbrocco’s space on Maury Avenue in the former Anna’s Pizza spot, they’re also heavily involved in recipe development. Sbrocco’s favorite so far? Another traditional offering, the apple fritter. For that crispy hunk of nooks and crannies, Sbrocco uses a sturdier dough than the standard brioche base—kind of like a milk bread, she says.
A baker at heart, Sbrocco typically favors cake over yeast donuts; she says her 1,500-square-foot, eight- to 10-seat breakfast counter will always have two non-leavened crullers on hand. She and her partners have also experimented with a potato donut, a nod to Charlottesville’s spuddy pastry past.
As for coffee, Sbrocco hopes folks enjoy it the way she does. “We’ll have full espresso drinks,” she says. “But the classic is you have a donut and you have your drip.”
Virginia Women in Wine, a new organization of wine professionals led by Nancy Bauer, finds answers through community. VWW is dedicated to creating the change, support, and resources necessary for women in the Virginia wine industry to thrive. Supplied photo.
The journey to establish Virginia Women in Wine began five years ago with a series of informal get-togethers spearheaded by food and travel writer Nancy Bauer. The gatherings of women who shared a passion for Virginia’s wine industry but found themselves unfamiliar with, or disconnected from, one another grew, and Bauer remembers the moment when the potential for something greater became clear to her. It was during discussions about challenges facing the industry that it dawned on her that “all the answers were in the room.”
The idea that their informal network should be formalized into a nonprofit entity soon emerged. “It became kind of a running joke,” Bauer says. “Shannon [Horton of Horton Vineyards] would always yell across the room, ‘Nancy, you really need to turn this into a 501(c)(3),’ and I’d yell back, ‘Shannon, you have fun with that.’”
On August 6, Virginia Women in Wine, led by Bauer as the organization’s first president, attracted more than 160 attendees for its launch at Eastwood Farm Winery. The event underscores the excitement and support for empowering women in Virginia’s growing wine industry through innovative media and marketing strategies, community-building, networking, leadership development, and promoting career advancement and equity.
Ultimately, a lunch meeting with Horton and Megan Hereford, co-owner of Stuart, Virginia-based Daring Wine & Cider Co., convinced Bauer to move forward. She drafted a grant proposal for the Virginia Wine Board. The proposal was not funded, but it did spark the formation of a dedicated group of women.
“I invited all the women who had ever been to one of our dinners or showed any interest in the idea to put their names on the proposal—50 women signed,” Bauer recalls. This list became the foundation of the organization’s inaugural board, which includes 14 members supported by an additional nine committee members and volunteers.
Bauer estimates that 6,000 or more women are employed in the Virginia wine industry and recognizes that they face some unique challenges. As VWW interviewed individuals to develop an upcoming white paper, issues such as pay inequity, lack of respect, and equipment not designed for women emerged. Additionally, child-care challenges are significant, especially during back to school time, which coincides with the start of grape harvest.
Stephanie Pence, co-owner of Brix & Columns Vineyard in McGaheysville, highlights some of these unique challenges, noting that physical size and strength can sometimes require creative workarounds. She says there is often a reaction of surprise when she’s seen driving her tractor, sometimes in a dress, or arriving to unload pallets from a truck. “I’ve received comments like, ‘I thought you were getting your husband to unload this,’” she recalls. For Pence, such moments underscore the importance of community among women in the industry, for bonding and for problem-solving.
This sentiment is echoed by Seidah Armstrong, owner of Unionville’s Sweet Vines Farm Winery, who says, “I love the fact that VWW is essentially saying, ‘Hey, we see you and we support you!’” She notes that there are often isolated parts of the profession where collaboration is limited. VWW can reduce these workplace silos to foster more connection and resources.
“As a former K-12 administrator, I see continuing education opportunities as a huge challenge for women in the industry,” says Armstrong. “VWW will work to make educational opportunities available for women as they navigate key Virginia-specific issues such as the impact of introducing new varietals or working on creative ways to grow tourism and clientele.”
Athena Eastwood, owner of Eastwood Farm and Winery, emphasizes the significance of representation at all levels, including leadership. “I think it’s important for people to be able to look out and see faces like theirs doing the things they dream of doing,” says Eastwood. “It makes it easier to imagine that you can do it too. When you are a woman just getting started, whether you are working in the cellar or serving on a board for the first time, having another woman in the room or at the table with you can be invaluable.”
Reflecting on the importance of formally organizing as a group, Bauer notes, “This board has reminded me how much more you can get done when you work together.” Admitting that she is “smitten” with the new challenge, she finds the prospect that Virginia Women in Wine might outlast her “pretty exciting.”
For more information or to become a member, visit virginiawomeninwine.com.
Jonathan Wright’s stall at Dairy Market is closing, but 434th Street will continue its catering services in Charlottesville. Photo by Tristan Williams.
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.
SuperFly Brewing Co. took third place at the Virginia Beer Cup for its Midnight Train English Porter. Photo by Eze Amos.
New owners, new name
The Quirk Richmond’s now-estranged cousin has rebranded as The Doyle. Evoking thoughts of grandma’s doilies and that kid from third grade, the new name is a bit opaque. Could it be someone’s last name? Perhaps the new logo—an alert greyhound—offers a clue.
For now, Blue Suede Hospitality, which acquired the property for $24 million, has left us guessing. While the hotel’s sleek and chic interior and characteristically pink design currently remain unchanged, the dining options have undergone a name-lift. Now managed by Sizzling Steak Concepts, a Ruth’s Chris Steak House franchise group, the rooftop bar, formerly Q Rooftop, is now simply Rooftop Charlottesville. The Pink Grouse? Aptly named Lobby Bar and Restaurant. And the café is now just …The Café. However, the adjacent bar, once known as Bobboo, has a slightly spicier title: The Speakeasy + Whiskey Bar. At least with such straightforward names, guests won’t be left scratching their heads.
Winner winner
Round one of The Virginia Cocktail Games has wrapped up, and while finalist Chetta Vilaicharoentrakul of Monsoon Siam didn’t clinch the “Glorious Victory” with his namesake drink, we head into the final showdown at Virginia Distilled on September 14, raising our glasses to Breannah Carr of Devils Backbone Brewing Company and her gin sour-inspired creation, Pour l’amour du Gin.
SuperFly-ing high
Not even a year old, SuperFly Brewing Co. gained recognition in the local beer scene by taking third place for Best in Show at the Virginia Beer Cup with its Midnight Train English Porter.
Other Charlottesville winners include South Street Brewery, which claimed first place in the European Sours category with its gose/wit hybrid, Slippery When Wit, and second place in American Lagers/Light Lagers for its C’ville Bilsner. Decipher Brewing also brought home first place in European Lagers with its Snowball’s Chance Munich Helles.
Top shop
Crush Pad Wines is proving that Virginia truly is for wine lovers. In early August, USA Today announced its Readers’ Choice 2024 10 Best, and Charlottesville’s Crush Pad secured the fifth spot on the list of top 10 wine shops in the U.S.
Described by USA Today as “an upscale shop with a fabulous selection of fine wines curated by Charlottesville’s most experienced wine buyers,” Crush Pad’s wine bar and bistro is nestled in the heart of the historic Downtown Mall.
Now open
Mejicali, the newest culinary gem from The Bebedero partner River Hawkins, is more than just a restaurant—it’s a work of art. Hawkins has filled the space with colorful murals that add an edgy flair to your dining experience.
Opened in late July, the vibrant restaurant showcases meticulous attention to detail, from humble handmade tortillas to artfully crafted cocktails. Be sure to try the Cilantrojito, a standout cocktail featuring Madre mezcal, sambuca, butterfly pea flower tea, and, of course, cilantro.
A short walk from UVA Grounds, Clubhouse Cafe opened in mid-June in a charming converted house. The cafe’s name is inspired by owner Shayne Shiflett’s time as a Virginia Glee Club member.
The cozy spot offers an all-day lunch menu that features 25 UVA-themed sandwich options, along with breakfast choices to kickstart your day. And don’t miss the freshly baked cookies for a sweet treat.
Closing
Was it the weekly $1 oyster happy hour deal that did it? South and Central announced it will close at the end of August after three years of crafting dishes around Latin American culinary traditions.
The Dairy Market eatery attracted fine-dining patrons with its bright, clean aesthetic and dishes prepared over an open flame. As we say goodbye, the big question is: What’s next for Chef Kelvino Barrera? Perhaps more culinary adventures with food event group C-ville Bites where he’s been known to host classes.
Time to veg
Get ready to feast without the beast! VegFest is back on September 15 at Ix Art Park with all the plant-powered goodness you can handle. Whether you’re there for vendor Botanical Fare’s Taco Bell dupes (hello, Crunchwrap Supreme featuring Impossible meat and cashew sour cream) or Cake Pop’s (hopefully vegan) drag show, there’s something for everyone.
Expect inspiring talks from physicians, animal advocates, and plant-based restaurant owners, plus live music, cooking demos, and even a vegan pie-eating contest. Throw in some yoga and kids’ activities, and you’ve got a fun-filled day—no meat required!—Sarah Golibart Gorman
Brookville Biscuit & Brunch returned in early June with a bountiful lineup of biscuit sandwiches.
Supplied photo.
By Sarah Golibart Gorman
It’s the last call for the inaugural Virginia Cocktail Games, hosted by the Virginia Spirits Board. In this boozy, stateside version of the summer Olympics, 25 bartenders from five regions across the commonwealth compete to create the best cocktail. The two-round competition begins July 26 with a round of online voting running through August 11, culminating in a live mixology battle at Virginia Distilled on September 14. Mix your own and follow along at virginiaspirits.org.
Biscuits are back
Following a vandalism incident that forced a months-long closure, Ace Biscuit and Barbecue has returned to serving its beloved biscuits and barbecue. On July 11, the restaurant posted pics of the recently renovated loo, proudly announcing, “Our bathrooms are back in action and ready to handle all your … business.” Swing by 600 Concord Ave. to ‘cue up.
Also making a comeback is Brookville Biscuit & Brunch, which returned in early June after three years of online-only ordering through Multiverse Kitchens. Located at 1747 Allied St., Brookville is upgrading its patio and restaurant to offer a dining experience reminiscent of its original Downtown Mall roots. The biscuits are anything but basic, featuring delights like the fried pork chop with cream cheese and pepper jelly, chicken-fried oyster mushroom, and The Mother Clucker—fried chicken thigh topped with pickle, lettuce, and a proprietary Fowl Mouthed herb sauce.
Fair play
So you think you can bake? If your pie plate is the first dish cleared at the potluck, it’s time to up your game and let the experts decide. Gardeners, brewers, bakers, beekeepers, viticulturists, and artists are invited to enter the 2024 Albemarle County Fair’s annual home arts competition. Applications are accepted through July 30 and the fair begins on August 1 at James Monroe’s Highland. Begin your blue ribbon quest at albemarlecountyfair.com.
Rosé, you say?
Raise a glass of bubbly to toast Rosemont Vineyards’ sparkling success! The winery’s Extra Brut Sparkling Rosé has clinched the crown as Rosé Wine of the Year at the Sommeliers Choice Awards. Flavors of strawberries, grapefruit, and cranberries make for great summer sipping. This rosé is Brut Nature, or “Zero Dosage,” keeping it pure with no added sugar during fermentation.
Big dill
BYO dill to savor the final weeks of National Pickle Month this July at Bold Rock in Nellysford. The cidery’s concocted a limited release Dill Pickle Cider, pouring exclusively on draught in its Virginia and North Carolina taprooms. Drinkers are weighing in with mixed reviews, describing it as sweet and vinegary with just a hint of dill, while others are craving more dill to really zing their taste buds. Find out for yourself if this cider is your dill-ightful match!
New bites
Rumi’s Famous Kebab: Dive into Afghani flavors at Rumi’s, open on Emmet Street since late June. Enjoy kebab platters, saffron rice, naan, spiced chickpeas, and more in a vibrant setting. @rumiscville
Tangerines Kitchen: Tangerines Kitchen, from the owner of Monsoon Siam and four other local Thai spots, made a zesty entrance with a soft opening on July 3, offering omelets, benedicts, pancakes, and a decadent French toast drizzled with pandan coconut sauce. Don’t miss the authentic Thai favorites for dinner. Located at 32 Mill Creek Dr. #102. @tangerineskitchen
Althea Bread: Althea Bread has risen to the occasion with a brick and mortar opening in Charlottesville this May. Grab a cup at neighboring Mudhouse Coffee Roasters and enjoy it alongside Althea’s sourdough bread and pastries, lovingly crafted with stone-ground local heirloom and ancient grains. Find it at 120 10th St. NW. altheabread.com
