Tag: Maya

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Culture Food & Drink Living

Students grab healthier options, and the Downtown Mall faces French paradox

Smoke in our eyes

A new Q joint started smoking last Friday. Vision Barbecue is pioneered by co-owners Mike Blevins and Gabi Barghachie, who came up with their “vision” for the restaurant while working together at Maya. These barbecue boys are on a mission to add their own take on authentic smoked meats and sides to the downtown restaurant scene. “We are using local wood and a match,” Barghachie says. “No chemical starters, no gas, no electric. Everything done the way it’s supposed to be done.” The menu offers meats by the pound, traditional sides with a spicy variation on pimento cheese, and Little Pig- and Big Hen-sized sandwiches for all appetites. Be sure to grab the wet naps when you pick up VB’s signature sammie, The Hot Mess, loaded with 10 ounces of brisket, pork, and chicken, and topped with pickled onions and jalapeño plus housemade cheese and pepper sauces. Vision Barbecue is located next to The Shebeen at 249 Ridge McIntire Rd., and is open Thursday through Monday.

Crammin’ the good stuff

While we can’t imagine students completely ditching Gusburgers, donuts, and Chinese food delivery, it’s exciting to see UVA’s commitment to healthy, sustainable eating through a new partner­ship with Harvest Table. A subsidiary of Aramark, Harvest Table specializes in bringing locally sourced, high-quality food to institutional dining. Throughout the fall semester, the company tested its “immersive culinary movement” with pop-ups inside Runk dining hall, before fully integrating to bring Hoos a fresh, eco-friendly alternative.

All Runk food now comes from within a 150-mile radius of Charlottesville and is prepared entirely in-house—no premade hamburger patties, no packaged desserts. Through the initiative, students can choose non-GMO, antibiotic-free, and grass-fed as well as plant-based proteins, and there are options for those with food allergies and sensitivities.

Peter Bizon, executive chef for Harvest Table at Runk, says that university dining halls provide an excellent opportunity to bring local businesses together. He’s teamed up with Shenandoah Joe’s for coffee and Blue Ridge Bucha for on-tap kombucha.

“Some farms have the necessary licensing to do business with us and some don’t,” says Bizon. “We specialize in connecting the ones who don’t with the ones who do in order to foster cooperation among local producers. It means a lot when you can work with local farmers. You can get others involved and create a strong community.”

Harvest Table is also partnering with Babylon Micro-Farms, an organization founded by UVA alumni that helps restaurants grow produce in-house with systems that are remotely climate controlled and can support a wide
variety of plants, from lettuces to herbs, and even some edible flowers.

The university hopes to extend Harvest Table’s services to its other two dining halls in the future.

Frites on hold

While many local restos have pivoted creatively to stay open safely, using igloos, outdoor heaters, blankets, and stepped-up takeout offerings, Brasserie Saison has opted to close temporarily for the winter. The official statement from the popular Euro-pub says, “The health and safety of our restaurant family and community come first and we feel that the risk is too great for indoor dining during these winter months.” Owners say they plan to reopen in the spring, after the majority of the restaurant staff is able to receive vaccines. Then we can finally get back to enjoying the moules frites.

Frites on the go

Meanwhile, just up the mall, there’s another new restaurant from Ten Course Hospitality (the group behind Brasserie Saison, Revolutionary Soup, The Alley Light, The Pie Chest, The Bebedero, and most recently The Milkman’s Bar at Dairy Market): Café Frank, with an original menu from Chef Jose De Brito, whose resume includes Fleurie, The Alley Light, and The Inn at Little Washington. The new café is located in the former home of Splendora’s Gelato (we miss you!), and promises casual, French dining on the Downtown Mall (plus a robust daily to-go menu). The café’s bar program is by Mike Stewart, and Will Richey will curate the bistro-style wine list. We are excited to try the Royal Paella-for-Two with lobster, mussels, shrimp, and chorizo, but the hidden gem of this new foodie magnet might be the 4pm aperitif hour, when De Brito creates unique bites to pair with a prosecco bar-style sparkling wine list and cocktails. Café Frank is accepting takeout orders, and will be open for in-house dining Monday through Saturday beginning in March. —Will Ham

Categories
Culture Food & Drink Living

PICK: Greens Cookoff

Slow cookin’ to victory: As every child knows, there’s more than one way to eat your greens (or accidentally spill them to a pet under the table). Lucky for all of us, the chefs at the annual Greens Cookoff know how to tantalize taste buds with greens and two other ultimate homestyle comfort foods: mac ‘n’ cheese and pound cake. Cook along while you watch the pros from Angelic’s Kitchen, Pearl Island, Royalty Eats, Soul Food Joint, Chimm, Bizou, Blue Moon Diner, Maya, and The Whiskey Jar battle for the crown in a virtual competition.

Saturday 2/20, $5 suggested donation, 3pm. facebook.com/JSAAHC.

Categories
Coronavirus News

Cut the check: BRACE grants bring relief for some businesses

Atlas Coffee's Lorie Craddock was disappointed when she did not receive a BRACE grant, which would have helped pay fixed expenses at the temporarily shuttered shop. PC: John Robinson

As the coronavirus epidemic has devastated small businesses nationwide, many local shops and restaurants have sought federal relief. But the City of Charlottesville has also rolled out several of its own assistance initiatives this month. The Building Resilience Among Charlottesville Entrepreneurs grant, which awarded up to $2,000 to city businesses, received nearly 150 applications in three days.

The program is intended to help companies cover costs associated with changing their business models to adapt to social distancing requirements, says Jason Ness, business development manager for the city’s Office of Economic Development. But it could also be used to cover fixed costs like utilities and rent.

With $85,000 allocated for the program, “we spread it out as much as we could,” says Ness. After reviewing applications and conducting virtual interviews, OED staff decided on 69 awardees, who received an average of $1,200 each.

Ness says the city gave priority to people who were going to use the funds locally. For instance, “if a business needed to do deep cleaning and was going to hire another [area] business to do that work, that scored higher.”

“The more information and explanation the business owners gave us, the easier it was for us to decide,” he adds.

OMG! Cleaning Team owner Stephanie Ragland, who received a BRACE grant, demonstrates cleaning at a routine location in her protective gear. PC: Zack Wajsgras

Belmont restaurant The Local was among the awardees. Since March 18, the eatery has offered 10 meal options for a flat $10 fee, with 100 percent of the sales going to support its furloughed employees. It’s also provided free meals daily to its staff, and free and reduced-price meals to community members in need.

“The money from the grant is helping with food costs,” says Director of Operations Michelle Moshier. “We are [also] actively working on federal loans and grants that are available, as well as anything available through the city. …We’re hopeful that that support will help us to keep going with delivery and takeout until the restaurant can reopen.”

After losing more than two-thirds of her clients, Stephanie Ragland, owner of the cleaning service OMG! Cleaning Team, was also able to secure a $1,500 BRACE grant, which she plans to use to pay for a new professional vacuum (her old one broke), and compensate her employees. The funds also helped her pay off the rest of the fees associated with her company’s new website.

Ty Cooper filming his ongoing project, “Your Covid Story,” in his protective gear. PC: Subject

The local arts community wasn’t left out: With the $1,000 BRACE grant he received, filmmaker Ty Cooper, founder of Lifeview Marketing & Visuals, purchased a high-quality professional light that will allow him to film outside, which he was unable to do with his older equipment. He plans to use the light for his ongoing project, “Your Covid Story,” showcasing how the pandemic has impacted the lives of area residents.

Still, with the limited amount of funds allocated for BRACE grants, more than half of the applicants did not receive any money—a significant portion of them local restaurants.

“We have a text thread with about two dozen restaurant owners and managers to communicate every day,” says Maya co-owner Peter Castiglione. “There was a handful from our group…who did receive their $2,000 from the BRACE grant, but most of us got an ‘unfortunately’ email, which is what I received.”

Castiglione would have used the grant to help pay for some of Maya’s ongoing expenses. While the restaurant is currently offering curbside pickup meals, the entire staff has been laid off, he says.

“Obviously, we’re disappointed that we didn’t make the cut [for the BRACE grant]. That $2,000 would have gone a long way towards helping our staff,” he adds. However, “I was very excited to know that some of the restaurants in our group did receive it.”

Atlas Coffee also did not receive a BRACE grant. The shop’s owners planned to use the grant for fixed expenses because Atlas is not currently offering delivery or takeout options.

“For a couple months, we’re fine…but [say] we open back up in May, June, July, whatever. If you look at the Spanish flu and that experience, it’s the second wave that really affected people,” says Atlas co-owner Lorie Craddock. “If we have to do it again in November and shut for another six [months], we’re really going to be in the weeds at that point.”

Applications for other city business assistance programs—the Business Equity Fund Resiliency Loan and the Growing Opportunities Hire Grant—have already closed, but the city and county have provided funding for the Community Investment Collaborative’s Business Recovery Fund microloan program, which is currently accepting applications.

According to Ness, the city plans to look for more ways to provide aid to local businesses.

“We’re still interested and have resources available to help with more assistance in the future,” he says. “It’s just a matter of trying to see how things are going to play out in the next couple months, with hopefully [things returning] back to normal as soon as possible.”