Arrivederci, stay tuned
There’s little that disappoints us more than a well-loved, local restaurant that’s gone before its time. Mangione’s on Main, known for an inviting ambiance as well as the quality of its hearty Italian cuisine, closed its doors just shy of the restaurant’s third anniversary.
“Our lease was ending, and we knew that we did not have it in us to sign up for a long-term commitment,” says co-owner Elaina Mangione. “We are very proud and fortunate to say that we were able to stay open and serve the community in addition to keeping most of our staff fully employed during the challenges of the pandemic. We had an amazing team and we couldn’t be more proud of them.”
While patrons are going to miss everything from the bold linguini with clam sauce to the more traditional spaghetti aglio e olio, Mangione says foodies should “stay tuned!” and teases at something new on the horizon. “Something really amazing is likely taking over the space and we cannot wait to welcome them to the community,” she says.
Brew’s through
The team at Wild Wolf Brewing Company sold its last pint at the end of January after more than 10 years in business. Wild Wolf Brewery was created when entrepreneur Mary Wolf and her son Danny came into ownership of a 100-year-old Nelson County schoolhouse. The pair converted the building into a brewery and event space, and went on to produce a variety of award-winning ales and lagers. After so much success, the Wolf family decided to sell its brewing headquarters and ceased operations on January 30.
It’s like a foodie court on the mall
On the flip side of beer news, Rockfish Brewing Co. is expanding its business to a new downtown location (on one side of the former Downtown Grille). This announcement comes shortly after it won second prize at the Crozet Winter Brews Festival for its Nice Marmot Imperial Stout. Rockfish will be the first brewery to have its own storefront on the mall, and aims to open in April.
Adjacent to Rockfish’s new digs is a neighbor with a familiar menu. The Bebedero has moved its location downstairs to occupy the other part of the former Downtown Grille space, and will be serving its traditional Mexican recipes at the newly remodeled restaurant in February.
Tucked into the CODE Building plaza is the new permanent kitchen from FARMacy Food Truck. FARMacy will continue to serve organic Mexican food to go, with a menu of fan favorites from the mobile edition, while doubling down on its commitment to organic, locally sourced ingredients. Owners Jessica and Gabino Lino’s “food is medicine, so eat good food” philosophy, along with their initial success, proves that you can take the food out of the food truck, but you can’t take the farm out of the FARMacy. Right next door is Ooey Gooey Crispy, the next-level spot for grown-up grilled cheese, soups, salads, and breakfast sammies. Try the Neo-politan, with mozz, tomato conserva, and Parmesan butter, or a buffalo chicken and blue cheese ’wich named for Scott Norwood, the infamous Buffalo Bills’ kicker.