Passiflora

Take us out

In an 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.

C&O

From rounds of Greyhounds to late-night grilled cheeses at the bar, C&O has been a staple in my Charlottesville dining repertoire for years. So when I walked up to the restaurant’s Dutch door labeled “takeout” to pick up my order, I felt an overwhelming sense of comfort. Through the open window, I could see the downstairs bar where, despite my longing, I wouldn’t be taking a seat—instead I’d be taking my cocktail home with me.

To accompany my Retreat Farm lamb entrée and side of Brussels sprouts, I opted for the Half Smoke—reposado tequila, mezcal, agave, and bitters. When unpacking my meal at home, I was pleasantly surprised to find a handwritten note, instructing me to “sip, enjoy, repeat,” after pouring the Half Smoke over ice and squeezing the twist, which was included in its own small container. The chef had also thrown in an additional serving of Brussels because they had extra, and they truly abide by the adage that the dish is best served hot. The Brussels were delicately prepared, while the lamb entrée came with three different cuts of meat, accented by a rosemary jus. But it was the personal touches that made this a special takeout experience, like visiting an old friend.—Desiré Moses

Mochiko Cville

I’d heard great things from many friends about Mochiko, the Hawaiian BBQ and deli located in The Yard at 5th Street Station, and was eager to try it. The ordering process was easy to navigate online directly from the Mochiko website. Pickup was quick and simple, at the exact time specified when ordering, with ample parking outside the restaurant.

I opted for the Mochiko Chicken over white rice with a side of ahi (tuna) poke. The signature chicken dish reminded me of what you might get at an Asian-style restaurant at a mall food court, but well-balanced flavors (chicken marinated in garlic, ginger, and soy then lightly breaded in rice flour and fried) and the fact that it was freshly prepared elevated the overall meal.

The highlight was the ahi poke. Small pieces of raw tuna marinated in sesame oil, soy sauce, and green onions evoked memories of a vacation in Hawaii. In the end, I was sorry that I had only ordered a small side portion. Next time I will order poke as my main dish and perhaps add another Hawaiian classic, the Spam musubi. While I won’t be sitting on a beach in Hawaii anytime soon, the classic flavors of Mochiko allow me to close my eyes and imagine that I am there.—Paul Ting

Passiflora, downtown’s newest dining spot, is set to be a C’ville favorite, thanks to its fresh flavors and hospitable service. I was delighted by its takeout options, and, aside from a lack of utensils in the to-go bag, I had a speedy and pleasant experience. The restaurant’s Baja-Mediterranean style is something we haven’t seen much of in Charlottesville, so deciding on just a few dishes from Passiflora’s menu is almost an exercise in futility. Nevertheless, I managed to assemble a delicious spread of fajitas, tacos, grilled pineapple, and fruity cider.

Everything delivered a refreshing brightness, along with an authentic mix of Latin spices. The piquant chimichurri particularly stood out, deftly bridging the gap between the sweet char of the grilled pineapple and the spice of the pickled cherry tomatoes.

Of course, the best way to enjoy great food is with great company, and my friend loved the chicken fajita, though it was slightly messy as a finger food. The pico de gallo, sour cream, and queso perfectly exemplified the Tex-Mex half of Passiflora’s diverse menu.

The portions were generous as well; one appetizer and the single Baja fish taco were a perfect light dinner for less than $20. And the beer-battered cod, topped with red cabbage, creamy queso asadero, rich aioli, and wrapped in a flour tortilla, was just dense enough to be satisfying without the heavy decadence that usually accompanies fried foods. Paired with El Chavo, a flavorsome mango-habanero cider, our dinner from Passiflora provided an impressive array of flavors that will definitely prompt a return.—Will Ham

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.