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C-BIZ

Have caffeine, will work: The best C’ville coffee shops for working remotely

What could be better than getting out of your home office or work site for a few hours, sipping a macchiato, and getting sh*t done in a buzzy coffee shop? Luckily for us, options abound in Charlottesville. Here are our top five picks for the local java spots most conducive to that sweet #teleworklife. (Note: All locations listed offer free Wi-Fi plus outlets to plug in.)

Shenandoah Joe (945 Preston Ave.)

Vibe: Restoration Hardware-meets-“Friends’” Central Perk. Think industrial concrete floors, black, white and beige tones—a super-chill, meditative space to get some work done. That’s Shenandoah Joe’s on Preston Avenue. Take a seat at one of the communal tables, comfy sofas, or oversized armchairs. The cozy yet minimalist-modern space always seems to be teeming with coffee- imbibers, but you can still likely find a place to perch with your laptop. Noise levels are moderate at its busiest. Plus, you are right across the street from what is destined to be another future tele-working hotspot, Dairy Market, so when you’ve worn out your welcome here, you’ll be able to hop across the street.

Mudhouse (213 W. Main St., Downtown Mall)

Vibe: Like walking into a friend’s moody yet welcoming den. The Downtown Mall is where all the action happens, and the Mudhouse is often the center of the buzz. Walk inside and you’ll find a certain gravitas, with well-worn wooden floors and a long, tufted black leather sofa with tables and chairs buttressing one side of the wall. A pillow-strewn window banquette and solitary leather chairs offer additional seating, as does a mallside patio. While the downtown Mudhouse likely sees more of a “who’s who” of C’ville for those remote workers looking to make an impromptu connection, it can also be too crowded for comfort. The local chain’s newest location on 10th Street, just off West Main, is light and airy–ideal for those of us who need a little more space.

Belle Coffee & Wine (407 Monticello Rd.)

Vibe: European-style café meets neighborhood hang space. One of the newest coffee shops on the block, Belle, is just that—a beautiful space. The name, of course, is a play on the neighborhood where it resides, Belmont. Chill out and get some work done amidst Belle’s cool Euro vibes—white and blue tones, blonde wood tables, and a giant map of Belmont on the far wall above a cushy brown leather sofa. Music selections run to adult contempo for the millennial generation with some throwbacks for the rest of us–everything from Bread and Hall & Oates to Haley Reinhart and Lord Huron. Can’t find room inside? Stake out a picnic table on the banana tree-curtained patio or a seat in one of the bistro-style chairs under the yellow awning.

Grit Coffee (2035 Bond St., Ste. #185)

Vibe: Do work, drink coffee, then reward yourself with shopping. While you may think the Downtown Mall location of Grit Coffee would be the best tele-work option out of its multiple local cafes, its stylish outpost at The Shops at Stonefield is even better. The café is outfitted with giant white orb-shaped pendant lights, lots of tables to spread out (but don’t—share that space with your fellow itinerant workers!), a wide, sunny yellow banquette, and stools and bar tables. The buzz is low-key and contemplative—overhead music plays at a gentle decibel. And if the weather is nice, you can grab a seat at one of the purple sidewalk chairs outside. Side note: Grit is ever- expanding—a new café opened recently at the bottom of Pantops and another from the Grit Coffee team is coming to the under-construction Wool Factory.

Snowing in Space (705 W. Main St.)

Vibe: Bold, bright, and colorful West Main Street café filled with murals. Let the artfully disembodied head of Bill Murray (whose film Groundhog Day inspired the coffee shop’s name) spark some work creativity. The Murray mural and frenetic color scheme are the first things that capture your attention when you walk in. Ample seating is available (try to score one of the booths, upholstered in sparkly fuchsia fabric), while the likes of Nirvana, Foo Fighters, and Incubus play on the overhead speakers. The café’s undertone of coolness tempers the loudness of the wall graphics–and the music. Snowing in Space may be best for the kind of work that requires free-flowing idea generation and creative thinking, maybe less so for hammering out that tedious RFP proposal or white paper. Grab a can of nitro cold brew coffee on the way out for the all-nighter or early morning work sesh at home.

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C-BIZ Magazines

Tariff tampdown: Charlottesville business owners sound off on last year’s imported goods taxes

Much of the local uproar about the import tariffs levied by the Trump Administration last year appears to have died down, though concerns remain.

The U.S. government placed a duty of 30 percent on imported solar panels in January 2018, and several months later added a 25 percent tax on steel and a 10 percent tax on aluminum shipped from most countries around the world. Effective in September of last year, the Trump White House released a list of approximately $200 billion worth of Chinese imports subject to additional tariffs of 10 percent. The tariffs increased to 25 percent on January 1.

Reacting specifically to the taxes on metals and solar panels, a number of C’ville business owners sounded the alarm in early to mid-2018. Craft beer producers said they were concerned about packaging prices and equipment for expansion projects, and two solar panel companies with a Charlottesville presence were prepared to take a hit on component prices.

“We were very hopeful that the tariff would not be imposed, but we have been preparing for this since May [2017],” Sigora Solar CEO Logan Landry told local news outlets last January.

But Sigora marketing manager Madeleine Ray now says the 30 percent tariff on imported solar panels has not affected business. In fact, the company has seen greater growth rates in the last year than it ever has before, Ray says. The preparations Sigora put in place for a tariff that could have been as high as 50 percent—reducing operating costs and stockpiling panels and equipment—coupled with steadily growing domestic sales, insulated the company from adverse tax effects.

“We have not seen a slowdown in business whatsoever,” Ray says. “We used our buying power to weather the tariffs. There were some small price changes, but they were not enough to pass on to our customers. We have not raised prices.”

Home construction and improvement companies saw immediate effects from the tariffs, but the worst may be behind them, according to Builders FirstSource’s Stuart Walton, a Charlottesville-based outside salesperson for the national construction materials supplier.

Walton says metal framing costs “went absolutely crazy” from February to June 2018. Some suppliers hiked prices by 40 percent, and a number of metal shipments sat at port while companies waited on the fallout from the proposed tariffs.

“[Prices have] come back down, but I don’t think all the way to the level it was,” Walton says. “I have been doing this for five or so years, and it was probably at the lowest point it had ever been. The industry itself is realigning, so I don’t know how much of that is based on the tariffs.”

Local breweries took the tariff spotlight last September, when Senator Mark Warner visited Random Row Brewing Co. to discuss how the import duties might affect artisanal ale production. At the time, Warner suggested a trade war with U.S. allies was the wrong approach to other countries dumping cheap steel and aluminum in the domestic market.

Snowing in Space, a C’ville nitro coffee business, also expressed concerns about the tariffs. Co-founder and COO Damian Warshall, who did not respond to recent emails and phone calls, said in July last year the steel tariffs could affect his company’s ability to purchase steel brewing tanks for expansion. Warshall also expressed concern about rising aluminum costs, as Snowing in Space distributes coffee in cans. “Customers right now are paying about $3.49 for a 12-ounce can,” Warshall told the local NBC affiliate. “It will end up being maybe 12 to 15 cents more per can for the customer.”

Three Notch’d Brewing Company also distributes most of its product in cans, and brewmaster Dave Warwick says the brewery’s latest invoice from overseas can supplier Ardagh Group showed a 9 percent jump in price. “That’s the only increase we’ve seen in several years and the largest by far we’ve ever seen,” Warwick says. “We let the market dictate what we charge for our canned beer, so for now, we may be taking the hit. At some point, though, somebody is going to make the first move and you’ll see the price of canned beer increase.”

Warwick cautions he can’t say for certain the price hike is a result of last year’s aluminum tariffs. Representatives of Ardagh did not respond to emails asking about the increase.

Random Row owner Kevin McElroy shared Warner’s concerns about taxing metals from countries worldwide. “For a brewery our size, it’s more about the future of steel and aluminum costs and how it’s going to affect our plans to grow the business,” McElroy told Warner and members of the Brewer’s Association last September.

McElroy says he’s been looking into his options for expansion since last fall, and the Trump tariffs have “changed the way we are looking at how to expand.” For example, he may be more inclined to purchase used equipment. “Prices have gone up a little bit on new equipment,” McElroy says. “It hasn’t been quite as big as some people thought it would be, but [the tariffs are] still relatively new, and the fear is it can get worse.”

A handful of local businesses elected not to comment on the tariffs—a representative of King Family Vineyards in Crozet says the winery has nothing to add, and Margo Pollak of Greenwood-based Pollak Vineyards says the small winemaker makes only a few seasonal purchases from overseas. “I don’t have an obvious sense of the impact,” she says.

Joey Conover of Latitude 38 likewise says buying from domestic sources and making few capital purchases over the last calendar year has protected her firm from the spikes suppliers like Builders FirstSource might have passed on. But Walton says that has not been the case for all his buyers.

“As far as our customers are concerned, it created a huge problem,” he says. “They might have quoted jobs—take one of those buildings on West Main—and those things are locked into a price nine months before they break ground. By the time they are framing, they’re locked into a price, and we can’t eat it. I don’t know if people went belly up because of it, but a lot of people were impacted.”

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Living

Freeze frame: Local treats to help you play it cool

Summer in Charlottesville can be brutal, and this year is no exception (our car’s temperature display read 104 degrees last week!). Relief comes in many forms, but, let’s be honest, an icy, frozen treat on a scorching day is the ultimate refresher. Whether it’s a guacamole sundae at La Flor Michoacana or a boozy “poptail” from Vitae Spirits, here are some cool local hot spots where the experts will help you beat the heat.

The Juice Place

While a smoothie from this juice shop on the Downtown Mall is certainly refreshing, the coolest kids know to order their smoothie in popsicle form. All of The Juice Place’s smoothie flavors (made with organic fruits and vegetables and no refined sugar) are turned into a healthy popsicle for $2. Try mango orange for a bright kick, or the creamy vegan fudgsicle made of cacao, banana and agave.

La Flor Michoacana

A scoop of homemade ice cream with a Mexican twist is a surefire way to feel refreshed on even the hottest summer days. La Flor Michoacana offers dozens of ice cream options and more than 50 flavors of paletas, popsicles made of fresh fruit and water or milk. At $2 a scoop, you can load up on ice cream flavors such as guava, rum raisin and pistachio. Looking for something quirkier? Try the guacamole ice cream with lime, avocado, coconut and cherries.

Wonderment at Snowing in Space

Drop cookies and a reservoir of more than 60 flavors of ice cream make for some sweet summer lovin’ at Wonderment Bakeshop & Creamery, which makes its ice cream and cookies from scratch. Seasonal ice cream flavors include honey lavender, strawberry basil and lemon. Our favorite? The strawberry frozen custard made from berries from Chiles Peach Orchard sandwiched between two sugar oat cookies for iced-out bliss.

Prince Michel Vineyard & Winery

Frozen margaritas are a standard go-to, but what about frozen wine? Prince Michel Vineyard & Winery boasts a wine slushie machine that churns out glasses of frozen peach bellini and red sangria for the refined slushie drinker. These babies are offered at both Carter Mountain Orchard and the winery’s Leon, Virginia, location. Pro tip: Mix the two flavors together for the ultimate sweet boozy treat.

Wiffle Pops

This popsicle joint got its name from a frequent mispronunciation of its hometown: Wytheville. Its all-natural, handmade, locally sourced frozen treats are a staple at City Market in the summer. Owners Matt and Tessie Temple met in Charlottesville, and they make the pilgrimage every week to sell their popular pops with rotating flavors including mango, strawberry orange, blueberry lemonade, raspberry hibiscus and watermelon. Wiffle Pops creates custom orders as well, so get creative: How about cantaloupe dill?

Boylan Heights

The burger joint on 14th Street offers the typical milkshake flavors but with a 21- and-over twist. The Raspberry and Cream shake features black raspberry liqueur, and the Rumplemint, spiked with Rumple Minze, will also wet your whistle. Feel free to ask the bartender to add booze to any of the more traditional shakes too: A staff favorite is adding Rumple Minze to the Cookies N Cream.

Vitae Spirits

The craft distillery on Henry Avenue is known for its rum, gin and cordials, but it’s now getting into the summertime spirit (er, spirits). Vitae just launched a series of “poptails” using its alcoholic bounty—basically frozen cocktails on a stick. The initial line of flavors —piña colada, Modern Grape and orange dreamsicle—are sold at the tasting room, and future flavor suggestions are welcome.

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Living

Snowing in Space gives a jolt to West Main

Just when we thought the 700 block of West Main Street couldn’t get any more delicious, with Pearl’s Bake Shoppe, JM Stock Provisions, Bella’s Restaurant and Doma Korean Kitchen all in a row, it’s gotten even tastier (and a bit more energetic).

Snowing in Space Coffee Co. opened last week at 705 W. Main St., in the spot formerly occupied by C’ville-ian Brewing Co. This is the first brick-and-mortar location for the nitro coffee slingers who have had their brews on tap at Paradox Pastry and Keevil & Keevil Grocery and Kitchen for the past few months.

Co-owner Paul Dierkes says nitro coffee is more like craft beer than brewed coffee—in fact, it’s similar to a Guinness: smooth, thick and creamy. To make nitro coffee, Snowing in Space brews and kegs a large batch of coffee, then slowly pumps nitrogen gas into the keg at a high pressure to agitate the brew before tapping it. It’s generally served cold and tastes great black, but you can add cream and sugar. Snowing in Space has partnered with local bean experts Shenandoah Joe, Trager Brothers Coffee and Shark Mountain Coffee Company on more than six flavors of nitro coffee, and has collaborated with Virginia Distillery Company on a whiskey barrel-aged nitro coffee.

Various flavors of Snowing in Space nitro —such as the caramel-and-vanilla-flavored Nom Nom and the blueberry, cherry and dark chocolate Big Blue Thing—are on tap at the shop, along with a nitro espresso (or, as they call it, Rocket Fuel) that’s used to make hot and cold espresso drinks. If you’re feeling adventurous, try one of the specialty drinks such as the Dirty ChaIRISH, a chai latte with espresso and Irish cream flavor.

To help stave off caffeine jitters, they’ll have snacks, too, such as cinnamon maple twists, savory stuffed mini croissants, pepperoni rolls and mini beignets from Paradox Pastry, as well as ice cream sandwiches and pop tarts from Wonderment.

While there be sure to check out the giant handmade Lite-Brite on the back wall and the painting of Bill Murray in the bathroom.

How sweet it is

Sweethaus is settling in to its new bigger spot in the IX building, next door to Brazos Tacos. Don’t worry, the bakery still offers its usual treats—full-size and mini cupcakes and coffee, plus jars of pay-by-the-pound chocolate and gummy candies. There’s a big open room where you can enjoy your sweet snack with friends, but if you want a little more privacy, there’s a mezzanine-level nook with sofas and cozy chairs perfect for studying or reading.

Roll with it

Have you ever looked at the buttery, flaky croissants at MarieBette Café & Bakery and wondered, “How do they do that”? Or gazed longingly at the Albemarle Baking Co.’s golden crusted loaves and thought, “I wish I could bake bread like that”? If so, you’re in luck—Sharlene McNeish of LEVAIN Baking Studio can teach you. McNeish has renovated her farm garage in Troy into a baking studio stocked with mixers, dough sheeter, three ovens (including a wood-fired oven) and more, all for the purpose of teaching bakers of all levels how to make pastry and artisan breads. McNeish trained at the San Francisco Baking Institute and is Association of Neapolitan Pizzaiuoli certified. Go to levainbakingstudio.com for more info.

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Living

Grit opens fourth location; Snowing in Space coming to West Main

Snowing in Space Coffee Co., a local nitro coffee business that’s been serving up thick, creamy, Guinness-like (but not alcoholic) nitro coffee on tap at several locations around town, will soon take over the old C’Ville-ian Brewing Co. space at 705 W. Main St.

Snowing in Space co-owner Paul Dierkes says he signed the lease only recently, and plans to open a coffee concept on West Main—where there isn’t really another shop dedicated to just coffee—in early 2017.

Currently, Snowing in Space coffee—in flavors such as the nutty Gimme-Dat, the blueberry Lil Blue and the peppermint, green tea and coffee blend Ninjabrain—can be found at Paradox Pastry, Keevil & Keevil and The Local, and in some hip local offices like WillowTree Apps.

Dierkes is particularly excited about the collaboration opportunities the new location affords. Snowing in Space has worked on special brews with Trager Brothers Coffee and Lamplighter Coffee Roasters in Richmond, and they’ve also collaborated with Virginia Distillery Co.

Another jolt

Grit Coffee Bar and Café opened its fourth location last week at The Shops at Stonefield. Baristas at the newest Grit will sling the same locally roasted coffee and espresso drinks as the other three locations, but they’ll have a few special-to-Stonefield options, such as nitro cold-brew coffee and, by early 2017, beer, wine and cocktails. Grit co-founder Brandon Wooten says the Stonefield Grit has a “10-tap draft system that will include a rotating selection of harder-to-find craft beers, ciders and wines.” The cocktail menu isn’t finalized yet, but Wooten says it will be focused on “unique drinks perfect for enjoying before or after dinner.” Customers can expect a few classic cocktails, but most of the drinks will be “built around bitter notes meant to give a subtle nod to coffee” and pair well with a new rotating dessert menu. Some cocktails will have an espresso or cold-brew coffee base, and others will utilize liqueurs and potable bitters.

But it’s not all drinks and dessert: Grit will offer build-your-own breakfast sandwiches, Cuban sandwiches, empanadas, savory small plates and grab-and-go options as well.

The Alley Light welcomes new chef

Brian Jones, who’s perhaps best known around Charlottesville as Petit Pois’ opening chef, has left his most recent post at Fifth Street Station’s Timberwood Tap House for a new gig: He’ll be cooking at The Alley Light.

At The Alley Light, Jones will help co-owner and executive chef Robin McDaniel cook the extensive Alley Light menu and contribute dishes to the specials board.

McDaniel and her husband, Alley Light co-owner and general manager Chris Dunbar, previously worked with Jones at both Petit Pois and Fleurie, and the three are glad to be working together again. Jones is “a great presence [in the kitchen],” Dunbar says. “He’s very organized, very detail-oriented, creative.”

The decision to leave Timberwood wasn’t an easy one for Jones—he says he enjoyed getting to know the owners and the kitchen staff during his six months with the restaurant, and it was a joy to watch Timberwood open in October. But, ultimately, Jones says, kitchen management wasn’t his thing. He missed cooking. “I was ready for the challenge of managing, but my heart still wanted to be behind the range with a towel in one hand and a spoon in the other, cooking great food, using the highest quality ingredients thoughtfully prepared and executed with great technique,” he says.