Categories
Culture Living

Something to Grouse about

Foodies rejoice! Charlottesville’s high-end dining circuit just got a little larger with the reopening of The Pink Grouse, the signature restaurant at the Quirk Hotel. Initially unveiled along with the hotel in March of 2020, The Pink Grouse’s launch was short-lived due to widespread shutdowns in April. The extra time was used to fine-tune the restaurant’s vision and bring on Chef de Cuisine Dennis Merritt. The result is a contemporary take on American food, driven home by a modern dining room, open kitchen, and creative platings.

Merritt got his start as sous chef at The Clifton, and has spent the last 10 years honing his craft at several of the country’s top restaurants, including Chicago’s Roister. When asked what he was most excited for, regarding his return to Charlottesville, Merritt says, “Being able to show my interpretations of both new and classic dishes.” One example that speaks to the avant-garde spirit of The Pink Grouse is the vivid White Stone oysters topped with coconut, passion fruit mousse, pickled mango, and calabrian chilis.

Keep the Kouign-amann coming

In August, MarieBette Café was awarded a $25,000 grant from Discover’s Eat It Forward program, which supports Black-owned businesses countrywide. It’s no secret that COVID-19 has put tremendous strain on the restaurant industry, especially in Black communities, and the Eat It Forward program aims to protect these “cornerstones of community” by offering awards based on customer nominations. On its Instagram, MarieBette writes, “To say that we are excited for how much this helps us in this difficult time would be an understatement. We are so proud to be part of the Charlottesville community.”

Meet me on the patio

Many of our iconic restaurants have begun to reopen after months of closure, adding or adjusting patio spaces, and dining outside never tasted so good.

Among them is Tavola,* now offering reservations (are pigs flying too?) for limited indoor, plus outdoor dining, where guests can enjoy a new patio along with the much-missed Italian food and wine. Paradox Pastry has repaved its patio into a larger and more accommodating space, and Little Star and Oakhart Social have both tented their spacious outdoor dining areas. Diners have also gained new appreciation for a long list of reopened al fresco spots on the Downtown Mall, including Rapture, The Fitzroy, Chap’s, and Fleurie (check out its beautifully appointed deck!).

New beginnings

Splendora’s, the Downtown Mall gelato café, closed its doors last month after 16 years of creating frozen masterpieces from imaginative ingredients. (We are still dreaming of the Strawberry Pink Peppercorn and the Miso Cherry.)

Owner PK Ross hopes to use this transition as an opportunity to focus on collaborating with other businesses, meaning we may see Splendora’s on some of our favorite menus in the near future. Splendy’s is still offering pickup and delivery through the rest of September, while Ross searches for a new location off the mall. More information can be found on Splendora’s Facebook page.

Bluegrass Grill & Bakery, a favorite brunch spot for locals in the know since 2001, was forced to vacate its downtown location when the pandemic struck. But never fear, the biscuit making will continue. Bluegrass recently partnered with Devils Backbone to operate a pop-up restaurant at The Summit, a repurposed train station on DB’s Roseland property. For the next three months, find BGB’s classic, Southern dishes served by familiar faces, now in the spectacular foothills of the Blue Ridge.

And sadly, BreadWorks Bakery & Deli, which has provided job training and employment to people with disabilities since 1967, will close its doors due to the economic fallout of the coronavirus.—Will Ham

*co-owned by C-VILLE’s Culture editor Tami Keaveny

Categories
Coronavirus News

Tough call: Some local businesses reopen, while others hold off

On Friday, May 15, a number of Virginia businesses got the green light to reopen (with restrictions), as part of Phase One of Governor Ralph Northam’s plan. But locally, response has been mixed, with some establishments instituting new safety measures to bring in badly needed customers, while others stay shut for now. Though the number of positive COVID-19 tests and hospitalizations in the state have declined over the past two weeks, there has been at least one new reported case of the virus almost every day for the past two weeks in the Charlottesville area.

Under Northam’s plan, restaurants with outdoor seating (along with places of worship) can reopen at 50 percent capacity. With its ample outdoor space, Three Notch’d Brewing Company is in a position to be a “leader in the community in setting a really high standard for what [reopening] should look like in our industry,” says president Scott Roth.

“We’ve really been preparing to do this for eight weeks. We’ve had a gloves-and-mask policy since March, and have required that our employees do daily wellness checks and screenings,” Roth adds. “[We’ve] been able to secure hand sanitizer to put on every table…[and] have 40-something-odd seats spaced appropriately on the patio,” among other health and safety measures.

In-person sales are vital to local craft breweries and wineries, and many have taken the opportunity to reopen. Random Row and Decipher Brewing have implemented policies similar to those at Three Notch’d, while Devils Backbone and Starr Hill are also requiring reservations and asking patrons to wear face coverings when not seated at their table. Champion Brewing announced its two locations will remain closed except for takeout and delivery, while it “continues developing plans for safe outdoor seating.”

Some wineries, like Keswick and Veritas, are also requiring reservations, while Knight’s Gambit allows walk-ins.

Multiple local restaurants have opened up their outdoor seating too, such as Ace Biscuit & Barbecue, The Lazy Parrot, and Martin’s Grill.

Under Phase One, non-essential retail is also allowed to open at 50 percent capacity, and several local retailers are now allowing limited in-person shopping. Customers can schedule a private shopping appointment at downtown boutiques Darling and Arsenic and Old Lace Vintage, as well as at The Artful Lodger and Lynne Goldman Elements. They can also shop (without an appointment) at certain stores, like Mincer’s at Stonefield, which is allowing no more than six customers inside at a time, and is requiring all customers and employees to wear masks.

Following state guidelines, some nail salons, hairdressers, and other personal grooming businesses across town have opened up by appointment only, including Boom Boom Nail and Waxing Lounge, His Image Barber Shop & Natural Hair Studio, and Hazel Beauty Bar. While restrictions vary at each establishment, all customers and employees are required to wear face masks at all times, forbidding services (such as lip waxing) that require removal of masks.

Despite all of these reopenings, dozens of other local businesses have decided to stick with contactless curbside pickup and delivery for now, citing health and safety concerns.

“Some of you may ask what it will take for us to reconsider and open our doors again. Again, in all honesty, we’re not quite sure. Certainly, a much more robust testing and contact tracing policy by our state and country,” said Ragged Mountain Running Shop in a May 12 Facebook post. “Beyond that, the emergence of more effective treatment options, widespread antibody testing, and on the distant horizon, a vaccine.”

While a couple of restaurants on the Downtown Mall, such as Vita Nova and Taste of India, have opened up their patios, many have decided to hold off—including Draft Taproom, The Whiskey Jar, Ten, The Fitzroy, The Pie Chest, The Alley Light, Citizen Burger Bar, and Zocalo.

Some, like Citizen Burger, pointed out that the mall is not the ideal location for safe outdoor seating. Though tables can be spaced at least six feet apart, restaurants have a limited amount of patio space available. Mall pedestrians are also able to walk right next to the patios, making it potentially more difficult to enforce social distancing guidelines.

Brooke Fossett, owner of The Brow House, has also decided not to reopen under Phase One, because she and her employees did not feel it was safe to do so.

“We literally touch people’s faces,” she says. “Salons and spas should not have been in Phase One. I know how bad some of them—and us—are struggling, and I wish that there was more support from the government for our industry.”

Hairstylist Claibourne Nesmith, who will not be opening her salon, The Honeycomb, until Phase Two, also thinks that personal grooming businesses should not be open now, and were thrown into Phase One “to appease people,” she says.

“Right now we don’t have adequate access to PPE…We don’t even have Barbicide or reusable tools that they are requiring for us to have,” says Nesmith. “If we’re getting all these requirements to be this careful, it kind of sounds like we’re not ready to go back.”

And under the state’s restrictions, those in the personal grooming industry who do go back to work will not be able to make much money, due to their limited amount of appointments (and tips), says Nesmith, who is currently advocating with others for partial unemployment benefits for employees who rely on tips (including waiters).

“This is just above our pay grade,” she says.

Categories
Living

Dig in! It’s a full plate for Restaurant Week

Hope you’re hungry: Charlottesville Restaurant Week is upon us, that glorious, twice-a-year event, this time featuring 42 restaurants (including five new participants) offering three-course menus at different price points: $19, $29 and $39. With $1 of each meal donated to the Blue Ridge Area Food Bank, you have an extra incentive to eat out July 14 through 23. Need another reason to partake, other than helping those in need? Some of the restaurants dish on don’t-miss Restaurant Week menu items, as well as new favorites. 

Rocksalt

Paul Chinco, executive chef

Don’t miss: Tomato gazpacho with crab salad

Debut dish: The tuna tartare; there might be some changes, but they will be simple changes that will elevate the dish.

Orzo Kitchen and Wine Bar

Pete Evans, chef/partner

Don’t miss: The summer vegetable salad. It’s a mixture of grilled and raw summer veg with preserved lemon, feta and grilled fennel vinaigrette.

Debut dishes: There are a few dishes here that will be on our summer menu: the gazpacho, melon and cucumber salad, fish of the day, the salmon and the risotto.

Commonwealth Restaurant & Skybar

Erica Vorhauer, wine director

Don’t miss: Our beet-infused risotto dish is a feast for vegetarians but can also be a delight to carnivores by adding steak.

Debut dish: Fresh, local peaches will be added to celebrate summer. We are the first restaurant to debut our friend Jake Busching’s beautiful viognier and cabernet franc, and Commonwealth will also launch its new wine list in time for Restaurant Week.

The Pub by Wegmans

Branden Cheney, manager

Don’t miss: Our chicken shawarma wrap. Our restaurant chefs spent some time perfecting the spices and ingredients to make them unique and as authentic as possible.

The Fitzroy

Richard Ridge, co-owner/operator

Don’t miss: The peach and cucumber salad. Cooling off by eating chilled fresh produce is my favorite way to begin a summer meal.

Fry’s Spring Station

Tommy Lasley, executive chef

Don’t miss: All of our pizzas. We get a five-day ferment on our dough, combined with our house cheese blend and all in-house made toppings make for great pies.

The Shebeen Pub & Braai

Walter Slawski, chef/owner

Don’t miss: A South African version of the Southern classic shrimp and grits, incorporating samp (cracked hominy), boerewors (our house-made South African sausage) and prawns in a prego sauce.

Timberwood Tap House

Brandon Masters, kitchen manager

Don’t miss: The chorizo fritters. Spanish Manchego cheese and Yukon gold potatoes are going to be the perfect vehicle to experience this traditional sausage.

Debut dish: Chocolate cheesecake bread pudding. We make a vanilla ice cream base as the binder, then fold in chocolate chips, crusty French bread and scoops of our house- made cheesecake with caramel and chocolate sauces, then more ice cream.

Jack’s Shop Kitchen

Eric Bein, chef/farmer

Don’t miss: Our pork belly dish, featuring pork and beets from Jack’s Shop Farm, potatoes from Edgewood Miller and watercress from Planet Earth Diversified.

Debut dish: Our fry pie, in hopes that it will become a mainstay. We would change the filling throughout the year to reflect the season.

The Bavarian Chef

Jerome Thalwitz, chef/owner

Don’t miss: The summer schnitzel. The traditional hand-breaded veal schnitzel is topped with grilled local tomatoes, buttery Gouda cheese and fresh pineapple. It is truly a taste of summer.

Debut dish: The Bavarian cream napoleon has a real shot at earning a permanent spot on our dessert menu. One guest called it “life changing.”

Tavern & Grocery

David Morgan, chef

Don’t miss: The pork shank. We are using a new farm, Buckingham Berkshires, and we are very excited to highlight them.

Debut dishes: Chicken wings and panzanella are late-summer favorites.