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

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
Food & Drink Living

BYOW: How, when, and where to bring your own wine out to dinner

It’s been nearly a decade since Virginia made it legal for folks to bring their own vino to restaurants. The Corkage Bill of 2011 effectively gives diners more wines to choose from, and in some cases, a less expensive option to ordering from a restaurant’s list. “We have to provide value, whatever the customer wants,” says Brian Helleberg, owner of Fleurie and Petit Pois.

Most local restaurants offer corkage for $10 to $35. For the fee, diners’ bottles are treated with the same care as in-house wines —decanted, poured, and served in proper stemware. Most restaurants also prefer to be notified by diners before they show up with their own bottles. In fact, it’s proper etiquette (just like tipping as if you’d bought the wine in-house is), so call ahead, and you’ll receive a warm welcome.

“It’s great when someone has a special wine,” Helleberg says. “It’s flattering to the restaurant.”

Where to bring your own

C&O Restaurant

Want to BYO without having to CYA? C&O charges a flat fee and “passes no judgment,” catering manager Cristelle Koerper says. That means everything’s fair game, from non-vintage plonk to ’98 Petrus.

Cost: $25, no restrictions or discounts

515 E. Water St. 971-7044,
candorestaurant.com

Ivy Inn

About four or five Ivy Inn customers bring their own bottles of wine per week, a spokesperson says. And it’s usually a special wine for a special occasion—exactly what the Ivy Inn is known for.

Cost: $25, no restrictions or discounts

2244 Old Ivy Rd., 977-1222,
ivyinn restaurant.com

Fleurie

What’s the best wine to bring out to dinner? That tasty little number you bought while touring local vineyards. “If it’s a local winery, it’s nice to have that relationship,” Helleberg says.”We get people in who’ve been sent from a wine tasting to Fleurie.”

Cost: $25 for Virginia wines; $35 for others

108 Third St. NE, 971-7800,

fleurierestaurant.com

Mangione’s on Main

Regulars at Mangione’s predecessor Bella’s were long known to carry in wine for the restaurant’s low corkage fee of $15. The owners who took over the space in January have stuck with the policy.

Cost: $15, no restrictions or discounts

707 W. Main St., 327-4833,
mangionesonmain.com

The Whiskey Jar

As with most things, The Whiskey Jar keeps it unpretentious when it comes to corkage. It offers the least expensive fee in town (matched only by Bebedero). There’s occasionally some confusion about the corkage fee at the Jar, but tell ’em owner Will Richey himself confirmed it’s $10.

Cost: $10, free for Wine Guild of Charlottesville members

227 W. Main St., 202-1549,

thewhiskeyjarcville.com

Categories
Living

On to greener pastures?

Was it really only a year ago that Timbercreek Market in the old Coca-Cola building on Preston Avenue was revamped, split into a retail farm store on one end and Back 40, the farm-to-fork restaurant manned by chef Tucker Yoder, on the other? Both spots have closed, and there’s no word yet on what’s next for owners and sustainable farmers Zach and Sara Miller or Yoder.

“Back 40 was a project that I felt deeply committed to and I am sorry to see it go,” Yoder says, adding, “I can’t wait to get back behind the stoves and make great food with great local products.”

In the meantime, Yoder, a lifelong cyclist, is gearing up for a big bike ride: He’ll bike 300 miles over three days in September for the 2018 Chefs Cycle: No Kid Hungry ride.

“I was approached by [acclaimed Napa Valley chef] Philip Tessier about forming a team to tackle the 300-mile Charlottesville ride,” says Yoder. “Knowing a bit about the organization and their goals, I felt like it was a no-brainer for me to want to help out this organization in any way I could, so the first logical step was to sign up for the ride. We hope to organize a dinner or two in the coming months.”

Rise and shine

The Pie Chest’s Rachel Pennington will spend the upcoming weekend at Flavored Nation in Columbus, Ohio. The annual event is an expo-style festival in which attendees purchase tickets to sample iconic dishes from all 50 U.S. states.

Pennington’s scrumptious ham biscuit—which has a loyal following at The Whiskey Jar—was selected to represent Virginia at this year’s expo.

“I was honored! I put a lot of work into perfecting my biscuit after the Jar hired me in 2012,” says Pennington. “Much of it comes down to the flour we use—we purchase it locally milled in Ashland [from Patrick Henry at Byrd Mill]. I think it’s a perfect complement to a slice of Kite’s ham.”

More Mochiko, please

Plans are underway for Riki Tanabe’s popular Mochiko Hawaiian food stall at City Market to have a more permanent home at The Yard at 5th Street Station. Tanabe, a native Hawaiian who worked as a pastry chef at Albemarle Baking Company for 17 years before returning to his gustatory roots, says the time was right for the business expansion.

“I’ve been seeing the popularity of the food I grew up with taking over the West Coast and parts of the Northeast, and I realized there was nothing here, so I thought maybe there was interest,” says Tanabe.

Customer demand for a storefront nudged Tanabe along, and he plans to design the primarily takeout shop like an authentic Hawaiian deli. He eventually plans to include popular Hawaiian deserts as well, such as malasada (Portuguese fried donuts), lilikoi (passionflower) cream pie, and coconut chocolate cream pie.

Tanabe expects the restaurant to be open by wintertime, and will serve lunches and dinners. He says the plate lunch—a classic Hawaiian meal that harkens back to the 1970s, when food trucks delivered to construction sites—consisting of a serving dish with meat, rice, vegetable, and a side of Hawaiian macaroni salad, will be the mainstay of the restaurant.

A welcome return

The Villa Diner has hung up its shingle at a new spot, having moved when UVA took over the property where the restaurant previously stood. The popular breakfast and lunch spot re-opened mid-June in the busy Emmet Street North corridor, in the former Royal Indian restaurant location at 1250 Emmet St. N.

“We love our new location,” says Ken Beachley, who owns the restaurant with his wife, Jennifer. “It’s been very convenient for our regular customers and we’ve seen a lot of new faces.”

A tart farewell

With the Monticello Dairy Building facing redevelopment this fall, Three Notch’d Brewing Company ended its five-year run on Grady Avenue on July 29. After the brewery moved most of its operations to IX Art Park last year, the space became Three Notch’d Sour House, which focused on funkier beers that aren’t always easy to brew alongside other types of beer.

But lovers of sour beer, have no fear: Three Notch’d brewmaster Dave Warwick promises that his most popular sours will still be available at the IX location.

Categories
Arts

ARTS Pick: Soggy Po’ Boys bring the NOLA sound

The Soggy Po’ Boys are a lot more appetizing than they sound. The six-man band formed in New Hampshire, but its members are firmly rooted in the ways of NOLA jazz, from vintage outfits to the instruments themselves—among them a piano, two saxophones and a stand-up bass that looks straight out of a 1960s club. The Soggy Po’ Boys will perform twice in one night, with the first show including a brief talk about some of the band’s vital influences.

Thursday, June 28. $10-25, 7:30pm. The Bridge PAI, 209 Monticello Rd. 984-5669, and The Whiskey Jar (no cover, 10:30pm), 227 W. Main St., Downtown Mall. 202-1549.

Categories
Living

The ham biscuit is named Charlottesville’s signature dish

By Sam Padgett

Considering our broad food and drink world, it’s difficult to imagine a single dish that could represent the city’s local food scene. Charlottesville, on account of its geography and demographics, has a more dynamic selection of foods compared to the seafood-obsessed southeastern part of the state and metropolitan areas of Northern Virginia. However, difficult as it might be to identify the dish of the city, a panel of four judges assembled by the Tom Tom Founders Festival made the executive decision that it is the humble ham biscuit.

Leni Sorensen, a culinary historian and the writer behind the Indigo House blog, sees ham biscuits as an inevitability of living in Charlottesville. Sorensen moved here later in life, and the ubiquity of ham biscuits made an impression on her. “They’re everywhere,” she says. “They’re a part of every cocktail party, every museum opening, every kind of festive occasion. I personally know people who would not dream of having a party without ham biscuits.”

Besides its abundance, Sorensen sees the ham biscuit as something that cuts across all spectrums of dining, from gourmet to everyday. Locally, the adaptability of the ham biscuit is extraordinarily clear.

Specialty foods store Feast! has a 2-inch li’l cutie of a slider-style ham biscuit made with local sweet potato biscuits, local ham and a dollop of Virginia spicy plum chutney.

Timberlake Drugs makes its traditional version with a fluffy white biscuit and ham, and there’s the option to add egg and cheese, too.

JM Stock Provisions tops a buttermilk-and-lard biscuit with tasso (spicy, smoky, Louisiana-style ham) and a drizzle of both honey and hot sauce.

The Ivy Inn uses Kite’s Country ham, a sugar-cured ham from Madison County, served with hickory syrup mustard.

The Whiskey Jar also uses Kite’s ham and offers the option of adding egg and cheese.

Ace Biscuit & Barbecue, Fox’s Cafe, Tip Top Restaurant, Commonwealth Restaurant & Skybar, Keevil & Keevil Grocery and Kitchen, Bluegrass Grill & Bakery and plenty of other spots that we don’t have room to name here have ’em, too.

What’s your favorite local version of the ham biscuit? Tell us at eatdrink@c-ville.com.

Is this the best IPA ever?

Luddites might want to steer clear of Champion Brewing Company’s new ML IPA, which debuted last week during the Tom Tom Founders Festival. In conjunction with local startup Metis Machine Learning (the “ML” in the name), Champion’s newest beverage was designed via computer. Using machine learning algorithms, information about the nation’s top 10 best-selling IPAs, as well as Charlottesville’s 10 worst-selling IPAs, was fed into a program that output the desired parameters for the theoretical best IPA.

While there are plenty of variables that make up the taste of the beer, they analyzed the beers’ IBUs (International Bittering Unit, a measure of bitterness), SRM (Standard Reference Method, a color system brewers use to determine finished beer and malt color) and alcohol content.

The results for each variable were 60, 6 and 6, respectively, possibly stoking more fear of a machine uprising.

Michael Prichard, founder and CEO of Metis Machine, wants to quash those fears. “All we really wanted to do was arm the brewer with some information they could work with,” he says. “It’s still a craft; we don’t want people to think we’re trying to replace the brewer.”

Hunter Smith, president and head brewer at Champion, confirms: “At the end of the day, all I was given was some parameters. After that, it was brewing as usual.”

Prichard and Smith met at a machine learning talk about a year ago, and they decided to collaborate; it seemed appropriate to have the ML IPA ready to serve during the innovation-focused Tom Tom Festival.

The ML IPA, which could stay on the menu after Tom Tom if the demand is there, is, according to Smith, a “spot-on typical IPA.”

Market Street Wine opens

Back in February, we reported that Market Street Wineshop owner Robert Harllee had decided to retire and sell his shop at 311 E. Market St. to two longtime employees, Siân Richards and Thadd McQuade. Market Street Wineshop 2.0—now called Market Street Wine—will open this weekend, with an open house from 1 to 4pm on Saturday, April 21.—Erin O’Hare

Categories
Living

The best local bars for each drinking decade

By Pen + Knife bloggers
eatdrink@c-ville.com

For generations, authorities have buried the lede when warning us about alcohol killing brain cells. Omitted from the tired mantra is the truth that some of our deepest seeds of wisdom are sewn at watering holes and colored by booze. Bars are like classrooms, just more practical, and the life lessons enduring. No matter our demographic, we’re still learning in our 20s, 30s and 40s from a barstool perch. Thankfully, the local scene is abundant with venues for every age bracket. Let’s bar crawl through a few of our favorite decade-appropriate spots.         

Your 20s: Parallel 38

Get your first round at Parallel 38 on West Main Street—a reasonable distance from the Corner and college days (because you’re an #adult now), while still close enough for security blanket purposes. Your new booze cravings are thoughtful cocktails with carefully selected ingredients that your mom’s herb garden would approve of. The downstairs bar at Parallel is perfectly low-lit, has an intimate, sophisticated NYC vibe and is ideal for drinks with the gals or a first post-grad Bumble date. Chat up owner Justin Ross if he’s buzzing around for rich stories of his past life in Washington, D.C., training under internationally acclaimed restaurateur José Andres and the renovation work that went into the recently relocated P38 space. If temps are in your favor, head to the back porch for some open-air imbibing, Mediterranean small plates and to people-watch Amtrak passengers below.

“Um, a cranberry vodka?”: Stop that. You’re past cranberry vodka and ending your drink orders with question marks. Try instead the Akrotiri Heat (Espolòn blanco tequila, piri piri syrup cinnamon berry, hibiscus soda, citrus), a multi-layered cocktail we’ve come to crave, and a P38 staple.

Grape expectations: Wine it up here. Ross, a certified advanced level sommelier, has assembled one of the most extensive and unique by-the-glass wine lists in town, which will allow you to explore your emerging adult palate without breaking the bank.

Alternatives: The Whiskey Jar, Oakhart Social

Your 30s: The Alley Light

This is the decade when you should enrich your cocktail game with sophistication and nuance. Duck into The Alley Light, a clandestine speakeasy nestled in an alley off the Downtown Mall, designated only by a lantern over the door. Dig the mysterious vibe as you ascend stairs to the cozy dark space and behold a wonder wall of obscure spirits. Nervous? Don’t sweat it, because affable AF barman Micah LeMon has mastered the art of baptizing newcomers to the craft. (This cat literally wrote the book on it—The Imbible.) Trouble can’t find you here, so sit back and submit to the spellbinding white noise of booze and ice dancing in the shaker and know that whatever he’s pouring will spike your night with intrigue.

Prime time: Show up pre-dinner rush (5ish) to score a stool and charming conversation with LeMon—it’s basically a TedX talk on mixology.   

Nosh away: Some of the best food in town is right here, and LeMon excels with pairings. Our go-to is foie gras brûlée with The Doctor’s Orders.

Alternatives: Lost Saint, Brasserie Saison, Mas

Your 40s: C&O

By your 40s, if you’re doing it right, you know what you like and don’t bother much with trends. This lands you in the cozy confines of the C&O’s bistro bar. Down a set of creaky stairs, this rustic barnwood-paneled room has harbored sophisticated imbibers for 42 years with a soulful charm achieved through slow, honest evolution. Permeating the scene is a secret society vibe that grips you immediately as you settle in. Behind the stick, clad in dope vintage gear, you’ll find some of the most thoughtful, kind booze-slingers in the business, who will happily guide you through a treasure trove wall of spirit options or their spot-on list of house cocktail creations. We are partial to the Jota Jota, a jolting riff on a drink near and dear to us, the Boulevardier. Whatever your poison, raise that glass to the next 40—yours and theirs—alongside friendly ghosts of patrons past in this landmark watering hole.

Discovery zone: Barman Anthony Restivo curates an eclectic playlist you’ll want to poach from.

Sneaky legit: Hiding out on the late-night menu (after 10pm) is one of the best burgers around for only $6.

Alternatives: Tavola’s Cicchetti Bar, Common House, The Coat Room

Pen+Knife is a blog that celebrates the bounty of food, drink and life in Charlottesville.

Categories
Arts

ARTS Pick: Rob Cheatham and Company

Taking a break from his frontman duties with The Nice Jenkins and Gunchux, Rob Cheatham caught some airwaves in 2016 with his country-Americana song, “Heaven Don’t Take No Losers,” from his solo album Colors. The C’ville-based musician currently gigs with a talented pool of locals under Rob Cheatham and Company while frequenting the stages of pubs and clubs throughout the mid-Atlantic.

Saturday, January 6. No cover, 10:30pm. The Whiskey Jar, 227 W. Main St., Downtown Mall. 202-1549.

Categories
Living

Cheers for charity: Drink up during Negroni Week

Ordering a classic aperitivo Italian cocktail will give you a new buzz starting June 5: a chance to donate to charity. Negroni Week, a fundraising event from June 5-11 revolving around the bright, bitter citrus drink, has Charlottesville bars signing up to give a portion of their sales of the drink to a partner charity of their choosing.

Steve Yang, Tavola’s bar manager, plans to donate $1 to $2 of each cocktail sold to No Kid Hungry.

“No Kid Hungry is more in line with what our owner likes to do and what we like to do,” Yang says, adding that he wants to raise “as much as possible” for the charity, which works to end childhood hunger in the Commonwealth.

And Yang has conjured up four unique spins on the classic beverage.

“We have our classic Negroni, we have our boulevardier, which traditionally is going to be a bourbon version of a Negroni, but we do one with our own housemade bitter orange instead of Campari, and we use more of an after-dinner dessert-y vermouth,” Yang says.

You can also donate your dollars with drinks at The Alley Light, Brasserie Saison, The Whiskey Jar and Lost Saint, which was the first area bar to participate.

Negroni Week has raised about $900,000 since its founding in 2013, and Charlottesville is stepping up to add to that sum.

-Alexa Nash

Kitchen confidential

The concept for Underground Kitchen was brought to fruition by Richmond’s Micheal Sparks, who merged mystery with community. The Underground Kitchen’s members, called “Foodies,” get on an email list that promotes a themed five- to seven-course meal in an undisclosed location with a local chef who develops a completely unique menu; all of the details are kept secret until the last minute.

Locations are chosen first and then paired with a chef, who is set loose to create a mouthwatering menu.

“They all come with an idea, and we want them to do what they’re passionate about,” Sparks says. “We give them the opportunity to cook outside the box, so we leave that up to the professionals.”

Only 25 to 40 tickets are sold, which covers the meal, wine pairings and gratuity. The process is first come, first serve, and at $125 to $500, tickets go fast.

Sparks focuses on conversation, and encourages guests to get to know their neighbors.

“We’re responsible for two weddings, three engagements and a lot of people dating,” Sparks says, along with countless friendships. “It’s a powerful thing, what happens between food and wine.”

The next dinner will be held June 5 with the theme “From the Cast Iron to the Plate,” which will highlight Virginia’s Colonial-style cooking with a twist. Sign up to get pop-up dinner alerts at theundergroundkitchen.org.

-Alexa Nash

Plan ahead

Food blogger and chef Lynsie Steele has launched Vie, a meal-planning service based around what’s on sale at local grocery stores—Whole Foods, Harris Teeter, Kroger and Wegmans—each week and designed to help home cooks save time and money.

Customers can choose from various plans, including annual, three-month or one-month mega or mini plans. Each plan includes recipes and instructions, shopping lists, video demonstrations, online recipe tips and access to Vie team members for specific shopping and cooking questions. Pricing varies—for instance, a one-month mini plan is $19 plus a $1 sign-up fee; an annual mega plan is $399 plus a $1 sign-up fee. Full pricing information is available at getvie.com.

-Erin O’Hare 

Categories
Living

The Bebedero is moving to the Downtown Mall

The Bebedero is on the move. The Mexican restaurant that’s occupied the space next to Paradox Pastry in the Glass Building on Second Street SE since last March is preparing to take over the restaurant spot most recently leased by Brookville, above The Whiskey Jar on the Downtown Mall.

“It’s hard for us to leave, because we worked so hard for this space,” says Bebedero chef and co-owner Yuliana Perez, but ultimately the spot on the Downtown Mall has more foot traffic, and that could mean more customers. “We wanted to be there for the taking, instead of just a destination,” says Perez. “But we’re bringing [the best parts] with us. Customers shouldn’t worry about losing anything.”

The colorful lanterns, the papel picado, the paintings and, hopefully, a piece of the large mural (painted by artist and bar manager River Hawkins) will make the trip onto the Mall.

And the Veracruz cuisine isn’t going anywhere, either. Perez and co-chef Cesar Perez will elevate some of the dishes, as they’d planned to do when the restaurant first opened last year and haven’t yet had the chance to do.

Hawkins will remain at the helm of the tequila bar, and Cesar says he’s working on some new cocktails that bring the flavors of Mexico to what’s available here in Virginia. And, again, don’t worry—his margarita is here to stay.

The Bebedero plans to move into its new smaller space sometime in March.

Send food news and restaurant tips to eatdrink@c-ville.com.