The Wolf’s Fixins Barbecue

Don’t call it a comeback: UVA alum hopes to recapture Littlejohn’s former glory

Littlejohn’s New York Delicatessen, an institution on the Corner for 40-plus years, has undergone a renaissance under new owner Christian Trendel, who was brought in by the family of founder John Crafaik, Jr.

“Littlejohn’s used to be a fixture on the Corner,” Trendel says. “And we’re trying to bring it back to that status.”

A UVA graduate, Trendel says it’s kind of like old home day now that he’s back, albeit on the other side of the counter. “I first walked in here in 1980, as a student,” he says. “I never thought I’d be owning Littlejohn’s.”

Trendel, who’s worked with a number of Charlottesville restaurants, says he’s lowered prices, beefed up the quality of the meats and cheeses, hired new staff, and expanded the menu to include deli classics in addition to the specialty sandwiches Littlejohn’s is known for. The restaurant is also back to being open till 3am, which no doubt appeals to its target audience.

“Right now, we’ve never been better,” Trendel says. “We’ve surprised a lot of old-timers who remember it exactly like it used to be, which is great, but also those who have noticed the quality improving a lot.”

Bucha bottom dollar

Waynesboro’s Blue Ridge Bucha is a winner of the national SCORE awards, which recognize the achievements of U.S. entrepreneurs and small business owners.

Owners Kate and Ethan Zuckerman, who started their kombucha business eight years ago, were awarded Outstanding American Manufacturing Small Business for making an environmental impact with their handcrafted organic kombucha, a naturally carbonated, fermented tea.

The Zuckermans have gone from selling their product out of the back of an old Honda Civic to distributing the kombucha to more than 50 chain markets in Virginia, Maryland, and Washington, D.C. They remain committed to making a large economic and social impact in the community while maintaining as small a footprint as possible: Their refillable bottles and innovative draft systems have kept 750,000 bottles out of landfills.

Here today, gone tomorrow

Kebabish we hardly knew ye. The Water Street restaurant, which featured Nepali, Indian, and Turkish cuisine, hadn’t been open long last year before closing for renovations, which never seemed to materialize. The restaurant is now officially shuttered.

Qdoba Mexican Eats, a fast-casual chain, has closed after a long run on the Corner. No word on why it’s leaving the student-heavy dining corridor, or what will replace it.

Finger-lickin’ in Ruckersville

Greene County resident Keith Simmons adds to the ’cue scene with the opening of his new restaurant, The Wolf’s Fixins Barbecue in Ruckersville.

Simmons, who began smoking meats when he was a teenager, became a caterer but longed to start his own restaurant. A decade later, his dream has finally come true. While he’s new to the business of running a restaurant, that shouldn’t stand in his way—Simmons says he had no experience with construction, either, but that didn’t stop him from building out the restaurant himself.

Main squeeze: The Corner’s not running out of juice

The Corner has a new addition in time for the start of the school year. Corner Juice Bar at 1509 University Avenue offers cold-pressed organic juices, fruit smoothies, acai bowls and paninis. Co-owner Joseph Linzon (who also co-owns Roots Natural Kitchen) says the business is filling the need for fast, affordable food for students.

“We’re trying to make healthy food a sustainable part of your lifestyle,” Linzon says, adding that Corner Juice Bar is a different concept from The Juice Laundry down the street—a yoga studio is slated to open September 1 in its basement.

“What we’re trying to create here is not just a restaurant, but a wellness brand,” he says.

Thirteen deliveries of fresh, local organic produce come in each week, and the juice is made every morning (Linzon says he’s been fine-tuning recipes over the last year and a half). Whatever doesn’t sell after two days of bottling is donated to local organizations. The juice is also sold at Hot Yoga Charlottesville, and Linzon hopes to sell it at more local businesses.

Juice prices range from $4 to $7, and smoothies cost $8, but Linzon hopes to eventually cut that price in half.

Remembering Romaine Brooks

Beloved Whiskey Jar bartender Romaine Brooks passed away August 10, and his friends and family remember him as patient, passionate and kind. His step-brother, Pierre Rico Brooks, says he was a natural leader.

“He was serious a lot of the time on the outside, but he had the biggest heart, and he would do anything for anyone without hesitation,” Pierre says. “He will always be my big brother, a great son, a great dad, a great husband, a great friend and who could forget, the world’s greatest grandfather.”

Rachel Pennington, The Whiskey Jar baker and owner of The Pie Chest, had a special friendship with Romaine, and watched him move up from dishwasher to bartender. “He kept to himself until he finally started to open up and we all got to see what a unique, kind, gracious and beautiful person he was,” Pennington says. “My interactions with Romaine create a composite of having a friendship and connection with someone that gave me unconditional support, encouragement and acceptance.”

Wolfin’ it down

Burnt-end brisket, smoked baked beans, pulled chicken and baby back ribs are only a few dishes from The Wolf’s Fixins Barbecue, a new Ruckersville restaurant from owner and pitmaster Keith Simmons, that’s set to open later this month.

“The name is a spin-off of The Big Bad Wolf and Three Little Pigs,” Simmons says. “I guess I’m the wolf.”

Simmons began barbecuing six and a half years ago as a hobby. He developed everything from scratch—sauces, dry rubs and sides—and says he now has his method down to a science.

The menu is a collection of classics like pulled pork butt as well as specials such as smoked meat tacos and finished-to-order, reverse-smoked steaks. Brisket, sausage and hand-crafted burgers are also available.

“I’ve started this from nothing and watched it grow and turn into what it has,” Simmons says. “We can’t thank our families, friends and our community enough for all of the support.”