Tonic – C-VILLE Weekly

Take us out

In an ongoing 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.

Tonic
One of my favorite pre-COVID pastimes was seeking out the latest in local cuisine. While I’ve made an effort to support a variety of area businesses and eateries during the past several months, I’ve primarily frequented my favorite spots.

Enter Tonic, a new-to-me restaurant that has reinstated the thrill of discovery into my quarantine routine. Opened in August, Tonic has pandemic dining down pat. It offers socially distanced dining in a spacious outdoor seating area complete with a full bar and a seamless takeout option. The staff is helpful and friendly, and the hand-written specials menu adds a personal touch. The catfish features lightly battered filets paired with a unique huckleberry aioli—it’s easily one of the best dishes I’ve had in Charlottesville (so good, I ordered it twice!). Another highlight is the pickled shrimp Johnny cake, which is a Southern food trifecta of cornbread cake, tangy shrimp, and aioli. A trip to Tonic is not complete without the restaurant’s namesake: Try the signature house cocktail composed of Vitae Spirits’ gin and housemade tonic. —Desiré Moses

Guajiros Miami Eatery
I once lived in Miami, and for years I’ve missed the Cuban food and coffee that was woven into the culture. Guajiros is here to fill that void. Definitely the best Cuban sandwich in town, but don’t stop there. Owned by brothers from Miami, Guajiros’ menu has all of the things I miss: café con leche (dark-roasted sweet coffee), pastelitos (pastries with guava paste), ham croquetas, plantain chips, and a full range of sandwiches. Delicioso! —Paul Ting

Otto Turkish Street Food
If you’re craving fast casual but want to eat local, then Otto Turkish Street Food is the place to hit. Think Cava/Chipotle style, but with kebab. You’ll find bowls, wraps, and sandwiches, along with excellent sides. I opted for a bowl with chicken doner, and they did not skimp on the protein—my eyes widened at the plentiful scoops that went into my bowl. The doner kebab is cooked on a vertical rotisserie, then sliced into flavorful thin shavings. (Vegetarians will be pleased to know there’s also falafel.) Toppings include Mediterranean standards like hummus, cabbage, cucumbers, and greens, and more unusual options such as fried eggplant, beet salad, and celery labneh dip. I highly recommend the fried eggplant, and I was impressed with the celery dip, and wish I had asked for a second scoop. I found the tzatziki and arabesk hot sauce to be an ideal combination of mild and spicy.

I also enjoyed a side of the rosemary fries, which complemented the unique Turkish flavors of my bowl. The plentiful toppings and protein make this a new favorite in my rotation of fast-casual weeknight dinners. —Madison McNamee

Café Frank
Will Richey and Jose De Brito have teamed up again at Café Frank. Chef De Brito earned a James Beard award nomination during the pair’s previous partnership at The Alley Light, so expectations are high.

Prior to a full opening, the focus was on to-go entrées of classic, time-consuming French recipes such as choucroute, paella, and cassoulet. The paella was a perfectly executed dish of chicken, shrimp, mussels, and well-spiced rice. It has me eager to try the other options. —Paul Ting

Vision BBQ
There’s certainly no shortage of barbecue joints in the Charlottesville area, but Vision proves there’s still something to be said for doing things the good ol’ fashioned way—no chemical starters, no gas, no electric.

I sampled Vision’s specialty sandwich, The Hot Mess, as well as the standard for any quality BBQ spot, the pulled-pork platter. The pulled pork was slightly fatty, but overall not too dry, and it was complemented by tangy North Carolina vinegar sauce. The Hot Mess was a truly glorious experience. Though the spongy sub roll left something to be desired, the flavorful pimento, the light heat of the peppers, and the fall-apart brisket were a combination perfect enough to warrant a return visit. —Will Ham

Small Bites: June 3

Business not as usual

In recent weeks, many local restaurants that decided to take a pandemic pause have started to phase back into action, including well-loved spots like Al Carbon, Bizou, Brazos Tacos, Little Star, Luce, Tavola, and Tilman’s. These restaurants are reaching customers through online ordering with delivery, curbside pickup, or no-contact handoff of food and drinks. Some, like Citizen Burger Bar and Red Pump Kitchen, are also making use of available outdoor space to bring guests back on site, at a distance. The returns are a glimmer of hope for many after months of closure announcements—both temporary and permanent—due to coronavirus. Check out C-VILLE’s online restaurant guide or establishments’ websites for more info.

Hello, Tonic

Speaking of Tilman’s, reopening the wine and gourmet food spot on the Downtown Mall isn’t the only thing that owners Derek Mansfield and Courtenay Tyler have been working on. The pair is opening a new restaurant, Tonic, in the space formerly occupied by Tin Whistle Irish Pub (which closed at the end of last year after a landlord dispute). Tonic promises build-your-own snack boards and small plates with items like pickled shrimp and marinated mushrooms, and a focus on healthy local fare. Keep an eye out for a summer opening.

Drink with a purpose: Dubbel 151

Spirit Lab Distilling and Champion Brewing partnered on a collaboration to support Charlottesville-area restaurant workers who were laid off due to the pandemic, and the results are good enough to drink. Released in May and produced from over 8,000 cans of beer, Dubbel 151 is made of Champion Brewing’s Brasserie Saison Dubbel and Saison beers distilled to 75.5 percent alcohol or 151 proof. Bottles can be purchased on the Spirit Lab Distilling website with curbside pickup and shipping throughout Virginia and Washington, D.C.

Coffee care

Snowing in Space Coffee Co. released a new whole-bean coffee blend, Frontline Fuel, aimed at caffeinating Sentara Martha Jefferson Hospital health care workers. For every bag of Frontline Fuel purchased at snowinginspace.com, the company will donate a bag to the hospital. The medium-roast blend is made of certified Fair Trade organic beans and is available for one-time and subscription purchases, as well as wholesale for retailers and offices.

Wine relief

Blenheim Vineyards recently released a limited-edition red wine blend called On The Line, with proceeds going to Frontline Foods Charlottesville and World Central Kitchen, organizations that are providing meals to people in need. The label, which can also be seen on other merchandise including stickers and posters, is designed by vineyard owner Dave Matthews. And there’s more to come—a white blend is set to release later this summer.