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