Join Early Mountain and Chatham Vineyards as they team up to present their first Oyster Festival, which takes place at Early Mountain on Saturday, March 23. A $55 ticket gets you an endless supply of Eastern Shore oysters, clams, and chowder with all the fixins’. To wash it down, the ticket includes two glasses of Church Creek Chardonnay. Read More
In this I Love CVille feature, Brian Jones, the GM & head chef at Petit Pois Restaurant on the historic Downtown Mall, shows us why “blanching” is a valuable strategy for a chef of any level.
For even more behind-the-scenes perspective, make sure you follow Petit Pois on Facebook.
This I Love CVille feature was produced and published by vmv brands pictures (www.vmvbrands.com).
1. Head Chef David Morgan
Head Chef David Morgan used to work at The Clifton Inn. Now he brings his considerable experience and expertise to Tavern & Grocery.
2. Sous Chef David Jeck
Also an ex-chef at The Clifton Inn, Sous Chef David Jeck is Chef Morgan’s right-hand man.
3. House Cold Smoked Grass-Fed Ribeye
When you order the Steak and Fromage, you are getting grass-fed ribeye that is cold smoked right there at Tavern & Grocery.
4. House Made Applewood Smoked Bacon
The Applewood bacon used in the Tavern & Grocery sandwiches is smoked and sliced in-house.
5. House Smoked Sausage
From the store you can purchase sausages smoked right at Tavern & Grocery.
6. House Cured Applewood Smoked Ham
You can also purchase Applewood hams that are made right in-house.
7. House Smoked and Braised Pork Belly
For the best Banh Mi in Charlottesville, the pork belly is smoked and braised until it’s perfect.
8. Locally Sourced Products
Wherever possible, Tavern & Grocery sources its meats and other products from local farms and suppliers.
9. Lost Saint Bar
Lost Saint is a modern cocktail bar located below Tavern & Grocery.
10. Lost Saint Cocktails
You can find a list of the awesome cocktails found at Lost Saint HERE.
11. Brunch Starts Sunday, March 13th
Every Sunday, Tavern & Grocery will be open for brunch from 11am until 3pm.
12. The Menu
Tavern & Grocery boasts a top notch menu, with some dishes you won’t find anywhere else in Charlottesville. You can view both the Food and Bar Menus HERE.
If you liked this post, you may also like 13 Delicious Tavern & Grocery Dishes! and 10 Reasons Why You Must Try The Lost Saint Bar In Midtown CVille!
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Back in November, MAS chef Tomas Rahal, not one to throw around praise, was emphatic about his visit to the Glass Haus Kitchen, which had just recently opened.
“Might be the best in town,” said Rahal, heaping praise on Chefs Ian Boden and Mike Yaeger for their “advanced tail-to-nose cuisine,” a foodie term that describes the European style of cooking that utilizes the whole animal. Read More
I find food utterly irresistible. Growing up in a family of cooks, I guess it couldn’t have turned out any differently. Italians are all about food and I am certainly no exception. Family recipes fill my recipe box—most are in Italian and some I’ve made on my own in my new country. And while I make a mean pesto and love baking potato focaccia, I’m not an Italian-only snob (though I do draw the line at meatloaf). Read More
Local coffeeshop darling Mudhouse is preparing to compete in New York City for Coffee Fest’s “Best Coffeehouse in America” title. Local owners John and Lynelle Lawrence are sending their rockstar team of Dan Pabst, Eric Mason, and Amy Guzzardi to the competition on Saturday, March 9, with the first challenge starting at 2:35pm. No stranger to accolades, Mudhouse has garnered a Best of C-VILLE “Best Coffee” win for the last 16 years. Watch this week’s competition streaming live at the Downtown Mall or Crozet Mudhouse locations, or see it online at coffeefest.com. The top three teams will then in the finals on Sunday, March 10. Fingers crossed! Read More
With all of the frost, fungi, and fruit flies that Virginia winemakers have to fret over, it’s easy to forget that they also have some fun along the way. And it was in the name of fun that friends and colleagues Jake Busching, Matthieu Finot, and Emily Hodson Pelton came up with the idea three years ago to make a winemaker’s wine that blended equal parts of wines made at their respective vineyards: Pollak, King Family, and Veritas. They called it “3”—three winemakers, three wineries, three vineyards, three varietals, one wine. Read More