Charlottesville dining is highlighted throughout the nation by food critics for having a robust and fast-paced scene. What's the latest news in Charlottesville dining? Here are some what's new in Charlotteville food:
Forage: A New Definition for "Dinner"
Many foodies find the traditional restaurant experience a little boring and predictable and crave something new and different, something more than just a perfectly cooked meal. The dinner series by Forage injects new life into the Charlottesville dining scene and makes it intriguing and inviting. Dining events are inspired by art, poetry, cookbooks, ingredients, ideas - Forage makes dining a one-of-a-kind experience.
Justin Stone and Megan Kiernan have created much more than just a dinner with food. Forage events are a work of art, combining food, ideas and people for an intimate dining experience. A Forage dinner is an immersive experience, the making of a memory.
Megan Kiernan, Feast! café’s manager, and Justin Stone, an area bon vivant with extensive wine experience developed Forage as “holistic occasions meant to be enjoyed by all the senses.” The pair uses the 45- to 60-day interim between dinners to plan, reclaim and search for decor; seasonal menus with items from Megan’s garden or bought from local farmers are tested and tasted. The result is an unique relationship with food on the night of the dinner, creating a communal dining experience that stimulates every sense.
Small, intimate, quirky, charming, inviting, memorable, sustainable, celebratory, dreamy, whimsical - these are the words shared by guests to evoke the magic of a Forage dinners.
Dinners are BYO at $35 a head, and are promoted through Facebook and an e-mail list. Those interested are invited to e-mail email@example.com with date preferences. A week before the dinner, confirmed guests are sent the theme (which should be part of dressing for the evening) and the menu (with suggested wine and beer pairings).
“Virginia was once the epicenter [of barbeque culture], and when people moved away they did barbecue,” says The Barbeque Exchange’s Craig Hartman. “The first written advertisements in Texas, Kansas, Oklahoma, North Carolina, they all said come to Virginia for barbecue. There’s no reason Virginia can’t re-establish itself.”
Check out great Virginia BBQ at these great venues:
The Barbeque Exchange
Gordonsville's best barbeque is known far and wide. In addition to the best cuts of meat and great options like chicken, pork belly, brisket and beef BBQ, The Barbeque Exchange also features a wide range of outstanding sauces, homemade fixin's and slaws, and great desserts.
Fantastic ribs are the highlight of Belmont BBQ. Big, generously meaty and saucy, these ribs are made the way they were intended to bemade. Owner Wes Wright, an Oklahoma native, has been making barbecue since 2000 when he served customers from his smoke wagon.
This barbeque haven is the epitome of fresh and homemade. Hoo's BBQ brings back the nostalgia of the road-side joint with dishes like The Pit-Master, a bowl layered with macaroni and cheese, beans, pulled pork, sauce and coleslaw.
Jinx’s Pit’s Top
Pulled pork and ribs are available for lunch Wednesday to Sunday. Jinx Kern says “The art I do is pork, barbecued pork.” His barbeque is traditional and sauceless, smoked and cooked before adding any of the usual barbeque sauce to the meat.
PastureQ began as a place for Southern small plates, but Jason Alley’s slow-cooked pork is perfect for barbecue. The restaurant also boasts a few unique items from its past, including fried catfish and pimento cheese for some of his signature Deep South flavor.
Red Hub Food Co.
Red Hub's menu centers around classic pulled pork barbecue, brisket and fried chicken. Red Hub offers four traditional sauces and great traditional side dishes like hush puppies and house-fried potato chips.