Charlottesville Restaurant Week

Snowy weather extends RestWeek

hawes — Sun, 31 Jan 2010 04:39:13 +0000

Due to the wintery weather, most Restaurant Week participants are extending Restaurant Week through Wednesday, February 3rd in order to reschedule canceled reservations and to add in reservations for those who were not able to get a reservation last week. Please contact the restaurants directly for details on changing your current reservation or making a new reservation. Thanks!

Hook editor jabbers about RestWeek on The Corner

hawes — Wed, 27 Jan 2010 15:57:54 +0000

Hook editor and Charlottesville Restaurant Week launcher (the charter restaurants really founded the thing) went on 106.1FM The Corner on Tuesday morning to talk with Brad Savage about some of what’s in store for eager diners and how Spencer and his wife discovered Restaurant Week in New York City a year ago. They even played one of the humorous radio spots jointly created by the Hook and the Corner.

Fossett’s sold out!

hawes — Sun, 24 Jan 2010 16:03:15 +0000

Fossett’s, the upscale restaurant at Keswick Hall, the plush international resort just outside of Charlottesville, reports that except for a few tables on Sunday, it is sold out for the duration of Restaurant Week, which begins Monday, January 25. However, the inn still has some rooms available in case anyone wants to add an accommodation after their meal. As previously reported, Keswick is offering a special space-available midweek rate of $125.

Boar’s Head offers a $15.50 lunch

hawes — Thu, 21 Jan 2010 13:39:06 +0000

Too busy to go out for dinner during Restaurant Week? The Boar’s Head Inn is offering a special Restaurant Week 3-course lunch menu at its Old Mill Room restaurant for only $15.50 including tax— an innovation in Restaurant Week.

Carmello’s makes an offer you can’t refuse

hawes — Fri, 15 Jan 2010 23:03:56 +0000

Here’s the Carmello’s Restaurant Week menu. Enjoy!

One can ’skate’ into Ventana

hawes — Fri, 15 Jan 2010 12:59:15 +0000

Ventana, the high-tech restaurant/lounge on Water Street, is offering seared sweetbreads, braised lamb with sour cream spaetzle, and a chipotle buttered skate wing among its record-setting six entree choices on its menu. This is Ventana’s first time participating in Restaurant Week, and it’s located virtually next door to charter participants C&O and the Melting Pot. Try them all!

You can sample the creme de Cassis

hawes — Fri, 15 Jan 2010 10:01:58 +0000

Cassis, the bistro across Water Street from Lewis & Clark Square, will offer a menu with five entrees during Restaurant Week. Offerings include a salmon filet with truffle-whipped potatoes, a pan-roasted chicken breast with potato gratin, and for traditionalists, a wine-braised beef burgundy. Plus two others and appetizers that include flash-fried oysters and steak tartare.

Town’s gastropub returns with many choices

hawes — Thu, 14 Jan 2010 19:15:06 +0000

Charlottesville’s only “gastropub” is back for seconds by presenting a menu that includes braised beef & root vegetables slow roasted in Maredsous 8 double brown ale, along with smashed red bliss potatoes. And that’s just one entree. There are five in all, including corn meal encrusted catfish with country ham & brown sugar collard greens. Horse & Hound has as many menu options this year as any of the participating restaurants— 14 in all. It’s located on West Main, across from First Baptist Church

Camino offers 14 things– before the small sweets

hawes — Thu, 14 Jan 2010 17:05:58 +0000

Camino, the Mediterranean-inspired restaurant alongside the Vinegar Hill Theatre downtown, has joined Restaurant Week with a menu that emphasizes its new stylings and old world roots– and an incredible 14 pre-dessert offerings including sea scallops, baby squid, chevre-stuffed piquillo peppers, a choice of four exotic pastas, and main dishes that include a “porchetta style” pork loin, Virginia rockfish, and a braised cauliflower vegetable ragout. And when diners finish among all those choices, there’s still an array of “small sweets.”

Restaurant week heating up at Brasserie Montiel

hawes — Thu, 14 Jan 2010 14:00:08 +0000

Chef Alex Montiel joins Restaurant Week for the first time this month by offering guests at his Brasserie Montiel a menu that includes thirteen items from which to choose, one of the highest tallies in participating restaurants. There are five entrees including a vegetarian choice as well as five appetizers including this interesting-sounding one: Maine lobster and Yukon potato lollipops with Armagnac sauce. There are even three desserts!