Food Talk + Functions
Thanksgiving Recipe: Kabocha Squash Puree

Happy Thanksgiving, friends! We’d like to thank you for sharing another abundant year with us. This sweet, lightly spicy puree of locally grown Japanese pumpkins is part of our Vegetarian Blue Plate right now. With its vibrant orange color and nutty flavor, it will make a gorgeous side dish for your Thanksgiving feast. Chef Curtis …

Hill and Holler’s Cider Week Food Truck Takeover

Picture yourself with a Virginia cider in your hand and a plate of amazing food in front of you, listening to the finest of local bluegrass while enjoying panoramic views of the Blue Ridge Mountains. Sound like a perfect way to enjoy a November Sunday? Well, then, you’re in luck. Hill and Holler – presenters …

Anatomy of a Dish: Vegetarian Blue Plate Special

Local shiitake and oyster mushrooms from Sharondale Farm take center stage among the seasonal flavors of our fall Vegetarian Blue Plate Special. Chef Curtis Shaver makes a vegan mushroom cake with garlic and herbs, rolled in ground panko on the outside for a little crunch. With the star of the show in place, Curtis and …

Anatomy of a Dish: Pappardelle Pasta with Lamb Ragu

Shorter days, colder nights, and the occasional week-long bout of gloomy weather – now is the time for some fall comfort food. So Chef Curtis Shaver is bringing back a popular recipe from last fall’s menu: a hearty pasta dish that will warm you right through. Curtis braises lamb legs in a traditional style with …

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    101 West Main Street Charlottesville, VA 22902

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  • Monday: 11:30am-3:00pm | 5:00-9:00pm
  • Tuesday: 11:30am-3:00pm | 5:00-9:00pm
  • Wednesday: 11:30am-3:00pm | 5:00-9:00pm
  • Thursday: 11:30am-3:00pm | 5:00-9:00pm
  • Friday: 11:30am-3:00pm | 5:00-10:00pm
  • Saturday: 11:30am-3:00pm | 5:00-10:00pm
  • Sunday: 10:30-2:30pm Brunch
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