Food Talk + Functions
Anatomy of a Dish: Southern at Heart

This dish features the fried confit chicken that proved to be a winner on our summer Restaurant Week menu in July. The slow-cooked boneless breast fries up so tender and moist, it gets our Yankee-born chef thinking Dixie style. “We went really southern on this one,” says Chef Curtis Shaver. “Since corn is so abundant …

Anatomy of a Dish: A French Twist

With all the Virginia creameries turning out fantastic local cheese these days, it’s time to embrace something we’ve never done before at Hamiltons’ – an after-dinner cheese course. Of course, it’s perfectly appropriate to nosh on a little cheese while stopping in at the bar or enjoying a glass of wine on the patio. But …

Anatomy of a Dish: Restaurant Week Extravaganza

Chef Curtis Shaver broadens the horizon for local, seasonal ingredients by pairing with unexpected flavors. Charlottesville Restaurant Week begins Saturday, July 18, and continues through Saturday, July 25. The dinner menu includes three courses – appetizer, entree, and dessert – for $36. $1 from each Restaurant Week meal served will be donated to the Blue …

Anatomy of a Dish: Man Food

Pork and beans never tasted so good. Chef Curtis Shaver builds this dish around bone-in local pork: a thick-cut 12-ounce chop, marinated with orange juice and tangy ancho chili, then grilled to a juicy medium rare. Garlic, shallots and thyme accent both the marinade and the sauce – port wine simmered down to a savory …

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  • Hamiltons'

    101 West Main Street Charlottesville, VA 22902



  • 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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