We’ve got one word for you: biscuits. If you’re imagining baked buttermilk goodness right now, we’re totally with you. And, since its March issue hit stands, so is Southern Living. The magazine recently put Bluegrass Grill at the top of its list for best breakfasts in Virginia and the restaurant’s biscuits get a special shout-out.
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Bluegrass Grill General Manager Chrissy Benninger says the restaurant was “totally thrilled” with the recent article in Southern Living, naming the breakfast spot the best in Virginia. |
Rightfully so, says General Manager and part-owner Chrissy Benninger, who says they’re more like a cross between a biscuit and a scone. “They’re very unique,” she says. “I’ve been here five years and I still eat them all the time.”
Benninger tells us everyone at Bluegrass was thrilled by the article (though she sheepishly admits she’d never heard of Southern Living before they contacted the restaurant). The magazine came to do a photo shoot in February and it’s even brought in some new clientele—not that they needed any. “Usually we get UVA students and local businesses,” Benninger says, “but we’ve seen more of a Lake Monticello presence lately.”
Beyond the biscuits, Southern Living also praised Bluegrass’ vegetarian omelet and homemade breads. But, says Benninger, the magazine did make one mistake: wrong address. Whoops!…To clear things up, Bluegrass Grill and Bakery is located at 313 Second St. SE.
On TAP
Here’s some news that gives fresh meaning to the term “Thirsty Thursday.” Through March 27, 16 local restaurants will participate in the TAP Project, giving diners the option to pay $1 for normally free glasses of water. Just $1 can provide 40 gallons of clean drinking water for a child, according to the TAP Project. Funds raised go directly to UNICEF for worldwide drinking water projects. For a list of participants, visit tapproject.org.
But wait, there’s more! Student filmmakers from Light House Studio made a PSA for the project. Check it out at http://tr.im/S7p2.
Cake talk
As if Molly Minturn, associate editor of the Virginia Quarterly Review, isn’t busy enough at the many-times nominated lit mag, she’s also recently opened a cake-baking business in her home kitchen. Beatrix Cakes offers old-fashioned cakes and, as of last week, cookies. Minturn serves up yummy-sounding flavors like Ginger Pound Cake and Sugared Violet Cake. Visit beatrixcakes.com to find out more.
Downward trend
The numbers are in, and they say, we’re not dining out enough! In a report released by the city for Fiscal Year 2010-2011, revenue from the City Meals Tax decreased by 3.2 percent ($99,000) from FY2009 and are projected to decrease even more—2.86 percent—in FY2011. Says City Commissioner of Revenue Lee Richards, the winter’s impressive snowfall is to blame. “We’ve never really been here before,” he says. “We’ll just have to wait it out.”
Tid bits
A few other things we’re investigating: Wood Grill Buffet is expanding by 2,000 square feet; since Rivals—and its Monday Texas Hold ’Em tournaments—is no more, Cheeseburger in Paradise hosts a poker night every Tuesday evening and Cavalier Diner has started delivering. Plus, we hear that Chef Patrick O’Connell, from The Inn at Little Washington, will be a guest chef at Palladio in Barboursville come April 10. O’Connell will cook a four-course meal that includes Pea Soup with Maine Lobster and Braised Veal Cheeks. Reservations are required, so call (540) 832-7848 to get a seat.
