Serving up homemade, homestyle chow since 1982, Tubby’s is a Charlottesville classic—it’s outlasted most of the city’s restaurants by at least a decade. Consistent satisfaction and affordable prices hold up its reputation, and down-home flavor is served up with familial generosity. Owner John Fragale’s Italian heritage inspired the addition of spaghetti and meatballs to the Tubby’s American-style menu of burgers, subs, potato salad and the like (all made on site, of course). Fragale’s parents owned the original Tubby’s sandwich shop across the street, and after a good stint in the design business, John felt called to drop his New York career and carry on their legacy. “I worked in a deli during college, and I think it just got into my blood,” he laughs.
Classic taste: Since 1982, Tubby’s has been giving our taste buds what they want, like this Grilled Sesame Chicken Salad.
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The grilled sesame chicken salad is proof of how varied the Tubby’s menu is, and lots of folks like that about the place. Simple veggies, flavorful meat, crispy noodles—very satisfying. I think I would make mine with a soft, crumbly cheese, like goat or feta, and leave out the corn kernels. And I might have to get a little dish of the spaghetti and meatballs for good measure.
Tubby’s Grlled Sesame Chicken Salad
Tossed Salad (proportions are to your liking):
Crisp lettuce
Sliced tomato
Sliced cucumber
Shredded carrots
Shredded mixed cheeses (Tubby’s’ is a mixture of cheddar, Monterey Jack and American)
Chinese crispy noodles
Corn kernels
Sesame Dressing (makes 1/2 cup):
1/2 tsp sugar
1 Tbs. honey, warmed
2 tsp soy sauce
2 Tbs. rice vinegar
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup olive oil
2 Tbs. sesame oil
Prepare chicken:
Bake a whole boneless, skinless breast of chicken (fresh or frozen) at 325° for about an hour. Make sure not to overcook the chicken. When finished baking, place the chicken on the side to cool.
Prepare dressing:
In a bowl, whisk sugar, honey, soy sauce, vinegar, salt and crushed red pepper to taste. Whisk in olive oil and then slowly mix in the sesame oil. Whisk until it is emulsified (either by hand or food processor).
Prepare salad:
Hand tear the lettuce. Add tomato, cucumbers, shredded carrots, mixed cheese, Chinese noodles and corn. Slice the cooled chicken breast and place in a hot skillet with half the sesame dressing (save the other half for dressing on the side) for about three minutes. Top the salad with the sesame chicken. Serves one.
Have a favorite restaurant dish? Want us to inquire about the recipe? Write to tastes@c-ville.com with your request.
