Our weekend actually began on Thursday night with dinner at Burton’s Grill. Burton’s asked if we’d like dinner on the house in exchange for a recap of our meal. Of course, I said, of course!
I have to be totally honest and say that we had debated going to Burton’s before but thought it would be just another classic American restaurant. There are locations up and down the East Coast, including a few in Massachusetts and one in Mount Pleasant, SC. But I humbly eat my words after our visit – we were very impressed. This is not a typical chain restaurant, and the food was top notch.
Everyone was so very nice and excited to have us there.
We were given a behind-the-scenes tour from executive chef Jason Phipps. He runs an impressive kitchen!
All the dishes at Burton’s are made-to-order, so they are very accommodating of all dietary restrictions. Everything from separate fryers for seafood and gluten to being able to make a dish without onions (yeah!)
They also make everything from scratch, which I didn’t expect. All of their dressings, sauces, and desserts and more are made in-house. Even the pickles!
We sat down to a glass of wine and a beer and got started on the menu.
Chef recommended the risotto fritters which were coated in panko and stuffed with sausage!
We shared this beet salad next. Loved the presentation! They told us they toss the beets in the homemade Dijon dressing shortly after they come out of the oven and the beets soak up the flavor, making them a lot less earthy. They were amazing, especially with the layer of goat cheese and candied nuts.
I almost always order seafood in restaurants and tend to lean away from meats, but the Autumn Pork on the Fall specials menu had me at hello. Sweet / savory my love!
The pork tenderloin came with a stuffing made of DONUTS!!!!!! This dish was the bomb! First off, this was the best pork I’ve had in my life. Chef said it’s their perfect brining technique – 12 hours no more no less. I usually think of pork as dry and thinly sliced, but this was thick and succulent like prime rib. It was so tender I barely had to chew! It was served with a blueberry gastrique. And of course the donut stuffing was life changing.
Matt had the steak frites with chimichurri sauce – he liked it a lot! (But mine was the best ; ) )
We ended the night with the Key Lime Pie, which was really, really good. Again, expectations were totally exceeded. Loved the crust! Small glass of port on the side!
We left totally stuffed with a desire to return. The last bit that had us nodding our heads yes was the kids menu. The “B Choosy” menu is designed so that kids can build their own dinner by circling their chosen proteins, starches, veg, fruit and dairy. Apparently both kids and parents just love this. Mazen is a little young to circle the courses himself, but as a parent I think it’s awesome that we can design an entrée with his preferences in mind. Thanks so much to Burton’s for hosting us!
The rest of our weekend was low key. It rained, and we didn’t have many plans. Friday night we had our neighbors over, drank one of our new Sonoma wines, ate leftovers and crunched apple crisp for dessert!!
I threw the crisp together with a topping made from oats, flour, brown sugar, and butter. Our freshly picked apples were underneath. Delish, but it needed about 10x more topping!
Toasted marshmallow ice cream on top!!
Saturday was amazing because Matt took the whole day off!! I can’t remember the last Saturday we woke up at the same time! It sure made the weekend feel twice as long. He told me to stay in bed while he made breakfast. I did the same for him on Sunday!
Blended oats with apple crisp on top!!
I also took the day completely off of exercise. I was coming off of a week of really hard workouts and needed to rest my legs. No walking – nothing! It was great, especially with a soccer game on the horizon.
These ladies produced a beautiful book about the local food scene in Charlottesville. I bought myself a copy – and some Flora cheese! Plus a bottle of the latest Blenheim Red Table Wine. I also got to taste the Three Notch’d pumpkin beer. While it was pretty low in alcohol (4.5%) it was pretty good for such a drinkable pumpkin!
Since we were in the neighborhood, we popped into Cville-ian Brewing Co. I visited before they were open, but this was my first time in to taste!
I tried a flight –
Albemarle Amber // Rugby Red (my fav!) // Blenheim Belgian // Pavilion Porter
It was cozy in there, and I’d love to come back for some of their Saturday live music!
Post-tasting salad! Greens, homemade dressing, freshly cooked beans, peppers, cheese x2.
Afternoon plans included laundry, cleaning, food prep and Survivor! I have watched seasons 10-17 and am jumping back to watch a few older ones before continuing on. Love that show.
For dinner we whipped up this dish from the contents of the fridge. Leftover noodles, sautéed eggplant, zucchini and mushrooms, plus a jar of our canned tomato sauce. Grated mozzarella on top!
I ended up pushing through and doing more food prep on Saturday night because Sunday was packed with activities:
The Local Food Hub Dinner! // Soccer // A clothes swap party // A visit from the famous Anne P.
More details on the dinner in the next day or so : )