BROADCLOTH: AN EVENING OF EXQUISITE FLAVORS IN CHARLOTTESVILLE
Charlottesville, Virginia, isn’t just a haven for history buffs and Jeffersonian architecture enthusiasts. Nestled in this charming town is Broadcloth, a restaurant that recently transformed a one-night stopover in Charlottesville into an unforgettable culinary adventure. From the moment I stepped through the door, I knew I was in for a treat.
The evening began with a delightful complimentary glass of champagne, setting the tone for a luxurious experience. This was quickly followed by an amuse bouche that surprised and delighted my palate. Imagine a warm, flaky biscuit studded with toasted almonds and earthy spinach, all crowned with pops of briny trout roe. It was a symphony of textures and flavors, a perfect introduction to the chef’s creativity.
The multi-course meal that followed was a carefully curated exploration of culinary artistry. The smoked duck leg was one of my favorite dishes. Tender and smoky, it rested on a bed of braised endive, the bitterness beautifully balanced by the earthy steel-cut oats and peppery mustard greens. This course was a perfect example of how Broadcloth takes familiar ingredients and elevates them to new heights.
Next came the spaghetti squash chickpea fritter, a vegetarian masterpiece. The crispy fritter, packed with the goodness of chickpeas, was paired with a dollop of creamy sesame labneh, creating a textural and flavor contrast that was both unexpected and delightful.
The confit pork was pure comfort food, elevated. The melt-in-your-mouth pork belly was accompanied by perfectly caramelized Brussels sprouts, a silky sweet potato puree, and a touch of apple jus that added a touch of sweet acidity. Each bite was a burst of flavor and a testament to the chef’s skill in balancing sweet, savory, and tart.
The Laredo toast was a playful interlude. A slice of country bread, generously slathered with a vibrant orange egg yolk, came topped with refreshing watermelon radish. This simple yet stunning dish was a burst of color and a delightful textural contrast.
The star of the show, however, was the dry-aged ribeye. Cooked to a perfect medium-rare, the steak was juicy and flavorful. The accompanying sides were no afterthought. The buttered spinach added a touch of richness, while the sour corn rice grits provided a comforting base. The smoked mushroom jus, with its deep, earthy flavor, tied everything together beautifully.
Finally, to end this symphony of flavors on a sweet note, came the sourdough chocolate bread pudding. I ended up taking it to go and enjoying it in my hotel later since I was pleasantly full from the amazing courses. This decadent dessert was a textural playground, with chunks of warm, slightly tangy sourdough bread swimming in a rich chocolate sauce. The salted caramel added a touch of sweet and salty complexity, while the hazelnut praline provided a delightful crunch.
Broadcloth wasn’t just a meal; it was an experience. From the impeccable service to the innovative and beautifully executed dishes, every detail was thoughtfully considered. If you find yourself in Charlottesville and seeking a culinary adventure, look no further than Broadcloth. Just be sure to come hungry – you’re in for a treat!
The Artful Epicure 