Restaurant Week welcomes Bavarian Chef, Brookville

Harrison Keevil in the kitchen at Brookville.
FILE PHOTO BY DAVE MCNAIR

Well, it's the dead of winter, foodies. And that can mean only one thing. Restaurant Week is upon us!

Since the C&O and Keswick Hall’s Fossett’s first threw their hats in the ring in the summer of 2009, the event already has a the feel of a local tradition, served up while UVA students are away in the summer and winter, a treat to be savored by locals and those lured to town to enjoy some of our finest restaurants on the cheap.

Next week (January 24-30), 17 upscale restaurants have lined up to serve prix fixe meals for just $26, with a dollar of that going to local charity Meal of Wheels, including Al Dente, Aberdeen Barn, Blue Light, Boar’s Head Old Mill Room, Brasserie Montiel, Brookville, Camino, Carmello’s, C&O, Horse and Hound, Fossett’s at Keswick Hall, l’©toile, Maya, The Melting Pot, Orzo, Ten, Brookville, and the Bavarian Chef.

Brookville and the Bavarian Chef are new additions this year. Since opening in the former Upstairs space on the Downtown Mall, Brookville has already made a name for itself as a restaurant dedicated to the preparation of locally sourced food. Indeed, chef/owner Harrison Keevil's reverence for the food he sources was evident from the start.

RW newbies Christine and Jerome Thalwitz of the Bavarian Chef in Madison.
PROVIDED PHOTO

“Ingredients are everything,” he told Dish. “I buy great local food, and just try not to screw it up.”

So far, according to foodies Dish has spoken to, it appears Keevil hasn't been screwing up.

Miles away, that familiar site along 29 North in Madison, The Bavarian Chef, has made itself part of the Restaurant Week buzz. Owned by the Thalwitz family since 1974, it's known for its hearty German cuisine. Today, Jerome and Christine Thalwitz carry on the tradition.

"We love the concept of restaurant week," says Christine Thalwitz. "It is a wonderful way to celebrate Charlottesville's rich culinary character. Everyone deserves a little splurge."

Thalwitz says they plan to showcase some classic German dishes, such as wiener schnitzel and sausages with sauerkraut, as well as a few signature specialties, including their creamy red pepper soup with lump crabmeat and steak au poivre. Guests will also get to choose family-style sides to go with their meal.

"The spaetzle, red cabbage, and potato dumplings are always popular choices," says Christine. "But save room for dessert."

To see a list of menus for participating restaurants, be sure to visit cvilleyum.com. And if you haven't already, make your reservation soon. Some of the restaurants are already booked, but there's still time for most of the others. If you hurry!