People for the Ethical Treatment of Animals have some of the more memorable protests around– we still haven’t forgotten the naked protester from 2006. On March 30, chicken-suited Kristina Addington takes the knife to Ronald McDonald (Cassandra Callaghan) in front the McDonald’s on Ridge-McIntire as part of PETA’s McCruelty Campaign to draw attention to mass poultry-slaughtering machines that slit the throats of conscious chickens and if the blades miss, the bird is plunged into scalding water while still alive, says PETA. Afterward, the protesters did not dine on Chicken McNuggets for lunch.

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After years spent recruiting chefs for Coran Capshaw’s restaurant group, Michael Keaveny (left) is finally returning to his roots and recruiting himself for his own restaurant, Tavola, which is scheduled to open in May in Downtown Belmont.
FILE PHOTO BY CHRISTINA BALL

As Dish reported last week, Crush wineshop owner Paul Coleman has sold his Belmont wine store to former manager of Coran Capshaw’s restaurant group, Michael Keaveny, who now says he has a name and a concept for a new restaurant in the space across from Bel Rio.

To be named Tavola, which mean “table” in Italian, the restaurant, Keaveny says, will be a place where Charlottesville residents can eat like an Italian, sharing local, seasonal cuisine and relishing in “one of life’s most basic needs around a table with family and friends.”

“I am creating a home away from home for myself and my family and hope to make it feel like that for our diners’ as well,” says Keaveny, who happens to be a Culinary Institute of America graduate with more than 27 years of cooking experience.

Keaveny says he sees Belmont as the perfect place for a family-friendly, neighborhood restaurant like Tavola, and hopes to become a fixture in Downtown Belmont along with the likes of Bel Rio, Mas, The Local, and La Taza.

Tavola will also maintain a wine store component with a wine list that will feature small batch, artisanal producers from all over the grape-growing map, with an emphasis on organic, biodynamic selections. The majority of the list will be priced between $20 and $50 with a discount on bottles patrons would like to bring home. Wine classes and pairing events will also be held on Monday nights.

Tavola anticipates a May opening, with Keaveny himself manning the burners of the small, yet efficient open kitchen serving “five-star cuisine with two-star prices.” No menu items over $19, he says.

Menu highlights include the spiedino di gamberi (pancetta-wrapped shrimp on a skewer over arugula, fresh mozzarella and tomato-basil vinaigrette); the insalata di finocchio (shaved fennel, blood oranges, oil-cured olives and ricotta salata); the pappardelle (handmade pasta with red wine and pork ragu, basil and pecorino romano); and pesce spada (swordfish over white bean puree with cippoline “agrodolce” and fried rosemary).

Keaveny also says that “passion and hospitality” will drive his search for his staff, who he will expect to treat everyone who visits like a VIP.

“We will remember your face, your birthday, and your favorite wine,” he says.

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As Dish mentioned in the beginning of February, organizer Gwen Goodkin was hoping Charlottesville restaurants would participate in UNICEF’s TAP Project. At the time, only a few restaurants had committed to the project, but now Goodkin reports that 23 local restaurants have signed on. Click on the image of the flyer on the left to see the full list.  

What’s the TAP Project? It’s simple. Order tap water during the week of March 22-28, which happens to be World Water Week, and opt to pay just $1 for that water and the proceeds will go to helping secure clean drinking water for children around the world. Donations are voluntary, but that $1 is enought to provide one day of clean drinking water to 40 children. 

“It’s a small commitment with big rewards,” says Goodkin. ” The key is to get local restaurants to participate.”

So, whatya say restaurant owners, how about visiting the tapproject.org and registering before the March 15 deadline. And foodies, make sure to ask your favorite restaurants if they will be participating in the TAP Project! For more information you can contact Goodkin at 984-46-49 or email her at 

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Boylan Height owners Andrew Watson and J.R. Hadley want you to think about “green” in a whole new way this Saint Patty’s Day.
FILE PHOTO BY WILL WALKER

This St. Patrick’s Day, going green will mean more than green beer and green hats at Boylan Heights, the burger bar restaurant on the Corner, as the owners are offering a $100 gift certificate for the best environmentally friendly idea the restaurant can implement.

“Basically, instead of wearing a green shirt and not remembering it the next day,” says co-owner J.R. Hadley, “were hoping to inspire people to go green on St. Patty’s Day, permanently.”

Of course, this could be a challenge, as the restaurant already uses grass fed organic meats, recycles their bottles and plastics, uses non-toxic cleaning supplies, energy-efficient light bulbs, chlorine free paper products, and contracts with GreenerOil, a company that collects restaurant grease and oil for making fuel.

“But the great thing about being in an educated University community is someone will always have creative input beyond anything we may have considered,” says Hadley.

You can enter the contest by emailing your idea to . One entry will be selected as the $100 winner and also five other entrants will be drawn at random for $20 gift certificates.

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Tough times? Then partner up! That’s what The Happy Cook and the Charlottesville Cooking School are doing. Soon THC customers will be able to sign up for CCS classes and CCS students will get a $15 THC gift certificate after class. In the spring, CCS teachers will do demos at THC. “The partnership meets a need on both sides,” says CCS founder Martha Stafford (pictured). “So it made sense to try and work together.”

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