Okay, we know that Charlottesville foodies are loco for local, but this must be a first. On June 10, the Piedmont Environmental Council (which founded the Buy Fresh Buy Local initiative) and the Toliver House are hosting a “Meet the Farmer” dinner at the Gordonsville restaurant. While you’re munching on your locally grown and produced four-course meal, the folks who grew and produced it will be sitting in the wings to answer your questions– kinda of like ingredients label coming to life. Now all we need is for someone to sponsor a “meet the pig” dinner! (more)

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On Tuesday the Board of Architectural Review discussed the proposed Downtown Mall renovation and touched on an issue that could be of interest to foodies and restaurant owners. The MMM Design Group, the company contracted by the City to spearhead the proposed $7.5 million project scheduled to begin at the end of the year, wants to install permanent borders for outdoor cafe and restaurant seating. They suggested that current borders are too “loosely” defined, and proposed installing “inserts” that would accommodate removable bollards directly on the Mall’s surface. They also suggested that three or four bollard designs could be ordered so that restaurants owners could have a choice.

Of course, that raised a bunch of questions the BAR was neither prepared nor empowered to answer. How do you decide how much space a restaurant gets? Who would own and maintain the bollards? In addition, one BAR member reminded those present that Lawrence Halprin, who originally designed the Mall– and whose original design MMM has promised to remain faithful to–was essentially an “old hippie” whose intent was to “preserve the spontaneity of the Mall.”

New bar… nine stories up!

Oh, the BAR also approved some sort of “screen” for the penthouse to be built atop the 9-story Landmark Hotel, currently under construction on the Mall, and it was revealed that the penthouse will include a rooftop bar with views of the mountains. Now that’s a B-A-R review we can get excited about!

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It has been nearly a year since Chaps Ice Cream owner Tony LaBua first revealed his facade re-design plans, but it appears he’s finally jumped through the necessary Board of Architectural Review hoops. Work is under way on the new facade (pictured left) and LaBua hopes to have it finished by June 1. Of course, the design he showed us last year has changed a bit. There’s the same awning and louvered glass doors with a take-out window, but the brick exterior and red color scheme have been nixed in favor of stucco and a more subdued mix of light blue and brown, and the square windows on the second floor will be more traditional.

Chaps doesn’t have a real second floor, but Labua says he plans to put neon signs and other “funky” stuff in the windows. This will be the first major redesign of the shop since LaBua opened in 1985.

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Al Dente’s chef/owner Karim Sellam tells us that he plans to re-open the Italian eater in the Ix building, right next to Blue Wheel Bicycles “next week for sure.”

As you may recall, Al Dente found itself homeless when Escafé’s owners decided to install their new place, The Upstairs, in the upstairs space that Al Dente occupied.

However, Sellam appears to have no regrets about having to move. In fact, he says he’s excited to have actual parking, an outside patio area, and hopes to become a “destination” restaurant. (Indeed, sometimes we wonder how Mall restaurants manage to separate themselves from the pack…what with 60 eateries on the Mall now.) In addition, he’s cooked up a lunch menu for folks in that part of town, a kind of choose your own pasta and sauce deal. Of course, Sallam says it’ll be Al Dente as you knew it at night.

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Orzo Kitchen & Wine Bar on West Main has decided to be one of the restaurants that never rests. Starting in June they plan to be open for dinner on Mondays, the traditional day of rest for many restaurants.

“Since we opened, we have only served dinner Tuesday through Saturday nights,” says co-owner Ken Wooten. “Because our guests are always expressing frustration that there are so few dining options on Mondays nights, we decided to step up and meet the demand.”

Wooten is also happy to announce a few additions to the menu. For dinner apps why not try the falafel crusted artichoke hearts with arugula and feta crème. For the main course, Wooten and company have added a locally raised pork loin scaloppini with mashed Yukon potatoes and an herb and dijon crusted Salmon. And for lunch they’ve created a grilled flat-bread pizza with locally-grown tomatoes and fresh mozzarella, plus a salmon cake with arugula, tzaziki, and an olive oil roll. Orzolicious!

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Back in January we told you about a plan to bring Dunkin’ Donuts to the area. (Or maybe we should say a plan to bring the chain “back” to the area, as the yummies were sold here on Emmet Street long ago.) According to local GM Kevin Hunsberger, the chain wants to bring seven Dunkin’ Donuts to the area in the next five years. As DD also owns Baskin Robbins (there used to be one of those here, too, on the Mall and then where the Ben & Jerry’s is at Barracks Road), it means that some of those stores will have ice cream too!

Hunsberger says the first Dunkin’ Donuts is under construction at Lake Monticello and they’ve just signed a lease for another one in Ruckersville. As he told us in January, they’d like to also have one on the Downtown Mall or near the Corner. Again, stay tuned!

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We knew that the debut last week of our new restaurant review column, The Eater, would stir things up (the Post has called us “insanely committed foodies,” after all)… we just didn’t realize it would happen so fast and with such fury! Here’s a recent letter from a fan of the new column: (more)

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Monday ~ French Dip/ Tuesday ~ Hickory Burger/Wednesday ~ Spaghetti/Thursday ~ Country Fried/Steak w/ white gravy /Friday ~ Taco Salad

Henry’s Restaurant. Downtown Mall. 310 E. Main Street. 434-295-7550.

Hours: Monday ~ Thursday 11am-3pm/Friday: 11am-9pm/Saturday: 11am-8pm.

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Legendary California winemaker Robert Mondavi has мебелиdied. Lisa Provence covered his May 2002 visit to Charlottesville and mentorship of fellow vintner Patricia Klugeмебелимебели.

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Someone claiming to be associated with Maya, the restaurant reviewed in this issue, pointed out that we botched the restaurant’s hours (totally this editor’s and not the reviewer’s fault), insisted that his restaurant used fresh whipped cream, dropped an F-bomb, and left. We do apologize about the whipped cream disbelief but particularly for the wrong hours. From maya-restaurant.com, here are the right ones: Maya’s bar is open 4:30pm to 2am daily. Maya’s kitchen is open from 5 to 10pm Sunday through Thursday and 5 to 11pm Friday and Saturday.

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