Freshness to the Rescue

Since I've been in Blacksburg, my search for authentic ethnic food not only included Mexican/Latin but Italian as well. So far that search has been bust. Places like Zeppolis and Sal's, touting 'fresh pasta', are down right liars. I make fresh pasta on a regular basis, therefore I consider myself an authority on such a delectable treat. So when I asked questions about Ceritano's Italian Ristorante on Main Street, I found they too claimed to have fresh pasta. I looked at their online menu and was pleasantly surprised to find something simple. There were about 7 or 8 appetizers, a couple handfuls of entrees that include pasta, veal, chicken, and seafood, a few salads and soups, and a few desserts including gelato. Me+Simple Food=Love. To the Bat Cave!
Minus the incredibly annoying and unnecessary construction of Main Street the outside is inviting with a large patio. Inside seems incredibly small and intimate and the kitchen, along with the pizza area are all open (which I love).
Sidenote: In my opinion an open kitchen, where the guests can actually see the cooks/chefs preparing food, can only mean positive things, i.e. professionalism, fresh ingredients and cleanliness. Think about it.
Todd told me that in addition to this cozy area in front, there was a large dinning area in the back where large groups of people were headed. Anyway, we sat at a two-top and were given paper menus and told the specials, which were meat lasagna and fresh mussels. Ceritano's boasted of a brick oven which is right in front of you when you walk in the door, so I ordered a simple appetizer of fresh bread with olive oil. I expected something like bread with dipping oil and herbs but it was not. Very plain actually. However, the bread itself was crusty on the outside and warm and fluffy on the inside.
For the entrees I was torn between veal and fresh pasta; I chose the Penne Arrabiata because I make something similar. Arrabiata is a fresh plum tomato sauce made with garlic, red pepper flakes, basil and olive oil. Simple yet so comforting. The little lady in the kitchen kindly substituted the penne for some fresh linguine.
Another side note: If you walk into an establishment and a little old lady is slaving away, you know there can only be good things coming out of that kitchen.
Todd ordered the meat lasagna special. I will say I was a little weary of this because I have never had a good restaurant lasagna experience. It's always soggy and looks like a big mess on the plate and is always under seasoned. Anyway, as we were waiting I observed my surroundings. People were coming in left and right and leaving with pizzas. A table next to us had ordered a pie and it looked amazing- a crisp fresh crust with perfectly melted toppings. Next time, I'm on it. The runner-up for most popular menu item had to be the special mussels going out as appetizers and entrees. I have to admit, I have a hard time ordering so called 'fresh' seafood so far from the water, but the other guests were sending back empty plates. Obviously they knew something I didn't.
Our food came and it was as simple looking as the menu. I had a generous portion of fresh pasta to devour and Todd had a large, healthy serving of lasagna. The meal came with bread to soak up any leftovers and we dug in. Not only did my pasta look fresh it tasted fresh. If you've never had any, here's what you're missing: it's very light and delicate not only in taste but in texture. You won't necessarily get that al dente bite like with the commercial stuff, but rather a clean bite of pillowiness. Fresh pasta also absorbs sauce better, which means the sauce has the upper hand, ergo your sauce better be good. Fresh pasta is just better, period.

Penne Arrabiata with Fresh Linguine

Meat Lasagna Special

All I can say about the sauce is that it was good. I was dying for some kind of herbal pop but the spiciness was definitely there. Not only was my linguine fresh but Todd's lasagna sheets, call sfoglia, were fresh too. All I had to do was cut off my bite and I knew. Further, his dish wasn't a big ol' mess, it looked discernable. It too was modestly good. The marinara it was layered in was pretty basic. Don't get me wrong, this was not your sub-par, commercialized Italian-American meal. The thing Ceritano's has going for it is freshness and authenticity; its competitors can't even begin to compare.
The service was good and you can tell they care about their customers because of quality. Our total meal, sans alcohol, was $31. I think it was probably too pricey, and here's why. Ceritano's feels like classic Italian comfort as apposed to neo Italian cuisine- not that that's a bad thing. But, the price I think probably comes from the product quality and the fact that Nana Tina hand made my pasta and everything else on the entrees menu. Maybe I should have done her better justice by ordering the veal? That will be another trip. For now though, the next time I want pizza I will be ordering form Ceritano's.
1 THUMB UP

Ceritano's Ristorante
428 N. Main St., Blacksburg, VA 24060
540-443-9135
ceritanos.com

Ay, Dios Mio- Someone Finally Got it Right!

Being an Arizona girl, I fully reserve the right to turn my nose up to all of the El Rodeo's, El Puerto's, El Burrito's, La Casa's, etc. here in southwest Virginia. Those places may be run by Latinos but the food is far from authentic. Further, I have been to Mexico and they don't cook crap like that.
So when I heard another restaurant had opened in Blacksburg, I thought "So what?"
-It's a Mexican place.
-"Really, because we needed another El Rod."
-No, it's supposed to be authentic.
-"Really? I'll be the judge of that."
And so, my husband and I trotted over to Chu Cho's Fresh Mexican and Tortilla Factory. Tortilla factory? Well, this must be serious. We were quickly greeted and seated as it was a seemingly slow Monday night. We were put in the bar section next to the window, which was fine with me, I'm not picky; I was too excited for the food. Fifty feet from our table at the top of the room was the tortilla station. It wasn't  big but I wondered how this area functioned on a game day. Anyway, our waitress, Maryjane, was very friendly and gave great service throughout our stay. As she left to gather our waters and the ceremonial chips and salsa, I opened the menu and I could have sworn I heard hymns in the background. There before me was a simple, gorgeous menu that was to point and straight out of Guadalupe Road. I couldn't help but smile. (Not a single #14 or #20 in sight.)
The chips and salsa arrived. The salsa tasted fresh, very tomato-ey and therefore sweet with a tiny bit of heat. I decided it was good. Back to the menu.
Unlike the other so called 'Mexican' restaurants that infiltrate the valley, this place actually knows how to keep it simple: a handful of appetizers including guacamole that is apparently made table side and a couple of soups that sounded absolutely amazing, 5 to 6 'Favorites' with about 7 extra side options that include nopales, plantains, and yucca. By the way, I haven't even turned the page at this point and I was ready to pee my pants from excitement. There were also some classics like a quesadilla and fajitas. In addition, plenty of draft beer, domestic and imported bottles, three specialty margaritas and one bangin' house margarita that arrives in a huge martini shaker which you use to refill your doubles glass yourself. I got one of course, and it was good, about equivalent to Cabo Fish Taco's Poor Man's Margarita. Not to mention, it was only $4 because apparently Mondays are house margarita night. Holla!
After careful selection I ordered the carnitas, which are chunks of pork summered all day long and fried up. I also ordered a side of plantains because I love plantains. Two margarita shakes later our feast arrived. The plates were beautiful, bright, and full of fresh food that smelled amazing. My dish came with rice, black beans, 2 different salsas- a spicy red and a green tomatillo, and freshly shredded green leaf lettuce topped with some pico. GREEN LEAF people! None of this iceberg lettuce crap. Todd got some corn cakes topped with refried beans, red cabbage, crema and  three different meat selections- chicken, steak and chorizo, including rice. I immediately dug in. I didn't even notice my missing tortillas- which weren't missing at all- they appeared shortly after being made to order by the guy manning the tortilla station. Tortillas made to order, ya'll! One word: AWESOME.
The carnitas were fall apart tender and seasoned perfectly. I would've eaten an entire plateful but then I got to the rice. Cooked in stock/broth and lightly seasoned with herbs and tomatoes, it was incredibly flavorful. The tortillas were soft and perfect and so hot I had to give them a minute. The black beans were just that, and the 2 salsas were a great change. I was a little disappointed with the plantains which were topped with queso fresco. I felt they lacked depth of flavor and needed some light seasoning to make them pop. Todd's entree was delicious as well. The corn cakes were a little dry but the toppings were incredibly tasteful; each meat selection was perfectly seasoned. His plate too looked beautiful. I maybe ate half my plate then gave in. At the end of the meal, Maryjane asked if we wanted dessert and we laughed. She said we were missing out then informed us some of the desserts included empanadas filled with Nutella. WHAT! For this alone I shall return this weekend.
Needless to say, Chu Cho's made my night. Our tab, after 2 entrees, a side, and a huge margarita was $35. Considering the amazing quality and the sheer quantity of food we received, I believe the price is worth it. I can only hope the rest of the town will spread the work of this true Mexican dining haven.
2 THUMBS UP

Chu- Chos
400 Turner Street, Blacksburg, VA 24060
(540) 552-0095