kitchen
Our menu changes weekly.
To see this weekend’s offerings head to our Instargam story beginning on Friday afternoons @mountidareserve
Our culinary team works with local farmers, growers, and artisan producers to design a creative rotating menu with seasonal ingredients and house made components.
The kitchen operates from Friday – Sunday. From Monday – Thursday we offer pre-prepared sharable snacks.
executive chef nathan hatfield
Executive Chef Nathan Hatfield has been a lead creative force of Mount Ida Reserve’s culinary team since its inception in 2017. Nathan made the transition to Charlottesville to join its robust culinary community after opening Junction in Washington DC. During his time as executive chef and head baker of Junction the popular spot was named one of the “Top Ten Best New Restaurants in DC” by Washingtonian Magazine in 2017.
Over a span of nearly two decades working as a chef and artisanal bread baker at restaurants in and around Washington, DC he and his wife Margaret, our event sales + wine director, settled in Charlottesville. They recently welcomed their first daughter June into their family.
sous chef adam jankowski
Sous Chef Adam Jankowski joined the Mount Ida Reserve team after a five-year career at The Inn at Little Washington. As the lead cook under Chef Patrick O’Connell, Adam was part of the team that helped bring The Inn its Three- Michelin Star rating and La Liste ranking of the #11 restaurant in the world.
Adam started helping out in his mother’s restaurant at the age of 10. While studying at UVA-Wise in south-western Virginia he picked up after-class shifts in kitchens and found inspiration from the chefs who he worked under. He and his wife Chelsey have also recently welcomed their first daughter Evelyn into their family.
