C & O Restaurant Catering

We had the pleasure of working with C&O Restaurant to cater dinner and the bar for our wedding in May. When talking to all of the recommended caterers in the Charlottesville area, it was abundantly clear that C&O stood out as the best option, tenfold. We were able to do a tasting with them to discuss and design our dinner menu, logistics, and vision for the evening from different catering styles, wine service, and presentation. We were lucky to have worked with Dean and his team throughout our planning process and they were so professional and easy to communicate with. Since the day of our wedding and most days after, we have received an overwhelming amount of compliments on the food, with most people saying it was the best wedding meal they have ever had. Their quality, service, and overall customer service has been beyond what we ever expected. Thank you so much Dean and your entire team for making our day even better than we could have imagined!

Don’t know where to start. They greet you with a friendly welcome and it just keeps getting better. I cannot recall our servers name but she was so attentive. Started with the bread and bib salad for an appetizer. Both were great. Our meals were amazing. My wife got the black truffle pasta and I ordered the duck & gnocchi. Excellent presentation and taste. Cocktails were crafted and amazing. The sticky toffee pudding and glass of Madeira for dessert topped off a perfect dinner. Well done!

ate here last friday and became immediately upset with myself that I have lived here for 2.5 years and had never been before. super cute ambience, very different vibes downstairs vs upstairs, and a fun bar downstairs. equally good for a date or bringing family, or a nice dinner with a friend. the food was PHENOMENAL. quite honestly chose the restaurant based on the pear and pecorino ravioli because it sounded so interesting and different to what you’d find elsewhere. it was insanely good. we also had the scallops and having grown up in maine, when I say those were some of the best scallops I’ve ever had. the beef tartare was exquisite and the duck confit/gnocchi superb (shout out to the chefs for their very generous accommodation of our plating). the sticky toffee pudding is an absolute must to finish off your meal. lastly, service was above and beyond. Anthony served us and was thoughtful, friendly, and attentive, with a perfect blend of humorous interjections that added enjoyment to our experience. he had excellent recommendations for wine pairings. his awareness was the height of hospitality when, without a single word from us, brought complimentary drinks due to a nearby table being a bit loud and his concern it may detract from our experience. 11/10 stars for Anthony, the chef, and C&O overall

Every course was scrumptious! The table had beef tartare, beef carpaccio, New York strip, seared scallops, sticky toffee pudding and Coupe Maison But, don't be like us and forget to get your leftovers after you purposely save half your steak for the next day. The waitress took it to box it up and I forgot to ask about it and we didn't realize we'd forgotten to get them from her until we got home. Big bummer!!

Fantastic restaurant with prep quality at a James Beard or Michelin 1* level. The sweetbreads were divine - best I've ever had (and for this old guy, that goes back a half-century+). Brioche base and the Marsala sauce made the dish and complemented the tenderness and subtle taste of the sweetbreads. The Bavette steak was equally tender and super flavorful. It's base of whipped potatoes provided a wonderful comfort that took me back to my childhood. Anthony at the bar was fantastic with his recommendations (and thank you for providing the sweet sherry that complemented the sweetbreads so well). Nice vibe downstairs in the bar/bistro area. Parking available at the Water St or Market St garages nearby. My only suggested improvement would be to add a few more wines by the glass. I felt like 5 each of white and red selections was too few - would like to see that number expanded to 2x the current offerings (the reds, for example, should have included a French Burgundy, something Syrah based (to pair with the lamb on the menu) and, IMHO, a Barolo. Cheers to C&O - keep up the good work! HIGHLY RECOMMENDED