Our story
Aster was born from a shared vision and a deep appreciation for Charlottesville. It’s a restaurant designed to reflect the region—its farms, its seasons, and the ingredients that make Virginia such a special place to cook.
Our menu is rooted in New American cuisine, with influences and techniques from Nordic, Japanese, and French traditions. It evolves guided by what local farms are harvesting and what’s at its peak. We focus on thoughtful sourcing, modern technique, and a style of cooking that feels both refined and approachable.
At the center of it all is a commitment to quality. Virginia has an incredible amount to offer, and our goal is to share that with every guest who walks through our doors.
The name Aster honors a small flower native to the Blue Ridge Mountains.
Across cultures and mythology, it’s linked to beauty, patience, and renewal—a reminder of something delicate, meaningful, and worth caring for.
That idea carries into everything we do. Our focus is our guests, our team, and the community around us.
Aster is about sharing food and drink that brings people together.
culinary perspective
Chef Drew Dunston brings over 15 years of experience to the kitchen. He trained at Le Cordon Bleu in Austin and has worked in some of the country’s top restaurants, including Acadia in Chicago, where he served as Chef de Partie at the two Michelin-starred restaurant.
He has held Executive Chef roles at Marigold by Jean-Georges, Nightcap, and Paggi House, and was co-owner of Tootsie Lou’s Tacos in Nashville.
Originally from the Blue Ridge Mountains, Drew’s cooking is rooted in classical technique and shaped by the region he now calls home.
Locally Sourced Ingredients
Our kitchen is built on simple principles: quality ingredients and thoughtful sourcing.
We do not use seed oils, choosing instead to cook with traditional fats that support both flavor and quality. Our meats and produce are sourced as locally as possible, supporting nearby farms and ensuring everything we serve is fresh.
Our menu is shaped by the region, evolving naturally throughout the year.
wine and beverage philosophy
Our wine and beverage program is designed to bring balance and harmony to the table, led by a team with advanced training through the Court of Master Sommeliers.
The program brings together wines from established regions and lesser-known producers, alongside a focused selection of beer and non-alcoholic options – creating space for both familiarity and discovery.
Each element is chosen to complement the menu and contribute to a cohesive experience at the table.