SunPins, the Dairy Market’s newest resident, is breathing fresh life into the corner of Grady Avenue, centering elevated American fare within the energetic hum of a biergarten-meets-patio. Sleek bowling lanes and electronic dart boards set the backdrop, while bold cocktails beckon from the nearby bar. Yet above all, it’s the made-from-scratch menu that makes the night, with delectable plates bringing everyone to the table.
Behind the SunPins concept is George Ordway, a 2022 Darden graduate who set out to reinvent the bowling alley experience. In place of dim lanes and forgettable bar bites, Ordway said he envisioned a space filled with light and energy — “a place for people to have fun with friends” — where food and games work in tandem to spark conversation and connection. After my visit, I’d consider the mission a roaring success — the menu alone had me planning a return, with dishes that felt polished, inventive and absolutely worth craving.
Arriving at the patio, modern picnic tables spill across the outdoor space — anchored by an oversized flatscreen TV streaming live football — and clusters of friends gather over weekend music and drinks. Retractable glass doors dissolve the boundary between the venue and the patio, giving passersby a tempting glimpse of the excitement that awaits.
Through the front doors lies a chic, vibrant gameroom. The bar is tucked among the entryway, while the games command full attention. To the left, stylish leather booths frame miniature duckpin bowling lanes, while to the right, a dart area lined with high-top tables opens seamlessly to the crisp fall breeze.
My friends and I reserved a lane — just $10 per hour for a group of six — and quickly learned why SunPins’ format works so well for a Friday night. The light duckpin balls and fast-paced games leave plenty of time to enjoy bites between rounds, and the atmosphere strikes a rare balance of relaxed yet lively.
At the heart of it all is a scratch kitchen, where Chef Scott Schuett crafts as much as possible in-house, layering care and quality into every dish. Thoughtful gluten-free and vegetarian options blend flawlessly throughout the menu, ensuring everyone at the table can take part in the culinary adventure.
I started with the Kale Caesar Salad. As a self-proclaimed Caesar connoisseur, I don’t say this lightly — it may be the best I’ve had in Charlottesville, earning a spot on my all-time list. The kale was tender with a bright, tangy dressing, yet it avoided that soggy heaviness that so many Caesars fall victim to.
Crowning the bowl was an enormous baked parmesan crisp, stealing the show. Its nutty richness brought impressive depth to an otherwise straightforward dish, and its brittle crunch that shattered into every bite stood in beautifully for the typical crouton. Flavorful yet light, the salad was a promising starter that raised my expectations for everything to follow. It was well-priced, too, at only $14.
The Margarita flatbread came next, layering fresh mozzarella and roasted tomato atop a creamy, mild red sauce. The gluten-free crust was a pleasant surprise — admittedly thinner than the regular version that my friends ordered but still impressively sturdy and toasted golden in a way that gluten-free offerings often aren’t. At $15, with a $3 upcharge for the gluten-free crust, it’s a fair price for the generous portion and quality ingredients.
Divided into eight sections, each slice held together without veering into limp or brittle territory, offering just enough crispness on the edges. Easy to snack on between turns at the lane, the flatbreads are just as practical as they are satisfying, and with the menu offering inventive combinations, like Prosciutto, Apple and Brie or Black Bean and Corn, there’s always a reason to come back for another round.
Other standouts from our table included Fried Pickles, priced at $12 and plated in a generous portion alongside a homemade tangy ranch. Freshly brined in-house, the pickles’ bread-and-butter flavoring lent a subtle sweetness that set the dish apart from the traditional dill variety — an unexpected twist that paid off.
Crispy Brussels sprouts came bathed in chorizo vinaigrette and served with queso fresco for $14, and Blistered Shishito Peppers followed at $12, coated in miso and sesame. But the fun doesn’t stop at the staples. With a kitchen that rotates its offerings, SunPins keeps regulars excited with specials like Chicken-Bacon-Ranch Sliders, and Ordway hinted that visitors can expect to see a spicy chicken sandwich coming soon.
Better yet, the drinks are equally central to the SunPins experience. My Gin Basil Breeze packed a strong punch — and I mean truly strong. A dash of house-made simple syrup softened the bite of the gin, while an herbal note kept the mix just short of sweet. For $10, the cocktails are a steal in the creeping era of “bevflation,” and with every dish priced below $16, the menu feels especially tailor-made for students wanting a night out that’s fun, filling and still affordable.
SunPins adds a new kind of gathering space to Charlottesville’s social rhythm. From the patio’s dynamic biergarten feel to the retro-modern spin on bowling and darts, it's Charlottesville's only venue where spirited games meet quality food, and the momentum is only beginning.
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