Shoya Japanese Restaurant
6035 Peachtree Road, Suite A-101
Doraville, Georgia 30360
770-457-5555
www.shoyaatlanta.com
Seven Supper Club members. Japanese izakaya (tapas), Sapporo beer and Otokoyama sake. Thanks to the Ninja for ordering up a terrific menu!
1st Period (Appetizers... ish)
Edamame - Lightly boiled young soy beans with sea salt
Beef Ponzu Salad - shredded rare grilled beef rib eye on baby greens
Sliced Pork Salad
Gyoza - Original pan fried pork & vegetable dumplings
As usual, the Gyoza did not dissapoint. The dumplings had that slight crunch and burned flavor from the pan fry. The ponzu dipping sauce added a nice citrus bite.
How can you go wrong with grilled beef rib eye? The pieces were sliced thick enough to give the texture of the meat, but thin enough so you weren't chewing for 20 minutes. Rare-to-Medium Rare perfection.
The Sliced Pork Salad (off the "special menu") was the star of this round. Thinly sliced pork, but the peanut-based sauce brought out the flavor of the vegetables (again, baby greens). This dish didn't last very long at the table.
2nd Period (Filling up)
Okonomi Yaki - Japanese pancake with pork, eggs and vegetables
Pork Yakisoba - pan-fried egg noodles with pork & vegetables on hot plate
Asari Butter Yaki - Sauteed manila clams with soy butter sauce
Salmon Carpaccio - Rolled fresh Scottie salmon & cucumber with soy olive vinaigrette
The Okonomi Yaki (complete with dancing fish flakes on the top) is not a typical IHOP pancake. With a thick, sweet sauce on top, it also had the savory pork to even it out. The alternating soft (pancake) and crunchy (vegetable) textures make for a wonderfully filling dish. I could eat this every day.
Pork Yakisoba - typical noodle dish. Ok as a filler dish (or for those less adverturous), but with so many other great choices, I didn't have much of this one.
The Asari Butter Yaki was probably my least favorite dish of the night. The clams were tender but didn't seem to have much flavor. The butter sauce was a bit muddy/gritty.
I did not have the Salmon Carpaccio.
3rd Period (Winding down)
Assorted Sausage - Grilled Assorted Japanese Sausage
Chicken Ball Kushiyaki with cheese
Asparagus & Bacon Kushiyaki
Pork Belly Kushiyaki
Crunchy Skin Kushiyaki
I did not have any of the Assorted Sausage or Chicken Ball Kushiyaki.
The Asparagus & Bacon Kushiyaki (skewer) was ok. The bacon was "medium rare" (perfect, for this type of dish), although with so many asparagus sticks, it was difficult to chew at times. Perhaps fewer pieces of asparagus per skewer would have been better.
The Pork Belly Kushiyaki. So simple, yet so good. A slice of pork belly, skewered, lightly salted and grilled. You can really taste the flavor and appreciated the textures of the different layers of the pork belly. My go-to dish whenever we come here.
The Crunchy Skin Kushiyaki was particularly good tonight. Crispy and brown, but not burned. Flavorful, yet light. As one of our table commented, this was the best chicken skin she had ever had in her life. I agree.
Considering how much food we ordered, I'm surprised we only had 4 skewers of food left. Two days later and I'm still overly full, but it was worth it.
Monday, July 26, 2010
Monday, March 15, 2010
March 12, 2010 - Aja Restaurant and Bar
Aja Restaurant and Bar
One Alliance Center
3500 Lenox Rd, Suite 100
Atlanta, GA 30326
404-231-0001
www.h2sr.com/aja
As part of Buckhead Restaurant Week, we sampled the $25 prix fixe menu at Aja (inexplicably pronounced "Asia"), part of the Here to Serve family of restaurants.
The Good:
o The open kitchen, possibly a holdover from when this space was an Emeril's.
o The four-course tasting menu was well executed and definitely worth the prix fixe.
The Bad:
o The decor. We were seated directly below a giant Buddha. It was strange to be eating dinner and staring up at the statue's lap.
o The lighting. My current pet peeve is restaurants that have dim lighting provided by candles, making it difficult to see your food. I got up to go to the restroom at one point and almost had to feel my way around the tables.
o The loud music. Maybe it's a Friday night thing, but there was a DJ playing loud music. It was focused towards the bar area, but the sound reflected back and was still too loud for the dining area. I cannot imagine bringing a business client to the restaurant or having any sort of meaningful conversation over the din.
First course
o Yellowtail sashimi with jalapeno and yuzu soy sauce
The fish was extremely fresh, although the sashimi pieces were a little thick for my taste. I could not really enjoy the piece without chewing heavily. However, the flavor of the dish was nice, with the yuzu soy sauce providing tartness.
o Wagyu beef tartare with Indonesian sweet soy and spicy mustard
The beef was wonderfully prepared, but I have to admit, I'm not sure I could tell if this was wagyu or traditional beef. Perhaps that's the danger of preparing the dish tartare. The spicy mustard reminded me of wasabi (more sharpness than heat) and the soy cut the spicy heat of the beef.
Second course
o Spicy Thai green papaya salad with toasted peanuts and mint
Refreshing and quite sour. A hint of mint and peanuts were not overused. A good palate-cleansing second course.
o Chilled shellfish salad with ponzu dressing and shiso leaf
An average dish. The seaweed salad did not seem special and the pieces of shellfish were ok. This really could have used more flavor all around.
Third course
o Beef short rib with chow fun noodles and shaved green apple
The short rib was cooked well without being overly braised. It still had enough firmness to it without requiring a steak knife. The chow fun noodles were well cooked (not sticky) and the green apple added a nice sour note to the dish.
o King crab hot pot with kaffir lime, bok choy and jasmine rice
Well-cooked crab with a wonderful red curry soup. It reminded me a bit of porridge. The kaffir lime and curry balanced well, with the bok choy and straw mushroom adding some texture. The spicy heat created a base for the dish rather than hitting you at forefront. (I felt my body heating up, not my mouth burning). Great flavor despite the heat. However, neither the waiter nor the menu mentioned that this was EXTREMELY spicy, forcing my dinner companion and I to trade dishes.
Dessert
o Japanese doughnuts with passion fruit glaze and bittersweet chocolate
Light, not overly sweet. The bittersweet chocolate sauce was a little too thick so that it did not coat the doughnuts very well. However the passion fruit glaze was a great sauce for the doughnut.
o Coconut rice pudding with mango sorbet and exotic fruit
There was still some bite to the rice cooked with the gentle, sweet flavor of the coconut. The mango sorbet was very tart and the exotic fruit (kiwi, mango, strawberry) gave a nice texture when you could find pieces of fruit (I wish there had been more). A lovely finish to the meal.
In trying to cater to the business-chic crowd, they took away from my enjoyment of a good meal. It was difficult to look beyond the fusion Asian décor, mood lighting and dance club sound. The prix fixe menu was a good deal, but everyday prices seem a bit high. So despite enjoying the food, I'm not sure I feel the need to visit this restaurant again.
One Alliance Center
3500 Lenox Rd, Suite 100
Atlanta, GA 30326
404-231-0001
www.h2sr.com/aja
As part of Buckhead Restaurant Week, we sampled the $25 prix fixe menu at Aja (inexplicably pronounced "Asia"), part of the Here to Serve family of restaurants.
The Good:
o The open kitchen, possibly a holdover from when this space was an Emeril's.
o The four-course tasting menu was well executed and definitely worth the prix fixe.
The Bad:
o The decor. We were seated directly below a giant Buddha. It was strange to be eating dinner and staring up at the statue's lap.
o The lighting. My current pet peeve is restaurants that have dim lighting provided by candles, making it difficult to see your food. I got up to go to the restroom at one point and almost had to feel my way around the tables.
o The loud music. Maybe it's a Friday night thing, but there was a DJ playing loud music. It was focused towards the bar area, but the sound reflected back and was still too loud for the dining area. I cannot imagine bringing a business client to the restaurant or having any sort of meaningful conversation over the din.
First course
o Yellowtail sashimi with jalapeno and yuzu soy sauce
The fish was extremely fresh, although the sashimi pieces were a little thick for my taste. I could not really enjoy the piece without chewing heavily. However, the flavor of the dish was nice, with the yuzu soy sauce providing tartness.
o Wagyu beef tartare with Indonesian sweet soy and spicy mustard
The beef was wonderfully prepared, but I have to admit, I'm not sure I could tell if this was wagyu or traditional beef. Perhaps that's the danger of preparing the dish tartare. The spicy mustard reminded me of wasabi (more sharpness than heat) and the soy cut the spicy heat of the beef.
Second course
o Spicy Thai green papaya salad with toasted peanuts and mint
Refreshing and quite sour. A hint of mint and peanuts were not overused. A good palate-cleansing second course.
o Chilled shellfish salad with ponzu dressing and shiso leaf
An average dish. The seaweed salad did not seem special and the pieces of shellfish were ok. This really could have used more flavor all around.
Third course
o Beef short rib with chow fun noodles and shaved green apple
The short rib was cooked well without being overly braised. It still had enough firmness to it without requiring a steak knife. The chow fun noodles were well cooked (not sticky) and the green apple added a nice sour note to the dish.
o King crab hot pot with kaffir lime, bok choy and jasmine rice
Well-cooked crab with a wonderful red curry soup. It reminded me a bit of porridge. The kaffir lime and curry balanced well, with the bok choy and straw mushroom adding some texture. The spicy heat created a base for the dish rather than hitting you at forefront. (I felt my body heating up, not my mouth burning). Great flavor despite the heat. However, neither the waiter nor the menu mentioned that this was EXTREMELY spicy, forcing my dinner companion and I to trade dishes.
Dessert
o Japanese doughnuts with passion fruit glaze and bittersweet chocolate
Light, not overly sweet. The bittersweet chocolate sauce was a little too thick so that it did not coat the doughnuts very well. However the passion fruit glaze was a great sauce for the doughnut.
o Coconut rice pudding with mango sorbet and exotic fruit
There was still some bite to the rice cooked with the gentle, sweet flavor of the coconut. The mango sorbet was very tart and the exotic fruit (kiwi, mango, strawberry) gave a nice texture when you could find pieces of fruit (I wish there had been more). A lovely finish to the meal.
In trying to cater to the business-chic crowd, they took away from my enjoyment of a good meal. It was difficult to look beyond the fusion Asian décor, mood lighting and dance club sound. The prix fixe menu was a good deal, but everyday prices seem a bit high. So despite enjoying the food, I'm not sure I feel the need to visit this restaurant again.
Friday, March 12, 2010
March 11, 2010 - Rathbun's
Rathbun's
112 Krog St NE
Atlanta, GA 30307-5519
404-524-8280
www.rathbunsrestaurant.com
As part of Inman Park Restaurant Week, three Club members went to Rathbun's for the $25 prix fixe menu.
Appetizer
We all had the Slow Roasted Kuraboto Pork Belly with Coca-Cola Jus. When there's pork belly on the menu, how can you turn it down? The fatty pieces were melt-on-your-tongue good, although the non-fatty parts of my piece of pork were a little hard to cut/chew. The collards added a nice hint of bitterness and texture. The Coca-Cola Jus was the best part of the dish. You know it's good when you are sopping up the leftover jus with bread.
Entrees
Crisp Fried Lamb Shank, Coarse Ground Grits, Worcestershire-Leek Soubise
The pieces of lamb that didn't have any fat on them were dry and difficult to chew, but fatty pieces were ok. Overall, a bit bland for my taste. Reminded me too much of the Osso Bucco I get at pub-type restaurant.
Wild-caught Steelhead Trout, Broccoli, Preserved Tomato
From the online menu, this was supposed to be Arctic Char, but I appreciate that it's best to go with the freshest ingredients you can find. Perhaps the Arctic Char that day did not look good. In any case, the Trout was nicely cooked, skin on for texture and flavor. The preserved tomato sauce had a very sour taste to it which worked to flavor the fish. The broccoli provided some crunch.
Painted Hills Hanger Steak, Fingerlings, Brussels Sprouts and Chimmichurri
The best entree of the night and not just because I ordered it. Perfectly cooked at rare-to-medium rare. The chimmichurri was amazing! Sour, mellowed out by a hint of oil. Even the tiny brussel sprouts were wonderful.
Dessert
Warm Lemon Buttermilk Bread Pudding, Lemon Zest Curd - nice flavor, not too lemony, not too sweet.
Dark Chocolate Fudge Cake, Vanilla Marchmellow - too rich for my taste, but what do you expect from fudge cake. I'm glad it was not my primary dessert.
Florida Strawberries, Whipped Cream Biscuit, Basil Ice Cream
Surprisingly refreshing. The biscuit was somehow dense and flavorful, while not seeming heavy when i ate it. Strawberries were a nice "healthy" ending to the meal.
112 Krog St NE
Atlanta, GA 30307-5519
404-524-8280
www.rathbunsrestaurant.com
As part of Inman Park Restaurant Week, three Club members went to Rathbun's for the $25 prix fixe menu.
Appetizer
We all had the Slow Roasted Kuraboto Pork Belly with Coca-Cola Jus. When there's pork belly on the menu, how can you turn it down? The fatty pieces were melt-on-your-tongue good, although the non-fatty parts of my piece of pork were a little hard to cut/chew. The collards added a nice hint of bitterness and texture. The Coca-Cola Jus was the best part of the dish. You know it's good when you are sopping up the leftover jus with bread.
Entrees
Crisp Fried Lamb Shank, Coarse Ground Grits, Worcestershire-Leek Soubise
The pieces of lamb that didn't have any fat on them were dry and difficult to chew, but fatty pieces were ok. Overall, a bit bland for my taste. Reminded me too much of the Osso Bucco I get at pub-type restaurant.
Wild-caught Steelhead Trout, Broccoli, Preserved Tomato
From the online menu, this was supposed to be Arctic Char, but I appreciate that it's best to go with the freshest ingredients you can find. Perhaps the Arctic Char that day did not look good. In any case, the Trout was nicely cooked, skin on for texture and flavor. The preserved tomato sauce had a very sour taste to it which worked to flavor the fish. The broccoli provided some crunch.
Painted Hills Hanger Steak, Fingerlings, Brussels Sprouts and Chimmichurri
The best entree of the night and not just because I ordered it. Perfectly cooked at rare-to-medium rare. The chimmichurri was amazing! Sour, mellowed out by a hint of oil. Even the tiny brussel sprouts were wonderful.
Dessert
Warm Lemon Buttermilk Bread Pudding, Lemon Zest Curd - nice flavor, not too lemony, not too sweet.
Dark Chocolate Fudge Cake, Vanilla Marchmellow - too rich for my taste, but what do you expect from fudge cake. I'm glad it was not my primary dessert.
Florida Strawberries, Whipped Cream Biscuit, Basil Ice Cream
Surprisingly refreshing. The biscuit was somehow dense and flavorful, while not seeming heavy when i ate it. Strawberries were a nice "healthy" ending to the meal.
March 7, 2010 - Tuk Tuk Restaurant
Tuk Tuk Restaurant
1745 Peachtree Rd
Atlanta, GA 30309
678-539-6181
tuktukatl.com
Sunday brunch at Tuk Tuk. The menu is only slightly different than dinner (prices are mostly the same, one or two dishes swapped out).
This restaurant serves Thai street food, but the portions and prices are definitely fine dining. It was still worth it to have dishes I haven't eaten since I was last in Thailand (back in 2001).
Sai Krog Isan - Northeastern pork sausage with jasmine rice and red curry kaffir lime sausage
This came with two types of sausage, spicy beef and pork. The spicy beef sausage (Sai Krog Bua) was not too spicy, definitely a gamier taste than the other, but the pork sausage is what we really came here for. Sai Krog Isan is unlike any sausage you've had. Typically, you get sweet or spicy sausage, very meaty flavor. Sai Krog Isan is a subtler flavor and the sour taste is wonderful. Maybe I'm projecting that it was so good because it reminds me of childhood. But I will say it did not dissapoint my memories.
Hoy Tod - Crispy mussel Omelette with scallions, bean sprouts topped with three flavor chili sauce
Another good memory of meals in Thailand. The trick to this one is using small, fresh mussels. I think mussels tend to be too chewy when they are large. These were small so that when you bit into one, it was just a nice little extra flavor, not the whole dish. The bed of bean sprouts (not a garnish, you must eat them!) really helped with the texture and soaked up the flavor from the omelette as it dripped down. We ordered a side of jasmine rice to go with this one.
Kao Moo Dang - Three style pork, BBQ, Crispy pork belly, thai sausage, boiled egg topped with gravy over jasmine rice and black soy sauce
This ended up being two style pork as the Crispy pork belly was removed from the dish. Our waitress seemed surprised by this and asked the chef. Apparently, too many diners ended up throwing the pork belly out (sacrilege!) so they stopped serving it. They should really change the menu.
The dish was good, not great. BBQ pork and sausage were ok, the boiled egg a little rubbery. The black soy sauce was nice, but I had expected more sour flavor (maybe vinegar) in it to cut through the pervading sweetness of the pork. Again, the garnish (this time cucumbers chunks) was essential. It provided a cleansing bite to the dish. I liked the dish much less once the cucumbers were gone. We'll probably will try one of the other dishes (Joke or Kiew Thiew Neua) next time.
Overall, a very good meal. I will definitely be going back when I have a craving for Sai Krog Isan and Hoy Tod again.
1745 Peachtree Rd
Atlanta, GA 30309
678-539-6181
tuktukatl.com
Sunday brunch at Tuk Tuk. The menu is only slightly different than dinner (prices are mostly the same, one or two dishes swapped out).
This restaurant serves Thai street food, but the portions and prices are definitely fine dining. It was still worth it to have dishes I haven't eaten since I was last in Thailand (back in 2001).
Sai Krog Isan - Northeastern pork sausage with jasmine rice and red curry kaffir lime sausage
This came with two types of sausage, spicy beef and pork. The spicy beef sausage (Sai Krog Bua) was not too spicy, definitely a gamier taste than the other, but the pork sausage is what we really came here for. Sai Krog Isan is unlike any sausage you've had. Typically, you get sweet or spicy sausage, very meaty flavor. Sai Krog Isan is a subtler flavor and the sour taste is wonderful. Maybe I'm projecting that it was so good because it reminds me of childhood. But I will say it did not dissapoint my memories.
Hoy Tod - Crispy mussel Omelette with scallions, bean sprouts topped with three flavor chili sauce
Another good memory of meals in Thailand. The trick to this one is using small, fresh mussels. I think mussels tend to be too chewy when they are large. These were small so that when you bit into one, it was just a nice little extra flavor, not the whole dish. The bed of bean sprouts (not a garnish, you must eat them!) really helped with the texture and soaked up the flavor from the omelette as it dripped down. We ordered a side of jasmine rice to go with this one.
Kao Moo Dang - Three style pork, BBQ, Crispy pork belly, thai sausage, boiled egg topped with gravy over jasmine rice and black soy sauce
This ended up being two style pork as the Crispy pork belly was removed from the dish. Our waitress seemed surprised by this and asked the chef. Apparently, too many diners ended up throwing the pork belly out (sacrilege!) so they stopped serving it. They should really change the menu.
The dish was good, not great. BBQ pork and sausage were ok, the boiled egg a little rubbery. The black soy sauce was nice, but I had expected more sour flavor (maybe vinegar) in it to cut through the pervading sweetness of the pork. Again, the garnish (this time cucumbers chunks) was essential. It provided a cleansing bite to the dish. I liked the dish much less once the cucumbers were gone. We'll probably will try one of the other dishes (Joke or Kiew Thiew Neua) next time.
Overall, a very good meal. I will definitely be going back when I have a craving for Sai Krog Isan and Hoy Tod again.
Tuesday, August 11, 2009
Aug. 10, 2009 - Bhojanic
Bhojanic
1363 Clairmont Road
Decatur,GA 30033
404-633-9233
www.bhojanic.com
Every month we get a new Savvy Shopper magazine, see a coupon for Bhojanic and say, "We need to go there." Well, "Taste of Asia" week meant a prix fixe menu for $25 a person so we used this as a good excuse.
Billed as "Fusion, Homestyle Indian, Tapas", we decided to stick to the three-course menu.
Appetizer
Vegetable Samosas - Potato and peas with mint leaves and an authentic blend of spices stuffed into a triangular pastry.
Two large Samosas per person. Despite the mostly-potato filling, it was not too starchy. Obviously fried, but not oily at all. In fact, it was quite light. I alternated between the mint (hot) and tamarind (sweet) chutneys. Not sure which I liked better.
Entrees
Tilapia Curry - with garlic, tomato and cilantro
Lamb Curry - Boneless lamb in a tangy yogurt based sauce
Both entrees were served Rice Pullao, Raita (cucumber yogurt sauce), Papadam (crispy lentil cracker), and Indian pickle. The pickle was strong-flavored, maybe even bitter. Luckily our waiter told us to take it easy on those before we dove in. I used it more as a palate cleanser, but could do without it next time. I did enjoy dipping pieces of the Papadam into the Tamarind Chutney.
The lamb was tender without much of that gamey taste you occasionally get with lamb. The sauce was thick but not spicy. The tilipia was soft, not flakey or dry. The sauce had just a hint of spice (although I loved being able to eat the whole pepper that made it onto the plate). I could have eaten the sauce and rice by itself.
Dessert
Saffron-Cardamom Cheesecake - with pistachios and mango sauce
We each got a piece of cheesecake, but ended up wrapping up one for home. One piece was more than enough for both of us. Loved the flavor of the mango sauce on the cheesecake. With the color, you think it's a caramel sauce, but then you taste the mango and it's refreshing. I thought the pistachios could have been chopped smaller as there were some times I would get only pistachios in my bite. However, I will say I thought the pistachios were essential to the dessert. On the occasion I got a bite without any pistachios, I missed the texture and flavor.
We were a bit skeptical at the cost at first, but we got value for our money as we will be having a second dinner at home with our two boxes of leftovers. We'll definitely be going back, perhaps to try the tapas but more likely to eat the homestyle dishes again.
1363 Clairmont Road
Decatur,GA 30033
404-633-9233
www.bhojanic.com
Every month we get a new Savvy Shopper magazine, see a coupon for Bhojanic and say, "We need to go there." Well, "Taste of Asia" week meant a prix fixe menu for $25 a person so we used this as a good excuse.
Billed as "Fusion, Homestyle Indian, Tapas", we decided to stick to the three-course menu.
Appetizer
Vegetable Samosas - Potato and peas with mint leaves and an authentic blend of spices stuffed into a triangular pastry.
Two large Samosas per person. Despite the mostly-potato filling, it was not too starchy. Obviously fried, but not oily at all. In fact, it was quite light. I alternated between the mint (hot) and tamarind (sweet) chutneys. Not sure which I liked better.
Entrees
Tilapia Curry - with garlic, tomato and cilantro
Lamb Curry - Boneless lamb in a tangy yogurt based sauce
Both entrees were served Rice Pullao, Raita (cucumber yogurt sauce), Papadam (crispy lentil cracker), and Indian pickle. The pickle was strong-flavored, maybe even bitter. Luckily our waiter told us to take it easy on those before we dove in. I used it more as a palate cleanser, but could do without it next time. I did enjoy dipping pieces of the Papadam into the Tamarind Chutney.
The lamb was tender without much of that gamey taste you occasionally get with lamb. The sauce was thick but not spicy. The tilipia was soft, not flakey or dry. The sauce had just a hint of spice (although I loved being able to eat the whole pepper that made it onto the plate). I could have eaten the sauce and rice by itself.
Dessert
Saffron-Cardamom Cheesecake - with pistachios and mango sauce
We each got a piece of cheesecake, but ended up wrapping up one for home. One piece was more than enough for both of us. Loved the flavor of the mango sauce on the cheesecake. With the color, you think it's a caramel sauce, but then you taste the mango and it's refreshing. I thought the pistachios could have been chopped smaller as there were some times I would get only pistachios in my bite. However, I will say I thought the pistachios were essential to the dessert. On the occasion I got a bite without any pistachios, I missed the texture and flavor.
We were a bit skeptical at the cost at first, but we got value for our money as we will be having a second dinner at home with our two boxes of leftovers. We'll definitely be going back, perhaps to try the tapas but more likely to eat the homestyle dishes again.
Monday, August 10, 2009
Aug. 7, 2009 - Lumière
Lumière
Le Cordon Bleu College of Culinary Arts Atlanta
1927 Lakeside ParkwayTucker, GA 30084
770-723-3507
www.chefs.edu/Atlanta/Restaurant
For this meeting of the Black Thai Supper Club, we went to Lumière, the restaurant attached to Le Cordon Bleu College of Culinary Arts. Culinary students practice their classroom skills and diners get to experience fine dining at a fraction of the cost (we estimate that our $50 worth of food should have been well over $100).
Appetizers
The bread of the two pizzas was slightly undercooked, but the toppings were quite good (fresh mozzarella, summer tomato and pesto; roasted chicken, red onion confit, spinach, garlic cream sauce with fresh mozzarella). The best of the bunch was the red onion confit - slightly sweet and still crunchy.
The fried green tomatoes with toasted pecans and buttermilk-herb aioli was odd. The breading and the pecans obliterated the flavor of the tomatoes.
Entrees
The pork shoulder, slow roasted, was tender, fatty and flavorful. The corn bread dressing was rather plain and the melon salad didn't match the whole flavor profile.
The grilled lamb chops were cut inconsistently. The chops were of varying thicknesses, which led to some pieces being burned, some just slightly undercooked. However, the flavor was still good, even if the orzo was lacking. It was served with roasted peppers and green beans and sauce Provencal.
The grilled flat iron steak was definitely the winner of the entrees, cooked perfectly to medium rare. Again, thinner slices of the steak would have been better as some pieces were difficult to chew. The zucchini-tomato tian added a nice acidity to the dish.
Desserts
Really, you can't go wrong with crème brulée. This one was not too sweet, and the coconut wasn't too overpowering. The giant blackberries remained untouched because of their unappealing and unfortunate resemblance to insects.
The chocolate dome, with coffee mousse and hazelnut crème anglaise, was very good, although the dome itself could have been a little thinner. It made breaking the chocolate crust to get to the center a bit difficult. The coffee mousse was a nice bitter counterpoint to the chocolate.
The lemon mascarpone cheesecake was wonderful - a hint of lemon in the cheesecake, the reduction gave it a little sweetness and the strawberries a slight tart flavor. I could eat this dessert over and over again.
Off the menu, we also had an amuse bouche of salmon mousse on celery root cracker (salmon flavor was overpowering, the cracker was oily) and an after-dessert chocolate truffle (dark chocolate, bitter and palate cleansing).
I got the sense that we arrived on the first night of the session. The service (also students at the school) was painfully slow, seemed overly nervous and had difficulty splitting our bill amongst the eight diners. The kitchen had a "situation with the lamb" so the timing of the service was off. I liked the concept of all of their dishes, but not the execution. With the exception of the cheesecake, every dish had much room for improvement.
However, I would definitely go back again when the menu changes (about once every six months) and further into the semester so they had more time to perfect their techniques.
Le Cordon Bleu College of Culinary Arts Atlanta
1927 Lakeside ParkwayTucker, GA 30084
770-723-3507
www.chefs.edu/Atlanta/Restaurant
For this meeting of the Black Thai Supper Club, we went to Lumière, the restaurant attached to Le Cordon Bleu College of Culinary Arts. Culinary students practice their classroom skills and diners get to experience fine dining at a fraction of the cost (we estimate that our $50 worth of food should have been well over $100).
Appetizers
The bread of the two pizzas was slightly undercooked, but the toppings were quite good (fresh mozzarella, summer tomato and pesto; roasted chicken, red onion confit, spinach, garlic cream sauce with fresh mozzarella). The best of the bunch was the red onion confit - slightly sweet and still crunchy.
The fried green tomatoes with toasted pecans and buttermilk-herb aioli was odd. The breading and the pecans obliterated the flavor of the tomatoes.
Entrees
The pork shoulder, slow roasted, was tender, fatty and flavorful. The corn bread dressing was rather plain and the melon salad didn't match the whole flavor profile.
The grilled lamb chops were cut inconsistently. The chops were of varying thicknesses, which led to some pieces being burned, some just slightly undercooked. However, the flavor was still good, even if the orzo was lacking. It was served with roasted peppers and green beans and sauce Provencal.
The grilled flat iron steak was definitely the winner of the entrees, cooked perfectly to medium rare. Again, thinner slices of the steak would have been better as some pieces were difficult to chew. The zucchini-tomato tian added a nice acidity to the dish.
Desserts
Really, you can't go wrong with crème brulée. This one was not too sweet, and the coconut wasn't too overpowering. The giant blackberries remained untouched because of their unappealing and unfortunate resemblance to insects.
The chocolate dome, with coffee mousse and hazelnut crème anglaise, was very good, although the dome itself could have been a little thinner. It made breaking the chocolate crust to get to the center a bit difficult. The coffee mousse was a nice bitter counterpoint to the chocolate.
The lemon mascarpone cheesecake was wonderful - a hint of lemon in the cheesecake, the reduction gave it a little sweetness and the strawberries a slight tart flavor. I could eat this dessert over and over again.
Off the menu, we also had an amuse bouche of salmon mousse on celery root cracker (salmon flavor was overpowering, the cracker was oily) and an after-dessert chocolate truffle (dark chocolate, bitter and palate cleansing).
I got the sense that we arrived on the first night of the session. The service (also students at the school) was painfully slow, seemed overly nervous and had difficulty splitting our bill amongst the eight diners. The kitchen had a "situation with the lamb" so the timing of the service was off. I liked the concept of all of their dishes, but not the execution. With the exception of the cheesecake, every dish had much room for improvement.
However, I would definitely go back again when the menu changes (about once every six months) and further into the semester so they had more time to perfect their techniques.
Wednesday, February 11, 2009
Feb. 7, 2009 - Spice Market Atlanta
Spice Market Atlanta
188 14th Street NE
Atlanta, GA 30361
404-549-5450
www.spicemarketatlanta.com
Our post-High Museum dinner was attended by five of the BTSC members. We considered doing the "Spice Market Menu" (5 courses of 10 flavors), but ended up having our meal family-style, sharing every dish. We came out ahead, $31 per person our way versus $48 per person with the tasting menu.
The concept of the restaurant is Southeast Asian Street Market. That meant foods with contrasting tastes. For example sweet, spicy (black pepper shrimp) and sour (sun-dried pineapple). I was raised on this type of cooking so I thoroughly enjoyed the meal.
And special thanks to our outstanding waiter Steven. He was extremely patient and helped us make our food decisions wisely. Hopefully we weren't too obnoxious.
Appetizers and Salad
Black Pepper Shrimp, Sun-Dried Pineapple
Charred Chili Rubbed Beef Skewers, Thai Basil Dipping Sauce
Avocado and Radish Salad, Chinese Mustard, Tempura Onions
The Black Pepper Shrimp (billed as a house favorite) was definitely the best of this bunch. The shrimp had a thick, sweet and slightly pepper-y sauce. Eating it with the pineapple cut the heat and also prevented the sauce from being too overpowering. I'm glad we got two orders of this appetizer for the table.
The Beef Skewers looked like corndogs to be dipped into a light green dipping sauce. The skewers tasted slightly of lamb mixed with beef, which was a little disconcerting, but the meat was tender and flavorful. The sauce was almost too mild. I could take it or leave it.
The Salad was more artwork than food. An avocado provided the base of the structure, increasing-in-size tempura onion rings created a bowl and the avocado and radish salad sat inside the bowl. Pretty to look at, but not tremendous in flavor. I would pass on this next time.
Vegetables
Snap Peas, Shitake and Water Chestnut
Baby Corn and Broccoli, Lemongrass and Chili
Entrees
Onion and Chili Crusted Short Ribs, Egg Noodles and Pea Shoots
Pork Vindaloo
The vegetable dishes were nice, but nothing special. Our attempt at rounding out the meal into a healthy one.
The Short Ribs were okay. I think they could have been cooked a little more tender. I found it difficult to eat (a little stringy at times) and the flavors did not pop out at me. The homemade egg noodles and pea shoots were good, but perhaps would have been better served dry (instead of in the slight broth). The best part of the Short Ribs was apparently the caramelized onions, but of course I did not have any.
The winner of the night was the Pork Vindaloo. Billed as the spiciest thing on the menu, it really wasn't all that bad. When eaten with a slice of fingerling pepper, it provided a nice but not overpowering kick. The flavor was tremendous. I found myself scooping up all the remaining sauce and eating it with rice. I would definitely order this again.
Desserts
Pecan Tart with Cinnamon Ice Cream
Pumpkin Brulee with Garam Masala Cookies
Ovaltine Kulfi, Caramelised Banana, Spice Milk Chocolate Sauce
Exotic Fruit with Spiced Lime Salt
Vietnamese Coffee Ice Cream
I only tasted the Pumpkin Brulee and the Exotic Fruit. The Pumpkin Brulee was creamy but not overly pumpkin-y. It had a slighty burned crust which could have been too much, but with the darker coloring and flavor of the dessert was fine. The Garam Masala cookie tasted like a soft ginger snap cookie.
The exotic fruit reminded me of visiting Thailand. There, a common dessert or snack in homes is fruit dipped in a sugar, salt and pepper mixture. The seasonal fruit were mango, kiwi, pineapple, asian pear, and orange. A nice, light end to the meal, one I thoroughly enjoyed.
188 14th Street NE
Atlanta, GA 30361
404-549-5450
www.spicemarketatlanta.com
Our post-High Museum dinner was attended by five of the BTSC members. We considered doing the "Spice Market Menu" (5 courses of 10 flavors), but ended up having our meal family-style, sharing every dish. We came out ahead, $31 per person our way versus $48 per person with the tasting menu.
The concept of the restaurant is Southeast Asian Street Market. That meant foods with contrasting tastes. For example sweet, spicy (black pepper shrimp) and sour (sun-dried pineapple). I was raised on this type of cooking so I thoroughly enjoyed the meal.
And special thanks to our outstanding waiter Steven. He was extremely patient and helped us make our food decisions wisely. Hopefully we weren't too obnoxious.
Appetizers and Salad
Black Pepper Shrimp, Sun-Dried Pineapple
Charred Chili Rubbed Beef Skewers, Thai Basil Dipping Sauce
Avocado and Radish Salad, Chinese Mustard, Tempura Onions
The Black Pepper Shrimp (billed as a house favorite) was definitely the best of this bunch. The shrimp had a thick, sweet and slightly pepper-y sauce. Eating it with the pineapple cut the heat and also prevented the sauce from being too overpowering. I'm glad we got two orders of this appetizer for the table.
The Beef Skewers looked like corndogs to be dipped into a light green dipping sauce. The skewers tasted slightly of lamb mixed with beef, which was a little disconcerting, but the meat was tender and flavorful. The sauce was almost too mild. I could take it or leave it.
The Salad was more artwork than food. An avocado provided the base of the structure, increasing-in-size tempura onion rings created a bowl and the avocado and radish salad sat inside the bowl. Pretty to look at, but not tremendous in flavor. I would pass on this next time.
Vegetables
Snap Peas, Shitake and Water Chestnut
Baby Corn and Broccoli, Lemongrass and Chili
Entrees
Onion and Chili Crusted Short Ribs, Egg Noodles and Pea Shoots
Pork Vindaloo
The vegetable dishes were nice, but nothing special. Our attempt at rounding out the meal into a healthy one.
The Short Ribs were okay. I think they could have been cooked a little more tender. I found it difficult to eat (a little stringy at times) and the flavors did not pop out at me. The homemade egg noodles and pea shoots were good, but perhaps would have been better served dry (instead of in the slight broth). The best part of the Short Ribs was apparently the caramelized onions, but of course I did not have any.
The winner of the night was the Pork Vindaloo. Billed as the spiciest thing on the menu, it really wasn't all that bad. When eaten with a slice of fingerling pepper, it provided a nice but not overpowering kick. The flavor was tremendous. I found myself scooping up all the remaining sauce and eating it with rice. I would definitely order this again.
Desserts
Pecan Tart with Cinnamon Ice Cream
Pumpkin Brulee with Garam Masala Cookies
Ovaltine Kulfi, Caramelised Banana, Spice Milk Chocolate Sauce
Exotic Fruit with Spiced Lime Salt
Vietnamese Coffee Ice Cream
I only tasted the Pumpkin Brulee and the Exotic Fruit. The Pumpkin Brulee was creamy but not overly pumpkin-y. It had a slighty burned crust which could have been too much, but with the darker coloring and flavor of the dessert was fine. The Garam Masala cookie tasted like a soft ginger snap cookie.
The exotic fruit reminded me of visiting Thailand. There, a common dessert or snack in homes is fruit dipped in a sugar, salt and pepper mixture. The seasonal fruit were mango, kiwi, pineapple, asian pear, and orange. A nice, light end to the meal, one I thoroughly enjoyed.
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