Jan. 22, 2011
Spoon (West Side)
768 Marietta Street, Suite A
Atlanta, GA 30318
404-522-5655
http://spoonatlanta.com
The latest ScoutMob coupon had us returning to the original location of Spoon after a long hiatus. A few years back, we would visit once every two months. We stopped coming because we made a concerted effort to try new restaurants, but boy are we glad we came back.
The chicken satay was outstanding as always. I know, chicken satay seems a rather pedestrian appetizer to get, but Spoon's version is the best we've ever had. The chicken breast is moist and tender, perfectly grilled. The peanut sauce goes beyond the peanut butter mixture you get at most Thai restaurants. The sweet and spicy sauce with onion and cucumber was authentic.
The double soft shell crabs are another favorite of ours. The fried crabs have an airy crunch to them, offset by the tender, soft vegetables in the red curry. The sauce is thick and creamy, with a pleasant spice level.
The rack of lamb with basil sauce is a special that we will call ahead to check if they have it that night. Perfectly cooked to medium rare, the lamb was perfectly seasoned (not over peppered as we find often at other restaurants) so that I was gnawing on the bone to get every last bit of the meat. The basil sauce was amazing, just sweet enough to offset the pepper. I could pour this sauce over a bowl of rice and eat it plain. The vegetables, including my favorite straw mushrooms, soaked up the flavorful sauce.
As good as the food is, Chef Aim's desserts are what we stay for. This night, we chose the caramel chocolate mousse with green tea ice cream. It was served with a raspberry sauce, mint and a single lychee fruit. The delicate mousse, sourness of the raspberry sauce and bittersweet green tea ice cream formed the perfect end to our meal.
The service tonight was possibly the best we've ever had. Friendly and attentive, she brought us drinks (Singha beer, Thai iced coffee) at various points in the meal. She offered wonderful suggestions and chatted with us even though it was clear the restaurant was very busy because of the ScoutMob event.
One of the amazing things about Spoon is that the food has not suffered one bit even after their expansion to a second location. This is probably because the two sisters and brother who co-own the restaurant split time at the locations (when one is at East Side, the other is at the West Side). I'm glad that one of our favorite restaurants has been able to weather the expansion storm. We're sure to go again in the next two months.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Monday, January 24, 2011
Tuesday, December 21, 2010
Dec. 18, 2010 - Peter Chang's
Dec. 18, 2010
Peter Chang's
6450 Powers Ferry Rd.
Sandy Springs, GA 30339
770-419-9849
Finally! Tasty China's itinerant chef has opened his long-awaited restaurant. We were lucky enough to get tickets to the Grand Opening this past Saturday. Dishes were served family-style at a table set for 10 (luckily only eight of us showed). Thankfully, no one at Table 5 was shy about trying everything laid out before us. And special thanks to our server who snuck me a copy of the menu.
Among the cold appetizers (in place on the table before we even arrived), the black ear fungus was my favorite. It had that "cartilage" crunch from the mushrooms and was refreshing, not overly sauced. The Shanghai smoked duck was also wonderfully cooked, although I probably would have preferred if it had been served hot instead of cold. Also served but not listed on the menu, the cilantro beef was a solid dish. The shredded tofu skin reminded us of noodles and the chili oil was not too spicy. The sesame tofu was another table favorite.
Next up, the two hot appetizers. The seafood with dough ball soup was very delicate. The dough balls (which were more like tiny dumplings) were chewy and tasty. The soup did not have a fishy aftertaste at all. I was disappointed in the steamed dumplings that were rather pedestrian.
Nine courses of entrees tested our stamina. The dry-fried small fish (smelt) and dry-fried mushrooms were table favorites. Wonderful finger food and palate cleansers. The beef with snow bean was nothing special. The Peter rolls were not popular. Any subtle flavor was overpowered by ginger. The texture of the minced chicken in the stuffing seemed to confuse diners.
I have no recollection of the lamb which probably means that it wasn't spectacular, but wasn't bad either. In the shrimp dish, the asparagus was very well cooked and perfectly sized. The spicy fragrant duck seemed to be missing the "funyuns" that made the dish so successful at Tasty China. The dish lacked the extra crunch they provided to offset the fatty duck.
The Yangzhou fish was the consensus loser of the night. While beautiful to look at, it was far too sweet and drenched in sauce. To me, it felt like eating fried dough soaked in sweet and sour sauce. The crab meat with bean seedling was strange. Even though we could see crab in the dish, we smelled more than actually tasted it. The bean seedling had an asparagus aftertaste to it.
Dessert was served scorching hot. The red bean paste center was only slightly sweet, but after all the strong flavors, we probably could have used something to cut the savory overload.
In general, the dishes were less spicy than we have come to expect from Tasty China. Not sure if this was an intentional choice to the wider base of people who would be attending or just a function of this batch peppers not having much kick. The meal started out strong with the appetizers but did not finish well. Although it's possible this could be because were were all very full by the end.
Having read reviews from other people attending pre-Grand Opening events, I was sorely disappointed that pork belly did not make it onto our tasting menu. But at $35 for two people (not including beer or tip), I still received tremendous value. I'll be sure to order some when we come back to try again.
Peter Chang's
6450 Powers Ferry Rd.
Sandy Springs, GA 30339
770-419-9849
Finally! Tasty China's itinerant chef has opened his long-awaited restaurant. We were lucky enough to get tickets to the Grand Opening this past Saturday. Dishes were served family-style at a table set for 10 (luckily only eight of us showed). Thankfully, no one at Table 5 was shy about trying everything laid out before us. And special thanks to our server who snuck me a copy of the menu.
Among the cold appetizers (in place on the table before we even arrived), the black ear fungus was my favorite. It had that "cartilage" crunch from the mushrooms and was refreshing, not overly sauced. The Shanghai smoked duck was also wonderfully cooked, although I probably would have preferred if it had been served hot instead of cold. Also served but not listed on the menu, the cilantro beef was a solid dish. The shredded tofu skin reminded us of noodles and the chili oil was not too spicy. The sesame tofu was another table favorite.
Next up, the two hot appetizers. The seafood with dough ball soup was very delicate. The dough balls (which were more like tiny dumplings) were chewy and tasty. The soup did not have a fishy aftertaste at all. I was disappointed in the steamed dumplings that were rather pedestrian.
Nine courses of entrees tested our stamina. The dry-fried small fish (smelt) and dry-fried mushrooms were table favorites. Wonderful finger food and palate cleansers. The beef with snow bean was nothing special. The Peter rolls were not popular. Any subtle flavor was overpowered by ginger. The texture of the minced chicken in the stuffing seemed to confuse diners.
I have no recollection of the lamb which probably means that it wasn't spectacular, but wasn't bad either. In the shrimp dish, the asparagus was very well cooked and perfectly sized. The spicy fragrant duck seemed to be missing the "funyuns" that made the dish so successful at Tasty China. The dish lacked the extra crunch they provided to offset the fatty duck.
The Yangzhou fish was the consensus loser of the night. While beautiful to look at, it was far too sweet and drenched in sauce. To me, it felt like eating fried dough soaked in sweet and sour sauce. The crab meat with bean seedling was strange. Even though we could see crab in the dish, we smelled more than actually tasted it. The bean seedling had an asparagus aftertaste to it.
Dessert was served scorching hot. The red bean paste center was only slightly sweet, but after all the strong flavors, we probably could have used something to cut the savory overload.
In general, the dishes were less spicy than we have come to expect from Tasty China. Not sure if this was an intentional choice to the wider base of people who would be attending or just a function of this batch peppers not having much kick. The meal started out strong with the appetizers but did not finish well. Although it's possible this could be because were were all very full by the end.
Having read reviews from other people attending pre-Grand Opening events, I was sorely disappointed that pork belly did not make it onto our tasting menu. But at $35 for two people (not including beer or tip), I still received tremendous value. I'll be sure to order some when we come back to try again.
Monday, August 23, 2010
Aug. 21, 2010 - Tasty China
Tasty China
585 Franklin Rd. SE (S. Marietta Pkwy. SE)
Marietta, GA 30067
770-419-9849
Tucked away in a strip mall, Tasty China has long been an in-the-know foodie destination. Far from your typical Chinese restaurant fare, the menu features clever and original items I haven't seen anywhere else. Variety and quality of the food suffered when head chef Peter Chang left, but now he's back in the kitchen until his new restaurant opens (rumored to be somewhere in Marietta). So we'll enjoy the return to the glory days of Tasty China's menu while we can.
In order of appearance:
Pork belly in spicy garlic sauce
Hot and numbing dried beef with sesame oil
Braised fish with needle mushroom in iron pot
Smoked duck (special)
Shanghai bean curd rolls (special)
Pan-fried sesame cake bread
Pork belly is my current obsession food. It's bacon but better. Pairing pork belly with garlic? Sign me up. It was not what I expected. I was used to large pieces of stewed, buttery pork belly, while here we had thin slices resting in a hot oil based sauce. But from the texture of the many layers of pork to the flavor of the sauce and garnish (even the cilantro was fresh and crispy), I could eat a plate of this for breakfast, lunch, dinner and every snack in between.
I really wanted to like the hot and numbing beef. It came on the recommendation of our dinner mates, plus we had read that all the dry-fried dishes were extraordinary. But really, I ended up being rather disappointed. I liked the tingling around the corners of my mouth as I ate and the dish was not so hot that I was reaching for the water (despite chomping on several peppercorns). But I had a hard time dealing with the extremely dry beef. Yes I know it was "dry-fried" but unfortunately it was like eating beef jerky with sauce. Maybe the hot and numbing sauce with another meat (one not dry-fried) would have been better.
The braised fish was outstanding. The fish retained its shape and texture without disintegrating or flaking into the soup (a common problem with fish). The fish alone was good, but add the needle mushrooms (think of them like alfalfa sprouts in mushroom form) elevated the dish. The very spicy (an angry orange-red color) soup was so good I had several spoonfuls on its own.
The smoked duck (served with what we nicknamed "funyuns") was a nice dish. Duck tends to be fattier than chicken, but this was not too oily. The fried onions and peppers the duck was served with provided a crunchy texture to contrast the soft, fatty flavor of the duck. One of our dinner mates was still gnawing on pieces as the staff was collecting our plates.
For some reason, the appetizers we ordered came out last. The sesame cake bread was OK, but seemed to me a bit like breadsticks on the table at the beginning of the meal - simply filler. They had a very subtle flavor that wasn't savory, wasn't sweet. I ended up dipping the bread into the soup from the braised fish. That was a better combination.
If you asked me to describe what "bean curd rolls" would look like, I would not have been close. Picture sheets of yuba bean curd skin, rolled back upon itself until it looks like the cross-section of a very old tree. It was garnished with a little scallion and soy and oil sauce, served cold. Mostly you are getting the crunchy texture of the bean curd and the beauty of the dish. Perhaps as an appetizer I would have liked it more, or maybe leftover as a breakfast item.
A great meal with friends, sadly without the abusive wait staff we had come to expect. Even without the 10 percent discount for paying cash, we got incredible value for our money (less than $60 for four people). Enjoy the true Tasty China while you still can.
585 Franklin Rd. SE (S. Marietta Pkwy. SE)
Marietta, GA 30067
770-419-9849
Tucked away in a strip mall, Tasty China has long been an in-the-know foodie destination. Far from your typical Chinese restaurant fare, the menu features clever and original items I haven't seen anywhere else. Variety and quality of the food suffered when head chef Peter Chang left, but now he's back in the kitchen until his new restaurant opens (rumored to be somewhere in Marietta). So we'll enjoy the return to the glory days of Tasty China's menu while we can.
In order of appearance:
Pork belly in spicy garlic sauce
Hot and numbing dried beef with sesame oil
Braised fish with needle mushroom in iron pot
Smoked duck (special)
Shanghai bean curd rolls (special)
Pan-fried sesame cake bread
Pork belly is my current obsession food. It's bacon but better. Pairing pork belly with garlic? Sign me up. It was not what I expected. I was used to large pieces of stewed, buttery pork belly, while here we had thin slices resting in a hot oil based sauce. But from the texture of the many layers of pork to the flavor of the sauce and garnish (even the cilantro was fresh and crispy), I could eat a plate of this for breakfast, lunch, dinner and every snack in between.
I really wanted to like the hot and numbing beef. It came on the recommendation of our dinner mates, plus we had read that all the dry-fried dishes were extraordinary. But really, I ended up being rather disappointed. I liked the tingling around the corners of my mouth as I ate and the dish was not so hot that I was reaching for the water (despite chomping on several peppercorns). But I had a hard time dealing with the extremely dry beef. Yes I know it was "dry-fried" but unfortunately it was like eating beef jerky with sauce. Maybe the hot and numbing sauce with another meat (one not dry-fried) would have been better.
The braised fish was outstanding. The fish retained its shape and texture without disintegrating or flaking into the soup (a common problem with fish). The fish alone was good, but add the needle mushrooms (think of them like alfalfa sprouts in mushroom form) elevated the dish. The very spicy (an angry orange-red color) soup was so good I had several spoonfuls on its own.
The smoked duck (served with what we nicknamed "funyuns") was a nice dish. Duck tends to be fattier than chicken, but this was not too oily. The fried onions and peppers the duck was served with provided a crunchy texture to contrast the soft, fatty flavor of the duck. One of our dinner mates was still gnawing on pieces as the staff was collecting our plates.
For some reason, the appetizers we ordered came out last. The sesame cake bread was OK, but seemed to me a bit like breadsticks on the table at the beginning of the meal - simply filler. They had a very subtle flavor that wasn't savory, wasn't sweet. I ended up dipping the bread into the soup from the braised fish. That was a better combination.
If you asked me to describe what "bean curd rolls" would look like, I would not have been close. Picture sheets of yuba bean curd skin, rolled back upon itself until it looks like the cross-section of a very old tree. It was garnished with a little scallion and soy and oil sauce, served cold. Mostly you are getting the crunchy texture of the bean curd and the beauty of the dish. Perhaps as an appetizer I would have liked it more, or maybe leftover as a breakfast item.
A great meal with friends, sadly without the abusive wait staff we had come to expect. Even without the 10 percent discount for paying cash, we got incredible value for our money (less than $60 for four people). Enjoy the true Tasty China while you still can.
Monday, July 26, 2010
July 24, 2010 - Shoya Japanese Restaurant
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.
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, 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.
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.
Tuesday, October 28, 2008
Oct. 25, 2008 - TWO Urban Licks
TWO Urban Licks
820 Ralph McGill Blvd
Atlanta, GA 30306
404-522-4622
www.twourbanlicks.com/index-home.htm
After an attempted September meeting, the BTSC is back again for October. Our venue was TWO Urban Licks, part of the Concentric family of restaurants.
We had 7 people in attendance for our Saturday night meeting, so there was much sharing of food. A couple of BTSC members knew the bartender, so we had an "in" for what items were most popular with patrons and staff alike.
Appetizers
- Thai Tuna Tartare
- Empanadas
- Lamb Lollipops
- Fried Green Tomato Salad
- Mini Corn Dogs
Originally, we were going to have the top four on this list, but upon the recommendation of our waitress (a very patient girl from Washington state named Vanessa) we added the Corn Dogs.
The tuna tartare was quite nice. Wonderful texture with only a hint of spice from the Sriracha aioli. The wonton chip looked more like a chip from a Mexican restaurant. Mango and avocado made for a good palate cleanser.
The short rib empanadas were the best appetizer of the bunch. The meat was tender and flavorful. The empanadas themselves were huge - easily dividing up for the whole table.
Lamb lollipops were disappointing. Very small and little on the dry side. I must have missed the grape chili jam and goat cheese.
The fried green tomato salad was recommended by several staff members and did not disappoint. Tomatoes were light and slightly tangy, with the goat cheese adding to the effect. The herb vinaigrette was strong but not overpowering. I'd consider getting a plate of that by itself.
The mini corn dogs looks delicious, but I did not like the taste as much as I had hoped. They seemed rather average to me.
Main Course
- Bronzed Scallops (Gouda grits, smoke tomato broth)
- American Shrimp (Low Country style, Andouille sausage, corn, potatoes, okra, toasted ciabatta)
- Tuna (seared, avocado-edamame salad, spicy sesame dressing)
- Pork (braised, NY backed cheddar macaroni, pork jus)
- Tanglewood Farm Duck Breast (Italian sausage stuffed, Cayenne sweet potato puree, ancho BBQ jus)
Sampled only a piece of the ciabatta dipped in the Low Country boil stock of the American Shrimp dish. Nice flavor, but seemed to be a lot of work to eat.
The duck breast and sweet potato puree, each by themselves, were wonderful. The duck and potato together made for an odd combination of flavors I'm not sure really went together. I couldn't reconcile the tastes and I have to say would probably not order this again.
The tuna was very well prepared. It definitely needed the sesame dressing (which was special ordered on the side). The edamame salad was a nice change from the typical vegetable medley.
The braised pork was so tender, you didn't need a knife. Fall off the (non-) bone good. Flavorful and a good match with the mac-n-cheese, but you can't go wrong with mac-n-cheese.
If the two BTSC meetings are any indication, the rule of the day should be "always get the scallops". Huge scallops, cooked so well. So buttery and tender and a perfect match with the grits. Not sure I could have eaten a whole plate of this, but definitely my favorite combination of the night.
After Fun with the bill (computers were down, then "I'll pay for 2/35 of the Empanadas, please."), we went to Spoon for dessert. I won't comment on that for now as I know at some point we will go back there and I will write a full review.
820 Ralph McGill Blvd
Atlanta, GA 30306
404-522-4622
www.twourbanlicks.com/index-home.htm
After an attempted September meeting, the BTSC is back again for October. Our venue was TWO Urban Licks, part of the Concentric family of restaurants.
We had 7 people in attendance for our Saturday night meeting, so there was much sharing of food. A couple of BTSC members knew the bartender, so we had an "in" for what items were most popular with patrons and staff alike.
Appetizers
- Thai Tuna Tartare
- Empanadas
- Lamb Lollipops
- Fried Green Tomato Salad
- Mini Corn Dogs
Originally, we were going to have the top four on this list, but upon the recommendation of our waitress (a very patient girl from Washington state named Vanessa) we added the Corn Dogs.
The tuna tartare was quite nice. Wonderful texture with only a hint of spice from the Sriracha aioli. The wonton chip looked more like a chip from a Mexican restaurant. Mango and avocado made for a good palate cleanser.
The short rib empanadas were the best appetizer of the bunch. The meat was tender and flavorful. The empanadas themselves were huge - easily dividing up for the whole table.
Lamb lollipops were disappointing. Very small and little on the dry side. I must have missed the grape chili jam and goat cheese.
The fried green tomato salad was recommended by several staff members and did not disappoint. Tomatoes were light and slightly tangy, with the goat cheese adding to the effect. The herb vinaigrette was strong but not overpowering. I'd consider getting a plate of that by itself.
The mini corn dogs looks delicious, but I did not like the taste as much as I had hoped. They seemed rather average to me.
Main Course
- Bronzed Scallops (Gouda grits, smoke tomato broth)
- American Shrimp (Low Country style, Andouille sausage, corn, potatoes, okra, toasted ciabatta)
- Tuna (seared, avocado-edamame salad, spicy sesame dressing)
- Pork (braised, NY backed cheddar macaroni, pork jus)
- Tanglewood Farm Duck Breast (Italian sausage stuffed, Cayenne sweet potato puree, ancho BBQ jus)
Sampled only a piece of the ciabatta dipped in the Low Country boil stock of the American Shrimp dish. Nice flavor, but seemed to be a lot of work to eat.
The duck breast and sweet potato puree, each by themselves, were wonderful. The duck and potato together made for an odd combination of flavors I'm not sure really went together. I couldn't reconcile the tastes and I have to say would probably not order this again.
The tuna was very well prepared. It definitely needed the sesame dressing (which was special ordered on the side). The edamame salad was a nice change from the typical vegetable medley.
The braised pork was so tender, you didn't need a knife. Fall off the (non-) bone good. Flavorful and a good match with the mac-n-cheese, but you can't go wrong with mac-n-cheese.
If the two BTSC meetings are any indication, the rule of the day should be "always get the scallops". Huge scallops, cooked so well. So buttery and tender and a perfect match with the grits. Not sure I could have eaten a whole plate of this, but definitely my favorite combination of the night.
After Fun with the bill (computers were down, then "I'll pay for 2/35 of the Empanadas, please."), we went to Spoon for dessert. I won't comment on that for now as I know at some point we will go back there and I will write a full review.
Friday, August 15, 2008
Aug. 14, 2008 - Eurasia Bistro
Eurasia Bistro
129 E Ponce De Leon Ave
Decatur, GA 30030
404-687-8822
www.northlakethai.com
The first meeting of the "Black Thai Supper Club". We decided to go to Eurasia Bistro in Decatur after reading their special menu for Taste of Asia Week. Two courses for $28, but when you see rack of lamb on the menu, you go for it.
Appetizer was the Black Plate - a sampling of three different appetizers:
- Crab Spring Roll w/Lettuce Wrap and Tamarind Dipping Sauce
- Grilled Bamboo Skewered Chicken Satay
- Stuffed Shrimp w/Asparagus and Shiitake Mushroom
The spring roll was average - good but not tremendous. The satay was surprisingly tender and the carrot and cucumber sauce in lieu of peanut sauce was a nice change. But the stuffed shrimp was the winner of the plate. Crisp, flavorful and served on a mini-salad with a wonderful plum sauce dressing. I'd definitely order the shrimp again.
On to the Main Course! The four of us got the three different choices:
- Roast Boneless Cornish Hen Marinated in Five Spices w/Baby Corn and Asparagus
- Char-broiled Herb Crusted Rack of Lamb w/Thai Basil Aioli
- Sea Scallops in Rice Batter with Broccoli
The cornish hen was good, but not excellent. As with most small birds, there were pieces that were cooked to overly dry. The meaty parts were nice and the skin had good flavor. The baby corn and sauce were nice, but the asparagus tended towards bitter.
Cooked to medium rare the large portions lamb did not disappoint. Mushrooms, onions and rice soaked up the aioli nicely.
The winner of the main course fare was definitely the sea scallops. Tender with a light crunchiness from the batter, fresh and flavorful. I would certainly return to eat a plate of that again.
Even though dessert was not part of the fixed menu, we decided to indulge. We got four desserts that were from Alon's:
- Green Tea Cake
- Tiramisu
- Chocolate Raspberry Mousse Cake
- White Chocolate Mango Cake
The green tea cake was a nice idea, but poor execution. The mint garnish was overpowering and the cake seemed at times bitter. The tiramisu was nice, but not the best I've ever had. The chocolate raspberry mousse cake was sweet almost to overpowering, but still worth the money. But the surprise dessert was the white chocolate mango cake. Sweet but not too sweet, good flavor, quite refreshing. A nice finish to our meal.
All in all, a successful first outing of the Club. I'll post as we continue our Page-by-Page Culinary Tour of Atlanta.
129 E Ponce De Leon Ave
Decatur, GA 30030
404-687-8822
www.northlakethai.com
The first meeting of the "Black Thai Supper Club". We decided to go to Eurasia Bistro in Decatur after reading their special menu for Taste of Asia Week. Two courses for $28, but when you see rack of lamb on the menu, you go for it.
Appetizer was the Black Plate - a sampling of three different appetizers:
- Crab Spring Roll w/Lettuce Wrap and Tamarind Dipping Sauce
- Grilled Bamboo Skewered Chicken Satay
- Stuffed Shrimp w/Asparagus and Shiitake Mushroom
The spring roll was average - good but not tremendous. The satay was surprisingly tender and the carrot and cucumber sauce in lieu of peanut sauce was a nice change. But the stuffed shrimp was the winner of the plate. Crisp, flavorful and served on a mini-salad with a wonderful plum sauce dressing. I'd definitely order the shrimp again.
On to the Main Course! The four of us got the three different choices:
- Roast Boneless Cornish Hen Marinated in Five Spices w/Baby Corn and Asparagus
- Char-broiled Herb Crusted Rack of Lamb w/Thai Basil Aioli
- Sea Scallops in Rice Batter with Broccoli
The cornish hen was good, but not excellent. As with most small birds, there were pieces that were cooked to overly dry. The meaty parts were nice and the skin had good flavor. The baby corn and sauce were nice, but the asparagus tended towards bitter.
Cooked to medium rare the large portions lamb did not disappoint. Mushrooms, onions and rice soaked up the aioli nicely.
The winner of the main course fare was definitely the sea scallops. Tender with a light crunchiness from the batter, fresh and flavorful. I would certainly return to eat a plate of that again.
Even though dessert was not part of the fixed menu, we decided to indulge. We got four desserts that were from Alon's:
- Green Tea Cake
- Tiramisu
- Chocolate Raspberry Mousse Cake
- White Chocolate Mango Cake
The green tea cake was a nice idea, but poor execution. The mint garnish was overpowering and the cake seemed at times bitter. The tiramisu was nice, but not the best I've ever had. The chocolate raspberry mousse cake was sweet almost to overpowering, but still worth the money. But the surprise dessert was the white chocolate mango cake. Sweet but not too sweet, good flavor, quite refreshing. A nice finish to our meal.
All in all, a successful first outing of the Club. I'll post as we continue our Page-by-Page Culinary Tour of Atlanta.
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