Cakes & Ale, Decatur

I came here in the early Fall so the menu is not the same regardless I’m sure still as pleasing. The menu was thoughtfully put together and seriously focused on local ingredients. It’s no surprise that the chef/ owner, Billy Allin worked under Alice Waters at Chez Panisse. He was also a nominee for the Food & Wine’s Best New Chef in 2010. The menu changes frequently and is driven by the vegetables that are constantly changing seasons. One also must be up for different or odd pairings. If you want run of the mill brussels sprouts and pork chop this isn’t your place. The dishes are creative and push you to see food differently.

My friend, Morgan and I started with the Chicken Liver Pâté Plate, which included three various types all good but nothing too notable. For wine we got a bottle of Schug’s 2009 Cabernet Sauvignon the waiter was very knowledgeable and suggested this because it was a lighter Cabernet so it would pair well with both Pork and Lamb. I got the Gnocchi with Lamb & Pork Ragu and my friend got the Pork Loin with Potato Garlic Purée and Lima & Pole Beans. While my dish was mostly meat it was the exception in the vegetable heavy menu. I thought it was fantastic but I am a carnivore at heart and also melt over gnocchi especially when they are light and fluffy. Morgan’s dish was much lighter and a better portrayal of what the dishes are typically like. The portions are small so if you come super hungry I would almost suggest two. And for dessert we got their version of Mississippi Mud, which was flourless chocolate cake topped with chocolate mousse and stout cream. Luckily, Morgan is also a lover of chocolate.

The one thing that I could see as being a problem for some is that the dinning area is very dark. The restaurant has an ideal location since it is right on the Decatur Square and has definitely added to the Renaissance of Decatur dining.