Tag Archives: Chef’s Tasting

Atlas

Posted in Atlanta by

Atlas, Buckhead

I always love when my mom visits. One of the MANY reasons is that we often go to one special dinner; one that can never be repeated nor would I ever go to on a whim. This time I made reservations at Atlas, the new restaurant at the St. Regis in Buckhead. It opened this Spring and the Chef de Cuisine is Christopher Grossman who most recently worked at The French Laundry in Napa. From the moment you walk in you don’t think you’re in Buckhead let alone Atlanta. The use of rich mahogany and deep hunter green elevate the space. The dining room is quiet and while the kitchen is open it is not the main attraction but rather adds to the ambiance. I had heard they do a chef’s tasting, however, it was not listed. I decided to ask our server, Hugo, anyway. He explained that they do have a chef’s tasting you get to select how many courses (it starts at 6 and can go up to as many as you want) plus specify any preferences or dietary concerns you may have then the meal curation begins! I’m not sure about you but this was very exciting. We also choose to get the wine pairing.

I will admit I was one of those people who took pictures of the dishes but I pinky promise the flash was off and I was discrete.

FullSizeRender 4 First course: cured yellow tail hiramasa // Delamotte Brut, Blanc de Blanc, NV

IMG_1008 Second course: young sprouts salad // Thermen Moser, Gruner Veltliner, Per Due, Krenske 2012

FullSizeRender 2 Third course: tomato soup with roasted tomatoes & a seared cubed of cheese // Schloss Schönborn, Riesling, Rheingau 1997

FullSizeRender 5 Fourth course: pan seared halibut // Garaudet, Meursault le Limozin, Burgundy France 2012

FullSizeRender 3 Fifth course: grilled beef tenderloin with a truffle potato pierogi dumpling // D’Arenberg Dead Arm, Shiraz Australia 2010

FullSizeRender 6 Sixth course: milk chocolate mousse with peanut butter cremux, feuillentine crisp, & blueberry // Smith Woodhouse 20 year Tawny Port

I treasured every minute of this dinner due to the care of presentation, finesse of pairing, and dedication to service. It will always be a meal to remember.

Restaurant Eugene

Posted in Atlanta by

Restaurant Eugene, Buckhead

If you want the Bacchanalia experience but without the stuffiness indulge with Restaurant Eugene; it is where a welcoming but sophisticated setting meets fine dining. The goal in the kitchen is to make absolutely as much as possible from scratch. Local flavors drive the menu and respect for ingredients is just as important.

We opted for the chef’s tasting + wine pairings because when you’re going to do it do it big! Below is the menu in all its glory:

marinated red snapper, pickled Vegetables, Citrus
Foie Gras, Strawberry preserves, Peanut, milk, Brioche
farm Egg, Morels, short Rib, wild Horseradish
Cremont, Cherry compote, sesame benne cake, Strawberry, Praline, citrus

I wish I was smart enough to have asked for the wines because classic me I spent too much time enjoying them rather then taking note! Oh well…guess this means I’ll just HAVE to go to another dinner with wine selected by a Sommelier. Oh darn!

The kitchen was fantastic and pairings ever so delicious but the service just blew everything else out of the water. The time and energy they spent to make you feel comfortable was truly a magically delight.

IMG_0265

My lovely dining companions for the evening!

Charleston, SC

Posted in Southeast Weekends by

I was finally able to make my way over to Charleston this summer and in doing so I was able to eat my way through the town! I was also fortunate enough to make this trip with my mom who is not only my inspiration in the kitchen but also the one who is responsible for making me aware of the joy that a good meal can bring. Below are four restaurants that I would easily recommend if you happen to find yourself in Charleston, South Carolina.

Circa 1886

Two words. Chef’s tasting. From seasonal foods to the presentation the whole night was outstanding. We even had a little excitement as we got to met the chef himself! One course that really stuck out was as the server put it upscale egg ‘n’ a hole. The egg was cooked in an oscillating hot bath so it’s similar to a  poached egg but it was so much more than that since the consistency wasn’t as aqueous. To be honest I don’t think I’ve ever had an egg like it. The cuisine is most definitely southern but don’t expect your typical fried chicken as the menu has the essence of fine dining.

My mom and me after the Chef's Tasting at Circa 1886!

My mom and me after the Chef’s Tasting at Circa 1886!

Husk

Brunch is a must at this place but don’t caught with a 2 hour wait, make reservations! The skillet corn bread is killer and so is the honey pork butter. I asked for more it was that good. I had the french toast with berries and cane syrup. My mom got the Funnel Cake with fried chicken, house cured ham, pickled red onion, a poached farm egg, and hollandaise. The plate was overwhelming with flavor but if you worked at getting everything on your fork for one bite it was fantastic. I have also never seen an eggs Benedict with funnel cake and suspect I won’t again. The restaurant is in a gorgeous house set in historical Charleston. The menu is updated twice a day based on what is available at that moment. The one rule of the kitchen is that if it doesn’t come from the South it doesn’t come in. While southern favorites are on the menu I would say all dishes have a modern twist that many other restaurants just don’t seem to be able to create.

82 Queen

This was my first true lowcountry cuisine dining experience and in classic fashion I started out with she crab soup. My mom and I also split the fried green tomato bites because I’m often eager to try them wherever I happen to be. It was a lovely warm summer night so we were able to enjoy the evening on their patio. I ordered the barbecue shrimp and grits and my mom the Carolina crab cakes. When you’re near the ocean it would be sin not to order seafood! This restaurant has been a main stay in Charleston since 1982 and was the first to really define all the influences of the area with African, Anglo, Caribbean, and French flavors popping in and around all dishes. When you’re here you get a sense that this is more than a restaurant that is following a popular trend. The care that is put into all dishes was definitely noticed and appreciated.

Butcher & Bee

Just before leaving we stopped at this sandwich shop but one shouldn’t really think of this as any old shop serving turkey and ham. They are known for their burger with pimento cheese but also serve an eggplant banh mi. I dare you to name anther place that serves both. On the day that my mom and I went there were probably 5 or 6 sandwich options. My mom got the lamb pita and I the BBQ pork with fried pickles. There is a reason why publications from GQ to Bon Appetit are taking about this place and it’s because whatever they create and produce turns out fabulously. They’re open for lunch, dinner, and late night. They also happen to be the only place in Charleston that is BYOB. While it may not be downtown you would be very sorry to have missed this place if you’re in or around Charleston.

 

I would also like to recommend the Andrew Pinckney Inn if you’re in need of a hotel. They were located in the heart of the historic district and had wonderful accommodations.