Ink & Elm, Emory Village

Last Friday I went to my first private dry run for a restaurant that was opening soon. I went with not knowing what to expect and was blown away. Right when you walk in you already think you’re far away from Atlanta. The inside is very decadent and lavish, similar to New York Restaurants with an elevated feel to it. The bar has these huge leather chairs that commanded instant respect. I started off the night with a glass of Cava a sparkling wine from Spain which only seemed appropriate. Once seated and gazing at the menu I knew it would be hard to make any instant decisions, but luckily I was with five fellow foodies so all was not lost. Although the oysters looked tempting I opted for the Vermont Burratta Salad with heirloom tomatoes, sorrel, pickled squash, and black garlic puree; I ate it with a fork but I could have used a spoon! On the table was also the Warm Roasted Broccoli with asher blue, frisee, golden raisins, and honey citronette; if every broccoli dish was prepared like that I would be a vegetarian in a hot second. Next I got the Pork Chops with a vidalia gravy, pear, and polenta. But I was also thinking about the Steak Frites or the “Brick-cooked” Chicken— both were ordered by other table members and not one person was disappointed with their selection. Lastly came dessert and four of us split three; the Sticky Cinnamon Bun, White Carrot Cake, and the Triple Chocolate Tart. My favorite was the carrot cake which was made with turnips and had the splendid spice of cardamom; it was a fantastic twist on a classic. The table went through three bottles of wine the first was a Martinelli Zinfandel from Sonoma and while it was a big red with was not earthy enough. The next two bottles were Eberle Cabernet Sauvignons from Paso Robles and you could definitely taste the terroir! Tracy and I then decided to end the night on the tavern side, which I found out that had an equally exciting menu and enjoyed a glass of Excellia Tequila; neat of course. Now while I had never actually thought one would purposely sip tequila this glass was one you would not want to rush. The service was supreme I would say it coordinated well with the presence of the restaurant. I’m not sure how many times I will have the opportunity to attend a private dry run of a new restaurant but I can assure anyone that any opportunity will not be missed.

Just a few snap shots of what I had the pleasure of trying.