Tag Archives: Pork Loin

Gunshow

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Gunshow, Glenwood Park

I can’t remember the last time I’ve heard so much about a restaurant before I got to go; from Esquire to friends it was one of the few Atlanta restaurants anyone could or would talk about towards the end of 2014.

The restaurant itself has a different feel. It is totally open, unpretentious in all the right ways, and you don’t order like you would at another restaurant. Picky eaters seriously don’t come and take a coveted seat– had to make reservations a month in advance (was 100% worth the wait)! Kevin Gillespie along with six other chefs concoct two dishes each, come to your table, and try to “sell” you on their creation. If you’re thinking of dim sum you’re right on the money. The menu does change frequently and on average each dish is on the menu for a couple of weeks.

My tablemates and I went with wide eyes and empty stomaches, which was a great thing since we ordered 13 out of the 16 dishes being offered that night. While some dishes are a little larger I’d say most are sharable small plates just like tapas. So without further delay below are all the dishes we devoured.

  • New Mexican style cheese enchiladas. short rib peccadillo. crema*
  • Goat cheese agnolotti. wild mushroom. beet. truffle
  • Middle Eastern style pizza
  • Lobster roll… like in Boston
  • Crispy pork belly. marinated octopus. charred scallion. chorizo vin
  • Ceviche made like they do in Peru*
  • Smoked Berkshire pork loin. creamy polenta. coke braised figs. broccoli
  • Falafel. tahini sauce. house made pita. skoog
  • Olive oil poached halibut. orange braised endive. citrus. olive. fennel
  • Vietnamese style chicken wings
  • Warm old-fashioned banana pudding (always on the menu as it was Kevin’s grandmother’s recipe plus it’s just the BOMB)
  • Chocolate bread pudding. pecan pie innards. bourbon, candied bacon
  • Chocolate-peanut butter cheese cake. pretzel

the * annotate Kevin’s dishes and while you shouldn’t skip on any definitely don’t miss his!! You can tell all dishes are perfected but it didn’t stop with the kitchen as the bar is a worthy opponent. Cocktails have two categories: “while you wait” that are made behind the bar and “from the cart” literally a cart comes to your table and you see it made right there. I didn’t ask what the difference was but I had one from each and both were delectable.

There are flavors from all over the world and the style of eating can be compared to a variety of places, it may not be totally new but in Atlanta it is a breath of fresh air. If I could only choose one restaurant in Atlanta not to miss this surely would be my pick.

This was also a farewell dinner to a close friend. I’ve shared many tables and even more charcuterie plates with Kiffy but am glad we got to partake in one more restaurant together. Best of luck in Birmingham!

Cakes & Ale

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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.