You missed it and now it’s back. The fried chicken at the re-opened Watershed was your pick for favorite dish of 2012. Staff photo
1. Fried chicken at Watershed on Peachtree
It seems you really missed this one while it was gone. The original Watershed in Decatur closed in 2011 but re-opened in it’s new Buckhead spot in May 2012. While chef Joe Truex has breathed new life into the restaurant by integrating his own culinary personality into the menu, the beloved fried chicken remains from Scott Peacock’s long reign in the kitchen.
Goujonettes of catfish at Watershed. Photo: Becky Stein / Special
Goujonettes of catfish at Watershed on Peachtree
The goujonettes of catfish with the pepper slaw is a play on the goujonettes of sole Truex prepared at Le Cirque in the late 80’s.
These salty fried fingers of North Carolina catfish, so tender and clean tasting with none of the catfish muddiness, leave not a speck of grease on my fingers as I greedily snatch more than my share.”
Fried reindeer moss at Noma in Denmark
Chief Dining Critic John Kessler says, “This famous Danish restaurant serves fried reindeer moss that shatter into hundreds of crisp filaments and fill your mouth with something you recognize from ever having played in the woods, but never thought of as a flavor. It makes you want to kiss the person you’re dining with on the lips.”
Salt and pepper shrimp at Octopus Bar in East Atlanta
The AJC dining team’s Popular Eats specialist Jon Watson says, “Whole shrimp, served flash fried with the heads on, should not be missed at the East Atlanta late-night spot, Octopus Bar. The crunchy shells and salty fried shrimp heads pack a ton of flavor, and no trip to Octopus Bar is complete without a bowl or two to share.”
Cherry Ginger Explosion cookie at the Cookie Studio in Decatur
Keeper of Best of the Big A Shane Harrison says, “I feel like I’m gaining weight just breathing the delicious-smelling air at the Cookie Studio. It’s the Cherry Ginger Explosion cookie that brings me back again and again. It manages to be both crispy and chewy, a kick of spice surrounding the tart bursts of cherry.”