This is a fish.
It’s kind of hard to tell from the picture, which was taken with only the light of a votive candle, but let me tell you: this is one delicious fish.
It is a striped bass that was grilled on the bone util the flesh flaked and the skin crisped, then it was showered with slithery pieces of pepper and onion and capped with a flurry of lively, pungent fresh parsley.
This fish was a special one recent evening at the 5 Seasons Brewing Company at the Prado in Sandy Springs.
I had not been since the Prado had been refashioned from a weird entity on a hill into a major suburban mall with all the attendant flashy signs, bright lights and massive parking deck. The odd charm of the outdoor setting of the 5 is gone, but thankfully it remains inside.
I wish I liked the 5 Seasons Westside more because it’s a lot closer to where I work and play. (I’ve never been to the Alpharetta location.) But I find the new construction of the place a bit too sterile and empty — without that sticky, pubby warmth that makes the original 5 such an old friend. Also, I never have found any food I much liked at the Westside location after a couple of visits. With Bocado, Abattoir and Flip Burger Boutique close by, I haven’t been too tempted to keep exploring.
Menawhile, the specials menu at the original location keeps getting better and better. Chef Melvin Toledo cooks with the kind of finesse that makes you feel good about paying restaurant prices in a pub setting.
Can anyone tell me what to order at the Westside 5? Or any great specials to look for next time I’m up at the Prado?