Cardamom Hill opens next week and more news
Asha Gomez, owner of Cardmom Hill
On Jan. 5, Cardamom Hill opens in the Berkeley Park neighborhood Heights district of West Midtown. The restaurant will serve family-style dishes from Chef-owner Asha Gomez’s native Kerala, a southwestern Indian state positioned on the ancient spice routes between Europe and Asia. Gomez entered the food scene with her underground dinner series, Spice Route supper club, which blossomed and inspired her to open Cardamom Hill. The restaurant, one of the first to explore regional Indian cuisine, will feature items such as masala-rubbed kingfish roasted in a banana leaf, spiced goat chops and pork vindaloo.
11:30 a.m.- 2:30 p.m. and 5:30- 10 p.m. Mondays-Thursdays, 11:30 a.m.- 2:30 p.m. and 5:30-10:30 p.m Fridays-Saturdays. 1700 Northside Drive N.W., Atlanta. 404-549-7012. $$-$$$.
In other news:
- Midtown’s Tierra Restaurant announced recently that it will close on Feb. 17, 2012, just a day after its 13th anniversary. In a newsletter written to customers, the owners of this Latin American bistro, Dan and Ticha Krinsky, cited several reasons including a “serious rent increase” and the economic climate as factors in their decision to close. The main reason, they said, is because Dan accepted a teaching position with Le Cordon Bleu College of Culinary Arts in Atlanta. 6-10 p.m. Tuesdays-Saturdays. 1425 Piedmont Ave. N.E., Atlanta. 404-874-5951. $$$.
- Meehan’s Public House announced plans to open its fourth location, this time at Atlantic Station. The Irish pub will open in the spring of 2012 and will sit between Cafe Nineteen and Z Gallerie. It will continue to serve twists on Irish and Southern cuisine for both lunch and dinner.
- Tyler Williams, previously of Bacchanalia, has been named the new executive chef at Abattoir.
- The Southern Foodways Alliance will host its eighth annual celebration of Southern food, SFA Taste of the South, at this event held at Blackberry Farm in eastern Tennessee on Jan. 12-15. Miller Union’s Steven Satterfield joins other chefs including Joshua Hopkins, formerly of Abattoir, to lead cooking demonstrations and prepare meals with wine, beer and whiskey pairings. $450-600.