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Archive for September, 2012

Restaurant inspections, China 88

A south Fulton restaurant saw its health score drop because of food-borne illness risks.

A recent routine inspection found that employees at China 88 in Fairburn were being allowed to take personal breaks in the kitchen, one employee didn’t wash up after after handling raw meat and a food surface area wasn’t sanitized after being contaminated.

All of this could transfer bacteria onto customer food, according to a Fulton County health inspector.

The restaurant at 5370 Highway 92 was given a failing score of 67 and management was told to correct all food-borne illness risk factors, undergo a intervention hearing with the Fulton County Health Department and pass a re-inspection.

China 88 had a designated area for employee eating, drinking and smoking within the food prep area, even though workers are not supposed to have any personal items, including food or drinks, near the customer food.

An employee was observed handling raw chicken then switching to raw broccoli without …

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Meat and Potato Kitchen and Bar restaurant review, Johns Creek



Fast-casual dining seems to be today’s trend in restaurant concepts. In a typical scenario, fast-casual spots present a variety of ingredients that customers combine as they choose. Think places like Chipotle Mexican Grill, Uncle Maddio’s Pizza Joint and Moe’s Southwest Grill.

Here’s the million-meal question: Can restaurants successfully create a hybrid concept? Say, a buffet at a bistro or fast-casual choose-you-own-ingredients in a fine dining setting?

Review by Jenny Turknett

Review by Jenny Turknett

There’s a new restaurant in Johns Creek attempting just that. At Meat and Potato Kitchen and Bar, guests design their own entrees from a list of meat, sauce and potato options. Restaurateurs Khalid Raji and Jamal Sahri created this model based on a popular selling dish at one of their Washington, D.C., restaurants: short ribs with the choice of sauce and potato gratin.

Though sporting a fast-casual concept with a hotel-esque dining room, the restaurant is one of few upscale dining options in …

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Miss our Google Hangout on Atlanta’s dining scene?

….Here’s a video replay.

It was pretty cool. Hope you can join us next time!

– The AJC Food and More blog

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Waffold folds after six weeks

image003-300x273In somewhat mysterious circumstances, Waffold, the barely-opened waffle sandwich shop that took over the old Burger Tap space in Morningside, has shuttered its doors. This Saturday, patrons arrived to find the windows covered in brown paper and a sign on the door that simply read:

“Due to a series of unfortunate circumstances, Waffold had to close. We appreciate everyone’s support and we thank you for supporting Waffle sandwiches.”

Days after their opening, Waffold found themselves in hot water with a publicist for Bruxie, a similar restaurant in Orange County that owns the trademark on the phrase “gourmet waffle sandwiches.” While Waffold did remove the word “gourmet” from their online branding after the issue came to light, at the time, Waffold owner Justin Lim denied receiving any direct communication from Bruxie’s publicists. A little over a month later, the store is now closed.

So far, Lim has not spoken publicly about the reasons behind the closing, leading some to …

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Video: Food experts discuss Atlanta’s dining scene

In which I joined Wyatt Williams from Atlanta Magazine, Stephanie Dazey from Creative Loafing and Caleb Spivak from the blog What Now Atlanta to discuss Atlanta dining on a Google + Hangout On Air.

- by John Kessler for the Food & More blog

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West & Mill, Ammazza opening this month

image001West & Mill Bistro Bar opens this Saturday in the former Swit Bakery & Cafe space on the Westside. West & Mill will be open for lunch, dinner and weekend brunch.

Owners Diana Stawnyczy and Alexandra Prockow plan to serve European-inspired dishes and updated versions of classic comfort food. Belgian chef Tom Leroy will head the kitchen crafting small plates like pierogies and croque madame sliders and entrees including steak frites, vol-au-vent and other classic Belgian dishes.

West & Mill’s bar will serve wine for pairing with comfort fare, signature cocktails and an array of both local brews and European stouts, lagers and ales.

11 a.m. – 2:30 p.m. and 5-11 p.m. Mondays-Thursdays, 11 a.m.- 2:30 p.m. and 5 p.m. – midnight Fridays, 10 a.m. – 2:30 p.m. and 5 p.m. – midnight Saturdays, 10 a.m.- 2:30 p.m. Sundays. 1000 Marietta St. N.W., Atlanta. 678-974-8953.

In other news:

Fast-casual Italian coming to Old Fourth Ward

Later this month Ammazza, a new fast-casual Italian eatery, …

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Restaurant inspections, Nanoom Togo

A new restaurant in Duluth stumbled during its first routine food service inspection earning a failing score of 57.

Nanoom Togo, 3312 Peachtree Industrial Boulevard, was docked for numerous code violations during the Sept. 4 inspection, including food-borne safety issues involving food storage and temperatures.

Raw meats and eggs were being stored above vegetables, sauces and noodles in the walk-in cooler. Raw chicken was stored in the same container with hot pepper paste in the freezer. Food was also uncovered in the freezer and cooler.

Some produce in the cooler was wrapped in newspaper, putting it at risk for the transfer of ink and other contaminants.

Multiple personal items and employee beverages were found among the food storage and prep areas. And some insecticide and window cleaner were also found stored with the food.

There were no thermometers in the facility to take the temperature of foods, according to the inspector.

Among other violations, food debris was on meat …

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Kevin Gillespie’s new restaurant in Glenwood Park and more news

Last week Woodfire Grill announced that chef Kevin Gillespie would be leaving the restaurant as of Jan. 1 to work on opening his new restaurant. We’ve since learned that Gillespie’s new spot, called Gunshow, will be located in the Glenwood Park area.

According to a press release, the dishes will range from “refined to rustic” and will reflect the casual, home-style approach. Plates “will be delivered as they are ready and offered to guests who may choose what they’d like.”

Gunshow is slated to open next spring and will serve dinner Tuesdays-Saturdays.

In other news:

New restaurant at Phipps Plaza

Justin Anthony, of South African restaurant 10 Degrees South, will open YEBO Restaurant and Bar later this month at Phipps Plaza. The restaurant is a family affair with Anthony’s mother Diane creating a menu with a mixture of South African cuisine and pub fare. You’ll find items like ostrich sliders and bunny chow, hollowed out bread with fillings. Chef Jorge Ortiz will oversee the …

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Drink more rye: WhistlePig Straight 100% Rye

whistlepigI think I just fell in love with my first rye.

As you all know, I’m a big bourbon fan, but it has only been recently that I’ve been paying attention to bourbon’s ornery cousin, Rye. Though I migrated over to rye for my Manhattans and Old Fashiond a while ago, I’m currently sipping a glass of rye (neat) that I know I’ll remember for quite some time.

By a combination of luck and a tip off, my family caught wind that a handful of bottles of WhistlePig Straight Rye ($70) would make a brief appearance at The Oconee Celler, a package store in Greensboro, Ga. Considering that this bourbon in question has previously only been sold in a handful of states, Georgia previously not being one of them, this was exciting news. I placed an order, and dear old Dad came through for me. Love ya’ pops.

For those that don’t know the differences between rye and bourbon, I’ll quickly break down the important parts. Whereas the corn-heavy bourbon is sweet, smoky, velvety hug, rye is a spicy, sharp, …

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Restaurant inspections, New China

A malfunctioning cooler cost a Stone Mountain restaurant a half day’s worth of business last week.

A Gwinnett County health inspector suspended the permit of New China, 1227 Rockbridge Road, on Aug. 30 because temperatures were too high on refrigerated food. All the food that had been prepped to serve or cook that day had to be thrown out.

New China has had problems keeping cold foods at safe temperatures on “several occasions,” according to the inspector. The restaurant was given a failing score of 64. Its previous routine inspection score was 48.

Manager Kevin Se said New China was able to re-open for lunch the following day after repairing the cooler and undergoing a second inspection. They made a 95/A on the follow-up, he said.

“We had a little trouble with the cooler, but it’s fixed now,” Se said.

The inspector said the cooler problem should have been addressed when the restaurant first opened that morning. Cold food temperatures hovered near 50 degrees, well above the …

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