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Stopping by Ink & Elm

Burrata (photo by Becky Stein)

Burrata (photo by Becky Stein)

Dining — like most activities that involve a nexus of trends, economics and desire — goes in cycles. Vegetables are in and oysters are in. Braised beef short ribs are out, not as out as sour apple martinis, but on their way.

So here’s my prediction for the new age: grown-up dining is back in. I base this observation not on multiple empirical data points but solely on the existence of one restaurant: Ink & Elm. This wholly unlikely restaurant has recently opened in that hotbed of cruddy, college-kid absorption food, Emory Village.

Before I trot out too much description of the booths (huge and plush), the lighting (caramel-lensed) or the wood tones (high gloss mahogany), let me tell you this: Ink & Elm has a particular vibe. The vibe says, “I’ll have the tournedos, the lady will have the scampi, and please send over the sommelier.”

Ink & Elm doesn’t feel like Buckhead or Midtown or Decatur. It isn’t pretending to be a sceney club, a farmhouse or a dive bar. Beautiful bottles of brown liquor gleam under spotlight on bar shelves, the waiters dress in smart uniforms, and there is so much space between tables that shouting will never be an issue. Are your grandparents coming to the Emory graduation? Book now.

We really have two restaurants in one here. Perhaps three. On the right you dine on oysters and burrata, order lamb cooked two ways and drink Bordeaux. On the left, you drink craft beers or just shots of bourbon. You order burgers, fried pimento cheese and ham sandwiches, and a variety of small plates to share. In between lies a loosely defined lounge area where you might settle into a deep sofa with your date and a round of craft cocktails. They make their own bitters here; they’re into it.

Emory Village? Really? Is Everybody’s Pizza rolling around in its grave?

The chef who oversees this trifecta is one Stephen Sharp, late of Blue Ridge Grill and French American Brasserie, whom you might espy behind the glass-walled exhibition kitchen in the rear. I’ve been once to the tavern and once to the dining room, and my early sense is the fancier stuff shines. Sharp has a fine-dining eye for plating food as well as couple of nifty kitchen tricks that you’ll greet with delight.

His whole Gulf red snapper for two looks like a headless beast that swam into a fryer vat. But when you cut into it, you discover the backbone has been removed for your eating pleasure. A vibrant green herb salsa and a side of deeply flavored fennel confit make this dish great.

Other smart, original highlights in the menu include burrata outfitted with gently pickled squash and an umami-rich black garlic puree. Roasted broccoli (neither raw crunch not overcooked mush) with blue cheese, peanuts and golden raisins tastes like a new flavor meme about to happen. But jiminy cricket, $12? Guess that’s what you pay when you’re living large.

The tavern fare seemed a little too fluffed and camera ready for bar fare. I might pass on the ultra-composed salads and tricked-out Brunswick stew presented in a mini-cauldron. However, I did like that fried sandwich with pimento cheese and country ham despite the unnecessary poached egg resting on one half of it. It’s like Bubba’s croque monsieur.

- by John Kessler for the Food & More blog

4 comments Add your comment


October 15th, 2013
8:09 am

Thanks for the preview John. It’s on my list.

Ned Ludd

October 15th, 2013
8:41 am

Thanks John. Well described. Would not have ventured to Emory without your review. Now I look forward to it. Always enjoy visiting unique non-Applebies type locations. Especially with good food and bourbon and with and ambiance of what they think we want to see and feel rather than their version of a restaurant shoved down upon us. An eat this, sit, and enjoy atmosphere rather than an eat what we have or go elsewhere mindset.


October 15th, 2013
9:32 am

A good braised short rib will never be out of style on my plate. I like the sound of the dishes at this place, and the atmosphere. But, is burrata the new fad? It is showing up all over town, every chef pushing out a new creation using it.


October 15th, 2013
12:24 pm

“It’s like Bubba’s croque monsieur.”


Good review, John.