The next stop is Concourse E, Concourse E as in ECHO.
Keep riding, because the stop after that is Concourse F, Concourse F as in ECCO.
The reproduction of Ecco, Midtown’s Mediterranean restaurant and wine bar, in the Maynard Jackson International Terminal gives travelers another higher-end option when they find themselves with time to kill. Cheeses, cured meats and goat cheese fritters with a glass of great wine to knock back: ain’t nothing wrong with that. If you want a full-meal entree, I can attest to this grilled pork chop with green farro, fava beans and orange.
Generally, though, I’m of two minds about eating in the airport — those two minds being the ones that belong to my id and superego. The id goes for a Popeye’s chicken biscuit or a clamshell filled to bursting with totally ratchet Chinese food. The superego favors salads with strips of wan chicken breast and pouches of fat-free dressing. I’m not sure I do myself any
We all know it for the bakery, but Joli Kobe has become more than just a place to feed your sweet tooth.
In February, the restaurant rebranded as Joli Kobe Kitchen and moved closer to a fine dining format complete with a thoughtful sake and wine list. It brought in chef Mihoko Obunai, a classically French-trained Japanese chef. Obunai’s ever-changing menu is seasonally focused and reflects her training as a certified macrobiotic chef.
–by Jenny Turknett, Food and More blog
Richard Sandoval, chef-owner of Richard Sandoval Restaurants, has added Zocalo in Midtown Atlanta to his restaurant group’s roster of over 30 locations.
On May 4, Zocalo debuted new upscale Mexican food and beverage menus, plus new decor and tableware.
Executive chef Lucero Martinez-Obregon will continue to head the kitchen, a role she’s filled since her family opened Zocalo in 1995. Since 2009, Martinez-Obregon also has been chef de cuisine at Sandoval’s Pampano in New York City.
Last week, Sandoval was in town for a few days, and joined Martinez-Obregon for lunch at Zocalo.
Over queso fundido, cochinita pibil with habanero salsa, and caramel flan with pineapple-strawberry pico, they discussed their partnership and plans for the restaurant.
“Lucero had been working for me for almost four years and I never knew about this place,” Sandoval said. “She came as a sous chef and I really loved her work. We talked about doing something
I recently attended the Atlanta Gluten & Allergy-free Wellness event where I sampled products from a variety of local and national vendors showcasing their wares. Products included baking mixes, pizza crusts, soup mixes, dehydrated fruits, magazines and beer.
Gluten Free Cutie, Pure Knead and Uncle Maddio’s represented the Atlanta market. Chef Tracey Bloom, formerly of Ray’s on the Creek, was also on hand to promote her newest venture, Free Cuisine, for which she develops gluten- and allergy-free recipes.
I also discovered another local product with which I was unfamiliar: Sugar & Spice Market flour, a cup-for-cup all purpose flour substitute. Previously I’ve used Cup 4 Cup, a similar product developed at the French Laundry.
While I’ve had great results using Cup 4 Cup, I was happy to support the locally produced Sugar & Spice Market brand. I decided to test it in a quick bread, which is the only area where I feel Cup 4 Cup doesn’t prove a satisfying substitute.
I made two
Earlier today I wrote a somewhat lengthy post on how to make fried oyster sliders at home — a recipe that came to mind when I picked up some Willapoint Pacific oysters on special at Super H Mart. These plump shucked oysters fry up crisp, juicy and meaty enough to hold their own in a slider.
Unfortunately, my post seems to have disappeared faster than the sliders themselves, so I’ll try again with a second somewhat abbreviated post.
As I mentioned earlier (grrr), I had the terrific oysters sliders that are a signature dish at The Dutch in New York in mind as I started tinkering.
First up, a reimagined tartare sauce: I whisked together about 3/4 of a cup of mayonnaise (this Yankee likes Hellmann’s), a spoonful of whole grain mustard, lemon zest and juice, chopped fresh tarragon, chopped fresh chives, cracked black pepper and some finely diced kosher dill pickle, which really sets it off. I’m not a fan of sweet pickle relish.
Growing up as the son of a Coca-Cola employee in Atlanta, I’ve heard the lore of the super-secret formula for Coke far more than most. The story of the original recipe for Coke was shrouded in mystery, and took on many forms; my favorite being that the only two living executives who know the formula are not allowed to fly on the same plane together, lest a crash result in the loss of everyone’s favorite soft drink forever.
Of course, there is an overwhelming amount of calculated marketing that has gone into those stories, and I’m sure the reality is much more mundane. But that has not stopped scores of opportunists from trying to expose the secret formula, including the ominous “7X” flavoring. The most recent and notable of these was just 2 years ago, when NPR’s This American Life dug up what they believed to be the recipe and posted it online, crashing their website with the influx of views. NPR’s source? A 1979 article from The Atlanta Journal
It’s picnic weather. As temperatures creep up towards the low 80’s with brilliant sun and gentle breezes, we’re all itching to get outside.
This weekend you can partake in a Southern basket-style picnic complete with fried chicken prepared by chefs Anne Quatrano and Todd Immel (Floataway Cafe). The meal will include a selection of beer and wine to accompany the picnic fare.
The event, which takes place at the Nickel Bottom Community Garden just behind the Floataway community, will double as an adult field day with games like bocce ball, croquet and badminton. During the afternoon, guests will also enjoy tours and an exclusive look at the garden’s transformation, live music and a gift raffle with prizes from The Cook’s Warehouse, Farmer D. Organics and more.
Proceeds from this event, called BUDS, benefit the Nickel Bottom Community Garden. Funds will be used to build raised garden beds, fencing and an outdoor entertainment space.
1-3 p.m. Sunday, May 19. Nickel Bottom
Umi, the new Japanese restaurant from Fuyuhiko Ito, former executive chef at MF Sushi, is taking reservations for its soft opening at Two Buckhead Plaza on May 20.
Ito’s culinary background in both traditional Japanese and classic French restaurants will will be featured in an array of starters, soups, salads, sashimi, nigiri and specialty rolls.
Look for hot items such as baked lobster tempura, sautéed foie gras and black cod miso and a selection of “aburi” or slightly cooked sushi-grade fish, such as yellowtail, flounder, scallops and sea urchin.
At lunch, Ito will offer the traditional Bento Box featuring the chef’s daily meat, seafood, vegetable and rice creations served with Miso soup and house salad.
Ito’s wife, pastry chef Lisa Matsuoka Ito, will offer equally creative desserts, including her signature green tea souffle.
Look for a diverse beverage program with Japanese whiskey and craft cocktails.
Call 404-841-0040 for reservations.
A Henry County health inspector said some items on a Mexican buffet were not being kept hot enough and had the food discarded during a recent routine inspection.
Also, the manager in charge of El Granero Taqueria, 1092 Jonesboro Road, still wasn’t knowledgeable about reportable health illnesses and what to do if employees came to work with symptoms, the inspector said. It was the third time the restaurant had been cited for this health safety violation.
El Granero Taqueria was given a failing score of 41/U.
During the inspection, beans and cheese were out of temperature on the buffet and were thrown away. Also, chili rellenos, cheese dip and salsa verde were all discarded because they either were not properly date marked or were past the expiration date.
Points were taken off because an employee came in from outside and began handling clean equipment without first washing hands. One employee hand sink was blocked off by a large oven, and another one was being used to get water
Chef Kevin Gillespie’s highly anticipated new restaurant, Gunshow, opened yesterday in East Atlanta’s Glenwood Park neighborhood.
A major departure from the fine dining aura at Gillespie’s former restaurant, Woodfire Grill, Gunshow mixes a choose-it-yourself dining style with a lively wide-open atmosphere that pushes the boundaries of restaurant design.
Reservations required May 8-11: 404-380-1886. 924 Garrett Street, SE, Suite C, www.gunshowatl.com.
See more on the Gunshow design here:
— Bob Townsend, AJC Food and More blog.