accessAtlanta

City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

After 67 years, Moe’s and Joe’s changes things up

moes_1

I’ve always had thing for historic bars, where you can have a drink and commune with the ghosts of another era.

Icons of old like Jean Lafite’s Blacksmith Shop in New Orleans, established in 1772,  and McSorley’s Old Ale in New York, established in 1854, are two I’ve visited many times over the years.

Here in Atlanta, Atkins Park, which opened as a deli in 1922, claims to be the city’s oldest continuously licensed tavern. Manuel Maloof bought Harry’s Delicatessen in 1956 and turned it into his eponymous bar, Manuel’s Tavern. And George’s Bar & Restaurant dates back to 1961, when George Najour started selling beer and sandwiches in the back of his George’s Delicatessen.

In Sunday’s AJC Living and Arts, I wrote about Moe’s & Joe’s Tavern, founded in 1947, when brothers Moe and Joe Krinsky turned the former Virginia-Highland Delicatessen into a drinking establishment.

In 67 years, not much had changed. But in the first months of 2014, Moe’s & Joe’s newest partner, Scott Drake, …

Continue reading After 67 years, Moe’s and Joe’s changes things up »

How to Fillet a Grouper & Grouper Francaise Recipe

Filleting a whole fish can be intimidating, but we’ve made it easy with a step-by-step infographic and help from Ian Bailey of Atlanta Fish Market. You can buy whole fish or fillets at The Atlanta Fish Market’s retail store, and the price is comparable to other high-end grocery stores. The only difference? Their fish is delivered fresh every day. Ian’s favorite way to cook grouper is with a lemony, buttery francaise sauce. He shares the recipe below.

grouper infographic

Grouper Francaise Recipe

Ingredients:4_2_grouperFrancese

  • 2  fresh grouper fillets (butter flied if thick)
  • ½  cup all-purpose flour
  • ½  teaspoon salt
  • ¼  teaspoon fresh ground pepper
  • 4 large eggs beaten
  • 4 tablespoons of water
  • ½ pound salted butter
  • ½  cup chicken stock
  • ½ cup white wine
  • Lemon, to serve
  • Capers, for topping
  • Chopped parsley, for topping

Method:


  • 1.  Heat a non-stick skillet over medium high heat. Add oil and butter and heat until bubbly.

2.  Beat eggs and water together.

3.  Mix flour, salt, and pepper in a small bowl. Dredge fish …

Continue reading How to Fillet a Grouper & Grouper Francaise Recipe »

April Fool’s Joke at Across the Street

Across the Street takes April Fool’s Day seriously. They get so into it, that they transform the entire front dining room of the restaurant into a completely new concept.

This year’s big reveal….

DSC_0282

FEED AND SEED.

DSC_0283

A Farm-to-Table style restaurant serving up a locally sourced menu.

Owners Ali and Lana spent 12 hours yesterday painting the walls white, re-decorating with country trinkets and mason jars, and rolling out “grass” turf inside the dining room to truly embrace the concept.

Over the weekend, they gathered local ingredients from Freedom Farmers Market, Dekalb Farmers Market and Morningside. Vendors featured on the menu include Springer Mountain Farms, The Spotted Trotter, Riverview Farms and Wisteria Farms.

DSC_0288

The restaurant was closed for lunch today, but will open tonight from 4 p.m. through 10 p.m. to serve up their special menu. This is a one day deal, so when they sell out, they sell out.

fried chicken and gravy

fried chicken and gravy

trout with wild rice and seasonal vegetables

trout with wild rice and seasonal vegetables

Menu items …

Continue reading April Fool’s Joke at Across the Street »

Behind the Scenes: Climbing, Traveling and Bartending in Between

Silliman's "living room on wheels"- in New Zealand

Silliman's "living room on wheels"- in New Zealand

Matt Silliman is living THE LIFE. Avid climber by day, bartender at Osteria Mattone by night, and adventure traveler in between.

If you were to look at the past six years of his life, it would read like the itinerary of an REI trip.

Tennessee:

  • Climbed four days a week.
  • Bartended at restaurants in between.

Nicaragua:

  • Built wells through a mission trip with Amigos for Christ.
  • Climbed and guided.
  • Learned to surf.

Roswell:

  • Served and bartended at Table & Main.
  • Camped and climbed in Chattanooga on off-days.

New Zealand:

  • Lived out of a van for one year.
  • Ski lift operator in Southern Alps.
  • Skiied on off-days.
  • Surfed.
  • Managed a coffee shop for two months.
  • Climbed.
  • Bartended at a hostel in exchange for a place to stay.

He’s back in Roswell for now as a bartender at Osteria Mattone. But he still spends three to four days per week camping and climbing in Chattanooga. On days when he serves behind the bar, he gets his practice …

Continue reading Behind the Scenes: Climbing, Traveling and Bartending in Between »

La Tagliatella Midtown Closed and other news bits

Tomorrow's News Today

Tomorrow's News Today

Tomorrow’s News Today reports that La Tagliatella has closed its Midtown location on Peachtree Street.

The Italian-style pasta and pizza concept with over 130 restaurants in Europe chose Midtown Atlanta for its first American outpost, opening in mid-December 2012 at the Shops at Metropolis.

A second location soon followed, and remains open at Emory Point on Clifton Road.

In a May 2013 review of the Emory Point location, the AJC critic Jon Watson wrote “America does not have a monopoly on exporting mass-marketed mediocrity” and gave the restaurant a zero star rating.

1540 Avenue Place Suite B-280, Atlanta, 678-608-4210, latagliatella.us.

Bishops Coffee and Tea open

Caffeine lovers alert: Bishops Coffee and Tea, a coffee roasting and cafe company based in Northwest Florida, has opened a new outpost on Monroe Drive across from Ansley Mall. Owner and coffee roaster Tionna Bishop offers three types of espresso, coffee and tea drinks, muffins, pastries, and …

Continue reading La Tagliatella Midtown Closed and other news bits »

Chef’s Favorite Dishes from a Few of Atlanta’s Finest

Floataway Cafe's orecchiette with broccoli rabe and sausage

Floataway Cafe's orecchiette with broccoli rabe and sausage

Chefs spend hours in the kitchen – one minute they are peering over the shoulder of a line cook to ensure quarter-inch cuts for each carrot, the next they are garnishing a plate of grass-fed ribeye with a pinch of microgreens. It’s understanding that chefs don’t spend a lot of time dining out when they are surrounded by meals that many people only eat on rare occasions. But at the end of the night when the white apron is tossed aside for cleaning and the knife blade is wiped cleaned, a chef’s stomach grumbles for the satisfaction of someone else’s cooking. We asked five of Atlanta’s prominent chefs what dishes they seek out when they have a chance to dine out. What do you think of their picks?

“F & B chef Phillipe Haddad’s serves an incredible braised lamb shank served over wild mushroom risotto. Not only does it taste great but I like the way Haddad finishes the risotto with parsnip puree instead of heavy cream …

Continue reading Chef’s Favorite Dishes from a Few of Atlanta’s Finest »

New Wave Indian restaurants: Chai Pani, Tabla, Cardamom Hill

Corn bhel at Chai Pani

Corn bhel at Chai Pani

Don’t call it fusion.

Such is the plea from Cardamom Hill owner Asha Gomez to people who try and describe her restaurant, where she has prepared roasted duck, beef croquettes and fried chicken that she claims are very much in keeping with the fare in Kerala, the far-southern Indian state where she grew up.

I recently came back from a short trip to India to visit my daughter, who is spending the year there. Indeed, the one Keralite restaurant we visited reminded me in every way of Cardamom Hill — from the dining room layout (lots of snug spaces between carved wooden dividers), to the presentations (colorful compositions on porcelain plates) to the wide variety of meat and fish (including the only beef we encountered in India).

We visited so many different kinds of restaurants — some elegant and modern, some hip and boisterous, some experimental, and some flat-out grand. They all expanded my image of what an Indian restaurant can be.

Cardamom Hill is just …

Continue reading New Wave Indian restaurants: Chai Pani, Tabla, Cardamom Hill »

Big News for Giving Kitchen and Sweetwater

GivingKitchen
Last week, Jen Hidinger and chef Ryan Smith led a tour of the soon to be renovated Staplehouse restaurant and Giving Kitchen space on Edgewood Avenue in the Old Fourth Ward.

The happy occasion was the presentation of a check  to The Giving Kitchen for over $38,000 from Sweetwater Brewing and United Distributors, the amount of the proceeds from the sales of Second Helping IPA.

“I really can’t believe it,” Hidinger said when the check was unveiled. “This is so much more than I expected.”

Smith echoed her surprise in a word: “Flabbergasted.”

The bittersweet back story of Staplehouse began when Jen and her late husband, chef Ryan Hidinger, dreamed of opening a restaurant. When Ryan was diagnosed with Stage IV gall bladder cancer, the restaurant community rallied with support and the Giving Kitchen was born as a nonprofit initiative to help other restaurant workers in need.

Ryan Hidinger passed away in January, but in late 2013 he helped create Second Helping with Sweetwater head …

Continue reading Big News for Giving Kitchen and Sweetwater »

Pick 5: Sunday Suppers

There has been a debate centered around Sundays. Is it the beginning of the week or the end of the weekend? No matter which side of the table you are on, Sunday Suppers are a gentle nod toward the gathering of family, whether blood-related or not. We picked out a few spots with family-style feastings for the table to enjoy.

Cakes & Ale

Cakes & Ale duck breast

Cakes & Ale duck breast

155 Sycamore Road, Decatur
404-377-7994
www.cakesandalerestaurant.com
Chef Billy Allin tries to utilize ingredients from the Cakes & Ale garden to inspire the menu each week.  This time of year, expect to find mushrooms and sunchokes on the plate. Allin always does a good job of serving seafood that you wouldn’t normally find at the fish counter, such as tilefish or triggerfish.

JCT Kitchen
1198 Howell Mill Road, Atlanta
404-355-2252
www.jctkitchen.com
Pass around a basket of steaming biscuits and slop on that apple butter because this is the South. Chef Ford Fry’s meat and three dinner draws on comfort foods, like …

Continue reading Pick 5: Sunday Suppers »

Smoke Ring restaurant review, Castleberry Hill

credit: Becky Stein

credit: Becky Stein

In tomorrow’s AJC I have a review of Smoke Ring, the new downtown barbecue joint by 101 Concepts.

The restaurant occupies a lofty, highly styled and carefully rustic space designed to showcase a new side of barbecue. This is a spot where you can pull up a stool to the long wrap-around bar for a domestic craft beer or a creative cocktail made with Whistlepig rye whiskey or any number of brown spirits. It’s not your homey brisket barn. While you can get that paper-lined quarter sheet pan piled with some satisfying pulled pork and spare ribs, you can also fancy it up with pork belly sliders and brisket burritos. This is the place where the oft-neglected barbecue sides become the most interesting part of the meal. Welcome to gastro’cue.

I gave it a grade of 2 stars. Subscribers can read the full review on myajc.com.

–Jenny Turknett, Food and More blog

Continue reading Smoke Ring restaurant review, Castleberry Hill »