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 Francaise Recipe
2. Beat eggs and water together.
3. Mix flour, salt, and pepper in a small bowl.
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….
FEED AND SEED.
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.
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.
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.
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
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
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
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
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
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
155 Sycamore Road, Decatur
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.
1198 Howell Mill Road, Atlanta
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
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
Yo quiero Taco Bell for lunch, dinner, “fourth meal” and now… Breakfast? Today the company has rolled out one of the largest menu expansions yet. Those who crave flour tortillas, egg burritos and hash browns can now enjoy breakfast from Taco Bell.beginning at 7 a.m. (or earlier) until 11 a.m.
The menu includes “classic breakfast items with a Taco Bell twist,” including:
Waffle Taco – “a warm waffle wrapped around a hearty sausage patty or flavorful bacon, with scrambled eggs and cheese, served with a side of sweet syrup”
A.M. Crunchwrap –“ a combination of scrambled eggs, hash brown, melted cheese and bacon, sausage patty or thick cut steak wrapped in a warm tortilla”
Cinnabon Delights – “warm, golden bite-sized pastries filled with Cinnabon frosting and covered with Makara cinnamon sugar”
A.M. Grilled Taco – “fluffy scrambled eggs, melted cheddar cheese and flavorful sausage or bacon folded in a tortilla and griddled for portability”