Posted by Liz and John Attaway, 11/10/19
It was one of those nights where the rain started to fall, and the traffic was a challenge. There’s nothing like one of the best meals we’ve ever had, wonderful pairings with beer and wine, and the company of foodie friends to make things right with the world. That’s the experience we had at Hoyle’s Kitchen and Bar in Marietta. It’s an unassuming restaurant out near the Big Chicken, but has delicious apps featuring tempura cauliflower that was the hit of the night. Entrees include Crisp Brick Chicken with a delectable rub, and Sous Vide Sirloin that nestled Brussel sprouts and steak in a melody of flavors. Are you hungry yet? Let’s dive into the details.
The star of the evening had to be the Tempura Cauliflower as everyone raved about the sweet and spicy, lightly fried morsels. From the lightly fried tempura batter to the sweet chili glaze and topped with sriracha aioli, it truly was one of the best bites! It was sweet, spicy, savory, and crunchy. It was perfectly paired with a J. Vineyards Pinot Gris that was light and went well with the sweet and spicy of the cauliflower! This appetizer is a must-try when you head over to Hoyle’s!
All the main course dishes were top notch, so let’s take a journey through all of them. Yes, all of them. They were all something you should try! Let’s start with the Pan Seared Salmon. One of our go-to menu items is always the salmon and can be a good test to if the restaurant is good or not. This one was so tender and flaky, it fell apart. It was succulent, sweet, and savory on top of poblano cous-cous that was creamy and salty with a hint of ginger-soy dressing. A great bit when you mix it all up together: savory and Asian inspired.
If you could have one dish the rest of your life, this is it, the Crispy Brick Chicken! The chicken was perfectly brined in a local IPA and smoked in the house smoker! After that, it is crisped on the grill and rubbed with spices. It was almost like a barbeque fried chicken when you top it with Alabama white sauce. Placing the chicken on poblano mac and cheese and green beans. Saucy, sweet, tender, crispy, need we say more? Whatever you do, cut up the chicken, mix in the sauce between the chicken and the mac and cheese and eat it all together. OMG! It was also wonderfully paired with a Merlot that was deep and rich, just like the dish. One of our favorites of the evening!
In an answer to a country favorite, the 10 oz Frenched Pork Chop is a sweet addition to the menu with its maple bourbon beurre blanc. The chop is tender and melds well with the cheddar grits, that give it a savory and sharp taste. The whole dish is made when you add that sunny side up egg and it covers the chops and grits, creating a savory balance to the sweet of the sauce and sous vide. Best drink pairing of night right here with the sweet of the dish and the sweet of Terrapin MooHoo. You’d think that would be too sweet, but it works well and the MooHoo actually mellows the sweetness of the meat perfectly.
More of a steak and potatoes lover? Don’t worry, get the Sous Vide Sirloin. The sirloin is Sous Vide with butter and thyme to tenderize the meat and cooked to perfection. It was very tender and sat on smashed fingerling potatoes and maple bourbon glazed crispy Brussel sprouts. This is all drizzled with caramelized onion-wild mushroom demi. It’s one of those bites where if you can get it all on the fork, DO IT. It’s rich, savory, crisp, and deep all in one bite.
Next time you want some of the best food in the city, get up to Hoyles’ Kitchen and Bar. We love this restaurant and want everyone to know about it. RUN. DRIVE. TAKE THE BUS up there today!