Posted by Liz and John Attaway, 7/27/20

On a bustling corner at The Battery Atlanta, there’s a wine oasis dotted with bluish-purple umbrellas, marble tabletops, warm vibes, and surrounded by several colors of delicate flowers and greenery. Cru Food & Wine Bar at the Battery Atlanta has mastered the art of superb wine procurement from magnificent champagne and Smell the Roses flights to a wide variety of dishes that compliment the wine on their menu. We can’t think of anything better to pair your favorite vino with than a solid charcuterie or small plate, and even a succulent filet mignon. Wine not join us on a culinary journey from our time at Cru Atlanta?

What’s the first thing you think of when you think of wine? Charcuterie and cheese OF COURSE. Yes, all caps. Cru Food & Wine Bar has exemplary flight pairings with carefully curated list of cheeses and meats. We got the Premier Cru which boasted of salami, prosciutto, soppressata, and manchego cheese and accompanied with a selection of pickled vegetables, tasty mustard, and rustic bread. What a great way to start our wine journey. To go with it we opted for the Smell the Roses flight which had 3 delicate and well-balanced Rose wines. Our favorite was Chateau Gassier Esprit. It was crisp and light with a delicate amount of tart, apples, citrus-like notes. Plus, who can go to a wine bar without sampling at least one champagne? The one we sampled was the Laurent Perrier Brut La Cuvee from France. It was everything a true champagne should be with brut bubbles and a slight tart finish. What’s your favorite wine varietal?

Beyond your traditional wine bar fare, Cru Food & Wine Bar also offers a wide array of sharable plates. The Ahi Tartare is mild and tender with creamy avocado, crunchy cucumber with a hint of earthiness combined with bitterness of the olive. I (Liz) don’t usually like olives (AT ALL) but the combination of the avocado, cucumber, and tomatoes, cuts the bitterness, while the olive actually adds to the flavor. Mix all the ingredients up on the plate and add some of the rustic bread, it’s a great bite. After something light, we decided on something a little heavier, like the Wagyu meatballs. With wagyu as the main ingredient, these meatballs are the right amount of meatiness, yet lighter than expected. Paired with a bright and light sauce that we loved, topped with basil that added a good amount of earthiness to balance the richness of the meat and the creaminess of the cheese. Our tip is to cut the meatballs up and pile all the ingredients on the rustic bread for a solid complete bite.

Want something a little sweeter? Cru Food & Wine Bar has these goat cheese beignets that are surprisingly decedent treat. Almost dessert-like, we’re in love with the creaminess and tart of the goat cheese, the crunch of the beignet, and the sweetness of the honey. That last touch really adds a ton of rich, sweet flavor. The secret ingredient in this dish, though, is the mascarpone. It lightens up the goat cheese and gives it more of a creaminess to the inside. Make sure to get every bit of honey, beignet, and filling into one bite and get ready for a flavor explosion. This was the biggest surprise of the night and ended up being my (Liz’s) favorite thing!

Earlier we asked what’s the first thing you think of when you think wine, but now we have a follow up. What’s the second? Before you answer, you were thinking steak, right? We knew it and this one is filet mignon at that! This beauty is a perfectly tender piece of meat cooked medium with the right amount of seasoning, sauce, and the tart of the blue cheese. The tasty sauce on the plate around the steak was a chianti-based that was slightly sweet to balance out the tart of the blue cheese and heaviness of the meat. Add in the earthiness of rosemary to round out the flavor! On the side, the au gratin potatoes are like a hearty potato pie with layer upon layer of cheese and potatoes, which goes so well with the sauce. It was also paired with green beans that had the right crunch and seasoning, adding a little hint of freshness and brightness to round out the succulent dish.

Sipping on a cool glass of champagne, we relaxed in the shade and just watched people walk by Cru Atlanta. The people around us glasses clinked, and the light sound of chatter filled the warm summer air. We couldn’t eat another bite, so we just sat full and happy. We know it’s hard but if you could choose one thing to try, what would it be?