Tag Archive for: foie gras

AVIZE ATLANTA

Posted by Liz and John Attaway, 1/1/25

Avize is the best new restaurant in Atlanta right now! Last weekend, I went down to West Midtown to indulge in Avize, Chef Karl Gorline’s new modern alpine fine dining spot. It is a masterpiece. I was blown away! From the elegant lodge vibes to the impeccable flavors and presentations to the alpine inspired cocktails and wine, you can’t get much more to perfection than this!

My favorite thing at Avize include the divine venison tartare. This dish is rich and meaty, smoky, tender venison, crunchy buckwheat, tangy blueberry, earthy mushroom, an amazing walnut ketchup. Did you know walnut ketchup predated our tomato version? And you have to pair it with the Alpine Swizzle, a refreshing rum cocktail paired with tangy and tart acid adjusted pineapple, earthy chartreuse and spiced allspice. It is swizzled with a swizzle stick and served in a stein topped with a flower lemon peel.

For entrees, we highly recommend the Botanical Hay Smoked Duck. It is dry aged for 10 days and smoked, only 10ish are served a day, you can put it on your reservation. The duck was perfectly cooked, tender and smoky, crunchy fat and skin, doused in a dark burnt chocolate sauce with a hint of cherry! They pour the chocolate sauce at the table! We paired this amazing dish with the old man in the woods old fashioned. It is a boozy Michter’s rye cocktail with a hint of sweet maple and a gomme syrup served in a tall decanter and poured at the table.

As far as the other dishes we tried, we really loved both the Trout Cru and the Foie Gras Parfait. The Trout Cru is a tender and meaty raw trout dish with sweet, tart apple, crunchy kohrabi then a barrel aged ponzu infused with apple that is aged in house is poured over the top to create a moat of sweet, savory deliciousness. Then, the Foie Gras Parfait is beyond good with a savory, rich, slightly sweet pate paired with a sweet ice wine and served in pie form on a delicious flaky and sweet shortbread crust. It eats almost like a dessert.

Looking for something Alpine inspired? Try the Mezzaluna. It is a rustic ravioli pasta from the region that is typically filled with a type of cheese. This one is a tender, earthy, rustic bite paired with a divine brown butter, earthy mushroom and truffle. It is a must try. On the side, I finally got to try honey nut squash! It has been on my list to try. It is tender squash kept inside it’s shell and stuffed with crunchy granola, a boozy rum molasses, creamy labneh and tangy pomegranate seeds.

For dessert we tried the Tiramisu. This wasn’t your typical one as it was a mix of sweet and savory. Delicious lady fingers, coffee flavor, then they add black sesame into the dessert for nuttiness and then topped with earthy, savory black truffle. For this we paired one of their Austrian white wines, a crisp and cool sipper. They have a ton of wine, liquors, and amaro from the region!

When you hear the word fine dining, you think coursed meals with top notch service, special treats from the chef and curated cocktails and wine, well you get that here too but in an a la carte setting. At Avize, I got these additions to my meal, including the Amouse Bouche a chef’s treat that starts the meal. It is a divine small bite served in an actual egg, savory butternut squash custard, sweet pine maple Gillette, earthy pumpkin seed, sake yeast, pollen.

In between my starters and entree, they brought out a bread service. It is a crunchy house made pretzel bread that is warm, crunchy outside and tender inside. Served with a creamy herbaceous butter on the side. Finally, with my duck course, Gorline sent out a pair of treats, a crunchy outside and savory inside duck croquette and a gelatinous beet and duck bite served in a pastry crust.

Finally, when you come to Avize, you’ll get the best service, like fine dining, without the pretentiousness. Nikolai was the best, he explained every dish perfectly and was very knowledgeable about the menu.


The Farmhouse at Serenbe

Posted by Liz and John Attaway, 4/18/21

In between the rolling farmlands and the thick forest of South Atlanta sits a small town composed of small business, restaurants, and beautiful houses line the streets. One side, the farm is full of goats and horses, and on the other there is a cozy Inn where you can stay for the night. Serenbe, has come into its own as a day trip destination boasting everything from shopping to dining to the arts and everything in between. Recently, we took a short daytrip down there to explore the community, take in the grounds of the farm and Inn at Serenbe, then enjoy dinner at the The Farmhouse at Serenbe. This day had the perfect weather to sit on the sunporch at The Farmhouse at Serenbe and enjoy a cool Everlasting Lemonade and a stellar Herb Encrusted Lamb Rack. We can’t get over the delicious fare here with everything from carpaccio, foie gras, pork chops, lamb, and lemon cake. Plus, they grow a lot of their veggies in a garden on the grounds and locally source everything else. The Farmhouse is one of those spots you’ll remember forever.

Sitting on the sun porch and gazing out at the lush green lawn and beautiful sunshine, we sipped on the Berry Bramble, which was blackberry forward cocktail with the right balance of sweet from the fruit and spice from the ginger. This one is definitely refreshing! Our favorite cocktail of the day was the Everlasting Lemonade. This patio sitting sipper mixes lemonade and tart strawberries together into a slightly sweet and tart drink. Reminiscent of long summer days in the south, we’d recommend this one to anyone.

Starting with a pair of appetizers, we sampled the Wagyu Beef Carpaccio and Hudson Valley Foie Gras Terrine. The Wagyu Beef Carpaccio starts out with rich, tender beef brightened up with a fantastic, creamy truffle cream, earthy and crunchy capers, plus some deep truffle oil. As you roll around all the ingredients together on your fork, you get a good mix of meaty, creamy, earthy, and a little bit of crunch from the lettuce grown right on the grounds. On the other hand, the Hudson Valley Fois Gras Terrine combines meaty foie gras, tangy and bright dried fruit compote, and an amazing wine-tasting Riesling jelly. What’s amazing out this bite is that it tastes like a gourmet peanut butter and jelly! We’d recommend piling all the ingredients on the toast for the best bite!

For our entrees, we were treated to the divine Double-cut Pork Chop and an amazing Herb Encrusted Lamb Rack. The Double-cut Pork Chop is simply perfection of a pork chop being juicy, thick, and well-seasoned. The meat is so good, that the accoutrements are just icing of the cake. They’re just as special with sweet, creamy, and chunky grits mixing with the tangy and rustic collards and the apple adds a well-rounded brightness to the overall rich dish. When we say divine, we mean heavenly for sure! Needless to say, with how good the pork chop is, we were floored by Liz’s favorite, the Herb Encrusted Lamb Rack. Starting with the tender and succulent lamb perfectly cooked and adorned with mustard and herbs for a tangy, crunchy, and earthy bite. We cannot begin to describe the explosion of flavors this lamb brings. On top of that, the rutabaga puree beneath is sweet and creamy, the root vegetables are earthy, all mixing with the hearty lamb sauce and jus create an unimaginable bite. This dish will always be one of the best we’ve ever had, well, ever.

Being so full, we did save a little room for the Lemon Cake & Blueberry Compote. We love our lemon desserts and cakes. The cake itself was moist, yet dense that went so well with the thick, light icing, and the blueberries around it. The light and not over-sweet bite we needed to end our experience at The Farmhouse at Serenbe.

As the sun set over the rolling farmland, it splashed purples, blues, and pinks into the sky. If you ever need a little day trip or getaway just outside of Atlanta, this is your spot! Can’t wait to get back and try even more of their restaurants and spend a night in the Inn! If you could go to Serenbe would you?