Tag Archive for: food

McCray’s Tavern East Cobb

Posted by Liz and John Attaway, 11/30/20

Just as the sun sets in the sky, the lights start to glow inside McCray’s Tavern East Cobb, while the hustle and bustle of the guests, bartenders, and staff picks up. The energy permeates the air and entices you to enjoy a light appetizer, try the latest chef’s special, and maybe a cocktail or two. We also have to admit, McCray’s Tavern is more eatery than the Tavern name suggests with dynamic and diverse dishes that Chef Mo continues to knock out of the park. Yes, McCray’s Tavern East Cobb may have traditional tavern fare like wings and burgers, but when you see the extensive menu and specials, all you know is you’re in for a treat. From feisty, spicy tuna tartare, delectable duck, divine butternut squash agnolotti, hearty pork chop, to the lemony East Meets West cocktail, McCray’s Tavern East Cobb turns tavern into culinary adventure. Who’s ready to eat?

While waiting for our food, we sipped on two frisky cocktails, the East Meets West and the Mayan Copa. East Meets West does a balancing act between the smooth gin, lemon, and tiki bitters. Light, lemony, and refreshing, this patio sipper, has so much flavor! This ended up being the favorite because it’s one of those drinks you could have a few of and really enjoy! The other cocktail was Mayan Copa. This margarita-like number takes it up a notch with a little bit of grapefruit and dark colored salt on the rim to give it some sass. It’s a beautiful cocktail with the dark salt contrasting the pink of the drink.

When the food arrived, we couldn’t wait to dive into our first course, which started with the spicy tuna tartare and ended with thai chili wings. This is not your regular tuna tartare, it’s a fun take on this dish with a perfect mixture of tender, spicy, tuna, plus ginger, lime, and garlic. Not too spicy and with a ton of flavor, it’s topped with a dreamy avocado mousse that gives it that right amount of creaminess. Don’t forget to eat it with the wonton chips, those give it that crunch. Our pro tip is to make sure to mix it all together well and eat with those chips. Flavor time! Something McCray’s does well are wings. From the crispiness of the skin, mighty meaty flats, and spicy, sweet thai chili glaze, we were definitely treated to a plate of goodness. No ranch or blue cheese required.

Something we didn’t expect was that amazing specials that McCray’s Tavern East Cobb offers daily! We sampled both the Tea-Brined Duck and the Pasta of the Day, Butternut Squash Agnolotti. Starting with the pasta, this to-die-for dish marries hearty, sweet pasta stuffed with creamy butternut squash with a phenomenal truffle vinegar and butter pecan glaze. With hints of lemon, butter, and the bite of hard cheese, it’s rich, cheesy, hearty, creamy, earthy, sweet, with the perfect amount of sauce. Are you hungry yet? We’re not done, either. Next, the Tea-Brined Duck started with a tender piece of meat with a little crisp on the skin. Paired with a delectable, slightly crunchy jasmine rice cake and a citrus-forward, orange miso glaze, this was a match made in heaven. The richness of the duck works so well with the orange of the glaze and the crunchiness of the rice and skin. We’re thinking just like pork and peaches is a winning combo, let’s add duck and orange to your dynamic duo list.

Finally, we couldn’t resist a crack at trying the Wood Grilled Pork Chop. Boy, we weren’t disappointed as the pork chop was just as tender and juicy as advertised. Simply seasoned and thick pork chop gives off a slightly charred flavor followed by a deep and rich pork flavor that is so basic, but is just one of the best flavors in the world. Must try. We got it with crunchy, earthy, and garlicy green beans that really brightened the dish! Yum.

Something we love about McCray’s Tavern East Cobb is the energy of the manager and how it permeates his team. His love for food, fine dining, seafood, and the customer experience really made this dinner special and not just for us, but for everyone that goes and eats there. Plus, we can’t wait to see what Chef Mo comes up with next, just watching their Instagram makes us hungry, and a little jealous. We’d love to try ALL of those amazing specials they show!

Atlanta Fish Market

Posted by Liz and John Attaway, 11/11/20

In the heart of Buckhead, one place that has withstood the test of time is the classic seafood spot, Atlanta Fish Market. Greeted by a gigantic fish and a gaudy neon sign, they serve up seafood that’s so fresh that it’s flown in every day! Of the menu, this go-to spot has it all from captivating carpaccio, sassy sushi, killer cocktails, delicate sea bass and salmon, to even scrumptious dessert. It’s apparent Atlanta Fish Market corners the market on fresh fish. Drop an anchor and join us for a see-food extravaganza.

What’s a good meal without the cocktails that go with it? We sampled three that included The Bramble, Beachside, and Sidecar. Pinkish purple in hue, the Bramble is boozy, and sweet with the blackberry puree, make sure to mix it up because it balances between the two and you get a dynamic drink. The Beachside is an easy, breezy cocktail that reminds you of the “islands.” With hints of coconut rum and the slight tart of the grapefruit, you’ll go from sweet to tart throughout the entire sip. The one that ended up being our favorite was the Sidecar. It was mellow and balanced with the sweeter cognac and the booziness of the Gran Marnier. What we loved was that it was so clean with just a hint of lemon on the back. Which one would you want to try?

To get us started on food, they brought out the Yellowtail Carpaccio. The fish itself is marinated in olive oil and was so tender that it literally would melt-in-your mouth. Plus, it was perfectly seasoned then topped with shallots and onion that mixed together into a meaty and tart bite. Our pro tip is to add the fresh lemon squeeze for a little bit of brightness. All together we’d recommend skipping the bread and just eat it plain. It’s everything you’d imagine and more.

The addition of sushi at Atlanta Fish Market is a welcome sight because with the fresh fish would come the best sushi, right? Both rolls we tasted were simply dynamite! The first one was the Tiger Roll. Imagine the tender tuna, crunch of tempura, the creaminess of cream cheese, and a sweet and spicy of the sauce all rolled up in seaweed for everything sushi should taste like! Plus, we loved the addition of the asparagus because it brought a little extra crunch and earthiness, so it ended up being creamy, crunchy, earthy, and just plain GOOD. A must try. The second roll that knocked our socks off was the Volcano Roll. This spicy number was super colorful in both sight and taste! Starting with the crunchy cucumber intertwined with the mellow and spicy tuna and the creamy avocado, then the spicy comes in to punch your mouth. We mean that in a good way, too. The best bite is to choose the pieces with the avocado and fish together on the outside because you get more of the creamy flavor and it mellows some of the spice. This one has all the flavors and another must try.

Don’t get us started on how much we adored the Hong King Combo Chilean Sea Bass and Faroe Island Salmon Entree. This wonderful dish is a simple, fresh, and tender sea bass and salmon duo atop a moat of a fantastic sweet soy sauce and wilted spinach greens. We cannot express how perfectly fresh the fish turned out to be or how it literally fell apart in your mouth. Surrounded by sweet and rich soy forward sauce that’s perfectly balanced, not too salty, complimented the tenderness of the fish and the earthiness of the greens. Then, insert rice to soak up all the deliciousness of all the ingredients! Still dreaming of this plate.

The literal icing on the cake was the Mousse Cake. The light and airy chocolaty mousse combines well with the decadent and rich chocolate cake layers. We swear they must have some type of alcohol cooked into the layers it’s so rich and deep! Stop, do not remove the sugar crisp on the top, instead crunch it up and mix it in the cake and mousse because it elevates the cake with some crunch and bite. Every bite was calorie free, we’re sure! Worth it.

What we loved so much about Atlanta Fish Market is they have a little something for everyone; sushi for the sushi lover, entrees with the freshest fish, lobster and oysters for the shellfish lovers. What sounds the best to you?

Osha Thai Sushi Galleria Atlanta

Posted by Liz and John Attaway, 10/26/20

On a corner in the south Buckhead, there’s a new Thai and sushi place that stimulates the senses, Osha Thai Sushi Galleria. The second you walk in, the bar illuminates the middle with vibrant purple hue, while to the right you walk into a beautifully adorned dining area filled with cozy cloth benches, warm wood tables, and a gorgeous mural in gold! Osha Thai Sushi Galleria doesn’t stop with the décor, their food is just as dynamic. From the Tokyo Tower to the Mona Lisa to some of the most unique cocktails and the grilled pork chop, everything you get will be sure to please. Let’s explore, shall we?

Whatever you do, start off with a cocktail or two from the fantastic cocktail menu at Osha Thai Sushi Galleria. We decided on two unique cocktails, the Butterfly Kiss and the Tiki Thai. The most unique experience of the two was the Butterfly Kiss.  With one of the best presentations you can find in Atlanta, it’s sporting a bright pink-purple hue and in a beautiful bird glass. Beyond the fun of the glass and presentation, don’t sleep on the taste, it’s a sassy, sweet gin cocktail with a one-two punch of floral aroma and a slight boozy kick. We could drink those all night and enjoy every sip. Plus, how cute that you get to drink out of the butt of a bird? It’s definitely a conversation piece. The waitress said you wouldn’t believe what people say about that, we can’t imagine. The Tiki Thai is also one we’d recommend you try! Being a connoisseur of all things tiki, we give our stamp of approval for this sweet, warm rum, and pineapple-forward little number. Then, after the sweet the pomegranate comes in with a tart that balances out the whole sip. Yum.

Of the Japanese appetizers, we had to try the Tokyo Tower and boy, that’s one terrific dish. Beautifully presented and flavorful, it starts off with the tuna and mango sweetness up front with a slightly spiciness of the delectable sauce on the back. While going from sweet to spicy, make sure to get as much crunchy cucumber in each bite because it makes it so balanced with so many dynamic textures! Our tip is to make sure to mix up all the ingredients well and get all of them in one bite. What a crowd-pleaser. We’ll take another!

With a large and stellar craft sushi roll and sashimi menu, we opted for the Mona Lisa. We’re so glad we did because this has to be one of the best sushi rolls we’ve had all year! Starting with the spiciness of the tuna, which was perfectly balanced between the meatiness and spice that brought the heat and built as you sampled. While spicy on the front, the wonderful mustardy-citrus sauce on top in tandem with the salmon outside calms that spice a little and adds a tart and meaty end. The best part is this roll is so good, no wasabi or soy sauce is needed to even make it any better! We wouldn’t want to cover up it’s beautiful smile. Pro tip: get your own roll, you won’t want to share.

From the Thai end of the menu, we opted for the grilled pork chop and the brussels sprouts. The sprouts were perfectly cooked with tender inside and crisp, charred outside. Topped with an apple-forward gastrique, there’s a balance of char, sweet, tart, and earthiness. In love with this! For our entrée, we sampled the grilled pork chop. This is a tender chop you don’t even need a knife to cut. Then, it’s laced with the fantastic house-made basil sauce. Creating a perfectly salty, sweet, spicy bite, the sauce works beautifully with the meatiness of the chop to the crunch of the peppers, which bring in a bit of brightness to the dish.

Have you ever wondered why Mona Lisa is such a mystery? You know what’s not a mystery? Osha Thai Sushi Galleria is a place to definitely visit for amazing sushi, fantastic cocktails, terrific Tokyo Tower and beautiful pork chop entrée. If you could try any of these, what would you get?

Pricci: Authentic Italian

Posted by Liz and John Attaway, 10/14/20

Good Italian isn’t hard to find in Atlanta, but the moment you walk into Pricci, you’re taken back to a time when waiters doted over their guests, warm greetings where you almost felt like family, and classic dishes were made so well, you didn’t want anything more.  The Buckhead Italian staple does everything well from the savory meatballs, fantastic focaccia bread, meaty carpaccio, hearty pappardelle special pasta, desserts, wine selection, and a premium veal chop that will leave your mouth watering. Authentic Italian, homecooked classics, are back in style at Pricci, so let’s get going on an Italian culinary journey.

Before we even got our appetizers, we received the BEST bread, focaccia made with garlic and onion with a goat cheese and marinara sauce on the side. As it melted in our mouths, we had to order more because it was some of the best bread. Of the stellar starters, we chose the meatballs (you know we would) and the carpaccio. These two dishes that are on any real Italian menu and both were just divine. Starting with the meatballs, they were rich and meaty with a good mix of meats to even out the flavor, and a generous amount of marinara. We loved that the marinara boat had a little bit of ricotta cheese melted into it and you could chop up the meatball some and get a bite of the ball, cheese, and marinara all at once. Pro tip: top the focaccia bread that comes with your meal to eat the chopped-up meatballs. WOW! Second, the carpaccio super tender and thinly sliced topped with a tangy and sweet vidalia onion aioli. With the tangy, richness, and sweet of those ingredients, it really paired well with the earthiness of the arugula and the creaminess of the cheese. The best part was wrapping it all up on your fork and getting a little bit of those crunchy capers. It was just the icing on the cake: crunchy, earthy, creamy, rich, meaty, tangy, and sweet.

The second that Marco, the GM told us that their special pasta of the day was a lamb ragu pappardelle pasta dish, Liz exclaimed, “did you know I was coming today?” Ragu pappardelle is my (Liz’s) favorite pasta dish on an Italian menu, so I was thrilled. Starting with the perfectly cooked and tender lamb in a hearty ragu, tomato-based sauce which was savory and rich. The addition of wonderfully cooked and tender pappardelle and paired with a hint of blue cheese, it was divine. What I love is to roll up the lamb, sauce, and cheese into the pasta and eat it almost like a little wrap. Delicioso!

If you try anything at Pricci, it’s the veal chop. They bring in their veal from Holland and its diet is totally milk based, so it turns out even more tender, rich, and less gamy than other veal dishes you can get elsewhere. They carve the meat in-house and only receive 4 or 5 level meats. This melt-in-your-mouth carved cut of meat is heavenly. Like we said above, it’s perfectly cooked, light, tender, then topped with a savory and rich sauce that is a balanced sweet and savory. It really brings out the lightness of the veal. Then, paired with potatoes that soaks up a good bit of the sauce and earthiness of power greens in olive oil and lemon and you have a complete gamut of goodness: earthy, savory, sweet, starchy, I could go on. Are you sold yet?

Whatever you do, stay for some dessert and amazing in-house brewed espresso. The coffee was so rich and creamy, you didn’t need to add any sugar or cream. It was perfect all by itself. The crème bruele was everything you’d want in your vanilla custard-based dessert, perfectly flambeed with a crunchy and buttery top. John adored the gelato that had FRESH whole maraschino cherry gelato with very rich and creamy chocolate.

With every course finished, the last sip of wine was gone, espresso was empty, and our time at Pricci ended with the best Nutella brownies we got to take home. Can we go back now?

Fresco Cantina Grille: Fresh is right in the name.

Posted by Liz and John Attaway, 9/27/20

We came for the Summer Sippin Cocktail and stayed for the fresh food. And fresh is right in the name and we must agree, Fresco Cantina Grille is a perfect mix of fresh ingredients and classic Mexican fare! From perfectly seasoned classic street tacos, to a wonderful triple dip, to one of the best margaritas in all of Atlanta, you’re in for a fiesta! Plus, we went on Taco Tuesday, the holiest of taco days and if you’re looking for a good Taco Tuesday spot, the street tacos we mention below are two bucks! It was such a great price without skimping on the taste. Let’s dig in.

Whatever you do, make sure to get the fresh Pico de Gallo, guacamole, and queso trio. You can mix and match the trio with all your food! Like the freshly chopped Pico de Gallo with sweetness of corn and savory of tomatoes. We put this on everything and was the best topping for any taco! The guacamole was the right amount of spice and creaminess, while the queso goes with just about everything and was thick and creamy, as well. We mixed the guacamole and Pico together some and that was really fantastic, fresh and bright!

But we must profess our love for their Elote side dish! It was the star of the show with a great crunch and sweetness, topped with creamy cheese. Plus, the lemony, tangy, and sweet mayonnaise and that right amount of spicy seasoning rounded out the bite and brought it all together. Fantastic bite! Must try! The other side we got were the yuca fries. A hefty amount of yuca perfectly fried and topped with a little bit of cheese. Our advice is to use the fries instead of chips for your triple dip. The starchy and crisp goes so well with the creamy cheese or earthy guacamole. Yum.

For our Taco Tuesday fix, we got an array of tacos and really enjoyed the Al Pastor street taco and the tilapia regular taco the most. Starting with the Pastor, it was the perfect little bite with sweet and savory of the pork juxtaposed with the pineapple. This is one of those tacos that you don’t need to put anything on it. Just very good, plain and simple! Then, we loved the freshness of the tilapia and the fantastic sauce. Pro tip: top with guacamole and the fresh Pico, it adds a crunch and earthiness that pairs well with the flakiness of the fish and the creaminess of the sauce. We also liked the carnitas and barbacoa street tacos, and fried chicken regular taco. The carnitas and barbacoa were both rich and meaty, while the fried chicken was crunchy and creamy with a mayo-based sauce!

What brought us here was the Summer Sippin cocktail, the Blackberries Hot Volcano Margarita, and it was one of the best margaritas we’ve ever had the pleasure of trying. A blackberry muddled cocktail, shaken on a drink contraption, with spicy tequila and topped with a Snow cone that’s drenched in mango syrup. It was slightly spicy with the tart and sweetness of the blackberries, lime, and triple sec culminated in a flavor explosion when the mango seeped into the drink and brought a delightful sweetness on the back. It was an inventive and fun cocktail that we hope they keep on the menu!

Now that we think about it, we need to go back for the margarita before it’s gone.

Kyma: An Ode to Greece

Posted by Liz and John Attaway, 9/20/20

There’s a light breeze over the patio that’s randomly dotted with mosaic tile in blue and white patterns. The smell of candles and the ocean can be felt throughout the place, reminiscent of a warm night in Santorini or after a long walk through the Parthenon. With Kyma in Buckhead, you don’t need to get on a plane and head to Greece, because you can visit right here in Atlanta. The décor is pitch perfect with a lighted night sky inside to the beautifully crafted fireplace outside. Beautiful. But the best thing? The Food! Authentic Greek traditional fare elevated by carefully curated spices, flavors, and textures that work in harmony to create unforgettable dishes like lamb pie, Tsipoura fish, Octopus Mini, tartare trio, lamb chops, and everything else on this elegant menu. Let’s take a tour of Greece.

Starting with the array of meze that Chef Pano generously sent our way, we tried the Calamari, tartare trio (special of the night), lamb pie, Octopus Mini, spinach pie, and cheese. Starting with our two favorites, the Octopus Mini and the lamb pie, both bites were spot on! The Octopus Mini was the stand-out favorite meze of the tasting with the truly perfect cooked octopus, charred, and was almost like eating a very tender pork loin with a slight char and pop of the skin. Simply presented and seasoned well, it was the best octopus dish we’ve ever tasted. Just imagine this wonderful meat paired with capers and red onion to give it a little bite and earthiness. This is a must try. Second, the lamb pie, was everything you’d think and more with the crunch of the pastry, the spicy and flavorful lamb inside, and mixed with the yogurt to cool it down. It’s no wonder this beautiful dish is so tender, it’s cooked for 12-hours! Still thinking about this dish!

Everything else was just stellar, like the Calamari was cut into noodle-like strips and mixed with a creamy yogurt and bright zucchini to round out the fun dish that you can mix together yourself. We’ve never seen anything plated and done this way. We really thought it was spectacular! The special of the night was the tartare trio with tuna topped with caviar (fave), sea bass with spices and lemon, and salmon mixed with yogurt. All of them were savory, sweet, and a great little bite! Eat it with a spoon or on the crisp bread, either way you’ll really like these! One of John’s favorites was the cheese meze. It’s a Kasseri cheese that’s been sautéed and comes off rich and almost meaty, then finished off with ouzo for a boozy bite, lemon for brightness, and olive oil for earthiness. One of the best little cheeses you can ever get. Nothing screams Greece than a traditional spinach pie, AMIRIGHT? One of the staples we love in Greek food is always the spinach pie, but these little bites were just dynamite with a crispy shell and the spinach and feta came together exactly right.  You can’t go wrong with anything or any of these bites.

In between the meze and the entrée we got a break to cool it down with a trio of three salads. The watermelon, beet, and the Greek were all something you’d expect to be on a Greek menu, but they all have something that really make them stand-out. Take the watermelon and feta with the minty freshness and topped with a watermelon sorbet that cools and it melts and mixes well with the fresh watermelon and salty, creamy feta cubes. Yes, SORBET! As for the beet salad, it too is topped with a beet sorbet and boasts an array of beets, nuts, and an amazingly paired with warm sheep’s milk cheese. Creamy, earthy, and warm.  Finally, The Greek is just a perfectly seasoned and hearty cucumber, tomato, olive oil and basil. Simple and perfect.

As the night progressed, the sun started to set, and Chef Pano wowed us with the Tsipouri reveal from under a bed of grape leaves to show a whole fish, cooked with salt and seasoned with spices and simple lemon. They took it away to take the bones out and to butterfly it, but it was so fun to watch those grape leaves come off! Once the fish got back to the table, it was just as we thought, flaky and light with the right amount of seasoning, lemon, and slightly buttered olive oil that Chef Pano makes in house. It came with an assortment of sides and lamb chops. The lamb chops were perfectly cooked and had an amazing seasoning that gave the hearty lamb a little spice and a little earthiness. Roll them around in the tzatziki sauce, you won’t be sorry! As for the sides, the eggplant was amazing, like a hearty stew, with tender eggplant, onions, garlic, and tomatoes. Then, add in the bright and tender kale wilted and seasoned with a generous amount of lemon. The both went well with the full-flavor and flakiness of the fish.

These amazing bites were perfectly paired with the Morpheus and Thirsty Philosopher cocktail, as well as a stellar Greek wine that drinks like a pinot grigio, called Boutari, a Moscofilero from Mantinia, Greece. The Morpheus was the favorite with a velvety and earthy gin mixed with St. elder, simple syrup, and hibiscus. Sweet and lively with a hint of booze on the back, just like we like it! The Thirsty Philosopher is a simple cucumber vodka drink with hints of cucumber, dill, and earthiness of gin on the back end. One of those drinks you could sip on with any entrée! Greeks love their wine and we know why. The Boutari is a fantastically drinkable, crisp, and light wine that pairs well with a light, flaky fish! Reminiscent of pinot grigio, it is one that we’d love to have again.

As the night sky turned to shades of deep purple and black, the lights from the restaurant spilled onto the patio and the candles were lit in the fireplace. The candles danced and leapt throwing shadows on the ground and creating a symphony of odd shapes. It felt like we were on a cozy street in Greece on a warm summer night.  Maybe we’ll stay for just one more moment.

CURRY UP NOW TO CELEBRATE GRAND OPENING OF NEW MADISON YARDS RESTAURANT ON SEPTEMBER 24

Posted by Liz and John Attaway, 9/15/20

The Award-Winning Indian Fast Casual Will Celebrate With 50% Off App & Online Orders All Day Long

Curry Up Now, the award-winning Indian fast casual known for its innovative and creative approach to Indian cuisine, will celebrate the Grand Opening of its newest restaurant in Atlanta on Thursday, September 24. The restaurant, which is located at 915 Memorial Dr SE Suite 210 in the Madison Yards retail-living center, will celebrate by offering 50% off orders placed via the Curry Up Now app and website all day long with code CelebrateATL. This location joins another in Decatur, which opened last summer, and will be closely followed by another Curry Up Now opening at 24 S Main Street in Alpharetta in October. The local franchisees are also on the fast track to complete another Curry Up Now outpost at The Interlock, which will also feature Curry Up Now’s craft cocktail bar concept, Mortar & Pestle.

“Our Decatur opening last year was the perfect way to introduce Curry Up Now to the greater Atlanta area, but we’re thrilled to be opening closer to the heart of the city in a popular center like Madison Yards,” said Hemant Suri, Atlanta franchisee for Curry Up Now. “We are excited to welcome the community to the newest Curry Up Now restaurant with our Grand Opening event, and look forward to becoming a go-to spot for Indian cuisine lovers in Atlanta.”

Curry Up Now began as a food truck in 2009, founded by husband and wife duo, Akash and Rana Kapoor, and ably supported by co-founder and Senior VP of Operations, Amir Hosseini. Since day one, Curry Up Now has been on a mission to serve Indian flavors and ingredients in a way that is approachable for the everyday American consumer by utilizing formats that are more recognizable to the mainstream. Their signature dishes include Tikka Masala Burritos, Deconstructed Samosas, Indian-style tacos, Naughty Naan and more, as well as a wide variety of Indian street food snacks and traditional dishes like Thali Platters, Kathi Rolls, and more. Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. In the last ten years, the Kapoors have expanded the Curry Up Now empire to include three food trucks, 13 brick-and-mortar restaurants spanning coast to coast, and a globally-inspired craft cocktail bar concept, Mortar & Pestle, that is housed within select Curry Up Now restaurants.

“Despite the crazy and unprecedented year that 2020 has been, we’ve seen great growth as a brand and are very excited to welcome the new Madison Yards restaurant to our expanding Curry Up Now family,” said Akash Kapoor, founder and CEO. “Hemant and the Atlanta team have worked tirelessly to get this restaurant ready for the opening, and now that they have Alpharetta and The Interlock on the horizon, it’s shaping up to be a big year for Curry Up Now’s Atlanta expansion. With the opening of the Madison Yards location, we have now opened 5 restaurants since February.”

The Madison Yards location will be open Sunday through Thursday from 11:30 a.m. to 9 p.m., and until 10 p.m. on Friday and Saturday. Catering and takeout will be available, and guests are invited to order ahead using the Curry Up Now mobile app. For more information, call 678-732-0953, visit www.curryupnow.com, and follow @CurryUpNow on Instagram, Facebook, and Twitter

Carson Kitchen: Resting Brunch Face

Posted by Liz and John Attaway, 8/25/20

We were thinking and someday we will look back fondly upon our time as Adventures in Atlanta, where we reviewed food, went to breweries, and promoted events. With that, we’re sure Carson Kitchen will definitely stick out as one of the best of those experiences because they have phenomenal food, some of the nicest and amazing staff around, and a killer drink menu. Now, they have brunch, could it get any better? We figure not, but we sampled our way through a few of the brunch menu options like the amazing Spam Benedict, savory Chicken and Waffles and Oxtail Hash, sublime Avocado Toast, and don’t get us started on their brunch cocktails. Their slogan Resting Brunch Face is spot on. Hitting it out of the park once again with so many unique flavor combinations, textures, and stellar brunch fare. Spam Benedict, anyone?

When we tell you, we’ve found our brunch bff drink, you know it must be good. The Alexa Play, “Georgia Peaches” is fresh, crisp, sweet, yet mellow. If I (Liz) could have one drink the rest of my  life, it would be this beauty with the right mix of champagne and peach puree. Plus, we know they said this was their take on a Bellini but never had a Bellini so refreshing and crisp. Do they make this puree in house? I mean, they have to! We also REALLY liked the Tangled up in Blue. It was a crisp and refreshing vodka cocktail with blueberry puree that was sweet and tart that mixed perfectly with the ginger beer and lemon.

Right now they’re doing a limited brunch menu with fun dishes like a dynamite Spam Benedict or savory Oxtail Hash, as well as a Pork Belly, Egg, and Cheese Sandwich, Chicken and MAC-N-CHEESE (yes all caps) Waffle, Avocado (and cheese) Toast, and so many other little bites. How did we get so lucky? Starting with the Chicken and Waffles, it was a savory waffle dish with mac and cheese literally baked into the waffle dough with crispy chicken on top. Adorned with a drizzle of a good amount of cheddar cheese sauce, so as you eat it you get the crisp of the chicken and savory of the waffle and macaroni mix. It was like a fun take on mac n cheese. The only thing we’d like to see is a little sweet, like maybe some honey or something sweet that pairs with the cheese on top. Still delicious.

Let’s discuss Avocado Toast. You know, this can be so healthy, but why not try something different? With the perfectly cooked egg, avocado, and a little bit of beer cheese with a sharp bite, this Avocado Toast is crunchy, creamy, earthy, and unforgettable. With the toast, we also decided to sample the Oxtail Hash. If you haven’t had oxtail what are you waiting for? It’s a lot like pulled pork, but it’s a little richer and has a little more flavor than a regular pulled pork. Then you pile on the potatoes, onions, and peppers it rounds out the dish. You can’t get a hash without the egg, and this one was a beauty that was perfectly cooked, and the yolk ran through the potatoes and oxtail to create a savory sauce. Yum.

Of the brunch fare, our favorite had to be the Spam Benedict. They were out in our brunch initial visit and we couldn’t stop thinking about trying it so we went back. WORTH IT. Boy, we’re glad we did with the perfectly cooked and meaty spam, topped with a savory egg and the right amount of cheese, it was an amazing bite. But you know what was the showstopper? The fried green tomato. It was perfectly crisp and ripe and instead of bread held the entire dish together. Just imagine a crispy, crunchy, and earthy tomato topped with pork spam perfectly pan fried and topped with sauce and a gooey, runny egg. Cut up all the ingredients and mix it up, bite. Heavenly.

On August 26th, Carson Kitchen is expanding their hours and menu with even more bites to choose from like everything bagel flatbread to German potato salad to a pork tenderloin. Chicken thighs are still on our list to try, plus we can’t say no to pork tenderloin or everything bagel flatbread. What would you want to try first?

The Mill Kitchen & Bar

Posted by Liz and John Attaway, 8/20/20

With views of the Roswell Town Square, The Mill Kitchen & Bar has a wraparound patio with rustic drop lights, bright patio umbrellas, and the fireplace centerpiece. The moment you arrive and greeted with beautiful stonework, rustic touches, and colorful flowers; you know you’re in for a treat. From southern staples to steak to expansive light bite menu, there’s a hint of something for everyone. They’re right it’s really southern fare with an upscale twist. Let’s take a walk around their menu, shall we?

You know how they say the bread indicates the caliber of the meal? Here are The Mill Kitchen & Bar you can judge them by their Pimento Cheese Fritters. We had several starters on our Mill journey like the best little Pimento Cheese Fritters ever, an amazing charcuterie board with mix and match ingredients, and a tasty Tuna Tataki. Starting with our favorite little bite of the night were the Pimento Cheese Fritters, we can’t say enough good things about these decadent treats. From the sharpness of the perfectly blended pimento cheese to the crisp of the breading to the bacon jam that adorned it’s top, it’s one flavor sensation. It’s rich and creamy with the right amount of tart, crisp, and meatiness.  Stuff dreams are made of if you ask us! Pivoting to something healthy was the Tuna Tataki, which was tender tuna, sweet and spicy watermelon Pico, and crisp wonton. This gorgeously plated and colorful dish is a looker. With the slight spice of the peppers and black pepper on the fish mixed with the sweet of the watermelon, it’s a nicely balanced dish. The savory of the soy with the perfectly seared fish plus the crunchiness of the wonton are best enjoyed mixed together and every ingredient in each bite. So good.

John’s favorite was the Charcuterie board that is one of the best for mix and match loaded boards that will leave you full. This board boasts smoked salmon that smoked in house, ham pate, pickled vegetables, pesto, mustard, rustic bread, cheese, sausage, and so many more little things! It’s GINORMOUS and we seriously loved that you could put so many unique and fun flavors together. For example, we took the smoked salmon and combined it with the goat cheese and bread to make what we’d like to call an almost lox bagel. It was creamy, smoky, and crisp. Then, the waitress, Liza, mentioned you could even make your own Bahn Mi bread with it. She was right! We combined the pickled carrots, ham pate, cucumber and onion salad, pesto, and mustard and piled it on the bread. WOW! It’s salty, sweet, meaty, sharp, and crispy. Everything we love in our Bahn Mi. Plus, they have traditional smoked cheddar, meats like the Andouille that you can combine with any of the above ingredients. Find your own favorite taste! What would you try from this LOADED board?

For our entrée we tried the Grilled Lamb Loin, which if you pick out of the dish and try alone, is a dynamic piece of meat with the right amount of char and cooked at that perfect medium temperature. It falls right off that bone! The loin is atop fluffy fried Jasmine rice that was seasoned well with Greek spices and surrounded in a fantastic tzatziki sauce that is creamy, dreamy balanced. The right amount of sauce, rice, peas, ham, and grilled cheese, and a bite of that amazing lamb, you got a flavorful mouth full. Fun fact about the Halloumi cheese is that it doesn’t melt. We loved that it gave a burst of mild creaminess. We even ate the leftovers the next day and it was still so tender that it fell off the bone! Insert heart emoji here.

What’s a meal without something to keep you cool? Let’s not forget that The Mill Kitchen and Bar has a wonderful cocktail and drink menu for all tastes. We tried the Strawberry Gin Smash and what a great balance they have on the sweetness of the strawberry and the earthiness of the gin. You might think it’s too sweet, but it isn’t, it’s just the right of refreshing, cool, sweet, and earth. Pineapple Dreams was Liz’s favorite was the culmination of vodka and pineapple perfectly mixed and set atop cherry juice. It’s a beautiful little number with yellow on top transitioning into red on the bottom. Drinks like a tiki cocktail, finishes sweet. Tip: make sure to stir it all together. Ahhhmazing.

As we left the patio, the temperature had cooled, and the night sky was getting a little darker. We can’t wait to try even more entrees and shareable plates, as The Mill Kitchen and Bar has an extensively delicious menu, like the Short Rib or the Red Snapper, maybe even the Blackened Brie. Of this culinary journey, what would you want to try most?

ATLANTA FOOD & WINE FESTIVAL REIMAGINED 2020

Posted by Liz and John Attaway, 8/19/20

ATLANTA FOOD & WINE FESTIVAL IS REIMAGINED WITH
10 DAYS OF DIGITAL SEMINARS & SELECT SOCIALLY DISTANCED CHEF EXPERIENCES WITH
PROCEEDS BENEFITING ATLANTA’S RESTAURANT COMMUNITY

Tickets on Sale Now.

In light of COVID-19 and in an effort to give back to the restaurant community its celebrated for the past 10 years, the Atlanta Food & Wine Festival (AF&WF) will commence with a series of digital seminars and select socially distanced meals, starting Thursday, September 10 and continuing through Saturday, September 19. Honoring the rich tradition of southern sustenance, this year’s event will forgo the festival and instead present 13 digital seminars, called AF&WF At Home Edition Presented by Publix, as well as 11 dinners, two lunches and one brunch, all with limited, socially distanced seating. One hundred percent (100%) of ticket sales from the digital seminars will benefit the talent and 70% of ticket sales from the chef experiences will go back to the restaurants. “COVID-19 has had a life-altering impact on the restaurant community that has helped build this festival to internationally known status over the last 10 years,” said Brett Friedman, CEO of Agency 21 Consulting. “We are leveraging our platform to drive business and revenue back to them as a show of solidarity for our partners and friends.”

Late last year, Agency 21 Consulting was brought on to execute and manage AF&WF in conjunction with founder, Elizabeth Feichter with the intention of making this year’s 10th anniversary celebration the best yet. The pandemic changed everything, but not the spirit southern hospitality. The AF&WF will stay true to its origins, offering a celebration of the south. In its limited capacity, the festival is welcoming some amazing new talent this year, including 2020 James Beard Foundation Semifinalist Ron Hsu (GA) and James Kerwin (TN). Returning founding talent, who have been instrumental longstanding supporters of the festival, includes Deborah VanTrece (GA), John Castelluci (GA), 2019 James Beard Award Semifinalists including Misti Norris (TX), and Erik Bruner-Yang (DC).

Atlanta Food & Wine Festival prides itself on having an extensive weekend of programming and events where guests can eat, drink and explore the South’s rich culinary traditions from the best talent in the Southeast. Below are a select few of the salivating offerings attendees can choose from in 2020 on sale now.

AF&WF At Home Edition Presented by Publix

Exploring the rich bounty of cuisine throughout the South, this series of virtual seminars has something for every taste, from a pie masterclass with Pie Bar’s Lauren Bolden to a seafood couvillion with crab fat rice from Isaac Toups and curry in a hurry from Miami culinary sensation, Timon Balloo. For a list of digital seminars, visit www.atlfoodandwinefestival.com/athome

Dinners, Lunches & Brunch

Whether it’s an intimate themed dinner or an extravagant bash, Atlanta Food & Wine Festival knows how to celebrate in true Southern style – and demonstrate the finer elements of Southern hospitality. Indulge in one-of-a-kind dining experiences including a special collaboration dinner with Chef Jeb Aldrich, Chef Matt Weinstein and Chef Claudia Martinez at Tiny Lou’s, An Evening in Provence dinner with AIX’s Nick Leahy or The Pasta & Vinyl Experience presented by Chef Craig Richards at Lyla Lilah. Tickets for chef experiences range from $95 to $200 and $10 for the seminars. For more information and to purchase tickets, visit www.atlfoodandwinefestival.com.

Offer is fulfilled by Atlanta Food & Wine Festival subject to availability and may be changed or revoked at any time.