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Enzo Italian Steakhouse

Posted by Liz and John Attaway, 2/6/23

Just outside Atlanta, on the corner of the new Town at Trilith is a swanky recently opened Italian Steakhouse, Enzo Italian! Inside, a circular bar is all decked out in blue, with ornate floor tile, velvet blue seating and bar stools, all juxtaposing the blue square accent wall. The dining space is also dotted with blue velvet booths, warm wood tables, and circular lighting, all flowing into the open-air kitchen. Beyond the beautiful décor, the food and cocktails are worth the short drive with the perfect selection of premium steaks with sauces and toppings, eye-popping seafood dishes, luscious meats, tasty pastas, tantalizing starters, salads, and top-notch cocktails. Enzo Italian Steakhouse is a must try! Let’s see why. 

Upon arriving, we quickly opted for the Tacco A Spillo cocktail. It is refreshing, tangy, and sweet that morphs in a mellow cucumber and spice flavor on the back. While sipping we received our Goat Cheese and Crispy Olives. The Goat Cheese are balls of warm, tangy, sharp goat cheese wrapped up in a crispy dough and fried, then drenched in sweet, gooey honey, and then spicy of the black pepper. Yum. Not being a huge olive fan, these are THE way to enjoy olives if you don’t like them plain.  Earthy and bitter olives surrounded by a crunchy outside that is stuffed with savory veal that mellows the olives and leaves an array of fun flavors that mix well.  

Turning to appetizers, two stuck out to us, the Hamachi Crudo and the Wood Fired Caesar. Still thinking about the Caesar with its warm, charred romaine put on the grill then topped with earthy, crispy capers, creamy, house-made dressing, and sharp cheese all culminate in one epic salad. We want to have this again, right now. On the other side of the rich Caesar, is the fresh Hamachi Crudo. The fish is tender and savory paired with tangy grapefruit, creamy avocado, cool cucumber water, and earthy oil create a refreshing bite. There are so many flavors in this one. 

Before moving on to pastas and main dishes, we took a break to enjoy the amazing Amaro Old Fashioned. Sweet and brown-sugar amaro paired with boozy bourbon is the best combination. That we enjoyed with a dynamic Dry-Aged Delmonaco Steak with sauteed mushroom and confit garlic horseradish, as well as succulent Rack of Lamb. Starting with our favorite dish at Enzo, it’s the Rack of Lamb. If you looked up “succulent” in the dictionary this dish would come up. It’s that’s good. Tender, savory meat with tons of flavor and spices perfectly placed on top of earthy eggplant and root vegetables that are both tangy and bright to juxtapose the meat.  

Also, not to be missed is the Dry-Aged Delmonaco Steak cooked medium, well-seasoned, juicy, and tender meat. You can choose from several delicious toppings and sauces and we went for the sautéed mushroom and confit garlic horseradish. The sautéed mushrooms were earthy and rich, tender and gave the meat an elevated flavor. Then, when you add the horseradish, it peppers in a spicy, garlicky, creamy dreamy tang that melds well with both the meat and the mushrooms. WOW! 

Now, let’s talk about Chef Amontobbio’s most show shopping dish, the Linguine & Lobster. Whole lobster stuffed with tender linguine and topped with lobster, bisque, roasted tomatoes and chives! It is too beautiful to describe! On the other hand, we got the Pappardelle Genovese that is rich and meaty short rib up front with divine cocoa infused pasta that’s more earthy and bitter, topped with a delightful creaminess from the cheese dollop.  

Pro tip: Stay. For. Dessert. We fell in love with the Lemon & Olive Oil Cake! This moist cake starts creamy with hints of lemon and goes bold with nutty pistachio and an amazing pistachio spread that adds so much depth to the overall flavor. Divine. The manager paired two limoncello aperitif drinks with it, and it really brings out the lemon of the dessert. If you love sweet and lemon, you’d love this after dinner drink. 

Amaro Old Fashioned
Tacco A Spillo
Bar area
Pappardelle Genovese
Dry-Aged Delmonaco Steak
Lemon and Olive Oil Cake
Goat Cheese and Crispy Olives
Wood Grilled Caesar
Rack of Lamb
Charcuterie Plate

Atlas: Four Hands Collaboration

Posted by Liz and John Attaway, 11/8/21

The moment you walk into the St. Regis, you’re greeted with a towering chandelier and sweeping staircase leading you to a dimly lit library with a sprawling illuminated bar and intimate tables filled with couples and friends smiling over delicious dishes. At Atlas, there are three words to describe it: impeccable, perfection, opulent. This does not only describe the ambiance, but some of the best food in all of Atlanta. The night we went was during the Four Hands collaboration 7-course tasting menu that married the genius of Chef Money and Chef Paul Liebrandt, the guest chef, in one miraculous meal. It’s a culinary masterpiece with the beautiful plating, scrumptious tastes, wonderful wine pairings, and the best white-glove service. This is definitely one to remember and we want to share the details with you.

 

When you arrive and sit down at your table, they immediately send over treats before you get your meal, like the Foie Gras Bon Bon, the “Cloud”, Puff Pastry, and Liquid Olive. Being about one bite each, the perfect little tastes are packed with flavors like the foie gras is rich and meaty, the cloud is earthy and literally melts in your mouth, while the puff pastry is dill forward and crispy, and the liquid olive was smooth with a little bit of olive on the end. We think the cloud was the best with the balance of cheese and beet flavor and were very impressed with the liquid olive, not too strong.

 

The first course is the Golden Caviar. Starting out, they place the caviar from their exclusive collection on the trout and accompany it with a tuna belly and a fantastic aioli. The caviar itself is a wonderful mix of saltiness and slight fish that accompanies that perfect pop. Underneath is the light, silky trout and juxtaposes the earthy micro greens. On the side, the crispy lightly fried tuna belly is perfection with a tasty creamy and earthy aioli for dipping. This course (and the next two) was paired with a delicate Rose champagne that is light and crisp to go with the lightness of the fish and caviar.

 

On to the second course, we got the Beets, which were paired with preserved plums and soft goat cheese. On top, the earthy and tangy beets are frozen in a ball then below is a moat of cheese, plums, and roasted beets that you can mix up together to get an amazing earthy, creamy, tangy bite. This one was so much fun to eat, a real treat.

 

Just behind this course, was the Scallops, but we opted for the Hamachi Crudo instead since we don’t eat shellfish. The presentation on this one was the absolute best of the entire meal. Served on a hand plate, it felt “hand delivered” to you! The fish is served raw but is so tender, it literally melts in your mouth and goes flawlessly with the creamy avocado, bright citrus vinaigrette, and amazing cold cilantro jalapeno sauce. In love with all the flavors creamy, earthy, spicy, bright, and add the crunchy beet flakes for one of the best bites of the night.

 

Moving on the fourth course where we got to pair a perfect poached cod and a bright Chablis. One of the best poached cods we’ve ever had, it was fall-apart tender. It’s light and mellow and pairs so well with the multiple forms of grapes that accompany this dish. The sweet and tart of the grape gives this little number an earthy and tart with a slightly salty end. The Chablis on the other hand was acidic that juxtaposed the sweet and salty of the dish. Just perfect.

 

When you didn’t think it couldn’t get any better, course five knocked it out of the park with the Westholme Wagyu. Buttery, slightly charred, and melt-in-your mouth wagyu that was too tender and delicious to even use the Italian knife they let us pick out. Topped with a candied fig that gives the meat a sweet, brown sugar, earthy, and tart bite on top of the already perfectly cooked wagyu. On the opposite end of the plate is a too beautiful to eat flower and gelatin concoction. It adds the right amount of creaminess. Overall, when you mix all the flavors together you get a creamy, rich, sweet, salty and a myriad of other flavors that let’s you know this IS the dish to remember. Paired with a heavy Cabernet is just right.

 

On to the dessert portion, they brought out course six, the Green Apple palate cleanser. They pour a citrus green apple sauce over this frozen, green apple treat for a boost of brightness. The entire dish is earthy and crisp with a complex mix of tartness and nuttiness from the pistachios, granola, diced apples, and mandarin. Then, for the finale, the Vol Au Vent is a decadent, crispy, bold bite. With layers of flaky pastry and bold caramel and apple flavor all around. Then, on the side, a rare dessert wine ice cream is boozy and sweet that goes well with the bold apple and caramel flavors. Paired with a Royal Hungarian dessert wine is rich and drinks like brown sugar, what a great sip with the dessert.

 

As a thanks, the Chefs brought out Petit fours after our meal. These candies are so fun, what looked like an Oreo, matcha gummies, and more. Just like these gifts, the entire meal is a total gift from beginning to end. From the delicious meal to the best service, it was one to remember.

 

Would you go to Atlas for a tasting menu?

YAO Atlanta

Posted by Liz and John Attaway, 10/6/21

The moment you step into Yao, you’re met with a long, ornate bar and lounge area that’s dressed to the nines. Beyond the beautiful entry, the dining room is stunning, dotted with blue, cool chairs and a vaulted, soaring ceiling that houses a large wood wall. What Yao does so well is marry the stunning ambiance with the delectable food and sippable cocktails seamlessly. They do everything with beauty and grace, like the stunning Yao’s Ice Cream, gorgeous Salt and Pepper Whole Fish, plump Pork Belly, divine Duck Salad, as well as the amazing cocktails! Let’s take a tour, shall we?

Sitting and gazing into the dining room, we started with two amazing cocktails, the Mr. Yao and the Cherish. The favorite of the two is the Mr. Yao cocktail that starts out sweet, then morphs into a tangy, earthy, sour sip. It’s complex from start to finish with a distinct wine flavor that gives it a defined earthiness! The gorgeous The Cherish is easy on the eyes and the tongue. The cocktail is one part tangy and the other foamy with an almost floral and earthy end. It’s dynamic and sippable.

Moving into the small plates and appetizers, we were thrilled with the little watermelon bite they brought us prior to our meal. It is the cutest little dish in a small spoon with a huge Yao flag sticking out the top. The bite itself is sweet, salty, and an earthy light crunch. It is such a good little bite! Of the appetizers and small plates, we have to state up front, we’re huge pork belly fiends. If it’s on the menu, we get it. If you get one appetizer or small plate at Yao, please get the Pork Belly. It’s a perfectly cooked, tender piece of meat with a rich and buttery first bite finished with a hearty soy back. Plus, the addition of the dried fish gives it extra saltiness to complete the flavor complexity! Some of the best pork belly we’ve ever had, and we’ve had a lot.  Another one of our favorites is the Duck Salad. Absolutely eye-catching and heaping, the skin-on duck itself is rich and crunchy, while the sauce is slightly sweet with tangy pomegranate and earthy pine nuts. The greens brighten this dish, and it’s stellar, never had anything like it.

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On to the entrée, we settled on the Salt and Pepper Fish and we’re so glad we did. Beyond the STUNNING presentation, the fish is flaky inside surrounded by a light crunch and brightened by the tangy scallions and garlic below the fish. Then, we paired it with the Sichuan Green Beans that were a good balance of spice, savory, and crunch. The best part is down in the bottom where the sauce pools. One of the best things you can do here is to mix and match the flavors of the fish and the green beans. It’s divine.

Whatever you do, stay for dessert and the Yao’s Ice Cream is an experience all it’s own. Surrounded by dry ice a served SMOKING, not only is it beautiful and the presentation flawless, but the flavor is creamy and smooth!  The addition of the salted egg yoke provides for a change in flavor profile and texture! Then, you have to eat to the back for a gelatinous surprise! The perfect way to end this fantastic meal.

Are you ready to go Yao? What would you try?

Good Word Brewing: Brunch Edition

Posted by Liz and John Attaway, 8/30/21

Crossing over a pair of tracks into a quaint, charming downtown, is an area where local bars, retail, and restaurants dot the shady, tree-lined street. On the corner, Good Word Brewing is a downtown Duluth local gem that prides themselves on unforgettable frosty brews, delectable brunch, and a stellar all-day menu, all in a beautiful OTP downtown. It’s definite, the word is out that Good Word Brewing has a fantastic brunch that should go on your brunch list! With items like this spicy number, gooey cinnamon roll, sensational sausage platter, amazing avocado toast, stellar seasonal hash, beer, brunch cocktails, and even slushies, we were in brunch heaven. Let’s dig in.

Something Good Word is definitely known for is their brews, so we tried a flight with 4 great options. We got Hollow Moon Stout, Are You Living in a Computer Simulation Helles Lager, The Quantum Immortality English Porter, and Face for Radio Pale.  The Hollow Moon Stout that’s roasty and toasty yet mellows on the back was Liz’s favorite, while Are You Living In a Computer Simulation is a Helles Lager that’s smooth and drinkable, great for patio sips and the second favorite. The Quantum Immortality English Porter was malty but light and refreshing with a hint of bitterness. John’s favorite was the Face for Radio that he said was well balanced hops and refreshing. Beyond the brews, they have fun brunch cocktails and slushies! They were out of the slushie, but we tried the South 75. It is botanical gin mixed with bright lemon that starts out tart and almost has a grapefruit end, finished with a splash of bubbly. Who doesn’t love a little bubbly with brunch?

Of the sharable brunch dishes, we opted for the Cinnamon Roll, Sausage Board, and Avocado Toast. Up first is the Cinnamon Roll that’s warm, gooey, sticky sweet and rich! After the sweet hits you, the spiciness of the cinnamon comes in and balances this roll out. The best part is the sticky, sweet middle on the bottom, so start there and work your way up and out. You’ll thank us! Moving from sweet to savory, the sausage board is out of this world! We were most impressed by the presentation and flavors of this board!  Starting with the homemade sausage that’s on one hand spicy, the Marita, and then the other hand bright, Ginger Basil, both pop with flavor. Pair either with pickled vegetables, toast, or mustard, you can’t go wrong. Don’t sleep on the deli sliced sausage with pistachios either; it will melt in your mouth! Finally, we simply had to try the essential Avocado Toast.  It’s creamy and light with the richness of soft-boiled eggs, tangy onion and micro greens. The sesame seasoning and toast give it a crunch and a good dusting of flavor, but not too overpowering. It’s a great overall complete dish with creamy, rich, tangy, and earthy.

Spicy and hearty are two good words to describe our main entrees, Nashville Hot Chicken Biscuit and the Seasonal Hash. Our favorite dish of the day, the Nashville Hot Chicken Biscuit, has it all! This spicy bite starts crunchy, tender, and sweet then the kick on the back of the throat is JUST RIGHT. It’s the perfect flavor combination from the warm and sweet honey to the crispy and hearty biscuit, then the crunchy and spicy chicken. The best bite is as you let the biscuit sit in the honey, it becomes a little soft and sucks in all the flavors: spicy, sweet, sassy! Divine. On the other hand, the Seasonal Hash is a staple dish for a hearty appetite. Bright sauce topped with tender, crisp fingerling potatoes that pop in your mouth. Then, tangy onions, peppers round out the hash and topped with a rich, hearty, runny egg. Let the egg run out and mix with the mixture below, that’s the ticket!

After our brunch, we strolled through the rest of the downtown area, with green space, and shops that we thoroughly enjoyed as well. What do you want to try at Good Word Brewing?

Bonsai Pensacola Beach

Posted by Liz and John Attaway, 6/6/21

Bonsai Pensacola Beach

Luxurious delicacies from the sea are on beautiful display at Bonsai Pensacola Beach! Located in the Hilton Pensacola Beach, we were treated to their amazing Omakase experience with wine and sake pairings. This waiter guided 6-course experience was top notch and you could go at your own pace. The best part is the food is just as delicious as it is looks! Get ready for the Omakase Experience.

Kicking-off our Omakase Experience was with course 1, the A5 Wagyu Striploin paired with a Cabernet Sauvignon. This was the best piece of meat I (Liz) have ever had with an almost buttery like feel on the tongue that literally melts in your mouth. It is the right amount of meat and fat then the addition of the salt from the Himalayan salt block underneath adds an element of saltiness that elevates the flavor. Would NOT change one thing about this bite.

Moving on to course 2, the Nama paired with Asahi Shuzo Kubota Sparkling Dew. This was my (Liz’s) personal favorite sake with the perfect body and finish for a fish pairing. Plus, course 3 was the Nigiri and Sashimi paired with, Kikusui Shuzo Perfect Snow, an unfiltered sake. All being the same mix of fish, one being without rice and the other with, the fish they provided was all very VERY fresh and tender. We got a sampling including Steelhead trout, tuna, salmon, and Hamachi to name a few. Of the fish a few highlights included the salmon that was actually creamy, while the Hamachi is lighter and paired with the caviar added the right amount of salt. The favorite was the Steelhouse trout, it literally melted in your mouth and had an amazing flavor. Once you pair all of them with a little bit of real wasabi root and rice, you’ve got an amazing bite.

On to Course 4 that was the Pork Ramen perfectly paired with Chardonnay. A ramen lover, this one didn’t disappoint with a flavorful pork broth and tender pork belly. The noodles had the right tenderness, while the tang of the green onion and savory of the egg comes in at the end for a great bite.

One of the best courses was course 5 with the Hickory Smoked Tuna and Florida Citrus roll paired with Kikusui Shuzo Chrysanthemum Water. This was the best experience of the entire dinner as they smoke the salmon and bring it in a dome of hickory smoke. Once at the table, they open the dome and the smoke billows out, while leaving a slight smokiness on the tuna itself. As for taste of the roll, the tuna is light and pairs well with the creamy avocado and savory rice, then on the back you get the smoked flavor. Divine. The Florida Citrus roll is also very light but has tons of fresh fish flavors mixed with lemon. Lemon is really the best pairing with fish!

To end the night, course 6 is the Anmitzu dessert with Optimia Port Wine. The Anmitzu is a hodgepodge of ingredients like ice cream, passion fruit, matcha, gelatin, and other fruits. Each element brings a different flavor and all together is an amazing bite. Paired with the port wine, that is brown sugar forward, yet boozy, you’re in for a treat.

Beyond the meal, some of the authentic touches make this meal one-of-a-kind. One of these is the wasabi. They literally grind the wasabi root at your table and it’s so mild and doesn’t give you that nose feeling that typical wasabi would give you. Did you know that what you get at most restaurants is horseradish? Another of these was the soy sauce in both whiskey barrel aged and mushroom. They were less salty and more earthy than a typical soy sauce. Preferred the whiskey barrel aged as it was even more savory and a little bit boozy on the end. I’d take that home with me and use it on everything. The final touch was the white glove, server guided experience that gave the whole night an intimate feeling.

If you’re on the beach in Pensacola, we’d highly recommend getting to Bonsai for the Omakase Experience. What course speaks to you?