Tag Archive for: review

Boone’s Atlanta

Posted by Liz and John Attaway, 3/6/23

Lush greens spread out in every direction from the elevated patio with golfers spread out over the serene landscape. Inside the circular bar jets out into the dining area that is dotted by tables and a handful of patrons enjoying glasses of wine and small plates. Open to the public, Boone’s on Bobby Jones Golf course in Buckhead is nestled in the clubhouse next to the pro shop, so from the front you’ll never know your walking into an elevated culinary and cocktail experience. There is nothing ordinary about Boone’s from the delicious starters like the Spanish octopus to the house pimento cheese fritters to the shishito peppers, as well as dynamic, bold plates like their herb crusted rack of lamb or roasted pork tenderloin, all washed down by a wonderful cocktail menu stuffed with goodies like the Plant One on me, the Spicy Gentleman or the Bobby Jones. Who’s excited to explore? 

We started out the night with a trio of cocktails, the first being The Spicy Gentleman cocktail that’s a take on an old fashioned. It starts with a kick from the spicy jalapeno and then sweet and balanced from the grenadine and Grand Marnier. With our main meal, we decided to try the Bobby Jones Cocktail since Boone’s is on the Bobby Jones Golf Course. It really is unique with a ton of peach flavor, and not being a huge peach cocktail fan, I was skeptical. But, with notes of cinnamon, and the bourbon, lemon, and peach combination was a stunner. It is sippable and balanced!

We loved both, but our favorite of the night is Plant One on Me. This cocktail is unforgettable with herbaceous and sweet notes with bright and tangy citrus that culminate in a balance that’s further elevated by the mint oil floater! A beer drinker? They have a Boone’s Lager, that’ll keep you cool and refreshed! It’s tasty.  

The cocktails wowed us and so did the shared plates we got! One of the best of the night is the house pimento cheese fritters. The bite starts out super crispy and the pimento cheese inside gushes out sharp, tangy, and warm. Then, underneath the sweet and spicy sauce is delectable on its own but when paired with the fritters, it is a match made in heaven. Or on the golf course! Beyond this, we got the Spanish Octopus, Shishito Peppers, and Fried Brussel Sprouts. Starting with the Octopus, this one is charred yet tender and cut into pieces and paired with earthy fava beans and savory, meaty ham chunks. The right amount of seasoning and pistachio crumble seriously elevates the dish and all the flavors work so well together. Yum.

One of the surprises of the night turned out to be the earthy Shishito peppers. They’re soft, charred and sweet with savory Asian inspired sauce and topped with peanuts. Let’s not forget to mention that the sauce and flavors are bold and really pair well with the earthiness (and spicy if you find it) of the peppers. You can’t go wrong with Brussel sprouts that are tender and well cooked, charred, and then tangy yet creamy with apples and a savory sauce. Then, they topped it with blue cheese for tang that finishes out the bite. 

Now, moving on to the main event with two beautiful dishes, the herb crusted rack of lamb and roasted pork tenderloin. The roasted pork tenderloin is tender, yet juicy with an earthy rub. On the side, it is paired with an earthy acorn squash that is sweet, buttery, earthy with a hint of cinnamon, plus a creamy celery puree to round out the dynamic balance of flavors. The most stunning dish of the night had to be the sexy herb crusted rack of lamb. It’s just as tasty! It is succulent and tender with a copious amount of seasoning and smothered in tangy and bright chimichurri, the right flavor profile with the meat. Underneath pink lady peas and a creamy onion purée smack you with a creamy earthy southern twist, while the sweet potatoes dial up some sweetness to juxtapose all the other flavors. 

What an amazing meal! 

Roasted Pork Tenderloin
Plant One One Me
Fried Brussel Sprout
Bobby Jones Cocktail
Herb Crusted Rack of Lamb
House Pimento Cheese Fritters
The Spicy Gentleman
Shishito Peppers
Spanish Octopus

YOUR 3RD SPOT ATLANTA

Posted by Liz and John Attaway, 1/26/23

Dirt was everywhere, a frame of a bar extended down the far wall, a bunch of lumber was piled in the middle of the space, the ceiling wasn’t painted, and the heat inside was sweltering. This was our first look at Your 3rd spot over the summer before their big Fall grand opening where the difference was day and night between then and now. Now, a large wood door opens into a sprawling game-scape where you’re greeted with a corn hole lawn and right behind it is a sweeping bar and above a terrace with a DJ space, curling court, and a great place to people watch. On top of all of this is a whole bowling alley, VIP areas, a gaming area for games like Skee-Ball and arcade games, large outdoor patio with lawn games, and EVEN a darts area. It’s a game lovers paradise. But just when you thought Your 3rd Spot was all about the gaming experience, they WOW with fantastic food and spectacular cocktail menu to elevate the overall experience! Y3S! 

Nothing helps our Skee-Ball game like a few cocktails. Your 3rd Spot has a terrific selection of cocktails like the tiki-inspired Jungle Smoke, smoky Lord Byron Blackberry Smoked Old Fashioned, and the bright Mai Tai. Cool it all down with the Jungle Smoke cocktail that is sweet and tangy from the pineapple, then a slight smoke flavor from the mezcal, and floral notes from the Demerara syrup. Pro tip: make sure to stir up the drink! If you love it fruity, you’ll love the Mai tai, served in an epic tiki glass. This DRAFT cocktail is one part passion fruit, orange, and sweet, and then one part boozy. Sippable and fun. But if you’re looking for something a little boozier, you’re in for a treat from the Lord Byron Blackberry Smoked Old Fashioned. It’s boozy with hints of berry and cinnamon up front with a slight smoke on the end. Plus, can’t decide on what you want? You can get all the draft cocktails in a flight! It comes out in a tower of glass and greenery. It’s pretty epic.  

After a vigorous motorcycle drive around the streets of Miami, a round of delectable shared plates hit the spot. Starting with two of our favorites, the first being the Slow Smoked Short Ribs are tender and meaty with a delicate smoke on the end. Then top with tangy, crispy onions and a tangy and sweet BBQ sauce that rounds out the savory meat. OR you can just dive into the Spicy Tuna Crispy Rice plate. The savory of the tuna, spiciness of the jalapeño, the richness of the soy that balances the slight smoked and rounded out with creamy mayo. It’s a well-rounded bite!  

Moving on to the M3eatballs (yes, with a 3), they were a tender mix of pork, veal, and beef paired with a tangy marinara and a creamy, dreamy, polenta underneath. A wonderful piece of charred, buttery, crispy homemade focaccia is on the side. One of the most unique bites is the amazing Potato Torpedoes that are a bed of crispy skin potatoes wedges. On top is the creamy and rich devilled egg mousse and salty caviar/fish roe! It’s salty, crispy, crunchy, rich, creamy, and then there is that inevitable pop of the roe.  

The next shared plate was another winner, the Wagyu Beef Tartare! The beef tartare itself is tender and savory meat mixed with creamy mayo, a hint of tangy onion, and then surrounded by crunchy, tart pickled carrots. On top mustard seeds are the perfect crunchy and flavorful addition to the bite. Don’t forget to dip away with the spicy, puffed sushi rice for the best bite.  

For our final bite of our epic food journey was the Seared Peking Duck Breast. It is tender and flavorful duck with a sweet and savory sherry gastrique, tangy blood orange, crunchy nuts, all a top creamy leeks. It has so many great flavors so make sure to get everything in one big bite.  

After our meal, we enjoyed unlimited games where I dominated Skee-Ball with a score of 300(!) on one round and John found his favorite driving game and drove around multiple cities on a motorcycle.  

Seared Peking Duck Breast
Jungle Smoke
Wagyu Beef Tartare
Mai Tai
Potato Torpedoes
Spicy Tuna Crispy Rice
Lord Byron Old Fashioned

Yalda Atlanta

Posted by Liz and John Attaway, 1/14/23

Inside the new Aria development in Sandy Springs, Yalda is a top notch Middle Eastern spot with a spacious dining room, open kitchen, sprawling bar, and expansive patio to welcome you! Beyond the décor, on the menu, everything from spectacular hummus and Labneh with amazing toppings, delicious dips, fresh salads, gorgeous grilled meats, sensational small plates, decadent desserts, as well as cool cocktails. This is not one to miss.


When we arrived, the bar manager put together an amazing coursed meal for us and we had a little bit of everything on the menu and it’s pretty epic. Let’s start with their cocktail menu. They have a great wine and beer list, but the cocktail we got was a treat. The Hafez’s Last Word is a mix of a tangy, tiki-inspired mai tai with a creamy, NY sour. It does start out sour with a red wine topper, but ends up sweet from the mai tai. It’s both beach and city! Yes, please.


Our first course started with the spreads like the Za’atar Labneh, Hummus, and Mirza Ghasemi. Starting with the Hummus that is earthy and creamy on it’s own and you can flavor it up with either pickled mushroom mixed with carrot or lamb shawarma. We opted to top it with the pickled mushroom that added a tang and crunch that comes through on the end. We’ve not experienced this combo of flavors before, but glad we have now! It is all together earthy with white truffle, well seasoned, tangy, crunchy.


Our favorite, surprisingly was the Za’atar Labneh, but this time with lamb shawarma. The lamb is tender and well seasoned a top a sour yet creamy labneh yogurt. We’ve tried this before at various restaurants and it was lack-luster. Yalda does a good job with a delicious mix of creamy, savory, and seasoning. We’re all-in. Finally, the Mirza Ghasemi is not to be missed either with smoky, smashed earthy eggplant mixed with tangy tomato, flavorful spices, and earthy garlic. You can eat it alone or as a dip with the pita bread they bring for snack!


The second course they put together for us was Mezze with the Roasted Haloumi Cheese, wings, and Zeytoun Parvardeh (olives). Starting with the meaty, smoked wings, they’re perfectly charred and tender inside. A great wing paired with a creamy, spicy harissa that goes so well with the char of the wings. Something we didn’t expect to like was the Zeytoun Parvardeh. Not being big on green olives, this dish also boasts ground walnuts and pomegranate seeds. That takes the olives bitterness and tang down a notch with the earthy of the walnut and fruitiness and burst of tang from the pomegranate. Wow!

Our favorite of the mezze was the Roast Haloumi Cheese. Spongy, springy cheese with a sharp rich flavor then perfectly charred and roasted outside that changes the texture. It comes atop the pickled mushrooms to give it tangy, earthy, crunchy flavor in addition of the delightful roasted cheese.


The third course was the healthiest of the night with the salads! Don’t miss out on these, there is a lot of delicious options on this menu, but save room for a salad, you’ll be happy you did! First, a staple on any middle eastern menu is the Mediterranean Salad. Mixed green that starts crunchy and a good helping of earthy feta, as well as a fantastic wine vinaigrette. Another staple, the Shirazi Salad is the freshest and healthiest, but doesn’t skimp on flavor. Crisp and clean cucumbers paired with tomatoes, tangy onion, and earthy parsley then doused in a bright lemon dressing.


Our favorite of the salads was the Beet salad. Think a bed of spring mix surrounded by sweet pickled beets, crunchy and nutty walnuts, tangy onion, a sprinkling of cheese, all slathered in a tangy bright and sweet pomegranate dressing. It’s actually sweet and rich, a must try.


The final course we got was an epic grilled meat duo of Salmon Kabobs and Lamb Chops paired with crispy, Tahdig rice. The rice itself is cooked on the grill to add a crunchiness and you can chose between Lentil and Raisin or Fava Bean and Dill. Between the two the fava is more earthy with a flavorful dill mixture, while the Lentil and Raisin is sweeter with raisings and crispy, crunchy onions, with was our favorite.


As far as the Salmon Kabobs, they’re tender and flaky fish with a ton of flavorful seasonings and charred crispy skin for that added je ne said quoi. If you get one meat, it would be the Lamb Chops. Succulent, meaty, large chops that are fall apart tender, perfectly seasoned, and a good lemon flavor on the back end. That pairs so well with the sweetness of the Lentil and Raisin rice. Along with your meat, they have a large list of sauces to try. We imagine any of the creamy offerings would be delicious with the lamb.


We passed on dessert because we were so full. This meal was very well put together and Yalda is well run for it being so new, we went in the second week. We were astounded by how well it was run.

Salads: Shirazi, Beet, Mediterranean
Decor
Roasted Haloumi Cheese
Mirza Ghasemi
Wings and Olives
Hafez’s Last Word
Lamb Chops and Salmon Kabobs
Labneh with lamb

Perry Street Chophouse

Posted by Liz and John Attaway, 11/20/22

Perry Street Chophouse is nestled on Perry Street in downtown Lawrenceville! This brand-new steak house invites guests to cozy up in one of their large, blue velvet booths, or warm up to the large bar. While there, peruse the wide variety of small plates like this pork belly, to salads and soups, as well as large plates like venison or seafood, and of course, steak with sides and toppings. Let’s eat!

We started with one of our favorite bites, the Crispy Braised Pork Belly. The pork is warm and fatty with a ton of flavor and creaminess. It is atop a sweet potato bed that’s earthy and sweet, plus crumbled nuts for crunch. Must try. To juxtapose the meatiness of the pork, we went with the Kale Chopped Salad. It is a bed of kale and other leafy greens that’s earthy and crunchy. Dotted with funky feta cheese, crunchy pepitas, and root veggies, it’s an all-around great bite. The vinaigrette is icing on the cake, just the right amount that mild and adds tang!

For our dinner we opted for the fantastic Filet Mignon steak. It is perfectly seasoned outside and tender and juicy medium inside. It’s hearty, meaty, and tangy when you add the garlic from the side. Can we PLEASE talk a about the Brunt Brussels? We LOVED the brussel sprouts with it’s earthy and tender sprout base then topped with a dousing of cream, tons of savory flavor from the bacon and tang of the shallots. One of the best brussels we’ve had all year.

The other dinner plate we enjoyed was the Broken Arrow Ranch Venison Loin. It is served medium with a fantastic peppery crust outside. The moat of sauce is divine, savory, tangy, buttery and creamy! On the side, the mashed potatoes are creamy and garlicky, perfectly seasoned, you won’t want to share.

They also have a great wine selection, cocktails, and beer.

Venison Loin
Kale Chopped Salad
Burnt Brussel Sprouts
Filet Mignon
Bar

Rooftop LOA Brunch

Posted by Liz and John Attaway, 10/4/22

The grove with firepits, lush seating, and beautiful trees sprawls out in front of you and on your right is the covered lounge space with firepit and view of the downtown Atlanta Skyline. To your right is a large bar serving the grove and just beyond that the wooden door to the large pool. It’s dotted with lounge chairs, umbrellas, upscale cabanas, and an indoor, outdoor bar that has retro 80’s vibes. Next to this is the beautiful restaurant with large bar and retro seating, it is reminiscent of the Golden Girls! This is Rooftop L.O.A! The views are stunning and now you can enjoy them for brunch too! Everything from delicious benedicts, burgers, egg dishes, Bostock, and even bottomless mimosas!

Up first, we selected to try the bottomless mimosas with three different flavors: orange, turmeric Passionfruit, and Watermelon Basil. You can try all three, stick with one, or mix it up. My favorite was the turmeric passion fruit that was sweet and herbaceous. To pair with our mimosas we started with the Eggs Diablo, a moat of earthy and tangy tomato with savory eggs on top that you mix in for savory. It is paired with buttery bread to dip. Plus, the off-menu traditional eggs benedict with salty ham, savory over-easy egg, and a fantastic cheese-filled bun. We asked for the caviar hollandaise that was both salty and savory, it was the perfect accoutrement.

For our main dishes, the Brunch Burger hit the spot. One part seasoned, perfectly cooked beef topped with cheese, a savory, runny egg, thick-cut bacon, and a fantastic truffle aioli. On the side, the fries were perfectly crispy and warm. With our savory burger, we opted for Bostock. They’re take on a French toast with THICK saturated bread, warm, and sweet topped with tangy grapefruit, crunchy almonds, and ginger. The juxtaposition of the ginger and the sweet bread was divine, not to mention the ginger syrup that is literally icing on the cake. Both of these were amazing.

On our way out we stopped by the pool for a cocktail, the Sherry Colada was amazing with sweetness, cinnamon, and tiki vibes. We could stay here ALL DAY. Make sure you budget a half a day to check out all the spaces and enjoy a leisurely long brunch, a walk in the grove, and a sip by the pool.

Benedict
Bostock
Bar
Mimosas
El Diablo
Restaurant

Brassica, in the Waldorf Astoria Buckhead

Posted by Liz and John Attaway, 6/5/22

Marble and brass extend out from the warm wood bar, dotted with happy hour patrons enjoying fancy drinks and small bites. To the side the dining room is packed with warm leather booths juxtaposed to the orange and blue ornate plates and the slats in the wall that peer into the hall next to the restaurant. On the back end, the décor changes to a modern black with white tables and dark napkins. This beautiful spot is Brassica, the opulent French-Inspired Southern fare restaurant nestled in the lobby of the Waldorf Astoria Buckhead. They put just the right spin on traditional French and southern dishes, while offering upscale cocktails and an extensive wine list.

Brassica does everything well, including their cocktail and wine offerings. For the cocktails we tried the fancy James Bond inspired Vesper. Shaken not stirred, botanical gin, vodka, and the right amount of lemon make for a boozy, strong, floral, smooth cocktail where the flavor profile changes as you drink. If boozy isn’t want you’re looking for, go for the Roman Punch, it’s like drinking tea on the porch! Lemony, tangy, and sweet, it’s smooth as you can get. That might be dangerous. Plus, they have a great wine list that pairs with the great French-inspired southern menu. We tried the Licia Albarino from Spain and a Cabernet that were both delicious and went so well with the dishes we got, the Trout, and the Roasted Rack of Venison.

For starters, you can never go wrong with a solid Beef Carpaccio, tender and savory with tangy olives, earthy capers, and the sharpness of the cheese and tangy onion. A great bite when you roll it all up into one. We paired that with something we don’t see every day on menus, frog legs! The Sauteed Frog Legs are deconstructed and taken off the bone, and surround a crunchy, buttery toast with roasted garlic on top. Then underneath a fantastic creamy, earthy parsley cream adds the right amount of balance to the tender frog, buttery, crunchy toast, and sharpness of the garlic. This mix and match dish is a keeper.

Of the sides, we are in love with the Butternut Squash Jambalaya. This one is an experience all on its own, served in a smoked dome and the smoke released at the table. The smokiness is prevalent in the dish and pairs with the lightly spicy Cajun spices and creamy rice then contrasts the hearty and earthy butternut squash. Beyond that we had to opt for the Mac N Cheese that is served in a pot. It is creamy brie and tender macaroni all topped with a layer of sharp cheese.

The chef surprised us with a pair of Little Gem salads that is one part crunchy with pecans and apples and one part earthy of the greens. The best part is the buttery, tangy brown butter vinaigrette. It goes so well with the overall flavor profile of the salad. This is so good you may want to lick the plate. Another fun surprise we can talk about here is the cornbread that comes before the meal. It’s thick, dense, sweet, and savory bread that’s topped with a beautiful, warm brown butter sauce that give off hints of caramel. It’s some of the best cornbread you can get in Atlanta. It almost is like a dessert!

We can’t stop thinking about this stunning Roasted Rack of Venison shared plate. Have you seen venison presented so perfectly (see article cover)? It is tender and savory with a balanced amount of seasoning. On top boozy, sweet, and tart marinated cherries marry with the meat for an explosion of flavor, then underneath creamy and smooth mashed potatoes and savory, earthy Brussels pair with a savory, meaty sauce that just knocks the flavors out of the park. This is the best Venison we’ve EVER had! Go try it! The other main that we got is the Pecan Rainbow Trout. It is tender and flaky fish with a light crunch of the fish skin on the top. The pecans dotted on top roll into the creamy corn and sauce below for a warm, crunchy, overall great bite that is popping with flavor. This is a light dish that goes so well with the heftiness of the Venison.

To finish out our meal, we had to try the Oven Roasted Georgia Apple. It’s a whole cooked apple, skin on, that’s stuffed with sweet apricots, topped with a sweet, caramel sauce, spicy cinnamon, and paired with a cool dollop of ice cream. The uniqueness of the crunchy apple skin, sweetness of the apricots and creaminess of the sauce and ice cream make for the perfect pair.

This was epic.

THE CANDLER HOTEL, ATLANTA

Posted by Liz and John Attaway, 6/1/22

The opulent, white marble ascends into the Atlanta skyline and stands in juxtaposition from the beautiful blue of the daytime sky. There’s a quintessential permanent red carpet with the nicest doorman that opens the heavy, brass doors into the striking lobby. Straight ahead is a bank of brass, original elevators that have a sign above them that says, “next car.” You can lounge on the circular sofa and watch the people come and go from the elevators or stare in awe at the large, sweeping marble staircase where you’re greeted with a marble lion and paired with one of the most beautiful chandeliers in all of Atlanta. Welcome to the beautiful, Candler Hotel.

On the other hand, where you go to check in is modern and warm with blues, purples, and huge, round lights that protrude from the ceiling. It almost has an art deco feel to it. Then, nestled on the end of the lobby in the corner, is their amazing in-house restaurant by George. From the mind of Hugh Acheson, it’s a spot to relax for a drink at the large bar or to grab some dinner or brunch in the stunning dining room with juxtaposing wood, white, tables, and soft textured seating in green and a variety of colors that add warmth to the cool marble pillars.

Heading up the elevator, we stayed in a King room on the 14th floor. Upon entering the room, to the left was a posh seating area with a black leather chair and gorgeous green velvet couch. On the other side of the room a large window with floral curtains, let’s in light from the large, sweeping window with some stunning Atlanta Skyline views. And let’s not forget the lush, King bed that’s just as beautiful as it is comfortable and adorned with the Candler Hotel logo. Rounding the corner is a sprawling bathroom that’s almost all marble and right above the toilet is a picture of the Candler Hotel when it was the Coca-Cola building.

Beyond the beauty of the hotel is the history! It was built by Asa Griggs Candler in 1906 and became the Coca-Cola headquarters soon after. So, beginning as a historic building for one of the biggest brands in the world, for years it was offices for Coca-Cola and morphed into offices for many others. This is where my story comes in. I worked for an advertising company called Galaxy Advertising from 2000-2002. It was located in this very building, The Candler Building. For years, I rode up and down the elevators that look the exact same, and I love they left the old building registry. The company went out of business, so it isn’t on the current registry, but having so much history with the building, being there for 2 years and getting my feet wet in advertising makes this building extra special for me. Plus, to see it transformed it to such a beautiful hotel makes my heart happy.

Something that floored me about The Chandler Hotel was the impeccable service. If you want to be waited on hand and foot and treated like royalty, this is where you go. The doorman is always friendly and anticipate getting your car from the valet without even asking. The concierge is the nicest person, he gets you whatever you need to make your stay as wonderful as possible. The front desk crew are overly accommodating and helpful at every turn. We can’t say enough about the treatment at this amazing hotel.

Last but certainly not least, when you come to the Candler Hotel make sure to make a reservation for dinner at by George. As we mentioned, it is a beautiful restaurant, but what we’d like to rave about is the food! We got the Grilled Berkshire Pork Chop and the Lamb Chops. First, the pork chop is thick cut, tender, and bone-in with a sweet peach barbecue glaze with a bed of bright and earthy Brussels sprouts. Then, they have a to-die-for lamb chop that’s fall off the bone tender, with a tangy and tempting horseradish infused mashed potatoes and tender asparagus. Either way, you’re in for a treat.

We also had bread service with some amazing, cheesy, grilled cornbread. The chef surprised us with a complimentary charcuterie board with meats and cheeses. To accompany the food we got a fantastic cocktail, the Inside Kick. It’s floral up front with a boozy, cardamom kick on the end. The cognac and cardamom are great compliments. They also have a great wine selection, and we tried the Pinot Grigio. To end the meal, we enjoyed a pair of cakes, chocolate and red velvet (off-menu)! Tasty red velvet with juxtaposing layers of cream cheese icing and chocolate cake. Then, chocolate cake with a chocolate glaze, creamy, cool ice cream and a lot of glorious ganache.

If you stay for brunch, by George also has some great options to get your day starting off right. They have staples like Chicken and Waffles that were savory and crispy diced chicken up front and sweet and buttery waffle on the end. A great flavor combo with the salt and savory of bacon, as well as the silky smooth maple syrup! Then some new favorites, like the Eggs in a Nest. It’s savory eggs your way with an earthy, crunchy, buttery vegetable hash and tasty vegan sausage. We got our eggs over medium! A good option for vegetarians/vegans.

Whether you are looking for a Staycation to explore your city within steps of popular attractions like The Aquarium, The World of Coca-Cola (fitting right?), Centennial Olympic Park, and more. Or if you’re coming from out of town to explore Atlanta, this is the spot to stay. It’s perfect location to everything and even off property, you can find great food and drink options just down the street. Enjoy your stay.

Lapeer

Posted by Liz and John Attaway, 5/9/22

The beautiful white building sits next to a sprawling green that makes its large “steeple” stand out amongst the downtown space. Is that a lighthouse? Inside, warm decorative lighting descends upon the large, ornate bar. The enclosed sunroom is stunning with earthy wood tables, mixed media ceiling, and beautiful lighting. Lapeer not only is stunning in ambiance but also in their wonderful food! Like this steak, a perfectly cooked filet that literally melts in your mouth and has the right amount of seasoning. No sauce required! It’s really the PERFECT piece of meat! But, the newly rebranded steakhouse doesn’t stop there, everything from the savory steak sauces to the elevated cocktails, the amazing apps, and even some of the best chocolate cake is all top notch! This is the perfect spot for a date night!

Why not start out with a cocktail? They have some good ones like the 5pm Somewhere! This great, balanced cocktail is tart and tangy with a good bit of creaminess from the foam. They also have an extensive wine list with several varieties of wine by the glass and even more bottles!

Starting with the amazing apps, the Beef Tartare and Seafood dip, the tartare starts out with a ton of savory meat, while the onion and mustard bring out the flavor with tang! The entire bite ends up tangy, creamy, savory, and then a crunch of the buttery bread. One the other hand, the Lapeer Smoked Fish Dish has a myriad of flavors from the creaminess of the dip to the saltiness of the fish and then a smokiness on top. Whatever you do make sure to mix it with the Kraken Blood hot sauce, it gives it a kick!

We opted to share a beautiful center-cut filet mignon and got almost every side you could imagine. Of all the sides, the crave-able Creamy Potatoes Gratin is hands down the best side. It is one part rich and creamy, then on the other side sweet and savory. Icing on the cake is the crunchy cheese on top! The Broccolini is earthy and tender inside with a nice char and crisp on the outside. This delicious side has a ton of flavor! On to the Charred Cabbage, which is tender and mild then on the top a healthy char. Underneath, the moat of savory sauce blends with a perfect amount of tang and sweetness. Last but not least are the creamy, dreamy whipped mashed potatoes that definitely pairs well with any of the steak sauces. They are buttery, creamy, and just right! We recommend pairing with the amazing steak jus sauce for ultimate bite.

The star of the show, though, had to be the Center-Cut Filet. It is perfection with the right amount of seasoning outside and juicy and savory inside. As we mentioned earlier it doesn’t really need any sauces, but they have some great ones that pair well with it. On the side they have roasted garlic, so we rolled that up with the Steak Jus and this was a great combo with the steak or even those crispy fries on the side! You really can’t go wrong with any of them!

To end the night, we opted for the amazing Chocolate Cake. It’s really the perfect amount of chocolate, not over-powering or over rich. The cake itself is darker chocolate with a little more flavor and then the icing gives it depth with a milkier flavor. It’s a great combination. On top, they added chocolate crunchies that add a fun texture to the bite. The perfect way to end an incredible meal.

26 Thai Kitchen and Bar Brookhaven

Posted by Liz and John Attaway, 12/6/21

Immaculately decorated with an expansive patio, 26 Thai Kitchen and Bar’s newest location in Brookhaven is one-part delicious Thai and sushi and one-part beautiful ambiance. Yes, this location has sushi! Everything from the creative cocktails to start to the delectable Nigiri, creative ceviche, spicy tuna tartare, the stunning Ka Pow Kai roll, and sensational sushi, they have a great variety for all palates. Let’s dive in.

Sitting on the patio, there is a light breeze as the wait staff brought us a KOH Samui cocktail. This drink starts bright and citrusy up front and then ends tart on the back. As we sipped, we delighted in the Nigiri, which was absolutely amazing. The salt water and freshwater eel are both so tender and fall apart in your mouth. Of the two, the freshwater eel is divine with a slight char and full flavor. It’s some of the best eel we’ve had in a long time. Plus, don’t count out the salt water eel, which was a little bit fuller, thicker, and tons of flavor, as well. The octopus was just ok though, it needs more flavor and tenderness.

Next to pair with our Zen Sake, we opted to try some of the other raw dishes, like the Ceviche and the Tuna Tartare. First up, the ceviche is so fresh and packed with peppers and radish! It starts almost sweet up front and then as you eat, there is a myriad of spice on the back. The spiciness grows as you eat, so this ends up being a spectrum of flavors from sweet to spicy with a good crunch. Another one of the great appetizers is the Tuna Tartare. It is spicy, creamy, spicy, and a great crunch from the wonton. The best bite is to add soy sauce for an extra saltiness and richness that revs up the flavor!

One of the things that 26 Thai in Brookhaven does that the other locations don’t is sushi! Starting with the stunning Ka pow kai roll, this one is the most unique fusion roll we’ve had with crepe on the outside and rice and asparagus inside. Surrounding this is some delicious minced and slightly spicy chicken with bright, crisp, peppers. Fun tip, go ahead and add soy sauce, it actually adds a little more richness to the meat and rice. Beyond this Thai and sushi mashup’s amazing flavor is the best sushi presentation we’ve seen in a long time on a circular wood board and piled high.

Along side this, we got two more sushi rolls, the Under the Sea and the Sahara Roll. The Under the sea is surprisingly light and refreshing with tender meat and creamy avocado that can be paired with the soy and wasabi for even more flavor. The best part is this one feels healthy for those watching their weight! We also thoroughly enjoyed the Sahara Roll, as well. This roll is sweet and rich and then you get the creaminess of the avocado and the tender fish on the back. Then, there is the slight crunch of the wispy tempura flakes and if you top with soy sauce and wasabi, you’re in for a treat.

What would you try first?

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?