Tag Archive for: review

Zafron Restaurant Sandy Springs

Posted by Liz and John Attaway, 12/13/20

From the moment you walk in and see the lavish and gorgeous garden room adorned with a chandelier and notice the dynamic food, Zafron Restaurant turns out to be a true Persian gem in Sandy Springs that has style. From dips and starters for every taste, an extensive wine list, to tender sea bass, and the fantastic and unique experience of the Rhubarb Lamb Shank, we sipped and tasted our way around the menu. We can’t wait to share our experience any longer, let’s dive in.

Dipping into the Starters, the Dolmeh Stuffed Cabbage and Zafron Special are both highly recommended one being savory and the other spicy. First, the Zafron Special has a ton of flavor with the crunch of the palm to the sweetness of the mango, paired with a very spicy chili. This one has a flavor journey from sweet to spicy all in one bite. Just wow! Then, the stuffed cabbage is the perfect balance of savory and earthy. The cabbage was so tender and easy to eat, then perfect pair with the stewed tomatoes and the meat in the middle. It ended up being savory, earthy, and rich with the stewed tomatoes. So good.

John’s favorite ended up being the Baked Goat Milk Feta Cheese and this one is a flavor explosion! Just imagine the creamy and milky feta topped with a pistachio compote that levels out the earthiness of the cheese with an injection of sweet. It’s a one-two punch of awesome. We found out you can ask for more or less pistachio compote depending on how sweet you want it. But we liked the way it was served. Pro tip for the appetizers: get the Zafron Special and the Baked Goat Milk Feta and MIX THEM together. The Zafron Special is very spicy, but the feta is very sweet so they go together like PB&J! They compliment each other so well and the feta cools the special a little for an all-around great bite. Thanks to our server for recommending it!

Whatever you do, get the Rhubarb Lamb Shank. It’s an exclusive experience you can only have at Zafron! When the lamb comes out, it is in a bowl with a pita laying on top. What the pita does is soak up all the flavor and keeps in the heat. When you’re ready to eat, you punch the pita down into the broth. Give it a few minutes so the bread can soak up the broth and spices, then enjoy. Beyond the grand experience, the lamb comes out perfectly tender, while the broth had a so many spices and flavors. With the pita added and the addition of the fava beans and rice, this concoction becomes a hearty meal once mixed together. So many great flavors and textures, it’s a must get. On the other side of the spectrum, the other entrée we got was the Chilean Sea Bass that was so very tender and fell apart off the skewer. The just right amount of seasoning on top, side of fluffy rice, and you have a light, tender, dynamic little dish.

Now that you’re starving, what would you want to try first?

Woodward & Park Brunch

Posted by Liz and John Attaway, 11/19/20

Across from Oakland Cemetery in Grant Park, restaurants, bars, and housing are popping up like wildfire and adding to the appeal of the area.  Joining long standing staple Six Feet Under, Woodward & Park like newbies Full Commission and Firepit, have infiltrated and elevated Grant Park into a must-go destination in Atlanta for both food and site seeing. At Woodward & Park everything from the fabulous cocktails to the amazingly staple breakfast fare to the divine Croque Madame Burger to unique dishes like the Shakshuka and Grits, they have to have one of the best brunches in Atlanta right now. You’ll want to write this down and save it for later. Here we go.

Sipping on a few cocktails with brunch is one of the best ways to start your weekend and depending on what you like, you can either go classic Butterfly cocktail or brunchy Roc N Rec Shooter. Starting with the Butterfly, this one had a ton of sass with a melding of gin, tonic, elderflower, lime, and butterfly pea flower. She’s a floral based cocktail that balances between the sweet and tart of the ingredients. This one we’d argue is a great summer sipper for almost any occasion, not just brunch. On the other hand, the Roc N Rec Shooter is perfect for brunching because it reminds us of breakfast itself. You can just think of it as a PBJ milkshake or even reminiscent of the childhood sandwich with a glass of milk. One part peanut butter whiskey, one part blackberry, and a splash of cream, this drink is nutty, creamy, and sweet.  And since we love unique sips, this one is a must sample on our list.

Two of the brunch dishes we chose turned out to be so dynamic and delicious, we wanted to rave about them. The most unique had to be one that we’d never seen on another brunch menu, the Mediterranean inspired Shakshuka and grits. It has so many flavors and textures with the harissa spices, tender tomatoes, eggs, and grainy yet creamy grits. It’s a plethora of spicy, sweet, creamy, crunchy, and ends savory with the runny egg.  One simple, yet amazing bowl, but make sure to mix it up well and get all the ingredients in one bite. Perfect. Something even better than this is imaginable, but we found it, the Croque Madame Burger. Starting with tender and rich meat in the middle and expanding into crunchy and crusty toast and surrounded by tons of cheese and runny egg, this burger wasn’t much to look at really. One bite and you’re in love with the meatiness, richness of the bone marrow, creamy of the cheeses, and savory gooeyness of the egg. It begins with a crunch and ends with so much savor. Our tip is to get the egg all runny and let it sink in a little to the bread. Cannot stop thinking about it!

If you go with more traditional breakfast fare, say the English Muffin Sandwich, you have to get it with the fried chicken! The English muffin made in-house had the right amount of crunch on the outside and warm bread inside! Then, the fried chicken was tender and juicy, while the breading was crispy with a slight spice. You can get it plain or with cheese and eggs. Either way, you’re in for a treat. Why don’t we finishing this off a classic mimosa?

Remember when we said to write this down? If you could have anything at Woodward & Park, what would you have? Next time for us, brisket hash for brunch and at dinner, bone marrow!

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?

IL Localino: A Little Spot Big On Flavor

Posted by Liz and John Attaway, 11/1/20

Stuffed with an array of Japanese lanterns intermingling with twinkle lights and a large wine wall, Il Localino in between the Highlands and Inman Park is a little place serving up larger than life flavors. From the earthy and mellow burrata salad, pitch perfect rigatoni Bolognese, the rich and savory Lamb Osso Bucco, signature cocktails, and right down to the meatballs, there’s nothing little about Il Localino, including two of the nicest, warmest owners around! Let’s take a walk around the menu, warning, this is going to make you hungry.

The pair of cocktails that were recommended, Espresso Martini and Purple rain, we’re both fantastic. The favorite of the bunch was the Espresso Martini with its stout coffee flavor that mixes with the booziness of the alcohol and a comes with dash of sugar on the rim for something sweet. We could sip on this all day and just relax! This has ended up being one of our favorite cocktails we’ve had all year. The other cocktail was the Purple Rain that muddles blueberries and lime with vodka. This beauty comes to life with a sassy and tart sweet one-two punch. If you’re looking for a patio sipper, this one is for you.

A simple, classic, Italian feast was presented to us starting with an impeccable burrata and arugula salad. With a mellow, and light burrata, the soft cheese is paired with the earthiness and spice of the arugula and lathered in a deep and rich balsamic drizzle. All the flavors together with the crunch of the lettuce is a solid salad that’s a precursor to a fantastic Italian feast. Save some room because, the rigatoni Bolognese reminds you that a good, staple pasta plate can be just as amazing as anything fancy. Starting with the fresh pasta that was cooked in that sweet spot between al dente and super soft, the rigatoni itself was hefty and memorable. Topping it with the meaty, savory, tangy, Bolognese sauce and you have a rich and perfect plate of deliciousness. This is one of the best pasta dishes we’ve had this year and is a MUST try.

Just when you think your dinner can’t get any better, enters the Lamb Osso Bucco! A beautiful lamb shank that literally will fall off the bone is a rich and meaty piece of perfection. Then, it’s cooked in a deep and savory sauce that intertwines lemon, rosemary, and slightly creamy into one magnificent bite. The rosemary and lemon really brighten up the dish and create a balance to juxtapose between the richness of the meat and the delicateness of the sauce. Plus, the best accoutrement you could put with this dish is the cheesy polenta and marinated mushrooms. Our tip is to mix up the polenta, meat, sauce, and mushrooms into one bite. Insert mind blown emoji here. The pasta and the lamb were both so good, we actually couldn’t decide what we enjoyed more. Both dishes are something you need to put on your to-do list!

What would you want to try when you go to Il Localino? Thinking we’ll try one of the long list of specials like the sea bass next time paired with a fresh white wine glass. Salut!

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?

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.

STK Atlanta

Posted by Liz and John Attaway, 9/3/20

The large glass doors open slowly to reveal a swanky, low-light opulent bar, and luxury greeting space dotted with flashes of lights and a smooth beat permeating the air with cool vibes. STK Atlanta is one cool cat with sleek design and top-notch service, but don’t let its vibe fool you, they’re also very serious about their food. Everything your traditional steak house offers like a myriad of perfect cuts of steak, sauces, decadent sides to fun happy hour dishes like the rich beef tartare, stellar seafood options like the sea bass to specialty cocktails that reminisce of a hip night club. Our chef’s tasting had all of this, plus a dash of pizzazz to culminate in one of the most epic of culinary journey’s the city has to offer. Are you ready to be amazed?

Starting with our first course, the beef tartar. Beautifully presented, this beauty is packed with flavors, like the richness of the tender beef juxtaposed to the creaminess and tartness of the horseradish and earthiness of the olives. Mix that all up and pile it on a large, crunchy banana chip and you got a complete array of textures. We can’t get over how crunchy and hearty this dish turned out to be in the end. What better way to start your meal with a little bit of beef, and a cool sweet drink to complete it? With this course we sipped on the Strawberry Cobbler. A sweet and sassy pink drink that’s one-part sweet and tart strawberry and one-part boozy vodka martini. Finish it off with a sweet and rich graham cracker crust rim and you have a dessert in a glass. Pinky up.

Something we can’t stop thinking about is the second course dish, the sea bass. A fantastic and flaky, melt-in-your-mouth piece of decadence simply seasoned with salt, pepper, and dusted with butter. Even thought it is simply done, it is perfection. Just image that perfectly done fish on top of a fava bean puree mixed with fava beans, snap peas, and butter. It was soft, light, buttery, earthy, and crunchy. It had the gamut of flavors and knocked our socks off. Mark our words, this is one of the best fish dishes in Atlanta. For best bite, mix all the dish ingredients together. With our sea bass, we opted for the Shake Your Honey Maker cocktail. Their take on the tiki cocktail with a blend of pineapple, rum, honey, and vanilla. This was my (Liz’s) favorite cocktail because it reminded me of a cool beach day, sitting under an umbrella, watching the ocean waves crash on the beach. It was the beach in a glass. Don’t forget to get some of the sugar rim for something a little sweeter!

Have you ever had an experience that went down as one of the best of your lives? Enter the Tomahawk Steak with truffle and butter. Brought to the table plain, the butter is slathered on top and then the truffle is sliced FRESH right in front of you and layered on top of the steak. Beyond the top-notch presentation, it comes with all-out decadent sides and so many sauces, you almost have an endless combination of flavors to choose! Starting with the steak itself, tender and medium temperature, it has everything you’d imagine in a perfect steak with that meaty burst up front and a slight char on the back. Topped with the butter and truffle, you get a ton of creaminess up front, but the truffle comes in and mellows it into an earthy, creamy, meaty bite. You really don’t need ANY sauce for this gorgeous piece of meat, but if you do you can mix and match to find your favorite combination. With the butter and the truffle, we found that you can brighten up the bite with the chimichurri sauce or turn up the richness with the au poivre. If some tartness is what you’re looking for to pair with the butter and earthiness of the truffle and butter, why not MIX both the STK sauce and the STK sauce with sriracha? No matter what you pick, you’re in for a real treat. Perfection on a plate.

You can’t go to a steak house and not get an array of fabulous sides that are beyond good. From the truffle mac n cheese to the jalapeno cheese grits and the newest side, egg-in-a-hole, you’re taste buds are in for a roller coaster! The best of the three was the truffle mac n cheese, which was so rich, deep, cheesy, creamy, and earthy, there’s no way to you’re NOT finish that whole thing. It’s one of those sides you can’t stop eating. They also offer bacon, lobster, and other flavors to top on there, but for just the base mac n cheese it’s one of the best we’ve ever had, EVER. The jalapeno cheese grits were the perfect blend of out-of-control cheesy to slightly spicy. Plus, the egg-in-a-hole was a fun, different side with a runny egg that created a sauce over the succulent mushrooms. Which side would you choose?  Put us down for some more mac n cheese, please.

To end our epic night of decadence, was the dessert board with a little bit of every dessert on the menu. We sampled the bag of donuts, cheesecake, chocolate cake, and the cookie sundae. Each were delicious in their own way, the cheesecake with hints of key lime and rich crust was tart and slightly sweet, while the donuts were flaky, puffy, and sweet with spicy or sweet dipping sauce. These are good for those who like their desserts on the lighter and sweeter side. Of all the desserts, the chocolate cake and the cookie sundae stood out. Being a decadent dessert lover, we both really enjoyed the chocolate cake. It was an explosion of rich, dark chocolate with tender cake. The cookie sundae was so rich, chocolate-forward, and delicious topped with ice cream and chocolate sauce. This was Liz’s favorite because it was warm, gooey, and so deep and rich that it was the perfect icing on the cake for this great meal.

Did we mention we wish we would have worn our elastic waist pants? With the evening winding down and the darkness coming over the buildings, we left happy and stuffed. This is one of those meals, you’d never forget! So, next time you’re in midtown, whether you want a light bite for happy hour, which they have daily with great deals, or in for a full meal, this is the spot to go. Next time, I want to try that $5 Lil’ Burger for happy hour. It’s so cute and looks amazing! What do you want to try?

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?

THERE ON FIFTH: A MIRACLE ON FIFTH

Posted by Liz and John Attaway, 8/16/20

Among the concrete, skyscrapers, and hustle and bustle of the vibrant midtown city-life is a fantastic new spot, There on Fifth, the second There restaurant in Atlanta. It’s exactly what that area needs, and could we boast, a miracle? Something for happy hour after work or to take your biggest client, There on Fifth is an injection in the arm for the restaurant scene in that part of midtown that needs more upscale options, while not feeling pretentious. The second you taste Smallwood’s food you know why this place will be a hit with just about everyone, though. Offerings at There on Fifth include Indian-inspired beets, a seriously divine pork rillettes, dynamite hanger steak, and some of the best in-bone chicken in the city. Let’s sit down and share a meal together, shall we?

We tried a few of the shareable plates including the Roasted Local Beets and Pork Rillettes. It doesn’t get more local than these local beets, which were picked directly from Bill Brown, the owner’s garden. You can tell how fresh they are, perfectly ripe and tender. We love what Smallwood did with the Indian-inspired flavors like the spice of the Vadouvan to the creaminess of the Labneh.  It’s bright, fresh, earthy, creamy, and one of the best beet dishes imaginable because it has so many dynamic flavors that come together in one dish. We’re in love.

Moving from there we tried the Pork Rillettes, which Smallwood said was almost like an upscale charcuterie plate, and we can’t agree more. Have you ever had a pork pate perfectly blended and then combined with bacon and duck fat? I know your mind is being blown right now, but it’s so good you could get a spoon and just dig in. There is a variety of pairings you can make on this plate, like combining the pate with the raspberry jam on toast. Imagine freshly made raspberry jam with a perfect sweetness mixed with the savory and richness of the pate. Two things you didn’t know you could combine make one of the best little bites! Also included on this plate is pork rinds, so you can dip pork into pork. Isn’t that fun? Finally, don’t get us started on the pickled ramps. Did you know they only have a few weeks to even be harvested? You must get in and get them or you miss out. What’s amazing about this little veggie is that it’s on part onion but finishes like garlic. We’d recommend combining that with the pork pate and it adds an element of earthiness, bitter and tartness that elevates the pate itself. This is a must try dish for anyone that loves to mix and match flavors.

To say steak is a staple is probably an accurate account of almost every upscale place around town. It’s a must have on any menu because there’s always someone who loves their meat and potatoes, AMIRIGHT? What if we said we can make it fun, too? The Hanger Steak at There on Fifth is just that! Perfectly cooked steak (get it medium!) that’s rich and meaty slathered with a fantastic, creamy and rich sauce Choron. This grown up, but playful dish sits atop flat potatoes, almost like hashbrowns. Take all the ingredients and some of the vegetables and mix it all up, that’s your best bite. It’s meaty, rich, tangy, sweet, savory, earthy, and your taste buds will be happy.

The second you put the Springer Mountain Cassoluet in your mouth, you know this is going to have a good night. Miracles happen every day, right? But this one we didn’t expect. You see chicken on the menu, and you say to yourself, “that’s the safe dish.” Not this time, this is probably the best bone-in chicken dish in Atlanta. Bear with us here, we’re going to prove it. Imagine chicken perfectly brined and tender that literally will not stay on the bone, then flash fried and crispy, salty perfection. Combine this with the white beans, pork, and a myriad of comfort food vegetables beneath, it almost came off a little like the best stuffing you ever put in your mouth. Yes, like at Thanksgiving. Something you need to know about me (Liz) is that there are two things I love: white beans and stuffing. Put them together and literally my eyes rolled in the back of my head and I told John, “I can’t stop eating this.” We’d recommend mixing the chicken and all the goodness beneath into one bite, plus you have to get a little bit of that flash fried skin. Are you ready to try it? We’ll definitely be getting it again.

Beyond the fantastic fare, make sure you sample a few of their cocktails or grab a dessert! Our favorite was the Bonfire on the Beach. This is a refreshing, sweet, and tart whiskey cocktail with lemon, honey, and ginger beer.  Like the name says, it reminds us of the beach up front with the sweetness of the ginger and honey, finishing with a little bit of fire of the tart lemon and warming whiskey. We also enjoyed the French 75. It was cooling and mellow and who doesn’t like gin and champagne together? One of the BEST. Finally, have your drink and eat it too with the Monday Night Brownie. Fudgy and rich chocolate up front, with the little bit of bitterness from the Drafty Kilt and the slight salt makes this a well-rounded delectable bite that’s a perfect way to end the night. Share? No, thanks.

The sun is hiding behind the large building to the west, and the wind picks up and makes the patio an enjoyable spot to sit and chat. We talked to Bill Brown who owns the restaurant for a good 15-20 minutes about all things There, life, and the industry. Bill knows so much about restaurants and it’s always a delight to chat and share a drink with him. Cheers, Bill. You have a winner here!