Tag Archive for: wine bar

Vin 25 in Roswell

Posted by Liz and John Attaway, 2/8/21

In a quaint cottage just off the hustle and bustle of Canton’s food district in Roswell, Vin 25’s heated patio glows with firepits and the chatter of diners can be heard down Plum Street. We visited for Roswell Restaurant Weeks, but beyond that, this little slice of heaven is the perfect spot for an intimate date night, a glass of wine with your bestie, or just for a relaxing meal on the patio. Their stellar menu boasts large plates like succulent salmon to amazing charcuterie and fromage boards, unique wines like the Albarino Reserva from Uruguay, craft cocktails, and a whole slew of small plates. Just thinking about Vin 25 is making us hungry, let’s dig in.

Just because Vin 25 sells as a wine bar, doesn’t mean you can’t sip on a tasty cocktail. We sampled the La Rosa and it was a real treat from the mix of lemon, tequila, and sparkling rose. But what really makes this cocktail is that bit of spice from the prevalent amount of black pepper. It gives it just that little edge to elevate it from good to great. Now, being that Vin 25 IS a wine bar, we had to try something different, so we paired our salmon with the wine pairing recommended, the Barbera. A mild red wine out of Italy that is lighter bodied and more reminiscent of a pinot noir. Not too fruity, but not too bold, this one went so well with the earthiness of the foraged mushrooms and Brussel sprouts on the main course. We also were treated to the Albarino Reserva out of Uruguay, which is a white varietal that reminds us of in between a Vinho Verde and a Pinot Grigio. It was tart with a slight acidity but mellows out on the back of the pallet for a smooth finish. What a wonderful wine!

As we mentioned, we went for Roswell Restaurants Weeks and got the 3-course meal that included Winter Squash Toast, 60 South Salmon, and Buttermilk Cake. On top of that we got gigantic charcuterie and fromage board! The board consists of 5 rotating meats and cheeses that can range from Tomme, which was John’s favorite, to Red Dragon from Whales, which was Liz’s favorite. What’s Red Dragon? It’s an aged cheddar that contains grain mustard seeds. Delicious. On the meats, we sampled two types of salami, prosciutto, and more. Who knows what will end up on the board next time! Hope it has the honeycomb and the bacon jam, those were very welcome accoutrement to the meats and cheeses presented! One of the better meat and cheese boards around, if you ask us.

The first course for the 3-course meal was the Winter Squash Toast. This seasonal vegetable toast had so much flavor! Just imagine the creamy and sweet winter squash purée melts into the crunchy toast and as you bite you go from creamy and sweet to savory of the bacon, tart of the currant vinaigrette, to tang of the pickled onions. Did we mention this one was bursting with flavor? It’s so complex and really tasty! The second course was the 60 South Salmon.  This one is a beautiful plate and just as beautiful tasting. The English pea purée is creamy and a little earthy that pairs perfectly with the tender salmon. Sitting in the middle of the salmon, the brussel sprouts are cooked just right and mixed with foraged mushrooms. This rounds out the flavors of earthy, crispy, and a richness. Such a good dish, and a great portion! Must try. The third course was the Buttermilk Cake.  Not too sweet, not too rich, this moist and delicate cake has a warm and buttery caramel on top of a boozy Rumchatta cream. Those dynamic flavors are well balanced with the addition of strawberries for tartness and almonds and pecans for a crunch.

What’s better than good food is always good company, we enjoyed talking to Mac, the GM, and our waiter about all things wine and beer. They have an amazing staff, stellar menu, and top-notch drinks. We can’t wait to sit on their amazing patio when the weather gets warmer. We’ll have to get the Albarino Reserva again and try a new bite or two. What would you like to try?

Cru Food and Wine Bar Atlanta: Wine Oasis

Posted by Liz and John Attaway, 7/27/20

On a bustling corner at The Battery Atlanta, there’s a wine oasis dotted with bluish-purple umbrellas, marble tabletops, warm vibes, and surrounded by several colors of delicate flowers and greenery. Cru Food & Wine Bar at the Battery Atlanta has mastered the art of superb wine procurement from magnificent champagne and Smell the Roses flights to a wide variety of dishes that compliment the wine on their menu. We can’t think of anything better to pair your favorite vino with than a solid charcuterie or small plate, and even a succulent filet mignon. Wine not join us on a culinary journey from our time at Cru Atlanta?

What’s the first thing you think of when you think of wine? Charcuterie and cheese OF COURSE. Yes, all caps. Cru Food & Wine Bar has exemplary flight pairings with carefully curated list of cheeses and meats. We got the Premier Cru which boasted of salami, prosciutto, soppressata, and manchego cheese and accompanied with a selection of pickled vegetables, tasty mustard, and rustic bread. What a great way to start our wine journey. To go with it we opted for the Smell the Roses flight which had 3 delicate and well-balanced Rose wines. Our favorite was Chateau Gassier Esprit. It was crisp and light with a delicate amount of tart, apples, citrus-like notes. Plus, who can go to a wine bar without sampling at least one champagne? The one we sampled was the Laurent Perrier Brut La Cuvee from France. It was everything a true champagne should be with brut bubbles and a slight tart finish. What’s your favorite wine varietal?

Beyond your traditional wine bar fare, Cru Food & Wine Bar also offers a wide array of sharable plates. The Ahi Tartare is mild and tender with creamy avocado, crunchy cucumber with a hint of earthiness combined with bitterness of the olive. I (Liz) don’t usually like olives (AT ALL) but the combination of the avocado, cucumber, and tomatoes, cuts the bitterness, while the olive actually adds to the flavor. Mix all the ingredients up on the plate and add some of the rustic bread, it’s a great bite. After something light, we decided on something a little heavier, like the Wagyu meatballs. With wagyu as the main ingredient, these meatballs are the right amount of meatiness, yet lighter than expected. Paired with a bright and light sauce that we loved, topped with basil that added a good amount of earthiness to balance the richness of the meat and the creaminess of the cheese. Our tip is to cut the meatballs up and pile all the ingredients on the rustic bread for a solid complete bite.

Want something a little sweeter? Cru Food & Wine Bar has these goat cheese beignets that are surprisingly decedent treat. Almost dessert-like, we’re in love with the creaminess and tart of the goat cheese, the crunch of the beignet, and the sweetness of the honey. That last touch really adds a ton of rich, sweet flavor. The secret ingredient in this dish, though, is the mascarpone. It lightens up the goat cheese and gives it more of a creaminess to the inside. Make sure to get every bit of honey, beignet, and filling into one bite and get ready for a flavor explosion. This was the biggest surprise of the night and ended up being my (Liz’s) favorite thing!

Earlier we asked what’s the first thing you think of when you think wine, but now we have a follow up. What’s the second? Before you answer, you were thinking steak, right? We knew it and this one is filet mignon at that! This beauty is a perfectly tender piece of meat cooked medium with the right amount of seasoning, sauce, and the tart of the blue cheese. The tasty sauce on the plate around the steak was a chianti-based that was slightly sweet to balance out the tart of the blue cheese and heaviness of the meat. Add in the earthiness of rosemary to round out the flavor! On the side, the au gratin potatoes are like a hearty potato pie with layer upon layer of cheese and potatoes, which goes so well with the sauce. It was also paired with green beans that had the right crunch and seasoning, adding a little hint of freshness and brightness to round out the succulent dish.

Sipping on a cool glass of champagne, we relaxed in the shade and just watched people walk by Cru Atlanta. The people around us glasses clinked, and the light sound of chatter filled the warm summer air. We couldn’t eat another bite, so we just sat full and happy. We know it’s hard but if you could choose one thing to try, what would it be?