Hot Dish Review

This place has great buzz. Over the years I have perused Haven’s menu online, salivating over a pork dish here, a salad there, and many of the small plates. So, it seemed the perfect place for PG and I to dine during her visit from LA. We both like to sample several dishes, tapas style.

However, upon examining the online menu earlier today, I realized the seasonal changes had eliminated my favorite accompaniments of sweet potato and fig (Ok, that’s not entirely true, figs and pecans garnish the bacon wrapped trout). Gone was the salad with goat cheese and frissee. Still, I had hope. Its convenient location and my relentless curiosity sealed our fate. We threw on our party dresses and headed to Haven.

The space mirrors the design of almost every modern Atlanta restaurant that’s opened in the last five or six years. Warm lighting, exposed brick, and dark wood were not unique but undeniably inviting. Reminded me a bit of The Shed at Glenwood. Haven is surely a definitive trendsetter in Brookhaven.

There is something to be said for consistency. Chef Stephen Herman has run the kitchen since the restaurant’s opening in 2003, drawing a loyal neighborhood following that has embraced his fresh, earthy approach, with a subtle Southern accent.

It was Friday night. Prime time, but there was one table available, near the semi-open kitchen, upon our unreserved arrival. The dining room was busy, the staff in absolute control. In fact, the service was completely on point.

PG ordered a glass of 14 Hands Merlot and I got an old favorite, the Dynamite Cab, $9 each. The wine list isn’t terribly creative, including recognizable names like Trefethen, Steele, and La Crema. Idiot proof.

We were all ready to be disappointed. Not finding a single item on the small plates list that intrigued us, PG and I opted for entrees. After much questioning of our ever-patient server, she finally chose the halibut. Being the duck junkie that I am, I was leaning towards ordering the bird. I asked if the skin was crispy and our server said the magic words “the fat is rendered, then the skin is pan-seared and crisped”. Bingo!

A basket of bread with sweet unsalted butter, good wine, great conversation. Dining with PG is always fun…two pisces food snobs!

Our entrees came out and they were lovely. Her thick chunk of halibut was served in a tomato water with local squash and a bean salad. Very light and summery. There was only a mere hint of tomato in the broth. A drizzle of pesto gave the mild fish a necessary dash of flavor.

My Sonoma duck breast was cooked medium and sliced thinly, fanned out around its accompanying braised red cabbage and brandied cherries. Almost German-style, the red cabbage imparted a hint of sweetness that works so well with duck. And the brandied cherries (brandied cherries!) made this one of my favorite duck dishes ever, almost as good as the now-defunct Globe’s Moroccan spiced duck with dried fruits and spicy yogurt sauce. There was literally no fat beneath the crispy skin of my duck at Haven….no small feat.

The dessert list didn’t thrill us with cheesecake, brownie, creme brulee and such. We chose the peach cobbler with blueberry ice cream. A huge individually baked dish was plenty to share, not too sweet, its crispy crust holding up well beneath the delicious ice cream. Good stuff.

Having watched him expedite orders all evening, we chatted with chef Herman after our meal, very nice guy. (For the record they had no idea who I was, the meal wasn’t comp’d, and no, I’m not being paid for this post!)

The verdict? I was thoroughly impressed.

1441 Dresden Drive 404-969-0700

TCBY does it the old-fashioned way, full of preservatives and sugar! Although the new breed of frozen yogurt stores claim to have live active cultures, implying that other brands do not, TCBY does, in fact, contain seven active probiotics in their product. Yoreka only lists two types of live cultures in their yogurt.

The main difference between TCBY and Yoreka is the taste. TCBY tastes more like soft-serve ice cream whereas the new brands (and there are many!) have that tangy yogurt flavor. TCBY has more sugar, about 18 grams in a 4 oz. serving, although the no sugar added flavors have only 6 grams (I guess from naturally occurring lactose). Yoreka has 18 grams of sugar in a 5 oz. serving.

With the additional sugar comes more calories…..about 30 per oz. for TCBY, 20 per oz. for Yoreka and similar brands.

My issue with Yoreka, Yogurberry, and the others is I don’t think the tanginess works as well with sweet toppings like chocolate chips or fruit. Personally I don’t like fruit toppings on my yogurt, always opting for dark chocolate chips and mixed nuts at TCBY. That is the combo in the photograph, on top of white chocolate mousse and coffee yogurt. It usually looks a lot prettier but there was a new guy at the TCBY who clearly doesn’t care about aesthetics.

Last year TCBY began using environmentally friendly insulated paper containers rather than styrofoam. Problem with that is the yogurt melts quickly, turning into a soupy mess. Can’t they just recycle?

The lower calorie count and some intriguing toppings like mochi continue to lure me to the new-fangled yogurt chains on occassion, but my loyalty still lies with good old-fashioned TCBY!

When the limo arrived B and I were still rushing around getting ready for the concert. It didn’t surprise me that LC was in it. Crap, no champagne. We took a few beers for the road and proceeded to the Cooper compound, chatting and laughing all the way!

A quick stroll around the grounds of the compound just made me want to hang out there all afternoon but we were on a tight schedule. Bad Company at Chastain at 8pm.

The three of us, the Coopers, and their friend W got in the limo and sped off for a quick dinner at Meehan’s in Sandy Springs. On my last visit I only had Guinness. This time we would eat a proper meal.

It was hot outside. B ordered a Corona with salt and lime…..sounded so good me and LC got on the same train. Refreshing! Our server brought out a big bag of salt and vinegar chips for snacking.

B followed JC’s lead as they each tried the tuna tostada appetizer. Personally, I never order tuna, but I found one of her chips on my plate. A thick slice of seared tuna and a generous layer of guacamole decorated a tortilla chip. Only about eight of the chips rested on a bed of lettuce, drizzled with sriracha cream sauce. I took a bite….so good! I would order this. Seriously.

I believe W had a reuben and DC ordered the fish ‘n’ chips, but I wouldn’t bet on that.

Me and LC split an order of fish tacos and a grilled chicken BLT. Grilled fish, lettuce, and some salsa and sour cream were folded into three flour tortillas. Tex-Mex just isn’t right without guacamole and jalapenos so I was left a tad bit disappointed, but he loved ‘em.

Much better was the sandwich. Several of my favorite words came together on its menu description….bacon, avocado, smoked gouda, chipotle mayo. With the option of sweet potato fries as a side, I was sold! We didn’t care for the submarine-type roll it came on, would have been better on toasted wheat.

Only complaint about the fries, there was no dipping sauce. This dilemma always reminds me of Heaping Bowl ‘n’ Brew, the ground-breaking restaurant that opened in East Atlanta probably eighteen years ago. Theirs was my first experience with sweet potato fries….crisp shoestrings, sprinkled with cayenne and black pepper, served with a sweet and spicy cranberry dipping sauce. The best!

Meehan’s food is not gourmet but it is definitely several notches above standard bar-fare. I would gladly return and try the tortilla soup or one of their specialty burgers like the Farmstead Burger made with bison or the turkey burger with smoked gouda (again!), and cranberry-Vidalia marmalade (maybe they should serve that as the dipping sauce for the sweet potato fries!).

No time for dessert, we jumped in the limo and headed to Chastain where JC put our a plate of plums, grapes, cheddar cheese and red and white wine.

B and I had a great evening thanks to all the Coopers!

How many white chicks would get excited about red beans and jelly candies? Not many. But when I read about the new Asian dessert place called SunO Dessert in the Sunday Paper, I was practically giddy! Ten minutes later, I was there.

Shaved ice, in original, strawberry, chocolate, or mango flavor, is the main component of SunO’s desserts, which are then flavored with syrups, fruit toppings, dry toppings, and jellies to create endless variations. Creamy, chewy, crunchy, slimey, and even grainy or salty come together to create a dessert that is uniquely Asian. Like the Thai Jewels at Spice Market, the varying textures are weird and delicious at the same time.

On my visit I tried to recreate my favorite Vietnamese dessert since SunO uses many similar components….original flavor (vanilla) shaved ice with condensed milk as my syrup, topped with red beans, lychee fruit and “rice cake”, the round gummy candies called mochi at the many new-fangled yogurt shops in town. The container was enormous but the product is light as air, costing me $5.50.

Vietnamese desserts with red beans are traditionally made with crushed ice and coconut milk. Shaved ice, however, is dry. That’s why many of their options have several syrups. I ended up requesting extra condensed milk on mine.

Many of the crazy concoctions on the menu are clearly Americanized, like the Dirt o’Oreo made with vanilla shaved ice, Oreo crumbs, crushed nuts, chocolate syrup, condensed milk, and gummy worms.

SunO also makes many of the same combos in crepes shaped like cones. Flavored, sweetened teas are offered as well as a mysterious thing called a Wheel Pie. It looks like half a bagel, either vanilla or green tea flavored, filled with vanilla or chocolate custard or red beans. I’ll be having one on my next visit!

In true Asian form, the writing and English translations on the website are pretty funny. It reminds me of a catalog I received when I was designing clothes that had items like panties made into the form of a rose called “The Joy of Panties in Flowers”. Classic.

The confusion, however, is not so funny when trying to decipher the nutritional information. There are 98 calories per 112 grams. Nowhere does it state how many grams are in the different sizes offered.

There are four locations in Atlanta, the newest on N. Decatur Road near Emory. The space is decorated with giant photos of the desserts, all in day-glow Japanimation color. Seating is limited to the benches along the window sills with no tables but surely they will add more since it just opened.

I do wish they offered coconut milk as a syrup, but anytime I can get an Asian dessert with red beans without venturing twenty miles is a treat!

You might think I would be sick of guacamole and margaritas by our fourth day in Cabo, but you would be wrong. Even now, back in the states, I am craving a decent taco, looking forward to exploring some authentic tacquerias on Buford Highway!

After our appetizer tacos at O Mole Mio, B and I were strolling down a side street contemplating eating more when we were corraled by a dodgy guy offering free tortilla soup and sangria if we went to MigueLocos. Free soup you say? We followed him.

Thankfully he wasn’t a knife-wielding psychopath. We chose a table on the sidewalk with a view of the vibrantly painted interior of the restaurant with its kitschy yet inviting Mexican decor. It was obvious that most of their guests were American as English was spoken fluently.

A big bowl of tortilla soup was delivered, as promised. I thought it was quite tasty. B got the complimentary sangria which was pretty good. My margarita was perfect. Guacamole, chips, salsa, and queso with jalapenos were next. I dove into the gooey cheese, scooping it onto a corn tortilla. Everywhere we went the guacamole was great and MigueLocos was no exception.

No longer hungry but craving something fiery, I ordered the shrimp diablo. Really fresh and succulent, the shrimp were in a spicy sauce. Although I wouldn’t label it fiery, it was delicious.

My experiences with food in Cabo San Lucas were certainly consistent. Many dishes were served in a sauce and nothing was very hot and spicy. The corn tortillas were somewhat bland. I’m not sure if this is simply typical of the Baja region or if the food is dumbed down for American consumption. That would be a shame since most people these days are really seeking an authentic experience when travelling. Perhaps it’s the influence of shows like Anthony Bourdain’s No Reservations or Andrew Zimmern’s Bizarre Foods, both on the travel channel. I can promise you we were not offered pig brain tacos or fried grasshoppers in Cabo!

Aha! Now I have confirmation that my guacamole recipe is authentic!

Before B and I arrived at Capella Pedregal, I emailed my grocery list to the personal assistant of the residences. In addition to groceries, guests could also request snacks to be made by the assistant in their residence, including guacamole.

Naturally, I was curious to see if they used the same ingredients and method as my now-famous kickass guacamole, the recipe given to me by a Mexican cleaning lady twenty years ago.

When we arrived our refrigerator was stocked with goodies….eggs, queso, strawberries, Corona Light! The assistant explained that, due to the residences being nearly fully occupied, they would be unable to make the guacamole. They did, however, provide the ingredients: ripe avocadoes, tomatoes, a white onion, cilantro, jalapenos and limes. No garlic or mayo, honey!

I made a big batch on our third day after lounging around the pool. Chips and salsa to-go from Don Manuel’s completed our afternoon snack on our balcony, overlooking the breathtaking resort.

Heaven.

Located on the gorgeous Capella Pedregal resort, Don Manuel’s is the centrally located restaurant that serves breakfast, lunch, and dinner. B and I tried all three meals during our stay.

With a candlit view of the infinity pool and ocean beyond it, the tranquil atmosphere set the stage for a relaxing dinner. Again, we enjoyed perfect weather as we chose a table in the bar area, listening to a duo playing acoustic guitar. I tried the spiced sangria while B ordered a glass of red wine. The fruit in the sangria was nice but the cinnamon and cloves were excessive.

Moving to a table on the patio, B and I split the Pacific red lobster soup to start. Our server brought out warm rolls and butter along with two pretty ceramic bowls with big succulent chunks of lobster and chewy hominy resting in the bottom. He then proceeded to pour a tomato-based broth over the top. Despite the tomato we both loved it….one of the best dishes overall during our vacation!

We shared the trio of tamalitos, or mini tamales, each with a different flavor, roasted duck, lobster, and huitlacochee….three of my favorite things! Unfortunately, neither of us could distinguish which was which, perhaps because they were small and could not contain much filling.

Most disappointing was the huitlacochee, one of my favorite delicacies. A fungus that grows on corn, huitlacochee is indigenous to Mexico and has an unctuous mushroom flavor and is nearly black when prepared. Three dollops of sauces did little to jazz up the drab steamed masa.

We got a bowl of arroz con leche (rice pudding) for dessert. Creamy and spiced with cinnamon, it was a perfect rendition of this traditional Mexican dessert.

With a full menu of Mexican dishes I would surely give Don Manuel’s another try if I’m ever lucky enough to return to Capella Pedregal!

Ah yes, brunch with the ex. We used to go to brunch most every Sunday when we were together so when SS suggested it I agreed it would be nice, for old time’s sake.

And what better place to go than Ria’s? Back in our punk rock days, she was the big lesbian that would kick any guy’s ass (and I’m sure she still could). Now she is a successful restaurateur….we’re all so proud!

Ria’s Bluebird is in a small building on Memorial Drive, across from Oakland Cemetery. Breakfast and lunch are served daily but it’s her brunch that has everyone lining up on the weekends, from old folks with walkers to tattooed young parents.

The bluebird motif is found throughout the restaurant. A bright blue painted ceiling and matching wood chairs paired with well-worn wood tables give the space a homey, kitschy vibe, perfect for this progressive ‘hood.

A covered patio on the side provides a pretty yet eclectic seating alternative.

Anything but average, Ria’s menu is a combination of Southern and Southwestern flavors with numerous vegetarian options like the country fried tempeh with house gravy, grilled tomato and sauteed spinach atop a grilled buttermilk biscuit. But SS and I are unrepentant carnivores so we opted for hearty meat and egg dishes.

I chose one of the specials, chipotle chicken gravy benedict. It is almost impossible for me to resist benedict, although my preference is the traditional hollandaise sauce. The promise of spiciness from the chipotle plus the sweet potato cake for my side sounded scrumptious. I didn’t realize it was served on a split biscuit when I ordered it, and I’m not a big biscuit fan. The gravy wasn’t nearly spicy enough so I had to request Texas Pete’s, but I loved the sweet potato cake flavored with cinnamon. A dab of the homemade applesauce on the table was yummy with it.

SS wanted something that would stick to his ribs so he ordered the biscuits and gravy. Ria’s gravy is called pepper milk gravy, a vegetarian version of red-eye gravy. He also got a side of two fried eggs and a side of bacon. Ria’s is generally quite affordable but despite being on a budget, with all his sides SS’s breakfast added up to $12, the same as my special. Math was not his best subject.

Other than eggs and bacon a la carte, Ria’s offers an array of unusual sides like spicy tofu cubes, sliced avocado, and a cup o’ beans, allowing guests to be creative. And, according to The NY Times, they serve the “world’s best pancakes”. I saw another diner’s pancakes and they were fluffier than my bed pillow!

The atmosphere alone is worth a visit and if you love biscuits and pancakes, ya just gotta go!

Hot Summer days are best chilled down with a refreshing ice cold Miller Lite. After a few of those one might get a hankerin’ for a greasy cheeseburger.

Me and JD enjoyed a casual afternoon at Moe’s & Joe’s where the beers are cold and the burgers are better than standard bar fare. The place is a Virginia Highlands institution, complete with retro red vinyl booths (not out of intentional coolness but simply because they’re old) and wood paneling covered with graffiti. Its kitschy appeal draws a freakish variety of patrons, from rowdy college kids to sketchy neighborhood drunks. And us.

The Mo Jo Burger is their original burger, advertised as “served since 1947″ on the menu. It’s on the small size so it’s perfect for a snack, made with a juicy patty topped with melted cheese on a soft bun. Lettuce, tomato, onion, and mayo complete the sandwich. I ordered mine with onion straws which were crispy and addictive.

Another Miller Lite, and another. Summer is awesome!

1033 N. Highland Ave. 404-873-6090

Looks like I’m making up for lost time! Seems like I haven’t made it to more than one game per season the last few years. This season I’ve been to three…..so far.

LC invited me to go to the game and since he does business with The Braves organization, our seats were in their suite. I was expecting it to be a deluxe suite but it wasn’t any different than the others I’ve been in.

The suites are catered. Standard fare is pizza kept warm under a heat lamp, hot dogs and chips and salsa. In addition, there was barbecue last night, served on a slice of cornbread with crunchy fries all around it. LC tried the Q. He really liked it so it was probably better I can vouch for as I’m not a fan of the Q. I found myself grabbing a few of the crispy fries every time I walked by them.

Turner Field’s salsa is very good and spicy. In fact, better than most I had in Mexico last week….go figure!

A cooler of beer and softdrinks are there for the taking. They serve Budweiser products, unfortunately, so I had several of the Bud Limes. They also had sliced turkey breast which was actually quite tasty. I had a slice with a small salad topped with crumbled chewy bacon, blue cheese, cubed ham, and diced tomatoes. Yeah, it was iceberg, but I would eat anything with bacon on it.

I also had a small slice of the cheese pizza. Just OK. I really like toppings on pizza. But the crust was sufficiently thin and the edges almost crusty. Hey, can’t complain about free food and beer, right!

The best part is The Braves beat the Brewers 2 to 1.