Monday, February 28th, 2011
For my birthday, B took me to one of our old haunts, Top Flr. We love to sit at the bar, sip a glass of wine and catch up on the drama of our very exciting lives.
Chef Shane changes up the menu occassionally, but a few dishes have remained since the restaurant opened. For instance, the mussels. I love them, bathed in a fragrant broth made with coconut milk, lime juice, and soy with hints of lemongrass, and ginger.
More recently, his addition of tender roasted Brussels sprouts as a side confirmed that he is, indeed, one of Atlanta’s most talented chefs. Their distinctive smoky flavor was so incredible even sprout haters would be enamored with this dish.
So, on my birthday visit I was excited to have those two dishes….mussels and Brussels. B ordered roasted artic char with couscous…too basic for my taste but she enjoyed it. My huge bowl of mussels was amazing as always, served with a big hunk of ciabatta for sopping.
The Brussels sprouts, however, were not the same. This new recipe, described on the menu as shredded, gratin, with bacon, creme, and fennel, featured al dente sprouts. Initially, B and I thought it was a kitchen f*ck up and sent them back. But they came out again, crunchy and covered with browned cheese. I was seriously pissed off.
Despite my disappointment, the flavor was admittedly good, so we ate them anyway. However, it’s not a dish I would come back for.
Top Flr used to own the #1 spot in the Brussels sprouts war, but with this unfortunate turn of events, I must consider their successor. Sound Table served a fantastic roasted version not long ago….hope they didn’t follow Top Flr’s bad example.
Perhaps the best Brussels will be found at a restaurant that is not even open yet….I’ll see you There!