Hot Dish Review

After months of culinary challenges and riveting rivalries, it came down to Mike Isabella and Richard Blais standing before the judges to hear the verdict….but only one would earn the title of Top Chef and a delicious 200K check!

Press release from the lovely Alyssa at The Reynolds Group:

Atlantan Richard Blais Earns Prestigious Title of “Top Chef”on Season Eight of Bravo’s “Top Chef All-Stars”

ATLANTA (March 31, 2011) – The dramatic season eight finale of Bravo’s “Top Chef All-Stars” crowned Atlantan Richard Blais as the latest chef’testant to earn the prestigious title of “Top Chef.” Chef and partner of FLIP burger boutique, Blais impressively out-cooked his competition in Quickfire and Elimination challenges throughout the season to win this coveted title.

“On ‘Top Chef All-Stars’ I competed with some of the best chefs from previous seasons, and I continue to be inspired by their talent,” said Blais. “I’m honored to have been given this incredible opportunity to challenge myself and grow as a culinary professional.”

In anticipation of the win, devoted Team Blais fans anxiously gathered for finale viewing parties at The Buckhead Theatre in Atlanta and the FLIP burger boutique location in Birmingham, Ala. “It’s been exciting to watch Blais progress throughout the competition this season! We wanted our diners to have the opportunity to support him and be a part of the ‘Top Chef All-Stars’ finale experience,” said co-owner Barry Mills.

FLIP burger boutique co-owner Ron Stewart has been more than pleased with the incredible outpouring of support for Blais and the restaurant throughout the “Top Chef All-Stars” season. “We’ve witnessed a remarkably positive response to Richard’s success on the show from our customers. As a friend and fan of the show, I’m tremendously proud of Richard for earning this well-deserved title.

News from McCall at Melissa Libby & Associates:

WIENER WEDNESDAYS AT JCT. BAR
West Midtown Restaurant Salutes Sausage on Hump Day

Beginning April 5, JCT. Bar is saying goodbye to Burgers ‘n Brew and hello to the hot dog. Soon the Westside bar will be putting the spotlight on a winning combination of wieners instead.

JCT. Bar will begin serving three different preparations of wieners with various toppings Tuesday through Saturday for $4 apiece. On “Wiener Wednesdays,” these wieners will be specially priced at only $2 apiece.

The wiener selections will change but include options such as the smoked Coca-Cola BBQ wiener with Vidalia onion relish; cider braised fennel and onion wiener with Sweet Grass Dairy Asher Bleu cheese; chicken liver wiener with apple butter, house mustard and tiny pickles; and the “corn dog” wiener with hush puppy crispies, green tomato relish and rémoulade.

This offer is only available at JCT. Bar, located above JCT. Kitchen in Atlanta’s Westside Urban Market. The rooftop JCT. Bar accommodates 60 people inside and 100 on the 2,000-square-foot skyline terrace that overlooks the neighboring historic and functioning railway that first inspired Fry to create JCT. JCT. Bar is open Tuesday through Saturday beginning at 5 p.m.

1198 Howell Mill Road 404-355-2252

On a recent grocery shopping trip at Publix, I spotted a new treat in the refrigerated section, next to the Jello Temptations. It was bread pudding from Kozy Shack, an odd little company that specializes in low-fat, sugar-free, and as their website says “wholesome” puddings and desserts.

I love bread pudding, especially when it is baked and crusty on top. Obviously the little plastic container from Kozy Shack would not be like homemade, but I was curious enough to buy the cinnamon raisin variety.

A few days later I was making an impromptu dinner for me and LC and served the bread pudding for dessert. Each individual 4 oz. serving has only 160 calories, 29 grams of carbs, 19 grams of sugar, 5 grams of protein, and 3.5 grams of fat. OK, not exactly healthy, but certainly better than a restaurant serving that could have more than 800 calories.

Using a knife, I ran around the edges of the plastic containers to release the pudding onto dessert plates, then heated them in the microwave briefly, just until warmed. I topped each serving with Reddi-wip….gotta keep it classy!

The verdict? The texture was mushier than I like, more pudding than bread. But the flavor was acceptable, something I would buy again if there were a dessert emergency!

While TC was in town, her Dad and I took her to lunch. TC doesn’t like any kind of seafood, or tomatoes, or peppers, or “weird” cheese…..not much of anything, really. I guess that’s standard for an eleven year old.

Always trying to eat healthy, especially at lunch, I’m on the picky side as well. So LC wisely chose Seasons 52 near Perimeter Mall.

It was nearly 1:30pm on a Friday and the restaurant was still busy. Seated in a comfy booth in the bar area, the three of us ordered iced tea and soda, and talked about the activities planned for the week.

LC was starving, as usual, so we started off with the pork taco flatbread special, topped with tomatoes, peppers, and goat cheese. It was tasty. As you may have guessed, TC picked off most everything, leaving the thin cracker-like crust almost bare.

The little chick ordered the chicken sandwich with a side salad, while I tried to decide between the fish tacos LC had at the Seasons 52 in Orlando and the buffalo chili. I ended up with both, as LC ordered the chili, allowing me to try it.

His chili was good and spicy, full of beans and chunks of bison. A small corn cake added some heartiness. I was not impressed with the appearance of the salads. The menu says organic mixed greens so I assumed they would serve dark leafy field greens but they were mostly romaine. Coming in at 320 calories, chili and salad was a great choice, with less than 1000 mg. of sodium.

I was pleased with my tacos, three small soft whole wheat tortillas filled with spicy grilled tilapia, and a scant bit of slaw, drizzled with chipotle cream. What the menu calls guacamole is more of an avocado sauce. The flavor was delicious, although I would have liked more of the crispy slaw. My tacos were 420 calories, considerably lighter than those found at most Mexican restaurants. The 1150 mg. of sodium is somewhat startling, however.

TC’s sandwich, served on Mediterranean flatbread, was bigger than her head. She picked around on it, not sure of how to tackle the massive thing, finally tearing it in half. She finally managed to take a few bites, plus some salad drowned in dressing.

When the tiny dessert tray arrived, TC got the chocolatiest of the lot. LC took a new one based on the famous Italian filled cookie, the cannoli. It was a mini parfait of light vanilla mascarpone filling with baby chocolate chips and a crisp rolled cookie. I tried one delicious bite but abstained from having my own. At over 300 calories on average, the mini indulgences are lower in calories than the real thing because of their small size, not because they are made with less sugar or fat. Unfortunately, I forgot to photograph the sweets.

I really like Seasons 52. The atmosphere is relaxed, and the food, although higher in sodium than I would approve of, is made with care out of fresh, organic ingredients whenever possible.

After months of driving by the Yeah! Burger on the corner of N. Highland and Virginia on my way to some other restaurant, I finally had the chance to dine there with LC and his daughter TC, who we had just picked up at the airport.

I love the fresh retro-modern decor. Guests order at the register then take a seat and wait for their drinks and burgers to be delivered. Only problem with this system is Yeah! Burger ain’t no McDonald’s. There are thousands of sandwich combinations and a multitude of sauces, sides, and extras so you may end up behind some dude that didn’t look at the menu before getting to the cashier.

Unlike a fast food joint, Yeah! Burger serves alcohol. Great, except their selection is weirdly bad. I ordered an organic Bison IPA to go with my organic grass-fed bison burger, on a wheat bun with with pepper jack, lettuce, grilled onions, avocado, mayo, and bacon jam.

LC decided on a grass-fed beef patty on a whole wheat bun with cheddar, grilled onions, lettuce, tomato, and jalapenos and a PBR draft. We split a side of fifty-fifty….half buttermilk battered onion rings and half hand-cut fries. As soon as I saw fried pickles on the menu, I knew he would order those too.

The little chick wasn’t hungry, just nibbling on fries and pickles while we scarfed down our burger. I only ate half my bun and was pleasantly surprised to discover my burger was cooked medium, not well. When Doty opened the first location, all burgers were cooked through. Now the menu says they are cooked medium, and well-done on request. Rare is not an option. LC’s burger was well done, although he didn’t specify.

My burger wasn’t as good as I remembered. It was difficult to distinguish the meat from the bun. It was all brown. Maybe the bun was too soft. My toppings lacked flavor, except the amazing bacon jam. LC only got two slices of jalapeno and they, too, didn’t have much kick, so he requested more, which were much spicier. Our sides were a little on the greasy side, but hell, they were all fried.

In addition to burgers, Yeah! Burger also offers hot dogs, salads, kiddie meals, and milkshakes made with High Road Craft Ice Cream, a local specialty ice cream company that recently opened their production facility on a limited basis to the public. A visit is on my to-do list!

At around ten bucks a burger plus two sides and two beers, our total was $35. Despite the price and the minor glitches, I really appreciate having this healthier alternative in Atlanta and consider Yeah! Burger one of the best!

1017 N. Highland Ave. 404-437-7845

What could be more exciting on a beautiful Spring day than sitting in a courtroom in Decatur? Nearly anything. Luckily, the folks in charge, including the judges, are pros at entertaining potential jurors, making the experience a whole lot better than a stick in the eye.

Our extended lunch break was welcome indeed. I walked to the square where there are lots of shops and restaurants, including The Iberian Pig, the scene of my recent birthday dinner.

Instructed not to talk about the case with each other, most of us chose to dine alone. There was a sushi place, a burrito place, a pub or two. Checking out the menus, I decided on The Square Pub. I noticed a couple of guests with juror stickers on their shirts seated nearby.

I could have used this occasion as an excuse to eat a greasy burger but instead opted for a salad of spinach, goat cheese, d’anjou pear, candied walnuts, and craisins, with balsamic vinaigrette. It was $8 and I added grilled chicken for $3.50.

For a pub salad, it was surprisingly good and fresh. The chicken was nicely browned on the outside, tender and very juicy on the inside. I only wish there had been more big chunks of goat cheese.

The best part? I left my camera in the car so the photo is courtesy of juror #6, who ended up being selected for the murder trial jury. I, on the other hand, made a clean get-away.

115 Sycamore Street 404-844-4010

News from McCall at Melissa Libby:

CASTELLUCI HOSPITALITY GROUP TO OPEN DOUBLE ZERO NAPOLETANA IN APRIL
New Upscale Southern Italian Restaurant Brings Cuisine of Campania Region to Atlanta

ATLANTA (March 21, 2011) – Sibling restaurateurs Federico Castelluci III and Stephanie Castelluci of the Castelluci Hospitality Group are pleased to announce that their new restaurant, Double Zero Napoletana, will open in the Sandy Springs neighborhood of Atlanta at the end of April. This will be the fourth restaurant in the Castelluci repertoire, which includes The Iberian Pig in Decatur and three locations of Sugo in Roswell and Johns Creek. Double Zero is an upscale southern Italian restaurant featuring the cuisine of the Campania region of Italy as well as traditional Neapolitan pizza.

“I traveled extensively throughout Naples and southern Italy to prepare for this restaurant, and I am really excited to bring my vision for contemporary Italian cuisine to Atlanta,” says Federico Castelluci. “The dishes at Double Zero will be modern versions of southern Italian specialties, and the restaurant will reflect traditional Neapolitan culture,” he adds.

Under the guidance of Consulting Chef Chad Crete, currently the chef and managing partner of The Iberian Pig, and Executive Chef John Coley, a graduate of the Culinary Institute of America, the menu at Double Zero features an extensive selection of southern Italian cured meats and cheeses, insalata (salad), antipasti and sfizi (small plates), pizza, fresh handmade pastas and secondi (entrees).

The pizza ($12 to $19) at Double Zero is made according to the laws stipulated by the Associazione Vera Pizza Napoletana, which regulates the production of Neapolitan pizza. Under these laws, only products from the Campania region of Italy are to be used in the production of the pizza. Double Zero is the only type of flour that can be used for Neapolitan pizza, hence the restaurant’s name. Pizza toppings range from the classics found on the Margherita to the experimental ingredients of the Uovo – arugula, Fior di Latte, asparagus, watermelon radish, roasted red pepper and farm egg.

The pastas ($13-$19) are simple, elegant and handmade fresh in Atlanta. Examples include crab stuffed calamari over squid ink linguine with tomato and Monti Iblei extra virgin olive oil; and spinach and egg tagliatelle with sherry-mushroom crème, green peas, seasonal mushrooms, prosciutto and Pecorino Gran Cru.

5828 Roswell Road 404-991-3666 www.doublezeroatl.com (website not up yet)

As promised, I’m dedicating a separate post to the Brussels sprouts B and I shared at Local Three. Described as crispy, I was anticipating the dreaded al dente preparation before we even ordered them.

Our server delivered the small bowl of Brussels with our cheeses and charcuterie. I breathed a sigh of relief as they were clearly roasted, the edges charred to the point of crispness. The sprouts were perfectly tender.

One would think B and I had found a replacement for the dreamy roasted Brussels sprouts we had adored at Top Flr. Unfortunately, the simplicity of the preparation lacked creativity. The veggies were tossed with olive oil and an uneven sprinkling of salt and pepper prior to roasting, causing some sprouts to suffer from too much salt while others were perfectly seasoned.

There was no pancetta, no vinegar, no pinenuts, no surprises, and thus, no prize.

From Atlanta’s PR goddess Liz Lapidus:

It’s no secret that me and B love Zeb Stevenson, the talented chef at Livingston. Now he is adding brunch to his repetoire of creative American cuisine. I bet he’ll be smokin’ something (like Hollandaise, I mean.) See you there!

Exciting news from McCall at Melissa Libby PR:

ATLANTA CHEFS FORD FRY AND DREW BELLINE TO OPEN NO. 246 IN DECATUR THIS SPRING
A Shared Passion for Locally Sourced Ingredients and Wood-Fired Cuisine Brings Top Toques Together for New Neighborhood Restaurant

ATLANTA (March 14, 2011) – Ford Fry, owner/executive chef of JCT. Kitchen & Bar, and Chef Drew Belline, previously the chef de cuisine at Floataway Café, are partnering to open a new Italian-inspired, locally driven restaurant in Decatur in early May called no. 246 (twofoursix).

The name no. 246 reflects the original name of the plot of land on which the restaurant sits, dating back to the early 1900s. No. 246 will present guests with a dining experience that is influenced by seasonality and local products as well as the culinary techniques of Italy.

“Drew and I share a passion for locally sourced ingredients, simple preparations and wood-fired cooking and are both really excited to bring Italian-inspired dishes with Californian influences to Decatur,” says Fry. “I think Decatur is the perfect neighborhood for us to create this cool yet comfortable dining establishment that we both envision,” he adds.

Fry is currently the owner and executive chef of JCT. Kitchen & Bar and is also the founder of one of Atlanta’s top food events, The JCT. Attack of the Killer Tomato Festival. Belline is an Atlanta native who has worked at Charlie Palmer’s Kitchen 22 and Tom Colicchio’s Craft in New York as well as Quinones at Bacchanalia and Floataway Café in Atlanta. As the executive chef/partner of no. 246, Belline has created a menu of Italian-inspired cuisine that is composed of local, farm fresh ingredients and utilizes simple wood-fired cooking techniques.

“Lately the culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at no. 246 more about vegetables and dishes that guests can eat every day,” says Belline. “The menu will be driven by what local producers have to offer.”

No. 246 features an open kitchen with a wood-burning oven in the back. A special four-top “chef’s table” is located inside the kitchen where guests can put themselves and their taste buds in the hands of Chef Belline.

Another unique aspect of No. 246 is the restaurant’s backyard, which features an herb garden, shuffleboard court, and a deck built around a tree where live music will be played on Saturdays and Sundays. This area is strung with lights and offers high top tables where guests can relax and enjoy the fresh air with friends as if they were in their own backyard at home.

129 E Ponce de Leon Avenue www.no246.com (website not up yet)