Hot Dish Review

Funny how I know so many Tauruses. In fact, most of my best friends, past and present, are Tauruses. Put simply, they are awesome!

One recent Taurus birthday party was at El Azteca in Sandy Springs, a family celebration with lots of kids. But that didn’t stop the birthday boy from having a couple of shots of tequila.

But first, our table of 16 or so ordered some food….chips and salsa with guacamole (the chunky, freshly prepared style) and cheese dip to start, of course. The quality of their chips is inconsistent, although they were quite good on this visit.

El Azteca, with numerous locations, has become somewhat of an institution in Atlanta. The margaritas are weak and made with the traditional cheap sour mix and they still offer a multitude of combinations….could I get a #124 por favor? From tacos with ground beef on old-fashioned hard shells to enchiladas filled with cheese and covered with….what what? That’s right, more cheese, you can count on El Azteca to deliver the quintessential cheesy Mexican experience.

What El Azteca lacks in the food department, they make up for with their enormous patio. Really, there is nothing I’d rather do than sip a salty, tangy margarita in the sweltering Summer heat. I decided to buck tradition and ordered one of those new-fangled “skinny” margaritas, made with fresh lime juice rather than the aforementioned cheap sour mix that LC loathes.

We split the combo fajitas, a mix of grilled steak, chicken, and shrimp, gorging ourselves on chips and dips while we waited. It was a huge platter, served with the usual suspects….rice, beans, cheese, sour cream, shredded lettuce, and “standard” guacamole as opposed to the chunky “homemade” style. Why bother having two kinds of guacamole? My guess is the standard kind is purchased in bulk rather than being made in-house, probably delivered in those big institutional boxes fitted with a spout. Tasty.

Certainly enough for two people, we were puzzled that the fajitas came with only three flour tortillas. Me and LC loaded ‘em up. I ate a shrimp and noted it was oversalted, a problem which was masked by the fixin’s. Then I tried some steak. Again, a bit too salty. LC agreed. The worst offender, however, was the chicken. It was so salty that we both found it inedible.

Another margarita hit the spot as we wished PC a happy birthday….cheers my Taurus friend!

5925 Roswell Road 404-252-7347

A Memorial Day weekend repost, in honor of my first return visit to the boat!
Day three of LC’s birthday/Labor Day weekend bash found us at Sunset Cove at Lake Lanier. Our group was supposed to dock there the night before but there were no spots big enough for the Cooper boat.

So after a day and night on the water me and LC planted our feet back on dry land and headed for the manmade beach at Lake Lanier Islands for a drink. Which turned into five or six, of course.

Frozen pina coladas with Myers rum floaters made for low-brow deliciousness as we celebrated the gorgeous weather on his birthday.

Drinkin’ makes us hungry! Burgers are required eatin’ on Labor Day weekend but first we were craving something spicy. LC wanted the firecracker shrimp. A plate full, butterflied and fried with a coconut breading then drizzled with a cloyingly sweet sauce with a little kick. Decadent for all the wrong reasons, these shrimp contained the trifecta of food addiction: fat, salt, and sugar. Served with celery and blue cheese, we cleaned the plate.

Sunset Cove is relatively new, just up the beach from the masses of houseboats full of bikini-clad chicks, dudes with mullets, and the professional partiers keeping their boats afloat in a lake of liquor, luring all the unsuspecting barely-legal dudettes with the promise of free shots. Sorta reminds me of guys with shag carpet and panelling in their vans. I can just hear ‘em now….”I got a cooler full of cold beer in the back!” Indeed.

As we walked to the restaurant we noticed several stands with drinks and one that offered burgers and brats. Once seated at Sunset Cove I figured we’d get a burger off the menu. But LC couldn’t resist a second appetizer and bought a brat on his way back from the long trek to the restroom.

This is all before the burger, which thankfully we split. Covered in cheese and caramelized onions (not shown in photo due to their late arrival), it was juicy, messy goodness. Onion rings were awesome, just not plentiful enough.

There is a huge bucket that slowly fills with water suspended menacingly above the waterslide next to Sunset Cove. If you wait long enough it’ll tip over, splashing (or drenching) everyone below. The path to the car went around the waterslide’s bucket but LC and I went under it, of course. Then to the car to throw on my swimsuit. How dare I put on a bikini after the meal I just described? Insanity perhaps.

We took a stroll down to the sand, got our feet wet, and made some new friends before making our way back for round two. Not remembering how we ended up at a table with some pretty cool people isn’t too surprising. I think they bought us margaritas. A stage was set up in the water and the band began to play as the sun set on a fun, spontaneous day at Sunset Cove.

Baseball is more than just sport. It has proven to be a pivotal force in the history of our country, putting African Americans in positions of adoration and respect at a time when discrimination was commonplace.

Working closely with the Atlanta Braves, my company was invited to attend the Major League Baseball Beacon Awards that took place on May 14th at the Omni’s Grand Ballroom. The Civil Rights Game was played the following day at Turner Field.

This year the award was given to Ernie Banks, Carlos Santana, and Morgan Freeman, three men that have made a difference in promoting civil rights throughout their lives. LC and I made our way to our table where a salad awaited each guest’s arrival. Wine was poured by attentive servers.

Desserts were already presented, providing a temptation throughout the ceremony. Or perhaps it was the proverbial carrot dangling in front of us, intended to keep us awake for numerous speeches. Unfortunately, the facility was air-conditioned to a fridgid 55 degrees, making all the ladies wearing dresses shiver uncomfortably the entire time. If that didn’t keep us awake, nothing would, not even the promise of sugar.

Dressed with a slightly sweet citrus vinaigrette, I was very impressed with the salad composed of field greens, poached pear, herbed goat cheese, and candied pecans. The greens were mostly frissee….my favorite!

Every civil rights leader made an appearance, from Rev. Al Sharpton to Rev. Jesse Jackson. But it was keynote speaker Rev. Joseph Lowery who’s words were both inspiring and entertaining.

Beatifully presented entrees arrived, seared beef tenderloin served with potatoes au gratin and sauteed haricot verts and baby carrots. Serving beef to hundreds of people is tricky at best. Some like it rare, some like it well, but everyone likes it their way. So how is it possible to make a beef dish that will please a crowd? Make sure the meat is tender! This thick cut was well-done yet juicy. Accompanying sides paired nicely.

When we finally made it to dessert, I was somewhat disappointed. Creme fraiche topped with fresh berries filled a cup made of white and milk chocolate. Although it was pretty, the dessert’s downfall was the overpowering flavor of lemon in the creme fraiche which didn’t work with the chocolate and berries.

From the diverse attendees to the well-executed dinner, the event was a success, but it would have been much more enjoyable if I was wearing a parka.

Weeks after our drive back from Kentucky, I am finally getting to the food. Derby parties consisted of plenty of liquor and the ubiquitous BBQ. Dry rubbed or smoked, BBQ was present at practically every meal, from the sandwiches at Churchhill Downs to the graduation party we attended right before hitting the road.

Not that the BBQ wasn’t delicious. We had amazing ribs, tender pulled pork and juicy chicken slathered in mustardy sauce. But folks that know me know that BBQ is not at the top of my list.

On our way back to Atlanta, LC and I stopped for dinner at O’Charley’s somewhere in Tennessee. Another thing I’m not a fan of….national restaurant chains. But at least we’d have the option to eat something other than BBQ!

Having stopped at an off-track betting place on the Kentucky border where LC won a couple of grand, we were running late, so we took a seat at the bar in hopes of getting a quick meal. We didn’t even order any drinks.

The menu at O’Charley’s doesn’t hold any great surprises. Its choices, like potato skins and spinach artichoke dip, are pedestrian yet somehow comforting as well.

LC decided on the cedar planked tilapia with broccoli cheese casserole on the side. A special appetizer of chicken tortilla soup was half price, so he got that to start. I ordered the California chicken salad, a dish that has become somewhat standard, even at chains. Made with grilled chicken on field greens and romaine, it was topped with blue cheese crumbles, dried cranberries, candied pecans, mandarin oranges and strawberries. Fruit overkill. LC had the strawberries and mandarins for dessert.

His soup was a tasty bowl of sodium. The “healthy” fish entree was slathered with butter and the broccoli, of course, was baked with cheese, cream, and butter. Vegetables just aren’t worth a darn without cheese, right? Despite the butter, it probably was the least artery clogging dish on the menu.

Honestly, my salad was really good, although I’m pretty sure the chicken was not organic. The greens were fresh and crisp and the contrast of tart cranberries and sweet candied pecans has become a classic.

I can’t say I’d choose O’Charley’s in the city limits, given the numerous authentic restaurants, but it was a good choice on the road.

Just in time for patio season! Good news from Caren West PR:

BAD DOG TAQUERIA OPENS IN THE EMORY VILLAGE

Open Seven Days Week for Fresh Tacos, Burritos, Salads and More

Atlanta, Georgia (May 25, 2011) – Flavors of the world unite at Bad Dog Taqueria, a new dining spot in the Emory Village that officially opens tonight, Wednesday, May 25th, with dinner at 5 p.m. A thoughtfully designed and internationally inspired taqueria, co-owners Tracy Mitchell and Bardo Arroyave are excited to bring delicious, affordable and creative offerings to the neighborhood that will be made fresh daily.

“It took us about two-years to refine our concept and find the perfect location. We are overwhelmed by the positive support the community has shown us so far and our team is committed to serving fresh and affordable fare that is consistent each time you dine with us,” says Mitchell.

The 1700-square foot taqueria boasts of modern comfort and clean lines, centered around an impressive hand-crafted bar made from a fallen tree salvaged from the 2008 Atlanta tornado that left a trail of destruction through the heart of the city. An exposed brick wall lays backdrop to the bar, which is complimented by lighting designed by Kathleen Plate of Smart Glass Jewelry, minimalist metal stools, dark hardwood floors, and sleek, white-washed wood tables coupled with white Bellini chairs. Diners are also invited to sit outside and enjoy the patio as they explore Bad Dog’s menu and watch passersby.

Using fresh and local ingredients, patrons can satiate their appetites with any cultural quest from Argentina to Korea at Bad Dog. Diners can start their meal with a mix of traditional corn, yucca, plantain, and boniato chips served with three salsas – salsa fresca, plantain pineapple serrano and smoked tomato – or grilled guacamole. The inventive and playful menu features nine mainstay tacos served on soft tortillas for just $2.99 a piece, including: The Bollywood, a traditional vegetarian Indian samosa with curried potatoes, peas, and served with tamarind coriander chutney; We’ve Got Seoul, a Korean BBQ pork belly taco with Kimchee slaw and salsa verde; Go Fish!, a plantain-encrusted tilapia taco with creamy cilantro sauce and cabbage slaw; and, the Uncle Morty, slow roasted brisket with marinated grilled onions served in its own special sauce. While the menu is eclectic, Bad Dog’s Yo Mama’s Taco, is the only taco served on a familiar hard shell and promises to be a traditional beef favorite for those who forgot their passport or still prefer the way it was done in the 80s. Taco elements can also be served over a bed of romaine and weekly taco specials, salads and burritos are also available.

1579 North Decatur Rd NE www.Facebook.com/BadDogTaqueria 404-370-8822

The storms had passed, the sun was out….put me in the mood for a shot of tequila and some Mexican food!

LC and I met at Uncle Julio’s for a late lunch. We started with shots of Herradura Silver, shaken, with lime and salt. It’s my standard. Two margaritas to chase, plus chips, salsa, and guacamole….the ingredients for a fun Summer afternoon!

Uncle Julio’s chips are my favorite. They are extremely thin, so thin in fact, that they break when you are dipping them into anything. Whatever, I still think they are the best.

Salsa at Uncle Julio’s is very smoky with a little heat. I like it. Their guacamole is like mine, but with less cilantro and no jalapeno. We had a hankerin’ for heat so we got an order of grilled jalapenos on the side. Although I love cheese dip I never order it at Uncle Julio’s. It is orange….just too gringo for my taste.

More margaritas, on the rocks with salt. LC didn’t think they were strong enough so he got another shot to add to our drinks. By then, we were feelin’ alright.

Uncle Julio’s space is enormous. There is a whole upstairs that I’ve yet to explore. Coral, turquoise, and blue dominate, with a minimal amount of kitsch. With 16 locations nationally, mostly in Dallas and Washington DC, it is a chain, which probably explains much of the following flavorful yet somewhat generic “Mexican for the masses”.

We ordered the Guadalajara platter to share, with three bacon wrapped shrimp and a combo of chicken and beef fajitas. LC had his eye on those shrimp so he snatched one off the platter right away. They came with a garlicky sauce that neither of us cared for. Although they seemed to be soaked in butter, the huge shrimp (that’s an oxymoron!) were perfectly cooked but suffered from the wrapping of undercooked bacon. That seems to be a common issue with things wrapped in bacon….filet mignon, shrimp, scallops….the bacon is rarely cooked enough to render the fat, leaving it limp and practically inedible. It’s always a shame to waste bacon.

Our fajitas arrived without the necessary tortillas or the cheese and sour cream we requested. Sorta hard to make a fajita without a tortilla. After some time had passed LC told the bar manager, who in turn told the manager. We didn’t mean to get our server in trouble, but seriously, you gotta bring out all the shit required for fajitas when they are hot, right? The manager came out and kindly replaced the whole set-up, including the sides of beans and rice, then comp’d it. She was very professional and I felt that was a great way to handle the minor snafu. Not to mention, a good way to make sure we stayed and continued to drink! And we did.

Another round of margaritas please. LC and I dug into the fajitas. Some strips of the beef were tough, others tender. That’s what you get when it’s flank steak, but I was pleasantly surprised to see that it was cooked medium rather than well-done. We piled meat, grilled onions, cheese, guacamole, sour cream, and more of the grilled jalapenos onto their exceptionally good flour tortillas. Both chicken and beef were well seasoned with a smoky grilled flavor but lacked sufficient kick.

The point is, we like spicy food, especially when it’s Mexican. However, many restaurants are hesitant to make their food too hot. Most folks can’t take the heat and they’re ruining it for the rest of us! Pussies.

1140 Hammond Drive 678-736-8260

Can’t wait to get to the ballpark!
Although I adore greasy cheeseburgers and institution-grade pizza, I just can’t bring myself to go to a baseball game without eating a hot dog, its casing filled with mysterious meat, frightening yet somehow delicious.

Last night, before the Braves got completely clobbered by the Phillies, LC and I stood in an excrutiatingly long line to get our weiner fix. Luckily we had stopped by the 755 Club for beers to keep us occupied.

Rather than the standard foot long I opted for a bratwurst with sauteed onions. LC got the foot long with cheese and sauteed onions. It was a sloppy mess. My brat was pretty good with the addition of bright yellow mustard. An order of fries complimented our trashy dinner (check out the gaudy packaging!) that we scarfed down at a table near the concessions, watching the game on one of the thousands of TV’s mounted on every surface. Another Miller Lite, and another, washed it all down.

The fries at Turner Field are disappointing. I wish they were shoestring but they are cut a bit too thick. Even more disconcerting, however, is the ketchup. I don’t know how it’s possible to fuck up ketchup, but somehow they have managed to purchase the worst tasting product. Surely delivered in vats, the stuff has a weird sweetness, kinda disgusting.

As the season draws to a riveting close, I’ll be back at the ballpark this afternoon. Today I will most likely get the old reliable foot long simply dressed with raw onions and mustard. And maybe some hot boiled peanuts if I’m in the mood for a sodium-induced coma.

It’s do or die for our Braves. Will there be cause to cheer or will there be a tear in my beer?

After spending a few hours at the Inman Park Festival, me, LC and his folks had a bite to eat at Pure nearby. Not surprisingly, LC had a sweet tooth and wanted to stop by Paolo’s (click here for my previous full review) for some gelato on the way home.

I knew it was a recipe for certain disappointment, having just returned from Germany where the best authentic Italian gelato can be found on every corner, like at Eiscafe Capri, a stone’s throw from my Oma’s haus.

Paolo’s is so quaint, just like a little gelato shop one might find in Italy. But I have always found the product to be too sweet, too rich, too American. Yet I continue to hope that someday the gelato will magically improve, but alas, it never has.

We went in, mesmerized by the display of gelato flavors behind the glass case. My favorite, stracciatella, was not available so I ordered a cup of cappuccino. LC tried a couple of mini cones and we got a cup of pistacchio for his Dad, which in hind sight, was probably the best flavor on offer.

As for me, my cappuccino was just like any other coffee flavored ice cream. Not bad, just not the light, icy texture of gelato in Europe. I’ve often thought it is the difference in ingredients available here that makes it impossible to duplicate, although it could also be America’s taste for fat and sugar that overrides the need for authenticity.

In the end, Paolo’s makes good ice cream, but it simply isn’t gelato to me.

1025 Virginia Avenue 404-607-0055

It’s that time of year again! This post is dedicated to my friend Scott at Hairology, LOL.Yep, I’m Southern. You wouldn’t guess it from my accent or from the tell-tale shotgun under my bed. No, you’d be hard-pressed to figure that one out until….

Until someone brings up food. Specifically, the proper way to prepare certain Southern foods, like fried green tomatoes, for example. Few vegetables get my dander up quite like thickly breaded, deep fried green tomatoes. Check out my post on how to prepare them correctly.

Once I’m on the subject of Southern food, it takes me back to my childhood when fried okra, corn on the cob, green beans, tomatoes, zucchini and squash were daily Summer fare….fresh from the garden, naturally.

The current restaurant trend toward sustainable, organic, and local produce is a natural draw for me. Flavors are more pronounced when the vegetables were recently plucked from their vines.

Last night I was craving yellow squash so I thought I’d cook up a mess of it! God only knows how many days the yellow squash I bought at Walmart had spent en route to the store.

Sometimes us Southerners are blamed for cooking our veggies to death. I find many of them are best that way…..greens and squash especially. It tames the bitterness of greens and brings out the sweetness of squash.

I slice my yellow squash thinly, along with some Vidalia onion, and sautee them until brownish and falling apart (like in photo above, and yes, that is one serving). Celery salt, black pepper, and dried parsley and spice. Yum!

By the way, about that gun, I ain’t got nar’n.

(There is some debate about the spelling of “nar’n”, the contraction of “nary a one”, which is slang for “never a one”, “not any” or “none”.)

OK, maybe it doesn’t actually rule, but it is my favorite sandwich shop. I often stop by the Loehmann’s Plaza location for lunch on Saturdays or Sundays while out shopping.

There are five or six sandwiches that I order, rotating among them depending on my mood and the weather (Seriously. I get hot ones in the Winter, cold ones in the Summer.) Smokehouse turkey or Delhi chicken salad when it’s hot, usually after a day at the pool, or the turkey applejack (in photo), hot honey, Key West Cuban, or chicken popper when it’s chilly outside. A half sandwich is plenty at about seven inches and 300 calories, plus a half bag of Baked BBQ Lays.

Most of the ones I love come with the spicy mustard on the sandwich or on the side and either avocado or bacon (or both in the case of the smokehouse turkey!). In any case, Roly Poly is a far healthier option than McDonald’s or Moe’s.

Note my traditional Creative Loafing placemat in the photo. Classic.