Hot Dish Review

On our recent visit to Six Flags, me, LC and his daughter rode everything from the Georgia Scorcher to Goliath, my favorite roller coaster on the planet! We were exhausted, hungry, and thirsty.

And we’d had enough of amusement park food, despite the yumminess of the burger and fries we scarfed down at lunch. Back in my neighborhood we stopped by Diesel, one of a handful of places I would dare enter all sweaty and without makeup, my pants still damp from Thunder River.

Little T wasn’t too excited until I told her about their amazing sweet potato fries. I was looking forward to an ice cold beer and their kickass spinach salad topped with a fried green tomato slice, boiled eggs and bacon (see photo from last post). LC was in the mood for the spicy Creole shrimp.

Once seated, however, I realized that many of our favorites had been taken off the menu, replaced by dishes I didn’t want. So we ordered some beers and relaxed in the heat of the Summer, too tired to get up and go elsewhere.

At least the sweet potato fries remained and little T ordered them, along with a basket of corn dog poppers. LC almost went with his standard hot wings until I persuaded him to try the chili that had piqued his interest. Add an order of fried pickles and he was happy.

As for me, I was screwed. I was craving salad so I tried the wedge, with blue cheese, tomatoes, and bacon. I hate iceberg lettuce, romaine’s white trash cousin, but there were few options. Our tattooed server, who is always awesome, delivered it sans bacon. Not her fault, but hell, that’s the only reason I ordered it! It was crisp and refreshing, but lacked the creativity of the spinach salad.

I ate plenty of little T’s sweet potato fries too, and tried LC’s chili which was a high octane combo of beans, ground beef, and plenty of spice, topped with melted cheese. It was fatty and delicious, packing quite a pleasant punch. We were stuffed.

Other menu additions included a section of meat and two sides. Heavy choices like meatloaf just didn’t make sense given the season. By the way, they haven’t updated the menu on the website in ages, so you won’t see any of the new dishes or a lot of the old ones, for that matter.

We still like the place. It’s laid back, nearby, and has a patio, but I’m still craving that spinach salad.

870 N. Highland Avenue 404-815-1820

As promised, here are a few words about my recent business lunch at Ted’s Montana Grill….with the same group of eight that dined at Marlow’s Tavern the next day. I was surprised at how many of them had never tried bison, but several of them did at my suggestion (hello! I am a food critic, right?).

I, on the other hand, had just returned from Memorial Day weekend festivities at Lake Lanier, where burgers and hot dogs dominated every dining experience, so I was ready for something else….anything else.

Bison burgers at Ted’s are delicious. I like to top the low-fat bison patty, cooked medium, with cheese, bacon, and avocado, effectively making it more caloric than a sack full of Big Macs. But I only eat half the bun, so that should count for something.

The first one I ever had was at this very restaurant, the third to open in Turner and McKerrow’s empire. I crashed the media opening, interviewing both owners seated at one of the booths along the wall. I’ll never forget when a server brought out a big slab of medium-rare buffalo and the three of us stabbed it with our sleely knives. I went on to eat a juicy, sloppy bison burger topped with gobs of melted pepper-jack cheese, guacamole and caramelized onions….a magical combination. Later, Ted commented that, and I quote, “we’re like a juggernaut, no one can stop us now!” It’s one of my favorite stories ever (although not the whole story….)

LC started the table off with a couple of gut busting appetizers, the homemade chips and onion rings. Simply house-cut deep fried potatoes with a ranch dip, the chips failed to impress. The onion rings were more impressive if only for their enormous size (yes, it does matter, silly!), although they were a bit on the greasy side.

On this occasion I ordered the steak salad, a gargantuan bowl of field greens topped with sliced Angus sirloin, medium-rare, blue cheese crumbles, smoky chunks of bacon, and quartered tomatoes, drizzled with a sweet balsamic glaze and topped with crispy fried onion straws. Again, just because it’s called a salad doesn’t mean it’s good for you. The balsamic glaze, which I ordered on the side, was the consistency of thick maple syrup, likely with as much sugar. It was a great combination of flavors but it’s hard to go wrong with bacon and blue cheese involved. Where this salad failed was the steak, which was tough and sinewy. Not easy to eat like a lady in front a bunch of guys with chunks of unedible beef in my mouth.

LC ordered some sort of sandwich, but like me, could not stomach another burger. The fellas that tried the bison all commented that it was tasty. Truth is, it doesn’t really taste much different than beef to me, but it is generally leaner, making it less juicy.

Ted’s Montana Grill never uses frozen products. Everything is made fresh daily. I admire their commitment to preserving the environment, using recycled and recyclable products whenever possible. In fact, they even re-introduced the paper straw!

Ted was right all those years ago. Now with 46 locations nationwide, Ted’s Montana Grill has stayed true to their vision to serve high quality all-American food to, well…..all Americans!

(BTW, in case you’re not an Elvis fan, TCB stands for takin’ care of business)

5165 Peachtree Parkway @ The Forum in Norcross 678-405-0305

Recently, I’ve found myself at quite a few business lunches. Eating is not the main focus, as the meal is often an extention of the actual meeting, peppered with plenty of negotiating disguised as playful banter.

However, it is rather intriguing to analyze who orders what and how they eat it. It is somewhat of an experiment in nutrition knowledge and dining etiquette when out with a group that are strangers on a personal level. Who knew my manager was allergic to shellfish? (note to self), or that the guy I email twenty times a day is a vegetarian? And there’s always one poor guy that holds his fork like he’s gripping the handle of a shovel.

A group of us, some from Universal Orlando and the rest from my office, recently had lunch at Marlow’s Tavern. There are now seven locations and I couldn’t tell you which one it was….perhaps Duluth or Vinings? The only table large enough to accommodate our group of eight was on the patio, where we sat in the sweltering heat with an occasional breeze to cool us off. Each of us went through a pitcher of drinks, from iced tea to Coke.

LC always takes charge with the ordering of appetizers for the table. This time he selected asparagus fries and the shrimp flatbread, which I was considering for my entree. Asparagus fries are just what you’d expect, a silly excuse to fry another innocent vegetable, tricking the average person into thinking they are eating healthy.

On the other hand, the flatbread was crisp and light, topped with a little melted cheese, spinach, chopped tomatoes and shrimp….a great option for a light lunch.

A few guys ordered chicken paninis, there was one fish sandwich special, and two orders of shrimp and grits. Servings are enormous, perfect for your typical fat suburban Americans, which seems to be the restaurant’s target market. Described as tavern fare with an upscale twist, the shrimp and grits is a good example, served with two white cheddar grits cakes atop a bed of spinach (there’s that healthy vegetable serving!), then topped with shrimp and doused with a creamy sauce beure blanc. I wish I had taken a photo, this massive meal could sink a ship!

My colleague/boyfriend LC (yes, I am officially insane) and I both ordered the “infamous” fish tacos, in an effort to eat light. I would have ordered a salad but the best option was the steak and blue cheese, similar to the lunch I had with this same group the day before at Ted’s Montana Grill (post coming soon).

Having had a horrific version of them at Sunset Cove the week before, there was little chance that these could be worse. Just because you serve a meat with flour tortillas does not make it automatically a taco.

However, just like salad doesn’t mean low-calorie, fish isn’t always healthy. Although the huge pieces of tilapia were grilled and blackened (loads of sodium), not fried, they were encased in a fried flour shell, accented with romaine, black bean and corn salsa, and a big dollop of smoked chili cream. I requested avocado and cheese for my tacos, after all, what are tacos without cheese? And a small salad as my side, which was topped with feta cheese. LC ordered the jalapeno corn grits as his side.

We both enjoyed the tacos but I still can’t figure out why they are called “infamous”.

News Release from Hannah at Concentrics:

Richard Blais Announces Plans for Midtown Atlanta Restaurant

Former Globe space to become home to Atlanta’s “Top Chef”

ATLANTA, GA (June 23, 2011)—Trail Blais and Concentrics Restaurants are proud to announce that Atlanta transplant and recent “Top Chef All-Stars” winner Richard Blais will be opening a restaurant in Midtown Atlanta. The opening is currently slated for Winter 2011. Located in the former Globe Space (75 Fifth St NW, Atlanta, GA 30308), Blais will be serving “simple American food that tastes great”.

“I’m extremely enthusiastic about partnering with Bob Amick, Todd Rushing and the whole Concentrics family!” said Richard Blais. “Having previously worked with Concentrics at ONE. midtown kitchen, I’m honored to be teaming up with them again in this newfound partnership. I’m super excited about getting ‘back on the line’ and doing it in Atlanta this upcoming year.”

Perhaps most recognizable as the recent winner of Bravo’s “Top Chef All-Stars,” Richard Blais has played an influential role in hospitality for the last 15 years. His wildly creative approach to cooking and cuisine led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries. His creative take on American food has been featured on Food Network, Discovery Science and PBS and in numerous publications including InStyle, The New York Times and Food & Wine magazine. His most recent appearances include NBC’s “TODAY” and ABC’s “Live with Regis & Kelly.”

“I am thrilled that I can participate in the opportunity to anchor Blais in Atlanta. We are all looking forward to having a space where Blais can offer his talents to his fans on a nightly basis,” states Bob Amick, Concentrics Restaurants Owner.

Blais will be Executive Chef/Partner of the Midtown concept and will manage everything from menu development, execution, concept design and more. Foodies everywhere will undoubtedly be thrilled to have a “homebase” to experience Blais’ cooking.

Last weekend, me and LC took his daughter tubing down the Chattahoochee in Helen, where my parents reside part-time. Arriving at lunchtime, I thought it would be fun to go to Troll Tavern which is situated alongside the river so diners can watch the tubers while enjoying their lunch.

I usually order a bratwurst, although they are often super-fatty. I’ve had a good burger there once, but that could have been an anomaly, given the fiasco that we experienced on this visit.

Knowing I would be in a bikini within the hour, I wanted something lighter than wurst. So I ordered a BLT….impossible to screw up, right? Fries came with it but I knew I could count on LC to eat most of them. My Mom ordered the same, while LC got a wrap and the little chick got chicken strips.

Just in case, I verified that the sandwich was served on toasted bread, after all, aren’t BLT’s always on toasted bread? My Mom and I both chose wheat and were assured that it would be toasted.

I sipped on my Warsteiner as we watched the brightly colored tubes going down the river, carrying their entertaining cargo….toothless guys with hairy necks, fat bleach blondes in bikinis, tattooed teens, and even one woman wearing a burka.

When our food came out it was obvious that our BLT’s were on bread that may have slipped into a toaster for two or three seconds. I was actually furious, especially since I had specifically asked that the bread be toasted. A scant amount of bacon didn’t impress. I tried to eat it but I was just too pissed off so I asked our server to bring some dark toasted bread ASAP, nibbling on the institutional-grade fries that had an inexplicable orange hue while I waited.

She was pretty quick to deliver, and it was certainly not her fault, but rather the stupidity of the trolls in the kitchen. For their inability to make even the simplest of sandwiches, they deserve a skimpy, wimpy Knuckle Sandwich….on stale white bread, untoasted of course.

If you would like to experience this type of incompetence for yourself here’s the address:
8590 N. Main Street, Helen, GA 706-878-3117

It’s hard to get me to dine outside the perimeter. However, when one of my dearest friends, Billy Gray, had a grand opening party at his (along with two partners, including the chef) new restaurant in Johns Creek, I was excited to check it out. LC is an OTP expert so we found the place with ease.

Viande Rouge means “red meat” in French, describing both the steakhouse theme and its culinary accent executed by partner chef Marc. The interior was designed by another old friend Michael Habachy, responsible for the dramatic design of many of Atlanta’s hot clubs like Aurum Lounge, for example.

The place was packed when we arrived, with lovely servers passing tiny plates of steak. I quickly snagged one with a slice of ribeye topped with a creamy French sauce (bearnaise?) and lump crabmeat. Champagne was flowing. Big bowls of perfectly crisp fries were placed on the bar with BBQ dipping sauce.

The menu reads like my culinary wet dream….duck confit with frissee, seared foie gras, wood grilled lobster, creamed leeks and onions, four cheese macaroni gratin. It’s like they read my mind!

Chef Marc had set up a cooking station near the door, searing pieces of seriously succulent steak and topping them with decadent sauces, blue cheese, and bacon. I think he called it Steak Diane….not on the menu, but delicious nonetheless.

LC and I sampled baby ramekins of souffle a l’orange while sipping champagne and mingling with friends, new and old.

Billy described his restaurant’s concept as being similar to Chops or Bones. Not a bad idea for a town that is one of the richest per capita in the US.

Sure, I know these guys and yes, perhaps I am a little biased. But one thing is certain, I can’t wait to have a full meal at Viande Rouge, OTP or not!

9810 Medlock Bridge Road 770623-4959

Dogs get treats when they do tricks, right? Well, cats don’t do tricks. It’s not that they’re not smart enough, au contraire! They just do exactly what they damn please.

I would not have bought treats for The Bunny, however, she was given some samples of Whiskas Temptations courtesy of LC’s Mom. Crunchy on the outside and soft on the inside, they just look like regular dry food. But don’t let their innocent appearance deceive you….they are kitty crack. The Bunny goes nuts when I give her a few pieces, seeking out the bag when she is not engaged in one of her favorite activities of drinking water from the running bathroom faucet or eating toilet paper.

I don’t know what is in them (OK, that is not exactly true, they contain a tantalizing combination of dried meat by-products, salmon meal, animal fat, wheat flour, and “natural flavors”).

It’s the natural flavors, otherwise known as MSG in human food, that may be causing the feline frenzy. Or, it could be the marvelous marketing. Here’s what it says on the back of the bag: “Oh the rich and plentiful sea! With its ample supply of scrumptious shrimp and delectable fish. I yearn for its mouthwatering goodness. I would search the high seas endlessly for that miracle medley of purrrfection. Just gimme some Temptations…mmmm…meooww.”

And just in case you may think these treats are not healthy for your cat, the manufacturer adds that they are “100% nutritionally complete and balanced for all life stages.” Plus “tartar control, under 2 calories per treat”! Indeed.

Make sure you have some of these Whiskas Temptations on hand, so the next time your kitty entertains you with a trick like throwing up a hairball on your bed you can reward her with a treat!

I’ve always loved Elmyr, with its quirky atmosphere and somewhat healthy California style Tex-Mex, but my last visit was uncharacteristicly dismal.

Over the years, the quality had been pretty consistent. I always ordered a quesadilla. Never greasy, the huge tortillas were appropriately filled with the ingredients of choice, usually chicken, black beans, onions, and jalapenos. Guacamole on the side was better than average, although lacking enough cilantro. Their salsas were good too, like the exceptionally fresh pico di gallo and kicky green sauce.

LC and I were in the mood to sit on a patio somewhere, despite the blazing heat. Pure? Not again. Tijuana Garage or El Taco? That’s when I thought of Elmyr. He had never been. For me, it was like taking someone to my hometown where I know all the secrets.

We chose a table on the patio, which is screened in and covered….not exactly outdoors. I warned him of Elmyr’s notoriously divey reputation, with tattooed servers and a bar full of regulars drinking PBR. Not the type of place you want to take your Mama, unless your Mama is Blondie from The Clermont.

A couple of Coronas with lime provided a bit of relief in the sweltering heat as LC reviewed the menu. I recommended the quesadillas, momentarily forgetting the disappointing, flacid thing filled with handfuls of raw onion and a smattering of tough chicken that was passed off as a quesadilla a few months back.

Against my better (yet questionable) judgment, I allowed SS to stop by to say hello. He belongs at Elmyr. All the bartenders and servers know him by name. His arms are covered with ink, much more so than back in the day when we lived together in Grant Park. That called for a shot of tequila and another Corona.

Meanwhile, I had ordered the usual and LC tried a quesadilla with BBQ chicken and a slew of fillings like onions, avocado, jalapenos….too many for me to remember. When they came out he was taken aback by the size of the tortillas which are nearly too big for the plate.

Thankfully, my quesadilla was as awesome as they used to be. The chicken was tender, complimented by an appropriate amount of sauteed onions, cheese, and jalapenos. LC loved his selection, raving about it for several days.

I’ve always loved Elmyr, through good times and bad, when I was rich, when I was poor. But I had become disillusioned. Had years of success made Elmyr’s owners and staff complacent? Did they think they could get away with serving me an mediocre quesadilla? I thought I was special.

Then I remembered…..if you love something, you have to give it a chance at redemption. I’m glad I did.

1091 Euclid Avenue 404-588-0250

Something sweet to cool us off in this record heat! News from Caryn at Melissa Libby & Associates:

Slow Food Atlanta Hosts Fifth Annual Ice Cream Social

Bring Your Own Spoon!

ATLANTA (June 2, 2011) — Slow Food Atlanta is hosting its Fifth Annual Old-Fashioned Ice Cream Social fundraiser on Saturday, June 18, at the Peachtree Road Farmers Market. From 12:30 pm. to 2 p.m. Slow Foodies and ice cream fans alike will have the chance to taste their way through dozens of delicious homemade ice creams and sorbets from some of Atlanta’s favorite chefs and home cooks.

This year’s participating chefs come from some of Atlanta’s most well-known restaurants including Spice Market, Morelli’s, YEAH! Burger, Rosebud, Cakes & Ale, High Road Craft Ice Cream, Parish, Miller Union, Murphy’s, Canoe and Five & Ten.

All guests will get the opportunity to vote for the most delicious homemade, not-necessarily-traditional flavor. Winning categories include “Fan Favorite,” “Favorite Classic Flavor” and “Favorite Innovative Flavor”.

Ice cream makers are asked to create an original ice cream or sorbet flavor using local, natural ingredients where possible. Last year’s event drew in almost 200 ice cream lovers of all ages. This year newcomers like Morelli’s, Spice Market and High Road Craft Ice Cream are sure to provide even more unique and delicious flavors.

Tickets for the event are $15 each (children ages 5-10 are $5 and children under five are free), and will earn Slow Food fans a taste of each flavor and a ballot. Proceeds benefit the Atlanta chapter of Slow Food International and the Peachtree Road Farmers Market.

Attendance is limited, so guests are encouraged to buy their tickets early. Tickets are available online or at the Peachtree Road Farmers Market on Saturday, June 4 and Saturday, June 11. In the event of rain, this year’s Ice Cream Social will be moved inside to St. Philips Cathedral.

To help reduce unsightly waste, attending guests are encouraged to bring a spoon from home. $1 compostable spoons will also be for sale for those that forget their spoon.

Seems like a lifetime ago when I first stepped foot into Fellini’s. It was the pizza joint’s original space in Little 5 Points, a long narrow space along the strip on Euclid….I believe it was part of what is now The Porter.

Back then, Little 5 Points was a dangerous place, swarming with pierced and tattooed teens, skinheads, punks, hippies, and drug addicts. Fellini’s was notorious for having a rather surly staff, but they served the best damn pizza in town. And they served it by the slice….perfect for us punks living in poverty. Not to mention, 80% of our food budget was dedicated to liquid nutrition.

Fellini’s quickly outgrew its first location, moving around the corner on the plaza. That is where me and the guys in the band spent many hours of many days, drinking cheap pitchers of beer and eating enormous slices of pizza with super-thin crust and just the right amount of sauce and cheese. Additional toppings could be added, then the slice would go into the big oven behind the counter, coming out crisp and gooey. I always got mushrooms, onions, jalapenos, and extra cheese.

When the notorious pizza joint moved to Ponce it lost much of its personality, however, the pizza hasn’t changed. Only my third visit to this location, LC and I stopped by for a slice after we picked up his daughter at the airport last week. The three of us sat on the patio, enjoying the beautiful Summer day.

Huge slices were brought out by a skinny, tattooed chick (some things never change), mine with black olives and ham. LC ordered jalapenos, of course, so I had to steal a few pieces. Copious amounts of parmesan and hot pepper flakes finished our slices.

Looks like Fellini’s has cleaned up its act, with the slick exterior and family friendly atmosphere, but its rock ‘n’ roll soul lurks just below the surface, a sizzling subversive memory right under the cheese.