Hot Dish Review

Ocean Prime to Host Opening Celebration to Benefit Open Hand

Opening charity event to be held Thursday, October 20 at new Buckhead restaurant

ATLANTA (September 29, 2011) – Ocean Prime will celebrate the opening of its first Georgia location on Piedmont Road in Buckhead by hosting a special charity event benefiting Open Hand on Thursday, October 20, from 6 to 9 p.m. Guests will enjoy a sampling of Ocean Prime menu selections paired with handcrafted cocktails and award-winning wines for $50 per person.

“We are very excited to introduce Atlantans to Ocean Prime while helping support Open Hand,” said general manager Greg Sage. “The monies raised at this event will be contributed to Open Hand’s Capital Expansion Campaign to help expand the organization’s campus to meet the ever-increasing needs of the community.”

Ocean Prime, which will open for dinner nightly beginning Tuesday, October 25, will delight guests with select samplings from its award-winning modern American supper club menu. Attendees can sip on specialty cocktails including the signature Berries & Bubbles, a blend of Belvedere citrus vodka, Grand Marnier-marinated berries, house-made sour and Domaine Chandon Brut Champagne, while enjoying live entertainment in the Blu Lounge piano bar.

Tickets are $50 per person and may be purchased by calling The Reynolds Group at 404.888.9348 or emailing OP@thereynoldsgroupinc.com. All proceeds will be donated to Open Hand and are tax deductible.

3102 Piedmont Road 404.846.0505

A re-post in honor of AD’s return to Atlanta after her worldly travels! I suspect you’ll see similar eye candy in the coming week….

Me and AD went to Fritti last Friday, on one of Atlanta’s last balmy summer nights. I had not visited in quite some time, not since Ricardo hired the new chef, but I’ve long considered his authentic Neopolitan pies some of the best in town.

AD is well versed in wine, having worked for a distributor for over a year. However, neither of us have developed a distinct palette for Italian wines, so we tried a couple and settled on a bottle of Primitivo Salento, Rosa del Golfo. At a mere $36 it was a tasty bargain.

We tracked down Ricardo at Sotto Sotto. It was nice seeing him in a chef’s coat again….back in his element. By the time we were seated outside we were two hungry chicks! I’ve seen Rachael Ray make arancini and wanted to give them a try as an appetizer. Deep fried risotto and sausage croquettes, arancini are served with warm marinara and took the edge off our hunger.

Usually, I order the pancetta, caramelized onion, and hot pepper pie, but wanted to try something different. We opted for two pizzas, the speck e rucola with smoked prosciutto, smoked mozzarella, cherry tomatoes and arugula and the funghi di bosco with crimini and portobello mushrooms and white truffle oil. I had to add some caramelized onions to the funghi making it absolutely amazing! The sweet onions, truffle oil and mushrooms were a great combination. The other pie was smoky and delicious with fresh arugula on top. I added some hot pepper flakes and our fabulous waitress, who used to work at Beleza, grated some fresh parmesean on top.

I like my pizza crust crispy. Crusty. Charred. After a glass of wine I forgot to order them extra done, so there was some unfortunate sogginess in the center of both. But the flavors were as luscious as ever.

AD thought we would have leftovers but that didn’t happen. Our server asked about dessert and when I expressed my uncertainty on which to choose she said the magic words….chocolate soup. Sotto Sotto serves this most amazing dessert which I have not had the pleasure of slurping in at least three years so the moment the words escaped her lips I was already saying “bring it on!”

We ordered a port and a tawny, both very good, to have with the chocolate soup. Ricardo brought over a taste of tawny from Sotto Sotto and we chatted about a new Spanish tapas joint in Decatur.

Before we know it, a chill will be in the air, the leaves will fall, there will be a shadow where there once was sun. And it’ll be too cold for AD to wear that white dress….see, winter sucks!

309 N. Highland Avenue 404-880-9559

A long overdue visit to Serpas immediately reminded me of what sets apart a good restaurant from a great one.

There are only a couple of foods that I would categorize as disgusting….chicken livers and cucumbers. Then there are a few that I can eat, but generally choose not to, such as tuna, broccoli, and beets.

It is a rare restaurant that can make me want to eat tuna. Top Flr is one, Serpas is the other.

My first experience with Scott Serpas’ tuna tartar was at the opening media dinner. I would not have ordered it, however, our big table of food writers received a chef’s tasting of practically half the menu.

Many of the tastes were fantastic, but I was particularly enthralled with the chef’s tuna tartar, its tiny cubes of fresh ahi tossed with diced onion and green apple in a sweet and spicy sesame dressing. He served housemade potato chips alongside for scooping up the tartar, providing a slightly salty crunch that complimented the silky sweet tuna.

On a subsequent visit with B and our sad excuse for boyfriends at the time, we ordered several appetizers to share before our entrees. That is when I met the Serpas house salad. Butter lettuce, candied pecans, goat cheese, and his signature blistered grape vinaigrette. It’s just a salad, right? Not quite. Like the dressing on his tuna tartar, Serpas has a knack for sauces and such that is unrivaled. This salad makes me salivate.

A few other appetizers remain on the menu from those opening months like the delicious eggplant hushpuppies and savory crispy duck rolls. The chef’s Louisiana heritage is evident in dishes like chicken-andouille gumbo and flash fried oysters, both dishes he introduced during his long stint at Two Urban Licks. It is easy to make a meal of starters at Serpas.

After being snowed in for days, LC and I ventured out for a meal of modern comfort food. Chef Serpas’ approach remains unpretentious, stearing clear of silly trends, although I did see he added an appetizer of pork rillette.

The space is industrial chic with a dose of Southern charm. A mural that looks like billowing orange clouds at first glance is actually a photo of cotton. An open kitchen allows diners to see Serpas in action. There is a marked lack of chaos as he expedites orders.

Both of us were having a hard time deciding on drinks so we ended up trying a specialty cocktail made with tequila, pear compote and bitters. I considered a temperanillo or pinot noir but ended up ordering a Brooklyn Chocolate Stout. Well, they were out of the beer so my next choice was another specialty cocktail with gin and fig jam, a better choice than his. LC tried a Dixie ale later that he really enjoyed.

Thankfully, LC likes to share so we started out with the tried and true tuna tartar and the fried green tomato and crab stack. The tuna was as amazing as ever with just a hint of sweetness and a dose of heat that creeps up on your palate.

My history with fried green tomatoes is lengthy, having grown up in the South eating my Grandma’s, sliced thin with a scant cornmeal and flour coating. I often have issues with fried green tomatoes being served as an appetizer since they are really just like any other vegetable side, to be eaten with your protein. No matter, here they were, as an appetizer, all gussied up with crab and avocado, both of which I love. I had to have it.

The stack was comprised of two slices of fried green tomatoes layered with crab salad. One of the tomato slices was perfectly thin and tender, although a bit heavy on the breading, while the other was sliced too thick and therefore hard to cut. I didn’t find the avocado until the end, when a bit of it made an appearance, perhaps going unnoticed due to its hue being identical to that of the tomatoes, or it could be that the kitchen accidently went light on it. That’s a shame because I love avocado and it might have swayed my overall opinion of the dish. It was good, not great.

We decided to split the duck breast for our main course, along with the house salad. Again, I can’t even explain how perfect that salad is. The duck, cooked to medium, was stuffed with pecans and cranberries, then rolled and wrapped in bacon. Good Lord! Three pieces were placed on a creamy bed of pureed sweet potatoes with a hint of chili. I swear, there couldn’t be a dish with more bells and whistles for me than this one. It didn’t just sound or look pretty, it tasted gorgeous. And that’s coming from a chick that likes a crispy skin on her duck breast. I didn’t miss it.

Despite the duck being an obvious choice for me, I still had difficulty not ordering the jumbo sea scallops with Serpas’ rich and fragrant panang curry. LC considered the braised beef short ribs before I trumped him with the duck. A diner seated next to us had the gigantic veal porterhouse….I swear it must have weighed five pounds!

In an unexpected turn of events, we skipped dessert. On our way out I said hello to Scott. He’s such a genuinely great guy and knows by best friend B quite well. My next visit will undoubtedly be with her for brunch.

Three out of four dishes were stellar. Days later, I am still reliving the salad, the duck, the tuna. So, if I didn’t mention it before, that is what sets the good apart from the great and why Serpas is in my Top Ten list of Atlanta restaurants!

659 Auburn Avenue, suite 501 404-688-0040

Last year, LC asked me to accompany him to the dinner that preceeds the pro-am golf tournament at Eastlake Country Club, which in turn, preceeds the Tour Championship. I didn’t take my camera and regretted not blogging about it for a whole year….until last Sunday.

The event was held in the ritzy clubhouse. LC and I arrived and quickly assessed the crowd. CEO’s and celebrities were around every corner. Passed hors d’oeuvres like caramelized onion sliders and individual shrimp cocktail cups were plentiful, as was the booze.

As we ordered martinis, I casually mentioned that my mission for the evening was finding the lobster salad that I fell in love with last year. Luck would have it that I was standing next to chef Michael Diehl’s wife, who introduced herself, then brought out her husband to meet me….nice!

Like last year, each room hosted several tables with chafing dishes containing everything from mini crab cakes to spice-rubbed ribs. A carving station featuring beef tenderloin was in one corner, a lovely display of sushi in another. As I made my way to a buffet to sample a few dishes, a gentleman seated nearby said hello. He looked familiar, very familiar. Turns out it was Craig T. Nelson. Moments later we struck up a conversation with the lone rocker dude in the room, Tommy from Kiss.

Tender slices of the beef tenderloin were accented with sweet caramelized onions. It was impossible to try everything, but the chef clearly put his heart into every dish. Delicious.

Initially, I did not find the lobster salad. LC and I continued to mingle, meeting pro golfers Stewart Cinck and Bill Haas. Eventually I ran into chef Diehl who explained he had transformed the room temperature salad into a warm dish that was near the beef.

Huge chunks of lobster were paired with potatoes and dressed with plenty of olive oil and herbs. I preferred the former version but could hardly complain….hundreds of plump lobsters gave their lives for this decadent dish!

Miniature desserts were displayed, and devoured, during the auction, presented in a hilarious manner by a comedian there to play in the pro-am tournament. Cheesecake lollipops dipped in a variety of chocolates and sprinkles stood up in little cups of pink sugar….so clever!

One of the best schmooze events of the year, I’m already looking forward to next year’s lobster salad.

Having dined and enjoyed some cocktails at Grace 17.20, I was ready to call it an early evening. But the guys had other ideas. JH, who orchestrated the recent PGA Championship at the Atlanta Athletic Club, wanted to drop by Viande Rouge for one more martini. I couldn’t complain since I’m friends with one of the partners and know the manager Brian as well.

The aroma of seared steaks mingling with rich sauces was intoxicating as we entered the dimly lit space. Their dinner service was nearly complete, leaving a few stragglers at the intimate bar. We joined them and ordered three martinis, two “vodka martinis” and one genuine, full-blooded Bombay Sapphire martini for me.

Brian appeared, all dapper in a suit, and we said our hellos. His generous offer of a complimentary Grand Marnier souffle (that he jokingly pronounced soo’ full) would not be turned away. We polished off our first round of martinis as we waited for dessert.

When it arrived, our server/bartender poked a hole in the top with the back of a spoon, then proceeded to slowly pour a little glass of molten creme Anglaise into the center. Three spoons dug in, each bite a combination of crispy crust, airy souffle, and creamy vanilla sauce. Texturally awesome, but I’m not a big fan of citrus in sweets, so I would have preferred a flavor other than orange.

Meanwhile, JH had his eye on the sweet thing across the bar, but she was with her parents.

Dessert was lovely but the next time I walk into Viande Rouge it’s gonna be all about the restaurant’s namesake…. a big bloody steak!

9810 Medlock Bridge Road #900, Duluth 770-623-4959

The end of Summer makes me depressed….and desperate. I’ll do anything to eat, drink, and otherwise fornicate outdoors while the weather permits! Last weekend I was determined to get my ass on a patio somewhere, drinking something.

But plans tend to change at a moment’s notice when LC is involved. He had invited his buddy JH to join us for a drink and a bite to eat, which would inevitably turn into a late night out.

JH was in charge of the PGA Championship last month at the Atlanta Athletic Club in Johns Creek, so he got to know everyone in the neighborhood, including the owner of Grace 17.20 located at the Forum in Norcross. So he suggested we give their patio a whirl.

Great idea! Patios in the burbs are spacious. This one sported a fireplace, decorative plants and strings of lights. Everyone there was seated outside, where the tables were covered with white linens and service was gracious.

The elegant yet casual atmosphere had me thinking wine, but the guys ordered vodka martinis, so I joined in but got the real thing made with Bombay Sapphire, dry, straight up.

Perfect weather provided an excellent backdrop for dinner. We started with two appetizers, the bleu cheese and caramelized onion melt and spicy chopped chicken and sweet slaw spring rolls. The latter were chock full of chicken, but it wasn’t spicy and I couldn’t detect any of the jalapeno jack cheese listed among the ingredients. I would not have been disappointed had I not read the description, but I did, and that led to expectations. And I know full well the taste of dashed expectations.

But it was the luscious combination of sweet caramelized onions and browned bleu cheese that had me and LC swooning. We cleaned the dish with the toasted pita triangles provided.

Meanwhile, round two of martinis were ordered. Our entrees were a seafood smorgasbord; scallops with corn risotto for LC, the seafood cobb salad for me, and the lobster special served with fettucini marinara for JH.

The three enormous scallops were perfectly cooked, but I didn’t love the risotto. Lobster was evidently delicious as JH cleaned his plate, but I didn’t give it a try. I would have ordered it but the combination of fish of any kind and tomatoes makes me cringe.

Although the colors were vibrant, I was somewhat disappointed with the blandness of my cobb salad. The seafood that was described as “lightly seared” seemed to be boiled with no seasoning. My sweet and spicy chili vinaigrette was neither sweet nor spicy, tasting only of the seasoning used in chili. Bacon and avocado were likewise inexplicably flavorless. I made do with fresh black pepper for some zing. However, the more gin I drank, the better the salad got.

The boys licked their plates and ordered a third martini. I took in a deep breath of the waning Summer air for dessert. Sweet. Amen.

5155 Peachtree Parkway #320 678-421-1720

A reminder from Liz at Caren West PR…don’t miss this event!

The Atlanta Food Rave, a high-energy, culinary event benefiting the Atlanta Community Food Bank, will be held next Friday, September 23 from 7 to 10 p.m. at East Andrews Entertainment Complex. Attendees get to mix and mingle with an eclectic group of Atlanta-based chefs in an informal and fun atmosphere, while enjoying cocktails, live entertainment and plenty of surprises.

This year’s chef lineup includes: 2010 Rave Review Winner, Chef/Owner Alex Friedman of P’cheen International Bistro & Pub; Executive Chef Monique Barrow of Buckhead Bottle Bar; Executive Chef Ryan Delesandro of Nava; Executive Chef Shane Devereux of Top Flr; and Executive Chef Willie Box of Straits. Attendees are invited to sample each chef’s offerings in addition to catered fare that will be placed throughout four unique environments at the host venue.

First, there were “boutique” burgers, now “haute” dogs….news from The Reynolds Group:

HD1 to Open in Atlanta’s Poncey-Highland Neighborhood in September 2011

Barry Mills and Richard Blais redefine “hot,” one dog at a time

ATLANTA (September 14, 2011) – Boasting a disposition as fresh as the fare itself, HD1 will offer an approachably modern take on America’s most beloved sausage – the hot dog – in the heart of Atlanta’s Poncey-Highland neighborhood.

HD1 will be an alternative dining destination for those who value thoughtfully curated, cutting-edge flavors for inquisitive palates in an unrefined space. “I want people to feel something familiar without HD1 defining the experience for them,” said owner Barry Mills.

HD1 Food
“Top Chef All-Stars” winner Richard Blais has teamed with Mills to serve as HD1’s menu consultant, creating a menu that will be chock-full of American and European favorites. Bringing this vision to life will be executive chef Jared Lee Pyles, heading HD1’s kitchen for daily operation. Emphasizing unique flavor combinations and vintage dishes, these chefs will fuse the frank into its own haute interpretation: from basic to bold, HD1’s dogs will be dressed to impress. The house-ground meats and sausages will be artfully seasoned and packed with high-quality proteins for top-notch taste: fennel sausage with San Marzano ketchup, fontina and grilled radicchio; Merguez lamb sausage with red currant compote and minted cucumber salad; and the classic hot dog with sauerkraut and HD mustard. Housemade, unique condiments and freshly baked artisan buns will add a distinct level of local. “Creating a menu that connects with each diner is a personal goal and will ultimately keep the menu energetic with new offerings each time a guest returns,” said Blais. Late-night diners will have it their way with a build-your-own Kenturkey or classic hot dog topped with their choice of house-made condiments ranging from canned-beer mustard to pepper Jack foam.

In addition to getting down and dirty with dogs, “other stuff” from the menu promises to entice, too, from brisket chili with cool ranch oyster crackers and waffled fries with ma-ploy sauce to hand-churned soft serve ice cream including bourbon and brown sugar. HD1’s full bar will boast a kitschy, cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer-by-the-can.

HD1 Chefs
Richard Blais is one of the country’s most innovative chefs and the winner of BRAVO’S season eight “Top Chef All-Stars.” In addition, he is a recipient of Gayot Guide’s “Top Five Rising Chefs of 2005,” and appeared on BRAVO’s “Top Chef: Chicago,” as well as on the Food Network’s “Iron Chef America.” He has been featured in various media outlets, including Sports Illustrated, the New York Times, Maxim magazine and Food & Wine magazine for his creative take on American food. Blais is playing a significant role in the development of the menu at HD1 where his talent and expertise are the foundation of HD1’s menu concept.

Jared Lee Pyles fuses his background and creativity as executive chef at HD1. A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Pyles has worked alongside top chefs Mike Isabella and Richard Blais at Atlanta restaurants Kyma, Home and Woodfire Grill. Pyles was among the opening team at the first FLIP burger boutique in Atlanta where he honed creative skills that helped lead to the conception of the menu for HD1.

HD1 Design
The talented design firm ai3 is the dream team behind the design concept and architecture of HD1. Designed as a modern beer garden, HD1 will offer guests a comfortable space with an edgy vibe, where garage band grunge meets California cool. Rich woods, earth tones and metallic accents have created a muted palette of color. Guests will be greeted with inviting views of the dining room’s central focus, a row of communal tables with bench seating, that’s sure to lend to a relaxed dining experience and easy conversation among diners. Flanked with cozy booths on one side and a full bar and counter service on the other, HD1’s clean lines and three-dimensional ceiling and wall accents will generate an atmosphere of raw energy.

664 N. Highland Ave NE 404-815-1127

While the storm was raging outside on Sunday, LC and I found refuge at a diner with a retro decor called All American Diner. I was thinking brunch, as in eggs benedict or a nice frittata. What I got was a Waffle House style diner breakfast with the added classy touch of the breakfast buffet.

I remember a time when buffets were popular….when I was a kid. Shoney’s had a breakfast buffet. All you can eat bacon….how could that be anything but awesome?

These days, the word buffet is about as appealing as pork sushi. But not in Florida’s panhandle! Time stands still there, and apparently LC is right at home. He was eager to get a plate full of whatever, while I ordered the standard scrambled eggs with cheese, bacon, and wheat toast. Grits came with it despite my objection.

LC came back to the table with a combination of eggs, sausage, grits, and various other indistinguishable items. And what goes better with a breakfast buffet than a fountain Mountain Dew?

He enjoyed it because he got to try everything, then felt sick later. Shocking. Most of the other diners looked like they had been eating at the buffet on a regular basis.

As for me, my bacon was chewy, my eggs were cheesy, and my toast was dark. Good enough.

15406 Front Beach Road 850-233-6007

LC and I were determined to make the best of our beach vacation, despite the lingering tropical storm. While looking at a map of the nearby attractions, he stumbled upon a racetrack in Ebro. Not exactly Churchill Downs, it was a greyhound track. But the place is full of TV’s showing all the horse races throughout the country and patrons are there for one reason….to bet.

Food is not the focus here, but gamblers gotta eat! An abbreviated menu of standard bar fare was enough to keep ‘em alive so they could place their bets.

No stranger to horse racing, LC was practically giddy. Ironically, the birthday card I gave him had lucky numbers inside. We played them on some races and did quite well. But he missed the big money when he failed to bet on a longshot….one of the lucky numbers.

We didn’t let the dogs chase the bunny for nothing, but dogs are much harder to predict than horses. So we drank a few Miller Lites and studied the racing forms. With five tracks running all day, as soon as we bet on a race, another was set to go off minutes later. Non-stop action!

After a couple of hours of betting, it was time to get some lunch. LC ordered a chicken sandwich on a croissant, while I played it safe with a bacon cheeseburger. Both of us substituted potato chips with fries.

His came out in about ten minutes. Mine came out thirty minutes later….no joke. I was not impressed with LC’s sandwich, however, my burger was fatty, juicy goodness. Unfortunately, they use crinkle fries which I despise….they always have a mealy texture on the inside.

The following day we awoke to more rain, the wind creating a mini-tornado in the courtyard between the condo buildings. Another stormy day, another day at the track.

There was no live doggie action, but a couple of horse tracks kept LC happy while I perused the menu again for the least offensive item. I chose the hot wings, sauce on the side. Eight fat and crispy wings arrived, fried with expert skill. The wing sauce was thin and hot as hell. My mouth was on fire, cooled off with celery dipped in blue cheese dressing and a gulp of Blue Moon.

LC is a wing fanatic so I was shocked that he didn’t rave about these. I thought they were just about the best I had ever eaten.

And that’s why I ordered them again the following day. Sad but true.

6558 Dog Track Road, Ebro, FL 850-234-3943