Hot Dish Review

There’s nothing worse than a chain restaurant with a menu so all-encompassing that it is literally a book….except for an imposter that tries to emulate this concept.

With pages of sandwiches, pastas, entrees, soups, and the tell-tale cheesecakes, Copeland’s dishes mimic those of the dreaded Cheesecake Factory, served in epic portions seemingly designed to triple diners’ cholesterol levels.

Sadly, this appeals to much of middle America. Over 100 menu items, including 16 flavors of cheesecake, gives the illusion of “something for everyone” when, in fact, common sense will tell you that it is impossible to execute that many dishes well. It’s hit or miss at best.

Among the horrific choices are two kinds of “pasta pizza bowls”, linguine, seafood, and sauce served in a cheese pizza bowl. Are you serious? Aunt Gladys can forget about getting into her Walmart bikini.

I met LC and little T at Atlantic Station recently to shop at H & M. It was lunch time and the options were somewhat bleak, so we did what most people would do….went to Copeland’s.

With the original four locations in Louisiana, the restaurant offers several Cajun and Creole dishes. But the menu also represents Italian, Mexican, and Asian cuisines, as well as homestyle Southern fried chicken and meat loaf.

Marathon holiday eating left us wanting something light so LC tried the Thai shrimp wrap while little T and I both ordered the chicken and avocado club on toasted brioche. His side of onion strings and our sweet potato fries, however, tipped the scale toward indulgence.

Our plates arrived with enormous sandwiches and overflowing with our greasy sides. I immediately noticed that our chicken clubs were not toasted, but rather grilled, requiring multiple napkins. Inside the butter-soaked exterior, the sandwich was layered with generous amounts of lettuce, tomato, avocado, Swiss cheese and bacon. The grilled chicken breasts, although tender, were overly salted.

On the other hand, the sweet potato fries were quite good, with a sweet glaze lightly drizzled over them. LC’s onion straws provided a satisfying crunch and flavor, but were room temperature upon arrival. Much like our sandwiches, the filling of his wrap was much better than the wrap itself, made with tough pita bread. I took a bite and noted that the shrimp tasted fishy, only slightly disguised by their surrounding lettuce, scallions, and crispy Asian noodles.

Our server, bless her heart, listened to our complaints and sent the manager over, who comp’d two of the three sandwiches. And then, per her training, she asked if we had room for cheesecake. No sweetie, not today….not ever.

265 18th Street 404-815-8800

A holiday rerun, exactly one year ago….Pizza, and who makes the best, is a subject that elicits a great deal of passion from practically everyone. How can anyone claim to be the best? Some folks like it saucy, others like it dry. My parents like cracker-thin crust while my neighbor prefers hand-tossed. The battle between New York and Chicago styles is legendary, each camp fiercely loyal to their pie.

Antico Pizza Napoletana has received more press, mostly positive, than any other new pizza joint in recent memory. Their artisan pies are STG certified “Verace Artiginale” by the European Commission’s Istituto Mediterraneo di Certificazione.

Owner and pizzaiolo Giovanni Di Palma hails from New Jersey and New York, via his obvious Italian heritage. A visit to his grandparents’ village near Naples inspired him to open Antico in October of 2009, using flour from Molino San Felice made in the village of Cimitile.

Antico means “ancient”, and Di Palma adheres to the methods and traditions of true pizza di Napoli, hand-kneading the dough daily and charring the pizzas in one of three hand-made Acunto ovens, world renowned for their intense 900 degree heat contained by ancient Santa Maria brick and volcanic rock from Mount Vesuvius.

Specific ingredients are required for the pizza to be STG certified, including fresh Mozzarella di Bufala from Campania and San Marzano tomatoes.

LC and I visited Antico last Friday, needless to say with a few preconceived expectations based upon all the hoopla. Housed in a free-standing white brick building, the space is industrial, yet exudes a certain warmth, no doubt from the hot-as-hell ovens, and from the man himself, who brings his passion for pizza to the table every single day.

Still without a liquor license, we picked up a six-pack of Peroni and I toted a chilled bottle of Lambrusco….gotta keep it real! The original main dining area is separated from the kitchen only by the counter where Giovanni and his pizzaioli toss and top the dough. Enough wooden picnic tables are available to seat around 60 people comfortably and there were likely that many there on Friday. Each table has a big roll of brown paper towels and plastic cups. Who needs fancy? We relaxed with our drinks and waited as the speakers belted out Italian opera…..classic.

We tried two pizzas, the first a Margherita, topped simply with Mozzarella di Bufala, fresh basil, and San Marzano tomatoes. I had heard Antico’s pizzas were “wet” so I was a bit worried. I’m not a fan of saucy pizzas, and I like the crust extra-crispy.

Giovanni himself brought it out and cut it at our table. It was a big pie, perhaps 18″, so I was impressed that the center was not soggy. However, the ratio of tomato to cheese was certainly heavy on the tomato. In keeping with the casual service, the pizzas are served on metal sheets on brown paper.

Our second pizza was the Capricciosa topped with mushroom, artichoke, prosciutto cotto, and bufala. LC discovered the condiment table with hot pepper flakes, pickled hot red peppers, and parmesan and got us some of each. We both preferred this pie, especially with the addition of more spice! But I found that once I had eaten the central part of a slice, I was left with about 3″ of crust, so I had amassed a pile of “ends”. LC, on the other hand, ate all the crust, causing him to feel “full of dough” later….LOL.

I was on my third slice when Giovanni pulled up a chair at the end of our table, poured himself a glass of my Lambrusco, and started talking about his passion for pizza, commenting “It’s a lot more than great pizza. Look around the room, everyone’s got a smile on their face. Nobody’s texting, they’re enjoying the experience.” So true.

You may have guessed by now, it wasn’t my favorite pizza ever, but I loved the atmosphere. From the music to the frenetic pace of the smiling pizzaioli in the kitchen, Antico feels authentic. Perhaps I would return for the Bianca, or white pizza, with four Italian cheeses. Or maybe I would try of of their calzoni that are so enormous they are cut into individual servings.

But our experience wasn’t over yet….

The biggest culinary revelation of the evening, and perhaps of the year, was the cannolis. Ever since I ate one at a deli in New York, I’ve hated them. I mean loathe them. Quite a bit has been written about Antico’s cannolis so I knew I would have to try one. I thought we’d just take one home to be polite but Giovanni insisted I needed to eat it immediately after he made it.

Di Palma’s cannolis are fresh. He makes the thin, crisp cookie shells and fills them with old fashioned cream that is remarkably light and ethereal. He brought over two huge cannolis, one with chocolate chips and the other flavored with Nutella. I took a bite. Damn! Not even the same species as those tiny, hard, stale things in New York filled with disgusting frosting.

That was my first real cannoli and I can assure you it won’t be my last. The best in Atlanta? Damn straight. But the battle of the pizza pies will surely rage on.

1093 Hemphill Avenue 404-724-2333 (phone orders accepted)

Ditto for 2011….

There was a time when Red Lobster was almost fine dining. On weekends the lobby would be full of men wearing suits, waiting for a table with their families, their wives dressed in skirts, well-behaved children in tow.

Well, those days are gone my friend! Foul-mouthed unkempt white trash was the standard as me and my family waited for a table this Christmas Eve. Screaming kids are usually seated next to us these days, but we got lucky this time.

We used to go to fancy restaurants on Christmas Eve but one year we ended up at Red Lobster, and we’ve been going there ever since….sort of a bastardized tradition at this point.

The restaurant’s decor used to be more nautical kitsch, but they’ve toned it down a bit over the last decade. No more enormous plastic fish or nets, just dark wood walls, and tables dimly lit with dock lanterns.

Our dinner began with salads, Caesars with balsamic dressing on the side. A basket of those addictive cheddar garlic biscuits came out. We tried not to eat them, but the temptation was too great.

My Mom decided to go light and ordered the glazed salmon with broccoli. Dad got the rock lobster, shrimp scampi, and grilled shrimp. I ordered the Maine lobster, grilled scallops, and grilled shrimp combo with a baked potato on the side, although the combos now come with rice pilaf….how 1989!

I asked our server the difference between Maine and rock lobster and he said the rock could be tougher at times. However, it turns out that variety is also much larger. Oh, well. Everything was drenched in butter and cooked perfectly. My Mom’s salmon was OK. At least she didn’t leave stuffed like me and my Dad.

Sure, Red Lobster’s reputation has evolved over the years but if you can look beyond the abysmal atmosphere and unsavory fellow diners, you just might get a delicious lobster!

I’m a city chick. I grew up in a small town and expect little from them in way of culture, diversity, sophistication….you get the picture. So Imagine my surprise when a colleague and I visited several locations in Cartersville and discovered a thriving mini metropolis….Mayberry style.

The new part of town near the interstate was as unimpressive as any suburb, with every ubiquitous retailer and restaurant chain you can think of. It was the quaint historic town center that charmed us.

Driving through it we spotted a cute corner store and deli and decided to stop for lunch there rather than Chic-fil-a. Called Swheat Market, the space was country chic, with mix ‘n match repurposed furnishings creating a warm and inviting atmosphere. But unlike its country cousins, this deli was on trend, using all organic produce, also sold in their market along with other natural products. And there was no shortage of patrons, dining on specialty sandwiches, soups, and a selection of vegetarian options.

Being unapologetic omnivores, FP chose the grilled chicken salad sandwich and I couldn’t resist their classic BLT, made with extra-thick sliced peppered bacon, and lots of fresh L and T, piled on toasted sourdough with gobs of mayo. We split a side of sweet potato fries which were unfortunately on my plate, so chances are the split wasn’t quite fair. The bread that held our sandwiches together was pleasingly crispy as were the sweet potato fries.

If you find yourself in that neck of the woods, give it a try. All I can say is….swheat!

5 E. Main Street, Cartersville, GA 770-607-0067

A lovely dinner….
Pour a glass of wine, sit back and relax folks….this is gonna take a while. Nine courses with wine pairings plus a couple of “gifts from the chef” spanned a solid four hours.

Finding the Quinones Room is somewhat of a treasure hunt….BB and I followed the signs, walked through the breezeway, and down the stairs to the door with the big Q. Neutral curtains parted to reveal an elegant seating area furnished in shades of chocolate and cream. The intimate dining room is to the right with only ten tables covered in white linens. Antique mirrors, Venetian glass chandeliers, and lacquered wood frame chairs with a vintage patina lent a quiet air of Southern moneyed aristocracy.

At first, the service seemed too serious for my taste. There was a selection of water and the delivery of four mini cheese bread sticks before our server, Rafael, introduced himself in a barely audible hush. We would be having the prix fixe menu with the wine pairings….a multi-course marathon that began with a kir royale.

Bread service arrived on a wooden skewer. Various sizes and kinds of bread, from sourdough to onion, complimented by soft, sweet cream butter.

Two mini cheese gougeres were devoured tout de suite, as well as a shot of celery root soup with red onion jam, both gifts from Chef de Cuisine David A. Carson. Little bites that packed big flavor.

Krug Grand Cuvee champagne was poured in advance of our first course. I knew it would be a crudo, something ultra-light. Atlantic blue fin tuna, sashimi style, and Kumamoto oysters were paired with tiny cubes of Asian pear, slivers of radish, the bowl decorated with droplets of shoyu, a type of soy sauce. This would be the only dish I didn’t really enjoy.

For lack of a better monicker, the “drink boy” came by with a 2005 sauternes for our next dish, a foie gras terrine. I commented to BB that I usually prefer foie gras seared. I also noted something peculiar….the drink boy once again short-poured my wine. Perhaps that is a standard practice in fine dining? To pour an almost imperceptibly short glass for the lady at the table.

A square plate came out with a square of the foie gras terrine, accompanied by three, questionably four, preparations of Fuyu persimmon and a little mound of spiced cocoa nibs. There was a persimmon puree, a dollop of persimmon preserves, and a slice of candied persimmon. I believe the streak of orange-y powder along the side was freeze-dried persimmon, but I could be wrong. Each little bite of the decadent foie gras was immaculate, with a smudge of sweet persimmon. What could make it even better you ask? Four baby popovers made with a mild cheese and the slightest hint of sweetness. Heaven.

A row of tiny Nantucket Bay scallops sat upon a cauliflower puree, each one topped with black pearls of caviar. Sauvignon blanc, fresh with hints of grapefruit, paired nicely. Rafael had loosened up as I quizzed him about his former employment. Turns out he has always worked for Quatrano and Harrison, the pair that own Baccanalia, Floataway, Abbattoir, and Star Provisions.

Loup de mer, a simple white fish, was made stunning with its toppings of earthy black trumpet mushrooms and baby potato chips made with fingerlings, all resting on a bed of melted Spring onions. Chardonnay was the obvious choice for wine.

Now things would take a turn for the rich, heavy, dark. Drink boy poured glasses of a 2007 pinot noir from Willamette Valley as the dance of service continued with unwavering steadiness. Truffled cabbage and Jerusalem artichoke provided the creamy base for a chunk of braised veal cheek, so tender it fell apart at the mere sight of my fork. But first BB and I sliced into the crispy veal sweetbreads that crowned the meat, lightly fried in a coating with a hint of nutmeg. He loves sweetbreads. If they were always this good and tender, I can see why. Although small, the braised veal was filling, containing quite a bit of fat. It was a very rich dish.

The menu listed loin of loin next. Huh? We chuckled…..was it loin of lion? Hilarious. Turns out it was venison. Louis M. Martini Reserve cabernet sauvignon was poured….still short. Glazed young vegetables like Brussels sprouts, carrots, and beets were scattered beneath two thick slices of roasted venison, cooked perfectly medium rare. Unlike the veal, there was not a speck of fat, yet the dense meat was succulent and smooth, the outside of the roast coated with a spice rub containing a hint of clove. A dollop of caramelized onion stole the show…I savored every sweet bit of it.

On to the cheese course, a segue into dessert. Cumberland, a medium bodied cheese with little holes, reminded me of fontina. It was paired with Ellijay apples, both preserved and cubed, and young arugula.

Time for dessert wine, what appeared to be a Spanish tawney. Our first dessert (yes, there were two!) was a glass cup layered with cranberries, brown sugar streusel, then toasted meringue, providing intense tanginess, crunchy sweetness, and fluffy chewiness, a crazy combo of textures.

Our final course was two dense cubes of Valrhona chocolate ganache with a small scoop of frozen chocolate custard on the side. The best part of the dessert was the thickened sweet potato puree, sprinkled with crispy chocolate nuggets.

Quinones Room lived up to the hype, the seamless execution a study in precision, both in service and in the food itself. Was it the best meal I’ve ever had? Quite possibly.

1198 Howell Mill Road 404-365-0410

‘Tis the season to get fat…..
Few things are better than fresh baked chocolate chip cookies, especially on a chilly night. Served with an ice cold glass of milk, they are the antidote to the winter blues as well as that tiny bikini you think you’ll be wearing in a few short months!

Since I was a kid, my favorite has been the tube of dough, usually Pillsbury. Sure, I know it’s pedestrian. I can’t have Babette’s dried cherry tart with creme fraiche all the time!

The dough used to be dense enough to slice, then cut into quarters but they’ve changed the consistency so now it is best handled with a spoon (which often ends up in my mouth rather than on the cookie sheet!)

These days one can find all natural cookie dough at Whole Foods. And there are gluten-free mixes too (I think SAVI Urban Market might have some). Pillsbury and Tollhouse both make chocolate chunk, flavors with nuts, and ready-to-bake varieties but why mess with a good thing? I like the old-fashioned roll of dough. Baked until chewy and just starting to brown.

It’s cold outside so just snuggle up with a dozen warm chocolate chip cookies….f*ck the bikini, you can join a gym tomorrow.

A holiday rerun for your enjoyment (or disappointment, whatever the case may be):
Coming off a six year media love-fest, the guys at Muss & Turner’s, Todd Mussman and Ryan Turner, expanded to Joel’s former space, calling it Local Three. The third partner is chef Chris Hall, a self-taught cook and Atlanta native.

First, I must tell you the directions on their website are completely confusing. I was pretty sure I knew how to get there off I-75, remembering my two visits to Joel years ago. But admittedly, I have a condition I call “direction dyslexia”, so I can’t trust my instincts where directions are concerned. B was meeting me there and helped me get to the parking garage, along with a security officer. Once at the right building, we still had a hard time finding the restaurant. It was a little frustrating.

All the frustration melted away as soon as we walked into the warm and inviting space. There was no hint of its former stuffy self. Taupe and deep purple walls are a soothing backdrop to the rustic wood furnishings, a trio of pig paintings, a velvet Elvis, and soft, flattering lighting. It is gorgeous.

The trio’s sense of humor is immediately evident, not only in the kitschy decor but in the hilarious menu descriptions, like the “chicken liver mousse a.k.a. meat butter”. I love it that they don’t take themselves, or the food, too seriously.

Like at M & T’s, these boys use as much locally sourced produce and meat as possible. From the design of the space to the menu, it’s as if Abattoir and Miller Union had a precocious child. You will notice that every price on the drink menu ends in a “3″.

B and I were excited about our dining experience, having heard only good things about Local Three. We wanted to start off with a glass of red wine, both of us choosing the Guenoc Victorian Claret, described as “a Big One”…..no surprise there!

On to appetizers, we tried a couple of cheeses and two selections of charcuterie because they were made in-house by Mussman and listed under the heading “Notorious P.I.G.”. Gotta love it. Served with pear compote, honey, and crisp flatbread, I liked the presentation, and it was just perfect with the wine.

With the current battle of the Brussels sprouts in full swing, we ordered their crispy Brussels, listed under “snacks”. Stay tuned for a separate post on those.

B became fixated by the menu’s section called “Today” featuring items that are limited in quantity. In particular, she had her heart set on the salad of Hammock Hollow Farms baby Spring lettuce, radish, Blue cheese, and herb croutons. It didn’t excite me, but the salad of Winter greens on the regular “Appetizers” section certainly did. I make my own Winter greens salad so I was curious to see how Local Three’s version would compare.

A compilaton of frissee, dried apricots, cherries, raisins, toasted walnuts, and blue cheese, it was not as good as it sounded due to the salty, lackluster dressing. My salad kicks their salad’s ass. B’s greens also suffered under a over-salted dressing she described as juvenile. Both servings were large enough to share.

For soups we again chose one from “Today”, an irresistible dish called “Hot Crab on Crab Action”, Charleston she-crab soup topped with Alaskan King crab claws. If you are unfamiliar with she-crab soup, it is made with the roe from the female crab (hense she-crab), cream and sherry. The soup is usually rich and creamy but I found this version to be somewhat lighter with an abundance of crab meat, both in the soup and on top. I thought it was very good but B was not impressed.

We also ordered a soup from “Appetizers”, the creamy sweet potato soup, a disappointing puree that B compared to baby food. The smoked bacon, peanuts, and scallions on top did little to salvage it.

B tried the Chesapeake Bay wild striped bass for her entree, while I went with the grilled Cervena venison. Her fish, served with honey roasted turnips, rutabega, escarole, lemon, and dates, hit all the right notes. It was a fantastic dish.

I ordered my venison medium-rare. With black pepper spaetzle, spring Vidalia onion and huckleberry jus, it was a hearty plate. My meat was, unfortunately, on the rare side, and not as tender as one would wish for. A solid Winter dish.

Chef Hall stopped by inquiring about our meal. He’s a big dude. I’m not sure if he knew we were food writers but chances are, he would have visited either way.

B and I rarely skip dessert, this time sharing the pecan pie. My first impression was that it was more crust than filling. A few nibbles of it with the vanilla ice cream on top was more than enough sugar.

I wanted to love it, I wanted the three local pigs to wow us. No doubt, I will try Local Three again, if not only for its owners’ sense of humor and commitment to quality. To quote the menu “you can’t argue with delicious”.

But you can argue with mediocre.

3290 Northside Parkway NW 404-968-2700

Have you been to the Botanical Gardens’ holiday light extravaganza? We haven’t either, although we did try to go. When he couldn’t purchase tickets online, LC called to make sure we could just show up. So we piled into two cars and sat on Piedmont for 30 minutes, just to be told it was sold out.

How can walking through a freakin’ garden be sold out for God’s sake? Nature can’t sell out! Dejected, we headed north on 400, not sure where we would land.

Some of us were hungry, others were not. LC and I had planned on getting food at the Botanical Gardens, but alas, it was not to be. We spotted several potential dining destinations, but we had to keep it simple having two kids along.

Then I spotted On The Border, the Tex-Mex spot that sits in the enormous parking lot in front of Old Navy and Nordstrom Rack in Buckhead. My only previous visit was with AD years ago, and our main purpose was drinking margaritas, so I wasn’t sure what to expect from the food, although I suspected it would be rather unimpressive since this is a chain that has invaded all but 12 states in the U.S.

On The Border doesn’t proclaim to be authentic Mexican. They do, however, offer plenty of dishes one would find in my favorite country….tacos, carne asada, grilled fish. And lots of your Americanized standards like nachos, enchiladas, and a thing called a Big Bordurrito that looks like a Burrito on steroids.

We started with tableside guacamole, and the usual chips and salsa, which would suffice for those that weren’t very hungry. Meanwhile, LC ordered the fish tacos, two big corn tortillas with fried whitefish and slaw. Me and TT tried the “street style mini tacos”….three little corn tortillas with jack cheese and fajita steak served with sliced avocado. The tiny tacos were somewhat reminiscent of those in Cabo, except they had melted cheese and recognizable meat. Both taco meals came with rice and black beans, and were under $10.

I must admit, I was surprised by the freshness, flavor, and quality of the food. No, the corn tortillas were not the best ever, but I’ve had worse at some tacquerias in my neighborhood for double the price.
Not surprisingly, nothing was spicy enough for me and LC, even with the addition of diced jalapenos.

We were stuffed but LC just couldn’t pass up dessert, and neither could I since he wanted the sopapillas, fried dough with a hollow center that one traditionally fills with honey. These came with both chocolate and honey for dipping.

Lucky for us, On The Border wasn’t sold out of taste.

1 Buckhead Loop NE #130 404-816-3171

Sadly, we didn’t celebrate Thanksgiving in Florida this year. It’s much more enjoyable having turkey, dressing, and this awesome dessert while wearing shorts and a T-shirt!

Me and the Bunny made our third visit to my parents’ place in Crystal River, Florida for Thanksgiving, feasting on roasted turkey, cornbread dressing, green beans (canned from their garden, of course), and my Mom’s homemade cranberry relish.

Then there are the sweet potatoes, frozen manufactured patties which we cut up and top with a few pecans and sugar-free maple syrup. I add marshmallows to a section for myself and my Dad. It’s the one anomaly in an otherwise healthy version of the traditional holiday meal. I top my green beans with Durkee Fried Onions to trash ‘em up a bit.

And I bought this superb bottle of red zin (2007 Liar’s Dice) from Murphy Goode, the winery where Atlanta’s very own Hardy Wallace landed that sweet job. We ate like escaped prisoners on a Carnival Cruise!

Then we did the unthinkable….we put on our bikinis (a horrific thought even for the skinniest chick) and went to the pool where I proceeded to get bitten over 100 times by no-see-ums. Yes, they do exist, and in fact, I could see ‘em. The next day I was covered with itchy bites to the extent that I thought I might have chicken pox. Happy Thanksgiving.

We rarely have room for dessert after consuming four helpings of turkey and all the fixin’s, but after a few hours we are ready for something sweet (but not cloyingly so). This recipe has become somewhat of a tradition for us. It’s a great apple cranberry crisp adapted from an Andrew Weil recipe and another similar one from a Prevention magazine.

So here’s the recipe! It’s a bit confusing because many of the ingredients are duplicated for the filling and the crumble topping so it’s best to be sober when you make it.

APPLE CRANBERRY CRISP

For the Filling

3 Cups apples, quartered and sliced thin (about 1/8″)
1 Cup fresh cranberries
1 tblsp. lemon juice
2 tblsp. Triple Sec
1 tblsp. agave nectar
1 tblsp. flour
1/4 Cup light brown sugar
1/2 tsp. cinnamon

For the Crumble Topping

3/4 Cup uncooked 1-minute oats
2 tsp. ground flaxseed
1/4 Cup light brown sugar
1/4 Cup agave nectar
1/4 Cup chopped pecans or walnuts
2 tblsp. flour
1/2 tsp. cinnamon
1 tsp. canola oil

Preheat oven to 350 degrees. Spray 9 X 9 glass casserole with oil. Combine dry ingredients for topping and set aside.

Mix all ingredients in the filling and spoon evenly into casserole dish. Add the oil and agave nectar to topping, mixing until all of the dry ingredients are incorporated, then spread it over the fruit.

Bake at 350 degrees for 30 minutes covered, then 30 minutes uncovered, or until brown and bubbly.

Let cool and serve in individual bowls, topped with whipped cream. Makes about 6 servings. Now pour yourself a nice glass of that zin and enjoy!

LC and I made a dinner pit stop at the Yeah! Burger in my neighborhood after a meeting late one evening last week. I love the burger joint’s modern kitsch decor and chef Doty’s religious use of organic ingredients.

Having just received our horrific cholesterol test results, we both opted for turkey burgers rather than beef. Despite my health and fitness habits, I’ve managed to have the overall cholesterol of an obese 80 year old man.

Truth is, I make some pretty mean turkey burgers at home, so I was curious to see how chef Doty could inject flavor and keep them juicy at the same time. LC topped his burger with cheddar, mayo, lettuce, and grilled onions, while I didn’t stray far from my regular, with pepper jack, mayo, lettuce and grilled onions, both on wheat buns. We split an order of house made sweet potato fries and their almost-famous bacon jam.

Our burgers were enormous rough, hand-pattied monsters, full of grilled flavor. No dryness here, they were likely soaked in butter. So much for watching our cholesterol! The sweet potato fries were, not surprisingly, fried, so we didn’t win any points there either. Although I love sweet potatoes any way you slice ‘em, these fries were not very crispy, and therefore not very impressive.

Although it’s nearly impossible to spend less than $30 for two burgers, a side, and 2 beers, there’s no doubt that Yeah! Burger serves a tasty product that’s worth a few extra bucks.

1017 N. Highland Avenue 404-437-7845