Hot Dish Review

SEVEN HENS RESTAURANT DEBUTS IN DECATUR THIS JUNE

New Eatery Offers Chicken Cutlets with an International Twist

Michael Gurevich is giving Atlantans yet another reason to love fried chicken—in the form of schnitzel—with the opening of his new restaurant, Seven Hens. Gurevich, an Israeli residing in Atlanta, has devised a brand new concept that marries an age-old European cooking method with international cuisine in the form of a chicken cutlet. The upscale, fast-casual eatery will open in Decatur in mid-June to serve an array of schnitzel-style chicken dishes with flavors from around the world for lunch and dinner.

“Opening Seven Hens is my way of upgrading a food staple from my culture with the best flavors that different countries around the world are known for and offering it to Atlantans in a style that everyone loves,” says Gurevich.

The chicken at Seven Hens is served, for the most part, as schnitzel. The cooking technique includes pounding a chicken breast thin to tenderize it, dipping it in an egg-based batter and coating it with seasoned breadcrumbs that are inspired by exciting international flavors. The coated breast is then quickly fried to create a perfect golden schnitzel—a moist, tender chicken breast locked in a shell of crunchy, crispy tastefulness.

Guests of Seven Hens order at the counter where they either choose a dish from six suggested countries/ recipes—American, Mexican, Italian, French, Chinese, Indian—or go with a seventh option, The Traveler – a playful build-your-own alternative that allows diners to create endless possibilities of uniquely tasty meals. Then, guests decide whether to have a baguette ($7.95), wrap ($7.95), salad ($6.75), or a platter with two sides ($10.75). Side items include fries, chips or the Seven Hens salad ($1.95). The ordering process ends with the “finishing touch” selection where guests choose from an array of seven house-made dressings and even more spreads, sauces, toppings and cheeses inspired by world cuisine. Lastly, the chicken is sliced into strips using Seven Hens’ signature Mezzaluna knife in a performance-type manner in front of guests’ eyes.

Seven Hens is about honest food and quality ingredients including trans-fat free oil, the freshest produce available, and local, all natural chicken. The seeded white and wheat baguettes are baked fresh, according to a traditional recipe, at a local bakery and delivered daily. Seven Hens serves predominantly schnitzels but also offers dark meat, vegetarian (tofu) and grilled chicken options.

“My goal in opening Seven Hens is to create an eatery that is different and better than run-of-the-mill sandwich shops or other chicken restaurants by offering higher quality ingredients in an inviting venue,” says Gurevich.

2140 North Decatur Plaza

Tasty news from The Reynold’s Group:

The Stars Are Shining On Atlanta

StarChefs.com™ announces Atlanta Rising Stars Awards in partnership with the Goat Farm Arts Center

StarChefs.com™, the nationally acclaimed online magazine for culinary insiders, is thrilled to announce its 2012 Atlanta Rising Stars. The award winners will be showcased at the 38th StarChefs.com Rising Stars Gala on June 13, 2012, from 6 to 9:30 p.m., at the Goat Farm Arts Center, a historic site housing an acclaimed visual and performing arts center. Hosted by chef Zach Meloy of PushStart Kitchen, the tasting gala will allow local food lovers the opportunity to experience the talents of Atlanta’s Rising Stars and sample beverage pairings from the awarded sommelier and mixologist.

Through its partnership with the Goat Farm Arts Center, StarChefs.com will showcase the city’s highest regarded cuisine in conjunction with acclaimed local artist David Baerwalde. For his most recent arts center exhibition entitled “delicious objects,” Baerwalde reclaimed and reconfigured anonymous bits of scrap material and waste including wood, sawdust, honey and coffee grounds, transforming the detritus of the Goat Farm’s recent evolution into simple, elegant pieces that express the locale. The installation perfectly complements the celebratory evening of local culinary talents, products and daring creativity.

“We’ve found a creative, eclectic and burgeoning culinary landscape in Atlanta,” said StarChefs.com editor-in-chief Antoinette Bruno. “It’s the heart of farm-to-table, artisanal product and historical cooking. This city is the epitome of Southern cuisine.”

Chosen from more than 80 Atlanta culinary professionals through in-person tastings and interviews, the 2012 Atlanta Rising Stars Award Winners include:

CHEFS
Andy Carson, Bacchanalia
Shane Devereux, The Lawrence, The Sound Table and Top FLR
Adam Evans, JCT Kitchen
Robert Phalen, One Eared Stag
Ryan Smith, Empire State South
Tyler Williams, Abattoir
Guy Wong, Miso Izakaya

PASTRY CHEFS
Aaron Russell, Restaurant Eugene
Chrysta Poulos, Woodfire Grill

SUSTAINABILITY
Terry Koval, Farm Burger

ARTISAN
Todd Immel, Star Provisions’ Meat Department

HOTEL CHEF
Anthony Gray, Southern Art and Bourbon Bar at the InterContinental Buckhead

CONCEPT
Richard Blais, HD1 and Flip Burger

COMMUNITY
Taria Camerino, Sugar-Coated Radical

RETAURATEUR
Brian Lewis, STG Trattoria and Bocado

SOMMELIER
Seth Roskind, 4th & Swift

MIXOLOGIST
Miles Macquarrie, Leon’s Full Service

ATHENS CHEF
Peter Dale, The National

SUSTAINABILITY CHEF
Whitney Otawka, Farm 255

HOST CHEF
Zach Meloy, PushStart Kitchen

In Atlanta, StarChefs.com will present its Restaurant of Distinction Award, presented by Steelite International, to recognize a Rising Star who demonstrates beautiful plating with singular style. Additionally, the craftsman spirit of Atlanta inspired StarChefs.com to augment its existing culinary and restaurateur awards with an Artisan Award presented by Hobart, as well as Rising Star Brewer and Coffee Awards. The Mentor Award, presented by Vitamix, will also be given to one influential chef who has shaped a new generation of local culinary talent. The Mentor, Brewer and Coffee Awards will be announced at the gala. In keeping with a long-standing tradition, guests will also have the opportunity to vote for their favorite dish of the night. The Rising Star who garners the most votes will receive a brand new Jade Range 18” commercial plancha.

General admission tickets are $85 per person. VIP tickets are $125 and include a private reception with champagne and Petrossian caviar beginning at 5:45 p.m. Tickets can be purchased in advance at www.starchefs.com/tickets or by calling 212.966.7575.

What’s better than a low country boil with all the fixin’s? A low country boil on a luxury houseboat!

Last Saturday was the inaugural voyage of Goin’ Coastal’s Sunset Cruise. The weather was perfect, and the shrimp were boilin’. As the houseboat left the dock, guests mingled and relaxed with a glass of wine or beer.

Chef and restaurant partner Seth Hendricks and my man LC came up with the idea during our many martini and lobster-fueled visits to Goin’ Coastal in my neighborhood. a few meetings later and the idea became a reality. Cooper Global provided the venue and chauffeured transportation to Lake Lanier, while Hendricks and his staff were in charge of preparing the food on board.

LC and I had stumbled upon an amazing acoustic guitarist, Steve Q, at 10 Degrees South the week before. He provided the entertainment for the event and had everyone dancing on the top deck. Promoted via Urban Daddy, the dinner cruise was quite a bargain at only $75 a ticket for this first voyage, with beer and wine included. Guests reportedly consumed forty bottles of wine and 45 lbs. of gigantic steamed shrimp!

Along with shrimp, Hendricks boiled up a batch of andouille sausage, red potatoes, and corn on the cob. When everything was done, he and his crew poured it all into an enormous metal warming tray, drizzled it with melted butter, then sprinkled his special seasoning mix over the whole thing. Folks lined up to get a heapin’ helpin’ of deliciousness as the sun set over the water. Perfect.

LC and I are no strangers to the family houseboat. We’ve celebrated his birthday, Memorial Day, and Labor Day on it, sleeping (or perhaps, not) in two of the five bedrooms. I’ve made a tub of my famous guacamole in the kitchen in the cabin, helped cook bacon and eggs for eight with LC’s cousin DC, and enjoyed burgers grilled on the upper deck. It’s 100 feet of luxury.

Cooper Global and Goin’ Coastal anticipate many more cruises throughout the Spring and Summer. The Cooper houseboat, The Family Tradition, is also available for corporate and private rentals, with a maximum capacity of 100, not including shrimp. Email lcooper@cooper-global.com for information and pricing.

News from The Reynold’s Group:

Atlanta’s First Permanent Food Truck Park to Open to the Public

New Destination to Feature Street Food, Weekly Events, Farmers Market and Local Artisans

ATLANTA (April 17, 2012) – The growing Atlanta food truck movement is excited to welcome its first street food park as the Atlanta Food Truck Park & Market prepares to debut to the public on Thursday, April 26. Located at 1850 Howell Mill Road, the Atlanta Food Truck Park & Market will be the seven-day-a-week go-to destination for Atlantans craving the best in street food fare, local products and artists, entertainment and more.

The premier park was conceptualized by Howard Hsu, co-owner of Sweet Auburn BBQ, who then partnered with Brian Harvin and Anita Hsu seeking to fulfill their mission of developing a community site to foster the creative and entrepreneurial spirit of start-up businesses, artists, musicians and local industry. Together they created the sprawling three-acre space that will feature up to 15 food trucks at one time, perfect for picnicking and enjoying the city’s best street food fare for breakfast, lunch, dinner and late-night noshing. The park also will feature al fresco seating areas along with several outdoor attractions including bocce ball, horseshoes and a playground all located in a shady green space along with exciting weekly programming. Ample complimentary parking is available both on-site and at dedicated adjacent properties.

“As a member of the Atlanta food truck community, I recognized the challenge that our city’s food trucks face of finding consistent, popular locations that also are convenient for customers,” said Hsu. “The Atlanta Food Truck Park & Market is our answer to that; we are confident that establishing this destination will increase exposure, drive business and continue to encourage the city’s young entrepreneurs to develop their street food concepts.”

Grand Opening Event
To get a first look at the distinctive facets the Atlanta Food Truck Park & Market has to offer, guests are invited to visit the park on Thursday, April 26, for a grand opening event. With free entry for all patrons, the event will feature several food trucks and live entertainment from local artists including Jamal Skelton and Doug Paul along with children’s activities and more.

Featured Food Trucks
A variety of Atlanta’s beloved food trucks will be featured each week, including Sweet Auburn BBQ, Yumbii, King of Pops, WOW Truck, Happy Belly, Honeysuckle Gelato, Nana G’s Chik-n-Waffles, Yum Yum Cupcake, Munch Truck, Mighty Meatballs, Tex’s Tacos, Tastee Truck, Fry Guy, Yoli’s Street Food, Champion Cheesesteaks, Hail Caesar, The Pickle, Rolling Reuben’s, Pressed For Time Paninis and Mobile Marlay.

Weekly and Monthly Events
With a mission to establish itself as a community-driven destination, the Atlanta Food Truck Park & Market will offer a wide range of weekly and monthly events. Every Thursday evening, guests can enjoy live music from local and regional acts as well as a monthly nighttime artist exposition known as the Art Farm.

Weekend Farmers Market
In addition to the daily food truck offerings, the Atlanta Food Truck Park & Market will feature a community-driven farmers market showcasing local farmers and artisans every Saturday and Sunday from 9 a.m. to 1 p.m. Beginning Sunday, April 28, and continuing weekly, guests can purchase local, farm-fresh products from vendors including Georgia Farm to Table, Hayden Grove Farms and many more. Shopper also can explore Pine Forest Nursery, the retail nursery open seven-days-a-week featuring the season’s finest flora and fauna.

1850 Howell Mill Road

Some old news, some new news….all of it good news!

FORD FRY NAMES NEW WEST MIDTOWN RESTAURANTS & HIRES CHEF ADAM EVANS

The Optimist and Oyster Bar at The Optimist Scheduled to Open in May 2012

Ford Fry has decided to name his new restaurant The Optimist. Located in West Midtown and scheduled to open in May, the restaurant’s menu will focus on sustainable seafood prepared in a wood-burning oven. Adjacent to the new restaurant, Fry will also be opening Oyster Bar at The Optimist, a more casual “fish camp” style venue, featuring an outdoor patio, live music and an oyster bar. Both the oyster bar and restaurant will feature Smith Hanes’ designs.

The name for the restaurant was suggested a few months ago by Fry’s father, who enjoys sailing. In sailing terms, an optimist is a small, single-handed sailing dinghy intended for use by children up to the age of 15. The understated quality of the name along with the forthright meaning of the word optimist appeals to Fry. Fry also appreciates the reference to being an optimist about the “day’s catch” and “catching the next big fish.” The Optimist is located at 914 Howell Mill Road.

After proving his expert abilities at JCT. Kitchen & Bar, chef Adam Evans was promoted to open Owner/Chef Ford Fry’s highly anticipated seafood eatery, which will also feature an adjacent oyster bar reminiscent of those lining the northern coast.

In addition to a hands-on approach to choosing the catch brought in to The Optimist’s kitchen, Evans will take the lead in creating seasonal offerings for the menu.

“After working my way up though several big dining cities over the years, I have learned a great deal about technique,” says Evans. “I take pride in building simple, clean, new American dishes, and I plan to use a unique mix of fish species to create flavors that will leave a lasting impression.”

Another restaurant chain hits the ATL:
YARD HOUSE TO OPEN ITS FIRST GEORGIA LOCATION IN ATLANTA

Known for its American Fusion Fare and 130 Taps of Beer, Yard House Makes its Debut April 22 at Atlantic Station

Atlanta, Georgia– (April 2, 2012) – Yard House, a restaurant known for its extensive American fusion menu, 100 to 250 taps of draft beer, and a continuous playlist of classic-to-contemporary rock, will open its first Georgia location in Atlanta April 22 at Atlantic Station. Yard House will be open daily for lunch, dinner and late-night dining.

“We are excited to expand the Yard House brand to the southeast and to embrace the Atlanta community,” said Harald Herrmann, president and CEO of Yard House Restaurants. “We feel that Atlantic Station is a great location to cater to residents and businesses alike and are looking forward to being a part of the Westside expansion that has been flourishing during the past few years in Atlanta.”

The American fusion menu features more than 130 items including soups, salads, sandwiches, pasta and rice dishes, steak and poultry as well as a selection of fresh seafood. Guests can also enjoy an array of gluten-sensitive options as well as vegetarian dishes made with gardein™, a blend of garden vegetables and protein that have the look, taste and texture of beef and poultry. In addition, Yard House offers a selection of small, shareable plates from its Snacks menu along with select, full-size appetizers offered at half price weekdays Monday through Friday from 3 to 6 p.m. and again late-night Sunday through Wednesday from 10 p.m. to close. Yard House also offers a Kids Klub menu which features an entrée, side dish, beverage and frozen fruit bar for just $6.95.

The Yard House’s calling card is its unique beer system featuring a glass-enclosed Keg Room housing hundreds of steel barrels. The beer is transported from this location through a series of overhead steel and nylon tubing, which feeds into the 130 taps at the center island bar. A number of handles are reserved for local and regional brews, including several selections from Atlanta brewers Monday Night Brewing and Sweetwater Brewers, as well as a pale ale and IPA brewed in Athens by Terrapin Beer Company. Yard House will also have a Chalkboard Beer Series, which features a selection of small, limited releases from mostly craft brewers that rotate frequently keeping the selection both innovative and fresh. These featured beers are listed on a digital chalkboard prominently displayed above the island bar. In addition, Yard House also offers a full bar of spirits including a menu of Fresh & Skinny™ cocktails with a calorie range of 115 to 176 per drink.

Known for its state-of-the-art sound system, Yard House features an extensive and eclectic mix of classic and contemporary rock. The playlist, created daily and programmed according to the time of day, can be changed in an instant to reflect the restaurant’s real-time demographics. A fleet of flat screen televisions, tuned to the latest sporting event, are strategically placed throughout and visible from nearly every seat in the house.

Yard House, located at 261 19th Street at Atlantic Station in Atlanta, is open daily from 11 a.m. for lunch, dinner and late-night dining. The restaurant is situated at the corner of Atlantic Drive and 19th Street near Stairway 1. For more information, call 404.815.8990 or www.yardhouse.com.

About Yard House Restaurants
Yard House Restaurants was created by restaurant veteran Steele Platt in 1995. Platt, along with his partners launched the first Yard House restaurant a year later along the Long Beach waterfront just south of Los Angeles. Today there are 36 units from coast-to-coast. The company is headed by Platt’s partners Harald Herrmann, president and CEO, and Executive Chef Carlito Jocson. Yard House has received glowing reviews from both consumer and trade publications and is the recipient of several industry awards.

Exciting restaurant news from Hannah Huffines Amick:

Gene Kansas Commercial Real Estate Secures Lease for Second Bhojanic Location

Bhojanic Lands at “The Shops Around Lenox” with Crate and Barrel and more

Atlanta, GA (March 30th, 2012) — Gene Kansas and Michael Dinerman of Gene Kansas Commercial Real Estate, a firm known for working with Atlanta’s cultured and creative businesses, represented Bhojanic Restaurant at “The Shops Around Lenox” for a second location to their wildly popular Decatur mainstay. Bhojanic joins well-known neighbors such as Crate and Barrel, Bill Hallman (also represented by GKCRE) and more.

“It’s exciting to represent a healthy, cool, current and celebrated restaurant group. Their creativity and authenticity will undoubtedly succeed at The Shops Around Lenox. In addition to its fabulous location, we feel like this is the type of development that connects with our client’s customers”, states Gene Kansas, President of Gene Kansas Commercial Real Estate and host of AM 1690’s Sidewalk Radio, a show focusing on Atlanta’s arts, culture and history.

Bhojanic restaurant continues to impress the loyal customers and the critics with its award winning cuisine. Bhojanic has won many awards including Best Indian Restaurant 2011, 2010, 2009, 2007, 2006 (The Sunday Paper), 2011, 2010, 2009, 2008, 2007 (Citysearch), and 2011, 2010, 2009, 2008 (Creative Loafing), Top 10 New Restaurant 2005 (Citysearch), Best 50 Restaurants in Atlanta (Creative Loafing) and Best 20 Meals Under $20.00 (Atlanta Magazine).

The original location: 1363 Clairmont Road, Decatur 404-633-9233

Two years ago….my how things have changed!

Have you noticed the new section of British foods at Publix? Kroger at Ansley has had these items for a while, hidden away amongst the Mexican and Thai shelves on the international aisle. Publix, however, in a stroke of marketing genius, has them featured on an end cap, making it virtually impossible to pass up!

I was looking for dessert for me and ST’s low-key St. Patrick’s Day celebration when I saw it. Spotted Dick. How could I say no?

Leave it to the Brits to put dessert in a can. The directions say to open one end, then the other and slide the product onto a plate. Cover with a bowl and microwave. It is basically bread pudding. The spots are raisins.

Served with whipped cream in a can (why mess with a good thing?), we both really liked it!

Breaking news from McCall at Melissa Libby & Associates:

SHAUN DOTY TO OPEN NEW FAST CASUAL CHICKEN RESTAURANT

Atlanta Restaurateur to Sign Lease at Ansley Mall in Midtown

ATLANTA (March 13, 2012) – Shaun Doty, co-owner and executive chef of Yeah! Burger, is in the process of signing a lease for a space in the Ansley Mall shopping center for his next restaurant.

The restaurant is slated to open in September 2012 and will be a fast casual chicken concept that serves local free range and pastured poultry.

Bill Johnson of The Johnson Studio will be designing the restaurant space, which will be located near the intersection of Piedmont Avenue and Monroe Drive in Midtown Atlanta.

Doty is highly involved in Georgians for Pastured Poultry, an organization that seeks to inform consumers, businesses and government about the true costs of factory farming of meat chickens and the need to support and develop more humane and sustainable alternatives. Food traceability is very important to Doty, and he plans to ensure that guests at his restaurant know where their chicken was raised.

More to come…..

After a lengthy liquor license wait, There officially opens its doors tonight at the Town Brookhaven development. LC and I stopped by last night for a sneak peak and to sample the goods from chef Ryan Hickey.

The alligator and boar sausage and the smoked trout deviled eggs were already sold out, but luckily there was plenty of the smoked oyster chowder that proprietor BB had mentioned earlier in the day. Chowders are often cream based and heavy, but we found Hickey’s version incredibily light, full of house-smoked oysters perfectly diced potatoes, carrots, and a little bacon.

LC ordered his standard vodka martini, proclaiming bartender Craig to be fantastic upon his first sip. A quick perusal of the wine list provided multiple choices by the glass, especially in the deep red category, a favorite of mine and BB’s. I started off with the peppery Woop Woop Shiraz.

A bowl of smoked almonds kept us happy as we awaited our bison burger, a tall stack of deliciousness reminiscent of the sandwiches at Bocado, where Hickey served as sous chef under Todd Ginsberg. Although I failed to order the burger medium as I would normally do, the meat was very juicy. I had to unhinge my jaw to take a bite of the colossal burger, topped with chef’s signature roasted poblano peppers, melted white cheddar, avocado, red onion, and spicy mayo. LC loved the flavor. Crispy house-cut fries came alongside.

When the full menu is available (soon!) you’ll find me There, eating the duck salad on mesclun greens with apple, pear, watermelon radish, spice peanuts, and dressed with housemade peach balsamic vinaigrette.

305 Brookhaven Avenue 404-949-9677