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	<description>Restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick</description>
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		<title>As Promised…a Burger at Hogpen Gap Grill</title>
		<link>http://hotdishreview.com/2013/05/as-promised%e2%80%a6a-burger-at-hogpen-gap-grill/</link>
		<comments>http://hotdishreview.com/2013/05/as-promised%e2%80%a6a-burger-at-hogpen-gap-grill/#comments</comments>
		<pubDate>Fri, 24 May 2013 16:14:38 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[cheeseburger]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[okra]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16576</guid>
		<description><![CDATA[The last time I dined at Hogpen Gap Grill in Helen, I ordered the German favorite, bratwurst and sauerkraut, but vowed to try one of their all natural Angus beef burgers on my next visit. Their lunch menu boasts several specialty burgers and the option to build your own with a multitude of toppings, from [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Honeysuckle Gelato…an Italian Favorite with a Southern Accent</title>
		<link>http://hotdishreview.com/2013/05/honeysuckle-gelato%e2%80%a6an-italian-favorite-with-a-southern-accent/</link>
		<comments>http://hotdishreview.com/2013/05/honeysuckle-gelato%e2%80%a6an-italian-favorite-with-a-southern-accent/#comments</comments>
		<pubDate>Wed, 22 May 2013 13:20:23 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[local]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16616</guid>
		<description><![CDATA[While shopping for vitamins at Return to Eden, I decided to take a stroll through the food aisles. I used to do quite a bit of shopping at health food stores, like the original Nuts &#8216;n&#8217; Berries when I was in college, and later Sevanandah in L5P. As the years passed, convenience and the lack [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>A Real Sandwich at Alon’s</title>
		<link>http://hotdishreview.com/2013/05/a-real-sandwich-at-alon%e2%80%99s/</link>
		<comments>http://hotdishreview.com/2013/05/a-real-sandwich-at-alon%e2%80%99s/#comments</comments>
		<pubDate>Mon, 20 May 2013 23:22:19 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[sandwich]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16640</guid>
		<description><![CDATA[My lunchtime routine has become somewhat redundant, eating the same salads and wraps at the same places, over and over. Boring! Today, as I contemplated my options, I suddenly had the craving for a nice sandwich&#8230;.perhaps a simple mozzarella, tomato and basil on a baguette like the one&#8217;s I used to buy at Dean and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Horseradish Grill…a Southern Staple</title>
		<link>http://hotdishreview.com/2013/05/horseradish-grill%e2%80%a6a-southern-staple/</link>
		<comments>http://hotdishreview.com/2013/05/horseradish-grill%e2%80%a6a-southern-staple/#comments</comments>
		<pubDate>Sun, 19 May 2013 01:13:11 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[fried green tomatoes]]></category>
		<category><![CDATA[pork chop]]></category>
		<category><![CDATA[shrimp 'n' grits]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16574</guid>
		<description><![CDATA[As Atlanta&#8217;s oldest continually operational dining establishment, Horseradish Grill&#8217;s gentrified interior belies its original use as a country store in the 30&#8242;s, becoming a full-fledged restaurant in 1946 under the management of entrepreneur Bill Daly. His passion for horses is evident in the space&#8217;s furnishings, reminiscent of a horse stable, much of which is still [...]]]></description>
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		<title>P’cheen’s Makeover&#8230;and a Shot of Moonshine</title>
		<link>http://hotdishreview.com/2013/05/p%e2%80%99cheen%e2%80%99s-makeover-and-a-shot-of-moonshine/</link>
		<comments>http://hotdishreview.com/2013/05/p%e2%80%99cheen%e2%80%99s-makeover-and-a-shot-of-moonshine/#comments</comments>
		<pubDate>Tue, 14 May 2013 23:15:43 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[beef salad]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[chicken wings]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[mac 'n' cheese]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[small plates]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16563</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Van Leuvan Shines at Seven Lamps</title>
		<link>http://hotdishreview.com/2013/05/van-leuvan-shines-at-seven-lamps/</link>
		<comments>http://hotdishreview.com/2013/05/van-leuvan-shines-at-seven-lamps/#comments</comments>
		<pubDate>Fri, 10 May 2013 22:46:19 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[rabbit]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=15843</guid>
		<description><![CDATA[Tucked into the alleyway between Cosabella and Tootsies, Drew Van Leuvan&#8217;s new restaurant in the Shops Around Lenox is truly a hidden gem. DC chose Seven Lamps for our Atlanta Eats writers meeting, and of course, to eat, drink, and socialize. When I arrived, he was seated at the communal table chatting with two contributing [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Country Cookin&#8217; at Bob Evans</title>
		<link>http://hotdishreview.com/2013/05/country-cookin-at-bob-evans/</link>
		<comments>http://hotdishreview.com/2013/05/country-cookin-at-bob-evans/#comments</comments>
		<pubDate>Tue, 07 May 2013 00:47:59 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[toast]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16543</guid>
		<description><![CDATA[The Kentucky Derby, with its BBQ, big hats, and bettin&#8217;, has become a tradition for me and LC. It&#8217;s pointless to photograph and write about the horrific food available in the stands at the event itself, (although I am still nibbling on the leftover kettle korn as I write this) nor the enormous grilled crab [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Super Kickass Guacamole!</title>
		<link>http://hotdishreview.com/2013/05/super-kickass-guacamole/</link>
		<comments>http://hotdishreview.com/2013/05/super-kickass-guacamole/#comments</comments>
		<pubDate>Sun, 05 May 2013 14:05:43 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[guacamole]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=276</guid>
		<description><![CDATA[Happy Cinco de Mayo! Instead of making guacamole today, I&#8217;ll be driving back from the Kentucky Derby. So make a big batch for me, here&#8217;s how: OK, this is the real deal. I got this recipe from an old Mexican cleaning lady 20 years ago and have made it according to her standards ever since. [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>PushStart Kitchen at The Goat Farm</title>
		<link>http://hotdishreview.com/2013/05/pushstart-kitchen-at-the-goat-farm/</link>
		<comments>http://hotdishreview.com/2013/05/pushstart-kitchen-at-the-goat-farm/#comments</comments>
		<pubDate>Fri, 03 May 2013 15:01:14 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[candy]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[doughnuts]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flank steak]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=15436</guid>
		<description><![CDATA[They are opening a restaurant! Go to Kickstarter to help them raise the funds for their new venture. Quite some time ago, I signed up for email alerts from PushStart Kitchen. Chef Zach Meloy and his wife Cristina create intimate dinner parties in a rustic space at The Goat Farm two or three evenings a [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Italian Style Brunch at La Tavola</title>
		<link>http://hotdishreview.com/2013/05/italian-style-brunch-at-la-tavola/</link>
		<comments>http://hotdishreview.com/2013/05/italian-style-brunch-at-la-tavola/#comments</comments>
		<pubDate>Wed, 01 May 2013 14:09:09 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[eggs]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=16486</guid>
		<description><![CDATA[Brunch used to be a regular thang, but these days it&#8217;s a rare luxury. Lately, I&#8217;ve been longing for the Sundays of years gone by&#8230;the plates of rich eggs benedict drenched with hollandaise sauce, and the extra-thick bacon that I&#8217;m too lazy to fry at home. So I vowed to do brunch more often this [...]]]></description>
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		<slash:comments>0</slash:comments>
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