Hot Dish Review

This may be hard to believe. Despite its location five minutes down the street from my condo and the positive media attention since it’s opening eight years ago, I had never visted P’cheen until last weekend. It was already on top of my short list when friend BB, owner of There Brookhaven, stopped by my office with their revamped menu and some gluttonous gossip. Armed with this titillating information, I couldn’t put off a visit another day, so I talked LC into giving it a try that very night.

Having never visited the former incarnation of P’cheen, I can’t compare the decor before and after, but the space was casual and funky, with bamboo shades and copper trimmings adding warmth. Music was too loud initially, although our late arrival (around 9:30pm) would indicate that most folks have finished dining and have turned to drinking in many establishments….but not here, and not us.

Now for the gossip. Jeff Myers, formerly partner at Top Flr and still sharing ownership of Sound Table with fellow DJ Karl Injex, was expediting dishes alongside owner Keiran Neely. Coupled with the dining room makeover which Myers completed almost overnight on a $500 budget, one might conclude some sort of partnership had been arranged, but again, it’s only gossip.

We debated briefly over sitting outside where it was chilly, or indoors where it was loud, finally deciding on a table inside where we promptly ordered drinks. LC will often try a cocktail from the specialty list, this time ordering a black tea infused moonshine with lemon. I ordered an inexpensive glass of bubbly, but later switched to LC’s impressive selection, a new cocktail developed by Nate Shuman of Proof and Provision.

Moving on to the gluttony. P’cheen’s new menu is designed for sharing, with a variety of small plates that run the gamut from frog legs to turtle soup. Although I recommended we order only four dishes, it was impossible to narrow it down to so few, especially since LC threw in the Thai grilled chicken wings as our server was walking off. No surprise there.

BB had recommended the grilled octopus but it unfortunately didn’t make the cut. Instead we ordered the coconut curried mussels, baked jumbo lump crab mac ‘n’ cheese, potted duck confit (I insisted), Malaysian steak, sorghum glazed baby carrots, and the previously mentioned wings.

I was hoping a couple of dishes would arrive first, then perhaps a couple more, but everything came out almost at once, covering the surface of our tiny two-top. Coconut curried mussels were reminiscent of chef Devereux’ version at Top Flr, although not as spicy. Malaysian steak was in fact a salad, much like the beef salad I’ve ordered at Surin for years. Baby lettuces, cucumber, shaved onion, and cilantro were topped with a generous portion of thinly sliced steak, cooked medium.

Who can resist baked mac ‘n’ cheese? Neither of us, apparently. I loved the crispy edges of elbow noodles and cheese, finding the subtle bits of crab when I dug deeper into the cheesy goodness. I also can’t resist duck confit. P’cheen serves the pulled meat in a bit of light broth in a tiny Mason jar. Thick slices of grilled sourdough provided the crunchy vehicle for the duck, perfectly paired with a sweet and sour cherry chutney.

The Thai grilled chicken wings, a surviving dish from the original menu, were glazed with a spicy sauce then charred until crisp. LC would have been happy with a dozen of these and nothing else, except maybe the moonshine. However, it was his idea to order the carrots…we needed a veggie, right? Whole baby carrots in every shade of orange, yellow, and even purple, turned out to be one of my favorite dishes of the evening.

As we were licking the remnants from each plate, we noticed a bicycle parade passing in front of the restaurant, some riders with brightly colored afro wigs bobbing as they passed. Our car would not be retrievable from valet just yet (yes, thankfully there is valet!), so we ordered a couple of shots of moonshine, this time choosing vanilla bean infused. Smooth dessert.

Myers was spinning at the DJ booth in the back as we left, waving goodbye to him and the new and improved P’cheen.

701-5 Highland Avenue 404-529-8800

Sounds steamy, no? It was a cold and rainy Saturday and my neighbor LG and I had a hot date with an Italian….restaurant, that is. La Tavola is a stone’s throw from our place, but I had never visited until last weekend. Despite its longstanding reputation as Virginia Highlands’ best trattoria, my general disdain for Italian food has kept it at the bottom of my “to eat” list.

However, the recent onslaught of Northern Italian restaurants opening in Atlanta and the inevitable media dinners that followed have softened my view of this often bastardized cuisine. LG and I arrived for our reservation but didn’t make it past the front door, being seated at a two-top by the window in front. The narrow space is dimly lit and packs in tables New York style, making conversation with neighbors inevitable.

The first order of business was selecting wine, white for LG and red for me. The well-edited wine list was not mostly Italian as expected, but included a variety of wines from around the world. I asked our server to select a wine for me based upon my preference of a full-bodied peppery red. He chose an Argentinian malbec that fit the bill for $10 a glass. LG followed suit and was pleased with his selection as well.

We requested bread service and I was glad to see it served with butter and not the ubiquitous bowl of olive oil for dipping. However, the bread’s crust was rather charred. Prior to our visit I checked out the menu online, excited to try their duck breast with Brussels sprouts. Alas, it was the only entree that was missing, and my favorite vegetable was nowhere to be found either. So, I went with plan B, ordering the pork cheek appetizer and the smaller portion of the squid ink linguine with calamari.

LG tried the beet and farro salad to start followed by the Italian classic veal saltimbocca. Check out the size of that cutlet! Paired with roasted fingerlings, prosciutto, frisee, and sage, the dish was the perfect antidote for this unseasonably Wintery weather. Another glass of wine warmed us up further.

Artfully presented, the pork cheek was fork-tender, accented with a semi-sweet pancetta marmalade. This dish represents why my attitude toward Italian food is changing….no marinara here, just straightforward deliciousness.

My pasta was a composition in black and white….linguine colored black by squid ink topped with white rings of squid. Lightly dressed with Thai basil pesto and Calabrian chilies, I twirled it, slurped it, and licked the plate clean.

An apricot and bucheron tart was an interesting combination of sweet and savory, however I found the texture of the cheese somewhat off-putting in contrast to the soft fruit. I was hoping for a more rustic crust rather than its standard pie shell, but it was devoured nonetheless.

LG and I enjoyed our date with this hot Italian. Perhaps next time the weather will be hot too so we can check out the patio in the back.

992 Virginia Avenue NE 404-873-5430

During our recent stay at the exclusive Wild Heron community near Rosemary Beach, it was a bit too chilly for the water so we ventured into town. We stopped at Pier Park in PCB for some shopping and a casual lunch.

After irritating LC with numerous clothing and gift stores, it was time for a break. His mind was on margaritas so we headed towards Margaritaville, Jimmy Buffet’s successful chain and home to a variety of pedestrian Tex-Mex dishes. However, we were diverted by the recommendation of a security guard that we happened to speak with and ended up at Dick’s Last Resort, another cheesy chain with a theme park decor. There is a greeter at their door explaining that the staff’s rude banter is all in fun, as they make obnoxious paper hats and bibs for their unwitting guests, mostly drunk college kids. Their rude schtick might be funny if the staff wasn’t too stupid to pull it off effectively.

We chose a table outside, with a view of the beach across the street, and attempted to order two skinny margaritas. Not offered on the menu, our server was perplexed, but finally managed to deliver them.

My only request was that we steer clear of anything fried….hard to do at a place like this. Imagine my horror when the two appetizers chosen by LC, Little T and her cousin TT were fried pickle chips and wicked gator, fried bite sized pieces of alligator and jalapeno slices served on a bed of tortilla strips….the unfortunate result of watching Swamp People the night before.

Both fried appetizers were, not surprisingly, very greasy and served with creamy dipping sauces to put the nail in the cholesterol coffin.

However, I was pleased that everyone went along with my suggestion to share something lighter for our entree, ordering two Southwestern chicken salads. I was somewhat reluctant to have it served dressed as there was not one, but three different cream-based sauces and dressings drizzled on this dish. Standard Southwestern ingredients like black beans and corn studded heavily dressed romaine and iceberg, topped with a nicely cooked, hormone-fattened chicken breast, on a bed of tri-color tortilla strips, the same ones that accompanied the fried gator appetizer.

The name of this place is completely accurate….one should only eat there as a last resort. The cheesy decor and “entertaining” waitstaff doesn’t make up for the mediocre food.

16210 Front Beach Road @ Pier Park 850-588-0631

Too many Guinness draughts on St. Patty’s Day? Try hair of the Irish dog!

When it comes to world cuisine, Irish is quite likely the one I crave the least. Not a fan of corned beef or fish ‘n’ chips. I’ve never been tempted to try shepherd’s pie or Irish stew. So, when I was asked to write about Brookhaven’s new Irish pub, Olde Blind Dog, I wasn’t drooling like one.

Like stepping into an Celtic theme park, Olde Blind Dog’s owners spared no expense with the decor, importing antique mirrors and intricately carved wood accents from Europe, and creating kitschy elements like windows with faux plants, and “sidewalks” complete with street signs. The centerpiece is a multi-level seating area, with secluded booths called “snugs”, effectively dividing the boisterous bar from the cozy little tables, some of them nestled beneath the stairs, giving guests a wee bit of privacy. BB likened it to Fado on steroids….LOL.

Someone involved in this operation is a marketing genius. The menu is designed to look like an old newspaper called the Daily Dog, featuring the story of the old blind dog himself. A good bit of wit is used to describe the authentic Irish dishes, as well as some more unusual selections like the Celtic Curry.

On the rare occassion I go to an Irish pub, I invariably have an Irish car bomb, a half pint of Guinness with a shot of Jameson’s and Bailey’s dropped in. It has a rich, chocolately flavor. That’s how LC and I started our visit, then promptly ordered a sampling of their best-selling appetizers: tabasco fried pickles, ale and cheddar dip, and a fish slider.

The staff is so well-trained it was impossible to know the place had only been open a week. Service was brisk and enthusiastic. Our awesome server, Martin, said it was quite a challenge to separate the draught line for the Guinness from the other beers, as it was necessary to serve it at 42 degrees rather than the standard American 38 degrees like the other selections. I was impressed. Equally impressive is the fact they make their corned beef in house daily, as well as all of their desserts. Fries and chips are freshly cut, nothing comes in frozen.

We enjoyed pieces of pretzel bread dipped in their signature ale and cheddar dip. When the bread was gone, LC cleaned the bowl out with his finger. He also loves pickles. Deep fry ‘em with a spicy batter and you have a winner. Flaky cod was beer battered on a baby bun with tartar sauce for dipping.

I wanted to try some traditional Irish fare, so I ordered the bangers and mash for my entree. LC went along and tried the corned beef and beer braised cabbage. The presentation was awesome….a mountain of mashed potatoes drizzled with brown gravy surrounded by three grilled sausages, then topped with crispy fried onions. Texturally pleasing and enough to feed a lumberjack.

LC’s dish was a solid interpretation of a classic. A wedge of vinegary cabbage was a perfect compliment to the dense yet inexplicably tender chunks of corned beef. Stewed potatoes and carrots rounded out the plate. The meat was even better the next morning mixed in scrambled eggs, topped with melted cheddar, served with English muffins. Can you believe I actually ate the leftovers?

We ate about a third of our dinner, had it boxed up, then promptly ordered dessert…a wedge of housemade bread pudding. It was studded with dried cranberries and resting in a pool of creme Anglaise. I would have preferred raisins, but it was thankfully not extemely sweet. Most of it also went in a box just to be devoured as soon as we got home.

Parking was a bit of a challenge, forcing many patrons to walk across the parking lot from the nearby Costco. Or, you may snag a spot out front if you have the luck of the Irish! The food at Olde Blind Dog is hearty. And salty. But if you crave Irish food, you’ll freakin’ love it.

705 Town Boulevard 404-816-5739

I rarely rave about anything. But get ready, because I’m about to tell you that my recent dinner and movie date with LC was the best movie experience ever!

Reviews on CineBistro in Town Brookhaven have been mostly positive, so I was expecting decent food and drinks. Heck, just the fact that you can get alcoholic beverages at a theater is an exciting concept…like adults in Europe!

I had already mapped out my strategy for maximum pleasure, planning on an appetizer and drink at the bar, then dinner and more drinks while watching Rock of Ages. It was a good plan, but I didn’t count on sitting in traffic for 45 minutes. No worries. Manager Brian Dobson explained the theater’s concept and said we still had time to execute my plan despite the time. LC was already at the bar ordering his dirty martini, so I joined him, deciding to try their sangria.

Without delay, I ordered the bacon wrapped dates, little sugary gems stuffed with sharp gorgonzola, then wrapped with chewy, salty bacon. A balsamic glaze and herb oil finished the plate of deliciousness that paired perfectly with my spicy, fruity sangria. It was an exciting preview, but it was almost time for the feature, so we headed into the theater where we had assigned seats on the back row. The stadium style seating in oversized leather chairs provided great views and comfort, with the added benefit of a retractable tray for food and drinks.

We ordered a second appetizer, lamb lollis, and our entrees, all of which would be brought out prior to the beginning of Rock of Ages. A martini for LC, another glass of sangria and my traditional movie treat, Milk Duds, came out first while we watched multiple trailers for new releases.

Just before the movie began, our server returned with LC’s rock shrimp risotto and my habanero glazed pork tenderloin. I expected the smoked gouda grits that accompanied the pork to be creamy, but they were formed in a circle and rather dry. No cheese was detected, but I had forgotten that it was supposed to be there, instead enthralled with the thin discs of pineapple that sandwiched the grits. Heat from the habanero glaze played off the sweet pineapple and was further complimented by the delicate crunch from the cubes of jicama. The green onion had taken on the stringy texture that they often do when cooked, making it difficult to cut, so I ate it whole. Then I licked my plate.

Less impressive were the lamb lollis with potato sauce and pomegranate glaze, perhaps because they were a little too fatty, or maybe it was that everything else was so good. LC couldn’t quite finish his risotto, full of plump shrimp thoughtfully cut into bite-size pieces with tails removed….remember, it’s pretty dark in the theater and no one wants to encounter shrimp tails hidden in their risotto. My fork wandered over to his bowl on several occassions.

I finished my sangria and wished I had another, but was too involved in the movie (and too lazy) to leave my seat. Rock of Ages kicked ass! Cheesy yet ridiculously entertaining for the 40-55 age group, it was a hilarious trip back in time. I opened the box of Milk Duds and quietly sang along to Guns ‘n’ Roses, Journey, Scorpions….and smiled, caramel stuck to my teeth.

1004 Town Blvd. 404-333-0740

Maybe it’s a sign of our fear of commitment. Temporary boutiques are popping up everywhere, food trucks roam our streets setting up shop in parking lots, and now there’s a pop up restaurant at Atlantic Station….but only through the end of the year.

After an ill-fated Yelp party located in the vacant former Fox Sports Bar space, BB and I ended up at this foodie find operated by Billy and Jenn Streck of Cypress Street Pint & Plate. Staffed by a hodge podge of industry pros including chef Bart Hibbs who’s worked with such stars as Iron Chef Michael Symon, Hudson North feels as polished as any restaurant in town.

Decor is simple, puncuated by candles in mason jars strung across the intimate dining room abandoned by The Grape. The addition of Christmas trees adds to the Wintery festivity. We chose seats at the bar, always enjoying the entertaining banter of a witty bartender….perfect since this one was a stand-up comedian on holiday. With champagne on my brain, I chose the cocktail made with it, hibiscus liqueur and bitters. Sparkly and subtly sweet.

Although we snacked on a couple of things at the party, BB was ravenous, starting with the pickled plate, an assortment of things like country ham, ricotta, mixed olives, and pickled cantaloupe balls. I hate cantaloupe and actually have an allergic reaction to it as well, but was still tempted to try it pickled. Mistake for me, but BB devoured ‘em. I stuck to the meat, cheese, and olives with toasted sourdough.

Turns out, chef Hibbs had just left, but owner Billy arrived and made up for his absence by sharing his off-menu Brussels sprouts and filling us in on his pop up concept. Sure, I’ll have another cocktail!

We moved on to a couple of shared plates, the shrimp dish at his suggestion, braised chicken tacos at mine. His was better, a thick ragu of cannellini beans and lamb sausage providing a platform for the succulent shrimp. Sections of orange added an acid zing while the mint that usually decorates the top was put on the side to spare me and my distaste for it.

The pair of tacos were overstuffed corn tortillas that became unfortunately soggy due to the ancho chile sauce on the braised chicken. But a crisp root vegetable slaw gave the dish a pleasant crunch and saved the day. Although my choice was twice the quantity of food, it was about half the price of the shrimp dish.

Like a one-night stand, Hudson North will be a distant memory in a few short weeks. Difference is, we’ll actually miss this one.

264 19th Street NW 404-747-2297

Many months had passed since my last visit to Top Flr, and I was itchin’ to go. So when I had the chance to catch up with longtime friend SP recently, it was my first and only choice….nearby, not expensive, and always delicious. Plus, the restaurant has an underground vibe that I thought she would appreciate.

Arriving around 8:00pm, I was surprised that there were no tables available, but it was Friday and good to see my favorite restaurant was still thriving! Preferring to sit at the bar anyway, we scoped out a couple of seats. Ironically, I’ve only eaten upstairs once, on my very first visit.

We were having a hard time deciding on cocktails, finally landing on a specialty drink called Gringo Honeymoon made with Mezcal, lemon juice, cilantro, smoked ginger Sriracha agave syrup (what the hell?), bitters, and ginger beer. Light and refreshing, we both detected an odd aftertaste. Having been a bartender for many years, SP knows her liquor, so she determined it was likely the bitters that imparted the odd flavor. I enjoyed the drink’s spiciness.

On to food, we started off with the white bean hummus. Over the years, this dish has become increasingly spicy, topped with capers and chili oil. Served with a tiny ramekin of pepperoncini and mixed olives with toasted pita triangles, SP and I nibbled on it as we chatted.

Having recently celebrated its fifth year, Top Flr doesn’t require much hands on attention from owners Darren Carr and Jeff Myers. It’s like a well-oiled machine. So I was pleasantly surprised to see both of them at the end of the bar…I snapped a photo for proof!

I was thinking duck confit pizza or tuna flatbread and mussels, but SP doesn’t love mussels and the other two choices seemed like too much bread after the pita appetizer so we opted to split the roasted chipotle chicken with Brussel kimchee and soy reduction. I rarely order chicken when dining out (except for the brined bird with bread salad at Floataway), it just seems so ordinary. Chef Devereux’ chicken, however, is a standout. The meat was juicy and tender, pairing perfectly with the spicy kimchee and the subtle sweetness of the soy reduction.

We should have stopped there but we decided to split a dessert. None of the selections wowed me, but our bartender/server said the chocolate tart was excellent. While we waited for the tart, SP ordered another Gringo Honeymoon, this time omitting the bitters. It tasted exactly the same. I was in the mood for bubbly so I got a glass of prosecco.

A crust made of crushed almonds was filled with an impossibly dense chocolate ganache with crunchy cocoa nibs for textural excitement. A little scoop of intensely flavored espresso gelato topped it off. It was so rich we could hardly finish it….and later we wished we hadn’t.

Top Flr is like a neighborhood secret. SP didn’t even know it was there, but now that she does, I think she will return with her hubby AA. Strangely, LC has never been to Top Flr…perhaps we will all go together. Hell, we may even sit on the top floor.

674 Myrtle Street 404-685-3110

Coming soon….more reasons to go There!

No matter where you are, it’s There.
You can eat some deer, if you dare.
Where “upscale” and “dive” go hand in hand.
A favorite of the E Street Band.

Where am I? There,of course! Brookhaven’s new restaurant and pub, catering to foodies and the occasional rock star, is making quite an impression. A fresh, organic menu features several items that are smoked, pickled, or otherwise laboriously manufactured in-house, from the trail mix with bacon (yes indeed!), to the mysteriously light smoked oyster chowder.

Me and B stopped by recently for a laid-back dinner and drinks. We chose seats at the bar. Being her first visit, B was disappointed to discover the barstools do not actually vibrate as I had reported in a previous post….LOL! Proprietor BB was There with his new prized possession, the guitar left to him by the legendary Clarence Clemens who, sadly, passed away last year.

Chef Ryan Hickey was There as well, bringing out an appetizer sampler including his devine smoked trout deviled eggs topped with duck prosciutto and pickled shallots. A small bowl of crab dip was baked until the manchego bubbled on top. Another small bowl contained his stellar smoked oyster chowder, brimming with perfectly diced potatoes, carrots, and bits of bacon.

We munched on a trio of bar snacks….roasted pepitas, smoked almonds, and the best damn trail mix I’ve ever had, made with peanuts, cashews, candied pineapple and bacon, then sprinkled with sesame seeds. BB delivered housemade fried pickles, a dish of crispy greasy goodness. All an excellent compliment to any beer, like our Coronas with lime served in real mugs with salted rims.

Next we tried the artisanal boar sausage and aptly named “mountain man” sausage made with a variety of wild game, including venison. Both were sliced and served with a grainy mustard and garlic aioli for dipping. A salty, caloric, meaty, manly snack.

Still not quite full, we ventured on to the sandwiches. I’ve tried nearly everything on the abbreviated opening menu except the mahi Cubano, recommended by BB and the chef. A thick filet topped with melted gruyere, pickles, garlic aioli and mustard pressed between two halves of a H & F roll tasted like something you would find at a boardwalk fish house in New England. Excellent fries seasoned with rosemary and garlic came with a wonderful dill-spiked dipping sauce.

There was no room for dessert, but alas, it did not matter. Chef asked if we would like to try a Guinness float. Ya think? B and I took turns sucking the thick and frothy concoction through the straws….yum!

Now I’m just waiting on the duck salad. Bring it on!

This pub cuisine is beyond compare,
So grad your friends, I’ll see you There!

305 Brookhaven Avenue 404-949-9677

Tucked away on a quiet corner in Brookhaven, this restaurant’s name perfectly suits its atmosphere. It is indeed a haven from the manic city, a rustic space that invites conversation over a couple of glasses of wine from their thoughtfully selected list. A perfect date spot.

In the midst of a crazy week, a break from the madness is exactly what B and I needed, so I invited her to join me at Haven to sample some dishes for an article in an upcoming issue of BuckHaven Lifestyle Magazine. We were seated at a comfortable booth and began perusing the wine list, finally choosing their priciest red by the glass, the Laetitia Reserve Pinot Noir at $15.

So wrapped up in our conversation, it took some coaxing from our patient server to extract an order from us. B chose mussels in a smoked tomato chipotle broth to start, leaving only one unopened shell in the bowl. I went with the braised Georgia rabbit, its intense musky flavor enhanced by earthy morel mushrooms and the bright freshness of an herb salad.

The wine went down easily as we caught up on each other’s news, awaiting our entrees. B’s plump roasted Georges Bank scallops arrived atop creamy Vidalia onion grits with some creamed spinach on the side. Nice.

I, of course, ordered the duck leg confit. But not just any duck, it was from Joe Jurgielewicz. Having never heard of this purveyor, I googled it. Turns out Joe’s a veterinarian and takes pride in raising the healthiest and tastiest ducks available. Served with honey roasted turnips, braised greens and a little Vidalia onion puree, the leg and thigh boasted crispy skin and rich, oily meat….tasty indeed! Just wish there was more of the Vidalia puree.

B and I always have room for dessert. And more wine. We ordered two more glasses of the smooth and spicy pinot. For dessert, she tried the creme brulee, a lovely rendition of the classic French pudding. The pear rhubarb crisp caught my attention. For some reason I was expecting a tart, so I was somewhat disappointed when the cast iron dish arrived. More like a deep dish mini pie with a streusel topping, the big scoop of vanilla ice cream made this dessert a bit too rich for my taste.

When the stress of the city becomes overwhelming, take a Valium and head to Brookhaven, where the wine and the wabbit are wonderfully soothing.

1441 Dresden Drive 404-969-0700

South African cooking is foreign to most of us. A fusion of European, Malaysian, and native African dishes, their unique cuisine is exotic and soulful. Spicy peri-peri sauce, sweet chutneys, and curries compliment grilled meats and fish.

LC and I had the pleasure to dine there recently as guests of the owner. Our evening got off to a fabulous start as our enthusiastic and practiced server, Jamie, explained the unfamiliar dishes on the menu (without making us feel dumb) and checked in throughout our meal (without being intrusive).

We have gotten into a routine of sharing small plates, particularly when I’m tasting for an article and need to try as many dishes as possible. The menu at 10 Degrees South is made for folks like us, with most dishes offered as small or large plates. Rather than ordering, we allowed our host, Justin, to choose a variety of the restaurant’s best. I ordered a glass of Sincerely by Stellenbosch, a deep and spicy South African shiraz, to sip while waiting for dishes to arrive.

He selected five of their most popular small plates to start us off. Bobotie is a sweet ground beef curry, traditionally topped with egg custard and baked until golden brown. Here, they also use the curry as a filling for long, crispy Spring rolls, great dipped in the sweet chutney. Another South African dish called boerewors was served on a Milano roll and cut into bite-sized pieces. In case you don’t regularly eat boerewors, it is sausage made of lean ground beef. I found the sandwich a tad dry, the bread unnecessary. I’d probably prefer the version sans bread with tomato and onion sauce.

Sosaties is another traditional dish….skewered, marinated beef filet glazed with apricot curry sauce. Fantasticly tender, the sauce gave the meat a subtle sweetness without overpowering it.

Two giant prawns, that were nearly the size of lobsters, were butterflied, marinated in spicy peri-peri sauce, then grilled. I was expecting a bit more fire out of the sauce, but I imagine it’s pretty hot for the average Joe. Nonetheless, the prawns were certainly one of our favorite dishes of the evening.

Everything was served with rice. LC pondered out loud to our server that he thought grits might work better with the prawns rather than the rice, to which Jamie returned with a mound of “pap”, a staple much like grits, just fluffier and drier. It was topped with the aforementioned tomato and onion sauce. I don’t like grits….or pap. I’ll stick with the rice.

Another favorite was the calamari, simply grilled with a lemon butter sauce and sprinkled with briny capers. JN, publisher of the new neighborhood magazine BuckHaven Lifestyle, happened to be at 10 Degrees during our visit and suggested we try the lollipop lamb chops, two marinated and grilled chops served over mashed potatoes. Delicious. The generous serving pushed us over the edge, but we still had one more plate to devour….Di’s Delight, a moist fruit cake drizzled with caramel sauce with a scoop of vanilla ice cream. Thankfully not overly sweet, the dessert was warm and comforting, with notes of cinnamon and nutmeg.

The only traditional South African dish we didn’t try was the cured beef slices, called biltong. Among the main courses not offered as appetizers, I would certainly order the char-grilled Cornish hen marinated with peri-peri sauce. Both are on my radar for our next visit.

After our meal we stopped by the bar for a nightcap and were happy to discover a guy playing acoustic guitar. A great way to end our safari!

4183 Roswell Road 404-705-8870