<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Hot Dish Review &#187; bread</title>
	<atom:link href="http://hotdishreview.com/tag/bread/feed/" rel="self" type="application/rss+xml" />
	<link>http://hotdishreview.com</link>
	<description>Restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick</description>
	<lastBuildDate>Mon, 21 May 2012 19:36:39 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>Quinones Room at Baccanalia</title>
		<link>http://hotdishreview.com/2011/12/quinones-room-at-baccanalia/</link>
		<comments>http://hotdishreview.com/2011/12/quinones-room-at-baccanalia/#comments</comments>
		<pubDate>Sun, 18 Dec 2011 17:22:24 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[foie gras]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sweet potato]]></category>
		<category><![CDATA[sweetbreads]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[veal]]></category>
		<category><![CDATA[venison]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=6573</guid>
		<description><![CDATA[A lovely dinner&#8230;. Pour a glass of wine, sit back and relax folks&#8230;.this is gonna take a while. Nine courses with wine pairings plus a couple of &#8220;gifts from the chef&#8221; spanned a solid four hours. Finding the Quinones Room is somewhat of a treasure hunt&#8230;.BB and I followed the signs, walked through the breezeway, [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2011/12/quinones-room-at-baccanalia/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Livingston Debuts New Menu!</title>
		<link>http://hotdishreview.com/2010/11/livingston-debuts-new-menu/</link>
		<comments>http://hotdishreview.com/2010/11/livingston-debuts-new-menu/#comments</comments>
		<pubDate>Wed, 17 Nov 2010 03:24:38 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[bratwurst]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[crab cakes]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[mac 'n' cheese]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=6032</guid>
		<description><![CDATA[Zebulon and Jeremiah&#8230;.almost sounds biblical, right? Well, they&#8217;re not exactly choir boys at the Baptist church, these dudes cook up one of the meanest menus in town at Livingston. Following Gary Mennie&#8217;s recent departure, his sous chef Zeb Stevenson was promoted to Executive Chef. B and I are big fans of Zeb so we were [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/11/livingston-debuts-new-menu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Return to ONE Midtown Kitchen</title>
		<link>http://hotdishreview.com/2010/11/return-to-one-midtown-kitchen/</link>
		<comments>http://hotdishreview.com/2010/11/return-to-one-midtown-kitchen/#comments</comments>
		<pubDate>Sun, 07 Nov 2010 22:12:57 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[calamari]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Concentrics]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[hummus]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[sweet potato]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=5676</guid>
		<description><![CDATA[Concentrics&#8217; premier hotspot, ONE Midtown Kitchen, is alive and well. Its space as dramatic as ever, the restaurant was pleasantly busy Friday night. Seven years ago ONE was among a small handful of Atlanta restaurants that served forward, creative cuisine. I made a habit of going to ONE back in those days, usually dining (and [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/11/return-to-one-midtown-kitchen/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eggs Al Forno&#8230;.the Sequel</title>
		<link>http://hotdishreview.com/2010/09/eggs-al-forno-the-sequel/</link>
		<comments>http://hotdishreview.com/2010/09/eggs-al-forno-the-sequel/#comments</comments>
		<pubDate>Thu, 23 Sep 2010 19:01:52 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[eggs]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=4746</guid>
		<description><![CDATA[Whenever I do a cheese plate, I pay as much attention to the bread and accompaniments as I do the selection of cheeses. I love bread, especially with good quality sweet butter. Perhaps it&#8217;s my German heritage. The difficulty in the US is finding good bread. You can get an amazing baguette in the airport [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/09/eggs-al-forno-the-sequel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shaun&#8217;s&#8230;.The Very Definition of Mediocrity</title>
		<link>http://hotdishreview.com/2010/04/shauns-the-very-definition-of-mediocrity/</link>
		<comments>http://hotdishreview.com/2010/04/shauns-the-very-definition-of-mediocrity/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 16:44:03 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[mimosa]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=2297</guid>
		<description><![CDATA[For the second year in a row I ended up at Shaun&#8217;s during the Inman Park Festival. Last year I made a reservation. My previous experiences at Shaun&#8217;s were not spectacular so I thought this was a prime opportunity for the restaurant to redeem itself, despite the burden of the festival crowds. I&#8217;ve yet to [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/04/shauns-the-very-definition-of-mediocrity/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pacci at The Palomar</title>
		<link>http://hotdishreview.com/2010/04/pacci-at-the-palomar/</link>
		<comments>http://hotdishreview.com/2010/04/pacci-at-the-palomar/#comments</comments>
		<pubDate>Mon, 12 Apr 2010 22:00:46 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[beef carpaccio]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[lobster bisque]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[sweet potato]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=2017</guid>
		<description><![CDATA[Opening a fine dining restaurant during the worst of economic times doesn&#8217;t sound like a smart business move, but somehow Pacci has survived and thrived. Perhaps it&#8217;s chef Keira Moritz who has gained notoriety and respect among her mostly male peers. Maybe its location in one of several new, trendy midtown hotels brings it the [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/04/pacci-at-the-palomar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bakeshop To-Go</title>
		<link>http://hotdishreview.com/2010/01/bakeshop-to-go/</link>
		<comments>http://hotdishreview.com/2010/01/bakeshop-to-go/#comments</comments>
		<pubDate>Sun, 03 Jan 2010 13:28:39 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[Bakeshop]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[croissant]]></category>
		<category><![CDATA[pastry]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=836</guid>
		<description><![CDATA[While Jonathan was packaging up 50 loaves of bread and Brodie was putting multiple pastries and tarts in a box for me to take home my Mom called. She was watching a show on the seven deadly sins, the current segment was on Gluttony. Thanks Mom. Gluttony is my job, hell it&#8217;s even on my [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/01/bakeshop-to-go/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bakeshop Lunch</title>
		<link>http://hotdishreview.com/2010/01/bakeshop-lunch/</link>
		<comments>http://hotdishreview.com/2010/01/bakeshop-lunch/#comments</comments>
		<pubDate>Sun, 03 Jan 2010 04:00:57 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[Bakeshop]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[new restaurant]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=818</guid>
		<description><![CDATA[I love bread. And so does Jonathan St. Hilaire, owner of Bakeshop with partners Todd Rushing and Bob Amick of Concentrics, his former employers. Located in midtown next to the Metropolis, this place is a full-on bakery. Nothing divides the kitchen from the dining area except a big wooden shelf of freshly baked breads. Three [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/01/bakeshop-lunch/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Artisan Cheeses</title>
		<link>http://hotdishreview.com/2010/01/artisan-cheeses/</link>
		<comments>http://hotdishreview.com/2010/01/artisan-cheeses/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 22:47:39 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[champagne]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Star Provisions]]></category>
		<category><![CDATA[Whole Foods]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=797</guid>
		<description><![CDATA[Cheese (cheez) n. a solid food made from the pressed curds of milk. Sounds delish, no? I&#8217;ve really gotten into cheese in the last few years. So many restaurants offer artisan cheese plates, sometimes as a starter, other times as an option for dessert. Anne and Clifford have always done it the best at Floataway [...]]]></description>
		<wfw:commentRss>http://hotdishreview.com/2010/01/artisan-cheeses/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

