Hot Dish Review

Dear HotDish readers, I have been a slacker with the blog! I have a new job at Cooper Global Transportation (like us on Facebook!) and have been travelling a lot, too. So please forgive me as I re-post a few old favorites as B and I are headed to the Hangout!
Hospitality. That is the word LC used to describe Goin’ Coastal. Sure, the watermelon jalapeno margaritas and cornbread pudding are winners, but it’s the sincere warmth of the staff that keeps us goin’ back.

After our disappointing experience at Pure, we headed back towards the Virginia Highlands. Where to go? Aha! We simultaneously said “Goin’ Coastal!” for their watermelon jalapeno margaritas and a snack since we only had an appetizer before fleeing Pure.

Even though it was after 9pm, practically every table was occupied. We chose seats at the bar, closer to the tequila! The bartender introduced himself, Webster I believe, and proceeded to make us doubles, with salt.

Made with fresh watermelon juice, lime juice, and jalapeno infused simple syrup, these margaritas are sweet, salty, and spicy all at once. However, we found this batch to be more sweet, less spicy, probably due to the variation in heat of the jalapenos. No worries, Webster added some fresh jalapenos which corrected the imbalance.

Zach Kell, one of the owners, was at the pass expediting orders, laughing and chatting with the cooks. Everyone was relaxed, things were running smoothly. We waved. He came over to say hello, remembering us from our visits and having just run into him at Aqua Vino the week before.

On to some food, LC suggested crab legs. Great idea! They came with two sides so I ordered the jalapeno cornbread pudding, of course. We chose corn on the cob for our second side.

Zach placed a huge platter on the bar, full of steamed crab legs with drawn butter and our sides. I dug into the creamy cornbread pudding as LC started crackin’ some legs. Few things can beat the satisfaction of pulling out the luscious crab meat all in one piece. Corn on the cob was buttery sweet.

Just then a server came up to the bar. It was April who waited on us on our first visit months ago. Best part? She remembered us, and even more shocking, I remembered her name!

As we continued to enjoy our meal and margaritas, Zach brought over a taste of the low country bouillabaisse, an updated version from my first tasting. I had ordered it despite its tomato-based broth, but it turned out the bigger problem was the smallish overcooked shrimp. The new version had a more intense tomato flavor but the shrimp were definitely better, plump and perfectly cooked.

Webster topped off our giant margaritas and we wiped off our hands with their nifty just-add-water towelettes. Once again, Goin’ Coastal was the perfect neighborhood spot….it’s all about the hospitality!

1021 Virginia Avenue 404-941-9117

This is one of those events that I would not believe existed if I didn’t see it with my own eyes. Imagine….a packed stadium of 1200 guests watching a wild west show complete with horses jumping through rings of fire and lumberjacks pitted against each other in friendly competition.

Our group of six sat a few rows back….a better view and less smell from the horses, according to DC. Indeed, I would prefer not to smell manure while eating. Dinner is prix fix and served without utensils. From the folks we talked to at Dollywood, both the ride operators and the visitors, it was clear that food in Pigeon Forge would be best if it didn’t require chewing. Attention: all dentists please report to the Smoky Mountains!

Here’s how the Dixie Stampede works: you have a choice of Pepsi or iced tea (would you like some tea with your sugar, sugar?) a creamy vegetable soup is poured from a pitcher into a bowl with a little handle. It tasted like cream of mushroom to me. Another server placed biscuits on each plate with practiced speed.

Shortly after the last sip of soup was slurped, the bowls were whisked away and replaced by a whole rotisserie chicken, which sits all alone on each plate until it is joined by half a potato. Moments later a dry slice of pork joins in, then a half ear of corn on the cob. All the while, horses are pulling wagons with cowgirls singing along to country tunes, all recorded by, you guessed it, Dolly Parton. If there was a story line, I wasn’t paying attention, only that the opposite side of the stadium represented the North, while our side was for the South. Good.

Horses galloped, a woman from the audience was hidden in a barrel, and everyone tore their chickens apart by hand. The skin was not crisp so I pulled it off, picking off bits of leg and thigh. With meat under my nails, I took a big gulp of my tea before gnawing the kernels off the corn cob. The tasteless potato was simply filler. In fact, the entire dinner was filler, designed to entice the hungry masses to see a show at dinnertime.

Our plates were cleared as we packed up the leftover chicken in a doggie bag. The show continued as another wave of servers came by with dessert, huge apple turnovers that could have browned in the oven a few more minutes, but were nonetheless hot and crispy.

At the conclusion, a huge video screen appeared with Dolly singing a patriotic song in a sequined red, white, and blue costume. Yes, it was a spectacle to behold.

Speaking of spectacles, I almost forgot the buffalo! A small herd of well-trained buffalo made a special appearance….don’t ask me why, I can’t explain it.

The show, including food service, was complete in 1 1/2 hours, like clockwork. Also, no photos are allowed so I only took nine or so. Notably, there is no alcohol served during the Dixie Stampede, so make sure to get liquored up beforehand. You’re gonna need it.

LC and I have made a habit of dining at Goin’ Coastal. It is easy, the staff is extra friendly, and the food is always satisfying. More often than not we sit at the bar and get a pound of steamed shrimp, seasoned just right, ready to peel and eat.

We’ll also get a side or two….the jalapeno cornbread pudding is my favorite. One time, LC ordered the fried pickle chips with chipotle cream sauce….he loves pickles! However, he’s on a bit of a health kick so when we stopped in last week, he got a salad special, a simple yet vibrant combination of greens, grape tomatoes, roasted yellow beets, and avocado with a delicious jalapeno vinaigrette. We split an order of sweet and buttery corn on the cob with our shrimp.

But first, an order of baked oysters in two flavors started off our casual meal. Three oysters Rockefeller topped with spinach, bacon, and parmesan cheese and three stuffed with blue crab meat and cheeses. Generally, I love seafood, but I can live without oysters.

LC loves Goin’ Coastal’s dirty vodka martinis, made with Webster’s special mix of olive juice and herbs, garnished with two blue cheese and bacon stuffed green olives. I often try one of their signature cocktails, like the awesome watermelon jalapeno margaritas we were addicted to last Summer (we still miss them!).

Lobster, crab legs, sustainably caught fresh fish and shrimp….it’s all good at Goin’ Coastal!

1021 Virginia Avenue 404-941-9117

Friday night LC and I found the dining room at JCT Kitchen jam packed, despite the torrential downpour and severe thunderstorm warning. We had an evening to ourselves and wanted to enjoy a nice adult meal at a cool place.

Surprisingly, I had never made it to JCT before. It was one of the first restaurants to lure the trendy dining crowd to this somewhat industrialized neighborhood. Everything I had heard was positive so I was excited to give it a go.

The space is open, exuding warmth and simplicity, much like its neighbors Quinones Room and Baccanalia in the same complex. Across the way is the White Provisions building home to culinary star Abattoir and right next to the original Yeah! Burger.

Seated across from each other at a two-top along the wall, LC commented that conversation was nearly impossible, given the constant chatter from tables nearby. It was true, the atmosphere was anything but intimate. We would have preferred the patio had the weather cooperated.

We started with cocktails from their creative list, utilizing spirits like bitters, bourbon and rye, which has become rather de rigeur for upscale trendy restaurants these days. I was excited to see a sloe gin fizz on the list, taking me back to my childhood when my parents hosted card games and my Mom made this drink by the pitcher.

After delivering our cocktails, our server read off an entire menu’s worth of specials. I almost stopped him, having already decided on the bacon wrapped pork loin, when he said the word “duck”. The game had instantly changed. It was a breast and confit, I assumed a leg, with an orange champagne sauce served with sauteed peppers….a weird pairing but he had me at “duck”.

But first we wanted to sample a couple of starters, the “angry” mussels and the bacon wrapped figs with blue cheese. We found both dishes to be very impressive. The figs were not baked but rather raw, sliced in half with a thick strip of chewy bacon intertwined among the halves, which rested in an intensely sharp blue cheese sauce that provided the appropriate balance to the dish. A smattering of toasted almonds added a fun crunchy element.

A medium-sized bowl of mussles arrived, steaming in their aromatic broth flavored with peppered bacon, serano chilis, and onion. Although small, the shellfish were great. I especially enjoyed dipping the crusty rustic bread in the spicy broth. We loved ‘em!

When our server checked in I switched to prosecco. LC ordered the shrimp ‘n’ grits and I went for the duck, of course. His dish was richer than the Kennedys, grits engulfed in cheeses and butter, topped with shrimp and a battered and deep fried poached egg. A week’s worth of calories and fat, but decadently delicious.

My duck, however, was not exactly what I expected. Yes, the breast was nicely displayed with a crispy skin. Based upon our server’s description, I was expecting a leg confit, but instead the breast was served on a mound of shredded confit, seasoned with the orange champagne sauced described, creating a concoction which sort of reminded me of BBQ. The oily, crispy, gaminess of the confit was entirely lost. I wasn’t thrilled about the peppers to begin with and they did little to elevate the entree.

An unexpected favorite of the evening was the side dish of corn succotash that LC ordered. Bathed in butter, it was the epitome of Summer in the South. Ironically LC had actually changed his order to the squash, but it was a happy mistake.

We decided to forego edible dessert in favor of the liquid variety upstairs at JCT Bar. An acoustic guitarist entertained the crowd of thirty-somethings inside as the drizzle continued outside. A train chugged past as we headed to the car, anxious to get home and work off the surplus calories.

1198 Howell Mill Road 404-355-2252

When anyone asks my opinion on the best new restaurant in Atlanta, I invariably say Miller Union. Not only for its cool yet comfortable atmosphere but for its fresher than fresh local produce and chef Satterfield’s creative takes on simple Southern dishes.

I fell in love with Miller Union on my first visit with B, seduced by the fragrant broth that surrounded clams in a big white bowl, lured in by the richness of an egg baked in celery cream, comforted by the warm embrace of a rustic pear tart. Yes, every dish we had was truly stellar.

That was in the Winter. In fact, it was snowing the night we dined there. I mention this for two reasons: my folly in judging any restaurant based upon one visit is becoming evident, and I simply don’t like Summer menus nearly as much as Fall ones.

With a first meeting like that, disillusionment was sure to follow. Common sense would tell you that multiple visits to a restaurant, or anywhere for that matter, affords a more rounded experience, and therefore allows one to make a qualified assessment of the food, the wine, the service, the scene. But me, I’m the idiot that falls in love on the first date. Then I find out he is unemployed, married, stupid, or all of the above.

My second date with MU didn’t go quite as well as our first. It started off promising with an exceptional blueberry cocktail called Tangled up in Blue. Wanting to introduce my friend BB to my new love, I had high hopes that they, too, would find affection for one another.

Seasonal menus like MU’s feature local produce so naturally one finds awesomeness like apples, sweet potatoes, and Brussels sprouts in the Fall and Winter. Likewise, Summer menus are ripe with tomatoes, corn, and okra.

There is a special place in my heart for okra. I grew up eating fried okra just picked from the garden. My grandma, who was as Southern as poke salad, taught my Mom how to make it properly. Just like fried green tomatoes, I have a real disdain for improperly cooked fried okra.

But first things first. Seated at the bar, BB and I started off with a pork terrine served with pickled okra and their fantastic toasted bread. Not terrible although BB thinks he can find a comparable terrine at Publix.

The magical farm egg baked in celery cream also awaited my lips. I took a knife and pierced its soft yellow yolk, spreading the sublime mixture on the crispy sourdough. Pure heaven.

BB and I decided to split an entree. This is where things went downhill as we noted practically every dish featured corn and/or tomatoes. Fish and tomatoes don’t work for me so that automatically eliminated all the fish dishes. As we made our way down the list, we decided upon the chicken. And God help me if it didn’t come with tomatoes too, disguised as eggplant caponata! The dish was simply prepared. Too simple.

Our side of okra literally took me aback. Chefs deserve plenty of room for creativity. I don’t expect every Southern dish to be like my Grandma’s in Tennessee, as long as it’s good. Miller Union’s okra was not good. Whole okra with a thick beige coating (only flour, no cornmeal?) was neither delicious nor authentic. As BB and I nibbled on the deep fried vegetable, he noted how the batter “skin” could be pulled off. Unfortunately I had consumed several of them prior to this discovery.

Another cocktail was ordered and consumed. BB was on his second Pimm’s Cup.

Note: check out my method for making authentic fried okra by clicking here.

Southern desserts. For me, generally unappealling like the hideous traditional banana pudding or sugar bombs like pecan pie. Miller Union offers similar atrocities: coconut cream pie, lemon layer cake. Before eyeing the dessert list I bet my left forearm (yeah, I know that’s weird) that there would be at least one peach dessert on the menu, after all, what could be more seasonal than Georgia peaches?

There was just one, peach shortcake. If I could have chosen anything made with peaches, that would not have been it. So we opted for the two homemade ice creams of the day, ginger and caramel. I found the caramel so cloyingly sweet that I could barely eat it. BB liked it, however, I preferred the ginger. Neither compared to the ingenuity of the thyme, sage, and rosemary ice creams B and I sampled in the Winter.

I’m not going to break up with you MU. But I think we need some time apart, like maybe three or four months.

999 Brady Avenue NW 678-733-8550

Driving through my neighborhood a few months ago, I noticed a new restaurant had quickly taken over Figo’s old location. It would have been hard to miss, with its red awning sporting a catchy name and tagline, Goin’ Coastal….a sustainable seafood joint.

My curiousity piqued, I googled it. The original location is in Canton. Happily, I do not know exactly where that is. I’m a city chick and easily develop amnesia regarding suburbs, not to mention my direction dyslexia.

I love seafood, primarily shellfish. And the promise of super-fresh seafood fished from environmentally sound waters is certainly appealing! LC accompanied me, ready to do some serious seafood sampling.

Black and white photos of fishermen adorn the pale turquoise walls. Reddish wooden chairs with black leather seats and solid black wood tables sit upon concrete floors. The open kitchen and bar sit a few steps above the main dining room in the multi-level space. Pendant lights emit a soft glow, illuminating the blackboards with daily specials. Brown paper table-dressings add a casual flair to the fishy theme but I couldn’t shake the feeling that it was a chain. Almost too clean, it felt like it was a concept being groomed for franchising.

Starting in on the specials before taking our drink order, our server was clearly nervous. Perhaps it was her first day but as the evening wore on she proved to be quite competent. Water please.

She brought out a basket of what can best be described as corn muffins. Too cakelike in texture, straight-up cornbread would have been better. I needed a drink. For a seafood joint their cocktail list was quite intriguing. I ordered the coconut lime rickey and LC tried the watermelon jalapeno margarita.

We started off with sweet potato chips with a blue cheese dip, a bowl of she crab soup and a baked oyster sampler. I don’t know what I was expecting but the chips were just like the ones you can buy in a bag in the health food section at the supermarket. I guess I was hoping they would be very thickly sliced, or perhaps spiced with cayenne or black pepper or something. On the plus side, they were not at all greasy, just nothing special.

Our cocktails, however, were special! I enjoyed my rickey but it was LC’s watermelon jalapeno margarita that stole the show. Only mildly sweet with the fruit juice and slightly tart from a dash of fresh lime, it finished with a swift kick in the pants from the jalapeno. A salted rim was icing on the cake.

My only experience with she crab soup is, again, from a can at the supermarket. Called she crab because it is made using cream and the roe from the female crab (obviously), it has a distinct, rich flavor. LC and I agreed, Goin’ Coastal’s rendition of this seafood classic did have good flavor but there was something off about the texture.

I’m not an oyster lover but if I must partake, at least I’d rather have them cooked. So we ordered the baked sampler with two Rockefeller, two crab stuffed, and two parmasean garlic. On our order of six, some were huge, some were tiny. Of the three, the crab stuffed were my favorite.

Chef and co-owner Zach Kell brought out a plate of steamed side-striped shrimp from Alaska. Especially sweet, they required no seasoning at all, not even a dip in the drawn butter was necessary.

Along with the peel ‘n’ eat shrimp, our server placed a white ceramic dish on our table with three little white dots inside. Then, from a tiny metal pitcher, she poured water onto the dots, making them expand right before our eyes. They were like freeze-dried towelettes! I was very impressed.

By this time we were on our third watermelon jalapeno margarita each. They packed some heat but clearly not much alcohol. For an entree LC chose the freshly caught swordfish with cheese grits and collards on the side. Despite having tomatoes in it, I ordered the low country boil with scallops, shrimp, crab legs, and mussels plus a side of the jalapeno corn bread pudding.

Simply grilled, I thought the swordfish looked overcooked when it came to the table, but LC loved it. His grits were fantastic. He liked the collards because they weren’t cooked to mush, but they would have benefitted from a liberal dose of vinegar.

My low country boil was good, but not stellar. Fish stews are challenging due to the varying cooking times of different shellfish. The scallops were perfectly cooked leaving the shrimp a tad tough. Crusty bread that came with it was awesome. Although submerged in a tomatoey broth , the crab legs had to be cracked by hand. Thank goodness for the magic towelettes!

The savory and spicy jalapeno corn bread pudding, baked in its own ramekin, turned out to be my favorite dish.

There are many dishes on the menu we didn’t get to taste. I was interested in the fried Creole salad but our server would not endorse it. Lobster and peekytoe crab cakes sound delicious. And I wouldn’t turn down a duo of roasted and fried shrimp served on grits with andouille sausage gravy.

A couple more watermelon jalapeno margaritas went down as we chatted, finishing it all off with a mini chocolate cake with blueberry sauce.

I wanted to love it, I was hoping it would wow me. I think they take great care in their sourcing and I appreciate that but in the end, what works in a small town might not fly smack in the middle of the trendy Virginia Highlands. After all, we are food snobs.

1021 Virginia Avenue 404-941-9117

Wow! I can’t believe it’s been a week since me and B had dinner at El Farallon in Cabo San Lucas. Its spectacular setting overlooking the ocean along the cliffs of the Pedregal Mountains makes it one of the most romantic destinations I have ever visited. Too bad I wasn’t there with a hot man! Ladies, this is where you want to be when your guy asks you to marry him.

The Baja Peninsula is known for its abundance of fresh seafood. El Farallon brings in the catches of the day from the Pacific and the Sea of Cortez and displays them by the kitchen so diners can make their selections.

Having had enough tequila throughout the day to tranquilize a gang of lucha libres, we switched it up to champagne. Seated near the rocky cliff wall surrounded by the warm glow of candles, the weather was perfect. Then along came CG with a bottle of champagne in hand. He escorted us to see the “boat display” to choose our fish, but we both had lobster tunnelvision.

El Farallon has a set five course menu that begins with chips and guacamole made in a traditional molcajete, chunky and delicious. The next course was mussels in a tomato broth. Both B and I dislike tomato with fish so although the mussels were good, it was not my favorite dish. The guacamole was so good I requested a second helping.


A trio of appetizers were delivered. Seabean salad was rather forgettable (I, in fact, couldn’t remember it). Seabass ceviche was tasty but, again, had tomato in it which I found a little unusual. Crispy fried calamari was the winner of the three.

I don’t remember ever seeing a menu. This is unfortunate because having it in front of me now, I see we could have ordered the mixed grill of fish, which includes a lobster. Then we could have tried lots of different fish, but rather, we ordered two lobsters, each one the size of my head (too much of a good thing?)

For her sides, B chose roasted potatoes and grilled asparagus, which she said were very flavorful. My grilled corn was sweet and salty with a satisfying toothesome quality….amazing. I also tried the cilantro rice merely because it had the word “cilantro” in it. Our lobsters were grilled and succulent served with a selection of sauces. B asked for drawn butter that we both dipped into. One of the sauces, most likely the chile ajo, was good and spicy.

There were two choices for dessert and I believe I chose the arroz con leche, but it never arrived. The bill did, however, with each lobster having a $20 upcharge beyond the $80 prix fixe. Thanks for the heads up, Senor Server.

Despite the misunderstandings and missed desserts, it was still an unforgettable meal, at an unforgettable place.