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	<title>Hot Dish Review &#187; duck confit</title>
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	<link>http://hotdishreview.com</link>
	<description>Restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick</description>
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		<title>Fig Jam…the Restaurant</title>
		<link>http://hotdishreview.com/2012/03/fig-jam%e2%80%a6the-restaurant/</link>
		<comments>http://hotdishreview.com/2012/03/fig-jam%e2%80%a6the-restaurant/#comments</comments>
		<pubDate>Tue, 13 Mar 2012 13:29:40 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[grilled cheese]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[mussels]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=11526</guid>
		<description><![CDATA[Gotta love a place with a name like Fig Jam. From the owners of Baraonda and Publik Draft House, this relatively new spot occupies the corner vacated by Baroni at Brookwood Station. This is where I celebrated my birthday&#8230;.for the third time. LC and I worked up our appetites early and couldn&#8217;t wait for our [...]]]></description>
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		<title>Forking it Over at La Fourchette</title>
		<link>http://hotdishreview.com/2012/01/forking-it-over-at-la-fourchette/</link>
		<comments>http://hotdishreview.com/2012/01/forking-it-over-at-la-fourchette/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 19:48:39 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[beignets]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[sweetbreads]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=9900</guid>
		<description><![CDATA[B is addicted to Groupon. She&#8217;ll buy anything that&#8217;s a good deal&#8230;.golf lessons, restaurant coupons, clown suits. Once you buy it, you are obligated to use it, no matter how ridiculous it might be. But her recent purchase of a $35 food voucher at La Fourchette for a mere $17 was not ridiculous at all, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Downtown Lunch at Peasant Bistro</title>
		<link>http://hotdishreview.com/2011/11/downtown-lunch-at-peasant-bistro/</link>
		<comments>http://hotdishreview.com/2011/11/downtown-lunch-at-peasant-bistro/#comments</comments>
		<pubDate>Thu, 17 Nov 2011 17:15:06 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[shrimp 'n' grits]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=10955</guid>
		<description><![CDATA[I have an aversion to meetings&#8230;.sales meetings, strategy meetings, meetings to decide when to have more meetings. But I love lunch meetings. Food opens the door to discussion, to finding common ground. Lunch meetings are productive, and sometimes downright delicious. Although I live nearby, I&#8217;m guilty of avoiding downtown Atlanta due to my fear of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>New Fangled Southern at JCT Kitchen</title>
		<link>http://hotdishreview.com/2011/06/new-fangled-southern-at-jct-kitchen/</link>
		<comments>http://hotdishreview.com/2011/06/new-fangled-southern-at-jct-kitchen/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 23:54:44 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[shrimp 'n' grits]]></category>
		<category><![CDATA[southern]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=9376</guid>
		<description><![CDATA[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 [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Cellar 56 at East Andrews</title>
		<link>http://hotdishreview.com/2011/04/cellar-56-at-east-andrews/</link>
		<comments>http://hotdishreview.com/2011/04/cellar-56-at-east-andrews/#comments</comments>
		<pubDate>Thu, 07 Apr 2011 23:48:19 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[flatbread]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[macaroni and cheese]]></category>
		<category><![CDATA[scallop]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=8547</guid>
		<description><![CDATA[LC and his entire family are University of Kentucky alumni, so you can imagine his grief at last week&#8217;s horrific showing in the Final Four. However, earlier, in the midst of March Madness, we watched them clobber West Virginia at 8 Traxx with a big UK alumni group. Good times! Prior to the game, we [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Lunching at Empire State South</title>
		<link>http://hotdishreview.com/2010/11/lunching-at-empire-state-south/</link>
		<comments>http://hotdishreview.com/2010/11/lunching-at-empire-state-south/#comments</comments>
		<pubDate>Sat, 13 Nov 2010 22:08:00 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[collard greens]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[rillette]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[wheatberries]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=5934</guid>
		<description><![CDATA[Few restaurants, other than those in hotels, serve breakfast, lunch, and dinner. That degree of service seems daunting if not a tad overly ambitious. Some restaurants, like Serpas for instance, add brunch after a successful year of dinner service. Not so for Hugh Acheson of Empire State South. Having gained notoriety in Athens for his [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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>
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		<slash:comments>0</slash:comments>
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		<title>Top Flr&#8230;.a Visit with The Usual Suspects</title>
		<link>http://hotdishreview.com/2010/11/top-flr-a-visit-with-the-usual-suspects/</link>
		<comments>http://hotdishreview.com/2010/11/top-flr-a-visit-with-the-usual-suspects/#comments</comments>
		<pubDate>Fri, 05 Nov 2010 20:30:13 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[brussels sprouts]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[Jeff Myers]]></category>
		<category><![CDATA[kimchee]]></category>
		<category><![CDATA[mac 'n' cheese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pappardelle]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Patrick LaBouff]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Top Flr]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=5637</guid>
		<description><![CDATA[We tried to go to Sound Table. Really, we did. But our friend CL was out of sorts and swore I said Top Flr. So, of course, that is where we ended up. It was late-ish and I was hungry-ish. B and I made our entrance, said our hellos, and quickly ordered some wine. Quick, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Late Night at Top Flr</title>
		<link>http://hotdishreview.com/2010/10/late-night-at-top-flr/</link>
		<comments>http://hotdishreview.com/2010/10/late-night-at-top-flr/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 14:10:33 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[hummus]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=4974</guid>
		<description><![CDATA[After racing home from work to meet B Thursday evening, the two of us hopped in the HotDishMobile, dressed in our hot pants and halters, to check out my good friend BH&#8217;s party at his boutique. A little free cheap red wine and catching up with old friends like RD and LB was fun, then [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<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>
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