Hot Dish Review

Atlanta’s dining scene is diverse to say the least, from Buford Highway’s ethnic dives to the new farm-to-table concepts. Beyond the hotspots, however, there are those that fly under the radar…..literally.

The 57th Fighter Group Restaurant, located right next to Dekalb-Peachtree Airport (PDK), has been there since 1981, but many folks have never heard of it. Having undergone renovations in 2009, the aviation themed restaurant is once again becoming a dining destination. Visitors have a great view of the runway and there’s a patio to enjoy a cocktail while watching planes land and take off.

My first visit was last week when I went to pick up LC and perhaps have a drink at the bar together. His cousin PC is a pilot and they were just getting back from a business trip. I was surprised by the restaurant’s warm ambiance, its European farmhouse architecture made extra cozy by numerous fireplaces, exposed brick, and tons of memorabilia from the 57th Fighter Squadron.

Since it was getting late, we decided to go ahead and dine there, choosing a romantic, secluded booth. LC ordered a slightly dirty vodka martini with blue cheese stuffed olives, his favorite. Smooth. I got a Guinness. Also smooth. The concise menu isn’t about organic produce or trendy charcuterie, but rather an updated listing of classics. Appetizers include jumbo lump crab cakes, shrimp cocktail, and fried calamari….somewhat pedestrian but don’t forget the place is in Chamblee.

Short on time, we went straight for the entrees. The duck breast caught my attention with its ginger carrot puree and caramelized pears, but alas, the duck was no longer served with those accompaniments. Now it was half a duck served over polenta. I ordered it anyway, substituting green beans for the polenta.

LC ordered the bourbon glazed salmon, which came with roasted red potatoes and green beans. I took a bite and thought it a bit fishy, as is often the case when the skin is left on. He really enjoyed it though, fishy or not.

My bird’s skin was crispy, having been flash fried after roasting, then flavored with their five spice honey glaze. It was served with roasted portobello mushroom and hericots vert….the green bean’s superior French cousin. I ate the duck’s dark and succulent leg and thigh, leaving the entire breast to take home. The dish was really quite delicious. Portobellos were earthy, hericots vert slightly crisp and perfectly seasoned.

Other entrees include osso bucco, Chilean sea bass and the quintessential filet mignon. Standard fare, but sometimes standard is good.

3829 Clairmont Road 770-234-0057

It’s canning time again!Farm to table is the hottest trend in dining. It’s funny because that’s how I grew up, eating vegetables right out of our garden. We would pick squash, beans, okra, tomatoes, cucumbers, corn, and whatever else was ripe, and cook it for dinner that day. Now that’s sustainable, organic, and local!

Of course, there was a surplus of some vegetables. My Dad intentionally planted more green beans than we could eat so we could can them for the Winter. I have great memories of days spent stringing beans in the backyard under the big old apple tree with my Grandma.

She taught my Mom the art of canning. Using a pressure cooker and Mason jars, it was a Summer ritual. Years later, my parents still plant a garden every Spring. But with their time split between Tennessee, Helen, Georgia and Florida, they’ve downsized the plot, only planting the necessities.

But there were still enough green beans for my Mom to can a batch or two this year so I snagged a couple of cans. As delicious as always, I ate the whole jar by myself!