Hot Dish Review

A sad goodbye to the scene of much debauchery….
It’s hard to believe I haven’t reviewed Bluepointe until now. The restaurant is an Atlanta staple and the scene of so many memorable (and crazy!) evenings. Like crashing (former) Dallas Maverick’s Steve Nash’s private birthday bash upstairs and my own private birthday bash several years later, complete with champagne and lobster.

As I’ve said in a recent post, I’m a sucker for tradition. Or perhaps I’m merely a creature of habit. I always get the lobster at Bluepointe. In my many visits I have tried practically every dish until I discovered the lobster. Since then, I’ve been loyal to the 2lb. shellfish in curry.

The peanut crusted grouper is awesome and so are the scallops. The calamari appetizer used to be very spicy and amazing but it has become increasingly boring over the years with the predominant flavor being soy.

And ever since me and AD attended a Veuve party at Bluepointe I can’t seem to order anything else to drink there. Many bottles have been consumed since then.

My visit to Bluepointe last night was an exercise in irony. Or deja vu. I was wearing the blue dress, the same one I wore to my birthday dinner. I had champagne and lobster. And I was with LC….just a different one.

Seated at one of the more intimate tables near the bar where me and AD used to sit, LC was somewhat intoxicated and rather ravenous. I asked for a dish of the rice crackers they used to have at the bar but was disheartened to learn they no longer serve them. I would have dumped the snacks in my purse just for old time’s sake!

We started off with edamame and ordered two more appetizers to share. Wanting to try something different I chose the calamari salad. Although it has been many years, I always associate fried calamari on greens with one of my favorite neighborhood restaurants in New York called OG (Oriental Grill). Theirs was a perfectly assembled dish of impeccable field greens, fried calamari, and a slightly sweet Asian dressing.

I was impressed with Bluepointe’s version, with tempura calamari, arugula, sweet mango, crispy apple, cashews, and razor thin radish slices, lightly dressed with a subtly sweet Asian vinaigrette. A perfectly balanced composition, both in flavor and texture.

LC wanted to try the short rib wontons in umami broth. Umami is the culinary buzzword de jour, loosely translated as indescribable deliciousness. The Japanese are so cerebral. Three wontons filled with beef swam in a brown broth. Sorry, no umami, just a fistfull of salt in the overwhelmingly soy based broth. More champagne.

We had much better luck with the dependably delicious curry lobster. Served with baby asparagus, bok choy and Asian long beans in a slightly spicy yellow curry, it was as succulent as ever. The enormous lobster makes two generous entree portions. As a side, LC couldn’t resist the corn mash, yellow corn with lots of butter, which turned out to be his favorite dish of the evening.

For dessert I went back to my usual chai creme brulee. Not a fan of lemon sorbet I asked to substitute the orange sorbet which came out in a fun cube shape. The candied ginger on top of the crispy sugar really makes it special. We scarfed it down, along with another glass of champagne.

Now we were ready to dance!

Remember when the holidays were a time to relax with family and friends? That’s right….when you were a child. After that, it’s all financial hardship and stress.

Once family time was over, B and I had a chance to exchange gifts and enjoy some adult beverages and conversation. A bottle of Gloria Ferrar Brut started off the evening by my gorgeous phat tree.

Then we were off to one of our favorite spots, Top Flr, but alas, it was Monday and they were closed. B suggested another of our old haunts, Livingston, just a mile down the street. Perfect! Although chances were not good that our buddy Zeb, the chef, would be working the day after Christmas.

We had little company aside from our friendly bartender. But we were in luck to visit on Millionaire Monday, Zeb’s special two course dinner for $18 every Monday which features such rich dishes as lobster and steak. B and I decided to order one of each and create our own surf ‘n’ turf.

But first, we sipped an impressive red that was spicy and deep. A spinach salad with gorgonzola, vidalia onions was drizzled with candied bacon vinaigrette provided a simple and satisfying start.

We ordered the filet medium-rare. B requested it on the rare side and after some thought, I agreed. Best too rare than overcooked. Our plates arrived, thoughtfully kitchen split. The baby filets were unfortunately cooked medium with no rare in sight, but the lobster was perfectly poached. It was a meal that could have been decadent if it weren’t so light.

The bartender topped off our glasses as we chatted. Just then, a gentleman (and I use that term loosely) appeared at the bar. He and his new bride were apparently staying at The Georgian Terrace for their honeymoon. Dressed in a garrish pinstripe suit, he was a minister, and needed advice on what alcoholic beverage to buy for his new bride. We suggested champagne so he ordered “the cheapest one”. His ridiculous demeanor made us laugh, but it wasn’t until his departure that we noticed a flyer he had left outlining the services he offered through his business, Non-Negotiable Ministries.

Valuable services such as Prophetic Miming (who doesn’t need that?), Preaching (of course) Food Catering, and the all important Armour Bearing (WTF?), all available regardless of race, creed, or policy. What if your policy is not to hire ghetto preachers?

Best of all, his food catering business is called Fix-It Preacha. I swear. Even me and B couldn’t make that up!

(If you are interested in honing your prophetic miming skills, just contact me, I have the minister’s number.)

659 Peachtree Street NE 404-897-5000

Ditto for 2011….

There was a time when Red Lobster was almost fine dining. On weekends the lobby would be full of men wearing suits, waiting for a table with their families, their wives dressed in skirts, well-behaved children in tow.

Well, those days are gone my friend! Foul-mouthed unkempt white trash was the standard as me and my family waited for a table this Christmas Eve. Screaming kids are usually seated next to us these days, but we got lucky this time.

We used to go to fancy restaurants on Christmas Eve but one year we ended up at Red Lobster, and we’ve been going there ever since….sort of a bastardized tradition at this point.

The restaurant’s decor used to be more nautical kitsch, but they’ve toned it down a bit over the last decade. No more enormous plastic fish or nets, just dark wood walls, and tables dimly lit with dock lanterns.

Our dinner began with salads, Caesars with balsamic dressing on the side. A basket of those addictive cheddar garlic biscuits came out. We tried not to eat them, but the temptation was too great.

My Mom decided to go light and ordered the glazed salmon with broccoli. Dad got the rock lobster, shrimp scampi, and grilled shrimp. I ordered the Maine lobster, grilled scallops, and grilled shrimp combo with a baked potato on the side, although the combos now come with rice pilaf….how 1989!

I asked our server the difference between Maine and rock lobster and he said the rock could be tougher at times. However, it turns out that variety is also much larger. Oh, well. Everything was drenched in butter and cooked perfectly. My Mom’s salmon was OK. At least she didn’t leave stuffed like me and my Dad.

Sure, Red Lobster’s reputation has evolved over the years but if you can look beyond the abysmal atmosphere and unsavory fellow diners, you just might get a delicious lobster!

More Southwestern love….
Nava is like an old friend. I think about visiting yet rarely get a chance. But when I do, I’m reminded of why I love her. She is consistent.

Sure, menus that constantly evolve showcase a chef’s creativity, but there is something to be said for perfect duplication. You can count on the same bread, the same taco, the same fritters, even with a change in chef.

Nava’s Southwestern theme has remained intact over the years as well, with American Indian blankets, pottery, and exposed wood beams dominating the dining room.

Some dishes have been added recently to coincide with hot food trends, like their ceviche bar, a collection of six types of ceviche made with various fish and shellfish marinated with an array of accompaniments. And Nava hasn’t failed to join the taco bandwagon, with a whole section devoted to the craze.

Another example of sticking to what works is Nava’s green chile lobster taco. It was a Kevin Rathbun original and remains on the menu to this day. A simple combination of succulent lobster meat and a little cheese wrapped in a soft spinach tortilla, accented with cascabel cream, salsa fresca, then drizzled with tequila sour cream. I would have one for dinner, but first let’s start with the ceviche our group of four shared.

LC and I met our company’s marketing genius CF and business associate JH at Nava’s intimate bar inside. We considered checking out the patio bar but it was simply too hot. Instead we cooled off with margaritas, then headed to a sunny table by the window.

We chose two ceviches, one made with mahi mahi and jicama and the other with shrimp and jalapenos. Both were light and fresh. CF is from Mexico, and therefore a ceviche expert. Both of us loved the crunchy cubes of jicama combined with the citrusy fish. The guys made sure not a sliver remained in the dishes.

As LC tried to decide on an entree, the others had determined they would share a few things, including another ceviche and some tacos. Remaining true to form, I ordered the lobster taco. However, wanting to experience a little diversity, I also ordered the alligator taco with smoked bacon, candied jalapenos, and killer crema. It sounded fun, creative, and delicious, but unfortunately they had sold out. So, I got the smoked chicken taco, which I thought was the same as the one that used to be on the appetizer menu. When it came out I took a bite and realized that beneath the tender shredded chicken was a good bit of green chile grits. A drizzle of annato sour cream finished the taco, and despite my lack of love for grits, so did I.

Meanwhile, I had effectively coerced LC into ordering the only entree I had ever tried, the spicy jumbo shrimp. I remembered it was a rich dish composed of two small black bean and goat cheese enchiladas topped with big juicy shrimp. A pineapple scotch bonnet glaze provided heat. My fork kept finding his plate!

While CF and JH munched on their tacos and ceviche, I could hardly take my eyes off my lobster taco. I shared with LC, already feeling the heavy burden of cheese, tortillas, and the unfortunately awesome bread that our server delivered prior to our meal.

Nava is not authentic Mexican, but I think it’s safe to say that it is an authentic representation of new Southwestern cuisine. CF agrees, and she should know. Speaking of authentic, I have accepted her challenge to a guacamole making contest….aye carumba!

Another margarita for dessert and we were off in our shiny black limo for a night on the town.

3060 Peachtree Road 404-240-1984

Last year, LC asked me to accompany him to the dinner that preceeds the pro-am golf tournament at Eastlake Country Club, which in turn, preceeds the Tour Championship. I didn’t take my camera and regretted not blogging about it for a whole year….until last Sunday.

The event was held in the ritzy clubhouse. LC and I arrived and quickly assessed the crowd. CEO’s and celebrities were around every corner. Passed hors d’oeuvres like caramelized onion sliders and individual shrimp cocktail cups were plentiful, as was the booze.

As we ordered martinis, I casually mentioned that my mission for the evening was finding the lobster salad that I fell in love with last year. Luck would have it that I was standing next to chef Michael Diehl’s wife, who introduced herself, then brought out her husband to meet me….nice!

Like last year, each room hosted several tables with chafing dishes containing everything from mini crab cakes to spice-rubbed ribs. A carving station featuring beef tenderloin was in one corner, a lovely display of sushi in another. As I made my way to a buffet to sample a few dishes, a gentleman seated nearby said hello. He looked familiar, very familiar. Turns out it was Craig T. Nelson. Moments later we struck up a conversation with the lone rocker dude in the room, Tommy from Kiss.

Tender slices of the beef tenderloin were accented with sweet caramelized onions. It was impossible to try everything, but the chef clearly put his heart into every dish. Delicious.

Initially, I did not find the lobster salad. LC and I continued to mingle, meeting pro golfers Stewart Cinck and Bill Haas. Eventually I ran into chef Diehl who explained he had transformed the room temperature salad into a warm dish that was near the beef.

Huge chunks of lobster were paired with potatoes and dressed with plenty of olive oil and herbs. I preferred the former version but could hardly complain….hundreds of plump lobsters gave their lives for this decadent dish!

Miniature desserts were displayed, and devoured, during the auction, presented in a hilarious manner by a comedian there to play in the pro-am tournament. Cheesecake lollipops dipped in a variety of chocolates and sprinkles stood up in little cups of pink sugar….so clever!

One of the best schmooze events of the year, I’m already looking forward to next year’s lobster salad.

Like last Thanksgiving with my folks, we went to dinner at Cafe on the Avenue again. Another case of deja vu, we were seated at the same table and ordered practically the same thing.

It’s a charming, cozy cafe in a renovated house set among antique stores and gift shops. Seems like the sort of place that may do better business at lunch when they offer an impressive array of salads and sandwiches.

We started off with a little wine. I vaguely recalled not loving the salad dressing before (although I could be mistaken) so I ordered the Caesar to start. My parents each got the house salad with no complaints. Garlic bread sticks were served alongside.

All three of us ordered the surf ‘n’ turf skewers, a combination of grilled steak, lobster, shrimp, and peppers on two skewers served with rice pilaf and mixed vegetables. First of all, why not separate the seafood from the beef so diners can order the steak the way they like it? Last year that wasn’t an option. Me and my Dad ordered this entree and the chunks of steak came out very well done, just the way he likes it.

I, on the other hand, prefer my steak cooked medium or medium-rare. This year I asked again, expecting a “sorry, they’re already skewered together” response. However, our server, who may have been the owner or manager as well, said she would see what she could do to accomodate me. Meanwhile, my Dad confirmed that he wanted his the regular way….overdone.

When the entrees arrived, I began removing the chunks of lobster and steak, and the shrimp that anchored the ends of each skewer. Fantastic! My steak was medium and extremely tender. And, unfortunately, so was my parents’ steak. My Dad had to send his back to be charred while I quietly enjoyed mine. Mom didn’t complain much but I could tell she would have liked them cooked a bit longer.

The meal wasn’t perfect, however. Each skewer had only one piece of lobster (same as last time). Rice pilaf was merely buttered white rice, as far as I could tell, and the vegetable medley of squash was entirely unremarkable. Already pissed off about the steak, my Dad noted that there were no grill marks on the shrimp like before. True.

Altogether, I would recommend it if you happen to be in Crystal River. The neighborhood’s upscale vintage vibe is a nice change of pace from the area’s down-home country spots.

On a side note, John Travolta and Kelly Preston have a house nearby that is perpetually “under construction”. We drove past and it is gorgeous! My Mom suspects the pile of dirt on the otherwise pristine driveway is simply a decoy.

631 Citrus Avenue, Crystal River, FL 352-795-3656

Three (OK, maybe 5) little words that equal big deliciousness! This recipe comes courtesy of BB, or more precisely his little girl, who spotted the lobster at Costco and suggested making lobster mac ‘n’ cheese. She grabbed the white truffle oil as an afterthought. Oh, and by the way, she is five!

He brought me a casserole dish with a big serving that I reheated in the oven….just didn’t seem right to put lobster in the microwave. Rich, decadent, just plain awesome.

Although he cooks by heart, as trained chefs generally do, I asked him to write down the recipe for me (and you!). Here it is, only slightly edited:

LOBSTER MAC & CHEESE

1 box of medium pasta shells, cooked
1.5 lbs cooked lobster meat (tails and claws)
3 cups of milk
1 cup heavy cream
3/4 stick of butter
1/2 cup all-purpose flour
12 oz. shredded gruyere
9 oz. shredded extra sharp white cheddar
2 oz. shredded extra sharp yellow cheddar
2 oz. shredded fontina
White truffle oil
1/2 cup panko bread crumbs
1 1/4″ slice of pancetta, diced
1 whole nutmeg
Fresh black pepper
Kosher salt

Preheat oven to 350 degrees. Cook pasta al dente according to package directions, drain and drizzle with truffle oil to prevent sticking.

In a large saute’ pan, cook the pancetta until brown. Set aside and reserve the fat. Cut the lobster meat into bite-size pieces and squeeze excess water from it.

In a medium saucepan, heat the milk and heavy cream, not allowing it to boil. In a large heavy pot, melt butter along with 2 tablespoons of the truffle oil. Whisk in the flour and cook over medium heat, stirring constantly for 2 minutes. (Chef’s note: “In the past, I’ve made the roux with true truffle butter, but time constraints forced us to improvise with the butter/oil mixture”). Still whisking, add the hot milk and cream and cook for another minute or two until it’s smooth and thickened. Fold in the gruyere and white cheddar, mixing well, until you have a smooth, creamy sauce.

Grate in about 3/4 of the nutmeg and about a teaspoon of freshly ground black pepper, mixing well. Add the pasta, stirring well, then fold in the lobster. Lightly coat the inside of a 9 X 13 casserole dish with oil and pour in the mixture. Sprinkle the top with the shredded yellow cheddar and fontina.

In a small bowl mix the panko with the cooked pancetta and its cooking fat. Top the casserole with the bread crumb mixture and bake uncovered for 25 minutes or until brown and bubbly.

Zebulon and Jeremiah….almost sounds biblical, right? Well, they’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’s recent departure, his sous chef Zeb Stevenson was promoted to Executive Chef. B and I are big fans of Zeb so we were excited to hear the news! With Fall upon us, we were invited to a media dinner where he debuted his new menu featuring the seasons best vegetables and fruits like Brussels sprouts and apples from Ellijay. Jeremiah, by the way, is the new sous.

Is it fair to do a review based upon one dinner, and a complimentary one at that? Sure, what the hell. Zeb served the table of a dozen or so food writers a selection of appetizers and salads, family style, so we all had the opportunity to sample a bit of everything.

Well-known foodie, writer, and television personality Carolyn O’Neil was among the guests and quipped about the blurry black and white photomural behind the adjacent booth. (Yes, it was intentionally blurry!) Later, one of the diners at my table remarked that Kwanza Hall was seated there. Me? Namedropping? Never.

The space is very dramatic in a rich, luxurious way, fitting for the renovated Georgian Terrace Hotel where it is located.

Our server, Wyatt, started us off with a little bubbly, then brought out an amuse bouche of tuna crudo topped with pistachio and candied mustard paired with a sliver of yellow beet with a champagne-vanilla vinaigrette…..an interesting nibble. The bread service was excellent, with an assortment of breads including the crispy sourdough roll I devoured, slavered in softened sweet cream butter.

An array of appetizers began to arrive….salads, crab cakes, bratwurst. Zeb came by to talk about the dishes. He pointed out that the crab cakes were more crab than cake. They were served on waffle potato chips and gone in a flash! I tried a taste of the sauvignon blanc that was pouring as well as a full glass of the red….can’t remember what varietal but I do know it was a 2008. CO’s friend M had inquired.

A simple spinach salad was dressed up with a smoky and sweet cippolini and candied bacon vinaigrette and topped with chunks of gorgonzola. Don’t let anyone tell you bacon is out of fashion, honey. Even better, however, was the smoked trout and apple salad. Like the Waldorf salad’s stylish cousin, this dish was a favorite of the table. I scraped the last bit out of the bowl to eat along with a slice of chicken bratwurst. Zeb makes the bratwurst in-house and serves it on a bed of shredded Brussels sprouts. Very German flavors, I was lovin’ it.

Then came my bodacious lobster. I probably should have prefaced that with the statement that our table was given the full menu of entrees, eleven in all, from which to choose. (Then back to family style for dessert.)

Back to the butter poached lobster. Once again Zeb was there to explain the intricacies of poaching a lobster in butter and water….a precise science and well worth the effort. It was supposed to be served with chive gnocchi and garlic broth. When Wyatt detected my lukewarm attitude towards the potato dumplings, he suggested a substitution (gasp!) of the truffle mac ‘n’ cheese. Yessir!

I was hoping the mac would be baked, served in its own little ramekin but it was beneath the lobster instead. Can’t complain about creamy, truffley goodness and buttery tender lobster.

After much debate B decided upon the grilled skirt steak with hand cut fries and smoked hollandaise. She commented that the tender steak really flipped her skirt and we all laughed. Zeb’s hollandaise was made with cold-smoked butter. Mad scientist! Rather than being heavy and rich, the sauce was lightly whipped. I found myself dipping bites of lobster in it, as well as stealing her skin-on fries.

Across from me KL had the juicy filet mignon with creamed spinach, and M had the lamb chop. I tasted his spaetzle, forgetting that it was flavored with mint. Although herbaciously green, I didn’t detect mint specifically. Creative side. Four or five of us ordered the lobster. I would have had a hard time choosing between the two smoked meats, duck and pork, had I not been enthralled by the lobster.

Each week Livingston hosts Millionaire Mondays, offering a three course dinner with a choice of lobster or filet mignon for only $16. And there is a nightly theatre menu with four entree selections, that includes a glass of wine, for just $29.

A platter of flourless chocolate tart, a chocolate mousse, and espresso ice cream was presented, complimented by another glass of red wine. Beignets with coconut dipping sauce were crispy and irresistible.

We bid our acquaintances farewell and made our way to the bar, having a chat and a smoke with the two chefs, across from the fabulous Fox Theatre, it’s grandeur and history intertwined in Atlanta’s story. And I thought how grand it was all of us making new history here. Makin’ it happen.

659 Peachtree Street NE 404-897-5000

Located on the gorgeous Capella Pedregal resort, Don Manuel’s is the centrally located restaurant that serves breakfast, lunch, and dinner. B and I tried all three meals during our stay.

With a candlit view of the infinity pool and ocean beyond it, the tranquil atmosphere set the stage for a relaxing dinner. Again, we enjoyed perfect weather as we chose a table in the bar area, listening to a duo playing acoustic guitar. I tried the spiced sangria while B ordered a glass of red wine. The fruit in the sangria was nice but the cinnamon and cloves were excessive.

Moving to a table on the patio, B and I split the Pacific red lobster soup to start. Our server brought out warm rolls and butter along with two pretty ceramic bowls with big succulent chunks of lobster and chewy hominy resting in the bottom. He then proceeded to pour a tomato-based broth over the top. Despite the tomato we both loved it….one of the best dishes overall during our vacation!

We shared the trio of tamalitos, or mini tamales, each with a different flavor, roasted duck, lobster, and huitlacochee….three of my favorite things! Unfortunately, neither of us could distinguish which was which, perhaps because they were small and could not contain much filling.

Most disappointing was the huitlacochee, one of my favorite delicacies. A fungus that grows on corn, huitlacochee is indigenous to Mexico and has an unctuous mushroom flavor and is nearly black when prepared. Three dollops of sauces did little to jazz up the drab steamed masa.

We got a bowl of arroz con leche (rice pudding) for dessert. Creamy and spiced with cinnamon, it was a perfect rendition of this traditional Mexican dessert.

With a full menu of Mexican dishes I would surely give Don Manuel’s another try if I’m ever lucky enough to return to Capella Pedregal!

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.