Hot Dish Review

HERE’S A RE-RUN WHILE I’M IN RIO!
Top Flr is one of my favorite restaurants in Atlanta for many reasons…food, ambiance, price, and service….they shine on all points! Those guys should give lessons on how to run a restaurant. Guests are usually greeted by Darren, one of the owners. Doesn’t hurt that he is English (and hot). The dining room upstairs (top floor) is cozy and they expanded the downstairs space last summer, but I still I prefer to sit at the original bar, although it isn’t quite the same since Adam’s departure. He was one of the original partners and selected the often obscure and wonderful wines on their list. He turned me on to anglianico, a spicy red that I’ve ordered ever since I tasted it.

Diners (and drinkers) are greeted by the smoky aromas of the kitchen….reminds me of a campfire so I especially enjoy eating there in the colder months.

The menu has evolved but several standards remain like the white bean hummus, duck confit pizza, lamb (now pork) skewers, and hangar steak. I can still remember the delicately flavored mussels from my first visit with d. Proteins are mostly a la carte, to be paired with one or two of their terrific sides. Salads are huge and fresh, the pastas are decadent comfort food. The original mac ‘n’ cheese left much to be desired but they have since improved it, and improved it again. It is now one of the best in town, with a creamy bechamel cheese sauce, baked with crispy breadcrumbs on top.

They used to do a duck confit pappardelle, reminiscent of the short rib version at the now-defunct Globe. Duck confit can still be found on a pizza, the current pie topped with pesto, applewood bacon, and grilled portobellos, and some sort of amazing cheese….smoked mozzarella perhaps? An artisan cheese plate is the perfect snack if you are sampling wines at the bar.

Many visits with AG completed my exploration of the Top Flr menu. The boring-sounding-but-surprisingly-not white bean hummus remains one of their most popular appetizers. I’ve had a fabulous scallop dish, a wonderful curry redolent of lemongrass and coconut milk, even the simple chicken delivers a mouthful of juicy, smoky flavor. Having tried practically every dish from appetizers to entrees, I once even ventured to order the tuna tartar flatbread with avocado. I don’t like tuna. I was amazing.

My first dessert there was one of the best things that ever crossed my lips. It was a cold Winter’s evening and me and LC had just stopped in for a nightcap, but my sweet tooth ached for something sinful….the caramelized pear tart with gorgonzola ice cream. Orgasmic.

Friday I introduced Top Flr to my new main squeeze ST. He ordered the salmon (which I admit I did not even try) with the stellar mac ‘n’ cheese (which I scarfed) and I finally had the crispy duck breast. The thick layer of fat left the crisped skin unedible….I wish they had rendered the fat, although the temp and flavor of the meat was perfect. I paired my entree with the sweet potato succhatash with pancetta, roasted peppers, jalapenos, and cream corn. It sounds a bit disjointed and would probably fare better with one less ingredient.

Two glasses of wine later, I craved something even sweeter than ST.
(Remember when Top Flr first opened and they did unusual chocolate truffles with spices and herbs?) Dried mission fig pudding cake (synonymous with bread pudding?) with berry compote….bring it on mama! Kickass.

I could regale you with more tales of Cote du Rhone and the crazy tobacco ice cream they once served, but suffice it to say, I’ve developed a relationship with this place. Is it love? Perhaps. And that just doesn’t happen every day.

674 Myrtle Street, just off Ponce 404-685-3110