Hot Dish Review

SEVEN HENS RESTAURANT DEBUTS IN DECATUR THIS JUNE

New Eatery Offers Chicken Cutlets with an International Twist

Michael Gurevich is giving Atlantans yet another reason to love fried chicken—in the form of schnitzel—with the opening of his new restaurant, Seven Hens. Gurevich, an Israeli residing in Atlanta, has devised a brand new concept that marries an age-old European cooking method with international cuisine in the form of a chicken cutlet. The upscale, fast-casual eatery will open in Decatur in mid-June to serve an array of schnitzel-style chicken dishes with flavors from around the world for lunch and dinner.

“Opening Seven Hens is my way of upgrading a food staple from my culture with the best flavors that different countries around the world are known for and offering it to Atlantans in a style that everyone loves,” says Gurevich.

The chicken at Seven Hens is served, for the most part, as schnitzel. The cooking technique includes pounding a chicken breast thin to tenderize it, dipping it in an egg-based batter and coating it with seasoned breadcrumbs that are inspired by exciting international flavors. The coated breast is then quickly fried to create a perfect golden schnitzel—a moist, tender chicken breast locked in a shell of crunchy, crispy tastefulness.

Guests of Seven Hens order at the counter where they either choose a dish from six suggested countries/ recipes—American, Mexican, Italian, French, Chinese, Indian—or go with a seventh option, The Traveler – a playful build-your-own alternative that allows diners to create endless possibilities of uniquely tasty meals. Then, guests decide whether to have a baguette ($7.95), wrap ($7.95), salad ($6.75), or a platter with two sides ($10.75). Side items include fries, chips or the Seven Hens salad ($1.95). The ordering process ends with the “finishing touch” selection where guests choose from an array of seven house-made dressings and even more spreads, sauces, toppings and cheeses inspired by world cuisine. Lastly, the chicken is sliced into strips using Seven Hens’ signature Mezzaluna knife in a performance-type manner in front of guests’ eyes.

Seven Hens is about honest food and quality ingredients including trans-fat free oil, the freshest produce available, and local, all natural chicken. The seeded white and wheat baguettes are baked fresh, according to a traditional recipe, at a local bakery and delivered daily. Seven Hens serves predominantly schnitzels but also offers dark meat, vegetarian (tofu) and grilled chicken options.

“My goal in opening Seven Hens is to create an eatery that is different and better than run-of-the-mill sandwich shops or other chicken restaurants by offering higher quality ingredients in an inviting venue,” says Gurevich.

2140 North Decatur Plaza

Some old news, some new news….all of it good news!

FORD FRY NAMES NEW WEST MIDTOWN RESTAURANTS & HIRES CHEF ADAM EVANS

The Optimist and Oyster Bar at The Optimist Scheduled to Open in May 2012

Ford Fry has decided to name his new restaurant The Optimist. Located in West Midtown and scheduled to open in May, the restaurant’s menu will focus on sustainable seafood prepared in a wood-burning oven. Adjacent to the new restaurant, Fry will also be opening Oyster Bar at The Optimist, a more casual “fish camp” style venue, featuring an outdoor patio, live music and an oyster bar. Both the oyster bar and restaurant will feature Smith Hanes’ designs.

The name for the restaurant was suggested a few months ago by Fry’s father, who enjoys sailing. In sailing terms, an optimist is a small, single-handed sailing dinghy intended for use by children up to the age of 15. The understated quality of the name along with the forthright meaning of the word optimist appeals to Fry. Fry also appreciates the reference to being an optimist about the “day’s catch” and “catching the next big fish.” The Optimist is located at 914 Howell Mill Road.

After proving his expert abilities at JCT. Kitchen & Bar, chef Adam Evans was promoted to open Owner/Chef Ford Fry’s highly anticipated seafood eatery, which will also feature an adjacent oyster bar reminiscent of those lining the northern coast.

In addition to a hands-on approach to choosing the catch brought in to The Optimist’s kitchen, Evans will take the lead in creating seasonal offerings for the menu.

“After working my way up though several big dining cities over the years, I have learned a great deal about technique,” says Evans. “I take pride in building simple, clean, new American dishes, and I plan to use a unique mix of fish species to create flavors that will leave a lasting impression.”

Another restaurant chain hits the ATL:
YARD HOUSE TO OPEN ITS FIRST GEORGIA LOCATION IN ATLANTA

Known for its American Fusion Fare and 130 Taps of Beer, Yard House Makes its Debut April 22 at Atlantic Station

Atlanta, Georgia– (April 2, 2012) – Yard House, a restaurant known for its extensive American fusion menu, 100 to 250 taps of draft beer, and a continuous playlist of classic-to-contemporary rock, will open its first Georgia location in Atlanta April 22 at Atlantic Station. Yard House will be open daily for lunch, dinner and late-night dining.

“We are excited to expand the Yard House brand to the southeast and to embrace the Atlanta community,” said Harald Herrmann, president and CEO of Yard House Restaurants. “We feel that Atlantic Station is a great location to cater to residents and businesses alike and are looking forward to being a part of the Westside expansion that has been flourishing during the past few years in Atlanta.”

The American fusion menu features more than 130 items including soups, salads, sandwiches, pasta and rice dishes, steak and poultry as well as a selection of fresh seafood. Guests can also enjoy an array of gluten-sensitive options as well as vegetarian dishes made with gardein™, a blend of garden vegetables and protein that have the look, taste and texture of beef and poultry. In addition, Yard House offers a selection of small, shareable plates from its Snacks menu along with select, full-size appetizers offered at half price weekdays Monday through Friday from 3 to 6 p.m. and again late-night Sunday through Wednesday from 10 p.m. to close. Yard House also offers a Kids Klub menu which features an entrée, side dish, beverage and frozen fruit bar for just $6.95.

The Yard House’s calling card is its unique beer system featuring a glass-enclosed Keg Room housing hundreds of steel barrels. The beer is transported from this location through a series of overhead steel and nylon tubing, which feeds into the 130 taps at the center island bar. A number of handles are reserved for local and regional brews, including several selections from Atlanta brewers Monday Night Brewing and Sweetwater Brewers, as well as a pale ale and IPA brewed in Athens by Terrapin Beer Company. Yard House will also have a Chalkboard Beer Series, which features a selection of small, limited releases from mostly craft brewers that rotate frequently keeping the selection both innovative and fresh. These featured beers are listed on a digital chalkboard prominently displayed above the island bar. In addition, Yard House also offers a full bar of spirits including a menu of Fresh & Skinny™ cocktails with a calorie range of 115 to 176 per drink.

Known for its state-of-the-art sound system, Yard House features an extensive and eclectic mix of classic and contemporary rock. The playlist, created daily and programmed according to the time of day, can be changed in an instant to reflect the restaurant’s real-time demographics. A fleet of flat screen televisions, tuned to the latest sporting event, are strategically placed throughout and visible from nearly every seat in the house.

Yard House, located at 261 19th Street at Atlantic Station in Atlanta, is open daily from 11 a.m. for lunch, dinner and late-night dining. The restaurant is situated at the corner of Atlantic Drive and 19th Street near Stairway 1. For more information, call 404.815.8990 or www.yardhouse.com.

About Yard House Restaurants
Yard House Restaurants was created by restaurant veteran Steele Platt in 1995. Platt, along with his partners launched the first Yard House restaurant a year later along the Long Beach waterfront just south of Los Angeles. Today there are 36 units from coast-to-coast. The company is headed by Platt’s partners Harald Herrmann, president and CEO, and Executive Chef Carlito Jocson. Yard House has received glowing reviews from both consumer and trade publications and is the recipient of several industry awards.

Exciting restaurant news from Hannah Huffines Amick:

Gene Kansas Commercial Real Estate Secures Lease for Second Bhojanic Location

Bhojanic Lands at “The Shops Around Lenox” with Crate and Barrel and more

Atlanta, GA (March 30th, 2012) — Gene Kansas and Michael Dinerman of Gene Kansas Commercial Real Estate, a firm known for working with Atlanta’s cultured and creative businesses, represented Bhojanic Restaurant at “The Shops Around Lenox” for a second location to their wildly popular Decatur mainstay. Bhojanic joins well-known neighbors such as Crate and Barrel, Bill Hallman (also represented by GKCRE) and more.

“It’s exciting to represent a healthy, cool, current and celebrated restaurant group. Their creativity and authenticity will undoubtedly succeed at The Shops Around Lenox. In addition to its fabulous location, we feel like this is the type of development that connects with our client’s customers”, states Gene Kansas, President of Gene Kansas Commercial Real Estate and host of AM 1690’s Sidewalk Radio, a show focusing on Atlanta’s arts, culture and history.

Bhojanic restaurant continues to impress the loyal customers and the critics with its award winning cuisine. Bhojanic has won many awards including Best Indian Restaurant 2011, 2010, 2009, 2007, 2006 (The Sunday Paper), 2011, 2010, 2009, 2008, 2007 (Citysearch), and 2011, 2010, 2009, 2008 (Creative Loafing), Top 10 New Restaurant 2005 (Citysearch), Best 50 Restaurants in Atlanta (Creative Loafing) and Best 20 Meals Under $20.00 (Atlanta Magazine).

The original location: 1363 Clairmont Road, Decatur 404-633-9233

Breaking news from McCall at Melissa Libby & Associates:

SHAUN DOTY TO OPEN NEW FAST CASUAL CHICKEN RESTAURANT

Atlanta Restaurateur to Sign Lease at Ansley Mall in Midtown

ATLANTA (March 13, 2012) – Shaun Doty, co-owner and executive chef of Yeah! Burger, is in the process of signing a lease for a space in the Ansley Mall shopping center for his next restaurant.

The restaurant is slated to open in September 2012 and will be a fast casual chicken concept that serves local free range and pastured poultry.

Bill Johnson of The Johnson Studio will be designing the restaurant space, which will be located near the intersection of Piedmont Avenue and Monroe Drive in Midtown Atlanta.

Doty is highly involved in Georgians for Pastured Poultry, an organization that seeks to inform consumers, businesses and government about the true costs of factory farming of meat chickens and the need to support and develop more humane and sustainable alternatives. Food traceability is very important to Doty, and he plans to ensure that guests at his restaurant know where their chicken was raised.

More to come…..

After a lengthy liquor license wait, There officially opens its doors tonight at the Town Brookhaven development. LC and I stopped by last night for a sneak peak and to sample the goods from chef Ryan Hickey.

The alligator and boar sausage and the smoked trout deviled eggs were already sold out, but luckily there was plenty of the smoked oyster chowder that proprietor BB had mentioned earlier in the day. Chowders are often cream based and heavy, but we found Hickey’s version incredibily light, full of house-smoked oysters perfectly diced potatoes, carrots, and a little bacon.

LC ordered his standard vodka martini, proclaiming bartender Craig to be fantastic upon his first sip. A quick perusal of the wine list provided multiple choices by the glass, especially in the deep red category, a favorite of mine and BB’s. I started off with the peppery Woop Woop Shiraz.

A bowl of smoked almonds kept us happy as we awaited our bison burger, a tall stack of deliciousness reminiscent of the sandwiches at Bocado, where Hickey served as sous chef under Todd Ginsberg. Although I failed to order the burger medium as I would normally do, the meat was very juicy. I had to unhinge my jaw to take a bite of the colossal burger, topped with chef’s signature roasted poblano peppers, melted white cheddar, avocado, red onion, and spicy mayo. LC loved the flavor. Crispy house-cut fries came alongside.

When the full menu is available (soon!) you’ll find me There, eating the duck salad on mesclun greens with apple, pear, watermelon radish, spice peanuts, and dressed with housemade peach balsamic vinaigrette.

305 Brookhaven Avenue 404-949-9677

So There I was, driving towards Brookhaven on a recent Friday night. I would be dining at a restaurant, but unlike most weekend dining experiences, There would be no crowd. In fact, There was no menu.

The establishment’s proprietor BB, who also happens to be a CIA trained chef, had lured me There with the promise of a decadent croque monsieur, a fancy French version of the pedestrian American ham ‘n’ cheese.

Having eaten the rich sandwich at a sidewalk cafe along the Seine in Paris, I knew how a proper croque monsieur was made. The challenge recreating it in the USA is finding the quality ingredients required. Aged gruyere is an everyday grocery item in Europe. Amazing freshly baked breads can be purchased on practically every corner.

BB was left to forage for his ingredients at the nearby Publix. He came up with a round of sourdough, some gruyere, a chunk of pecorino, proscuitto di parma, and ham. For the sauce, he substituted regular milk for the usual heavy cream.

JV, who will be the restaurant’s manager, joined us for the impromptu meal. We chatted about everything from music to meat while BB whisked his sauce. I served myself a Guinness, skipping back and forth between the bar and the kitchen, camera in hand. BB grated a bit of nutmeg over the bubbling skillet. “Bechamel?” I asked. Something like that.

But There was more. BB had made chicken pot pies earlier in the day, popping them in the oven before prepping the croques. They were enormous individual pies, with homemade fresh herb crusts, filled with all the usual goodies. However, just as a croque monsieur is no regular sandwich, his pot pie beared little resemblance to the Swanson’s in every college student’s freezer.

They came out of the industrial size oven sizzling, the rich chicken broth bubbling out of the slits in the crust. While they cooled, BB assembled the sandwiches, topping them with the bechamel and more grated gruyere for good measure. He stuck ‘em in the oven to brown as we dug into our pot pie appetizers, diced carrots, potatoes and tender chunks of chicken mingling nicely with crisp bits of crust.

I served myself another Guinness from behind the bar, awaiting the piece de resistance. Don’t let its size fool you, the croque was a monster, inflicting arterial damage with each bite. It was a serious sandwich, the kind one must eat with a knife and fork.

It was an evening of honest comfort food, with a side of relaxation, peppered with laughter. Tune in tomorrow to read what became of the leftover croque monsieur!

That’s what you’ll be hearing from savvy suburbanites and horny hausfraus (rumor has it the handmade bar is outfitted with vibrating barstools!) in Brookhaven. My friend BB, an Ivy League Wall-Streeter, tossed out his Oxford shirts and strapped on a tool belt to build his new upscale pub and restaurant, slated to open its doors to someone other than inspectors and alcohol distributors very soon.

Not only is BB hands on during the design and construction phase, he has also been cultivating his own organic produce nearby, including heirloom tomatoes and figs. Did I mention he’s also a CIA trained chef?

Unpretentious, local, and fun, There recreates the relaxed vibe of The Spotted Pig in Manhattan. The prime corner space is more glass than sheetrock, with modern furnishings to match. Burgundy leather booths add warmth to the otherwise cool space, lit by green lamps that cast a supernatural glow along the dark wood bar.

Chef Ryan Hickey, last serving as Todd Ginsberg’s sous at Bocado, will be manning the kitchen, serving up goodies like boar sausage and smoked trout deviled eggs. My sneak peak at the menu revealed signature burgers served on Holeman and Finch breads and salads that promise to rival the city’s best.

I’m hoping to see BB’s truffled lobster mac and roasted Brussels sprouts on the menu this Winter….pure comfort food!

305 Brookhaven Avenue, in Town Brookhaven complex

Ocean Prime to Host Opening Celebration to Benefit Open Hand

Opening charity event to be held Thursday, October 20 at new Buckhead restaurant

ATLANTA (September 29, 2011) – Ocean Prime will celebrate the opening of its first Georgia location on Piedmont Road in Buckhead by hosting a special charity event benefiting Open Hand on Thursday, October 20, from 6 to 9 p.m. Guests will enjoy a sampling of Ocean Prime menu selections paired with handcrafted cocktails and award-winning wines for $50 per person.

“We are very excited to introduce Atlantans to Ocean Prime while helping support Open Hand,” said general manager Greg Sage. “The monies raised at this event will be contributed to Open Hand’s Capital Expansion Campaign to help expand the organization’s campus to meet the ever-increasing needs of the community.”

Ocean Prime, which will open for dinner nightly beginning Tuesday, October 25, will delight guests with select samplings from its award-winning modern American supper club menu. Attendees can sip on specialty cocktails including the signature Berries & Bubbles, a blend of Belvedere citrus vodka, Grand Marnier-marinated berries, house-made sour and Domaine Chandon Brut Champagne, while enjoying live entertainment in the Blu Lounge piano bar.

Tickets are $50 per person and may be purchased by calling The Reynolds Group at 404.888.9348 or emailing OP@thereynoldsgroupinc.com. All proceeds will be donated to Open Hand and are tax deductible.

3102 Piedmont Road 404.846.0505

First, there were “boutique” burgers, now “haute” dogs….news from The Reynolds Group:

HD1 to Open in Atlanta’s Poncey-Highland Neighborhood in September 2011

Barry Mills and Richard Blais redefine “hot,” one dog at a time

ATLANTA (September 14, 2011) – Boasting a disposition as fresh as the fare itself, HD1 will offer an approachably modern take on America’s most beloved sausage – the hot dog – in the heart of Atlanta’s Poncey-Highland neighborhood.

HD1 will be an alternative dining destination for those who value thoughtfully curated, cutting-edge flavors for inquisitive palates in an unrefined space. “I want people to feel something familiar without HD1 defining the experience for them,” said owner Barry Mills.

HD1 Food
“Top Chef All-Stars” winner Richard Blais has teamed with Mills to serve as HD1’s menu consultant, creating a menu that will be chock-full of American and European favorites. Bringing this vision to life will be executive chef Jared Lee Pyles, heading HD1’s kitchen for daily operation. Emphasizing unique flavor combinations and vintage dishes, these chefs will fuse the frank into its own haute interpretation: from basic to bold, HD1’s dogs will be dressed to impress. The house-ground meats and sausages will be artfully seasoned and packed with high-quality proteins for top-notch taste: fennel sausage with San Marzano ketchup, fontina and grilled radicchio; Merguez lamb sausage with red currant compote and minted cucumber salad; and the classic hot dog with sauerkraut and HD mustard. Housemade, unique condiments and freshly baked artisan buns will add a distinct level of local. “Creating a menu that connects with each diner is a personal goal and will ultimately keep the menu energetic with new offerings each time a guest returns,” said Blais. Late-night diners will have it their way with a build-your-own Kenturkey or classic hot dog topped with their choice of house-made condiments ranging from canned-beer mustard to pepper Jack foam.

In addition to getting down and dirty with dogs, “other stuff” from the menu promises to entice, too, from brisket chili with cool ranch oyster crackers and waffled fries with ma-ploy sauce to hand-churned soft serve ice cream including bourbon and brown sugar. HD1’s full bar will boast a kitschy, cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer-by-the-can.

HD1 Chefs
Richard Blais is one of the country’s most innovative chefs and the winner of BRAVO’S season eight “Top Chef All-Stars.” In addition, he is a recipient of Gayot Guide’s “Top Five Rising Chefs of 2005,” and appeared on BRAVO’s “Top Chef: Chicago,” as well as on the Food Network’s “Iron Chef America.” He has been featured in various media outlets, including Sports Illustrated, the New York Times, Maxim magazine and Food & Wine magazine for his creative take on American food. Blais is playing a significant role in the development of the menu at HD1 where his talent and expertise are the foundation of HD1’s menu concept.

Jared Lee Pyles fuses his background and creativity as executive chef at HD1. A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Pyles has worked alongside top chefs Mike Isabella and Richard Blais at Atlanta restaurants Kyma, Home and Woodfire Grill. Pyles was among the opening team at the first FLIP burger boutique in Atlanta where he honed creative skills that helped lead to the conception of the menu for HD1.

HD1 Design
The talented design firm ai3 is the dream team behind the design concept and architecture of HD1. Designed as a modern beer garden, HD1 will offer guests a comfortable space with an edgy vibe, where garage band grunge meets California cool. Rich woods, earth tones and metallic accents have created a muted palette of color. Guests will be greeted with inviting views of the dining room’s central focus, a row of communal tables with bench seating, that’s sure to lend to a relaxed dining experience and easy conversation among diners. Flanked with cozy booths on one side and a full bar and counter service on the other, HD1’s clean lines and three-dimensional ceiling and wall accents will generate an atmosphere of raw energy.

664 N. Highland Ave NE 404-815-1127