Hot Dish Review

(Not to be confused with Oceanaire, Prime, or NY Prime.)

Ocean Prime to Open Late October under Executive Chef Jason Shelley

Award-winning supper club restaurant to open on Piedmont Road in Buckhead

ATLANTA (August 23, 2011) – Renowned restaurateur Cameron Mitchell is proud to announce that his award-winning modern American supper club concept Ocean Prime will open in late October 2011 occupying the former location of Sambuca Jazz Café on Piedmont Road in Buckhead. Under the leadership of executive chef Jason Shelley, Ocean Prime Atlanta will serve the highest quality seafood, steaks, handcrafted cocktails and world-class wines in an exquisite supper club atmosphere.

An associate of Cameron Mitchell Restaurants since 2004, Shelley has worked at Ocean Prime locations in Florida and also Mitchell’s Ocean Club in Columbus, Ohio. “Atlanta is an international restaurant market, with an incredible array of dining options,” said Shelley. “My goal is to help Ocean Prime put its mark on Atlanta by delivering great food and genuine hospitality.”

Ocean Prime’s menu pairs the finest steaks with the freshest seafood and features the highest quality ingredients available. Made from scratch, dishes showcase simple, pure and regional flavors. Guests can choose from an array of outstanding side dishes and desserts to accompany classic steaks like the bone-in filet mignon or Kansas City strip and fresh seafood selections like blue tilapia, Scottish salmon and Florida snapper.

The restaurant’s atmosphere evokes the timeless elegance of the supper club with warm woods, captivating lighting and a unique wine tower featuring wines from the Wine Spectator-honored wine list at the core of the dining room. An outside terrace and lounge, fireplaces and a piano bar further enhance the ambiance for guests.

There are seven Ocean Prime locations currently open across the country, with a restaurant in Indianapolis, Ind., scheduled to open in spring 2012 and a restaurant in Houston, Texas, scheduled to open in spring 2013. The concept has been praised across the restaurant industry for its extraordinary cuisine, hospitality and dining environment.

3102 Piedmont Road

More News from The Reynold’s Group: For Immediate Release

Locals Have Something New to Crave

Seasoned chef brings big flavor to small plates with debut of Crave restaurant

ATLANTA (July 21, 2011) – This summer, Atlantans can explore a new Midtown spot with the August opening of Crave, a progressive restaurant and lounge serving small bites that pack a punch. Owned by partners Peter Anand, Richard Brett and executive chef Chad Guay, Crave blends international ingredients with Southern roots in an edgy space on Ponce de Leon Avenue.

Centered on the idea of creating original tasting plates and sandwiches, Crave is positioned to become a low-key backdrop for locals and business professionals looking for signature cocktails with light bites or casual dinners among friends.

“Our philosophy for Crave is simple: we use fresh ingredients to determine the menu, and we prepare them in a way that creates a global feel,” said Guay. “It’s our mission to bring the best service and highest quality products to Atlanta and create a restaurant that is established as a neighborhood favorite.”

A graduate of the Art Institute of Atlanta and a Concentrics Restaurants alum, Guay draws his culinary inspiration from the ingredients themselves and continues to taste dishes repetitively to dissect the complexities of their components and reinvent them in innovative ways. Melding his background in Southern cuisine and a love of international seasonings, Guay serves stand-out small plates such as ricotta gnudi with brodo, heirloom tomatoes and mint; peekytoe crab tian with salt and vinegar potatoes and celery cream; seared sea scallops with beluga lentils, eggplant and olive oil and lamb loin with pistachio scented polenta, broccolini and apricots.

Raising the bar on the midday meal, Guay has crafted innovative sandwiches that shine including a B.L.T. with Pike Street bacon, butter lettuce, heirloom tomatoes, pepper Jack cheese and a fried egg on Pain de Champagne and a pork belly sandwich topped with cucumber, cilantro, pickled radish and harissa mayonnaise. As a well-trained pastry chef, he aims to impress with desserts such as roasted Georgia peaches with white chocolate semifreddo and pistachio caramel corn and blueberry Clafoutis with lemon balm sorbet and basil syrup.

“We are excited to bring a versatile restaurant to Midtown Atlanta where locals can gather for a laid-back meal or meet for drinks,” said Anand. “The neighborhood is eclectic and possesses a lot of character, and we want Crave’s space to exude that same aura.”

Inspired by Atlanta’s Midtown neighborhood, the interiors of Crave are a balance of sophisticated and edgy design. The restaurant’s focal point is the wrap-around bar boasting an ivory granite bar top encircled with frosted glass along the bottom. A back wall will feature four exclusive craft beers with decorative, ornate beer taps. The bar area is flanked on one side by a casual lounge and other by the cozy main dining room. Soft lighting casts an intimate glow of amber, blue and gold hues through modern bulbs encompassed in decorative hanging glass fixtures. The walls are adorned with antique-inspired mirrors, and wooden tables and high-back chairs complete Crave’s retro-chic decor.

239 Ponce de Leon Avenue

News Release from Hannah at Concentrics:

Richard Blais Announces Plans for Midtown Atlanta Restaurant

Former Globe space to become home to Atlanta’s “Top Chef”

ATLANTA, GA (June 23, 2011)—Trail Blais and Concentrics Restaurants are proud to announce that Atlanta transplant and recent “Top Chef All-Stars” winner Richard Blais will be opening a restaurant in Midtown Atlanta. The opening is currently slated for Winter 2011. Located in the former Globe Space (75 Fifth St NW, Atlanta, GA 30308), Blais will be serving “simple American food that tastes great”.

“I’m extremely enthusiastic about partnering with Bob Amick, Todd Rushing and the whole Concentrics family!” said Richard Blais. “Having previously worked with Concentrics at ONE. midtown kitchen, I’m honored to be teaming up with them again in this newfound partnership. I’m super excited about getting ‘back on the line’ and doing it in Atlanta this upcoming year.”

Perhaps most recognizable as the recent winner of Bravo’s “Top Chef All-Stars,” Richard Blais has played an influential role in hospitality for the last 15 years. His wildly creative approach to cooking and cuisine led to the establishment of Trail Blais, a forward-thinking culinary company that has consulted on, designed, and operated some of Atlanta’s most popular eateries. His creative take on American food has been featured on Food Network, Discovery Science and PBS and in numerous publications including InStyle, The New York Times and Food & Wine magazine. His most recent appearances include NBC’s “TODAY” and ABC’s “Live with Regis & Kelly.”

“I am thrilled that I can participate in the opportunity to anchor Blais in Atlanta. We are all looking forward to having a space where Blais can offer his talents to his fans on a nightly basis,” states Bob Amick, Concentrics Restaurants Owner.

Blais will be Executive Chef/Partner of the Midtown concept and will manage everything from menu development, execution, concept design and more. Foodies everywhere will undoubtedly be thrilled to have a “homebase” to experience Blais’ cooking.

It’s hard to get me to dine outside the perimeter. However, when one of my dearest friends, Billy Gray, had a grand opening party at his (along with two partners, including the chef) new restaurant in Johns Creek, I was excited to check it out. LC is an OTP expert so we found the place with ease.

Viande Rouge means “red meat” in French, describing both the steakhouse theme and its culinary accent executed by partner chef Marc. The interior was designed by another old friend Michael Habachy, responsible for the dramatic design of many of Atlanta’s hot clubs like Aurum Lounge, for example.

The place was packed when we arrived, with lovely servers passing tiny plates of steak. I quickly snagged one with a slice of ribeye topped with a creamy French sauce (bearnaise?) and lump crabmeat. Champagne was flowing. Big bowls of perfectly crisp fries were placed on the bar with BBQ dipping sauce.

The menu reads like my culinary wet dream….duck confit with frissee, seared foie gras, wood grilled lobster, creamed leeks and onions, four cheese macaroni gratin. It’s like they read my mind!

Chef Marc had set up a cooking station near the door, searing pieces of seriously succulent steak and topping them with decadent sauces, blue cheese, and bacon. I think he called it Steak Diane….not on the menu, but delicious nonetheless.

LC and I sampled baby ramekins of souffle a l’orange while sipping champagne and mingling with friends, new and old.

Billy described his restaurant’s concept as being similar to Chops or Bones. Not a bad idea for a town that is one of the richest per capita in the US.

Sure, I know these guys and yes, perhaps I am a little biased. But one thing is certain, I can’t wait to have a full meal at Viande Rouge, OTP or not!

9810 Medlock Bridge Road 770623-4959

News from McCall at Melissa Libby & Associates:

MARC TAFT TO OPEN CHICKEN AND THE EGG THIS AUGUST

Sophisticated Farmstead Fare Finds a Home in Marietta

ATLANTA (May 31, 2011) – Marc Taft, formerly the general manager at Pacci Ristorante in Atlanta, announced today that he will open a new restaurant called Chicken and the Egg on August 1 in Marietta. Chicken and the Egg is a neighborhood gathering spot that will serve sophisticated yet approachable modern farmstead fare.

The menu at Chicken and the Egg will feature innovative twists on classic American dishes. The cuisine will incorporate seasonal ingredients from local farms and purveyors as well as sustainable beef, pork, poultry and seafood.

Seiber Design, Inc. is designing the modern farmhouse décor for the 8,550-square-foot restaurant space.

Chicken and the Egg is located at 800 Whitlock Avenue in Marietta, Georgia.

(Note: photo is not courtesy of the restaurant and, in fact, is a rooster rather than a chicken)

Foregoing the standard media blitz, this news comes (unedited) straight from the source:

Dinner Party Atlanta Summer Line-up and News

The hiatus is over – we are gearing back up for the summer and fall.

The DP crew had to take a short break to get our new restaurant concept up and moving. Some of you already know we have signed a lease at 905 Juniper Street in midtown – I began receiving inquisitive emails within an hour of signing the lease! (Who’s the mole!?) We hope to open the Juniper spot in late summer. The rollout will be, in true Dinner Party tradition and style, unique. (If anyone knows how it is going to be executed, dammit, I give up!)

Now, to clear up some confusion… The question has been posed by some folks as to how Dinner Party can open up a restaurant – where the location is obviously disclosed, cuisine/menus will be known, pairings alluded to – when the whole Dinner Party concept and intrigue is centered around the element of surprise. (The question is appropriate. Our logic may seem convoluted, but there is sound reasoning and sense here! Promise.)

Ultimately, Dinner Party was started as a test kitchen/restaurant of sorts. We knew long before we began this project that our aim was to open a restaurant, which is a tricky proposition these days. The idea was conceived at 3am in the morning over a post-shift cocktail at TOP FLR. We wanted to put together a monthly food, wine & spirits “jam session” in the most avant garde locations possible. Those of you who have attended a dinner party didn’t know you were part of a culinary clinical trial. As it turns out – the medicine works.

We have garnered an invaluable wealth of knowledge over the last two years executing these dinners. Chef Devereux has created some amazing menus working with all sorts of ingredients and techniques. Our servers, cocktail director and sommelier have enjoyed the very rare opportunity to elevate their skills in very challenging circumstances (e.g., an airplane hangar, empty warehouse, Piedmont Park, and most recently, center court at the GA Tech Basketball coliseum). Believe me, more than once they have all looked at me with expressions that could only be interpreted as, “Are you kidding me???” But we always pulled it off…and we have all enjoyed seeing your reactions and hearing your genuine praise for the food, service and the experience. (Ok, ok…but where is the correlation??)

The menu, atmosphere, philosophy and ethic of our new venture will incorporate many things we have learned thus far from the Dinner Party “experiment,” but, no; the restaurant will not be called Dinner Party. It will be unique unto itself to be sure, but there will most definitely be a splash of Dinner Party character in the air, and it will be brought to you by the same folks…

Even with the addition of the new spot, Dinner Party, and the dinner parties we have been throwing for the last 2 years, will continue – as long as Chef Devereux, Darren and I are working together in the city. They are far, far too much fun to ever let them go by the wayside.

Dinner Party events are scheduled for June, July, August & September. Those of you on the waiting list will be emailed with dates before they are posted on the site…

Hoping to see y’all soon.

CHEERS,

Patrick

Just in time for patio season! Good news from Caren West PR:

BAD DOG TAQUERIA OPENS IN THE EMORY VILLAGE

Open Seven Days Week for Fresh Tacos, Burritos, Salads and More

Atlanta, Georgia (May 25, 2011) – Flavors of the world unite at Bad Dog Taqueria, a new dining spot in the Emory Village that officially opens tonight, Wednesday, May 25th, with dinner at 5 p.m. A thoughtfully designed and internationally inspired taqueria, co-owners Tracy Mitchell and Bardo Arroyave are excited to bring delicious, affordable and creative offerings to the neighborhood that will be made fresh daily.

“It took us about two-years to refine our concept and find the perfect location. We are overwhelmed by the positive support the community has shown us so far and our team is committed to serving fresh and affordable fare that is consistent each time you dine with us,” says Mitchell.

The 1700-square foot taqueria boasts of modern comfort and clean lines, centered around an impressive hand-crafted bar made from a fallen tree salvaged from the 2008 Atlanta tornado that left a trail of destruction through the heart of the city. An exposed brick wall lays backdrop to the bar, which is complimented by lighting designed by Kathleen Plate of Smart Glass Jewelry, minimalist metal stools, dark hardwood floors, and sleek, white-washed wood tables coupled with white Bellini chairs. Diners are also invited to sit outside and enjoy the patio as they explore Bad Dog’s menu and watch passersby.

Using fresh and local ingredients, patrons can satiate their appetites with any cultural quest from Argentina to Korea at Bad Dog. Diners can start their meal with a mix of traditional corn, yucca, plantain, and boniato chips served with three salsas – salsa fresca, plantain pineapple serrano and smoked tomato – or grilled guacamole. The inventive and playful menu features nine mainstay tacos served on soft tortillas for just $2.99 a piece, including: The Bollywood, a traditional vegetarian Indian samosa with curried potatoes, peas, and served with tamarind coriander chutney; We’ve Got Seoul, a Korean BBQ pork belly taco with Kimchee slaw and salsa verde; Go Fish!, a plantain-encrusted tilapia taco with creamy cilantro sauce and cabbage slaw; and, the Uncle Morty, slow roasted brisket with marinated grilled onions served in its own special sauce. While the menu is eclectic, Bad Dog’s Yo Mama’s Taco, is the only taco served on a familiar hard shell and promises to be a traditional beef favorite for those who forgot their passport or still prefer the way it was done in the 80s. Taco elements can also be served over a bed of romaine and weekly taco specials, salads and burritos are also available.

1579 North Decatur Rd NE www.Facebook.com/BadDogTaqueria 404-370-8822

News from McCall at Melissa Libby:

CASTELLUCI HOSPITALITY GROUP TO OPEN DOUBLE ZERO NAPOLETANA IN APRIL
New Upscale Southern Italian Restaurant Brings Cuisine of Campania Region to Atlanta

ATLANTA (March 21, 2011) – Sibling restaurateurs Federico Castelluci III and Stephanie Castelluci of the Castelluci Hospitality Group are pleased to announce that their new restaurant, Double Zero Napoletana, will open in the Sandy Springs neighborhood of Atlanta at the end of April. This will be the fourth restaurant in the Castelluci repertoire, which includes The Iberian Pig in Decatur and three locations of Sugo in Roswell and Johns Creek. Double Zero is an upscale southern Italian restaurant featuring the cuisine of the Campania region of Italy as well as traditional Neapolitan pizza.

“I traveled extensively throughout Naples and southern Italy to prepare for this restaurant, and I am really excited to bring my vision for contemporary Italian cuisine to Atlanta,” says Federico Castelluci. “The dishes at Double Zero will be modern versions of southern Italian specialties, and the restaurant will reflect traditional Neapolitan culture,” he adds.

Under the guidance of Consulting Chef Chad Crete, currently the chef and managing partner of The Iberian Pig, and Executive Chef John Coley, a graduate of the Culinary Institute of America, the menu at Double Zero features an extensive selection of southern Italian cured meats and cheeses, insalata (salad), antipasti and sfizi (small plates), pizza, fresh handmade pastas and secondi (entrees).

The pizza ($12 to $19) at Double Zero is made according to the laws stipulated by the Associazione Vera Pizza Napoletana, which regulates the production of Neapolitan pizza. Under these laws, only products from the Campania region of Italy are to be used in the production of the pizza. Double Zero is the only type of flour that can be used for Neapolitan pizza, hence the restaurant’s name. Pizza toppings range from the classics found on the Margherita to the experimental ingredients of the Uovo – arugula, Fior di Latte, asparagus, watermelon radish, roasted red pepper and farm egg.

The pastas ($13-$19) are simple, elegant and handmade fresh in Atlanta. Examples include crab stuffed calamari over squid ink linguine with tomato and Monti Iblei extra virgin olive oil; and spinach and egg tagliatelle with sherry-mushroom crème, green peas, seasonal mushrooms, prosciutto and Pecorino Gran Cru.

5828 Roswell Road 404-991-3666 www.doublezeroatl.com (website not up yet)

Exciting news from McCall at Melissa Libby PR:

ATLANTA CHEFS FORD FRY AND DREW BELLINE TO OPEN NO. 246 IN DECATUR THIS SPRING
A Shared Passion for Locally Sourced Ingredients and Wood-Fired Cuisine Brings Top Toques Together for New Neighborhood Restaurant

ATLANTA (March 14, 2011) – Ford Fry, owner/executive chef of JCT. Kitchen & Bar, and Chef Drew Belline, previously the chef de cuisine at Floataway Café, are partnering to open a new Italian-inspired, locally driven restaurant in Decatur in early May called no. 246 (twofoursix).

The name no. 246 reflects the original name of the plot of land on which the restaurant sits, dating back to the early 1900s. No. 246 will present guests with a dining experience that is influenced by seasonality and local products as well as the culinary techniques of Italy.

“Drew and I share a passion for locally sourced ingredients, simple preparations and wood-fired cooking and are both really excited to bring Italian-inspired dishes with Californian influences to Decatur,” says Fry. “I think Decatur is the perfect neighborhood for us to create this cool yet comfortable dining establishment that we both envision,” he adds.

Fry is currently the owner and executive chef of JCT. Kitchen & Bar and is also the founder of one of Atlanta’s top food events, The JCT. Attack of the Killer Tomato Festival. Belline is an Atlanta native who has worked at Charlie Palmer’s Kitchen 22 and Tom Colicchio’s Craft in New York as well as Quinones at Bacchanalia and Floataway Café in Atlanta. As the executive chef/partner of no. 246, Belline has created a menu of Italian-inspired cuisine that is composed of local, farm fresh ingredients and utilizes simple wood-fired cooking techniques.

“Lately the culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at no. 246 more about vegetables and dishes that guests can eat every day,” says Belline. “The menu will be driven by what local producers have to offer.”

No. 246 features an open kitchen with a wood-burning oven in the back. A special four-top “chef’s table” is located inside the kitchen where guests can put themselves and their taste buds in the hands of Chef Belline.

Another unique aspect of No. 246 is the restaurant’s backyard, which features an herb garden, shuffleboard court, and a deck built around a tree where live music will be played on Saturdays and Sundays. This area is strung with lights and offers high top tables where guests can relax and enjoy the fresh air with friends as if they were in their own backyard at home.

129 E Ponce de Leon Avenue www.no246.com (website not up yet)

With eleven successful locations in the suburbs, Yogli Mogli opened its first truly intown store last week in the Virginia Highlands, directly across from Yeah! Burger.

LC and I happened to be driving by when one of four coveted parking spots in front of the yogurt shop opened up. It was like a sign from God, so we went in. The place was abuzz with excitement as families from the neighborhood and young daters extended their evenings with a healthy dessert.

Since Yogli Mogli is self-serve, guests are in charge of the serving size and calories. We both grabbed a huge one-size-fits-all cup and surveyed the flavors available. It is nearly impossible to stick with just one flavor and even harder to avoid piling on fattening toppings like chocolate chips and granola.

I happen to know the founder of the Yogli Mogli franchise brand who recently related this funny fact; he sees folks get the original tart yogurt, very low in fat, sugar, and calories, then proceed to top it with a handful of gummie worms. Each worm has 42 calories! He said the trick is to do it Mezcal style and put just one worm at the bottom of your cup. When you reach the worm it is semi-frozen. I’ve gotta try it!

If you’d like to sample a flavor you can get a tiny taste cup from one of the employees behind the counter. Anything you put in your container, including toppings, will be weighed at the cash register. Compared to TCBY, you get more for your money here. And if you like the tangy taste of plain yogurt, you will prefer this variety.

There are six more locations slated to open in the coming months, including one somewhere in Buckhead.

With the arrival of Spring, I predict there will be lines out the door at the Virginia Highlands store!