Hot Dish Review

Tucked into the alleyway between Cosabella and Tootsies, Drew Van Leuvan’s new restaurant in the Shops Around Lenox is truly a hidden gem. DC chose Seven Lamps for our Atlanta Eats writers meeting, and of course, to eat, drink, and socialize.

When I arrived, he was seated at the communal table chatting with two contributing bloggers, one of whom was enjoying a cocktail with a salted rim. It turned out to be a Paloma made with tequila, grapefruit, and soda. Moments later I was sipping my own Paloma…tasty but certainly not enough alcohol to warrant it’s $10 pricetag.

Although there are only five actual lamps on the exposed brick wall and four naked bulbs over the communal table, they provided the kind of warm amber lighting that makes everyone look pretty. The dining room is dressed in cool shades of gray against thick repurposed wood tables and schoolroom chairs. Shiny white subway tiles provide a clean backdrop for the staff working in the open kitchen next to shelves of put-ups like pickled fiddlehead ferns.

L and J were already having some cheeses with accompaniments, including L’s favorite pistachio macaroons filled with mortadella mousse. Apparently, they make one want to go topless, so perhaps I’ll get some to go on my next visit.

KR, who is already a Seven Lamps regular, arrived as I was pondering what I might put in my mouth. I decided on a small plate of savory crepes filled with wood grilled Tuscan kale and vidalia onion, then sliced and baked with a gruyere gratin in an iron skillet. The decadent dish was finished with a smoked vinaigrette. Loved it! Another cocktail was in order as we discussed why some folks think all we do is drink and eat, this time a “fizzy lifting drink” made with Bacardi Superior, fresh lime, black peppercorn syrup, then carbonated while shaken. Again, delicious but not enough liquor.

A selection of four handmade pastas, each offered in two sizes, included the alluring black linguine with braised rabbit legs, in a white bolognese sauce. I ordered the small plate for $10. The wonderful toothsome quality of the pasta, colored black with squid ink, was the perfect match to the succulent pulled rabbit meat and sinfully rich sauce. It was the very definition of comfort food…one of the best dishes I’ve eaten in recent memory.

Van Leuvan’s menu evolves with the seasons, and is tweaked daily reflecting the fresh ingredients available at the farmer’s markets. Among a table of food writers, there was not a single complaint, which is a strong indication that Seven Lamps will continue to shine brightly.

3400 Around Lenox Road #217 404-467-8950

Sounds steamy, no? It was a cold and rainy Saturday and my neighbor LG and I had a hot date with an Italian….restaurant, that is. La Tavola is a stone’s throw from our place, but I had never visited until last weekend. Despite its longstanding reputation as Virginia Highlands’ best trattoria, my general disdain for Italian food has kept it at the bottom of my “to eat” list.

However, the recent onslaught of Northern Italian restaurants opening in Atlanta and the inevitable media dinners that followed have softened my view of this often bastardized cuisine. LG and I arrived for our reservation but didn’t make it past the front door, being seated at a two-top by the window in front. The narrow space is dimly lit and packs in tables New York style, making conversation with neighbors inevitable.

The first order of business was selecting wine, white for LG and red for me. The well-edited wine list was not mostly Italian as expected, but included a variety of wines from around the world. I asked our server to select a wine for me based upon my preference of a full-bodied peppery red. He chose an Argentinian malbec that fit the bill for $10 a glass. LG followed suit and was pleased with his selection as well.

We requested bread service and I was glad to see it served with butter and not the ubiquitous bowl of olive oil for dipping. However, the bread’s crust was rather charred. Prior to our visit I checked out the menu online, excited to try their duck breast with Brussels sprouts. Alas, it was the only entree that was missing, and my favorite vegetable was nowhere to be found either. So, I went with plan B, ordering the pork cheek appetizer and the smaller portion of the squid ink linguine with calamari.

LG tried the beet and farro salad to start followed by the Italian classic veal saltimbocca. Check out the size of that cutlet! Paired with roasted fingerlings, prosciutto, frisee, and sage, the dish was the perfect antidote for this unseasonably Wintery weather. Another glass of wine warmed us up further.

Artfully presented, the pork cheek was fork-tender, accented with a semi-sweet pancetta marmalade. This dish represents why my attitude toward Italian food is changing….no marinara here, just straightforward deliciousness.

My pasta was a composition in black and white….linguine colored black by squid ink topped with white rings of squid. Lightly dressed with Thai basil pesto and Calabrian chilies, I twirled it, slurped it, and licked the plate clean.

An apricot and bucheron tart was an interesting combination of sweet and savory, however I found the texture of the cheese somewhat off-putting in contrast to the soft fruit. I was hoping for a more rustic crust rather than its standard pie shell, but it was devoured nonetheless.

LG and I enjoyed our date with this hot Italian. Perhaps next time the weather will be hot too so we can check out the patio in the back.

992 Virginia Avenue NE 404-873-5430

I’m going to have to eat my words. Maybe with some pesto. I always tell people I hate Italian food, when the fact is, I really only hate what most Americans consider to be Italian food, like spaghetti with meatballs and marinara.

A recent assignment took me to Davio’s, a relatively new Northern Italian restaurant at Phipp’s Plaza. Like all Italian restaurants, there are pastas, but none of them with marinara. Instead of pizzas you’ll find Tuscan white bean and hand-rolled gnocchi with basil truffle oil.

This is the fourth Davio’s location in the U.S., the first opening in Boston in 1985. The company has grown slowly, taking its time to perfect the concept before branching out to different markets. White tablecloths, upholstered seating, and fat columns give the space a traditional fine dining feel. I ordered a bellini followed by an unusual selection of an off-dry riesling. Both were fantastic.

The menu reads like a study in decadence, from seared foie gras to lobster risotto, until you get to the section titled Marchi. This section is a brief list of Davio’s trademark Spring rolls which come in four flavors that mimic other dishes, for instance the Philly Cheese Steak Spring Roll. They even sell them wholesale to supermarkets. I don’t get it. It’s as out of place as pizza at a sushi bar. But we were obligated to try them, so we ordered the sampler. As expected, LC loved the crispy fried rolls, especially the Buffalo Chicken. I was not impressed.

In addition to the Spring rolls we ordered the steamed mussels to share. The aromatic broth, flavored with ginger, lemongrass and fresh basil had a little kick, but I found the shellfish to be on the small side. LC devoured them as I focused on my foie gras. Seared and paired with roasted Georgia peaches, I initially thought the kitchen had plated an enormous serving of foie gras with no peach because the port glaze made everything look the same. Even our server thought they had made a mistake and whisked the dish away for repair. Meanwhile, I requested some undressed field greens on the side, my favorite way to cut the richness of foie gras. Our server returned, explaining the peach was hidden beneath two lovely slices of the goose liver. I proceeded to cut a piece of each and brushed a few leaves of baby romaine through the port glaze. Heavenly.

That was just the appetizers. The next dish was ravioli stuffed with Maine lobster in a rich basil cream sauce. Pastas come in two sizes so we ordered the small bowl and treated it as a side to accompany an 8 oz. center cut filet mignon. I couldn’t pass up the pan roasted Brussels sprouts while LC had a hankerin’ for the green beans with crispy pancetta.

Our steak was kitchen split, each half (that looked to be around 6 oz. each rather than 4 oz.) individually seared to a perfect medium. Served with caramelized onions and two housemade sauces, horseradish cream and a citrus herb sauce called prezzemolata, it was the best steak both of us had eaten in years, perhaps ever! Each bite melted in our mouths, after which we exclaimed “Oh my God, this is amazing!” It was so incredibly delicious, no sauce was required, but the prezzemolata was terrific so I couldn’t resist dipping a few bites in. We savored every morsel.

Brussels sprouts were roasted until tender and tasty. Lots of porky pancetta punctuated the skinny, whole green beans. Despite its richness, we polished off the lobster ravioli and had the nerve to order dessert.

I was disappointed to discover this Italian restaurant did not serve gelato, so we opted for what seemed to be the lightest, a strawberry parfait with vanilla ice milk and lemon pound cake croutons. A textural delight, it would have been better without the hint of lemon, and with a dollop of whipped cream.

But why stop there? Our server, who’s timing was impeccable, suggested we take home a second dessert, the traditional Italian tiramisu. Sadly, it didn’t even make it to the refrigerator.

Certainly not inexpensive, Davio’s is the perfect choice for a special occassion or if your pockets are particularly deep. Do I like Italian food, you ask? If it’s Davio’s, I love it.

3500 Peachtree Road 404-844-4810

My first visit to Concentrics’ new restaurant, The Spence, was a lovely experience. Soft lighting warmed up the cool modern industrial space. Dramatic dishes envisioned by celebrity chef/mad scientist Richard Blais elicited excitement. My anticipation was met with brilliant, quirky combinations that worked most of the time. And when they did, it was heavenly.

I was hoping to recreate that experience on my subsequent visit with friend YP, however, most of the menu items that were amazing (beet pappardelle with duck confit, for example) were, not surprisingly, off the menu. Like most chefs these days, Blais’ menu in is constant flux due to the availability of seasonal ingredients, and of course, his whims.

YP met me on a blustery Winter night. Thankfully, there’s a valet just steps from the door. We started with a bottle of lambrusco and an order of chef’s already almost famous “oysters & pearls” for her, the carrot agnolotti with pig trotter and persimmon for me.

New to the world of cheap, chilled, sparkling red wine, YP loved the light, easy-drinking lambrusco. Of the four raw oysters, she insisted I eat one. Nitrogen was used to freeze horseradish creating the “pearls” which sufficiently concealed the mollusks’s flavor. As an oyster aficionado, YP gave them the thumbs up.

I prefered my appetizer, a long transparent plate of braised sweet carrots, caramelized persimmon slices, and pasta pockets filled with pork, capturing the essence of the season.

Our server removed our utensils, replacing them with a mishmash of vintage pieces…love that. We decided to share two additional small plates and a side. First a wooden cutting board arrived with a slab of foie gras terrine, artfully adorned with micro greens, pickled cherries and candied kumquat. Sure, it was darling, but YP noted the terrine was a bit too cold to spread and the thick slices of accompanying Texas toast were dry and crumbly. With a pork terrine offered as well, it would have been logical if the foie gras was served seared. And I dare say it would have been tastier.

Perhaps the Brussels sprouts, fried with haricots verts and dressed with a Thai vinaigrette, would fare better. Indeed, they were delicious, although a bit on the salty side.

Our third dish to share was another made with pasta, this one a mezzi rigatoni colored black by squid ink. It was served with clams, octopus, and a smattering of goat cheese, all resting in a cool sauce that reminded us of Sriracha with mayo. The seafood was properly prepared but the disparate elements of the dish simply didn’t coalesce.

Ever since we planned our dinner I was looking forward to having their housemade milk punch, served as an after dinner cordial with a few tiny, chewy cookies. After we squeezed the last drop from the lambrusco bottle, I ordered it, only to find out a few moments later that they were out. However, our server thoughtfully brought us some of the tiny cookies but even they were disappointingly crisp (they are described as “crisps”, so I imagine this is the way they are meant to be although they were pleasingly chewy the last time).

The atmosphere and service were great, as before. And the food was predictably unpredictable.

75 5th Street NW 404-892-9111

Lately I’ve found myself eating lots of Italian food, ironically not among my favorite cuisines. Meals at Davio’s and LPC, however, are slowly changing my Americanized-spaghetti-and-meatballs view of what Italian cooking is….or should be.

STG Trattoria is Brian Lewis’ newish spot, named with the initials of his three sons. Hidden away right in the middle of Buckhead, it’s miles from his other restaurant, Bocado on the Westside. Having only tried brunch there, an evening visit was in order.

The vaulted entryway lined with bottles of wine is just as impressive at night, the soft lighting adding romance to the modern industrial space. Our group of five arrived for our reservation, eager for libations and an appetizer or two. Heather seated us at the communal table by the open kitchen where I could watch chef Josh Hopkins, transplanted from Abattoir, ready each plate for service.

We were given a tablet containing the wine list with click-on descriptions of each….ingenious if you have hours to contemplate your choice, but we found navigating the computerized list between five of us to be frustrating. Their Italian-style Amaro apertifs have made a splash in Atlanta’s evolving cocktail scene, but the guys went with classic martinis while us chicks chose wines by the glass.

We started with the roasted shrimp and calamari served over soft polenta and dressed with squid ink vinaigrette. The dish wouldn’t win a beauty contest, but might win a blind taste test. A starter of roasted quail that I was intent on ordering unfortunately changed its accompaniment from figs to cannellini beans, quickly removing it from my “to eat” list.

An order of bruschetta was an unusual combination of Fall’s quintessential squash, the butternut, crispy prosciutto, fontina, and arugula on three large pieces of toast. Everyone loved it. Realizing that the portions were normal rather than super-sized, we chose a third starter, the roasted duck breast. Served in the mini cast-iron skillet in which it was roasted, the duck was finished with preserved chanterelles and celery leaf….a comforting, earthy dish.

We decided to share two pizzas, one topped with speck, smoked grana, cacio di roma, castelvetrano (now that’s a mouthful) olives, tomato sugo, and arugula, the other with roasted king trumpet, beech, and oyster mushrooms, pancetta, fontina, and rosemary. Both were on wafer thin crusts, nicely charred in the oven, and scantily clad with the aforementioned toppings. There is no “extra cheese” or “quadrupel meat” in Italy. My only concern was the toppings separated quite easily from the crust, leaving bare spots.

One in our group was Italian, so it was interesting to get his impressions of the meal’s authenticity. He ordered a pasta dish, the braised lamb ragu with ricotta and oregano over tagliatelle, for everyone to try. Personally, pasta with marinara has no appeal whatsoever, but he said the flavor was good, although he would have preferred bigger pieces of meat. Everyone agreed the texture of the pasta was perfectly al dente’.

Most of us were on round two of drinks when the pizzas were polished off. But we still had room for something sweet! Of the three desserts offered, we chose two: a panna cotta trio and a chocolate budino.

Having eaten a luscious budino at LPC the week before, I described it to my dining companions as a cross between cake and pudding, gooey and warm in the center. Chef Hopkins’ version is more dense, much like a traditional English pudding. It was served chilled and topped with strawberries.

The panne cotta were in three flavors, honey with preserved lemon, vanilla with blueberry compote, and cappuccino. Naturally I assumed my favorite would be the latter, but surprisingly I fell for the honey in spite of the lemon. In fact, it was the chewy, sugar-coated texture of the lemon peels that won me over.

Leave your expectations of garlic bread and mounds of fettucine alfredo at home. Lewis’ vision of an authentic trattoria is realized at STG. Simple and surprisingly light.

102 West Paces Ferry Road 404-844-2879

Okay, so it wasn’t like we took over or anything. In fact, we were quite civil, enjoying a complimentary glass of prosecco while chatting with chef Jamie Adams who has been with Buckhead Life Restaurants for over twenty years!

I arrived a bit late so some complimentary bites were already underway. A generous platter of shaved prosciutto, chunks of robiola and asiago cheeses, and a variety of olives was enough for the table to share. Crispy fried marsala shrimp didn’t impress but the grilled octopus served over potatoes and red onions dressed with vinaigrette was light and delicious. A portion of tortelli filled with ricotta and local greens was divided into individual bowls, giving each blogger two plump pasta pockets which were inhaled in seconds.

Feeling somewhat conservative, I had already decided to try the Fall Tasting Menu, three courses for only $29. I was particularly looking forward to the rotisserie duck entree, but alas, it had been replaced by rosemary garlic marinated ribs, which I reluctantly ordered.

I was excited to try the appetizer, an arugula salad with smoked trout, pickled watermelon radishes, and red onions, dressed with white balsamic vinaigrette but couldn’t locate more than a sliver of fish when it arrived. Grrrrr. Perhaps a ridiculously pricey glass of cabernet would help?

I usually don’t associate ribs with Italian food. In fact, I’m not a fan of either. But I must admit these ribs had an delectable crust and flavor. The accompanying fresh arugula lightened up the meaty dish and I loved the crispy shoestring onions on top!

For dessert we shared two traditional Italian sweets; a plate of bomboloni and tiramisu. Not nearly as light and airy as the zeppoles at LPC, the bomboloni are made with ricotta, drizzled with honey, and served with vanilla whipped cream. Tiramisu was exactly what it was supposed to be, a classic.

And yes, the glass of cab did help.

41 14th Street NW 404-875-8424

La Pietra Cucina in Buckhead is now simply called LPC, a more casual name that corresponds with the restaurant’s revamped interior and more approachable menu.

Not known for my love of Italian cuisine, I had not visited the restaurant in its former incarnation, but was happy to be invited to a media dinner as Concentrics unveiled the new concept and menu, along with its celebrity chef Russell Kook who almost won season 8 of Hell’s Kitchen.

As everyone arrived, we were greeted by Hannah and Michaela of Concentrics PR and treated to a glass of Tuscan chardonnay or the Sardinian cannonau, the rich and somewhat dry red that I chose.

An abbrieviated family style menu made it easy for our large group. The first course was an array of salads and appetizers including luscious scallops with cauliflower puree and fried octopus served atop grilled frisee, white beans, pickled pearl onions, and finished with a smoky arrabiata sauce. My favorite, however, was the bowl of charred fiorello peppers spooned onto our plates by our awesome server.

I was impressed with the numerous vegetarian options available for BG who writes for the impossibly cool, cutting-edge website Urbandaddy. She enjoyed the Brussels sprout salad, a mound of julienned sprouts flavored with pecorino, hardboiled egg, and marcona almonds. I, however, was envisioning roasted sprouts tossed with a vinaigrette (and perhaps some pancetta!), so I didn’t love it.

The selection of entrees was equally impressive. Should I choose the linguini carbonara, the classic pasta dish with pancetta, or the braised short rib with polenta? I couldn’t resist the carbonara, with the poached duck egg on top, to be stirred into the pasta upon serving, creating a rich and decadent sauce.

BG ordered the butternut squash “piramide”, little pasta pockets filled with pureed squash and ricotta salata, in a somewhat sweet brown butter sauce with sage and amaretti. Sure, it’s become a ubiquitous vegetarian Italian dish, but chef Kook’s version was a standout.

Once all of the entrees were delivered, we realized no one ordered the short rib. Moments later, two plates arrived for us to share. One bite of the meltingly tender beef made me wish I had ordered it all for myself! Creamy Anson Mills polenta, cippolini onions, and a generous garnish of pinenut gremolata united to create a meaty masterpiece.

Bob Amick arrived just in time for dessert, pouring the remaining wine for us (hense the blurry photo) and chatting about the renovations and new direction for the location, as well as his multi-faceted project in St. Louis. Chef Kook was seated at our table as well while we devoured a deceptively light warm chocolate budino, a cross between cake and pudding, garnished with a hint of sea salt and a smudge of Nutella.

We concluded our Italian feast with plates of Sicilian zeppole, little fried doughnuts sprinkled with sugar and dipped in espresso crema.

Much like my visit to Davio’s, I found the meal at LPC to be anything but typical Italian food. The dishes were flavored with authentic, Italian ingredients, yet defied classification as such. Looks (and tastes) like another winner for Amick and his team….Bravo!

1545 Peachtree Street 404-888-8709

Wish I was on my way somewhere exotic right about now….With an evening flight one never knows if dinner will be served. I booked my trip to Rio too late to upgrade so I was stuck with an overnight coach flight. Hense the drinks and stash of pills. Who the hell can sleep sitting bolt upright? After my extravagant meal at One Flew South, I didn’t really care if they served Spam and Twinkies.

So, did I happen to mention that I’m the luckiest bitch in the world? As I boarded the Delta flight I resigned myself to my lot for the next 9.47 hours in seat 24A. But there was someone seated there, he showed me his boarding pass with that assigned seat. Hmmm, baffling. I checked my boarding pass and it said 2F. Score! I had been bumped to first class. I love first class.

I sat next to a guy named J. We were greeted with champagne, about to dine like kings on real food. With real utensils. Along with a noise canceling headset, cozy socks, chapstick, moisturiser and other sundries found in the seat pocket, there is a menu. Passengers are asked to order while still at the gate, sipping champagne. I kicked off my Nikes and relaxed.

I know from experience that you get all of the appetizers, regardless which one you request. No matter, eat a bit of each. J and I ordered and proceeded to love the cream of asparagus soup. However, we were also presented with the cured salmon with seaweed salad and the greek salad of feta cheese, cucumber and olives with balsamic vinaigrette. Ten minutes later, the only thing that remained on my plate were the sliced cucumbers. You all know I hate cucumbers.

There were four entree selections; seared mahi mahi with lemon butter sauce, asparagus and paella rice, three cheese vegetarian spaghetti carbonara, or the grilled fillet of beef bearnaise with mashed redskin potatoes and sauteed green beans for the hot entrees, and roast beef, herbed shrimp with a deviled egg and grilled peppers and artichokes for a chilled choice.

J ordered the fillet which I’ve had before and is truly the best option, however, already laden with pork and still not feelin’ the fish, I opted for the carbonara. It was alright but J’s entree was much more photogenic (see above). He was one of those guys that doesn’t eat veggies so I ate a few of his green beans.

I enjoyed several glasses of the 2008 MontGras Carmenere Reserva from Chile with my meal. Remember….the wine glasses, although made of glass, are tiny, about the size of a tasting glass. J had a Coke.

Dessert offerings are always the same in first class….your choice of cheese and fruit with crackers or a standard ice cream sundae with all the fixin’s. Vanilla with chocolate or strawberry sauce, chopped nuts and whipped cream, garnished with a pirouline cookie. I usually get both but having already had a three course meal I opted for just the cheese and fruit. And more wine.

No sleeping pills required as I fully reclined, covered with my thin comforter and plush pillow. About 6.25 hours later J said “somebody got some sleep!” as I awoke to the smell of freshly brewed coffee and bacon. Breakfast Miss P? Yes, please! Coffee, scrambled eggs (nuked,of course), bacon, and bagel or croissant (I had both), plus French toast. I could have had the oats of honey granola with yogurt or just fruit and bread. I could have had the whole lot had I asked for it. Did I mention that I love first class?

After a riotous week in Rio, a glorious get-away in Gloria, a brief love affair with Leblon, I was (almost) ready to go home. Sure, I’d miss the acai and the frango fritters, the agua de coco and the copious canned cerveja, but it was time to say goodbye to Brazil.

Would I, could I be so lucky on the return flight? 35G. As I made my way to the back of the plane my fate was sealed. Dinner was a choice of chicken or pasta. I chose the chicken served with gnocchi, a tomato-ish sauce, sauteed spinach, a small salad with a packet of Italian dressing and a cracker with cheese spread, and bread and butter. I paired my meal with a can of Miller Lite. A chocolate chip cookie in a wrapper for dessert. Classic.

Breakfast? I slept through it (yes, this time I had to take the sleeping pills and sleep curled up like The Bunny on the seat), however woke just in time to walk to the back of the plane and get the nuked croissant, banana, granola bar, OJ, and a coffee before landing.

I was dreaming of farofa and favelas….monkeys in the rain forest and men wearing yellow feathers in the subway. I was dreaming of Brazil.

Last night, a group of food bloggers descended on four Midtown restaurants that will be dishing up samples at the 10th annual Taste of Atlanta, October 22nd and 23rd.

When I was contacted by event founder, Dale DeSena, I was excited, not only to be invited to participate, but also because my company, Cooper Global Transportation, was chosen to provide the luxurious chauffeured transportation to drive us eaters around town!

Our group of 25 bloggers, Brave PR staffers and Dale herself, started at JCT Kitchen, welcomed with a couple of signature cocktails that captured the essence of Autumn. The scarecrow was made with pumpkin ale, spiced rum, brown sugar chai and orange. Myself, and a few others, found it heavy on the cloves. But everyone seemed to enjoy their signature martini the JCTea, a mix of tea infused gin, Grand Marnier, lemon, Fee Brothers orange bitters.

Two big platters of delectable morsels were placed on the communal tables, photographed like starlets by the hungry (literally) blogger paparazzi, as Chef de Cuisine Brian Horn described the selections. Then we each grabbed a plate and a bite of each….the pork belly appetizer I was hoping to try and a taste of pasta from their entree selections. Crispy chunks of pork belly sat upon fried slices of banana and frissee, dressed with peanut sauce. Amazing! Even better was the sweet onion and fontina agnolotti, dressed with crumbles of Humboldt Fog and shitake mushrooms, wittily described as “expensive” on the menu. A great start to the TOA Tweet-Up!

On to our second restaurant, Ri Ra, an Irish pub in Midtown. The enormous space is striking, constructed with pub salvage from County Wicklow near Dublin, including ornate crystal chandeliers and intricate woodwork.

Our server took drink orders, so I tried a Young’s Double Chocolate Stout. Platters of beer battered fish with two dipping sauces were placed on each table. After a few photos we were ready to dig in but the platters were inexplicably taken away to another table for serving. It was curious that they served us fish without the chips. One of the bloggers’ companions….not even a food writer, mind you….noted that there was no seasoning on the fish. Indeed, it was apparent in the first bite that salt was omitted. The sauces did little to perk up the flavor.

We boarded the Cooper minibus and made our way to Tuk Tuk Thai Loft, owned by Dee Dee Niyomkul, who’s family owns Nan Thai and Tamarind Seed. The space is gorgeous. Inspired by the street food her grandmother used to sell in Bangkok, Dee Dee recreates these dishes with great success. Our group was served lychee mojitos, which I skipped but heard was great.

Servers appeared with platters of tastes, many of them disappearing before we could get our cameras out. Chicken satay and Thai vegetable samosas to start, then a platter of miniature spinach leaf wraps filled with minced chicken, peanuts, onions, and ginger. My personal favorite was the Thai beef jerky with sticky rice and cilantro. Chef DeeDee came out to chat with us after we had sampled many delectable dishes, making for a memorable visit.

Everyone was feelin’ good, and having a great time getting to know each other! Our last stop was The Barrelhouse, a new gastropub on 5th street. Tennessee barn wood covered the walls, making for a warm and casual atmosphere. A cocktail called fruit cup was offered, made with vodka, simple syrup, cherries, pineapple, mint, and soda.

A tiny hot dog bun was delivered, filled with meltingly tender beef short ribs. It was a little dry, but the flavor was fantastic. I gave my little cup of banana pudding to a fellow blogger, anticipating a sweeter dessert as I texted LC, who was arriving from Texas via the Marta station nearby. Perfect timing!

Don’t miss this year’s Taste of Atlanta on the streets around Tech Square….with more than 80 restaurants participating you won’t leave hungry!

Recommended by my Godmother’s husband, Pizza Pie (pronounced “pee”) is located in Braunfels, a tiny town just ten minutes from our tiny town, and home to one of my favorite castles. I was excited to get out of the house and spend some time among the antiquities contained within the old stone walls that surround the castle.

Little did I know that the restaurant is not near the castle, but rather a couple of miles away at a tennis center. It’s one of those places with a 15 page menu, with everything from pork to pasta. Oh, and they do serve pizza.

My Mom treated me, my cousin and her two daughters to lunch there after a brief souvenir run by the castle. It took some time to review the lengthy menu but the five of us finally decided on five vastly different entrees.

Three of them ordered salads, one of which was drowned in creamy dressing, the others with dressing on the side. An appetizer of bruschetta looked good but I didn’t get a taste due to the language barrier. Our table received one baked rigatoni, an enormous portion that got good reviews. Another, my Godchild, ordered a Hawaiian pizza. Nothing about it looked good. The crust wasn’t browned, and the toppings of ham, tomato, and pineapple made the center soggy. She didn’t like it.

Mom ordered fish, confirming that it was sauteed and not fried, however it turned out to be breaded. Plain boiled potatoes were served alongside. I tried a bite and was not impressed. My cousin ordered the ham, covered with a brown gravy. She offered me a taste and I was, again, not impressed. She seemed to enjoy it, though.

Lastly, I ordered the pork with mushrooms, croquettes, and vegetables. A strange choice for me, but not as strange as the crepes I almost ordered. The meat was overcooked and drenched in the same brown gravy, this time with the addition of mushrooms. Carrots and broccoli were the chosen vegetables. The potato croquettes were simply glorified tater tots. I swear, nothing on my plate had any flavor except the carrots.

The only other patrons at the restaurant were as weathered as the castle, which explains the old-fashioned menu and somewhat stodgy atmosphere. I’m sure it is better during the Summer when their patio is open, and perhaps after the consumption of a few alcoholic beverages.