Hot Dish Review

Exclusive, invitation only dinner parties held in secret locations, announced at the last minute, with a secret menu revealed once guests are seated. Sounds tantalizing, no?

The speakeasy of supper clubs, Dinner Party Atlanta is a hot ticket among foodies. The brainchild of Darren Carr and Patrick La Bouff of Top Flr, it’s a brilliant concept combining the element of surprise with culinary genius. Be prepared for anything as chef Shane Devereux, also of Top Flr, presents five courses, each with stunning precision and evolved flavors.

B and I had the dinner and the party last night! Held in the space on Edgewood that will soon house Darren’s and Jeff Myers’ new restaurant, Darren was reluctant to spill the beans about this project, although word is it is scheduled to open in March.

Upon arrival, Darren was on hand to greet guests and direct them upstairs where the future restaurant’s kitchen and dining room are located. Red brick walls were lined with gorgeous black and white photography by Craig Bromley. A long communal table set for twenty diners promised an evening of lively conversation and making new friends, although it was cool to see an old friend, OB, who happened to be in attendance as well. A sexy crowd, sexy lighting, and sexy staff, set the stage for some sexy food!

Each of us sipped a special rum cocktail shaken up by Paul, called The Hesitation, as we mingled. Once seated, the real excitement was underway. Sommelier Valerie Masten poured a semi-sweet riesling that paired perfectly with our first course of foie gras torchon with toasted brioche, apple miso butter and a tiny clump of watercress.

Ya know, I prefer my foie gras seared. The process of making foie gras torchon is a rigorous one which Devereux described in detail….TMI dude! Deveining goose liver is not an enviable task, but the result was a smooth and fatty disc. The sweet accompaniment and bread to cut the richness made for a classic starter.

Seated next to JR, a man with a palate that can detect a single molecule of an ingredient, made for an engaging discussion of each course, the second of which was a chilled leek and marcona almond soup, pureed with cream and garnished with a salad of lobster, chopped black grapes, almonds and a drizzle of pumpkin seed oil. It rocked, but B and I didn’t love the white Italian wine served with it.

Squab is a fancy word for pigeon. Not the NYC “flying rat” variety but a domesticated version whose meat is reminiscent of duck. This was the protein in our third course, the breast pan seared medium rare and a leg confit served atop fingerling potatoes and diced pork belly which added a touch of smokiness to the dish….delish. Valerie chose a Spanish red, Petalos 2007, which was my favorite wine of the evening.

Among chef Devereux’s technically difficult preparations was the sous vide saddle of rabbit, our fourth course. It’s like they read our minds (or my blog)….B and I love bunnies! But I had never tried it cooked sous vide, a method of slow cooking any meat in a vacuum sealed bag under water at a constant low temperature. Turnip puree with a touch of Greek yogurt provided a hint of bitterness against the surprise addition of golden raisins. Braised artichoke gave the dish an extra punch, a perfect study in contrast of texture and flavor. A dry Italian red worked well with it.

Dessert was far better than its description. A thin disc of almond cake was topped with pear mousse, then a soft mascarpone cheesecake spiced with cinnamon and allspice. The best fucking thing was the dried fig and pear compote alongside it. I ate mine and half of B’s too. Valerie chose an awesome auslese riesling to sip with the sweets.

It was a stellar experience and worth every dollar. Naturally, we headed to Top Flr for one last drink. My favorite anglianico was no longer offered by the glass so I chose Easton zin, an old standby. I don’t remember much after that, but my hair smelled of cigarettes this morning.

With a wait list of 700, they will be doing a large scale event on May 1st in Piedmont Park to seat 200 guests.

Dinner Party Atlanta is a kickass experience. I wouldn’t expect anything less from the guys at Top Flr!

What could be better on a snowy winter’s night than rustic, organic comfort food? Miller Union delivers as the Westside’s newest darling. The much-anticipated project from Neal McCarthy, former Sotto Sotto manager, and Steven Satterfield, former sous chef at Watershed, serves up locally sourced veggies and proteins, giving the dishes an automatic Southern appeal, with a modern twist.

Of course, I had already checked out the menu in advance. Several magic words appeared…..rabbit, brussel sprouts, bread pudding. B agreed to join me despite the slick driving conditions. We each warmed up with a spicy glass of Maurodos Prima Tinto de Toro from Spain.

The restaurant is divided into several sections, each with a farmhouse decor and simple seating. Our table was one of four in a secluded alcove, with minimal embellishment and dark walls. Even on this wintery night, the place was packed.

Neal himself brought out a snack of feta cheese and three different varieties of radish to dip. B and I settled on three appetizers. Funny how we always agree on what to order! We both wanted to try the melted cabbage and mushroom toast and the Sapelo Island clams with bacon, fennel and parsley. I insisted, mostly due to the rave reviews, on ordering the farm egg baked in celery cream. Our server finally delivered some bread which we demolished while casually chatting about sex and plastic surgery.

Along came the melted cabbage and mushroom toast, which became unfortunately mushy due to its toppings. Nice flavor but no contest next to the clams. Bacon and fennel created a memorable combination. But damn! The egg baked in celery cream was some serious culinary genius. Served with crunchy toasted rustic bread for dipping, the yolk was soft and creamy, not runny. Don’t even think about not ordering it.

Rabbit. Need I say more? Slow braised and served atop wild mushrooms and grits. Slightly stringy and a bit gamey, B and I loved the braised bunny. I can’t imagine how much cream and butter were in the grits but suffice it to say, they were rich.

We also shared the White Oak beef ribeye, medium rare, which was juicy and tender. The creamed turnips provided a pleasantly bitter compliment paired with the sweet grilled vidalias. Plus a side of, you guessed it, brussels sprouts, which I believe were sauteed in bacon drippings.

More wine. Time for desserts. Yes, plural, because we had three! A rustic pear tart was simple and good, served with sugar and spice ice cream. But the aforementioned rum raisin bread pudding stole the show! Dense and rich. B wanted to try the trio of herb ice creams….thyme, rosemary, and sage. Interesting. I liked the sage the best but thought the other two were overpowering.

B and I made our ways home on the treacherous icy streets, stuffed with Satterfield’s comfort food, ready for a long winter’s nap.

B and I dined at the self-proclaimed whimsical French-influenced bistro Amuse! last night. Owned by Arnaud Michel of Anis and Andy Alibaksh of Apres Diem, their influence is immediately evident in the warm and inviting decor and Alibaksh’s often disjointed menu offerings.

Chef Lenny Robinson, formerly of Anis and The Tasting Room, heads the kitchen. I wanted to meet him, but alas it didn’t happen.

I started with a Cote du Rhone at the bar as I waited for B to arrive. She walked in toting gifts, one being a stuffed reindeer that we later named Randy. We took a corner booth and started catching up on each other’s man dramas….I swear, I live in a soap opera. Our attentive server, David, suggested a bottle of cab, was it Lummis? (yeah, I forgot to take the wine list Monica!) It was lush and leggy.

The kitchen surprised us with a starter (I would say amuse bouche but it was far too large) of sashimi tuna with fava bean puree, chili oil and preserved lemon. Chef clearly does not know me. Tuna bores the shit out of me even at MF Sushi. Although the texture was nice, there was no flavor. B liked it much more than I did.

Their soup of the day was rabbit and white bean stew. Aha! We can never resist a wascaly wabbit! Seriously, if there is rabbit or brussel sprouts on a menu, you can bet me and B will have them. The stew was hearty and flavorful, although heavy on tomato.

Of the starters, the pork belly was recommended (I always say yes to swine!) and roasted cauliflower sounded intriguing. We also ordered the goat cheese fritters and house salad, all to share. A runner brought out fabulous crispy hot rolls with butter. I’m a sucker for a good bread service and I have to give Amuse! an A.

I don’t even like cauliflower but I think Cliff Bostock said it was good. A few whole pieces of cauliflower sat atop a puree. Pecorino candied pistachios? Maybe they were crushed and sprinkled on top. There was definitely great flavor in this dish but both B and I were perplexed that it was served cold.

The house salad sounded amazing with wood roasted apple, peanuts, 40’s blue and crispy onions. Just as David brought out the two plates (the kitchen split most dishes for us) my phone rang. It was ST. I had to go outside to escape the lovely jazz ensemble by the bar so I could hear his defeated words. Cold, semi-inebriated, and ultimately sad as hell….at least I looked good in my new sweater dress!

Still on the phone, my good friend and amazing Argentinian artist MS arrived with his man S. Quelle surprise! They joined us (see, that big corner booth came in handy!) and we proceeded to regale them with our man dramas. S ordered the house salad and MS got the moules en biere beligique (sans frites). There is the “French influence” on the menu.

I really loved the salad but the apples did not appear to be roasted and the peanuts were missing altogether. S said the dishes here were rather inconsistent, but I must also say the kitchen is still young, the restaurant having only been open a little over a month. Crispy onions on anything make me happy.

Crisp pork belly was served over a slaw of napa cabbage, apple, avocado and yuzu. OK folks, where was the avocado? The pork belly was sufficiently piggy and paired well with the slaw. I dare say there was some mint in the slaw. I hate mint.

When we first arrived I mentioned to our server that I must try the “mac & cheese” (that is how it is printed on the menu). B and I split the lobster tagliatelle entree, described as flavored with oregano, chile, bottarga di mugine, and chive flowers. No mention of tomato. The chunks of lobster were perfectly cooked, yet the sauce was predominantly tomato. I have a weird distaste for tomato with any type of seafood. However, the oregano and chile boosted the flavor. Chive flowers and bottarga di mugine? What the fuck. We never got the “mac & cheese”. We never got the goat cheese fritters either. And dammit, we didn’t even order the brussel sprouts!

But we did, of course, order two desserts. The apple tart with cinnamon ice cream and the butterscotch creme brulee. Another example of something that I expected to be served warm, the apple tart was cold and disappointing. The creme brulee was creme brulee.

We overstayed our welcome by about an hour. Do they close at 10? I guess we were amused!

560 Dutch Valley Road 404-888-1890

After yet another visit, this time with a semi-rowdy group of friends actually seated in the dining room, I had to bump my neighborhood Tex-Mex fave El Taco and seedy yet surprisingly healthy Tex-Mex fave El Myr to give Abattoir a spot. Neither seriously deserved spots in the Top Ten, but I so love Mexican food, I just wanted it represented. (lame, right?)

We snacked on chicharrones and the lovely, fatty rabbit rillette (photo above). Crispy bread with real sweet butter and a bottle or two of a deep and spicy malbec (only $36!) set the stage for a hearty meal.

This time I tried the duck breast with cabbage and pear slaw. Served sliced thin and medium rare, the side didn’t have enough sweet to adequately compliment the meat. One friend had the tender and tasty short ribs with sweet potatoes. The rest is all a meaty blur, although no one had anything offal. (did I mention my friends are pussies?)

But it was the dessert that really did it for me. The new hazelnut meringue with coffee ice cream and chocolate sauce stole the show, all of us digging in with spoons clanking against the huge bowl….I can only imagine the scene as a bit frightening for on-lookers! It was chewy, creamy, light, and rich all at once. We also ordered the not-so-special chocolate creme cookie with ice milk and the always amazing maple bacon beignets.

Saturday night B and I dined at Abattoir. I was interested to hear what chef and partner Josh Hopkins thought of my interview with him and the article on the restaurant that just came out in the current Atlanta’s Finest Dining. And of course, we were craving some freshly butchered meat. (Abattoir means slaughterhouse in French, by the way.)

Waiting for B at the bar, I ordered my usual Karl Erbes riesling poured by the gorgeous bartender with the mesmerizing eyes. We decided to make ourselves at home there rather than at a table, as we often prefer. It’s just more interactive! I had a chance to meet Rick, the restaurant’s manager, who was a gracious host.

The space is like a modern barn, with rough unpolished wood, light gray banquettes, and high ceilings. Lighting is warm and cozy and makes everyone look gorgeous.

I think it’s worth mentioning that, unlike many food writers, I don’t see the problem in writing a review based on one visit, even if it’s a media dinner. Good is good. And bad is, well, not so good. My opinion and impressions generally remain consistent if I visit once or ten times. And really, it’s just not that serious folks.

So, on this, my second visit to Abattoir, I was excited to try something new. I had eaten my way through half the menu at the media dinner a couple of months ago, loving the rabbit rillette, the chicharrones, and the lamb liver fritters. I started with a salad of roasted figs, gorgonzola, and bacon, the heady flavors tempered by fresh greens. Divine.

Our bartender, now our server, delivered a lovely crisp baguette with butter as I switched to a glass of the smooth cab B was drinking. She chose a couple of cheeses, one of which was my standby, the Humboldt Fog, served with Marcona almonds. Cheese service at all of Anne Quatrano and Clifford Harrison’s restaurants is always stellar.

One of my colleagues said the quail was awesome so that’s what I ordered. Stuffed with sausage and served with a succotash of cabbage and bacon, it was true comfort food. B chose the slow cooked rabbit (I referred to it as a wascal-y wabbit) as her main, with stewed okra and tomatoes. As we noshed on bread, cheese and wine B struck up a conversation with J, a fellow diner at the bar. We ended up sampling his lamb which he described as rich and somewhat gamey. No problem, we like gamey. My horoscope said I would meet some interesting people tonight.

There was bacon in my salad, bacon in my entree, so why not bacon in the dessert? Abattoir’s maple bacon beignets are already nearly famous. Doughnuts drizzled with syrup, they are as good as they look.

The restaurant was busy throughout the evening but as the crowds waned, chef Hopkins came out to say hello….how nice!

Despite being known for offal, none was ingested on this visit.