Hot Dish Review

When the limo arrived B and I were still rushing around getting ready for the concert. It didn’t surprise me that LC was in it. Crap, no champagne. We took a few beers for the road and proceeded to the Cooper compound, chatting and laughing all the way!

A quick stroll around the grounds of the compound just made me want to hang out there all afternoon but we were on a tight schedule. Bad Company at Chastain at 8pm.

The three of us, the Coopers, and their friend W got in the limo and sped off for a quick dinner at Meehan’s in Sandy Springs. On my last visit I only had Guinness. This time we would eat a proper meal.

It was hot outside. B ordered a Corona with salt and lime…..sounded so good me and LC got on the same train. Refreshing! Our server brought out a big bag of salt and vinegar chips for snacking.

B followed JC’s lead as they each tried the tuna tostada appetizer. Personally, I never order tuna, but I found one of her chips on my plate. A thick slice of seared tuna and a generous layer of guacamole decorated a tortilla chip. Only about eight of the chips rested on a bed of lettuce, drizzled with sriracha cream sauce. I took a bite….so good! I would order this. Seriously.

I believe W had a reuben and DC ordered the fish ‘n’ chips, but I wouldn’t bet on that.

Me and LC split an order of fish tacos and a grilled chicken BLT. Grilled fish, lettuce, and some salsa and sour cream were folded into three flour tortillas. Tex-Mex just isn’t right without guacamole and jalapenos so I was left a tad bit disappointed, but he loved ‘em.

Much better was the sandwich. Several of my favorite words came together on its menu description….bacon, avocado, smoked gouda, chipotle mayo. With the option of sweet potato fries as a side, I was sold! We didn’t care for the submarine-type roll it came on, would have been better on toasted wheat.

Only complaint about the fries, there was no dipping sauce. This dilemma always reminds me of Heaping Bowl ‘n’ Brew, the ground-breaking restaurant that opened in East Atlanta probably eighteen years ago. Theirs was my first experience with sweet potato fries….crisp shoestrings, sprinkled with cayenne and black pepper, served with a sweet and spicy cranberry dipping sauce. The best!

Meehan’s food is not gourmet but it is definitely several notches above standard bar-fare. I would gladly return and try the tortilla soup or one of their specialty burgers like the Farmstead Burger made with bison or the turkey burger with smoked gouda (again!), and cranberry-Vidalia marmalade (maybe they should serve that as the dipping sauce for the sweet potato fries!).

No time for dessert, we jumped in the limo and headed to Chastain where JC put our a plate of plums, grapes, cheddar cheese and red and white wine.

B and I had a great evening thanks to all the Coopers!

As you all know, I use initials rather than names for my dining companions. Recently, I had an epiphany while driving to work. If I were to dine with someone who’s initials are AM, together we would be SPAM!

And that got me to thinking (a seemingly innocuous activity that often has ridiculous results). I had never eaten Spam. AM was coming to ATL. Bingo!

The next thing I knew I was in the unfamiliar canned meat section at Publix, determined to buy Spam. Turns out there is Original and Lite, which is lower in fat, sodium and calories. Even so, one 2 ounce serving has 8 grams of fat and 580 miligrams of sodium! But only 110 calories so I bought it.

Excited about my Spam experiment, I decided it might make a good breakfast meat, fried up with some scrambled eggs. AM watched, somewhat horrified, as I opened the can and the meat product plopped out. Perhaps an egg, Spam, and cheese sandwich would be good? AM suggested open-faced sandwiches.

I sliced off two servings and browned them in a skillet, then scrambled eggs, made toast and melted cheese over the whole mess. The Spamwich was born! Very salty, but not terrible.

Then I read the ingredients. Pork with ham (with ham?), and before I could even say it, he did….mechanically separated chicken. WTF? We had to know more.

Wikipedia defined it as a paste-like meat product produced by forcing bones with attached edible meat through a sieve to separate the meat tissue from the bones. Yum. It is used in everything from hot dogs to Slim Jims. Then we watched the video on YouTube.

Other ingredients in Spam are salt, sugar, sodium phosphates, potassium chloride, sodium ascorbate, and sodium nitrite. Jesus Christ! Extruded meat and sodium.

I thought I might use the leftover Spam for a lunch or dinner experiment but, as it turns out, I’m rather disgusted by the idea. Sorry I made you eat that AM!

Me and B must be the most optimistic bitches on the planet. Enduring 12 hours of trauma and drama, barely escaping injury, we still managed to laugh our asses off and made it home alive.

On our way to Helen to meet my Mom and go to the Taste of Sautee this chick opened her car door as we were driving by, effectively ripping off my passenger side mirror and scraping the shit out of my car doors. Awesome. Great start to the day!

I called the police to make a report. Her neighbor, who was not even a witness, kept trying to imply that I might be at fault. Ugly lesbians vs. hot blondes….guess who won. After obtaining a police report that clearly showed her at fault, B duct taped the mirror back on so it wouldn’t be flopping around as we drove north on GA400.

No more than ten minutes later, some dude had a blowout and was swerving out of control almost rear-ending us. We finally got to Helen and made our way to the Taste of Sautee.

Like a mini version of Atlanta’s many “taste of” events, Sautee’s weekend of food and wine featured tastings from several local wineries and restaurants.

Yonah Mountain Vineyards, Habersham, and Sautee Nacoochee each offered tastes of their white and red varieties. I really liked Habersham’s muscadine and I always enjoy their reisling. The best red was Yonah Mountain’s Genesis, a heavy spicy blend of merlot, cab, and mourvedre.

Entrance to the festival was only $15. We were hoping small bites were included but they were not. In fact, full-size sandwiches were for sale from Sweet Breads Bake Shop, tapas-size dishes from Bernie’s and Nacoochee Grill.

My Mom got the bean salad and pasta salad with cheese, olives, and bread from Bernie’s. B started off with a pasta salad from Sweet Breads, and I ordered the BBQ duck tacos from Nacoochee Grill. I didn’t care for the flavor of the sauce and there was too much of it, not to mention they were served in what seemed like store bought hard white taco shells. A dollop of slaw drenched with mayo topped the shredded duck. A smattering of cheese and lettuce was lost somewhere in between. My Mom’s plate looked like the best choice of the three.

Me and B sampled every wine, then we all shopped a bit. SS was blowing up my phone which was a bit odd. Turns out his 4 year old son had passed away the night before. He was crying and I was miles away sweating my ass off in the blazing hot sun in Sautee, of all f*ckin’ places.

A bit more food and we’d call it a day. B got the bean salad dish my Mom had earlier, while I tried a steak and caramelized onion sandwich on a mini baguette. Problem was the bread was hard and the plate was slippery. Each bite was a disaster, squirting the beef with copious amounts of sauce (seems to be a theme here) all over my hands, then to top it off the beef was hard to chew. Again, the bean salad dish had more flavor although it didn’t blow me away.

There were lots of artist booths with everything from jewelry to wooden birdhouses. B got one of those for her sister-in-law.

We had to pace ourselves on the drinking since B and I would be visiting Montaluce Vineyard for a tasting and a tour later in the afternoon, then dinner at their restaurant, LeVigne.

Sautee was just the beginning of our food and wine adventure….here we come Dahlonega!

Driving home from Rosemary Beach on Sunday, ST and I were determined to eat at Phil’s. Our lovely hostess JS had recommended it after making a killer breakfast spread for the second day in a row for her husband’s college buddies and their girlfriends.

Their house is amazing, located just off the trendy 30A near Destin. Fully equipped for a rowdy bunch of frat brothers. Difference between then and now? Twenty plus years and lots of money. Kegs have been replaced with micro-brewery beers and bottles of wine, the rowdiness reduced to civil gatherings reminiscing about the rowdiness.

Back to the Q. Growing up in the South you would think I’ve had lots of BBQ. Not so much. I’m far more familiar with Thai food than BBQ. SS and I used to go to Daddy D’z on Memorial quite often back in the day but I’ve never even stepped foot in Fat Matt’s Rib Shack.

But JS said to get the Q at Phil’s. And Phil’s is in Eufaula, the only point of interest during the entire 5 1/2 hour drive between Atlanta and Rosemary Beach. Once past the divided lanes with Spanish moss and antebellum architecture, ST and I had our eyes peeled for Phil’s.

I spotted the sign and we pulled in, anticipating some pretty darn good Q, appropriately served in a dive complete with rolls of paper towels on the tables. Guests order at the counter. With an unfamiliar menu, this always puts me in a mini-panic….I like to study a menu before making a decision.

There was a meat plate with two sides that I thought we could share, after all, we were there for the meat. But ST ordered the smokehouse special sandwich, a double fister that included cheese, ham, turkey, and pork….a very meaty sandwich with lettuce, tomato, and their own special sauce (not BBQ sauce, I’m pretty sure it was mayo).

Griddled and greasy (not a complaint), we downed the scrumptious meat sandwiches, trying a variety of BBQ sauces on the table. Their sauces were mustard based and didn’t have a hint of heat, unfortunately. A bottle of Texas Pete’s provided the only kick, but I would have preferred a homemade spicy BBQ sauce.

If I was hungover, this would have been the perfect cure! Great recommendation, thanks JS.

OK, maybe it doesn’t actually rule, but it is my favorite sandwich shop. I often stop by the Loehmann’s Plaza location for lunch on Saturdays or Sundays while out shopping.

There are five or six sandwiches that I order, rotating among them depending on my mood and the weather (Seriously. I get hot ones in the Winter, cold ones in the Summer.) Smokehouse turkey or Delhi chicken salad when it’s hot, usually after a day at the pool, or the turkey applejack (in photo), hot honey, Key West Cuban, or chicken popper when it’s chilly outside. A half sandwich is plenty at about seven inches and 300 calories, plus a half bag of Baked BBQ Lays.

Most of the ones I love come with the spicy mustard on the sandwich or on the side and either avocado or bacon (or both in the case of the smokehouse turkey!). In any case, Roly Poly is a far healthier option than McDonald’s or Moe’s.

Note my traditional Creative Loafing placemat in the photo. Classic.

In memory of you on your birthday…..

This sandwich is the invention of my ex WP. Originally created out of poverty coupled with the desire to live up to our white trash image, I have recently become re-addicted to them. My version is only about 350 calories and is a great replacement when you are craving a McDonald’s Filet-O-Fish.

Here’s how to make this trailor park classic:

FISH STICK SANDWICH

4 or 5 frozen breaded fish sticks (the cheapest possible, I buy Kroger’s brand)
1 slice of wheat bread (or 2 if you want the original version)
1 slice of light American cheese (or more if you like)
mayo

Bake the fish sticks according to package directions. Spread the bread liberally with mayo. Place the fish sticks on the bread, top with cheese and melt in the microwave….voila!

This post is dedicated to WP. Not just an any ex, the love of my life. Hope they’re giving him lots of beer and fish sandwiches, wherever he is. Can’t believe it’s been 8 years….R.I.P.

The Westside is exploding! From Abattoir to Miller Union, art galleries to furniture stores, The West Egg and Baccanalia now have a new slew of gentrified neighbors. Bocado is the latest boom….ST and I visited Saturday night. The staff was more than accommodating as our asses arrived an hour late.

Brian Lewis, the owner of Bocado, is not British but he begs the description (spoken with a British accent) of a “brilliant fellow”. His personal attention throughout our meal was charming. He recommended a hearty, spicy red and does a stellar job with the wine program, owing in part (I’m sure) to his family’s vineyard.

Bocado means mouthful in Portugese, although the menu is entirely American. I don’t get that.

The space is modern, spare, fresh. ST described it as vibrant. I like that. The crowd is hip and they know it. Light wood tables and matching mod chairs rest upon the ubiquitous concrete floors. Some walls sport shades of green. Only a tiny vase of sage and thyme decorate each table. Stainless steel lamps hang above the central servers’ station. I can imagine it will be awesome to sit on the patio here in the Spring.

We started with mussels and brussels, not because it rhymes (although that would be a compelling reason) but because I love both. Bocado’s mussels rest in a white wine broth with shallots, basil, and chilies. Not bad, not great, a little plain I guess. Unfortunately, I could not detect any chilies which would have added some much-needed zing. Brussels sprouts boasted a vinegary tang from the capers, and were further dressed with thyme, parmesan, and tiny croutons. A bit undercooked and underseasoned for my taste.

It’s impossible not to compare Bocado to Miller Union, particularly since B and I ordered clams (served in their shells like mussels) and brussels there as well. Sorry, but Miller Union kicks Bocado’s ass. Their clam’s broth was a heady combination of bacon and fennel, the brussels were soft, charred in bacon drippings with herbs.

As a third starter I considered the veal cheek with creamy polenta or the crab fritters with an Asian salad, but ended up with the damn foie gras even though it was au torchon. I don’t even like that preparation but I still could not resist! It was the sweet potato and date condiment that convinced me. Again, disappointment reared its ugly head. The slice of foie gras sat upon a condiment that tasted only of applesauce. Chicken liver “goodness” comes with applesauce….maybe they served me the wrong liver to see if I knew the difference? Hmmm. Regardless, we spread it on the toasts and ate it.

On to the entrees there are a couple of items that I’ve been reading about….one blogger loves the burger stack, another loves the pimento cheese sandwich. I would never order a pimento cheese sandwich without a strong recommendation but I had to see what all the fuss was about. The components of this sandwich are roasted poblano, pimento cheese, bacon, and fried green tomato….sounds like a clusterfuck to me. Well, it wasn’t. It was kickass! The warmth of the roasted pepper, fried green tomato and toasted bread just barely melting the pimento cheese, served with a flavorful bowl of tomato bisque.

The burger stack was similarly drool worthy. A stack of three thin yet juicy patties with American cheese and housemade pickles, served with pretty good fries. I like my burgers thick, cooked medium, but since this is a stack of patties they are more medium-well to well. Not as good as The Nook’s awesome burger with smoked gouda and bacon but still worth a try.

Other plates include a flatiron steak, Chesapeake flounder and oyster stew. Four artisinal cheeses are offered as well. Executive chef Todd Ginsberg, formerly of Trois, stopped by our table. Unpretentious, a genuinely nice guy.

Dessert looked better than it tasted…..chocolate pudding with peanut butter whipped cream served in a Mason jar. The texture of the pudding was extremely dense, almost like fudge. It was just OK.

I really want Bocado to thrive but I fear the fierce competition in this hot neighborhood could suffocate it before it has a chance to find its identity.

887 Howell Mill Road 404-815-1399 www.bocadoatlanta.com

I love bread. And so does Jonathan St. Hilaire, owner of Bakeshop with partners Todd Rushing and Bob Amick of Concentrics, his former employers.

Located in midtown next to the Metropolis, this place is a full-on bakery. Nothing divides the kitchen from the dining area except a big wooden shelf of freshly baked breads. Three communal tables, one of them practically in the kitchen, made of thick solid wood are paired with tall aluminum chairs to provide casual, neighborly seating.

The aroma of baking bread always reminds me of Germany. There, we would walk to the bakery down the street to get brotchen for breakfast every few days. They used to deliver it every morning at 6am but those days are gone, folks gotta fend for themselves now.

Bakeshop offers a wide selection of breads like ciabatta, brioche, country sourdough, French baguettes, and several seasonal specialties like the date and walnut maple loaf I took home today.

In addition to the breads, St. Hilaire is a baker of pastries. Having graduated from the French Culinary Institute in New York City, he is well-practiced in the art of pastry. His almond croissants became practically legendary at the market at Parish. At Bakeshop there are chocolate smore tarts, sweets in jars (more on this later), cookies, and whole cakes.

Stints at Spice, Woodfire Grill, and ultimately overseeing all of the baking for Concentrics, his lofty resume belies his humble persona. It seems he just wants a simple bakery, where the quality reins supreme and the customers leave with a smile. The staff at Bakeshop is genuinely interested in you, the customer. Brodie was on hand today to introduce me to their wares and deliver an excellent lunch experience.

Along with the sweets and breads are delectable breakfast items, sandwiches, and salads. I lunched there today and sampled a variety of offerings starting with the soup special of white beans with a slice of sun-dried tomato bread toast, perfect for dipping. The bread provided the saltiness to the sublime soup for the perfect combination. A salad of mixed greens, walnuts, pear, and blue cheese was dressed with a light champagne vinaigrette. Light and not too fussy. A sandwich of prosciutto, arugula, and parmesan on an apple baguette didn’t deliver the sweet note I was hoping for, but was rather over-powered by the salty prosciutto. The best dish by far was the open-faced goat cheese tartine of walnut pesto, avocado, goat cheese, and watercress on a slice of toasted country French bread….absolutely worth a return visit! Creamy, crunchy, unctuous….man, it rocked!

Other savory sandwiches include a grilled cheese with bacon on sourdough, BBQ pork with cabbage slaw on a sweet potato roll, and smoked turkey with blue cheese and red onion on wheat. Fritattas, ham and gruyere croissants, and French toast and more are served for breakfast.

I topped off my lunch with a dessert in a jar. The espresso pot de creme and a large coffee from 1000 Faces, based in Athens, GA. Light yet rich, delicious.

What I had for lunch was nothing compared to what Jonathan packed up for my take-home goodies: the date walnut loaf, ciabatta, French baguette, bacon baguette, and a loaf of country sourdough. Damn! Even I can’t eat that much bread! Plus, an almond croissant, chocolate croissant, pistachio apricot tart, and chocolate graham tart, and a mini ham and goat cheese quiche to go. What a great guy….no surprise that he’s a Pisces!

To be continued…..