Hot Dish Review

Ditto for 2011….

There was a time when Red Lobster was almost fine dining. On weekends the lobby would be full of men wearing suits, waiting for a table with their families, their wives dressed in skirts, well-behaved children in tow.

Well, those days are gone my friend! Foul-mouthed unkempt white trash was the standard as me and my family waited for a table this Christmas Eve. Screaming kids are usually seated next to us these days, but we got lucky this time.

We used to go to fancy restaurants on Christmas Eve but one year we ended up at Red Lobster, and we’ve been going there ever since….sort of a bastardized tradition at this point.

The restaurant’s decor used to be more nautical kitsch, but they’ve toned it down a bit over the last decade. No more enormous plastic fish or nets, just dark wood walls, and tables dimly lit with dock lanterns.

Our dinner began with salads, Caesars with balsamic dressing on the side. A basket of those addictive cheddar garlic biscuits came out. We tried not to eat them, but the temptation was too great.

My Mom decided to go light and ordered the glazed salmon with broccoli. Dad got the rock lobster, shrimp scampi, and grilled shrimp. I ordered the Maine lobster, grilled scallops, and grilled shrimp combo with a baked potato on the side, although the combos now come with rice pilaf….how 1989!

I asked our server the difference between Maine and rock lobster and he said the rock could be tougher at times. However, it turns out that variety is also much larger. Oh, well. Everything was drenched in butter and cooked perfectly. My Mom’s salmon was OK. At least she didn’t leave stuffed like me and my Dad.

Sure, Red Lobster’s reputation has evolved over the years but if you can look beyond the abysmal atmosphere and unsavory fellow diners, you just might get a delicious lobster!

During her visit, AD and I packed a year’s worth of drama in a week. Before taking her to the airport, we decided to find a restaurant nearby with a patio so we could enjoy the sunny day with a touch of Fall in the air, and enjoy a casual lunch while rehashing the events of her visit.

We decided on Cafe 640, formerly Cafe di Sol, who’s quaint patio faces a colorful section of N. Highland Avenue in the Poncey Highlands. The trees, flowers and tiny lights strung all around make guests feel like they are in a small town, but the sirens and occassional passing vagrant remind them otherwise! We chose one of the small tables near the street with the uncomfortable wooden slat chairs.

Should we have wine? Silly question. A glass of riesling for me, pinot noir for her. The three most expensive appetizers ($29 all together) sounded like an awesome clusterf*ck of flavor, perfect for sharing.

Delivered first were the panko crusted fried green tomatoes with New Orleans style BBQ shrimp. You know how I feel about fried green tomatoes. I rarely have a positive reaction to them, but often order them just to see how badly the kitchen can screw ‘em up. Of course the tomatoes were too heavily breaded, but they were not greasy. We could actually taste the tartness of the tomatoes, which was a great match to the sweet, plump shrimp.

A huge bowl of mussels and leeks in a red curry broth came out along with the “ropa vieja”, a dish of slow braised shredded flank steak on tortilla chips, then topped with a little melted aged white cheddar, fresh jalapeno slices, and drizzled with cilantro sour cream. In effect, Spanish nachos. Having just spent her last month abroad in San Sabastian, AD was interested to see how authentic this dish would taste.

The mussels were well-prepared, although I couldn’t detect much curry in the broth. That didn’t stop me from sopping up every last drop with the grilled slices of bread that were served with them.

In between slurping up shellfish, we tried the tortillas, each topped with copious amounts of tender shredded beef. The fresh, not pickled, jalapenos were fiery hot. We both loved it!

Not so pleased with the dryness of my riesling, I chose a malbec for my second glass, as did AD.

We enjoyed our lunch so much that I suggested LC and I dine there for an impromptu dinner the following week. Naturally, we had to order the ropa vieja. I knew LC would love the spicy nachos! To mix it up a bit we tried a house salad with a fantastic housemade balsamic, a stack of perfectly crispy onion rings, and a side of truffle mac ‘n’ cheese, bubbly and browned on top. A martini and a Guinness draft washed it all down.

But LC was still hungry, so we order the panna cotta to go. Needless to say, it didn’t even make it to the car. Sublime, light, and topped with fresh blueberries, we polished off the dessert in seconds.

640 N. Highland Avenue 404-724-0711

More Southwestern love….
Nava is like an old friend. I think about visiting yet rarely get a chance. But when I do, I’m reminded of why I love her. She is consistent.

Sure, menus that constantly evolve showcase a chef’s creativity, but there is something to be said for perfect duplication. You can count on the same bread, the same taco, the same fritters, even with a change in chef.

Nava’s Southwestern theme has remained intact over the years as well, with American Indian blankets, pottery, and exposed wood beams dominating the dining room.

Some dishes have been added recently to coincide with hot food trends, like their ceviche bar, a collection of six types of ceviche made with various fish and shellfish marinated with an array of accompaniments. And Nava hasn’t failed to join the taco bandwagon, with a whole section devoted to the craze.

Another example of sticking to what works is Nava’s green chile lobster taco. It was a Kevin Rathbun original and remains on the menu to this day. A simple combination of succulent lobster meat and a little cheese wrapped in a soft spinach tortilla, accented with cascabel cream, salsa fresca, then drizzled with tequila sour cream. I would have one for dinner, but first let’s start with the ceviche our group of four shared.

LC and I met our company’s marketing genius CF and business associate JH at Nava’s intimate bar inside. We considered checking out the patio bar but it was simply too hot. Instead we cooled off with margaritas, then headed to a sunny table by the window.

We chose two ceviches, one made with mahi mahi and jicama and the other with shrimp and jalapenos. Both were light and fresh. CF is from Mexico, and therefore a ceviche expert. Both of us loved the crunchy cubes of jicama combined with the citrusy fish. The guys made sure not a sliver remained in the dishes.

As LC tried to decide on an entree, the others had determined they would share a few things, including another ceviche and some tacos. Remaining true to form, I ordered the lobster taco. However, wanting to experience a little diversity, I also ordered the alligator taco with smoked bacon, candied jalapenos, and killer crema. It sounded fun, creative, and delicious, but unfortunately they had sold out. So, I got the smoked chicken taco, which I thought was the same as the one that used to be on the appetizer menu. When it came out I took a bite and realized that beneath the tender shredded chicken was a good bit of green chile grits. A drizzle of annato sour cream finished the taco, and despite my lack of love for grits, so did I.

Meanwhile, I had effectively coerced LC into ordering the only entree I had ever tried, the spicy jumbo shrimp. I remembered it was a rich dish composed of two small black bean and goat cheese enchiladas topped with big juicy shrimp. A pineapple scotch bonnet glaze provided heat. My fork kept finding his plate!

While CF and JH munched on their tacos and ceviche, I could hardly take my eyes off my lobster taco. I shared with LC, already feeling the heavy burden of cheese, tortillas, and the unfortunately awesome bread that our server delivered prior to our meal.

Nava is not authentic Mexican, but I think it’s safe to say that it is an authentic representation of new Southwestern cuisine. CF agrees, and she should know. Speaking of authentic, I have accepted her challenge to a guacamole making contest….aye carumba!

Another margarita for dessert and we were off in our shiny black limo for a night on the town.

3060 Peachtree Road 404-240-1984

A week before AD’s visit, I ran across a coupon for Agave, one of her favorite restaurants in Atlanta, and one that I’ve often mentioned to LC, but never visited with him. It was a sign. Now was my chance to revisit this Southwestern staple.

AD arrived with her former colleague DR, finding us already seated at a a table on the secondary patio. Chips and salsa were delivered quickly, but subsequent drink service was much too slow for folks craving tequila. LC and I tried the jalapeno skinny margarita, while they went with the regular variety.

LC and I prefer restaurants that aren’t shy about heat. Don’t you just hate it when a dish is described as “spicy” and it comes out bland? Or when you ask if it is spicy and the server assumes that is a bad thing and says something like “oh no, it’s not very spicy”. I always respond with “that’s too bad, I would have ordered it”. As delicious as Agave’s food usually is, I warned LC of Agave’s somewhat wimpy reputation in the spice department.

Traditionally, AD has always ordered the spring rolls to start and I had to have some guacamole. DR ordered ceviche that was beautifully presented in a martini glass, while LC was intent on trying the New Mexico hatch green chile stew.

The spring rolls, made with shrimp, cabbage, serranos, and roasted poblanos, are a crispy sweet treat, but I was truly impressed with the stew, thick with potatoes, onions, corn and tender chunks of beef….and it was spicy!

Every time I’ve eaten at Agave I leave stuffed. Too stuffed. Once, AD and I shared the spring rolls and a fish entree and we still had to be carried out on a stretcher. So on this visit I opted for an appetizer of grilled beef and shrimp. LC ordered the lone item that I wouldn’t even taste….meatloaf, while AD stuck to her favorite fried chicken. We got an additional side of poblano grits for sharing.

My dish was pleasingly petite, with thin slices of medium rare tenderloin and plump grilled shrimp. It was the huge dish of fiery grits that was my downfall. Ironically, AD’s chicken wasn’t as spicy as it had been in the past. LC enjoyed his entree and I was so engrossed with the grits that I don’t even remember what DR ordered.

Room for dessert? No way, Jose’!

242 Boulevard SE 404-588-0006

What to do…laugh or cry? LC and I had planned a little beach getaway for his birthday. We were ready to deal with the Labor Day crowds, the heat, the traffic. Yes, we were prepared for just about anything….except a tropical storm.

The cloudy skies and brisk winds were pleasant the first afternoon. We walked across the street from the condo to Sharky’s, a somewhat famous (or infamous) beach bar and restaurant, and ordered margaritas to start off our vacation. Despite LC’s request for no sour mix, it is pretty unlikely that fresh limes were squeezed to make our drinks since they came in enormous plastic souvenir mugs complete with lids and straws. Good for the beach, not so good if you just want a decent drink. It’s hard to put salt around the rim, then put a lid on it…duh.

The majority of the menu was fried, catering to the low-brow crowd that frequents the area. Wings, quesadillas, burgers, fried seafood, fried pickles, onion rings….it would become the standard selection for the next few days. If the weather had been beautiful I’m sure we would have met our annual quota for men with mullets wearing tight denim shorts. But with the storm approaching, the few we saw were forelorn, just trying to hold on to their hats in the 60 mile an hour sustained winds.

Once we made peace with our sub-standard drinks, we ordered an appetizer of crab stuffed oysters, baked with cheese. A trendy salad of field greens, blue cheese, candied walnuts, dried cranberries, grape tomatoes, and a raspberry vinaigrette caught my eye, but it was $14.99, exhorbitantly high for a dish with no protein. So I inquired why it was so expensive. Our belligerent server responded by saying “the manager said so”. Brilliant.

So I ordered it anyway, to share. LC added a chicken quesadilla onto our order….an obvious accompaniment with our margaritas. Soon, the oysters arrived, drowned in melted cheese, with Saltines (in their wrappers) laying on top. Too much cheese. That’s OK, I don’t care much for oysters anyway and the crabmeat stuffing was pretty tasty.

Our salad arrived with grilled chicken. Checking out the menu online, it was clear that the regular price was $9.99, with an extra charge of $5 for chicken. And the kitchen was generous, topping the salad with handfuls of expensive ingredients, which explained the price with more tact than our idiot server. Worth every penny.

The quesadilla came out too, with salsa and jalapenos in to-go containers and a squeeze packet of sour cream…classy. It was surprisingly not greasy, and not surprisingly, lackluster. Chicken, cheese, tortilla, repeat. Is there a spice shortage?

Our subsequent visit for dinner, in the midst of the storm, found us seated at the bar, listening to the cover band’s solid renditions of rock classics from Led Zeppelin to Journey. We decided to get our hands dirty with a half pound of Old Bay steamed shrimp and a full pound of steamed snow crab legs. We couldn’t resist throwing in a basket of onion rings.

Twenty napkins later, we had cracked and peeled our way through the huge plates of shellfish, washing the sweet crab and plump shrimp down with ice cold Corona Lights.

Walking back to the condo was a chore, our bellies full, the wind blasting our faces with sand. Gotta love beach vacations!

15201 Front Beach Road, PCB 850-235-2420

Dear HotDish readers, I have been a slacker with the blog! I have a new job at Cooper Global Transportation (like us on Facebook!) and have been travelling a lot, too. So please forgive me as I re-post a few old favorites as B and I are headed to the Hangout!
Hospitality. That is the word LC used to describe Goin’ Coastal. Sure, the watermelon jalapeno margaritas and cornbread pudding are winners, but it’s the sincere warmth of the staff that keeps us goin’ back.

After our disappointing experience at Pure, we headed back towards the Virginia Highlands. Where to go? Aha! We simultaneously said “Goin’ Coastal!” for their watermelon jalapeno margaritas and a snack since we only had an appetizer before fleeing Pure.

Even though it was after 9pm, practically every table was occupied. We chose seats at the bar, closer to the tequila! The bartender introduced himself, Webster I believe, and proceeded to make us doubles, with salt.

Made with fresh watermelon juice, lime juice, and jalapeno infused simple syrup, these margaritas are sweet, salty, and spicy all at once. However, we found this batch to be more sweet, less spicy, probably due to the variation in heat of the jalapenos. No worries, Webster added some fresh jalapenos which corrected the imbalance.

Zach Kell, one of the owners, was at the pass expediting orders, laughing and chatting with the cooks. Everyone was relaxed, things were running smoothly. We waved. He came over to say hello, remembering us from our visits and having just run into him at Aqua Vino the week before.

On to some food, LC suggested crab legs. Great idea! They came with two sides so I ordered the jalapeno cornbread pudding, of course. We chose corn on the cob for our second side.

Zach placed a huge platter on the bar, full of steamed crab legs with drawn butter and our sides. I dug into the creamy cornbread pudding as LC started crackin’ some legs. Few things can beat the satisfaction of pulling out the luscious crab meat all in one piece. Corn on the cob was buttery sweet.

Just then a server came up to the bar. It was April who waited on us on our first visit months ago. Best part? She remembered us, and even more shocking, I remembered her name!

As we continued to enjoy our meal and margaritas, Zach brought over a taste of the low country bouillabaisse, an updated version from my first tasting. I had ordered it despite its tomato-based broth, but it turned out the bigger problem was the smallish overcooked shrimp. The new version had a more intense tomato flavor but the shrimp were definitely better, plump and perfectly cooked.

Webster topped off our giant margaritas and we wiped off our hands with their nifty just-add-water towelettes. Once again, Goin’ Coastal was the perfect neighborhood spot….it’s all about the hospitality!

1021 Virginia Avenue 404-941-9117

This is my Summer for roadtrips. From Orlando to Louisville to Pigeon Forge, we’ve put some serious miles on the Hotdishmobile, making several interesting stops along the way. One such stop was in Knoxville, driving back from Dollywood.

LC had lived there briefly and was familiar with the city, especially the area around the University of Tennessee, who’s campus is near the river. Although he had not been there in years, he still recalled a great restaurant along the boardwalk called Calhoun’s, so we exited the highway and made our way toward the water.

Finding the restaurant on the Tennessee River only took about 15 minutes. We made our way to the spacious patio and ordered margaritas made with fresh lime (no sour), and a few appetizers to share. Time was tight since we had to get back on the road to Atlanta. Luckily, service was swift so we had a smorgasbord of snacks lickity split. And I do mean lickity. Calhoun’s specialty is ribs, so LC ordered their hickory smoked “ribatizer” with crispy fries, all finger-lickin’ good.

Our weird combo also included a skewer of decent char-grilled shrimp, a gooey side of mac ‘n’ cheese, a rich dish called spinach Maria, and a bowl of Calhoun’s signature white chili made with chicken, white beans, cilantro, and topped with crispy tortilla strips. The chili was good but I would have loved it if it had some heat.

We cleaned our plates and hit the road for a few more hours of driving bliss.

400 Neyland Drive, Knoxville 865-673-3355

LC and I arrived in Pigeon Forge in the Smoky Mountains late Saturday and met up with his daughter little T and her aunt DC, her daughter little A, and lifelong friend C at Cirque de Chine, a Chinese acrobatic show….a poor man’s Cirque de Soleil, after which we had a late dinner at TGI Friday’s. Grilled shrimp and veggies was the least offensive menu item which LC and I both ordered. I was proud of him for abstaining from the fried cheese sticks!

DC had rented a great condo for us at a resort with its own lazy river. We had a full kitchen, laundry, and balcony overlooking the golf course. It was really very comfortable. The next morning, LC slept in while us gals headed down the street to the Red Rooster Pancake House, a well known breakfast place on the main drag.

Flapjacks. Pancakes. Whatever you call ‘em, they are a staple for breakfast in Pigeon Forge. Pancakes come with everything on the menu at Red Rooster. You want ham and eggs, honey? That comes with an order of pancakes. How about an omelette with cheese grits? Ditto on the pancakes.

Our group ordered a variety of dishes including C’s Southwestern omelette and little T’s strawberry pancakes. I had a boring yet somewhat healthy plate of scrambled eggs, bacon, and wheat toast with butter on the side (instead of pancakes!). DC ordered her favorite, country ham, grits, and eggs scrambled with cheese. Plenty of pancakes went home for snacking later.

The day would be spent at Dollywood, riding every ride. And later that night we were in for a real treat….Dolly Parton’s Dixie Stampede.

And to think, a year ago I was staying in a $4000 a night condo in Cabo San Lucas overlooking the Gulf of Mexico, eating lobster and drinking champagne.

Have I lost my mind? I’m sure of it.

3215 Parkway, Pigeon Forge 865-428-3776

LC and I have made a habit of dining at Goin’ Coastal. It is easy, the staff is extra friendly, and the food is always satisfying. More often than not we sit at the bar and get a pound of steamed shrimp, seasoned just right, ready to peel and eat.

We’ll also get a side or two….the jalapeno cornbread pudding is my favorite. One time, LC ordered the fried pickle chips with chipotle cream sauce….he loves pickles! However, he’s on a bit of a health kick so when we stopped in last week, he got a salad special, a simple yet vibrant combination of greens, grape tomatoes, roasted yellow beets, and avocado with a delicious jalapeno vinaigrette. We split an order of sweet and buttery corn on the cob with our shrimp.

But first, an order of baked oysters in two flavors started off our casual meal. Three oysters Rockefeller topped with spinach, bacon, and parmesan cheese and three stuffed with blue crab meat and cheeses. Generally, I love seafood, but I can live without oysters.

LC loves Goin’ Coastal’s dirty vodka martinis, made with Webster’s special mix of olive juice and herbs, garnished with two blue cheese and bacon stuffed green olives. I often try one of their signature cocktails, like the awesome watermelon jalapeno margaritas we were addicted to last Summer (we still miss them!).

Lobster, crab legs, sustainably caught fresh fish and shrimp….it’s all good at Goin’ Coastal!

1021 Virginia Avenue 404-941-9117

Nacoochee Grill is one of those restaurants where I’ve eaten dozens of times. It is located in Helen, Georgia, where my parents live part-time and at least one of them has accompanied me on each of those visits. Sometimes a friend of mine, or theirs, joined us, but my last meal there was with LC on our way back to Atlanta from Lake Burton.

We were passing right through downtown Helen at dinner time so I talked him into going to Nacoochee. The last time we went to Helen we tried to eat there, but the wait was an hour so we opted to go elsewhere. But on a Sunday night we had better luck….if you can call it that.

I like to sit in the original dining room on the right, a space with lots of windows in this renovated old house. This time, however, they sat us in the brightly lit room on the left. The downhome atmosphere seemed to be lacking in this somewhat sterile room.

A look at the menu brought more disappointment. The new owner had changed the menu, taking off many signature dishes and adding pedestrian crap like chicken wings. Sure, I understand the redneck appeal of wings, but Nacoochee was the one restaurant in town that had elevated itself to serve “cuisine”.

There used to be fantastic entrees like jerked mahi mahi with mango salsa and Asian glazed duck. Each entree was served with a choice of two sides, including Southern favorites like collard greens and baked sweet potatoes. We always got a salad as one side, served with their amazing honey balsamic dressing.

Well, now the entrees only come with one side. Thankfully, they still make their signature house dressing, but the salad is a fourth the size. LC had one with his blackened tilapia, but now the entrees only come with one side, so his piece of fish sat alone on the big plate, save for an XL serving of green tomato salsa. Just sad. However, the fish was seasoned and cooked perfectly over their live fire grill.

But first, we ordered an appetizer, something me and my parents never do. LC wanted to try the grits fritters, a combination of grits and cheese lightly breaded and fried, then finished with a drizzle of mustardy sauce. They were surprisingly not greasy, the crisp shell holding a sublime and creamy filling.

Another old favorite was the French country salad. I’ve had it often for lunch with my Mom. Field greens with blue cheese, walnut halves, onions (which I remove), and big chunks of chewy bacon, with bacon vinaigrette. I decided to have it for dinner, topped with grilled shrimp.

The plate of leafy field greens was nearly as big as before, topped with plenty of blue cheese crumbles. Two skewers of flavorful, plump grilled shrimp distracted me so I didn’t notice the lack of bacon until it was too late. Tiny bits of walnuts didn’t compare to the big halves that used to adorn this salad. On the contrary, there was no shortage of raw onion which I failed to have left off. House honey balsamic dressing was as good as ever.

Knowing what Nacoochee Grill used to be, and what it is now, just makes me sad. I think it’s called sellin’ out.

7277 South Main Street, Helen 706-878-8020