Hot Dish Review

Bhojanic is just around the corner from B’s house, so she has become a regular, especially since the owners have started showcasing live music on Wednesday nights. Gauruv, one of the owners, is a musician, and can often be found sitting behind his bongos, playing with several of the acoustic bands that have performed there.

B’s impromptu dinner invitation was perfect, both because I wanted to wish her happy birthday in person, and also because I thought the spicy Indian food might help relieve the congestion left from the cold I had a few days before. Not surprisingly, I was the first to arrive so I ordered a glass of red zin at the bar and watched the band set up.

Bhojanic’s menu is unique in that it offers a variety of tapas-size plates including the traditional samosas and chat, which is great for those of us that like to try several dishes without getting fat….or going broke.

B came with her friend AV and we took the table closest to the stage. It was getting late and I was ravenous so I took it upon myself to order some naan with tamarind chutney and raita for dipping. Raita, much like Greek tzatziki sauce, is made of yogurt and cucumber…a curious craving for me since I detest cucumber. Weird? Very.

We nibbled on the naan and listened to the band while discussing dinner options, deciding to share one appetizer and two entrees. For our starter we chose the Bhojanic shrimp, five huge ones flavored with tomato, garlic, and Indian spices.

AV wanted to try the chicken tikka masala. I laughed to myself remembering the frozen chicken tikka masala dinner from Ethnic Gourmet in my freezer that I would probably have eaten if I didn’t end up at Bhojanic. B suggested the lamb curry. We all agreed and raised our glasses for a toast to the birthday girl.

Two bowls arrived, their contents piping hot. The three of us scooped a bit of rice onto our plates, adding a spoonful of chicken first. Tender chunks of chicken were bathed in the creamy red sauce, fragrant with cardamom, cumin, and garlic. The lamb was even better with a darker, richer sauce that had a bit more kick….unfortunately not enough to clear up my sinuses!

With a second location opening soon next to Lenox Mall, Bhojanic’s homestyle Indian cuisine is becoming a staple in Atlanta.

1363 Clairmont Road, Decatur 404-633-9233

What’s better than a low country boil with all the fixin’s? A low country boil on a luxury houseboat!

Last Saturday was the inaugural voyage of Goin’ Coastal’s Sunset Cruise. The weather was perfect, and the shrimp were boilin’. As the houseboat left the dock, guests mingled and relaxed with a glass of wine or beer.

Chef and restaurant partner Seth Hendricks and my man LC came up with the idea during our many martini and lobster-fueled visits to Goin’ Coastal in my neighborhood. a few meetings later and the idea became a reality. Cooper Global provided the venue and chauffeured transportation to Lake Lanier, while Hendricks and his staff were in charge of preparing the food on board.

LC and I had stumbled upon an amazing acoustic guitarist, Steve Q, at 10 Degrees South the week before. He provided the entertainment for the event and had everyone dancing on the top deck. Promoted via Urban Daddy, the dinner cruise was quite a bargain at only $75 a ticket for this first voyage, with beer and wine included. Guests reportedly consumed forty bottles of wine and 45 lbs. of gigantic steamed shrimp!

Along with shrimp, Hendricks boiled up a batch of andouille sausage, red potatoes, and corn on the cob. When everything was done, he and his crew poured it all into an enormous metal warming tray, drizzled it with melted butter, then sprinkled his special seasoning mix over the whole thing. Folks lined up to get a heapin’ helpin’ of deliciousness as the sun set over the water. Perfect.

LC and I are no strangers to the family houseboat. We’ve celebrated his birthday, Memorial Day, and Labor Day on it, sleeping (or perhaps, not) in two of the five bedrooms. I’ve made a tub of my famous guacamole in the kitchen in the cabin, helped cook bacon and eggs for eight with LC’s cousin DC, and enjoyed burgers grilled on the upper deck. It’s 100 feet of luxury.

Cooper Global and Goin’ Coastal anticipate many more cruises throughout the Spring and Summer. The Cooper houseboat, The Family Tradition, is also available for corporate and private rentals, with a maximum capacity of 100, not including shrimp. Email lcooper@cooper-global.com for information and pricing.

South African cooking is foreign to most of us. A fusion of European, Malaysian, and native African dishes, their unique cuisine is exotic and soulful. Spicy peri-peri sauce, sweet chutneys, and curries compliment grilled meats and fish.

LC and I had the pleasure to dine there recently as guests of the owner. Our evening got off to a fabulous start as our enthusiastic and practiced server, Jamie, explained the unfamiliar dishes on the menu (without making us feel dumb) and checked in throughout our meal (without being intrusive).

We have gotten into a routine of sharing small plates, particularly when I’m tasting for an article and need to try as many dishes as possible. The menu at 10 Degrees South is made for folks like us, with most dishes offered as small or large plates. Rather than ordering, we allowed our host, Justin, to choose a variety of the restaurant’s best. I ordered a glass of Sincerely by Stellenbosch, a deep and spicy South African shiraz, to sip while waiting for dishes to arrive.

He selected five of their most popular small plates to start us off. Bobotie is a sweet ground beef curry, traditionally topped with egg custard and baked until golden brown. Here, they also use the curry as a filling for long, crispy Spring rolls, great dipped in the sweet chutney. Another South African dish called boerewors was served on a Milano roll and cut into bite-sized pieces. In case you don’t regularly eat boerewors, it is sausage made of lean ground beef. I found the sandwich a tad dry, the bread unnecessary. I’d probably prefer the version sans bread with tomato and onion sauce.

Sosaties is another traditional dish….skewered, marinated beef filet glazed with apricot curry sauce. Fantasticly tender, the sauce gave the meat a subtle sweetness without overpowering it.

Two giant prawns, that were nearly the size of lobsters, were butterflied, marinated in spicy peri-peri sauce, then grilled. I was expecting a bit more fire out of the sauce, but I imagine it’s pretty hot for the average Joe. Nonetheless, the prawns were certainly one of our favorite dishes of the evening.

Everything was served with rice. LC pondered out loud to our server that he thought grits might work better with the prawns rather than the rice, to which Jamie returned with a mound of “pap”, a staple much like grits, just fluffier and drier. It was topped with the aforementioned tomato and onion sauce. I don’t like grits….or pap. I’ll stick with the rice.

Another favorite was the calamari, simply grilled with a lemon butter sauce and sprinkled with briny capers. JN, publisher of the new neighborhood magazine BuckHaven Lifestyle, happened to be at 10 Degrees during our visit and suggested we try the lollipop lamb chops, two marinated and grilled chops served over mashed potatoes. Delicious. The generous serving pushed us over the edge, but we still had one more plate to devour….Di’s Delight, a moist fruit cake drizzled with caramel sauce with a scoop of vanilla ice cream. Thankfully not overly sweet, the dessert was warm and comforting, with notes of cinnamon and nutmeg.

The only traditional South African dish we didn’t try was the cured beef slices, called biltong. Among the main courses not offered as appetizers, I would certainly order the char-grilled Cornish hen marinated with peri-peri sauce. Both are on my radar for our next visit.

After our meal we stopped by the bar for a nightcap and were happy to discover a guy playing acoustic guitar. A great way to end our safari!

4183 Roswell Road 404-705-8870

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

Please enjoy my Mexican reruns as LC and I bask in the sun on the beach!
Arriving at Capella Pedregal around 1pm last Thursday, B and I quickly made our way to the swim-up bar in front of one of the resort’s restaurants, Don Manuel’s.

I say quickly, but first we had to assess our 3 bedroom, 3 1/2 bath villa, stocked with groceries I had ordered the day before. Our mayordomo was to make guacamole for us, but alas we did not get a personal assistant. Most impressively, however, the ingredients were placed in our refrigerator…..the exact ingredients I use for my kickass guacamole! Of course, I got the recipe from a Mexican cleaning lady twenty years ago. More on this later…..

The first order of business was a Corona Light with lime. Then we slipped on our bikinis and dipped our toes in one of our 2 balcony infinity pools (yeah, I’m serious).

Finally down at one of the infinity pools, we chose 2 deck chairs near the bar, overlooking the white surf and the turquoise waters of the Pacific. Handsome Latino servers happily decked out our comfy padded loungers with fresh white towels as we gazed momentarily at the blue blue sky.

Now it was time for tequila! And a snack, too. B and I ordered two shots of Herradura with salt and limes plus two margaritas. Chips, salsa, and guacamole started us off. The chips were very thick. I was hoping this was not typical to Cabo San Lucas but as the days wore on, it became evident that it was the standard. As were white corn tortillas that were wrapped around our shrimp tacos rather than the coarse, intensely corn-flavored yellow ones.

The shrimp were plump and fresh, as I would expect sitting ten feet from the ocean, and their guacamole was authentic and chunky. Pico de gallo and a habenero salsa provided some kick.

As did our unexpected second shot of tequila. That kick put me to sleep on the chaise lounge to the sound of the crashing waves and the Latin acoustic guitarist that played poolside as the sun set.

A good start.

I’m a food snob, so it will come as no surprise that I try to avoid chains much like I avoid sick people and crying babies. I cringe at the thought of thousands of containers of “product” distributed to restaurants nationwide, containing identicle crab cakes, egg rolls, frozen cheesecakes.

But sometimes dining at a chain is unavoidable, like at a recent business dinner. The location was negotiated based upon accessibility to the interstate (nearly always a bad sign), and its proximity to all guests.

Don’t get me wrong, I love some chains, like the much maligned Krystals and the simple yet delicious Wendy’s. Fast food chains, however, are a necessity of life, filling a literal void on grueling road trips, providing a consistant product whether you’re in New York City or smalltown USA.

Pappadeaux, and other concept chains, are another story. They thrive on tired themes that appeal to (you guessed it) middle America. LC and I pulled up to the huge stand-alone building, its sprawling deck awaiting warmer weather, decorated with copious neon signs lighting the way to a smorgasbord of Cajun and Creole seafood favorites. At least it’s a theme I like.

Jambalaya, etouffee, and gumbo anchor an extensive menu of every kind of seafood, all available fried, broiled, blackened, steamed, or grilled. Several creative, and caloric, specialties caught my attention, like the Texas redfish, grilled with Maine lobster, avocado, sauteed spinach, and roasted tomatoes in a white wine lemon butter sauce. Another paired grilled jumbo scallops and shrimp with mushroom risotto, spinach, and herb butter. That’s what LC ordered for his entree.

The organizer of the dinner had mentioned martinis and lobster earlier in the day and I was having a hard time steering away from either one, but first, I was intent on having something Cajun. So I talked LC into splitting a bowl of Louisiana style seafood gumbo. We requested hot sauce on the side, fully expecting the soup to be pretty mild. And it was….until we added the hot sauce. But the bowl did contain copious amounts of crab meat, shrimp, and oysters, plus a few chunks of tomato and okra.

Everyone was drinking martinis, mine being the only real one, made with Bombay Sapphire. I ordered my lobster grilled but didn’t care for the mashed red potatoes and broccolini sides that came with it, so I switched them for onion rings and spaghetti squash.

There’s a fine line between under and overcooked lobster, and Pappadeaux unfortunately crossed it. My crustacean was a bit chewy, but had a nice grilled flavor. The stringy texture of the spaghetti squash didn’t appeal and my onion rings never showed up….a blessing in disguise. I was hoping they would offer a comp’d dessert to make up for the snafu….and they did!

LC’s dish was tasty, although there was no hint of New Orleans on the plate. Meanwhile, martinis were being delivered to our table at a furious pace, adding fuel to the boisterous banter.

On cue, our patient server brought out the tray of desserts, each one enough to serve four. I chose the bread pudding, of course. A couple of cheesecakes and a chocolate cake joined the fattening fray. Made with apples and raisins and resting in a pool of creme Anglaise, it was not overly sweet. I was pleased with my selection.

Pappadeaux’ menu states that the seafood is fresh, as in not frozen, as in “swimming yesterday”. Not bad for a chain. I bet the place will be crawling with crawfish and Carnival revelers soon!

5635 Jimmy Carter Blvd. 770-849-0600

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