Hot Dish Review

They are opening a restaurant! Go to Kickstarter to help them raise the funds for their new venture.
Quite some time ago, I signed up for email alerts from PushStart Kitchen. Chef Zach Meloy and his wife Cristina create intimate dinner parties in a rustic space at The Goat Farm two or three evenings a week. Each menu is unique, featuring veggies one week, Latin flavors the next, or a mad combo of both.

The menu sent out last week was particularly intriguing, with words like bacon and coffee catching my attention. I responded, albeit not right away, only to find out the dinner for Sunday was fully booked. However, a few days later I received a last minute email from Cristina saying there had been a cancellation. Were we still interested? Indeed!

LC joined me on our first visit to the art complex on the West side known as The Goat Farm. Upon arrival, we were met in the parking lot and escorted to the space upstairs where Zach was preparing an appetizer of smoked ham on a stick, dotted with BBQ sauce, and mixing some sweet yet deceptively strong rum cocktails with black tea and ginger.

We mingled with our fellow diners to discover most of them had attended PushStart several times, each one raving about the intimate dining experience and the amazing food. After a couple of cocktails, we were seated at the 100 year old table, a thickly varnished repurposed door, set for sixteen guests.

Inspired by his cravings when hungover, chef Meloy started us off with chewy yet crispy hunter’s bacon lardon. It was paired with neat squares of dense and creamy bread pudding, arugula, and slices of pickled Asian pear, all resting on a generous drizzle of smoked maple syrup. Manchego cheese had been made into a foam which was piped onto each plate. Each component was presented somewhat individually, representing a variety of textures and flavors. An oaky chardonnay was a tricky pairing (perhaps only because I dislike chardonnay). The chatter at the table suddenly ceased as we all became mesmerized by our perfectly balanced plates.

Meloy’s main course was a flank steak served with a soft cooked egg made in his countertop sous vide machine. Introducing familiar Latin flavors, a heavy smudge of black bean puree decorated the plate, along with pickled tomatillo halves and small orbs of crispy masa. He paced around the table as we broke our eggs, anxious to confirm that the yolks remained soft. Success! The tartness of the pickled tomatillos and the earthy corn flavor of the masa once again showed the chef’s ability to compose a perfectly balanced plate. A spicy, earthy cab was an excellent pairing.

Dessert was served in large white bowls, two doughnuts sprinkled with sugar mixed with a bit of ancho chili powder for a surprising but pleasant kick. A mound of malted milk balls were beneath them, all atop a drizzle of bourbon gel. They would have been excellent just like that, but the chef’s assistant came around with a pitcher of cold coffee custard that she elegantly poured into each bowl, completing the dish. Ridiculously awesome. How about some champagne with that? Yes, please.

The finale was a strong after dinner cordial and a dish of chewy candies made by Cristina, who was busy caring for their new baby.

Naturally, discussion at the table centered around food, and as a food writer, my fellow diners were eager to know how I rated this meal. To be honest, it was exquisite, definitely in my top ten meals of all time. And for a mere $60 suggested donation per diner, a bargain as well.

Like Dinner Party Atlanta which morphed into a full-blown restaurant, The Lawrence, and Spice Route that became the brick-and-mortar Cardamom Hill, the Meloys are on the hunt for a space, hoping to turn PushStart Kitchen into the restaurant of their dreams. But for now, it’s one dinner at a time.

The Goat Farm is located at 1200 Foster Street NW

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

When the 2.2 mile drive to 4th & Swift was deemed too far by LC, we chose a restaurant even closer to my place, Murphy’s, a veteran of Atlanta’s dining scene yet practically a stranger to me. In fact, my only memory of eating there was one unimpressive brunch. There were, however, multiple occassions that I stopped by the wine shop, back when I could afford to invest in a really good bottle.

It was around 8:30pm on a Friday and we didn’t have a reservation. The wait would be about 45 minutes, so we hovered near the bar hoping for two seats to open up, which happened almost immediately. But the bar staff of two was in the weeds, responsible for making cocktails for the entire restaurant as well as for those of us at the bar.

Noting our brief window of opportunity, I ordered both a half glass of prosecco and another of syrah to follow. LC ordered a tasty cocktail made with grapefruit and tequila. Plus, we had decided to try a cup of chicken tortilla soup and the three cheese flatbread.

When the cup of soup arrived, I was surprised that it had a creamy tomato base. Large squares of fried tortilla provided an awesome crunch factor paired with tender chunks of chicken and creamy slices of avocado. Fresh cilantro added the finishing touch to the zesty soup.

The crispy flatbread was the size of a small pizza. Beneath the blanket of dressed arugula, sweet mission figs, salty prosciutto, and sweet caramelized onions met with melted parmasan and romano (not sure what the third cheese was). We thoroughly enjoyed it.

The bar area suddenly cleared and we continued with dinner in a more tranquil setting, ordering the shrimp and grits entree with a side of local green beans. There was no mention of tomato in the description of the shrimp and grits, but when it arrived, the grits were encircled by what turned out to be a slightly spicy salsa. I really dislike tomato with seafood of any kind, so I would have preferred it without the salsa, but LC enjoyed it. The plump shrimps were accented by thin slices of andouille sausage, and an unnecessary poached egg. Green beans were oily and somewhat undercooked.

There is a dessert counter next to the hostess stand with a chalk board listing Murphy’s sweet offerings. I had already decided to have the apple bread pudding before we even discussed eating anything savory. I saved room for it and another half glass of Bell syrah.

Served in a tiny ramekin, cubes of apple bread with crusty edges emerged from the creamy pudding studded with raisins. A scoop of pistachio ice cream sat upon a bed of crunchy graham cracker crumbs, providing a array of textures and temperatures. Loved it!

On our way out we noticed a cookie jar that operates on the honor system, so we took a couple and left some cash, enjoying the chewy cookies as we strolled to the car. Murphy’s is a great neighborhood spot with a warm and inviting atmosphere, sure to continue to dominate the brunch scene.

997 Virginia Avenue NE 404-872-0909

Italian food….it’s not my thing. But it was me that recommended Double Zero Napoletana for a group of us last week, due to its convenient location and because of my selfish craving for their authentic Neapolitan style pizza.

The cavernous space is divided by a long bar on one side and a communal table down the center with a single row of bare bulbs encased in glass above it, imparting a warm glow to the dark wood furnished dining room. Full length burgundy curtains add drama.

Our group of six met at the bar, immediately impressed by the stellar service. LC ordered a martini which was shaken furiously, creating those tiny ice particles that LC loves. Plus, they had his favorite blue cheese stuffed olives. Embarrassingly unfamiliar with Italian wines, I was thrilled to see they offered many by the half glass, so I began sampling some different varietals.

With an 8:30pm reservation, we were hoping to be seated a bit earlier, but instead were still waiting at the bar. So we decided to order a snack of butternut squash frittelle, crispy fritters filled with a creamy and slightly sweet squash puree. They were served on a smudge of caramelized onion aioli and a handful of watercress, then drizzled with lemon honey. We devoured them.

Even at 9:00pm, the restaurant was abuzz with folks enjoying good food and wine. Unsure how much longer our wait would be, LC and I ordered the pizza that I was craving, the maiale, a decadent combination of sweet and savory toppings. Braised Nueske’s bacon, mushrooms, goat cheese, garlic, fig-onion agrodolce, olive oil, vanilla salt, and fresh arugula hit all the right notes. Double Zero serves all of their pizzas whole, with scissors to cut your own slices. Love it!

As soon as our pizza arrived, however, our table was ready. The manager stopped by with a complimentary dish of the butternut squash frittelle, a peace offering for our lengthy wait. Nice.

Having perused the menu, RT, who is Italian, commented that authentic Italian food is simple, hinting that the dishes at Double Zero are a bit too complicated. Much like its Spanish influenced sister, The Iberian Pig in Decatur, I find that the menu here suffers from the same overuse of ingredients. Nevertheless, the result at both locations is deliciousness.

A prime example of this overuse of ingredients is the capesante, the seared scallops entree served with corn-arbol sauce, pearl onions, summer squash, seasonal mushrooms, crispy artichokes, and saba vinegar. Both RT and his wife CT ordered them. Each of the three scallops per dish was the size of my palm. LC and I were offered bites and agreed that it was a fantastic dish.

But first, CT had a salad composed of marinated beets, frisee, grapefruit, goat cheese, and candied pecans, dressed simply with a red wine vinaigrette. We tried it as well and found the flavors terrific.

LC and I split the osso buco entree, a roasted pork loin the size of my forearm. The menu described its accompaniments as creamed farretto with dried apricot, pork demi, and crispy parsnips. I really thought it was sweet potato puree and spaghetti squash, but having had five half glasses of red wine, you can’t really rely on my assessment. However, I do know for certain that the meat was incredibly tender.

After we polished off our entrees, the manager returned with yet another peace offering, a flute of prosecco for each of us. Although we were stuffed, I coerced LC into sharing a bowl of gelato with me, pistachio and coffee. Having eaten copious amounts of gelato in Europe, the American version is always too sweet and creamy, as was Double Zero’s, but the flavors were pleasing. It was a sweet ending to a lovely evening with friends and family.

5825 Roswell Road 404-991-3666

Lately, the only time I stop by Babette’s is to pick up a sinfully rich dried cherry tart….my very favorite dessert on the planet! But a recent Sunday night found us craving something different, yet in the neighborhood.

Babette’s charming atmosphere makes it the perfect choice for a romantic date. Located in a renovated house, the interior is rustic and charming with creaky, weathered wood floors and vintage fixtures.

The cuisine at Babette’s is mostly French influenced, puncuated with a few Mediterranean dishes. In keeping with tradition, I started with a glass of spicy Cote du Rhone. Surprisingly, LC chose the same which we sipped while nibbling on hunks of their freshly baked baguettes, delivered standing straight up in a little pail….very phallic. Very French.

A selection of small plates is usually the best way to go at this cafe’. After my lengthy absence, chef and owner Marla Adams had added some interesting new ones, as well as deleted a couple of old standbys. No worries, the entrees were calling our names, so we decided to split one and start with the (new) lobster spinach crepes, (old standby) artichoke and olive raviolis, and roasted cauliflower (new).

Not at all what I expected, the crepes themselves were made with spinach, simply filled with succulent chunks of lobster, delicately folded and resting in a light truffle butter sauce with a little mound of sauteed mushrooms on top. LC and I loved them!

The raviolis were as delicious as I remembered….about six pasta pouches filled with pureed artichokes and olives in a deceptively light wine butter sauce.

I think of cauliflower as white and bland, but the vegetable dish offered a small plate was the surprise of the evening. Roasted florets were drizzled with a bit of butter sauce and topped with slivers of toasted almonds.

For our entree we chose the pan roasted pork chop with onion sauce, paired with roasted Brussels sprouts and horseradish mashed potatoes. I ordered a second glass of wine as we waited on its arrival. The large bone-in chop was tender and flavorful, but the best part was the sauce….not a sauce at all but a generous helping of sweet caramelized onions. Brussels sprouts displayed an earthy, smoky flavor, although not quite tender enough. I don’t even remember the mashed potatoes but I’m pretty sure we cleaned our plate.

My second choice was the roast half duck with rutabaga compote and farro. Maybe next time, if the next time is soon, as chef changes her menu seasonally, and sometimes daily.

Which brings me to the dried cherry tart, a decadent treat only available in the Fall and Winter months. As if it wasn’t rich enough, we added a scoop of homemade vanilla ice cream on the side. Dried cherries plumped up with liquor fill the crust made with crushed almonds. It is at once sweet and tart, chewy and crunchy….ridiculously amazing!

573 North Highland Avenue 404-523-9121

With over three years of success and a cheeseburger with a cult following, one might think that I would be a regular at Holeman & Finch, Restaurant Eugene’s casual counterpart and neighbor. Quite the contrary, I had never visited until recently when BB mentioned he and his chef BT would be dining there and he invited me to join them.

The atmosphere was as expected, lots of warm wood elements and bare light bulbs that look like they were salvaged from your Grandma’s house, when in fact, they are about $500 a pop according to BB, who recently sourced lighting for his own restaurant, There Brookhaven.

Paintings of pigs differentiating the ham from the hock add some country charm and prepare diners for the offal (not to be confused with awful) selection on the menu…except for the veal brains. Nothing prepares you for the veal brains.

The three of us started with a few dishes to share: pot of chicken liver pate’, locally sourced gruyere, and bratwurst. Both the pate’ and the cheese come with bread, so our server recommended we not order the H & F bread basket, ironically the very thing this tiny spot is known for. Holeman & Finch is the purveyor of bread and buns for nearly every restaurant in Atlanta that takes pride in organic and locally sourced products. We agreed, deciding to fill up on meat rather than bread.

BT’s Hoppy Bunny arrived and one of two glasses of Cuvee du Vatican, a cotes du rhone that was less dry than most, its peppery notes pairing well with the cheese, a thin sliver accompanied by a cherry compote and droplets of honey. The few pieces of sliced bread didn’t impress.

Unfortunately (and perhaps premeditated), neither BT nor myself eat chicken liver, so BB was left to devour the whole jar of pate’ with its pungeont aspic on top. He reported thorough enjoyment.

Meanwhile, BT and I dug into the bratwurst with zephyr squash and shishito peppers, deceptively served in a cast iron skillet but the vegetables appeared to be braised rather than roasted and could have certainly benefitted from more cooking time and seasoning. The pudgey sausage displayed impressive girth, with a flavorful herbaceous filling. Agreeing that one vegetable dish was in order, we tried the glazed turnips, which suffered even more glaringly from inadequate cooking time.

There were many interesting options that we didn’t try….crunchy gentlemen for instance, described as black forest ham, gruyere, dijon. Is it a croque monsieur as BT guessed? Smoked trout can be great, especially in the hands of Zeb Stevenson at Livingston. We didn’t try it here. A subsequent visit may find me ordering the shrimp stew with red curry and cilantro, with ciabatta.

We discussed the lamb fries briefly but ended up with veal sweetbreads and a poached farm egg with duck liver, both of which were served in, but not prepared in, cast iron skillets. The veal sweetbreads (that look somewhat like brains, but not to be confused) were lovely, served with preserved figs for a sweet note, orange slices for a hit of acidity, field peas and mustard jus….probably the best dish of the day.

The menu description of the foie gras dish, cleverly called duck liver, reminded me of Blais’ version at Home some years back. He seared the foie gras and served it like a decadent breakfast with two thin little pancakes with maple syrup, providing a sweet juxtaposition to the rich liver’s intense fattiness. Holeman & Finch added thick, chewy bacon and a poached egg, making it even more decadent, but the johnnycakes were thick and doughy, covering the bottom of the round skillet and ultimately overtaking the dish.

Not surprisingly, we ended with a pair of desserts, bacon caramel popcorn and a fried apple pie. The chewy chunks of bacon would have served a better use flavoring the lackluster turnips, but were a nice addition to the popcorn. BB remarked that the pie, which was covered with a shiny glaze, looked like the carnival variety. A scoop of vanilla ice cream slowly melted beneath the warm pie, becoming a puddle as we took turns with our spoons.

We were leaving just as the kitchen was lining up the buttered buns for their famous burgers, served only after 10pm. Two dozen freshly ground burgers were on the grill. Word is they sell out in seconds.

Holeman & Finch rings all the right bells, blows all the pretty whistles. I was supposed to love it. Dare I say that I didn’t?

2277 Peachtree Road 404-948-1175

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

Driving back from Helen last weekend, LC and I got a call from one of his friends to join him and his girlfriend for dinner at Red Sky Tapas Bar. Despite being full of weiners and kraut from our brief Oktoberfest visit, we said yes.

We rushed home to freshen up and headed back North. I was excited to try a new tapas bar and LC was excited to see (and hear) the dueling pianos, which were in full swing when we arrived. Our friends were already there enjoying the entertainment. We ordered drinks, prosecco for me and a vodka martini for LC, and a few tapas to share, like the grilled jerk wings, fried green tomatoes, and spicy chicken egg rolls. My favorite of the three was the tomatoes topped with goat cheese and a spicy chipotle aioli.

Our next round took on a seafood and bacon theme with bacon wrapped scallops, ahi tuna, and two orders of the lobster mac ‘n’ cheese with bacon. More impressive than the first set, I was particularly fond of the thick scallops, grilled to a golden brown. Delicate ahi tuna was cut into cubes and drizzled with a spicy sriracha mayo. Having eaten Goin’ Coastal’s incredible lobster mac full of claws and chunks of shellfish on many occassions, it was hard to get excited about Red Sky’s version. The lobster was imperceptable, but the dish was saved by the addition of bacon.

I switched to Murphy Goode red zin as we moved on to red meat with the appropriately messy citrus barbecue ribs and shrimp and filet medallions drizzled with whiskey sauce, neither of which photographed very well. Perhaps it was the third round of drinks that caused my camera to malfunction!

Our eating slowed down as we sang along to popular tunes from the dueling piano dudes, one of which is shown laying on top of his opponent’s piano in the photo above. Just good clean fun (except for the ribs!).

1255 Johnson Ferry Road 770-973-0100

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

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.