First: The sorbets and gelatos at Alon’s/Dunwoody — On a recent visit we had a chance to try the lemon/basil/mint and strawberry/currant… both incredibly good on their own and even better together! We also loved the Dulce de Leche. YUM!
Alon’s
4505 Ashford Dunwoody Road, Dunwoody GA 30346
678 397 1781
Second: The french dip sandwich on a baguette at J Alexander’s. Their own prime rib is sliced to order and taste (medium rare is my preferance) and served on a fresh baguette with an au jus that is perfectly seasoned. The thin slices of prime rib are stacked high, delectably tender and cooked to perfection. They also offer a prime rib sandwich which gives the option of a thick slice of prime rib.
J Alexander’s
5245 Peachtree Pkwy
Atlanta, GA 30092
770 263 9755
The Setting: Small specialty food shop and bakery in a dated strip mall
The Food: Ma’amoul… YUM!! Great pita breads and sesame cookies filled with date… YUMMM!! I can’t wait to go back and sample some of the other cookies, pastries and baklava.
The Stars of the Day: Ma’amoul, pitas, and sesame cookies filled with date… So, basically everything we sampled!!
Jerusalem Bakery
585 Franklin Road, Suite 160
Marietta, GA 30067
770 419 1666
The Setting: Dingy pepto-bismol pink restaurant in a dated strip mall
The Staff: Service ranges from indifferent to borderline rude
The Food: Your food will arrive in a haphazard and thoughtless fashion. After our first taste, we were willing to let this slide. Along with the oddly indifferent, attitude-ridden service that we’ve experienced with every visit. The food was unique. It was worth the drive and the quirks. But, a few visits later, the charm of this diamond in the rough is seriously wearing thin… very thin. The spicy eggplant and scallion bread were both literally dripping in oil. When I say dripping, I mean every bite of scallion bread came with a mouthful of oil. The slices of pork belly in garlic mud were barely tossed in sauce, still holding the square shape that bacon has straight out of the package. This appeared to be pre-cooked bacon dipped briefly into the sauce, because the sauce did not permeate the bacon meat or fat. The one brief glimmer of past brilliance was still present in the hot and numbing beef. I hope this poor quality food experience was the result of some horrible fluke. Because, the only thing this place has(possibly had) going for it is the food. We sure aren’t coming for the verbal abuse and attitude.
The Star of the Day: The bakery next door… Jerusalem Bakery!! They carry two brands of my favorite Middle Eastern cookie (the ma’amoul), chickpea flour and great pita bread!!
Tasty China
585 Franklin Rd SE
Marietta, GA
The Setting: Open air farmers market in the parking lot of the Cathedral of St Philip
The People: Small farmers and growers of the Southeast, local purveyors of traditional foods, artisan bakers and craftspeople offering quality products of the freshest kind
The Food: Farm fresh fruits and vegetables, honey, baked goods, bottled goods and assorted crafts
This week’s special event: Preserving the Harvest Canning Class — a home canning class taught by an acclaimed chef and take a home-canned item with you at the end of class. Cost of class: $35 (Proceeds benefit the Peachtree Road Farmers Market) Space is limited… so call: 404 365 1078 to register today!
Verdict: What a great way to support our local growers and artisanal food producers!! This is what I’ll be doing this Saturday morning!! I hope you join me there!!
Peachtree Road Farmers Market — Open Saturdays 8:30am-noon — Now thru October 25
2744 Peachtree Rd. NW
Atlanta, GA 30305
The Setting: Large indoor farmer’s market with cafeteria. In addition to produce, some of the goods offered are meats, game, seafood, deli, cheeses, bakery goods, pasteries, jams, honey, tea, coffee, chocolate and an ever-changing assortment of specialty food items.
Staff: Varied, inconsistent service
The Food: Great spice assortment, meats, deli, dairy and other specialty food items. The produce can be hit or miss… usually a miss on the weekends when the crowds leave battered leftovers in the huge bins. Then there’s the baked goods… the baked goods have left me puzzled and disgusted. Previously, I’ve found the bakery items and breads to be inconsistent, bland and occasionally bordering on stale. How is it that a place with such super speedy turnover could have baked goods that border on stale? On my most recent visit, desperation and hunger forced me to take another stab at the bakery section. And, I’m glad that I did. I purchased a bag of kaiser rolls and a small package of rugelach. Ready to settle for edible, I was pleasantly surprised when both purchases were downright delicious. The kaiser rolls were rich, full of flavor and impeccably fresh. And, blueberry rugelach was perfection. Topped with a blend of ground pistachio and walnut, the blueberry filling gently oozed out the sides to leave caramelized bits of blueberry and walnut chunks clinging to the side of each yummy little pastry.
Pros: Huge assortment of everyday groceries and specialty food items
Cons: Sketchy service, battered produce, and huge crowds… Also, your favorite items might disappear and never be stocked again… and those huge crowds frequently show up earlier than you, buying up all your favorite things
The (SURPRISE) Stars of the Day: Kaiser rolls and blueberry rugelach… YUM!
The Verdict: While it can be a bit frustrating to hazard the crowds, your efforts are always rewarded. And, the hits far outweigh the misses!
Your Dekalb Farmer’s Market
3000 E. Ponce De Leon Ave.
Decatur, GA 30030
404 377 6400
Hours: 9am-9pm EVERYDAY (except Thanksgiving Day and Christmas Day)
Mint’s Grill
6330 Lawrenceville Hwy., Suite B4
Tucker, GA 30084
770 414 3999
The Setting: Mint’s Grill is set among a group of small shops in a red brick strip mall. The interior is decorated in a light and airy Ikea-chic style.
Staff: Very friendly
The Food: The menu is a bit small with only three items listed under each category (Appetizers, Sandwiches, Noodles, and Rice Platters). But, who needs more to choose from when the options are so tasty? We started our meal with the stuffed grilled grape leaves. And, what a great way to start! The stuffed grape leaves were filled with marinated beef, spices and black pepper corns. Both the peppercorns and grilled (slightly charred in a good way) grape leaves lended an amazingly delicious richness with a hint of smoky flavor. We followed up this lovely starter with one of the rice platters. The chunks of beef tenderloin in a rich rice wine and caramelized onion sauce were equally rich, savory and delicious. The blend of Vietnamese and French techniques were deliciously presented in this dish. While the Mint’s Grill website lists this as “Shaken Beef”, the menu merely refers to this as beef tenderloin chunks. Since, there are only three rice platters to choose from this little bit of confusion is easily resolved.
The Stars of the Day: Everything! Grilled skewers of stuffed grape leaves and beef tenderlion chunks in an exotic rice wine sauce were both amazing! And, well worth the trip to Tucker! How can you beat a delicious and generous serving of beef tenderloin chunks in rice wine and onion sauce for less than eight dollars??
Verdict: My favorite new restaurant of the year!
Cucina of Le Marche
By Fabio Trabocchi
Binding: Hardcover
Type of Cookbook: Regional Italian dedicated to the Marchesan cuisine
Photography: The photography consists of a handful of family photos and two sets of gorgeous color photo inserts.
Level of Cooking skills required: basic to a handful of moderately advanced recipes (ex: porchetta)
Contents: Over 200 pages of recipes listed by course and 10 pages of “the basics” including a tomato sauce recipe, two pasta dough recipes and three types of stock (chicken, veal and fish)
Pros: This cookbook possesses a treasure of Marchesan recipes that define the originality and rustic charm of the region. While the flavors that we know and love of Italy are all present, we also see exotic touches that are unique to this region. While the Porchetta (a recipe for Porchetta Ascolana is included here) might be the crowning glory in Marchesan cuisine, there are dozens of everyday recipes that I can’t wait to try. Even the tomato sauce listed in the “basics” section shines. The incorporation of salt pork in a basic tomato sauce is something that I have never tried.
Cons: None
Verdict: This cookbook is a MUST HAVE item for anyone interested in regional Italian cuisine.
Recipes to try: Quail risotto with prosciutto, pappardelle with wild boar ragu, turbot in smoky hay, drunken tuna, langoustines with fried cauliflower, Porchetta Ascolana, braised spareribs with polenta, beef tenderloin with fondue, and veal chops with honey — And, for dessert, carnival fritters with lemon and orange zest and Polenta di Mosto.
Low Country Barbecue
3455 Peachtree Parkway
Suite 201
Suwanee, GA 30024
678 688 7678
The Setting: A newish strip mall, but, the restaurant is fairly large in size with plenty of indoor seating and a covered outdoor patio. You order fast food style, but, one of the staff delivers your food to your booth.
Staff: Friendly — And, the management is likely to wander around and ask if you enjoyed your meal.
The Food: Low Country barbecue, obviously, with a full assortment of ribs, chicken, pulled pork, pulled beef, pulled chicken and barbecued shrimp. The two sauces offered consist of a tomato base and a vinegar sauce… both are delicious. But, I especially enjoyed the peppery bite of the vinegar based sauce. There is also a large selection of sides including: Chicken perlo, collard greens, brunswick stew, mac & cheese, fried okra, potato salad, coleslaw, fries, baked beans, corn on the cob, and green beans. And, for dessert their pecan pie is a must served warm with whipped cream.
The Stars of the day: Their pulled pork, pulled beef and ribs are all equally delicious. Chicken perlo and collard greens were the real stand outs. The chicken perlo was delightful consisting of a fluffy peppery rice dotted with sausage and pulled chicken. I’d happily eat a bowl of this as a meal. And, the collard greens just might be the best I’ve had in Georgia. The collard greens were mildly smoky, tender yet firm rounded out by just the right amount of vinegar (a gentle splash) and a good dose of spice. The pecan pie also deserves attention with its generous amounts of brown sugar and molasses. What a great way to end the meal!
Verdict: Delicious food in a casual setting… I’d love to see a chain of these across Atlanta!
PR’s B-B-Que
302 Tri-County Plaza, Cumming, GA 30040
770 886 5122
The Setting: Charming and unusual cafeteria style restaurant with an assortment of booths and tables. The interior is filled with vintage photos, memorabilia, stuffed animals, and animal heads.
Staff: Incredibly friendly
The Food: A full menu of smoked BBQ offerings (pork, brisket, St Louis style ribs, and chicken) and a large assortment of sides (brunswick stew, sweet potato souffle, turnip greens, mac& cheese, broccoli casserole, corn, fries, fried okra, baked beans, potato salad, red beans and rice, and cole slaw)… And, twice baked potatoes and stuffed potatoes (stuffed with your favorite BBQ’d meat). BBQ sauces come in an original and spicy version, but, we found the spicy version stole the show.
The Stars of the Day: Smoked Beef Brisket with sweet potato souffle, brunswick stew and turnip greens.
Verdict: Worth every second of the long drive to Cumming, we’ll be making the trip again soon to partake in more of that delicious, amazingly tender and moist brisket! And, don’t forget to buy a bottle of that spicy bbq sauce to go… it’s addictive!!
660 Curries
By Raghavan Iyer
Binding: Identical books with identical cover art available in both hardcover and paperback
Type of Cookbook: Indian
Photography: Limited photography, only a handful of color food photography at the begining
Level of Cooking skills required: basic to intermediate
Contents: 660 recipes — most recipes offer regional information, cooking tips and serving suggestions
Pros: This book offers a seemingly endless source for authentic curry recipes with some biryanis, pickles, relishes and raitas. The recipes possess layers of flavor with the use of pre-mixed regional spice blends. And, many unique ways to incorporate those blends to make an array of curries.
Cons: The scope of this cookbook is limited to curries only. For a book offering such an array of delicious curries, you’d think they would offer many ways to sop them up. But, there is a very limited number of recipes for bread… less than 10 flatbreads and 1 steamed bun recipe. AND There are only 2 dessert recipes. One cheesecake… and one custard. That is so sad. Why bother offering any when it is clearly such an afterthought?
Verdict: As the name suggests, this is really just a CURRY cookbook. It is a very good curry cookbook, but, you will need other resources to fill in the voids. If you plan to make your own flatbreads, pooris, and papads you will need another cookbook. There is no recipe for dosai and only one for vadai. And, the 2 dessert recipes appear to be an afterthought. Another resource is needed for sweets, pastries, and other desserts.
|
|
