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Archive for August, 2010

Get up to this: West Egg Cafe

West Egg Cafe has been one of my go-to places for breakfast (that is, the few times I can get myself out of bed early enough). Had a chance to finally go to their new location in White Provisions a couple of months back and I might say, the place is really nice. Funky nice. My visit was the first stop in my usual “food field trip” — several lunches, several dinners all in one day with one of my eating buddies — so we were very conservative in ordering food.

West Egg Cafe

The Georgia Benedict had these savory turkey sausage patties topped with beautiful poached eggs sitting on their famous biscuit. All these were drenched in a turkey sausage gravy that was perfect in consistency (thin enough to go down smoothly, yet thick enough to coat everything). It’s always been a trusted favorite. It was, however, a little floury for my tastes this time around. My eggs came with a side of grits. They serve one of the best grits in town and it didn’t disappoint as usual. It was creamy and the taste of corn really stood out.

West Egg Cafe

The Belgian Waffle was good. It was crispy on the outside. I would have loved it to be chewier on the inside, though. Make sure you substitute regular butter if you aren’t a sweet (honey) butter person like me.

West Egg Cafe

FB’s Blue Plate is a good choice if you want a hearty meal. We’re both huge fans of cheesy eggs and he wanted to get the same effect but they just couldn’t duplicate it. Oh well. It was still good. I do love that the skillet potatoes came with chunks of crusty potatoes. They were peppery and really flavorful.

Other favorites of mine here include the Black Bean Cakes and Eggs (an interesting take on the Huevos Rancheros) and the bacon, eggs, and cheese biscuit (or the biscuit period). Read more here.

West Egg Cafe
1100 Howell Mill Rd NW
Atlanta, GA 30318
(404) 872-3973

West Egg Cafe on Urbanspoon

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The other izakaya: Sushi Mito

I know of four good izakaya places in the city. This is one of them. Before their bar food incarnation, I’ve had a couple of not-so-satisfactory meals here. But gone are those days and for those of you who had the same past experience as I did, it’s definitely time for a revisit. I took my NYC-based brother here a couple of weeks ago and had the most enjoyable meal.

The izakaya menu here is extensive– yakitori, kushiyaki, stews, grilled fish, pickled items, sushi, sashimi, soups; you get the idea. Prices here border on the cheap and as competitive as the other places. Get an item from each category and prepare to have a leisurely meal. Oh, did I mention, your first 12oz draft beer is only 99cents? Until September at least.

Sushi Mito

One of my favorites here is the Spicy Geso. I like their version of these deep-fried squid legs. The batter is so thin, almost non-existent, and each piece is laced with a spicy powder. You get chewy, crispy, and spicy. Love it.

Sushi Mito

I love Gindara Misozuke. Or ginadara for that matter. The portion here is a lot smaller but it is also $3 cheaper than its counterparts. It is perfectly grilled and melts in your mouth. There is a tiny hint of miso paste flavor and butter. Swoon.

Sushi Mito

I am such a sucker when it comes to Chawan Mushi. And I love all versions — Korean, Chinese, Japanese. The delicious chicken stock they use here is flavored with dashi and mirin and provides a great backdrop for the soft egg custard. Mmmm.

Sushi Mito

I wasn’t so impressed with their tonkotsu ramen. At $9.25, it didn’t even come with pork. The broth was a cross between shio and shoyu (salt and soy) and I couldn’t really taste the creamy tonkotsu. Serves me right for asking for something that’s not on the menu. They do have udon and soba soups that are far better. Get those instead.

Sushi Mito

No trip to an izakaya is complete without grilled squid. The Ika Butteryaki here is so tender and the butter-teriyaki sauce will blow you away. It isn’t your normal Americanized teriyaki sauce. Their concoction has butter, grated ginger, and a sweet soy sauce. Fantastic.

Sushi Mito

Sushi Mito

Skewers of pork belly and chicken balls rule here. The pork belly slices are thick, crispy on the outside and tender on the inside. The chicken balls are made of soft, minced meat. Get them both with salt. So good.

Sushi Mito

There’s this Eggplant Miso that I have to warn you about. It’s a thick slice of American eggplant that is marinated in miso paste then steamed. The middle part is hollowed and filled with eggplant meat and annatto. It’s good. But it is way too rich that you’d feel so full if you eat it first. So eat it last.

The sushi and sashimi here have improved in quality as well. So do be sure to get a few rolls and slices on your visit. What are you waiting for? Go now.

Insider tip:

Check website for new menu items monthly and dinner specials.
First order of 12oz draft beer for $0.99 available during dinner only all throughout August.
Selected wine and sake are 50% off on Sundays and Mondays.

Sushi Mito
6470 Spalding Dr
Norcross, GA 30092
(770) 734-0398

Sushi Mito Japanese Cuisine on Urbanspoon

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Cool off now: Naengmyeon @ Doo Reh Myun Ok

It’s still hot as heck in Atlanta. What better way to cool off? Naengmyeon. Chewy, homemade Korean noodles in flavorful, icy broth served in large stainless steel bowls. Two ways.

Naengmyeon - Suwanee

Mul Naengmyeon. My absolute favorite. The clear broth is so refreshing. The slices of radish and sweet pears balance the savory beef slices. The hard-boiled egg is icing on the cake. Yum.

Naengmyeon - Suwanee

Bibim Naengmyeon. The spicy gochujang dressing gives just the right kick and heat. Slices of tender beef and cucumbers make it a hearty dish. More yum.

Doo Reh Myun Ok
1291 Old Peachtree Rd NW #401 (inside the Assi Plaza – Suwanee)
Suwanee, GA 30024
(770) 476-0480

Dooh Reh Myun Ok on Urbanspoon

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Guess where?

Guess where?

Dinner for one.

Haru Ichiban.


P.S. Bragging rights go to Andrew!!!

Cooking Channel, Roger Mooking, and an Ice Cream Truck

Roger Mooking

A couple of weekends ago, the Cooking Channel was in town to celebrate summer. It was hot — 95° in the shade and muggy, a normal for Atlanta this time of year. To help cool things off, they brought an ice cream truck with Jake’s ice cream for everyone and Roger Mooking.

Roger Mooking

I got to talk to Roger, a talented chef and an award-winning musician. He hosts Everyday Exotic and uses exotic ingredients in his cooking. Here’s what he has to say.

On his favorite ingredient
Love. Roger believes that anyone can follow a recipe and two people can follow the same recipe exactly the same but the one who gives more energy, intent, focus, and passion into the recipe is guaranteed a thousand percent that his dish will taste better. Oh, and also salt. Season with enough salt for taste.

On the most difficult ingredient he has ever had to work with
Can you guess which one? It’s none other than… anchovies!

On the transition from music to cooking
He has always wanted to be a chef from the time he was 3. He comes from a family of restaurateurs so it was only natural that he grew up in kitchens. He started working in a kitchen professionally at 14 and he would take all his money earned and go to the recording studio. He’s been doing it ever since. He is equally passionate about both music and cooking and cannot fathom doing just either one or giving up one or the other. He is happy that he can do both and if given the chance to choose and do just one, he can’t. The opportunity to cook and do music at the same time is providing entertainment for everyone around him.

On the perfect meal
I asked Roger if I ever get lucky enough to be invited for a meal at his house, what would he feed me. Just like great chefs, he doesn’t plan a meal based on dishes. Instead, he will go to a farmer’s market or grocery store and find what’s fresh and make a meal out of all the freshest ingredients he could find.

On his favorite cuisine
Dim sum!!!

Check out Roger on Everyday Exotic. Now!

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