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Entries Tagged as 'News'

One Eared Stag: End of the World Dinner (Menu)

If you’re one of the lucky 70 people who snagged a seat on the dinner to end all dinners on December 21st then here’s some of the goodies that are in store for you:

Steak & Eggs
(Guy Wong – Miso Izakaya)

Chicken Parm Bruschetta
(Bruce Logue)

Cold smoked Escolar, Uni, Hackleback roe, lardo, sorrel
(Robert Phalen – OES)

Salad of Cured Coppa and white anchovies
(Josh Hopkins – STG)

Lamb ribs
(Cody Taylor & Jiyeon Lee – Heirloom BBQ)

Shrimp in plantain peanut sauce, fried tails, Ecuadorian salad, lime
(Peter Dale – National)

Maize panna cotta, onion, cocoa, honey, xocolatl
(Ryan Smith – Empire State South)

Fried apple pie, whiskey
(Taria Camerino – Sugar Coated Radical)

It’s not a complete list and, of course, subject to change, but you get a glimpse of how epic this meal is going to be. So, are you one of the lucky ones?

**Courses above are arranged by order of appearance and starts with Chef Guy Wong. The wait list is very, very long.


Newsflash: Leap Year Dinner at OES

Update #2: After less than 24 hours of announcement… this dinner is SOLD OUT. If you didn’t get on the list, well, too bad. This is the best collaboration among rockstar chefs to hit Atlanta. SIX top chefs. ONE amazing sous chef. TEN dishes. FOUR apps. FIVE glasses of wine. SIXTY-FIVE seats. ONE leap year.

Update: According to the man himself, Chef Robert will be creating 5 dishes and pairing them with the guest chefs’ dishes. His sous chef from Holy Taco will be creating four items that will be passed around. Imagine, all the food! Get on the list now!

Robert Phalen of One Eared Stag is planning a dinner on February 29th that will involve five, yes five amazing chefs. Details and menu are still in the works but what I know is that there will be five incredible courses that will cost $100 per head and will include wine pairings (tax+tip not included). The dinner will be at One Eared Stag. There will only be 65 seats available. Here’s the rockstar lineup:

Robert Phalen (OES)
Ryan Smith (ESS)
Drew Belline (No246)
Josh Hopkins (formerly of Abattoir, will now head STG Trattoria)
Guy Wong (Miso Izakaya)
Stuart Baesel (Community Q)

Mark your calendars and save up now!

Newsflash: Yum Bunz + Guy Wong

Tired of burgers? Then how about some buns instead? The Real Chow Baby’s creator Mike Blum is partnering with Chef Guy Wong of Miso Izakaya to open Yum Bunz. A fast, casual concept, Yum Bunz will specialize in those fluffy Chinese steamed bread buns filled with an assortment of both savory and sweet fillings. Who better to partner with than baozi expert himself, Chef Guy, who will develop the xiaobao menu. Items in the works include char siu (Chinese barbecue pork) and many other yummy surprises.

I’m going to campaign real hard for a Chloe Bao filled with my favorite fillings that I’ve only seen in HongKong. Maybe I’ll have an #OccupyMyBelly movement and stage a sit-in.

Read Tomorrow’s News Today for more on the Yum Bunz opening.

Newsflash: Crawfish and more…

Just a few things brewing up that you might be interested in…

  • Crawfish Shack owner Hieu Pham has confirmed he is opening a new spot on Roswell Rd. (Sandy Springs) very soon. It will be the same concept as the one on Buford Highway but more of a full-service restaurant.
  • Mihoko Obunai, of Repast fame, can now be seen tooling in the kitchen at Cakes & Ale.
  • Miso Izakaya unveils its ramen season beginning Tuesday, November 8th. For now, the full menu is available until midnight from Tuesday-Saturday.
  • One of Canton Cooks’ (Sandy Springs) owners (without the blessing of the other owner) has opened a new sister restaurant not a mile away from its current location. Canton Cook2 (no typo there), opened Sunday, October 23rd inside the same plaza as Nori Nori.
  • Today is the last night to catch the M. Wells / BATON Supper Club at Gato Bizco. You can read posts from Jimmy, Foodie Buddha, and Jen.
  • LeRoy’s Fried Chicken closed last night. Sad. See Foodie Buddha’s announcement here and Bill Addison’s here.
  • Get your Groupon this Friday for Black Tie BBQ‘s smoked Thanksgiving turkey. Trust me, it’s the best — succulent, tender, smoky, so juicy.

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June 6: Miso Izakaya’s New Menu

If you’ve been anticipating the new menu like me, well… it’s not gonna happen tomorrow. But mark your calendars for June 6. I’ll see you there!

STARTERS

onigiri – grilled shio rice ball, salmon skin filling, nori wrap, fukujinzuke pickles
shoyu tomago – soft boiled soy egg, crispy rice cake
black edamame – premium soybean pods, sea salt
edamame
haru maki
pork or veg. gyoza
shrimp shumai
fried Camembert cheese – shiso tomato jam, candied ginko nuts

BUNS & MORE (mantou – style steam bun)

kakuni bun – slow braised pork belly, pickled carrot and daikon, cilantro, chili pepper, natural jus
katsu bun – crispy pork cutlet, sake mustard slaw, spicy mayo, tonkatsu sauce
duck bun – duck skin confit, cucumber, scallion, hoisin, star anise jus
takoyaki – octopus dumpling balls, Kewpie mayo, bulldog Worcestershire, bonito flakes

SALADS

house salad – seasonal greens, homemade ginger carrot dressing
snow crab salad
spicy sashimi salad
wakame salad
crispy salmon skin salad

VEGETABLES

farmer’s market green tomato katsu, karashi cream, roma tomato salad
saute snow pea shoots and garlic chunks
agedashi tofu – crispy silken tofu cubes, tentsuyu broth, grated daikon, bonito flakes
corn kaki-age – tempura fried corn kernel, green tea salt

FISH

hamachi kama – fried yellowtail fish cheeks, ponzu sauce
tuna tataki
tuna tartare
steamed atlantic gindara, scallion salad, micro cilantro, local ginger shoyu
jumbo seared diver scallop, local garlic cream corn kernels, saute yellow onions
panko crusted oysters, house wasabi tartar sauce

MEAT

white oak pasture chicken kaarage – double fried Japanese nuggets, fried shishito pepper, shichimi toragashi mayo
local kurobuta pork belly kakuni over anson mills parm. grits, karashi mustard
braised duck with crispy daikon hash, poached farm egg
hamburg – white oak pastures ground beef / porkbelly Japanese salisbury steak, “bulldog” tonkatsu red wine reduction, caremlized onions
tebasaki – sweet shoyu fried chicken wings
tonkatsu – crispy riverview pork tenderloin cutlet, “bulldog” Japanese worchestshire sauce, chinese cabbage salad
salt and pepper crispy riverview pig ears, szechuan dry peppercorns, thai chili peppers, fried garlic
seared skirt steak, tare reduction, kabocha squash puree, grilled scallion ends (served med-med rare)
karubi – asian pear marinated LA cut short ribs, onion bed, sizzling plate

NOODLES & RICE

hiyashi cold ramen, spam, euro cucumber, egg omelet, sesame shoyu vinegrette, beni shoga
yaki soba
crab noodle – fresh blue crab, eggs, romaine lettuce, chuka soba
pork kimchi (spicy Chinese fermented cabbage) rice, fried egg, onion
katsu curry japaghetti – riverview pork tenderloin cutlet over homemade Japanese curry, fukujinzuke pickles, spagehetti.

SIDES

oshinko – local seasonal pickles
kimchi
miso soup
steam rice
rice + soup set

Miso Izakaya
619 Edgewood Ave SE
Atlanta, GA 30312
(678) 701-0128
Late night dining: Every night except Mondays from 10PM-Midnight

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