Chow Down Atlanta

Sounds like a gallery, no? It’s actually Intercon’s new restaurant chef-headed by Oprah-famous Art Smith — a very warm, passionate person, who happened to be walking around and whom we were able to meet and have a quick conversation with.

Pickles, butter, and biscuits. Those tiny silver dollar sized biscuits are good. I could eat dozens of them. They’re crusty but the inside is soft and yeasty. The pickle jar had cauliflower, okra, radish, an unidentified veggie, onions, and carrots. The butter had a tiny bit of honey. Great appetizers and on the house, too.

But it said, “Chicken and Dumplings”!!! It was actually chicken soup with sheets of pasta. A generous portion, it was hearty but didn’t really blow me away. It was okay, but it lacked that oomph, for some reason.

Did anybody say fried chicken? It is a (glorified) southern joint after all. So what do we do? Get three orders. The Fried Chicken was good– it was tender, juicy and had flavor all the way through. I would have loved to have a crisp skin instead of a crispy crust that came off the entire chicken. It’s also quite pricey at $14. You get a smallish piece of breast with 3 tablespoons of unmashed potatoes and 3 leaves from a Brussels sprouts that doubled as gravy holders. But… you’re eating in a fancy hotel and the price reflects that.

Our server talked us into getting a side to share. The $5 Three Cheese Mac’ and Cheese came in a tiny container that was even smaller than a portion for one person. The presentation was good, it came in a cast iron ramekin. It had a good bread crumb topping that was toasted. It was quite flavorless, though, that I couldn’t taste any cheese, only cream. By the way, it came during the last couple of bites of our mains and when we asked our server about it, this is what she said, “Did you order it? If you did, then it’s coming.” Really? You talked us into getting it!!!

There’s this dessert table that greets you on your way in. Always a good trick. Feeling still hungry, we ordered the 12 Layer Red Velvet Cake to share. There are so many brilliant pastry chefs in Atlanta and whoever they got is a genius. It had thin layers of cake slathered with thin, uniformed layers of cream cheese frosting. It was moist and not too sweet. The frosting was creamy. It was really, really good. But don’t let the 12 Layer bit fool you. It literally consists of 9 regular-sized bites.

When we talked to Chef Art Smith, he asked us if we had ordered dessert. After we told him what we got, he said, “Oh, you must try the Banana Pudding… I’ll send one out.” Ladies and gentlemen, let me tell you this is the BEST banana cream pie you will ever have in your entire life. No grandma can compare. None. This Banana Pudding had a thin caramelized crust, not graham and not made with flour. It’s more of ground nuts (I tasted almond) mixed with butter. The homemade pudding was divine, not too sweet, creamy and smooth. There were a generous amount of fresh bananas that were just of the perfect ripeness. Oh and it was topped with fresh Chantilly cream. OMG is an understatement. Like I said, the pastry chef is a genius.

The place has only been open a week so be prepared for weird service — not so much spotty — but really weird. On one instance, the server (with the straightest face) asks the three of us while holding three identical plates of fried chicken, “Fried chicken?” Hm. Kinda hard to figure out who got the fried chicken, huh? And then she clears the half-eaten mac n cheese which I was planning to play with, yet leaves the empty entree plates behind. It will improve, I know. If anything else, sit at the bar or the Au Pied de Cochon’s communal table which they decided to keep, and have a slice of their fantastic banana cream pie. The validated parking will be so worth the trip.

Props to my very good friend Thom Volarath for taking photos.

Southern Art and Bourbon Bar
3315 Peachtree Road NE Map
Atlanta, GA 30305
(404) 946-9070

Technorati Tags: Buckhead, hotel, Art Smith, Southern, tidal

I finished all these

If you didn’t know me or this blog any better, you’d think it’s a title for a recipe, no? NO. It is, however, the new place of Chef Steven Hartman. The one chef who made 20 adults (18 guys, mind you) swoon at the same time, in unison, with his custard. Yes, I was there. I saw it. I swooned, myself. You’ll remember him from Monteluce where he whipped up 5-star dishes. I still dream about all my meals there. His new project is still up in the mountains. Dahlonega. It’s a good hour and a half drive from Atlanta. But the drive is so nice. There are plenty of twisty roads and you’ll pass by a creek plus a small waterfalls that are all breathtaking. I noticed some of the trees were already turning its leaves despite still being late August.

Buttermilk is a very unassuming place. It’s a fried chicken joint. But with class. Don’t let the location fool you. Yes, it’s in a gasoline station. In a unit right next door to the convenience store. But the inside is cozy and modern. And quirky. They have this clothes line up by the ceiling running from the cash register that allows written orders to slide through to the kitchen. Genius! A partnership between Chef Steven and former Monteluce manager, Brad Egnor, the joint and the food are labors of love.

Fried chicken. First, you have to understand this isn’t your momma’s fried chicken. Nor your grandma’s. It’s not the southern style of hard, thick-crusted, browned pieces either. If you ordered fried chicken at the Ritz, this would be it. Made with Springer Mountain chicken and locally-sourced buttermilk, the chicken pieces are oh so tender. It takes, literally, rocket science to produce these. Brined in a sweet tea brine for two days (not 12 hours) then prepped in an immersion circulator, they are so moist and flavorful. What will make your jaw drop is the skin. After a long buttermilk bath in the immersion circulator, the chicken pieces are dipped in an egg wash and then in a concoction of dried ingredients. I was sworn to secrecy so I can’t divulge exactly what’s in it. In any case, the pieces are then fried quickly in super high temperature. The result is a crispy, thin-crusted skin that attaches to the meat and stays put up to the last bite. I have one word for you: delicious.

The deliciousness doesn’t stop there. The sides, made with locally-grown vegetables, are unbelievable. On my visit, Chef Hartman had freshly-harvested crowder peas that he simply simmered in a comforting broth. The fried okra had a similar batter as the fried chicken and allowed the vegetable to retain it’s taste and texture. The buttermilk biscuits have a crumbly crust, dense, yet soft inside. You can taste homemade in them. Sides change daily depending on what’s in season and what’s available. Everything is made from scratch.

For dessert, I had a BLT. (I was hungry!) This is one of the best BLTs I’ve ever had. The lightly griddled bread is soft and buttery and filled with smoky Benton bacon, heirloom tomatoes, crisp lettuce, and Duke’s mayo. I asked for a side of pimiento cheese and slathered it on the sandwich. The pimiento cheese is unreal. It’s not the goopy, creamy, sloppy kind you’re so used to seeing. This has nothing but shredded sharp cheddar, pimientos and the slightest bit of mayo. It’s spicy and cheesy. Yummy.

Oh, before I forget… and speaking of swooning. Get ready to do it again: Coca-Cola Cupcakes. O.M.G. No, really, OMG!!! This sweet, super moist, dense cupcake topped with melted marshmallow is better than… any cupcake in the world. I don’t eat desserts but I will food commute two hours to Dahlonega daily just to get these.

This is definitely destination-worthy. Make a day out of it — visit one of the many vineyards around and spend time in downtown Dahlonega. You won’t be sorry.

Driving tip… because the GPS was wrong:
After you exit 400 N and take a left at Ga-136, immediately make a right on Auraria Rd which will dead-end onto Ga-52. My GPS wanted me to continue on to Auraria and made it look like Auraria becomes GA-52. It doesn’t. Auraria ends at Ga-52. There is nowhere else to go but to either make a right or left at this junction. Make a left on Ga-52 then an immediate right onto Clay Creek Falls Rd. This is where there are more twisty roads and expansive fields. Take in the sights. You’ll also pass by a creek and a small/short waterfalls. Clay Creek Falls dead ends on Oak Grove Rd. Take a right on Oak Grove Rd and the gasoline station is just right there.

Twitter: @ButtermilkChick
More photos here.

Buttermilk Fried Chicken
2261 Oak Grove Rd.
Dahlonega, GA 30533
(706) 867-4963
Hours:
Mon-Thurs:6:30 am – 2:00 pm
Fri: 6:30 am – 6:30 pm
Sat: 10:30 am – 6:30 pm
Sun: 12:00 pm – 4:00 pm

Technorati Tags: tidal, Dahlonega, fried chicken, southern, Steven Hartman

I was cajoled by my sister to have a very late lunch here. It was 15 minutes til closing when we came in but we made sure (called ahead) and asked again upon arrival if it was still okay to come in. I’ll leave the pedigree details to all the other reviewers here, here, and here. Great pictures from Ironman Jimmy are here. Let me just tell you about the food.

We started with the Pork Rilette. It was creamy yet still had shreds of meat to render enough texture. It was topped with sweet wheatberries and cucumbers. It was so good I could have eaten it straight from the jar.

My sister’s Pan Roasted Carolina Trout was so fresh and clean tasting and the side of collard greens really rocked.

My Grilled Pork Chop was so fantastic I’m still dreaming of it up to now. It was succulent and so perfectly seasoned. It was topped with a small piece of cider-glazed apple to provide a slight sweetness but not too much to take away from the pure flavor of the pork.  As a friend would say, “It’s crazy good.”  The slightly stir-fried radishes in brown butter vinaigrette was an interesting concept on paper but was amazing in the mouth.  Crisp, buttery, earthy.  It works.  The rice-a-roniesque rice (both in taste and texture) with field peas was the only thing that was weak.

My sister also had the chocolate pudding topped with Chantilly cream. She liked it.

Despite having arrived so late, we were never rushed. Lunch (and table service) is until 3PM, we left past 4. Service was so hospitable and the place was so cozy we wanted to stay and hang out the entire afternoon. Actually, they would have let us. Can’t wait to go back.

Empire State South
999 Peachtree Street
Atlanta, GA 30309
(404) 541-1105

Technorati Tags: Midtown, Southern

Thanks to one of my readers, Bill Petrosky, who sent me an email the other day tipping me of this new seafood/po’boy place in Duluth. It is located a few doors down from What The Pho and Cafe Tohdamgol. Opened just two weeks ago by a Vietnamese family, it is really more of a seafood place than an eating place.

As a seafood store, they only have a few basics as of yet: shrimp, fish fillets (tuna, salmon, catfish, tilapia,) scallops, crab legs, mussels, and craw fish. I did not see any fresh oysters in the cases but there are fried ones on the menu.

As a take-out joint, they have lunch specials with fried catfish or tilapia, shrimp, and oysters with two sides that start at $5.99. Po’boys start at $3.99 with a choice of shrimp, catfish, tilapia, oysters, sausage, or calamari. They are sandwiched between a fresh loaf of Vietnamese baguette then dressed with mustard, mayo, and butter, then topped with lettuce and tomatoes.  I love the butter part!

The Fish-N-Shrimp lunch special comes with 2 fish fillets and 7 jumbo shrimp. The fried catfish is delicious — clean taste (not muddy). Shrimp are peeled and de-veined. Both are perfectly dusted with Cajun seasonings, very lightly battered,  then fried golden.

There are two tiny tables and a total of 4 chairs if you care to eat-in. I only came in for a quick stop but I will be back tomorrow to learn more about this place and try the po’boys. I will let you know how that goes.

Insider tip:
Everything is cooked to order so be ready to wait a good 10 minutes for your food.

The scoop:
New Orleans Seafood
2442 Pleasant Hill Rd., Suite 8
Duluth, GA 30096
(678) 474-0064

Technorati Tags: Duluth, seafood, grocery, po’boy, cajun

I took a short road trip a few weekends ago when the weather was just beautiful to the southern tip of the Blue Ridge Mountains. The purpose: Dillard House. To eat. The city of Dillard is in Rabun County which is less than two hours northeast of Atlanta. Two miles more north and you will find yourself on the state line of North Carolina. The scenic drive is breathtaking and the views of the smoky mountains in the beginning of fall, more so.

Dillard House is deeply rooted in history. It was built in 1917 by Carrie and Arthur Dillard. Modern day Dillards have built on to the restaurant and developed the grounds to accommodate a hotel, cottages, chalet, stables, petting zoo, and business center, plus provide numerous on site activities. But what really attracts people to come in droves is their restaurant.

Family owned and operated since 1917, the Dillard House Restaurant serves family-style, all-you-can-eat dining all year round. There are two dining rooms. The main house which is huge and the Dillard Hall. The hall is a small house fitted to accommodate a few dining tables for patrons who come in between meals — say, 30 minutes or less before the next meal is served, or during the one-hour lull between breakfast and lunch. Rather than let people wait for the next service, they are ushered to the adjacent hall where they can already enjoy the next meal to be served. Brilliant, if you ask me. The menu changes but on our visit looked like this:

I cannot remember all the meal prices but lunch (which we ate) was $21.95 per person. Each meal includes four to five meats and about a dozen sides. All the meat and veggies are grown in local and surrounding area farms. Every single menu item is made fresh, in-house, using only the freshest ingredients.

What they do is bring all the food to the table and they replenish each item as needed or requested. Overall, the food was okay. There were some favorites and not so favorites. The barbecue chicken was very good; tender, moist, flavorful. The fried chicken was good but not fantastic. The country style steak was tasty and much better than the fried chicken. For the sides, I really loved the stewed harvard beets that still had a lot of crunch in them, the cream corn was creamy and had lots of whole kernels, the waldorf salad was refreshingly light, the acorn squash souffle was sweetish and not very mushy, and the yeast rolls were divine. There were also housemade jams and jellies and the blackberry one is superb (had to take home bottles of it). Dessert is a strawberry cobbler that even the non-dessert eater like me, loved it.

Overall, the food is good, although, not in the so-good-let-me-drive-two-hours kind of way. Still, you must experience this place at least once. The grounds are beautiful and peaceful. A nice respite from the hustle and bustle of Atlanta.

Insider tip:
Both the homemade lemonade and sweet tea are fantastic.
The country store right outside the restaurant sells homemade jams, jellies, and the country ham they serve.
Reservations taken for parties of 15 or more.
1-800-541-0671 or 706-746-5348

The scoop:
Dillard House Restaurant
768 Franklin Street
Dillard GA, 30537
706-746-5348
Open 7 days a week and all holidays.
Breakfast: 7:00-10:30
Lunch: 11:30-5:00
Dinner: 5:00-8:00

Technorati Tags: Dillard, ayce, family-style dining, Southern