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Entries Tagged as 'Tidal'

Korea Garden (Buford Highway)

Korea Garden (BuHi)

Just a quick post about this new addition to our Korean dining scene. This one opened a few months ago right before winter and sits next door to Cafe Mozart. It used to be First China restaurant. The menu is extensive and includes almost all mainstream Korean dishes.

Korea Garden (BuHi)

I’ve been here a few times. Banchan is good: tasty, fresh, good selection. Dumplings are your regular frozen then fried variety. But at $4.95 per order of five huge ones, it’s a great deal. The soy-sesame dipping sauce is wonderful, however.

Korea Garden (BuHi)

Soups are okay. They’re a little on the thin side but will do in a pinch. They do come in bigger-than-usual and bigger-than-everywhere bowls. The bbq meats are pretty solid. Rice dishes are decent.

I’m grateful we have another place to add to our pool of Korean restaurants to choose from. Prices are on the cheaper side, too, so you can hit it several times a week.

Korea Garden
5295 Buford Hwy NE
Doraville, GA 30340
(770) 558-2282

Korea Garden on Urbanspoon

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Fuoco di Napoli

Fuoco di Napoli

I’m going to take advantage of this new-found blogging mojo that suddenly landed on my lap although I know it’s going to fleetingly disappear again (keeping fingers crossed it’ll stay). I went to FdN for a second dinner a few weeks ago. This was shortly before all SHTF and we found famous Enrico Liberato going AWOL on us again. Luckily for us (and for our pizza), he was there during our visit, busy like an elf working inside a pizza factory.

Fuoco di Napoli

After having a huge first dinner in Decatur moments before, the only thing we could muster (for dessert) is a Margherita pizza. I’m surprised not very many people have written about this place. The only “real” blogger reviews come from Foodie Buddha and Fried Chicken Lips. And Eat It Atlanta only has a photo set. I loved it. I put FdN on my list of top three favorite pizza places which includes Varasano’s and Antico.

Fuoco di Napoli

This Margherita pizza was stellar. It was just perfect. It had the right amount of tartness in the dough, charr, thickness and chewiness. It had the right amount of sauce and cheese, and taste. It wasn’t soupy. It was so flavorful. Best of all, it was even priced ($14) and sized right. I saw nothing to hate in this pizza. And while I haven’t been back since Mr. Liberato has departed, I’m sure all the pizza are in the good hands of the pizzaiolos he has trained.

Now go!

This post is dedicated to my buddy Dr. K who has replaced me with Jimmy as the top blogger in his book — happy now? :)

Fuoco di Napoli
30 Pharr Road
Atlanta, GA 30305
(404) 781-0707

Fuoco di Napoli on Urbanspoon

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Chef Danny Ting: Coco’s Chinese

So guess what? I found Chef Danny Ting!!! The slippery-as-Peter-Cheng chef came full circle and ended up where he started from: Wan Lai. I’m guessing his stint at BoBo was aimed at having a better opportunity; and his briefer stint at Golden House was all about fame and success. After all the politics have died down, he’s back to his roots and will start what he set out to do from the very beginning: cook. Where is he now? Coco’s Chinese.

Coco's Chinese Restaurant

The original Coco’s replaced Wan Lai after it closed. Opened on October of 2010, it stayed afloat for one year closing in exactly one year on October 2011. It reopened on January 20, 2012 and the savvy owners kept the name and the sign, I’m thinking, to save money. While the old Coco’s specialized in Fuzhou cuisine, the new Coco’s under the helm of Chef Danny, specializes in what he does best — Cantonese food. The menu is the exact replica of Wan Lai, BoBo Garden, and Golden House, except tinier. A lot tinier. The dishes are also a lot cheaper. I’m not gonna go through great lengths about the food. The food is as fantastic as ever. And, tastes just like when he was at the other three places.

Coco's Chinese Restaurant
Beef Tripe and Tendon: fork-tender meat and amazing savory sauce with a just a hint of five-spice powder

Coco's Chinese Restaurant
Spicy Pork in Garlic Sauce: this Cantonese style dish differs from its Sichuan cousin in that it is a tad sweeter and the sauce is thicker

Coco's Chinese Restaurant
No one does Salted Crispy Shrimp better than Chef Danny. No one.

There’s one tip I want to share, however. Go at lunch. Lunch combos cost $5.50 and comes with soup, egg roll, and rice. And while this deal sounds just like at any other Chinese places, the difference is that the portions you get are almost as big as the dinner ones. The pictures above are lunch portions. So… get two or three combos like I do so you can sample a bunch in one sitting.

I am so happy that Chef Danny finally came to his senses and decided to lay low and start cooking again. I hope he stays here longer than anywhere he’s ever been. Now don’t complain when he finally leaves again and you never had a chance because you were always meaning to go one day. There is no excuse. Go NOW.

Pictures of the menu are on my Flickr.

Coco’s Chinese Restaurant

4897 Buford Highway, Suite 104
Chamblee, GA 30341
(404) 555-1212

Coco's Chinese Restaurant on Urbanspoon

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Cardamom Hill

The road to Cardamom Hill started with a supper club: Spice Route. I’ve heard a lot of great things about this monthly event (see my good friend Jimmy’s pictures here) but sadly, I never went. Part of the reason is that I’m a full-fledged carnivore and vegetarian meals just don’t interest me at all. Enter Atlanta Food & Wine Festival where I finally got a chance to sample Chef Asha’s food. Two words: FRIED CHICKEN.

Cardamom HIll

Yesterday was Cardamom Hill’s first day of business. I knew dinner was gonna be a crazy time to go, what with all the buzz they’re getting lately so we went for lunch instead. According to our server, there were only two types of meals available that day: vegetable korma and chicken curry. I chose the chicken curry. Of course. The thali (think of it as a bento box) consisted of the main dish, lentil soup, cucumber-fruit salad, and rice pilau. The chicken curry, simmered for five days, has a depth of flavor you won’t find in many Indian places. The salad had a mild lemony vinaigrette that was very refreshing. The pilau was to-die-for with slivers of green beans and golden raisins. The lentil soup was hearty and delicious. The price tag? $14.

Cardamom HIll

Every meal is punctuated with their piping hot, homemade chai tea. It’s the best chai tea I’ve ever had. And comes with a pizelle that is specially made for them.

Remember the fried chicken I mentioned earlier? Come to find out they do have it but we were already pressed for time to get a third meal. So we had to content ourselves with a tiny taste. This CRACK CHICKEN is a must eat when you go here. Must. The meat is so tender and juicy. The skin is thin, crispy, and crunchy. There’s a slight, slight hint of curry among the spices used. Believe me, it’s insanely delicious.

I went opening day. Aside from the technical issues with their computer system, they looked like they’ve been around a while. Food is on the pricey side but very good nonetheless. Go try it.

Full Disclosure. They were having first day jitters — the card machine kept acting up. They offered to comp our meals. Twice. We graciously refused. Twice. Fortunately, their system finally went back up after trying numerous times. Our meals were paid in full, tip included. Cliff Bostock says he wasn’t as lucky.

Cardamom Hill

1700 Northside Drive
Suite A-5
Atlanta, GA 30318
(404) 549-7012

Cardamom Hill on Urbanspoon

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Gu’s Bistro

Sichuan House

A few years ago, there were these thin slices of pork stir-fried with fresh bamboo shoots (operative word: fresh) and strips of Chinese dry tofu. And a plate of ground pork stir-fried with mustard greens. Delicious was an understatement. Those two dishes made a huge fan out of me. The place? Sichuan House in Duluth. The chef? Chef Gu.

Gu's Bistro

Fast forward to these days. Chef Gu‘s brilliance is showcased in his own place bearing his name. While I never really enjoyed his $15 per person weekend dim sum, I keep going back for favorites that demonstrate his talent and expertise in the kitchen. One thing you will notice when you eat his Szechuan food is that a highly-skilled man of wisdom cooked it — that a novice, run-of-the-mill, ordinary, sometimes notorious, groupie-followed chef could not have cooked his kind of dishes. Not by a long mile. My favorites, in no particular order…

Gu's

Chengdu Dumplings. These aren’t the usual dumplings you’re used to. And don’t mistake them for wontons, gyoza, or pot stickers. The dough is very thick, doughy, and super chewy. Get it with red chili oil which adds a little heat to the savory filling and provide a slightly sweet aftertaste. They are fantastic.

Gu's

Chengdu Cold Noodles. The ever so slightly sweetish yet savory, chili oil-laced sauce goes so well with the cold, chewy noodles. Beware of the fresh minced garlic on top unless you don’t plan on talking to anybody after your meal.

Gu's

Twice Cooked Pork. If you want to think like you’ve died and gone to pork heaven, then you MUST have this. If there’s one dish you must eat here, this is it. The ultra thin slices of pork belly (read: bacon) are first smoked then stir-fried in leeks. Heavenly. Amazing. Fantastic. Delicious. You get the picture.

Gu's

Beef Tendon. Asians love chewy anything. In fact, a good 80% of Asian desserts are all chewy. This dish is no exception. A play on texture, the slices of beef tendon in spicy-savory sauce is a great appetizer.

Gu's

Tea Smoked Duck. Most places serve duck with shriveled, dried, stuck-to-the-meat skin that is such a turn-off for me. Here, the duck pieces are so tender, the skin is perfectly crisp, and the taste and smell of tea on the meat is evident. Really good.

Gu's

Spicy Dried Eggplant. What separates this dish from those at other places is the very thin, tasty batter. Not only that, the eggplant is so tender and soft, lending a contrast to the crispy coating.

Gu's

Kung Pao Lotus Root. The nutty flavor and crunchy slices remind you of peanuts. Except better.

Gu's

Chongqing Spicy Chicken. This fried chicken nuggets dish is excellent. Each piece is dusted so lightly with flour then fried. Spicy and delicious.

Gu's

Beef Jerky. These aren’t your jaw-breaking American version. The tender pieces has a slightly chewy texture. Don’t let the chili oil distract you, it provides contrast to the sweetish meat.

All these dishes can be found on their Traditional Chinese Menu where you should be ordering from when you go here. You’d love the food here. Trust me.

Gu’s Bistro
5750 Buford Hwy NE, Suite A
Doraville, GA 30340

Tuesday-Thursday: 11:00am – 3:00pm, 4:30pm – 10:00pm
Friday-Sunday: 11:00am – 10:30pm
**Closed Monday**

Gu's Bistro on Urbanspoon

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