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.

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

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

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

Technorati Tags: Cantonese, Danny Ting, Buford Highway, tidal

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!

All you have to think is that it would cost far more to fly to SanFran to eat at Mission Chinese Food. Go to Gato Bizco for the BATON Supper Series. Which is in YOUR neighborhood. There is no excuse not to. NONE.

The BATON Supper Series happens every last Monday and Tuesday of the month.

Squealing along Edgewood Avenue past the bridge at 10PM isn’t exactly what people should be doing. It’s a very sketchy part of town. And street. So unless you can protect yourself properly, my advice is don’t do it. But these cookies, I was told, were worth the stroll as my good friend, Eli, who is a CFA expert, were holding them hostage in the trunk of his car. You already know I don’t have a sweet tooth. But this cookie. Oh my. This Chocolate Chunk cookie…

Run. Don’t walk. Go NOW.

Available at all Chick-fil-A locations around March. But you can preview them now at all three Dwarf Houses in town. You can thank me later.

Technorati Tags: CFA, Chick-fil-A, cookie

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.

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

Technorati Tags: Indian, West Side, Atlanta, tidal