Love pork belly.
The Gorgeous One loves pork belly.
I love their food (only been to heirloom) but agree that some of the dishes and sauces are way to sweet, which has limited my weekly trips to occasional visits. Please - less sugar!!
I have to agree with "cloyingly sweet." It also happens with some of the Korean influenced items at Heirloom. Doesn't keep me from going to either place but I find myself with limited menu items. Overly sweet dishes tend to monopolize my taste buds, altering how I taste other things.
also what is up with the olive/lemon zest chode?
@Lorenzo you don't want to eat warm water oysters raw
I would guess hot sauce Wesley.
BTW- how hard is it to have a reasonable web site? Kimball House uses most, if not all, of the available social media well-enough.
what's in the eye dropper on the oyster tray in the above pic?
BizarroBob, thanks - to clarify: the Thai is the shrimp dish with coconut, the Japanese is the black cod with tempura, the Provençal referrered specifically to the lobster with barigoule sauce, and the mussels could certainly be called French-ish, but they felt more "somewhat Spanish" to me. (I'm a fan, too - merely pointing out the diversity of flavor profiles on the menu.)
You're right; my bad. But my other critique stands.
Uh, not sure what he means about the Japanese influences, but pretty sure he mentions that the coconut dish was thai-flavored.
Not affiliated with the restaurant, but I am a fan. And having had five meals there now, I gotta respectfully disagree about the scattered menu thing. Moules à l'escabèche = provençal, not "somewhat-Spanish." Also, I can't really agree that coconut + cashew = Japanese. Geez, get your cultural references right at least!
I did get some nice coconut milk soap last time i was in Marseilles though!
"To be able to sit down at the convivial bar and order up a tray of oysters from faraway places like Willapa Bay, Washington, or Mashpee, Mass., is like a magical journey in space and time."
Can we reconcile the trend of importing oysters from faraway places with the locavorism trend? We have oysters on our coast, not to mention a lot of great, relatively local seafood. Eat local.
Creative Loafing Atlanta
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