great service, nice vibes, and good cocktails. the vegan noodle bowl had tasty veggies but sub par verm and was greasy af. a dish like this could be both healthy and delicious. disappointed it isn't.
The place is amazing! Incredible people and delicious food/drinks. While not mentioned above, the Poh's Eggplant side is a must try!
I enjoyed my meals at Brezza. I thought they should have more pastas but execution was on point and precise both times I went.
I finally went to Colonnade, and it was the most bland fried chicken on the planet. I hope that was an anomaly, otherwise it's a miracle they've stayed in business this long.
Not sure why the writer would think that a chef (Waxman) owned restaurant would reflect a different chefs (Evans) style.
If the taste profiles of the food is great, but the execution is poor this falls on the responsibility of the chef in the kitchen (Evans). Poor execution will fall on the owner (Waxman) if he doesn't step in and take corrective action. Perhaps he is giving the chef and the kitchen staff a some time to settle into their jobs.
I had dinner there in Feb. and left with some mixed feelings. My dining partner had the mushroom gnocchi, which was quite good (though seemingly off the current seasonal menu), and our oyster appetizer was good as well.
The chicken I ordered came out terribly dry, which was surprising given its status as a signature item--and its price point. I found myself trying to spread the salsa verde over the meat to bring some life back to it. If you manage to convince me to order roasted chicken as an entree, it should really not be overcooked. Hopefully that was a quirk of the kitchen that day and not the general experience.
The other Italian place at PCM is better - I forget the name, but you can order at the counter. I liked it both times I went.
This place has a great breakfast pizza. I can't speak to the dinner menu though, only been here for brunch (and left happy both times).
Like much of PCM's offerings, overpriced and unimpressive.
At least it was better than Super Pricey Pan.
I finally went last weekend. Worth every drop of blood. From the tasting menu to the wine pairings. The cocktails, amuse-buche and desserts were extraordinary. The atmosphere, service and welcoming nature of the entire staff made me feel like I had been welcomed into Jen's (et al) house.
I sold some plasma so I could dine here. So excited...and weak.
Still one of the best "real" Chinese restaurants in the metro area. I dined here a few days after being sorely disappointed with Jia (at Ponce City Market). The later was so pretentious and simply not good. Masterpiece, however, shined. Every bite was truly a masterpiece.
Sadly Revival replaced an average but competent seafood restaurant. We didn't really need an upscale meat and three.
My mother grew up in rural Georgia in a log cabin with an outhouse. They had cream, butter, and flour, and chickens, too. Not exactly haughty ingredients, just sayin.
To each his own, I guess, but Revival was terrible.
Most disappointing meal I've had at a restaurant in years. I was really looking forward to it too. Badly executed, no creativity, no taste, a waste of time.
I've never been impressed with any chicken above and beyond whatever is cheapest at the store. That includes Springer Mountain and chickens my friend raised and butchered.
Riverview Farms pork chops...that's some next level swine.
Cook them medium rare with a sear like beef rib eye and you will taste the difference. Cook it anymore and it tastes like any old pork chop.
@Rascal Colonnade is my jam.
I will stick with the Colonnade, thanks.
CL did a big feature on Georgia's poultry industry a couple years ago. Springer Mountain chicken is higher quality than the standard practice before Springer Mountain chicken was introduced, but the same company then realized that if they're making some of their chicken that way, it was cheaper to just make all of them that way, so now all of the chicken from that company, which includes non-branded chicken, is raised to the same standard. http://clatl.com/atlanta/the-future-of-big…
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