We dined at The Shed at Glenwood (475 Bill Kennedy Way, Glenwood Park, 404-835-4363) last Saturday night. The menu here is another attempt at farm-to-table cooking and changes daily. Chef Daniel Atwood is a veteran of Tom Catherall's Here to Serve Restaurants (like Prime and Twist), as well as Murphy's and Woodfire Grill.
Mainly, we enjoyed our meal, especially the simple salad of local red and gold beets with goat cheese and oranges (right). We also liked the profiteroles (top photo) made with homemade vanilla ice cream and Valrhona chocolate. Entrées of a BLT sandwich and whole roasted red-snapper were good too, with only a few minor glitches.
The restaurant is generous with the amuse bouche. We received this colorful assortment of olives (left) and a bunch of potato chips with a blue-cheese dip. The chips frankly were not much better than your basic Lay's.
The Shed is another restaurant that serves not-so-small plates for sharing as starters. I find this trend a bit annoying, since it rapidly increases prices if you want to sample more than one item. You're also encouraged to share entrées. This is all about marketing. We've always been able to share food, but now we're paying to do so.
More in next week's Grazing column.
I'm very happy for Kathy's success, and I wish her the best for a prosperous…
Calavino is forced friendly. Her girlfriend is snobby. Their food is meh.
Seared salmon sashimi looks tasty.
Why doesn't their web site have a menu???