This don't-miss summer event, featuring many of the city's best chefs, looks incredible. Here's the announcement from Hannah Huffines of Concentrics:
ONE. midtown kitchen’s Executive Chef Drew Van Leuvan has gathered his nearest and dearest (who, lucky for you, just happen to be Atlanta’s top chefs!) to offer you an unforgettable dining experience this Summer.
What: A 5-course dinner, made with local ingredients, perfectly paired with cocktails, wine and beer. ONE. midtown kitchen’s Chef Drew Van Leuvan will prepare appetizers and desserts while the Guest Chef will prepare courses 2, 3 and 4.
Here's the lineup:
June 1: Hugh Acheson, Empire State South (Current “Top Chef Masters” Contender)
June 15: Shaun Doty, Yeah! Burger
June 29: Bruce Logue, La Pietra Cucina
July 20: Ford Fry, JCT Kitchen
August 3: Hector Santiago, Pura Vida
August 17: Drew Belline, Restaurant 246
August 31: TBD
September 14: Joshua Hopkins, Abbattoir
September 28th: TBD
When: 7 p.m.
Where: ONE. midtown kitchen (559 Dutch Valley Rd.)
Price: Each dinner is $75.
Reservations: To make your reservations today for your favorite Chef, call ONE. midtown kitchen at 404-892-4111. For details, menu themes and more visit onemidtownkitchen.com.
Maybe you've heard of "My Drunk Kitchen" and its creator, Hannah Hart. If you haven't, prepare yourself for some quality chuckles. The premise of her three YouTube videos is fairly simple. Drink alcohol, cook drunk-food, be hilarious and adorable.
And while Ms. Hart's video's have been featured on GawkerTV and can be found on FunnyOrDie.com, there is surprisingly little about her on the internet. So I tracked her down and hoped she wouldn't find me entirely creepy, and we had a skype-session to talk about her videos.
The origins of the series came when Hart was talking to a friend via webcam. She found a bottle of wine and decided to drink it and make a cooking show. Her friend liked it so much she suggested she take it to the internet to share with their friends.
“And I really had no anticipation of anything coming from it, no expectation. I just figured it was the best way to get my friends to see it… And then a lot of people liked it.”
For some reason I was kind of disappointed when Hart told me she actually really enjoyed food and cooking whilst sober as well. I guess I had imagined this kind of lush Dr. Jekyll and Mr. Hyde deal, but, oh well. Her love of food and cooking is just as endearing as the fantasy.
“Yeah [it was born of a] legitimate love of cooking. Mainly I just love food. I love it a lot. I really like — this is going to sound kind of lame actually — I really like making soups from scratch, like simmering a little garlic and onion and just building a base. Making a soup from scratch is really fun.”
She mentioned eating meat and I was immediately enthralled — a lesbian from New York by way of San Francisco that isn’t lacto-ovo resistant? — She is the perfect woman. Though she does have some opinions on the matter.
“I’m an eat-less-meat-vegetarian…I don’t think it’s bad to eat meat, I mean I love meat. I kind of have this logic in my head that I only want to eat an animal that I could kill in the wild. Like I could kill a chicken, I could kill a fish,” and as survivalist as she may be, she does have one squeaky weak spot.
WTFWTFWTF???? There is a lot of people in this world with a lot of extra time and money. Or something. Check out this video from Mia Di Pasquale, commissioned by TV.com.
Its location, 465 Boulevard, was last occupied by The Painted Table and Zocalo.
I just had a double Apache burger at the new, second location of Grindhouse Killer Burgers on Piedmont. The long anticipated restaurant was fairly crowded, with most people heading to the patio. Owner Alex Brounstein looked in a bit of a daze, but everything seemed to be going smoothly. My burger was fantastic, as always. Oh, and there's no lack of erotic imagery in this place, either. Robots and hot chicks....
Besha reviewed Miso Izakaya this week and I'm glad to see she agreed with my assessment that it has improved radically since its opening. In fact, it's improved so much that Bon Appetit named it among the best izakayas in America in its May issue....
Had a good meal at Pure Taqueria in Inman Park Monday night. Wayne ordered the three goblets of different ceviches, worrying, as always, that it would not be enough food. So he added a mahi-mahi taco. Of course, the ceviche was a gigantic portion. He liked the shrimp best, followed by the octopus and, last, the fish (which I believe was grouper). The taco? Zzzzz.
My own trio of tacos al pastor was the usual faux version around town but the chunks of pork and pineapples did a good impersonation.
The dinner will take place on Sunday, May 1 at 6:30 p.m. and will include six courses plus wine for $125. Tax and gratuity is included. For reservations, call Watershed at 404-378-4900.
Envision this: It's a balls-out busy night. The kitchen is cranking but just barely keeping pace. In the midst of the mayhem, table 12 sends back a perfectly dressed salad. They wanted the dressing on the side. I return to the table with their salad, made to their specification with a 2-ounce ramekin of dressing off to the side and a go-fuck-yourself smile on my face. The young woman at table 12 pours the dressing over her salad. Because she is very busy sending a text message, all the dressing ends up on one side of the plate, soaking half the lettuce and leaving the rest dry. Murder.
For most people, this may seem extremely trivial. At this point, I probably appear to be even more of douchebag than you initially presumed, but I think there's a lot more to "sauce on the side" than what lies on the surface. What started as an innocent request has gradually morphed into a fury in which people feel entitled to build their own dishes in a restaurant as if the food is an erector set. Coupled with life-threatening allergies and other make-believe ailments, this sense of "build your own entrée" can easily send any ordinary dinner service into utter chaos at any moment.
If you think about it, which you probably don't, the subject is quite fascinating. Who was the first person to muster enough courage to ask the server to instruct the kitchen to make his or her dish a certain way? Maybe it did all start with a salad. Maybe we (the restaurants) are to blame. Perhaps some chef thought it would be easier to send a salad out to the table with the dressing already on the side, in a ramekin. Upon having this salad dropped at the place setting, some random person discovered the dressing served on the side in a ramekin and wondered in amazement if other sauces could be put in these ramekins, or even better, could the other dishes that kitchen was preparing be altered as well?
Obviously, I don't know the answers to the questions above, but I am certain that this dining trend has grown way out of control. I think it's safe to say that when a preteen is making modifications to his or her chicken fingers, we have bigger problems than we would care to admit. Perhaps the individual isn't to blame. Maybe the very the society in which we live is the biggest culprit. Turn on the television; you are immediately overwhelmed by messages and images of instant self-gratification. Maybe I should lighten up. After all, at Burger King you can "have it your way" (funny, I can't even get shake after 10 p.m. because "the machine ain't workin"), and, of course, if we want it, "there's an app for that." We are basically trained that we can get almost anything we want, at any given time.
I visited Boners BBQ ( 634 Fraser St., 404-659-5000) across from Turner Field's gold lot late Sunday afternoon. Although the restaurant has been around as a catering company and food truck, the restaurant opened about a week ago.
Boners' Facebook page describes the joint as "a fast casual BBQ brothel." It also says: "Boners BBQ is a fast casual global restaurant concept that creates food porn by infusing Latin & Asian flavors into Southern American soul food."
I didn't detect any Latin or Asian influence in the food — I tried nearly everything on the inexpensive menu — but you'll have to read "Grazing" later this week for more information.
This just in from Grindhouse Killer Burgers' PR peeps:
Burger lovers have a new mecca with the opening of a second outpost of Grindhouse Killer Burgers on Tuesday, April 19, located in a remodeled fueling station at 1842 Piedmont Road (next to the Gorilla Car Wash near Cheshire Bridge Road). Until now, satisfying one’s Grindhouse craving was no easy task. The original location in the Sweet Auburn Curb Market is open for lunch only and closed on Sundays. But the new location will be serving lunch and dinner, seven days a week, from 11 am until...late. The new spot has 100 seats, a full bar and a patio.
EDIT: Added photo of Grindhouse interior by Fred Perry
I paid a second visit to Richard Blais' Flip Burger Boutique in Buckhead with friends a couple of weeks back. I had much better food than I did during my first visit. I ordered a chorizo patty with romesco ketchup, manchego cheese, smoked mayo and hash browns topped with a fried egg. Yes, an exercise in excess, but it actually avoided the muddled flavors I experienced during my first visit. Cost: $7.50.
My friends avoided the super-weird and went for the burger made of of "local, organic, grass-fed beef" shaped into patties by blind South Georgia nuns whose lips have never been stained by fast food and whose hands confer the blessings of our Lord upon each morsel of cow flesh. The patties are anointed with Coca-Cola ketchup and piled with a tomme cheese, beef bacon, lettuce, yellow tomato, red onion, pickled peach and pecans. Fourteen dollars, please. It really does taste good, despite the cost.
I most enjoyed the caramelized brussel sprouts ($5) with ginger-bacon vinaigrette and the fried pickles with sriracha-tinged buttermilk dip ($3).
Too much money, really. Meanwhile, the Food Network super-star Blais plans a hot dog venue, according to our sleuthing Gravy Train writer, Laura Horton.
Rosa Mexicano Mon., April 18-25.: Passover Menu. Rosa Mexicano will feature a menu of traditional Jewish dishes with a Mexican twist ranging from brisket and beef tongue to Haroset and Kugel.404-347-4090. 245 18th St NW. www.rosamexicano.com.
The Cook’s Warhouse Decatur Mon., April 18 7-9 p.m.: What’s Cooking at Watershed. Chef Joe Truex will teach a class to make Roasted Cauliflower Soup with curry and coconut, Baked Oysters with shrimp and Tasso, North Georgia Trout with crab meat and tomato utter sauce, and Chocolate Terrine. Includes Wine tasting by Sherlock’s Wine Merchant. $55. 404-377-4005. 180 West Ponce de Leon Ave. cookswarehouse.com
Spice Market Interested guests can book a “chef for a day” excursion at Spice Market for $150 plus an additional $48/person for dinner with a four person maximum (excluding tax and gratuity). The price includes a five-course meal paired with wine. Advanced notice of at least 72 hours is required. 404-724-2550. W Atlanta-Midtown at 188 14th Street, NE. www.spicemarketatlanta.com.
Perrine’s Wine Shop Tues., April 19, 6:30 p.m.: Spanish Wine Tasting. Chef Todd Ginsberg will prepare food to be paired with the wines. Will take place at Bocado. RSVP only by calling the shop 404-254-5077. Bocado: 887 Howell Mill Rd. www.perrineswineshop.com
Morton’s Steakhouse Tues., April 19 6-7:30 p.m.: Mention construction cocktails and be escorted to a secluded construction free area for complimentary bites. 404-816-6535. 3379 Peachtree Rd NE. www.mortons.com
Canoe Wed., April 20 7-10 p.m.: Song of the South Music Series.The restaurant will feature live local artists every Wednesday evening this spring, tonight with Ben Deignan. 770-432-2663. 4199 Paces Ferry Road NW. www.canoeatl.com.
Watershed Wed., April 20 6-8 p.m.: Wine Club Tasting. Meet Christophe Bedouet at the wine tasting event featuring small, independent wineries from France. Non-members are welcome to join the tasting for $10. Members who stay for dinner receive 10% off Chef Truex's seasonal menu. 404-378-4900. 406 West Ponce De Leon Ave. watershedrestaurant.com
Cook’s Warehouse Decatur Thurs., April 21 79 p.m.: Tupelo Honey Cafe Favorite. Elizabeth Sims and Chef Brian Sonoskus will teach a class on the favorites recipes from their Asheville ,NC restaurant Tupelo Honey Cafe. $50. 404-377-4005. 180 West Ponce de Leon Ave. www.cookswarehouse.com.
Urban Cannibals Bodega and Bites Thurs., April 21 5-7 p.m.: Urban Cannibals will host an East Atlanta Village Farmers Market Meet and Greet with food provided by the restuarant. 404-230-9865 477 Flat Shoals Ave. SE www.facebook.com/urbancannibals
Cook’s Warehouse Midtown Fri., April 22. 6:30-9:30 p.m.: Burmese Khowsuey Hands On. Naina Mehta-Bhedwar. Naina Mehta-Bhedwar will teach a class on the Burmese dish Khowsuey. $65. 404-815-4993. 1544 Piedmont Rd. www.cookswarehouse.com
One Flew South Sat., April 23 9:30 a.m.: Morningside Farmer’s Market Demo. Chef Duane Nutter of One Flew South will lead a Georgia-grown organic demonstration at the Morningside Farmer’s Market. 1393 Ni. Highland Ave. www.morningsidemarket.com
NYE Party at Smoke Ring with Sweet Auburn String Band. Come hang!
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