Wednesday, December 5, 2012
Grazing Grazing: Breakfast for dinner
Posted by CL staff @cl_atlanta on Wed, Dec 5, 2012 at 10:52 AM
- James Camp
- DAD'S WAFFLE: Buttermilk Kitchen's burger-topped waffle with homemade butter and maple syrup
Breakfast is the most important meal of the day. That's why it was very important that I ate blueberry-cobbler pancakes with creamy grits around 1 p.m. Tuesday. This wasn't an ordinary breakfast, or brunch for that matter. It was at Suzanne Vizethann's new restaurant, Buttermilk Kitchen in Buckhead.
A winner of the Food Network's "Chopped" series, Vizethann also co-owns the much-lauded Hungry Peach café and catering service at the Atlanta Decorative Arts Center. She gained further local fame with the BYOBakeshop pop-up dinner series she operated with Jonathan St. Hilaire. And, if you want to see a chef's passion, take a look at Vizethann's blog, an account of her series of one-night gigs, "stages," in New York.
My meal of the blueberry pancakes and grits was actually my second at the restaurant. I'm glad I made it because an earlier visit with Wayne and his cousin Zach on the Sunday after Thanksgiving was a monumental disappointment for which I have no explanation.
Virtually every dish on the table was deeply flawed. Shrimp that were poised vertically in a pool of stone-ground grits had raw interiors. The grits themselves were dry and almost crunchy. My grassfed-beef patty served atop a waffle was, rather than the medium-rare described on the menu, vastly overcooked.
Read the full story by Cliff Bostock here.
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