Friday, December 7, 2012
Restaurants Notes: Cardamom Hill taking a new path, y'all
Posted by Cliff Bostock @cliffbostock on Fri, Dec 7, 2012 at 4:08 PM
- cardamomhill.net
- Asha Gomez
Nine of us dined at Chateau de Saigon recently. I'm still addicted to the "crunchy rice" topped with caramelized pork cooked in a clay pot. The dish mimics the rice stuck to the bottom of the pot in which it's made. Other meats are also available as a topping.
Other dishes on the table were do-it-yourself rice-paper wraps filled with a variety of herbs, noodles, and meat; a bun dish; basil chicken; and a few others. Everybody cleaned their plates...
Gio's Chicken Amalfitano (1099 Hemphill Ave.) is slated to open this weekend. Like Bantam & Biddy, this new venture from the Antico Pizza people (obviously) features chicken dishes - five of them, such as classic Sorrento Lemon. Like Antico's original setup, this is take-out with room for expansion if it catches on. (The Atlanta Business Chronicle recently published a story and slide show about the newbie.)
Latest irresistible dishes from Todd Richards at the Shed at Glenwood: parsnip soup with pear relish; lamb "osso bucco" with a gingery rutabaga hash dotted with pecans; beef tartare with deviled-egg sauce; and pork belly with a quail egg and baked beans with caramelized apples and Worcestershire sauce....
Yay! Bread is really, really good for you. It can improve your cardiovascular health, according to a new study reported in Science Daily.
Maybe it's not a problem, but I couldn't help noticing that the study, conducted in Spain, "is part of the Functional Foods Consolider-Ingenio Project and is promoted by the initiative Pan Cada Día," That means "Bread every day." You decide.
CORRECTION: Gio's Chicken Amalfitano is planning to open next week, not this weekend. Sorry.
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