St Regis Atlanta: Kasım 2012

30 Kasım 2012 Cuma

Gevalia's Velvet Noir

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If dark coffee with no bitter aftertaste is what you crave in your cup, then give Gevalia's Velvet Noir a try.
Made of Arabica beans, Velvet Noir lives up to the promise of its name: It's full bodied, dark, smooth and delicious.

From intense dark roasts to exotic varietals, Gevalia offers over 40 premium coffees. If you're dissatisfied with the selection at your local store--whether you prefer java with or without caffeine, favor whole beans or ground--ordering online with Gevalia can significantly expand your options.

SRP: $6.99

Bottom Line: Thumbs up.

McDonald's New Cheddar Bacon Onion

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Photo Courtesy GAMOA / @McDonaldsATL

McDonald's is introducing a new sandwich that says "fall" in each tasty bite: the Cheddar Bacon Onion.

The Cheddar Bacon Onion sandwich brings new premium toppings of white cheddar and grilled onions, combined with hickory smoked bacon and finished in a creamy mustard sauce to create a one-of-a-kind taste experience for a limited time only.

Made with premium white chicken breast or 100% Angus beef, McDonald's new Cheddar Bacon Onion is a versatile sandwich.

Dean and I both tried the new topping combo atop an Angus burger. Our verdict: Thumbs up. It's very tasty, offering a sophisticated grownup taste. There's lots of bacon--enough to get some bacon flavor in each bite. The caramelized onions lend the sandwich a bit of sweetness while the white cheddar adds some tang.

The Cheddar Bacon Onion will be available at participating McDonald's restaurants nationwide from October 23 through December 16, 2012.

Don't miss your chance to give this tasty topping combo a try.

The Greater Atlanta McDonald’s Operators Association (GAMOA) partnered with bloggers such as me to help educate us all about their lunch menu items. As part of this program, I received compensation. They did not tell me what to purchase or what to say about the use of the products. GAMOA believes that consumers and bloggers are free to form their own opinions and share them in their own words. GAMOA policies align with WOMMA Ethics Code, FTC guidelines and social media engagement recommendations.

29 Kasım 2012 Perşembe

Gevalia's Velvet Noir

McDonald's New Cheddar Bacon Onion

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Photo Courtesy GAMOA / @McDonaldsATL

27 Kasım 2012 Salı

Gevalia's Velvet Noir

McDonald's New Cheddar Bacon Onion

To contact us Click HERE

Photo Courtesy GAMOA / @McDonaldsATL

LPC

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La PietraCucina has re-opened as LPC, and is on a mission to serve high-qualitycasual Italian fare.
Itskitchen is also the working home of Atlanta’s newest rising star.

Executive Chef Russell Kook launched his culinarycareer at Le Cordon Bleu in Minneapolis, Minnesota. Since graduating in 2006 he has racked up animpressive resume, working stints at Bank Restaurant and Savories in Minneapolis;The Verona at The Ritz-Carlton in Sarasota,Florida; restaurant David Burke at The Venetian plus the Wit Hotel’s ROOF and cibomatto (JamesBeard semi-finalist for “Best New Restaurant”) in LasVegas. Following his stint at the Wit, Kook helped open The Florentine inChicago to national accolades. Most recently, Kook was the Executive Chef atChicago’s CUT Steakhouse. Kook has been featured at New York City's The James Beard Houseand on The Food Network's Iron ChefAmerica. He is most known as the runner-up on FOX's Hell's Kitchen Season 8 where he was awarded a rare perfect score byMichelin Star Award Winning Chefs.

At LPC, Kook's menu offers an array of casual, yet top-notch, spuntini(snacks), antipasti, pasta, pizzas and more. Ona recent visit we gobbled up margherita pizza ($10), orecchiette pasta topped with lamb ragu ($10), grilled skate wing withBrussels sprouts ($22), and salt caramel gelato. All delicious.BottomLine: Thumbsup.
LPC on Urbanspoon

Do at the View

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Step into do and you may feel like you've entered some flashy high-tech set where a scene for CSI Miami is being filmed. Because things are different here, and not just the fact that they prefer lowercase and pronounce their name as if it were spelled "dough," as in pizza.

Though the menu focus is definitely pizza--all of the entrees are personal-size pizzas and most of the appetizers are flatbreads--the real inspiration is do-re-me. Menu items have music-industry names, such as Maestro, Melody, Soloist, Duet, Ensemble, Composition, and so on.

The walls of the restaurant showcase music videos. Any diner with an iPhone can download a free app and then select music videos to add to the playlist. It's like the newfangled version of a juke box. Or maybe like sitting inside the juke box.

Once you're seated a "table assistant guide" (apparently, the terms waiter and server are now both passÃ©) introduces you to the menu. Pay attention, because this is no mere introduction to the fact that foods are grouped into categories. An iPad is propped upon the table and instructions are given about how to review the available food and drink options and then how to enter an order yourself. And, when it comes time to leave, how to notify the valet with a push of a button.

The pizza here features creative and classic combinations, plus a build-your-own option. The crust is thick around the perimeter, thin in the center, and has a nice crunchy/chewy balance. It's good--I especially liked Collaboration, which is topped with sausage and sweet peppers. But the food can't compete with the flashiness of the setting.

Be sure to visit the rest room, where even more high-tech features await.

And the view? Climb upstairs to the upper level bar for unobstructed views of the Atlanta skyline.

do is open for dinners on Thursdays, Fridays and Saturdays.

Bottom Line: Tasty food and drink in a high-tech setting.

Do at the View on Urbanspoon

16 Kasım 2012 Cuma

Denizen Rum

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There's a new rum in town. Denizen Rum is now served in several Atlanta restaurants including Proof & Provision, Sauced Restaurant & Lounge, The Lawrence, and Woodfire Grill among others. If the skilled bartenders and mixologists at such high-rep bars reach this bottle, we figure it's worth notice.

The award-winning aged white rum is crafted by master blenders in Amsterdam and launched in New York City in 2010. It's a blend of Trinidadian and Jamaican rum that's charcoal-filtered for crystal clear results. It's full bodied and embraces assertive flavors that won’t go unnoticed when mixed into a cocktail.

Denizen Rum whiffs of sugar cane and citrus blossoms. It has a silky mouthfeel with primarily spicy flavors met with a bit of sweetness and a hint of vanilla. It's enjoyable straight up, but really rises to the occasion when mixed into a cocktail that calls for white rum. (Dean chose a daiquiri while I opted for a mojito, both delicious.)

Bottom Line: Thumbs up. High quality at a bargain price.

SRP: $14 for 750ml

Fundraising Dinner for Hurricane Sandy

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By Debbie Rosen

The owners of the 101Concepts Restaurant Group feel the pain of Superstorm Sandy personally, as allthree were born and raised in New York. Each of the three owners has close friends and family who have losttheir homes, cars, every one of their belongings and their businesses by the impactof this horrific storm.
For more than a decade 101 Concepts restaurants havegiven back to the communities in which they are so engrained, whether it’sSandy Springs, Vinings or metro Atlanta . Now they are asking these same communities to help them give to theirloved ones who have been so dramatically impacted by the widespread destructionof this horrendous storm.
“With brothers, cousins and life-long friends losingtheir homes and their livelihoods, we couldn’t just stand by, we need tomobilize our own community effort and provide what they are in need of … funds,” comments 101 Concepts, Co-Owner, SteveBuero. “While many of our friends andfamily have been fortunate to get basics like clothing and food, unfortunately theydon’t have any place to go as their homes and all of the homes of their friendsand families have been completely demolished. These funds will hopefully help put a roof back over their heads,”concludes Buero.
The 101 Concept’s “Southern Comfort Relief Dinner for Sandy Victims” will be held onWednesday, December 5^th inconjunction with the grand re-opening of Food 101, which has been closed toreceive a major facelift. After beingSandy Springs’ most popular Southern restaurant for the past 13 years, theowners felt it was time to add a more casual ambiance to its dÃ©cor, with aspecific move from white tablecloths to butcher block tabletops and many other changesthroughout the dining room and bar, which will emerge from the renovation withan identity all its own, renamed “The Barrel Bar.”
In honor of the opening of the new Food 101 and evenmore so to raise funds for the victims of Sandy, this five course fundraisingdinner will be created by each of the talented chefs from the 101 Conceptsarray of restaurants, Food 101, Cibo e Beve and Meehan’s Public House. Led by Food 101’s Executive Chef, JustinKeith, each chef ( Meehan’s Jordan Wakefield, Nathan Rajotte, Val Domingo aswell as Cibo e Beve’s Linda Harrell) will be creating a different course forthis elaborate dinner. 101 Concept’sWine Expert, JD Doyle will be selecting the perfect wine to accompany eachcourse.
The evening will begin at 6:30m at with a cocktailreception featuring unique cocktails and passed appetizers. During the cocktail hour, guests will havethe opportunity to purchase raffle tickets, the proceeds of which will directlybenefit victims of Superstorm Sandy. Guestswill then be seated for the remaining courses promptly at 7:30pm and the raffledrawing will be held during the dessert course.
Tickets for the “Southern Comfort Relief Dinner” are$125 (including tax and gratuity) and can be purchased by calling Food 101 at404.497.9700 and asking for either Dannette or Raymond. All money raised will go directly to TheBreezy Point Cooperative Disaster Relief Fund, the Staten Island EmergencyRelief Fund and The Rockaways Hurricane Sandy Relief Fund.
Food 101, located at 4969 Roswell Road in SandySprings, is open for lunch Monday through Friday, Dinner Monday through Sundayand Sunday Brunch. For more informationabout the restaurant, including menus and hours of operation, please visit www.food101atlanta.com.

Bantam + Biddy

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Shaun Doty and Lance Gummere have opened a new restaurant, Bantam + Biddy in Ansley Mall. The fast-casual, family-friendly eatery features all-natural, pastured poultry and seasonal, organic vegetables across a menu comprised of Snacks + Soups, Rotisserie, EntrÃ©es, Salads or Sandwiches sections, as well as Desserts and Beverages that include cocktails, beer and wine.

To start try the pastured deviled eggs with bourbon smoked paprika ($4). The bourbon flavor is noticeable and proves to be an effective grown-up way to add sophistication to the simple snack.

The pork schnitzel ($14) arrives topped with onion salad, peanuts and parsley. The loaded mashed potatoes ($3.25) are creamy and decadent. The pairing made for a delicious meal.

The meatloaf ($12), is made of grass-fed beef and includes a choice of two sides, such as Anson Mills grits and aged cheddar mac & cheese. Very tasty and a great value, I'd order this again.

Bottom Line: Enjoy high-quality Southern fare at below-average prices.

Bantam & Biddy on Urbanspoon

SinFire Cinnamon Whisky

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Hood River Distillers, Inc., the largest and oldest importer,producer, and bottler of distilled spirits in the Northwest, recently was awarded a Triple Gold Medal at the 2012 MicroLiquor Spirit Awards for its newest brand, SinFire Cinnamon Whisky. “SinFire standsapart from other flavored spirits due to its unique balance of spicy cinnamonflavor and smooth whisky. It is quickly proving it is hard to match in terms oftaste,” said Ronald Dodge, Hood River Distillers president and CEO, in a press release. “We arepleased that the brand continues to receive praise from both industry expertsand consumers alike, and we are looking forward to a promising future.”

SinFire Cinnamon Whisky is smooth with a strong, forward cinnamon flavor that suggests melted red hot candies. It pleasantly warms the throat and tickles the nose. Though enjoyable sipped on its own, it is most welcome in wintery cocktails like spiked hot chocolate or apple cider.

Bottom Line: Would make a great gift this holiday for an adventurous cocktail enthusiast who likes whisky and cinnamon.
For moreinformation on SinFire Cinnamon Whisky, visit http://www.hrdspirits.com/brand_sinfire.cfm.

Pendleton Whisky

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Hood River Distillers, Inc., the largest and oldest importer, producer, bottler,and marketer of distilled spirits in the Northwest, recently won a “Hot Prospect” award from IMPACT for its oakbarrel-aged Pendleton Whisky.

“We’re pleasedto make Impact’s Hot Prospects list and be recognized as one of the mostpromising spirit growth brands in the U.S., said Ronald Dodge, Hood RiverDistillers president and CEO, in a press release. “It’s an honor to see Pendleton Whisky continueto win prestigious acclaim from industry insiders.”

Pendleton Whisky is aged in oak barrels and made using glacier-fed spring water from Oregon’s Mt. Hood. It is the official spirit of the Professional Rodeo Cowboys Association (PRCA), and the presenting sponsor of the All American ProRodeo Series, which includes 400-plus PRCA rodeos.

In our taste test, we found it to be smooth with notes of butterscotch, oak and spice. Enjoy it on its own, with ice, or mixed into a cocktail.

Bottom Line: Thumbs up. Add it to your holiday gift list for any adult who already enjoys whisky or as an introduction to whisky for a novice (who is, of course, 21+).
For moreinformation about Pendleton Whisky, visit www.pendletonwhisky.com.

15 Kasım 2012 Perşembe

Watershed's Fried Chicken & Biscuits

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For a forthcoming article on fried chicken (to be published in the October 2012 issue of Epicure), I've been eating a lot of it. It really is research, and also a good excuse to forgo dieting.

Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)

The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.

The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.

Credit: Hope S. Philbrick

The mashed potatoes were the BEST mashed potatoes I've ever had in my life. There's a risk to ordering them: You'll probably leave the restaurant with a red forehead. Here's how it happens:

Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.

Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.

Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.

Step 4: You fall against the table in self-disgust.

Step 5: Whack. Red forehead.

I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.

For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.

Credit: Hope S. Philbrick

Bottom Line:An Atlanta institution that lives up to the hype.

Watershed on Peachtree on Urbanspoon

Gevalia's Velvet Noir

To contact us Click HERE

If dark coffee with no bitter aftertaste is what you crave in your cup, then give Gevalia's Velvet Noir a try.

Made of Arabica beans, Velvet Noir lives up to the promise of its name: It's full bodied, dark, smooth and delicious.

From intense dark roasts to exotic varietals, Gevalia offers over 40 premium coffees. If you're dissatisfied with the selection at your local store--whether you prefer java with or without caffeine, favor whole beans or ground--ordering online with Gevalia can significantly expand your options.

SRP: $6.99

Bottom Line: Thumbs up.