Tag Archives: creative loafing

Cheat Day 101: Chicken

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A few blogs back I mentioned a Creative Loafing bucket list that consisted of 100 food items in Atlanta every Atlantan should try. My girlfriend is heading to New York for 10 days tomorrow so we decided today should be a cheat day. To make it count, we decided to have 3 different items from the list. No health today, all delight and delectability!

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Home Grown (Memorial Drive): Comfy Chicken Biscuit

Rating:

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Plate scrapingly good. The server was nice and kept the coffee cups filled. It takes a while to get your food but the place is packed. When you finally get your food it’s totally worth it. A big fluffy biscuit spilling over with creamy, thick sausage gravy and hunks of sausage topped with two crispy chunks of chicken breast. It’s juicy, easy to tear into and hard to put down. The pancakes are sweet and the maple syrup is hot. The eggs are TI-RED. Sleep on those, don’t even bother. The grits are actually creamy, unlike most they don’t need butter, milk, salt, nada. It’s a damn shame what they did to those eggs after making everything else so wonderful.

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They separate checks too. The main dish was only $10. The cashier was a douche. He’s probably pissed off because it’s hot and noisy and hard to hear. Not my problem. Skip along to Atlantic Station for shopping and it’s time for lunch. Antico is closed on Sundays. Who knew? So is Bocado. How rude! So Gio’s Amalfitano it is.

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Gio’s Chicken Amalfitano (Hemphill Ave.): Sorento Lemon Roast Chicken

I’ve had it before, a few times at work, and it’s delicious but never at the location. It’s Giovani’s chicken joint (the same guy who owns Antico). Portions are insane in this place. For about $17 you can feed two people half a chicken rubbed in olive oil, garlic, oregano and Sorento lemons with thickly sliced potato wedges and grilled flatbread. We ended it with a scoop of chocolate gelato.

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But we couldn’t stop there. The gelato was not one of the three and we had to have three things. So, we went to Delia’s chicken sausage stand and we ordered the red velvet milkshake…and some sliders with comeback sauce. The sauce can stay where it is, but the sausage is spicy and sweet and tasty. A decent $5 treat.

Delia’s Chicken Sausage Stand: Red Velvet Milkshake

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As for these. So simple and such a dream. All they do is blend a red velvet cupcake with vanilla ice cream. It’s super thick with red velvet cake pieces in every spoonful, which you will need. It is nearly impossible to get this stuff through a straw without irritating your cheeks and lips. Might I suggest a tapioca straw. Back on lettuce tomorrow. I think we’ve had enough. Because the funny thing is, all I want right now is a glass of water and a grapefruit. Thank God we’ve decided to only oblige our taste buds once a month.

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Food: Bucket List-Bacon Caramel Donut

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A few weeks back Creative Loafing released a “100 Dishes to Eat Before You Die” list that features 100 breakfasts, salads, meat entrees, desserts etc. around the city that everyone should try while they’re alive.

I’ve had a few of them already like the salivating “Farm Egg” from Empire State South and the Super Food Salad, also from Empire. Or the roasted bone marrow with tuna tartare and quail egg from The Spence and of course Krispy Kreme donuts. But clearly we have a long way to go so yesterday we started.

My girlfriend surprised me with a dozen donuts from Revolution Donut Shop in Decatur. Its featured item is the caramel and bacon donut (from the Breakfast segment). She also got plain glazed, chocolate covered yeast and cake, an apple turnover, a cinnamon sugar donut, a peach stuffed donut, and a blueberry glazed donut.

Their strengths: Deliciously sweet glazes and fresh fruit for the fruit based donuts. My favorites were definitely the caramel bacon, all sweet and salty and yeasty, the textured cinnamon sugar donut and the blueberry glazed that reminded me of a fruity roll.

Their weakness: The donuts are MAD THICK yo; too thick actually. I would love it if they toned down the dough action and made them slightly more delicate. Maybe they make them so thick to add balance to the richness of the glazes…but still, skinnier donuts please. Nonetheless, one down and like 80+ to go.

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The Pain is Champagne

Ansley Wine Merchants cordially invites you to enjoy a night of bubbly at One Eared Stag!

Tuesday, November 13th @ 7:30 pm

From Vineyard to Bottle

Grower Champagne: Unveiling Terroir

Special Guests:

Ashley Hall (Quality Wine and Spirits)
Amber Bradshaw (General Manager of Ansley Wine Merchants)
Michelle Brown (Champagne Expert Extraordinaire)
Adam Williams (Wine Consultant at Ansley Wine Merchants)

Restaurant Host: One Eared Stag
1029 Edgewood Avenue, Atlanta, Georgia 30307
Date: Tuesday, November 13, 2012
Time: 7:30 pm

Featured Wines:

Gramona
Cava Grand Cuvee 2008
Greeting Grower Sparkler!

Henri Billiot
Brut Rose N.V.

Marc Hebrart
“Special Club” Brut 2006

Rene Geoffrey
“Empreinte” Brut NV (2006)

Dosnon & Lepage
Recolte Noir Brut

Menu by Chef/Owner Robert Phalen

(Voted One of Creative Loafings 2012 Rising Stars!):

1st Course

hackleback roe, bellini, crème fraîche

2nd Course

duck liver terrine, spiced apple, cherries, nasturtium (edible plant)

3rd Course

roasted pasture raised poussin (young chicken), truffles, celery root

4th Course

hazelnut chocolate mousse

Five Wines, Four Courses, and dinner with Ansley Wine Merchants Staff for $100 (tax and tip included)!

Please RSVP to Ansley Wine Merchants by email or phone (404-876-6790)!

This dinner is limited to 20 guests so please do let me know if this date is available for you. We’d love to have dinner with you and drink some fantastic bubbly!

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