** This sticky post services as a general status update for 2015/2016. New content can be viewed below this update ***

Life is busy. I only post here roughly once a month, out of sheer grit and embarrassment. This site may not even have any Atlanta food relevancy anymore, though I still greatly enjoy the dining, cooking, and hanging with friends during rare downtime. Atlanta has seen a boom of restaurant openings the last few years, and it’s been impossible for me to keep up with all she has to offer, much less write about these destinations and dishes in a unique way.

There have always been better writers and more prolific Atlanta eaters than I, but for years now I’ve taken pride in fair, honest, and self deprecating food opinions and ruminations. If I can’t make the time to say something real or thoughtful, or if I’m simply posting a photo with a one-liner, there isn’t a whole lot of value provided. That’s what Instagram is for, and that’s what I recommend you check out if you like keeping up with pictures of my tacos and omelets. You may see the occasional post here just so I can retain my SEO dominance, but yeah, Instajam and Twitter is where you will find me if you are looking. Check me out there. It’s been a blast to do this for eight years, and to have learned so much. I appreciate everyone who reads and teaches me – thank you.


{ 1 comment }


As a reminder, I’m a terrible “blogger” and can’t keep up with posts anymore. As I say in the “sticky” post at the top of my site, I mostly post to Instagram and Twitter these days. Though, I try not to spam social media, so I have a bunch of photos which never make it onto one of those platforms. I still take a lot of photos of my food and cooking, because hey, big dork here. I decided to toss up a couple posts of my cooking and dining from the last few months. Maybe it has some value….perhaps not. I do still enjoy being able to go back and look at my old posts and see what I was up to at the time. Anyways, here is a bunch of good eats, mostly things I cooked, but also some items I either prepared with friends, or friends were solely responsible and I just ate, and ate, and ate….

Top photo – paella with duck, sausage, confit chicken wings, toasted blanched almonds, and of course, bomba rice. I inevitably use too much rice. The layer of rice should be quite thin, to achieve soccarat success.

Below – holiday excessive food party with friends. There was a ton of food (thanks Rowdy!), and I won’t post it all, but this was super delicious – Alaskan king crab with white truffles, because why the F not? And it tasted amazing. I eat real king crab about once a year now, and it’s such a treat. Other forms of crab pale in comparison.

King Crab + White truffles

Nachos! I am loving the hot sauces from Rancho Gordo. The ‘gay caballero’ is a must try.

Nachos with Rancho Gordo Hot Sauce

Late night chicken frying session. Just because.

Frying, chicken

The same fried chicken, hot sauced up. Have you seen hot chicken? Yeah…it has jumped the shark. It’s still delicious though.

Fried chicken

La Calavera bakery at the Morningside Market. Great stuff!


I used a fennel loaf from La Calavera and some really great eggs and potatoes to make an epic breakfast sandwich.

breakfast sandwich of champions

Cassoulet! I loosely follow this Michael Lewis recipe. Duck legs acquired from YDFM.

duck confit

Border Springs rack of lamb. Perfection!!! Border Springs ain’t cheap, so I’m glad my brother and I nailed the cook temp. Insanely good. I have one more rack in the freezer.

border springs lamb

My brother prepared the zucchini with agrodulce from the Prune cookbook to go with the lamb. The zucchini is dried in the oven to simulate the technique of letting the slices dry outdoors in the hot Italian air. It was a super surprisingly different preparation. The texture, the sweetness…it was a really fun dish. I need to cook more out of the Prune cookbook. It’s a classic NYC restaurant and Ms. Hamilton is revered among chefs for a reason.

duck and zucchini

Screwing around in the kitchen – green lentil and root vegetable Penang curry.

lentil penang curry

Cast iron cooked pork steak with za’atar, crunchy salad with red olive blue cheese salad dressing. The dressing was a quick riff, and though the purple dressing looks silly, the salty/funky combination was mouth watering.


Hangar steak with a bunch of spices and a buttery pan sauce.


Cacio e Pepe. All about the technique.


Crisped duck confit (which I lightly cured, hence the pink) with smokey paprika sauce. A well executed duck confit leg, broiled to crunchy perfection is a top five single prepared dish for me. The lush skin, the tender meat, the texture, the flavor and fat…it’s what’s going on.


A quick “salad” bowl I made for my son for dinner – pan cooked chickpeas with za’atar and ras el hanout, feta, pickled carrots and pickled okra, olives, and crispy pepperoni. I was surprised, but my two year old loved it! Whenever I can make something different, and my son enjoys, it’s a wonderful feeling. My wife and I have trained our kid well. He won’t eat mac and cheese, but he will devour something like this, or lap up a Malaysian fish head curry without blinking an eye. Proud papa.


My friend Dude did this whole roasted, pickled head of cauliflower with tahini sauce. The light pickling makes it so crunchy and juicy. It was eye opening!


Fattoush salad, again by Dude. I believe both of these recipes are from the Zahav cookbook.


Smoked prime brisket with my brother. Pretty darn good. Heavy on the salt and pepper. That’s it, a la Franklin BBQ. We followed most of the steps from that Franklin cookbook, which anyone serious about smoking meats should read inside and out. It’s not a recipe book (I think there are fewer than 10 recipes) – it’s a technique and history book.


Late night curry fried rice.

fried rice 1

Previous night late night fried rice with mushrooms and bacon. Fried rice is a great “kitchen sink” meal. Toss it in! My Zojirushi rice cooker is a must for anyone cooking rice frequently. It comes out PERFECT.

fried rice 2

More hot chicken, with a fennel pollen dusting.

hot chicken

Now I’m hungry, but that’s it! Next up…a mess of dining out from the last few months.

{ 1 comment }

FIG Charleston

At this moment I’m taking a short study break from some mid-terms I have due tomorrow for a graduate degree I’m pursuing at Texas A&M (whoop!) Enrolling seemed like a good idea a year ago, but is now the reason I dread Sunday evenings, when the week’s assignments are due. But, I’m nearly half way through the program, I just booked my class trip to China (yep, already doing research on what to eat in Shanghai and Beijing), and I don’t have to make any payments towards the $50k in student loans for a couple years. By then Bernie Sanders will get all those loans waived for me, so it’s all good.

Today was a gorgeous afternoon in Atlanta, but when I glanced at social media, I was day-dreaming about what it would be like if I were attending this week’s Charleston Wine & Food Festival, as I’ve done a few times in the past. If I were there, right now I’d certainly be freaking stuffed with all the great food they have to offer. I really can’t complain though, I had lots of good eats today – we had a fun baby shower brunch/Bloody Mary fest with friends, I had a father-son breakfast with my two year old kiddo at OK Cafe, and I repeatedly sampled leftover duck confit and bacon fried rice I concocted circa 1AM last night. It was the shit.

But I digress – the point is that Charleston lays down the food in a serious way. The festival is a blast (it’s my favorite of those large format food festivals), in part because it’s one of my favorite restaurant cities in the world. Charleston has a stellar food identity, great chefs, downtown is quite walkable, and the city has strong patronage and support.

It seems there is a never ending list of new and stand-by restaurants to visit in Charleston, but if I were there this weekend, I would do my damnedest to visit my favorite restaurant in Charleston – FIG. If you are hip to the power of transitive properties, if I say that Charleston is one of my favorite food cities in the world, and FIG is my top meal in that city, then yes, FIG is one of my favorite places in the world. I don’t intend hyperbole. It’s the kind of food I can eat all the time. There’s no stuffiness, but it will certainly fit the bill for a top-notch date. But it can also be just as wonderful and relaxed for a quick bite or drink at the bar. FIG’s competency nonchalantly exceeds every facet of most other dining experiences – at least for my tastes – and the people who work there have stellar attitudes, creating a culture that is super positive, teeming with genuine pride. Cocktails, wine, raw bar shellfish items, the Italian and Mediterranean influenced appetizers and entrees, the desserts, and even the coffee, are all so, so well done.

So you get it, I love it, I eat there whenever possible, and my meal there last week was possibly the best I’ve ever experienced at FIG. How cool is it that a tenured restaurant like FIG can still put it down like this – that after a decade they can pull off another James Beard award? They are still quite the darling of food writers and crazed eaters, who tend to jump to the latest and greatest “it” list of new venues. FIG is proof that quality, talent, and drive can continue to create a fresh and exciting experience, even in the day and age of restaurant “heat maps.”

I’ll move on to the food and wrap this love-fest up; I think you get the point.

The dish at the top of this post is a mix of rudderfish, ikura, wasabi, and uni. It’s a killer sushi rice bowl, no matter where you are.

Below, my wife had the gnocchi (usually prepared with bolognese, but here made veg-friendly) and these 100% cheese (no potato) gnocchi are so light and so ethereal, they are a swift reminder of how terrible mine were when I tried to make them one time.

FIG Charleston

Another appetizer, the photo below is tough to make out, but it’s a potato leek pie with a prune sauce. It may sound odd to some, but it was so, so wonderful. Earthy, creamy, popping with acidity from the sauce. FIG is good at that – balancing textures and vibrant sauces.

FIG Charleston

The last appetizer I sampled was the razor clams with fennel and lemon/misc. I don’t see those clams very often so I like to try them when available. It’s silly to say, because they are right tasty, but the dish didn’t stand out like some of the others. It’s just that the others were special and/or exactly the sort of thing that trips my trigger.


Another noteworthy dish on our table was the grouper with sea island peas and kale and black trumpet mushrooms. Badass.

FIG Charleston

Another photo which is tough to interpret, the below is hands down the best swordfish I’ve ever tasted. The mustard crusted, crispy specimen is so tender (so much swordfish is overcooked!) and savory, perfectly accompanied by a carrot puree, red wine reduction, and a bone marrow salsa verde. I don’t know what else to say except that it was shockingly good. I talked about it for days. I’m talking about it on the internet now. If you have an opportunity to try this dish, you must.

FIG Charleston

For wine, Lopez de Heredia is a go to of mine whenever I see it on a list. The price is always doable, and the wines, which aren’t released until at least ten years old, always deliver. They have acid, maybe a hint of fun oxidation, and lots of complexity and versatility for under $100 a bottle.

FIG Charleston

Lastly, I wanted to quick mention the cocktails. They change regularly, are often seasonal, and they are always great. I may have mentioned this before, but for years FIG has had a bartender named Andrew, whom I don’t really know personally, but after one bar visit maybe five years ago, he always remembers me and welcomes me as I walk past the bar which you pass on the way to the dining area. Upon our entrance last week, Andrew was making a couple drinks, I walked past on my way to our table, and he glanced up for a split second and said, “Jimmy, great to see you man, what has it been a year?”

How the hell does he do that? Everyone likes feeling like a regular, and I have no doubt Andrew offers that experience to hundreds of patrons. It’s a perfect example of why FIG is such a special place, one of the best out there, in Charleston and beyond.

FIG Charleston


Chicken Shack @ Shake Shack

February 25, 2016

Is the Atlanta locale the only Shake Shack in the world without a line? For years I’ve read about people waiting gleefully for hours in various lines in Manhattan, and I have difficulty reconciling those tales to my experiences at the Buckhead venue, where I have never been beyond fourth in line upon arrival. The Streets of Buckhead, or whatever […]

0 comments Read the full post →

Sublime Donuts

February 17, 2016

It shouldn’t be anything new to anyone who has lived in Atlanta for a few years, but Sublime donuts can be off the charts delicious. I’m not a major frequenter of sweets or desserts, but every so often I get a craving and man, does Sublime deliver. On my most recent visit I was able to take a relatively […]

0 comments Read the full post →

Food Delivery Thought

February 1, 2016

With the introduction of Uber style delivery services, I wonder if there are new food business models coming our way? When food trucks became a thing, it meant you no longer needed a brick and mortar restaurant, and the expense that comes with it, to serve the food of your dreams. Proliferation of a dynamic food […]

2 comments Read the full post →

Smoked Prime Rib

January 5, 2016

Just a brief post from the cooking files – smoked prime rib roast. There’s nothing like a well prepared hunk of meat to serve as show-stopper for a dinner party. This beef roast was covered in a generous amount of salt, pepper, and fennel pollen then it rested in the refrigerator for a number of hours. Before cooking it came to […]

0 comments Read the full post →

Bone Garden Pozole

January 4, 2016

Bone Garden Cantina is very close to my home, and I find myself enjoying it more and more, and subsequently craving it more often. I live even closer to Nuevo Laredo, but to me Nuevo only satisfies a specific craving – when I need a bunch of chips and salsa and some sloppy Tex/Mex food. I like Nuevo, […]

0 comments Read the full post →

Chili in a Pinch

December 26, 2015

On Valentine’s day, I thought it appropriate to discuss my love for chili. Chili love is just like real love. It warms the soul and the stomach. The spice can make your heart flutter and race. It’s rich and messy, and yes, there are times chili love will hurt you, but you know it doesn’t mean it. The indigestion…maybe even some […]

Related Posts with Thumbnails
0 comments Read the full post →