These are the things I like to eat right now. Freshness. Lighter composition. Bright flavors. Herbs and grilled things and summer.
This is Banh Xeo (crepe) with pork and shrimp at Nam Phuong. Rocks.
Also had the Banh Hoi Bo Nuong La Lot - the do it your self rice paper wraps, this version with beef wrapped in grape leaves as the protein. Badass.
Pastas al fresco at Bocca Lupo. The garganelli with white ragu (chicken/veal) is so light for a cream laced ragu. Black spaghetti may be better than it’s ever been, with a softer, chewier noodle than I recall and plenty of spice.
“20 yolk” tagliatelle is nice and simple, and chock full of chanterelles, which are exploding all over Atlanta from the rain. My wife’s friend has a basket full from their front yard in an urban area. The whole twenty yolk thing is a head scratcher to me. I asked why they called it that. I’m told because they use twenty yolks in the batch. “A portion probably has half a yolk”, the waitress says. Shit, double the batch and call it FORTY yolk tagliatelle. That will make heads spin on Edgewood!
You see the crack in my iPhone camera, right? Hoping to get a replacement soon.
This was the best at Bocca Lupo. The BEST Jerry! Octopus and peppercorn laced mortadella skewers (spiedino). Fantastic. Really great. Textures!
Bruce Logue definitely likes the scallion garnish, cut heavy on the bias. In Sichuan cooking they call that the “horse ear” cut. I like it too, not complaining. Just wanted to drop some knowledge bombs on a Friday.
I have not eaten this grilled lobster with warm potato, roe, bottarga, caper, anchovy, and celery, a feature at One Eared Stag, but as this post implies – I WOULD EAT THAT.
My friend Andy, who is the bartender at Terra in Columbia, says that I never write about their restaurant. Chef/Owner Mike Davis has the best food in the city. It’s one of the few places in town that doesn’t resort to playing it safe, which is a winning formula in a university and politics town. I’ve seen Mike’s food change since it opened more than five years ago, and while there are numerous mainstays I’m sure he cannot and should not touch (like the Lamb Mac), there’s always a few dishes Mike lays out there where you can tell he is trying to do something cool. Much of the fare is the farm-to-table sort food, and though that phrasing can be groan inducing, there’s no pretense here and they’ve been doing their thing for years. Many dishes, especially the always excellent fish offerings, are very similar to the deft style of Miller-Union, which I intend as a high compliment. The flat bread style pizzas out of the wood burning oven are a steal at $10 too.
Mike has a guy that grows tomatoes for them in his yard. Terra is the only place that gets these lush beauties, here served with salty olives, basil, feta, and balsamic soaked red onion slivers. My first fantastic tomato salad of the season.
Rabbit cannelloni at Terra were amazingly light, wrapped in such delicate layers of tender pasta. Sweet corn sets it all off. A lovely dish.