Best Dishes Eater Ate in Atlanta within January 2023 – Chef Atlanta

Eater Atlanta ’s editor and contributors spend every week dining out at multiple restaurants and pop-ups in search of the next great bite or cocktail. Some meals and drinks are definitely better than others and deserve a shoutout. Below are the best dishes Eater’s publisher ate in January.

Pistachio cake at Le Bon Nosh

Pistachio cake and lemon olive oil cake at Le Bon Nosh in Atlanta.
Pistachio wedding cake and lemon olive oil dessert.
Beth McKibben

I occasionally pop over to Le Bon Nosh in the mid-afternoon for a slice of cake and a glass associated with champagne or cup of tea, whether that’s enjoying this delightful interlude between lunch plus dinner at a cafe table inside or even on the covered patio. One of my favorite cakes here is the pistachio garnished with slivers of the aforementioned nut. It’s not overwrought or slathered in thick buttercream, but light and fresh plus delicately moist with subtle notes associated with pistachio within each mouthful. This pistachio cake is a lovely complement to a glass of toasty champagne or cup of chai or even Earl Grey tea. I also highly recommend the lemon olive oil cake in Le Beleg Nosh. Order at the counter and find the seat.

Fried pickles and umami fries at the particular Companion

My son wanted a good burger the night before heading back to college after the holiday break. We landed at the Companion within the Bolton neighborhood for patty melts. A burger is never the wrong move at this neighborhood joint. Before we tucked into burgers, all of us indulged in fried pickles and umami fries. Chef and owner Andy Gonzales isn’t afraid to play along with flavors plus takes comfort foods like these to the next level, using dashi powder to punch up the vinegar and savoriness associated with fried pickles. The bowl of crispy fries are tossed with Pine Street Market bacon bits and fresh scallions drizzled in Sriracha mayo plus topped with furikake (a sweet and savory Japanese condiment. ) Umami indeed.

Poh’s eggplant at Ticonderoga Club “Roadshow”

Damage caused by the rupture of a massive water pipe in December led to the particular temporary closure of the 2023 James Beard award semifinalist at Krog Street Marketplace . Until Ticonderoga Club reopens, which might be as soon as the end of February or early March, folks can find the restaurant popping up nearby on Sunday, Monday, and Tuesday evenings from Bread plus Butterfly . The Ticonderoga Club “Roadshow” menu features some of restaurant’s most popular meals, including the roasted duck breast and Poh’s eggplant. The latter has been a personal favorite of mine since chef David Bies debuted the dish at the Golf club a little over five years ago. Tender coins of roasting eggplant are tossed along with toasted coconut, Thai chilis, and new herbs sitting atop a bed associated with fragrant jasmine rice. The Bali sauce brings hints of savoriness and warm spices to the dish. It’s a hug in a bowl I never tire of eating.

Focaccia, biscuits, and tinned fish in the Larakin

Jordan Chambers , a former co-owner within Steady Hand Pour House with Dale Donchey ( Spiller Park Coffee ), has something special going on at his coffee and wine bar Larakin upon 12th Street. Located on the ground floor of the short-term rental hotel near the 12th Road entrance in order to Piedmont Park, this mostly outdoor establishment has become a gathering spot for community residents plus coffee and wine aficionados since opening in November. Chambers says the large front patio will be by design the “heart of Larakin” — a space that will only continue filling with people as the weather warms up in Atlanta. We can’t say enough about the freshly baked focaccia here, which on any given day can come with roasted tomato plus mozzarella cooked in or sprinkled with sea salt. Try the particular biscuits or even lemon scones when they’re on the menu. While waiting for its liquor license, the Larakin is usually BYOB for wine and beer throughout the day. I recommend swinging by upon BYOB nights, Thursday through Saturday, with regard to tinned fish, focaccia, plus plates of cured meats and cheeses. The dog-friendly patio is definitely heated, and there is a small table for two inside. However , you’ll likely find people standing around the counter along with drinks in hand chatting with Compartments, who is clearly excited to be part of the Midtown dining scene.

Chochoyotes with La Semilla

My job requires me to dine at new restaurants every month, often within days or weeks associated with opening. Those first few weeks for a new restaurant are frequently filled with glitches in service plus uneven dishes, as staff and chefs work out kinks. I go into a new restaurant with an open mind, sometimes knowing multiple trips are necessary to form a solid opinion. It is rare for any brand new cafe to knock it out the park on the first visit, yet that’s exactly what happened on La Semilla, a vegan restaurant now open within Reynoldstown centered on Cuban-Mexican flavors and meals. Having previously eaten at (and thoroughly enjoyed) Sophia Marchese and Reid Trapani’s pop-up Happy Seed, I actually knew what to expect from the couple and the food at La Semilla. From the design, towards the vibe, to the music, towards the service, to the food, I was blown away. Trapani, the chef, is a flavor master, creating magical meatless versions of vegan chicken tamals steamed in banana leaves served with a punchy ancho spices or croquetas de jamon stuffed with seitan ham he makes himself. It was flavor bomb after flavor bomb. But the chochoyotes were the particular showstopper. For the chochoyotes (masa dumplings filled with corn puree, ) Trapani makes a corn stock from leftover cobs and mixes it with coconut milk. Sitting inside a thin layer of coconut-corn broth, the chochoyotes are usually then topped with a poblano-corn sofrito plus matcha oil served along with freshly fried tortillas regarding scooping. The triumph.

Got a favorite dish you enjoy at a restaurant or pop-up around Altlanta ga you think Chef should check out. Email beth. [email protected] com with details.

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