By Popular Demand: Merideth's Favorite Spots in Atlanta

Several friends have asked recently for recommendations on my favorite places to eat in Atlanta. Since that was the original point of this blog and since I have spent most of my time here recently pining away for France in print, I now am obliged to share my top picks for eating out in Atlanta. I may go back and edit this from time to time. There is no guarantee here that you will like my restaurants, or that I indeed have what you would call a sophisticated palate, but here you go.

Favorite All Time Restaurant: Sotto Sotto. I choose this little Italian restaurant every time I can for dates, birthdays and special occasions.

Favorite Italian: Sotto Sotto

Second Place: Almalfi (OTP) located off Atlanta Rd. near Roswell Square, this family style Italian place is a hidden out of the way gem.

Favorite Mexican: Nuevo Laredo Cantina- I don't think you can graduate from Georgia Tech and not learn to love this place. Their salsa is perfect, the brisket is amazing, and they have a delicious mole sauce.

Second Place: Mi Barrio- Located on Memorial Dr. near Oakland Cemetery this small hole in the wall wins points for authenticity. I have been told it is one of the few places inside the perimeter to get good tamales.

Favorite Buford Hwy ethnic: Panahar Bangladeshi Cuisine- they are always friendly and the food has a rich combination of herbs and spices that stand out differently from Indian cuisine.

Second Place: Hae Woo Dae- this no longer secret Korean BBQ hole in the wall has an amazing selection of meats for grilling and other traditional Korean rice dishes.

Favorite Breakfast/ Brunch: Babette's Cafe I can't pass up the tenderloin Benedict on fresh bread with amazing Hollandaise sauce, or the french toast which is to die for.

Second Place: Flying Biscuit Some may argue they are not as good since they went chain, but I still love some love cakes, and you cant beat the biscuits at the Candler Park location.

Favorite Southern Food: The Farmhouse at Serenbe Making a small trip south of Atlanta is well worth it for authentic and flavorful southern food in a picturesque setting.

Second Place: Horseradish Grill or Murphys These Atlanta staples still hold a place in my heart for my favorite southern food done well and with a gourmet twist. The BBQ appetizer and fried okra at HRG and the pork shank and meatloaf at Murphys take my vote, and you can't beat either for their amazing desserts.

Favorite Sandwiches: Toscano and Sons The perfect little out of the way Italian sandwich shop and market of Marietta Street. They know how to do a panini with only fresh Italian cured meats and cheese on authentic bread.

Second Place: Cafe Lily (grilled cheese, lunch menu only) Bar none, the best grilled cheese in Atlanta. Perfect in Fall with the tomato basil soup!

Favorite Romantic Date: Atmosphere Bistro This special little place is tiny, cozy and has a fabulous French menu. Cuddling up at the fire on the outside patio also makes for a nice night.

Second Place: Amuse- Again French food, but this one swings south toward Provence. Amuse is another tiny house with a great menu and cozy charm.

Favorite Casual Date Night: Young Augustines This is my new favorite hang out on Memorial Drive. They have amazing gourmet pub style food with an inventive beer menu as well as bocce ball courts!

Second Place: Iberian Pig If you haven't tried this place on Decatur Square yet, you need to. This Spanish style restaurant is the only place in Atlanta to serve Iberico pork. Their menu is a mix of tapas, flatbreads, and main entrees. They also have a great wine and cocktail list.

Favorite First Date: Rathbuns Consistently one of my favorite places to eat in Atlanta. Kevin Rathbun and friends know how to cook! The atmosphere is nice, and the food delicious. Be sure to try to ask for one of the booths along the wall. They are great fro cuddling and for people watching, plus the main floor tends to be noisy.

Second Place: Shauns Out of the way but not off the map in Inman Park Shaun's has clean southern style cuisine. With an emphasis on the ingredient, you can't beat the hanger steak with duck fat fries, or their shrimp and grits served in what looks like a fish bowl! They also have played host to my family's Easter brunch for the past 3 years, amazing.

Favorite Steak: Kevin Rathbun Steak This place knows how to do steak, and you pay for it! Its pricey, but mouthwatering good. The atmosphere is a modern masculine with dark woods and mood lighting. The food is out of this world. For a girl who loves steak and has eaten at some of the best places in Manhattan, this is still my favorite place to indulge in red meat!

Second Place: Bones The Atlanta boys club standard. I first went here in high school and was impressed with the professional waiters with crumbers! This place is an institution. They know how to cook steaks and cater to the business crowd.

Favorite Cocktail: Holman and Finch I followed Greg Best from his days as bartender (mixologist) at Restaurant Eugene to H&F. This more laid back restaurant lets his interest in experimental food and meats shine. They are famous for the cocktail list and the burger!

Second Place: Ecco (elderflower gin martini) and Leon's  Ecco is known for its wine list and its great food, but I swoon for the Elderflower Martini. It actually won an award from Bombay Gin for best cocktail. Ask the bartender to see the bedazzled gin bottle trophy! Leons is a great laid back hang out in Decatur. They have a fun menu, bocce ball, a great patio and some tasty hand made cocktails.

Favorite Burger: Abittoir  I have written this one up in the past. I keep going back and bypassing the whole wonderful menu for this burger! Made of pork, it is the perfect blend of flavor and juiciness.

Second Place: Highland Tap In the dark basement bar of Highland Tap lives one of Atlanta's best burgers. Sirloin burger made old school with your choice of toppings and some killer onion rings to boot.

Favorite Tacos: Matador Cantina With two locations one in Oakhurst and one within walking distance from my house in Glennwood Park, Matador holds its own in the quest for tacos. I love the Texas and the Carnita the most!

Second Place: Taquiera del Sol If you are willing to wait in line, then you can experience some of the most creative taco flavors in Atlanta. They may not be traditional but they are good. A margarita or two helps to pass the time in line.

Favorite Pizza Antico Pizza Nepolitano With their ingredients, chef, and even the ovens imported from Naples Italy you can't beet Antico for authentic Italian style pizza. Take your own wine and eat in the kitchen where you can watch the chefs in action. Save room for the cannoli.

Second Place: Fritti- A sister to Sotto Sotto Fritti offers an authentic thin crust selection of pizzas with one of the best Italian wine lists in Atlanta.

Favorite BBQ: Fox Brothers Located on Dekalb Ave. this BBQ establishment was a newcomer to Atlanta and is holding their own against some stiff competition. I recommend the pork, and the Tomminator tater tots covered in Brunswick stew covered in cheese. The fried pickles are also addictive.

Second Place: Harolds BBQ- So old school they don't have a website. They are located at   
171 McDonough Blvd SE Atlanta. Best Brunswick Stew in Atlanta. If you want to eat lunch with the guys from the Capitol pull up a seat here. They are in a bad location, with an old interior and little parking, yet always full. I think this speaks volumes about their food!

Favorite Thai: Surin of Thailand- A long time favorite of mine, seems to be less crowded these days which is fine with me. My favorite here is the Pad Prik King.

Second Place Northlake Thai- A sister to Eurasia Bistro in Decatur, this one is out of the way and located in a Kroger shopping center, but its worth the drive and a try. They have Panang Curry nailed!


By Neighborhood
Midtown: Ecco, Top Flr, Tierra, Noon
Decatur: Iberian Pig, Watershed, Cafe Lily
Inman Park: Sotto Sotto, Parish, Rathbuns, Shauns
East Atlanta/ Grant Park/ Cabbagetown: Six Feet Under, Agave, Young Augustines, The Earl
Buckhead: Horseradish Grill, Grand China

Final Two Vacation Posts- My New Love Anchovies

My last stop in France was in the small coastal town of Collioure. This little town is what I imagined coastal France would be. Small colorful buildings lined the cobblestone streets, and little old french fishermen tended to boats and played boules along the shore. The culture here is a fascinating blend of French and Spanish tradition, Catalan is its official name. The residents here speak Catalan, French and Spanish among other languages. During my stay I had the pleasure of watching the boats come in, sitting at cafes with older couples as they passed the morning, and bargaining for delicious sausages, fruit and cheese in their weekly market.

By far the culinary highlight of my experience was a visit to the Desclaux family anchovy shop and factory. The family has been producing anchovies for over 100 years. They are nestled on a back street away from the central town, and both sell and create their amazing anchovy products on site. We fell in love with the salted plain anchovies drowned in olive oil or prepared with lemon and garlic, but also the anchovy tapenade made with black olives and the anchovy cream perfect for spreading on crusty french bread. Anchovies of this type are apparently considered rare and of a hand crafted nature as opposed to the terrible mass produced products we get here, even when they are imported from France and Spain. Calatonian anchovies have changed my mind about this food. I have been parceling out the products we brought home and am looking forward to my next installment of these salty delicacies.

After a Long Absence!

I am back after a long absence. There is nothing like starting a new job and being in graduate school to do away with hobbies and free time. I have eaten some amazing food while I was away! I hope to catch up quickly and get back into the swing of regular posting.

Last meal in Provence: Le Mas d'Aigret

Le Mas d' Aigret is nestled at the base of the fortified walled city of Les Baux de Provence. From the moment you arrive, you know you have reached a special destination. The view from our patio was a panorama of olive groves and vineyards spanning from the mountains to Arles. The rooms were well appointed, and the property featured a pool, restaurant, and boules court! We settled onto our patio had some of our rose left over from Tavel, and enjoyed an amazing sunset following the seemingly unending daylight of summertime in Provence.  The hotel was the perfect base to explore Les Baux and its surrounding vineyards. We were able to spend two evenings climbing through this ancient city well after the tour buses had left for the day. At sunset, the town was eerily quiet and we had the streets all to ourselves. From our patio we could hear the rustle of the flag atop the castle walls. The town itself features a 13th century castle and a 16th century city. They have their fair share of tourist stores selling lavender and linens, and tourist restaurants, but they also have unending views, and some of the most interesting architecture we found in Provence.

As for dining, we chose to spend our last night dining in the restaurant at Le Mas d' Aigret. We were not disappointed. Our last day, the Mistral winds had kicked up making a meal on the patio unlikely, so we were treated to dinner in the ancient troglodyte cave room that is built into the hotel itself.  Our charming waiter described the menu and we opted for the three course tasting menu and a nice bottle of local red wine. To start, I had a nice basil pesto ravioli with fresh percorino cheese. The herbs were light and flavorful and the ravioli was perfectly cooked and buttery in the pesto sauce.

As a main course, I chose the fish which was served whole, roasted with pasta and fresh vegetables. It was light and flavorful. For a girl who used to not eat a whole fish, I had come a long way! This was no longer a challenge and I can appreciate the beauty and preparation of a whole fish.

Finally for dessert, I couldn't resist the creme brulee. It was light and served dusted with cocoa powder. The food and hospitality at Le Mas d' Aigret are unsurpassed. We were welcomed and able to be as connected or solitary as we wanted during our stay. I loved the quiet afternoons at the shady pool and the gorgeous views from our porch. I will return to Les Baux. It was all I expected from Provence.

Summer Tomato and Onion Tart

All summer, I have been enjoying tomatoes. This is a recent experience for me, the person who wouldn't touch a tomato, that was not a part of salsa or spaghetti, until after college. This year, I think they have been particularly sweet.

This week I began thinking about a tomato tart. Several cooking shows and food blogs I like have been featuring them the past month, so I thought I would give one a try. I combined recipes from David Lebovitz, Epicurious, and Southern Living, to create my own little tart.

The recipe has elements of french and italian, but seems to lean toward the french.

I started with one sheet of pre-made Pepperidge Farm pastry (from the freezer section).
In a greased tart or pie pan, spread the pastry dough to cover the bottom, forming the sides so they are even with the lip of the pan. Brush the shell with olive oil.

Slice 2-3 medium size tomatoes. ( I saw another recipe with heirloom tomatoes. Those will be included next week). Slice one medium Vidalia onion and saute with 2 tbsp of olive oil.  Mince 1/2 cup italian parsley and 1/4 cup basil. Purchase or slice your self 1/4 cup Kalamata olives.

Create a thin layer of tomatoes in the bottom of the pan, then layer with onions, olives, herbs and crumbed chevre. Add course sea salt and pepper to taste. Repeat layers until they are level with the top of the crust, then add additional cheese crumbles.

Bake for 40 minutes at 400 degrees. You may want to watch the tart and cover with foil to prevent it from browning more than you like. At the end, expose to the broiler if needed to brown and melt cheese.

Serve with a green salad.

 I was pleased with its appearance, taste, and how easy it was to put together and serve. Next weekend, I am going to alter the recipe a bit and make my own crust.

Happy Summer and Enjoy!

Provence:Sunday Lunch at Le Vivier- Isle sur la Sorgue

I was drawn to L'isle sur la Sorgue for its  picturesque waterways which weave through the city. It is known as the Venice of Provence and quiet famous for its antique market on Sunday afternoons. I planned to stroll through the town and maybe find a nice place near the water to have a light lunch on our way from Tavel to Les Baux de Provence.  Little did I know I was going to find the lunch of a lifetime. Le Vivier is located on the outer edge of town away from the other cafes and the market on a road leading us out of town. It is tucked back in what looks like an office building, but once you enter, you know you have arrived. The decor seems ripped from a restaurant in Manhattan or Paris, but with a playful welcoming touch. Orange water glasses and bowls with playful goldfish highlight the stark white tables. The patio was our destination. Overhanging one of the famous waterways, it gives a cool breeze and peaceful backdrop to an epic lunch.

The menu was a pre-fix festival menu for what was the french version of Mother's Day. We began with champagne. The appetizers arrived looking like an artistic creation. They included, duck tartar served on a house made cracker, a broth of brine, kelp and seafood, a delicious deep fried head cheese, and a cheese puff served on top of a raspberry jam. We worked our way through these treats as we admired the french families out for their Sunday lunch. Each family was there to eat; even the children were diving into these amazing gourmet foods that I would have turned my nose up at as a kid. What a way to acquire an appetite!

The next course was a fois gras mouse served with a salad, toast points and the most beautiful terrine I saw in France. Wrapped in spring onions it was a fantastic blend of fois gras and sweetbreads that melted in your mouth.

The third course was a red fish served sauteed over large Provençal beans with cockles and a seafood broth.

The main course, (yes there was another course), was an herb crusted rack of lamb. The meat melted off the bone and the herb crust added just the right amount of crunch and flavor. It was served with a beautiful pair of stuffed squash blossoms.

Finally our dessert plate featured a strawberry tart with a house made strawberry smoothie and homemade ice cream. I could not think of a more beautiful or refreshingly light way to end a large meal.

Our meal lasted about three hours. The service and owners were so friendly and accommodating. They know the food is good, but they want you to know that too. It was nice to sit back and enjoy not only the taste but the look of each dish. They gave you enough time relax (and drink your wine) between courses. It was nice to experience the true feel of a lengthy french family lunch.

Provence: Tasting dinner at Auberge du Tavel

After a long day of sightseeing, we headed back to cozy Tavel and to our room at the Auberge du Tavel. We spent some time at the pool, and as we read the owners were busily preparing the tables for dinner. When we booked our room, we had heard of the hotel through trip advisor, but as we got closer to our stay, surprisingly it was written up in the NY Times! The writer had eaten lunch at our cute little hotel. Needless to say, I was looking forward to our dinner. We knew it would be delicious, but were not prepared for the level of culinary skill and beauty this meal would entail.

To start, we ordered a flight of rose. Each wine from the region was paired with a course of our meal and gave the opportunity to see the subtle differences in the terriors of Tavel. The dinner was a coursed tasting menu. To begin, the escargot served out of shell, sauteed, and over small glasses of different creme sauces, one with basil, one traditional, and one that seemed to be red pepper.

Our other appetizer was a take on a pate served with amazing strawberry glaze and toasted bread. The flavors of the rich pate were accented by the tangy strawberries for a memorable taste.

Our main courses were roasted pork tenderloin served with a roasted eggplant, rather like an open face ratatouille and a roasted fish Provencal. To settle our stomachs, we were served a mini creme brulee served inside of an egg shell and this was followed by a delicious French take on what I would call a strawberry shortcake, featuring basil ice cream!

As we sat in the tiny courtyard, we dreamed of meals like this every night, relaxing with good company from gracious hosts, to a friendly Englishman at the adjacent table. The Auberge is well worth a stay for its large well appointed rooms and perfect location for wine tasting and visiting several of the larger cities in Provence, but I would go back again simply for its beautiful and deliciously unpretentious food.

Gender in the Kitchen

I am taking a break from travel posting to link you to a great article. My inner feminist couldn't resist the topic. "Why Are There No Great Women Chefs?" was featured in the winter 2010 edition of Gasronomica Journal. Thanks to my friend Amy, who is luck enough to be taking a great class on the sociology of food,  for passing it along! In the article, the author talks about the gender gap in the growing world of celebrity chefs and the culture of gender in the professional kitchen.This is a highly recommended read. The author also references many great articles in the end including this one from the New York Times.

Provence: Light lunch in Chateau Neuf du Pape

One of the highlights of our trip was the day and a half we spent in Tavel. I have posted about this earlier and was excited to see this small town and discover the food and wine they had to offer. We had booked a room at the cute Auberge du Tavel. This offered a prime location in the center of town and a great little restaurant. As we entered the house, we found the staff to be more than courteous and our room was nicely decorated, and very large by French standards.   We unpacked and headed out into town to one of the tasting rooms featuring the local rose. The wines were cool, crisp, and full of life. They varied in color and flavor from light and refreshing to dark and complex. The vineyards were laid out around the town and divided into three terriors. Each vine was surrounded by the famous rough rocky soil that makes the wine here so unique.

Unable to resist great wine at a close distance, we spent the afternoon in charming Chateau neuf de Pape. Our first stop was lunch at the adorable Le Pistou. The restaurant was perched on the narrow street heading toward the chateau.

We stopped because of the street-side seating, but were thrilled by our lunch choices. We had an amazing goat cheese, field green and pistachio salad and a sandwich of coppa, goat cheese, grilled vegetables, on warm baguette. We sat and watched as tourists climbed the hill, enjoyed our wine, and quite frankly one of the better lunches of our trip.

Le Pistou
15 rue Joseph-Ducos, Châteauneuf-du-Pape
04-90-83-71-75

Paris Day 5: Cooking with Class!

Our last day in Paris was the day I had been waiting for. Our time in the city was culminating in a chef lead market tour and cooking class offered by Cooking with Class.  We met our chef/ host Pino Ficara early in the morning in the residential neighborhood of Monmartre. I loved the neighborhood. I would compare it to the Upper Westside in NYC. It was a great mix of small businesses, restaurants, markets, and residential buildings. It had a homey feel. We made introductions with a couple from Darwin, Australia and a couple from Monterrey, California. Pino lead us through the streets in search of the perfect ingredients for our meal.

Our first stop was an amazing cheese shop. These small shops dotted the streets of Paris, but this one had a selection that made me want to cry. The smells of stinky cheese wafted out into the street. We were walked through the various types of cheese, their production, and type as well as interesting information about storage and use. Pino shared with us historical information about cheese in France and facts about government regulations and differences between the US and France.

Next we toured a butcher shop. There we were able to see the variety and differences in what French shoppers can choose from on a daily basis. There were many more birds than we readily find in the US at a general market, squab, duck, 4 or more types of chicken, hens, etc. There were amazing cuts of beef and pork and and entire counter filled with different cuts of duck. In the back of the store they offered house made terrines of foie gras, and other delicious pre-made treats.

Then it was onto the fish market. We were educated about how to choose a really fresh fish. Based on these qualities I am not sure we get really fresh fish in Atlanta. The shop keepers were friendly and descaled and filleted our choices on the spot.

Next was produce market. From the amazing strawberries, to the huge pears to the unlimited fresh herb section, I was in heaven! The fruit and vegetable selection was much more seasonal than what we find in the US, showing that the French like to eat everything when it is at its peak of flavor. We selected the perfect herbs to compliment the fish and duck as well as some fresh berries for our creme brulee.

Our final stop was the bread shop. Of course we purchased the customary baguette, but also some thicker more rustic bread, and nut bread to pair with out cheeses. This shop had been in existence for years and was originally the site of a communal oven for this neighborhood. They still have the oven in the basement under the store. We all stopped to smell and to taste some bread. Then we were off to prepare our meal.

The cooking school is located in an unassuming store font off of a main intersection. It was well equipped with all the tools for our class, but still small enough that we had an intimate experience with each other and with the food. Pino quickly put the group to work chopping onions, and beginning to saute shrimp for our fish sauce. He was instructive in knife techniques, food preparation tricks, and some excellent recipe ideas. Our first dish was a fillet of fish brushed with olive oil and cooked on a bed of herbs. To top it, we had a reduced sauce of creme, shrimp, shallots, and white wine. This was served on top of a fennel and orange salad with the shrimp in the side. I could not have thought of a more beautiful dish. The fish took on the herb flavor and overall it was light in flavor but filling. I would love to have this for lunch every day!

Our second dish was a seared and broiled duck breast served with quail breast drumsticks on the side. To sauce the duck, we created a reduction of caramelized onions. It was so rich and flavorful. In the preparation, I learned to de-bone and prepare the quail as well as how to use sugar and butter to caramelize onions, two skills I had always been afraid to try. With each dish, Pino instructed us on not only how to prepare, but hot to plate each item. The result was picture worthy!

Our cheese course, purchased at the market  was the largest I have ever seen, and fairly unrealistic for a party or even a restaurant, but it was a great way to try so many cheese I had not experienced. I of course loved the goat cheeses, my typical favorite, but was surprised by some of the blues, and well as one cheese we are calling spider cheese because spiders actually eat the rind as it is caved! 

Lastly we came to the creme brulee. While I had learned how to make this dish in other classes, I gathered some useful tips on the preparation as well as the cooking and storage. My favorite tip was to ditch my small Williams Sonoma kitchen torch in favor or an industrial model from Home Depot! I went right out to buy one when I got home. Pino instructed us in the proper way to spin the ramekin to distribute the sugar topping and the best ways to get the perfect carmelization on top. The result was pretty and delicious!

This was by far my favorite day in Paris. The market tour gave us insight into French food and culture. Pino was an excellent guide and able to talk with us about customs, culture, and differences in food between France, the US and other countries. I feel like I made friends, toured the city, learned some new skills and ate a delicious meal all as a part of this class. I would highly recommend taking a cooking class in Paris. This path seems to be less stuffy and formal than some other schools, and the experience is well beyond courses I have taken in the past. Thanks to our chef and guide for a wonderful day! I will be back to Paris in the future and signing up for another course with Cooking with Class will be first on my list of things to do!