DINING

Botica All Set for Hybrid Cuisine

Known for his charismatic and warm personality, Chef Mimmo Alboumeh in January opened Botica (boh-teekah) specializing Marcia in Mexican and Caller Jaffe Spanish cuisine with homemade dressings, salsas, sauces, street-style tacos wrapped in a madefrom-scratch menu. work 100 hours a week here. ‘If you own it, you

Mimmo grew up in Beirut, Lebanon, Ita- live it’ is my philosophy.” ly and Spain, and began his culinary career in When Mimmo talks about food, one can Mexico. Some may remember his Red Pepper share his passion for it. Even down to the “miTaqueria on Piedmont Road at the Peachtree gas” croutons, for which he greets the fresh Road intersection. He also owned Maya ciabatta delivery at 5 a.m. to complement the Steaks & Seafood in Sandy Springs until 2017. grated Manchego cheese. In the Buckhead Brookwood condo’s former Watershed’s space, Botica has 5,000 square feet of lively open indoor and outdoor ambiance with banquettes and single seating for 180, a private dining room and 40 high-definition flat screen TVs. Accordion doors open from the bar to al fresco dining for 100 on the 2,000-square-foot covered patio, with heaters, fans and a ringside seat to people watch on Peachtree. The 1,500-square-foot bar is the centerpiece. Mimmo is proud that business is bustling. “It’s a blessing to employ 70 (45 front staff and 25 in the kitchen) during a pandemic. …. I Street corn accompanies a lot of dishes. “We boil it, then char grill. Off the cob, it doesn’t get stuck in the teeth!” What we sampled: Tuna tartar appetizer ($13): truffle oil, plantain chips, avocado. Green salad ($8): Generous portion of kale, spinach, migas, pickled onions, olives, goat cheese. Favorite dish: The $4 tacos (soft or yellow corn tortillas) are a great deal as shareable and hand-crafted. Falafel is omnipresent on the Atlanta scene, but this is exceptional. Mimmo said, “I have a lot of Jewish customers who are allergic to fava beans originating from the Syrian and Egyptian recipes. I use a more Israeli recipe starting with double A quality chickpeas soaked over two days then rinsed with baking soda and water with more ‘Jewish Spanish’ spices. One of my favorites is Spanish paprika.” Interestingly, Genesis 3:3 Brunch is served on Saturdays and Sunwarns against the ingestion of fava like beans days, 10 a.m. to 4 p.m., with bottomless mimofor those of Mediterranean origin. sas. Mimmo said, “Above the basic brunch We also fought over the crispy fried fish staples, I craft each recipe and look for ways taco with cabbage slaw and salsa cruda. to combine heart and passion. Our locally Bigger plate: Wild salmon ($17), quinoa, sourced grits with specialty cheeses and a hint corn, herb vinaigrette, kale, spinach. Going of pablano peppers are popular. On a nice easy on the salt let the fish do the talking. day Botica serves 600 for brunch. The regular Sides ($5): Generous portions of mac and menu is also served until 11 p.m. cheese, street corn, mélange of mushrooms, The restaurant’s art collection features cabbage slaw, Mexican rice, potatoes, poblano whimsical pieces curated from Mexican artrice, black beans. Desserts are also made in house. Mimmo’s favorite is the croissant bread pudding with pineapple and salted caramel gelato. ists. Mimmo’s favorite is Frida Kahlo, whose graphics he has brightly tattooed on his arms. Since each dish is individually crafted, Ours was the light yet rich strawberry vanilla the staff will accommodate food allergies. flan. Note: A 20 percent service charge is added to Churros: Crispy dough with chocolate each check. sauce round out the menu. The Fajita Skillet combo looked enticing for the next visit.

Chef Mimmo opened Botica with the cultural influence and cooking of his upbringing. His bold tattoos go with the wall décor.

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The croissant bread pudding is chefcrafted with caramel gelato.

MASTERS OF EVERY DETAIL...

www. morrisonliving.com Botica can serve 600 on a nice brunch day. People watching is along Peachtree.

Wild salmon goes easy on the salt to let the flavor of the fish come through.

Tuna tartar is bold and bright with jalapeños and guacamole.

The restaurant is located at 1820 Peachtree Road with free parking behind the building. It is open every day 11 a.m. to 11 p.m. ì