S IM P LY D EL I C IOUS
foodie journal | Culinary News & Notes Jennifer Bradley Franklin s
Healthy Start
The St. Regis Atlanta is known for its high level of luxury. So when the hotel announced that breakfast is being served on the posh Astor Court, there was no doubt it would be decadent. However, summer is upon us, and while we’re all casting a wary eye toward the scale, newly minted Executive Chef Joseph Trevino has trim waistlines in mind with some of the menu offerings. The squeezed-to-order Power Juice is a blend of cucumber, celery, apple and lemon juices, with spicy ginger. It’s so tasty, you won’t even notice it’s healthy. For a hearty main dish, the European-style muesli is soaked in almond milk and adorned with fresh peach coulis, topped with apples and berries. To really earn your breakfast, ask a member of the friendly staff for a complimentary map detailing running paths of varying lengths through Buckhead’s scenic residential areas.
kiss F
ew restaurants in Buckhead have the kind of longevity and cult status that Cafe at Pharr enjoys. (Have you had their chicken salad? Stop me before I wax poetic.) So, naturally when the masterminds behind the institution decided to open another, more upscale concept in bustling Town Brookhaven, our interest was piqued. Meet Baci, which means “kiss” in Italian, imagined by Johnny Liu and chef and co-owner Nellie Chudnovsky. The menu combines the cultural influences the partners share— Russian, Israeli, Italian, Asian and Spanish—and changes slightly on a weekly basis to accommodate the freshest ingredients available. “We joke that our menu is like a culinary trip around the world,” Chudnovsky says. The trip is on the reasonable side, with appetizers like bacon-wrapped shrimp priced at just $6 and entrées like ahi tuna salad and roasted chicken served with white beans starting at $14. Here, Chef Chudnovsky shares her recipe for Lobster Mac & Cheese, which is quickly becoming a favorite menu staple, particularly when served alongside a juicy
burger. “It’s the best comfort food!” she enthuses.
Baci Lobster Mac & Cheese Yields 4 servings
2 cups elbow pasta 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 4 tablespoons Mascarpone cheese 1/2 cup heavy cream 2 cups lobster meat 1 teaspoon chile flakes salt and pepper Preheat oven to 400 degrees F. Cook pasta according to cooking directions and drain, but do not rinse. In a large bowl, combine all ingredients and taste for salt and pepper. If needed, salt and pepper some more. Divide into four soufflé dishes. Top with additional shredded mozzarella. Place on a cookie sheet and put them into the oven. Bake for 5 to 10 minutes or until cheese has melted and has a golden color on top.
Movin’ on Up
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an italian
The St. Regis Atlanta 88 West Paces Ferry Road Atlanta 30305 404.563.7900 www.starwoodhotels.com/stregis/atlanta
Watershed has a new address, across town from its original downtown Decatur location. Chef-partner Joe Truex (below) has labeled the restaurant’s new digs— in the upscale Brookwood building overlooking Peachtree Road— “uptown.” At the helm of the kitchen (opening in late May), Truex will work his magic, creating Southern cuisine inspired by flavors from the Georgia coast to the Louisiana bayous and everything in between, with a focus on seasonal and local ingredients when possible. One noteworthy design element: the bar will be adorned with a hand-stitched quilt by Natalie Chanin of Alabama Chanin (www.alabamachanin. com), displaying Watershed’s famous recipe for fried chicken. The food will match the homey, but upscale, style. “This is going to be a great new chapter in Watershed’s history,” Truex says. “It’s an iconic restaurant, and we’re bringing it into today.” Watershed 1820 Peachtree Road N.E. Atlanta 30309 www.watershedrestaurant.com
Photo by Sara Hanna Photography – www.sarahanna.com
It’s the Jam
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story:
You have to love a restaurant that—aside from being serious about good food and service—doesn’t take itself seriously. The playful name Fig Jam is an indication that the new player in South Buckhead is precisely that sort of place. Co-owner Costanzo Astarita explains that, while looking for a name to re-brand the short-lived Baroni in the same space, all suggestions fell short. “We had a sample jar of fig jam we were snacking on and my partner, Mario Maccarrone, said, ‘Why don’t we call it Fig Jam?’” Astarita explains. “The name was a perfect fit and began to stick.” The restaurant exudes a cozy vibe and the small plate-heavy menu emphasizes its design as a gathering place where guests can enjoy not only the food, but socializing as well. “Small plates” might be a misnomer, as some of them are quite hearty, so plan to order along as you go. The creamy hot crab dip served with naan bread is a menu standout, as are short rib sliders (from the “medium plates” section) presented on fluffy white buns and topped with tart marinated cabbage slaw. Fig Jam 1745 Peachtree Street N.E. Atlanta 30309 404.724.9100 www.figjamatlanta.com
Baci 705 Town Boulevard, Suite 510 Atlanta 30319 678.705.7628 www.baciatlanta.com
May/June 2012 | Simply Buckhead
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