Give the chef carte blanche at your next dinner outing!
The dish titled “Apparently, a Bowl of Berries” is one of the many surprises on Atlas’s chef’s tasting menu. photo: Tomas Espinoza
Deciding one thing to order is difficult for me, so a chef’s tasting menu is my saving grace.
My husband and I recently indulged in one at Atlas, an eight course meal that is as much an artistic experience as a culinary journey. It began with a colorful assortment of “Snax.” A smiling “Jammie Dodger” took on the likeness of a British shortbread biscuit, this one with cherry jam and foie gras cream. What appeared to be two small oysters in their shells were in fact completely edible bites of cold gel and foam that hinted at the briny ocean. Many other wow moments were in store.
A bowl of what appeared to be blackberries was the biggest revelation. Our server prompted us to take a bite and guess what we were eating. My husband’s first taste was of a true blackberry; mine had the familiar flavor of foie gras disguised as a berry. On our second bites, the experience was the opposite. A stunning arrangement of flowers, leaves and greens in a bowl was served with a red beet gazpacho poured tableside. Of the three protein courses (fish, lamb and beef), my favorite was the melt-in-your-mouth turbot with radishes and herb sauce. For the cheese course, we tried three types—one from Tasmania, one from Sweden and one from Indiana—selected from a spread of nearly 15 varieties presented on a rolling cart. The meal was topped off with various temptations of dessert, with my top pick being the FM Rocher 2.0, an homage to Ferrero Rocher hazelnut chocolate candy.
Booking the chef’s tasting at Arnette’s Chop Shop places you in full view of the bustling open kitchen.
Our dinner at Atlas was one to be remembered. Several other restaurants in our community also offer chef’s tasting menus, from haute cuisine to more casual options.
The chef’s tasting at Arnette’s Chop Shop is laid-back and lively. Two elevated, semi-circular banquettes positioned with a view of the open kitchen set the scene for a four course meal based on the season and diners’ preferences. A recent visit began with Shrimp de Jonghe with sherry, parsley, garlic and sourdough slices for dipping in a rich broth base. The second course featured Wagyu beef ribs with a sweet Worcestershire glaze, Vidalia onions and chimichurri. The proteins kept coming in the third course: 10 ounces of 2GR Australian Wagyu New York Strip and another 12 ounces of USDA Prime New York Strip, giving a taste of beef from two regions. The steak was served with dauphinoise potatoes and a baked Vidalia onion. I couldn’t imagine taking another bite when a towering mocha cake appeared. I managed two forkfuls of the dreamy dessert and took the rest home.
Bacchanalia’s four-course prix fixe menu can be further elevated with supplements such as the fruits de mer service. photo: Brandi Inman
At Bacchanalia, a four-course, prix fixe meal is the primary offering, so settle into a leather upholstered booth and enjoy the epicurean ride. The contemporary American cuisine that changes each evening and with the seasons uses many organic ingredients sourced from the Summerland Farm of chefs and owners Anne Quatrano and Clifford Harrison. The farm is also the inspiration behind the rustic, elegant design of the restaurant, including wood tabletops hand-built by Quatrano’s cousin. The light and creative plates can run the gamut from a first course of beef carpaccio or a crab fritter to a second course of Maine lobster or Rohan duck. The third is a cheese course allowing diners to choose a few options—think Valserena parmigiano or stracciatella— paired with honeys, seasonal fruits and preserves or nuts. The fourth and final dessert course often features favorites such as Georgia peach souffle or baked Alaska. Diners can also opt to add supplemental caviar, oysters or a fruits de mer service, a selection of ocean delicacies on ice, as well as wine pairings.
Wherever your culinary curiosity leads, sometimes it’s best to leave the difficult decisions to the chef.
ATLAS
atlasrestaurant.com
@atlasbuckhead
ARNETTE’S CHOP SHOP
arnetteschopshop.com
@arnetteschopshop
BACCHANALIA
starprovisions.com/bacchanalia
@starprovisions
Giannina S. Bedford is multi-faceted writer and editor. Her work covers design, travel, food and business. She’s penned Simply Buckhead’s home feature since inception and held a variety of editorial roles at the magazine. Her freelance work has appeared in Condé Nast Traveler, USA Today, Virtuoso Life, Hemispheres and TravelandLeisure.com. She also contributes regularly Atlanta Business Chronicle. Fluent in Spanish, Giannina was born in Miami and grew up in Brazil, Chile, Hawaii and Australia. She currently lives in Dunwoody with her three kids and husband.
