KICK BACK INTO A FRIENDLY COMFORT of SOHO

Roll back the clock to 1997.  It was the year that DVD players became commercially available for a mere $1000, Celine Dion won album of the year, and SOHO opened its doors in the Vinings Jubilee complex as a neighborhood gathering spot, a place to go for a great meal and a good time.  Today, DVD players have changed to a Blu-Ray format, Mumford & Sons won this years album of the year, and SOHO has remained true to form for the past 16 years as the “Cheers of Vinings” where the staff and patrons are on first name basis basking in the moment.  Named after the artsy SoHo District in New York City, owners Frank and Susan Smith have brought that New York-like classy, hip flair to their highly popular restaurant where newcomers are quickly treated as regulars. The cornerstone of SOHO is its outstanding Pan Asian-Nouveau American menu that is managed by the multi-talented Executive Chef Joe Ahn. As an equal to the food is the instant gratification from SOHO’s welcoming hospitality, and if I didn’t know better I would have thought its name was derived from Southern Hospitality. 

One of the noticeable features at SOHO is its display of high quality local art that’s scattered throughout the restaurant, as well as its outstanding wine program.  Each week an offering is assembled highlighting three distinctive wines from various vinicultural regions or varietals creating a theme to explore as a flight or individually with savory tapas designed to complement their unique characteristics.  What a way to expand ones knowledge and appreciation of wines that might otherwise be overlooked. In addition to the wines of the weeks, the Smith’s have put together a “spot on” wine list where value meets quality head-on.  If something other than wine is needed to soften the day’s edge, there’s an assortment of titillating libations to choose from.  The one cocktail that I found that can easily transport the mind to some sunny beach is the Bahama Holiday- Malibu Banana Rum, Canton Ginger liqueur, fresh coconut juice, lime and a pinch of cardamom- this is a destination get-away in a glass.

When a dish is listed on the menu for 16 years, I guess you consider it a house favorite.  One of these “don’t you dare remove it from the menu” is the Chicken Tortilla Soup; yes a soup. No matter if you feel a bit sluggish from a cold or simply want something warm and comforting, Chef Ahn’s recipe is packed full of vigor and umami with chucks of shredded chicken in a rich homemade chicken stock that’s loaded with crisp tortilla chips, sweet corn, spicy chili peppers, zesty cilantro and tangy limes.  If this doesn’t liven up the palate then the General Joey’s Calamari surely will.  This is a throwback to the days when Chef Ahn worked in his family’s eatery, Fuji-Ya in Gettysburg, PA. Tender morsels of squid are flash fired then tossed is an exhilarating ginger- soy glaze with diced Serrano pepper, garlic, and scallions - yum.  Equally as savory as the calamari is the Wagyu Beef Carpaccio. The paper thin slices of eye of the round are drizzled with a housemade creamy Dijon sauce that adds an enticing tingle to this ultra tender melt in the mouth meat.  It’s topped with field greens, shaved asiago cheese, shallots and capers that are fried, and a wedge of toasted Parmesan bread.  This is a meat lover’s dream come true.

As with the starters, there are several time-honored entrees that should not to be missed at least in this lifetime. One of these masterfully prepared dishes is the Chilean Sea Bass that has been seared to perfection that has a slight crisp coating that opens to pure lushness with its moist buttery texture.  The lemongrass beurre blanc, ginger, and shallots gives this fish a thrilling taste and is served over a mound of forbidden rice with a side of sautéed baby bok choy. If your carnivore instincts need satisfying then either the Beef Short Ribs or the Elk Tenderloin will do the trick.  The boneless Painted Hills short ribs are slow-cooked for 6 hours in a burgundy based braising and served with horseradish mashed potatoes and sautéed spinach.  Whereas, the grilled New Zealand Elk Tenderloin is an explosion of rich exotic flavors without any gaminess and is dressed with a raspberry and Dijon marinade with a side of sweet potato gratin and haricot verts.  These offerings re-define comfort, as they are absolutely stunning. 

Leave a touch of space in the appetite to complete the culinary tour of Chef Joey’s kitchen for the warm decadent Chocolate Bread Pudding that’s drizzled with a duo of rich caramel sauces and scoop of old-fashioned vanilla ice cream – it’s an instant ticket to sweet dreams.  For over 16 years, SOHO has served creative foods and lively libations, and is still the place to go when in Vinings for a good time with friends or soon to be friends and who knows you just might meet your next BFF there.  Enjoy!!!

LGTG FRIENDLY ****                  
FOOD *****                                            

PRICE *****                                   

  AMBIENCE *****        

DRINKS ****

WHERE WOMEN COME OUT | WHERE WOMEN COME OUT |  www.labrysatl.com

TASTE A TOUCH OF SPAIN at BARCELONA WINE BAR, ¡OLE!

When in Spain, the best part of any day is when the sun retreats and people fill the streets casually promenading from one eatery or café to another all the while embracing each other’s companionship.  A touch of this lifestyle came to South Norwalk, Connecticut in 1995 in a small thirty seat wine bar when Sasa Mahr-Batuz and Andy Pforzheimer opened the first Barcelona Wine Bar. The demand for this slice of the good life had proven so successful that Barcelona Wine Bar expanded to other locations including Atlanta.  Heading up the kitchen at the Inman Park location is Executive Chef Shane Devereaux whose unique hip cooking style brings an exciting flair to these time-honored Spanish and Latin classics. With the coming of Barcelona Wine Bar to Atlanta, a void was filled as the city now has a restaurant where both wine and food take center stage together as equals.

The wine director for Barcelona Wine Bar is the vivacious Gretchen Thomas.  For a thirty something, I am impressed on how Gretchen uses her wine knowledge to search out the best value to quality wines of which many are way under the radar for all to enjoy.  The wine list is just short of an encyclopedia and is like a who’s who of Iberian wines as well as a multitude of gems from South America and beyond. It is rare to find Jerez sherry on any list but to find the best of the best is stunning.  Instead of a dry martini, try the bone dry Lustau’s Palo Cortado “Peninsula” which offers great balance with rich almond aromas with prune eau de vie flavors that seem to linger forever and matches well with a serving of Boquerones, filets of anchovies marinated in garlic, parsley and olive oil. Another treasure is Alvear’s “Carlos VII” Amontillado with its caramel nose and hazelnut, toffee flavors, which beckons a nibble or two from the outstanding Spanish cheese offerings– yum!!! 

Besides the extensive sherry offerings, Barcelona Wine Bar has assembled a fantastic wine by the glass program. If bubbles are the desire then treat it with a glass of Sumarroca Gran Reserva – the roasted chickpea puree or the marinated olives are nice matches for this creamy sparkler. To complement the Gambas al Ajillo, plump shrimp sautéed with roasted garlic and a splash of sherry, or the grilled scallops made with preserved lemons – Scallops a la Plancha – a glass of the Godello from the Valdeorras region is in order.  This beauty is noted for its complex yet elegant citrus aromas and flavors with a slight balsamic-like tingle in the aftertaste, which adds a nice accent to these seafood offerings. The other unique white wine to consider is the San Clodio from Ribeiro with its nectar-like flavors and a peppery spark in the background making this blend of indigenous varietals one refreshing vino - try it with the Crispy Calamari that’s served with a smoked pepper aioli, or the Salted Cod in a spicy tomato sauce, or the Pulpo Gallego - grilled octopus with pimentón picante and boiled fingerling potatoes – so many choices to be had but no matter what you choose it will be a winner.

One of the rock stars in making Spanish wines is Alvaro Palacios and his organically farmed “La Montesa” Crianza from Rioja hits all the notes with its deep black fruit flavors. This ultra-balanced elegant wine needs foods of substance like the Chorizo with Sweet and Sour Figs in a balsamic-sherry glaze or the savory Albondigas - meatballs in a sassy tomato sauce. My personal find was the 2009 Acústic, from Acústic Celler made in the rugged Montsant region of Spain.  Using traditional techniques, winemaker Albert Jane has created a wine that’s loaded with character that’s a thrill to sip and goes nicely with the grilled-to-perfection Lamp Chops, or the succulent Guajillo Chile Pork Ribs, or even some carvings from the renown black Iberian pig, Jamón Ibérico – this is as close to culinary nirvana as one can get – the best part is you don’t have to spend a fortune to get there.

When you think the treasure hunt for your OMG experience couldn’t get any better, guess what, it does. The 100% Tannat dessert wine from Uruguay’s Viñedo de los Vientos is simply nectar from the gods.  Its honey-like texture with its aromas of wildflowers, Madagascan vanilla bean, and a touch of white chocolate makes this unique wine ecstasy in a glass.  Either the freshly made Churros served with a warm dark chocolate sauce or the divine dulce de leche Crepas Salguero will surely seal the deal. We may not have embraced the style and grace of promenading here in ATL, but at least there is now a place to migrate with friends or soon to be friends and enjoy companionship while enjoying a slice of the good life - Barcelona Wine Bar style. 

LGTG FRIENDLY *****                  
FOOD ****                                            

PRICE *****                                   

  AMBIENCE *****        

DRINKS *****

WHERE WOMEN COME OUT | WHERE WOMEN COME OUT |  www.labrysatl.com

SHINE BRIGHTLY BUCKHEAD with SEVEN LAMPS

A decade ago, Buckhead was epicenter for culinary excitement in Atlanta; over time it began to lose its aura for various reasons and many newer eateries were setting up shop in other up and coming sections of the city, like the Westside.  After leaving his gig with the Concentrics Group, Chef Drew Van Leuvan saw the need for a cooking revival in Buckhead and decided to open a place where the focus is on creative cutting edge foods and beverages in a casual and relaxing setting, thus Seven Lamps was born in the Shops Around Lenox complex. Its name comes from an essay written in 1849, The Seven Lamps of Architecture, which is about the values of sacrifice, truth, power, beauty, life, memory, and obedience. Each of these virtues is tightly woven into every aspect of Seven Lamps, which makes dining at Seven Lamps a high octane happening; yes Westside, Buckhead is alive and well once again.

Besides the communal type seating, the other noticeable design of Seven Lamps is its open kitchen and bar, which face each other giving diners a visual show where master craftsman and woman play off each other’s creativity.  Behind the bar, which is more like an alchemist’s laboratory, is one of Atlanta’s brightest and most adventuresome mixologist, Arianne Fielder, who prior to Seven Lamps made the Bourbon Bar the place to hang and enjoy her hypnotic concoctions.  Bringing this excitement to Seven Lamps as well as her curiosity to step out of the box makes for one titillating outing as Arianne pushes the boundaries with her creations.  The Stiletto is pure decadence and the story behind this cocktail is a bit devilish.  Her talents really shined when Arianne whipped up her version of a Scofflaw, which was originally created in 1924 to celebrate the lawless but exhilarating behavior associated with prohibition.  Besides these seductive cocktails, there are some thirst-quenching housemade sodas to wet your whistle, whatever do not overlook the FO Orange or the Dr. Pez as they are Arianne’s take on the classic sodas that we all grew up on- can’t wait to see what she creates next.

Amazing drinks without amazing foods are simply amazing drinks, but at Seven Lamps you have both. The menu reflects a variety of satisfying foods that match well with the potions coming from Arianne’s laboratory. A good starting point is the charcuterie as these tasty nibbles have enough pizzazz to liven up any of those lazy tastebuds; especially intriguing are the cured meats from Avondale’s Pine Street Market, the mesmerizing Potted Smoked Salmon, and the oh-so silky Foie Gras Terrine with its touch of cocoa.  To complement these thrilling tidbits there is a carefully selected offering of high quality oysters that are served with a tangy horseradish mignonette and some artesian cheeses, if offered do not pass up the Mimolette, as this cheese is life altering.  For a palate pucker, ask for a side of Drew’s tangy picklings; they are deliciously unique.

To feel that expression of a total yum, try the locally sourced Smoked Ruby Beets with medjool dates, a housemade bacon jam, bûcheron, and orange juice infused fennel – this is an extravaganza of sweet smoky flavors with a hint of tartness. The wood grilled Savory Crepe is all about a blend of appeasing flavors and textures - gooey gruyere cheese, slightly bitter Tuscan kale, and sweet Vidalia onions all married together inside the crepe making an adult grilled cheese that is both sophisticated and elegant. The small plate that will incite a gasp is the Crisp Duck Confit – it is ecstasy on a plate.  The Indian influenced flavors of the La Belle Farm duck are deep and explosive, but what takes this dish over the edge is the candied orange slices. I beg of Seven Lamps to make this a house standard, as I never had duck that is as flavorful or tender as this one, bravo!  In addition to these menu selections, there is an off-the-chart juicy hamburger that will stand up to any other in town, a slap you silly hot oyster slider, and an airy steamed brioche bun that’s chock full of succulent lobster, all so delicious.

When tasting foods one can sense a chef’s passion in preparing a particular recipe or food type.  At Seven Lamps, Chef Van Leuvan’s labor of love is found in his fresh pasta offerings.  The Tagliatelle are ribbon noodles that are tossed in a spicy tomato sauce with Sapelo Island clams, Andouille, and Pancetta that’s topped with grated asiago cheese.  It is in his Gnocchi where his passion for making pasta really shows; bite-size pasta stuffed with creamy Idaho potato and wilted baby spinach that’s sprinkled with a d’anjou pear sauce and a rich earthy Gorgonzola cheese. No matter if you end up at Seven Lamps for lunch, dinner, or late night its creative energies flow none stop from the welcoming hello to whenever that final bite disappears making it easy to satisfy ones craving for a good time, and a good time Seven Lamp’s style is nothing but outrageous fun.

  

LGTG FRIENDLY *****                  
FOOD *****                                            

PRICE *****                                   

  AMBIENCE *****        

DRINKS *****                                   

WHERE WOMEN COME OUT | WHERE WOMEN COME OUT |  www.labrysatl.com

RENEW YOUR APPETITE FOR THE EXCITING at THE SPENCE

Midtown got a boost in its culinary jugular when Chef Richard Blais, the winner of Bravo’s Top Chef All-Stars, decided to re-enter the fine dining scene after re-inventing the burger and hot dog for hungry Atlantans when he opened his latest venture, The Spence.  Getting its name from an old English term that means the pantry or dispensary of foods and provisions; this modern day dispensary seems more like an alchemist’s laboratory where Chef Blais transcends into his alter ego by becoming a Merlin-like figure, a wizard of the kitchen.  Here Chef Blais takes foods and alters them using somewhat unconventional cooking techniques or ingredients to create flavors and textures that brings an unexpected surprise into the meal that challenges the comfort zone in a good way. This newly opened eatery has become an overnight sensation for dinners that seek a surreal experience in a robust trendy atmosphere where foods are exciting, unique, and simply a thrill to taste.

A stimulating place to start is with one of the creative offerings from the drink list that changes as frequently as the food menu making each visit a new adventure. No matter which cocktail is chosen it will surely help to erase the day’s edge as these libations are made with a fusion of bold and exhilarating flavors. The Sangre Por Sangre is Sombra mescal with a splash of carpano antica, cynar, cherry heering, and some fresh squeeze OJ that makes for one refreshing sipper.  In addition to these hypnotic beverages, The Spence is home to one of the youngest and most knowledgeable sommeliers in Atlanta, Justin Amick, who also serves as the beverage director for the Concentrics Group.  The wine list that Justin has assembled consists of the standard varietals, but also has many obscure grapes from small production vintners that are fun to explore and compliment Chef Blais’ foods impeccably. Strongly suggest letting Justin help guide your stroll through the extensive listing, as his suggestions are spot on.  

While sipping on your beverage of the night, consider a shared table grazer with the Buttermilk Fried Sea Creatures that’s served with a lively sea urchin tartare – it’s a tasty collection of squid, shrimp, scallops, and whatever else arrives off the docks that day.  Whatever, do not overlook the beautifully set Oysters and Pearls - plump Beausoleil oysters with their distinctively refine taste are graced with frozen horseradish pearls and served with a sassy sun crisp apple champagne mignonette - when in the mouth, there’s an explosion of sensual flavors. The dish that is one of those total surprises is the Beef Bone Marrow with an Ahi Tuna Tartare and a Fried Quail Egg, which when blended together makes a luscious spread for the crisp toast points that caress the palate with its creamy texture.  There’s a velvety duck Foie Gras that’s prepared with cognac that’s simply manna from heaven, but the starter that stole my heart is the otherworldly Baby Kale Caesar Salad; this OMG salad is one of the best ever.  Thought I had tasted the best Kale salad in Aspen at Lulu Wilson but Chef Blais’ interpretation of nature’s superfood is sensation, full of tender yet crisp savory flavors with a slightly tangy classic dressing and a touch of earthiness from the aged Parmesan cheese, wow! 

When you think the dining experience can’t get any better, well it does with the large plates.  The over-sized ultra tender center cut bone-in pork chop from Riverview Farms is grilled flawlessly, and when cut the juicy charred flavors drools out to marry with the stir-fried mustard greens, caramelized pearl onions, and roasted sweet potato - yum.  Then there is the not-to-be-missed braised beef short ribs with pickled walnuts and smoked new potatoes that’s guaranteed to make your fellow dinners ask for a taste as they watch you sink into a delightful daze as the rich beefy flavors of this dish takes control of the senses.  Of the sides, the two must do’s are the seductive Buttercup Squash Crème Brulee made with kabocha squash, and the off-the-chart fried Brussels Sprouts that’s tossed in a tangy Thai vinaigrette - both of these are quite special – need these recipes. 

When its time to arouse the forgotten sweet tooth, the artistic treats made by the Pastry Chef Andrea Litvin have the necessary finesse to give it a jolt.  Each of Andrea’s desserts is masterfully plated, as the visual pleasures of her goodies are just as intense as the oral. The deconstructed Ricotta Cheesecake with plump juicy blueberries and housemade chocolate graham cracker crust is absolute bliss. When a touch of decadence is in order, there’s a Baked Alaska that’s from the first to last bite pure pleasure - the smoked meringue chocolate cake filled with a zesty peppermint ice cream is drizzled with a rich housemade chocolate sauce, a dessert like this is what makes dreams into sweet dreams.  When seeking a dining experience that centers on foods and beverages that are provocative, distinctive and full of lively tastes and flavors, The Spence has something in its pantry that will surely satisfy your hunger for culinary excitement like none other. Enjoy!!!

LGTG FRIENDLY *****                   

FOOD *****                                          

PRICE ****                                   

  AMBIENCE *****        

DRINKS ****

WHERE WOMEN COME OUT | WHERE WOMEN COME OUT |  www.labrysatl.com

SMOKE AND SPICE AND EVERYTHING NICE at BONE LICK BBQ

After the War Between the States, one of the first major black settlements in Atlanta that helped support the textile mills was an area once known as Blandtown, named after a former slave, Felix Bland. Turn the clock forward over a hundred years to find that the small wooden bungalows of Blandtown, now known as West Midtown, have been replaced and transformed into one of the hippest places to hang with friends at one of its many bars or eateries.  In August 2012, the team that created the highly successful P’Cheen on North Highland opened Bone Lick BBQ in the multi-purpose complex Apex West Midtown serving some of the best ‘que in Atlanta, if not the South.  Up until then you could only taste Chef Mike LaSage, a master griller, at P’cheen on Monday nights.  His smoked treats were so popular that there was usually a long wait or worse his meats would sell out. Now you no longer have to wait for a Monday for Mike to fire up his smoker as its fire burns seven days a week giving Blandtown a reason to no longer be bland.

One of the distinctive feature of Bone Lick BBQ besides the aromas coming from the monster smoker that’s housed behind the restaurant, is its lively bar scene.  Part of Bone Lick’s vibe is its fun-filled arcade of the classic video games as well a vintage skee ball that after a few drinks will challenge ones pride to go for that 300 score.  Besides serving an assortment of tall boys, there are “some slap you silly” cocktails that will ignite the soul while adding a twinkle to the eye. The Proud Mary (Keeps on Burnin’) is a tangy sipper that’s made with hot pepper infused Old Smoky Moonshine and an ultra-spicy bloody Mary Mix that gives this drink a soulful zing - after one of these you just might get that Tina shimmy going. Then there’s the Michelada, which is a drink that’s inspired from one of Mike’s south of the border daze.  Take a tall boy Tecate, add a tangy dark limejuice mixture, hot sauce, and serve it over ice - this drink packs a pleasing punch and seems to never end, nor does the buzz.  In Mexico it is believed that this spicy beverage is a cure for hangovers - think the jury is still out on that one, but I’m willing to give it a try. 

Just as the cocktails are not for the meek and timid, neither are the foods as their flavors are bold and have a tongue tingling flair that will fire up those lazy taste buds - literally. Mike uses pig skulls to designate the level of hotness with his foods so choose wisely.  The starters are made with a sense of playfulness and are a fun place to begin while sipping on a cold one.  The southern caviar aka boiled peanuts can be ordered natural or with a little jalapeño heat, I prefer the heat especially with the Michelada.  There are some table sharing appetizers like the flash fried homemade pickles chips that are served with three awesome dipping sauces, or the plump chicken wings that are marinated 48 hours in a tangy hot sauce then smoked for 3 hours. Both are absolutely scrumptious.  The mega-starter that has a little bit of everything is the Big Ole Totties – chopped smoked sausage, pulled pork, Brunswick stew, a chipotle sauce with sweet heat, sliced jalapeños, and a house made cheese sauce that’s served over a mound of crispy potato tots.  This will surely spoil anyone’s Jenny Craig diet, but it is so darn good, so why not?

The meats coming from Mike’s Ole Hickory Pit Smoker, which is a Cadillac of smokers, can be ordered either as a sammy (sandwich), stand alone entrée, or a combination; no mater which is chosen the serving size is quite large and makes for a great midnight snack.  There’s a juicy pulled pork, pecan-smoked chicken, a ultra-tender 15 hour smoked beef brisket, a zesty housemade sausage, and the “to die for” spare ribs – these fall off the bone ribs are charred perfectly.  To compliment the pecan/ hickory smoked flavors of these succulent meats, Mike has created a variety of sauces with different degrees of tanginess to play with - a pepper vinegar, sweet heat Kansas City, tomatoey North Carolina, or a sassy mustard based sauce - until the perfect taste is found, never knew it’s so much fun to play with your food. 

There are a number of memorable side dishes that will add a bit of spice into your life- in a good way.  The award winning pork braised collards and pork ‘n’ beans are lip-smacking delicious, the crispy cole slaw has a nice sweet and sourness about it, but whatever make sure that you at least taste the OMG Jalapeño Mac’n’Cheese- it is the best in the city and may even cause a slight drool – don’t worry as happens often at Bone Lick BBQ.  Just as the wooly mammoths were attracted to the salt licks after its name-sake Big Bone Lick State Park in Western Kentucky, we twenty-first century carnivores now have a place in West Midtown to go to lick our fingers, sip a brew, share some laughs, and just maybe one day score 300 on that skee ball machine at Bone Lick BBQ.  Enjoy Living Life…

LGTG FRIENDLY *****                  
FOOD ****                                            

PRICE *****                                   

  AMBIENCE ****        

DRINKS ****   

WHERE WOMEN COME OUT | WHERE WOMEN COME OUT |  www.labrysatl.com

IT’S TIME TO GET HOOKED on LURE

How many times have you thought that Atlanta would be even more of an amazing city to live in if it were near the ocean? I know I have.  To help ease this wish, ai3 and Peace Design joined forces with the Fifth Group to create a seaside experience in the space that once housed Vickery’s on Crescent Avenue transforming it into an up-scale yet casual seafood dining spot called Lure.  The coastal aura of Lure helps relieve that urban edginess and gives our land-locked city the feel of being near the beach especially when sitting on the comfy patio, and who doesn’t love that feeling?  At the helm of this eatery’s galley is Executive Chef David Bradley who has worked his way through the various other Fifth Group endeavors and has learned to cast his lines in the right spots to pull in the freshest seafood available. But what makes this seafood so good is that Chef Bradley has a knack for preparing his catch in a way that it never loses the delicate nuances of the sea.

In addition to the fabulous seafood, Lure has a beverage program like none other.  The mastermind behind the extensive and mind-boggling offerings is Sommelier Vajra Stratigos, who is the Fifth Group’s beverage director.  Whether it’s a classy cocktail, a glass of spectacular wine, thirst quenching housemade shrubs, or an exotic drink made with shōchū no matter your desire there is enough playfulness with any of the choices to set the stage for a most relaxing evening.  The drinks I was most fascinated with were the ones made with shōchū - first it is not offered often, but more importantly it has such clean lush flavors making it one super-smooth sipper.  Using yeast isolated from dianthus flowers, the distilled barley Shōchū Nadeshiko is known for its rich fragrance and elegant taste, but Vajra amped it up by adding fresh tarragon and licorice root.  The other that beckons some delicacies from the raw bar is the Sudachi Shōchū that’s distilled molasses infused with sudachi juice– a Japanese fruit similar to a lime - as a nice twist, citrus oil and skins are added to this award honored liqueur giving is a seductive liveliness that is so easy to enjoy.

At Lure, the main attraction is the best seafood in ATL, and its freshness makes such a difference in mouth feel giving it that just off the boat taste. The raw shellfish offering typically consists of magnificent East Coast oysters - which are known for their salinity and opulent flavors, plump quahog clams, and just maybe the sweet yet succulent highly rich in omega-3 Taylor Bay Scallops from Buzzards Bay in Massachusetts; have fun exploring the uniqueness’s of these luscious morsels by choosing some of whatever’s available. If raw is not your thing, Lure has some amazing fruits of the sea appetizers to tease and please the appetite.  The Smoked Scallop Crudo are thinly sliced scallops from Georges Bank that are briefly cold smoked with olive wood which adds depth to the rich buttery flavors of these delectable delights. The other smoked offering is the Seafood Platter whose presentation is somewhat like a charcuterie but instead a potpourri of Neptune’s delights with Atlantic salmon, bluefish, and rainbow trout pâté that beckons a glass of William Fevre Espino with its rich citrusy fruit and palate coating creaminess – this makes for one awesome insatiable pairing.

The small plates are meant for sharing, but after the first bite you might not be in the mood to share.  The boquerones are slivers of marinated Spanish anchovies that are served on manchego toast points with a dab of sautéed sweet onions- it’s a yum.  If fried is your thing both the Rhode Island Calamari and the Ipswich Clam Bellies will satisfy any New Englanders craving for a taste of home, these crispy tender delights are full of ''le goût de la mer''- the taste of the sea.  There’s the “make it yourself “ wrap of grilled octopus and pulled pork that’s been marinated in a housemade Vietnamese fish sauce, mixed Asian herbs, and is served with a spicy nuoc cham sauce that you fold into bibb lettuce leaves making each bite a hands-on thrilling adventure. The dish not to be missed is the grilled whole rainbow trout from the Bramlett’s fish farm in North Georgia.  The way this pristine fish is prepared is what dreams are made.  The head on trout is stuffed with fresh thyme, tarragon, and lemon then grilled perfectly giving it a nice char finish and topped with a sweet and tangy muscadine butter – picture perfect presentation with the flavors are simply unforgettable.

When you think its time to pull in your line, leave room for that one last bite, as the desserts are as satisfying as the other menu catches.  The delectable guava and coconut bread pudding that’s topped with roasted hazelnuts and a creamy vanilla custard- like crème anglaise will surely help reset your sweet dream button. Lure with its top-notch wait staff is ready to assist anytime to cast your line to hook up with the freshest seafood in Atlanta.  Enjoy…

LGTG FRIENDLY *****                  
FOOD *****                                            

PRICE *****                                   

  AMBIENCE *****        

DRINKS *****                                   

http://lure-atlanta.com/contact.html

WHERE WOMEN COME OUT | WHERE WOMEN COME OUT |  www.labrysatl.com

PERFECT LIVING THE GOOD LIFE at PURA VIDA

In seeking perfection, a true master constantly pursues knowledge to take their already learned talents to new levels. This city is loaded with stellar chefs and many have settled into their culinary niche, but not Chef/ Owner Hector Santiago of Pura Vida. Always searching for intriguing tastes to uplift the already remarkable menu line-up at this North Highlands eatery; this master chef recently took a culinary adventure to some remote villages of Peru to learn first hand ancient cooking techniques that have been passed from one generation to another. With these newly learned skills, Hector has created some amazing foods with a Peruvian flair that live up to what Pura Vida is all about - living the good life one bite at a time.

A good place to jump-start an evening Latino style is with a lively libation and at Pura Vida the choices are intriguing. Besides serving the best Mojito outside Miami, there is “The Friend or Foe”.  This seductive quencher is a blend of Pitú Cachaça from Brazil, fresh squeezed limejuice, housemade pineapple syrup, and to give it a “slap you silly” zing a slice of jalapeño with a splash of Angostura Bitters are added- this concoction is definitely all friend, and can easily become a BFF. A more complex drink in both taste and character is the Chichachaufa- it’s a drink that highlights ingredients used in Peru. The Peruvian brandy Inca Gold Pisco is blended with fresh squeezed lemon, a housemade made almond syrup (orgeat), a fermented corn beer called chicha, and a pinch of chaufa that is similar to a Chinese five-spice; if you need to put some pep into your step, this drink is for you. In addition to these hypnotic potions, there is a well thought out wine list - consider the rich bold flavors of Juan Gil from Jumilla, Spain that’s made from old vine Monastrell as it matches well with the foods coming from Hector’s kitchen.

The menu is comprised of mouth watering shared plates or tapas each with exhilarating Latin American flavors, but whatever don’t overlook the “one of a kind” charcuterie offering. Most cured meats served in other restaurants have either an Italian antipasto-like or a down-home southern feel, at Pura Vida it’s all about bringing to life those flavors from south of the border. Hector has partnered with butcher and charcuterist Colin Miles of Leon’s Full Service to create savory meats that will fire up the palate like none other. There’s a tantalizing pork Chorizo with a touch of heat from the aji amarillo, a Peruvian yellow chile pepper; a Chupacabra – smoked goat that’s seasoned with a variety of zesty spices and habanera; and a breathtaking Coppa - a pork collar that’s dry aged for 45 days and gets its pizzazz from anise, chili morita and those fiery Peruvian peppers. These meats will surely have the taste buds jumping to the beat of a sassy salsa, and if you get the urge why not join them?

 A classic Peruvian raw fish dish that reflects the influences of the Japanese immigrants on Andean cooking is Tiradito.  This version is a sashimi cut black gulf grouper loin that’s drizzled with a passion fruit and aji amarillo leche de tigre or tiger’s milk (In Peru, this invigorating potion is believed to be both a hangover cure as well as an aphrodisiac- hummm), and crisp canchita corn giving the dish a surprising crunch.  A perfect follow-up to the tiradito is the Local Sungold Tomato Salad – firm sungolds are halved and served with a roasted pimento and hand squeezed mango juice, with finely sliced jicama and Spanish anchovies- totally a yum. 

Eating at Pura Vida is like a thrilling roller coaster ride as each food has an exciting twist or turn that one would not expect; for the ultimate scream try the Coconut Goat Stuffed Jalapeños – after stewing a goat for 12 hours in coconut water, it’s blended with a Puerto Rican adobo then stuffed into the peppers and topped with Chihuahua cheese, the tastes are simply spine-tingling.  There seems to be a special thrill whenever Hector digs into his Super Pan bag of goods.  The Taco al Pastor is full of lip-smacking flavors.  This Mexican street food corn tortilla is grilled then stuffed with slow cooked pulled pork that’s marinated in a guajillo chili and pineapple marinade, and topped with grilled pineapple, queso fresco, micro-cilantro, and a touch of sriracha making it a fiesta for the taste buds. 

If ready to settle the culinary escapade at Pura Vida into a blissful state, the desserts will surely help to get there.  There’s the decadent Pilon Ice Cream made with whole cane sugar and a burnt caramel that’s drizzled with a Latino chocolate sauce made with Ibarra and El Rey chocolates that’s simply breathtaking.  After tasting Hector’s mind-blowing foods at this ultra-cool Poncey-Highland eatery, perfecting the good life becomes a bit easier; so why wait to enjoy it?
LGTG FRIENDLY ***** 

FOOD ***** 

AMBIENCE ***** 

PRICE ***** 

DRINKS **** 

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