ATLA July 2014 : Page 74

MeAt yOUR MAtCH! Chicken ballotine at F&B Atlanta most reinVenteD menu Right on time for summer, F&B Atlanta ’s talented James Beard Award-winning Executive Chef Philippe Haddad—just over six months on the job—has completely reinvented the French menu at this Buckhead favorite anchoring the ground-floor of The Ritz-Carlton Residences, Atlanta, Buckhead. His new Belgium twist has reservations getting harder and harder to nab. Gone are the smoked salmon gaufrettes and arctic char with wild mushrooms. Haddad’s Belgian-take ushers in signature dishes like his chicken ballotine stuffed with mushrooms, Swiss chard and broccolini; and his mussels from Brussels served four ways. Get a steamy bowl with a side of the to-die-for Belgian pommes frites. More, s’il vous plait ! 3630 Peachtree Road NE, 404.254.1797, fandbatl.com the One Sushi + Kimball House 5 / fooDie trenDs to try noW uni-Versal appeal Uni (sea urchin) is the new bacon. Sweet, with a hint of brine, it has been seen topping dishes all over town as of late. You’ll find this increasingly fashionable delicacy at the spence , where you can snack on beef tartare with uni bottarga. Or, the one sushi + has uni spoons: balsamic sushi rice topped with uni, lemon zest and a quail egg. Even The Ritz-Carlton, Buckhead, with its classic leanings, offers housemade tagliatelle with uni, rose petals and yuzu in the Café . 74 The ATl AnTAn JUly/AUGUST 2014 shell bOunD Nevermind your standard Blue Points—the more obscure the oyster’s origins these days, the better. shucks oyster & wine bar in Brookhaven regularly changes it up with sweet North Atlantic Katama Bays one day, and British Columbia’s Kusshis the next. Find Washington’s Naked Roy’s Beach rich oysters at ink & elm or Vancouver’s bountiful Stellar Bays at Kimball house , while one eared stag is shucking Belons from an estuary in Brittany, France.

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