TRUE LIFE: I'M ADDICTED TO PACCI

I was a sucker for PACCI again last night. I will briefly tell you the dishes I experienced before you begin to think I get paid to go in there! Great food, great wine, great company. It began at the bar with a glass of Vermentino which I initially fell in love with the last time I dined here. Kimpton's beloved Inner Circle member, Karen Mignone, opted for the oh-so-very-refreshing basil and strawberry muddled martini, made with Gin. Chris had a simple cranberry & Stoli. We headed to the table and off the bat ordered a recommended bottle of Pinot Noir: Mark West. This wine boasted a strong floral nose and once it hit the palate, the flavors were of a smokey, light jammy blackberry taste. Loved it. For appetizers we had the PEI mussels in a corn broth, the duck confit and the half portion of the walnut, gorgonzola, sage butter gnocchi's. Yum. For an entree I opted for the half rack of Colorado lamb, which by the way was HUGE for a half rack. Instead of choosing one of the four sauces, I got all four on the side and had a field day dipping into each one and choosing my favorite. The sauces were, a mushroom demi, a parmesan butter, basil pesto and a rosemary garlic butter. There was a tie for my favorite between the mushroom demi and the rosemary garlic butter. For my side, I chose simple sauteed spinach with garlic and lemon. Chris chose the Sea Scallops with wild mushroom risotto and sweet pea nage. Once again, the scallops were cooked perfectly. I didnt get a chance to try the mushroom risotto, as he had already scooped it away from his plate and into his mouth. GREEDY ;) Karen went with the Kurobuta Pork Chop. Kurobuta being the Kobe of pork chop's. The chop was served with polenta, pea sprouts, apple & blackberries. A great summer dish. With our entrees we downed a bottle of Ferrari Corano Siena from Sonoma. Heavier bodied, perfect for the lamb. For dessert I had a tawney 10 year port, the trio of tiramisu (yes, again) and the best cheese plate. Another memorable meal at PACCI.

LETS TALK ABOUT CHEESE

Speaking of what it takes to create a great cheese plate, I'd like to zone in on my personal favorites. Piave is a cheese my mother introduced me to. Piave is a cow's milk cheese made in Italy, in the valley of the Piave River. It has a slight sweet taste and becomes hard with age. I don't think this cheese could let anybody down. I encourage you to pick some up at a local cheese shop, or, for convenience, the photo above will take you to my favorite online cheese shop- they will ship directly to your door. "Camembert, Artisanal American" is so eater friendly. It just melts in your mouth like brie but has less of a bite to it. If you are a cheese plate beginner, I absolutely suggest adding this to your list. At PACCI, I had the opportunity to taste a little bit of what Georgia had to offer, with a cow's milk cheese called Green Hill, that was delightfully light and drizzled with Savannah Honey. Green Hill comes from Sweetgrass Dairy in Thomasville, Georgia. For an Italian Pecorino, I suggest, Pecorino Tartufo. This cheese has a long shelf life and has truffles added to it, as you could probably imagine, a total treat. A must add to any cheese plate is a stinky cheese, but this stinky cheese is perfect for a beginner. I highly recommend, Taleggio. Semi-soft and from Northern Italy, it goes great on super crunchy bread and accompanied by a full-bodied red. Click away and have yourself a merry little cheese plate and PLEASE, if you do so, let me know by sending a photo-op for me to feature here, I'd love to see how creative my readers can get. Enjoy!

P A C C I

I couldn’t be more thrilled to have such an outstanding restaurant affiliated with my hotel. Everyday I get the opportunity to boast and explain to guests the unparalleled excellence of our very own restaurant, PACCI. Most guests look at me like, “Girl, are you crazy, you’re getting paid to send me to your hotel restaurant”- before they even have time to shoot off that look that I am so aware of, I tell them, each and every time, “It feels so good to work at a hotel that has a truly amazing restaurant”. This convinces them every time. Then, of course, I go into the dishes that I find spectacular and they’re already drooling and booking reservations.

PACCI is short for Carpaccio, which they do OH SO WELL. The Carpaccio selection includes beef, sashimi-grade fish and the freshest of vegetables; all simply rubbed with sea salt & black pepper. The woman behind it all, is Executive Chef, Keira Moritz. Keira is a Georgia native with a great story. The light began shining on her, when she attended an event where the chef didn’t show! Keira jumped behind the line and made it happen and seamlessly, impressed all the guests, which she continues to do every single day.

Before the hotel opened, we had the opportunity to taste the menu, while giving the servers practice; a win-win situation for everybody! I enjoyed the breakfast menu, twice. After an intense month of non-stop pre-opening training, I finally had a day off and coincidentally my father was in town. My father being the foodie that he is, I told him we had to go to PACCI for dinner. I also got the opportunity to enjoy the lunch menu, just a week ago, which served as an extremely pleasant background for a casual meeting with my AGM and fellow Front office managers.

Before I get into the food, I wanted to note the undeniable, so visibly apparent, extraordinary, passionate vibe I get from visiting the back of the house during my daily routine. I could swear the chefs have a cot in the walk-in, because every time I’m there, they’re there. Not only are they just there, they always seem passionately content in the present. I could swear the servers get paid a million dollars every day just to smile the way that they do. The entire PACCI staff seems so brilliantly happy with their everyday duties, that I see it as the template for what loving your job looks like.

My first breakfast experience went something like this: It was 7am and I was setting up the day, Keira came by the front office to announce that there was breakfast on the line and to take whatever we like. We bee-lined over to the line and the first thing that caught my eye happened to be the Catfish Benedict: poached eggs & fried catfish on a country biscuit with sausage gravy…Definitely memorable. The eggs, perfectly poached, with an oozing yolk, pouring over the biscuit, created a party in my mouth once mixed together with the sausage gravy. My colleagues and I split everything we took off the line, so I also had the chance to try the Midtown Bene, which is poached eggs on English muffins with prosciutto & hollandaise sauce. A perfect hollandaise sauce, not too much of anything. Not too much Tabasco, not too much lemon, not too much butter. Absolutely flawless. Finally I had a taste of the French Toast with cinnamon butter, fresh berries and maple syrup. The cinnamon butter gave it the perfect breakfast sweetness.

My second breakfast experience was a sit down meal. I sat by my lonesome on a morning before opening. Ivan was my server and he was delightful. He seemed eager and excited to exploit his knowledge. I ordered fresh squeezed orange juice and the Truffled Mushroom Frittata. For those of you who don’t know what a frittata is, it’s pretty much like an omelet. It's an Italian dish, usually made with potato, pepper and egg and place it into crunchy bread, and eaten as an early lunch… My mother and grandmother make the best… Back to PACCI: The Truffled Mushroom Frittata was packed with seasonal mushrooms and topped off with a dollop of goat cheese. The truffle essence and taste was truly there, and it was there with every bite. The goat cheese was just enough to swirl through my eggs. I didn’t want the last bite to come, and so I cherished every bite. It was excellent.

After about three weeks of working straight through, with no days off, my father came into town from New Jersey. On my day off, where did I end up? Right back at the hotel. I was dying to experience a sit down dinner that I had heard so many great things about. When you walk into the dining room you are immediately in awe of the light fixtures. Large silver bulbs hang and are surrounded by draping tassels creating a mood so inviting. The crushed velvet booths frame wooden tables with a flawless table setting. The menus were handed to us and the smell of leather was immediately in the air. I looked down and noticed the menu was propped on a large, brown leather slate. The light from the open kitchen pronounces itself as the the place where all the magic happens. We opted to share everything so that I could get a taste of as much as possible. Sarah was our server and so very knowledgeable. My Dad, being the restaurant service perfectionist that he is, tried throwing a few curve balls at her- she caught all of them. First order of business was the wines. We chose a flight of white to pair up with our appetizers, which turned out being VERY memorable. I thoroughly enjoyed the Vermentino from Sardinia. It had saline qualities which went perfectly with our Avocado citrus salad. We also opted for a cheese plate. Now you know how crucial a good cheese plate is to me. This one made me want to stand up on the table and sing, and I cant even sing. On the menu, there are 4 cheeses listed: Rochetta, Green Hill, Mimolette & Gorgonzola Dulce. We opted for the first three. The plate came to the table with a surprisingly large portion. I was blown away at how well they were presented and how fresh they tasted. Next up was a flight of red wine and the Duck Confit. Wines, excellent. Duck, out of this world. It came served with perfectly cooked polenta, gorgonzola and a blackberry marmalade. Fell off the bone. Enough said. Next up, we shared the Potato Gnocchi with browned butter, sage, gorgonzola and toasted walnuts. These gnocchi were unlike any gnocchi I’ve ever had before… They were so extremely light. The soft texture of the gnocchi and the crunchy texture from the walnuts was brilliant. It had a sweet and salty hint that kept me addicted until they vanishedoff the plate. Finally, we ordered the Alaskan Halibut which came served on top of a bed of corn, fava beans, heirloom cherry tomatoes and olives. One of PACCI’s beloved servers, Josh, recommended this to my father and I, so that we would have room for dessert! It was a perfect recommendation to balance out our meal. It was super light but packed with flavor. The vegetables it came with really added character to the dish. Like Josh hoped for, we certainly had room for dessert. We opted for the trio of tiramisu and the pistachio cheesecake. The trio of tiramisu was FABULOUS. The first, was a lemon tiramisu which, had a limoncello essence. The second was your better than average tiramisu and the third was a banana tiramisu with a caramelized banana sliver on top. A perfect selection. The pistachio cheesecake was up next. It had a thin pistachio crust with a raspberry drizzle. The cheesecake was the best cheesecake I’ve had in a while, so creamy and done VERY well. I washed down this unforgettable meal with a glass of port and a huge smile. I didnt want to leave.

Weeks later, I had the opportunity to sit down with my AGM and fellow front office managers for lunch. What a great intermission to a long day. We each ordered iced tea, which was presented in a very cool way. We each were distributed our own glass decanter. The top of the decanter had a tiny cup mounted on it. This cup was filled with simple syrup. So very clever and made this already refreshing iced tea, that much fresher. We started off with the beef carpaccio. All I have to say is, no wonder the restaurant is called PACCI. Sliced with care and perfection, it melted in my mouth and the texture was great with the grainy sea salt. I could have ate it all day long. For my entrée I had the Sea Scallop frisee salad, which came dressed with pancetta rosemary olive oil and sprinkled with grilled corn. These scallops were something else. So tender and clearly cooked down to the very second of perfect timing. The table ordered the tiramisu trio for dessert which I enjoyed just like last time, if not more.

I continue to be in complete awe of PACCI and everyone that works to make the food hit the table with a style and grace so hard to find. I feel honored that I have had the opportunity to view the back of the house with all the hustle and bustle it comes along with; and then be able to step to the front of the house and truly enjoy it. With its powerful atmosphere, passionate, knowledgable servers and food that keeps your palate longing for more, I think its utterly impossible to not be completely taken back by it all. Everyone leaves the PACCI experience knowing that they'll be back for more and that PACCI is it, PACCI is it.

White # 3

At every Kimpton Hotel from 5pm to 6pm, a buzz rings through the lobby. That buzz is called wine hour. We offer complimentary wine to all our guests through a program called "Wines of the World". Each month, Leslie Sbrocco, wine expert & author, chooses a different white and a different red to be displayed at all Kimpton Hotel's wine reception. This month, she chose CARMEN, from Chile. The red is a Carmenere and the white is a Sauvignon Blanc. Coincidentally, I stumbled upon a bottle of CARMEN's Sauvignon Blanc at a local wine shop, here in Atlanta, and thought I MUST pick this up, drink it, write about it, then of course talk about while I am hosting wine hour. After reading the label, I learned that the name "Carmen" was inspired by the legacy of one man's love for his wife, Carmen. This sauvignon blanc is TRULY refreshing, formed by the winds off of Antarctica that sweep the Humboldt Current that evenly flows through the Chilean coast, which ultimately cools down the valley where the grapes are grown! Fresh citrus fruit and pineapple hints are what make this wine so appealing. This is the perfect after-work glass of wine, it is so very drinkable! A really great site I have become a follower of is WineZap.com where you can order (this) wine, talk about it and see what other drinkers have to say! ENJOY!

Livingston @ the Georgian Terrace Hotel

Invited to the Georgian Terrace Hotel's grand re-opening, we headed over late, 3 hours into the kickoff time expecting a disappearing buffet, the "You got the last glass of champagne" & people already leaving kind of thing. We were right, but still got to see & taste exactly what we needed. We got just the right dose. We walked into the lobby, and saw all the burlesque models sitting in the lounge, clearly done with their act. We headed into the function room which was gorgeous. High ceilings, re-modeled to restore the pristine white detailed columns and classic chandeliers. There was a band with burlesque dancers and the white linen tablecloth draped bar. I asked if there was any champagne, I was told "looks like you got the last glass!" How predictable. Chris opted for a Jack & coke and with that, we walked around checking out the place. We walked past a disappearing buffet towards the french doors leading to the terrace. We sat outside and breathed in the Atlanta night air and walked back inside toward the restaurant I had heard so much about. Livingston. A modern day chic, yet classically elegant dining room. A champagne room display & glass cased wine rack. The bar/lounge area was filled with snake skin chaises & tables. We sat at the bar. The cold bartender was a little delayed with everything. Standing directly in front of us with her hands on her hips, she didn't even make eye contact. Once she did, she didn't dare flash a smile nor a welcoming hello! That was too bad, because there's nothing worse than someone from a new, happening hotel (Me & The Hotel Palomar with it's lovely Alto Rex terrace bar & Pacci- the unparalleled restaurant) coming to seek out other boutique hotels/restaurants in the same competitive set & have to experience someone like that. Just goes to show... Just goes to show. Any who, we opted for the bottle of Trevor Jones (read below) and the cheese plate. Let me tell you something, in my opinion, you can really pick a part any restaurant by the quality of their cheese plate. Unfortunately this was one of the most boring cheese plates I have had in a long time. I'm a cheese plate aficionado, I know what I like. I didn't like this one. It came presented with three cheeses, crostini, a fig & apricot compotes. Cheese number one, and the most disappointing was the Parmesan. This Parmesan should have been FINELY SHREDDED and placed on top of penne with sauce from a jar. That's all I'll say about that one. Cheese number two, was tiny goat cheese balls rolled up and coated with finely chopped chives, sounds good, but to me, it was as if they were trying to hide something, like say, a poorly stored cheese? Cheese number three, and my favorite of them all, was the very standard creamy Gorgonzola. No description necessary, very self-explanatory. The fig & apricot compotes were of course, good, but nothing spectacular. Like I said, boring; I mean, look at the picture. Generally, I can see the good in all food and concepts, but nothing ticks me more than a blah cheese plate. Here is my positive input: There must be something great on that menu, I just haven't ordered it yet. Cheese plate & bartender aside, we definitely enjoyed ourselves, we had great conversation, wine and atmosphere. I'd go back for a drink... and maybe to seek out their something great.

White of the Week

Another old favorite to kick off week 2 of my "Summer of Whites". Trevor Jones Chardonnay. Now this isn't just your average Chardonnay. This is a virgin Chardonnay. Yes, virgin. Virgin because, unlike most Chardonnays which are kept in an oak barrel until bottled, Trevor is an un-oaked Chardonnay, from Australia. I was introduced to this white, two summers ago, when I had the opportunity to work at the 5-star, Boston Harbor Hotel's outdoor Intrigue Cafe. I suggested it to most of my tables & everyone would thank me for introducing them to their new favorite. It's a wine that doesn't give itself away until its in the back of your throat. A buttery taste & feel. Characteristics of melon & passionfruit. You can find Trevor in most wine shops & I suggest that you do!

Cinco de whenever

After a 70 hour work week, a big hearty, Mexican meal with all drinks tequila can be infused into, was certainly in order... We headed to Zocalo over on Piedmont & 10th. We opted to sit outside, it was that 7 o'clock time when day turns to night and the sky gives a pink glow. I immediately ordered a drink. A bloody Maria. A Bloody Mary minus the vodka, plus the tequila. Sucked it down. Chris ordered a Mojito, one of the best I've ever tasted. We ordered a sampler plate, giving us a taste of the Gulf Coast. The plate included, Cochinita pibil (marinated pork), Chicken mole enchilada, shredded beef tamale with tomatillo salsa, cheese & sour cream, Picadas (corn patties topped with steak, chorizo & salsa verde) and Camaron Maya (shrimp wrapped in bacon). It came with tomatillo-avocado salsa, arbol salsa, pico, tortillas & charro beans. It was presented on a large wooden board. I loved the presentation & the flavors. In the end everything ended up tasting the same, but there were certainly some distinct spices in there that automatically set itself apart. Next up I indulged myself in a Pomegranate Margarita which tasted like pure juice, one of those "is there even tequila in this?" situations. My palate told me no, but my head told me yes. A clear buzz presented itself... These margaritas were like those I experienced, up a mile high, in Boulder, Colorado, rooftop at The Rio where the limit was THREE. Anyway, back to Atlanta: We then opted for the Molcajete Carmelita for 2, which presented itself in a hot lava rock, heaping with sizzling hot steak, topped with bubbling asadero cheese, combined with a medley of grilled cactus, tomatoes, serano peppers & tomatillo salsa with a side of soft tortillas. It was perfect. Exactly why we came here; to fill up, taste authentic flavors & feel like we weren't in Atlanta. I was mostly excited for the grilled cactus because I had never tasted it before. The texture was a soft crunch, comparable to a pickle. We took an eating break and had a glass of Malbec. Dessert was then calling our name. We ordered two: an AMAZING flan & warm churros served with vanilla "helado". I was completely blown away & impressed with the desserts. I will certainly return to Zocalo to fix a Mexican craving. Next time I will be trying one of their specialties: Mexican beer poured over spices & lime on the rocks... Something I've never heard of but am dying to try! Adios.

Haymarket on steroids

"Your Dekalb Farmers Market, A World Market.... Bringing the world of people & food together" It certainly did. Let me elaborate. I stumbled upon this market online. I simply Google'd "Farmers Market", clicked away & 30 minutes later found myself in my own heaven. I felt like I was walking into Willy Wonka's Chocolate Factory. What unknown surprises could be within those walls? This place is a giant warehouse. When you walk in your immediately overwhelmed, looking up at the high ceilings, lined with flags from countries all around the world, frantically thinking, "Should I go left or right". We went right. We went down the olive aisle, the rice aisle, the juice aisle, the curry aisle... Now this isn't Pastene, Goya, Tropicana... This is imported products from the islands, the west coast, the middle east... I could go on & on. These aisles arent like Stop & Shop, or Publix. Think: IKEA, Think: Home Depot. TALL industrial shelves, packed with foreign products. We then stepped into the wine cellar, where I picked up my old white favorite, Naia. The shelves were categorized by country. Greece, Germany, America, Argentina, Italy, France, etc. Emerging from the cellar, we walked the perimeter of the warehouse, setting our eyes on spices & rices we've never heard of. The spices turned to produce the produce turned to fruit, which turned into bread, which turned into a smell so familiar, I could dive in. The salt water. The fish. Oysters, clams, mussels, live lobsters, blue crab, red snapper, black grouper, swordfish, mahi-mahi... You name it, they had it. This is the heaven Danny the Mugger, (my Grandfather) is in. After pulling myself away from the fish, I quickly forgot about the spices & rices and everything we left behind. I was now in the cheese & meat area. You bet your bottom dollar I bought the place out & went home to make the worlds best platter. My enthusiasm for this place was unreal. The Willy Wonka-esque allure will keep me going back for more. Back at our place, I cracked open the bottle of Naia and enjoyed it with brilliant cheeses, pates, olives and breads...from around the world; and my night was complete. Visit the website to catch a glimpse: http://www.dekalbfarmersmarket.com/

Summer whites

When the weather gets warm, I love to wear white. White linen dresses are the definition of summer. I am also re-introduced to white wines which always fall off my list of "things to drink" in the cooler months. Going forward, I am planning on drinking a new bottle of white per week & writing about it HERE. I was paroozing around the World's Food Market (more about that later) when I stumbled upon an old favorite. Naia. A Spanish white that I first sipped in the summer of 2006. It is from Rueda, Spain. It is a medium-bodied, crisp wine. It has a lemony color, ripe peach aromas and vanilla, citrus flavors. Truly refreshing & a great way to kick off my summer of whites!

CHOO-CHOO

So, after FIGO we headed to White Provision's which hosted the Italian artist, Marco Grassi & his fabulous paintings. He was there, hanging out in his wheel chair with his tattoos falling out of his shirt & hair purposely left uncombed. His art was the setting for the fashion show which had started as soon as we walked in; almost as if they were waiting for us. We were greeted by a table filled with Italian wine & Peroni. I opted for a glass of Pino Grigio, Chris grabbed a Peroni. We were in awe of the loft space used for the show. A perfect setting for the evening. After mulling around his art & the beautiful people we headed out & undeniably stumbled upon a hidden gem. Tucked next to the railroad and creatively named JCT bar. Junction. We sat outside, facing the railroad, on comfortable, low couches. The lighting was dim & red from the heat lamps hanging above. The flowing ceiling was made of linen-like canvas and wood; when a train went by the canvas swayed. I could swear if I turned around the ocean would be there. The music was perfect. A little Bob Marley, Tribe called Quest and other delights to the ears. Atmosphere a 10. We each ordered the same thing. A cocktail with muddled strawberries with gin and mint over crushed ice. Refreshing. We ordered a dozen oysters to keep the refreshing theme going. I wasn't impressed; they weren't cold enough. The heat lamps from above didn't help either! It's okay because the atmosphere knocked the oysters out of the park. Chris & I sat there discussing Dali art and our future plans~ A memorable one to say the least.

FIGO

"The slang word “Figo” originated in the northern part of Italy and it has been used in the Milan area for the last few decades. Figo has become teenagers’ favorite word to identify some thing that they really appreciate and love, or they use it to express things they see for the first time or that stands out – like a new idea, new attire, or a new concept." There were pros. There were cons. There was certainly a new concept. When approaching the restaurant we saw the outside patio & automatically knew that's where we wanted to sit. We were abruptly stopped at the door by a line. A line not for a table, but to order the food. This threw me off. I figured we'd have a nice sit down- time between courses to re-evaluate the menu & order the next course kind of meal. Well we went with it & spent time standing in line looking at the menu. When it was our turn, we opted for 2 orders of crostini as our appetizer. One, simple- Bruschetta: Homemade toasted bread brushed with garlic, topped with vine-ripened fresh chopped tomatoes and Tuscan extra virgin olive oil. The other, Goat cheese with caramelized onions and dried apricots over toasted bread. For our main courses, I opted for the Corn & Truffle oil ravioli in a light lemon Parmesan cream sauce. Nope, it was 86'd, so Chris ordered while I scrambled up my #2 choice. Chris ordered Whole Wheat Fuisilli with a ragu of lamb with kalamata olives & rosemary with pecorino cheese. I settled for Crab Meat raviolis with the lemon, pecorino cream sauce. We also ordered a bottle of Chianti. Total price? $50! With tip? $60! We were handed a creatively painted pepper mill and brought to our outdoor table. Seconds later a quirky middle-aged woman approached us as our waitress. She poured our water & gave us bread, she chatted up a bit, left the table & shortly came back with our wine and did the full wine presentation. She missed a step or 2, but all in all, I was satisfied. She appeared again, this time, with apps in hand. The simple bruschetta was truly refreshing. The goat cheese, apricot, caramelized onion version was lovely. It was sweet, but gentle. It reminded me of whipped cannelloni beans with olive oil. Those, shortly disappeared off our table. We had time to sip our wine & chat about the whole "ordering at the counter" concept when our entrees appeared. His, in a deep, colorful bowl, mine, also in a big, colorful dish. We indulged. The cream sauce, was very light which went well with the crab meat ravioli. The lemon zest in the sauce definitely came through and the pasta was cooked al dente as I like it. Chris's ragu, was phenomenal, a serious lamb flavor was present. Only thing was, it was missing the kalamata olives! Wicked bumma. One bite into our dishes, the manager of the restaurant came strolling over to chat. Great table touch, great conversation, but come on lady, my food's getting cold! Timing is everything. We got back to eating and were satisfied with our meal, though still lingering over the concept. The manager came back over and shared with us her favorite restaurants in the area, she accommodated us with a written list! Very helpful. She asked us if we had room for dessert. Of course. We ordered Tiramisu & Key Lime Pie. Minutes later they appeared. I am a Tiramisu critic, because growing up, my parents owned a bakery, where Tiramisu was their signature dessert. Bella Dolce. This Tiramisu was good. Just good. The lady fingers could have soaked in the espresso a bit longer, and the top layer of Marscapone was too thick. The Key lime pie, I wasnt a huge fan of, it kind of tasted like window cleaner, but Chris liked it. It was a one time thing- worth the trip. Looking forward to hitting up the list the manager wrote out for us... But no matter where I go, I carry with me the fact that pasta is precious. Near & dear to my heart, and is never as good as my beloved Monica's in the North End..

Where to next?

FIGO. This is an Italian restaurant with a focus on pasta. Italian makes me nervous because I am only used of the best & most authentic.... We are headed to an event tonight to view, Italian artist, Marco Grassi's modern art http://modern-atlanta.org/ma/marco-grassi-bring-the-pink-to-atlanta-us/ which is followed by a Fashion show, featuring designs from Milan. We chose Italian, not only because it's relevant to the night but because FIGO is located right across from White Provision (where the event is located)... So please, stay tuned for my translation of FIGO through pictures & words...

Marg VS Mary

Little 5 Points...The Haight & Ashbury, Amherst Center, Harvard Square's "Pit"- of Atlanta. If you've never been to Little 5, Haight & Ashbury, Amherst Center or Harvard Square's "Pit" then let me give you a visual: Barefoot, dreadlocks, long dresses, guitar over shoulder, paintbrush in hand, drugs in system. Surrounded by independent boutiques, tattoo parlors, restaurants and vintage stores, Little 5 Points is a great way to spend your day off. We stumbled upon The Porter, a beer bar. A bowling alley narrow bar lining the entire wall, with an outside store front lined with glazed tree-trunk tables & stools- We took a look at the menu. The beer menu. AT LEAST 10 pages of ales, stouts, and beers from countries you haven't heard of since Geography class in 5th grade. But, as close as I was to ordering a dark, coffee toffee nutty, beer, I ended up with "my usual" (You're thinking Bloody Mary) but I had a Margarita THEN a Bloody Mary. This margarita wasn't your average margarita. It was a rosemary infused grapefruit juice spiked with tequila, served in a jelly jar with a lightly salted rim & a lime. Talk about refreshment city. The rosemary was like BOOM, hello taste-buds, when I expected to struggle to taste it. It came right on through, infused into the grapefruit... Best part was, you couldn't even taste the tequila, which automatically equals trouble. Delish. I would absolutely, hands down, have another. But nope, I opted for a Bloody Mary. Now, I like my bloody's SPICY. but this one was different. Served in a jelly jar, garnished with pickled Okra, I took my first sip and it surprisingly, took my buds down the sweet path. Always expecting that spicy flare that I live for, I was lead to believe that celery salt was doused into this concoction. I didnt love it and I didnt hate it. The celery salt took away from the spice of any horseradish there may have been, which is a wicked bumma, because I love myself some horseradish, but I sucked it down & told myself Bloody Mary's are like people. Every single one is different. With that said, I'd take the marg over the bloody and will return for it.

The Social House

Chris has begun paving his way down a new career path. The restaurant business. After years of displaying genuine and unparalleled service in hotels, he took an opportunity in an industry so intense, in a market, so competitive, all with one good reason: So that he and I can put our ideas and experience together to, eventually, create a restaurant with a fresh concept. He works at The Social House as the GM. The Social House, a breakfast place. Atmosphere, quaint, boasting pride on soul food and history without a peep and Georgia grown ingredients. The sound of classic jazz fills the air with the scent of sweet and savory, chicken and waffles. Shining wood floors, big windows, and immaculately clean. A 52-seat restaurant, features one big table for 10 that is named their “Social table”. They encourage guests to sit in each others company while sharing the atmosphere and breakfast. Now to the food: I had to do it… Chicken and waffles, being absolutely unheard of in Boston, a famous, Georgia favorite. Deep fried chicken, savory. Blueberry waffles, dusted with confectionery sugar and drizzled with syrup, sweet. Who would’ve thought? Georgia did. At 10am, completely not in the mood for fried chicken, I opted for it, because I felt obligated. Surprisingly, delicious. It just WENT. Like bread and butter, peanut butter and jelly. It felt natural and not forced. Make it at home, because, if your a reader from Boston, you cant go out anywhere to get it!! Another dish our table ordered, was The Farmstead Eggs Benny. 2 eggs, poached, with leeks, mushrooms, Gouda and country ham. First thing you think of when you think eggs benedict, is hollandaise sauce, right? Right, me too. Well, my dish came, san hollandaise. Not being sure if they forgot it, or if this was it, I cut into the benny. The only disappointment in this benedict (other than, no hollandaise), was, the yolk was almost completely hard. I always look forward to a nice runny yolk to douse my plate. That aside, the tastes came together wonderfully. THE LEEKS made it. The country ham, to my surprise, was diced and sauteed. This made me smile because I almost asked for them to leave it out while I ordered it, because I dread cutting through (Canadian) bacon (ham). Oh, and cant forget the grits. Forgetting the grits in a Southern breakfast is like forgetting tartar sauce with fried clam bellies in Boston. Overall, I was completely satisfied. The menu, so extensive, was a struggle to choose from! Everything sounded just right. I will return, and NOT because Chris works there, but because it felt right to be there. A Georgia classic, with a great, soul food, jazzy atmosphere, you’d be crazy to come through Atlanta and not hit it up!

All coked up...

Fun Fact: Georgia is where Coca-Cola originated. Mr. Pemberton is the creator of the syrup and process used to make Coca Cola. The World of Coca-Cola museum is located in Pemberton Square, right across the street from my place. The large Coca Cola light shines into my floor to ceiling windows. For $15 you get to view the bottling process and take one home with you fresh off the production line. We also saw millions of dollars worth of Coca Cola nostalgia, all originals, one of a kind ads, soda machines and the like. The best part, of course, was the tasting room. The tasting room had pouring stations. Each station represented a different Continent. I tasted Coca-Cola products from Africa, Europe, South America, North America and Asia. Some bubbly, some not, I definitely didn't have a favorite. As I am not a huge Coca-Cola, or soda fan in the first place, but I thought I’d give it a whirl, because I want to have a palate so well versed and if a tasting opportunity of any kind presents itself, I’m taking it. I will tell you one thing, surprisingly, Africa was the best tasting. Tropical fruits scattered around my buds. The Asian products were BLAN- like bad sake. The South American products tasted like liquid, carbonated bubble gum and the European ones were more of a take on essence versus taste. A very cool experience that I would recommend to anybody~

If it aint fresh...

If you know me, you know I am a die hard oyster fan. Being torn away from my Boston roots, salt water blood, I was weary about ordering seafood in a state that prides itself on dishes like CHICKEN & WAFFLES, so, to be safe, we strolled to LEGAL SEAFOOD'S. Now lets just put this into perspective: Legal Seafood's is Boston born, always fresh, but not a destination spot for a native. Natives head to places like Neptune Oyster, B & G Oysters, etc…. So here I am, sitting on their outdoor terrace, baffled, that I am so excited to be at Legal Seafood's, which, coincidentally is set right next to the Georgia Aquarium. Our server explained to us the selection of oysters they were offering. Cape Codder's, New York/New Jersey (which I was weary of), PEI and kumamotos. We got 3 of each. Sucked ‘em down, with ooooo’s and aahhhh’s after each one. The briny texture and taste was all I was looking for, a dose of the ocean. If it ain't fresh, it ain't legal….In Atlanta.

Welcome to West Peachtree

As you may, or may not know, I am in the process of opening the latest and greatest; creme de la creme, of Kimpton Hotels: The Hotel Palomar-Atlanta. Our restaurant is PACCI. Pacci is short for "Carpaccio". Word on the street is that Atlanta hasn't quite mastered Italian food as some of my old neighbors have, so I’ll be the judge of that. This morning I got the opportunity to have a taste of breakfast. I walked to the line where there was every single dish on the breakfast menu sitting in front of me. I chose the Prosciutto, spinach & tomato, eggs benedict (above). I also had a taste of the Catfish benedict (to the right) and the french toast. All, beautifully plated, with great portions and extremely reasonable prices, I was (luckily) pleased with the product. It’s hard to recommend something you don’t like. I don’t lie about food. Ever. I was pleased with the perfectly made, not overkill, hollandaise sauce… I have, so many times, had hollandaise sauce always with too much something. Too much Tabasco sauce, too much butter, too much lemon… catch what I’m throwin'? It was light and lovely. Look forward to Pacci tastings & updates weekly-

Economy down? Put a painting up.

Have you ever tried decorating a loft before? High ceilings, bold outstanding wall space, exposed duct, hardwood floors. Everything must be BIG and TRENDY (and expensive)… Big and trendy on a simple, modest budget takes my mind to creative places. Paroozing down Peachtree on a Sunday afternoon, Chris & I needed picture hangers so we headed into an art supply store. I got inspired and we ended up leaving with canvas, paints, paintbrushes & a palate… oh yeah, and picture hangers. We came home, laid a sheet out on the bare floors and started mixing yellows and red to make orange, blue and red to make purple. Now, not only do we have 2 AWESOME pieces of ORIGINAL art, but we have a great memory to look back on. I suggest you put your smock on and start strokin’.

A SLICE of the ATL

So here’s the thing about Atlanta, when you’re walking, it quickly turns from a hot-spot, to the hood and vice-versa. Friday night, Chris and I found ourselves in a not-so-walking-friendly, area. We started walking towards home, when we stumbled upon (hence the name of my blog) a lofty, hip pizza joint with floor-to-ceiling windows, that calls itself SLICE. We walked in and sat ourselves by the window. We observed the exposed brick that emerged from the chipped away concrete finish, simple tables, chalk-written specials and a menu that, if you’re from Boston, reminded me of Upper-Crust Pizza. Or if you’re reading this via Amherst, think: Antonio's. If you’re from ATL, then go find out for yourself… A menu filled with creative pies. We opted for “My baby” which had sausage, pineapple, feta and tomatoes with a few Coronas. Our server was spunky and had us call her “L”. She had previously lived above SLICE in a loft (for $700 if you catch my “cheap-cost-of-living-drift). She certainly fell off the earth once we had our food… The kind of server you had to go on a wild goose chase throughout the restaurant to get your beer replenished. Besides that, we really liked the way we felt at SLICE. Once again, the atmosphere was exactly what we were looking for. Next time we will ask for our pizza well-done… needed a bit more crunch. Our walk home quickly changed from hot-spot to hood when a bum tried to snatch our leftover box out of Chris’s hand…. Then it changed from hood to hot-spot & we were home.

Bloody Mary with a side of Guinness?? Sign me up.

Its daytime, 70 degrees and I’m having lunch in midtown Atlanta, at a trendy “Gastropub” that calls itself TAP, we’re seated on the patio… What do you think I ordered to drink? You bet your ass I ordered a (spicy) bloody Mary… Which you will come to find out is one of my life staples. This Bloody Mary was unique. Not only did it have a 4 pickle assortment garnish (which I ate too quick to photograph) and a perfect amount of spice, but it oddly came with a baby glass of Guinness which placed a giant smile on my face. “This is my kinda place”. The server explained it was to cleanse the palate after sipping the Mary, but before indulging in your dish” I liked the idea. I liked the taste. I liked the transition. Now for the food: We started off with fried pickles because I never had them before & was apparently on a pickle kick after the BM garnish. The fried picks came with a jalapeno dipping sauce. It was lightly fried so the pickle taste certainly came through. It was good, it was exactly what I was looking for. For the entree Chris & I split a salad & a sandwich. Salad was simple greens tossed with tomatoes & Jicama in a creamy cilantro dressing. Sandwich was on 9 grain bread packed with off the bird, roasted turkey, pickled red cabbage and avocado. It was a perfect lunch. Go.

The ATLanta $

When I glanced at my offer letter, I cringed at the minor raise and nominal amount given to me by the company to actually make the move down. After my attempt to negotiate, I was told by my HR manager “the cost of living in Atlanta is so cheap”. Fine. Signed the offer letter and here I am. .. Sitting in an airy loft that would cost an EASY $3000 in downtown Boston; (exposed duct work, high ceilings, grainte countertops, stainless steel appliances, huge bathroom) Our cable & electric is less & we steal internet from a neighbor. Parking lots running around $5 for a full-day (compared to $25 in Boston), $1 beer happy hours, a rooftop gym included in my rent with a midtown view, and last but not least…. NO TOLLS! All pros. On the contrary, $15 drop-in yoga classes ($35 if you want to be a yogi at the Aquarium next to the fishies) , $6 blueberries…. The pros definitely out-weigh the cons, not to mention, ALTs just a 6-hour drive to the Florida shores and a $250 flight to Puerto Rico…

Foie Gras milkshake anyone???

There you have it, im a sucker for foie gras. On a trip to Manhattan about a year ago, I tried Foie gras on my burger at a joint called RARE, and fell in love with it. I then returned home to Boston & searched the commonwealth high & low for it. It showed up nowhere, not even @ MATCH, a “trendy” burger & martini place on newbury street… I’ll welcome foie gras into my mouth any day, IN ANY FORM. Today, a lazy, cloudy Sunday in Atlanta, I satisfied my year long craving & had it on my burger (buttery, tender, smooth) with a side of fried okra (& french fries) and then the milkshake opportunity arose. Since I first read up on this destination, hip burger joint, named FLIP, I knew I had to have it. Located off 75 on Howell Mill Rd, It arrived to my table, smoking…. a dried ice effect. Though hoping for a nice seared foie gras garnish, I sucked it down. Pleasantly nutty in taste & aroma. Chris tried the Spicy chocolate mole milkshake, (on the right in the picture) which carried its spiciness throughout the experience. A cayenne pepper infused chocolate beautifulness was sent soaring through my senses. I failed to mention the cream soda cocktail & spicy bloody mary I started my FLIP experience off with based on the pure fact that they were nothing to brag about… but i will CERTAINLY return to FLIP for a serious foie gras fix.

The Purpose

I am a native Bostonian.
A city girl with an Atlantic Ocean view. 23 years worth. Home is an old
Italian neighborhood (the North End) bustling with new & old restaurants, businesses with fresh concepts which are all glued together by an old school mentality and a breeze filled with saltwater and garlic. I lived in a building packed with my whole family. I grew up with a mother & father so dedicated to sophisticating my palate that I was requesting fried calamari at 3 and cringing at pasta sauce from a jar since before exiting the womb. So, I Rolled the dice, left what was comfortable & took a promotion which landed me in the deep south. A land of peaches, pecans & peanuts. No ocean view. No Italian neighborhood to rely on. Raw, new, hot, Atlanta where I keep stumbling upon things with a bold, Bostonian opinion to share. This is Boston’s take on Atlanta.