ATL Food Chatter: October 19, 2009
(To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)
Here is the latest on three new spots whose arrival next month should warm up Atlanta’s dining scene with some rustic Southern fare, “farm-to-bagel” goodies, and Southeast Asian comfort food:
Miller Union. Executive chef Steven Satterfield says that the first week in November is now the target opening date for this long anticipated Westsider. With additional inspiration from his recent stages (unpaid apprenticeships) at La Bernadin and Chez Panisse, his Southern-tinged menu will be based on the dairy, meats, cheeses, herbs and produce of local farmers. A newly decided-upon feature is a family-style dinner that Satterfield will host each Tuesday. Sample menu items may include simple fresh salads, farm egg baked in celery cream with rustic bread, roast guinea hen with autumn squash, and local greens and Georgia apple tart with burnt honey ice cream.
Bakeshop. Jonathan St. Hillarie is also shooting for a first week of November to open his Midtown patisserie. The brand new high-tech baking ovens are installed, and he is working on perfecting some savory baguettes including one that features bacon. [Editor’s note: New York Times reporter Kim Severson’s pronouncement that bacon is the new sun-dried tomato becomes more true every day.] The team is also working on getting their website up and running very soon.
Tuk Tuk Thai Food Loft. A sneak peek at the former Taurus reveals that the fixtures and furniture are in place, with some dramtic lighting elements in the three-story lobby. Early to mid-November will see the launch of this Thai barbecue and street food spot, the third Atlanta restaurant from Charlie and Nan Niyomkul, who also own Tamarind Seed and Nan Thai Fine dining.
NEWS AND NOTES:
Primal Atlanta—Atlanta’s first annual, outdoor gathering of local butchers and chefs—will feature demonstrations of heritage meats from Gum Creek Farms prepared over hardwood fires. The event will be held on Saturday, November 21 from 6 to 10 p.m. at Sweetwater Brewing Co. The chef and butcher lineup includes Todd Mussman of Muss & Turner’s, Todd Richards of Rolling Bones BBQ, Gary Mennie of Livingston, Duane Nutter and Reggie Washington of One Flew South, Tony Seichrist of Holeman & Finch, Tommy Searcy of Gum Creek Farms, and Alex Friedman of P’Cheen. Visit artofthebutcher.com or call 404-849-3569 for additional information and tickets.
Decatur. Several websites have reported that ex-Sam and Dave’s pitmaster Dave Roberts’ anticipated ’cue spot has a name: Community BBQ. The opening date remains uncertain.
Duluth. Kurt’s & Vrenny’s has been named one of the top 10 German restaurants in America in the first annual Best German Restaurants competition.
Inman Park. Rumor has it that yet another market/deli is opening in Inman Park—this one is slated to go next store to Across the Street on Highland Avenue.
Midtown. Amuse! will open tonight, October 19, featuring a French-inspired menu by Lenny Robinson. The restaurant, which formerly housed Allegro, will be open for lunch, dinner, and weekend brunch.
Lupe, Riccardo Ullio’s Mexican taqueria, is slated to open tomorrow, October 20, in the former Cuerno space.
Roswell. Ragamuffin Ice Cream Parlor & Coffeehouse has opened inside Ragamuffin Music.
Sandy Springs. Creative Loafing is reporting that Fishmongers Seafood & Steaks has closed.
Westside. Thrillist was the first to report that Hankook Taqueria, serving inexpensive Korean BBQ tacos, quesadillas, and burritos in a spare, fifty-seat space, has opened at 1341 Collier Road. Tomas Lee, former executive chef at Buckhead Diner, is the owner.
Question of the Week: You know who the Dining Room at the Ritz Carlton Buckhead’s top toque was when it closed—but who was its opening chef?
PS. The answer to last week’s QOTW—What intown restaurateurs have formed a restaurant industry-based Internet site designed to assist restaurants with their online marketing and public relations—is Cliff Bramble and Kirk Parks of Rathbun’s. They created The RestaurantSection.com