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Chops Lobster Bar to reopen this fall with expanded dining options
After serving the community for 33 years, Chops Lobster Bar shut its doors in mid-January to assess the damage caused by a hood fire. Half a year later, the Buckhead Life Restaurant Group steakhouse—along with its seafood spot and private club—are getting ready to welcome guests back inside.
Lamb Shack is the ghost kitchen you didn’t know you needed
Get ready for lamb pie, gyros, and more from Kyma’s Pano Karatassos.
Home for Dinner: Kyma chef Pano Karatassos
Pano Karatassos swears that the massive meal he’s thrown together on a random Tuesday is simply “homestyle food that you would find at a Greek household.” Perhaps, but Karatassos also happens to be Atlanta restaurant royalty who helms the wildly popular Kyma in Buckhead.
The Christiane Chronicles: Homemade butter, begone!
Why are chefs milling their own flour, fermenting yogurt, and churning butter as if they lived in a little house on the prairie? Butter is easy to make—but hard to make well. Chefs shouldn’t waste their energy playing dairymaid.
Technique: Kyma’s Pano I. Karatassos on making fish en papillote
One of the easiest and healthiest fish techniques is cooking en papillote, in which fillets are wrapped in parchment to steam in a hot oven. Stuff the parchment packets with sliced vegetables or rice for a complete meal.
Revamped concept, new menu at Veni Vidi Vici
A small kitchen fire at Buckhead Life Restaurant Group’s Veni Vidi Vici closed the restaurant for two weeks last July. It destroyed the rotisserie around which the menu and concept were based and could not be restored. Since then, executive chef Jamie Adams has revamped the menu and the concept to focus more on regional Italian cuisine with an emphasis on seafood.
Stepping into the blast of noise and spectacle generated by a new Buckhead Life Restaurant Group extravaganza always reminds me of that moment when Rick Moranis unwittingly opens the door to another universe in Ghostbusters. The brilliant light causes me to squint. I imagine my hair mussed from the rush of energy.
Rediscovery: The Lobster Bar
Ordering lobster in a restaurant can be a harrowing experience. What if you miscalculate and get stuck with a specimen that will drain your savings? What if you make a fool of yourself trying to crack the hard shell?