the sound table – casual sophistication descends on atlanta’s edgewood district

Remember that trip you took to New York back in your mid-twenties? You were feeling young, sexy and sure of yourself. The friends that you came to visit in the bustling city introduced you to their group of friends, and you all met up for an evening out at a cool, but unpretentious lounge in lower Manhattan. The DJ there played an intriguing and unintrusive medley of urban underground funkiness, the drinks from the bar were prepared just right, the food: filling, flavorful, and just light enough to keep you feeling flirty. At one point in the evening, you thought to yourself, “why isn’t there a place like this back home in Atlanta?”
If you’ve never had that particular New York experience, it’s ok. You can still create a similar memory right here in the A, at The Sound Table.

Open for only a few months now, The Sound Table is the second restaurant / lounge venture for Jeff Myers, who also owns the equally hip resto-lounge Top Flr. All the elements that succeed at Top Flr – small plates, expertly prepared classic cocktails with modern updates, laid-back but attentive service staff, and mood-altering décor – are in place at The Sound Table. The decor is perhaps the most marked difference between the two. Whereas Top Flr is more vampire-chic with its monochrome baroque appointments, The Sound Table is more urban lodge with simple clean lines, exposed ductwork, expansive ceilings and warm wood accents. As a result, the overall feel of The Sound Table is more casual, but you can still put on your cute go-out gear if you want.

The Sound Table is certainly a welcome addition to the Edgewood corridor. The other bar / restaurant establishments on the strip either tend toward a slightly grungier, more hipster vibe (a la Noni’s Bar and Deli, and Edgewood Corner Tavern) or can be off-puttingly upscale (a la Café Circa) for a casual evening out. The Sound Table fills that in-between space that the now-closed Harlem Bar used to, but thankfully, there’s more square footage to enjoy yourself in. The only not-so-stellar thing is the parking situation. The adjacent lot is super tiny, and street parking can be a bit of a challenge (and a trifle scary, given the neighborhood night walkers) on busy weekend evenings.

That minor nuisance aside, The Sound Table has quickly become one of my favorite places to hang, and is tops on the list of places I recommend to people who are looking for a true taste of Atlanta’s nightlife and dining scene.

Here’s a quick sampling of some of the standouts from Executive Chef Shane Devereux’s menu:

• Chinese Pork Ribs – My absolute favorite on the menu. Tender, fall of the bone ribs with an Asian glaze of soy and red chili.
• Vietnamese Pho – not an authentic pho, but a respectable approximation of the Vietnamese noodle soup. The Sound Table’s version comes with tender bits of shredded oxtail and a flavorful broth with all the expected accompaniments – hoisin, fresh cilantro and bean sprouts, lime, and pepper sauce. Comforting and refreshing even in the dead of summer.
• Cece Frito – A delightful appetizer of fried chickpeas and capers dusted in a curry salt. Caution: these things are highly addictive!
• Spatchcock Grilled Chicken – A testament to the fact that simple cooking can be the most exciting. Cuts of bone-in chicken cooked over open flame with simple flavoring of lemon juice, salt, pepper, and a hint of herbs. The first time I tried this, I enjoyed it so much that I was compelled to replicate the dish at home (recipe soon come!).
• Chocolate Truffle w/ Salted Caramel Ice Cream – I usually don’t ever go for dessert. But this one is totally worth the extra calories. A chocolate molten cake that’s light yet decadent with a perfectly contrasting dollop of salted caramel ice cream. I was beside myself.

Food prices are slightly higher than what you’d find at a traditional bar / lounge. But they’re in line with the quality of the dishes and overall experience.

The cocktails at The Sound Table almost deserve a review unto themselves. Classic adult beverages are reincarnated with names like “Summer Home in Milledgeville” – featuring St. Germain elderflower, absinthe, and green chartreuse – “Small Axe” with tamarind-infused rum and grapefruit Ting, and my personal favorite, “The Gemini Handshake” – a mix of cachaca, lime, and locally made pineapple-habanero jelly. The bartenders are clearly master-level mixologists, and the showmanship that comes along with the drink making is well worth the price of admission.

Oh, and let’s not forget the most important element – the music. The Sound Table is a joint venture among 3 DJ-preneurs (yeah, I said it) whose aural palates are as global as the joint’s menu. Resident and guest DJs drop in often and spin an eclectic mishmash of future funk, electro soul, trip hop, dubstep and everything in between.

New York – eat your heart out.

cheers,
k

Spatchcock Chicken photo courtesy of Leon Dale

Sound Table Cocktails photo courtesy of Carlos Bell

The Sound Table
483 Edgewood Avenue (at Boulevard)
Atlanta, GA 30312
www.thesoundtable.com

sweetwater 420 beer dinner at south city kitchen vinings

Calling all brewheads!

On Thursday, August 19, South City Kitchen Vinings will host a unique, four-course prix fixe dinner featuring the distinctive beers of Atlanta’s own Sweetwater Brewery.

The cost is $50/person (including tax and gratuity) and reservations are available by phone only at 770.435.0700.

Check out the menu below:

 

 

Passed Hors d’Oeuvres

Housemade corndogs with orange-coriander “honey mustard”

Chilled white shrimp with seasonal heirloom tomato-horseradish jam

Paired with Sweetwater Sch’wheat—a refreshing, unfiltered American

wheat ale full of delicate rays of citrus hop overtones

Appetizer

“Hot wings-style” ale-brined, grilled Carolina quail with buttermilk blue cheese,

celery puree, herb salad and Texas Pete butter sauce

Paired with Sweetwater IPA—a big, bold Indian pale ale

loaded with intense hop character and natural, unfiltered flavors

Entree

BBQ-braised beef brisket with smashed lady peas and fried coleslaw

Paired with Sweetwater Motorboat—a silver medal-winning,

extra-special bitter (ESB) full of sweet caramel and wheat flavors

Dessert

Bacon-wrapped “banana split” with chocolate stout ice cream,

honey, chocolate and roasted peanuts

Paired with Sweetwater Georgia Brown—an especially drinkable

ale that’s smooth, subtle and a little bit nutty

 

For directions to South City Kitchen Vinings visit: www.fifthgroup.com/directions. For more information about Sweetwater Brewery, please visit www.sweetwaterbrew.com.

cheers,

k

easy gourmet cooking: stuffed pattypan squash

Always be careful what you ask for. When I recently relocated to Westview, I hoped that I’d be able to find a nearby community garden or small-scale farmer to get fresh produce from. I had no idea my request would be so thoroughly fulfilled.

The beau’s job hosts a weekly farmer’s market throughout summer, where local farmers and community gardeners bring out their wares to sell. Since he helps out with setting up their stands and assisting customers carry their purchases to their cars, the grateful farmers give him some of their excess to take home. Which means that, at least once a week, I get a nice delivery of local fruits and veggies right into my kitchen.

This also means that I am positively swimming in summer produce. Melons, tomatoes, okra, peaches, nectarines, corn, red potatoes, onions, and cabbages come in the door faster than I can think of ways to uniquely prepare them. So I’ve had to scramble around the interwebs in search of recipes to provide additional inspiration. One of the bumper crops that I’ve enjoyed finding new ways to prepare is squash. In addition to the standard crookneck yellow squash and zucchini that I’m used to working with, I got a delivery of pattypan squash. I’d never laid eyes on one in real life before, and was so struck with the elegant scalloped edges and blanched-white skin that I had to find a recipe worthy of the ingredient.

Fresh local ingredients call for a fresh local recipe, so I was pleased when I saw a recipe for Farm-Stand Stuffed Zucchini Squash over at Running With Tweezers. A couple of quick modifications based on the ingredients I had on hand, and… voila! A recipe that was fit for a pattypan squash.

Stuffed PattyPan Squash

Ingredients:

• 2 pattypan squash
• 1-2 fresh Italian sausage (I use turkey sausage, with removable casing)
• 1 cup couscous (I prefer whole wheat)
• 1/2 bell pepper (red, green, or yellow)
• 1 small onion (red or white)
• grated Parmesan cheese
• olive oil
• salt and pepper
• minced garlic
• fresh or dried herbs: thyme, rosemary, marjoram
• 1-3/4 cup chicken broth or bouillon

Cooking Instructions:

Preparing the Squash: Preheat oven to 375. With a small knife (serrated works best), cut a circle around the top of the squash. As you cut, angle your knife diagonally from the outer edge of the squash towards the center. Remove the top of the squash and set aside – this will serve as your lid. Hollow out the insides of the squash with a small spoon, being careful not to pierce through the squash. Set the removed squash aside. Drizzle the inside of the squash and the bottoms of the lids with a little olive oil. Sprinkle with salt and pepper, then set on a baking sheet or pan in the oven. Cook for 15-20 minutes, then set aside to cool.

For the Couscous: In a small pot, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let stand 5 minutes, until all water is absorbed. Fluff with a fork and drizzle with a little bit of olive oil.

For the Sausage and Veggies: Chop the bell pepper and onion and add to the squash flesh you removed earlier. Add a little olive oil to a large skillet and heat on medium-high. Remove the sausage from casing, and add in small pieces to the heated skillet. Cook and crumble the sausage until brown. Add the garlic, onion, and pepper to the skillet and sautee for 4-5 minutes, or until onion is slightly translucent. Add herbs to taste, then add squash and cook for another 2-3 minutes.  Salt and pepper to taste. Add couscous to skillet and stir to combine with other ingredients. Sprinkle parmesan cheese over everything and stir to incorporate.

Stuff each squash with the couscous mixture, and sprinkle a little more Parm on top. Place the stuffed squash back in the oven for 10-15 minutes. Serve immediately.

cheers,

k

cool it now: pinkberry opens in atlanta

It’s hot as Satan’s underpants outside. And humid as hell to boot. But just around the corner from Cumberland Mall, the temperature is getting ready to drop a few degrees.

Pinkberry – the gourmet frozen yogurt chain  – opens tomorrow in Atlanta in the Akers Mill Shopping Center. Now some of you might be thinking, “Frozen yogurt? That’s so late 80s!” But the California-based chain has taken the concept of frozen yogurt to modern new heights with its use of hormone-free dairy, fresh high-quality fruit toppings like blackberries, mango and kiwi, and store designs that make you feel cool just for being there.

I got my first taste of Pinkberry when I visited L.A. last fall, and fell in love instantly! I’m even more thrilled now that I no longer have to travel across country to taste it again. I highly recommend the passionfruit yogurt with some fresh blackberry and kiwi… I’m drooling just thinking about it.

stay cool kids,
k

Pinkberry Atlanta
2937 Cobb Parkway
Akers Mill Shopping Center
770-661-2995
Twitter: @pinkberryswirl

royal china – an oasis in atlanta’s chinese food desert

Since Dinho (and its lackluster sequel, Frank Ma South) have both gone the way of the dragon, there’s been a serious void in my Chinese dining excursions of late. I’ve had to rely on more cookie-cutter Chinese restaurants in the Atlanta area, since there are no authentic, casual Chinese restaurants to speak of anywhere near my ‘hood. The ones that are close by generally get referred to by me as ‘gravy chino’ – due to their tendency to smother almost every dish on the menu in a ubiquitous brown gravy.

Thankfully, it seems like I’ve been delivered from the barren desert of order-by-number Chinese food establishments by one Royal China near Doraville. Since my first visit a few weeks ago, I’ve become a loyal fan… I’m already averaging a once a week Royal China habit. But I don’t give my affections easily, so you can be sure that there are really some solid reasons for my instant fanaticism, namely:

The diners are almost all Chinese
Every time I’ve visited, I think we were the only table in the place where there wasn’t a single Asian person present. The best way to tell if you’re getting good ethnic food is to see if your fellow diners look like they might have grown up on the stuff.

The Lobster and Mussels Specials
Two dishes that seem to be regulars on Royal China specials board could easily be called their signature offerings. The first is mussels in black bean sauce. For an appetizer, it’s a surprisingly large serving of plump mussels bathed in a luscious, slightly briny black bean sauce (no not those black beans, these black beans). The other special, 2 whole lobsters covered in either a ginger scallion sauce or some other sauce (I can’t remember since I’m so hooked on the ginger scallion), is an amazing deal at $18. The lobsters come chopped into manageable bite-sized pieces with the shell still on, so you still get the rewarding tactile experience of wrestling sweet lobster meat from its confines.

Dim Sum
Royal China offers dim sum every day from 10am – 3pm. For those who aren’t familiar, dim sum is the Chinese equivalent of tapas. But instead of ordering from a menu, a variety of small plates – dumplings, pot stickers, rice dishes, and more exotic selections like chicken feet – are wheeled around on carts. You simply point and choose which tasty temptations interest you. A heads-up: the one time I did go for dim sum, I found there were a lot of shrimp items offered, which is fine by me, but might limit your options if you’re not a shellfish fan.

5% Cash Discount
Holster the plastic and bring out the greenbacks and you can save a few bucks. And as we all know, savings make the perfect dessert for any meal.
While Royal China is a bit of a drive for those of us who tend to get stuck eating intown only, I’d happily drive past all the gravy oases in Atlanta to quench my thirst for authentic Chinese.
cheers,
k

Royal China Restaurant
3295 Chamblee Dunwoody Road
Atlanta, GA 30341
770.216.9933

drink for a good cause – 2 reasons to raise your glass

I say, if you must drink, drink for a good cause.

Examples of good causes include:

• ’cause it’s Wednesday
• ’cause I feel like it, and
• ’cause somebody else is buying

But if you’re searching for an even better cause to drink for, there are a couple of great ones happening this week.

Cause #1: Celebrity Cocktail Nights at Park 75 Lounge

This Thursday, the Four Seasons Hotel Atlanta continues its weekly Celebrity Cocktail Nights. Every Thursday through June 24th, Park 75 Lounge at the Four Seasons will feature a different local celebrity bartender serving up his/her favorite cocktail recipe for attendees. This week’s celebrity drink peddler is Vern Yip – the charming and talented host of HGTV shows like Design Star and Deserving Design.

Why it’s a Good Cause: A portion of the proceeds will be donated to The Ulman Cancer Fund, which provides specialized support for young adults affected by cancer.

Cocktails are $10 each, and complimentary valet is available. Event goes from 6-9pm.

 

Cause #2: Atlanta Classics Bar Tour in Virginia Highlands
On Saturday, May 29, 2010 from 1- 6pm, experience drinks and food at some of the most historic bars and restaurants in Atlanta. $10 (advance price) covers your admission, a Classic Bar Tour mug, a t-shirt and discounted drinks at the participating pubs. Featured bars include: Atkins Park Tavern, George’s Restaurant and Bar, Limerick Junction Irish Pub, Manuel’s Tavern and Moe’s & Joe’s Tavern. Participating bars will also offer food specials at 1960s prices. Groovy!

Why it’s a Good Cause: A portion of the proceeds will be donated to the Leukemia & Lymphoma Society. Check out www.atlantaclassicsbartour.com for tickets and more info.

purpose-driven cheers,

k

copycat recipe – tangerine basil mojito inspired by king of pops

Popsicles are for kids, right?

Wrong.

Once you’ve tasted the tantalizing frozen treats from Atlanta popsicle purveyor, King of Pops, you might find yourself elbowing little kids in the forehead to get to them before they do.

King of Pops (a member of Atlanta’s growing street food vendor community) offers gourmet popsicles that feature unique pairings of fresh ingredients like pineapple and ginger, grapefruit and mint, and lime with fresh squeezed cane juice.

On a recent visit to the Irwin Street Market, the beau and I sampled King of Pops tangerine basil offering. I can honestly say that I’ve never had a popsicle that tasted soooo good! The popsicle had little pieces of tangerine pulp and whole-leaf basil throughout – a very refreshing combo for a hot day. On the beau’s suggestion that flavors in the popsicle “might make a tasty beverage as well,” I decided to test out a cocktail recipe with tangerine and basil that’s a lot like the recipe for a traditional mojito.

Don’t worry, you won’t have to fight the kids over this one – it’s strictly for the grown ups.

Ingredients / Supplies (for 1 tangerine-basil mojito)

1 small tangerine or 1/2 large tangerine

3-4 fresh basil leaves

2 tsp granulated sugar (raw sugar is best, you might also sub agave, if that’s your thing)

white rum (preferably Cachaca – Brazilian rum)

crushed ice

highball glass

muddler or pestle

How to make the tangerine-basil mojito:

Cut the tangerine into small wedges and place in glass. Roll basil leaves together and slice into thin strips. Add the basil to the glass. Add sugar to glass and muddle all ingredients together with pestle or muddler. The goal is to extract as much juice from the tangerine as you can while dissolving most or all of the sugar. Fill the glass with crushed ice. Pour in rum until glass is approximately 3/4 full. Vary the strength of the drink by using more tangerine and sugar and / or less rum to your tastes.

Of course, if you absolutely must share this beverage with the little ankle-biters, just substitute the cachaca with ‘fizzy lifting drink’ – aka, sparkling water or club soda.

cheers,

k

warm weather red: lodi deep purple zinfandel

There was a time when I was a year-round drinker of white wines. I hadn’t yet developed the palate to appreciate the taste of a merlot, a cabernet, or even a pinot noir. Over time, however, I grew to like reds more, but I was still the sort of red drinker who saved the ruby-colored vinos for the cooler months of the year. Once spring hit, I couldn’t wait to get back to my tried-and-true Chardonnays, Rieslings, and Pinot Grigios.  

This past winter though, I seem to have developed a stronger affinity for reds than ever before, and even now that it’s begun to warm up here in Atlanta, I’m still longing for the fuller, rounded taste of a red over the immature sweetness of  a white (hm. pausing for a moment to reflect on the unintentional parallel to my over-30 self).

Anywho, a couple of days ago the beau brought home what looks like will be my warm-weather red companion for at least a few more weeks – we’ll have to see how much I’m loving it once the temperature stays above the 90-degree mark.

Name: Deep Purple Zinfandel 2007

Type: A California Zinfandel from the Lodi region

Tastes Like: very jammy; blackberry, and ripe purple fruit

Where to Buy: Green’s on Ponce

Wallet Damage: around $10

Other Notes:  The label is decked out in psychedelic lettering that’s a trip to read, especially after a couple of glasses. We’ve already nicknamed it ‘Purple Haze’.

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