Thursday, May 31, 2007
Food, "Dish"
Summer breezes on the patio
Sunday brunch makes me feel fine...
Imagine you on the patio with a plate of brioche French toast, a mimosa and a bounty of jogger-heckling moments.
CREDIT: Spark St. Jude |
By Julie Douglas
Sunday brunch makes me feel fine—blowin’ through the jasmine of my mind. Indeed, it’s high patio weather and nothing is finer than sitting a spell, taunting hungry exercising passersby with a forkful of your brioche French toast stuffed with peaches and cream cheese, served with a brown sugar lavender glaze. But where can a bruncher with a case of schadenfreude find such a scenario? Inman Park’s Pacific Kitchen, of course. The neighborhood restaurant is now serving Chef Nick Leahy’s brioche, omelets, steak and eggs and other sundry items Sundays 11 a.m. to 3 p.m. And with its location just off Freedom Park, it’s an ideal outdoor setting for sipping a mimosa. For more information, call 404-223-9292 or visitwww.pacific-kitchen.com.
It’s five o’ clock somewhere
Right around the bend from Pacific Kitchen, the Grape at Inman Park offers an ongoing Thursday vino special, “Five on the Vine,” beginning at 5 p.m. with $5 glasses of wine from its one through five classifications. What’s that? Sorry, it’s classified information. You’ll have to see for yourself (or pop on to their Web site). For more information, call 404-577-4662 or visit www.yourgrape.com.
He can bring home the bacon and fry it up in a grill
Barbecue winner? We know that Geoff Melkonian is a stellar musician, producer and baker—not to mention a co-owner of Atlanta-based seasonal bread baking company, Breadwinner—but who knew he was a Q champ as well? His grilling skills recently earned his barbecue team, Barefoot in the Pork, a first place trophy for their blue-ribbon ribs in the Patio Porkers non-professional division at the “Super bowl of Swine,” Memphis in May World Championship Barbecue Cooking Contest in Memphis, Tenn. Does this mean cornbread is in Breadwinner’s future? Please? For more information about the artisanal bread company, visit www.getloafed.com.
One to watch …
If you haven’t checked out Nava lately, you should make haste. Under the passionate direction of Chef Jessie Perez, the menu is getting an infusion of much-needed life with dishes like the giant shrimp trio with corn husks atop sweet corn pudding with barbecue sauce. No worries, Nava classics are still on the menu. But you can’t go wrong with sampling the chef’s newest offerings, which incorporate seasonal and local cuisine along with staples indigenous to southwestern cuisine. Perez hails from San Antonio, N.M. and worked under and collaborated with several southwestern culinary luminaries, including Chef Mark Miller. For more information, call 404-240-1984 or visit www.buckheadrestaurants.com.
Have something for Dining Dish? E-mail diningdish@sundaypaper.com.