While I am away on my honeymoon, guest bloggers will be filling in on Mondays, Wednesdays and Fridays.
These days, deals are everywhere. You can be on umpteen different daily email lists that send you the special for this and the discount for that. From Groupon.com to Restaurant.com, from individual restaurant’s own advertisements and freebies, to vendors’ specials, there’s a bounty of savings to be had. It can also be a little overwhelming – and sometimes the deal isn't as good as it seems! How to navigate?
I regularly use a few sites and a few restaurant’s own deals and certificates. From trial and error, here’s what I've found to be the best of the bunch for wining and dining in Atlanta:
Groupon.com – Sign up for the daily email to find out what that day’s special is. The discount will vary and often be up to 70% off (for example, one I bought was a $25 certificate, no strings attached, to Quattro, for $15), and will be for everything from stores to spas to restaurants, bars and more. Typically, Groupons have no restrictions so they’re easy to use making them an even better deal.
Restaurant.com – You can also sign up for a daily email for their ever-changing list of hugely discounted deals. Always half-off, they routinely throw in additional discounts in stages, up to 90% off so you can end up getting $50 certificates for as little as $2. The big caveat with this site is the fine print – most are only usable at dinner, require two people and two entree purchases, and exclude alcohol, tax and tip. Purchase wisely.
The Buckhead Life Restaurant Group – The Ultimate Gift Card is a great buy. Valid at all Buckhead Life restaurants, you get an automatic 20% extra added to your card, all the time. Great for gifts.
Metrotainment Restaurants Loyalty Cards – The Metrotainment Restaurants (www.metrocafes.com), including Einstein’s, Joe’s on Juniper, Hudson Grille and more, have Loyalty Cards where you earn points every time you spend money. You can use the points to buy gift cards or actual prizes and they give bonus points on your birthday and anniversary. As a big plus this year, Loyalty Card holders can buy Holiday Cards and get an extra 50% on the card automatically – plus you can split the card up into any increments and between restaurants. That is pretty cool, in my opinion.
Yelp – The Yelp talk threads are a fountain of information and one that is updated regularly is on Nightly Deals – where you can get free or discounted food and drink every night of the week.
Check out the deals, get the daily specials you choose sent to your inbox, save and enjoy!
Guest Blogger: Carrie, www.CarrieNealLand.com
Monday, November 30, 2009
Friday, November 27, 2009
Guest Blogger: Affogato
While I am away on my honeymoon, guest bloggers will be filling in on Mondays, Wednesdays and Fridays.
As the holiday season approaches with relentless speed, I love to have a repertoire of simple, elegant dishes that please one and all. And, one dessert that pleases each and every time is affogato. Italian for “drowned”, affogato is composed of two ingredients in its simplest form. Ice cream and espresso... what's not to love?
Affogato
Brew espresso and pour into a spouted container for easy pouring. Add one teaspoon of sugar. Stir to combine. Let the espresso cool until it's just barely warm. Spoon small scoops of ice cream into a highball glass. Pour espresso over ice cream at the table and serve.
Want to jazz it up a bit for the adults? Float a shot of Amaretto, Frangelico or Grand Marnier on top of the espresso. Or, top with whipped cream and a twist of lemon for a rich non-alcoholic option.
Guest Blogger: Michele Theresa, www.servantlesscook.com & www.reviewatlanta.com
As the holiday season approaches with relentless speed, I love to have a repertoire of simple, elegant dishes that please one and all. And, one dessert that pleases each and every time is affogato. Italian for “drowned”, affogato is composed of two ingredients in its simplest form. Ice cream and espresso... what's not to love?
Affogato
- 2 shots of espresso per person
- 1 teaspoon of sugar, or more if desired
- vanilla ice cream
Brew espresso and pour into a spouted container for easy pouring. Add one teaspoon of sugar. Stir to combine. Let the espresso cool until it's just barely warm. Spoon small scoops of ice cream into a highball glass. Pour espresso over ice cream at the table and serve.
Want to jazz it up a bit for the adults? Float a shot of Amaretto, Frangelico or Grand Marnier on top of the espresso. Or, top with whipped cream and a twist of lemon for a rich non-alcoholic option.
Guest Blogger: Michele Theresa, www.servantlesscook.com & www.reviewatlanta.com
Wednesday, November 25, 2009
Guest Blogger: Indian Food 101
While I am away on my honeymoon, guest bloggers will be filling in on Mondays, Wednesdays and Fridays.
Although I was born in India, I was raised in the United States, so there is not much Indian in me except for my love of Indian Food. I grew up eating Indian Curry and all sorts of other Indian dishes. I love the spices, aroma, everything about it. Many of my friends have never had Indian food. When I ask why, they say because Indian Food is so unfamiliar to them.
Since I grew up eating Indian Food, it is natural for me to tear my naan up and soak up the yummy curry. But I realized that many Americans may not be accustomed to Indian Food or how to eat it. That is why I wanted to put together a short article outlining some Indian dishes and what you may want to order at an Indian Restaurant.
More than likely, you will start out with complimentary Papadums. These are like very thin crackers, but much larger. There are usually 3 sauces or chutneys that go along with Papadums, a lime green sauce made with cilantro that is somewhat spicy, a dark brown sauce which is very sweet (save some for later, I’ll tell you why in a moment), and a mango chutney which is very good but pretty hot.
Appetizers:
You’ll probably see Samosas on an appetizer menu at Indian restaurants. These are a safe option as they are full of flavor but not spicy. They are triangular pastries that are filled with potatoes, peas and other vegetables. The sweet, brown chutney I told you to hang on to goes great on these.
Main Entrees:
Tandoori: Tandoori is always a safe option. This is not a hot and spicy dish at all. It has no heavy sauce to it either. It is simply cooked in a clay oven known as a Tandoori, hence the name. Don’t be freaked out by the color. It will come out with a red color especially if you order the chicken. It looks a little weird but it tastes great.
Biryani:
Think of Biryani as the Indian version of “Chinese Fried Rice”. It is rice with vegetables (usually including raisins) with your choice of meat. Lamb Biryani is really good. Really it is good with any meat. I probably wouldn't recommend getting Biryani with shrimp. Again, this is another “safe” choice as it will not be a spicy dish.
Curry:
This is really a thick gravy full of cumin, garlic, tamarind and a bunch of other tasty spices made to the hotness of your request. Curry is by far the most well known Indian dish. I like it with beef, lamb, chicken or shrimp.
Masala:
This is a creamy tomato sauce which is extremely tasty. Usually it is not overly spicy but you should ask just to be sure. One of my favorites at Indian Restaurant is Chicken Tikka Masala. As a matter of fact, I read somewhere that Chicken Tikka Masala is the number one most ordered dish in England. Having a large Indian population, Indian restaurants seem to pop up everywhere in England. In fact, Indian Food is all I ever want to eat when I go to England.
Vindaloo:
HOT HOT HOT!! This is one of the hottest dishes you can order. Again, it is made with various spices like curry, but it is really hot. It is so hot in fact, I can’t eat it and enjoy it. To my palette, the pepper overpowers any other flavor and I can’t enjoy the dish. WARNING: This dish isn't for an Indian Food virgin.
It is typical for these dishes to come with basmati (Indian white rice). But you are missing out if you don’t order some delicious nann (bread pancakes) to eat with your curry. Part of the experience of eating Indian Food is using your hands to soak up the gravy with the naan.
Although there are various types of naan I recommend starting with something simple like plain nann, or garlic. You usually get 2 pieces which is a gracious plenty for 1 person. You might want to consider 2 orders for 2 people and if there are leftovers they are great for breakfast in the morning.
Indian restaurants don’t typically offer any vegetable side dish with the entrees. This is probably because so many Indians are vegetarians, the vegetable entrees are a main course by themselves. Indian curries tend to have very rich sauces and those along with rice and naan will fill you up quickly. But if you feel it necessary to order a vegetable I recommend something with aloo (potato) or baigon (eggplant).
For drinks, Indian beer goes well with Indian food. I usually enjoy a Taj Mahal with my meal. If beer isn't your thing, then I highly recommend trying a Mango Lassi. It is a sweet, fruity drink which is like having a milkshake with your dinner.
If you are still able to eat dessert after your filling meal, a good choice is Kulfi. This is Indian Ice Cream, which usually comes in several flavors, two common flavors being mango and pistachio.
Well, there you have it! This should give you enough information to be confident enough to give Indian food a try.
Guest Blogger: Malika Harricharan, http://atlanta-restaurantblog.com
Although I was born in India, I was raised in the United States, so there is not much Indian in me except for my love of Indian Food. I grew up eating Indian Curry and all sorts of other Indian dishes. I love the spices, aroma, everything about it. Many of my friends have never had Indian food. When I ask why, they say because Indian Food is so unfamiliar to them.
Since I grew up eating Indian Food, it is natural for me to tear my naan up and soak up the yummy curry. But I realized that many Americans may not be accustomed to Indian Food or how to eat it. That is why I wanted to put together a short article outlining some Indian dishes and what you may want to order at an Indian Restaurant.
More than likely, you will start out with complimentary Papadums. These are like very thin crackers, but much larger. There are usually 3 sauces or chutneys that go along with Papadums, a lime green sauce made with cilantro that is somewhat spicy, a dark brown sauce which is very sweet (save some for later, I’ll tell you why in a moment), and a mango chutney which is very good but pretty hot.
Appetizers:
You’ll probably see Samosas on an appetizer menu at Indian restaurants. These are a safe option as they are full of flavor but not spicy. They are triangular pastries that are filled with potatoes, peas and other vegetables. The sweet, brown chutney I told you to hang on to goes great on these.
Main Entrees:
Tandoori: Tandoori is always a safe option. This is not a hot and spicy dish at all. It has no heavy sauce to it either. It is simply cooked in a clay oven known as a Tandoori, hence the name. Don’t be freaked out by the color. It will come out with a red color especially if you order the chicken. It looks a little weird but it tastes great.
Biryani:
Think of Biryani as the Indian version of “Chinese Fried Rice”. It is rice with vegetables (usually including raisins) with your choice of meat. Lamb Biryani is really good. Really it is good with any meat. I probably wouldn't recommend getting Biryani with shrimp. Again, this is another “safe” choice as it will not be a spicy dish.
Curry:
This is really a thick gravy full of cumin, garlic, tamarind and a bunch of other tasty spices made to the hotness of your request. Curry is by far the most well known Indian dish. I like it with beef, lamb, chicken or shrimp.
Masala:
This is a creamy tomato sauce which is extremely tasty. Usually it is not overly spicy but you should ask just to be sure. One of my favorites at Indian Restaurant is Chicken Tikka Masala. As a matter of fact, I read somewhere that Chicken Tikka Masala is the number one most ordered dish in England. Having a large Indian population, Indian restaurants seem to pop up everywhere in England. In fact, Indian Food is all I ever want to eat when I go to England.
Vindaloo:
HOT HOT HOT!! This is one of the hottest dishes you can order. Again, it is made with various spices like curry, but it is really hot. It is so hot in fact, I can’t eat it and enjoy it. To my palette, the pepper overpowers any other flavor and I can’t enjoy the dish. WARNING: This dish isn't for an Indian Food virgin.
It is typical for these dishes to come with basmati (Indian white rice). But you are missing out if you don’t order some delicious nann (bread pancakes) to eat with your curry. Part of the experience of eating Indian Food is using your hands to soak up the gravy with the naan.
Although there are various types of naan I recommend starting with something simple like plain nann, or garlic. You usually get 2 pieces which is a gracious plenty for 1 person. You might want to consider 2 orders for 2 people and if there are leftovers they are great for breakfast in the morning.
Indian restaurants don’t typically offer any vegetable side dish with the entrees. This is probably because so many Indians are vegetarians, the vegetable entrees are a main course by themselves. Indian curries tend to have very rich sauces and those along with rice and naan will fill you up quickly. But if you feel it necessary to order a vegetable I recommend something with aloo (potato) or baigon (eggplant).
For drinks, Indian beer goes well with Indian food. I usually enjoy a Taj Mahal with my meal. If beer isn't your thing, then I highly recommend trying a Mango Lassi. It is a sweet, fruity drink which is like having a milkshake with your dinner.
If you are still able to eat dessert after your filling meal, a good choice is Kulfi. This is Indian Ice Cream, which usually comes in several flavors, two common flavors being mango and pistachio.
Well, there you have it! This should give you enough information to be confident enough to give Indian food a try.
Guest Blogger: Malika Harricharan, http://atlanta-restaurantblog.com
Monday, November 23, 2009
Guest Blogger: Reckless Cooking
While I am away on my honeymoon, guest bloggers will be filling in on Mondays, Wednesdays and Fridays.
Reckless Cooking, that’s what I call it. A brief history. A little over a year ago, the thought of me cooking seemed comical. (Ask Mr. AT) I’d gotten through college subsisting on canned goods and Ramen noodles. After I got married and moved to New York City, my wife and I found it far easier to pick up takeout on the way home or have dinner at any one of our neighborhood spots.
One year ago, this all started to change. A year ago, my wife and I were blessed with a beautiful baby girl. We moved to the suburbs and I was still working in NYC. Finding time to cook was a definite challenge.
Start simple and don’t be afraid. A couple of random guidelines I follow:
1. Don’t be afraid to cook something badly
2. Herbs are a must: dry or fresh will do
3. Slow cooking prevents burning and maximizes flavor
4. Larger cuts of meat are easier than smaller cuts
5. Plastic Ziploc bags make marinating so easy
6. Most greens can be placed in a salad or tossed with pasta and olive oil
7. Use a meat thermometer.
I've found that pork loins are usually reasonably priced. I will cut a pork loin into two to three pound pieces and place the pieces into a Ziploc bag the night before I plan on cooking. I’ll marinate with a combination of salt, pepper, soy sauce, Worcestershire sauce, BBQ sauce, basil, rosemary, and whatever fresh herbs I may have lying around. Seal the bag and leave it to work overnight. When I get home the next day, I’ll usually have our one-year old daughter in tow. That’s the tough part because she always wants to play/eat/be held/ or touch something she shouldn't be touching. This is where is the oven is key. Take the pork loin out of the bag and place it in an oven proof pan. Set your oven to 260 degrees. Come back in 45 minutes to an hour. Use the meat thermometer. Remember 160 degrees for pork. You will spend more time carving than you did cooking.
You can use the same basic process described above on beef roasts as well. Using the oven to bake is such a time saver especially when cooking during the week. On weekends, I try to cook larger portions so we can eat leftovers the beginning part of the week.
Reckless cooking? A lot of trial and error. I try anything once and if it turns out badly, well its my lunch for the week.. Happy Cooking.
BTW: I just wanted to mention that during the last year, our family joined a CSA (Community Supported Agriculture Association). A CSA is where a group of people pay in advance of the growing season a farmer for the output of the farm. If it is a great growing season, then the yield is great. If it is a bad growing season, then, you may be out of luck. Well we’ve been lucky. We receive organic locally grown vegetables for about $15 dollars a week. We get some very typical stuff like green beans, lettace, and sweet potatoes. However, it is fun some weeks when we get vegetables like daikons and misatos. If anyone has recipes for these things, please let me know.
Guest Blogger: Carey N. (who introduced Mr. AT and I)
Reckless Cooking, that’s what I call it. A brief history. A little over a year ago, the thought of me cooking seemed comical. (Ask Mr. AT) I’d gotten through college subsisting on canned goods and Ramen noodles. After I got married and moved to New York City, my wife and I found it far easier to pick up takeout on the way home or have dinner at any one of our neighborhood spots.
One year ago, this all started to change. A year ago, my wife and I were blessed with a beautiful baby girl. We moved to the suburbs and I was still working in NYC. Finding time to cook was a definite challenge.
Start simple and don’t be afraid. A couple of random guidelines I follow:
1. Don’t be afraid to cook something badly
2. Herbs are a must: dry or fresh will do
3. Slow cooking prevents burning and maximizes flavor
4. Larger cuts of meat are easier than smaller cuts
5. Plastic Ziploc bags make marinating so easy
6. Most greens can be placed in a salad or tossed with pasta and olive oil
7. Use a meat thermometer.
I've found that pork loins are usually reasonably priced. I will cut a pork loin into two to three pound pieces and place the pieces into a Ziploc bag the night before I plan on cooking. I’ll marinate with a combination of salt, pepper, soy sauce, Worcestershire sauce, BBQ sauce, basil, rosemary, and whatever fresh herbs I may have lying around. Seal the bag and leave it to work overnight. When I get home the next day, I’ll usually have our one-year old daughter in tow. That’s the tough part because she always wants to play/eat/be held/ or touch something she shouldn't be touching. This is where is the oven is key. Take the pork loin out of the bag and place it in an oven proof pan. Set your oven to 260 degrees. Come back in 45 minutes to an hour. Use the meat thermometer. Remember 160 degrees for pork. You will spend more time carving than you did cooking.
You can use the same basic process described above on beef roasts as well. Using the oven to bake is such a time saver especially when cooking during the week. On weekends, I try to cook larger portions so we can eat leftovers the beginning part of the week.
Reckless cooking? A lot of trial and error. I try anything once and if it turns out badly, well its my lunch for the week.. Happy Cooking.
BTW: I just wanted to mention that during the last year, our family joined a CSA (Community Supported Agriculture Association). A CSA is where a group of people pay in advance of the growing season a farmer for the output of the farm. If it is a great growing season, then the yield is great. If it is a bad growing season, then, you may be out of luck. Well we’ve been lucky. We receive organic locally grown vegetables for about $15 dollars a week. We get some very typical stuff like green beans, lettace, and sweet potatoes. However, it is fun some weeks when we get vegetables like daikons and misatos. If anyone has recipes for these things, please let me know.
Guest Blogger: Carey N. (who introduced Mr. AT and I)
Friday, November 20, 2009
Guest Blogger: Antico - It’s Amore!
While I am away on my honeymoon, guest bloggers will be filling in on Mondays, Wednesdays and Fridays.
I walk in the door and immediately swoon. It happens every single time, without fail. My sensibility leaves me and I lose all self-control. What is it about the heady combination of garlic and tomato that makes me so giddy? I don’t know, but Antico has the secret.
The first time I went to the newest pizza place in town, I gasped in delight as I walked in the door and inhaled the goodness. I knew I was in for a treat. This is the real deal – not since my semester abroad in Rome have I had pizza like this. And I love, love, love pizza; you don’t want to know how many times a week I avail myself of the pie.
What sets Antico apart in Atlanta’s pizza wars? A few things:
We've heard about their famous ovens – the real deal, brought over from Italy, and fired up at 1000 degrees to cook the pizzas just right. It works. The crust is about as perfect as I've ever had – the amount of char is right, the thickness is right, there’s no bitterness (ick), and it’s even good at room temp or reheated the next day (I recommend five minutes at 425). The San Marzano tomatoes they use – these are just the best kind. The ratio of cheese to sauce – this is crucial, and they get it right. The fact that they only offer four kinds of pizzas; they don’t try to offer all kinds of toppings (other places can specialize in that, they’re OK with it!) but they do theirs with care and deliberation. Add a couple calzones (I haven’t gotten up the guts to order one yet as they are absolutely ginormous) and a small pasta selection, and that’s the menu. Finishing it all off are homemade desserts – does it get better than cannolis filled when you order them?
Personally, I like the communal table. I think standing around it is cool (though they've added bar stools since opening so you might be able to grab a seat), and like something I might have done while in Italy. Then again, I have no problem whatsoever talking to strangers – and I think that’s kind of the point of them having that huge table in the cool glass-enclosed room. If you’re lucky, you might be able to get a seat at the “kitchen table” and get to visit with the gracious owner, Giovanni.
I also get a kick out of their inside-out to-go boxes, and the fact that they only make a certain amount of dough, and when it’s gone . . . that’s it for the day. This is a step up for pizza in Atlanta, the next round of battle in our ongoing “pizza wars” and one that this lover of the pie is so deliriously, garlic-lovingly glad has arrived. In fact, it’s Friday, which as a child meant my parents were going out and we’d order Little Caesar’s or Domino’s . . . I think it’s time for a drive down to Hemphill Ave!
Guest Blogger: Carrie Neal Walden, http://www.carrienealland.com/
I walk in the door and immediately swoon. It happens every single time, without fail. My sensibility leaves me and I lose all self-control. What is it about the heady combination of garlic and tomato that makes me so giddy? I don’t know, but Antico has the secret.
The first time I went to the newest pizza place in town, I gasped in delight as I walked in the door and inhaled the goodness. I knew I was in for a treat. This is the real deal – not since my semester abroad in Rome have I had pizza like this. And I love, love, love pizza; you don’t want to know how many times a week I avail myself of the pie.
What sets Antico apart in Atlanta’s pizza wars? A few things:
We've heard about their famous ovens – the real deal, brought over from Italy, and fired up at 1000 degrees to cook the pizzas just right. It works. The crust is about as perfect as I've ever had – the amount of char is right, the thickness is right, there’s no bitterness (ick), and it’s even good at room temp or reheated the next day (I recommend five minutes at 425). The San Marzano tomatoes they use – these are just the best kind. The ratio of cheese to sauce – this is crucial, and they get it right. The fact that they only offer four kinds of pizzas; they don’t try to offer all kinds of toppings (other places can specialize in that, they’re OK with it!) but they do theirs with care and deliberation. Add a couple calzones (I haven’t gotten up the guts to order one yet as they are absolutely ginormous) and a small pasta selection, and that’s the menu. Finishing it all off are homemade desserts – does it get better than cannolis filled when you order them?
Personally, I like the communal table. I think standing around it is cool (though they've added bar stools since opening so you might be able to grab a seat), and like something I might have done while in Italy. Then again, I have no problem whatsoever talking to strangers – and I think that’s kind of the point of them having that huge table in the cool glass-enclosed room. If you’re lucky, you might be able to get a seat at the “kitchen table” and get to visit with the gracious owner, Giovanni.
I also get a kick out of their inside-out to-go boxes, and the fact that they only make a certain amount of dough, and when it’s gone . . . that’s it for the day. This is a step up for pizza in Atlanta, the next round of battle in our ongoing “pizza wars” and one that this lover of the pie is so deliriously, garlic-lovingly glad has arrived. In fact, it’s Friday, which as a child meant my parents were going out and we’d order Little Caesar’s or Domino’s . . . I think it’s time for a drive down to Hemphill Ave!
Guest Blogger: Carrie Neal Walden, http://www.carrienealland.com/
Wednesday, November 18, 2009
Guest Blogger: Table for One, Please
While I am away on my honeymoon, guest bloggers will be filling in on Mondays, Wednesdays and Fridays.
Do you ever eat alone? I do. And I love it. Does that sound strange? It does to lots of people. Don’t get me wrong, I’m as social as they come and love to wine and dine with a friend or ten, but I also enjoy the pleasure of my own dining company and I eat out – and at nice places, not fast food spots! – multiple times a week.
It’s a habit I developed out of necessity some years back when my job required a lot of travel; I could only watch so much “Law & Order” in my hotel room and when I finished my evening emails and it was dinner time, well, I had to find something to do with myself and Chick-fil-A just wasn't gonna cut it every night when there were options like The Palm in Charlotte or the hidden Korean gem I found in Columbia. A solo diner was born.
I continued my habit long after leaving that job, and I've refined my techniques and preferences since. And even while technically dining alone, I've met so many intriguing people – and overheard such interesting stories! – and gotten such a panoramic view into all walks of life.
If you find yourself having to eat alone, or maybe wanting to – sometimes it’s just nice to be around other people and hear the hum of human voices, but not have to entertain anyone but yourself, you know? – here are the tips I have and things I've learned about how to do it right and enjoy it best:
Guest Blogger: Carrie Neal Walden, http://www.carrienealland.com/
Do you ever eat alone? I do. And I love it. Does that sound strange? It does to lots of people. Don’t get me wrong, I’m as social as they come and love to wine and dine with a friend or ten, but I also enjoy the pleasure of my own dining company and I eat out – and at nice places, not fast food spots! – multiple times a week.
It’s a habit I developed out of necessity some years back when my job required a lot of travel; I could only watch so much “Law & Order” in my hotel room and when I finished my evening emails and it was dinner time, well, I had to find something to do with myself and Chick-fil-A just wasn't gonna cut it every night when there were options like The Palm in Charlotte or the hidden Korean gem I found in Columbia. A solo diner was born.
I continued my habit long after leaving that job, and I've refined my techniques and preferences since. And even while technically dining alone, I've met so many intriguing people – and overheard such interesting stories! – and gotten such a panoramic view into all walks of life.
If you find yourself having to eat alone, or maybe wanting to – sometimes it’s just nice to be around other people and hear the hum of human voices, but not have to entertain anyone but yourself, you know? – here are the tips I have and things I've learned about how to do it right and enjoy it best:
- Go to places with a bar meant for dining. These are perfect for “one.” Most nicer restaurants as well as chains attached to malls are great picks, where you’ll find a welcoming seat if you’re flying solo. Plus, bartenders are almost always good conversationalists and a wealth of information.
- Take a prop. A book, magazine, even a laptop – mine is practically an extension of my arm, and with free WiFi so many places these days I can use it almost everywhere – so that you have something to do if you want to be busy, or if you feel awkward. Or if some pesky guy (or, OK, girl!) starts hitting on you and won’t take the hint.
- Pick the right restaurant. Don’t go to a Benihana-type place and expect to feel comfortable. Some places are naturally more amenable to single diners than others, such as smaller cafes or places with lots of different sizes of tables, or, again, places with large full-food-service bars.
- Likewise, act like you belong there – because you do! And if you want to eat at a table, do! Behave like you belong, just like any other patron and if you get the side-eye from a server, ignore it.
- If you plan to “linger” a bit, say, with your book or laptop, let your server know. You’re taking up a chunk of their valuable real estate. And make sure to tip accordingly – that means 20%, really, and certainly not less than 15%. More isn't a bad idea, depending on how long you’re there!
- Become a regular. Whether it’s the local bagel place or a high-end steak house, restaurants love their regulars and take care of them. If you are a familiar face, they won’t mind (or at least, not as much!) if you linger a little longer at your table or always ask for your salad made a special way that’s off the menu.
- If you’re a woman, make friends with the manager or police officer (if there is one) – just in case. It never hurts to have a friend. The one time I needed to leave a place without paying my tab because of the guy that wouldn't leave me alone, I knew it wouldn't be a problem because it was my most-regular haunt, and everybody knew me; the bartender and GM knew I’d be back the next day to pay my tab.
Guest Blogger: Carrie Neal Walden, http://www.carrienealland.com/
Monday, November 16, 2009
Wedding recap!
Dear readers, yesterday was such a truly wonderful day! People had been telling me for months that inevitably something will go wrong, and you just have to roll with it. But amazingly enough, nothing went wrong!
The weather was glorious - 73 and sunny - in mid-November, no less! Serenbe is such an incredibly lovely place, and the weather allowed everyone to enjoy it to its fullest. Our friends and family were there, and everything came together without a hitch.
Our rehearsal dinner food at the Farmhouse - pot roast & shrimp and grits as well as chocolate bourbon pecan pie - was delicious. Even more amazing was the actual wedding food catered by Gloriosa. No one expects much from wedding food, but the fried chicken and fried green tomatoes and macaroni cheese, in particular, garnered rave reviews. I only wish I'd had room for more, but we certainly enjoyed our leftovers for dinner yesterday. My father, never a fan of mac 'n cheese, even said he's now a fan after tasting their incredible version.
We worked off all those calories on the dance floor afterwards, and I got to live out my dream of dancing my figurative pants off at my own wedding. According to my videographer, brides rarely dance so much, but for me it was the best way to celebrate with my friends. After the reception, everyone carried away red candy favors (jersey sour cherries were my personal faves!), and we adjourned to a bonfire, made 'smores, and drank more of the fantastic wine hand-selected by Mr. AT. More yummy goodness!
All I can say is it was perfect, perfect, perfect! Great food and wine, blissful weather, the people I love most in the world, and my darling new hubby - what more could a gal ask for? Thank you, readers, for your well-wishes and thanks so much to everyone who was there for making it such a special day.
Now we're off to South Africa for another adventure (and lots of great eats!) Some of my readers have been kind enough to guest blog, so Adventurous Tastes will keep publishing on Mondays, Wednesdays and Fridays while I'm gone. I'll fill you in when I return December 4!
The weather was glorious - 73 and sunny - in mid-November, no less! Serenbe is such an incredibly lovely place, and the weather allowed everyone to enjoy it to its fullest. Our friends and family were there, and everything came together without a hitch.
Our rehearsal dinner food at the Farmhouse - pot roast & shrimp and grits as well as chocolate bourbon pecan pie - was delicious. Even more amazing was the actual wedding food catered by Gloriosa. No one expects much from wedding food, but the fried chicken and fried green tomatoes and macaroni cheese, in particular, garnered rave reviews. I only wish I'd had room for more, but we certainly enjoyed our leftovers for dinner yesterday. My father, never a fan of mac 'n cheese, even said he's now a fan after tasting their incredible version.
We worked off all those calories on the dance floor afterwards, and I got to live out my dream of dancing my figurative pants off at my own wedding. According to my videographer, brides rarely dance so much, but for me it was the best way to celebrate with my friends. After the reception, everyone carried away red candy favors (jersey sour cherries were my personal faves!), and we adjourned to a bonfire, made 'smores, and drank more of the fantastic wine hand-selected by Mr. AT. More yummy goodness!
All I can say is it was perfect, perfect, perfect! Great food and wine, blissful weather, the people I love most in the world, and my darling new hubby - what more could a gal ask for? Thank you, readers, for your well-wishes and thanks so much to everyone who was there for making it such a special day.
Now we're off to South Africa for another adventure (and lots of great eats!) Some of my readers have been kind enough to guest blog, so Adventurous Tastes will keep publishing on Mondays, Wednesdays and Fridays while I'm gone. I'll fill you in when I return December 4!
Wednesday, November 11, 2009
Post-wedding cravings: someone give this girl a sweet!
It's T-2.5 days until I join the ranks of the oh so happily married. I'm excited, of course, to start my married life with Mr. AT, and I'm looking forward to having most of the people I love all in one place for the weekend. But when I think down the line to what I'm most looking forward to after all the excitement of the big day is over - long after after the DJ spins his last tune, after my friends and family fly/drive away, and I hermetically seal my wedding dress - it's the opportunity to once again eat with abandon. Granted I'm always a stickler for being at least somewhat healthy, but after so many months of denying myself sweet treats on all but the most special of occasions, I am dying - really DYING - to stuff my face silly with sweets.
I may have mentioned it here before, but I once learned about a study that proved that self deniers were far more likely to binge eat than those who moderated all the time. I am currently falling squarely into that trap. With visions of my wedding dress showing off my chiseled Michelle Obama arms and trim waistline, I have systematically denied myself candy (through Halloween no less!), pastries, and desserts of all kinds. Sigh...it has been rough.
I stare longingly at the overflowing candy bowl at work, sigh when I pass the bakery section at the grocery store, day dream about holiday pastries (pumpkin pie, oh my!)...but still I resist because if I can't eat healthy for my wedding, then when will I ever?
I still have in my work drawer the Almond Joy that my coworker oh so cruelly threw on my desk and practically dared me to eat. But no, I didn't break, it's still there a month later. Of course, I've not been a perfect little denier. I've given in on anything I could construe as a special occasion, such as press meal (it would be rude to turn away a free dessert, no?) or grad school reunion. But still I cannot wait to tuck into something ooey gooey chocolaty with abandon.
My mother asked recently if I was going to finally stop denying myself so I could enjoy some dessert at my wedding. Am I ever?! We have 3 kinds of dessert - spiced pear pie, pecan pie, and red velvet cake. I intend to eat at least a small slice of each. Aw hell yeah!
Tomorrow I make seven-layer bars to put in my welcome bags, and you better believe I'm going to have one of them. Their abundant layers of goodness will be too much to resist, and at this point, I have to wonder - can I really expand that much in just 2 days?
So as the minutes tick by, and I get closer to the day I've been planning for months, it's not just a lifetime of love I look forward to, but also a return to the world of moderation and occasional dessert indulgence!
I may have mentioned it here before, but I once learned about a study that proved that self deniers were far more likely to binge eat than those who moderated all the time. I am currently falling squarely into that trap. With visions of my wedding dress showing off my chiseled Michelle Obama arms and trim waistline, I have systematically denied myself candy (through Halloween no less!), pastries, and desserts of all kinds. Sigh...it has been rough.
I stare longingly at the overflowing candy bowl at work, sigh when I pass the bakery section at the grocery store, day dream about holiday pastries (pumpkin pie, oh my!)...but still I resist because if I can't eat healthy for my wedding, then when will I ever?
I still have in my work drawer the Almond Joy that my coworker oh so cruelly threw on my desk and practically dared me to eat. But no, I didn't break, it's still there a month later. Of course, I've not been a perfect little denier. I've given in on anything I could construe as a special occasion, such as press meal (it would be rude to turn away a free dessert, no?) or grad school reunion. But still I cannot wait to tuck into something ooey gooey chocolaty with abandon.
My mother asked recently if I was going to finally stop denying myself so I could enjoy some dessert at my wedding. Am I ever?! We have 3 kinds of dessert - spiced pear pie, pecan pie, and red velvet cake. I intend to eat at least a small slice of each. Aw hell yeah!
Tomorrow I make seven-layer bars to put in my welcome bags, and you better believe I'm going to have one of them. Their abundant layers of goodness will be too much to resist, and at this point, I have to wonder - can I really expand that much in just 2 days?
So as the minutes tick by, and I get closer to the day I've been planning for months, it's not just a lifetime of love I look forward to, but also a return to the world of moderation and occasional dessert indulgence!
Monday, November 9, 2009
Our final pre-wedding date night at Holeman & Finch
Saturday was our last night out as an unmarried couple. I certainly hope we’ll continue going on dates long after our wedding day, but it still felt momentous to know that we were on the precipice of major change. After some debate (and missed freeway exits), we decided to go to our favorite place in town – Holeman & Finch.
Alas, I didn’t bring my camera, so my descriptions will have to suffice. Let it be said, that as always, every single thing we had was awesome. Rich, hearty, flavorful…just really fricking delicious!
We sidled up to the bar, and I had a cranberry and gin cocktail, that definitely hit the spot after weeks of being a teetotaler. The fried oysters were, as always, heavenly. Salty and crispy on the outside, with a little bit of spicy remoulade. The mussels were also a hit, although it was really the bread dipped in the sauce that did it for me (yes, I forewent my low-carb ways for this date, too!)
We’re on an eternal search for sweetbreads as good as those at Casa Mono in NY. H&F’s version still wasn’t quite there, but it was the best version we’ve tried. Not chewy or bland like so many variations, and an appealing citrus sort of flavor. there was no citrus listed in it’s recipe, so I could be calling that entirely wrong, but there was something there that was an unexpected but very welcome flavor.
But best of all was the carbonara. Generally it’s hard for carbonara, filled with pancetta and cream, to go wrong, but this one was out of control. I may have actually told the bartender that I wanted to dive my head in it, and Mr. AT quickly added on that he’d like take his clothes off and swim in it naked. Yes, that’s how good it was.
I truly, deeply love Holeman & Finch. I love the chill by stylish atmosphere that always feels like you’re somewhere cool. I love the knowledgeable bartenders and top-notch drinks. And I’m passionate about their always impressive food. Once my form fitting wedding dress is behind me, I’ll be back for a married date night to enjoy their burger! Yum…can’t wait!
Friday, November 6, 2009
Another rule for service professionals
After a particularly delightful exchange with my catering vendor (Gloriosa), I was struck that there's an important service professional rule that I forgot to mention. As a service professional (be it a waiter, caterer, etc), your job is to create a positive experience for me. That means, no condescension, no lectures, no snide remarks. If I wanted a lecture, I could get one for free from my father. I do not need one from people I'm paying to facilitate my happiness.
Of course that doesn't give me the right to be rude or make unreasonable demands. I don't subscribe to the customer is always right theory to the extent that I think I can be a jackass with no repercussions. But if I'm stressed (and what girl isn't right before her wedding?) then your job is to ease my fears by coming up with a rock-solid plan, not lecture me on how I should have known it might rain.
It always kills me when waiters, bartenders or bouncers are rude, the latter being rude more often than not. They were hired to facilitate the pleasure of the experience, right? Part of the lecture I received today was that a wedding is all about love, so it shouldn't matter to me if it rains on my outdoor wedding. Yes, I'm well aware that a wedding is about love, but I could have saved a boatload of money and gotten married in a courthouse if the aesthetics of the event weren't a priority. Don't you pay your caterer to make it a beautiful, delicious day?
OK enough venting. Clearly I'm super irked by my recent exchange, but I think the rule is a valid one. Politeness and keeping your negative opinions to yourself are part of the service package. I'm sure my wedding will be lovely, and I have no doubt that Gloriosa will do good work, but I would have preferred soothing to lecturing.
Now if everyone could just put their positive thoughts towards sunshine on November 14, I'd much appreciate it! For all future reference I do not recommend outdoor weddings in Atlanta for people prone to stress...watching the ever changing weather forecast is killing me!
Thursday, November 5, 2009
Turkey burgers with tomato jam, olives and feta
Quick, healthy and easy weekday dinners are always tough to come by. Mr. AT and I tend to gravitate towards steak because it's so easy and so very tasty, but it can't be good for us to eat beef that often, right? So last night we whipped up a turkey burger, punched up with the piquant flavors of olives and feta and incredibly delicious sweet tomato jam.
Fortunately Mr. AT was feeling quite generous of spirit and jumped in to help me prepare dinner. Usually recipes that seem fast in fact take me forever, and we end up eating at 9! I handled the tomato jam and my honey did his manly duty by handling the burger prep and grilling.
Mr. AT hates a gloopy turkey burger, but this one held up nicely, probably because the cheese was somewhat binding [Mr. AT note: I used ground turkey breast meat, which is healthier and less likely to form an overly soft burger]. With the cheese and olives in it, these burgers have tons of flavor, but it's really the tomato jam that makes it. I recommend really piling it on. It takes what could be an OK burger, and makes it super tasty. It was even better on my leftovers today at lunch. One caveat is the tomato jam took much longer than the recommended 10 minutes to burn off the liquid - it was more like 20 minutes for me. We have lots of it leftover, too, so you could probably cut down on the recipe by a third, or just use it to liven up other meat dishes.
I've been studiously avoiding carbs lately, but I threw caution to the wind and made spicy sweet potato fries for a side and ate the burger on an actual (gasp!) bun, whole wheat natch! I can't ever get my baked sweet potato fries crispy, but we both still gobble them up. How I've missed french fries!
Fortunately Mr. AT was feeling quite generous of spirit and jumped in to help me prepare dinner. Usually recipes that seem fast in fact take me forever, and we end up eating at 9! I handled the tomato jam and my honey did his manly duty by handling the burger prep and grilling.
Mr. AT hates a gloopy turkey burger, but this one held up nicely, probably because the cheese was somewhat binding [Mr. AT note: I used ground turkey breast meat, which is healthier and less likely to form an overly soft burger]. With the cheese and olives in it, these burgers have tons of flavor, but it's really the tomato jam that makes it. I recommend really piling it on. It takes what could be an OK burger, and makes it super tasty. It was even better on my leftovers today at lunch. One caveat is the tomato jam took much longer than the recommended 10 minutes to burn off the liquid - it was more like 20 minutes for me. We have lots of it leftover, too, so you could probably cut down on the recipe by a third, or just use it to liven up other meat dishes.
I've been studiously avoiding carbs lately, but I threw caution to the wind and made spicy sweet potato fries for a side and ate the burger on an actual (gasp!) bun, whole wheat natch! I can't ever get my baked sweet potato fries crispy, but we both still gobble them up. How I've missed french fries!
From epicurious.com/Bon Appetit
Ingredients
* 1 pound ground turkey
* 2/3 cup finely chopped red onion
* 1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping
* 3 tablespoons coarsely chopped pitted Kalamata olives (about 6)
* 1 1/2 teaspoons olive oil plus additional for brushing
* 1 small garlic clove, pressed
* 1/2 teaspoon chopped fresh rosemary
* 1/2 teaspoon (generous) coarse kosher salt
* 1/2 teaspoon (generous) black pepper
* 4 crusty rolls, halved horizontally
* Tomato Jam
Preparation
Prepare barbecue (medium-high heat). Brush grill rack with oil.
Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.
Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.
Tomato Jam
* 1 tablespoon olive oil
* 1 cup (scant) finely chopped onion
* 1 garlic clove, minced
* 2 14-ounce cans diced tomatoes in juice
* 1 tablespoon sugar
* 1/2 teaspoon dried thyme
* 1/2 teaspoon coarse kosher salt
* 1/4 teaspoon black pepper
Preparation
Heat oil in medium saucepan over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups, stirring occasionally, about 10 minutes. Cool.
Wednesday, November 4, 2009
Things Servers Should Never Do
The NY Times had an interesting article today about things restaurant servers should never do. A few that caught my eye:
4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.
This one is so simple and yet so few restaurants live up to it. I used to love Shaun’s, until they made me wait 2 hours past my reservation on New Year’s Eve without so much as an offer of drinks or apps. It was not until we complained that they started comping things. I’d have a lot more good will for them after that if they’d headed off my anger rather than trying to come in after the fact and fix it.
8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.
There’s nothing worse than having an intense conversation, and a waiter is just standing over your shoulder waiting to interject. If I look like I’m fully engrossed in conversation, don’t come over yet. Staring at me silently doesn’t count as not interrupting. If it just seems like light banter and there aren’t any gaps, fine, jump in when you can, but try to gauge what’s going on.
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
My father is famous in our family for eating his meal with such speed, that he’s already cleared his plate and put it in the dishwasher before the rest of us have put a dent in the meal. Meals are for conversation, sharing, bonding, and it’s hard to do that if one person looks like they’re ready to leave at any moment. Plus it’s awkward for the person still eating. it somehow implies they’re eating too slow and they should hurry up because the waiter wants to turn the table.
40. Never say, “Good choice,” implying that other choices are bad.
We laughed our butts off at Bhojanic in Decatur when our very animated waiter nearly had a seizure from the excitement of exposing us to our first thali. “Ohohohoho,” he said as he grinned ear to ear and nodded his head with a fervor. “Are you in for a treat!” I’m ok with this kind of affirmation of my order because if nothing else it’s is hilarious, but I can see the point that it makes the other person wonder why their order didn’t elicit squeals of delight. Seriously, though, go to Bhojanic. You’ll know this waiter when you see him. Brilliant!
51-100 are being published next week, but in the meantime, I wanted to add a couple of my own.
- Don’t ask if we’ve been there before – does it matter? I only want an explanation of the menu if there’s something unusual about it. I can figure out appetizers, entrees and desserts myself.
- If I ask you for what your favorite dishes are, I want a real answer. Usually I get one, but occasionally I get a waiter who hedges and won’t commit to anything. I asked because I really want to know. It’s not a state secret, is it? I promise you won’t offend me by preferring the steak to the chicken.
- Don’t ask me to hurry up with the check just because your restaurant has a long wait. I once waited outside in a freezing NY winter to eat at Friend of a Farmer for brunch, only to be asked to turn the table over the moment we took our last bite. I waited my turn, I should at least get to enjoy a little post-meal digestion time. I won’t sit around forever, I promise – the dirty glares from other waiting patrons would guilt me enough to hurry me along!
Read the full list here:
Monday, November 2, 2009
Pure Taqueria Preview
We were lucky enough this weekend to snag free passes to try out Pure Taqueria before it opened to the general public. Since they were going around the neighborhood passing out tickets for free food and booze, the place was, surprise surprise, totally packed.
It’s too soon to pass judgment, but based on my first experience, I think Pure will be an excellent addition to the neighborhood. They’ve rid themselves of the Grape’s corporate feel in favor of a bright, cheery and seemingly much larger space. Service is friendly, and even on a crazy night like this one, efficient.
Cocktails were plentiful and universally tasty. Not every dish we tried was a total success, but on average, we enjoyed the meal (my first post-stomach flu!) and will certainly return. I’ve never much liked Across the Street, the only other Mexican place in the ‘hood, so I imagine Pure will have no trouble attracting diners. Although I’m not sure Pure will overtake Taqueria as my fave taqueria, it is certainly closer, at least for the next month or so, so that alone will win it some of my business.
I wouldn’t normally order the steak at a Mexican restaurant, but Pure’s is particularly tasty and worth ditching the tacos for. I’m sure Mr. AT and I will be trying it out again soon – if nothing else, tacos sound like a perfect quick, avoiding packing up our apartment dinner, so we’ll be back come December!
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