Posts in Category: 2012

Woodfire Grill | Atlanta, Georgia USA

Outside Woodfire Grill

Outside Woodfire Grill

Inside Woodfire Grill

Inside Woodfire Grill

amuse bouche

amuse bouche

Pan seared georges bank scallop - lentils de puy, braised bacon, aromatics, tomato jus

Pan seared georges bank scallop – lentils de puy, braised bacon, aromatics, tomato jus

Carnaroli risotto - beurre fondue poached sweet onion, crispy onion, chive, mascarpone aged sherry vinegar

Carnaroli risotto – beurre fondue poached sweet onion, crispy onion, chive, mascarpone aged sherry vinegar

Local Lettuce - pickled sour cherries, toasted walnuts, naval orange, honey-champagne vinaigrette

Local Lettuce – pickled sour cherries, toasted walnuts, naval orange, honey-champagne vinaigrette

Wood grilled Berkshire pork belly - white navy beans, pork belly lardons, balsamic, milk stout-honey mustard

Wood grilled Berkshire pork belly – white navy beans, pork belly lardons, balsamic, milk stout-honey mustard

Wood grilled Berkshire pork loin - cranberry beans and black eyed peas, pine street coppa, salt baked baby carrots, pork glace

Wood grilled Berkshire pork loin – cranberry beans and black eyed peas, pine street coppa, salt baked baby carrots, pork glace

Wood grilled natural angus beef striploin - sweet potato puree, saunteed spinach, roasted black radish, pickled red onion

Wood grilled natural angus beef striploin – sweet potato puree, saunteed spinach, roasted black radish, pickled red onion

Wood grilled Hudson valley duck breast - wood oven brussel sprouts, golden quinoa, meyer lemon, ginger glace, green chile, cumin

Wood grilled Hudson valley duck breast – wood oven brussel sprouts, golden quinoa, meyer lemon, ginger glace, green chile, cumin

Pan roasted Washington state halibut - local baby parsnips, celery root pesto, wilted arugula, olio nuovo

Pan roasted Washington state halibut – local baby parsnips, celery root pesto, wilted arugula, olio nuovo

 

Woodfire Grill (information gathered 12/2013)
1782 Cheshire Bridge Rd Ne
Atlanta, GA 30005
404.347.9055

Hours
Tue – Thurs 5:30pm – 10:00pm
Fri – Sat 5:30pm – 11:00pm

Parking
Valet

Please be advised, all edible and non edible subjects have been shot in its natural habitat/lighting with some post processing. All content is copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:
Add me on twitter / facebook: twitter facebook
Woodfire Grill website | twitter | facebook

 

Farm:Table | San Francisco, California USA

Farm : Table

Farm : Table

 

Outside message board

Outside message board

 

Table setting

Table setting

 

Husband and Wife team

Husband and Wife (Shannon and Kate Amitin) team

 

RoastCo Rwanda Buf Remera Coffee

RoastCo Rwanda Buf Remera Coffee

 

Savory Bread Pudding with poached egg, corn, kale, wild mushroom

Savory Bread Pudding with poached egg, corn, kale, wild mushroom

 

House Made Cereal - Creamy Yogurt, Honey, Fruit OTD

Housemade Cereal – Creamy Yogurt, Honey, Fruit OTD

 

When is it not an amazing morning in SFO! Don’t tell the locals, but I went and did the touristy sunrise-at-the-Golden-Gate-Bridge thing (which I would still go and see if I lived there) and found myself on the tail end of 7am on a Saturday morning. Yikes, how rough… Time for the modern hunter-and-gatherer in me to seek out some good coffee and food to jump start my day.

Found this husband-and-wife ran establishment via the Chefs Feed app. Shannon and Kate Amitin serves their honest vision of farm-to-table. The food is well priced, fresh and prepared well. The 280+/- sq ft establishment has but one communal table that seats 8, and the food on their board constantly changes, so check their website or tweets for that day’s offering before venturing over. Short of a dietary restriction, I strongly doubt you’ll find anything bad.

My favorite eats was their homemade cereal. Love it! The combination of hearty crunch, juicy fruit, and creamy/sweetness from the yogurt/honey combination, is truly lovely. If I had that at the house, I would be more inclined to eating a healthier breakfast daily.

Farm:Table (information gathered 2/2013)
754 Post Street
San Francisco, CA 94109

Hours
Mon – Fri 7:30am – 2:00pm
Sat 8:00am – 3:00pm
Sun 9:00am – 3:00pm

Parking:
There are some parking decks nearby and some metered parking too. Good luck. I walked. :)

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:

Add me on twitter / facebook: twitter facebook
Chefs Feed website | twitter | facebook
Farm:Table website | twitter

O Ya | Boston, Massachusetts USA

O Ya

O Ya

 

Now that's a blowtorch!

Now that’s a blowtorch!

 

Kin Medai - ume, japanese plum vinaigrette, shiso

Kin Medai – ume, japanese plum vinaigrette, shiso

 

Fried Kumamoto Oyster - yuzu kosho aioli, squid ink bubbles

Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles

 

 

Wagyu Tataki - warm yuzu hollandaise, tarragon, nori

Wagyu Tataki – warm yuzu hollandaise, tarragon, nori

 

Tasmanian Ocean Trout - smoked ikura, wasabi, vinaigrette

Tasmanian Ocean Trout – smoked ikura, wasabi, vinaigrette

 

Tairagai Japanese Pen Shell Clam - smoked salt, white soy yuzu, extra virgin olive oil

Tairagai Japanese Pen Shell Clam – smoked salt, white soy yuzu, extra virgin olive oil

 

Tennen Madai - white soy ginger, myoga, lemon oil

Tennen Madai – white soy ginger, myoga, lemon oil

 

Diver Sea Scallop - australian perigord truffle, sake sea urchin jus, chervil

Diver Sea Scallop - Australian perigord truffle, sake sea urchin jus, chervil

 

Sorachi Ace

Sorachi Ace

 

Foie Gras - miso, preserved california yuzu

Foie Gras – miso, preserved california yuzu

 

Blue Fin Otoro - wasabi oil, lots of green onion

Blue Fin Otoro – wasabi oil, lots of green onion

 

Marinade / Prep of the Next Dish

Marinade / Prep of the Next Dish

 

Kanpachi - jalapeno sauce, sesame, apple, myoga

Kanpachi – jalapeno sauce, sesame, apple, myoga

 

Artic Char - yuzu cured, smoked sesame brittle, cumin aioli, cilantro

Artic Char – yuzu cured, smoked sesame brittle, cumin aioli, cilantro

 

Plating the Tennen Madai

Plating the Tennen Madai

 

Warm Lobster - ponzu beurre fondue, australian perigord truffles, bonito

Warm Lobster – ponzu beurre fondue, australian perigord truffles, bonito

 

Plating the Onsen Egg

Plating the Onsen Egg

 

"Faberge" Onsen Egg - white sturgeon caviar, gold leaf, dashi sauce, green onion

“Faberge” Onsen Egg – white sturgeon caviar, gold leaf, dashi sauce, green onion

 

Grilled Chanterelle & Shiitake Mushrooms - rosemary garlic oil, sesame froth, soy

Grilled Chanterelle & Shiitake Mushrooms – rosemary garlic oil, sesame froth, soy

 

Seared Petit Strip Loin of Wagyu

Seared Petit Strip Loin of Wagyu

 

Miso Marinated Delice De Bourgogne - Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima

Miso Marinated Delice De Bourgogne – Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima

 

Foie Gras Nigiri - balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp

Foie Gras Nigiri – balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp

 

Chocolate thank you

Chocolate thank you

 

Housed in a re-purposed old fire station in Boston, Massachusetts, O Ya is a one of a kind restaurant. The food is truly superb and the experience is one I wish I could relive over and over; reference: Groundhogs day. If you happen to be in Boston and have a free evening, you should surely try and call, but honestly this is the type of establishment one would want to reserve a few weeks in advance; this will assure you a spot in their humble / intimate 37 seated eatery. I did not follow such a plan, but luck was on my side as somehow, during my way from Western Massachusetts (a 2 hr drive), my call with the folks at O Ya proved successful and was able to snag a spot at the chef’s counter!

I ate SO well that evening. Dish after dish, I dared not pair alcohol with my food as I wanted to savor and remember every bite, at least to the best of my ability. My favorite was a tie between the Onsen Egg and the Diver Sea Scallop. Those two dishes just had so much flavor, multi-textural contrasts, and had both land & sea elements that worked well. Definitely want to go back and eat those again.

Thanks all, until next time.
-Matt

O Ya (information gathered 2/2013)
9 East St
Boston, MA 02111
617.654.9900
Hours
Sun, Mon Closed
Tues – Thu 5:00 – 9:30pm
Fri, Sat 5:00 – 10:00pm

Parking:
Just take a taxi. Parking is pretty crazy in the leather district of Boston, Mass.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:Add me on twitter / facebook: twitter facebook 
O Ya website

 

Delta Check-In – Sweetwater 12 Pack | Atlanta, GA USA

 

 

So had been looking at some of old posts and realized these few shots that never got posted. The top one was shot with my 5DM3, but the one on the bottom was not. I think you can tell the quality. But! The point is I need to make sure this story is told.

Last year while traveling to visit a friend (the trip was from Atlanta, Georgia to Los Angeles, California) and my friend Alan G really wanted some Sweetwater beer. It’s a locally brewed beer from Atlanta at the time of this post, is not distributed that far west. Per my Delta status and ability to check-in bags for free, I figured let’s try and check-in the box.

Toting this around at the airport definitely turned some heads but ultimately, spoke with the baggage agent at Delta and was told that sending a case of beer is considered a valid form of packaging and will be covered if damages occurs. She slapped on some Fragile / Priority stickers and like a parent sending their child to school for the first time, watched the little 12 pack that could journey into the unknown. Crossed my fingers and went on my way. Fast forward 6 hours later, the box awaited my arrival in the special baggage section and viola! Safe and sound for Alan and I to enjoy. Cold Sweetwater 420 and amazing California weather what a freaking amazing pairing!

Drink responsibly. :)

References:Add me on: twitter facebook
Sweetwater website | twitter | facebook
Delta website | twitter | facebook

 

Bleu House Market | Norcross, Georgia USA

Bleu House Market, Outside

Bleu House Market, Outside

 

Welcome

Welcome

 

At the counter

At the counter

 

Coffee Macaroons

Coffee Macaroons

 

Inside Decor, Plates on wall

Inside Decor, Plates on wall

 

Inside Decor, Spoons

Inside Decor, Spoons

 

Home spread, dinner for the family (4) served!

Home spread, dinner for the family (4) served!

 

Smoked Salmon

Smoked Salmon

 

Mushroom Risotto

Mushroom Risotto

 

Portabello stack and eggplant rollatini

Portabello stack and eggplant rollatini

 

Coleslaw

Coleslaw

 

Home, Smoked Cornish Game Hens

Smoked Cornish Game Hens

 

As noted in the previous post for Bleu House Cafe, Christine and I have been trying to hunt down the places in Georgia for macaroons. Since it was around lunch time, we grabbed a bite to eat then proceeded to Bleu House Market on the other side of the road. Much like how Bleu House Cafe specializes in a sit down lunch atmosphere, Bleu House Market allows you to bring that experience home, for Lunch and/or Dinner.

As we entered Bleu House Market, it definitely had that southern charm going for it. The blue walls (I keep wanting to type “bleu”) are just ever so calming and comforting. With our minds set to macaroons, we saw the glass case and were happy to see that they had macaroons! Well, I guess I should say macaroon (non-plural), as they only had their coffee variant left. Bought a few to try.

While paying for the macaroons, I got an impulsive urge to buy dinner home for the family. I had a nice chat with Chef Bryan Wyatt about what they do, his beginnings and what he would recommend taking home for a family of 4. He went on to list out some things, but what caught my attention was the special protein that day, smoked cornish game hen; sounded ever so darn good (tasted good too!). Some solid sides like the coleslaw and eggplant rollatini accompanied the hen and all that was definitely more than enough for a family of big eaters.

Next time you want a home cooked meal to-go, go check out Bleu House Market and let Chef Bryan Wyatt suggest some good eats to take home!

Thanks for coming by :)

Bleu House Market (information gathered 2/2013)
62 College St NW
Norcross, GA 30071
678.527.6278
Hours
Mon – Fri 11:00am – 7:00pm
Sat, Sun Closed

Parking:
Park at the gravel parking lot behind Bleu House Cafe or there’s some side street parking.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:

Add me on: twitter facebook
Bleu House Market website | twitter | facebook
Christine (Xteeener) youtube | twitter facebook

Bleu House Cafe | Norcross, Georgia USA

 

Cafe Sandwich, Mixed greens, tomatoes, and pesto mayo on focaccia with your choice of meat & cheese: roast beef & cheddar

Cafe Sandwich, Mixed greens, tomatoes, and pesto mayo on focaccia with roast beef & cheddar

 

Spicy Chicken Wrap, Grilled chicken with melted cheddar, yellow rice, onions, tomatoes and mixed greens on a sundried tomato wrap with spicy ranch.

Spicy Chicken Wrap, Grilled chicken with melted cheddar, yellow rice, onions, tomatoes and mixed greens on a sundried tomato wrap with spicy ranch.

 

It doesn’t look like it, especially per this post lacking the item, but Christine and I have been on the hunt for some awesome macaroons. During such a search, we came across Bleu House Market (right next door to Bleu House Cafe) and during some internet research of sorts, lunch here sounded pretty good. I don’t know about you, but the vibrant colors of the blue plates and the sundried tomato spicy chicken wrap is rather inviting at this point in time, especially it being lunch time right now.. mmm..

Post on Bleu House Market coming soon! now up! LINK

Bleu House Cafe (information gathered 2/2013)
108 S Cemetery St
Norcross, GA 30071
Hours
Mon – Fri 11:00am – 3:00pm

Parking:
There is a gravel parking lot on the back of the eatery.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

References:

Add me on: twitter facebook
Bleu House Cafe website | twitter | facebook
Christine (Xteeener) youtube | twitter | facebook