Posts Tagged: Georgia
Umezono | Smyrna, Georgia USA
Outside Umezono
Ramen in a meat broth with slices of pork, spinach, boiled egg, nori and fish cake
Here’s the scenario: you just got off the plane, it’s a cold, raining, and a bit late. There’s a mixture of fatigue meets jet lag meets hunger and before you can get home to pass out, you know you gotta fill that stomach, else it’ll never let you sleep. One of my top 10 foods for such an occasion is a nice hot bowl of simple yet flavorful ramen. Chewy noodles paired with a hot broth, it’s a more elegant solution for such a situation. Mmm… so good.
Umezono (information gathered 2/2013)
2086 Cobb Pkwy
Smyrna, GA 30080
770.933.8808
Hours
Mon – Thurs 11:30am – 2:00pm, 5:30 – 10:00pm
Fri – Sat 11:30am – 2:00pm, 5:30 – 10:30pm
Sun 5:30 – 10:00pm
Parking:
Plenty of parking, generally, in front of the restaurant.
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
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The General Muir | Atlanta, Georgia USA
The General Muir
Spacious and open dinning area layout
The bar
General Muir deli counter
Chopped Chicken Liver – caramelized onions, toasted pretzel bread
Fish and Potatoes – smoked salmon over latkes, sour cream, apples, arugula, lemon
Corned Beef Reuben – sauerkraut, russian, Gruyere, buttered rye
A sister restaurant of West Egg Cafe (love that place) over in Howell Mill, The General Muir, led by Executive Chef Todd Ginsberg, is a Jewish deli type concept that is a little over a week old. Been meaning to go check out the eatery as the reviews from friends were quite promising. My personal experience with the service and ambiance was quite good and the food was simply lovely. If you can, order the chopped chicken liver because that thing is delicious. Probably meant more as a 4 person appetizer than 2, but wow, I think next time I’m going to eat a whole plate of it for lunch. Yes, it is that good.
Some fun facts I learned from Sonia Chopra’s article at Eater.com, the eatery got its name per the USS General C. H. Muir. During the aftermath of World War II, the owner’s mother and grandmother, both Holocaust survivors, were brought to the United States thanks to this ship; the name is to show homage to the vessel of their salvation. I really admire restaurants that give thought to the name. It adds so much depth and character, gives a sense of connection once you learn its history. A lovely place. I will be back.
The General Muir (information gathered 2/2013)
1540 Avenue Place, Suite B-230
Avenue Pl Atlanta, GA
678.927.9131
Hours – Dining Room
Breakfast
Mon – Fri 7:00am – 10:30am
Brunch
Sat, Sun 8:00am – 3:00pm
Lunch
Mon – Fri 11:30am – 2:30pm
Dinner
Sun – Thurs 5:30 – 9:00pm
Fri, Sat 5:30 – 10:00pm
Hours – Deli
Mon – Fri 7:00am – 5:30pm
Sat, Sun 8:00am – 5:30pm
Parking:
Free parking in the Emory Point Parking Deck. 2 hours during the day, 3 hours in the evening. Not sure the cost after that point. Also there are metered parking (max of 45 minutes at a time, credit card only).
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
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Happy Lunar New Year! – Home | Atlanta, Georgia USA
Rice Cake with mushroom, cabbage, dried shrimp, minced pork
Stir fried bok choy
Combination Platter – smoked chicken, roast pork, bbq pork, jellyfish
Steamed Red Snapper – soy sauce, green scallion, ginger, garlic
Tofu, mushroom, beef balls, oyster, black moss, sea cucumber
Curry Beef – tender beef, potato, lemongrass and spices
Stir fried shrimp and bell peppers
Braised Pork Trotter, snow peas, baby corn, carrot, mushroom
A Happy Lunar New Year to everyone! A little different format for this post as it’s all homecooked versus dishes you find at a restaurant. Perhaps this is a good segway to injecting some recipe type entries onto this site! 🙂 As you can see, we ate very well this past weekend with some people dear to me. What a great way to bring in the New Lunar Year! The dishes above are based on my family’s Malaysian Chinese decent, so what you may have could be similar in some while different in others.
For the most part, a lot of the dishes above have a strong symbolic meaning. And let me preface that such symbolisms are derived in part of the tones/pronunciation for the produce or protein. For example, the way you might say “fish” in Chinese/Taiwanese, has the same pronunciation to the word that is defined to be “surplus or remain”. Because of that similarity, it is very typical for families to have fish to consume the day before the new year, as it is just as important to leave some of that same fish for the first dinner of the new year; this action ties in the definition of “surplus or remain” in combination of the consumption of “fish”.
Some other dualities or foods we ate, symbolizing good meanings, were:
- Pork – a ton of blessings
- Rice cake – Is the official food of some forms of lunar new year celebration. Symbolizes compounded prosperity
- Black moss – good luck or exceeded wealth
- Shrimp – happiness and great fortune
- Black mushroom – longevity
- Tofu that is fried – gold
- Sea Cucumber – happiness
- Green leafy vegetables (bok choy) – close family ties
For those who celebrated, I hope this is a great year for you! As friends and families have hinted, if you were not successful with your resolution when Jan 1, 2013 had hit, maybe the Lunar New Year will be a good second chance 🙂 May the year of the snake bring wealth, good health, and happiness to all.
Thanks for swinging by!
-MW
Lunar New Year (information gathered 2/2013)
Cultures that celebrate this day:
Chinese/Taiwanese New Year
Japanese New Year (before 1873)
Korean New Year (Seollal)
Mongolian New Year (Tsagaan Sar)
Tibetan New Year (Losar)
Vietnamese New Year (T?t)
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:
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Wikipedia website
Batdorf and Bronson Roastery | Atlanta, Georgia USA
Look at all that deliciousness in one drop!
Shortly after arriving, how awesome to be asked if I’d like a cup of cappucino!
Made by Jason!
mmm….
Le Nez du Cafe; a box of aromas to train your senses.
All sorts of new things to learn about! Have my eyes set on that Bonavita variable temp thermal kettle!
Beans from the world. Free Trade / Organic
Roasting, having fun using the 90-kilo Probat roaster from the 1960s. What a beast! Oh and let’s make sure to note, Batdorf and Bronson was green before green was green! 100% renewable. Wow.
Roasted.
Packing station
What a treat! I had been chatting with Jason Dominy from Batdorf and Bronson regarding all things coffee, and he was nice enough to ask if I wanted to swing by to have all my questions answered. A very informative tour that took about an hour; he pretty much set aside as much time as I needed to get all my coffee related questions answered. Also, if you happen to follow him on twitter, he is really quick to reply to your questions! Oh and don’t tell anybody, but not only does he make you an amazing cup of coffee upon arrival, he teaches you how to do it for yourself when back at home – because let’s face it, we don’t have a Jason Dominy to make us delicious cups of coffee at home :(,
A really fun room was definitely the one with all the awesome coffee equipment. Every coffee related item I’ve ever seen and more; the best part of it all? Jason was open to show/tell me what they were all about. My favorite part of the tour was seeing all the workers happy to be there. The interaction between everyone just made you feel even better drinking the amazing coffee that had been roasted right here in Atlanta, Georgia!!
Tips and Tricks:
– Clever Dripper – best tool a home consumer can buy to brew a wonderful and clean cup of coffee
– Use filtered water to brew a more impurity free cup of coffee
– Rinse your filter before use; reduce the filter’s flavor imparting into your java
– Best temperatures for extraction is 195-205 degrees
– Conventional coffee brewing machines never get water to optimal temperatures for extraction
– A Le Nez du Cafe is a cool tool to train your sense of smell; expensive though
– Light, Air, and Moisture strongly reduces the lifespan of roasted coffee
– Best to use a burr grinder; more even grind
– Grounded coffee should be used for brew within a week’s time
– Bloom your coffee! To bloom is to wet the grinds for a short duration, allowing degassing to take place; then, it’s best to pour the remaining water, optimizing water to grounds exposure – imparting more flavor per water.
After the short visit to Batdorf and Bronson, I have to say.. I’m a true believer! Did I mention I didn’t really drink coffee too much previously? And when I did, it was just for the caffeine? Trust me… try it and it’ll change you for the better. If you live in Atlanta, do yourself a favor and setup a tour with Jason. Actually, if you are available Feb 27th or 28th, go check out the Team Hidi tour via Atlanta Culinary Tours. Your favorite coffee guru, Jason, is leading both sessions of coffee 101! Check out the event here. Not only will you learn, you’ll also help an amazing cause!! Read up on Team Hidi, it’ll make you want to do your part; heck, a huge part of great Atlanta based restaurants and businesses are!
Thanks!
MW
Batdorf and Bronson (information gathered 2/2013)
1530 Carroll Dr NW #100,
Atlanta, GA 30318
404.351.0071
Hours
Mon – Thu 9:00am – 5:00pm (tours only between 7:00 – 10:00am)
Parking:
Plenty.
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
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Star Provisions | Atlanta, Georgia USA
On Assignment for ChefsFeed!! Star Provision’s Salami Bread; recommendation by Ford Fry of No246, The Optimist, and JCT Kitchen
Inside Star Provision
Star Provision Brownie
To kick this year off (happy new year everybody, by the way), started off with going to Star Provisions to shoot a quick dish for Chefs Feed. Joined their team back in Q2/Q3 of 2012 and it’s been a fun ride so far, looking forward to more delicious shoots! If you havent checked out the app yet, please do. It’s a great tool to find some great eats locally.
The assignment was of Star Provision’s Salami Bread; recommended by Chef Ford Fry from such awesome restaurants like JCT Kitchen, No246, and titled by Esquire Magazine, “Best New Restaurant in America,” The Optimist. If he thinks this self-contained salami/cheese consumable is good, it is worth checking out. The shoot was a quick 30-45 minutes to find the optimal lighting, plate and capture the image. After, they heated up the salami bread and I got to eat it! Nothing gets wasted~ Such is the benefit of shooting the food as you would see it. No fake food or mash potatoes for ice cream here.
The Salami bread was awesome though. A great outer crust with a hot cheese and thin sliced salami on the inside. I was decently full after just eating half, got the rest to go. Had a quick chat with one of the workers behind the counter and was convinced to try their brownie. Made sure to snap a photo before I took a quick bite and took it also to go for later. It was definitely worth it. 🙂
Star Provisions (information gathered 1/2013)
1198 Howell Mill Road Northwest
Atlanta, GA 30318
404.365.0410
Hours
10:00 am until Midnight
Monday through Saturday
Parking:
Parking lot in front of the eatery / shop.
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
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Miller Union | Atlanta, Georgia USA
field pea hummus, black pepper lavash
creamed rice with country ham & greens, turnips, mushrooms, poached farm egg
Working with Chefs Feed to gather some delicious looking images of food around the country. First stop in Atlanta, Georgia is Miller Union. A restaurant from Chef Steven Satterfield, I’ve been once before and must say the food there is very tasty. Especially love the farm egg baked in celery cream with rustic bread dish.
On this day, I was able to work with Chef Steven Satterfield directly (very exciting!!) to capture a few of the dishes that Chefs Feed is adding to their app. A bit different of a setup as I had access to any angle the restaurant had vacant. (versus the unknown whereby I am sat at a table that may or may not be well lit).
Had a great time working with Chef Satterfield and enjoyed the opportunity via Chefs Feed! Really happy with how these shots came out. Thanks for reading!
Miller Union (information gathered 11/2012)
999 Brady Avenue NW
Atlanta, Georgia 30318
678.733.8550
Hours
Lunch
Tue – Sat 11:30 am – 2:30 pm
Dinner
Mon – Thurs 5:00 pm – 10:00pm
Fri – Sat 5:00 – 11:00pm
Parking
Street parking is plentiful as long as you get there at a decent time. I’ve typically arrived around 5:30 with no issues finding 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: Chefs Feed chefsfeed.com | twitter Miller Union website | facebook | twitter |