Sorry folks, I’ve been absolutely swamped with work and such. Alas, my blogging has been essentially non-existent. However, I promise to get back on the hobby horse momentarily. While you were sleeping, I’ve been out and about and taken a couple of trips to Hugh Acheson’sEmpire State South. While y’all wait on that … check out Cliff’s notes! Now on to the sad but true.
Wan Lai (4897 Buford Hwy) is apparently the latest BuHiChinese hot spot to go tits up. Infused by EatDrinkMan [If you don’t follow him – you are dead to me] and confirmed by DrZachary thru their own website, this place is gone to the Dead Pool. Take it upon Spark Plug to have the goods as well … her photo is the one above.
Let’s all mourn for a restaurant that most every foodie in the city hit up more than once. I’m sure there’s more to the story, but I’m not privy to any of it. If you don’t know what I’m talking about, might I suggest that ignorance is bliss. If you have a hankering to find out more about that chicken, check out my first impression.
As we collectively suffer through one of the worst seasons of Top Chef, I find myself about a week behind on “What Was That Ingredient?” While you might be expecting a recap of tonight’s show, I’m actually going to write that in a bit … so check back tomorrow.
Truth be told, my writing time over the past week and change has gone towards some cooking. So while I’ve been able to jump out to lots of restaurants, I haven’t had time to fill y’all in. But all that is really just filler for this post.
You see, I just don’t have that much to say. The contestants are kind of lame and the show is starting to go duller than one of my kitchen knives. Still, there were a few “ingredients” of note, so let’s not waste any more time. One potentially superfluous note: I kind of spaced during the episode, so I might have missed an ingredient or two.
No, I haven’t fallen in or anything. While I’ve still been eating out the past couple of weeks, most of my writing time has been devoted to … gasp … COOKING!!! Mmmm …
So sit tight, I’ll be back soon and in the meantime, enjoy this little number! I have no idea where to buy such a wonderful apparatus.
We all know that Sublime Doughnuts is the bestest doughnut shop in the ATL! Now, thanks to the Cartoon Network’s Adult Swim team … the whole world knows it! WITNESS:
Hot on the heels of a new hibachi restaurant (the just opened Sakura Stix), a new barbecue joint is set to open in Westside. The Bunyan-esc Billy Jack’s BBQ and Shrimp Co. is currently in the final build out stages over at 857 Collier Rd. In addition to sharing the lot with Sakura Stix, Billy Jack’s will deliver to your door and cater your events. Their menu is pretty straightforward and includes most everything you would expect at a place like this. The decor is understated and the place probably seats around 40. They don’t have a website at this point, but they do have a facebook page. Meanwhile, be on the look out for their catering truck (named The Barbecue Source). If you see it … call the cops!!! More for you once they actually open their doors to John Q Public.
[Surgeon General’s Warning: If you do not have a sense of humor, are prone to short outbursts, or find naughty tids and bits offensive … this post might not be for you!]
You know, there is nothing redeemable about what’s about to happen. It’s going to cost too much, it’s going to be too hard to remember in the morning, and there is absolutely ZERO chance of me “meeting someone.” What’s worse, my mom reads this damn thing! [HI MOM!] I am but a humble man, one who is way too susceptible to that rhetorical question: “Hey, we going to the ____ tonight?” The blank in this case was none other than the Pink Pony, one of Atlanta’s many adult restaurants.
Don’t let the name full you, Black Tie Barbecue is more than just a barbecue catering service. In fact, they are more than just a full-service caterer. Since their inception, the quadrapedal team has served up a full array of grub. However, the business has grown beyond that of a traditional caterer and into a full fledged food producing operation.
It’s 3 o’clock in the afternoon and beads of sweat drip down my forehead. I find myself standing in the parking lot of the Druid Hills Whole Foods and my eyes are locked in across the street. Anyone with good sense would know that the personal shower was due to the hellish-like temperatures of an Atlanta summer. In most any other case, they’d be right. However, there is an exception to every rule and this was just one of those situations.
In this instance, I was feeling the pressure. Smack dab across the street from that WF is the long standing Pita Palace. Though anything but palatial, the Palace has withstood nearly 7-years of economic turmoil and remained one of the more popular places for ATLiens to grab them some shwarma (aka gyros).
Being the good foodie that I am, I knew I was obligated to cross the street for another one of my “not so” first impressions. Questionable personal safety combined with Whole Foods sushi in the belly made me apprehensive. Not only did I need to make it across Lavista alive, I need to find someway to cram more food into my stomach. With Fünke at my side, the two of us darted across the Lavista on our way to take on Israel’s take on street food!
“Restaurant Wars” is almost always the most popular episode during any given season of Top Chef. Though the bar has been set remarkably low throughout Top Chef DC, I’m pretty sure that last night’s episode scored the highest ratings to date. Honestly, it’s been a crapfest of a season … but I watch anyway. I guess no Top Chef is worse than crappy Top Chef.
So yeah, Restaurant Wars was last night. Former NYT food critic Frank Bruni added some teeth to the judges panel, but he didn’t bark as much as I had hoped. The creativity was in the pits and as such, my list for “What Was That Ingredient?” is particularly short and unimpressive. However, my mom taught me to persevere, so here I am!
Gummy Bears! You know them, you love them, and you still eat them. Their TV show rocked mad musical beats, and all you want to do is pop them like the pills. But why eat them straight out ‘the package when you can dunk them in a vat of frozen deliciousness?
Yes, at Orleagian Snowballs (or-lee-gin) at the corner of Moreland and Ponce De Leon, you too can grab one of these snowball treasure chests. Unlike this son of a bitch, marinating gummy bears in fruit flavored syrup is anything but wrong. It’s Orleagian’s call to arms and makes eating an already delicious snowball just that much better.
Wan Lai (4897 Buford Hwy) is apparently the latest BuHi Chinese hot spot to go tits up. Infused by EatDrinkMan [If you don’t follow him – you are dead to me] and confirmed by DrZachary thru their own website, this place is gone to the Dead Pool. Take it upon Spark Plug to have the goods as well … her photo is the one above. 
