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Atlanta, I have a bone to pick with you … and I’ll explain why in paragraph six.

For the past few years, supper clubs have been one of the best, if not the best, things about Atlanta’s dining scene.   Tonight (or last night by the time you see this) marked the debut of BATON Supper Series, a locally grown concept that seems poised to make a name for itself.  The brainchild of ATLiens Moses Archuleta (of Deerhunter) and Bryson Tedford,  BATON is a supper series set to throw down on the last Monday and Tuesday of each month (6p-11p).  BATON currently operates out of Gato Bizco Café, a fabulous and truly under appreciated breakfast joint located in Atlanta’s Candler Park neighborhood.

What makes BATON so appealing is its unique way of introducing Atlanta to different types of food.  Instead of relying on a single voice, Archuleta and Tedford are going to put on each set of monthly meals with the help of a chef of notable acclaim.  Sounds pretty run of the mill right? Wrong! The catch: each round, BATON will feature a different chef who hails from far away.  It’s a kick ass way to breath fresh life into Atlanta’s dining scene and give Atlantans a taste of what’s around.

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Patrons of all sorts debate the value of a meal at MF Buckhead, Atlanta’s most shi-shi sushi spot.  Together with MF Sushi Bar and MF Omakase Room, Chris Kinjo’s restaurants are the easiest way to have sushi burn a hole in your pocket.  Though indulgent excess is on the decline, and Atlanta’s high-end dining scene is so thin that even Quinones is a once a week affair, elegant expense still has its place in our city.

For the past year and change, Kinjo has been utilizing his hidden room at the Buckhead outpost to serve some of the best sushi this city has seen in many a year.  Up a single flight of stairs, tucked away in a serenely styled room is a Japanese speakeasy that should be on everyone’s list for special occasions.  Believe you me, the MF Omakase Room is as good as it gets.

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Bobby and June’s Kountry Kitchen is a place of romanticism and idealized memories.  Every city has a place (or two) like this, a breakfast joint that serves as a tribute to times gone by from era’s long past.  It’s here we find this simple little shack, nestled in the bosom of high-rises and traffic jams.  Sitting proudly on 14th street in the cleavage between Midtown and Westside, Bobby and June’s bright yellow sign and weather tested wood planks immediately call attention to this Atlanta institution.

It’s a popular eatery amongst those that attend Georgia Tech, as it serves as a comfortable mixture of Waffle House meets Fox Bros.  With its very own barbecue pit, Bobby and June’s moves seamlessly between the world’s of Meat & 3’s and diners.  It was this history that coaxed me out of bed one recent morning, inviting me in for a meal where calories aren’t to be trifled with and organic is a term that applies to the Streak-O-Lean on your plate and not a food movement.  Though I’m much more likely to see a sunrise on my way to bed than on my way out of it, the opportunity to rejuvenate the Ambiguously Foodie Duo was just too much to pass up.

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“Am Foodie, Will Travel For Meals.”  Many of us live by that motto … not all of us have the budget to fulfill that dream.  Thankfully, we can live vicariously through others.  Hot of the plane, Eat It Atlanta has blessed we plebeians with some excellent photo documentation of his recent excursion to New York City.  Included are pictures from his lunch at Eric Ripert’s Le Bernardin and his meal at Thomas Keller’s Per Se.  Sorry ladies, this half of the Ambiguously Foodie Duo is actually off the market … and his lady was the tag along of all tag alongs!    As you can see … it was awesome!  Go give the trip a twirl!

Tucked away in the depths of Decatur’s town square, a new food-stop has emerged to beckon the foodies, the adventurous eaters, and the hip.  Backed by a wealth of internet buzz (here, here, & here – just to name a few), The Iberian Pig supposedly opened this past evening.  Truth be told, the restaurant found themselves accepting business over the weekend; hence the inclusion of the word “supposedly” in the previous sentence.

While people have shuttered at the meat-centric name bestowed on that relatively new joint over on the Westside, the reference to Iberian pigs has seemingly drawn a great deal of praise.  The truth behind the name is that Iberian pigs are the source of Iberico ham, aka pata negra, aka jamón ibérico.  As the restaurant has made it a point to include the delicacy on the menu, the name seems apropos.  Why the French word for slaughterhouse caused such a ruckus, whereas the reference to a slaughtered piece of pork brought praise, is an unsolved mystery.

But we digress.  Back on point, good press will only get you so far.  For a restaurant to succeed, they need to deliver.  Like the clockwork that is my life, the Ambiguously Foodie Duo (one part me, one part this guy) set out last night to see how things were starting off.

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