FoodieBuddha.com

Chef Daniel Boulud’s DBGB Kitchen and Bar just received a noteworthy 2-star review [very good] in the NY Times.  The review marks Sam Sifton’s debut as the food critic for the NY mega-paper, a post previously occupied by the well-known and somewhat controversial Frank Bruni.  Sifton has a distinctly different style than Bruni, who kicked off his last stint with a discussion of Mario Batali’s Babbo.  I know there’s a good chance ya’ll won’t care about what’s what in NYC … but I thought it was still worth a mention here.

This news is actually a bit outdated, but it’s still worth a mention.  Chef Jay Clark, who previously served as the Executive Chef at The Bureau, has found a home at Fox Bros Barbecue in L5P.  This news brought on a “Well how bout that” moment.  The move is a distinct departure for Clark as his previous stints include time at NYC’s Babbo and some of Shaun Doty’s restaurants.

Regardless, it seems like a needed move from Fox Bros, as their food has always been highly inconsistent.  In fact, it’s that inconsistency that was the main culprit in the review a few months back.  All that aside, with the Bureau now a thing of the past, it’s nice to see Clark resurface.

So the Ambiguously Foodie Duo hit La Pietra Cucina for lunch today.   Meal was really tasty.  I’ll leave it to Jimmy to give you guys the full recap.  As a note, despite multiple sources informing me that the bollito misto was going to be available this week, such is not the case.  Hopefully Jimmy will do a post soon!  Buddha … Out!

Address: 1545 Peachtree St NE Atlanta, GA 30309 // P: 404.888.8709

Okay, so here I am … all cool and down with the latest and greatest news around Atlanta.  So sure, I should be working right now…and sure … everyone knows about the James Beard Awards; but, surely … nobody would have a bead on my cool tip for the week.  Well damn Cliff Bostock and his love of La Pietra Cucina!!!  He hath stolen my thunder with nothing more than a few key strokes.  Why am I pontificating?

Next week at La Pietra Cucina, chef Bruce Logue is bringing back bollito misto! [That link is to the recipe as listed on the Babbo website – where Bruce cut his teeth!].  So enough with the squabbling, and please … GO!!!!  And with reluctant obligation … here is Cliff’s story!

Address: 1545 Peachtree St NE Atlanta, GA 30309 // P: 404.888.8709

People who know me are aware of my love for good Italian food.  Mario Batali is one of the more well known executers of that fine cuisine.  In addition, he helped craft the talents of Bruce Logue.  Yesterday, I wrote extensively on Bruce’s La Pietra Cucina (here).

Well, I thought I’d supplement that post by drawing your attention to a great resource for those of you who want inspiration in the kitchen.  Babbo NYC provides an extensive list of recipes on their website.  Be sure to check out the ingredient of the month, as the restaurant takes the time to give you a good understanding of some important components of Italian food.

Overall:

Over the past year and change, Atlanta has lost a number of its’ most well respected chefs.  Joël Antunes left for the bright lights of New York, Guenter Seeger ran off into oblivion, and Michael Tuohy went to Sacramento (that’s not a misprint ladies and germs…SACRAMENTO!). [Quick aside – Tuohy is doing very well: LINKY]

At the same time, we have welcomed Jean-Georges, Tom Colicchio, Laurent Tourondel, and others.  While their restaurants thrive, despite mixed reviews in some instances, these culinary giants have grabbed a great deal of attention.  Deservedly so, I might add.  Toss in the emergence of our beloved and adopted Richard Blais [he’s actually a New Yorker … and dare I say..a Gators fan!!!], and there isn’t much room on the front page for anyone else.  While somewhat lost amongst them, chef Bruce Logue has garnered some well deserved attention from the local foodies (myself included).

Logue’s return, as he is a native Atlantan, is inspiring to say the least.  Though his skills as a restauranteur are not as polished as those mentioned previously, he has proven to be a very capable chef.  Read the rest of this after the jump.

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