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.
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.
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.
Mixed in with his stay in Atlanta, Richards spent time in Chicago, in Nashville, and in Palm Beach as the chef de cuisine at the Ritz-Carlton. In fact, all that work even earned him a spot on an episode of Iron Chef America. Nowadays, you’ll find him sticking close to home as he works on a bounty of different projects. One of the most accessible is his blogs, which is one of the better chef scribed blogs to come out of Atlanta.
But of course, Richards still makes time for we poor plebeians of the pen with a stopover for Inside The Chef’s Kitchen. So on this Friday of beautiful weather and happenings, take a peek at what Chef Richards has to say. If you take a liking to Richards’ humor, be sure to check him out on twitter @Rollingbonesbbq. And with that, welcome to ITCK!
Kevin Gillespie is easily one of the most talked about culinarians in Atlanta. His showing on Top Chef is a big reason why droves of people now lineup at Woodfire Grill to sample his cuisine. Meanwhile, his delicious grub keeps people coming back for more. He’s so popular that I get a near daily report of a Kevin-sighting (the latest being at my beloved Gato Bizco – thanks Lilly!).
Yes, it’s true … people can’t get enough of Kevin. In fact, exactly one-month prior to this posting, Jennifer Brett interviewed KG on her AJC blog. In that postification of insights, innuendos, and implications, Kevin confirmed what many in the foodie circles had already heard: he’s hell bent on opening a barbecue inspired restaurant. As these things tend to go, information has oozed out like jelly from your favorite doughnut.
I feel like I should preemptively duck for this one. Community Q, a Decatur meat emporium, is the result of a Triforcean partnership between David Roberts, Jim Laber, and Stuart Baesel. Backed by Roberts’ foundation at Sam and Dave’s, the trio has set out to save Atlanta from the clutches of the evil Ganon and his barbecue minions.
After seeing what S&D has put out for the past few years, I’d say CQ is playing in that pigpen. Though people often dismiss me as a curmudgeon, I wasn’t the only one at the table to walk away less than blown away. This was advertised as something transcendent … alas, it was not. While one of the better barbecues in Atlanta, there is still a long way to go. Though I will most certainly be back, this meal did little to make me feel like a drive beyond Daddy D’s or Fox Bros is necessary.
One heck of a weekend if you ask me … lots of football, lots of food, and lots of food news. What else is there? Here are just a few of the rumblings and grumblings that got tossed around this weekend.
Top Chef: Las Vegas Reunites In The Dirty South Several of the contestants on Top Chef: Atlanta Las Vegas were seen in town this weekend. The group, comprised of ATLiens Kevin Gillespie and Eli Kirshtein, included out of towners Jennifer Carroll, Bryan Voltaggio, and Mike Isabella. The gang was spotted at the Falcons game sucking down some buzztastic grub from the new “it” barbecue joint … known round these parts as Community Q. Speaking of which, I grabbed a meal there last week, and I’ll definitely share in the next day or so (if not sooner).
The fun didn’t stop watching our beloved birds get tarred and feathered. To get the full Atlanta experience, the kiddos spent a good amount of time sampling ATL’s food. They took a trip to Flip Burger Boutique to see TC alum Richard Blais, to Holeman & Finch for some libations, to Pricci, and to each of TC:LVC Atlanta restaurants. UPDATE:Atlanta’s best BBQ blogger was kind enough to recap the events on his blog, pictures and all! Enjoy!
Holeman & Finch To Open Liquor Store Speaking of H&F, long-standing rumors seem to be getting a little more traction. Several “reliable foodies” have mentioned that the group behind ATLs most notable “gastro bar” are going to expand into the liquor store business. All signs point to Bottleneck as the name of the establishment. Andy Minchow, one of the proprietors of H&F, is scheduled to take the reigns. For all you mixologists-in-training, this will most certainly be your store of choice. The former Repast barista will be there to help you with recipes, ingredients, and drinking gadgets. Atlanta’s masked videographer Rowdy just posted a clip of Andy … check it:
Some Bar In Some Place Opened Some people just don’t “get it.” They somehow take the idea of underground coolness and screw it up by going the snobby/elitist route. Here’s what I’m talking about:
Everyone wants to be “Milk & Honey” but no one has the balls (or apparently the brains) to actually pull it off the way M&H did. A bar hoping to copy take inspiration from the NYC underground destination is doing its best to do everything Milk and Honey did not. It starts with the press release.
In this waste of digital paper, the owners were kind enough to provide the name of the bar. Then, they told you what area of town to find it (no specific information – just a generic address – it’s a phone booth of sorts btw). Oh, last but not least, they were nice enough to give out the name of their master mixologist (which everyone in the foodie circle already knows). The cherry? There’s a password to get in. However, they won’t give it out.
One of the reasons why M&H succeeded is because they played the game. They weren’t pretentious about what they were, and they didn’t try to have their cake and eat it too. This establishment seems to want its feet on both sides of the line. Not gonna happen here … You want to put out something in a press release … than do it … but don’t half ass it. As such … not even a name mention from yours truly. If you’re reading this and don’t know the story behind Milk and Honey … feel free to email me and I’ll elaborate. And if you’re dying to know what I’m talking about … search some of the more notable food blogs here in town … you’ll find the 205.5 without too much difficulty. They have a website already and … of course … A FACEBOOK PAGE!!!!!! The website actually tells you where it is. Grrrr …
As time goes by, I am presented with the opportunity to head back to some of the restaurants I’ve already chatted up. Since my initial visit to DBA Barbecue, there have been a number of changes. Doug Morgan has moved on, and in his place, we have Drew Kirkland. Kirkland, who was previously stationed at The Albert, spent four years under celebrity chef Kevin Rathbun. According to Matt Coggin, one of the three owners, Kirkland has brought with him a Lang Smoker. I’m not sure if that’s a big selling point or not – my knowledge of smoker producers is definitively lacking.
After a fairly lackluster blind date, I was hopping to see an improvement from the restaurant. Unfortunately, the food seems lost in the doldrums of barbecue mediocrity. Given the high price point and the extended opportunity to fix the problems, I would say this return visit was far more disappointing than the first.
Just a shade over two weeks ago, I hit up Turner Field for the Atlanta BBQ Festival. Given that this was their inaugural party, I was pretty impressed with how smoothly things went down. While the grubblins were essentially left to their own devices, it wasn’t too hard to figure out what was what. It was particularly amusing to see the little dance that developed.
Step 1: One of the tents would fire up some free barbecue Step 2: A massive line would form Step 3: Crowd would mow down their the amuse-bouche sized samples with fervor Step 4: Crowd would instantly dissipate and move onto the next station victim, rinse, and repeat
While there were a ton of boutique grill masters on hand, a number of Atlanta barbecue joints made an appearance (Fox Bros comes to mind). As logic would follow, there were a plethora of styles and meats available, so I won’t go through all the individual bites I had. However, there were a couple of competitions, a report by Good Day Atlanta, and a bunch of photos… so check it out (after the jump of course)
As I mentioned yesterday, I recently had the pleasure of attending one of the seasonal cooking classes offered up by Kevin Rathbun and his staff over at Rathbun’s. While we hope to have a full-fledged recap posted in the next couple of days, I thought this was as good a time as any to talk about the classes and give you guys and dolls a heads up on how to secure a spot. The most important thing to remember is that they go on sale on October 1st. Last year, I had to call back twice just to get through … so get your redial finger ready.
Coming in at $350/duo (one cook + one guest), these aren’t for the faint of heart. The deal is that the person doing the cooking shows up at 1:30, is tossed into a group, and then spends the next 3-hours jumping around the Rathbun’s kitchen. Three-hours later, your guest shows up for apps (which you help serve). Then, everyone sits down, has a little drink, and dines on a gluttonous dinner.
Without spoiling the post, I will tell you that these are not your traditional “chef talks and chops” type classes. Rather, these are throw yourselves to the wolves sort of events where by you really get to get in there. Don’t worry – the staff keeps thing very well organized and you will have one of a bevy of top notch chefs at your disposal for teaching and discussion.
Farm to Table Cooking Class: Sunday, September 20, 2009
Southern Holiday Cooking Class: Sunday, November 15, 2009
Full details are available on the Rathbun’s Cooking Class Website, but all you have to do to reserve is call 404.524.8280. I guess the only other mission critical piece of info is that Rathbun’s sends you a gift card that serves as your ticket – DON’T LOSE IT!!!!!!!!
Todd Richards
