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A new sandwich shop by the name of the Crazy Cuban is getting all nice and did before opening its door to customers.  Though Google maps may be off a smidge, it’s going in at 290 14th Street in Midtown Atlanta.  Steadfast and ardent fans of Cuban food may remember a place on Terrell Mill road that went by the same moniker.  I have no idea if these are the same owners.

This all comes towards the tail end of a very tumultuous time for Cuban restaurants in our city.  In reality, the Cuban restaurant scene has been a wasteland of turmoil for the past year +.  It really started back in the middle of ‘08 when the Kool Korners closed up shop and went to Birmingham.  Coincidentally, the old KK location is just a few blocks from where Carzy Cuban is going in.  Soon after that happened, Havana on BuHi was burned to the ground.  Though places like Papi’s and Las Palmeras kept on trucking, we were without our beloved flagships.  Recently, Havana returned, but in a different location and with a whole big drama in tail.  We’ll see what happens when this latest Cuban spot finally goes loco.

Back in November, I mentioned that Shaun Doty and Erik Maier were set to open a burger joint over in the Westside.  At the time, the tentative name for the establishment was Good Burger.  However, it appears that name is now a thing of the past.  The new name is YEAH! Burger and this information appears to satisfy the journalistic bar for fact.  Surprisingly, there’s already a Facebook page for the restaurant, so you might as well be a fan!  Meanwhile, things still seem on track for a Spring opening in the old West Egg building, but take that with a grain of salt. There are other rumors floating around, but nothing even worth mentioning at this point.

Chef Todd Annis has definitely earned his knives.  As the current head of Bold American Catering, Annis is in charge of the catering arm of Fifth Group Restaurants.  Prior to that, he spent time slinging pans at places like Carbo’s Café, Araxi, and the much discussed but now defunct Rainwater.  If you’ve ever snacked on some grub while at the King Plow Art Center or Studio 887, chances are … you tasted some of Annis’ food.

You can see some of the blurb on Annis over at Creative Loafing.  It’s a piece from ‘01 when he was at Rainwater.  Meanwhile, you can also show your appreciation by giving his Facebook fan page some love.  But before you move on, kick back on this rainy Atlanta day and enjoy some musings.  And with that, welcome to ITCK!

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                                                                                                  Photo by David Naugle via MU

A recent dining excursion took me to the ever bustling Miller Union, a Westside eatery that has become one of the “it places.”  MU is a restaurant that showed up on the scene roughly two-months ago and is currently in the middle of a love fest not uncommon around these parts.  Some heavy hitters love it and judging by the packed house we witnessed, so too do the lay folk.

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Seeing as I’m actually in town, I figured … what the heck … I might as well post something.  As luck would have it, today is Friday! And that means, it’s Inside The Chef’s Kitchen Day.  Today’s participant is the longstanding executive chef/partner of JCT Kitchen & Bar.

Ford Fry has been a fixture on Atlanta’s culinary scene for some time and comes backed by several noteworthy awards and accomplishments.  While JCT Kitchen and I haven’t always mixed well, it’s a restaurant with a solid reputation.  Besides, you don’t end up on the Food Network for being a slouch.

In another one of life’s strange coincidences, I ended up at JCT for dinner last night.  It was a strong meal highlighted by some impeccably fresh Otter Cove oysters and killer pork sliders (yes … those same sliders that I was so cold shoulder about).

There is no doubt that Fry is a skilled chef, a hard worker, and someone who focuses on making his restaurant and food a success.  Three things this community should not overlook.  So welcome Ford and welcome to ITCK!

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While stumbling around the Westside on Saturday night, Noodles, Dallas, and I stuck our heads in over at Ormsby’s.  This place seems ripe for success.  We all know that the Westside has exploded over the past 12-months.  However, with the army of new establishments that have show up, not a single one of them went the route of the neighborhood bar. That’s about to change with the imminent opening of Warren Bruno’s Ormsby’s.  It isn’t open just yet … but we got a little tour of the über cool space.

Upstairs is the sit down and eat section of the bar.  Approximately 2,500 sq feet is split between the kitchen and the public area.  There will be a little couch lounge for chilaxin, while the booths that line the brick walls will soon have inlay checkers and backgammon boards … UMM … AWESOME!!!!

Downstairs is 3,000 sq feet of pure unadulterated kickassness (yes that’s a word).  In addition to a drink stand, there is shuffleboard, darts, pool, and a video game cabinet complete with 41 games of childhood treats.  There are a few other cool surprises for you, which I won’t ruin; however, the coolest of the cool is the bocce ball court [ABOVE] in the back of the space.  Let’s just say Buddha tested … Buddha APPROVED!

While I sat there all giddy, Noodles confirmed that the draft and bottled beer selection should keep you beer mongers happy.  Meanwhile, Mike Guut told us that they will have a full array of libations for those of you like me … who lika da sauce.  I’m not 100% sure when they’ll actually let people in, but it seems that by next week, you should be able to walk in and enjoy the fun.

It’s amazing what you miss with a few days out of town.  Posted over on the Biz C site, and reiterated by the venerable JK, Atlanta’s own Shaun Doty is ready to hop on the burger trend that is frankly … a little tired by now.  That’s not a harshing on Shaun, he should give the people what they want.  Rather, it’s just a lament on the trending of the restaurant business.

Anywho, with help from Erik Maier, the duo is scheduled to open their burger joint over in the Westside’s White Provision complex.  However, here are a few pieces of info that haven’t been printed yet.  First, the establishment is RUMORED to be called Good Burger.  Second, my understanding is that they will take over the space occupied by The West Egg.  Fear not my eggheadian friends, TWE is supposed to move into the new high-rise just behind their current location.  Again, I won’t say that’s an absolute fact … but I’ve heard it from more than a few people.  Just another feather in the hat that is Atlanta’s most trending neighborhood.

                                                                                                                    (the dining room at Abattoir)

In today’s edition of the NYT, Shaila Dewan decided to talk up the burgeoning art scene on the west side of Atlanta.  Despite a few journalistic faux pas, it’s a nice summary piece on the neighborhood.  What’s especially neat for us foodies is that Dewan took the time to point out some of the ‘hoods culinary adventures that have garnered so much attention locally.

In the spirit of the article, I must say that if forced to identify the in-town neighborhood with the most action, it would undoubtedly be the Westside.  Centered around the intersection of 14th street and Howell Mill, you’ll find casual eateries, upscale dining options, and several of Atlanta’s hottest new restaurants.  The article draws special attention to Octane, Flip Burger Boutique, Abattoir, Hop City Beer, and Sublime Doughnuts (with a nice quote from owner Kamal Grant).

The article is really just the tip of the iceberg.  If you intend to spend anytime over in that neck of the woods, then you’ll also find the highly regarded Antico Pizza, sandwich shop Tiny Bistro, and popular breakfast spots like The West Egg and The Silver Skillet.   And that list is far from exhaustive.

So if you’re a bit of a homebody and looking for something new … take some of your free time and donate it to the Westside.

Bone Garden Cantina, the Mexican hermana to The Vortex, has been chugging right along for the better part of the past 18-months.  A trip to this cantina will take you through a twisting set of roads, rows of single-story retail malls, and some newly sprouted rental complexes.  With a solid fan base, though no noticeable nearby office park, this restaurant is particularly popular with the lunch’n munch crowd.

Last week, four of us decided on an impromptu lunch excursion.  In need of something different, but not wanting to go too far from home base, we set off down Huff Road to see what had become of Bone Garden.

A self-proclaimed authentic Mexican destination, my first trip to BGC actually came sometime around July/August 2008.  That seems like eons ago to me, but the point is that it’s been awhile.  For the life of me, I cannot recall any single detail about my inaugural meal there save for the fact that it wasn’t enjoyable.  In fact, the experience was so underwhelming that I had a hard time remembering where it was when I went back recently. Continue reading…

Those of you who are New York imports, well-traveled globe trotters, or avid foodies will know the name Milk & Honey.  With locations in NYC and London, the membership suggested cocktail lounge is highly regarded as the anti-trend.  To put it another way: while name dropping and starfucking can go a long way in certain establishments, it will get you the door at M&H.  For a while, people didn’t even know where it was.  I call it “elitism for the everyman.”  Why do I bring this up?

Well, word around the campfire is that restaurateur Warren Bruno, the man behind Atkins Park and Aunt Charley’s, is ready to bring at least some elements of Milk & Honey to the Dirty South.  Details are hush hush right now, and I’m not so sure just how much Milk & Honey to expect out of the place … so I won’t give away the whole kit and kaboodle right now.  Besides, what’s the fun in that?  However, I will show you the door and tell you that construction is coming along nicely.  The intended “laid back atmosphere” will include some grub, some libations, some bocce ball, and a few other treats.  It’s over on the Westside, and I’ll at least let you know if it’s actually headed down the route of M&H once it finally opens.  I’m sure we’ll all find out soon enough if things like a membership card or just a drivers license are needed for access to Atlanta’s land of milk and honey.  Oh yeah … dates and what not.  Well, I’ve heard everything from the first few days of November into the middle of the month.