Neil and I had some bonding time while Eric was in Atlanta last week. We had our own fine cuisine at home but it sounds like Eric really hit on a couple of great places for residents and travelers to Atlanta.
Major winds and rain hit Atlanta during rush hour while Judy and I pushed on to find South City Kitchen at 1144 Crescent in Midtown, which I’d read about in Zagat. We’d checked out a few menus online and this was the one that we felt like eating at first glance. After tipping (as good karma) what I thought was a homeless man, but may have been an employee of the bar-restaurant next door, in helping me park, we walked into a two level floor to ceiling glass front building on a narrow street lined with nicer condo and apartment towers. The architecture is early ‘80s open plan with bar and view into the kitchen and an upstairs consisting of cozy spaces. Blond woods on floors, stairs, and tables matched with sleek, though unobtrusive, lighting fixtures gave the space a relaxed and clubby feel. For a torrential Monday night, it was about two-thirds full and there was turnover at all of the tables. The staff was laid-back, friendly, and quietly professional.
The main point is the food and it is excellent. Judy and I were both intrigued by the desserts so she was smart and decided on an appetizer with a side while I chanced indigestion and ordered an appetizer and an entrée. Judy wasn’t certain about goat cheese with Fried Green Tomatoes, but our server Dave described the dish as being like Eggplant Parmigiana. He was right. The four tomato slices were spread with goat cheese, dipped in egg and panko breadcrumbs, and sautéed. They were crispy with a nice edge to the tomato (almost al dente) and the goat cheese lent an almost citrus note to the dish. The marinara sauce that accompanied it was complex, both full-bodied and acidic. Actually, the sauce was so good that most diners might like another couple of tablespoons. Judy also liked the Bliss Potatoes she’d ordered as a side dish, though it was presented with the tomatoes as if it was an entire entrée (smart move on their part).
Banana Pudding and
Blueberry Bread Pudding