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La Pietra Cucina
One Peachtree Pointe
1545 Peachtree Street
Atlanta, GA 30309
(404) 888-8709
There seems to be a handful of places and dishes around town that food writers, bloggers and yelpers tend to unanimously agree on being yummy. The restaurant La Pietra Cucina is one of the places.
I was sold on my first visit. I've been back many times since and have never been disappointed. Each time I go, I almost always get their Calamari in Sicilian Tomato Zupetta (little soup). It's a stunning and vibrant tomato-based broth dish containing silky tender calamari, tiny vermentino grapes, cous cous and pine nuts.
On each of my visits, the restaurant seems to be struggling with customers. My only explanation for this would possibly have to be the prices and the level of authenticity here that may seem a bit intimidating to those just looking for more stereotypical Italian fare.
I know, it's the economy right? Regardless, this is some of the best Italian in the city. I've also had their house-made tagliatelle with ragù/bolognese (pictured above) and you won't find this dish done better anywhere else. It's soulfully satisfying and will be another notch in your subconscious on what you deem addictive.
My advice is to go check this place out now and often so they won't pack up and relocate someplace else where they feel they would be more appreciated.
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Yakitori Jinbei
2421 Cobb Parkway
Smyrna, GA 30080
(770) 818-9215I've written about or referenced Yakitori Jinbei a few times in the past. I've had everything here from their binchō-tan grilled namesake or both versions of their hearty and comforting ramen.
I usually pass on their sushi but they do regular Japanese traditional food pretty well. I work nearby so this place tends to get a lot of my business. I've explored quite a bit of their menu already and one thing I'll revisit from time to time is their minced chicken rice bowl, or tori soboro.
It's just a simple rice bowl topped on one side with seasoned minced chicken and the other half a thin slab of egg resembling a small omelet. The dish is then finished with a topping of beni shōga (or red pickled ginger) which serves as a welcoming palate redirection.
I realize the "chicken and egg" irony of this dish but it is still comforting and a perfect lunch item for these encroaching colder days.
All right, this post isn't as elaborate as some of my cooking on here in the past but bear with me people. Baby steps.
Every so often I get these tasty little gingko nuts at a Japanese restaurant most often offered and eaten as an accompaniment to beer, shōchū, or sake.
Historically, these nuts have origins in all Asian cultures whether ingested in hot bowls of congee, Korean yaksik (or yakbap) or some Japanese mushimono dish. I've had them in all of those but they're just as good toasted in their hard shells and then extracted and dipped in salt.
I like to toast them in a dry skillet on medium-high heat for about 7-8 minutes while constantly shaking them around. Then I let them cool a bit and then start eating these with some beer and salt for dipping.
The trick is how to get those electric-greenish yellow globules out of those shells. Even when toasted, they are still sealed tightly shut. A part of me wishes they would crack open a bit like cooked bivalves do on their way to their dirt naps.
I found that there are two pretty effective ways of getting these open and not making a huge mess in the process. First, you can take the heavier end of a butter knife and give the nut a couple of raps while laying it on a towel/napkin.
It will split open a bit and then you can start peeling a way and eventually dig that tasty little sucker out.
Second, take the bulkier end of the nut and line up the edges b/w your upper and lower front teeth, and then gently chomp down. Most of the time, the nut shell will split open perfectly along its natural edges allowing you to cleanly pry apart the rest of the shell.
Lastly, the edible gingko nut itself will be covered in a thin sheath much like regular peanuts are. Sometimes, this thin skin is kind of a pain in the ass to completely peel off but I really don't mind it at all. It's edible and probably has riboflavin or niacin in it. I don't know if that part is true, I'm just sayin'...
So what do they taste like? Very mellow, mild peanut-like flavor, a little gooey in texture and then a slight bitter finish which can be tempered when eaten warm.
Though when paired with salt and beer, they're snack heaven.
I don't really have too much else for you at the moment except a ton of iPhone pics of my eating ventures. I've also decided to rename this series "Eat This" rather than "Around Town" for no other reason than preference.
LaBella's Pizzeria
2635 Sandy Plains Rd
Marietta, GA 30066
(770) 973-0052
John Kessler unveiled this pizzeria via an article he did at the beginning of the year when he went and had lunch with Jeff Varasano.
A friend and I checked it out shortly after the article and we both liked it. Really liked it. They make their pizzas to order so there are no pre-made ones sitting around waiting to be reheated. I've been back a few times since and it's pretty good stuff. My favorite is their house special pictured above.
It comes with everything on it including onions, which I usually hate on pizza but here it's shaved thin and somehow kind of burns a bit crispy when cooked in the oven. I brought their white pizza to a friend who is a huge connoisseur of that style and she said it was the best she's ever had.
Christos'
2900 Delk Rd SE Ste 1700
Marietta, GA 30067
(888) 820-1322
Christos' was introduced to me by a coworker who happens to love their gyros and the tomatoes that they use in some of their dishes. They also make some pretty good looking Greek-style pizzas which I've never had but they do look delish. They sort of resemble Chicago deep dish but not quite as deep.
I've had various dishes here but the one I always seem to revisit is their gyro plate topped with feta cheese. The last time I was here the pita was over-cooked and a little crunchy but just a slight misstep in an overall consistent restaurant.
Oh, and the tomatoes are pretty good.
Tip: If you go for lunch, this place can get packed so get there early.
Lately I'm way over bringing my DSLR camera around to places where I eat. But I'm finding that my iPhone is coming in pretty handy.
Not only does my snapping away go unnoticed to other patrons and restaurant staff, I can now sit and eat comfortably without that uneasiness that goes along with having a bulky attention grabbing DSLR at your side. I'm just low key, that's how I roll.
Admittedly the quality in photos are sacrificed, but what I lack in visual aesthetics I will try to void-fill with some dazzling wordsmithing. Maybe in the future I can compromise with some sort of high quality and compact point-and-shoot, but in the meantime enjoy the first of these "around town" roundups.
Ege Sushi
2100 Roswell Rd
Marietta, GA 30062
(770) 977-7690
Ms Bliss put this place on my radar and every so often I'll trek it up there for lunch. I like the food and vibe here overall as it has a true Japanese feel to it. It's not mind blowing but it's definitely worth the trip if you are in the area.
One day I got lucky and got to try their curry as a lunch special. They only make this once a month and they purportedly start preparing this a few days in advance culminating in slow cooking all the spices, pork, beef and chicken broth together the night before it is served.
The flavor of this is wonderfully hearty and spicy and it comes served with a single cutlet of fried tonkatsu and rice.
Taco L1000000
2084 Favor Rd. SW
Marietta, GA 30060
There's a taco truck located in Austell, GA that I have written about a while ago and on a recent visit I found it as tasty as ever. It still affirms that they are my favorite tacos here in the Atlanta area.
I got a couple of their pastor (spicy pork) tacos and also a mulita which is sort of a smaller version of a quesadilla. It's chock full of melted cheese and any meat of your preference (pastor, barbacoa, chicken, lengua, etc) and sandwiched b/w two small corn tortillas then fried on each side.
This recent time around, they doused all my tacos with their special hot sauce. I recommend that you ask to keep the sauce on the side so you can taste the slow-braised and tender deliciousness of the meats. I think this place is also cash-only so come prepared.
My friend in Charleston made Momofuku's Steak Ssam with some insanely fresh looking bibb lettuce and all I got was his taunting pic of it.
Here's another published recipe.
Get the Momofuku cookbook here.
"Hello, your table is ready.."
Dinner for 8 on a Thursday evening at Antico Pizza Napoletana. A new pizzeria located near the Georgia Tech campus here in Atlanta. Our friend Cathy booked their kitchen table that can be reserved for a $50 deposit.
When marimba rhythms start to play, dance with me, make me sway
We're being led to a rustic table outfitted with bowls of grated parmesan cheese and peppers marinating in olive oil. The kitchen floor is a bit slippery due to flour residue and speakers are BLARING of Italian music shuffling from traditional to modern to Italian-American.
One of the two only female workers in the pizzeria approaches us as we just sat down and asks "everything ok?".
"Sure, maybe a corkscrew for our wines and glasses as well please" I respond.
Blank stare. Her English appears to be very limited so she gets one of the guys who we relay our request to and he returns with glasses and a corkscrew.
Like a lazy ocean hugs the shore, hold me close, SWAAAYY me more
There's Enrico Liberato, former pizzaiolo of Fritti, manning 3 ovens cranking out 1000+ degrees of blistery wood burning heat. To the right of the ovens, all male employees including the owner are taking turns stretching and flattening out the dough, saucing, and topping.
Curious customers, bloggers, amateur photographers and videographers are trickling in all night getting a closer look at the raucous operation.
"Everything ok?" the friendly and smiling lady with limited English returns.
Like a flower bending in the breeze, bend with me, swaaaay with ease
"Just shout out what you want!" we're instructed by the crew of hard working Italian men happily inviting us to join in their frenetic pizza dance.
"Umm, how about a Margherita and a San Gennaro?" I say meekly and certainly not heard over the amplified music.
Blank stares and blinking from the pizzaiolos and my fellow diners. Ok, let's try this again. "Margherita!! San Gennaro!!" I shout.
"Coming right up!!" they collectively respond.
Revelation.
"Everything ok?" Our helpful friend reappears.
Two minutes later two fire kissed pies emerged at our table with steam billowing from them.
Cheese is gooey, outer crust is charred and tasty but the center is a bit soupy. I either have to eat my slice with a knife and fork or fold it the way it is recommended in illustrations - fold lengthwise and fold in the tip as well.
"Diavaola!! Capricciosa!!"
Two more pies are brought out. The first, a variety of spicy salami with sweet red peppers. The latter, prosciutto cotto (cooked), artichokes and mushrooms.
Flavors - delicious. The kitchen dining experience - romance materialized.
"Everything ok?" You bet.
When we dance you have a way with me, stay with me, swaaaay with me...
From Izakaya: The Japanese Pub Cookbook by Mark Robinson, I adapted the recipe for foil-baked shimeji mushrooms.
The recipe is pretty simple. Butter, salt, a couple of paper thin slices of lemon and then wrap in foil and grill over a low flame for about 10-15 minutes until the package bulks up. Using tongs, I recommend you keep turning the bundle over for even cooking.
After full cooking time - slice open the foil packet lengthwise, add a dash of your favorite soy sauce and enjoy. I also like to top with some diced scallions for a bit of texture contrast.
