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Foodie Friday: Ecco -Atlanta restaurant #foodiefriday #atlantaga

It is Foodie Friday!!!!

If you are in Atlanta, GA, do yourself a favor and go to Ecco.

Located in Midtown at 40 7th Street NE. Atlanta, GA 30308.
For reservations, call 404.347.9555.

The cuisine for this nationally recognized restaurant is modern style European. The restaurant was dimly lit with an open kitchen, lending to the comfortable atmosphere. This is definitely the place to go after work for drinks and appetizers.

cocktails menu

There were plenty of well crafted cocktails to choose from. My favorite was Long Live the Queen- Bombay Sapphire gin with elderflowers, lemon, peach, and mint.

I felt so refined and fancy.

My all time favorite was the fried goat cheese topped with honey and cracked black pepper. I never had anything like it before and was skeptical at first. Now I am believer. It was delicious! I am thinking of making a special trip to Atlanta just for that! The balance of flavors was simple but complex at the same time.

fried goat cheese

While I am not usually one to eat ice cream, I was encouraged by my group to try the house made pistachio ice cream. Delectable! It was creamy with a subtle nutty flavor and just the right amount of sweetness. They have ruined me! Now that I have had the best, that is all I want.

pistachio ice cream

TOW Final Word: Everything about Ecco was outstanding! The food was excellent. The servers were welcoming and attentive. From start to finish, it was a great experience.

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Foodie Friday – Brandy Ho’s @brandyhos #BrandyHos #Chinese #HunanFood #SanFrancisco #Foodie

Brandy Ho’s Hunan Food www.brandyhos.com

When we were in San Francisco, we stayed in Chinatown.

We ventured out to check out a local place for dinner. Of course, we wanted Chinese food.

We found Brandy Ho’s Hunan Food. This is a family owned and run restaurant located in San Francisco’s old red-light district. They are known for their authentic, deliciously spicy Hunanese cuisine. From their website, they explain, “Hunan cuisine is infamous for its use of the chili pepper. They are also known for using smoking techniques in their cooking as well as mixing in lots of shallots and garlic.”

When we entered the restaurant, it did not seem too crowded. After looking at the menu, we decided to try it.

I ordered the Shredded Pork With Celery $11.95 and added Jasmine Rice + $1.95 . This dish consisted of pork sauteed with celery, carrots, bamboo shoots in a spicy ginger sauce.

I also ordered Egg Rolls $6.00 (Stuffed with vegetables & tree ear mushrooms).

Hubby ordered what he orders at every Chinese restaurant: beef and broccoli.

TOW: The food was tasty but spicier than anticipated. I like spicy food, but was not prepared for the heat. Even hubby mentioned that his food had more chili pepper in it than he was used to having.

I thought the business was slow (since it was not crowded), but as we sat there, I saw a lot of pickup orders. I guess most people chose not dine in but carry out.

If you are in the area, check them out!

217 Columbus Ave, San Francisco, CA 94113

Phone 415.788.7527

Foodie Friday: Nahm Thai Cuisine #thairestaurant #alpharettaga #foodie #goodeats

 

Welcome to the latest edition of FOODIE FRIDAY!

It has been ages that I have posted about a restaurant. The main reason is that I have been so busy and it has been hard for me to find the time to upload all my pictures. Recently, I decided that I would post using my cell phone and I think that is going to help considerably.

The other day, I was in Alpharetta, GA for work and my colleagues suggested we go to Nahm Thai Cuisine. Since they have been highly rated on many food sites, I was eager to try them out.

For an appetizer, I ordered the sampler trio which had shrimp tempura, corn fritter, and pork dumplings.

TOW Opinion: I liked all three. They were paired with sauces that were a delicate mix of sweet, spicy, and salty. My favorite would have to be the shrimp. I should have ordered a plate of just that! Perfect tempura can be difficult to find, but Nahm knows how to get the flavors right every time.
***Allergy warning for the dumplings: They were garnished with peanuts. Since it was just sprinkled on top, I removed that layer and ate the bottom ones.

     

For my main course, I ordered Massaman chicken curry. If you have never had Massaman, the paste is first fried with coconut cream, and only then are meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added. And topped with avocado.

Massaman is usually eaten with rice, in a meal together with other dishes.

They added cashews instead of peanuts. I asked for them to leave off the nuts, but they did not.

 

TOW Opinion: I ordered medium heat and it was just right. I did think it was too sweet and I did not have enough rice to balance out the sweetness. The potatoes were not fully done all the way through.  I still enjoyed the food. I took home my leftovers and ate later after cooking some more rice. Even better then next day!

 

Foodie Friday: Atlanta restaurant – Atlanta Fish Market #atlantaGA #review #foodiefriday

I went to Atlanta Fish Market with some business associates. I cannot remember how many times I have passed this place and did not even pay attention to its location. This is despite the fact there is a giant fish statue in front of the building. Sometimes I can be oblivious to my surroundings. Good thing we made reservations because the place was packed.

For an appetizer we ordered sushi. Everything was really good. The flavors were light and fresh.

For my main course, I chose my fish and the style of cooking. Of the many different varieties, I ordered salmon and another white fish.
There were four cooking choices:
SAUTEED, BROILED OR BLACKENED / with olive oil & lemon plus select two sides
HONG KONG STYLE sherry soy, scallions, ginger, spinach & bowl of sticky rice

I decided to go with Hong Kong style. On paper this sounds awesomely delicious. But the reality was not as spectacular. I thought it would be pan fried with Asian spices, but it was essentially boiled fish. I am not a big fan of boiled fish. The flavor was good but the texture was not my preferred method of eating fish. In retrospect, I should have ordered sautéed or blackened for the cooking method.

I cannot really rate the restaurant poorly for the fish entrée because they gave me exactly what I ordered. I know for next time to ask more questions to determine how the fish is cooked. On the upside, the sushi was the best I have had on the east coast. I do not usually order sushi unless I am on the west coast because I know how far the fish has to travel before getting to my plate. In the case of Atlanta Fish Market, they have planes flying in their fish fresh every day. I know I should feel bad about my carbon footprint this whole equation, but it was so decadently tasty.

Vines to Wines Academy #wine tasting at Bermudas #GreenwoodSC #LakeGreenwood #connectlakegreenwood

This Foodie Friday is all about WINE!!!

I attended a Vines-to-Wines Academy wine tasting at Bermudas (The Links at Stoney Point) and I thoroughly enjoyed it.

We were tasting white wines and this is a list of what we tasted and my opinion of each. We had a scorecard that we use to measure how we felt about different aspects of the one and I found this really helped me to be able to explain in wine characteristic terms what I thought of it.

Here are my notes:

Wine name: Riesling
Producer: Loosen Brothers, Germany
Vintage: 2014
TOW Opinion: I thought this was lightly sweet and very aromatic. It was a light body with a fresh taste to it. I would say it was very flavorful with hints of lemon, lime, and green apple. It had a medium finish.


Wine name: Sauvignon Blanc
Producer: Kim Crawford, New Zealand
Vintage: 2016
TOW Opinion: This one was also aromatic with fruity, citrus fresh aroma. I thought it was dry and medium body. In terms of acidity, it was tart with a powerful shark bite to it. The flavors tasted were grapefruit and melon, with a long finish.

Wine name: Chenin Blanc
Producer: M-A-N family wines, South Africa
Vintage: 2016
TOW Opinion: This had a moderate aroma intensity and smelled sweet with Honey notes. It was a medium sweet wine with a crisp taste. I tasted flavors of quince, apple, and citrus. Other people said they tasted tropical fruit. It had a medium finish.

TOW Final Word: My favorite was the Sauvignon Blanc. I loved the fresh citrus flavors and even though it was tart, it was not bitter.

If you get a chance to attend a Vines to Wines Academy wine tasting, you should go. It was very informative and helped me understand the nuanced flavor of wines.