Local 3: Buckhead comfort food

Standing on a daily operating philosophy that reads: People Matter Most. Local is Priority. Seasonal Makes Sense. Authenticity Rules. Quality Governs. Delicious Trumps. Pretense Loses. Comfort Feels Good. Appreciation Tastes Better. Prudence Sustains It All. 

These statements sum up the menu, atmosphere, and Chef owners and what they are not trying to accomplish, but what they are accomplishing at this Buckhead eatery that is breaking the areas stereotype.  With a meat-centric menu, seasonal offerings, and familiar, approachable dishes, Chef Chris Hall is bringing a fun, casual, delicious scene to Buckhead.

On my first visit we went straight for the meat of the menu; literally.  The Wagyu Chuck Steak from Masami Ranch, the Gum Creek Farms Pork Belly Rillette which was done with a cranberry jelly, toasted hazelnut, and crostini.  From the mains we selected the Mississippi Rabbit Tasting which consisted of braised leg, seared loin, ricotta gnocchi, cipollini, and natural jus; what a great presentation along with that we tried the Jurgielewicz & Son's Pekin Duck Breast with a very interesting dark chocolate spaetzle.

After all that meat naturally we had to go for some sweets!  The Blonde Chocolate Banana Cream Cake, Chocolate French Toast, and the Brulee Pumpkin Pie.

The ICCA Spring Immersion had a wonderful lunch here in March.  We did a family style tasting that consisted of Sour Cream & Onion popcorn, Winter Beet Salad, Roasted Cauliflower Salad, and the Pimento Cheese Tasting (Cheddar & Pimento, Poblano, "Black & Blue") as starters.  For the main course, my favorite, "The Hungry Man", their take on the classic frozen dinner, Maine Diver Scallops with quinoa, and Pan Seared Gulf Redfish over fried grits.  For sweets we finished with a tray of Financiers, Apple Gum Drops, and White Chocolate & Blood Orange tarts.