Ob­sessed: ATL spots you’ll want to visit twice

GA Voice - - LGBT Military -

In case no­body has ever told you – or has for­got­ten to tell you – the brain be­gins to melt into some­thing like a taxi­der­mied blob as it ages. For ex­am­ple, I re­cently dined for the first time at the Peru­vian Las Brasas in De­catur (614 Church St). For the most part, I liked the food and won­dered why I’d never vis­ited be­fore.

Two days later, I re­mem­bered that I had in­deed vis­ited sev­eral times ear­lier – years ago, but when the res­tau­rant was in a dif­fer­ent lo­ca­tion. The dish that jarred my mem­ory was pota­toes huan­caina. It’s sliced, chilled Yukon pota­toes cov­ered with a creamy, sub­tly spiced cheese sauce, topped with a quail egg and some black olives.

Its tex­tures and fla­vors make it my fa­vorite dish here, but the res­tau­rant is best known for its ro­tis­serie chicken, mar­i­nated in mys­te­ri­ous Peru­vian spices and served with an equally mys­te­ri­ous green sauce. I have to ad­mit, I wasn’t so im­pressed. But the po­tato dish rules.

I thought this week I might men­tion a few other in­ex­pen­sive, mainly main­stream ed­i­bles that do re­main on­go­ing mem­o­rable ob­ses­sions.

These are an an­ti­dote to the un­der-fla­vored typ­i­cal gin­ger snaps in most stores and bak­eries. They are made with gin­ger puree, pieces of crys­tal­lized gin­ger, gin­ger pow­der, and, ap­par­ently, crack co­caine. They are strongly spicy and sweet and they are a sig­na­ture item at

Do not put an en­tire con­tainer in front of your TV.

Triple Gin­ger Snaps: Joe’s. (Var­i­ous lo­ca­tions) Medio Dia: (Ponce City Mar­ket) Tof­fee Cof­fee Arc­tic Swirl: Trader

This ex­tra­or­di­nary Cuban sand­wich on a pineap­ple sub roll is the cre­ation of Hec­tor San­ti­ago at It is stuffed with adobo-roasted ham, chay­ote pick­les, Swiss cheese, ha­banero mus­tard, and clove salt. The thing that el­e­vates it to heav­enly is the oc­ca­sional, ex­plo­sively fla­vor­ful crunch of the ham’s crispy skin (chichar­rones). Su­per Pan makes the screwed-up park­ing at Ponce City Mar­ket worth the ef­fort.

El Su­per Pan.

Go ahead, stick to your pricey res­tau­rant riffs on soft-serve ice cream swirled with a va­ri­ety of in­gre­di­ents. Or swal­low your gay pride and go to and


pay half the price for my long­time fave pig-out dessert in the city. You can get an Arc­tic Swirl made with other in­gre­di­ents but my 20-yearold fave is this one with bits of some­thing like Heath Bars in vanilla ice cream swirled with cof­fee syrup.

(Var­i­ous lo­ca­tions) Spicy Fried Chicken:

Yeah, I love Popeye’s, Hop’s, and Wa­ter­shed, but the chicken at

fully de­serves its name. The prob­lem is the lo­ca­tion down­town in the rear of Peachtree Cen­ter, but it’s worth the ef­fort. You get chicken, strictly fried upon or­der, with a thin crust, red­der than a drag queen’s lip­stick, mirac­u­lously spicy, served on a slice of plain old white bread. This chicken was “in­vented” in the 1950s in Mem­phis and will never, ever go out of style.

World Fa­mous Fried Chicken Veg­e­tar­ian Cui­sine, (1529 Pied­mont Ave.) Gus’s (231 Peachtree St.) Tofu Skin Roll with Bean Sprouts: Green Sprout

Cliff Bostock is a long­time din­ing critic and psy­chother­a­pist turned life coach. www.cliff­bo­stock.com. Ev- ery time I or­der this dish at

across from Ans­ley Mall, I can’t imag­ine eat­ing the en­tire thing, but al­ways do. It’s a huge mound of rolls made of crispy-fried tofu skin wrapped around bean sprouts, car­rots, and snow peas, served with a de­li­ciously fla­vored, soy-based sauce. As God is my meat-eat­ing wit­ness, you will not miss the con­sump­tion of flesh while munch­ing on this. Other dishes? Mainly not as good.

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