Hot Dog

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Shrimp and grits may seem like a straight­for­ward dish, but the truth is it’s not! Rub­bery shrimp, coarse or un­der­cooked grits – there are count­less dark turns shrimp and grits can take! JCT. man­ages to stay on course with this clas­sic. But­tery, creamy grits pro­vide the per­fect ac­com­pa­ni­ment to suc­cu­lent, fresh shrimp. Al­ways one to add a lit­tle ex­tra, JCT. turns to cherry toma­toes for color and acid. A long time tomato­phobe, I fi­nally broke down and tried one after many vis­its. I was amazed – the hot lit­tle fruits burst in your mouth, blend­ing with the other in­gre­di­ents to cre­ate the ideal bite. A must try.

Salted Caramel Brownie

Amelie’s French Bak­ery If you are, like me, a lover of the mar­riage of salty and sweet, Amelie’s has got an ad­dic­tion in the mak­ing for you in the form of their salted caramel brownie. Imag­ine a thick layer of gooey caramel, rem­i­nis­cent of the old­fash­ioned caramel cream candies in tex­ture, spread out over a deca­dent, rich brownie base with just the tini­est hint of crackle. Traces of salt round out this per­fect mix of bite and sweet­ness. It’s avail­able in a ve­gan ver­sion too!

But­ter­milk Kitchen Break­fast

On the short list of post-yoga eater­ies I look for­ward to haunt­ing on a Sun­day morn­ing, Buck­head’s But­ter­milk Kitchen is a clear leader. My fa­vorite is their clas­sic BK Plat­ter – two eggs, two sides. I opt for fluffy eggs scram­bled hard, paired with smoky sweet ba­con (cooked limp – the only way to have ba­con!), and a crunch-baked potato half, span­gled with onion strings that add the per­fect punch. The true star of the plate, how­ever, is their bis­cuit – a moun­tain of dense per­fec­tion served with a berry com­pote that you’ll wish they sold by it­self. Add a fresh-made le­mon­ade and you’re golden.

Frosted Croissant

Sub­lime Dough­nuts Known through­out the re­gion for its am­biance and awe­some back­story (it was founded by a Navy vet with a bak­ing bug), Sub­lime Dough­nuts also hap­pen to have some damned good pas­tries. The tof­fee crunch, but­terfin­ger, and s’mores donuts come to mind as im­me­di­ate win­ners. But the frosted croissant holds a spe­cial place in my heart. Think light croissant lay­ers en­robed in a de­lec­ta­ble glaze that could give Krispy Kreme rea­son to pause. I grab a few, take them home, and nuke them for about 8 sec­onds (no lie) to un­lock the full taste ex­pe­ri­ence!

Shrimp and Grits

At­lanta Break­fast Club Shrimp and grits isn’t just shrimp and grits. Ev­ery­body’s is dif­fer­ent not only in in­gre­di­ents, but in pre­sen­ta­tion, as I learned on my first visit to At­lanta Break­fast Club. This rel­a­tive new­comer to the At­lanta food scene sits just out­side the aquar­ium and keeps busy sling­ing diner stand­bys with unique per­son­al­ity and more than lit­tle touch of home­made taste. Per usual, their ver­sion of this dish builds on creamy, moist grits. Sweet baby shrimp re­place their larger cousins for a fun plot twist that makes this ver­sion of the dish spoon-ready. Very tasty and prac­ti­cal! Doggy Dogg 404 When where to get a quick but gourmet bite is the ques­tion, down­town De­catur’s Doggy Dogg is one of my fa­vorite an­swers. Dress­ing up one of Amer­ica’s best-loved ca­sual foods isn’t an easy job, but this fun spot does it well. I opt for the 404 – a snappy, all-beef weiner gen­er­ously slathered in house-made pi­mento cheese, ba­con bits, tangy honey mus­tard (or Dogg sauce), and a splash of hot sauce for good mea­sure. It’s all tucked into a toasted yeast roll which, like all of their in­gre­di­ents, is lo­cally sourced and su­per fresh. I call them fancy dogs and I’ve been eat­ing them for years!

Hot Choco­late

My Cof­fee Shop It’s a big name for a low-key lo­ca­tion. But when you step into this mi­nor­ity-oper­ated diner, it’s easy to see why it holds the per­son­al­ized moniker. Be­sides a homey at­mos­phere and friendly staff, this Eastlake eatery boasts a menu of break­fast stan­dards with a home­made flare sure to re­mind every­one of their grand­mother. My fa­vorite is the tra­di­tional hot choco­late. Served steam­ing hot in a jumbo mug, this silky blend comes topped with a gen­er­ous dol­lop of whipped cream and a driz­zle of choco­late sauce. Dial yours up by or­der­ing an add-on like mocha or cin­na­mon.

Sugar Cookie Sand­wiches

Jimella Mak­ing prod­ucts 100 per­cent from scratch and in small batches, this At­lanta con­fec­tionary has more than earned a faith­ful cus­tomer in me, thanks to their out­ra­geously tasty brown but­ter snick­er­doo­dle. Think two old-fash­ioned cin­na­mon cook­ies sand­wich­ing a light, airy dulce de leche fill­ing. For a saltysweet lover, the fill­ing has just enough of a but­tery taste to get your fix. They op­er­ate a bak­ery where you can buy them by the dozen, but grab smaller batches at events and shops around the city. I’ve been known to pay for an event just to get to their cook­ies!

Prosci­utto and But­ter Sand­wiches

Star Pro­vi­sions I’m no huge fan of sand­wiches, gen­er­ally find­ing them dry at best and bor­ing at worst. But Star Pro­vi­sions has made me a be­liever in the power of a good sand­wich, with ev­ery bite of their prosci­utto baguette. Pa­per-thin sheets of the de­li­ciously salty/sweet cured ham join sharp parme­san and creamy but­ter on a baguette that’s equal parts soft and crusty. The re­sult is a lit­tle pricey, but the taste sen­sa­tion is well worth it!

Po Boy

Star Pro­vi­sions When it comes to shrimp, even some of the best restau­rants fall short. And a good po’boy out­side of New Or­leans can be a hard thing to sniff out in­deed. Star Pro­vi­sions man­ages to shine on both fronts with a shrimp po’boy

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