Spoonfed (Atlanta)

Leon’s Full Service

131 East Ponce De Leon Ave.

Decatur, GA 30030

404.687.0500

www.leonsfullservice.com (link)

I had heard about Leon’s a while ago just by being somewhat conscious.  It was hard not to.  Created by the owners of the much loved Brickstore, just around the corner,  Leon’s reputation preceded itself before we were formally introduced.  It was on my list of ’someday’, maybe I’ll get there to eat.  It’s quite a haul from Marietta and even further from Raleigh.  But at the recommendation of an ex-photographer, now financial guru friend, our time to meet one another was set as if we were on a blind date, not knowing much about each other, seeing some pics and asking around and each of us deciding, “why not, what’s a little peck on the cheek?”

At early contact, thru email, I was asked if I minded being there during the same time as another photographer, doing a shoot for a local business magazine.  My blind date was starting off two-timing and playing the field.  You dirty….  ”Ooohhhhhh man, two vipers in the same pit.”  I joked, reassuring that I was used to working with anywhere from 7 to 15 photographers elbow to ribcage and that there would be no problems from me…I think I’m pretty easy to work alongside (comments welcome to the contrary, go on, speak your mind…).

I arrived and set up finding a nice little spot to begin.  It wasn’t long before the other photographer arrived, we quickly got to talking and as is common with the photo community in Atlanta, found that we knew some of the same people.  Judging by our similar outlook, I could tell there would definitely be no problems and it was a great opportunity to meet another mentor and maybe pick up some tips from a seasoned pro.  Here is one:  At the end of the shoot he loaded up the ’shot’ edibles in take out containers and hit the road (oh yeah, I could learn a lot from this guy!)  John Haigwood based in Roswell has been working as a photographer in Atlanta since 1988.  Check out some of his work here.

Having read some of the other blog posts and reviews on Leon’s and fearing even more repetition, I will spare the usually verbal chronicles and let the images speak to the deliciousness of their food.  I would like to first link you to some of the reviews: here.   And also, more importantly, mention that this post is going up in time to spread the word about Leon’s One Year Anniversary event: (from their site).

One Year Anniversary party!!! Tuesday Feb 9th… we’re roasting a whole pig! Live music from tongo hiti-featuring Mike Geier and members of Kingsized, tiki cocktail features

So stop on in grab some hog and let them know how good their food looked on Spoonfed (Atlanta)!

See more Leon’s events: here

All images and words ©Mark Petko Photography

grass-fed beef burger, tillamook cheddar, house made catsup, mustard, bread & butter pickles

pork, grilled all natural chop, roasted fingerlings, greens, orange chimichurri

baby arugula, candied lemon peanuts, black cherry vinaigrette, grana padano

fish, crispy skin mountain trout, endive & radicchio, cashews, apricot vinaigrette

bird, grilled duck breast, golden beets, dried cranberries, orange duck jus

All images and words ©Mark Petko Photography

Agave

242 Boulevard Dr. SE

Atlanta, GA 30312

404.588.0006

www.agaverestaruant.com (link)

In this game of food there is a given to recognize.  Trends.  Trends tend to mark a shift in the communal thought process towards a specific liking.  As of past, trends can be attributed to the popularity of such things as sushi, dipping bread in olive oil, Brazilian churrasco, and currently continue to run the gamut to cover; cupcakes, offal meats and mixing chocolate with bacon.  Trending is an exciting way to join into the nouveau thought stream and to stay tip-toed on the here and now.  But trending can wallop a sucker punch when restaurants fly too close to the sun by stressing them too much.  It is a head first dive into the shallow end of the pool if one cannot recognize when ‘trend’ becomes ‘fad’ whilst the cheese turns blue.  The ability to successfully weather a myriad of trends and remain relevant is a mentionable quality and Agave deserves such mention.

Opened in October of 2000, Agave is seeing their 10th year in business unfold in possibly the worst economic times of it’s history.  According to Managing Partner, Tim Pinkham, Agave attributes due credit to a loyal customer base as a main factor in maintaining their business through the valleys of these times.  But to have a loyal customer base, one must recognize the work involved in nurturing it.  Jack Sobel, (chef/owner) opened this ‘eclectic southwestern eatery and tequila bar’ providing flavorful food “focusing of guest satisfaction” and in a 10 year history, Agave has collected many accolades to back up their boasts.  Executive Chef, Ted Lescher oversees the quality and consistency of their offerings so that they continue to provide the degree that has allowed them such a history.  Agave, located near the Cotton Mill Lofts and Oakland Cemetery in Cabbagetown/Grant Park, not only provides quality Southwestern edibles but also has a slew of top shelf tequilas and is currently running a 2 for 1 appetizer special at the bar, 5-7pm, any day of the week.

Posole Soup- braised pulled pork, hominy, guajillo red chile, green chile & lime

Guajillo Mussels-Fresh Canadian mussels steamed in signature red chile citrus wine broth w/ basil, lime & tortilla

Fresh Seared Herb & Chile rubbed Jumbo Diver Sea Scallops over fire roasted tomato & serrano stone ground grits accompanied with honey & cider collard greens

Stuffed Mountain Trout Tomatillo- Idaho trout stuffed w/ craw-fish, mushrooms, onions & basil over Spanish rice with roasted tomatillo sauce, fresh cilantro

New Mexico Rack of Lamb-chile & herb rubbed over New Mexico red chile puree w/ Yukon Gold Mashed potatoes, grilled asparagus, corn relish

All images and words ©Mark Petko Photography

Shaun’s (Edgewood Social Club)

1029 Edgewood Ave. NE

Atlanta, GA 30307-2543

404.577.4358

www.shaunsrestaurant.com (link)

As I become a bit more attuned to the culinary surroundings here in Atlanta there seems to be commonly repeated themes that find their way into my presence.  Lift your ear to the wind and eventually you will hear repeated names. Do a little poking around on the inter’webs’ trying to research anything culinary in Atlanta and you will soon see persistent patterns.  One such common theme that I have found is that of ‘Shaun Doty’ and his restaurant ‘Shaun’s’.  After hearing and seeing his name multiple times, I decided to make an attempt to seek him, whom was often spoken of, and was able to visit Shaun’s (Edgewood Social Club) in Inman Park.  It was the first time since starting this and my other photo-blog Spoonfed (Raleigh) that a chef or owner requested that I be there during a dinner service.  It is customary for me to be as least invasive as possible to a restaurants operations while attempting my measly photographic pursuits, but it was his desire to keep their system in place, and since they change the menu daily the preparations would not be happening until the regular time, just before dinner service.  I can appreciate one’s schedule and the fact that the importance of any day revolves around the food that is to be delivered to hungry patrons.  I arrived, set up and dabbled around a bit while the staff partook in the customary ‘crew dinner’ and daily meeting discussing that evening’s menu.  I noticed, not only a personal and homey feeling from the atmosphere but also from how the group worked together and how they interacted with me.  Some showed interest in photography, others just flat out asked if I needed a hand, and now and again throughout the shoot someone would stop by, peek over my shoulder to see what was happening.  There were hints throughout the evening that alluded to the fact that this is not just a restaurant owned by a chef, but it is a home, nurtured for by Shaun Doty, open to guests.  He provides opportunities for many to enjoy his food not only with the daily offerings of bistro fare but also with an inexpensive weekly pasta dinner and an occasional gluten free menu for those with such dietary requirements.

Join Shaun’s anytime or on Tues. Jan. 19th for a wine dinner with Michael Beringer to launch Artesa.

or on Fri. Jan. 25th to celebrate Tommy Taylor’s opening at Whitespace gallery with a special $29 Tommy Taylor menu and $6 Tommy-tinis

Crispy Sardinian Flatbread; local arugula, ricotta salata

Chinese Pork Buns; dim sum style

Kobe Beef Cheeseburger; white cheddar, brioche bun

All images and words © 2010 Mark Petko Photography

Congratulations to Ann Lang for participating and winning!!!!!!!

Stay tuned for more posts and giveaways coming soon in 2010

The Prize:

1 Gift Card for 4th & Swift worth $100.00.  (see post on 4th & Swift here)

How to enter?

You get two chances to win!

1st: Between the dates of December 21st, 2009 and December 31st, 2009 subscribe to the Spoonfed (Atlanta) email list by signing up in the box located top right of this page.  (By joining you will be entered in this holiday giveaway, and will also receive updates and news from Spoonfed (Atlanta).  If you are already on my ‘Mark Petko Photography’ email list you must still join this list to enter into this specific giveaway, you can opt out of either list after the prize has been awarded).

(This list will only be used by Spoonfed Atlanta and never be given or sold to any other party for any other purposes)

and/or,

2nd: Follow me on twitter (here) and ‘Retweet’ my ‘holiday giveaway’ tweet to your followers. (making sure @markpetko is in the retweet so I can track it).  Only 1 entry per Retweet per follower.

Doing either one of these will enter you once, doing both of these will enter you twice!  2 chances to win!  But only 2.

Winning:

On Friday, January 1st, 2010 a winner will be randomly selected and notified thru email or direct message on twitter and has seven (7) days to confirm/verify.  If winner is not reached and verified by Friday, January 8th then a new winner will be randomly selected.  Gift card will be sent registered mail with signature confirmation to verify receipt.

Good Luck and Happy Holidays and Happy New Year!!!

The Original El Taco

1186 N. Highland Ave. NE

Atlanta, GA 30306

404.873.4656

www.eltaco-atlanta.com

Take one part vibrant atmosphere, one part Mexican edibles, and two parts liquor, shake, serve.  Throw in some friends or family and you have the making of an enjoyable evening courtesy of The Original El Taco.  One of The Fifth Group restaurants, located in Virginia Highlands, El Taco provides a festive atmosphere consisting of a brightly colored mural, created by students of SCAD, joined with tons of red color, star shaped lighting fixtures, thick log-based bar stools and other brick-a-brack, leading the patron to a sense of real, true and authentic… ‘Americameximazation’  (?look it up if you dare).  The food on the menu, conceptualized by in-town heavy weight Shaun Doty and executed by Chefs Craig Sauls and Micah Willix consist of a ‘mex’ture (sorry) of dishes from tacos, fajitas and enchiladas to Mexican pizzas, closely resembling Oaxaca’s street food, tlayudas.  The bar provides standard bevys, weighted with many tequilas and also boasts a list of suitable margaritas to accompany their fare.  While being family friendly, with spinning wheels of giveaway sthick, El Taco also transforms to a locals type watering hole and is a suitable spot for any group on a mirthful quest.  Go in without your tie and let you hair down, relax and enjoy.

If you haven’t made your plans yet then consider their New Year’s Eve specials: $2.00 Miller High Life (champagne in beer form) and $5.00 Champagnaritas.  Reservations can be made by calling 404.873.4656

Spicy Shrimp Ceviche, jicama, orange and cilantro

Green Chili Chicken Enchiladas w/corn and Jack cheese

Wood-Grilled Chicken Mexican "Pizza"

Fried Chicken Taco, Mexico City grilled corn in lime mayo, crumbled Mexican cheese

2 Pork Carnitas Tacos and 1 Mexican Chorizo Taco w/ yuca, raja, Fresno arbol salsa

Stop in for some and tell’em… alimentado con una cuchara.

All images and words ©2009 Mark Petko Photography

Nacho: Chancho. When you are a man, sometimes you wear stretchy pants in your room. It’s for fun.

(Nacho Libre 2006)

Taverna Fiorentina

3324 Cobb Parkway

Riverview Village in Vinings

Atlanta, GA 30339

770.272.9825

www.tavernafiorentina.com (link)

When in Rome, do as the Romans do.  When in Florence, do as the Tuscans do.  When in Atlanta, do as the Cobb Parkwayions do.  Just inside the perimeter (for all you ITP elitists) is where you may consider traveling to, if you desire the taste of  ’fresh, simple and flavorful’ Tuscan dishes.  Discreetly snuggled into a standard plaza facade (Atlanta shopping plaza, not Italian piazza) and currently playing ‘backwoods’ to a Christmas Tree sales lot is Taverna Fiorentina.  Co-owned by executive chef Paolo Tondo and sommelier Jasmin Reyes Scott, Taverna Fiorentina’s cozy dining room, decorated with a wine cellar wall and authentic accents such as a butcher block table, a classic old world hutch, alongside Italian imported, custom made, fold out tables lends itself to endorse the feeling of Tuscan authentication.  Mild in manner, Paolo Tondo traded in his electro/mechanical engineering degree and restaurant equipment sales job to bring his beloved Italian dishes to Atlanta.  Serving “authentic Florentine dishes that stand alongside contemporary classics” Tondo’s presentation and delivery have gained many positive reviews.  Taverna Fiorentina also offers a private dining room available for events and parties.

Thank you to Paolo, Jasmin, and Deborah for allowing me to photograph.

Reserve your spot.

Connect with Facebook.

Caprese Salad

Ravioli Gnudi- spinach, ricotta dumplings in fresh cherry tomato sauce w/ parmigiana cheese

Calamari Fritti

Agnello Scottadito, Baby lamb chops w/ black olives, roasted potatoes and artichoke

Tiramisu

All images and word ©2009 Mark Petko Photography

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repast

620 Glen Iris Drive NE

Atlanta, GA 30308

404.870.8707

www.repastrestaurant.com (link)

before/after: Chorizo crusted Berkshire Pork Chop, Sweet Potato Turnip Gratin, Sherry Vinegar Gastrique

What can one say about a man that holds his own when going tête-à-tête with Martha Stewart.  What limited experience I have watching Martha is enough to know that on her show…she rules the roost.  With an uncanny knack for cutting people short or ignoring shared screen commentary, Martha can sometimes push a guest to seem, to me, not entirely welcome, but just this side of ‘worthy enough’ to breathe the same air.  Maybe this is a defense mechanism learned during recess in the yards of incarceration or maybe it is a trait possessed by many successful corporate kingpins.  What is for sure is that when chef Joe Truex of repast restaurant was honored with a spot on Martha’s show, he seemed to stay just enough ahead of Martha as to not befall the same fate as those before and that many more to come will know.  Check the video. Oh, and Martha, please disregard this post if you happen to stumble across this blog looking to hire a photographer for some work…you’re the cat’s pajamas, f’shizzle. (even though I giggle when I imagine you getting a ‘tear drop’ prison-tattoo next to your eye).

After spending some hours shooting at repast it became obvious to me that there is a passionate force on which this restaurant is built.  There is pride behind the words when Truex talks about the in house made stock, the beauty of a cut of pork, the color in a sweet potato turnip gratin and also in his golf swing.  He is obviously content with the home that he and his chef wife Mihoko Obunai have made here in Atlanta.  It seems that a large part of chef Turex’s passionate exploitations revolves around his love of wine and his ability to stock the perfect compliments to his food.  To support this I asked that he recommend some pairings for the dishes photographed (his comments are displayed with the images).  repast is self described at “Asian influenced new American cuisine with metropolitan flair”.  In addition to their regular menu, repast chef Obunai has been certified in macrobiotic cuisine from Kushi Institute of Japan and can accommodate those following a macrobiotic diet at the restaurant or with private cooking services.   repast also offers a desirable private dining room that would be an excellent location for a corporate or personal function.

…on with the goods:

Japanese Octopus Carpaccio, Shaved Fennel & Onion Salad

Truex pairing:  ”Domaine de la Tourmaline, Muscadet Sevre et Maine” 2007…”Historic & quality producer of Muscadet from Robert Chadderdon.  This is Muscadet and seafood at it’s most sublime pairing”

Pork Belly "grattons", fortified mustard, local radish salad

Truex pairing:  ”Dios Baco, Olorosso Sherry”…”The nutty sweetness is a rich and interesting counterpoint to the crispy fatty quality of the belly”

Porcini Crusted Filet Mignon, Wild Mushroom Fricassee, Black Truffle Angolotti, Port Wine Foie Gras Mousse

Truex pairing:  ”Arceno, Prima Voce, Super Tuscan” 2005…”Lush, rich, sexy, delecious, all the way around.”

go try some of chef Truex’s pairings and tell him you got ’spoonfed’!

All images and word © 2009 Mark Petko Photography

Be a part of Spoonfed!!! (here)

WWMT (What would Martha think?)

pigs fly?

Pork Cheek Tacos, fire roasted corn salsa, avocado creme, arugula, lime.

The Iberian Pig

121 Sycamore St.

Decatur, GA 30030

p. 404.371.8800

www.iberianpigatl.com (link)

One can learn quite a bit about fires while waiting for a chef that has run into car troubles.  I started setting up for my scheduled shoot and found myself suddenly, left alone…locked in a restaurant I’ve never been in, by people I had just met.  There came a knock at the door and my first instinct was to ignore it, until I realized that the wall of glass between me and the inquiring party would not be sufficient cover to possum-up…(damn it).  He looked official.  I cracked the door open and was introduced to one of the Decatur Fire Department’s inspectors.  It was time for the Iberian’s yearly inspection, even though they opened just a month or so ago.

I told the officer my dilemma, “I don’t work here, the owner just left and said he would be back in about 10 to 15 minutes, could you come back?”

He smiled and explained how he needed to look around.  He didn’t seem ‘in the mood’ to come back later and told me if he wasn’t able to do an inspection then a liquor license could be in the balance.  Liquor isn’t really that important to a brand new restaurant…right?  I weighed the odds.  This isn’t my house.  I don’t have the authority to open the doors all willy-nilly and let just anybody parade around, from what I gather there is some expensive hog somewhere in the back.  What if he is one of a herd of thug-foodies, faking his way to an open door and then decides to barge in, tie me up with kitchen string and make off with thousands of dollars of expensive hoofs’n such?  Judging by his attire I decided he was legit but then persisted in my paranoia.  What if the owner left knowing that the inspector was coming?  Is everything here up to code?  Am I gonna let this guy in and watch as he writes an endless list of all the things that could be wrong, only to have the owner return, given citation and then engage me in degrading commentary, kicking my camera off it’s tripod, and smashing my lights…crap…I love that camera. I gathered myself and came to the decision that I would take whatever consequences arise, sacrificing my camera versus their liquor license, and opened the door and let the inspector in.

During the time while we waited (correction, I waited…he inspected), I inquired about the finer points of working as a fireman, doing inspections, firehouses, shifts and spotted dogs.  I came to understand that the Iberian was not in any violations and felt good about my decision to save the day, and a liquor license, yet still moved my camera from my tripod to around my neck…just in case.  The owner soon returned and greeted the inspector as kindly as he had greeted me, ready to oblige any requests, my mind eased.  All is well, drink on Decatur…and pig out!

The Iberian Pig is the latest venture from the Castellucci Hospitality Group, owners and operators of Sugo restaurants.  Self described as ” a concept to diners looking for something out of the ordinary.  Combining the tastes of Spain with a fresh, eclectic, American social atmosphere…” The Iberian Pig is headed by Chef Chad Crete a graduate of the Hospitality School at Cornell University.  From their website: Our menu is the combined vision of Federico Castellucci, III and Chad Crete.  The focus in on traditional cured meats, cheeses, tapas dishes, salads, cocas (flatbreads), and main plates.  Cured meats are served with a toasted baguette and espresso aioli and each cheese is served with its own accompaniment.  The Iberico ham along with the other meats and cheeses are sliced in view of the customers and pedestrians enjoying Decatur Square.  All dishes are created in house with a strong focus on local and organic ingredients.

Recent article on The Iberian Pig from Jezebel Magazine by Misty Milioto

Also:  Creative Loafing’s Besha Rodell’s review.

Heirloom tomato gazpacho, heirloom tomatoes, buffalo mozzarella, watermelon foam, white balsamic reduction, seasonal fruit, chilean extra virgin olive oil

Cabrito Carbonara: Slow roasted goat, chitarra pasta in carbonara sauce with Benton's bacon, fresh cream, and poached egg

The Iberian Burger: American Wagyu beef, bacon onion relish, mahon cheese, toasted bun

daily bread

Go!…tell’em you heard everything but the squeal at “spoonfed”…

All images and words ©2009 Mark Petko Photography

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Serpas True Food

(@ Studioplex)

659 Auburn Ave. #501

Atlanta, GA 30312

404.688.0040

www.serpasrestaurant.com (link)

Playing an active role in the revitalization of the historic Old 4th Ward district is important to Serpas True Food according to Dawn Serpas, wife of Chef Serpas and designing influence to elements of this restaurant.  She explains as she cuts fresh flowers to arrange in display, later seen at the reception station, ready to greet the evening’s diners at the front door.  She is witness (and participant) to the transformation that has occurred to the area and remembers balking when asked by her father “if the area is safe?”, hearkening back to the days of ol’, way before my time here in Atlanta.  Being ten months into its virgin year, Serpas True Food has been a noticeable asset to the growth of its community.  Occupying this former 1900’s cotton storage facility and acting as a cornerstone business to the Pavillion at Studioplex, Serpas True Food melds the original essence of the space with its own design homages to both the history of the space and to the basis of its culinary foundation. Serpas True Food does this in the forms of a cotton blossom mural and repeated cotton plant-like patterns on the bench seating, and also with the oyster inlaid counter tops, reminding the diner of Chef/Owner Scott Serpas’ New Orleans upbringing.  He claims to be the only one in his family to have “flown the coop” away from the bayou, and what a flight it has been. Serpas’ culinary trajectory has taken him from NOLA, to Dallas, to Atlanta working around town and finally ending up as the big bird at Two Urban Licks accepting many accolades during his tenure.  He has since started his first independent venture, Serpas True Food, featuring “approachable dishes true to their Louisiana, Asian and Southwestern influences…comfort cuisine that encompasses fresh, hand crafted ingredients perfectly complemented by global wines and cocktails.”  Serpas True Food offers a Sunday Brunch along with their regular weekly dinner services, full bar, and plenty of atmosphere to enjoy your next meal.

Andouille Veal Meatballs

Oyster Rockefellar with Fennel Bacon Relish

Grilled Veal Chop, Blue Cheese Orzo, Buttered Corn w/ Chanterelles

Beignets and Hot Chocolate

True dat…go get some True Food…tell’em you got “spoonfed”…

All images and words ©2009 Mark Petko Photography

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Another “hearkening to days of ol’ “

TOP FLR

674 Myrtle St.

Atlanta, GA 30308

404.685.3110

www.topflr.com (link)

When growing up I always felt just a skosh shy of being one of the “cool” kids.  I misguidedly thought I was cool, until sharing space with someone who truly was, and then my lack thereof..made obvious.  There is a lassez-faire, nonchalant pulse that the truly cool possess without even knowing.  A natural occurrence that when forced is soooo…uncool.  TOP FLR has working for it, this “whatever goes” vibration, this energy exudes from the space, the decor, the staff, and the owners…it’s a package deal, all encompassing.  Having read some of the past articles and press on TOP FLR I quickly decided to NOT use the widely abused term “hipster” in my descriptions, but I will say this favorite neighborhood hang definitely seems like a place where “everybody knows your name”…as long as your name is “wat’up” (delivered with a head nod).

Located in Midtown on Myrtle St., a block off of Ponce, this two-story end unit begins it’s ooze of cool with a clean, brick exterior.  The bottom “flr” consists of two small bar rooms with a couple of tables to accommodate some drinks and/or dishes.  Through the main door, between these bar rooms, rises an escalade of stairs leading to the “top flr” dining area, decorated with a mainly black and white motif accompanied by very limited green accents, occasionally strewn.  The tiny kitchen, tucked away behind one of the bar rooms is ground zero to a crew of chefs, “urbaned”-up, ready to provide some of the dishes that have already gained this restaurant quite a bit of notoriety in it’s two year stint since opening. TOP FLR has joined many “top of” lists making the success of this place undeniable.

Having met with part-owner Jeff Myers for the shoot (on his day off even…how cool was that?), he described TOP FLR as a place where one could have a great meal and interesting cocktails at an affordable price, avoiding the usual overpriced, dull and stiff places.  This affordability mixed with a widely liked wine list, and extended-late-food-serving hours, draws in many urbanites, depositing and withdrawing from the stashes of cool.  If you are a fan of the vibe found at TOP FLR then keep your ear to the ground for a possible second venture by it’s creators.

Although time was limited and it would have been nice to photograph more dishes, I’ll have to don my “whatever… it’s cool” persona and just float the vibe.  Thanks to Jeff, Shane, Will and the others at TOP FLR.

Caramelized Vegetable Pizza

Soft Gnocchi, Duck Confit, Pearl Onion, Wild Mushroom, Preserved Lemon Natural-nage.

stop in…say “wat’up”…tell’em “spoonfed, yo”…(while nodding your head)

All images and words © 2009 Mark Petko Photography

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Just another cool dude.