Due to repeated unauthorized use by Tantra Restaurant of the images previously posted, I have decided to remove them from this post.

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Tantra Restaurant & Lounge

2285 Peachtree Rd. Suite 100

Atlanta, GA 30309

In keeping with similar, Eastern philosophically remnant themes of my last post and as the seasonal pink and red frill alert us to the looming holiday (Holiday? Really? Valentines?), we delve into new territory.  A conceptual restaurant called Tantra which may be the perfect location for those seeking something with slightly more wallop than a heart shaped box of chocolates or fuzzy bear.  Be it a far cry from decorating shoe boxes with cut-out construction paper hearts and penning mass produced Snoopy valentines cards to pass unto those sweethearts that tingled our tiny, 3rd grade loins, Tantra derives its theme from a more mature approach.  Now ‘mature’ may not be a great description if one immediately draws upon only thoughts of creative sex when hearing the word ‘Tantra’, but conditioned?  We are.  You may want to explore the background a bit as I’m sure that the sex part is but a cog in the wheel of the philosophy as a whole and Tantra, although nibbling on the play of ‘sex’, is a bit more intricate.  They seem to be selling the complete ‘sensual experience’ of the Tantric mindset to their customers.  They try to accomplish this by surrounding those that enter in the sights, smells, sounds and tastes that will hopefully elicit some form of …eh-hem…reaction?  Playing to the senses with decor, music, and flavors, Tantra draws upon influences from ‘the Silk Road’ regions of Asia, the Mediterranean, Southern Europe and Spain.  At first the atmosphere may seem over the top but if you consider that the purpose is to thoroughly transform you to a different mindset then the elaborations seem fitting, down to the S-shaped Tantric chair that awaits curious customers as they enter.  How is it used?  Indeed…just imagine.  If one gives in and allows ‘what will?’, and after some playful libations then you are left to the mercy of Chef Terry Dwyer to present his dishes to continue the exploration of sensual satisfaction, again utilizing some of the flavors found around ‘the Silk Road’.  Chef Terry is also in charge of the menu provided by Tantra’s sister restaurant ‘Divan’.

Check out Bostock’s review for some food details.

ALL CONTENT ©MARK PETKO PHOTOGRAPHY (CLICK HERE FOR PERMISSION)

ALL CONTENT ©MARK PETKO PHOTOGRAPHY (CLICK HERE FOR PERMISSION)

Spicy Tuna Tar-Tar wrapped w/ Avocado topped with Caviar Mousse

MF Buckhead

3280 Peachtree Rd. Ste. 110

Atlanta, GA 30305

404.841.1192

www.mfbuckhead.com (link)

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Seared Toro w/ Daikon & Purple Potato

Greeting me with a glad hand after passing the bar and into the main dining room of MF Buckhead was Chris Kinjo, co-owner/chef and “Magic Fingers” namesake to this restaurant, as well as its counterpart, MF Sushi. So much emphasis has been placed on those grapplers of the raw that as we shook, I couldn’t help but wonder if Chris has an aversion to such an act?  Not only culturally, with maybe a Japanese ‘bowing’ preference but also in the way that a brain surgeon may refrain from excessive high-fives, pouring scalding hot coffee or waiting another moment… until the cookies cool.  Those tattooed mitts are the tools with which Chris has gained artistic repute and I want to respect them.  These tools alongside a pinstripe suit and designer eye-wear complete the renown that Chris radiates.  When looking upon him, in the surround of his restaurant, there is a relationship that is on display and it becomes obvious that with every breath, he lives in a balance between Art, luxury, sushi and style.  It was just after 2:oo pm and I was told that he usually wasn’t in the restaurant that early due to the late night nature of the restaurant business.  I felt privileged that he took the time for me, but then shortly came to realize, it wasn’t for me, but for the sake of his art.  As I prepped my equipment he took to the kitchen, still in suit, still in style, and began manipulating ingredients with the guardianship and attentiveness one may expect from a master.  The dance begins.  With precision, he embarks on a routine that percolates in repetition.  One can imagine that muscle memory and years of practice are taking the lead and the swaying swagger of these sushi-making induced movements places Chris in a meditative state of sorts. One, with fervor, an open vessel of creation.  Catch some vids of this (here) and (here).

MF Buckhead is yet another venture created by Chris with his brother Alex.  It takes the usual sushi experience to a heightened level, harmonizing Japanese heritage, luxurious atmosphere, and the art of sushi collectively.  Located in the Terminus Building in Buckhead, MF Buckhead caters to all sushi purists but especially to those without monetary restraints.  Thinning the herd and placing a select few above the main dining room into the Omakase Room, Chris takes those privileged participants on an experience in sushi dining, consisting of 16-20 courses designed around ingredients flown in from Japanese markets, paired with sake and taking place as the hours pass with no holds barred, for a mere $250 per diner.  The room seats 8 and the Omakase Room dinning happens twice a month.  Jimmy gets privileged (here)

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Nigiri Sushi: Madai, Chu, Toro, Ttoro, Wild Buri

Aji Sashimi w/ Grated Ginger & Scallions

Kohada pressed with Kazunoko

All content ©Mark Petko Photography (click here for permission)

Blanched Ika w/ Shiso & Goma

Tuna Tataki wrapped around Kaiware w/ thinly sliced Yuzu & Ikura

Uni Sashimi

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Spiced Chicken Samosas, Cilantro Yogurt

Spice Market

W Atlanta Midtown

188 14th St. NE Atlanta, GA 30361

404.724.2550

www.spicemarketatlanta.com (link)

What’s in a name really?  I’m just the son of an electrician, so for those (like me) who have nary an inkling who Jean-Georges Vongerichten is, then all one need to do is check out the most reliable source for factual biographies and information…wikipedia.  Ok, that may be a stretch but really, it’s as good a place as any to gain some ground in your Jean-Georges knowledge building.  Here’s the gist:  He is big-time. French chef, studied at the Auberge de l’ill under yadda, yadda, opened this restaurant and that restaurant, teamed with so and so to write this book and that book, touted by bliggity-blah as the “sha-bang-shazam, bomb-diggity.”  The list goes on and on about his ventures across the globe, partnering and teaming with many, to position his knowledge, influence, culinary proficiency, and name to (it may seem) as many outlets as he can.  His reach is vast as it spans the globe.  And yet I wonder…How does a man, whose name covers a Brobdingnagian jurisdiction rest assured knowing that the quality of product is living up to that name?  And is it possible to spread yourself so thin and to have your name so used that it dilutes into just a phrasing, stripped of clout, countering all that was once worked for?  I don’t know.  What do you think Wolfgang?

Spice Market has the honor of being connected with the original offering, Jean-Georges’ New York restaurant.  It is based on influences of Asian street food yet the luxury and style of the restaurant, smack-dab in the middle of a W Hotel mind you, has little reminiscence to anything ‘street’.  The space is impressive and tasteful with Asian accents but still obviously upscale.  Upon mentioning my recent shoot here at Spice Market, my sister-in-law and her soon to be husband mentioned having dined here and raved about the Samosas (pictured above), seconded by Meridith Ford’s review from just after it’s opening.  Check out some more recent reviews (here) and (here).

View more recent work from Mark Petko Photography

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Black Pepper Shrimp, Sun Dried Pineapple

Ginger Fried Rice

Sauteed Snapper, Asparagus and Shitake Mushrooms, Sesame Vinaigrette

All content ©Mark Petko Photography (click here for permission)

Grilled Strip Steak, Garlic, Coriander and Sesame

Ovaltine Kulfi, Caramelized Banana, Spiced Milk Chocolate Sauce

All content ©Mark Petko Photography (click here for permission)

Miso Izakaya

619 Edgewood Ave. SE.

Atlanta, GA 30312-1987

678.701.0128

www.misoizakaya.com (link- new website, soon to be live)

My first impression walking into Miso Izakaya and meeting owner/chef Guy Wong was how young Guy seemed to be.  Possibly a reflection on the daily realization of my own fading youth (ie. “Meh, these kids these days are looking younger and younger.”) or possibly a missed judgement.  I didn’t ask, nor found out, how old this ‘Guy’ is and maybe he has the Peter Pan effect of being older than he actually looks, forever a youngin’.  Regardless, what was presented in the youthful 20-ish looking package on first impression plays no effect when considering Wong’s maturity and potential.  I was impressed when he quickly admitted that when he opened his restaurant about a year ago, he received some negative reviews and feedback on the initial offerings at Miso.  Wong’s maturity allowed him to not be deflated by these comments but rather to take a higher road and consider what was being said.  He has since reassessed his direction and adjusted his menu and is currently in the process of a rebirth.  The day I was there shooting is the day that from Creative Loafing- Cliff Bostock’s re-review of Miso hit the stands.  The favorable mentions marked a stepping stone to the potential of growth and possibilities that await Guy and those at Miso.  Followed by some other favorable recent reviews and talk amongst people,  especially of the creative twist on ‘sliders’,  it seems Miso Izakaya is on the brink of gaining some positive momentum to carry on into the days ahead.  Taking the concept from “Izakaya” in Japan, roughly describing a Japanese drinking establishment, or Saki shop where substantial food is served, Guy’s Miso Izakaya offers just that.  Some small plates, and larger entrees, a variety of libations, all delivered in a comfortable atmosphere great for after work gastro-exploration in self described “tapanese” fashion.  Being located in the growth happening on Edgewood, Miso is positioned for an optimistic future and Guy’s plans reflect that, with hopes to expand a patio or deck into the vacant lot adjoining his space allowing for more outdoor dining and possible nightly musical additions.

All content ©Mark Petko Photography (click here for permission)

Takoyaki (octopus balls)

Soft Boiled Soy Egg

Salt & Pepper Quail

Karubi (Beef Ribs)

All content © Mark Petko Photography (click here for permission)

Lunch Sashimi Assortment- 4 slices each of: tuna, yellowtail & salmon

RA Sushi

1080 Peachtree St. NE

Atlanta, GA 30309

404.267.0114

www.rasushi.com (link)

I attempt to do a bit of research before visiting a location to shoot.  I believe it to help in obtaining a mindset conducive for achieving optimal photography that is in line with the aesthetic of a restaurant.  So having done some poking around the internets pre-RA-shoot and taking a quick gander at RA’s website revealed in ‘judging a book’s cover’ form, that which is RA.  Based on a franchise chain headquartered in Arizona, and currently fathered by Benihana, Inc., RA makes their web introduction by presenting themselves as a fun, sleek, sexy, cosmopolitan, sushi-bar-restaurant.  By having this persona as a hip, modern, sleek-anese restaurant, I was not surprised upon reading some other blog postings and reviews when the common preemptive disclaimer ,”I wasn’t expecting much…” reared it’s ugly mug.  This bothered me a bit because like the others, I found myself entering, in maybe not the most open of mindsets.  Walking into a place with expectations is a dangerous habit.  We sell ourselves ignorant when this happens and RA proved me wrong.  Granted when I first arrived and was greeted by all the pretty people, housed in an obviously decorated atmosphere, I was on the defensive.  But after spending some time there, my guard dropped. By meeting and talking with some of the staff I started to feel at ease and found myself enjoying the space.  I feel I would be much happier accepting it for what it is and not expecting it to be something I wished it to be.  Sure it may seem like it is trying too hard but RA never fronts about what it is.  It is confident in knowing that it may not supply the sushi purist with a cartwheel inducing meal, but they will do just fine playing hip music, serving the sushi-fused food and drinks they want to and being a place to have fun and not take yourself so serious.  Some of those that walked in with low expectations were pleasantly surprised, others were doomed of mind before a fair chance was had.  But accept it for what it is and you may enjoy some pleasant surprises.

Getting ready for March Madness, RA is introducing ‘Maki Madness’ sushi eating contest with all proceeds being donated to Bert’s Big Adventure.  I have a friend that has some experience participating in Bert’s Big Adventure and she could not speak highly enough about how important her and her daughters’ time on the trip meant to them.  If you wish to be part of a really great, heart touching charity, Bert’s Big Adventure is the place to do it.  Find out more details on Atlanta Dish.

All content ©Mark Petko Photography (click here for permission)

'RA'llipop-tuna,salmon,yellowtail,spicy tuna mix, lettuce, asparagus & cucumber wrapped in lobok; served skewered with garlic ponzu sauce

Hot Mess- crispy rice balls topped w/ spicy king crab mix; baked & finished with jalepeno & cilantro

Tunacado-seared ahi tuna dusted w/ Japanese rice cracker bits & black sesame seeds; served with fresh avacado & creamy ponzu dipping sauce

Viva Las Vegas Roll- kani kama crab & cream cheese rolled in rice & seaweed, lightly tempura battered & topped with spicy tuna, kani kama crab mix & sliced lotus root; finished with a sweet eel sauce & spinach tempura bits

All content ©Mark Petko Photography (click here for permission)

Aqua Blue

1564 Holcomb Bridge Road

Roswell, GA 30076

770.643.8886

www.aquablueatl.com (link)

Is there notable culinary life outside the perimeter of Atlanta?  Living in the burbs I would suggest so.  Even though the concentration of independent restaurants may be less then in the pit of the peach, there are some juicy pulp options for those that have chosen to shake city living.  Granted these places are often dwarfed and camouflaged by the massive standards of plazas, laced with signage frequently displaying ‘Max’, ‘Depot’, or ‘Mart’.  But for those that snicker when one of us outsiders make reference to our location, you may want to take a look around.  Some of the newer developments that are gracing your prestigious city are looking more and more like the burbs everyday and are including the same generic logos.  Getting past the sliders, spinach dip, and molten lava cake and finding worthy eats in the burbs does take effort, but the hunt makes the kill all the more enjoyable.  Sure we may not be able to walk to such places and that may negate a ‘neighborhood’ feel but parking is hardly an issue and I’ve never had to wonder what that swerving Penske truck is up to and why my back hurts. Don’t get me wrong.  I do enjoy a night ‘in-town’ and relish the vibe of a big city, but let us not forget, nor mock the places that sustain those on the fringe.

Co-founder, Owner and Executive Chef John Metz aims to provide us o.t.p.-ers with a worthy option other than driving into Atlanta to find a decent meal.  Located just off 400, Aqua Blue invites one to “Enjoy our Fresh Seafood and Sushi Prepared Daily, along with our Hand cut Steaks cooked to perfection. Our delicious cuisine can be enjoyed with our Classic Cocktails and Signature Martinis or our extensive Wine List with Over 50 Wines by the Glass.”  Metz brings many years of experience to the table at Aqua Blue and also owns Marlow’s Tavern and Sterling Spoon.
All content ©Mark Petko Photography (click here for permission)

Miso Glazed Chilean Sea Bass-pan seared, served w/ Baby Bok Choy, sauteed spinach in a lush shitake mushroom broth

Sashimi Combo- Sake Futo Maki and assorted sashimi

Grilled Beef Tenderloin- Yukon Gold Cheddar Potato Cake, sauteed Spinach, matchstick potatoes, and Harvey's Bristol Cream

All content ©Mark Petko Photography (click here for permission)

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?)