Spoonfed (Atlanta)

Mark Petko photographs Atlanta's culinary scene.

Archive for the ‘Buckhead’ Category

Joel Brasserie | Atlanta

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

Joël Brasserie

3290 Northside Parkway

Atlanta, GA 30327


www.joelbrasserie.com (link)

As recently stated elsewhere in Blogtown,  I have nary a clue when it comes to knowledge of French cuisine.  How on earth I ended up with two French restaurant showcases being posted within a week of each other is testament to hap and circumstance.  Actually, I feel as if I have nary a clue when it comes to any type of cuisine.  Hardly a ‘foodie’ and barely a connoisseur,  I am but a simpleton, gastronomically speaking, with a camera and a desire to make pretty pictures.  This is part of the reason you will not see a ‘review’ of the food on Spoonfed.   I don’t feel educated enough on cuisine to have a worthy opinion and likewise I’m such an easy sell because frankly,  I like it all.  Criminy, I still eat Stouffer’s French Bread pizza when I’m feeling lazy and jonesn’ for junk (and that, my friends, is the extent of my “French” background).  Don’t get me wrong, I love a well prepared, professional meal but do not look to me with eager eyes expecting fancy terms and vast culinary knowledge.  I’ve attempted to sample wines and pick out the flavors of a vintage but in the end, to me red wine has subtle hints of…well…red wine.   Yet my travels these past couple of months have taken me to many a restaurant, of all types and backgrounds and I am learning as I go, putting to a challenge my ignorance and I am having fun as it happens.  Even though I consciously refrain from eating the food you see at Spoonfed, I have managed somehow to gain a bit of weight as of late.  Calorie Osmosis?  My reasons for restraint are partially due to my background in studio photography, where habits were formed with a general distrust of “styled” food that may have been “faked” or not cooked through.  Another reason is I tend to lose all hunger when focusing on ‘work’, or getting the shot.  But mostly it’s because I tend to eat before a shoot because I don’t want to assume that I am going to get fed.  I feel as if I may have let Executive Chef  Cyrille Holota and Fabien Biraud down slightly when I passed on the offer to sample some of the fare placed before me to shoot.  Fabien is the Chef De Cuisine at Joël Brasserie and was in charge of helping this culinary minion on his photo shoot.  I want to reassure him that I will one day return to Joël for the purpose of dining on the fine looking dishes.  What was made clear on my visit to Joël is even though they have had some transitions in the recent past, what remains constant is the quality of food and professionalism of staff, and holy crud what a huge, beautiful, kitchen.  Ok, back to what I know…pretty pictures…

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

Yellowfin Tuna Sashimi, Sushi Rice, Dijon Mustard Ice Cream, Tomato Water

Seared Sea Bass, Sauteed Spinach, Hon Shimeji Mushrooms, Barigoule Sauce

Seared Filet Mignon (6oz), Pomme Fondante, Bordelaise

Raspberry Macaron, Lemon Sorbet

a meeting of minds

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

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Written by Mark Petko

April 26th, 2010 at 2:08 pm

Saskatoon | Steaks-Fish-Wild Game | Buckhead

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Citrus Shrimp & Scallop Skewers-hickory grilled

Venison Rib Chops w/ Wild Mushroom Demi glace


360 Pharr Rd. NE

Atlanta, GA 30305


www.saskatoonatlanta.com (link)

what'ch U lookin' at?

My first real job growing up, other than being a paperboy for the Youngstown Vindicator, was working at The Embassy in Ohio.  It is a classic event hall rented for wedding receptions, corporate parties, and AARP luncheons.  At the age of 14, I started as a dishwasher and climbed my way up the teen-corporate ladder to ‘head’ bus boy 2 years later.  Oh yeah!, I was that driven.  Having seen my share of formatted weddings involving such classics as: rigatoni with meatballs, the money dance, the bouquet toss, uncle “Teddy” getting plastered, the cutting and face smashing of cake, and the Y-town standard- the chicken dance, I was always relieved at the change of pace provided by the annual ‘wild game’ dinner hosted by the area’s local wild game hunter’s association.  I don’t remember the actual name of the group, I was 15 and my attentions were mostly centered around my mullet, thrash metal, and waitresses from other schools (all of whom where never really swayed by my mullet, no matter how magical I knew it to be….ahhhhh the ignorance of youth).  The wild game dinner provided for not only a different type of patron than the standard Hunky wedding (lighten up…I’m part Hungarian.), but also supplied the kitchen staff with unusual fare to cook for the members including venison, alligator, and bison (not so unique now but back in ’88 was really ahead of the trend).  I always felt special, being able to sample these “exotic” treats, at least for the evening knowing that my standard after work-4am breakfast of Country Kitchen’s Skillet Scramble would not attempt to cross such foreign boundaries.  Although who really knows what meat comprises their ham?  Finally, no longer do I have to reminisce about my head banging, non-waitress banging teen years to sample such exotic treats…for Saskatoon has arrived in Atlanta.

Saskatoon Atlanta is the first franchise attempt based off it’s predecessor located in Greenville, SC.  Although the trend of offal meats has been making the rounds as of late, Saskatoon designates itself as “wild game fine dining with hunting lodge atmosphere.”  From their website: “From the northwestern corners of the country, we bring you fresh, cold-water salmon, clear river rainbow trout, wild game like elk, pheasant, and bear, plus interesting tastes like emu, portabella mushrooms, and other outdoor treats. Saskatoon is a steakhouse like no other in Atlanta. Exploring the waters and the fields of the beautiful Northwest, Saskatoon offers you a dining experience rich in aromas, flavors, textures and tastes.”  Heading the culinary endeavors at Saskatoon is Chef Kevin Backus who is coming off of a few years break to focus on parenting (give him some props for that!), but he eagerly prepares Saskatoon’s usual and unusual steakhouse dishes.  The wild game menu is dependent on what is currently fresh and available but Saskatoon also offers many standard options for your dining pleasure.  Check menu here.  (I’m holding out for the ‘braised unicorn cheeks’…now that’s game!)

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

Beefsteak Tomato Salad w/ sweet onions, basil, toasted pecans & buffalo mozzarella, tossed in house vinaigrette

Wild Game Eggrolls-housemade & crispy, w/ tempura green bean bundle & 2 dipping sauces

Ribeye Steak- 14oz center cut

dessert- creme brulee layered in phyllo

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

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Written by Mark Petko

March 24th, 2010 at 11:44 am