OOPS!!!

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

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

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)

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

Sosaties-Beef filet marinated & topped with a sweet apricot curry sauce, yellow & white rice

10° South

4183 Roswell Rd. NE

Atlanta, GA 30342

404.705.8870

www.10degreessouth.com (link)

The occupational hazards linked with food photography may not be fairly compared to those of say an iron worker, coal miner, or bovine artificial inseminator, but food photography can provide a treacherous landscape for those trying to drop some pounds.  I often place newly captured imagery as my desktop images to remind me of recent work.  If I get tired of looking at something, chances are I need to get up off my dupa and go shoot.  Right now, gracing two screens are a dessert shot complete with dripped chocolate sauce and whipped (pronounced ‘whooped’) cream on one and biscuits covered with approximately 1/4″ thick gooey, melted, glistening cheddar on the other.  My wife astounds when she occasionally sits at my computer.  It dumbfounds her that I can place these images that seem so tantalizing in plain view.  To top it off, I have recently purchased into some exercise DVDs to help get fit, which I play in this setting. So as I am working out, videos being played on one screen inevitably will be flanked by some delicious food shot, in glaring contrast.  A digital yin-yang of health vs. indulgence.  Maybe it comes with being a photographer and starring at the images all day but for the most part, my personal Pavlovian response is rarely swayed by my own imagery.  I liken this phenomenon to cooking.  I could make a duplicate meal, using the same recipe, on the same stove, with the same pots and dishes as my mom but for some reason…it just tastes better when someone else does it.  So is the case in food photography, and even though the ‘after’ product of my own imagery is easy to overcome, being there is a different story.

When arriving at a location to shoot I often mention to whoever is presenting the dishes that color, texture, and depth play important roles in the end product.  ”White soup in a white bowl on a white tablecloth maaaay not be the best choice to showcase your restaurant.”  Most of them get it…most of them.  Certainly Di and Derek Anthony, owners of 10° South got it.  They presented me with such colorful dishes to photograph.  But the lurking danger presented itself towards the end of the shoot.  I was able to accomplish some nice shots quickly and was ready to pack up my gear when it was suggested we shoot a dessert.  ”I would love to” is always my reply.  I love what I do.  And then it came out…Di’s Delight.  It was handed to me and I could feel the warmth of the cake through the bottom of the dish.  The backs of my knees began to sweat.  My eyes dart back and forth between the cake and the lump of vanilla ice cream, my favorite.  A stand alone in and of itself yet so versatile and accommodating. (I’ll never understand you chocolate ice cream folk, with your ‘dominating’ flavor, overpowering any fair flavor-share on a twist cone…Stop!…that’s another post.  Back to the matter…) Eye’s darting, my earlobes quiver and the hairs on my knuckles lunge toward the plate as I make minor adjustments to the setting.  As I work the shot the ice cream begins to melt a bit.  I imagine the sound my spoon would make scraping an almost empty dish of it’s last clutches to this melted delight.  It’s this sound that usually draws a glare from my wife when we share ‘dessert time’.  Lost in my bliss, I often don’t realize I’m making this sound until I look up and her expression fills me in.   I finish the shot to my liking (or subconsciously to the point when I know the ice cream is primed) and turn to my hosts.  ”I think we got it.”  There is excitement in my tone, one part- ‘a day’s work well done’ and one part-’however will I reward myself’(sarcastically).  Then…The Offer.  ”You should try the cake.”  (or some variation of those words, I’m not exactly sure…my ears were ringing and the room was a blur.)  At this point, external influence is futile.  It’s all on me and the dilemma plays out.

I’ve worked so hard to lose this 30 lbs, but what is one bite?  A vision of Will Farrell from Old School plays in my head… “once it hits your lips…it’s so good!”  Knowing the danger, I proceed.  I don’t want to disappoint my hosts.  ”Mwah-Ha-Ha” I hear a demon laughing from the depths of my skull.  I grab a fork and take aim.  The cake depresses slightly to the pressure right before it splits and creeps up either side of the tines as moisture and warmth fogs the solid part of my utensil.  Carefully I level the selective bite atop my fork and reengage the plate, targeting the ice cream side.  The sharp points pierce the melting mass and the perfect amount finds itself upon the fork, sidled up next to the cake, melding into one another.  And then I plunge.  Releasing control. Giving up or Giving in, regardless, Freedom.  A thoroughly enjoyable bite of cake.  I regain my composure, compliment the creators and shift into packing mode as I start to disassemble a strobe.  As I reach for my grip case I hear yet again…The Offer.  ”Would you like to take some home with you?”  Damn you, gracious, nice people.  The bite has been swallowed, defenses down, force field at 7%.  I imagine what it would look like if I say no as a dishwasher scrapes a full piece of cake, minus ‘one’ bite into a garbage bin, shaking their head, questioning the integrity of someone that would waste such a divine  goodie.  ”Sure”  I say half defeated and half ecstatic knowing how the evening will proceed.  ”Mwah-Ha-haha”…damn demons.  Some one else felt the same way.

“Take your tastebuds on safari”® is the claim put out on some of the collateral by 10° South.  Contending to be the only South African restaurant in town 10° South fuses influence from French, Portuguese, Dutch, German, Malaysian cuisines to create their menu.  Since opening in 1998, 10° South has gone from being located in a bungalow to now being in a well designed space that offers multiple atmospheres.  There is an initial dining room encased mostly in high glass walls that allow plenty of light.  Behind that is a more secluded, comfy dining area that allows for a more intimate experience and at the rear of the restaurant is the bar and covered patio with plenty of seating options to enjoy drinks and edibles.  Family run by the Anthony’s along with their son Justin, the setting is classy and cozy and if they treat their customer’s like they treated me, then you should be pleased.  Check out John Kessler’s most recent review here.

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

Prawns

Chicken Curry-w/ traditional South African spices and herbs, yellow & white rice served with sambals

Peri-Peri Chicken- Marinated Cornish hen, butterflied and char-grilled.

Di's Delight-Warm, moist fruit sponge cake served with a scoop of vanilla ice cream

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

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)