Georgia Mountain Rainbow Trout, Summer Vegetables, Little Clam Herb Broth

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

Davio’s Northern Italian Steakhouse

3500 Peachtree Rd. NE (Phipps Plaza)

Atlanta, GA 30326

404.844.4810

www.davios.com (link)

I get by with a little help from my friends.  I’ll admit it.  I’m easy.  I’ll jump into the sack with anyone willing to show me a good time…(when speaking of photography for this blog).  Some of the restaurants showcased here on Spoonfed have been introduced to me through connections with PR firms.  I see this as a win/win scenario.  Dividing my time between two cities and trying to find paying work has tested my time management skills enough so if I receive notice from anyone willing to make an introduction between me and a restaurant, then by all means, hook it up.  This connection provides me with a place to practice my photography and also benefits the restaurant with some extra exposure.

One of the PR firms that I have worked with in the past and has also introduced me to Davio’s is Melissa Libby & Associates specializing in the restaurant/food industry.  One of the many ways Melissa and her team do a great job representing their clients is through their blog Atlanta Dish and also through their social media accounts such as twitter (@MelissaL).  Always on the cusp with new information, Melissa Libby is a great source for ‘what’s the what’ in Atlanta cuisine.  On this particular shoot I was visited by team members Meryl Arnett and Tuan Huynh.  Even though it was nice to have company while I shot, I fear I may have bored them a bit.  First off, not that I’m a chatty fellow to begin with but especially when in the zone of shooting, I’m fairly quiet while involved in work.  Second, food photography is a fairly dull process if you are not directly involved in the capture.  Don’t get the wrong impression, I’m having fun but for those in the dugout, it may not be as exciting as a fashion shoot or celebrity portrait session.  Setting up a shot, finding an angle, and tweaking lights in between captures, I’m sure, is not fun to watch from a close distance.  They were troopers and hung in until the end, another testament to their professionalism and dedication to their clients.  Thanks y’all.

Davio’s is the latest addition to a small chain started in Boston by Steve DiFillippo.  ”The idea behind Davio’s Northern Italian Steakhouse was simple, regional Italian foods with a focus on the grill” (from their site).  How spring rolls fit into the scheme? I’m not sure but anyhoo…that’s how they roll.  (Sorry, shameless pun).  Along with the appeal of their menu is the ability to sidle up to the bar facing into the open kitchen to enjoy not only the eating of a meal but the visual of watching it being created.  The Atlanta location, fixed at Phipps Plaza, is led by executive chef Bennett Hollberg.

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

Carni- 14 oz Prime Natural Aged New York Sirloin

Seared Organic Salmon, Sundried Tomato-Mascarpone Orzo, Charred Tomato Battuto

Davio's Steak House Burger, Crispy Onion Rings, Manchego, Brioche Roll

Macedonia of Fresh Fruit, Citrus Broth, Mini Sweet Ricotta Cannoli

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

Here are some other firms that have helped me connect with Atlanta restaurants: (if I have forgotten you, sorry, let me know…)

The Reynolds Group, Inc.

Karen Canavan PR

Deborah Evans- demarketing@bellsouth.net

Green Olive Media (Haven’t worked with them but they do their own cool stuff, worth a look-see)

Domestic Colorado Lamb w/ Basil Pesto Sauce

Pacci Ristorante

866 West Peachtree St. NW

Atlanta, GA 30308

678.412.2402

www.pacciatlanta.com (link)

Since it’s inception 9 months ago, the incubation of this lil’blog venture has rekindled  an interest I had at an early age for things culinary.  In my schooling years I seemed to opt for the “Home Ec.” and “Foods and Nutrition” elective classes over the “wood shop” and “metal shop” electives,  it just made sense to me.  For third period, I could either breathe saw dust and risk lopping off my digits on some rogue overused table saw or…hang out with a bunch of girls to make (and eat) cookies.  It may have been a risky move in the fragile testosterone driven hierarchy of High School but seriously…sharing warm cookies at 10am with girls…I’ll risk the promise of a beating and some ridicule, just pass me the milk afterwards to wash it down.  Membership in the club has had it’s privileges.  But since this photographic exploration is beginning to get slight notice, I have come across some privileges that I sometimes have a difficult time with.  On occasion I will be invited to an event or dinner for media types.  I assume that this invitation is just more than a ‘glad-hand’ in my direction, and the ultimate goal is exposure.  When I receive any of these invites, I feel an obligation to let the host know that my deal is a bit more involved than just a taste & write.  I come with baggage, literally.  For my blog postings to take shape, I show up with lights and equipment, take a bit of space and require a minimum of 3 hours to capture the caliber of images seen on Spoonfed.  I also prefer to move about the business to incorporate some of the atmosphere of a dining room that will hopefully result in a cohesive presentation.  I feel bad or guilty accepting these dinner invitations only to show up, gorge, and walk away not having taken any shots because of bad lighting, no space, and not wanting to infringe on another’s dining experience with constant flashes.  But after receiving an invite from Pacci a few months ago to attend a wine dinner, I decided to let go of my fears and ‘what ifs’ and enjoy a meal.  I showed up with a scaled down version of my photo kit but quickly realized that it still wasn’t going to work out.  It would have been a hassle for the host to provide me with a special table and also for the other invited guests to endure the dizzying strobes so luckily, I was able to revisit Pacci Ristorante at a later date and take my time…and I am glad I did for these may be some of my new favorites…

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

Kobe Beef Carpaccio (Pacci)- Kobe NY Strip, Tapenade, Rucola, Parmesan

Grilled Alaskan Halibut- heirloom cherry tomatoes, grilled corn, red onion, oven roasted brown alba mushrooms, rucola, corn jus

Duck Confit-Anson Mills Polenta, Gorgonzola, Blackberry Marmalade

Chocolate Strata- layer chocolate, chocolate mousse, pecan cocoa nib, vanilla gelato

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

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.

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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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