These images were created at the request of the owners of the Sound Table.  They are celebrating their one year anniversary this week so be sure to stop by and help them celebrate.

Congratulations to Jeff, Darren, Karl, Shane and all the others involved in creating the Sound Table!!!

the Sound Table

483 Edgewood Avenue (+BLVD)

Atlanta, GA 30312

404.835.2534

www.thesoundtable.com (link)

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

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

Les Fromages- Chef's Daily Cheese Selection

Amuse! Restaurant

560 Dutch Valley Rd.

Atlanta, GA

404.888.1890

www.amuseatlanta.com (link)

As the afternoon warmed on a cloud sparse day, I exited my car and began unloading equipment from the trunk in preparation to begin yet another mid-week Spoonfed shoot.  As I stacked some gear upon my multi-cart I noticed a convertible Alpha Romeo, top down, cornering into the lot and backing into an empty space.  Blue-sky filled days like this seem as though they were created on purpose for the enjoyment of such a machine.  I quickly recognized the driver as Arnaud Michel, part owner of Amuse! Restaurant.  I had met Arnaud a few weeks ago while shooting at another of his creations, Anis Cafe and Bistro.  He stepped from his car and greeted me with a handshake, hair wind blown and smiling as if he had just come off a ride at an amusement park, his voice toned with enjoyment, probably from the ride over.  He proceeded to lead me into Amuse! and took me on an impromptu tour of the space he had helped in designing.  He points out the details that help to elicit the whimsical, Bohemian feel of this casual French Bistro, such as the custom bar tables, made with industrial metal framing and others with wood tops fastened with railroad ties.  The walls are lined with various artwork and random brick-a-brac like bicycle wheels and vintage belts alongside an assortment of styled-seating, allowing the space a relaxed aura.  The dining room has other similar nuances like custom light fixtures and various chalk boards to show certain specials, easily read by all.  We discuss how to proceed with the shoot as he leads me to the kitchen to meet Chef de Cuisine, Noelle Thomas, who will be preparing the day’s subjects of photography.  She smiled brightly and asked me about the food that we were about to shoot…I think…It was all in French and I’m sure the typical ‘blank American stare’ and verbal ‘uhhhhhhh’ she received was enough indication to my ignorance.  Arnaud politely took the lead and translated some details.  Hearing them talk back and forth helps me to build anticipation for an upcoming trip to Paris that my wife and I have planned.  I mention the trip to them, maybe to diminish my American Ignorance Guilt, maybe in hopes that one of them has a Parisian apartment they are willing to offer on the cheap, or maybe just to bridge a gap and quell the usual nerves of meeting new people.  Once I am at ease, Noelle proceeds to provide me with dish after dish, showcasing Amuse’s French cuisine and continuing with the excitement building for my upcoming journey.

Amuse! Restaurant is a joint venture by Arnaud Michel (Anis Bistro) and Andy Alibaksh (Apres Diem, Carpe Diem, Carroll Street Cafe and Village Pizza) serving a French-inspired menu.  Open Tuesday-Sunday and serving brunch on the weekends.

See their website for further details or to make reservations.

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

House Made Pâté

Steamed PEI Mussels Poulette-White Wine, Shallots, Parsley, Garlic, Cream

Goat Cheese on Bed of Tomatoes w/Basil, Arugula, Pesto Dressing and Saba Sauce

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

Seafood Ravioli-House Made filled w/ Lobster, Scallops & Shrimp in Lobster Sauce

Cassoulet (Thursday Special)

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

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)

So as this new year turned, I found myself again asking the questions and decided to retreat to my favorite spot to meditate upon the dilemma. It was there, after some deep breathing exercises and a quick out of body trip to the lower bardos, that upon my return, a vision appeared to me from through the sage brush (or whatever them-there plants are).  The vision quite clear and somehow I felt as if he seemed oddly familiar….

I sat for a moment as the figure paused, looked my direction and waved for me to follow.  At the blink of an eye I found myself in an Atlanta landmark.  Sights and sounds began to fade-in and the hustle and bustle became all too real.  I was suddenly taken aback with life’s greatest question…What will I have?

I followed this calling and the vision and clarity began to fill my senses.  It was at that moment, as the air was thick with grease…when I realized…could it be…was he real…yes, yes, I think it is…

I have seen…

the Foodie Buddha!

The Foodie Buddha. A most excellent, notorious, infamous, loved by some, admittedly ‘not’ by others, Zen-tastic of all bloggers in the Atlanta area.

I followed the Foodie Buddha to his mountain top perch, overlooking the city, his domain…where all one needs is a laptop, some disposable income and an appetite, to reach Nirvana.  We sip martinis and talk of deep spiritual issues such as TV, other food blogs, movies, current letters from food critics to chefs and vice versa.  We chat-chit into the evening and as the aura of this great, wise, experienced guru envelopes me I come to the realization…

Maybe photographing other bloggers and keeping their identity hidden isn’t all that difficult.

Many thanks to Foodie Buddha for the insight, inspiration, wisdom and shameless ability to roll around on the floor, in public, to wear a sumo suit to help me to attain my moment of clarity.

Next trip to Atlanta, dinner is on me…sans sumo suit.

Below are some of the shots used along with some out-takes.

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

Empire State South

999 Peachtree St.

Atlanta, GA 30309

404.541.1105

www.empirestatesouth.com (link)

Executive Chef Ryan Smith & Chef/Owner Hugh Acheson (Hugh details the evening’s special at the staff dinner)

Check out Hugh Acheson’s personal blog ‘Hugh Cooks Food‘

.

.

.

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

Persimmon and Pear Chutney

Country Ham & Pickled Egg-spiced walnuts, baby beets, frisee, clothbound cheddar

Triggerfish- meyer lemon marmalade: lentils, hakurei turnips & apples

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

www.iotajot.com

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)

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

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)

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

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

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

Carpaccio de Poulpes-thinly sliced octopus, avocado, lime, extra virgin olive oil, baby herbs

Anis Cafe & Bistro

2974 Grandview Ave.

Atlanta, GA 30305

404.233.9889

www.anisbistro.com (link)

Truite Meuniere-pan roasted trout, wilted greens, marinated artichokes, capers, lemon browned butter

With my guard down, I’ll have to admit to liking some reality TV.  I am fairly closeted about liking such blatant swill but in true interstate wreck form, I can’t help sometimes to peer upon these spectacles and find myself engaged, if only in small doses.  Although, for the life of me I cannot bring myself to quell my gag reflex when seeing any of Bravo’s ‘Housewives’ series.  Especially the ‘Atlanta Housewives’.  I find it enraging.  Maybe it’s due to the ‘too close to home’ nature but them crazies seem a waste of godsbreath (I don’t think this is a real word, but I’m using it…intentionally with a lower case “g”, screw Webster’s, the meaning is in the context).  I am shamed that this is the slice of life in Atlanta that gets airtime in front of the rest of the world.  Wherein I feel apologies are necessary when out of town acquaintances comment on the show and inquire if Atlanta is truly like that.  I think it safe to assume (which Grandma told me never to do) that any of the ‘Housewives’ shows are far from true representations of any of the cities represented and the obvious low-brow antics to cast such society in broadcast light is pandering to today’s America.  These ladies, to me, seem to symbolize everything I think of when I generalize that which is ‘Buckhead’.  I haven’t even watched the show enough to know if the cast frequents the ‘Buckhead’ area and I realize I’m showing my ignorance card but my mind immediately draws a correlation between what is seen and how I feel about the area.  I’ve been in Atlanta for a considerably short amount of time, approximately 8 years, and there may have been a time, before mine, when “Buckhead” wasn’t what “Buckhead” is (or what I consider it to be), and if that is the case I am sad for not knowing it’s former glorious self.  I can’t help myself for cringing slightly when hearing ‘Buckhead’ and I realize I could be alone in this thought process.  Atlanta has a seedy underbelly, dotted with McMansions, plastic surgery, designer t-shirst and superficiality.  The Housewives and Buckhead, to me, are the town criers for this ideal…(or maybe I’m just grumpy this morning).

Now putting my small thought and obvious ignorance aside, and before receiving multiple comments,  I’m sure there remain some redeeming qualities that ‘Buckhead’ has to offer and since starting this blog I have come to know some of them.  There are still plenty of shops and restaurants, galleries and local spots to be had in the area that replenish the ick-factor to a suitable level and my recent visit to Anis Cafe & Bistro is an example of one of these spots. Located in the backwoods of Buckhead, Anis Cafe & Bistro sits as a renovated bungalow that soft pedals itself compared to the usual glitz found on the nearby streets and avenues.  A much discussed and loved covered patio with hand painted tables sits in front and awaits those possibly wanting to be temporarily removed from the South and transported to Southeastern France.  Up a few stairs from the patio opens a pair of doors (French no less), into the indoor dining room with softer, neutral tones that carries a less aloof attitude than the patio but still has enough decor to exude a kitschy, quaint, elegance.  The small adjoining bar seals the homey feel with enough room for a few tables, where it seems easy to be within earshot of those speaking French, lending some authentic allure to Anis.  For the past 16 years Anis Cafe & Bistro has been providing a menu “deeply rooted in the ingredients and aromas that give dishes from the french Mediterranean region their unique flavors” (from their website)  with the kitchen currently being lead by Chef Jeff Gomez.  They are currently serving a Sunday Brunch from 11:30-2:30 and invite you to join their Facebook page to keep you informed of other specials and happenings.

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

Butternut Squash Soup-garnished w/Coles Lake Dairy Chevre and radicchio

Moules Marinieres-mussels, white wine, garlic, parsley, cream

Shrimp a l'Anis- Gulf shrimp w/rice, asparagus, escarole, tomatoes and Pastis shallot vinaigrette

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

Coquilles St. Jacques-roasted Maine scallops, sweet corn, Vidalia onions and truffle honey

Nutella Crepes- buttery crepes filled with bananas, Nutella and toasted almonds

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

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

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

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)

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)

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)