Spoonfed (Atlanta)

Agave

242 Boulevard Dr. SE

Atlanta, GA 30312

404.588.0006

www.agaverestaruant.com (link)

In this game of food there is a given to recognize.  Trends.  Trends tend to mark a shift in the communal thought process towards a specific liking.  As of past, trends can be attributed to the popularity of such things as sushi, dipping bread in olive oil, Brazilian churrasco, and currently continue to run the gamut to cover; cupcakes, offal meats and mixing chocolate with bacon.  Trending is an exciting way to join into the nouveau thought stream and to stay tip-toed on the here and now.  But trending can wallop a sucker punch when restaurants fly too close to the sun by stressing them too much.  It is a head first dive into the shallow end of the pool if one cannot recognize when ‘trend’ becomes ‘fad’ whilst the cheese turns blue.  The ability to successfully weather a myriad of trends and remain relevant is a mentionable quality and Agave deserves such mention.

Opened in October of 2000, Agave is seeing their 10th year in business unfold in possibly the worst economic times of it’s history.  According to Managing Partner, Tim Pinkham, Agave attributes due credit to a loyal customer base as a main factor in maintaining their business through the valleys of these times.  But to have a loyal customer base, one must recognize the work involved in nurturing it.  Jack Sobel, (chef/owner) opened this ‘eclectic southwestern eatery and tequila bar’ providing flavorful food “focusing of guest satisfaction” and in a 10 year history, Agave has collected many accolades to back up their boasts.  Executive Chef, Ted Lescher oversees the quality and consistency of their offerings so that they continue to provide the degree that has allowed them such a history.  Agave, located near the Cotton Mill Lofts and Oakland Cemetery in Cabbagetown/Grant Park, not only provides quality Southwestern edibles but also has a slew of top shelf tequilas and is currently running a 2 for 1 appetizer special at the bar, 5-7pm, any day of the week.

Posole Soup- braised pulled pork, hominy, guajillo red chile, green chile & lime

Guajillo Mussels-Fresh Canadian mussels steamed in signature red chile citrus wine broth w/ basil, lime & tortilla

Fresh Seared Herb & Chile rubbed Jumbo Diver Sea Scallops over fire roasted tomato & serrano stone ground grits accompanied with honey & cider collard greens

Stuffed Mountain Trout Tomatillo- Idaho trout stuffed w/ craw-fish, mushrooms, onions & basil over Spanish rice with roasted tomatillo sauce, fresh cilantro

New Mexico Rack of Lamb-chile & herb rubbed over New Mexico red chile puree w/ Yukon Gold Mashed potatoes, grilled asparagus, corn relish

All images and words ©Mark Petko Photography