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Atlanta Summer Eats
It's time for NYC to humble itself (just a smidge), because there is another town that can dig into the annals of cocktail history and serve up amazing drinks to perfection. Every cocktail menu presented to us, from hotels bars to simple pre-brunch whistler-wetters, left us more indecisive than usual. And it doesn't stop there. Farm to table seasonal fare is prevalent, starting with the westside district's Abattoir (fittingly housed in a rehabbed meat-packing warehouse), which was reminiscent of Blue Hill Farm's fresh raw vegetable starters, only with a side of just-enough buttermilk that reminded us of Mom's vegetable garden in Illinois, and an adventurous menu of offals. What we went crazy for: open-faced brisket sandwich on thick-cut homemade bread and fried pickles, latin-inspired tripe stew, and a rouge chocolate stout cheddar from Oregon. Next day for brunch we went to the cusp of Buckhead to Holeman and Finch where there is the regular, seasonal menu and then there is The Burger. By the way, this is the same place that serves rooster's head and cock's comb. This is not vegetarian-territory. The Burger is two double-patties served with pickles and American cheese on a homemade bun and pretty much is in our Top 5 burgers of all time. Yes, get thee to Atlanta. And because we're rarely in this part of the country, we felt compelled to start off with the cheddar biscuit and sweet tea butter, wash it all down with a local Terrapin brew (too overpowering for the burger but great flavor) and a peche (when in Georgia) lambic, then finish off with the fried peach pie. We're OK, we've sweated it out in a 90 minute bikram session since. We were just looking for something to good to eat outside of BLT Steak for the 2nd and 3rd time, and ended up in some kind of culinary getaway. 
It's time for NYC to humble itself (just a smidge), because there is another town that can dig into the annals of cocktail history and serve up amazing drinks to perfection. Every cocktail menu presented to us, from hotels bars to simple pre-brunch whistler-wetters, left us more indecisive than usual. And it doesn't stop there. Farm to table seasonal fare is prevalent, starting with the westside district's Abattoir (fittingly housed in a rehabbed meat-packing warehouse), which was reminiscent of Blue Hill Farm's fresh raw vegetable starters, only with a side of just-enough buttermilk that reminded us of Mom's vegetable garden in Illinois, and an adventurous menu of offals. What we went crazy for: open-faced brisket sandwich on thick-cut homemade bread and fried pickles, latin-inspired tripe stew, and a rouge chocolate stout cheddar from Oregon. Next day for brunch we went to the cusp of Buckhead to Holeman and Finch where there is the regular, seasonal menu and then there is The Burger. By the way, this is the same place that serves rooster's head and cock's comb. This is not vegetarian-territory. The Burger is two double-patties served with pickles and American cheese on a homemade bun and pretty much is in our Top 5 burgers of all time. Yes, get thee to Atlanta. And because we're rarely in this part of the country, we felt compelled to start off with the cheddar biscuit and sweet tea butter, wash it all down with a local Terrapin brew (too overpowering for the burger but great flavor) and a peche (when in Georgia) lambic, then finish off with the fried peach pie. We're OK, we've sweated it out in a 90 minute bikram session since. We were just looking for something to good to eat outside of BLT Steak for the 2nd and 3rd time, and ended up in some kind of culinary getaway.
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