Contemporary casual or semi-formal restaurants are a relatively new type of concept in the culinary industry, is a sit-down dining experience marked by an emphasis on the atmosphere and experience. These types of restaurants often balance a relaxed eating environment with modern culinary trends like sustainability, farm-to-table, fusion cuisine, craft beverages and international wine list, generally promoting new vineyards .
These restaurants might offers full menu, tasting menu, and Chef’s table experiences.
The Alden
“A restaurant that leverages tradition and innovation to create an expressive dining experience”
- Bar, Wine, & Beverages: A
- Quality of Service: A
- Food and Menu: A
In our journey visiting tasting menu restaurants, we came across The Alden restaurant. Highly recommended for their culture of ‘family style’ dining experience but with a twist of contemporary, creative, innovative, and well-done cuisine by his owner/Chef Jared A. Hucks.
Located in the city of Chamblee, GA, close to the Dekalb-Peachtree Airport, The Alden offers two menus:
- Traditional A la Carte
- 7 Courses Menu Tasting
Along with a traditional restaurant dining seating layout, a 11 seats ‘kitchen bar’ is reserved for the menu tasting experience. This exciting concept makes you feel like you are sitting ‘literally’ inside the kitchen, where you can see Chef Hucks and his culinary crew in full action cooking, plating, and finishing each dish.
What it makes even more interesting is that Chef Hucks himself execute the entire menu and explains each of his creations, giving everyone the opportunity to ask questions, feedback, and celebrate each dish. Family Style culture…checked!
Bar, wine, and beverages: A
Quite a selection of beers, bubbles, and wines from all over
the globe is offered to pair any of your menu selections. A highlight: From la Rioja España – Viña
Alberdi Reserva – 2016, deep red wine with notes of cherries, berries jam,
chocolate, and picks of black pepper and cloves.
For the menu tasting, a handpicked selection of wines is
offered as a wine pairing. We were surprised by how well each wine paired with
Chef’s creations. Well done!
A modest craft cocktails list can get you to start the
evening on the right track. My favorite,
The Waterloo – Tequila, watermelon, lemon, and spice. Very refreshing and flavorful.
Quality of Service: A
The restaurant industry is trying to get back in total
capacity, and hiring is a difficult challenge that I hope Chefs, Managers, and
owners can overcome soon.
We were able to make a last-minute reservation over the phone.
Throughout the evening, the service was well executed and smooth.
Although there were new team members, everyone tried their best
to keep the service flowing, keeping up with Chef’s directions.
Food and Menu: A
TOMATO SALAD
Heirlooms, plum, burrata, black
truffle
Wine pairing: BLACK COTTAGE ROSE
MARLBOROUGH, NEW ZEALAND ’19
JAH JOY LAMB BELLY
Daikon, okra, peanuts
Wine pairing: WEINGUT CARL EHRHARD
RIESLING KABIN ETT RHEINGAU, GERMANY ’18
GNOCCHI ‘CAPONATA ‘
Summer squash, eggplant, chevre
Wine Pairing: CA’ VIOLA BAROLO
NEBBIOLO PIEDMONT, ITALY ’16
Snow peas, leeks, red wine reduction
Wine Paring: GAINTZA TXAKOL/NA
GETARIA, SPAIN ’19
DUCK MENAGE A TROIS
Rye berries, hibiscus, tamarillo
Wine Paring: DOMAINE DANIEL RION
BOURGOGNE COTE D’OR 18′
PEACH TART
Streusel
LUNAR CHOCOLATE
Popped amaranth
Wine paring: FONSECA BIN 27 PORT
From the beginning to the end, Chef
surprised us with a fantastic display of creativity, presentation, flavors, and
cooking techniques.
Lamb belly cooked to perfection! Sweet
and smoky flavors melted in every bite. The
duck was quite a surprise, the combination of a tender breast with tamarillo
foam and berries sauce captivated my culinary senses (Tamarillos are also known
as tree tomatoes. Originally from Los Andes region in South America, this fruit
has an oval-shaped, and they come in both red and yellow colors.)
The GA Wreckfish, firm and tasty meat
cooked on the flat grill with a perfect crispy side. Sweet red wine reduction, grilled
leeks, and the sweetness of peas were the perfect combination for this dish.
Gnocchi, a tasty and refreshing dough,
was served with a tender and flavorful baby eggplant garnished with tangy goat
cheese (chèvre)…Mama mia!
Two fantastic desserts pleased everyone’s
sweet desire. The soft double chocolate mousse
combined with the crunchiness of the popped amaranth over Crème Fraiche was a fantastic
creation. The peach’ tart’; a cube made
of white chocolate that you must crack with a spoon to reveal a soft flavorful peach
preserved filling, every bite was a full southern experience.
Overall, The Alden is an excellent
option for any occasion. The tasting menu is an experience that should be on
your bucket list if you live or visiting Atlanta. In my opinion, a true culinary
experience from beginning to end. Bravo
Chef Hucks and his team!
Lazy Betty
Great concept, nice ambience, well trained Chefs. Just missing the wow factor.
- Bar, Wine, & Beverages: B+
- Quality of Service: B+
- Food and Menu: B+
Lazy Betty – Tasting Menu Restaurant
When creativity, ambiance, and service meet, but without the WOW factor.
Since we love this tasting menu restaurant, we were very excited to taste Chef’s eight courses tasting menu.
Located in the Candler Park Connection shopping center, this restaurant has a contemporary & casual look and ambiance. The beautiful open kitchen/bar is a catch for anyone who loves to see Chefs and bartenders in action. If you are not that person, the patio or a separate and more quiet dining area are your two other options.
The contemporary/casual concept also applies to your dining table set up and restaurant personnel.
Bar, wine, and beverages: A
A lovely cocktail menu can seduce you
to try one of their creations. ‘Busy Betty’ has an exciting combination of refreshing
flavors that might surprise you.
The wine menu displayed vintages from
California, Europe, and Australia. Surprisingly,
nothing from South America.
We choose the wine pairing. A very
nice gentleman came to the table to provide a detailed explanation of all wines
selected for our dinner.
To keep in mind, one of our guests asked
for juice. Unfortunately, the only alternative was pomegranate juice.
Quality of Service: B
If the restaurant offers a tasting
menu as the only menu alternative, the service must be in sync with the kitchen,
bar, and wine pairing.
Because of the menu sequence and the
variety of Chef’s creations, silverware and plates must be replaced before the
next dish is presented, same with your wine pairing.
Casual service should not imply losing
focus on the service. The expectation of the food must match the flow and
excellence in the dining room.
Food and Menu: B
Flavors, aromas, presentation, and cooking
techniques, did was it was supposed to be done, well done executed.
For each creation, you must start tasting
sauces or broth, then side dish and/or garnishes, following by the main
ingredient, and finally combine all three elements in one bite. Let them stay in your mouth for a second, slowly
mix textures/ingredients, close your eyes, and let the flavors explore all the receptors
on your tongue. A deep breath will capture
all the aromas, making that moment a complete culinary experience.
·
Seared Hudson Valley Foi Gras, Pecan
Toast, Pumpkin-Hoisin Marmalade
·
Georgia Shrimp cause, Avocado Mousse,
Aji-Potato Emulsion
·
Lotus Flower Dumpling, Turnip Medley,
Shitake-Black Vinegar Broth
·
Poached Halibut, Spring Succotash,
Green Tomato, Ham
·
Smoked Squab, Popped Surghum, Fondant
Cippollini, Red Wine Jus
·
Lemon Sherbet, Coconut Crumble,
Crystalized Basil
·
Rose Water Panna Cotta, Vanilla Sable,
Raspberry Paper, Lychee Sorbet
·
Petit Fours
Some observations, three of the
courses have duck base ingredients. In the case of the Squab, this bird has such
a unique and delicate flavor that was not needed to be filled with duck
sausage.
Atlanta deserves culinary attention and be part of well-recognized
international restaurant guides. Lazy Betty Restaurant is one of the reasons.