Skip to main content

Colonnade

Continuing our exploration of venerable Atlanta restaurants, tonight's dinner took us to Colonnade on Cheshire Bridge Road.  It dates back to the 1920s, though the decor has a '50's fee.  It specializes in comfort food, with a few fancier twists (venison osso buco tonight).  The majority of the clientele are from the white-haired set that I belong to, but one does see some younger hipsters as well.

I've had their fried chicken before, which is excellent, so tonight I decided to branch out with their pork.  The first treat of the meal at the Colonnade is the bread.  They always make several different types of rolls.  I generally go for the cornbread first, but tonight it was the whole wheat rolls that hit the spot.  One doesn't often find whole wheat at restaurants, particularly ones as traditional as the Colonnade.

The pork came as two chops resting on cornbread stuffing and covered with just enough brown gravy; cranberry sauce was on the side.  That meal really hit the spot.  The pork was tender and juicy.  The gravy was thick and rich but not overpowering. The stuffing was sweet and moist.  They also do an excellent job of fried okra.  I'd been raised by my Oklahoman father that okra was beneath contempt, and I must admit that stewed okra doesn't do much for me, but fried okra has really grown on me.  

Unfortunately, neither time nor diet allowed us to have dessert tonight.  But I've tried it there before and their cobblers are definitely worth the pain they will cause you in working off all those calories.

Colonnade on Urbanspoon

The Colonnade

Comments

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b
2 comments
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more