Skip to main content

PDK: 57th Restaurant


The 57th Restaurant is on the grounds of Peachtree DeKalb Airport (PDK) in Chamblee. It used to be part of a chain of WW I/WW II themed restaurants at airports, but the original location closed a few years ago. It was reopened by the owner of Epps Aviation last fall; the building is in very nice shape. The restaurant is very close to the taxiway with a great view of the airplanes. If you go there, some of the tables have headphones that allow you to listen to the communication between the planes and the tower.

This is the grilled romaine salad. Yes, the lettuce is actually grilled. I didn't try it, but my friends said that it worked very well. Lettuce should be hard to burn so the grilling should be a very nuanced taste. I tried one of their signature dishes, the beer cheese soup. It was thick and hearty, simple but an interesting combination of flavors.

I was in a steak mood, so steak it was. The steak was very flavorful. I also ordered the mushrooms, which I always find to be a good addition to a steak. The potatoes gave a welcome combination of crunchy outside and soft interior. I do wish the green beans had been cooked to be a little softer, but overall the plate was very well done. 57th Fighter Group Restaurant on Urbanspoon

Comments

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) ...

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.

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...