La Grotta Ristorante

Category: Classic Atlanta restaurant, worth a drive

Summary: Elegant service, outstanding food, beautiful atmosphere

Tom Conte turned me onto La Grotta originally. He told me it was great but it took me awhile to get there. I'll listen more closely next time. The restaurant is extremely discreet, hidden in the inner garden of a Buckhead apartment building. The picture shows the view from my table. It was a lovely place to spend an evening.

The one word that describes the service is gracious. You are met at the entrance not only by the car valet but also by a greeter who very graciously shows you the way to the restaurant. The entire staff was friendly but not intrusive. My waiter was more than happy to answer my questions.

I started with a risotto. This dish is relatively hard to find in Atlanta; it takes some finesse to reach the best balance of creaminess and toothiness. My risotto had a wonderful texture. The salmon was a subtle addition, which itself takes some finesse since the salmon could have ended up dominating the risotto.

As you might guess from the bone sticking out from the salad, this is a veal chop. Veal milanese is a wienerschnitzel-style preparation with a very crunchy crust. The waiter told me that the chef pounds out the veal chop himself. The salad on top is very light, which contrasts wonderfully with the cruncy/tender chop.

Comments

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...

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

Search This Blog