Skip to main content

Chamblee: Union Hill Kitchen

Union Hill Kitchen is in old Chamblee, up the street from the Marta station. The atmosphere is upscale casual for dinner. The atmosphere is relaxed; jazz vocals play in the background. The service was excellent.

Deconstruction seems to be a theme here, at least for the meals I ordered. I started with the summer salad. Those aren't tomatoes on top of the greens. They are instead tomato sorbet presented as tomato-y snowballs. They were spectacularly good. The cold, oddly enough, enhances the saltiness and acidity of the tomatoes. The texture of the sorbet adds crunch to the salad without resorting to croutons.

My main dish was the fried chicken, served atop a mountain of wonderful mashed potatoes. The fried chicken had a generous crisp crust and meat that was cooked just the right amount to retain its juiciness. The chicken had been deconstructed---its bones had been removed, then it was reassembled to resemble the original breast.

Chef Alexis stopped by to chat. He explained that they opened for lunch in October, then expanded to dinner in December. Lunch has a more casual atmosphere. He also explained the secret of his fried chicken: a drizzle of locally-sourced honey and sriracha sauce. The combination is very subtle but effective. It doesn't ruin the crunchiness of the crust and neither the sweet nor heat are overpowering. But the combination takes this fried chicken out of the ordinary.

Union Hill Kitchen on Urbanspoon

Union Hill Kitchen

Comments

Popular posts from this blog

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

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City.