Winter 2007: JOËL

Atlanta, GA
http://joelrestaurant.com/

Food
Appetizers: Jumbo Lump Crab Cake, Arugula and Frisée Salad, Cider Dressing; Seared Foie Gras, Roasted Quince, Lime Sauce

Entree: Daily Special - Sauteed Venison Tenderloin, Sweet Potatoes, Red Cabbage, Sauce Poivrade; Seared Diver Scallops, Risotto, Reggiano Parmesan, Zucchini, Chicken Jus 

Sides: Anson Mill Grits 

Dessert: Mango Pavlova, Exotic Sorbet; Chocolate-Pistachio Millefeuille Musings

Winter 2007: Restaurant Eugene

Atlanta, GA
www.restauranteugene.com
Sidebar #2

Food
Sunday Supper
Musings

Summer 2007: Fleur de Lys

San Francisco, CA

Food

Musings

Winter 2006: Taurus

Atlanta, GA
www.taurusrestaurant.com

Food

Musings

Winter 2006: Fogo de Chão

Atlanta, GA
Sidebar #1


www.fogodechao.com/

Summer 2006: Bacchanalia

Atlanta, GA
http://starprovisions.com/

Food

Musings:

Winter 2005: The Melting Pot

Atlanta, GA
http://www.meltingpot.com



Food ($120)
Swiss cheese fondue - Gruyère and Emmenthaler Swiss cheeses, white wine, garlic, nutmeg, lemon and Kirschwasser; Shrimp, Filet Mignon, Mushrooms; Coq Au Vin & Seasoned Court Bouillon; Yin and Yang

Musings

Summer 2005: 5 & 10

Atlanta, GA
www.fiveandten.com

Food ($120)
Oysters Rockefeller & Eggs Benedict; Duo of Lamb & Trout with Asparagus; Creme Brulee & Key Lime Pie

Musings (Maylee)
The home of the Georgia bulldogs has many wonderful restaurants to offer, but the only restaurant in Athens that consistently ranks among the Top 100 restaurants in Atlanta by the AJC is 5&10. In 2007, it was named the AJC's Access Atlanta Restaurant of the Year. Chef Hugh Acheson describes his food as a "contemporary American with inspirations from Italy and France," but the Southern influences are undeniable. The food is light but full of flavor, and does a great job of mixing textures. The restaurant used to be a five and dime store, hence the name, and is very unassuming. There is an understated elegance to the restaurant, and the ambiance can best be described as relax. The influence of Alice Waters in the culinary world are undeniable even here in Georgia. The menu is seasonal, using the freshest local ingredients available.

Glass of white wine...

The oysters rockefeller that still make me drool when I think about them and remain my standard for the dish...

I almost licked the plate clean for the eggs benedict. In season 4 of Top Chef, the judges made the comment that cutting into a poached egg is just sexy. I have to agree. The poached egg was plump and juicy, and perfectly balanced out the crispy bread. The hollandaisse sauce pulled everything together.

I remember loving the crispy skin on the trout...

And although it's been a while, and I don't really remember exactly what we ate for dessert. I do remember thoroughly enjoying myself and feeling very satisfied at the end of the meal.

Winter 2004: Atlanta Fish Market

Atlanta, GA
www.buckheadrestaurants.com/afm.html

Food ($120)
Crispy Maine Calamari, Garlicky Aioli, Marinara; P.E.I Mussels, Garlic, Shallots and White Wine

Musings (Tanya)
I. Love. Seafood. And The Atlanta Fish Market is an institution.

The calamari was perfectly breaded and perfectly seasoned; a light dusting of garlicky flour to let the squid swim through...

The aioli accompanying the calamari was tangy and pungent and garlicky...

The mussels came in a smashing, savory, broth. The kind you know is going to kill your low-carb diet, because you ARE going to need some extra bread. The best part though may have been Maylee and I scrambling to jiggle out the last bit of meat with our tiny little forks...

Sidebar

So many restaurants, so little time. Curse the semiannual nature of the fete.

In our continuing genius, we decided that our taste-buds could not be denied the many offerings Atlanta and San Francisco had to offer, and so the Sidebar was created. Lunches instead of dinners. Less than $100 instead of more. We found that not only could we support the local dining scene but also extend the arduous, yet highly entertaining, research process.

After all, we are but lowly scientists.

The Process

Picking the restaurant is an adventure that is long, well-thought out and nearly as fun as the meal itself. It happened by chance, but is now the tradition, that Tanya is in charge of the Christmas restaurant and Maylee is in charge of the birthday one. The process proceeds like this:

The person in charge makes a list of the finest restaurants in the area, and sends it to the other person for further revision. Gayot, Zagat, food critic reviews are read and critiqued as well as the restaurant menus. The list is sent back and forth, each time cutting restaurants like a bad reality TV show, until finally, a select few are left. Then, whoever originally sent the list makes the ultimate decision.

The process has never let us down, and our taste buds are thankful for that.

The Inception

The idea was genius. Who between us thought of the semiannual fete, we don't really know, but we like to think it was both of us at the exact same time. For our birthdays and Christmas presents to each other, instead of fretting over what "junk" to get the other person, we pick a restaurant, order whatever we want, and split the bill. What could better than spending quality time with your most awesome friend over a fabulous, mouth-watering meal?

The Rules

1. Original: New restaurants. New tastes. New experiences.

2. Two: Just the two of us...twice a year...

3. Fine: Food. Fashion. Friends.

4. Commitment: Fetes are never skipped; postponed if necessary.

5. Memorable: Always.