Food Studio is in a stunninly designed 2-level loft space, richly textured with brick, steel, and glass, and original weathered timber beams supporting the ceiling. The kitchen produces food with an even-handed finesse that evidences a firm focus on quality and simplicity. While not groundbreaking, our meal was wholly satisfying, evoking thoughts of dining in the Bay Area.
ROASTED RED AND GOLD BEETS (fennel, orange and crème fraiche vinaigrette): Perfectly roasted beets, heightening their intrinsic, rustic sweetness, balanced by the citric richness of the vinaigrette. Brilliant on this warm, late summer evening.
HEIRLOOM TOMATOES (prosciutto, peaches, red onion and micro basil): Salad of the year; totally redeemed the disappointing heirloom tomatoes at Element. Who would have thought that the sweetess of perfectly ripened peaches would match well with the disparate sweetness of tomatoes. But it all worked beautifully because of the prosciutto. Pork brings the world together.
PAPPARDELLE (rock shrimp, artichokes and capers): Fresh, light, perfectly al dente texture. Very well executed.
ATLANTIC SALMON (sweet peppers, baby corn and scallion coulis): You have to feel at least a little guilty eating east coast salmon when you live on the west coast. But this was an impeccable piece of fish, and the scallion coulis was a nice bright addition to the rich flavor of the salmon. I have no idea what the baby corn is doing in this dish.
GRILLED HANGER STEAK (braised cabbage, shallots and dijon mustard): Rich, earthy roasted flavor. Spot-on medium rare, with nice textural constrast between the crusty exterior and the delicate rare interior.
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