Roasted Quail with Potatoes
Name: Woodfire Grill
Location: Atlanta, GA
Meal: 5 Course Chef Tasting Menu
Type: Fine Dining
For the record, this is not turning into a fine dining blog; the traditional fare will be returning soon. I have had some amazing opportunities to eat well recently. Finding myself in Atlanta I knew that I had to make my way to Woodfire Grill, home of Top Chef finalist Chef Kevin Gillespie. I have to say that it was a full experience. This was dining on a whole different level and I am quite glad I went along for the ride.I showed up on a Saturday night but was lucky enough to have only a few drink wait until I was able to get a seat at the bar. It just so happened that a fellow foodie and fan of the show (San Antonio) was seated next to me and we both decided that 5 course chef’s tasting menu was the only way to go. Don’t get me wrong, the ala carte dishes I saw coming out of the kitchen looked amazing but doing a tasting menu is about letting a chef take you on a journey.
The meal started out with an amuse-bouche of saffron yogurt and grapefruit that woke up my beer dulled taste buds. The first course was a carrot and goat cheese dish that started what would be a theme of warming, wholesome flavors. San Antonio was reminded of chicken pot pie through a number of the courses. A perfect seared scallop and risotto dish arrived next followed by a taste of chilled celery soup.
The meat dishes were next. First was a grilled quail dish served atop a potato ragout with potato emulsion that really elevated the savoriness of the progression. The main course was in short, phenomenal. Even a casual fan of Top Chef could tell Chef Gillespie has mastery of pork and his main course showed that off completely. Pork loin, fig glazed pork belly, and a farro risotto made with pork shoulder and pork rinds combine for a taste that is nothing short of extraordinaire. Dessert finished up the meal wonderfully; a sweet and savory curry marshmallow and chocolate creation that left me just as excited as I was starting the meal.
The magic of a tasting menu is the progression from one course to another and how they all blend together into a single meal. I have to say that I’ve rarely enjoyed myself as much as I did at Woodfire Grill. The entire staff was warm and welcoming. From a fan standpoint it was awesome to meet Kevin; he is totally down to earth, signing autographs and posing for pictures all night. If you are looking for an amazing fine dining experience and you’re in Atlanta then Woodfire should be at the top of your list. I guarantee that you will be impressed.
*My apologies for the quality of some of the photos, I was a bit more focused on eating than usual.
Amuse-bouche of fennel, saffron yogurt, and grapefruit
Heritage carrots, sweet and sour cabbage, and goat cheese
Roasted scallop with confit of shrimp and salsify risotto
Pork loin, fig glazed pork belly, and pork risotto
Chocolate cake, curry marshmallow, coconut ice cream, and curry peanuts
The Hungry Traveler and Chef Gillespie
My son took me to eat at Woodfire Grill right after Kevin began plying his talents there and I’ve been a fan since then. I’ve never been disappointed in anything I’ve eaten there, not on that visit or subsequent ones. Kevin was Top Chef in my book long before he was ever on television.
We had the five course tasting menu in December on a dreadful, cold, rainy night….the pork belly changed my life!
This looks amazing! I’m definitely tempted to make the trip to Atlanta just to have my own experience at the Woodfire Grill!
I can still taste the pork crackling in my mouth! Hands down the best dinner I think I’ve ever had. The fusion of fine dining mixed with traditional comfort foods makes you feel at ease and comfortable with everything! It wasn’t like looking at a plate of food and wondering what the heck you are putting in your mouth. Instead it was all of these fantastic recognizable flavors which also paired well with the wine selections.
Best wishes and I’ll keep an eye on your blog so I know where to visit when I get to travel!
Allison