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

Volt Restaurant

Name: Volt

Location: Frederick, MD

Meal: Salad, Pork Belly Burger, Fries, and Apple Crisp à la mode

Type: New American

My trip to Volt was only my second trip to the restaurant of a celebrity chef and I must say that my expectations were met yet again. I am actually lucky enough to pass  through Frederick, MD at least a few dozen times a year as it lies between my home and that of my parents. Being the big Top Chef fan that I am, I knew that I was going to have to visit Volt as soon as I heard a contestant on the show was coming from Frederick. Much has already been made of the dominance the Voltaggio brothers showed on the show but Brian and Kevin were my early picks so I was glad to see him still in competition when I visited in early November.

The meal whole heartily lived up to my expectations. Being an New American restaurant the menu is full of great variations of somewhat traditional offerings. There is nothing old or stuffy about the food though. They have a great lunch prix fixe menu that allows you pick 3 items from a list of drinks, salads, sandwiches, sides, and desserts. I opted for the salad, the pork belly burger, and french fries (unaware the burger would come with chips). Each dish was great and being that the meal was $14 I found the portions quite generous. The meal put me in such a good mood that I added on a dessert, in this case warm apple crisp à la mode.  The pork belly burger in particular was great with an intense pork flavor; not too much like bacon or sausage. If I had to make any critique of my meal at Volt it would be that they LOVE to use salt. Don’t get me wrong SALT is my flavor but a few bites pushed my limits. I probably should have expected as much ordering a pork burger and fries.

Frederick has a great restaurant scene with a number of cuisines well represented. If you live in the DC/Baltimore region and you’re looking for a nice weekend getaway you really should consider Frederick. Of course while you’re in Frederick Volt needs to be on your short list, it has earned far too much well earned praise to be anything but great.

Green Salad

Pork Belly Burger with Chips

French Fries

Apple Crisp à la mode

Fresh made Frontera Salsas

Name: Frontera Grill

Location: Chicago, IL

Meal: Margaritas, Guacamole, Flautas, and Tacos Carbon

Type: Mexican

Rick Bayless is amazing. I’m pretty sure any of the words I could write up about my experience at Frontera Grill would distract from that key point. From my personal experience I can tell you that everything you’ve seen on Top Chef, in newspaper profiles, or his own show is absolutely true; this man knows how to cook. I will note that you shouldn’t plan a trip to Frontera if you expect to catch a glimpse of Chef Bayless. To me, him not cooking the food is a non- issue; developing such a strong program that it continues to soar without him is a testament to expertise in the restaurant business. The entire meal was great from the subtle heat of the guacamole to the pleasant orange sweetness of the flautas to the smoky beans served with the tacos. The service was impeccable. What Chef Bayless also deserves a lot of credit for is keeping such highly applauded food accessible. As much as Frontera is raved about the prices were maybe $2-$3 more than the chain Mexican restaurant by my apartment in the suburbs. Go, be prepared for a wait, but expect to leave thoroughly impressed with your experience.

Lots more pictures after the jump.

Guacamole and Chips

Topolo Margarita

Flautas de Puerco

Tacos al Carbon

Cebollitas Asadas

Frontera Grill