In this installment of the Top Chef Restaurant Experience, Evy of Chemist Foodie shares with us her meal at Kevin Gillespie's Woodfire Grill in Atlanta. Take it away, Evy....My name is Evy and I am a Top Chef junkie... I am such a junkie that I own the Top Chef cookbook and Wednesdays at 10:00 are sacred... In the spirit of my junkyness I decided to start trying out the restaurants that some of the cheftestants work in. This is limited to those restaurants in Atlanta or South Carolina. I started with Woodfire Grill, owned by Kevin Gillespie and YUM!!!
We decided to go with the 5 course tasting dinner and to me it was a great idea not knowing what we were going to get and tasting what the chef believes are his best recipes.
As soon as we were seated, we were given the amuse bouche... Fried Okra with garlic aioli. I hate okra and I totally despise Fried Okra but this was amazingly good. I was happy.
The tasting started with olive oil poached shrimp on a shrimp toast with microgreens and some type of aioli. It was divine, the shrimp felt like butter and to be honest I have never tasted such delicious and tasty shrimp. I was in heaven.
The second course was Pan-Seared Diver Scallop on top of a Lima Bean puree with Bacon Jus and Smoked House Bacon. I do not love the texture of Scallops, i find them chewy and weird but the taste was incredible. I still do not like scallops so this was my least favorite dish of the night. The puree was really good as was the Bacon, I found the bacon just a little sweet but still amazing.
While we waited for the third course we were given an intermezzo... Green Beans. As you can see I sucked at paying attention at the name of this course. The green beans were good but they had too much acid which made them a little bitter.
The Third Course was my first OMG!!! It was roasted quail on top of peppered corn grits with raised greens. I've never had grits before and if they all taste like those ones I have been converted. They were delicious and amazing and a little piece of heaven, however they were nothing compared to the quail. HOLY JESUS! (not really trying to be blasphemous here) That quail tasted so incredible, so delicious, and so amazing that I was upset that my plate wasn't bigger. After it was over I kept wanting more.
Before the Fourth and Final Main Course we were given another Intermezzo to clean our palate. This was an orange sherbet. It was good, nothing earth shattering but good.
The Second OMG!!! came from the Fourth Course, Wood Fired Pork Loin with Dried Sherry Jus and Creamed Greens. The creamed kale was like butter in my mouth, it was tasty and delicious. The pork was stupendous with and without the sherry jus. Another piece of heaven... Ahhh... Just thinking about it now makes me happy...
The dessert course... OH Lord... The dessert Course, we were given different desserts. Manuel was given the moist chocolate cake, maple panna cotta, brown butter cream sauce, chocolate ganache and toasted pecans. I was given the banana fritters, milk chocolate mousse, banana bavarian cream salted caramel, candied bacon. At first I was apprehensive... HOW DARE THEY NOT GIVE ME CHOCOLATE! but they gave me bacon and candied bacon which should be one of the wonders of the world. There are so many things that were right about that dessert that I can't even start mentioning them... Another thing that I want to say was that neither Manuel or I wanted to share our desserts... they were THAT good. The salted caramel was delicious and I really wanted to lick the plate afterwards... which might have been a little frowned upon but I did not care... I almost cried when a piece fell off the plate and into the mantel but I quickly applied the 5 second rule, there was no way I was going to let anything ANYTHING go to waste.
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