Posts filed under 'Restaurants'
Grilling at home can be both exciting and intimidating - some of the best and most flavorful meats and vegetables come off the grill, but getting to that point can sometimes be a challenge. You’ve probably asked yourself whether or not charcoal or gas is better, if you should use high or low heat, marinades or dry rubs and whether or not to leave the lid open. As Executive Chef of Lobby at TWELVE and the modern American steakhouse, Room at TWELVE Centennial Park, I’ve learned that using high heat is essential for searing the outside of a meat, whether it be a rare steak or tuna, but be sure to lower the heat and allow time to do its work on a thick piece of meat. When grilling, it’s best to keep the lid closed to enhance your food’s flavor by allowing it to keep its natural juices.
What are some grilling tips you have that make for a delicious meal?
<>-Chef Oltarsh
October 19th, 2007
I’m having cravings already from a scrumptious dinner last night at VIII Fifty (850) on Holcomb Bridge in Roswell. It’s a toss-up as to whether is was the amazing food, the best server ever, or the infectious enthusiasm of the owners that make me want to become a regular. Managing Partner Geoff Kokoszka greeted me at the door, beginning one of the most memorable dining experiences I have had in a long time. Chef Daniel Massie (CIA) is a force in the kitchen, with original small plates like Lobster Corn Salad with Vanilla Bean Aioli, topped off with a chubby lobster claw; Roasted Figs with Maytag Bleu Cheese and Prosciutto; Pistachio-Crusted Scallops on a bed of perfectly cooked baby zucchini. Entrees are classic presentations, each with a unique twist. I had the Triple Tail Grouper over Smoked Gouda, Leek and Fennel au gratin (oh my!) and a dessert of Pomegranate Panna Cotta with fresh berries. Everything was over-the-top delicious. The restaurant is open for dinner only, and I highly recommend it. If the weather is nice, sit on the back deck that feels like South Beach. Ask for Mark. www.850atlanta.com; 678-206-0850.
October 18th, 2007
Purists say putting any kind of sauce on a steak is an insult to both the chef and the steak - a good piece of meat should be juicy and flavorful in itself. But as Executive Chef at Downtown’s modern American steakhouse Room at TWELVE Centennial Park, I have found that certain sauces (stay away from the ketchup!) can actually enhance a steak. Room’s grilled house steak served with a red wine sauce creates a harmony of flavors that will take your enjoyment of steak to the next level. How do you like to break the “no sauce on a steak” rule?
- Chef Oltarsh
October 10th, 2007
The Perfect Pairings for Steak
Fall is officially here, and it’s the perfect time to get your grilling in before the weather turns frosty. So gather your family and friends, throw some steaks on the grill and enjoy a delicious meal on the deck. Add just the right bottle of wine, and you might even have guests thinking you are a trained professional. As Executive Chef of Lobby at TWELVE and Downtown Atlanta’s modern American steakhouse, Room at TWELVE Centennial Park, I’ve experienced firsthand how wine can make a meal. Today, a more relaxed approach of guidelines makes pairing much easier and more interesting than the standard red wine, red meat mantra; great pairings are all about balance. Perfectly grilled steak pairs well with a full intensity red such as Cabernet Sauvignon while a Syrah brings out the flavors in red meat covered in an herb marinade. What are some of you favorite meat and wine combinations?
– Chef Nick Oltarsh
October 5th, 2007
