Sunday, May 24, 2009
Food, Wine, Beer & Spirits, "Dish", Recipes

Dining deals, a crawfish boil and cool libations

 

Photo by Menard Images/Usha Menard
Whynatte Latte cocktail

By Kirsten Ott

These are trying times we’re in. But you’ve gotta eat, right? And if your Grandma taught you anything, it's that those drive-thrus don’t serve real food. But Gerry Klaskala certainly does. And now guests of the chef/owner’s Buckhead restaurant, Aria, can receive 20 percent off their entire food bill. The catch? Only a little one: You must dine Monday through Saturday in the posh lounge, which is awash in Art Deco furnishings, including a long red sofa, a silver beaded curtain and low-slung bar stools. Not so bad. Maria and I went last week, and though eating at tiny white tables wasn’t entirely ideal, we’d certainly do it again for the generous discount. We started our meal with a glass of Domaine Ott rosé (seriously, how could I resist?) and a cabernet sauvignon for Maria. The apricot bouquet of my glass was perfect for summertime as was our shared appetizer: a warm butter-braised lobster cocktail served in a martini glass with broccoli- and black truffle-whipped potatoes. For entrees, Maria chose the Painted Hills Ranch natural beef short rib, commenting on its terrific tenderness and flavor in every bite. I went with another appetizer: the Porcini mushroom ravioli, served atop spring peas, prosciutto and Reggiano Parmigiano. Quite filling and plenty appetizing, this dish was a beaut with its swirls of white, red and green. Despite the fact that I’m in boot camp, I couldn’t resist ordering some sweets from Pastry Chef Kathryn King. Maria and I shared the pineapple panna cotta and the Vahlrona chocolate cream pie, which is accompanied by hazelnut toffee. Very rich but bittersweet, this was a chocolate lover’s dream. The panna cotta held its own, conjuring the tropics with its lime overtones. Aria is located at 490 East Paces Ferry Road in Buckhead. 404-233-7673. www.aria-atl.com.

DRINKS THAT WON’T SLOW YOU DOWN

If you’ve somehow missed Whynatte Latte's domination of Atlanta, you’re not getting out enough. The creamy coffee and energy beverage was launched by two Grant Park natives last year, and now it’s sold around town, including at restaurants and shops such as the Mercantile, Parish, Alon’s, the Flying Biscuit and P’cheen. It’s delicious straight out of the can, but its founders’ original intentions were that it be the coffee base for cocktails. Below, a few for you to try at home. www.whynatte.com.

Spiked Latte Ice Cream Soda

• 1 cup espresso or coffee flavored ice cream
• 2 tablespoons Whynatte Latte
• 2 ounces (1/4 cup) Sambuca (or to taste)
• 3/4 cup chilled club soda
• 2 tablespoons finely chopped chocolate-covered espresso beans

With a small ice-cream scoop or spoon, divide ice cream between two chilled stemmed glasses. Add latte, Sambuca and club soda, and top with espresso beans.
 
Rise and Shine in the Summertime

• 1 tablespoon simple syrup
• 1 ounce vanilla
• 1 ounce Whynatte Latte
• 1 tablespoon amaretto
• Crushed ice

Fill an 8- to 12-ounce glass halfway with crushed ice. Pour the Whynatte over the ice, dividing equally. Pour one tablespoon of simple syrup and one tablespoon of amaretto into each glass. Add vanilla. Stir to blend.
 
Slim Mint

• ½ ounce vanilla vodka
• ½ ounce Whynatte Latte
• ½ ounce crème de coco
• ½ ounce light crème de menthe

Pour ingredients into a stainless steel shaker over ice, and shake until completely cold. Strain into a chilled, stemmed or rocks glass filled with ice.
 

SUMMER IN THE CITY

Chef Scott Serpas is bringing New Orleans to the Old Fourth Ward as he hosts a crawfish boil on Saturday, May 30, from 11 a.m. to 4 p.m. For $30 per adult and $15 for children ages 10 and under, guests will enjoy all-you-can-eat Louisiana favorites from the restaurant owner’s hometown. Dine inside the reclaimed cotton storage facility at Studioplex and on the open patio. Guests can expect live crawfish boiled with corn, red bliss potatoes and sausage, as well as a medley of Creole fixings, including jambalaya, red beans and bread pudding. Wash it all down with drink specials, such as $4 draught Abita, $3 bottles of Louisiana Dixie Beer and $6 “Moon’s Backyard Lemonade,” a signature cocktail mixture named after Serpas’ father. Serpas is located at 659 Auburn Ave. 404-688-0040. www.serpasrestaurant.com. SP
Kirsten Ott is the Life, Food and Style Editor at The Sunday Paper. Get in touch at kirstenott@sundaypaper.com or on Twitter @kirstenott.