Tuesday, October 11, 2011

Chicken and the Egg Revisited

House made Pimento Cheese and Buttermilk Fried Oysters with Creole Tartar Sauce - a wonderful start to the meal. We were even able to pack up the leftover cheese to take home!

We recently went for a second visit to Chicken and the Egg in Marietta after being invited back to try the entire menu. Our dinner at the Friends & Family night was superb so we expected nothing less. I am pleased to say that this newcomer delivered once again. We were seated in a comfortable booth in the center of the far wall - a great place for people watching and seeing the workings of the entire restaurant. It was a Friday night and it was busy - I suggest reservations for sure on weekends. Again, service was stellar and we were lucky enough to get to talk with Chef Marc Taft and his lovely wife, Elizabeth, who are the co-owners as well as manager Tom Foust. It is evident that all three really care about the dining experience of each visitor and that means a lot. If you haven't been yet - go soon. I hear there is a new fall menu now. I can't wait to try the new fall menu as well as brunch one of these weekends!

Specialty drinks by mixologist Brandon King include creative cocktails and tasty non-alcoholic "mocktails" which are just my speed! Left, the Strawberry Pie non-alcoholic and right, Calvin's Grilled Peach Manhattan, which includes infused bacon!

The restaurant has moved from the mini-corn muffins to the above spoon rolls, which are equally wonderful if not better with the molasses butter.

Special of the day: Hanger steak with black garlic puree and potatoes. I adore black garlic and have used it in cooking at home after my mother included it as one of my Hanukkah presents. I found it really neat that Chef included this ingredient in such a traditional dish. The meat was also very tender and the potatoes were great for soaking up the sauce.

Seared Sea Scallops with Pimento Cheese grits, charred onion, baby arugula and chili oil. I really enjoyed this dish, especially more of that wonderful Pimento Cheese. The one issue was that the arugula was overly salted. With the other great flavors in this dish, the greens could really go without any salt at all.

Praline Bread Pudding with caramel ice cream and Rhubarb Streusel Tart with brown sugar-sour cream ice cream. I think we got the last rhubarb of the summer season! The bread pudding really hit the spot - delicious!

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