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Ghosts emptying your fridge? Call Atlanta Cuisine’s ghostbusters

Tuesday, November 3rd, 2009

Atlanta Cuisine is about to take off in some new, pleasingly wacky directions, according to owner Tom Maicon, who sent me the following (edited) e-mail:

In just about 21 days the Atlanta Cuisine website is going to change dramatically in look and feel.  The forum will remain, as it is on someone else’s server (Ninja Post) and they maintain it.

We are moving more towards video — AC Television, which will air 21- and 42-minute segments of crazy investigative restaurant/bar stuff,  including paranormal investigations with real-life local ghost hunters armed with all the necessary equipment….

I just hired the production and camera folks in the last 48 hours and we plan to start shooting in the next 10 to 14 days.  The weekly show will be restaurant/bar oriented but with an investigative angle. Examples include paranormal investigations;  solving mysteries (such as identifying the “gel” that is in an Arby’s roast beef sandwich); a beer documentary covering 15 Southern breweries in five days with a bunch of beer fanatics on an old school bus, pouring beer from two custom-built kegorators; and all sorts of other show ideas I can’t yet mention.

There was no mention of the fate of the site’s monthly tabloid publication.

Fox Bros. repairs its ‘burger’

Saturday, August 22nd, 2009

Jimmy of Eat It, Atlanta notified me via Twitter that the owners of Fox Bros. Bar-B-Q were recently interviewed by Tom Maicon of Atlanta Cuisine. My name came up:

Cliff Bostock has been tough on your food pointing out inconsistencies. Do you think he’s here on only the bad nights, or does he just not get your barbecue?

Cliff has been documenting his dining experiences for much longer than I have been living in Atlanta.  I regularly read his column, and as a matter of fact, his piece about a popular Athens restaurant that opened in Buckhead and the horrible server experience he had there, I made all my servers read it to enforce our demand on how important it is for them to give our guests the best service they can give.

So, I take his columns as a way to make Fox Bros Bar-B-Q better. Cliff loved our take on a burger once, but the next two times it was flawed and he called us out.  Well, it was a matter of the way it was being made, so it has totally been re-worked because of his thoughts, and I think it is really a better sandwich because of that.

We make it a point to talk to each table to find out how our guests are enjoying their experience and anything we need to do to make ourselves better.  We work everyday to make ourselves more consistent, it just stings a little bit to be called out in print vs. hearing about it firsthand during that dining experience.

We had some really big growing pains when we opened, and we finally feel like we have a great staff that not only loves our food and cares about the product, but also has the pride to make sure that the product they put out follows our main belief, which is to prove ourselves, one plate at a time.

So, like I hope that one day the Falcons will have back-to-back winning seasons, that one day Cliff will also share that he has continually had outstanding meals at Fox Bros.  Until then, we will keep working at being the best we can be.

Of course, as soon as I read this Friday, I made plans to visit the restaurant that night. The “burger” on the Fox Bros. menu is actually smoked brisket smothered with pimento cheese, bacon, onions and tomato. The first time I ordered it, I thought it was a deliciously decadent way of inducing a heart attack. But, as the brothers told Tom Maicon, my next visits found it disappointing.

Happily, I did find the sandwich hugely improved last night, as good as it was my first visit. The restaurant appears to be chopping the brisket a bit finer and actually shaping the meat into something like a patty. The sandwich had a particularly delicious tomato slice on it.

Wayne’s mother, who is visiting from Columbia, S.C., went with us last night and ordered pulled pork, which she liked very much. Wayne ordered a special of smoked beef tenderloin that had about three layers of  flavor — from the smoke, to the beef, to the sauce on the side.

The restaurant was packed, by the way. We were lucky to get a table. Actually, we were lucky to get a parking space. I had to move somebody’s Herbie Curbie out of the street to get a spot.

(Photo by Cliff Bostock)

Atlanta Cuisine retains forums

Friday, July 24th, 2009

Tom Maicon, the owner of Atlanta Cuisine, announced earlier this week that he was eliminating the site’s  forums. He has now changed his mind:

Earlier this week I announced my plans to shutdown the discussion board.  I had every intention to do so for several reasons I won’t get into here.  However, due to the plea and heartfelt response from our members I’ve decided to keep the forums, but a much abbreviated more focused version.  And for those concerned, we do plan to keep the board running as long as this website is alive.

So, despite what you read on Urban Spoon and CL and where ever else, the AC discussion board will return Tuesday, July 28

Atlanta Cuisine discussion forums to be shut down

Monday, July 20th, 2009

Tom Maicon, the founder of Atlanta Cuisine, has put up a post today announcing that the discussion forums on that site will be shut down at the end of this month.

Atlanta Cuisine has long been a virtual gathering spot for Atlanta foodies. When I first arrived in town I relied heavily on its posters to let me know what I should be checking out. I have many of the posters there to thank for directling me to many of the great meals I’ve had in Atlanta.

Monday-night pig-out deals

Monday, June 8th, 2009

Tonight, beginning at 10 p.m., is piggy pie night at Varasano’s. For $12.95, you get a slice of every pizza on the restaurant’s menu. Your entire table must participate and — here’s the worst part — the offer is only good for the first 20 people who get there. I’m sure you won’t mind camping at the front door for a few hours with your iPod.

By the way, I notice that Tom Maicon of Atlanta Cuisine is troubled by the inconsistency he finds at the vaunted pizzeria. The very mixed reviews of the restaurant themselves bear witness to the inconsistency.

Tonight is also P’cheen’s “Bone Lick BBQ” night. And $15 buys you all the mussels you can eat at the Peasant Bistro.

Tom Maicon avoids suicide

Thursday, December 11th, 2008

I mentioned the opening of the new Yasu Japanese Bistro a few days ago. Tom Maicon of Atlanta Cuisine has already run out to Suwanee to devour some blowfish.

He survived and reports:

Forget Flip.

Craft? …who cares about another big-name chain?

Yasu Japanese Bistro is going to be all the hype over the next few months.

I lunched here today and had some of the best and most interesting Japanese food I’ve ever eaten in Atlanta. We ate torafugu (tiger blowfish), the most deadly of all blowfish. Yes, they really do serve blowfish. The poisonous fish itself is broken down (the liver and ovaries removed) in Japan and shipped to the states where only 12 restaurants in the entire country are certified to serve it, Yasu being one of them.

The blowfish is served a number of different ways.
1. The skin served in a seaweed salad, which was very nice. Sort of chewy.
2. As soup or shabu shabu, served with certified grade A5 kobe, mushrooms and cabbage. This probably has the highest toxicity level.
3. Sashimi, which really got the tingles in the tongue going. The texture is buttery, a little like hamachi at first, but then finishes with a firmer bite. It really can’t be compared to anything else …it truly is a magnificent fish.

Read the rest of his post and discussion about the breakthrough restaurant here.

In an email, Tom wondered if I will dare to travel beyond the Perimeter to try the restaurant. Oh, snap.

Ditto, ditto, ditto

Tuesday, October 7th, 2008

Atlanta Cuisine, the monthly tabloid published by AtlantaCuisine.com, will publish its first “readers’ choice” issue this month. In the September issue, publisher Tom Maicon cited his own choice for most annoying food trend:

Let’s see … most annoying food trend? Last year was easily cupcakes. But this year the most annoying food trend to me is the whole southern farm-to-table thing. Don’t think for a big-city minute that it’s the farm-to-table part of this trend that grates my last nerve — I can respect a freshly plucked vegetable just as much as the next guy — but it’s the over-used southern part of this trend that rubs me the wrong way. I mean…do we really need another southern farm-to-table concept?

For the remainder of this year and next I’ll be on the lookout for chefs who aren’t sheeople too….chefs who are willing to choose that path less taken. I’m looking for chefs like Hector Santiago of Pura Vida and Lamar Thomas of East West Bistro in Athens, Ga. who aren’t afraid to take local ingredients and do interesting things with them, rather than just mindlessly serve the awaiting public another tiresome deviled egg.

I eat to expand the mind as much, if not more, than to fill my belly. I want well-thought flavors, textures, and temperatures. I want to eat something that isn’t being overdone everywhere else in town. I want bold ethnic flavors with my so-called farm-to-table ingredients. Wouldn’t that be cool?

You can read the entire column by downloading the PDF file of the September issue on Atlanta Cuisine’s site.

Leftovers

Friday, March 14th, 2008

Lisa Dreyer writes: “My husband and I are interested to know if you are aware of a restaurant in the Atlanta area that serves authentic lamb shwarma.” I referred her to Nicola’s. Other suggestions?

The man needs veggie wheels: Tom Maicon, who publishes Atlanta Cuisine newspaper and operates AtlantaCuisine.com, announced the following in this month’s newsletter.

With skyrocketing gas prices and food costs, it’s more difficult than ever to be a restaurant owner and patron. Costs are up and, let’s face it, salaries are not. In an effort to be even more earth friendly, as well as avoid hiking up our advertising rates, we have decided to tell the gasman to take a hike instead, and finally make the switch to vehicles that run on waste veggie oil for distribution of our papers as well as personal use. We already print on 100% recycled paper. We are currently in negotiations to buy a diesel Mercedes that can be converted to run on waste veggie oil. We haven’t had as much luck finding a diesel cargo van — we’ve been at it for six months already. If you happen to stumble across one please let me know.

Write Tom to sell him a van or subscribe to his newsletter at tom@atlantacuisine.com.

The ultimate bad review: This is from Robin Frazer Clark, concerning my love of a certain fast food: “I noticed your favorite Popeye’s on Boulevard is closed ‘due to fire.’ I know you thought the service was bad…but did you have to resort to arson? (just kidding, ya know).”

Open next week: Vita, the new Italian spot that occupies the old Mick’s building on Bennett Street, will open for lunch Monday, March 17, and will begin serving dinner soon afterward.

Dinner and the theater: Silk restaurant, 919 Peachtree Street, hosts its next Theatre Night on Sunday, April 6. Customers get a three-course dinner and an orchestra seat at the Alliance Theatre’Â’s production of Doubt, winner of the 2005 Pulitzer Prize for drama and four 2005 Tony Awards (including Best Play). Dinner starts at 5:30 p.m.; the play begins at 7:30 p.m. The event costs $56 per person (plus tax and tip), and Silk requires diners to make reservations with a credit card by calling the restaurant at 678-705-8888. To learn more, visit the restaurant’s website he  re.

I’m Mr. Wonderful: Here’s a nice email from Rhonda Moore: “I just read your review of The Depot. I was laughing out loud! You have a fabulous wit! For years, my husband and I have marveled at how “dead-on” your critiques are. Even more so, your reviews are thoroughly entertaining. I adore reading your column, either online or in CL. By the way, how is Wayne after his showdown with the display oyster shooter? I hope he’s fine and I hope you’re having a great day! Thanks for such a wonderful column. Be good!”

Actually, several other readers had written to inquire about Wayne’s health after gluttonously devouring an oyster shooter meant for display. He is no sicker or deranged than usual.

Chocolate figs, pea soup, barbecue and a serious omission at Atlanta Cuisine

Friday, November 2nd, 2007

Time to check the other foodie sites in town.

Over at AtlantaCuisine.com, I see the folks agree with my positive assessment of the Glenwood — and my negative assessment of the music. Look here. … The discussion of Fox Bros. B-B-Q there is now 31 pages. Besha Rodell’s review in this week’s paper, which duplicates my own earlier impression of wildly inconsistent quality, gets some comment. Click here. … Heading to St. Simon’s Island? Here’s a thread about dining there. Unfortunately, the AC folks failed to rave sufficiently about the three restaurants my brother operates there, so they get a D- for this thread. …

When I was a kid, my favorite lunch was shrimp and cucumber sandwiches with a bowl of pea soup. Running with Tweezers, a charmingly written cooking blog, includes an interesting, quick recipe for pea soup here. The secret is balsamic vinegar. …

OMG! OMG! Figs covered in Valhrona chocolate? Two of my favorite foods are combined by John and Kira’s in Philly, according to an Oct. 27 post on Live to Nibble. The perfect food was sent to the blog’s writer, Cathy, for her birthday, along with several other decadent treats. …

Cool pics, haiku-like commentary and pop culture? It’s RowdyFood.com. The man’s a nonstop eater, it appears. He also makes cool vids. Look at ‘em here. …

If you like reading food blogs, you can find a directory of zillions of them on the foodblogblog.com. After you land on the main page, scroll down to find the directory.