Omnivore Atlanta

Have you visited my other site, Savory Exposure? My “photo name” is Broderick Smylie. I took all these pictures … except the blurry ones.

But seriously, folks, nobody depicts the restaurant scene like Broderick. Bookmark him now. …

Who would have guessed? The FoodieBuddha likes tea more than coffee. He’s very peaceful. He’s inventoried the new selection of teas at Danneman’s. Bookmark his site too. …

Jennifer Zyman, the Blissful Glutton and author of our Cheap Eats column, has just returned from a visit to Madrid, Berlin and Prague. Check out her pictures of Madrid, probably my favorite big city in the world (with Sevilla, south of there, being my favorite small city). Unfortunately, Spain’s economy is tanking in a major way. …

Steakhead has started a tour of dining deals under $25. We must be on the same wavelength. His first visit was to Fritti, where Wayne and I dined a few nights ago too. …

Bill Addison waxes Proustian during a final visit to Pano’s and Paul’s on his Atlanta Magazine blog. …

Some of the folks on Atlanta Cuisine are complaining about a dip in quality and escalating prices at Dynamic Dish. They blame the restaurant’s success. I continue to have good meals there — when I can get in the damn place. I called a few days ago to reserve space for pizza night and got a recording that said they were all booked up. Grrrr.

Bookmark to:

I’m not sure how I missed this, but Ecco is now serving cocido on Tuesday nights. Cost is $24 with a glass of wine and, if you dine 6-8:30 p.m., you’ll also get an earful of live Spanish guitar music.

“Cocido” means “stew” and I’m not clear exactly which regional variety Ecco is offering. I’ve eaten the most famous version, Cocido Madrileño, three or four times in Madrid — but always for lunch around 2 p.m., so I could run back to my hotel room and nap for an hour or two. I have never managed to finish the entire serving. (And that’s something for someone who once prompted a server at the old Green Shutters in Clayton to say at the end of my meal, “I’ve never seen anyone eat all of it before.”)

In Madrid, the dish is usually served in two or three courses. The first course is the “caldo,” the soup, which is the broth in which the meats have been cooked. Next are the vegetables, principally chick peas, followed by the meats — chicken, chorizo, morcilla (blood sausage), ham and beef. I prefer the vegetables and meats served together.

I also ate the dish in Sevilla once. It was, as I recall, topped with scrambled eggs.

Unfortunately, Tuesday is the one night of the week dining out is just about impossible for me, so I’m unlikely to get to sample Ecco’s version. I’d like to hear reports, though.

Bookmark to: