Omnivore Atlanta

The Georgia Dome is featuring some new pig-out food. PR rep Lauren Fibres writes about the oddity at right:

One of the most notable new additions is the Victory Knot (photo attached), a two-pound, giant, gourmet soft pretzel.  The Victory Knot is topped with sea salt and served with three dipping sauces – beer cheese, spicy mustard and a sweet vanilla cream. Meant to be shared between 3-4 fans, the Victory Knot is so huge, it is served in a full-sized pizza box. …

The Iberian Pig will open next Mon., Sept. 28.  Can’t hardly wait to try Cabrito Carbonara, slow-roasted goat with chittara pasta tossed in a carbonara sauce with applewood smoked bacon, fresh cream and a poached egg. …

The Top Floor (or TOP FLR) people, including Chef Shane Devereux, are hosting private dinner parties at secret locations around the city every other Friday night. You can check out the most recent menu on the Dinner Party website. Your $55 buys five courses paired with wines. Unfortunately, the next dinner is already sold out. So get on their list now. …

I lunched at the new Grindhouse Killer Burgers at the Sweet Auburn Curb Market.  Run. Seriously.  Even in the middle of the current epidemic of burger joints, former real estate attorney Alex Brounsteein is serving some of the best burgers I’ve encountered. The Apache, featuring roasted green New Mexico chiles, is dangerously addictive, I’m afraid. Thank God they aren’t open after 4 p.m. …

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A few weeks ago, I reported that Top Flr had a new chef. This week, I got an e-mail from owner Jeff Myers saying the news was a tad premature (they did confirm the new chef, although they were reluctant to, seemingly for good reason). Anyhoo, here’s the scoop on the newest new chef, from Myers’ e-mail:

Originally from Philadelphia, PA. Shane Devereux discovered his passion for cooking as a child working in his family’s kitchen. The difference for Devereux was that his family was Vietnamese and this brought an element of diversity into meal time, which continues to influence Devereux’ cooking style. His culinary career began with a position of pantry cook at a local private club outside Lancaster, Pennsylvania. He then moved on to work for three of Philadelphia’s most well-respected certified French Master Chefs: Dominique Filoni, Jean Marie LaCroix and Jean Francois Taquet. Two of whom, Filoni and Taquet, where the youngest French Master Chefs in the United States.
He moved to Atlanta and found a home at Peasant Group opening a new venture in Peasant Bistro. We are so excited to have Shane on board…

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