As Chris Chamberlain reported in Bites and I wrote about in today's print edition of The City Paper, the seafood restaurant Fish & Co. is moving from Midtown to 12South, replacing sister restaurant Blind Pig No. 55, which closed for good on Saturday.
Now we've received a partial menu from Chef Louis Osteen — a James Beard Award winner who's considered a master of Low Country cuisine — and it looks not only tasty, but a little more affordable. As parent company Hospitality Development Group promised, the price point seems to be a better match for Fish & Co.'s new food-loving-but-casual 12South neighborhood.
Sandwiches are $9 to $11 and come with two sides (Kennebec Fries and Bell Pepper Slaw). One of the most popular items from the old menu, the Simply Grilled Fish, ranges from $18 to $20, including a sauce of your choice and one side.
Other entrees hover at $19 to $22, topping out at $26 for the Hangar Steak with Fingerling Potatoes and an Iceberg Wedge with Spanish Blue Cheese Sauce.
Hours also have been updated: 11 a.m. to 10 p.m. daily. Check out the partial menu after the jump.
Extraordinarily busy restaurateur Chris Hyndman says his new project, Tavern, is opening today on Broadway in Midtown, filling the former location of Lime.
As I reported on Bites in December, the sleek Latin-influenced restaurant Lime shut down to make way for the new concept. “The direction of the neighborhood has trended more casual,” Hyndman said at the time.
We haven't seen the Tavern menu yet, but Hyndman has promised “warm tavern fare,” familiar and accessible but made with fresh ingredients and local produce.
Hyndman recently moved his pioneering restaurant Virago to a sprawling space off the Gulch on McGavock, which he has dubbed the M Street. He already has Whiskey Kitchen on the block and another new restaurant, steakhouse Kayne Prime, is expected to open soon on McGavock in the former Radius10 space.
Read the full release on Tavern after the jump.
Here's the recipe. You've probably written many, many such recipes, even without your own cooking show.
2 (14 1/2-ounce) cans English peas
1/4 cup (1/2 stick) butter
The top comment at the time of this writing was (purportedly) English and allegedly "gave up" when he couldn't make the metric conversion. The second commenter didn't have butter, so he substituted rohypnol.
The third said this: "My wife and I were in the mood for some warm buttered peas. However, when I took the butter out I was reminded of the butter scene in Last Tango in Paris. So we just did that. Never got to the peas."
The fourth commenter tried to open the peas with a blowtorch. The sixth said, "I wonder what this dish would taste like if I substituted canned corn instead of the peas? Probably nothing like English Peas."
The eighth commenter created a rhyme about shaking keys and Lebanese and a sneeze, all involving peas.
Comment #9, #10 and following, after the jump:
Instead, let's concentrate on the positive part of this announcement: that Hospitality Development Group is bringing Fish & Co. and Chef Louis Osteen to 12South to take over the former space of the Blind Pig No. 55. A James Beard Award winner, Chef Osteen serves as executive chef over the kitchens at Fish & Co. and HDG's original restaurant, upscale Gulch spot Watermark. His approach to Southern specialties has won him national acclaim, and under his auspices Fish & Co. has developed a decadent menu of high-concept Low Country food as well as a raw bar and cocktail menu that has quickly become one of my favorite happy hour destinations.
As wonderful as it must be to live in the Adelicia and occasionally try to borrow a cup of money from your penthouse neighbor Taylor Swift, the concept of having access to such a gastronomic treasure trove in the lobby would make me want to move permanently into the health club. Plus, with limited parking and visibility from the street, Fish & Co. might very well have been jinxed no matter how good the food was, not unlike its precursor Miro District.
The 12South neighborhood seems to make a lot more sense as a place for a jewel like this. Although Chef Osteen rightfully would put his food up against anybody's menu, a comfortable Southern seafood/bistro atmosphere probably has a better chance at success without the pressure of similar restaurants across the street to siphon off diners at a lower price point like at the Adelicia location.
For example, I have really enjoyed the tastings that Vinea puts on most Saturdays at Mafoizas, but I rarely get to tell you about them in advance because their email usually goes out late Thursday or early Friday. If you don't have your drinking planned for the weekend by then, you're just stuck wandering. Luckily, thanks to a combination of an earlier notice by Virgil, Bradley, Josh and Gordon from Vinea and the fact that I'm a little late writing up this week's post, they beat my deadline.
In honor of this harmonic convergence, we'll lead the column with their event:
Well, here at the shop we're tired of snow, but c'est la vie, right? If you're tired of it, we want you to come out to our wine tasting this Saturday, Jan.29, from 3 to 5 p.m. at Mafiaozas. Bradley's cooking up a wonderful tasting of organic reds from around the world that retail for less than $20 per bottle. A word of caution though: Get there early. As some of you are aware, the number of people at our tastings are multiplying — this is a good thing — but we only have so much wine; so first come first served.
Apparently, they've been growing more popular without my help. Good for them! On to more upcoming tastings after the jump:
Does the Weekly Open Thread look more creative, perhaps? With better ideas and a fresh approach?
Last weekend I did a little professional development at FoodBlogSouth in Birmingham. Great ideas and inspiring people were everywhere. From the opening pre-party at Jim 'N Nick's to the last visit to Camp Taco, I learned, tasted and, well, ate better and therefore more than usual.
One conference highlight was recipe development with the lively and engaging Virginia Willis, author of Bon Appetit Y'all!, whose food reminds me a lot of our own Martha Stamps'. Enjoy and get some ideas from this demonstration of Willis cooking ribs and sweet potatoes with Coca-Cola products, while I tell you a secret:
(I went to Birmingham, with all its good restaurants, and I ate at Hot and Hot Fish Club twice. Don't judge me!)
Did your week include a secret? An encounter with the exceptional? Or its opposite? Crack open a Co-Cola and flap your jaw here.
The menus look like they would fantastic just to have the opportunity to sit down at her table and share.
But the fact that you'll actually go home with the techniques and recipes to prepare them on your own at home is, well, Sunday gravy! (If you're a Goodfellas fan like I am, you should definitely click on that last link.)
Go to the Cucina Paradiso page on Facebook to see fun pictures from previous classes.
And check out Paulette's upcoming schedule after the jump:
A starter of firm, crisp-crusted fried green tomatoes was as beautiful as it was delicious. The Mediterranean sampler was one of those plates that makes everyone pause to marvel before diving into scoops of tender artichoke hearts, fluffy tabouli, and creamy hummus topped with grilled carrots, on a plate drizzled with balsamic reduction.
The day's special of almond-dusted Pickett's Farm trout with grits, Tabasco beurre blanc and greens featured two planks of fish so large I thought Captain Ahab must have landed the trout that yielded so much sweet, flaky meat.
The recommended wine pairing for the trout, a Clean Slate Riesling, was just $6 a glass, and sent me back to the menu to check prices. The generous serving of fish was just $18, and starters were $6.50 and $8. My total bill, including two glasses of wine, was only $37.
Delicious, local, crafted with care, and easy on the wallet.
Well, April did it. She scored the most votes and just learned that the top prize is on its way: a cool $1,000 (in addition to the $1,000 she already got for being a finalist) and a trip for two to New York.
The “Spin on Thin” contest was sponsored by Arnold Sandwich Thins. McKinney’s recipe, the Gorgonzola B-A-T, unites bacon, avocado (mashed with honey), tomato and Gorgonzola cheese on a Whole Wheat Sandwich Thin.
Along with creating her blog, Cookin’ Up Dreams, McKinney has made a vocation out of entering recipe contests. And she wins a lot. At age 23, the MTSU grad has already cooked on the Today show, gotten a nod from Paula Deen, and appeared several times on local TV. Tomorrow (Thursday, Jan. 27) she’ll visit Tennessee Mornings on WZTV-Channel 17 around 8 a.m., talking about her sandwich win.
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