Sweet and Savory :: Gladys Knight's Chicken and Waffles Concepts

I love soul food. I got my very first taste of the real thing when Ruben's mom made Collard Greens with Ham Hocks for Thanksgiving dinner two years ago. (A little late, I know, but better late than never, right?) It was amazing! After that epiphanic discovery, I attempted to bring a little bit of 'soul' into my own kitchen--for starters, I tried to recreate his mom's collard greens many many times, only to get shot down over and over again with a statement that no perfectionist foodie/cook ever wants to hear: "It's really good, but it's not as good as my mom's." In between chopping greens and boiling ham hocks, (mad scientist style), I've also made time to try out a few other Southern/soul dishes, like smothered pork chops and peach cobbler. There have been other days however, when my body has gone into complete cooking overload, and could no longer stand the sight (and smell, due to all that darn Crisco) of my own kitchen. Enter Gladys Knight's Chicken & Waffles Concepts.



Our adventurous dish of the day: Fried Green Tomatoes! Highly, highly addictive. So addictive that I ate six out of the seven tomatoes on that plate. *Oink oink*



Do chicken and waffles usually come with gravy or syrup? Apparently, Gladys Knight's version doesn't include either of them. I personally prefer my chicken and waffles smothered in gravy--however, since this version didn't come with any, I can't help but wonder if this is how chicken and waffles are supposed to be or if the gravy/syrup feature is just a West Coast thing.


The fried chicken, hands down, was some of the best I've ever had to date, joining an elite mental best fried chicken list that includes Busy Bee Cafe and Ezell's Famous Chicken in Seattle, Washington. I could have easily smashed a bucket full of this chicken if the opportunity presented itself. But if only I could say the same about the waffle! While the taste was there, I couldn't get over how soggy it was. I'm sorry waffle, as much as I tried to love you and make it work between us, I just couldn't. The chicken had stolen my heart.

Do you like your chicken and waffles with gravy or syrup?

http://gladysandron.net/

Gladys Knight & Ron Winans' Chicken & Waffles on Urbanspoon

Buckhead Restaurant Week 2013


To celebrate the end of Buckhead Restaurant Week, as well as to celebrate the last weekend of the month that Ruben doesn't have to work, we went to Southern Art for a little date night.

Date nights = dress up nights! Yay!
Conveniently located inside of the Intercontinental Hotel, Southern Art serves Southern food with a modern and urban twist. It also sits directly across from Bourbon Bar, specializing in well, you guessed it, Bourbon.

A word of advice to those who wish to participate in any sort of Restaurant Week event: it is imperative to make reservations! When you get a multi-course meal for only a fraction of what you would normally pay, expect the restaurant to be packed! Luckily, Ruben and I made reservations earlier that day, so we were seated just as soon as we got there.

 Biscuits anyone? I love how they gave us biscuits and honey butter instead of your typical bread and butter. (Very Southern.) Not to mention they were warm, fresh, and buttery when they came to our table. We didn't really know what to do with the pickled veggies in the jar though. I left them alone, since I'm not the biggest fan of pickled things expect for cucumbers (A.K.A. pickles themselves).


Because Southern Art's drinks comes from Bourbon Bar, I decided to stick to something with Bourbon/Bourbon related since that's supposed to be their specialty. I got the Kettled Pear, a cocktail with Laird's Apple Jack Brandy, lime, house made grenadine, and maple syrup. My cocktail was on point--it had just the right amount of sweet from the maple syrup, yet it never overpowered the flavor of the Brandy. Nor did the Brandy ever overpower the sweet. Ruben, on the other hand, stuck to his usual Long Island. I believe he's on a quest to find the best Long Island in the world, and I can tell you right now that Southern Art/Bourbon Bar isn't it.

Left to right: Kettled Pear and Long Island
We also decided to get a Whiskey flight. I can't remember the types of Whiskey that were served, but I do remember that they were 85 proof, 100 proof, and 130 proof.


Here's my reaction after trying the 130 proof whiskey...

It's just too strong!
 ...and Ruben's reaction after trying it. I honestly don't know how he can drink straight liquor and not make a face.

Like a boss!
Now, the whole point of us coming here was to eat the three course meal made specifically for Restaurant Week. However, we were a bit unimpressed when we saw their special menu, so we stuck to the regular menu.

Instead of having Butter Bibb and Herb Salad as indicated on the Buckhead Restaurant Week menu, we opted for oysters and the Southern Art Butcher's Board, a much better option than a little measly salad.

Who knew the US made charcuterie!
 Instead of having Buttermilk Fried Chicken or Mustard Glazed Salmon for dinner, I had Pork Cheeks.


Ruben had the Grilled Filet of Rib-eye. He ended up sending his meal back though because it was very well done when he originally asked for medium rare. Fortunately, the waitress brought back another one, this time cooked to Ruben's liking.


Although Ruben and I did not stick to the Restaurant Week menu as planned, we still enjoyed everything. Hopefully next year their menu will showcase more of the better things that they serve at their restaurant.

http://southernart.com/

Southern Art and Bourbon Bar on Urbanspoon