675 Ponce de Leon Ave., Atlanta, Georgia 30308 • (678) 235-3929
Hours: Monday through Saturday, 11 a.m. to 9 p.m.; Sunday, noon to 6 p.m.
Oysters aren’t the only thing worth ordering at Ponce City Market’s nautical seafood bar. Tuna and salmon are the go-to fish of choice for most poke joints, but W.H. Stiles, or “Dubs,” crafts their poke bowl with steelhead trout, a fish that’s orange like its cousin but with a sweeter taste. The fish is served alongside a zesty ginger scallion relish entertaining your taste buds with a fun clash of flavors and textures.
Read this cookbook: “Everything I Want to Eat: Sqirl and the New California Cooking” by Jessica Koslow (Abrams, $45)
By Wendell Brock
It may be premature to call Jessica Koslow the most exciting California chef since Alice Waters. Then again, it might not be.
Inspired by the bountiful fruit of California, Koslow opened Los Angeles’ uber-hip Sqirl as a jam joint in 2011. Today, the breakfast-and-lunch spot that turned humble toast into a “Thing” is where the beautiful people flock to much on Koslow’s fat slabs of burnt brioche slathered with ricotta and jam; her sorrel-pesto rice bowls; and malva pudding cakes.
DINNER WITH JESSICA KOSLOW OF SQIRL
Clear your calendar for the evening of Saturday, December 17 and then call us to reserve your seat. Jessica Koslow of Sqirl will be here at Little Bacch alongside our own Joe Schafer and Sous Chef Evelyn Ling. Together they will present a menu from Jessica's debut cookbook titled, Everything I Want to Eat: Sqirl and the New California Cooking.
$75=dinner + cookbook (tax & gratuity additional)
404.365.0410 for Reservations
In store only; offer not available online. Valid through December 31.
This Year, Leave It to the Pros
Leave it to Star Provisions and Bacchanalia’s Chef Anne Quatrano to take Thanksgiving dinner to the next level. In addition to sides ($9.95 for small, $19.90 for large) including buttered rutabagas, dressing with apples and sage, braised local collards, creamed onions, Brussels sprouts and bacon and garlicky roasted cauliflower, and traditional apple, pumpkin and pecan pies ($20 each), you can pick up the Rolls Royce of birds. Quatrano sources Heritage Breed Black Turkeys from a small North Carolina family farm, so she can confirm they’re organic, free-range and humanely raised. The turkeys come raw (brined or unbrined), but the super-knowledgeable team at Star Provisions is ready and willing to offer tips on how to cook them to perfection. Don’t leave without a dozen — or two — of the signature thyme-onion rolls.
Heard the news?
We've got Atlanta Chef Anne Quatrano as our celebrity invading chef for this year's food invasion at Hampstead Farm!
Our new locations for Star Provisions and Bacchanalia are underway as we broke ground for construction to begin at the new site (1460 Ellsworth Industrial Blvd, Atlanta, GA 30318) on Friday, July 22nd. Thank you for your continued support! Be sure to check back for updates on the new spaces we’ll be sharing.