We were in Atlanta for my cousin’s wedding and only had one dinner to plan. I originally had reserved St. Cecilia, but after reading some unfavorable reviews, I decided to change our reservation to Restaurant Eugene. Restaurant Eugene’s executive chef, Linton Hopkins, was the James Beard winner best chef southwest, 2012.
You can see all the farms they support.
This were some of the best gougères we have ever had. Very cheesy and addicting.
This was the most delicious soup with a deep mushroom flavor. The only problem was we wanted more of it. Much more of it!!
It was fine and on the sweet side.
Very buttery and a great start of the bread service.
“Our” L’Arpege Egg
Sorghum, Clabbered Cream, Chives
Very tasty and not as heavy as some of the other ones we have had.
Pickled Shrimp, Cucumber, Apple gelée
It was a light flavorful dish. We just wished that the shrimps were more tender.
Carolina Rice Roll
Great texture and very tasty.
Trout, Shiitake Fondue, Dill Pistou, Cracklin’
The trout was lightly cooked. The shiitake foundue brought umami to the plate and dill pistou brightend the dish. I enjoyed the crunch from the crackling. Very artistic plate.
The beef was very flavorful and was cooked French style to med-rare. It also came with very well cooked short ribs and assortment of squashes.
Pierre Robert, peanut brittle, pickled Apple
My husband really liked this cheese. I enjoyed the peanut brittle and the pickled apple.
Spiced Apple Ice Cream and Crumble
Very good fall dessert.
Donut with Caramel filling.
Pecan Sable, Passion Fruit pâte de fruit
We enjoyed this the next day and they were all very good.
We enjoyed our dinner specially most of the amuse-bouches. Service was informative and very professional.