Our friends, Bek and John were here in Atlanta Friday night and had made reservations for the four of us at The Spence, Richard Blais's newest restaurant.
Although I love watching the chef and cooking shows, I'm not always the most adventurous when it comes to my meals. I'll try new things but not "everything". This restaurant had "everything". And what I had was delicious, but watching the others and all their small plate samplers really had me smiling.
This is a photo of the oyster dish that everyone else shared. (I'm not an oyster/lobster/mussels girl). This was called oysters and pearls and the pearls were the newer style of food preparation- molecular gastronomy. So to give you a better idea...remember Dippin Dots- the space ice cream little frozen ball things that you got at amusement parks? The pearls in this dish were frozen horseradish sauce in little round balls that when my husband tasted it all together, looked like he had found bliss. It was pretty cute.
I think the most different thing that I tried was sharing a delicious dessert. It was panna cotta with parsnips. Yep, you read it correctly. When was the last time you had bits of veggies in your delicious custard? It was amazing!
Well that's the end of my restaurant commentary. If you come to Atlanta, I'd be happy to give you some restaurant names. See you tomorrow!