Owned by Zachary Bramblett, who also owns Roswell restaurant Roux on Canton, and Christina DeVictor, Fellows will be a “healthy breakfast cafe serving coffee, smoothies, breakfast and brunch,” according to its Facebook page.
Dipping ramen from Momonoki / Photo from the Momonoki Facebook page
It’s a thing, and it’s on the menu at Momonoki, the new spot in Midtown from John Chen and Jason Liang, the team behind Brush Sushi Izakaya in Decatur.
Momonoki officially opened this week in the Modera by Mill Creek development in Midtown, along with adjoining coffee shop Momo Cafe.
Momonoki — which translates to “Peachtree” in Japanese — serves a variety of Japanese food including ramen, donburi (rice bowls), katsu sando (Japanese cutlet sandwiches), tsukemen (dipping ramen), salads and small plates.
So what, exactly, is dipping ramen?
Chen explained that it consists of noodles eaten after being dipped in a separate bowl of hot broth. Broths can take on different flavors, toppings and umami, and since the hot broth is separate from the noodles, tsukemen broth tends to be more concentrated and flavorful.
“The noodles and toppings are served at room temperature so that when you “dip” into the hot broth, it warms the noodle up and you slurp away, and yes we encourage slurping,” Chen said in an email.
The Baltimore Pit beef sandwich at the Brake Pad in College Park. CONTRIBUTED BY HENRI HOLLIS
Dish of the Week: Baltimore pit beef sandwich at the Brake Pad
Baltimore pit beef is one of those regional specialties that is very specifically defined in the minds of locals, but easily can be misinterpreted by outsiders. A common comparison is that pit beef is Maryland’s version of barbecue. Search for Baltimore pit beef sandwiches in Atlanta online and you’ll find a list of local barbecue joints. Look for it in real life, and you’ll find a decent simulacrum at the Brake Pad in College Park.
Pit beef is much closer to roast beef than barbecued brisket, and the sandwich is closer to a French Dip without the jus, or a cheesesteak without the cheese. It’s traditionally topped with horseradish, and the Brake Pad also adds a pile of pickled red onions that appear nearly neon pink.
Whether or not this is strictly traditional, it does make for a very solid sandwich. The rich, well-seasoned roast beef is nicely offset by the onions, and a large, pillowy roll makes for a substantial meal.
The restaurant offers house-cured beef jerky known as biltong, South African street food and a beverage program featuring custom cocktails and an extensive wine list that highlights South African blends.
Biltong Bar is from True Story Brands, which also owns the original Biltong Bar as well as other South African-inspired concepts including 10 Degrees South, Cape Dutch and Yebo Beach House.
The 6,500 square-foot restaurant will be designed by owner Justin Anthony’s wife, interior
designer Kelly Wolf-Anthony of Wolf Design Group, and will feature a 40-seat bar which extends the entirety of the
restaurant, a dining room and a lounge with interactive games.
The second location will feature new menu offerings as well as items from the Ponce City Market location including a variety of biltong flavors and meat varieties including beef, elk, venison and buffalo.
The French-American brasserie is named for Tiny Lou, a famed dancer of yesteryear. It’s operated by managing partner Steve Palmer of Charleston’s Indigo Road Hospitality Group, which owns O-Ku and Donetto in Atlanta and Oak Steakhouse and Colletta in Alpharetta.
Situated in the lower level of the hotel, with entrances from a stairwell in the lobby or a doorway below street level, the elegant dining room has a sub rosa feel that celebrates layers of design and decor that go back to the building’s 1924 origins.
Photo credit- Mia Yakel.
In addition to Tiny Lou’s, guests can find sustenance in the cozy lobby bar and the rooftop cabana bar, where AstroTurf, lawn chairs, street food carts and expansive views of the city create an open-air resort atmosphere.
Last week before service, Aldrich, Martinez and Moore talked about Tiny Lou’s menus and how they are presenting French classics with some playful modern elements.
“First off, the property is such a huge part of Atlanta,” Aldrich said. “To see it revitalized is pretty amazing. At one point, there was talk that they were just going to tear it down. But you’re seeing these defined neighborhoods come together, and this is part of that now.
“As far as the concept, Steve (Palmer) had wanted to do a French restaurant for a long time, and this site was kind of perfect for that kind of food. I grew up cooking French food. It’s how I learned. It’s all technique-driven with simple ingredients. I worked for Joel (Antunes) for two years at Joel in Atlanta. The kitchen here is set up like the kitchen at Joel, but on a smaller scale, obviously, with the brigade system.”
Tiny Lou’s Team (from left to right) pastry chef Claudia Martinez, executive chef Jeb Aldrich, and beverage manager Jordan Moore. Photo credit- Mia Yakel.
Using the philosophy of the French kitchen, Aldrich said the Tiny Lou’s menu is broken down into a few key sections.
“We have meat, fish and vegetables, and then down the center, we have hors d’oeuvres,” he said. “We wanted to do a very approachable menu. We want anyone to be able to come in here and enjoy themselves, and not be just a special occasion kind of place. We have steak frites at $25, just to appeal to everyone.
“But there are a lot of basic principles to the menu, with some modern techniques thrown in. We’re using as many local ingredients as possible. We talk about Southern ingredients in a French brasserie. Our hors d’oeuvres are like small plates, so you can do that. And we have a burger that’s on the late night menu, as well. This is a hotel restaurant that you’d want to eat at. It’s a fun place. And I’m having so much fun working here.”
Speaking of fun, Martinez, who was most recently the pastry chef at Atlas in Buckhead, is making desserts inspired by the hotel’s history and some of its more colorful characters. Ode to Blondie, named for the favorite Clermont dancer, is a flamboyant brown butter blondie with curried bananas flambé, buttermilk ice cream and hazelnut crémeux. Guests can request smaller items from a brass dessert cart that once rolled through New York City’s legendary Quo Vadis.
“I like doing plated desserts the most, but the dessert cart is another way to get a little something for a sweet tooth,” Martinez said. “We’ll have cookies, tartlets or a glazed cake sometimes. But I realized I could really have fun here, and push the colors and the glitter and the names, like Ode to Blondie, a traditional American dessert I played with for the Clermont.”
Moore, who worked at Indigo Road restaurants before moving to Atlanta, is doing similar things with cocktails in the lobby bar, which boasts lots of bourbon and takes on Prohibition-era cocktails.
“I’m really committed to proper technique, and history is really important in cocktails,” Moore said. “But I also want to maintain accessibility, so it’s a balance. I have modified classics and a couple of things that are completely off the wall.”
789 Ponce de Leon Ave. NE, Atlanta. 470-485-0085, tinylous.com.
More images from a First Look at Tiny Lou’s at the Hotel Clermont
Beef Tartare with arugula, capers, mustard oil, thyme, whipped marrow, charred onion, egg yolk, and brioche. Photo credit- Mia Yakel.
Whole Roasted Loup De Mer with eggplant cari, shishito, english peas, shaved radish, and harissa beurre monte. Photo credit- Mia Yakel.
Creme De Fraises dessert with strawberry mousse, black pepper crumble, basil-lime sorbet, and strawberry consomme. Photo credit- Mia Yakel.
Crepe Suzette Cake dessert with thin French crepes, orange cream, warm beurre suzette, and citrus. Photo credit- Mia Yakel.
Depth Perception cocktail with Neisson rhum agricole blanc, lemon juice, ginger root syrup, Yellow Chartreuse, and tiki bitters. Photo credit- Mia Yakel.
The Cure cocktail with Gautier VS Cognac, Old Forester Signature bourbon, Coca-Cola reduction, and mint. Photo credit- Mia Yakel.
The fare at Watchman’s will be “mostly Southern sustainable – from south of the Chesapeake all the way down to east of Texas,” Chance said in an April interview with AJC food editor Ligaya Figueras. The restaurant will offer roughly a dozen oyster varieties, with as many as possible sourced from the South. Besides the raw bar, diners can expect approximately a dozen small plates, six to seven large plates, eight side dishes and a small dessert menu.
Former Kimball House bartender Adrian Fessenden-Kroll will manage the restaurant’s beverage program.
Watchman’s will be open 5-11 p.m. Tuesday-Thursday; 5 p.m.-midnight Friday; 11 a.m.-midnight Saturday; and 11 a.m.-11 p.m. Sunday.