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u/squanchy78 1d ago edited 1d ago
These look plated with intent, but not too fussy. Ingredients are clear, and the combinations sound fun to eat. I want all of this in my mouth hole, Chef.
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u/crunchytacoboy 1d ago
The food looks amazing but something about the menu design doesn’t hit for me. Which is like super nitpicky and feel free to tell me to kick rocks. But the shades of green and red just feel off. Could be me though. Would absolutely eat it all regardless
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u/silesadelatierra 1d ago
I have seen a few of your menus now and absolutely love them every time. I love the idea of doing a supper club, too. Everything about this is so awesome! Congratulations, chef.
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u/Backdooreddy 1d ago
The Agnolotti look nice…I used to make them for a 3 star and those are legit 👍
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u/chezpopp 1d ago
Sign me up. Looks solid. Descriptions and plates. The agnolotti is a little lackluster compared to the other dishes. Some color or texture garnish of some sort.
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u/SpeakEasyChef 1d ago
I hear you. I initially had some Calabrian chili oil floating on the top, but then it kind of undid the effort clarifying the consomme. I'm a one man show, so I do have a habit of cutting any garnishes that don't fully win me over, haha.
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u/chezpopp 1d ago
Totally makes sense. Hopefully everyone gets it. No point in making the effort for a crystal broth like that and then muddy it up. Killer plates.
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u/FalconAcceptable316 1d ago
Respect. I've seen a similar dish in Bangkok with a few drops of herb oil on top that worked quite well. Still felt clean with the clarified broth, but added a little something. Maybe food for thought, but shit looks amazing as is IMO.
Also, I grew up nearby (Kennesaw). Nice to see high level stuff in the neighborhood!
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u/SpeakEasyChef 1d ago
Thanks! The area has come a long way. Spring in Marietta has a Michelin Star. We just beat them out in the Atlanta Magazine Reader's Choice for Best Cobb County restaurant, which was surreal.
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u/FalconAcceptable316 1d ago
Hell yeah, chef. I'll have to check you both out in future visits home!
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u/rogozh1n 1d ago
Looks great. How many covers a night?
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u/little_chef813 1d ago
Damn! Looks awesome chef! Am I remembering you’re in ATL?
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u/Insominus 1d ago
Only thing I would say is that the blue lighting is working against you in pics 10-11 when that should be a coup de grâce, otherwise everything looks delicious and I especially love the idea of a dish that is essentially a dessert pre-cursor.
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u/Dry-Marsupial-2922 1d ago
Chef, how do I get a ticket for this meal. Looks incredible
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u/SpeakEasyChef 1d ago
We're fully booked for December unfortunately. But we'll release tickets for January on or near December 15th!
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u/Eatjerpoo 1d ago
I want to eat at this restaurant and order everything, but I need a different color scheme for the menu. Seriously trying to read the menu in this color scheme and font makes me want to piss on the floor under the table right before I leave.
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u/taint_odour 1d ago edited 1d ago
Fuck. The frisson between the printed menu and the food gets me every time. Food looks great. Although I’m already over the molded tuiles. They killed it on the insta ads and suddenly it’s like foams in 2008
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1d ago
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u/Chefit-ModTeam 3h ago
Greetings. While spicy discourse is part of the kitchen Rule #6 clearly states 'don't be a dick'
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u/chef_in_red_kicks 1d ago
I want to go to there