Monday
Mar052012
Dinner Party @ The Lawrence Atlanta
by 
Troy Monday, March 5, 2012 at 4:08PM
Troy Monday, March 5, 2012 at 4:08PM
We recently had the opportunity to dine with the guys of Dinner Party. Described on their website as, “A little bit speakeasy, a little bit supper club and definitely unique," Our Dinner Party started off with two cocktails served up by Atlanta cocktail legend, Eric Simpkin, who is taking the role of Beverage Manager at the soon to be open The Lawrence Atlanta.
The first course offered up was a sampling of bar food that will be offered at The Lawrence Atlanta. This included Fennel-Vidalia Bulb Soup, Popped Pork, Crispy Pig Ears and Vietnamese Felafel. The soup was creamy and delicious and, though described as Vegan, was served with a small garnish of of crab meat. The Popped Pork, basically pork rinds, is increasingly common in Atlanta restaurants and was fairly forgettable. However, the Shredded Crispy Pig Ears were delicious. Imagine shaved, fried onion, but made of pork. Troy says a burger with these would be sublime. The Vietnamese Felafel was good, but the hummus hiding under neath stole the show. At our part of the table, we argued about whether the soup or the pig ears were better. Everyone agreed, in any case, those were the clear highlights of the first course.
The second course was Chicken Ballotine with Kale and Potato Gratin. The chicken was cooked to perfection and the gratin potatoes were the precise mixture of crunchy and soft. The second course was Aimee's favorite.
Third course would be the Main at most places. Braised Pork Cheeks were accompanied by Gnocchi, English Peas, and Carrots. While cooked very well, this course was somewhat forgettable in comparison. The carrots were also a touch undercooked.
Coconut Rice Pudding with Roasted Pineapple was served for dessert. Never a fan of of coconut, Aimee nonetheless tried the dish. We've noticed in our wine tasting group that certain wines will split our group along gender lines. This dessert proved the rule. The men enjoyed the Asian inspired dish, the women wanted something sweeter.
This initial sneak peak at prospective dishes for The Lawrence Atlanta gives us hope for the Midtown Atlanta food scene.
The first course offered up was a sampling of bar food that will be offered at The Lawrence Atlanta. This included Fennel-Vidalia Bulb Soup, Popped Pork, Crispy Pig Ears and Vietnamese Felafel. The soup was creamy and delicious and, though described as Vegan, was served with a small garnish of of crab meat. The Popped Pork, basically pork rinds, is increasingly common in Atlanta restaurants and was fairly forgettable. However, the Shredded Crispy Pig Ears were delicious. Imagine shaved, fried onion, but made of pork. Troy says a burger with these would be sublime. The Vietnamese Felafel was good, but the hummus hiding under neath stole the show. At our part of the table, we argued about whether the soup or the pig ears were better. Everyone agreed, in any case, those were the clear highlights of the first course.
The second course was Chicken Ballotine with Kale and Potato Gratin. The chicken was cooked to perfection and the gratin potatoes were the precise mixture of crunchy and soft. The second course was Aimee's favorite.
Third course would be the Main at most places. Braised Pork Cheeks were accompanied by Gnocchi, English Peas, and Carrots. While cooked very well, this course was somewhat forgettable in comparison. The carrots were also a touch undercooked.
Coconut Rice Pudding with Roasted Pineapple was served for dessert. Never a fan of of coconut, Aimee nonetheless tried the dish. We've noticed in our wine tasting group that certain wines will split our group along gender lines. This dessert proved the rule. The men enjoyed the Asian inspired dish, the women wanted something sweeter.
This initial sneak peak at prospective dishes for The Lawrence Atlanta gives us hope for the Midtown Atlanta food scene.
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