The low lighting, loft-like space, modern Oriental decor, house music blaring through the speakers along with the varied menu secures this spot’s reputation as the go-to for modern Asian cuisine in Atlanta.

Aja has more than one dollar signs to represent the price point, but there are some great bargains on the menu. The $5 noodle bowl is a great way to dine on the cheap. A small order of chicken fried rice to-go may or may not have saved my life when i was in a pinch last year. And the Vietnamese summer roll can hit the spot for a midday nosh as well.

But never forget that you are in Buckhead, so ordering more than one thing can definitely add up. Especially when you throw in cocktails. The drink menu doesn’t excite me, but the bartenders are pretty good. So a cocktail is usually in order when i dine there.

A reservation is likely only needed for dinner during peak hours. But the bar area is much bigger than most places, so you can easily relax there while you wait. I hope to see you there soon. Let me know what you loved.

Crab Macaroni and collards

I’ve been here a several times. In each visit, I’ve had something good and something bad. So I guess that’s what has shaped my opinion of P’Cheen: Hit or Miss. There are some AMAZING dishes, but there are some that I was angry for trying.

There are two things that P’Cheen offers that must be tried: (1) The moonshine. I’m a southern girl, so moonshine was a fairly frequent topic amongst certain family members. I tried a homemade batch many moons ago and nearly cried. But today, they are smoother with the same strength and better flavors. The Apple Pie does not disappoint. (2) The crab mac n cheese. Yup, if you read this blog, you already know how serious I am about my macaroni! And here, P’cheen’s Chef Alex Friedman delivers.

Just as a side note: the specials can be a bit sketchy or maybe they are just never my thing. So I stick with what I believe in now: The wings, macaroni, brussel sprouts and moonshine.

The spot is pretty small so make a reservation for Friday and Saturday evenings, as well as for Sunday brunch. I’ve never checked out the lounge evenings with the DJ or live music, but I imagine its pretty cool. I enjoy the atmosphere. So even if you aren’t there for a meal, you can enjoy yourself.

I know you think I love everything (and in truth I probably do love a lot of restaurants). So, okay, maybe I really like Pollo Tropical. Grilled chicken, black beans, rice and plantains…Who’s not down for that? This caribbean-latin spot has some popular caribbean dishes  and a few originals like the “tropi-chop”, a bowl of rice, beans, meat, tomatoes and more.

If you’re ever in the cumberland mall area and looking for something fast, tasty and inexpensive, stop by the Pollo. You might be pleasantly surprised by fast food. They also cater!

For years, I’d passed this place until a fellow lusophone asked me to meet her there for lunch, mad men style. After tasting my first Iberian Old Fashioned, I was intrigued. And then I discovered the best charcuterie in Atlanta, hooked. Spanish potatoes, pork cheek, calamari, scallops, etc. My mouth waters just thinking about it. Minha Tia Rosana tells me that all the meat, cheese and wine will make me “a gordinha“, but it doesn’t cross my mind in the moment. It all tastes so good.

Of everything I’ve eaten there, my favorite things would have to be the lamb ribs and the churros. The lamb ribs have a sticky, sweet and savory sauce that has me scraping the plate and licking my fingers on the sly. No matter what I start with, the ribs call my name! DINEWITHDANI SAYS they are the BEST LAMB RIBS IN ATLANTA. And the churros are so light and sweet, they melt in your mouth! They are the perfect way to end a meal.

Be sure to make a reservation if you’re going during peak hours. Thursday through Saturday dinner hours are crazy. Without one you could be in for an hour plus wait. The bar area is teeny tiny so you shouldn’t expect to hang out there during that time. During warm weather, there is limited outdoor seating.

I heart Iberian Pig. I hope you will too. I’m there probably every two months at least. I like to mix it up!

BF’s first fried green tomato!

I have been to South City Kitchen more times than I can count, but I hadn’t thought to blog about it until I realized how many people I know had NOT been.  South City Kitchen is exactly what the name implies. You can expect southern dishes with an urban edge. Nothing is exactly the way your grandmother makes it: the fried green tomatoes are stuffed with goat cheese and the crab cakes are served with a blood orange cream.

Entrees start at $17 and are usually worth it. I don’t mean to imply that the portions are huge, only that the food is good.

My most recent visit was for bff’s birthday. The food was fantastic, but the drinks were super small. We had a few chuckles about the half-empty martini glasses. Other than than, we spent the entire meal tasting each other’s food. On one visit, I was particularly jealous of my friend’s scallops. This time I didn’t make the mistake of not ordering them. My scallop dish was modified for the winter with seasonal ingredients, but it was JUST as good as the summer version. I also ordered the crab and mushroom macaroni and cheese as well– YUMMY.

The menu is usually updated with seasonal ingredients– so the chef’s special is usually a good look. But there are a few regular dishes that I recommend.

1. She-Crab Soup– its a great way to start any meal at South City Kitchen (PS– DineWithDani declares it the BEST SHE-CRAB SOUP in Atlanta),
2. Fried Green Tomatoes– this a great starter to share with a party,
3. Buttermilk Fried Chicken– you’ll see why it is their most popular dish,
4. Shrimp & Grits– a tasty southern classic that not everyone gets right– they do(!),
5. Veg-o-Matic (sauteed collards, crab macaroni, baby yams)– you can’t go wrong!

Check-in on foursquare or mention them on Twitter and you’ll likely get a shout out from @Fifthgrouper

Whatever your reason for hanging out in a coffee shop, Dancing Goats Decatur can accommodate. With comfy sofas at the front for relaxation and reading (great natural light), large tables at the back for working and meeting (free wi-fi), and even outdoor seating for quick stops when walking the kids and dog (there’s a water bowl).

I not only love the environment, but of course the java! I had the pleasure of visiting their roastery in West Midtown off Chattahoochee Ave. I could pretend to be an expert on coffee roasting now, but instead I’ll just tell you that flavor comes from roasting. And this spot gets it right. Of course you can buy the beans and the grinds at the coffee shop. (PS- the decaf is created through the Swiss Water Process).

Anything you can get at your local starbucks (who i also adore and where I hold a gold card membership) can be made at Dancing Goats and most of them are better (sorry starbucks). My favorites include:

1. Evergreen Orange– espresso infused with orange, rosemary and thyme (BEYOND YUMMY),
2. Iced Hazelnut Latte– iced lattes come in one size
3. cafe au lait– i don’t know what they do differently, but it tastes AMAZING!

There are other locations (mostly in Washington), which I intend to visit. Check out which ever is closest to you!

What does that mean? When we buy less than healthy foods, we tell the government and retailers that it is okay to provide us with pesticide laden fruits and vegetables, meats raised on hormones and antibiotics and packaged foods full of preservatives. These foods that fill our local grocery stores aren’t our only option. They may seem more time and cost effective now, but there are unforeseen consequences for eating this way.

I’m not looking to put Kroger and Publix out of business. I simply want them to stock their shelves with healthier options. How do we make that happen? By buying local and natural products when available. Doesn’t that cost more? Yes, for now. But think about supply and demand. If the demand for better foods goes up, farmers and manufacturers will produce more, causing the price to go down. Grocery stores will buy more at a better price and we’ll see the savings as they become more common.

It’s not likely that I will give up this cause. I see the people I love struggle with obesity, diabetes, high blood pressure, crohns and other ailments that can be caused, triggered or aggravated by diet choices. And I want to do more to prevent others from going through the same things. Electing government officials is our civic duty, but we can’t let election day be the only time our voices are heard.

Voting doesn’t only take place in a election booth. And here are “10 Ways to Vote with Your Fork” courtesy of Georgia Organics.

1. Eat low on the food and marketing chain by buying direct from farmers. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality.

2. Stick with organic or sustainably-grown produce when possible. A study found that children who ate only organic produce had one-sixth the level of pesticides in their bodies of those who ate conventionally grown fruits and vegetables. Here’s the latest research on why eating organics is the smart thing to do for your personal health, and the health of the environment.

3. Shop at farmers’ markets; they are perfect places to buy all kinds of food, and meet the farmers who are nearby.

4. Join what’s called a CSA, which stands for Community Supported Agriculture. That’s a long name for a type of subscription to a weekly box of fruits, vegetables and meats produced by a local farmer. Find one that delivers near you by clicking here.

5. Eat at restaurants that procure from and support local farmers. And ask your server where the restaurant ordered its food.

6. Some larger grocery stores now carry local food. Whole Foods, Kroger, and Publix are just three of them. Ask the folks at your grocery store whether they have a local food section.

7. Community gardens are excellent resources for finding and growing local foods. They offer educational tours, courses, and workshops that perpetuate the good food movement.

8. Grow your own. It doesn’t take much space at all to grow your own herbs, and vegetables. And if you have enough space for a bona fide garden, even better. Moreover, backyard chicken coops can keep you in steady supply of delicious, fresh eggs year round.

9. Cook a meal for a neighbor or family member using only local ingredients, and show them how delicious and easy it is to do.

10. Shop smart. Read labels, and if you find an ingredient that you are pretty sure Grandma didn’t use, it’s probably not sustainable, and definitely not produced by a local family farm.

from www.FoodNetwork.com

One of my favorite dishes to eat ever is a good macaroni and cheese. I like it creamy and full of flavor. My personal recipe (not shared) is inspired by Chef Delilah Winder’s 7-cheese macaroni (which Oprah dubbed the Best Macaroni & Cheese in the WORLD).  When I met Chef Delilah and tried this dish– I had to agree.

The woman knows what she’s doing. And she has no problems sharing how it is done. I swear it is easy-peesy! You basically dump the ingredients into a large mixing bowl (with the exception of the eggs) and mix is as best you can. Chef Delilah puts on gloves and mixes it by hand– she doesn’t believe that a spoon can do it justice.

Anyway, I’ve shared her recipe below. But just know that you can substitute these for your faves and even use less options. I only use 3 to five cheeses when I make it, and I add a little ground mustard seed.  Once I perfect a written recipe (with measurements I mean), I’ll post it as a Part II (Maybe for Christmas). And once you get it all down, you’ll be able to add ingredients like sausage, crab, lobster, etc.

Click below for Chef Delilah Winder’s Macaroni recipe courtesy of the food network.

Delilah’s 7 Cheese Mac and Cheese

Serves 10-12

Ingredients

• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra-sharp white Cheddar
• 1 1/2 cups grated mozzarella
• 1 cup grated Asiago
• 1 cup grated Gruyere
• 1 cup grated Monterey Jack
• 1 cup grated Muenster
• 1/8 teaspoon salt
• 1 tablespoon black pepper

Directions