Hipster Bartenders & Whore Cake(s & Ale): Sprint 2 Atlanta, Part 1

by Sarah on December 16, 2013 · 9 comments

As I mentioned on Friday, I had the incredible pleasure of visiting the Miss Fit Misfit herself over the weekend. And yes, I’m still recovering. [Not just from ‘Glute’ Camp on Saturday morning…]

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After telling Laura I would need at least three posts to capture everything, and threatening to just post the words ‘see Instagram,’ I’ve instead decided to start with one of the best meals I’ve had in recent memory…and then see what happens from there.IMG_0152 (800x533)

Saturday evening found us sitting at the bar of Cakes & Ale in Decatur. We’d talk the night before about how much fun bar dining is, because the bartenders know everything about both the drinks AND the dinner, and the interaction generally makes for an all-around entertaining experience.cakesandale

 

Y’all know I love hipster farmers…and the same can be said of hipster bartenders. I felt like I was back in Austin with the plaid-wearing, bearded or bespectacled bartenders catering to our drinking whims.IMG_0161 (533x800) Not one, but TWO ginny drinks had me thinking maybe I actually WAS a gin-ner (and not just a ginger).  The one above was called A Festivus Miracle and featured cranberry, lemon soda, ginger liqueur, and a sprig of rosemary; what composed the one below I just plain don’t remember. [Oops. ;)]

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Maybe I was just distracted by the Butternut Squash “Hummus” (and yes, they put it in quotations, which I of course adored) whipped up to an eyes-closed appetizer paired with crispy naan and sprinkled with pomegranate seeds, cilantro, and green onion. IMG_0169 (800x534)

I’m also pretty sure the chef at Cakes & Ale would give the fourteen Top Chef:New Orleans competitors who all made arancini in the same episode a run for their money. I’ve had arancini, but NEVER like this. [Slightly seasoned with a bit of citrus and fennel pollen it was a subtly salty, succulent surprise.]

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Although Laura and I had mulled over just ordering appetizers, I couldn’t get past the first two seasonal entrees…and so that is what we ordered. First up, Roasted Cauliflower & Shell Beans with turnips, carrots, arugula, feta…IMG_0182 (800x533)

….and oh, yeah–a poached egg. I swear every taste was in there: sweet carrots, bitter arugula, salty feta, the slightly sour bite of turnips, and the earthy umami from the cauliflower and beans…all covered in runny, buttery egg.IMG_20131214_210758

After nearly tipping the broth in the bottom of the bowl directly into my mouth, we moved on to the perfectly cooked Striped Bass on Creamed Savoy Cabbage with roasted fennel salsa and SMOKED BEETS. [Yup.]IMG_0185 (800x533)

And then came a third cocktail dessert. A decision we almost didn’t make. Until our bartender, Evan, told us that the Hazelnut Bavarian Cake was a slut. How could we NOT order a whore cake?IMG_0192 (800x533)

Then I got a free cookie.

No, seriously. I did.

 

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