Once in a rare while, a great restaurant opens, and the result is pure foodie joy. This is the case with Moksha Indian Restaurant, now in the former Lickskillet location on Old

Roswell Road. Finding it will take a little work, because it’s tucked away off the beaten path. You drive along wondering if you are lost, and then you see it—a circa 1857 farmhouse, nestled among tall trees and poised like a gift waiting to be opened. Beyond the farmhouse doors you will find a beautiful and serene upscale decor and amazing authentic Indian cuisine— complex and bold. Simply put, it’s the best Indian restaurant in Atlanta and #1 on Trip Advisor of all dining options in Roswell.

Our first visit with owners Shyni and Suresh Sheregar and partner Mangesh Patel proved this is not your typical Indian strip-mall meal. Their menu is extensive, and all dishes exceed all Indian dining to date. My favorites include Tikka Masala, (now England’s top dish, winning over fish & chips), dal makhani , saag paneer (spinach made with their homemade cheese) and their garlic naan bread full of fresh garlic. We often get large sizes to bring home, as our children crave it too. We love their vegetarian options, and nothing is better than Indian comfort food on a cold day. Even those unfamiliar with the fine flavors of this part of the world will become believers!

Executive Chef Satishan Nair was formerly of India’s renowned Copper Chimney. His repertoire includes Southern and Northern Indian dishes along with Bombay street food all prepared to perfection. A great winter dish is Mulligatawny (chicken and lentil soup). The staff is attentive—if you want to know more, just ask. If you love food, this will be the culinary discovery of the year.

Lunch buffets are only $9.99 and a great way to sample the cuisine if you are new to Indian fare. Sunday Brunch includes champagne or mimosas along with many regional delicacies. Also, consider Moksha for a holiday celebration to remember—they cater, provide party food to-go and also host private events on-site seven days a week. This is a great place for gatherings of family and friends and a perfect spot for weddings. They have a pavilion loaded with twinkle lights and it’s secluded in the woods, a world away from suburban sprawl. Go experience it for yourself.

by Toren Anderson

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For directions and more information, visit their Web site at www.mokshaatl.com.

Toren Anderson owns a media relations boutique firm specializing in upscale lifestyle. Contact her at info@inthelopatlanta.com

Photography by www.Christopherhornadayphotography.com

Brother and sister duo Trent and Mikka Bramblett opened Ceviche in August of 2007 and it’s been buzzing ever since. If the Bramblett name sounds familiar to you, it should. The family also owns the Magnolia Café and 946 South, two other prominent eateries in downtown Roswell. When the space became vacant, Trent and Mikka decided to try their hand in the family business by bringing a taste of Acapulco downtown. If you’re bored to tears with chain Mexican joints with menus as stale as their chips, Ceviche will rekindle your love of Mexican food.

The menu sports three versions of its namesake ceviche and each are worth the visit. The Tilapia ceviche features firm fresh tilapia marinated in lemon juice and mixed with copped tomatoes, cilantro, onions and jalapenos. My favorite is the Tres ceviche, which combines shrimp, octopus and fresh grouper marinated with orange. Other appetizers include garlic shrimp, fresh oysters, queso fundido and fresh guacamole with chunks of avocado so large you may even break a chip trying to scoop it all up. Ceviche also offers a salsa menu that features a range of house–made salsas including a refreshingly tart mango salsa with onions, red peppers and cilantro.

But before you fill up on starters, let’s talk about the main events. Tart tomatillo salsa is just one of the reasons to love Elsa’s Chicken Enchiladas Verde. Tender chicken is wrapped in corn tortillas, smothered with tomatillo sauce, topped with sour cream, lettuce, tomato, onions and finally cotija cheese. Delicious! If you didn’t get enough seafood in the ceviche, try the Tilapia Vera Cruz or the Shrimp a la Diablo, both favorites of the house. In the mood for something more traditional? Try the tostadas, the Chimichanga, the beef burrito or even a steaming plate of fajitas. Of course Ceviche offers a full line of tacos including shrimp, beef, chicken and fish. As a father of two, it’s so refreshing to find a restaurant that hasn’t forgotten that the little ones need to eat too and Ceviche does a fantastic job with its kids menu.

Ceviche is famous for their margaritas, and it will take you several visits to try them all. In addition to the more traditional sweet and sour varieties, the bar offers unique versions like coconut, mango, melon, pomegranate, raspberry, strawberry, and even one featuring Red Bull. If you can’t decide between a Mojito or a margarita, try the Mojito Margarita that brings the best of both together.

Trent and Mikka have created a taqueria that’s fun, hip and family friendly while still maintaining a strong historic downtown vibe. The next time you’re craving some serious Mexican food, head for the heart of Roswell and walk over to Ceviche. You’ll be glad you did.

Ceviche’s Guacamole Dip

12 ripe avocados
1 white onion, diced
3 ripe tomatoes, diced
1 bunch fresh cilantro, chopped
1 fresh jalapeno, diced
2 tablespoons salt
1 ounce granulated garlic
Mix ingredients thoroughly and enjoy!

Open Monday through Sunday from 11 a.m. to 11 p.m., Ceviche Taqueria and Margarita Bar is located at 963 Canton Street in the heart of historic downtown Roswell. For more information call 866.608.3046 or visit them online at www.cevichetaqueria.com.

Story by North Fulton Living Food Editor Hans Rueffert. Hans has spent his entire life with food and now host of his own cooking show in north Georgia called “Hans Cooks the World.” In 2005, Hans was selected out of 10,000 applicants to be a finalist on the show “The Next Food Network Star” and finished third in that competition. He currently teaches classes in and around North Georgia . Find out more at www.hanscooks.com. Photography by Amy Rueffert.

Little Alley is quite probably Roswell’s best kept secret, the kind of place that foodies like to claim as their own. If you’ve been to Little Alley in the past, it’s time to come back to see the restaurant’s sparklingly redesigned interior. Owners Hicham Azhari and Fikret Kovac have added painted glass, new art and brick accents that give the space a warm, comfortable, almost secluded feel. From the moment you come through the door, you completely forget about the bustle and and traffic of the nearby intersection and enter into a renewed space that is intimate, chic and cozy without an ounce of pretention.

Chef Richard Wilt has created a menu that pays hommage to the Mediterranean without being limited by its borders. Throughout the selections you’ll find hints of old Europe, spikes of Asia or the warm undercurrents of Latin America. The North African influences of the Mediterranean are proudly represented here as well, allowing diners to embark on a gastronomic tour without having to leave the comforts of their chair. The selections are astounding and evolve with each season. My tour started at the sea with a crisp crab cake fritter with mango salsa, fried oyster with jalapeno rémoulade and Hijiki seaweed salad, and an Ahi tuna and salmon tartare with sesame cucumber salad and scallion pancake. Each dish achieves a level of balance that contrasts both flavors and textures in the most subtle, yet effective manner. My favorite among favorites was the Coquilles St. Jacques—massive seared sea scallops set atop parsnip puree with fresh wilted spinach and kissed with a truffle-scented walnut froth. Divine! The sweetness of the scallop paired with the earthy notes of the parsnip and truffle borders on the sublime. Did I mention it’s fantastic?

Land lovers will find plenty to rave about here as well. The duck spring rolls are crisp and moist, perfectly paired with radish slaw and sweet Mae Ploy chili sauce. New Zealand lamb chops are crisp and tender with spiced pistachios, crunchy parsnip fries and a tart beet gastrique. There are plenty of vegetarian options as well, including the popular Asparraggos, fire grilled asparagus with gruyere cheese, balsamic onions and extra virgin olive oil. And if you’re interested in something a little more substantial, the menu sports a Big Plates section featuring larger versions of Little Alley favorites as well as stand-alone knockouts like their grilled dry-aged New York strip with mushroom potato pie and green peppercorn sauce.

Desserts are on par with the rest of the menus diversity. Try the darkchocolate bread pudding with Tuaca mandarin orange “hard” sauce or the roasted pear strudel. Or, be adventurous and order three or four selections and enjoy them all. With a full bar and impressive wine list, a meal at Little Alley can easily turn into an adventure in fine food.

Little Alley Tapas Restaurant and Bar is open for lunch Monday through Friday from 11 a.m. to 3 p.m. and dinner Monday through Friday starting at 5 p.m. It’s located at 690 Holcomb Bridge Road near the intersection of Old Roswell Rd. For more information or to make reservations, call 770.992.9198 or visit them online at www.littlealley.com.

Story by North Fulton Living Food Editor Hans Rueffert. Hans has spent his entire life with food and is now host of his own cooking show in north Georgia called “Hans Cooks the World.” In 2005, Hans was selected out of 10,000 applicants to be a finalist on the show “The Next Food Network Star,” and finished third in that competition. He currently teaches classes in and around North Georgia. Find out more at www.hanscooks.com. Photography by Amy Rueffert.

Chef Badgett’s other restaurant, the Fickle Pickle, also located in historic Roswell on Canton Street, is a longtime Roswell staple. Many of the Fickle  Pickle’s successes can also be found at Relish, in its own style. Both restaurants are known for their beautiful interiors, and offer private dining rooms. The peach sweet tea made the transition to the menu as well, and the blue-cheese chips are a dressed-up version of the hot chips that are so popular at the Fickle Pickle. But Relish departs in many regards, as a full service restaurant, with a large and creative menu. Another feature of the restaurant that sets it apart from its sister restaurant is its extensive, beautiful new bar. In addition to the lovely patio, Relish sports a welcoming, yet hip bar that’s perfect for after-work drinks or the beginning of a night on the town.

I took my friend out for lunch to sample everything with me. We began with a $5 plate of “nibbles,” deciding upon the sour-cream cornbread, pickled green tomatoes, and deviled eggs. As with many down-home delicacies, it’s hard to find passable representations outside of one’s own grandmother’s kitchen. However, the first bite of the cornbread made one thing abundantly clear: Relish aims for a cut above your average Southern comfort food establishment, and Badgett’s kitchen do not disappoint. Dotted with morsels of sweet corn, the bread is moist, flavorful, and just right. Although new to our palates, the pickled tomatoes were intriguingly delicious with a perfect blend of tang and crunch. We rounded off our nibbling with classic deviled eggs so pretty it was almost hard to eat them. Almost.

Our entrées arrived in no time at all, confirming that Relish’s kitchen is as efficient as their staff is friendly and attentive. As we surveyed our plates, it was clear that the generous portions are great for sharing. While some favorites from the Fickle Pickle make reprising appearances on the gourmet sandwich menu, such as the chicken salad on croissant, Relish offers a variety of new and delicious options. I chose the pimiento cheese sandwich, but this was not your average picnic style pimiento on dainty white bread. Relish’s reinvention of this classic offers up a delectable mélange of hot pimiento cheese (wwhich also makes an appearance in the well-known fried pimiento cheese fritters), tomato, and celery salad on hefty slices of Texas toast that melt in your mouth at each bite. The sandwich is paired with an order of sweet potato fries, and though this side may be ever increasing in popularity, it often seems an afterthought. This is not the case at Relish: the sweet potatoes are cut well, neither too thin nor too thick, and just crisp enough.

My friend ordered the catfish and I was increasingly jealous of his choice, so he let me steal a few bites. The catfish filet is fried to perfection in a traditional buttermilk batter, perfectly capturing all the tenderness and fresh flavor. The green tomato tartar sauce makes a refreshing dip for both the fish and the hushpuppies served alongside. Meanwhile, the spicy coleslaw provides a great contrast to the other flavors, boasting enough heat to pique your taste buds without overwhelming them. As we polished off our meals, we felt just as one should after the perfect Southern meal: content and utterly comfortable. And yet, in spite of our satisfied appetites, we couldn’t resist ordering a dessert to share. Again, the menu made it difficult by listing a variety of highly desirable indulgences, including what is surely the quintessential Southern-fusion dessert: Krispy Kreme bread pudding. Nevertheless, we opted for something slightly less decadent, slightly more traditional: fried peach pie à la mode. When our waitress set down the plate she informed us that this was her personal favorite, and I could tell why based on presentation alone. Three golden brown fritters lay artfully juxtaposed next to one perfect scoop of vanilla bean ice cream. Our spoons cut through the hot pastry revealing caramelized peaches just begging to be eaten. It took mere seconds to oblige, and our collective sense of taste was instantly rewarded by an unrivaled sweetness that demanded several more bites, full bellies or no.

by Emily Owens

For more information visit www.relishgoodfood.com.

Emily Owens is an intern at North Fulton Living magazine.

Comfort Food UK Style

In England there are pubs that are mainstays of community life. Gastro pubs came from a foodie twist on comfort food served in pubs across the UK—tasty elevated fare for customers enjoying beer and good times. Red Salt Pub in Historic Downtown Roswell is now serving up gastro pub food at the coolest spot ever to open in the area. It’s sort of Bon Appetite meets an old English, Jack-the-Ripper feel with exposed brick walls, great staff, extensive beer selection and, best of all, comfort fare to get you through the long cold winter. This is #2 for the owners of the very successful Little Alley Tapas in Roswell. Go snuggle with your sweetie, have a pint and try the menu samplings such as chicken pot pie and pork tostadas.

Get House Savvy in the New Year

Now that the tree is down, a lot of us are sort of at a loss to see the stripped down version of our homes. Savvy Snoot’s second location in Alpharetta is a consignment store that serves up a fresh inventory of designer furniture and accessories in a very hip, inspirational setting. They have more than 500 local consigners representing a spectrum of styles, featuring vignettes that are inventive. This is the Rx for rooms that need that special something. The store is an urban-eclectic mix with found objects from shopping trips, so you never know what’s in store. Savvy Snoot features enough of a choice to suit any design whim!

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Toren Anderson owns a media relations boutique firm specializing in upscale lifestyle.

Contact her at info@intheloopatlanta.com

Urbān is the brainchild of husband and wife team Mix and Rebecca McCrory, and their personal touches can be found in every corner of the restaurant.  Mix takes the lead in the kitchen as the executive chef while Rebecca sees to everything else as the restaurant’s general manager.  The pair has managed to create an environment that’s at once casual and refined with a menu both comfortable and unique. 

Our meal began with a cool melon and goat cheese salad, the fruit pairing nicely with the dry, earthy tartness of the chevre.  Appetizers can be ordered individually or in a grouping of four, a great way to discover you personal favorites.  With selections like chili lime broiled shrimp, spicy pork empanadillas, semolina fried oysters and zinfandel black-pepper glazed ribs, it’ll be hard to pick just one!  The menu features a selection of grilled flatbreads that work well as a shared appetizer or as a stand-alone meal.  Shrimp and spinach with lemon marscapone, braised eggplant with roasted garlic and olives, or my personal favorite, roast duck with fig preserves, goat cheese and balsamic syrup. 

Of course the salads at Urbān cannot be overlooked.  The Caesar Urbān is a fresh twist on a classic that features crisp Romaine hearts drizzled with a refreshingly tart, key lime-asiago dressing and oversized brioche croutons. 

If you make it past the starter, the entrée selections are impressive.  The porcini mushroom dusted scallops were massive and perfectly prepared.  Their scallops were accompanied by quick sautéed spinach, forest mushrooms and an herbed risotto, each bite complementing the next.  Other selections include roasted halibut with cucumber-melon-grapefruit relish, tomato & citrus pan roasted chicken, garlic glazed pork tenderloin, and a couple of Black Angus steak options.  The menu makes subtle changes throughout the year to reflect the seasonality of the ingredients, but you’ll be impressed no matter what time of year you visit.

Urbān sports a well-rounded selection of desserts and dessert cocktails to wind down the meal, as well as fair-trade coffees and loose-leaf teas.  So next time you’re thinking of heading to the city to eat, head to Urbān instead for an amazing meal close to home.

Urbān is located at 580 East Crossville Road in Roswell.  You can reach them at 678-461-9959 or by visiting them online at www.artisanindulgence.com .

Story by North Fulton Living Food Editor Hans Rueffert.  Hans has spent his entire life with food and is now host of his own cooking show in north Georgia called “Hans Cooks the World.” In 2005, Hans was selected out of 10,000 applicants to be a finalist on the show “The Next Food Network Star” and finished third in that competition. He currently teaches classes in and around North Georgia .  Find out more at www.hanscooks.com. Photography by Amy Rueffert.

For the past 15 years, Van Gogh’s has been a standard on the short list of North Fulton’s finest dining destinations. So when owners Christopher and Michelle Sedgwick decided to transform their flagship restaurant (other restaurants in the Sedgwick family include Vinny’s and Aspens), it may have left many long-time patrons curious about the change. The good news is that Bistro VG is more evolution than change, a solid and organic transformation into what could easily become your new favorite restaurant (or your new-old favorite restaurant as the case may be).

Signs of the Bistro’s new soul greet you within inches of the front door. The whitewashed walls and subtle lighting lend the space an aged European ambience, but there’s a distinct urban-organic vibe at play here as well. As was the case in Van Gogh’s, local art plays a major role in the wall decorations. The bar and lounge area, with its glass-tiled fireplace and prominent wood fire oven, are inviting and comfortable, the perfect place to unwind or simply meet with friends. The antique linens used throughout the restaurant add an unexpected layer of texture to the already striking décor.

Our meal began with a striking salad layered with paper thin slivers of celeriac, crisp green apple, and fragile shards of ricotta salata. Delicate fennel fronds and sprigs of flat leaf parsley reinforced the salad’s fresh edge, making us wonder if the ingredients even paused in the kitchen on their way in from some secret garden. Another salad with butter lettuce echoed this sensation of ultra-fresh with a light, but tart, Pommery mustard vinaigrette. In both preparations, the salad dressings were polite but assertive, enhancing the natural freshness of the ingredients rather than masking them.

The menu sports a collection of “Small Plates” that range from grilled lamb to calamari, from chicken livers to ratatouille. The skewered lamb tips were   perfectly charred with a warm, pink, meaty center and dressed with a light balsamic tomato concassé. An olivade of feta and tart black olives brought a smooth, Mediterranean touch that played nicely with the slight crunch of the kebab. Next, came a brandade, a comfort food not seen often in the States. Salt cod and potatoes form the base of this Old World classic, which is finished with melted Gruyere and served with toasted crostini…smooth yet substantial, unique yet comfortable. A glass of Hoegaarten on tap and a Small Plate or two would mark a perfect end to a long day of shopping or a casual meal at the end of day’s work.

The entrées at Bistro VG are largely French inspired with decidedly regional punctuation. The skate wing with butternut squash and spinach could dance toe to toe with any of New York’s current culinary hot spots. The fish was delicately moist under its thin, pan-seared crust and the spinach and squash were its perfect earthy counterparts…a subtle contrast of earth and sea. Gems from both land and sea can be found throughout the menu with such items as Kobe Beef Brisket with root vegetables, Diver Scallops with goat cheese-spinach risotto, and Roast Rack of Pork with caramelized apples and stone ground grits. The menu’s steak section should not be overlooked, and features a Sea Salt Crusted Bone-in Rib eye as well as a classic Filet Mignon.

The Bistro’s three main dining rooms are perfectly suited for large or small gatherings, and the tufted-leather walls of the intimate Lotus room would be the ideal setting for a special occasion. Whether you’re visiting the restaurant for a special occasion, an unforgettable meal, or simply to unwind at the fireplace with a Small Plate and a glass of wine, Bistro VG delivers with aplomb. The atmosphere that the Sedgwicks have created is an upscale-casual that makes both suits and blue jeans feel at home.

Bistro VG is located at 70 West Crossville Road in Roswell. For more information call 770.993.1156 or visit www.knowwheretogogh.com.  Hans Rueffert, food editor for North Fulton Living, is a self-proclaimed food freak. Raised upstairs above the Woodbridge Inn Restaurant in downtown Jasper, Georgia, he has spent his entire life with food—more than a dozen years as the Inn’s chef and now host of his own cooking show in north Georgia called “Hans Cooks the World.” In 2005, Hans was selected out of 10,000 applicants to be a finalist on the show “The Next Food Network Star” and finished third in that competition. He currently teaches classes at Whole Foods. Find out more at www.hanscooks.com. Photography by Jack Tuszynski.

Outside the perimeter, you may not expect to find a restaurant with the poise, style and food rivaling any of Atlanta’s modern eateries; however, this Northside gem seems to be full of the unexpected.

Owned by Chris Richardson and Matt Sandak, YellowFin was established nearly four years ago in historic Roswell as a solution for area residents looking for an unparalleled experience right in town. It features a large patio, two dining rooms, the BlueRoom—a martini bar featuring live music—and eclectic offerings that patrons love.

“Often after someone eats here once, they become attached to that first dish they tried,” says Richardson. “When they come back again, we have to convince them to rotate to another dish, as they rarely want to deviate away from their first favorite.”

Some of Sandak’s personal favorites include the grilled tilapia over eggplant Parmesan on a layer of béchamel sauce topped with marinara, Parmesan cheese, balsamic and fried basil, as well as the ancho-crusted pork tenderloin served over chipotle and cheddar grits with sautéed peppers and onions finished with a roasted red pepper coulis. Richardson’s favorites include the filet Oscar, as well as the grilled chicken breast over rigatoni a la vodka with bacon, asparagus and Parmesan cheese. Both co-owners agree that you can’t go wrong with any of YellowFin’s steaks.

I sampled a variety of appetizers, as well one of YellowFin’s classic entrées. Each offered a precise combination of flavors and themes—a signature trait of YellowFin’s food.

The Thai chicken spring rolls with Asian slaw, papaya teriyaki and a coconut cream sauce can only be described as crave-worthy. Apparently this is common feedback, as the appetizer is rumored to be something YellowFin patrons can’t live without. The combination of the massaman curry sauce and the cilantro, noodles and chicken are unlike anything I’ve tasted thus far.

Another winning blend includes the coconut shrimp cakes with mango salsa and honey chili sauce. The cakes have a particularly strong coconut flavor, yet the taste is complemented by the sweetness of the mango salsa and the large chunks of expertly cooked shrimp. Out of all of the appetizers I tried, this was my favorite.

Other appetizers include the signature sesame and wasabi-crusted tuna made sashimi style with an Asian noodle salad, ponzu and spicy aioli. The flavor was incredible due to the spices used in preparation, as well as the freshness of the fish. YellowFin’s crab cakes, which are made with a chipotle aioli, tomato and a roasted corn salsa, also offer freshness with their unusually large lumps of pure crab.

Another appetizer, the smoked salmon, must have been created to satisfy salmon fanatics. Cooked with an herbed potato cake and garnished with wasabi sour cream, fried capers, diced shallots and tomato, the strong flavor of the salmon is offset by the intensity of the capers. Together, they achieve seafood bliss.

The main dish I sampled was the grilled prawns, andouille sausage, roasted corn, peppers and onions with linguini and Cajun cream sauce. The overwhelming trait of this dish wasn’t the incredibly large shrimp, the thin, lean cuts of pleasantly pungent andouille sausage, or the sweet, red peppers—it was the sheer simplicity of the creation. It was refreshing to taste a pasta dish that wasn’t heavily coated with a sauce, or filled with unnecessary ingredients.

While YellowFin is known for delectable dining creations, the BlueRoom Martini Lounge is a favorite spot for—you guessed it—martinis. The BlueRoom’s most famous, the espresso martini, features intense and tantalizing layers of flavors topped with a creamy froth. 

Anyone looking to tempt their bored palate with entrées teaming with savory spices and freshness will be thankful they stayed outside the perimeter. YellowFin offers everything a night out could ask for—except the long drive. 

Coconut Lobster Cakes with Mango Salsa and Balsamic Vinaigrette
Created by Yellowfin’s Executive Chef Matt Sandak  
Recipe yields 12-14 2 oz. cakes 

Coconut Lobster Cakes  
1 lb. lobster meat, cooked, chilled and chopped into 1/4 inch pieces  
1/2 red bell pepper, seeded and diced
1/2 scallion, chopped fine
1/4 cup Italian parsley, chopped fine
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
1/2 cup shredded sweetened coconut
1 can unsweetened coconut milk
1/2 cup mayonnaise
Salt and pepper to taste
2 eggs
2 cups Japanese breadcrumbs

Combine all ingredients except lobster, eggs and breadcrumbs, then add eggs and mix together. Fold in lobster meat gently, then fold in breadcrumbs until the mixture is moist but not runny, and form into 12-14 cakes. Sauté on medium heat until light golden brown. Place in preheated oven at 350 F for 8-10 minutes. Serve crab cakes with salsa and vinaigrette (see below) on top or on the side. This dish is served great with mixed greens and plantain chips as garnishes.
  
Mango salsa
1 mango, peeled and diced
1/2 red pepper, seeded and diced
1/2 cup cilantro, chopped fine
1 lime, juiced
1 Tbsp. white vinegar
Salt and pepper to taste

 Combine all ingredients and check for seasoning.
   
Balsamic Vinaigrette
1/2 cup balsamic vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 cup extra virgin olive oil
1 1/2 cup canola oil
Salt and pepper to taste
   
Mix all ingredients except oils in a food processor at low speed. Slowly add oils until emulsified. Check for seasoning.

For more information about YellowFin, visit www.yellowfinblueroom.com or call 678-277-9551. The restaurant, closed on Mondays, is open 5 p.m. to 12 a.m. Sunday and Tuesday through Thursday; and 5 p.m. to 2 a.m. Friday and Saturday.

Allison Overmon is a local freelance writer who specializes in food reviews.

Tucked away down a side street in the historic area of Roswell, Oak Street Café gives visitors quite a surprise when they enter this small bistro. With rich red walls, exposed ceiling beams and an unusual but attractive hardwood ceiling, the café gives more of an East Village/New York City vibe than of a suburban eatery in Roswell.

Numerous dishes prepared by former New York chef Joseph McCaffrey have become legendary for the locals who flock in week after week, but the menu continues to change, accommodating McCaffrey’s growing list of cultivated recipes. Although well known for its lunch specialties and Sunday brunch items, Oak Street Café also offers an outstanding and varied dinner menu.

One of Oak Street Café’s most famous entrées, the meatball-themed Polpettone, is a recipe direct from Italy, courtesy of McCaffrey’s grandmother. Featuring rounded, oversized meatballs served with radiatore pasta, the dish can easily satisfy a hearty appetite with its old-world fl avors and strong, tomato-based sauce. The consistency of the meatballs is pleasing, and the sauce adds the right spices to make this dish an Italian favorite to frequent guests.

Another popular item often listed as a specialty is the pan-roasted halibut with jalapeño gritcakes, Vidalia onions and buttered broccoli. Offering a unique twist on a typical Northern fish recipe, the simple, roasted halibut filet is subtly seasoned, reflecting McCaffrey’s mastery in combining fl avors to please the palate.

The delectable chocolate pot de crème has a harder, darker chocolate layer on top, with a smoother, creamier fi lling underneath. The taste is very pleasing and the chocolate flavors are distinct and unique.  It’s a rich dessert, so keep that in mind when you order, and make sure you have an appropriate after-dinner drink to pair with it. I suggest the latte, which, with its thick foam and strong flavor, nicely complemented the sweetness of the chocolate pot de crème that I sampled.

With a satisfying pudding consistency, McCaffrey’s crème brulee is an example of why simple is often best. The dessert pairs nicely with the Oak Street Café’s signature cocktail, the Ambassador. Consisting of amaretto, soda and lime, the orange-colored cocktail offers a little something sweet in an unusual package for your end-of-the-meal craving.

Oak Street Café, located at 45 Oak Street in Roswell, is open 9 a.m.-3 p.m. Monday-Tuesday; 9 a.m.-3 p.m. and 5:30-10 p.m. Wednesday-Thursday; 11 a.m.-3 p.m. and 5:30-10 p.m. Saturday; and 10 a.m.-2 p.m. Sunday. Visit www.oakstcafe.com or call 770-594-1300 for more information. Allison Howard is a local freelance writer.