One Less Reason to Travel to Midtown for Date Night

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.