Sushi House Hayakawa

Today's specials with complementary bean sprouts. The green tea hit the spot as well.

I finally made it to Sushi House Hayakawa, an Atlanta area destination sushi spot worth the drive and the cost. Owner/head chef Atsushi (Art) Hayakawa is from Sapporo, Japan and has worked in the sushi business for many years, including in several other quality local establishments. He finally opened his own sushi restaurant in 2008 and it has retained a following ever since. Not only does Sushi House Hayakawa have great sushi, it also has a large menu of Japanese home style dishes as well as daily specials printed on special cards. I enjoyed everything that I tried and look forward to returning again.

Mother's onion miso soup. This was truly outstanding - so different from regular miso with bold onion flavor.



Avocado tofu salad - very tasty, mild and unique and fried oysters - also delicious.



Sashimi platter.



Outside the small restaurant.



Salmon Torch Roll - absolutely delicious! Salmon is my favorite type of sushi and this did not disappoint.



Takoyaki topped with bonito flakes - Wow - finally found another place that serves these tasty Osaka treats. I still haven't found any that equal the quality of the street food in Japan but it's still fun to be able to experience these unique flavors and interesting presentation.



Mochi ice cream dessert - green tea and sesame flavors. These were really delicious and brought back fond memories of Japan.



Chef Hayakawa (left).



Ikura - part of the sushi and sashimi platter - gleefully salty as they should be and served over perfect rice.

The Capital Grille - lunch post

Mini-tenderloin served with roasted butternut squash & cranberry chutney. Usually two tenderloins are included but we split this plate with the fried lobster tails (unfortunately NOT on the special $15 plate lunch!) and the chef split the plates for us.

I was recently invited to try The Capital Grille's new lunch menu, which includes special 3 part lunch plates. The lunch plates are $15 and include soup or salad, choice of entree (current choices include mini-tenderloin sandwiches, lobster roll and "knife and fork" BLT) and a side dish - see Atlanta lunch menu here. This is a more economical option for those who want to experience the great service, atmosphere, view (it's on the 8th floor) and food of The Capital Grille in Atlanta. I found all of the options I tried from $15 menu to be tasty. I also love the bread service here. In addition to the $15 plate with the porcini bisque, mini-tenderloins and roasted squash we also tried the special oysters of the day (wonderful!) and the fried lobster tails - also a daily special. The Capital Grille is a great place for a business or special occasion meal and now for lunch there is a more cost-conscious option as well.

Porcini mushroom bisque- one of the options on the $15 lunch plate menu. Creamy and tasty.



Special of the day: fresh raw oysters, shucked perfectly with lots of sauces to choose from.



Homemade grapefruit soda - really fresh and not too sweet. I preferred this to the lemonade.

This cheesecake is awesome: light, delicious and made even better by the strawberry puree and berries served on the side. I love the sugar top and the tasty crust is made from vanilla wafers. I usually don't even like cheesecake and this was so good I had to take a piece back for my co-workers.

Chicken and the Egg Revisited

House made Pimento Cheese and Buttermilk Fried Oysters with Creole Tartar Sauce - a wonderful start to the meal. We were even able to pack up the leftover cheese to take home!

We recently went for a second visit to Chicken and the Egg in Marietta after being invited back to try the entire menu. Our dinner at the Friends & Family night was superb so we expected nothing less. I am pleased to say that this newcomer delivered once again. We were seated in a comfortable booth in the center of the far wall - a great place for people watching and seeing the workings of the entire restaurant. It was a Friday night and it was busy - I suggest reservations for sure on weekends. Again, service was stellar and we were lucky enough to get to talk with Chef Marc Taft and his lovely wife, Elizabeth, who are the co-owners as well as manager Tom Foust. It is evident that all three really care about the dining experience of each visitor and that means a lot. If you haven't been yet - go soon. I hear there is a new fall menu now. I can't wait to try the new fall menu as well as brunch one of these weekends!

Specialty drinks by mixologist Brandon King include creative cocktails and tasty non-alcoholic "mocktails" which are just my speed! Left, the Strawberry Pie non-alcoholic and right, Calvin's Grilled Peach Manhattan, which includes infused bacon!

The restaurant has moved from the mini-corn muffins to the above spoon rolls, which are equally wonderful if not better with the molasses butter.



Special of the day: Hanger steak with black garlic puree and potatoes. I adore black garlic and have used it in cooking at home after my mother included it as one of my Hanukkah presents. I found it really neat that Chef included this ingredient in such a traditional dish. The meat was also very tender and the potatoes were great for soaking up the sauce.



Seared Sea Scallops with Pimento Cheese grits, charred onion, baby arugula and chili oil. I really enjoyed this dish, especially more of that wonderful Pimento Cheese. The one issue was that the arugula was overly salted. With the other great flavors in this dish, the greens could really go without any salt at all.



Praline Bread Pudding with caramel ice cream and Rhubarb Streusel Tart with brown sugar-sour cream ice cream. I think we got the last rhubarb of the summer season! The bread pudding really hit the spot - delicious!

Twin Tops Fish Camp: Belmont, NC

Shrimp scampi and fried clam strips.

On one of our many trips to Charlotte we stopped for dinner at Twin Tops Fish Camp in Belmont. In addition to very tasty seafood - the fish and fried oysters were my favorite, this place also has a neat candy shop that will make you nostalgic for your favorite treats. I got a Charleston Chew.

Included with all meals is a generous portion of hush puppies and a salad bar. I was impressed that they even had gourmet toppings like Craisins (which, as an aside, are apparently extremely difficult to find in countries like Chile, where my cousin is currently studying; we got her a bag at Costco when she came to be in the wedding!) for the salad bar. The food is plentiful - next time we decided we only needed one plate! Fish camps are abundant in some parts of the NC Piedmont. There are several on the way to this place from the highway. I'm really glad this authentic kind of local food still exists.

Platter that included everything - deviled crab, flounder, catfish and oysters with hush puppies.

Tin Can Fish House & Oyster Bar

Platter of Calamari, ahi tuna ceviche and bang bang shrimp.

I was invited to come try Tin Can Fish House & Oyster Bar, a fairly new restaurant in Sandy Springs. As I don't get OTP very often, this was a bit of a trek , but still not too far all things considered. Although the restaurant sits in a shopping center, it does a good job of getting that neighborhood feel. I could see folks who live nearby coming here frequently and they also do a good job making it family-friendly. Kids can draw on huge chalkboards on the front side of the restaurant, providing a fun activity for the younger set.

We tried a variety of items from the menu, my favorite being the horseradish-crusted grouper. For my sides I chose cheese grits (yum) and very good steamed vegetables. On the appetizer platter we ordered, the calamari and bang bang shrimp were average although the ceviche a nice touch. The mussels were pretty good and I enjoyed the raw oysters despite the grit in a couple of them. Other than the grouper, the seafood was nothing special, but I do appreciate what Tin Can is trying to do - service was attentive and the neighborhood feel is something not to be taken for granted.

Menu.

Traditional White Mussels.

Bloody Mary Oysters.

Horseradish crusted grouper with veggies and cheese grits - my favorite dish of the night.

Shrimp and oyster po'boy.

Blonde brownie Sundae.