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Monday, February 4th, 2008

JCT Kitchen

Rating:

Last Visit: Friday Feb. 1st, 2008

I had postponed a tryst with two media friends at this new joint in the swanky Urban Market district, so I’m glad when Friday rolled around and another friend suggested it for lunch.

I’ve gotten into the habit of going to a restaurant’s website to familiarize myself with their menu and ambiance, before I go. I feel it’s best to be- prepared for the occasion. I like to play dress up, so I don’t ever want to over do it, you know. When I arrived at JCT’s site, I immediately noticed how market-like the look was. A very vintage feel but somewhat glammed up. I then went to the menu and again instantly saw a variety of main entreès that I would like to try. I was most intrigued by the “Grown-Up Grilled Cheese”. I always loved that growing up so as an adult I wouldn’t mind a more mature interpretation.

I then looked at the Press link and noticed my friend Carolyn O’Neil of the AJC is one of only two very visible quotes, highly recommending the Kitchen and Bar. I was sold.

I went against my initial interest and ordered the hamburger with blue cheese. Though after a first bite, I decided it was too pungent for me, I had them redo it with white cheddar. Easy. An incredibly succulent piece of meat was pretty and well seasoned. Truffle parmesan fries accompany it and yield enough for leftovers. My friend’s dessert topped it all off– a beautiful lemon rum cake with what I determined was a light condensed milk cremè. It was heavenly. I’d dare say the best lemon cake I’ve had to date!

Though I’ve not met Chef Fry, he does an excellent job of bringing every day French flare to our burgeoning South region without offending classic Southern tradition. The combination of smooth decor and affordable & excellent food, makes JCT Kitchen work exceptionally well. It’s definitely a place for anyone to visit.

I’ve bookmarked it as one of my new faves.

JCT KITCHEN

1198 Howell Mill Rd., Suite 18 Atlanta, GA 30318

P: 404.355.2252 | web: jctkitchen.com

Dinner: $15-24; Dessert: $7

What to wear: Jeans, flirty top, Prada shoes and silk head scarf, large cargo bag

What NOT to wear: sweat pants, suits, French cuff shirts or the like

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2 Responses to “JCT Kitchen”

Ben Says:
February 4th, 2008 at 7:44 am
If I ever go to Atlanta I’ll make sure to visit it. It sounds like a very interesting place to eat.

I didn’t do the guacamole last night When I was ready to start making it I noticed I didn’t have any pineapple (I was sure I did) so I just ended up making some pico de gallo. But it is still on my list of things to make :-p

BTW, te puedo añadir a mi blogroll? It’d be an honor
K Says:
February 5th, 2008 at 3:58 pm
Sounds like a great place. I visit ATL several times a year and am always looking for something new to check out! Couple of questions: is the price range reasonable for the quality of the food? Sounds like it, but just curious. Also, would you say is a place to perhaps take someone on a date? A girl has to ask! BTW, thanks so much for the fashion tip. I often get so frustrated not knowing what to wear out to different places! This DEFINITELY helps!! Keep ‘em coming!! Your site is wonderful!! Thanks!

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Mi nombre es Brenda. My friends call me B. And Bren is my stage and pen-name. I’m a single gal living alone in Atlanta for the time being. I’m a soulful chick. I have a passion for all things food. I’m a singer/musician really, but an incredible cook, I have to say! I was raised in a very traditional Latin home, which meant everything happened(s) in the kitchen, literally! story-telling, crying, partying, fighting…oh yeah and cooking!

Annatto

Annatto or bixa is a seed from the annatto tree, indigenous to the Caribbean and Central America. It’s a spice we commonly use to color rice, meat dishes and sometimes even butter and does give a peppery taste. You will also find this spice used in the very popular branded Sazón seasoning packets by Goya. I sometimes use it as a substitute for saffron to make yellow rice. I seldom use it for my meats. In Latin countries the word is bijol or even achiote, though that has different properties I’ll address later. You can buy it in whole seeds and get the desired color by infusing in warm water or buy it in lose powder. Try it!

Older Spices & Herbs

No rating indicates I did not benefit from a full visit. Therefore the review is based on whatever I did enjoy. If I return, I will modify the rating, accordingly.