5 & 10 Prix Fixe December 30th to January 5th

Menu A

1.

mache with soft boiled egg, boiled dressing, shaved pecorino, pickled red onion, and fried shallots

Pinot Gris, Villa Wolf, Pfalz, Germany, 2009

2.

braised beef shortribs with natural jus, onion jam, horseradish mashed potatoes, and sautéed swiss chard

Montagne-St.-Emilion, Chateau Tour Bayard, Bordeaux, France, 2006

3.

Chocolate mousse cake with orange anglaise and cocoa nibs

Menu B

1.

fried green tomatoes with roasted cherry tomatoes, buttermilk dressing, arugula, and crisp bacon bits

Gruner Veltliner, Schwarzbock, Austria, 2009

2.

crisp arctic char, vermouth emulsion, roasted fingerling potato salad with grain mustard, and butter braised nappa cabbage

Macon la Roche-Vineuse, Alain Normand, Burgundy, France, 2008

3.

"apple pie" with vanilla bean ice cream and caramel

FIVE AND TEN’S NEW YEAR’S EVE DINNER

$65 food

$40 wine pairings

1^st COURSE

Kumamoto oysters on the half shell with cucumber-chile mignonette and preserved lemon

Sparkling Chenin Blanc, Louis de Grenelle, Loire, NV

or

Cauliflower soup with Georgia sturgeon caviar cream and tiny croutons

Aligoté, A&P de Villaine, Bouzeron ‘Les Clous’, France, 2007

or

Beef tartare with traditional accompaniments

Rosé, Chateau Musar, ‘Jeune’, Lebanon, 2009

or

Roasted baby carrots and beets with feta, cumin vinaigrette, and pulled parsley

Sauvignon Blanc, Le Claux Delorme, Valançay, France, 2009

2^nd COURSE

Torchon of foie gras with onion jam, bread and butter pickles, and brioche

Sauternes, Chateau Laribotte, France, 2005

or

Salad of local lettuces, braised bacon, roasted tomato, avocado, and buttermilk dressing

Lirac Blanc, Domaine Lafond, Rhone, France, 2008

or

Butter poached Maine lobster risotto with tarragon crema

Chardonnay, Lioco, Carneros, CA, 2009

or

Roasted maitake mushrooms with poached local egg and truffled red mule grits

Bourgogne rouge, Jean-Claude Boisset, France, 2006

3^rd COURSE

Roasted squab breast with confit leg, lemon-thyme jus, mascarpone polenta, and braised lacinato kale

Chianti Classico, Castello di Rampolla, Tuscany, Italy, 2005

or

Grilled prime filet of beef and braised short rib with pommes anna, roasted asparagus, and rosemary jus

Cabernet Sauvignon, Branham, Napa, CA, 2006

or

Braised halibut with orange emulsion, rouille, leek whipped potatoes, and saffron braised fennel

Rioja Blanco, R. Lopez de Heredia, ‘Viña Gravonia’, Spain, 2000

or

Collard greens spanakopita with French feta, spicy cucumber-chile dressing, roasted hakurei turnips, haricots vert and shiitake slaw

Riesling Trocken, Dr. F. Weins-Prüm, Wehlener Sonnenuhr Spätlese, Mosel, Germany, 2009

4^th COURSE

Grapefruit pudding cakes with whipped cream, champagne poppy seed reduction, and cashews

Moscato D’Asti, Vietti, ‘Cascinetta’, Piedmont, Italy, 2009

or

Dark chocolate mousse with coconut macaroon and passion fruit reduction

Port, Taylor-Fladgate, LBV, Portugal, 2005

or

Apple pie with juniper ice cream and candied kumquats

Pineau des Charantes, Daniel Bouju, Cognac, France

or

Vanilla bean crème brulee with cookies and seasonal fruit

Pedro Ximenez Sherry, Alvear, Spain, 2008

Please call 5 & 10 at 706-546-7300 for reservations.

5 & 10 Prix Fixe December 16th to December 22nd

Menu A

1.

wilted dandelion greens with soft poached egg and bacon vinaigrette

Rioja Blanco, Cune, ‘Monopole’, Spain, 2009

2.

deviled chicken thighs with braised leeks and lemon pan jus

Barbera D’Alba, Bruno Giacosa, Piedmont, Italy, 2007

3.

Pineapple-maple upside down cake with caramel, whipped cream and fresh mint

Menu B

1.

Woodland Gardens arugula with buttermilk dressing, smoked trout, kumquats, and shaved radish

Pinot Grigio, Borgo M, Veneto, Italy, 2008

2.

Georgia shrimp n grits, mustard greens, Andouille sausage, leeks, tomato, and roasted pepper

Vermentino, San Felice, Maremma, Italy, 2009

3.

Passion fruit meringue tart with orange anglaise and cocoa nibs

New Year's Eve Dinner at Empire State South

Image c/o Kate Headley

$80 food/ $55 wine

Amuses bouche:: Cauliflower capers and caviar

Blanc de Blancs, Schramsberg, Napa, CA, 2006

1^st COURSE

duck ham and shaved torchon with breadcrumbed egg, & sugarloaf endive

Marsannay Rosé, Bruno Clair, Burgundy, France, 2008

or

seared scallops with meyer lemon, radish, mache, fennel and fennel pollen

Vouvray, Clos le Vigneau, Loire, France, 2008

or

kushi oysters with kimchi mignonette and champagne

Riesling, Merkelbach, Erdener Treppchen Kabinett, Mosel, Germany, 2009

2^ND COURSE

potato gnocchi with guanciale, matsutakes, sorrel and rich pork dashi

Bianco, Coenobium, Lazio, Italy, 2008

or

terrine of foie gras with kumquat conserve, sauternes gelee, brioche

Sauternes, Chateau Laribotte, Bordeaux, France, 2005

or

coastal shrimp: lardo, crisp potato, romesco

Verdejo, Jose Pariente, Rueda, Spain, 2008

3^RD COURSE

roasted guinea hen with confit of leg: Brussels, whipped parsnips and roasted jus

Savigny-les-Beaune 1er Cru, Jean-Jacques Girard, ‘Les Serpentieres’, Burgundy, France, 2008

or

Strauss Family veal chop with sweetbreads, blacktrumpet mushrooms and leek grits

Nebbiolo-Barbera, Rocche dei Manzoni, ‘Bricco Manzoni’, Piedmont, Italy, 1996

or

Stew of charred octopus, lobster and cockles with green chickpeas, yams and harissa

Friulano, Schiopetto, Friuli, Italy, 2008

4^TH COURSE

Optional cheese course (supplemental $20 per person)

Madeira, Rare Wine Co., Savannah Verdehlo, NV

AND DESSERT

Pineapple upside-down cake with warm caramel

Tokaji, Royal Tokaji Co., ‘Mad Cuvee’, Hungary, 2008

or

Vanilla & bourbon panna cotta with citrus compote

Pedro Ximenez Sherry, Alvear, Spain, 2008

or

Chocolate espresso tart with bruleed bananas

Colheita Port, Smith-Woodhouse, Portugal, 1986

*We can easily accommodate vegetarian requests

Reservations Required

call ESS at 404-541-1105

5 & 10 Prix Fixe December 9th to December 15th

for 5:30, 5:45 and 6:00 reservations

Menu A

1.

Roasted broccoli with radicchio, anchovies, chile flake, lemon and garlic

Rioja Blanco, Cune, ‘Monopole’, Spain, 2009

2.

Pan roasted Scottish salmon with celery root puree, brussels sprouts, and a mustard emulsion

Chardonnay, Windsor-Sonoma, Russian River Valley, 2009

3.

Lemon Chess pie with vanilla bean whipped cream, sorghum and seasonal fruit

Menu B

1.

Local Woodland Gardens lettuces with radish, hard boiled egg, crisped country ham and boiled dressing

Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2009

2.

Roasted duck breast with sugarloaf endive, green tomato chutney, thyme and red orange gastrique jus

Pinot Noir, Au Bon Climat, Santa Barbera Co., CA 2008

3.

Valbreso Feta with lavender honey, pistachios, and toasted baguettes

$25 for food

$15 for wine

L'Angevin/ Pierson-Meyer Wine Dinner at ESS on December 28th

I can’t think of a more apt holiday treat than to have a wine dinner a couple of days after Christmas. Just when the boxes are out and the turkey leftovers are waning you can walk out the front door announcing to your in-laws that you are going to have a nice dinner at that fun new midtown restaurant run by that guy with one eyebrow.

It will be a great night with great food and great wine. Two Yountville wineries will be featured and both are very highly regarded. L’Angevin is a lauded outfit with Burgundian focus showing some stellar chardonnays and wonderful pinot noirs. Pierson Meyer has a wonderful array of wines and we’ll be featuring their pinot noir, chardonnay and cabernet sauvignon. The really wonderful kicker is that the co-owner and winemaker for both wineries is Robbie Meyer, a lauded cellar master who spent years at Peter Michael Winery and is a native of Marietta, GA.

Come on by. It’ll be a great dinner to showcase some very sought-after wines from two wonderful wineries.

1.

hamachi sashimi with pineapple, pickled sunchoke, mizuna and ponzu

2008 l’Angevin Chardonnay, Russian River

2008 Pierson Meyer Chardonnay, “Charles Heintz Vineyard”, Sonoma

2.

frisee with pulled and crisped duck confit, pullet egg, persimmon and verjus vinaigrette

2008 l’Angevin Pinot Noir, Russian River

3.

poached skate with pinot emulsion, cabbage, capers and pinenuts

2008 Pierson Meyer Pinot Noir, “Sonoma State”, Sonoma

4.

Jamison Farm lamb leg with saffron stewed chickpeas, tomatoes and olives

2007 Pierson Meyer Cabernet Sauvignon, Napa

5.

Banana Pudding

Empire State South Wine Dinner

L’Angevin Wines/ Pierson-Meyer

December 28th, 2010

6:30 PM beginning

with winemaker Robbie Meyer in attendance

$120 per person plus tax and tip

call ESS at 404-541-1105 for Reservations

Champagne Brunch at Empire State South

Saturday, December 11th

Brunch begins at noon

Esprit Brut, Henri Giraud, NV poured upon reception

1. Oyster Stew with Fried Egg and Toasted Brioche

Henri Giraud Champagne, Esprit Blanc de Blanc

2. Poached Breast of Poulet Rouge with Dumpling, Winter Vegetables and Escarole

Henri Giraud Champagne, Homage a Francois, Ay Grand Cru

3. Carolina Moon Cow's Milk Camembert with Star Anise Poached Apricots and toasted Semolina Bread

Henri Giraud Champagne, Esprit Rose

4. Passion Fruit Pavlova with Vanilla Soft Serve Ice

$60 per person (not including tax & gratuity)

Reserve your spot now, call ESS at 404-541-1105

5 & 10 Prix Fixe December 2nd thru 8th

$25 Prix Fixe

Menu A

1.

tatsoi salad with mixed herbs, blood orange, toasted pinenuts, shaved pecorino and a simple bistro vinaigrette

Gruner Veltliner, Schwarzbock, Austria, 2009

2.

crisp flounder with stewed salsify, Brussels sprouts and butternut squash, meyer lemon vinaigrette and toasted poppyseed

Riesling, Hiedler, Kamptal, Austria, 2002

3.

Grapefruit pudding cake with whipped cream and toasted cashews

Menu B

1.

fried duck egg with grits, oyster mushrooms, feta and pickled red Anaheim chiles

Macon la Roche-Vineuse, Alain Patriarche, Burgundy, France, 2008

2.

braised pork belly with confit of shoulder, cabbage with caraway, & roasted celery, carrot and leek

St. Laurent, Sattler, Burgenland, Austria, 2008

3.

Coconut panna cotta with dark chocolate and passion fruit reduction

Atlanta Magazine : Restaurant Review

Check out Bill Addison's review of Empire State South in Atlanta Magazine. Click here to read the article!

(image via Atlanta Magazine)

Ryan is on the left, I am on the right.

America's Hottest New Restaurants

The Daily Beast names Empire State South as one of America's Hottest New Restaurants! Click here to see the full article.

5 & 10 Prix Fixe November 26-December 1, 2010

menu A:

1.

antipasto plate of Benton’s ham, chicken liver pate, and pickles

Pinot Grigio, Borgo M, Veneto, Italy, 2008

2.

housemade potato gnocchi with rabbit sugo and shaved pecorino

Nebbiolo, Fantino, ‘Rosso dei Dardi’, Piedmont, Italy, 2006

3.

Cinnamon toast ice cream with pumpkin cake and plumped rum raisins

menu B:

1.

spinach salad: shallot vinaigrette, spiced pecans, blue cheese, and pear

Riesling, Von Hövel, Mosel, Germany, 2007

2.

crisp panko-chile dusted catfish with lemon emulsion, tomato chutney, hominy grits, fennel slaw, and arugula

Sauvignon Blanc, Le Claux Delorme, Valencay, Loire, France, 2009

3.

Vermont Grafton cheddar with toasted baguette, pecans and seasonal fruit

$25 Prix Fixe

$15 Wine

5 & 10 Prix Fixe Menu, November 18th - 24th

Menu A:

1.

oyster pan roast with breadcrumbs, bacon, celery, garlic, and thyme

Cava, Conde de Subirats, Spain, NV

2.

crisp NC trout, vermouth emulsion, braised fennel, sautéed greens, and citrus salad

Malvasia, Bastianich, ‘Adriatico’, Croatia, 2009

3.

sweet bay leaf crème brûlée with cookies

Menu B.

1.

grilled lamb merguez sausages with cilantro-yogurt dressing, lentil-roasted red pepper salad, and marinated cucumbers

Amontillado Sherry, Alvear, Spain, NV

2.

crisp duck confit, star anise gastrique, braised red cabbage, crisp potatoes, and roasted grapes

Bourgogne, Joseph Voillot, France, 2008

3.

double chocolate brownie with pistachio cherry turrón ice cream

$25 food

$15 wine

available for 5:30, 5:45 and 6:00 reservations

Gifts for a Chef

Here are a few gift ideas for those who love to cook, or those who just love food.

The Flavor Thesaurus... one of the coolest books of the year.

A subscription to Gastronomica.

A bag or two of Counter Culture Coffee and a Georgia Coffee Sleeve to accompany it.

A Hario Buono Drip Kettle...As coffee culture heats up its good to have the best kettle around...

Rosle hand mandolin... awesome for truffles and vegetables. very sharp.



A great bottle of wine is always a hit. To see some awesome holiday wine options, click here to see sommelier Ben Giacchino's selections!

LEON: a great British cookbook form the best fast food place ever. Cool.

Rosle kitchen tweezers... very cool for the precise home cook

Our friend Liana's great preserving book. This book could keep me busy for years making canned goods and kimchi.

Handmade Aprons available at Empire State South.

Ben's Thanksgiving Day Selections

photo via Diner's Journal

If you have been thinking about what wines you will serve and/or give this holiday season, then look no further than Ben's Thanksgiving Day Selections. He has chosen a wide variety of wines to suit every Thanksgiving style. Click here to see the list.

5 &1 0 prix fixe from November 11 through November 17

every night for 5:30, 5:45 and 6:00 reservations

Menu A:

1.

turnip soup with crisp bacon and tiny croutons

Riesling, Von Hövel, Mosel, Germany, 2007

2.

grilled bistro steak with red pepper chimichurri, crisp potatoes, roasted carrots, and arugula

Costieres de Nimes, Domaine Bahourat, Rhone, France, 2008

3.

Appalachian cheese with cranberry apple compote, spiced pecans and toasted baguette

Menu B:

1.

local lettuces with avocado, shaved radish, grilled scallion, pickled red onion, parmesan, and buttermilk dressing

Cava, Conde de Subirats, Spain, NV

2.

shrimp n grits with andouille sausage, roasted peppers and tomatoes, and sautéed greens

Bordeaux blanc, Chateau Haut-la Pereyre, France, 2009

3.

Quince and dried cherry upside down cake with mascarpone ice cream and maple reduction

$25 food

$15 wine

the AJC review: 4 stars!

My day started out right when I read Mr. Kessler's review early this morning. It has been a good week for Empire State South, we are proud of our two complimentary reviews, but as always, we still have room to improve. Click here to read the full review.

5 & 10 Prix Fixe from November 4 thru November 10

every night for 5:30, 5:45 and 6:00 reservations

menu A

1.

Caesar salad: applesmoked bacon, romaine, garlic croutons, parmagiano

Roero Arneis, Matteo Corregia, Piedmont, Italy, 2008

2.

spaghetti and meatballs in spicy tomato sauce with shaved parmesan and arugula

Chianti, Poggio Vignoso, Tuscany, 2008

3.

Cranberry, quince and cheddar napoleon with spiced honey

menu B


1.

butternut squash fritters with stewed apple, currants, capers, and pecorino

Aspall Organic English Draft Cider

2.

crisp flounder with lemon emulsion, celery root puree, brussels sprouts with bacon and brown butter, and tiny croutons

Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2009

3.

Roasted peanut tart with coconut makrut lime ice cream

$25 food

$15 wine