Thursday, May 30, 2013

Five and Ten Prix Fixe: May 30th-June 5th


Menu A
1. Poached Leek Salad with crisp red kale, arugula, pickled red onion & buttermilk dressing
Gruner Veltliner, Ecker, Wagram, Austria, 2011

2. Cornmeal Crusted Catfish with hoppin john, pickled green tomato salad, lemon emulsion
Sauvignon Blanc, Mount Nelson, Marlborough, New Zealand, 2011

3. Pineapple Upside-Down Cake, cherries, brown butter, whipped crème-fraiche

Menu B

1. Farro Cavatelli with grilled garlic scapes, foraged mushrooms, dandelion greens, ricotta salata
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2. Bacon Wrapped Veal Loin with roasted baby carrots, pickled mustard seeds, whipped potato, mustard greens
Lirac, Domaine Lafond, ‘Roc Epine’, Rhone, France, 2010

3. Cabot Clothbound aged cheddar with housemade baguette and accompaniments

Prix Fixe is available everyday for 5:30, 5:45, and 6:00 reservations
$30 food
$15 booze

No Substitutions Please

Saturday, May 25, 2013

It's strawberry season.

Friday, May 24, 2013

So Should You be Coming to ATLANTA

here are some places to eat...

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Hugh’s list of places to eat and whatnot in Atlanta

Empire State South
yeah, it’s my place. Great breakfast, lunch and dinner. Awesome coffee program.

Antico Pizza
I think this is some of the best pizza I have ever had. Amazeballs.

Café Agora
Midtown middle Eastern place. Good lunch. Hummus, shawarma, that kind of thing. Really great cheap lunch.

One Eared Stag
Modern Southern, kind of punk rock place.

Gu’s Bistro
It’s a haul. Way up Buford Hwy but it’s great Szechuan food.

Leon’s Full Service
Fantastic drink spot. Good food. Decatur.

Octopus Bar
East Atlanta late night foodie palooza. Angus, the chef, is a very cool guy.

Holman & Finch
The best gastropub around. Stellar drinks and great food.

Westside. Great food but best known for a really fancy burger at lunch. 

the General Muir
Ode to the Jewish Deli by Todd Ginsberg. Smart chef. 

Octane, Westside and also on Memorial (Octane at the Jane).
Coffee coffee coffee. Serious coffee. Nice place to get some work done and get wired on great espresso.

Bruce Logue’s homage to Italy. Less expensive than it should be.

Community Q
Great BBQ in Decatur.

Cakes & Ale
Farm to Table stuff. Great food. Decatur.

Nam Phuong
Vietnamese. Really tasty. Norcross… so it’s a drive.

Miso Izakaya
Ramen at lunch and fancier fare at dinner. Guy Wong does Japanese really well.

Thursday, May 23, 2013

Five & Ten Prix Fixe: May 23rd - May 29th

Option A

1st Course
Crisp Pork Belly with spaetzle, bruleed mustard, fried quail egg
Wheat Ale, Bell’s Brewery, ‘Oberon’, Kalamazoo, MI

2nd Course
Braised Veal Breast with cabbage slaw & prosciutto jus
Zinfandel blend, Spann Vineyards, ‘Mo Zin’, Sonoma County, CA, 2010

3rd Course
Banana Puddin’~ banana cake, vanilla wafers, bruleed banana, salty candied peanut

Option B

1st Course
Chilled Asparagus Soup with yoghurt, bronze fennel, GA Olive Oil
Cava, Conde de Subirats, Penedes, Spain, NV

2nd Course
5&10 Pasta with shrimp piquant, roasted broccoli & chilies
Frascati Superiore, Pietra Porzia, ‘Regillo’, Lazio, Italy, 2010

3rd Course
Honeysuckle Sorbet with shortbread and fresh strawberries
Available for 5:30, 5:45, or 6:00 pm reservations every day
30 food, $15 booze

Monday, May 20, 2013

Saturdays Bocce Blitz Bonanza Ball Out with Steady Hand at Empire State South

ES[Steady Hand]
Saturdays Bocce Blitz Bonanza Ball Out

Every Saturday starting May 18th, from 10am-3pm

We are pumped to welcome the Steady Hand Pour House team at ESS! Starting Saturday, May 18, and every Saturday through August, SHPH will pop-up on our bocce court slinging coffee, beer, wine and treats. The menu features rotating coffees from Intelligentsia, George Howell, and eventually Steady Hand’s own arsenal. Get ready for a good time y’all. This summer is going to be the jam.
pour-overs and iced single cup brews, $3
schlitz with koozies, $3
red, white and rose wine, $6
retail coffee
assorted snacks

Saturdays beginning May 18,
Empire State South bocce court, 10 a.m. to 3 p.m.

Thursday, May 16, 2013

Five & Ten Prix Fixe: May 16th - 22nd


Menu A

Short Rib Ravioli with wild ramps, ricotta salata, aged balsamic
Merlot, Marco Felluga, Collio, Friuli, Italy, 2010

Roasted Airline Chicken Breast with shitake slaw, Carolina gold rice and chicken jus
Bourgogne, Daniel Rion, Burgundy, France, 2010

Chef's Choice Cheese with house-made baguette and accompaniments

Menu B

Poached GA Shrimp with lady peas, braised ham hock, cornbread croutons, mustard greens
Kerner, Abbazia di Novacella, Alto-Adige, Italy, 2011

Prosciutto Wrapped Trout with roasted broccoli, polenta cake, brown butter chow chow
Sancerre, Domaine de la Perriere, Loire, France, 2011

Hazelnut Dacquoise with espresso ganache and fresh strawberries

Prix Fixe is available everyday for 5:30, 5:45, and 6:00 reservations
$30 food
$15 booze

Friday, May 10, 2013

ESS Brandon Baltzley's "Nine Lives" Dinner and Booksigning

Join us on May 23rd as we host Chef Brandon Baltzley, author of the new book Nine Lives: A Chef's Journey from Chaos to Control. Baltzley's memoir tells his story of a love for cooking that began at age nine, his impressive success at a young age, and of his constant battle with destructive addiction.

His story hits close to home for many of who love and work in food culture - whether it be because of a friend we have known, a co-worker we have lost, or maybe just through similar stories we have heard far too many times.

Fortunately, Baltzley's story has a happy ending, and we couldn't be more excited to team up with him for an evening. He and our own Ryan Smith will be preparing a 6-course dinner, with optional wine pairings by Steve Grubbs or non-alcoholic pairings by Kellie Thorn. The price of $130 (tax, and gratuity not included) also includes a copy of the book, signed by Baltzley.

Dinner begins at 6:30. Call for reservations at 404-541-1105 or email us. This is definitely an event not to be missed.


radish, pork fat 
veal salumi, herb custard, farro puff 
Sparkling Saumur Rosé, Louis de Grenelle, Loire, France, NV

pickled shrimp, strawberry gazpacho, 20-month country ham, English peas 
Silvaner, Geil, Trocken, Rheinhessen, Germany, 2010

Egg, nasturtium, buttermilk, spring vegetables
Pinot Grigio, Abbazia di Novacella, Alto-Adige, Italy, 2011

Woodfired sturgeon and its caviar with smoked peaches and lamb sweetbreads 
Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2010

GA Duck, sprouted sunflower, sunflower miso, fermented pecan puree, Carolina gold rice 
Pinot Noir, Maysara,’Jamsheed’, Willamette Valley, OR, 2009

Pre dessert, carrot

Lemon Panna Ricotta, sorrel syrup, blueberry nutmeg sorbet, blueberries, marconas
Moscato d’Asti, Vietti, Piedmont, Italy, 2012

Thursday, May 9, 2013

Five and Ten Prix Fixe: May 9th –May 15th

Menu A         

Asparagus Salad with arugula, Benton’s country ham, roasted baby beets, pickled citrus
Gruner Veltliner, Ecker, Wagram, Austria, 2011

Smoked Catfish with anson mills grits, baby collards, and bacon vinaigrette
Ventoux Blanc, Trois Messes Basses, France, 2011

Humboldt Fog Chevre with house-made baguette and accompaniments

Menu B


Five & Ten Tomato Soup with ricotta crostinis, calabrian peppers, aged balsamic
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

Painted Hills Short Rib with Celia’s mustard greens, roasted maitakes, crushed peanuts
Malbec, Ben Marco, Mendoza, Argentina, 2011

Strawberry Shortcakes with lemon cream and poached rhubarb

Available for 5:30, 5:45, and 6:00pm reservations every day
$30 for food, $15 booze  

Friday, May 3, 2013

ESS Dinner with Rob Sinskey of Sinskey Vineyards Dinner, May 22nd at 7pm

We love Rob Sinskey.  He’s one of those renegade types.  He has been breaking with the Napa norm for a quite a while, first by growing Bordeaux grapes like Cabernet and Merlot in the cool, breezy climate of Los Carneros, and later by planting Alsatian varieties like Riesling, Gewurztraminer and Muscat on a single windblown hillside called Scintilla Sonoma.  His wines are always stunning, and he is a cool dude, so we are excited to have him here May 22nd for a rare, personal appearance. 

The menu:

Chicken Sausage,  English peas, early tomato marmalade, fermented spring onion
Vin Gris of Pinot Noir, Robert Sinskey Vineyards, Carneros, CA, 2012

VA Flounder, urfa chili, foraged greens, baby carrots, bay
'Abraxas' blend, Robert Sinskey Vineyards, Scintilla Sonoma, Carneros, CA, 2010

Ga Quail, Carolina gold rice, smoked onion consommé, pickled ramps, herbs
Pinot Noir, Robert Sinskey Vineyards, Carneros, CA, 2009

White oak pasture beef shank, baby leeks, charred shiitake juices, foie gras, farro
'POV' blend, Robert Sinskey Vineyards, Carneros, CA, 2009
'Marcien' blend, Robert Sinskey Vineyards, Carneros, CA, 2006

Frozen and bruleed strawberry parfait, chocolate crumb, pink peppercorn, hibiscus gel, whipped vanilla crème fraiche 
Late Harvest Pinot Gris, Robert Sinskey Vineyards, Carneros, CA, 2011

May 22nd at 7pm - $135 plus tax and gratuity

Thursday, May 2, 2013

Five & Ten Prix Fixe: May 2nd - 8th

Menu A

1. Beef Carpaccio with shaved parmesan, crisp farro, arugula, roasted red pepper and olive tapenade, GA olive oil
Sparkling Rosé, Charles Bove, Loire, France, NV

2. Five & Ten Pasta with our ricotta, english peas, ramp greens & crisp prosciutto
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

3. Sweet Bay Creme Brûlée, pine nut tuile

Menu B

1. Cucumber Gazpacho, pickled shrimp, tarragon, avocado, cracklings
Sauvignon Blanc, Xavier Weisskopf, Touraine, Loire, France, 2011

2. Roasted Ashley Farms Chicken Breast, sugar snap peas, cavatelli, swiss chard, orange & cherry peppers
Pinot Noir, McFadden, Potter Valley, Mendocino, California, 2007

3. Strawberry-Champagne Trifle, olive oil cake, sabayon, black pepper

Available for 5:30, 5:45, and 6:00pm reservations every day
$30 for food, $15 booze 
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