MandB
Top 250 Contributor
Share MandB's profile
 
Facebook Twitter
 
 
 
MandB's Stats
 
  • Review Count
    18
  • Helpfulness Votes
    8
  • First Review
    May 5, 2014
  • Last Review
    August 25, 2014
  • Featured Reviews
    0
  • Average Rating
    4.2
 
 
MandB's Reviews
1 2 next>>
 
THE VICEROY” a title synonymous with “Royalty”, a highly coveted post, was awarded to the governing head of British Colonies in the 18-19 hundreds. Keeping with the tradition of this apex post in the British regime, we strive hard to maintain the highest level of comfort, taste and hospitality to become the apex provider of Authentic Indian Fare as no other in the Industry. We strive hard to provide you with the best experience in “ROYAL INDIAN DINING”. Our vision is to simplify Indian cooking and bring you back to the basics with nutrition, quality, flavor, aroma and taste. Our spice blends fresh ingredients and your imagination which will transform your craving into simple and satisfying cuisine.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 8/23/2014
 2004
Dined on 8/23/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"Our second time dining at Viceroy and it was every bit as wonderful as we had remembered. We dined with another couple and they also felt the food was excellent. It is great to have an Indian restaurant that actually make is own pickles. All of the dishes, breads, rice, sides, etc., we had were truly excellent, including one we've never eaten before. We also had the butter chicken again, and again it was amazing - the best we've ever eaten, including in India. If you love Indian food you will love Viceroy."
Dined on 8/23/2014
 2004
Special Features: neighborhood gem, fit for foodies
0points
0of 0voted this as helpful.
 
We know the word "fusion" has been wielded about to justify everything from Hula Burgers to Mexican lasagna. But the East-meets-South brand of fusion happening at Poor Calvin's? It's creative; it's innovative; and it's probably unlike anything you've tasted in the ATL. After working in kitchens around the world, Calvin Phan wanted to shake things up a little. And so, into the mac 'n cheese, the Thai spices went. Now, Calvin's giving Southern staples, like sea bass and fried chicken, a decidedly creative Asian-inspired twist (and a nip of spice, too). We didn't think good old-fashioned mac 'n cheese could get much better. And then, we tried Calvin's ridiculously rich take on the cheesy classic, gussied up with chunks of lobster and given a zing with Thai spices. This, and more innovative dishes, approached in much the same way, leave the hands of Calvin Phan day in and day out. His dedication and attention to detail are evident in each dish and dessert. You won't be disappointed.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 8/10/2014
 2004
Dined on 8/10/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"Second time and loved it again. It is so nice having such a wonderful brunch selection. Everything we've eaten at Poor Calvin's has been wonderful. Great choices, great preparations, and presentations. The lobster fried rice is fabulous, served with a great lobster tail and all fresh vegetables. The walnut shrimp was equally as wonderful - great flavors. Great appetizers and Bloody Mary's as well. We will be back!"
Dined on 8/10/2014
 2004
Special Features: neighborhood gem, great for brunch, fit for foodies
0points
0of 0voted this as helpful.
 
THE VICEROY” a title synonymous with “Royalty”, a highly coveted post, was awarded to the governing head of British Colonies in the 18-19 hundreds. Keeping with the tradition of this apex post in the British regime, we strive hard to maintain the highest level of comfort, taste and hospitality to become the apex provider of Authentic Indian Fare as no other in the Industry. We strive hard to provide you with the best experience in “ROYAL INDIAN DINING”. Our vision is to simplify Indian cooking and bring you back to the basics with nutrition, quality, flavor, aroma and taste. Our spice blends fresh ingredients and your imagination which will transform your craving into simple and satisfying cuisine.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 8/09/2014
 2004
Dined on 8/09/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"What a find. We haven't had Indian (northern) food as good as this since India. Very helpful and courteous staff, eager to make food suggestions. The butter chicken was perhaps the best we've had. The Seekh Kabab was also wonderful (combination lamb and chicken). The Mulligatawny soup was a little disappointing, water and not very spicy. The pickles were very good, in-house made; I love Indian pickles but they are almost always from a jar, these were home-made. The waiter asks what spice level you want; we picked Indian Spicy despite his warning -- it was spicy but wonderful, not too very hot, great blend of spices. Finally a good Indian restaurant in Atlanta. Can't wait to go back."
Dined on 8/09/2014
 2004
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
Flyte World Dining & Wine is a unique culinary experience. Flyte's Executive Chef Mike Moranski incorporates local produce, free-range meats and beautiful presentations into a truly seasonal, farm-to-table menu featuring the best of Tennessee's independent farms. Flyte's knowledgeable staff can help you navigate the eclectic wine list and craft beer selection (or you can choose a pre-set wine or beer Flyte). There's even a 20-seat Kitchen Dining Room where you can dine in the midst of the action. Flyte's focus on service and hospitality is evident in personal touches from the moment you make a reservation until you conclude your evening. The restaurant interior is lively, colorful and beautifully lit to provide the perfect setting to your Dining & Wine adventure and the diverse music is handpicked by the staff. Happy Hour from 4:30 to 7:00 in the lounge everyday!<br />
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 7/16/2014
 2004
Dined on 7/16/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Quiet
Quiet
"Everything about Flyte was fantastic - great food, too many fabulous choices, fresh, fresh, fresh ingredients (I even ordered dessert, I generally don't like desserts, these were more savory than sweet). Great wine list, well organized, easy to follow. Amazing service, I usually don't care to know my server's name but in this case my wife and I were very impressed with Todd and so, remember his name. He was extremely knowledgeable, knew every aspect of the menu, right down to spices, flavors, tastes, etc., which was most helpful. He knew the wine list and, even though I know wines, his knowledge and recommendation was right-on. Rarely have my wife and I been so impressed with a restaurant. Despite not living in Nashville, we will be back."
Dined on 7/16/2014
 2004
Special Features: notable wine list, fit for foodies
0points
0of 0voted this as helpful.
 
Located in the century old Hermitage Hotel, the commitment to preservation continues in the Capitol Grille and Oak Bar. Relaxed, low key, and known as the place for Nashvillians “in the know”, the Capitol Grille is inspired by cultural sustainability. That is, preserving the past while using techniques of the present. Our commitment to using local food extends beyond just sourcing local. The ingredients are grown at the farm at Glen Leven, located just 5 miles from the Capitol Grille by Executive Chef and Farmer Tyler Brown. Brown creates a menu that shifts with the seasons, is inspired by what is the freshest and best available, and pays homage to historic Southern cuisine. The Capitol Grille actively supports and is involved with Share Our Strength, an organization whose mission is to end childhood hunger by 2015, the Chef’s Move to Schools program, as well as the Southern Foodways Alliance. <br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/15/2014
 2004
Dined on 7/15/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Moderate
Moderate
"The food was delicious, well prepared and well presented - trout was fresh and excellent, I had sable fish that was also delicious, Caesar salad also very good (great anchovies). The cheese platter was wonderful, three cheeses, breads/crackers, and accompaniments, however one of the cheeses was too ammoniated for me - they reduced the cost of the plate accordingly. Service on the other had was not very good. Our waiter, obviously new was reading the specials from a note pad, he forgot about our wine (a white, kept on ice, but not at our table so we couldn't pour, not that we should have to) and we had to remind him to refill our glasses; after opening the wine he put the cork on my bread-butter plate. We will definitely eat here again."
Dined on 7/15/2014
 2004
0points
0of 0voted this as helpful.
 
Woodfire Grill indulges Atlantans with seasonally influenced, ingredient-focused cuisine. The menu changes daily and features fresh organic ingredients. Executive Chef Tyler Williams incorporates the seasonal offerings of small local farms and purveyors as well as organic beef, lamb, pork, poultry and seafood for simply prepared cuisine. Foods are fire-roasted and grilled with an a la carte menu comprised of first, second, third and dessert courses. Five and seven course chef tasting menus are available every night. Since opening in 2002, Woodfire Grill has been honored by critics in numerous reviews, by both local and national press. The staff at Woodfire Grill is especially proud to have been the focus of such acclaim by such publications as Food and Wine, Gourmet and Wine Spectator. We invite you to come experience the delicious offerings at Woodfire Grill. Since our menu changes daily, our past customers will experience a new collection of seasonal dishes with every visit.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/05/2014
 2004
Dined on 7/05/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"We always enjoy Woodfire Grill. The food is consistently original and delicious. This time we had a set 5th of July barbeque menu and it was wonderful. The menu was original and the food great."
Dined on 7/05/2014
 2004
0points
0of 0voted this as helpful.
 
We know the word "fusion" has been wielded about to justify everything from Hula Burgers to Mexican lasagna. But the East-meets-South brand of fusion happening at Poor Calvin's? It's creative; it's innovative; and it's probably unlike anything you've tasted in the ATL. After working in kitchens around the world, Calvin Phan wanted to shake things up a little. And so, into the mac 'n cheese, the Thai spices went. Now, Calvin's giving Southern staples, like sea bass and fried chicken, a decidedly creative Asian-inspired twist (and a nip of spice, too). We didn't think good old-fashioned mac 'n cheese could get much better. And then, we tried Calvin's ridiculously rich take on the cheesy classic, gussied up with chunks of lobster and given a zing with Thai spices. This, and more innovative dishes, approached in much the same way, leave the hands of Calvin Phan day in and day out. His dedication and attention to detail are evident in each dish and dessert. You won't be disappointed.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 7/06/2014
 2004
Dined on 7/06/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Quiet
Quiet
"What a great surprise. We were looking for an interesting brunch menu (since my wife does not eat eggs) and we certainly found it at Poor Calvin's. The menu was wonderfully creative and the food excellent. There were so many great choices it was difficult to decide. We loved everything we ate (and drank) - fusion food based upon Southern and Thai. Very original and very delicious. Our waitress was wonderful, extremely personable and friendly and she made some great suggestions. We can't wait to go back!"
Dined on 7/06/2014
 2004
Special Features: great for brunch, fit for foodies
0points
0of 0voted this as helpful.
 
Dinner on Ludlow is an American Brasserie located in the Lower East Side of Manhattan serving Chef John Keller’s adaptation of classic comfort food with a focus on keeping "it" simple. Just think Park Ave. cuisine with L.E.S. prices.<br />Executive Chef John Keller and pastry Chef Mame Sowe (formerly of the Hotel on Rivington, CO-OP Food & Drink, Viktor & Spoils) has teamed up with Chef Blair Hanelt (formerly of Casimir) to bring “home” back to the L.E.S..<br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 6/29/2014
 2004
Dined on 6/29/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
2 / 5
(Fair) 2 / 5
Noise Level
Quiet
Quiet
"Brunch got off to a poor start - the restaurant was closed when we arrived, bartender did not show up, kitchen staff was eating in full view and when they noticed we were able to see into their hideout they closed the door (made us wonder if they washed hands between eating and cooking), no one knew had to mix a Bloody Mary. We didn't want to order until we were able to get our drinks so that cause a hassle. Finally another manager arrived and was able to resolve all the issues and we ordered brunch. The brunch menu was varied and offered may good alternatives, especially since my wife does not eat eggs. The food was very good and service improved tremendously once the staff got started. We will be back."
Dined on 6/29/2014
 2004
Special Features: great for brunch
+1point
1of 1voted this as helpful.
 
Hecho en Dumbo began in as a pop-up operating several nights a week out of a local café in Dumbo, Brooklyn. Chef Danny Mena's menu of antojitos, or "little cravings," features refined rustic Mexican staples and contemporary Mexico City cuisine. Derived from the official "Hecho en Mexico" seal, the restaurant's name speaks to the authenticity of the cuisine, the local sourcing of organic and sustainable ingredients, and the degree to which fundamental components of Mexican gastronomy – breads, tortillas, salsas, and even cheeses – are made fresh in-house. In a broader sense, the aim of Hecho en Dumbo is to celebrate the contemporary, cosmopolitan culture (and counter culture) of Mexico's vibrant urban centers.
 
Overall rating 
2 / 5
(Fair) 2 / 5
OpenTable Diner Since
Dined on 6/28/2014
 2004
Dined on 6/28/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
1 / 5
(Poor) 1 / 5
Noise Level
Energetic
Energetic
"Disappointing! We've dined here before, including tasting menu in kitchen-this was one of our favorites. We arrived to an empty restaurant but the greater refused to seat us until our party was complete. We wanted to order drinks and food while we waited but were denied a table (there was only 1 table occupied!). Whenour party arrived we were allowed into the dining room. Food was good but portions absurdly small. Three tiny tacos each the size of a silver dollar on an otherwise empty plate. Hint: charge $1 more and fill out the plate with beans, rice, or even chopped lettuce just for presentation. The consensus of our party is no one will go back!"
Dined on 6/28/2014
 2004
0points
0of 0voted this as helpful.
 
With its rustic décor, lush flower arrangements and romantic ambiance, dinners are easily transported to the warmth of the French country side the moment they walk through the door. <br /><br />In late Spring, Summer, and early Fall, one can dine outside at the sidewalk café. In true French style, the terrace is lined with flowers echoing the romance of La Mangeoire’s interior. <br /><br />La Mangeoire offers 3 uniquely decorated dining rooms for private gatherings. Two of these rooms provide intimate settings for business meetings or small social gatherings. For larger celebrations, such as bridal or baby showers, prenuptial dinners, engagement, wedding and anniversary parties, the restaurant can accommodate up to 60 guests
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
OpenTable Diner Since
Dined on 6/27/2014
 2004
Dined on 6/27/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Quiet
Quiet
"Always consistently excellent food. The list of bests at La Mangeoire goes on and on. Scallops were absolutely amazing, but the lobster sauce was incredible. Soup du jour, cold tomato with basil was fantastic. A must everytime we are in New York!"
Dined on 6/27/2014
 2004
Special Features: neighborhood gem, fit for foodies
0points
0of 0voted this as helpful.