This Contributor
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This Contributor's Stats
 
  • Review Count
    4
  • Helpfulness Votes
    0
  • First Review
    September 22, 2014
  • Last Review
    December 8, 2014
  • Featured Reviews
    0
  • Average Rating
    3
 
 
This Contributor's Reviews
 
Known for dishes that evoke distant places and a cooking style that draws on slow, subtle, and labor-intensive techniques, Executive Chef Nicolaus Balla has a decidedly global culinary approach. <br /><br />Balla employs his research into artisan techniques such as sausage preparation, cheese making, pickling and preserving to produce those authentic homemade flavors. His preference is for approachable and full-flavored dishes – what he calls “good social food.” The menu pairs naturally with Tartine’s bread by renown baker Chad Robertson, which serves both as inspiration and accompaniment for many of the dishes. <br /><br /><br />
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 12/06/2014
 2007
Dined on 12/06/2014
 2007
Food 
4 / 5
(Very Good) 4 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
Dined on 12/06/2014
 2007
Special Features: 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 
2 / 5
(Fair) 2 / 5
OpenTable Diner Since
Dined on 11/22/2014
 2007
Dined on 11/22/2014
 2007
Food 
2 / 5
(Fair) 2 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
Dined on 11/22/2014
 2007
0points
0of 0voted this as helpful.
 
Brought to you by Award Winning Chef Michael Chiarello and located at Pier 5 on the the bustling San Francisco Waterfront, Coqueta is inspired by the cuisines of Spain. Chef Chiarello feels that Spain"s signature ‘small plates’ coupled with the social vibrancy of their dining scene is the perfect combination for San Francisco, which has its own deep-rooted history with the country. Focusing on regional dishes from Madrid, Catalonia, the Basque Country and beyond, the menu will feature Chiarello's interpretation of traditional Spanish cuisine and, as has always been his tradition, will highlight the bounty of fresh, local ingredients from land and sea.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
OpenTable Diner Since
Dined on 10/24/2014
 2007
Dined on 10/24/2014
 2007
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
Dined on 10/24/2014
 2007
Special Features: hot spot, fit for foodies
0points
0of 0voted this as helpful.
 
Hillside Supper Club is a little gem restaurant with a hands-on approach to food and wine. Tucked away on the North slope of Bernal Hill, Chef/Owners Tony Ferrari and Jonathan Sutton use classic old-world traditions to fabricate a menu embracing the importance of our seasons. A Supper Club where everyone is welcome; never stuffy, always comfortable. Come as strangers, leave as friends…Enjoy!
 
Overall rating 
2 / 5
(Fair) 2 / 5
OpenTable Diner Since
Dined on 9/19/2014
 2007
Dined on 9/19/2014
 2007
Food 
2 / 5
(Fair) 2 / 5
Service 
2 / 5
(Fair) 2 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
Dined on 9/19/2014
 2007
0points
0of 0voted this as helpful.