5 & 10

nobody@vox.com(Fish on Monday) — Wed, 02 Apr 2008 10:21:32 -0400

With all the press that 5 & 10 gets (best new chef, best restaurant in Atlanta, love from the James Beard Foundation, etc) it's nice to know that it continues to live up to the hype.

The roasted asparagus and poached local egg with warm bacon vinaigrette and parmagiano reggiano

Asparagus Appetizer

sauteed dayboat scallops with apples, sturgeon caviar, and microgreens

Scallop Special Appetizer

the (justifiably) famous frogmore stew with Georgia shrimp, fingerling potatoes, leek, corn, and spicy andouille sausage in a leek and tomato broth

Frogmore Stew

And the dinner portion of the scallop special

Scallop Special

Finished off with the cava gelee with fresh blueberries, oranges, and blackberries, with an almond tuille cookie

Cava Gelee

The asparagus was tender without being mushy, and the combination of the poached egg yolks and the bacon vinaigrette was even more delightful when I mopped it up with a slice of bread. The scallop special (both as an appetizer and a entree) was fantastic, perfectly cooked with the crispy sauteed tops and silky interiors. The apples helped cut the saltiness of the caviar and the sauce, and the tuft of microgreens proudly played the roll of trendy objet de jour. The frogmore stew, though tasty, needed a smidge more salt. The cava gelee didn't last long, with the two of us elbowing for bites. Think champagne jello shot mixed with fruit, and you've got the idea.

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