(Peaches & Blueberries with Proscuitto over a Pistachio Pesto)
Part I of our trip made us very hungry.
As soon as my best friend bought us the last two spots in a sewing workshop to see Dana from Made I knew my part would be finding a great place for us to have dinner.
And I found it right across the street.
So two girls walk into a restaurant. A restaurant filled with pretentious looking diners and a snotty hostess. One girl realizes (the one who chose the restaurant) that its a Saturday night and they have no reservation. As she surveys the hostesses' narrowed gaze, she realizes she may not be eating at this restaurant.
The words "You can eat at the bar" save her... Which is where she wanted to be anyways. Thank goodness the food wasn't as pretentious and the bartender was perfect in his recommendations.
Bocado Restaurant is located off Howell Mill Road in Atlanta. Its a restaurant dedicated to sustainable foods and simplicity. Chef Todd Ginsberg, trained under Joel Antunes and Bruno Menard at the Dining Room in the Ritz Carlton, Buckhead. But unlike his former stomping grounds his food has an easy and simple quality to it.
We started with a wonderful South African Chenin Blanc (perfect for the 100 degree weather and high humidity)
(Chicken Liver and Bacon Crostini)
Then we chose a variety of amazing dishes:
Proscuitto and Arugula Bruschetta
Peaches and Blueberries with Proscuitto over a Pistachio pesto
Chicken Liver and Bacon Crostini
Rack of Pork
Chesapeake Flounder
(Rack of Pork)
So the two girls end their trip to Atlanta on a high note and another adventure under their belt.
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