Photographed by Martha Williams
the terminus
The very first thing you discover upon getting into Capolinea, an Italian restaurant positioned inside Signia by Hilton, is the eye to architectural element, from the pearl-encrusted chandeliers to the floor-to-ceiling home windows providing gorgeous views of the Mercedes-Benz Stadium. Luckily, this is not the final time Capolinia impresses.
At a latest dinner, there have been loads of oohs and aahs on the restaurant run by govt sous chef Jewel Ortiz, a lodge veteran who frolicked in Texas and Montana earlier than transferring to Atlanta.
It began with bread service. The bread itself was freshly baked, however it was the smoky, house-made Calabrian chile butter that made my dinner date and I smile at one another (earlier than closing the ramekins).
Then there was the martini trolley. I normally keep away from martinis for worry they’re going to put me underneath the desk, however I could not resist the temptation of a table-side drink; I selected the Sicilian, a mix of gin, vermouth, marsala and amaretto, with an almond-stuffed olive garnish. It is a scene-stealer, with steam emanating from the liquid hydrogen used to chill drinks.
Different stars of the night included ravioli filled with braised duck and easily made spaghetti al pomodoro, made with do-it-yourself pasta and a vivid, contemporary tomato sauce. You will wish to save room for pastry chef Daniela Lea Rada’s clever desserts, like la farfalla (“butterfly”), a lavender cremeux (like a mousse) served with butterfly pea flower powder gelato in a periwinkle hue — the colour when it is combined with limoncello marmalade. is deep Downtown -Lea Picard
Photographed by Martha Williams
Doo Boo Gong Bang
Korean-style tofu (dipping), superb and custardy, made in-house each morning, is the star of this Duluth newcomer. Whether or not stark white, fiery with kimchi, or nestled with oysters, Do Bu’s luxurious, super-silken quickly Do Bu jji-gae (tender tofu stew) is delivered to the desk in a effervescent clay pot: accompanied by an assortment of rice and banchan. , sufficient to divide it into two. Make it a combo, and between slurps, you possibly can nosh on LA Kalbi-style quick ribs, basic Korean pork kew, or grilled mackerel. I wish to nibble on the sticky, candy flanken ribs with the small bone within the center—an American invention that originated when Korean cooks in Los Angeles started procuring their beef from Mexican butchers. For some dinners, seafood and scallion pancakes, cooked on a griddle and sliced into wedges tableside, could be constituted of tukrishuto tofu. can Duluth — Wendell Brock
Reich Mediterranean
Palestinian chef Faik Osman’s Duluth’s outdated Cafe Raik — lengthy a dependable vacation spot for textbook falafel, hummus, shawarma and kebabs — just lately resurrected in Suwannee as Raik Mediterranean. Fortunately, the scrumptious eggplant dips, authentic salads and heat, pillowy pitas survived the transfer. A handsomely designed house with a full bar, Raik has a menu filled with flavors from the Palestinian area. It nonetheless presents severely thirst-inducing stuffed pita and impeccable za’atar-sprinkled fries. Attempt the cleverly named Shawafel (accessible at lunch solely)—it is rooster shawarma and falafel in a pita pocket with all of the crunchy, spicy stuff: contemporary cucumber and tomato, pickled crimson cabbage and herb greens, and basic blonde tahini. Or wow your desk with a feast: sharable spreads; contemporary greens (ideally tabbouleh and fattoush); and a plate of smoky grilled kebabs (filet mignon, salmon, greens, or my all-time favourite: a mixture of floor beef and lamb). Reich’s falafel is, let’s simply say, compelling. Suwannee — Wendell Brock
This text appeared in our September 2024 concern.
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