Foodie Journal

UNDERSTATED ELEGANCE

OMAKASE POP-UP MUJŌ FINDS A PERMANENT HOME ON THE UPPER WESTSIDE

Led by sushi chef J. Trent Harris, Mujō began as an omakase popup inside Cooks & Soldiers and will soon be a brick-and-mortar restaurant, expected to open on the Upper Westside in the fall. We spoke with Castellucci Hospitality Group CEO Fred Castellucci about the new restaurant.

What makes Mujō unique? Mujō is meant to replicate a traditional omakase experience where the sushi chef is preparing each bite to order.

What can you tell us about the Mujō brick-and-mortar? It will feature a 15-seat sushi bar, a six-seat bar and an eight-person private dining room. At the sushi bar and in the private dining room, guests will be served a traditional omakase experience, featuring primarily nigiri made and served one piece at a time. Hot and cold small plates will be served intermittently throughout the meal with dessert to finish.

What else can guests expect? The food menu will also include additional upscale offerings to augment the single tasting menu. Beverage pairings will also be available. The drink menu will feature a large selection of sake and wine. We will still offer a select menu for takeout, but the omakase experience will be dine-in only. Our takeout menu will focus on donburi [rice bowl dishes] and rolls.

The space is designed by Elizabeth Ingram Studio. Can you give us some insight into what that will look and function like? The space will be luxurious but understated with dark wood tones, gold accents and natural materials. This restaurant will be incredibly intimate (1,500-square feet), one of the smallest in Atlanta [that we know of]. n

Mujō 691 14th St., Suite C Atlanta 30318 404.996.2623 mujoatl.com

CHICKPEA CHILLER

Chef J. Trent Harris helms the kitchen at Mujō.

The Hummus & Pita Co. shares the recipe for their deliciously healthy shake

½ cup cooked chickpeas (canned is fine) ¼ cup pure tahini 1 large frozen banana (about 1 1/2 cups) 1 cup unsweetened vanilla almond milk 2 large Medjool dates (remove pit and chop into paste) or 1 tbsp date syrup Pinch of cinnamon Drop of pure vanilla Add all ingredients into blender, mix and enjoy. Makes 20 oz.

Hummus & Pita Co. 4511 Olde Perimeter Way Dunwoody 30346 678.982.9436 hummusandpitas.com

FOOD NEWS

Slated to open this summer in Buckhead, the dual concept from Red Phone Booth and Amalfi Pizza brings a 6,500-squarefoot speakeasy, a private event space called Mafia Kitchen and a 5,500-square-foot Neapolitan eatery offering fresh pasta, specialty pizzas and a full bar with Italian wines. With an eye toward keeping patrons safe, the spaces feature soaring ceilings, 10 direct air purifiers, three Aaon Direct Outdoor Air Systems that clean the air approximately every two minutes and the airborne particulateeliminating Needlepoint Bipolar Ionization technology. redphonebooth.com; amalfipizzaatl.com

Chef Suzanne Vizethann of Buckhead’s Buttermilk Kitchen pushes the biscuit envelope at her pop-up, Milkdrop, where she experiments with various recipes of “drop” biscuits. Inspired by the New York bagel shop concept, Milkdrop is a chef-driven, made-to-order experience offering handcrafted biscuits from dessert-style to breakfast sandwiches, as well as goods from local Atlanta vendors such as Beautiful Briny Sea, Darn Coffee and more. milkdropbiscuits.com

Chef Deborah VanTrece of West Midtown’s Twisted Soul Cookhouse & Pours brings a fresh spin to classic comfort food in her debut cookbook, The Twisted Soul Cookbook: Modern Soul Food with Global Flavor. From salads and side dishes to seafood and dessert to dressings and sauces, VanTrece keeps the soulful recipes fresh and fun. twistedsoulcookhouseandpours.com/house