FOODIE JOURNAL
Culinary News & Notes
BY
Claire Ruhlin
From left: The Dirtier Bird sandwich from Recess. Culinary Director Whitney Wood.
Feel Good Food DISHING ON THE NEW BUCKHEAD LOCATION OF RECESS
A
tlanta’s fast-casual, healthforward restaurant concept Recess is opening a new location this summer in Buckhead Village’s Hanover Building. Like the original Krog Street Market concept, this space will prioritize feel-good food, with a takeout and tech-focused model. We spoke with Culinary Director Whitney Wood about the new outpost. Tell us about the new Recess Buckhead. Recess will keep serving the hits that customers love while Whitney develops new and seasonal menu items. That means you'll still be able to enjoy our Superbowl, Harvest Moon and My Farro Lady wherever you go. However, we'll incorporate seasonal ingredients such as Georgia peaches in featured spots on our menu. How do you build a menu of "food that makes you feel good"?
Designing "food that makes you feel good" starts with the reality that everyone’s dietary needs and preferences are unique. We aim to serve an inclusive, flexible and satisfying menu of chef-driven items that can be easily customized. Most of our bowls and salads are vegan-friendly, but we encourage guests to add toppings like braised chicken, carnitas or avocado, depending on how they feel. We define ourselves as a brand dedicated to preparing whole proteins, a colorful collection of seasonal vegetables and nutritious grains thoughtfully crafted to provide balanced and delicious options to all guests. What makes this location's menu or dining experience unique? Buckhead will be our first location that allows guests to build their own bowl with our team members. With
Hello, Grilling Season our new floor plan, guests won't need to order at a counter and wait. Instead, they'll be able to come inside and see all of our ingredients up close. We want guests to build with us. If you aren’t in the mood for the avocado on the Tom Cruz bowl one day, you might choose to swap it out for our roasted broccoli. Or you might decide to skip what's on our menu board and build your paleo-friendly option from the ground up. This location is designed for streamlined convenience. What does that mean? We believe in extending hospitality beyond the four walls of our restaurant. This entails offering seamless ordering technology, enabling faster delivery via streamlined menu prep and caring about the small details like dedicated parking spaces for pick-up orders. And, if someone doesn't have time, they can order ahead and pick up at our new takeout window. n RECESS • 404.596.8396 eatrecess.com • @recess_atl
INGREDIENTS 3 tablespoons cornstarch 4 tablespoons water 1.5 cup rice wine vinegar 1 cup water 8 ounces. sugar 10 cloves garlic 2 tablespoons soy 2 tablespoons fish sauce 1 teaspoon Korean chili powder 12 sweet peppers (small) 6 ounces hot sauce (choose one with a thick consistency) INSTRUCTIONS Make a slurry with cornstarch and water. Combine all the other ingredients and bring to a boil. Add the slurry, stir to combine and return the mixture to a boil. Blend in a blender and cool.
n Painted Hospitality, the team behind
n Humble Pie, the latest concept
chain sweetgreen is now open in West
The Painted Pin and The Painted
from the team behind Lazy Betty
Midtown at 1050 Howell Mill Road.
Duck, will open a new pickleball
and Juniper Cafe, is now open for
Expect sweetgreen classics such as
entertainment concept, Painted Pickle,
lunch and dinner at the Interlock
the Kale Caesar and Guacamole Greens
at Armor Yards on Ottley Drive later
on Howell Mill. You’ll find the team
salads, as well as all-new menu items
this year. Expect eight indoor pickleball
turning out a vegetable-forward
such as the Catfish Remoulade, a
courts, along with additional games
menu of wood-fired pizzas,
creamy salad that takes inspiration from
and a full-service kitchen and bar.
pot pies and dessert pies.
a seafood po-boy. sweetgreen.com
paintedhospitality.com
humblepieatl.com
Fast-casual salad and grain bowl
J U N E 2 0 2 2 • S I M P LY B U C K H E A D
Grilling season has officially arrived. To celebrate, we asked Chef Nick Leahy, head chef of The Usual, which opened in Brookwood Hills in February, to share the recipe for a grilling staple: his signature sweet chili sauce, the perfect topping for grilled steak, chicken or salmon.
THE USUAL • 404.343.1541 theusualatl.com • @theusualatl
FOOD NEWS
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The Usual’s Sweet Chili Sauce, created by Chef Nick Leahy, is best served atop grilled meats.
