Outback Steakhouse Review - New Wood-Fire Grill Menu

Outback Steakhouse
Review - New Wood-Fire Grill Menu

Dan and I went to an Outback media dinner recently to try their new wood-fire grill items and new menu items. We already love Outback, so we were very interested to see what the new offerings were. Our tasting menu included the new Wood-Fire Grilled Outback Special, Wood-Fire Grilled Baby Back Ribs, Hearts of Gold Mahi, as well as Wood-Fire Grilled Pork Chops, Prime Rib, and Ribeye. We were impressed to learn that everything at Outback is made from scratch, including mashed potatoes which they whip fresh all day, and their chocolate sauce and Bloomin Onions. The story behind Bloomin Onions is very interesting, but I will save that for another day.

Everything we tried was perfectly cooked and delicious, and we really loved the new seasonings and wood-fire grilled taste. Dan’s favorite dishes were the succulent Prime Rib, which was perfectly cooked, and the Wood-Fire Grilled Ribeye, which was juicy and extremely flavorful. I loved the Outback Special Signature Steaks, both classic and wood-fire grilled flavors. For dessert, we tried Classic Cheesecake and Carrot Cake, and got a very special treat, a sample of the new and amazingly delicious Chocolate Waffle, which is also made from scratch. Outback’s décor has also been changed with an updated and very classy look. We had a wonderful time, and now we like Outback even more after trying the new options.

Here is some more information about the new wood-fire grill technique, and some photos of the exquisite new offerings -

The wood-fire grill preparation is now available for Outback’s lineup of signature steaks, chicken and seafood dishes. The new wood-fire grill steaks are lightly seasoned and flame-grilled over oak wood which delivers an unmistakable, delicious outdoor grill flavor. Senior VP John Li says that “The new wood-fire grill option for steak is a perfect addition to Outback’s already renowned seasoned and seared grilling method; it’s designed specifically to give that smoky flavor you can only find by grilling over natural oak wood. We’re now able to let our customers choose exactly how they prefer their steak grilled and flavored.”

Loyal Outback fans, of course, still have the choice to order their steak prepared with Outback’s classic, Zagat® award-winning “seasoned and seared" grilling method - - seasoned with 17 savory spices and seared to seal in its juicy flavor. Regardless of the choice, each juicy, delicious steak is hand-selected, perfectly aged and hand-trimmed before being prepared and served.

Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Best known for grilled steaks, chicken and seafood, Outback also offers a wide variety of crisp salads and freshly made soups and sides. New creations and grilled classics are made from scratch daily using only the highest quality ingredients sourced from around the world. For more information, please visit www.outback.com or Outback on Facebook.


Carrot Cake



























Hearts of Gold Mahi























Baby Back Ribs
























Wood-Fire Grilled Ribeye




























Wood-Fire Grilled Sirloin

Heat Seekers Show Coming to Atlanta in January - Need Spicy Suggestions

Heat Seekers, a Food Network Show, is coming to Atlanta in January. They want to find the spiciest/hottest/most flavorful dishes in the Atlanta area. They are literally looking for the "hottest" restaurants, which can be hole-in-the-wall venues in addition to the poshest of joints.

Submit your suggestions via our comment box or to atlantafoodies@gmail.com. You can read a little more about the show at the Heat Seekers site: Heat Seekers

Botekim Brazilian Bistro Review

Dan and I tried Botekim Brazilian Bistro last week, and we absolutely loved it! Chef Alex DeGrossi and operating partner, Romulo Costa, are very authentic, friendly and hospitable. The name Botekim actually comes from the Brazilian word for bistro, and the restaurant's tag line "Authentic Brazilian Comfort Food" describes it perfectly.

What did you order? How was your food?

We ordered Lingüiça de Porco Acebolada for our appetizer, which is Brazilian Pork Sausage, Caramelized Onions, and Toast Points. This is a delicious homemade sausage made from Chef Alex's great-grandmother's recipe. My entrée was Empadāo de Frango, Chicken Breast & Heart of Palms Pie with Frisée Salad, and Dan ordered Picanha com Fritas, Grilled Rump Cap with Fries. We both loved our entrées. The frisée was a perfect compliment for the chicken pie, and Dan's rump cap steak was perfectly cooked. Many dishes feature the flavor of cachaça, an ingredient we had never encountered before. Cachaça is a by-product of sugar made before sugar crystallization rather than after like molasses. It is similar to rum, but has its own flavor.

For dessert, we had Brazilian Flan, and Profiteroles with ice cream and hot fudge. Everything was made fresh from recipes passed down through the Chef’s family, and each dish was delicious! We loved trying the Brazilian flavors, which are a fusion of Portuguese, French, and Italian cuisine, combined with South American tropical flavors. The drinks are excellent as well. We tried the Red Kiss, Lick of Sunshine, and Caipirinha drinks, and they were all wonderfully made with fresh fruit juice. You really must try Romulo's Caipirinhas.


Describe your impressions of the service. Was anything exceptionally good (or bad) about the quality of service you received?

Service at Botekim was exceptional! Our beautiful server Natalia was very charming and knowledgeable, and took care of our every need. She was from Brazil, and knew everything about our food.

What do you think of the décor and atmosphere?

The décor at Botekim is unique and lovely. It is a bistro atmosphere, but purely Brazilian. The floors are done in Ipanema and Copacabana styles, and there is a fine dining atmosphere. Every detail at Botekim is done the right way, from the chilled water to the authentic Brazilian advertisements that adorn the walls.

Do you consider this a good value for the money you spent? If no, why not?

Yes, it is a fine dining experience for a mid-range price.

How would you rate this restaurant compared to the other restaurants you visit on a regular basis.

Botekim is an outstanding and unique addition to the local cuisine, and we will definitely be back.

This restaurant is best for (Choose all that apply)

• Good food • Quick bite • Family-friendly
• Outdoor • Romantic • Special occasion

All of the above!

Botekim Brazilian Bistro

Godiva Coffee - Pumpkin Spice and Caramel Pecan Bark

I recently got to try Godiva Coffee's latest seasonal flavors – Pumpkin Spice and Caramel Pecan Bark - as part of a Foodbuzz Tastemaker program with Godiva Coffee. These flavors are inspired by Godiva's most popular chocolates and crafted with high quality, medium-roasted, 100% Arabica beans for a rich, smooth taste. The indulgent flavors also make it easy to create special fall-inspired coffee recipes. My husband Dan and I loved the Pumpkin Spice flavor, especially since it is so appropriate for Autumn. The Pumpkin Spice Coffee is inspired by Godiva's favorite fall truffle with its creamy and delicious pumpkin spice ganache.

My mom and dad tried the Caramel Pecan Bark flavor, and were fans as well. Here is what my dad, Jim, had to say. "First, let me say that I am not a fan of flavored coffees. I prefer a nice cup of full bodied, medium roasted, real Arabica coffee. That Robusto stuff is a bit harsh. That having been said, let me say that the Godiva Caramel Pecan Bark coffee is very nice. I'm using my usual measuring device to prepare the coffee in my coffee maker with the thermos pot that keeps the coffee hot without direct heating. This maker is supposed to be ten cups, but it's really about six normally sized cups. In other words, each "cup" is about six ounces. So, I use one measure for each two cups. The result is delicious. The flavor isn't overpowering, so the basic nature of the coffee from which it's made comes through. I'm very impressed."

http://www.godivacoffee.com/

New Menu at Buckhead Diner

Last week I had the pleasure of attending a tasting at Buckhead Diner, which was also the launch party for the new Atlanta Food Bloggers Society, an association for top food bloggers in Atlanta. With its delicious food and classic diner décor, Buckhead Diner is an Atlanta favorite, and also a great place to spot celebrities. My mom, Pattie, attended with me, and we had a wonderful time chatting with other top bloggers and sampling delectable dishes created by Buckhead Diner’s Chef, Charles Schwab. Chef Charlie chatted with us about the new menu at Buckhead Diner, and was very friendly and gracious.



Here is the menu for the tasting – each dish was scrumptious, but I will describe them in more detail. Everyone seemed to enjoy everything, but we all had a different favorite. Mine was the Spicy Pow Pow Rock Shrimp.

Tasting Menu -

White Truffle Deviled Eggs with shallot mayo and bibb lettuce – Flavorful and delicious.

Ceviche Day Boat - pristine seafood in lime and lemon juices, red onion, tomato, long chili, avocado and cilantro and paper thin sweet potato and plantain chips - Loved it. Perfect amount of cilantro.















Pimiento Cheese Balls - OMG, these were so good with gooey pimiento cheese inside!















Spicy Pow Pow Rock Shrimp served with chopsticks - My favorite dish. Lovely sauce, but watch out for the kick.






















Grilled Chicken Breast Cobb Salad with Point Reyes blue cheese and white balsamic vinaigrette – This was probably the overall favorite dish of the tasting because of the variety of fresh ingredients and remarkable blue cheese.















Vegetarian Flatbread with arugula and pesto, a new item. - We all loved this flatbread pizza.















Horseradish Crusted Maine Cod with autumn bean and corn succotash - Delicious flavor combination.

Turkey Breast “Jardiniere” wood grilled with fresh cut asparagus, tiny tomatoes, shaved radishes, fingerling potatoes, organic arugula and olive oil lemon vinaigrette - This was another favorite, and would make a wonderful light lunch.















Buckhead Diner’s Famous James Beard Award Winning White Chocolate Banana Cream Pie - Wow! This was amazingly delicious! I love white chocolate.















I would certainly recommend a visit to Buckhead Diner, and if you have not been recently, it is definitely worth a trip back to try the new menu.

Buckhead Diner's Website

The Buckhead Life Group was so gracious to host this event, and I would like to share some news about their company as well. In Fall of next year, a new Pano’s restaurant will open on the entire main level of 103 West. The dining experience and menu are being designed with broad appeal for upscale Atlanta diners. Award-winning local designer, Bill Johnson of Johnson Studios will collaborate with founder and CEO, Pano Karatassos and his sons Niko and Pano to design the new restaurant. The recently renovated Grand Ballroom downstairs will feature an expanded pre-function space and will continue to be used for private events.

Buckhead Life is also currently expanding its highly successful Chops Lobster Bar in Boca Raton, Florida, with the addition of a third private dining room that will accommodate up to 70 people, and there are plans to open two more Buckhead Life restaurants in Florida. The first is in Coral Gables is expected to anchor a major hotel and condominium development. The second is on Las Olas in Fort Lauderdale, which will introduce a new concept for the company – Lobster Bar Grille. The Lobster Bar Grille will feature a more approachable menu than the original Chops Lobster Bar with menu selections to appeal to a broader market.

Taste of Atlanta 2011! - October 22 & 23

Taste of Atlanta - October 22 & 23

Head to Tech Square in the heart of Midtown to celebrate all the 'tastes' Atlanta has to offer. Experience delicious bites from more than 80 of Atlanta's favorite restaurants, exceptional wine, beer and cocktail tastings, seminars and food pairings and relaxing music cafes.

For more info and to purchase tickets: Taste of Atlanta.

Castleberry Hill Chili Cook-Off - October 22, 2011

THE 10th Annual Castleberry Hill CHILI COOK-OFF is Saturday, October 22, 2011
Proceeds Benefit the Castleberry Hill Fire Department and the Castleberry Hill Neighborhood Association

Atlanta, Georgia (October 5, 2011) – The 10th Annual Castleberry Hill Chili Cook-Off is taking place on Saturday, October 22 at the Elliott Street Deli and Pub. Not only will there be terrific chili to sample; there will also be a hot dog eating contest and live music. The winner walks away with a cool trophy and of course chili bragging rights. This year’s judges will include firemen from the neighborhood’s Fire Department as well as Atlanta Restaurant Blog’s Malika Harricharan, author of the new book, Food Lovers’ Atlanta. As in previous years, proceeds will benefit the Castleberry Hill Fire Department the Castleberry Hill Neighborhood Beautification projects. Entry is free. Tastes are $5 each. For more information, visit Castleberry Hill Cook-Off.

When: Saturday, October 22, 2011
2 p.m. to 5:00 p.m

Where: Elliott Street Deli and Pub
51 Elliott St Atlanta, GA 30313
www.elliottstreet.com

Cost: Free Entrance. Tastes and beer samples are $5 each.

Benefiting: Proceeds Benefit the Castleberry Hill Fire Department and the Castleberry Hill Neighborhood Association

Website: Castleberry Hill Cook-Off.

Parking: Plenty of Free Parking in the lots at and around Elliott Street Deli and Pub.

Schedule
2 p.m. Event Begins
3 p.m. Judging Begins
4 p.m. Hot Dog Eating Contest
4:30 p.m. 2011 Chili Awards


Sponsors: Elliott Street Deli and Pub, Boar’s Head