Scallops in the half shell<\/em>, Akira Back (review forthcoming).<\/li>\n<\/ul>\nMarch will start out strong, as I’m finally getting to visit one of the top restaurants in Atlanta, which has been on my list for literally ten years.\u00a0 It’s also my birthday, among many other activities — I’m looking forward to it!<\/p>\n
What was your favorite dish this month?<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"If I’m honest, February came in went in a flurry of mainly average and some disappointing outings.\u00a0 Add into this book club, radio visits, getting a very stubborn visa renewed, having to fly home to the States and more events than I originally intended and February came and went before I realized the month had even happened. In no particular order: Beef tenderloin, four hands dinner with Chef Reif and Roberto at Waka. Tale of the Oyster, collaboration dinner, Chef Tala and Matijas at BOCA. Scallops in the half shell, Akira Back (review forthcoming). March will start out strong, as I’m finally getting to visit one of the top restaurants in Atlanta, which has been on my list for literally ten years.\u00a0 It’s also my birthday, among many other activities — I’m looking forward to it! What was your favorite dish this month?<\/p>\n","protected":false},"author":5,"featured_media":9447,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1741,185,1742],"yoast_head":"\n
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