Chef Ron Eyester's newest post at Southern Bistro showcases old world bistro offerings with Eyester's signature flair.
Written by Sara Craig-Goodell
Photography Credit: Brandon Morgan Photography
It can be tricky to peer into the mind of a chef, but Chef Ron Eyester's fly-by-the-seat-of-your-pants style was evident in the hand-written menus presented to us; a few question marks were sprinkled in, giving insight into the busy chef's mind. Settling in for an 8-course meal, (not including the amuse!) we sipped on "Apple Jacks" made with Mercier Orchards apple cider, rosemary simple syrup and Jack Daniels whiskey. The cocktail was light and refreshing, not too heavy or sweet; an important detail when embarking on a large tasting menu!

Chef Eyester started with an amuse-bouche of late-harvest local tomatoes, lightly drizzled with olive oil, salt, pepper, spiced pecans and house-made ricotta and continued with a trio of signature appetizers including cured salmon from the Bay of Fundy, egg rolls with Berkshire ham, and flash fried Brussels sprout with an apricot and mustard glaze.  Though Eyester claims to not enjoy making salads, he clearly excels at it anyway as evidenced by his next dish:  fris
ée salad with radishes, honey and sesame vinaigrette, smoked bacon lardons and served with a quenelle of Belle Chevre rolled in crushed pistachios.

Moving to heavier dishes, next up were hand stuffed raviolis with tomato, ricotta, mushrooms and a simple pan sauce of shallots, delightfully crisp, sweet green peas, and a touch of sherry followed by fried oysters served over braised collards with ham hocks and Mexican Coca-Cola. Despite spending his childhood in New York, clearly Eyester has formed deep roots in the South as he followed a collards dish with a "Low Country" Shrimp Supreme with Carolina Plantation rice.

To lighten things up, the next dish was a snack of anchovies with green olives, orange segments and a touch of lemon oil. This was much needed as the
pièce de résistance was yet to come: seared hangar steak with a specially made steak sauce "with too many ingredients to mention." To finish the evening, Chef Eyester explained how he came full circle with his menu by serving up grilled pineapple over the same house-made ricotta from the amuse-bouche with honey and marcona almonds.

In addition to a lunch and dinner menu, Southern Bistro will offer "20 Shades of Brunch" on Saturday and Sundays. The brunch menu will feature several entree options and a mimosa or Bloody Mary for $20.  Full menus are available to peruse on the Southern Bistro website, including Chef Eyester's "Everything But the Bird" Thanksgiving To-Go options.  Despite Eyester's self-styled "angry chef" attitude, it is obvious that he is enjoying this new venture as he described each dish in loving detail and spoke with guests with great enthusiasm. Flavors is looking forward to many more meals at this charming Southern Bistro!

Southern Bistro
4920 Roswell Rd, Atlanta, GA 30342
(404) 705-8444
southernbistroatl.com/
 


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