Howdy and TGIF! Boy, do I have a great restaurant for all your Atlantans. CINCO! It's off of Aker's Mill near Cumberland Dr....sooo good! Check out that great upstairs deck, perfect for listening to live music with some friends.
The inside was awesome...it was huge!
We sat next to a fountain....
Everything inside was very industrial. Lots of exposed beams, painted concrete floors. I loved the open layout of the bar too.
Can you see those two HUGE bowls of avocadoes on the server's station? Yum.
The meal started as most Mexican Restaurants do, with some yummy chips and salsa. This salsa was fire roasted, which is our absolute favorite.
We started off with a cocktail--- this wedding planning is stressful stuff :) We both went with the Mayan Margarita....maybe to honor our destination for the wedding, perhaps? Check out the cool glasses...
Next, we looked over the menu for (no joke) about 20 minutes. We were overwhelmed with how amazing everything sounded! I ended up with old faithful, mussels. OMG. Some of the best I've ever had!! EVER! Chipotle, wine, butter, lime juice, cilantro and shallots. I could've poured that sauce into a glass for a drink. To die for.
I also ordered some chicken and mushroom quesadillas, which I thought we could munch on and take the rest home for lunch. Yeah, right. That wasn't even close to happening.....we ate every last crumb. So good!
Jeff got a real winner for dinner (haha). It was a Chicken dish with roasted poblanos, spicy corn puree, adobo sauce and cilantro-lime oil. It was layered with cheese, corn tortillas, and more goodies. Delish!
Talk about presentation!! I was really surprised at how great this restaurant was. I've barely even heard reviews about it! You've gotta try it if you live nearby.
This recipe is something I came up with on a weekend night, when I had the kitchen and the house to myself. I wanted something satisfying, but light. This was a great solution. First, I sliced my red potatoes into 1/4 inch slices, then drizzled them with olive oil, and seasoned them up with salt and pepper.
I grilled them on each side for about 5 minutes over medium heat. While they were cooking, I made a simple basil oil by blending a bunch of basil with some EVOO.
I like Basil a LOT, so I didn't strain it. If you want a milder flavor, go ahead and strain your leaves from the oil.
Once the potatoes were done, I lined them up for stacking. I tried to start with the largest on the bottom and work up to the smallest.
I topped one potato slice with goat cheese, then another potato, then repeated and topped with one last potato. Then, I drizzed each with basil oil.
These are awesome and soo easy! They'd be a great side dish for a BBQ. Enjoy your weekend! We have NO PLANS....that makes me so happy :)
GRILLED POTATO AND GOAT CHEESE NAPOLEONS WITH BASIL OIL
1 handful basil
1 cup olive oil
3 red potatoes
1/2 cup goat cheese
salt and pepper
Slice potatoes into 1/4 inch slices and season with olive oil, salt and pepper. Grill 5 minutes on each side. Blend basil and oil and strain oil to remove large chunks of basil.
Top 3 pieces of potato with some goat cheese, then another potato, then goat cheese, then one last potato. Drizzle with basil oil and serve!