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Seize the Opportunity to Eat Well at
Carpe Diem
by Christine Woodhouse

Carpe Diem is such a well-kept secret that neighbors living mere blocks away are just discovering it in their trendy Decatur neighborhood. Somehow, the secrecy hasn’t affected the two-year-old restaurant’s popularity. Enough Apres Diem fans have clearly spread the word about the latest iteration of Andy Alikbash’s winning café formula. Located on Sycamore Street in the Icehouse loft space, Carpe Diem serves a similar menu to sister restaurant, Apres Diem, with the added bonus of Decatur’s best patio and the kind of rustic atmosphere only achieved in an actual former warehouse (in this case, Atlantic Ice Cold Storage).

My first instinct upon entering Carpe Diem was to call in the troops for an impromptu happy hour. The sweeping terrace, enticing bar area and eclectic dining room all compete for the most inviting space to sit down and imbibe a while. Alfresco dining is very appealing in this immaculate outdoor space, nestled amidst the surrounding brick architecture. Inside, velvety soft couches are clustered with comfy chairs near the bar. And down a few steps, the expansive dining area offers oversized, round booths, numerous wooden four-tops and a view of local artwork on two-story, exposed brick walls.

After voicing my happy hour intentions, I was subtly discouraged from characterizing Carpe Diem as the next best watering hole. It turns out that owner Andy is not looking to rake in big bar tabs. Though he and the restaurant staff put serious effort into atmosphere (the DJ literally changes his tune according to time of day and patron age range), Andy seems unconcerned with trends. Carpe Diem is old school European in its definition of a meal as an event. Food is to be savored, not scarfed. There is wine to be sipped and desserts to be sampled, and you will never be rushed through the process for the sake of table turnover. You can languish for hours over a single cup of coffee or, if on limited time, grab a quick sandwich for lunch.

As usual, I opted to take the scenic route through the menu on my first visit, stopping along the way to taste whatever caught my eye. A regularly occurring special at Carpe Diem is the fried alligator appetizer. If you’re going to indulge in something fried, reward yourself with this Cajun delicacy. Chef Ciro Ramos adds just enough spice to the batter to keep things interesting and somehow avoids the overcooked, tough texture this meat is known for. I grudgingly admit the calamari is quite good too. If you must perpetuate this appetizer cliche you won’t be disappointed, especially with its accompanying homemade sauces. (The ponzu sauce is Chef Ciro’s personal creation and not available at Apres Diem.) If you’re in more of a Mediterranean mood, try the homemade hummus. It’s served with zesty Nicoise olives (thoughtfully pitted), veggies such as carrots, celery and endive leaves for dipping, and, my personal favorite, stuffed grape leaves.

When it comes to the main course, Carpe Diem offers standard options from sandwiches to pasta to traditional entrees of meat with vegetable side. However, there is nothing standard about how Carpe Diem interprets seemingly ordinary food. With choices ranging from the “Croque Monseiur” sandwich to Aussie lamb chops and bison strip steak, the menu is a feast of fascinations. And if my experience is any indication, the specials are a best bet. When the manager described the flounder with grilled shrimp I thought it sounded pretty good. Upon tasting the entrée special, I developed stronger feelings and found myself jealously guarding the pan-fried fish in its crunchy, buttery coating. No longer eager to participate in the plate sharing policy I had initially enacted, I grudgingly proffered up a bite to my dining companion and silently thanked the chef for the generous portions. My friend graciously deferred to my appetite and left me to devour the flounder with its zesty shrimp accompaniment.

I found the lamb chops to be a deservedly popular item. A generous portion of juicy lamb, dry rubbed with rosemary and mustard, is wood grilled and served with mint orange marmalade. All entrees come with chef’s choice of vegetable and starch, which happened to be French cut green beans and roasted sunchokes (also known as Jerusalem artichokes) on the night of my visit. The sunchokes, simply dressed with olive oil, salt and pepper, are an excellent alternative to the proverbial potato because they sustain that same comfort food feeling with just a slightly different taste. The fellow root vegetable happily absorbs nearby flavors, extending the plate’s appeal and adding some new texture.

Carpe Diem displays a rotating assortment of desserts in the front cold case, relying mainly on Alon’s Bakery for its rich supply of heavenly pastries. Another source provides a variety of cheesecakes and the Basket Bakery in Stone Mountain is responsible for a few cakes as well. If you see Alon’s chocolate truffle cake or the key lime cheesecake, proceed with caution. These confections, in particular, are for serious connoisseurs only -- so rich they could send a novice into shock. Being a highly trained expert, I easily ingested both, justifying it as an obvious obligation to try a wide range of dessert options.

Now that I have fulfilled my culinary responsibilities, others may go forth with the knowledge that yet another great eatery has established itself in our midst.

Carpe Diem is located at 105 Sycamore Street, Decatur. Their phone number is (404) 687-969.

From top:
Charcuterie; Salad Nicoise; Lamb chops; Sea Bass; Chef Ciro Ramos.