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| Eno by Christine Woodhouse Eno sits quietly on the corner of Peachtree and Fifth Streets, calmly offering fine Mediterranean fare to harried midtown nine-to-fivers, gussied up Fox theatre-goers and other loyal patrons. For almost five years it’s been midtown’s most consistent, upscale option for diners seeking high-end food in an elegant and charming atmosphere. Proprietor Doug Strickland is uncompromising in his quest for freshness which makes the restaurant’s reasonable prices that much more remarkable. If peaches aren’t in season, don’t expect to get a bilini at his bar. (Eno’s drinks are only made with fresh fruit puree – no high fructose corn syrup here.) And if Doug can’t find fresh striped bass, expect to find a substitute on the menu. While you may be disappointed to find a favorite menu item missing or substituted, at Eno you are assured that what you are eating meets the highest standards. I love Eno because, for a fair price, I can get a meal with the guarantee of incredibly fresh, grade A ingredients. And if I’m in the mood for wine, they have the best wine list in Atlanta. (Gourmet Magazine says so.) Their lofty ideals regarding wine and produce appeal to the snob in me while their prices appeal to the value-lover in me. And with its outdoor bistro seating, casual wine bar and intimate dining room, I can let my mood dictate the formality of my dining experience. Eno is ready to accommodate any of them, from open and airy to formal and fancy. This time, I chose a table in the dining room for optimal privacy. (The whole world didn’t have to see how much food I was about to order.) The blue crab salad and quail were my favorite small plates. The crab salad is mildly seasoned with tarragon, allowing the luscious crab meat to take center stage. When you take a bite with the meyer lemon and caper emulsion garnish, it’s divine. The sage roasted quail will most likely be altered soon to suit the summer season. Right now it comes wrapped in pancetta with sliced navel orange, marsala wine and pomegranate. The thin, salty ham gives it a punch of flavor balanced by the sweet marsala fruit accompaniment. We tried a range of entrees including the scallop special served with Jerusalem sun choke ravioli in a vidalia onion broth. The light, flavorful broth was filled with soft artichokes, homemade ravioli and seared scallops. Very special indeed! The salmon turned out to be an earthy dish, served with a lady pea ragout and morels. The balsamic reduction lent just enough tartness to the perfectly grilled salmon. It was another winner. I also loved the duck breast. The rare, dark meat with seared edges came with mushroom ravioli in a red, brothy sauce and a side of garlic spinach. The chef’s talent for combining flavors is especially apparent in this dish. The taste of rich duck meat with that garlicy spinach had my taste buds singing. After so many savory courses, each perfectly paired with a new glass of wine, I wasn’t aching for dessert. A few bites of the apple tart put my sweet tooth in check and I was very much sated for the night! Eno serves lunch from 11:30 a.m. – 3 p.m. Tuesday – Friday. Dinner is served 5:30 – 10 p.m. Tuesday – Thursday and until 11 p.m. Friday and Saturday. The Wine Bar is open from 11:30 a.m. – 11 p.m. A $35 three-course prix fixe menu is available in the Bar after dining room hours each evening to accommodate late-night diners. Valet parking is available after 5 p.m. Tuesday – Thursday and until midnight on Friday and Saturday. Eno is located at 800 Peachtree Street. For reservations, call (404) 685-3191 or visit their website at www.eno-atlanta.com. Hours: Lunch 11:30-2:30pm, T-F; SUN 11:30-3pm Wine Bar 2:30-11pm T-Thurs., till 12am F-Sat. Dinner 5:30- 10pm T-Thurs., till 11pm F-Sat. |
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| Visit Barrelman, their wineshop by clicking here. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| From Top: Executive Chef M.G. Farris, Truffle & Parmigiano crusted Veal Chop, Fingerling Potatoes and Truffled Veal Ju, Braised Rabbit & Goat Cheese Tortelloni with preserved lemon, and Roasted Salmon with Calamari and a Red Wine Fish Sauce. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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