Sometimes the most memorable meals of life are too delicious to truly write about, and my thoughts on Restaurant Eugene pale in comparison to the food. Some moments–like the vidalia onion soup–may not look like much, but every bite of this dinner was different and exciting, every second a second to savor. I’m so glad that, several years after being told to go!, I finally made the pilgrimage.
And if you’re vegan or vegetarian, you really ought to check it out, if only to find David Sweeney’s genius back at work. The vegetable plate was elegant and extraordinary–and I can only imagine what the extremely talented Sweeney (previously of Dynamic Dish) could pull off in the five or seven course vegetarian tasting menu.
If you haven’t been, you must go. If you’ve gone, go back. Again and again and again.
(I honestly don’t remember anymore what was in it, except for peas/beans & pickled beets)
Georgia Vidalia Onion Soup
Jumbo lump crab salad (arranged in the dish with the bisque poured on top), bread & butter pickles, clabber cream
A Tasting of Spring Vegetables
Glazed baby carrots, skillet asparagus, anson mill farro, sorghum-glazed purple top turnips, butterbeans, summer squash, mushroom with kale dumplings, watermelon radish, beet relish, kohlrabi, cucumber and beet thinning
Gulf Red Snapper
Sugar snap peas, shitake chips, poached lobster, bacon powder, smoked fresno hot sauce, green onions, pickled kumquats
Trio of Sorbet
75% dark chocolate, walnut milk, wood sorrel
2277 Peachtree Rd NE
Atlanta, GA 30309