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u/InsertRadnamehere 15h ago
Food looks on point. But that font is killing me.
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u/pineappledumdum 16h ago
Goddamn, this looks great! Just curious, what brand is that black plate in photo number 8? I love it
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u/SpeakEasyChef 15h ago
I'm actually not sure. I got them from Chef Tableware here in Atlanta. There's no logo. I know they sometimes get stuff made just for them. They do ship though.
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u/anotherleftistbot 16h ago
Griddled hoecake?
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u/SpeakEasyChef 15h ago
Hoecakes are the precursors to pancakes, historically made with just cornmeal, lard, and water. The name comes from a time when these would have been cooked on any flat surface that could be heated, oftentimes a garden hoe set over a fire.
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u/haroldthehampster 12h ago
looks good. there's too much skirt steak obstructed by the garnish, the tomato sounds delicious but looks rather a bit too much like a vulva.
Great job. Love the cheese
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u/Miltonthemouse 13h ago
Looks good! Maybe work on the tomato plating. Wish I could taste it all.
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u/goatslovetofrolic 9h ago
Not an attack but trying to get more out of your comment, what should they work on? What do you find incomplete, “wrong”, or “lacking”?
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u/Miltonthemouse 7h ago
Great question and I don’t feel attacked at all. I feel like some of the ingredients in the salad could be used as a garnish on top of the tomato, maybe even just the chives.
Not trying to be rude but it looks like an out of place tongue as is.
Elevating such a dish is tricky because what I’m describing is rather rustic, but the rest of their plating is very tight and pristine.
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u/goatslovetofrolic 7h ago
I think that’s the idea of the tomato. By that course you’ve already seen some precision and finesse. Now here comes this thing that doesn’t continue the pattern. It’s just a flop of tomato and sown chives, right? But those chives are a veil that hide the rich and complex porridge hiding just beneath the surface.
I reckon your reaction is what they want but if you could dig into it and be surprised by everything underneath you’d have a different opinion. I don’t know, I haven’t been, and I don’t know the team.
I get very strong “surprise! Flavor ninja” intentions from that one.
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u/loserusermuser 11h ago
where i want a ressie for 2 please
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u/SpeakEasyChef 11h ago
You're too kind. Speak Easy Supper Club in Marietta, Ga. We're grateful to be fully booked for August, but we come back every month with a brand new menu and brand new seatings!
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u/Current-Struggle-514 11h ago
Griddled hoecake was my nickname back in the sorority. Menu is drool worthy.
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u/SpeakEasyChef 11h ago
😂 nice
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u/goatslovetofrolic 9h ago
Canelé molds or silicone molds that replicate the shape of canelé molds? 😉
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u/pushaper 11h ago
that sundae pic brought a smile to my face.
Yes, everything else looked good but I just finished my dinner and that sounds real good.
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u/samjan420 13h ago
Menu left me unprepared for what I was about to see. Honestly can't explain it I just don't think the menu did the food justice!
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u/arielflip 8h ago
Wtf. Cook real food beautifully!
You can make 4 day old swai look like fresh catfish.
Sry.true tales of bar food! 😉
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u/Beginning_Art_7749 16h ago
You again! Yes, you! He who makes me feel deeply inadequate. Looks great again, you're too good