Do you live near or in Atlanta, and have no dinner plans tonight?
Cool, because I've got somewhere for you to be. It's one of my new favorite places in Atlanta, and there's some dang good company who'd agree with me. Namely, Guy Fieri.
Yes, Guy Fieri of the first-ever Food Network Star winning, bleached tips, Triple D fame. He likes Folk Art, too. So much so, in fact, that if you show up at the restaurant tonight (that's July 31, to those of you who are coming late to our party) you get to see first-hand what he thinks of this joint. Folk Art is hosting a viewing party with half-price drinks and featured entrees so everyone who comes in can watch Guy eat on the big screen! You can also watch it from the comfort of your couch tonight and over the weekend, but if given the chance to enjoy it with a room full of strangers who love good food and the Inman Park neighborhood ... why wouldn't you come in person to support the restaurant?!
Yes, Guy Fieri of the first-ever Food Network Star winning, bleached tips, Triple D fame. He likes Folk Art, too. So much so, in fact, that if you show up at the restaurant tonight (that's July 31, to those of you who are coming late to our party) you get to see first-hand what he thinks of this joint. Folk Art is hosting a viewing party with half-price drinks and featured entrees so everyone who comes in can watch Guy eat on the big screen! You can also watch it from the comfort of your couch tonight and over the weekend, but if given the chance to enjoy it with a room full of strangers who love good food and the Inman Park neighborhood ... why wouldn't you come in person to support the restaurant?!
Let me give you a hint of what you'll be in store for.
First off, you walk up to this place and you're immediately accosted by charm. There are mid-century brand signs up all over the place, retro tiles, a drugstore counter-style bar and a patio. Good music. Good service. Even better food.
As you can gather from the headline of this food memoir, I am not the world's biggest fan of vegetables. I would much prefer to have a nice, juicy cheeseburger with lettuce, onions, tomatoes, etc. than be faced with a plate of steak salad. Thus, none was more surprised than I when I ordered the A.B.L.T. off the Folk Art menu at brunch last weekend.
Yep. That beautiful sandwich is heaping with ripe, red slices of sweet tomatoes and a colorful mix of crunchy lettuces. It could be described as a salad served between two slices of bread. Oh, and how mouthwatering it was!
That "A" in front stands for applewood, as in applewood-smoked bacon. Four thick slices of bacon with a crisp edge and a subtle sweetness imparted from the wood chips they were smoked in. This was perfect bacon, the fatty edges a little bit chewy still, and the tad of grease that when mixed with the mustard seed mayonnaise spread on the bread ... y'all. This is how to make a BLT. And did I mention that this is served on good ol' white bread? There's just something about toasted, lightly buttered white bread that makes a sandwich full of vegetables so much more appetizing. On second thought, that's probably because even lettuce is good when it's dipped in butter.
To up the ante of a BLT (even though there ain't much more upping you could do to this one!), you can do what I did and completely misread the menu.
On the breakfast menu, at 8 a.m. on a Sunday when you're starving and you don't want bacon and eggs, you can occasionally read an item description and incorrectly infer that what is the side item is, in fact, served on the sandwich. I was pretty pumped about the thought of adding some crunch to a BLT with the addition of hashbrowns, so when I found out they were served on the side, I did what every other hungry 26-year-old meat-and-cheese-and-bread-loving food writer person does and forked the hashbrowns (and housemade pickles) on top of my lettuce sandwich.
But don't despair if you're not weird and don't find BLTs topped with hashbrowns to be an appetizing breakfast. Folk Art has all the normal things, like bacon dipped in pancake batter and then deep fried. Yeah, y'all read that right.
I reckon you've read enough - it's time to shut down your computer and hop on over to this Inman Park place to watch this folk'n good food (it's their motto; I only wish I could've made it up!) get its 15 seconds of fame tonight, which I have no doubt will be the beginning of much more recognition in the Atlanta area. Party starts at 9!
P.S. I'll be the one in the back chowing down on whatever the heck collard green cole slaw is ... on top of a pork sandwich, of course.
As you can gather from the headline of this food memoir, I am not the world's biggest fan of vegetables. I would much prefer to have a nice, juicy cheeseburger with lettuce, onions, tomatoes, etc. than be faced with a plate of steak salad. Thus, none was more surprised than I when I ordered the A.B.L.T. off the Folk Art menu at brunch last weekend.
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| The A.B.L.T. features applewood-smoked bacon, tomatoes, mixed greens and a mustard seed mayonnaise between two slices of buttered, toasted white bread. Addition of hashbrowns and pickles optional. |
That "A" in front stands for applewood, as in applewood-smoked bacon. Four thick slices of bacon with a crisp edge and a subtle sweetness imparted from the wood chips they were smoked in. This was perfect bacon, the fatty edges a little bit chewy still, and the tad of grease that when mixed with the mustard seed mayonnaise spread on the bread ... y'all. This is how to make a BLT. And did I mention that this is served on good ol' white bread? There's just something about toasted, lightly buttered white bread that makes a sandwich full of vegetables so much more appetizing. On second thought, that's probably because even lettuce is good when it's dipped in butter.
To up the ante of a BLT (even though there ain't much more upping you could do to this one!), you can do what I did and completely misread the menu.
On the breakfast menu, at 8 a.m. on a Sunday when you're starving and you don't want bacon and eggs, you can occasionally read an item description and incorrectly infer that what is the side item is, in fact, served on the sandwich. I was pretty pumped about the thought of adding some crunch to a BLT with the addition of hashbrowns, so when I found out they were served on the side, I did what every other hungry 26-year-old meat-and-cheese-and-bread-loving food writer person does and forked the hashbrowns (and housemade pickles) on top of my lettuce sandwich.
 |
| Guy Fieri's face on the outside placard invites Atlanta in |
I reckon you've read enough - it's time to shut down your computer and hop on over to this Inman Park place to watch this folk'n good food (it's their motto; I only wish I could've made it up!) get its 15 seconds of fame tonight, which I have no doubt will be the beginning of much more recognition in the Atlanta area. Party starts at 9!
P.S. I'll be the one in the back chowing down on whatever the heck collard green cole slaw is ... on top of a pork sandwich, of course.
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