To celebrate finishing finals and prepare for this weekend’s graduation, we visited FLIP again for lunch. I usually wouldn’t make a second post about a restaurant, but since I tried something different and their burgers are so cool, I had to make an entry. We sat at the “chef’s bar” so we could see all the action in the back and got views of more of the burgers they make. I’d love to try all of them at some point!

The menu has changed a little since we last visited, and they are now offering a $12 combo of FLIP Burger, fries, and a milkshake. Pretty sweet. This time though, I had the Chorizo burger (spicy pork sausage, romesco ketchup, hash browns, fried egg, manchego cheese, smoked mayo) and vodka-battered onion rings.

Chorizo Burger & Onion Rings

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On a slightly overcast but still beautiful Saturday afternoon, I began to crave some well-seasoned steamed crab legs and a nice shady patio to enjoy them on. I didn’t want to make a long drive so I started searching for an intown spot that could quell my cravings. Enter Baltimore Crab & Seafood. Located in the [trying to be] hip Castleberry Hills, this place was a hole-in-the-wall if I’ve ever seen one. The “restaurant” is basically just a single room with a counter and refrigerated case where you order and some bar style seating looking out onto Peters St. However, BCS shares space with Pearl Lounge, which is in the rear of the building and offers sit-down accommodations. Interestingly, the original BCS is not located in Baltimore, but in Philadelphia. The only other location is here in Atlanta.

Walking into the establishment, Mario and I were greeted by loud protestations to a refrigerator case repairman and yelling into a cell phone–both from girls working behind the counter. Not the best sign. We picked up a menu from the counter and took about 5 minutes to decide what to order. Mario got a half dozen fried jumbo shrimp, and I had a pound of the snow crab legs I’d been craving (they also offer Dungeoness). We got small orders of macaroni & cheese and candied yams to share.

Shrimp and sides

Snow Crab Legs

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After checking out the Dogwood Festival for our first time (after being in Atlanta for 5 years…we know!!), we stopped by Piedmont-parkside pizza place Quattro.

Quattro

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Six Feet Under is a seafood restaurant known for its fried things and bar scene.  There are two locations in Atlanta, in Grant Park on Memorial Dr. and in West Midtown on 11th St.  We visited the latter Thursday afternoon for an early dinner.

I LOVE oysters, so when I saw a buffalo version on the menu as an appetizer, I knew I had to try some.  I had an awesome version of these at Red Fish Grill in New Orleans about a year ago, so I was excited to see how they were here.  Granted, the oysters were large and juicy, but I was hoping for a “hard fry” as opposed to the toss in sauce with a little crispiness on the edges I got here.

Buffalo Oysters

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For Easter, Mario and I were invited over to some friends of his family’s, and I decided to bring a dessert. I wanted to do something light since it’s getting warm in Atl, and strawberries are in season and on sale right now, so I searched around online and found a recipe for a Strawberry Cream Cake.

Strawberry Cream Cake

My attempt at decorating

The "surprise"

Tips and recipe after the break:
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Sandwiches are quite possibly my favorite food, so when I was craving one the other day and decided to stop by my local Firehouse Subs. I don’t know that Firehouse has a particular claim to fame, other than being “founded by firemen” and having firehouse themed stores, but their bread is good, they use lots of meat, cheese, and veggies on their sandwiches, and they serve them toasted, which I love. My favorite is the Club on a Sub:

Club on a Sub

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As a decisive nod to my carnivorism, I decided to make this hearty recipe for Pepperoni Studded Lasagna from Guy Fieri I came across on foodnetwork.com. With two pounds of Italian sausage and a giant helping of pepperoni, this tray of lasagna is definitely meant for a crowd.

Pepperoni Studded Lasagna

Meaty Cheesy Goodness

This is not the “mean meaty lasagna” I referenced in my portobello rollups post, but a first-time experiment. First of all, the recipe makes a MASSIVE amount of lasanga (see the pan requirement–10x14x3-inch as opposed to the standard 9x14x2). I told myself I was going to cut back on the amounts of everything to make a smaller pan, but ended up using the large pan with scaled back ingredients instead (that’s what I get for grocery shopping/meal planning while on the phone with my mom). So, for the smaller pan, I’d suggest knocking off a third to a half of each ingredient. Additionally, to save time, I again used store-bought tomato sauce instead of making my own. I’ve decided I must just be scared to do it myself, though I’m sure it would turn out much more flavorful than canned. Next time!

Many fun things after the break, including first bites, more tips, and the actual recipe.
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Last night we visited local hotspot Taqueria del Sol to try some trendy Mexican. The restaurant uses lunch counter-style ordering, meaning you wait in line at the counter, place your order, and then find a table. The wait to order was long.  Very long.  But the restaurant offers single or pitcher margaritas to make your time a little more bearable.  The prices are quite reasonable, my meal of 2 roasted chicken enchiladas with beef red chili sauce and a Memphis taco was around $8, while Mario’s fried chicken tacos ran us around $6.

Roasted Chicken Enchiladas and Memphis Taco

Fried Chicken Taco

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I’m slowly discovering other Atlanta-based food bloggers, and I love what they’re doing!  Check them out for some really great Atlanta food news, recipes, meal ideas, and restaurant reviews.  With your continued support, I may join the ranks of the Foodie Buddha and Amy on Food one day!

While searching for a way to use my leftover ricotta cheese from the Portobello Lasagna Rollups, I came across this recipe for Spinach and Artichoke Stuffed Portobello Mushrooms, which conveniently took care of my leftover spinach too. Rachael Ray touts this as a lighter twist on spinach and artichoke dip, one of my favorite indulgent appetizers.

Spinach & Artichoke Dip (click image for recipe)

Spinach & Artichoke Stuffed Portobello Mushrooms

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