SpoonJessica | September 13, 2010
Remember back like, almost 2 months ago, when Atlanta had it’s 2010 Downtown Restaurant Week? Well, this post was supposed to be written then. I know, I’m a little behind. So, way back when, I went to the Midtown location of Spoon with a couple of lovely ladies. If you follow this blog at all, you have probably noticed that I don’t eat a lot of ethnic foods. It’s not at all that I don’t like it, it’s just that I am genuinely clueless about most Eastern cuisines. So to dip my toe in the Thai food pool, I figured a restaurant week with some more experienced eaters would be the way to go. So we stopped into the hip space on a weekday evening and except for the dessert course, ordered one of everything on the restaurant week menu. Our starters: Coconut Soup with Tofu, Sweet Tofu Basil Rolls, and Scallop Samros (three flavored Scallops).
The coconut soup was our hands-down favorite. We all wished we had ordered our own portion of this creamy and coconutty (but not in a sweet way) soup. We even asked our waiter what was in it to make it so delish, but he spoke like it was a kitchen secret even he wasn’t privy to. Ah well. I wasn’t too partial to the tofu basil rolls, which just seemed like a salad wrapped in rice paper to me. But just ignore my ignorance on that one. The scallop samros were good, but not memorable enough for me to gush about 2 months later. You should also keep in mind that I pretty much love scallops in any form or flavor, so they would have to have been BAD for me to dislike them.
For entrees, the options were Soft-shell crabs with Panang curry sauce, Sesame Tofu Cubes with Massamun curry, and Thai Basil Fried Rice with Chicken, which we all ate family-style. For some reason, I only have a photo of the crabs but it was by far the coolest looking plating anyway:
I don’t think the fried rice should have been served as an entree, as it was fairly bland and would have been better as a side dish. We actually poured the dregs of our coconut soup over the rice to kick up the flavor a bit, which turned out to be really delicious. I also wasn’t really a fan of the flavor of the massamun curry. At the risk of sounding ignorant (again), it tasted a little like feet to me. You know, if I knew what feet tasted like. That said, my companions really enjoyed it. I really wanted to like EVERYTHING on my new food journey, but I guess it’s only reasonable to like some things and not others. The soft-shell crab though, was one thing I liked. If you can believe it, this was the FIRST time this seafood-loving gal had eaten soft-shell crab. The fact that you eat the WHOLE crab, spindly legs and all, has always kinda creeped me out. These were not as “hard” fried as those I’ve seen before (but maybe just became soggy because of the sauce they were swimming in) but still maintained a nice crunch. My nose was running by the end of the plate, which is apparently a good characteristic in both Cajun and Thai food.
For dessert, we skipped the fried banana offering and ordered the other two, a Chocolate Mousse with green tea ice cream and two Chocolate Chip Blueberry spring rolls with peach dipping sauce:
The spring rolls with peach dipping sauce sounded promising, but were rather blah. Neither the chocolate nor blueberry flavor stood out against the slightly thick roll wrapper. The coconut ice cream that came alongside, however, was really delicious. It almost had a fruity undertone and was just slightly sweet. The mousse and green tea ice cream (or the few bites that I got), were also really tasty. The mousse was light and fluffy, and the ice cream was equally light and refreshing.
Overall, our meal was nice, but maybe more for the company than the food. I am definitely down for sampling more Thai fare, and even went back to Spoon for an order of that coconut soup (this time with shrimp) about a week later. Spoon Midtown is located on Marietta St. about a block over from Georgia Tech’s campus, and they have another location on the East Side in the shopping center with my favorite ice cream pusher, Morelli’s.