GTB TIPS

DRESS UP YOUR SALAD!

Are you sick of salads? Switch your dressing for a break from the same
old, same old. If you always reach for Ranch, go for Balsamic
Vinaigrette. If Blue Cheese is your favorite, try Honey Mustard or
Creamy Italian. Experiment with new flavor sensations by
taking a chance on one of many specialty dressings, such as Stonewall
Kitchen's Champagne Shallot Walnut Dressing or Annie's Naturals'
Organic Papaya Poppy Seed Dressing. Just remember to watch your fat
grams, as not all dressings are created equally. Some mayonnaise- and
oil-based salad dressings have as many as 30 grams of fat per
tablespoon, but don't automatically avoid those high-calorie options.
Instead, try the old dieter's trick of putting the dressing on the
side. Then slightly dip the prongs of your fork in it before you take
the next bite. You won't sacrifice the taste, and perhaps you'll
discover that eating your veggies isn't so bad after all.

Mama's Fish House, North Shore, Maui, Hawaii

ALOHA MAMA'S!

by Ellen "EJ" Sackett

"You've gotta go to Mama's," everyone told me before my first trip to Hawaii, referring to Mama's Fish House on Maui's North shore. To get there, my husband and I passed through the artsy community of Pa'ia, near the beginning of the long, twisty-windy road to Hana that most visitors will drive only once. But a trip to Mama's is one worth experiencing again and again.

Family-owned Mama's Fish House is not a cheap diner like the name implies. The island's first fresh fish restaurant, founded in 1973, is fine dining on one of the most picturesque white sand beaches you'll ever set foot. Every dish is exquisitely presented as individual works of edible art. But don't plan on dropping in and finding an available table. Mama's Fish House is legendary. Make a reservation for lunch or before sundown, and ask to be seated along the wall of open windows for that spectacular ocean view and the gentle sound of the surf.

The restaurant is casual yet elegant, reminiscent of the Polynesian culture before Maui became a trendy vacation destination. When guests enter through the bar, they first notice the stunning floral arrangements of birds of paradise, heliconias and bromeliads, the rich mango wood interior, blue Tahitian-style tablecloths and native artifacts placed throughout. Even the bathrooms are tastefully decorated with old Hawaiian photographs, historical accounts of the 1938 earthquake and newspaper clippings from WWII.

The menu changes regularly depending on the availability of fresh fish, and you won't find chicken or steak. Mainly caught from the deep waters nearby, the fishermen are listed alongside their catches. Most recently I had the ahi, spearfish and mahimahi sautéed in panang curry and coconut milk, with a tablespoon-size sides of mango chutney, tiny diced bananas, and chopped macadamia nuts, with jasmin rice and lomi lomi salmon. Mama's Macademia Nut Crab Cakes with a fire and ice relish is also an excellent choice made with real chunks of flaky crabmeat.

My husband had the "Pua Me Hua Hana" in the style of old Hawaii, which is a regular offering. This dish features monchong and mahimahi sautéed in coconut milk with shredded, slow-cooked Kalua pig wrapped in a palm husk, a half of a small grilled banana, a purple Molokai sweet potato, star fruit slices, a leche nut in its wirey shell and a half of a fresh coconut. You won't find this kind of cuisine just anywhere, so if you are curious about traditional Hawaiian food, this dish will introduce you to quite a variety.

The Asian-influenced appetizers are popular, including premium-quality sashimi served seared or as a salad, and Shrimp Won Tons. The specialty drinks are expensive, but go ahead—splurge, since the bill is going to be big anyway. I was a disappointed in the rum and fruit liqueur Mai Tai Roa Ae, which our waiter said was "why they (meaning the tourists) come." Next time I'll try the Scorpion, made with four rums and tropical juices. Non-alcoholic specialty drinks are available too, such as the Strawberry Guava fizz, which was refreshing and not too sweet.

If you like chocolate, try Mama's Chocolate Kuau Pie baked in a caramel cookie crust or better yet, go for the beautifully-presented Polynesian Black Pearl, rich chocolate mousse and passion fruit cream in a pastry shell made to look like an oyster shell. For coconut lovers, don't leave the island without a taste of Haukalima, made with coconut ice cream, Maui pineapple and papaya with tropical liqueurs. And don't forget to order a private estate coffee supplied by local growers to go with your dessert--a perfect end to the meal. And to think we had to travel across the ocean to enjoy it.

While I've never stayed at the Inn at Mama's, visitors can book a beachfront or garden cottage for a three-day minimum, complete with full kitchens and lana'i—what islanders call porches—and take advantage of those soft, salty breezes off the ocean. Check out the videos of the restaurant and the Inn at Mama's by going to www.mamasfishhouse.com.

$$$-$$$$

Mama's Fish House Restaurant, open daily
799 Poho Place, Paia, Hawaii 96779
info@mamasfishhouse.com (808) 579-8488
Hours:
Open Daily
Lunch: 11 a.m. to 2 p.m. - Light Menu: 2:30 p.m. to 4:30 p.m. - Dinner: 4:30 to 9:30 p.m.



VIEW FROM MAMA'S FISH HOUSE

Hannah's Off-the-Square Restaurant, Denton, Texas

GOING FOR THE GOLD

by Ellen "EJ" Sackett

I feel like I am sitting in the lap of greatness. Chef de Cuisine Sheena Croft approaches cooking like an Olympic athlete competes: going for the gold, and then trying again. More often than not, she not only succeeds, but breaks her own record.

Case in point: I've been on a mission to find the best ever Caesar salad. Wherever I go, I make a point to order it. As it turns out, I don’t need to look beyond than my own backyard for it is to be found at upscale, unpretentious Hannah’s Off-the-Square.

Whenever I made comparisons between restaurants, Hannah’s Caesar came out on top. Then the chef, soon-to-be famous Sheena Croft, revamped the menu. I shared my disappointment with Jesse, our waiter, when I discovered that my beloved salad was gone. He expressed his sympathy.

“Why don’t you try our new-and-improved Caesar?” he asked.

How could he suggest it? I thought. It had taken forever to find “The One." I felt hurt and betrayed. It was too soon. I wasn’t ready.

“Well, o-kay.” I gave in. Jesse grinned as he took the menu from me. “You won’t be disappointed. I promise.”

I wasn’t. Instead, I was amazed. Chef Sheena Croft created a new Caesar with a twist on the old. She drizzled the same creamy, slightly tart, garlic dressing over a heart of Romaine rather than the usual torn lettuce, and added shaved parmesan instead of shredded. The hand-torn brown sugar croutons were a light, crunchy addition.
Hannah’s garners awards in other categories too. I'm partial to the cedar-planked salmon glazed with brown sugar, crushed red pepper and butter, which made the cut from the old menu to the new. The dark, earthy au poivre sauce that accompanies the beef tenderloin and the hamburger is rich and elegant. My choice for lunch, Hannah's veggie burger, on a whole grain bun with sun-dried tomato mayonnaise, avocado and a side of Waffle fries, might rank right up there with the Caesar salad.

A few items on the menu fall short. I’d pass on the roasted rosemary chicken that isn’t worth the twenty-plus minutes it takes to prepare. The pan-seared trout, a nice albeit uninspired piece of fish, is worth ordering for its sides; the thickly-cut fried green tomatoes paired with fresh Dallas mozzarella cheese and a tomato, red onion and basil salad make for a satisfying meld of flavors.

I don't have to look for the world’s most divine carrot cake. Hands down, Hannah’s has it. Call it a religious experience or call it a vegetable serving. The two pounds of freshly-grated carrots in each cake qualify it as a guilt-free dessert. The cake is layered with a sumptuous cream cheese frosting, topped with spaghetti-like curls of fresh carrots with an orange slice on the side. These decorations don't only make for a pretty presentation but enhance the taste. Trust me.

The restaurant offers one-time menus periodically for holidays and special occasions. Here Croft’s sail takes wind and her creativity takes hold. These are not simply meals, but often unforgettable events. The 100-mile meal last November was made from ingredients that she found locally. Croft spent months preparing. During the meal she and Wine Steward Ian Whitcomb shared their passion for the project. It was a singular experience.

I enjoy hanging out at Hannah’s bar, a comfortable place to meet friends for a specialty martini or a glass of wine, half-off by the glass on Tuesdays. For a quick bite, I order off of the Tapas and Mezze menu. The sweet chili calamari replaced the fried calamari that was once my favorite appetizer. Once again, Croft took her chances by taking the original off the menu. Did she get the gold? Who am I to decide? It's your turn to be the judge.

$$-$$$

Hannah's Off-the Square, 111 West Mulberry, Denton, Texas
(940) 566-1110 www.hannahsoffthesquare.com
Hours:
Lunch - Monday through Friday, 11 a.m. to 3 p.m.
Brunch - Saturday & Sunday, 11 a.m. to 3 p.m.
Dinner - Sunday & Monday, 4:30 p.m. to 9 p.m.; Tues through Thurs 4:30 p.m. to 10 p.m.; Friday & Saturday, 4:30 p.m. to 11 p.m.
Happy Hour - Monday through Friday, 3 p.m. to 6 p.m.; Saturday & Sunday 11 a.m. to 3 p.m.

Originally published on Good Taste Buds Food and Travel Review Site, February 2, 2008
Modified on September 30, 2008

Yummy's Greek Restaurant, Denton, Texas

LET’S GO FALAFELING!

by Ellen "EJ" Sackett

Can you Spanakopita? Dare to Dolma? Try Tahini or Baba Ghanouj? Yes, you too can go Greek when you dine at Yummy’s Restaurant in Denton, Texas.

Don’t judge Yummy’s by its postage-stamp size or its location in a tiny strip-mall off a main commercial drag. This hole-in-the-wall only seats thirty-six at one time, and has been a local favorite, serving up traditional Greek food to appreciative customers, since 1986.

It’s nearly two o’clock in the afternoon when I arrive. The only booth open is by the door—a little too chilly to be seated there—so I opt for a table near the cash register, where a kid wearing a ballcap is paying for his meal. I can hear the owner, busy in the kitchen, talking in Lebanese to the girl at the register. The place hasn’t changed much, if at all, since I first ate there twenty years ago--the same lime green booths, the mirrored wall that makes this cubby-hole seem bigger than it is, and the posters of Greece, Lebanon and Italy that make me hungry for travel in addition to the food.

I can safely say that I’ve ordered just about everything off the menu at one time or another, but certain favorites call to me every time I come. I wouldn’t dream of eating at Yummy’s without ordering one of the dips, either the hummus tahini, made of blended chickpeas, or the baba ghanouj, made of eggplant. Both are presented with olive oil and a black olive in the center and come served with a basket of plump pita bread slightly warm from the grill. I’m also fond of the lentil soup, a creamy, but not too thick version that’s perfect on a day like today.

Of the sandwiches, the Gyro (yeer-oh), a rotisseried combination of beef and lamb, is Yummy’s most popular seller, but I often order the grilled chicken souvlaki with a side of tzatziki—a light yogurt cucumber dip. Falafel, a fried ball of spiced chickpeas, is the vegetarian favorite, and all three can be made “supreme” by adding hummous and tabbouli, made with parsley.

Yummy’s serves several combination plates, which I highly recommend for an overall Greek food experience. The Yummy’s Feast or Mixed Grill for two are terrific for meat lovers, combining everything Greek on one plate with a side Greek salad with feta cheese. Vegetarians won’t go hungry either; there’s plenty for them on the menu as well, including a Veggie Combo plate and two appetizer platters. The moussaka can be ordered with or without meat, and practically everything on the menu can be ordered a la carte. A Greek meal isn't complete without baklava for dessert. Yummy's is a rich, but slighly dry version that combines walnuts with honey and thin layers of phyllo dough.

Souvlaki? Tabbouli? Moussaka? Baklava? Is this all Greek to you? No worries. Forget the names and explanations. The descriptions won’t mean anything to you until you taste them anyway. The best way to experience Greek food is to simply dig in.

$-$$

Yummy’s Greek Restaurant, 210 W. University Drive, Denton, TX (940) 383-2441
Hours: Monday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; and Sunday, 12 p.m. to 9 p.m.

Miguelito's Mexican Restaurant, Krum, TX

MIGUELITO'S MAKES ITS MARK

by Ellen "EJ" Sackett

What’s the mark of a successful restaurant? If it works once, do it again. If two is even better, then why not? Go for three! Three hits, and you've got a home run.

That’s what Miquelito’s Mexican Restaurant has done. Owners Vinny and Diana Cruz started with “good” in downtown Krum, Texas and is only getting better. After Krum proved successful, they built a restaurant and bar in Sanger, easily accessed from Interstate-35 going to or from Oklahoma from Texas. Now Denton, the apex of the Dallas/Fort Worth metroplex, has a Miguelito’s too, with a full-service bar and a large outdoor patio.

Its customers tend to be partial to whichever location they frequent. My favorite is in Krum. The restaurant itself is nothing fancy, well-worn (well-loved?) and out of the way—that is, unless you’re passing through town. There’s no daily specials, no dress code, no placemats or table cloths on the plain wooden tables. Those who repeatedly come to Mig’s—as it’s affectionately called by those of us who can’t get enough of it—come to eat.

Mig’s customers tend to be partial to their favorite dishes too, often sticking with one and never venturing beyond. A friend who has been going to Mig’s for years always orders the Number 9 from the lunch menu, which translates as two beef enchiladas with rice and beans. My husband orders the succulent grilled shrimp fajitas or the grilled chicken fajita nachos with added onions. I tend to go for the chicken and spinach quesadillas and add verde (green) sauce. That, with a side of Mig’s guacamole or a bowl of warm chile con queso is, as my husband says, “just about right.”

Those who love Tex-Mex can always get all of the standard fare: fajitas, nachos, quesadillas, flautas, tacos, enchiladas, chimichangas and huevos rancheros. Those who want more authentic Mexican food should order off the dinner menu and try the Beef Steak a la Mexicana made with filet mignon, or the Shrimp a la Parilla, made with the same butterflied shrimp as the grilled fajitas, but with cheese, zucchini, corn and rice. Where else can you get Nopalitos con Puerco en Chili Rojo: braised port with cactus strips? But hey, if none of that grabs you, order the cheeseburger. Surprise! It’s good too.

It’s best to scrape off some of the Monterey Jack cheese off of many of their selections, and beware of snarfing too many chips that come with the salsa before the meal, addictive on most days, occasionally too hot on others. Skip the Cheesecake Chimi, but find room for a bite of traditional flan or a warm sopapilla. (That’s Spanish for Mmmm, mmmm, good!)

Our deepest condolences go to Vinny Cruz, his family, and the Serna family for the passing of our friend, Diana Cruz, on June 12, 2009. She was a wonderful woman and a pillar of the North Texas community. She is greatly missed by all who knew and loved her.

$-$$

Miguelito’s Restaurants:
241 W. McCart, Krum, TX (940) 482-7007
Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 9:30 p.m.; Sunday, 11 a.m. to 3 p.m., Closed Monday

1412 N. Stemmons Blvd., (I-35), Sanger, TX (940) 458-0073
Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 9 p.m., Closed Monday

420 E. McKinney Ave., Denton, TX (940) 566-1671
Hours: Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 11 a.m. to 9 p.m.

Chestnut Tree Tea Room, Denton, TX

CHESTNUT TREE AND TEA FOR ME

by Ellen "EJ" Sackett

My blood pressure drops by degrees when I walk through the primrose and ivy-covered arbor into Chestnut Tree Garden Tea Room, on the south side of the square in historical downtown Denton, Texas. The soothing background music calms my soul, as does the soft lighting, the gentle clatter of silverware and dishes, and the murmur of light, friendly conversation.

I relax and soak up the warmth of the room. I am surrounded by faux greenery that creates the illusion of a garden courtyard. The sunny-yellow walls are the backdrop for a revolving display of paintings and photographs by area artists mixed among floral tapestries. An assortment of miniature chandeliers and standing lamps provide most of the light in the room, and the cheerful white tables are dressed with hunter green cloth napkins and fanciful salt-and-pepper shakers. Above me, grapevines intertwine with tiny white lights, a bouquet of baskets hangs from the ceiling, and birdhouses and butterflies abound.

I feel a bit like a little girl at a tea party except that I am surrounded by mostly middle-aged-and-older women as well as a few men. Charles, my waiter, brings a napkin-lined basket of mini-muffins to the table and takes my drink order. I choose the passion fruit-flavored tea and pop the irresistible muffins in my mouth, one after another, first smearing them with Chestnut Tree's extravagant honey and strawberry butters. I'm off to a good start.

It is late and the usual busy lunch crowd is thinning, so Charles has the leisure to spend some time with me. Based on his suggestions, I choose a variation on the tea plate sampler from the menu. We talk about the celebrities who have eaten at Chestnut Tree, including Kathy Bates and Renee Zellweger, as well as the Denton-based rock band, Midlake, that filmed part of their Hometown Texas town video for MTV in the restaurant. Noticing that I've downed another glass while we chatted, Charles brings me black current iced tea this time--his favorite--to sip on until my lunch arrives. I feel like I'm getting the royal treatment, even if I'm not Renee Zellweger or Kathy Bates.

Let's talk food. Any sandwich on Chestnut Tree's signature beer bread is a winner. While there are seven other bread choices, the beer bread makes an otherwise ordinary ham and swiss or turkey breast sandwich unforgettable. The egg and chicken salads, not too soggy nor dry, are cut above homemade. The chicken and basil quiche is a sure bet, but so are all five varieties of quiche that sell out every day. I could make a meal of the side broccoli salad it's so yummy, but if I wanted a just a salad for lunch, I'd go with the spinach or the Caesar. I suggest you save enough room for Chestnut Tree's most popular dessert—the Strawberry Pretzel, a typical southern dish made from Jell-O, whipped and cream cheese with a pretzel-butter crust.

Before I leave, Charles brings me a Peach iced tea to go (it is a tea room, after all), and I take a moment to check out the gift shop that I passed on the way in. I thumb through the restaurant's cookbook. If you can't make it to Denton to eat at Chestnut Tree, then order the book, which has many of this lunch spot's best recipes, for $12.95 plus tax and $5.95 shipping by e-mailing chestnuttree@verizon.net. In my opinion, it's worth double the price.

Try this popular soup recipe from the new Chestnut Tree Tea Room Cookbook, and let me know what you think:

Chestnut Tree Tea Room's Baked Potato Soup

4 large baking potatoes
2/3 C. butter or margarine
2/3 C. all-purpose flour
6 C. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, divided
1-1/4 C. shredded Cheddar cheese, divided
1 (8-oz.) carton of sour cream

Wash potatoes and prick several times with fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp. Melt butter in heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, sitrring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture thickens and bubbles. Add potato pulp, salt, pepper, 2 TBS. green onion, 1/2 C. bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon and cheese. Yield: 10 cups.

$-$$

Chestnut Tree Tea Room
107 W. Hickory Street, Denton, TX (940) 591-9475
Tea Room Hours: Monday through Saturday 11 a.m. to 2:30 p.m.

Gift Shop Hours: Monday 9 a.m. to 4 p.m., Tuesday through Saturday 9 a.m. to 4 p.m.

Finn and Porter, DoubleTree Hotel Missoula/Edgewater, Missoula, MT

BEAM ME UP TO MONTANA, SCOTTY!

by Ellen "EJ" Sackett

If I could snap my fingers and be anywhere, I'd choose Missoula, Montana. It's easy to get there. Just take a commuter plane out of Denver International and you'll land an hour and a half later. Make sure to nab a window seat so you can see the Rockies from the air and catch a glimpse of Missoula waiting in the valley for your arrival.

When (not if) you go, stay at the DoubleTree Hotel Missoula/Edgewater near downtown at the University of Montana. Not only is this Hilton-owned property conveniently located, but it has a first-class restaurant, the Finn & Porter. A close-to-perfect experience is sitting outside during the summer on the restaurant's deck, surrounded by potted purple pansies, overlooking the Clark Fork River. When it's cold, I sit by one of many tables next to the glass wall of windows. I can easily get lost in thought watching a fly-fisherman casting his line or a heron waiting patiently for his breakfast to swim by.

Speaking of breakfast, may I suggest the oatmeal with fresh mangos and fruit on the side? Or, for something a little more substantial, try the feta cheese omelet with asparagus. For lunch, I love to order the house-roasted ruby red beet salad or the grilled chicken cobb salad. It doesn't get much better—or healthier—than this. Blow the diet on the crispy calamari, which comes with carmelized lemons and peppers—rare fare that you won't find just anywhere.

You can't go wrong with a good steak at dinner, and my husband and I pair it with a bottle from the restaurant's full-page wine list. If we're in the mood to nibble, we sit at the large, circular bar in the center of "The Finn" and order a pick-and-choose anti pasta platter from the appetizer menu. I'm hungry just thinking about it.

Finn & Porter restaurants also exist in Austin, Texas, Alexandria, Virginia and Washington, D.C., but so far I've only eaten at the one in Missoula. Anyone have any info to share about the others?

BTW, when you call for reservations, book a room on the hotel's riverside. It's worth the price of the whole trip for the good night's sleep, snoozing to the soothing river rippling by, buried under the blankets while the chilly mountain air dances around you.

I could go on and on about Missoula and Western Montana, but if you start here, you'll discover your own version of this lil bit o' heaven on earth.

$$-$$$

Finn & Porter Missoula at the DoubleTree/Edgewater Hotel
100 Madison, Missoula, MT (406) 542-4660; www.finnandporter.com/missoula
Open for breakfast, lunch and dinner, including holidays.

I Love Sushi Restaurant, Denton, TX (near Dallas/Fort Worth)

I love sushi at I LOVE SUSHI!

by Ellen "EJ" Sackett

Good sushi? In TEXAS? Check out I Love Sushi, the Japanese restaurant in Denton, north of Dallas and Fort Worth. The place could use a renovation, and the name and Korean owners have changed several times, but never fear: as of January 2008, I Love Sushi will make you love sushi too.

To be honest, I like their sushi rolls the best. I just can't get enough of 'em. I ought to know, since I eat here at least four times a week.

Let me explain: A sushi roll is made for Americans, who tend to like food on the sweet side--it's definitely not a Japanese creation. If you want to eat real Japanese sushi, stick to what's called Nigiri. That's a bite-sized piece of fish, often times raw, draped over a clump of compressed rice with a little wasabi dabbed in between. If you're not sure you like Japanese food, first try the ever-popular California roll, made from (sometimes artificial) crabmeat. It's good. Really!

My favorite is called the Alaska Roll. (The name changes, depending on the restaurant.) At I Love Sushi, the Alaska roll is a California roll topped with raw salmon and avocado. Delish! I also like the Denton Roll (again, named as such at I Love Sushi) made with raw tuna, avocado and cream cheese. But the best of all is the Spicy Tuna Roll, made with, yep, you guessed it! I like it better than it likes me, if you know what I mean, but doesn't stop me from ordering it every time I go to I Love Sushi.

If you aren't into raw fish, that's okay. Order the Chicken Teriyaki or the Chicken Yaki Udon for the best chicken noodle soup ever. The tempura is mighty fine too. Order a traditional Bento box for a variety and to save a few pennies. Otherwise, bring plenty of Yen.

Fortunately, Dallasites don't have to pedal to Denton because another, more upscale version of I Love Sushi is located in North Dallas on Preston Road at Frankford Road.

$$-$$$

I Love Sushi, 917 Sunset Street, Denton, TX (940) 891-6060
I Love Sushi, 18101 Preston Road, Dallas, TX (972) 248-2100

Wisteria Restaurant, Atlanta, GA

WHAT'S NOT TO LIKE ABOUT WISTERIA?

by Ellen "EJ" Sackett

Wisteria Restaurant, located close to the Carter Center near downtown Atlanta, is the kind of trendy that never goes out of style. Dress up or don't bother, this affordable, understated restaurant has its priorities in the right place. The hardwood floors, brick walls, and simple but elegant lighting and décor are a mere backdrop for the main event—the meal. Owner and Chef Jason Hill chose his nouveau-southern-style menu and wine selections carefully for pleasing popularity. I had the to-die-for homemade Pumpkin Ravioli and a garlicky Caesar salad, and my husband chose the lightly-breaded fried calamari and the All Natural Iron Skillet Half Chicken, which he pronounced "the best chicken he'd ever had."

We left room for dessert, but only after we found out that they were small. Ah, but we could order three for only $10—how could we resist? We opted for the carrot cake with bourbon sauce (too sweet), the dark cherry and port wine tart (too tart) and the traditional vanilla crème brulee (just right!).

We went on a Sunday night, perfect for a romantic dinner out, but we hear this place is noisy on the weekends. Make a reservation if you want a guaranteed seat.

$$-$$$

Wisteria, 471 North Highland Avenue, Atlanta, GA (404) 525-3363
Sunday thru Thursday, 5:30 – 10 p.m., Friday & Saturday 5:30 – 11 p.m.
www.wisteria-atlanta.com

Okefenokee Restaurant, Folkston, GA

LOOKIN' FOR HOME COOKIN'?

by Ellen "EJ" Sackett

On the way to the Okefenokee Swamp in Georgia, my husband and I had a hankering for some southern cuisine. It was lunchtime on Saturday, and as we drove through Folkston, we spied a restaurant with a parking lot crammed full. "Either this restaurant is the best in town, or it's the only one in town!" I said. We took our chances and stopped at the aptly named Okefenokee Restaurant.

We weren't disappointed. Here we found plenty of friendly folks and good eats. We chose the buffet ($7.50) over the menu and chowed down on melt-in-your-mouth breaded porkchops, killer fried chicken, traditional biscuits and cornbread, savory stewed tomatoes, brown-sugar sweet potatoes and perhaps the best coleslaw I've ever had. That's not all the Okeenokee Restaurant offered up, just what I could fit inside my right leg. And I made sure to pick up the last two jars of pumpkin butter on the way out.

$

Okefenokee Restaurant, 103 S. 2nd Street, Folkston, GA (912) 496-3263
Open for breakfast, lunch and dinner.