May is a month of celebration for many, and this Taurus embraced the occasion with an unforgettable dining experience.
From enjoying a Filipino feast at Kamayan ATL for birthday brunch to a cocktail party honoring Chef Gerry Klaskala’s retirement at Aria, the gastronomic journey was truly remarkable.
Ending the festivities at home with a luscious raspberry and dark chocolate cake from St. Germain, paired with a delightful Alsatian sparkling rosé, this birthday month certainly didn’t skimp on culinary adventures.
One of the highlights of the month was a visit to Chef Kyle Shankman’s Speakeasy Supper Club, which boasts a new menu that beautifully incorporates seasonal ingredients with a creative flair.
This exclusive dining experience takes place at the chef’s home around a long dining table, offering an intimate atmosphere.
A standout dish from the evening was the black garlic custard, served with edamame, green pepper, and surprising edible succulents.
The custard was rich in umami flavor, balanced perfectly by the freshness of the edamame and bell pepper, with an added touch of sweetness from the succulents.
Many may not know about edible succulents, making this dish a delightful revelation.
Dinner concluded with a visually stunning lemon poppyseed cake, crowned in a honeybee shape with bee pollen, golden milk, and a secret plum center.
The housemade honey and lavender butter served with the dinner rolls was irresistible as well, prompting thoughts of devouring multiple servings.
Tickets for this unique experience cost $145 per person, and guests can bring their own wine, enhancing the overall enjoyment.
In an exciting collaboration, Shankman’s son, Trevor, who runs the popular Maria supper club at Vine Club, is set to join forces with his father for a pop-up dinner this fall.
Another remarkable dish that caught attention was the tuna cheek ramen from the one-Michelin-starred O by Brush.
During a recent tuna cutting event, Chef Jason Liang showcased the skills needed to carve a massive 206-pound tuna and prepared a variety of dishes from the fresh cuts, including nigiri and hand rolls.
The standout from the tuna ramen was the grilled tuna cheek (kama-toro), perfectly folded into a hearty bowl of ramen accompanied by quail eggs and its own flavorful fat.
The chewy noodles complemented the luxurious richness of the dish magnificently, and tickets for similar Father’s Day events at O by Brush are currently available.
Heading to Ticonderoga Club at Krog Street reveals delightful bar snacks, with the grilled white sweet potato being an unexpected gem on the menu.
This dish drew comparisons to sweet potatoes enjoyed in New Delhi, where they are grilled and seasoned with salt and lemon.
At Ticonderoga Club, the sweet potato is smashed, grilled, and enhanced with cream and an abundance of herbs, making it the perfect accompaniment to a drink for only $13.
Lastly, the gochujang sabayon yukhoe, a Korean beef tartare, was a memorable highlight at the recent Good Luck Smokeshow at Sweet Auburn BBQ.
Chef Brian So from the one-Michelin-starred Spring restaurant in Marietta featured this spicy tartare, incorporating Korean pear, cucumber, and a rich gochujang egg yolk sauce.
Diners were encouraged to mix the tartare with the fresh accompaniments and wrap it in seaweed for a refreshing and fiery bite.
Though this was a special dish for the event, Chef So announced that two variations of yukhoe will be offered at the upcoming Spring 2nd Branch opening this July.
image source from：https://atlanta.eater.com/2025/5/28/24438264/best-dishes-eater-atlanta-ate-may-2025
