The Best Salmon Dish in Atlanta Is Hidden at a Michelin-Starred Restaurant | Eater Atlanta
"This one-Michelin-starred restaurant, led by executive chef Freddy Money, showcases a new spring tasting-menu add-on: a visually striking poached salmon arranged as geometric circles and squares in bright green, pink, and white. The salmon is cured in salt, poached to a velvety texture, glazed in a parsley gelée and set on a well of seaweed-and-mirin sauce, finished with herb oil, feathered dill, citrus lace and tiny dots of potent black garlic; braised leeks provide crunchy circles and squares while pickled onions cut through the umami and herbs add fresh green lift. Money—whose art-history background informs the plate’s deliberate use of color, contrast, height and odd-numbered groupings—designed the dish as a modernist nod to painters such as Klimt and Chagall, and it reflects a broader interest in Japanese ingredients (the kitchen even makes domestic condiments). The dish, which won Money the inaugural U.S. Culinary Open (with commis Michael Page), is praised for both its artistry and balance of flavors, and is recommended as an add-on to the chef’s tasting menu; the restaurant’s extensive, artfully assembled wine list was highlighted by pairings such as a 2022 Eyrie Vineyards Trousseau and a 2020 Oremus Petracs Furmint." - Henna Bakshi
