Tuesday, September 30, 2008
Iron Chef ReRun for Kevin Rathbun
For those of you who have missed the first run of the Iron Chef America viewing with the Brothers Rathbun up against Bobby Flay, the show is being shown this week on the Food Network. For viewing times, please visit www.foodnetwork.com
Prince of Pork
Kevin Rathbun was crowned the Prince of Pork during Monday nights 5 Chefs, 5 Pigs event in the Prado. His whole pig was tasted by over 200 people and they voted his roasted pig, the winner. Slow Food Atlanta benefited from the event.
Saturday, September 27, 2008
5 Chefs, 5 Pigs
Kevin will be one of the chefs to season a pig for a cause. On Monday, September 29, at 5 Seasons brewery in The Prado in Sandy Springs, Kevin, along with other top chefs in Atlanta will be raising money for Slow Food Atlanta. More information can be seen at http://www.amusecochon.com/
Wednesday, September 24, 2008
Specials for Rathbun's Sept 24, 2008
Small Plate
Lamb & mint meatballs with tzatziki salmon croquettes in dijon mustard broth... 7.00
Raw Plate
Mixed field greens with shaved fennel orange segments, almond crusted goat chevre & orange- piquante peppers vinaigrette... 8.25
Big Plate
Pan seared swordfish , smoked shrimp-corn salad & roasted tomato salsa... 23.50
6 oz. bacon wrapped filet- ham grits & apple butter... 28.00
Second Mortgage
N.Y. Strip with forest mushrooms & sage pork belly butter... 8 oz.-25.00 16 oz- 48.00
C.A.B. 24 oz porterhouse, buttermilk onion rings & red pepper butter... 45.00
Dessert Plate
All desserts... 3.95
Navan vanilla creme brulee
Tuaca tres leches cake, carmel, creme, slow roasted pineapple
Lemon buttermilk panna cotta, raspberries
Lamb & mint meatballs with tzatziki salmon croquettes in dijon mustard broth... 7.00
Raw Plate
Mixed field greens with shaved fennel orange segments, almond crusted goat chevre & orange- piquante peppers vinaigrette... 8.25
Big Plate
Pan seared swordfish , smoked shrimp-corn salad & roasted tomato salsa... 23.50
6 oz. bacon wrapped filet- ham grits & apple butter... 28.00
Second Mortgage
N.Y. Strip with forest mushrooms & sage pork belly butter... 8 oz.-25.00 16 oz- 48.00
C.A.B. 24 oz porterhouse, buttermilk onion rings & red pepper butter... 45.00
Dessert Plate
All desserts... 3.95
Navan vanilla creme brulee
Tuaca tres leches cake, carmel, creme, slow roasted pineapple
Lemon buttermilk panna cotta, raspberries
Saturday, September 20, 2008
2009 Cooking Classes at Rathbun's
Yes, Chef Kevin Rathbun has decided on the classes so if you are reading this, you will be the first to know and decide what cooking class to call for on October 1st. On October 1st, we will begin to take the class registration. When you call, the hostess will take your name and phone numer and the class that you are interested in signing up for. We will do our very best to call you back within one hour and at that time, we will verify that you are signed up and then we will send the information to you. The classes for 2009 are as follows: (We are working on the dates and they will be announced on October 1st.
Southwestern
Greek
East Meets West
Grilling & Smoking
Farm to Table
Southern Holiday
We hope to talk to you on Wednesday, October 1st.
404.524.8280
Southwestern
Greek
East Meets West
Grilling & Smoking
Farm to Table
Southern Holiday
We hope to talk to you on Wednesday, October 1st.
404.524.8280
Patio Weather is Here
This past week has welcomed in the great Fall patio weather in the south. And at Rathbun's, Krog Bar and Kevin Rathbun Steak, the patio is awaiting you.
Rathbun's patio is covered, and enclosed and is most likely one of the most unique outdoor patios in the city. During the next few months, (they are typically the best to dine), you can dine in luxury and a comfortable area and start with a cool drink and end with a warm drink. Mention to the hostess that you would like to sit on the patio and we will do our best to accomodate you.
Krog Bar has a great patio too. When you enter the valet parking area at Rathbun's, if you look to the right, you will see the hidden gem...Krog Bar. The patio is a great area with comfortable cushioned seats, a small table and a large umbrella covered space. Ask for the Lambrusco and sit back and enjoy.
At Kevin Rathbun Steak, the patio overlooks the Atlanta Beltline and the fresh greenery of Inman Park. Last night, every table on the patio was taken quickly. We do not take reservations for this area, so you can ask for it when you walk in.
See you soon
Rathbun's patio is covered, and enclosed and is most likely one of the most unique outdoor patios in the city. During the next few months, (they are typically the best to dine), you can dine in luxury and a comfortable area and start with a cool drink and end with a warm drink. Mention to the hostess that you would like to sit on the patio and we will do our best to accomodate you.
Krog Bar has a great patio too. When you enter the valet parking area at Rathbun's, if you look to the right, you will see the hidden gem...Krog Bar. The patio is a great area with comfortable cushioned seats, a small table and a large umbrella covered space. Ask for the Lambrusco and sit back and enjoy.
At Kevin Rathbun Steak, the patio overlooks the Atlanta Beltline and the fresh greenery of Inman Park. Last night, every table on the patio was taken quickly. We do not take reservations for this area, so you can ask for it when you walk in.
See you soon
Friday, September 12, 2008
Rathbun's Specials for Friday Sept 12, 2008
SMALL PLATES
Sardinian flatbread, shaved shallots, peppers, ricotta salata & tomato infused olive oil
Fried shrimp fritters with corn butter
RAW PLATES
Mixed field greens with shaved shallots, stilton bleu cheese, and tomato bacon dressing
Local Peaches - duck prosciutto, pecorino & orange chili honey
BIG PLATE
Pork Tenderloin medallions with provencal feggies and balsamic
Pan seared striped bass, sauteed cabbage and yellow tomato shallott vinaigrette
SECOND MORTGAGE
6 oz petite filet, mashed potatoes, grilled asparagus and onion au hus
Ancho chili rubbed 16 oz Bone in Kansas Strip with African organic squash mash, peach- balsamic reduction
DESSERT PLATES
Warm peach cobbler, buttermilk cookie crust, vanilla ice cream
Red velvet cake, cream cheese frosting, toasted pecans
Vanilla Creme Brulee
Key Lime Pie, sweetened whipped cream, raspberries
Sardinian flatbread, shaved shallots, peppers, ricotta salata & tomato infused olive oil
Fried shrimp fritters with corn butter
RAW PLATES
Mixed field greens with shaved shallots, stilton bleu cheese, and tomato bacon dressing
Local Peaches - duck prosciutto, pecorino & orange chili honey
BIG PLATE
Pork Tenderloin medallions with provencal feggies and balsamic
Pan seared striped bass, sauteed cabbage and yellow tomato shallott vinaigrette
SECOND MORTGAGE
6 oz petite filet, mashed potatoes, grilled asparagus and onion au hus
Ancho chili rubbed 16 oz Bone in Kansas Strip with African organic squash mash, peach- balsamic reduction
DESSERT PLATES
Warm peach cobbler, buttermilk cookie crust, vanilla ice cream
Red velvet cake, cream cheese frosting, toasted pecans
Vanilla Creme Brulee
Key Lime Pie, sweetened whipped cream, raspberries
Hamburgers at Kevin Rathbun Steak
Yes, Hamburgers seem to be the topic of many people right now. And at Kevin Rathbun Steak, we have a ground to order ribeye hamburger on the menu. If that is what you crave, go fot it. The bun is toasted, the tomato is thick and ripe, and the hamburger is about 12 ounces in size. Can you finish it? Stop in and order one and let us know what you think.
Friday, September 5, 2008
Rathbun's Specials, Friday, September 5, 2008
SMALL PLATES
Blackened swordfish, arugula, blue cheese butter
Sardinian flatbread with shaved shallots , goat cheese, mushrooms, and red pepper butter
RAW PLATE
Mixed field greens with bacon, tomato, shaved shallots, and blue cheese vinaigrette
Pleasant point oysters on the half shell with white wine vinegar mignonette
Georgia peaches with lomo (cured porkloin), tallegro and orange-chili honey
BIG PLATE
Pork tenderloin medallions with country ham grits, endive-onion salad, and grilled peaches
Pan seared grouper with sauteed cabbage and heirloom tomato vinaigrette
SECOND MORTGAGE
6 oz. Petite filet with local organic squash and onion jus
C.A.B. N.Y. Strip with red potatoes, worcestershire glazed mushrooms and rosemary balsamic butter
24 oz. Dry aged porterhouse, fried shallots, and red pepper cream
DESSERT PLATE
Warm cherry and frangipane phyllo purse, vanilla ice cream, and sour cherry syrup
Bailey's creme brulee
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge sauce
Tiramisu creme cake, angel food cake layers, sweetened whipped cream, raspberries
Blackened swordfish, arugula, blue cheese butter
Sardinian flatbread with shaved shallots , goat cheese, mushrooms, and red pepper butter
RAW PLATE
Mixed field greens with bacon, tomato, shaved shallots, and blue cheese vinaigrette
Pleasant point oysters on the half shell with white wine vinegar mignonette
Georgia peaches with lomo (cured porkloin), tallegro and orange-chili honey
BIG PLATE
Pork tenderloin medallions with country ham grits, endive-onion salad, and grilled peaches
Pan seared grouper with sauteed cabbage and heirloom tomato vinaigrette
SECOND MORTGAGE
6 oz. Petite filet with local organic squash and onion jus
C.A.B. N.Y. Strip with red potatoes, worcestershire glazed mushrooms and rosemary balsamic butter
24 oz. Dry aged porterhouse, fried shallots, and red pepper cream
DESSERT PLATE
Warm cherry and frangipane phyllo purse, vanilla ice cream, and sour cherry syrup
Bailey's creme brulee
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge sauce
Tiramisu creme cake, angel food cake layers, sweetened whipped cream, raspberries
Cookbook with Kevin Rathbun and Kirk Parks Recipes
At the host stand of our restaurants, you will now find the new Sunday Night Football Cookbook featuring recipes from Kevin Rathbun and Kirk Parks. There are over 150 recipes in the cookbook and they are signed by Kevin & Kirk. Cost is only $25.00 for this hardcover cookbook and it also has recipes from chefs across the United States. Ask your server for it and they will be happy to show the cookbook to you.
Wednesday, September 3, 2008
Rathbun's to attend Harvest Midtown
Rathbun's will be one of the restaurants that will be handing out samples to the 2008 Harvest Midtown event on Saturday, October 4th from 1pm to 5 pm. The event will be a collection of restaurants and food, wine, art, music and fashion and will be located between Peachtree and West Peachtree.
More information can be seen at www.harvestmidtown.com or by calling 404.841.8335
More information can be seen at www.harvestmidtown.com or by calling 404.841.8335
Krog Bar's Third Annual Birthday Party
On Saturday, October 18th 2008, Krog Bar will celebrate its third birthday with wine, suckling pig & paella.
The celebration will be at Krog Bar and begin at 4:30 pm and will continue until midnight. Cost for the party is $20.00 per person inclusive of tax and gratuity. The price includes one glass of wine and all of the paella and suckling pig you can enjoy. Additional glasses of wine can be purchased separately. Krog Bar is located at 112 Krog Street, Atlanta, Georgia and located in the same building as Rathbun’s Restaurant.
Krog Bar’s second birthday party included over 300 people and they gathered in and around Krog Bar with their friends. This year, the party will be just as entertaining. Guests can purchase tickets at the door.
The celebration will be at Krog Bar and begin at 4:30 pm and will continue until midnight. Cost for the party is $20.00 per person inclusive of tax and gratuity. The price includes one glass of wine and all of the paella and suckling pig you can enjoy. Additional glasses of wine can be purchased separately. Krog Bar is located at 112 Krog Street, Atlanta, Georgia and located in the same building as Rathbun’s Restaurant.
Krog Bar’s second birthday party included over 300 people and they gathered in and around Krog Bar with their friends. This year, the party will be just as entertaining. Guests can purchase tickets at the door.
Rathbun's Daily Specials, September 3, 2008
SMALL PLATES
Flash fried scallops with heirloom pepper salad and basil cream
Pork albondigas with charred tomato salsa and queso cotija
RAW PLATES
Lomo cured pork loin with Georgia peaches, tallegio cheese and orange chili honey
Mixed Greens with cana de cabra, shaved shallots, hazelnuts and lemon-raspberry vinaigrette
Pleasant point oysters on the 1/2 shell with 420 cocktail sauce
BIG PLATES
Portk tenderloin medallions with country ham grits, sauteed okra and heirloom tomato vinaigrette
Miso swordfish with savoy cabbage & soy shiitake broth
SECOND MORTGAGE PLATES
6 oz petite filet with roasted spaghetti squash, sauteed spinach & romesco sauce
Certified Angus Beef New York strip with red potatoes, grilled asparagus & green onion butter
DESSERT PLATES
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge
Key lime pie, sweetened whipped creme, raspberries
Warm peanut butter & jelly bar, vanilla ice cream
Bailey's creme brulee
Chocolate Chip banana bread, chocolate gelato, chocolate sauce
Flash fried scallops with heirloom pepper salad and basil cream
Pork albondigas with charred tomato salsa and queso cotija
RAW PLATES
Lomo cured pork loin with Georgia peaches, tallegio cheese and orange chili honey
Mixed Greens with cana de cabra, shaved shallots, hazelnuts and lemon-raspberry vinaigrette
Pleasant point oysters on the 1/2 shell with 420 cocktail sauce
BIG PLATES
Portk tenderloin medallions with country ham grits, sauteed okra and heirloom tomato vinaigrette
Miso swordfish with savoy cabbage & soy shiitake broth
SECOND MORTGAGE PLATES
6 oz petite filet with roasted spaghetti squash, sauteed spinach & romesco sauce
Certified Angus Beef New York strip with red potatoes, grilled asparagus & green onion butter
DESSERT PLATES
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge
Key lime pie, sweetened whipped creme, raspberries
Warm peanut butter & jelly bar, vanilla ice cream
Bailey's creme brulee
Chocolate Chip banana bread, chocolate gelato, chocolate sauce
Subscribe to:
Posts (Atom)