Warning: The following may not be appropriate for children under the age of 13 and those who feel taco's are purely a Mexican food item or Panel Judge Dan Martinez
We instituted a unique approach to the Final Four. We took our panel of judges and we barnstormed the taco establishments left in the competition.
From Left to Right: Bobby D, Paulie C, The Blogger, El Capitan, MB and BMac
We started out at Bone Garden Cantina whose Barbacoawent up vs Nuevo Laredo's Mole Pollo.
Judge Paul's take, "In my opinion, based on what I think a taco is … I think Bone Garden wins vs Nuevo’s mole pollo taco. But by the slimmest of margins. Primarily because Nuevo’s taco was missing a crunch and freshness factor. Don’t get me wrong, their mole is out of this world. And the mole pollo plate is one of my all-time favorite go-to’s there.
But they (Nuevo) needs to add finely diced Spanish onion + cilantro to bring some freshness to what is a very heavy/rich dish. Simply putting a large (unshredded/chopped) chicken breast in a tortilla is not a taco to me. Was the chicken tender? Absolutely. But a taco, to me, needs accouterments to round out the perfect bite."
Nuevo Laredo's Chicken Mole
Judge Robert's take, "Barbacoa Bone Garden (lacked sufficient filling, but tortilla was the best out of all)
and Nuevo's Mole Pollo (presentation was lacking.. too heavy on the mole.. needed the chicken to be shredded and tossed in the mole)"
BGC's Barbacoa, "Where's the beef?"
Judge Marybeth's take, "Mole Pollo- full of flavor… not too bitter and not too sweet. The portion size was enormous but I felt like it was missing something. Onions? Cilantro?
BGC's Barbacoa- the meat really didn’t have a flavor in my opinion. If it wasn’t for the verde salsa and raw onion to give it flavor, this taco would have been really bland. However, the overall texture of this taco was my favorite. You had the moist meat and the crunch from the cabbage and onion. The corn tortilla was also soft but didn’t get soggy."
Judge Brian's take, "I agree with her"
So basically, it was a tie. I would break the tie by saying Bone Garden's Barbacoa was the slight edge. If Nuevo shredded the chicken and added a little onion for texture, it would win. I love the mole, but it's basically a chicken breast on a tortilla. But they do make the best Mole in Atlanta.
Taqueria Del Sol did not put the Philly out as their special, they are automatically disqualified. Sly will not be happy.
"Yo, youz guyz put the Philly as the special!"
But UNANIMOUSLY Hankooks Pork “dae ji gogi” was everyone's Top Taco!
The Champion
Judge Marybeth's take, "Hankook's pork taco- meat was moist and was full of flavor. It had a kick at the end but didn’t leave an aftertaste. Meat ratio really made it worth it . You get the bang for your buck."
Judge Brian's take, "I agree with her."
Judge Robert's take, "Hankook Pork (Great flavor, the pork was a little too crock pot wet, but still edged out the competition overall)"
Judge Paul's take, "With that said, it then comes down to Bone Garden (beef barbacoa) vs. Hankook (pork).
And for all the things I said above with accouterments … the juiciness of the meat (although I wish they would strain out some of the added “crock pot” juices … and the overall amount of meat/price ratio … the levelness of the heat … and the overall balls to do something different … Hankook is my winner.
I really wanted to go with Bone Garden because they had some of the freshest ingredients (accouterments) and that tortilla!!! But the meat, which is the star of any taco, was a little flat (and scarce)."
So there you have it, Hankook produces Atlanta's Best Taco with their Pork “dae ji gogi”offering! Next up Hankook vs Dan's Shrimp Taco's!
The reality of the situation is I had to bring in a panel, because I knew from the beginning that Hankook's Pork was the best.
Warning: The following may be inappropriate for children under the age of 13 and people that don't appreciate "Formica"
Mckinnon's Louisiane opened in 1972 and I'm not sure much has been done to it since. Thank god. This is a true institution in Atlanta. I really can't believe I have lived here since 1996 and have never stepped foot into here. Plus they address the severe lack of Cajun Creole Cuisine in the ATL.
Just remember, Ron Burgandy is not walking through that door, though it looks like he might.
You feel like this could happen at McKinnon's
When telling friends the Dry Rub 4 was going to MiKinnon's, almost everyone said "I've always meant to go there, I'm dying to know how it is." or "I haven't been there in at least 15 years."
In fact the female contingent of the DR4 tried to do a "bait and switch" the day of the dinner for Lusca! Jeff and I were determined to stay on course and enjoy the restaurant for what it is, a true Atlanta gem. The concern is McKinnon's doesn't fit the mold of what is "hot" in Atlanta. Thankfully, we did not give in.
McKinnon's is a a true throwback to a time when men were men and................(okay I won't alienate most of my audience).
So throw on the Aqua Velva and make a night out of it!
Before Sex Panther, there was.......
And in true Creole fashion, we went all seafood.
The apps were pretty good. The waiter claimed they had the best calamari in Atlanta. I generally don't eat fried calamari, but theirs was pretty good. The breading was light, which is good, but I wouldn't say it's the best. Bocca Lupo may have something to say about this.
The Crab Claws Piquante tossed in a hot spicy cream sauce were better and also happens to be their signature app. As you can see, they did not skimp on the portions. Not pictured, were the Oysters Rockefeller we ordered, one of my all time favorites and theirs didn't disappoint.
Their signature Grouper Louisiane is a boneless filet sautéed with jumbo lump crabmeat, toasted almonds, and hollandaise. It was the MVP of the night. We almost didn't order it, but Jeff and I talked ourselves into it (okay it wasn't that tough). And thank go we didn't! If you go, this is the "must order" on the menu.
Well this picture is atrocious
The Amberjack blackened with corn relish and green onion aioli also came with hot peppered shrimp was pretty good as well and much better than the horrid pic came out.
Yep, the photography from tonight leaves alot to be desired
The Seabass was my 2nd favorite dish and was their special of the night. It was perfectly cooked and maintained the flakiness seabass should have.
The Tuna because my pictures suck
Leslie has shellfish allergies, so we also ordered the Tuna in a soy sauced based glaze. It was surprisingly delicious. I found myself eating the hell out of it, though there was nothing cajun about it. Nor did it look like Bill Parcells.
The bathroom was a little scary
I envisioned Michael Corleone in there looking for his gun to kill Sollozzo. The restaurant was born in 1972 and obviously, the decor hasn't changed. I'm sure the formica was of the highest quality, but they could do a couple of upgrades. Or maybe that's the charm of the joint. It's all subjective.
Charles Bronson would have been a tree in the forest here
Overall this was a wonderful meal. The ambiance gave it a great throwback feel and our server Ebi was absolutely top notch. I would put Ebi up against any waiter in the city. He was energetic, knowledgeable and on top of our service without being on top of us.
And of course the food made it even more memorable. We made sure both Leslie and Beth apologized to us multiple times for their skepticism. With all the "farm to table" and the Ford Fry's throwing up restaurants with "trendy ambiance" at break neck pace, it's always good to take a step back and remember there are some wonderful establishments that have withstood the test of time. And also take note that there is a reason they have been around 32 years. They make a great product and they do a great job in delivering that product to the diner. Some of these places should take note and look a little longer down the road. Let's just hope they don't hire away Ebi.
Today's Footnote: I was reading about the luminaries who have been through the restaurant and accidentally mistook Paul Coverdell for David Coverdale. I couldn't have been more dissapointed. But here I go again on my own. Going down the only road I've ever known.
Warning: The following may be inappropriate to children under the age of 13 and those who haven't had a late night dessert at Cafe Intermezzo on Peachtree
Lusca is a new restaurant in Buckhead that just opened 5 weeks a go. I had lunch there today, but not enough of a meal to make a comprehensive entry.
I will say this. The food was delicious, the staff was knowledgeable and you could tell they were conscientious in their efforts into making each meal memorable.
We had the Beet Tartar and a dozen oysters to start.
Beet Street Breakdown
The egg made this dish a great combination.
Patt had the Lobster Roll. The description made it sound like The Optimists poor excuse for a lobster roll, which is really lobster salad, but this game with very generous chunks of lobster meat.
Lobsta!!!
My new-ish foodie partner Terry and I ordered the same thing, which is not surprising after dining with him multiple times. We had the Veal Tagliatelle.
The sauteed onions and mushrooms were a nice touch.
The location is in South Buckhead, a couple of doors down where Cafe Intermezzo was in Buckheads heyday.
I look forward to having dinner here and doing a full write up. This location isn't the best around, but I really hope these guys make it. You can feel a genuine love for the product and experience that rivals Miller Union.
Today's Footnote: We have two more entries coming up. The Final Four of the Taco Tournament will end with a Barnstorming of the remaining taco joints. There will also be a stop at Buckhead Institution McKinnon's Louisiane Restaurant.
So from an earlier reference. A little Beat Street for BMac
Warning: The following may be inappropriate for children under the age of 13 and people that view "On the Border" as fine dining
Click on Bracket to Enlarge
After much deliberation, we are down to Atlanta's Final Four Best Taco's. Here is a rundown of the Last Taco's Standing:
Bone Garden Cantina's Beef Barbacoa Taco is representing the Clint Eastwood Division.
It's made with slow-cooked BRISKET topped with salsa verde, cabbage, cilantro and onion. It's a great taco and even a better venue.
I'm still not sure how "Over the Top" didn't catapult arm wrestling into the mainstream
The Philly from Taqueria Del Sol is representing the Sly Stallone Division, though it's an obscure special. For the love of all that's holy, please get this Taco back into the rotation people.
"Quality Carnita Steak, Grilled Onions, Mushrooms and Melted Queso"
Taqueria Del Sol has also been reviewed by us before as well.
The Mole Pollo Taco at Nuevo Laredo is representing the Erik Estrada Division. Their Mole sauce without question is the best I have ever had.
Nuevo Laredo has received the Dry Rub Treatment previously as well. More known as our "Best Mexican in Atlanta."
The Pork Taco at Hankook Taqueria is representing the Bruce Lee Division.
“Dae ji gogi” pulled pork with spicy korean bbq sauce is pretty close to perfection.
Warning: This is the first guest blog entry for the Dry Rub and it's an outstanding piece. Sarah and John did it right. Though next time, I suggest John just burns six $100 bills, he may get more out of that. Knowing John for as long as I have, I honestly thought the closest he would ever get to Copenhagen was the chewing tobacco he used to use in college. Thankfully, he met Sarah, which I can honestly say is the best thing that has ever happened to John. To say she "classes up the joint" is an understatement.
And I'm also not shocked he got lost on his way there. Some of my epic "getting lost" moments have been with John in Cape Cod and the Bahama's. Neither experience I can put in writing to protect the innocent.
So here is Sarah and John's entry. Enjoy! Two distinct accounts
of dining at the number ONE restaurant in the world NOMA
The Dry Rub has been so gracious to let my fiancé and I do a
guest blog about Noma in Copenhagen Denmark. For those who don’t know Noma is a two Michelin star restaurant run by chef René Redzepi in Copenhagen. Opened in 2003, the restaurant is known for its reinvention and interpretation of the Nordic Cuisine. In 2010, 2011, 2012 and 2014, it has been ranked as the Best Restaurant in the World by Restaurant magazine.
It’s theDun dun DUNNNN!!of food!
Let’s begin at the
beginning. I was working in Sochi for the Olympics. My fiancé, Sarah and I had a
plan after the games to visit Moscow, St Petersburg, Copenhagen and Stockholm.
Not knowing a thing about these cities I was open to any helpful
recommendations. When I talked of my future
travels to “foodie” friends and they freaked out about going to Copenhagen and
the restaurant Noma. They were adamant about going there! They said, “with all due respect…
How don’t you know
about this place?” Now with my interest
peeked I went online and attempted to make a reservation. Noma politely wrote back and said it takes a
least month to secure a reservation. This was cutting it close. In my mind I thought we’d never get in. The Olympics ended Sarah and I went on our
merry way never thinking about Noma again. Then one afternoon I got an email
from Noma saying we had secured a reservation at their communal table for one
of the nights we were in Copenhagen. I
was totally shocked and happy but more shocked because I never thought we would
get a reservation and this was going to put a major dent in my wallet. I did research
on Noma and found out roughly what it would cost to dine there and just my luck
WE got a reservation. Noma was a cutting
edge restaurant that foraged for food. So I knew it was going to be a different
type dinning experience for the both of us.
My fiancé Sarah would like to say she has a more refined pallet while my
taste is more like Atouc “Leader of the Stone Age.”
Our experience could
go either way. We weren’t sure what to
expect!
Here is a first
person’s account of what went down.
Interviewer’s
question: Walk me through the start of the night and getting to the
restaurant?
John: I was
excited and nervous all at the same time. I was planning on having the greatest
meal of my life but I knew it could be the weirdest food I ever had as well. I
didn’t know what to think. I was like Chastity Bono! I mean Chase.
Sarah: John’s dragging me down this sketch alley…
what’s he getting me into now?
Interviewer: What
was it like when you finally got to Noma?
John: We got
lost! It’s in this dark alley tucked behind some apartments on the water. With
the help of another couple, who we’re equally as lost, we finally stumbled upon
it. Just in time! How could we get reservations to the greatest
restaurant in the world and not be able get there? We approached Noma like a
teenage girl who stumbled upon Justin Bieber. We were like crazy fans. We
snapped selfies under the restaurants sign.
We were so excited!
Sarah: After we posed for selfies we entered
Noma. As we walked into the front door I
was completely surprised we were literally greeted by the entire staff at the
entrance. I was under the impression
they had us mistaken for Paris Hilton.
Could they possibly welcome all of their guests like this? Anyway we got the full tour… walked through the
kitchen and we were introduced to the head chef. Really cool! After they sat us down John
announced that we would not be doing the wine pairing because it was an
additional $300 per head. Cheap A$$!!!
Interviewer: Tell
me about sitting down and the first dish?
Sarah: We were
the first people seated at the communal table, the place has a great vibe and
the waiters are on point. We ordered
drinks while we waited for the rest of the table.
John: As the table was being seated we meet
people from Ireland, Switzerland, Australia, Japan and American. Everyone was
there for the same reason… to have our taste buds blown away!! We
waited in anticipation for the first dish to arrive. I’m pumped I’m ready to have something from
the best restaurant in the world. They place the first dish on the table and
voila it was cherry on a stick.
Interviewer: Talk
about the cherry on the stick?
John: It was a cherry on a stick! I know the cherry
was dipped in something and the stick was carved especially for me but it was
an F#$*ing cherry on a stick. I was in for a long night.
Sarah: Let’s just say it wasn’t an actual cherry but
an edible gooseberry foraged in the woods.
The stick was hand carved by one of the 45 interns that work for
Noma. However, it was only a berry on a
stick. When it was presented I could
tell by the look on John’s face this was going to be an interesting evening. After we quickly ate the berry we were
presented with our next course. Which
John would appropriately say was a cracker.
An exceptionally great cracker that was made from cheese, rocket and
stems but I started to feel as if we were going to leave hungry. The third course on the menu was a Nordic
coconut… basically a large radish
hallowed out with a straw and an interesting juice inside. Needless to say after one sip John passed his
coconut my way. I now have two
exceptionally large roots in front of me.
Well maybe I was mistaken I might not leave this place as hungry as I
thought.
Interviewer: What was next and did you like the Nordic
Coconut?
John: This
radish/Nordic coconut tasted like warm dishwater. I was literally handed a
radish pulled from the ground with a straw in in it. It was horrible. The next few courses that
were served were even less distinct. I tried each one of them and then passed
them along to Sarah. This was going to be the most expensive dinner that I
didn’t eat!!!
Nordic Coconut
Sarah: The meal wasn’t that bad. In fact I quite enjoyed it. We were served an interesting dish of fried
moss and cep, basically a fried moss ball that tasted like a potato chip. Did I mention I’m southern so you can fry
anything and I’ll love it! The fried
moss was followed by pickled and smoked quail eggs, which had a similar taste
to smoked Gouda… so I was ok with that as well.
Not to mention the presentation was beautiful. Tiny little eggs still smoking served on a
bed of straw. The food just kept on
coming caramelized milk and cod liver, chestnuts and lumpfish roe (delicious),
urchin toast, burnt leek, and apple (interesting), scallop and watercress,
onions and fermented pears, beets and aromatic herbs, cauliflower whey and
horseradish, potato and lojrom, and wild duck with pear and kale. Every dish was quite unique in flavor. I was not only eating my meal but also my
fiancé’s meal. Pretty soon it became a
running joke and the Aussies were trying to pass what they didn’t want my way. I love food!
Quail Eggs
Apple
Interviewer: Did you like anything?
John: The Duck was good and so was the fried
moss. I mean who doesn’t like fried moss. There’s a reason no one else serves fried
moss. It’s because it moss and it’s not
meant for consumption! I’m glad that
they like to forage and make uneatable dishes eatable but this was “ just a bit
outside”, of my strike zone.
Fried Moss
I basically tasted everything but handed it over to Sarah. I
felt like I was being fleeced. Finally the desert came out! I was so excited, I
thought maybe we’d get a Danish or a sweet treat but once again I was
bamboozled. I was served potato/plum puree. It was ok.
But who wants plums for desert?
How about chocolate! Danish, we’re in Denmark for Christ sakes! The potato/plum puree had the consistency of
baby food. It was like I was the Gerber
baby without the benefit of eventually having teats stuck in my face to wash down
the puree.
Potato and Plum Puree
Everything they gave us was the opposite of what you thought
it was going to be. If you thought it was suppose to be cold it was warm. If it was suppose to be sweet it was
sour. I was so ready to jump into the
Baltic Sea.
Sarah: As John mentioned we were served desserts
consisting of aronia berries and sol (funny and suiting because when John saw
this dish he was SOL $h*t out of luck no Danish here) and a potato and plum
puree. Both desserts were surprisingly
delicious. Then I made the mistake of
ordering a coffee. I’ll let John
explain.
Interviewer: Tell me about the coffee?
John: It wasn’t just the coffee it was the
water as well. I’ll get back to that in a minute.
I’d like to first to say how great of an experience it was.
The service was legendary the people we met were amazing. I had an unbelievable time. The problem was the food or my taste
buds. When I got the bill I knew what to
expect but I saw an additional charge that threw me off. I called the waitress over and I asked her,
“It’s $50 for coffee and water?” After
spending what I just spent you’re going to charge me $50 for water and coffee? Granted I did have one cup of coffee. It was good but not mind blowing. The waitress didn’t bat and eye yes you ordered
both. I signed the bill and was ready to
run the hell out of Noma. It was like nothing I had ever experienced I spent
close to a grand and they charged me an additional $50 for water and coffee. No offense but I thought they could include
that into the cost of the meal. Am I
being cheap? That’s a rhetorical question because I just spent a thousand
dollars so I can’t possibly be cheap!
Sarah: All and all it was a wonderful dinning
experience and I would recommend it to anyone visiting Copenhagen. The service was incredible, food was
interesting and the company as always amazing.
It was a dinner I will remember forever.
We forgot to mention after dinner we were given a full tour of the kitchen
where the magic happens and indeed it was magical.
John: It was
magical! The people were great, the food
was unique and we got a glimpse of what was behind the wizard’s curtain to boot!
They took us back and showed us the
testing kitchen where all the crazy mad scientist creations occur. They also showed
us what was on the menu for following night. It was a giant Crab like the ones
on Deadliest Catch. It was huge and still alive. Why couldn’t we have that to
eat? They explained to us how they have
45 interns who get a opportunity to create a unique meal every night for the
staff . If it’s good enough they then serve it to the customers. Unfortunately for me when the curtain was
pulled back all I saw was an old man who likes to serve twigs! “Pay no
attention to that man behind the curtain.” I’m kidding! It was pretty cool!
Big Crustacean
I ended up having a great time. Was it my favorite eating experience? No, but it was the probably greatest dining
experience to date. I’m typically the type of guy who likes my meatballs round,
my steak medium and my eggs over easy. I’m not fond of overpaying for twigs and
berries! Even if they are from the greatest place on earth! It’s not for
everyone but everyone should go so if you happen to be in Copenhagen it’s a
must see but make sure you know what you’re in for.
If you do happen to be in Copenhagen I recommend stopping by
John’ or dop’s. They’re both hotdogs
stands and they are delicious. So good! Off the chart’s good!
John's Hotdogs
dop's Hotdogs
Sarah: We had to eat at the hot dog stands after
that dinner since that’s all we could afford.
;) Well worth it though!
Warning: The following may not be appropriate for children under the age of 13 and those who have never seen "Enter the Dragon"
After much deliberation (okay, the 6 day stomach flu and 2 busy trips), we have finally paired down our tacos to the Great Eight.
In the Clint Eastwood Division, Holy Taco's Pork Belly made it through as did Bone Garden Cantina's Barbacoa offering. Both would do Harry Callahan proud.
Would today's Anti Hero, The Wire's Stringer Bell, James McNulty, or The Shields Vic Mackey be here without Dirty Harry? Probably, but Clint blazed the trail for these guys. And if I haven't implored you in the past to watch it, The Shield is the Best TV show ever made. Take the summer to watch it and thank me later.
This Millenniums Anti Hero
In the Bruce Lee Division, Hankook wins both matches are are GUARANTEED a spot in the Final Four. It is just a matter of Fish or Pork? Korean's rejoice!
In the Stallone Division, The Philly at Taqueria Del Sol made it to the next round and will face Verde's Short Rib Taco. Though if TDS doesn't get their act together and make the Philly their special soon, as in REAL soon, their days may be numbered. I do love that Buffalo Shrimp Taco at Tin Lizzy's though.
"Yo, Miss Piggy, I like pork, so youz better watch out"
In the Erik Estrada Division, The Tacos La Villa Chorizo and the Mole Pollo at Nuevo Laredo both advance. This is going to be a tough division to make.
Erik wants to take on the Bruce Lee Division
Today's Footnote: The Champion Taco will face off against Dan Martinez's homemade shrimp taco with a Level D Celebrity Panel. It could be epic.
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