Across from Atlanta’s landmark Lenox Mall in the North Buckhead is Dantanna’s. It's one part sports bar and corporate happy hour spot and one part steak and seafood house. Serving everything from savory apps and refreshing cocktails, to staple steakhouse entree favorites, Dantanna's has something for the big game or the corporate dinner. On our patio adventure, we sampled chicken egg rolls, wings, salmon and a refreshing mojito while we enjoyed a warm, spring day in the shade of one of the large umbrellas. It’s the patio lifestyle; let’s jump in.
You know what screams patio drink? MOJITO! A bit of bubbles, lots of citrus up front and then comes the mint and tart on the back to finish it off. It was one of those easy, breezy sips you could enjoy all day. It was perfect for our alfresco experience.
Of the appetizers, our hands-down favorite was the Cajun Chicken Egg Rolls. If you close your eyes and take a bite, it’s the perfect mix of crispy outside, gooey and soft chicken mixture inside. From the savory of the chicken and beans, crunchy onion, to the crispy outer shell, it’s an overall balanced and delicious dish. The cherry on top is the Cajun mustard dipping sauce. With a dollop, dip or maybe even a little slathering, the sauce is a hearty, spicy mustard with Cajun spices and something creamy! It elevates the egg rolls and makes it a spicy, savory, crunchy, creamy, tart bite that even re-heated the next day was amazing. Make sure you get all the ingredients, pico on the side and the sauce into one bite.
With fried and rich covered, we opted for something a little lighter with the salmon entree served with broccoli and asparagus. First off, the vegetables are signature steakhouse prepared with butter, oil, garlic and the right amount of salt and pepper. The salmon was freshly pan-seared and cooked medium and came to the table flaky and warm. With a little bit of crunch, it was a well-cooked and savory main dish. The luscious shiitake-brandy cream sauce was lick-the-plate delicious. The mushrooms were perfectly sliced, cooked and marinated in brandy for just the right amount of time and combined with a little bit of dairy. It was drizzled over the salmon and gave it a richer, heartier weight that was oh-so good. Altogether, salmon should always come with this sauce. Recipe, please?
While you’re at Dantanna’s, sit on the patio, at the bar or dine on the floor; you’ll never miss a minute of the vibrant people-watching, the game or even a pooch on the patio. Next time, we’re in for a steak. Can we add the shiitake-brandy cream sauce?