Once Upon a Dish

Chefs' picks for this season's brightest dishes

Suon Nuong Glazed Pork Ribs

Le Colonial

Chef Hassan Obaye

Le Colonial's fall-off-the-bone glazed pork ribs are arguably one of the fan-favorites on the menu. The dish is a simple, yet succulent in flavors that highlight the infusion of southeast Asian charred ribs and the essence of American southern BBQ. Chef Hassan Obaye sources Kurobuta pork (Kurobuta is the wagyu of the pork ) to make St. Louis-style ribs. He marinates the ribs for 24 hours with a signature five spice blend, lemongrass, fish sauce, ginger and shallot. The dish was inspired by Chef Hassan Obaye's travels to Lockhart Texas, officially known as the Barbecue Capital of Texas, where he honed his BBQ skills at acclaimed barbecue restaurants Smithy's and Blacks BBQ. The pork ribs are served with cabbage, mint, cilantro slaw, chili lime dressing, green onion confit and toasted peanuts.


Ile Flottante

Le Bilboquet

Chef Cyrille Holota

Buckhead Village District

The name of this French dessert means “floating island.” It consists of soft meringue islands set afloat on a sea of the pourable vanilla custard called crème anglaise. Traditionally it is garnished with caramel sauce and praline powder. Chef has cooked in some of the world’s most famous restaurants, first breaking into the culinary scene in the town of Clermont Ferrand in France’s Massif Central region.  

Roasted Steelhead Trout with seasonal accompaniments

The Southern Gentleman 

Chef Paul Martin

Buckhead Village District

Steelhead trout is a delicious fish that has a beautiful orange-pink color and is often mistaken for salmon. It is flakey, light, and good for you. Our roasted preparation deepens the flavor, too.

Carolina Gold Risotto

South City Kitchen

Chef Luis Escorcia


The seasonally evolving dish can be found on the “Southern Plates” section of the South City Kitchen menu. Executive chef Luis Escorcia says, "I grew up eating a lot of rice, and now leading the kitchen at a Southern restaurant, I’ve been able to turn a menu staple into my rendition of something homey, reminding me of what I ate on a daily basis growing up. Our risotto at South City Kitchen Buckhead is just that, featuring wild mushrooms, sweet corn, cheese and asparagus, changing with the seasons, but always celebrating a memory of mine growing up. It’s nostalgic and comforting, and an elevated version of something so simple.” 

Luis is the youngest of seven with five sisters and an older brother – growing up in a busy household also meant a busy kitchen. He fell in love with cooking at a young age, and was encouraged to attend culinary school by his older brother when he saw his great potential. Before moving to Atlanta and helming the kitchen at South City Kitchen Buckhead, he was a chef on the West coast – working in restaurants in San Francisco, near where he grew up, and in Portland.

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