Chef Lamar's Iron Grill

[exBFF]

Addendum:  The service alone would bring us back to this restaurant.  My wife and I eat out a lot - probably 8 meals a week (and we love places like Last Resort Grill, Five and Ten, Harry Bissetts...may it rest in peace). Our server Sam was, by far, the best server we've ever experienced.  Friendly, attentive (but not overly). He really engaged us in the experience and made spectacular recommendations.

Plus, several other staff stopped by to see how we enjoyed the meal (including the hostess).  Seriously, exceptional service across the board.

Can't wait to go back.

[exBFF]

2nd visit this week...and it was just as good as before (and, as previously, our server Sam really helped make the experience).

This time:

*  Corn soup.  Absolutely incredible.  Not a heavy cream based like so many others, this dish really showed off the subtle richness of the fresh corn...of which there was a prodigious amount in the bowl.  One of our favorite dishes so far...and a meal unto itself.  Seriously, the overall portion sizes at The Iron Grill are extremely generous. The only suggestion would be a different spoon.  It's served with a plastic asian spoon - which is normally fine, but it's too short for the large bowl in which the soup is presented.

* Matchstick fries.  We had these again because we loved them so much the first time.  They were even better this time. The truffle oil adds such a rich flavor - and the got the "blue" dipping sauce perfect.  Last time it was just too blue.  They've nailed it.  One thing I completely missed last time is that the fries are a mixture of white and sweet.  The taste, the texture...sublime - and such a simple dish.

* Caesar. It was okay. Still a bit dry.  I think we may pass on the salads in the future.

* Today's Po Boy was trout...which we had to confirm because of how pink the fish was (we thought it was salmon).  But the seasoning turns it pink - and the seasoning was wonderful. A bit spicy for some palettes, but you're ordering a Po Boy - expect some New Orleans bite.


* Garlic and honey shrimp.  Absolutely amazing...so far beyond what we expected.  The chili oil is flavorful without being overpowering. The grit cake is moist (whereas other restaurants tend to overcook it) and delicious.  The only suggestion would be to remove the tails from the shrimp.  Because of the oil and moisture in the dish, it  is a bit messy for the guest to remove the tails.  But don't let that drive you away from this dish. It's SO worth the effort.


Dessert.  My son had a chocolate malted milk shake. Good, but nothing special.  My wife had the white chocolate macadamia nut cookies with chocolate milk.  Such a comfort dish, but it was truly the perfect ending to the meal.  Perhaps they should serve the milk with a spoon in case the chocolate isn't mixed sufficiently, but the cookies were beyond incredible.  Moist, flavorful, light, rich (which I know seems to be a contradiction), but they were, by far, the best white chocolate macadamia nut cookies we've ever had.  Very worth it!

Again, they are still working some things out - particularly in terms of consistency, but this is shaping up to be THE dining experience in Athens.  

[LamarT]

We are ONE MONTH old today. The opening recipes have been changed a bit and my sous chef (Jarad Blanton) and I are worn out and happy as hell.
I think that we are ready enough to say it is time for my old dining companions and guests to come our way. A few here already have dined, and I am
eternally grateful to be able to serve them. They did brave the newness to see how it was going. This is a giant step back home for me
and the dishes reflect the very heart of my life, which is the South and the Pan Pacific Asian styles of cooking. Mike Stock here took on a tremendous
burden for me and finished the index for my cookbook, out in late September. I publicly thank him for giving me the chance to concentrate on the restaurant
while he did the tedium of indexing the complexities and nuances of my cuisines in my book.
Chef Lamar's Iron Grill is very dear to me and I hope that it will be very dear to you all. Forgive what sounds like a commercial here, but for many
we are old friends and for some we are new friends by way of my serving you. I just want to say it is OK to visit now. You will be lovingly treated.

[Mike GadgetGeek Stock]

I would love to hand out a couple recipes to some cookers here on 285F, just to get their juices going, this cookbook is an interesting read and a snapshot of Chef Lamar's cooking in my opinion?  It was an honor to be given Lamar's "baby" and fiddle with it. 

.

[Gashrink]

I heard that Chef Lamar has come up with some changes to the menu. I have eaten there 4 times now and enjoyed it each time. I will return next Thursday and see what is new.  If anyone has been there recently and can give me a heads up as to what they recommend that would be grand.

[LamarT]

I am no longer involved with the restaurant and it will be changing the name soon. No more 200 and up seat places for me. I have to be closer
to the food again.
My cookbook is on the market for pre sale though and this is good.

[Mike GadgetGeek Stock]

I am no longer involved with the restaurant and it will be changing the name soon. No more 200 and up seat places for me. I have to be closer
to the food again.
My cookbook is on the market for pre sale though and this is good.

Onward and upward.  Here is hoping you are doing well...

.

[Gashrink]

Very sad Lamar has left I will hope he opens another place in Athens.  I stole your sweet and sour hot peppers that you used in the calamari and they make a wonderful accent to many dishes (I use super hot ghost peppers however.) Loved your article in "Distinction." I assume your cookbook will be outstanding.

[LamarT]

Thank you very much. I do want to open a smaller place soon. The book is for pre-release sale from the publisher and on Amazon. I make more royalties if purchased from the publisher or myself at signings and classes.

http://www.lummoxpress.com/lummoxpress/indexlp.htm

I look forward to serving you all again in the near future.