“You can’t make a good salad without good produce.”
February 22, 2010
That was a quote from our server at Atlas Bistro after I heaped praise for the Roasted Root Vegetable salad I enjoyed. It is always fun for us to try a plate filled with all of our favorites from the farm and to see how a chef work with their flavors. This salad was such a great example of what is going on at the farm right now. It was warm and earthy, the roasted vegetables mixed with a creamy chevre cheese and pine nuts and topped with a mix of fresh greens. If I hadn’t already ordered my entree, I would have had that salad for a second time.
On the other hand, had I done that I would have missed out on the Roasted Pheasant with Polenta and Greens, which was not something that should be missed. Atlas Bistro Chefs Joshua Riesner and Keenan Bosworth have created a full menu of well crafted dishes that focus on the best of the season.
Atlas Bistro is a small, quiet place, warmed by candle light and the fun part is that they are BYOB. Actually, BYOB is not something I usually enjoy, since I tend to forget that I need to come with my own until I am seated in a restaurant. However, at Atlas if you don’t have a bottle, don’t fear. The restaurant opens into AZ Wine Company. It really is much more enjoyable to wander through the aisles and find a wine that sounds right than trying to guess from a wine list. Make sure you pick out a good bottle, because the food deserves a strong pairing.
I also loved that Atlas Bistro also has a pretty loyal following, which is obviously returned in kind. There were a few tables marked with custom name plates for dedicated patrons. I don’t know that I have seen that before, but I thought it said a lot about how much their regulars enjoy dining there, and how much they appreciate their patronage.
I am wondering how many times we will need to return to earn a name plate of our own. I think I am up for the challenge.