With Jordan Wakefield moving his culinary talents over to Smoke Ring, Val Domingo has taken over the corporate chef role in the Meehan's family. PS Next location is opening in Buckhead. Meanwhile Val is accomodating the new American style of eating and dietary trends. The 2014 Spring and Summer menu reflects some of those changes while still featuring some of your Irish Pub favorites. You will find Paleo and gluten free options all over the menu.
Light bites including gluten free options, are ground tuna tartare atop cucumber slices with cilantro and a sriracha garnish. Heck isn't that Paleo too?
There are some nice crisp salads for the warmer weather including a strawberry avocado salad with almonds and vegan chopped salad with shaved brussel sprouts, kale, golden raisins, radicchio and more tossed in a chile lime vinagrette. I couldn't get enough of the latter. I really like how the Meehan's chefs all seem to have a way with brussel sprouts. The vegetable is finally getting the props is deserves after our childhoods gave them a bad name.
Val has switched up the recipe for my very favorite lobster bisque to make it gluten free while still maintaining all the flavor the original version had.
There is an edamame goat cheese dip served with super crispy lavosh wedges, carrots and celery. It has a bright clean taste and lends itself nicely to the sweltering heat of Atlanta. I can munch on this all night long with a glass of white wine in hand.
The trout with a fricasee of wild mushrooms and crab is Paleo and gluten free. It's served with a lemon caper butter sauce and green veg. Trout can be hit or miss with no in between but this is definately one of the better trout dishes I've had. In fact it is the first time I've had trout with mushrooms and crab. Two of my favorite culinary accessories.
On another fish note, without question the salmon with a coconut lime buerre blanc is spectacular. Why did I never think to do this with my own salmon? The fish is set atop a brown butter cauliflower mash with ratatouille. This dish is guilt free, flavorful and satisfying. Tough to pull off but it does. You may even have to take the leftovers home
Those of you that love the lamb burger will now find a venison patty in its place. Lamb sourcing became an issue but I think you'll find this a nice replacement. Cooked rare to keep it moist it gives you that beef alternative goodness off the beaten path. I LOVE the brioche rolls Meehan's gets from a local bakery.
Beef burger lovers there is one for you, the Mason Dixie. Beef with fried pickles and pimento cheese is a sloppy southern mess that had me impolitely but didn't give a care licking my fingers.
These Meehan's chef all have a love for pork belly and it is featured here as a surf and turf. Candy sweet candied pork belly with brown butter scallops. What a refreshing and all around delicious take on this pairing. I licked the plate clean!
If four legged proteins aren't your bag there is a tuna burger that will satisfy. It's got asian slaw, shaved pickled ginger, secret sauce and that silky sweet brioche bun that brings it all together like a song.
The most ooh's and ahh's came from the vegetarian grilled feta sandwich. My readers you know my vehement dislike for tomatoes and it's half the filling of this sandwich but I do not doubt you tomato lovers will adore this sandwich. Vegetarians will find plenty of options on this Spring Summer menu and this apparently is the star.
A heart pub style steak fritte complete with sirloin and cheese covered steak fries will keep a classic pub diner happy, or a red meat lover like me. Tasty homey and satisfying nothing does it like beef.
How many sad, bad, soggy, overly dense waste of space bread puddings have you had? I lost count at 15. Somehow this kitchen has managed to renew my faith in bread puddings. a slight crisp top and creamy flavorful light yet dense?! interior. Yes of course there is a hard sauce to drizzle over the ice cream topped warm deliciousness. If only my dad were around to munch on this he'd be one happy man. I was one happy woman with this in my mouth.