Page 32 - Atlanta Homes and Lifestyles (February 2020)

THE SCOOP
Dressy

Desserts

left Aziza’s moody
main dining room.
below Kibbeh
Nayyeh with
Border Springs
lamb tartar.

FOREIGN

AFFAIR You’ve enjoyed the main course,
now treat your date to something
sweet. From Feb. 14 to 16, SOUTH-
ERN ART AND BOURBON BAR
Inspired by the owner’s childhood is off ering a specialty dessert in
in Israel, Westside Provision’s celebration of Valentine’s Day—a
heart-shaped vanilla meringue
AZIZA is a cultural crossroad with rose-infused raspberry and

with no shortage of fl avor—or fun white chocolate mousse fi lling.
Crystallized rose petals are used
Written by LAUREN IVERSON as a garnish for the perfect—
and pretty—fi nishing touch.
Photographed by DAVID CHRISTENSEN
southernart.com

STEP THROUGH AZIZA’S MASSIVE WOODEN DOOR and Whether you’re looking for some-
suddenly you’re transported away from the city into a new thing fruity and light or chocolaty
kind of hustle and bustle. It feels distant, yet familiar; filled and indulgent, KING + DUKE has
you covered. On Feb. 14. the liter-
with rich culture and a welcoming spirit that says, “come one,
ary-themed eatery is serving des-
come all.” “We wanted the interiors to feel warm; like you’re
serts that cover all palettes and
stepping into someone else’s home back in Israel,” says Azi-
preferences—including a mas-
za owner Tal Baum, who was inspired by her home country.
carpone cream tart with bananas,
Designed by Smith Hanes, the modern Israeli restaurant is
Nilla crunch and banana caramel,
uncharted territory in Atlanta’s already diverse dining market. and the gluten-free brownie (that
To keep the Israeli tradition of sharing alive, executive chef tastes just like the real thing) with
Brandon Hughes built a menu of small plates packed with big chocolate cheesecake mousse,
flavor. “The menu is a bit of a melting pot with influences from black cocoa crumb and chocolate
a lot of different Middle Eastern regions,” says Hughes. caramel. kinganddukeatl.com
Thanks to the open kitchen’s wood-burning oven, guests
Satisfy your sweet tooth by indulg-
can immediately recognize the menu’s creative concoctions
ing in one—or two—of SAINT GER-
from the faint smoky aroma that is cast throughout, giving
MAIN BAKERY’s gourmet French
a preview of what’s to come. Indulgent proteins and locally
sweets. Located in the central
sourced produce are infused with spice medleys in dishes
food hall at Ponce City Market,
such as the Hummus no.1 with Moroccan braised oxtails and
the bakery is celebrating the day
apricots and the Akko prawns with jumbo shrimp, heirloom of love all month long with artisan
tomatoes and Persian lime set atop falafel toast. chocolates—off ered in traditional
A crossroad of cultures, the restaurant is a true celebra- heart-shaped boxes as well as
tion of food and its ability to bring people together. And with earthy tones for the winter sea- SAINT GERMAIN BAKERY COURTESY OF JAMESTOWN
Aziza meaning “happiness” in Arabic, it’s no question that son—and their classic six-shade “I
guests will leave feeling just that, according to Hughes. “We Love You” macarons. facebook.com/
above, from top The wood-burning saintgermainfrenchbakery
have people come in here and say it reminds them of home,
oven casts a smoky aroma. Tyrian
and to us, that feels like we’re doing something right.”
Collins cocktail with beet vodka.

30 atlantahomesmag.com FEB.2020