Officially, the April 24 – May 3 menu is titled “Spring Harvest,” as its focus is spring’s seasonal bounty. Off the record, we, and the folks at Yelp! , have dubbed it “Spring Fling.” Reason being, Executive Chef Mark Alba’s crisp, fresh flavors will have you flinging those fleeces far and wide while simultaneously wriggling those toes free under the table. And, like the daffodils, tulips and azaleas, these riotous flavors will pass with the season. Eat now, or be doomed to don that sweater until next year! Go prix fixe and choose one selection from each course below for $39 per person or pick and choose à la carte.
Yellowfin tuna tataki, marinated mushrooms, crispy shallots and oak-aged soy ($12)Grilled hanger steak, avocado puree, pickled peppers and cilantro ($9)White and green asparagus, morels, fried quail egg, truffle vinaigrette and pecorino ($9)Sweet corn agnolotti, grilled Vidalia onions, country ham, smoked tomato cream and pea shoots ($9 / $16)
Atlantic salmon and rye panzanella salad, watercress and horseradish cream ($20)Maine diver sea scallops, crispy gold potatoes, chorizo and saffron-mussel sauce ($26)Roasted leg of lamb, potato puree, spring squash, gremolata and lamb jus ($23)Herb-roasted young chicken, Vidalia onion risotto, Swiss chard and chicken jus ($21)
Peach almond tart with late harvest Riesling ice cream ($8)Milk chocolate mousse with spiced bananas and miniature malted milk balls ($8)
Food Studio, a Fifth Group Restaurant®, is located at 887 W. Marietta Street; 404-815-6677. http://www.fifthgroup.com/