Ramen heads, prepare to be bowled over -- in a comforting, soul-warming way -- by the new Ramen Monday menu at 5Church Atlanta in Midtown. Chef Scotley Innis builds three different noodle bowl combinations with fresh, bright veggies and meats, poultry or vegetarian-pleasing proteins like tofu every Monday, in addition to the regular menu. Chopstick, spoon and slurp through offerings such as braised oxtail with scallions, bean sprouts, kimchi, napa cabbage, portobello mushrooms, pickled scotch bonnet peppers, soft-boiled egg and cilantro ($16); seared duck with scallions, bok choy, soft-boiled egg, shiitake mushrooms and edamame ($19) or tofu with bok choy, edamame, shiitake mushrooms, nori, Fresno chili peppers and carrots ($14). All combos top an umami-rich ramen and broth base layer. Kirin Ichiban and Kirin Ichiban Light ($6 each) add to the authenticity of the meal. Romance the ramen at lunch, 11 a.m.-3 p.m. or dinner, beginning at 5 p.m. Walk-ins and reservations accepted.
Owner Ayman Kamel and his team at 5Church Atlanta are excited to welcome new
executive chef Scotley Innis, who was formerly sous chef at South City Kitchen
in Midtown and executive chef at Ormsby’s in West Midtown. Innis brings a more
“up-tempo” Southern feel to the menu, drawing upon a personal pantry of ingredients:
Caribbean heritage, a knack for applying unorthodox techniques to traditional
dishes, a penchant for proving to locals that modernizing Southern staples
yields extraordinary results and a wealth of culinary experiences. Innis began
his culinary career working in local Jamaican-style restaurants in New York
before heading south and earning his culinary degree from Le Cordon Bleu. He
moved up through kitchens at Marriott Hotels and Au Pied de Cochon at the
InterContinental Hotel, immersed himself in the role of executive chef at
Cajun/Creole Mudcatz Bayou Bar and Grill in Dunwoody and honed skills in fine
dining cuisine at Tom Collichio’s Craftbar in Buckhead. Innis moved to Ormsby’s
in 2009 and became executive chef in 2011, building a menu of from-scratch
comfort food and fresh pub favorites that relied heavily on local produce and
herbs. Joining the team at South City Kitchen furthered his knowledge of
Southern cuisine. Now, Innis is excited about joining the 5Church Atlanta
family and providing guests with a dining experience they’ll rave about.
Glean tips and recipe ideas from Ormsby’s executive chef Scotley Innis at the Westside Farmers Market (WFM) on Sunday, May 15. Innis will pop over to his neighborhood market to do the noon chef demo, then it’s back to Ormsby’s for the Sunday brunch crowd. Keep Ormsby’s in mind for brunch after shopping the 10 a.m.-2 p.m. market at 14thStreet and Howell Mill Road. Purchase Community Farmers Markets' new spring seasonal cookbook ($12) at WFM for brunch-time reading and planning the week’s menus.
See what kind of farm-fresh inspiration Ormsby’s
chef Scotley Innis has up his sleeves at the Westside
Provisions District Farmers Market this Sunday, July 5. The market
sets up a stone’s throw from Ormsby’s cool environs (and cold brews) near
Howell Mill and 14th Street. After picking up tips from Innis and picking out
locally grown produce, dairy, eggs, artisan breads, baked goods and other
delicacies at the 10 a.m.-2 p.m. market, skip over to Ormsby’s where there’s a
cold beer for you and air conditioning to keep your produce perky. Market
updates on Facebook.
