How to become my least favorite place on the planet

I admit, I should have posted this last week, when the events referenced were more relevant.  However, I made the decision to wait based on two criteria- I wanted to see how the general public would react, and I wanted time to really process my own thoughts on the matter so I didn't wind up sounding like a kindergartner calling someone a poopface on the playground. Well, I've had enough time to think, and I'm finally ready to write.

On April 3, a friend of mine, Arianne Fielder, was fired from her mixologist position at Parish in Inman Park, Atlanta. I heard about it through Arianne's Facebook page. Now, had it had been a normal firing announcement, I probably would have just thought, "Bummer", and went about my day. However, Arianne wound up finding out about her firing in a much worse way.  EaterAtlanta announced that Parish had decided to go "another direction" with its bar program,  and that Arianne no longer was employed there. That one post was Arianne's first exposure to said news. That disgusts me.

In this day and age of mass and instantaneous communication,  there is no excuse to take such a cowardly approach to releasing an employee. Especially as Parish is a small part of the larger Concentrics Restaurant Group, a company known for its involvement with high profile restaurants and Richard Blais. In what backwards backwoods way of thinking did their upper management ever think that going that route was ok? If they were comfortable enough to make a statement to Eater, they had clearly already made up their minds long enough in advance to inform Arianne first. It could have been a respectable, dignified break. Instead, they pulled the employer's version of whipping their tits out for 'Girls Gone Wild'. Honestly, after hearing about this, what self-respecting mixologist (nevermind even just a halfway competent one) is going to want to work for them? I myself am not going to say my employment record is completely unmarred, but now there is no way in hell you could convince me the Concentrics restaurants are worth applying at.

What I'm also finding disappointing is the lack of coverage by the local food and beverage media. I have only seen one other mention of this event, and I would like to think I keep decent track of the Atlanta area food and bev news.  Pretty Southern did a piece after Arianne's post (http://prettysouthern.com/2014/04/04/atlantas-best-bartender-gets-fired-via-the-web/), and that is all I have seen. I wish more people were reacting. How on earth can we help support our fellow industry professionals if incidents such as this are kept so quiet? I hope this changes. I hope Concentrics realizes what a really shitty mistake they made. In the meantime, I will not be entering into any restaurant/bar/kitschy provisions shop that they have any hand in. Shame on you, Concentrics. I can't wait to see what undoubtedly better place Arianne winds up at next.

How to Win My Restaurant Loyalty

It is always a pleasure when I get to walk into restaurants that I've been eyeing for a while, and get exactly the experience I'm looking for. It's even better when a place surpasses my expectations!  Cue the Salt Yard.

I moved about two blocks away from this place back in February. I pass it nearly every other day when I head to CVS, the dry cleaners, or the liquor store. I have frequently told myself I needed to stop in, just never seemed to have the opportunity to do so. Well, yesterday I was having a bit of a lonely day, so I decided to haul my butt away from the Law & Order: SVU reruns that had commanded my day and get on with my night.

Entering the Salt Yard, it looked very similar to many of my favorite rustic-but-modern decor'd restaurants that have become a familiar sight here in the South. The inside of the restaurant was on the calmer side, being that it was a gorgeously warm spring night, most guests opted for patio seating. I slid into a plush leather-cushioned bar seat and perused the menu.

This is where I got really excited. The wine list was accessible, the beers were an excellent grouping of choices designed to transition people to craft beer, and the cocktail list was short and simple- making my normally overwhelming drink decision MUCH easier (Whether the bartender, Brett, believes it or not- I still spent a good 8 minutes deciding! ).

Even more exciting to me was the food menu.  My former boss, Richard, always used to joke that I "ate like a bird", and he's quite right. I prefer tasting around a bunch of different dishes rather than trying to inhale a massive entrée. Salt Yard specializes in small plates! They had 5 different sections of the menu devoted to different varieties of tapas-sized plates, with influences across the culinary spectrum, but they all fit together in a way that made sense. They also had a small entrée segment, but it was clear they wanted people to try a variety of what they were capable of. 

Over the course of my adventure there, I tried their stuffed piquillo peppers, grilled octopus, deviled eggs, and 'shrooms on toast. Nothing disappointed me at all, though the grilled octopus was easily my favorite- it was served with arugula and roasted potatoes, and lightly dressed with a citrusy vinaigrette. Even better, the octopus itself was TENDER. I was hooked immediately.

The personnel also has me hooked. Brett was entertaining and engaging, and then a gentleman who I thought was a manager, Christian, was kind enough to buy me a beer. After a bit of post-visit research, it occurs to me that he may have been the owner. Even their expediter (possibly/probably the chef?) kept checking on me. I love attention, so I had a grand time.

Ultimately, the Salt Yard has easily won my business. They took what was originally a sad night for me and turned it around in the best way. I can't wait to go back, especially as they mentioned that the menu is changing next week!

Http://www.saltyardatlanta.com