Weekend Eats ATL

…because calories don't count on the weekends

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Beltline Bites: Two Urban Licks

I made my first stop on the beltline a few weeks ago at Parish, and decided to check out Two Urban Licks for round two.  I had actually been to the restaurant before back in 2010, but decided it was time for a revisit.  Two Urban Licks’ patio also backs right up to the beltline, and even has an outdoor bocce court.  In circumstances outside of the hot and humid 95-degree summer we’ve been experiencing, I’m sure the patio is great.

Before I jump into the food itself, I’d like to discus a few *other* items:

  1. The menu has not changed much since 2010. This isn’t necessarily a bad thing, but it’s definitely surprising for a place that seems like it’s trying to be somewhat modern/edgy.
  2. The restaurant is really loud. I’m not sure if it’s the high ceilings or just the fact that the place is massive, but it was difficult to carry on a conversation.
  3. They served their wine in a cocktail glass. I’ve ranted before about martinis served in coupe glasses, but this offense is even worse.  Wine glasses exist for a reason, use them.

Okay, glassware rant over.  Back to the food.

We started with a round of salmon chips to share.  The smoked salmon was mixed with red onion and a slightly spicy chipotle cream cheese and served on a crispy kettle-cooked potato chip.  The chips were topped with capers & chives.  Given the way the dish was described on the menu, I was expecting more of a lox-type smoked salmon, but the chips were tasty nonetheless.

Two Urban Licks Atlanta

Perfectly crisped chips

The Caesar salad was slightly reinvented, with a spicy chipotle dressing and chili croutons.  I’m more of a classic Caesar kinda girl, so I honestly didn’t love the spicy twist.  The presentation too, was just blah.  The romaine was almost drowning in a sea of pink dressing, and they didn’t bother to offer any fresh cracked pepper.

Two Urban Licks appetizers

If you’re going to make me cut my own romaine, at least make it pretty

I had the bronzed scallops, which I’m pretty sure was the entrée I ordered on my last visit.  The scallops were perfectly bronzed and caramelized on the outside.  They were served with a smoky tomato broth over a pile of cheesy gouda grits, and topped with a spoonful of fresh pico de gallo.  I loved the flavor combination of the creamy grits with the smoky broth, and the textural contrast of the slightly-chilled pico.  Again, though, the presentation was a miss.  The broth looked like it was just thrown onto the side of the plate as an afterthought.

Two Urban Licks menu

With the heaviness of the grits, three scallops was all I needed

The striped bass was definitely a lighter dish.  The fish was oven roasted in a lemony brown butter vinaigrette.  The fish was simple and flaky, with a nice crispy crust on the outside.

Two Urban Licks seafood

…and an extra side of gouda grits

The amberjack was another tasty piece of fish, although it was a bit difficult to find beneath the massive pile of French fries.  The fish was served au poivre, but the sauce was off to the side a bit, so it didn’t overpower the delicate flavor of the fish.  The French fries were also crispy and tasty, but like I mentioned, unnecessarily piled on top of the fish.

Two Urban Licks Atlanta

There’s a fish under there somewhere, I promise.

For dessert, we tried the German chocolate cake, which was disappointing.  The cake was dry and didn’t even taste very chocolatey.

Two Urban Licks dessert

Deceptively delicious-looking…

Two Urban Licks dessert

…dry and disappointing

Overall, I thought the food at Two Urban Licks (aside from the cake) tasted good, but everything else about the place seemed tired.  They could definitely benefit from an updated menu and some sprucing up on the presentation.  Oh, and maybe some wine glasses as well 🙂

Atlanta beltline




The Octopus Bar team opened Lusca back in May of last year, which is pretty apparent from the giant octopus or “lusca” mural that looms over the bar in the back of the restaurant.

Octopus Bar

Fun fact: the lusca is a giant octopus-like sea monster, supposedly lurking in the waters of the Caribbean.

Lusca is located in the Brookwood Hills area in the old Bluefin Sushi space, right on Peachtree Street.  Menu-wise, the restaurant is definitely seafood-centric with Mediterranean influences.  There are a few unique twists, though, including a selection of fresh sushi and some interesting non-seafood dishes.

Lusca Atlanta

The menu changes daily, so you only get what’s fresh

Lusca Atlanta

“The South Beach” cocktail – wishful thinking for warmer weather

Normally, I reserve the last paragraph of my blogs for discussing a restaurant’s service, but Lusca’s service was more than just an afterthought.  In fact, our server was spectacular.  He described each of the dishes so eloquently and artfully, that it made us want to order everything on the menu (we tried our best).  As you’ll see, his recommendations were spot-on.  Honestly, this guy could have sold ice to an eskimo, but on this particular Friday night, he was pretty successful in selling delicious food to three hungry girls.  Oh, and he also didn’t mind pretended not to mind that we were literally the last three patrons to leave the restaurant at the end of the night.

Lusca Octopus Bar

The first dish we tried was the grilled bread special, which was far from your ordinary bread and butter basket.  A perfectly round slice of sourdough was grilled, drizzled with honey, and piled high with trout roe.  A spoonful of crème fraiche and a sprinkle of paprika completed the dish.  The combination of flavors and textures in this bite of bread was just right.  The salty roe and sweet honey gave the dish that savory/sweet balance, complemented by the subtle and delicate crème fraiche.

Lusca Atlanta

We only ordered one of these, but then our server accidentally brought us a second, so we accidentally ate it.

The second dish we tried, the scallop special, fell short of my expectations.  To be fair, I have ridiculously high expectations for scallops, but these did not taste anywhere close to the buttery, melt in your mouth deliciousness that our server described them as.  They were really fishy tasting and I didn’t love the addition of diced ginger to the dish.    Presentation-wise, I did love the scallop shell served on ice, but it’s definitely not something I’d order again.

Lusca Atlanta

The scallops…womp womp

Our scallop-woes were quickly forgotten the minute we tried our next round of dishes: the brussels sprouts and the rock crab.  The sprouts were shaved and served as a salad with apple slices, pecans, and shaved parmesan.  The salad was lightly dressed with a tangy vinaigrette and sprinkled with fresh cracked pepper.  I’m always a big fan of the apple-pecan combination, especially when the pecans are spiced and toasty.

Lusca Atlanta menu

Shaved sprout salad (say that 5 time fast)

The rock crab seems to be a staple on Lusca’s seasonally-changing menu, and it’s easy to see why.  The dish was pure bliss on a slice of bread.  The same grilled sourdough that we tried earlier in the night was spread with avocado and piled high with crab.  The classic crab and avocado combination worked so well with the olive oil-grilled bread.  The crab was fresh and light, the avocado, rich and creamy, and the bread, warm and toasty.

Lusca Atlanta

Part of me was hoping they would “accidentally” bring out another one of these too.

Seafood seems to be the main focus of Lusca’s menu, but our server also convinced us to try the lamb neck and the goat and pancetta ragu.  And I’m glad he did.  The lamb neck was insanely delicious.  It was definitely my favorite dish of the evening.  The lamb was roasted with cherry peppers and served over – you guessed it – more delicious grilled sourdough.  This was my first experience eating lamb neck, and it certainly won’t be the last.  The meat itself was so tender and flavorful, with a really nice texture.

Lusca Atlanta

Not sure if you can classify lamb neck as “fall-off-the-bone”, but you get the point.

The goat and pancetta ragu was another fabulous recommendation.  The goat meat was served over a bed of polenta and topped off with a dollop of whipped ricotta.  This was definitely the richest dish of the evening, and the flavors swirled together into one delicious bite.

We couldn’t leave without dessert, so we topped things off with the chocolate tart.  This rich and chocolaty dessert was drizzled with caramel and olive oil, and sprinkled with sea salt and a handful of pistachios.  Like the bread we started with, the tart hit just the right balance of sweet and savory. In a [pistachio] nutshell, the combination of ingredients in this dish was everything I look for in a dessert.

Lusca Atlanta

Chocolate + sea salt = a recipe for success

Lusca exceeded my expectations on multiple levels.  My only complaint, if you can call it that, is that they didn’t have any octopus dishes on the menu.  Hopefully the next time I return, they’ll be serving a grilled octopus dish to acompany that giant Lusca behind the bar.


St. Cecilia: Round Two

Of all the new restaurants I tried in 2014, St. Cecilia was definitely at the top of my list.  Apparently it was also at the top of a few other *slightly* more important lists (Thrillist’s, Jezebel’s, and Atlanta Magazine’s, to name a few).  I made an early-2015 visit back to this Buckhead favorite, and it was just as delicious as it was in 2014, with a slightly different menu.  Here’s a few new dishes to check out on your next visit:

The cobia.  This one has been a staple on St. Cecilia’s crudo list for a while now, and it’s easy to see why.  The raw fish is diced with trout roe and tossed in olive oil.  The sprig of dill and tangy dollop of horseradish aioli on the side blend perfectly with the fresh flavor of the cobia.  The best part?  The heap of crispy salt and vinegar chips, just waiting to be dipped.

St. Cecilia menu

Those chips.

The wild striped bass.  This was a tasty new addition to the crudo section and definitely worth trying.  The bass was thinly sliced and marinated in a citrusy fusion of kabosu and olive oil.  The fish had a great texture, which was only enhanced by the sprinkle of lightly toasted pine nuts and apple slices on top.

St. Cecilia Atlanta

The pine nuts really made this dish.

The agnolotti.  Our one non-seafood dish of the night came in beef short rib-stuffed pasta form.  The red wine braised short rib was super flavorful, and I loved the bit of leftover au jus that was drizzled over the perfectly al dente agnoltti.  A cream sauce and some freshly grated parmesan added a second layer of textural complexity and flavor to the dish.  Spot on.

St. Cecilia atlanta

St. Cecilia does beef just as well as it does seafood

The scallops.  I’ve tried one or two scallop dishes at St. Cecilia before, and I would order this one again in a heartbeat.  The scallops were seared to perfection in brown butter and served over a celery root puree with apples and capers.  The celery root puree really enhanced the buttery flavor of the scallops (I suppose the brown butter didn’t hurt either), while the apples and capers provided a nice salty-acidic contrast.  Did I mention the perfect sear on those scallops?

Ford Fry Atlanta

The kind of dish you instantly regret having to share.

All in all, St. Cecilia was pretty flawless on this particular visit.  I can’t say I’d be disappointed if 2015 is filled with a few lot more meals like this one.


Breaking Bread at Watershed

Watershed is a restaurant that’s been on my list for quite some time now, but for some reason, it’s never quite made it to the top.  I haven’t heard a ton about it (good or bad), so I decided to finally check it out for myself.  The restaurant was previously located in Decatur, but re-opened in the Brookwood area in May 2012.  It’s right next door to Saltyard, which I tried and loved a few weeks ago (perhaps that inspired me to make another visit to the gorgeous Brookwood building on Peachtree).  The décor at Watershed was absolutely stunning.  The space was crisp, clean, and refined, with a warm and welcoming ambiance.

Prior to dinner, we enjoyed drinks at the bar while quizzing the bartender for menu recommendations (multitasking at its best).  Watershed’s dirty martini was one of the smoothest I’ve tasted, and the blue cheese olives didn’t hurt either.  I hadn’t previously tried (or heard of) Hammer + Sickle vodka, but the bartender raved about it, and for good reasons.  In retrospect, I’d say his suggestions were spot-on.

Post-cocktails, we moved a couple feet away to our table in the bar area.  The bar dining room was on the livelier side compared to the main dining area, but quiet enough that it wasn’t difficult to carry on a conversation.  I enjoyed the fact that the tables weren’t crammed next to one another like they are in some other restaurants, so our neighbors didn’t become our dining companions by default.

We started with the kale and mustard green salad.  It took a little bit of convincing to get Chad on board with the kale, but after one bite, he got over his kale apprehension.  The salad was essentially a Caesar without the romaine, but the fried eggplant croutons added a fun, Southern twist.

Watershed on Peachtree

I’m convinced that kale is slowly taking over the world, one plate at a time

The crispy pork belly was an obvious choice, as I rarely overlook a pork belly dish on any menu.  Watershed’s pork belly was flavorful and juicy, and I wish there had been more of it.  The outside of the meat was perfectly caramelized with a sweet and spicy glaze.  The pork was served over a bed of spicy slaw with some roasted Georgia apples that really played up the sweet and spicy combination of the dish.  A sprinkle of spiced, toasted peanuts complemented the texture of the slaw and brought the flavor full-circle.  Just one more bite of pork belly would have done the trick (or maybe two, for sharing purposes, of course).

Watershed Atlanta

Pork belly + apples + peanuts, a surprisingly delicious combination

I knew even prior to tasting them that the seared sea scallops were the right choice.  This dish came highly recommended by the bartender, although it doesn’t take much (or any) arm twisting to get me on board with scallops.  The scallops themselves were honestly massive.  Even after sharing a few bites with Chad, I still couldn’t finish the entire dish, and it wasn’t because it wasn’t delicious.

The dish was relatively mild in comparison to the bold flavor of the pork belly.  However, the simple preparation over sautéed spinach and green rice really accentuated the fresh and buttery scallop flavor.  The addition of the pumpkin seeds brought a unique and toasty fall element to the dish.   All I have to say is that the chef at Watershed has certainly mastered the art of the perfect sear.

Watershed on Peachtree

The “leftover” scallops didn’t last past 10 pm later that evening…

Chad stuck to tradition and ordered the pork chop.  On occasion, we do stray from our scallop-pork chop combo, but I’m certainly glad we didn’t at Watershed.  Why fix something that isn’t broken, after all?  The pork chop was served bone-in, with a side of bacon jam and collard greens.  Once again, the chef did not disappoint us with his technique of extra crispy on the outside, extra juicy on the inside.  The bacon jam had the sweet and savory combination going on, but the pork had such a delicious flavor on its own that I actually preferred it sans jam.  It’s not every day that a dish is so flavorful that it tastes better without bacon.  The greens brought a nice earthiness to the dish that really worked with the pork.  The pork chop was very close to being equally as delicious as the scallops, but also true to tradition, I preferred the scallops.

Watershed  on Peachtree

Can’t get much more Southern classic than a pork chop & greens

The bartender also recommended the hand-cut French fries, aka music to my ears.  They were thicker cut, salty, and crispy – nothing spectacular, but we managed not to waste any.

Watershed menu Atlanta

We had to compensate for the healthiness of the kale somehow

We skipped dessert in favor of enjoying another cocktail at the bar, which by that time, was in full swing.   Although we didn’t order a ton of food, I wouldn’t have traded in any of the dishes we tasted.  I did, however, rack up a list of “dishes to try in the future” as I watched them emerge from the kitchen all night.  All in all, the food at Watershed was delicious and perfectly executed, and I was thoroughly impressed with the excellent service from start to finish.  Even on a busy Friday night, our server was attentive without rushing us through the meal, which earns major points in my book.  I’d certainly return to Watershed for a cocktail (or three) and some more farm-to-table freshness, with a Southern twist.


Still Optimistic About The Optimist

Sometimes, you don’t really realize just how good a restaurant is until you return for a second visit, and it’s even better than the first time around. Six months ago, I finally got around to trying out The Optimist, and I’ve been dying to return ever since. I was happy to see that since my initial visit, most things haven’t changed. The atmosphere was just as warehouse-chic as I remembered it to be, and there was not an empty seat in the restaurant. Menu-wise, there were a handful of new additions, but most of the staples were just the same:

The bread was still buttery and salty as ever.

The Optimist Atlanta


The Optimist Atlanta

Sea salty.

The shrimp a la plancha & “sopping [with flavor] toast” didn’t miss a beat.

The Optimist menu

You can bet the extra bread didn’t go to waste on this broth

The shoestring fries were just as crispy as I remembered.

The Optimist Atlanta

Triple threat: golden, crispy, & salty

Of course, I had to branch out and try a few new dishes as well…

I ordered the sea scallops, which, un-coincidentally, were my favorite dish by a long shot. The scallops were pan-seared and topped with the most flavorful short rib I’ve ever tasted. A brown butter chicken jus and a garnish of blackberries completed the dish. The blackberries provided a light and slightly bitter flavor to contrast the richness of the short rib. This play on “surf and turf” was definitely one of the most creative scallop presentations I’ve ever tasted (and I’ve tasted a lot). After reluctantly sharing bites around the table, it was a pretty clear consensus that this dish came out on top.

The Optimist scallops

Winner, winner, scallop dinner

The seared yellowfin tuna won the silver medal. The tuna was crusted and seared (perfectly) rare over a bed of crispy potato salad, olives, and grilled octopus. A touch of Harissa (chili sauce) completed the dish with just the right amount of heat. The flavor profile on this dish was definitely on the salty side, which paired perfectly with a cool glass of bubbly.

The Optimist Atlanta

On second thought, doesn’t everything pair well with a glass of bubbly?

The Alaskan halibut was simple, in a fresh-out-of-the-Pacific kind of way. The fish was pan-seared in lemon and olive oil, and dusted with sea salt. The best part of the dish was the golden-brown, extra crispy outer-sear.

The Optimist fish

They couldn’t get a more perfect sear if they tried

The golden tilefish was also simply prepared, but it lacked the crispy exterior that made the halibut so satisfying. The firm, flaky texture and clean flavor of the tilefish was nice, but I wish the chef had done a bit more with it.

The Optimist fish

This one needed an extra kick of something

The mahi mahi was a nice and flavorful contrast to the simplicity of the halibut and the tilefish. The mahi was blackened and topped with roasted sea beans, pickled peppers, and herbs. The salty sea beans provided an extra boost of flavor to the savory fish.

The Optimist fish

First experience tasting sea beans; won’t be my last

I didn’t think it was possible, but it turns out that the crispy fingerling potatoes won out over the shoestring fries in the crispy contest.

The Optimist Atlanta menu

These were pretty phenomenal

In addition to being beautifully colorful, the beet salad was crisp and fresh. The lightness of the dish was quite nice compared to the rest of our potato-heavy side dishes.

The Optimist menu

Perfect summer salad

My only complaint about the meal (there has to be at least one, right?) is that my parents are now completely hooked on The Optimist. I will certainly have a hard time convincing them to try someplace new on their next visit to Atlanta. I think it’s safe to say after round two that I’m still optimistic about The Optimist.

The Optimist Atlanta

Optimistic diners


Six Feet Under…The Sea

I’ve always heard good things about the cool atmosphere and extensive beer list at Six Feet Under, but it’s never been at the top of my list of places to try.  When brainstorming for a good “meatless” option for a recent Friday dinner (Lent has made weekend eating slightly more challenging), Six Feet Under’s seafood-heavy menu suddenly made it a much more attractive possibility.

The restaurant and bar area were both packed when we arrived around 8 pm.  Luckily, we thought to call ahead and were seated within 15 minutes (which is about how long it took Chad to find a parking space while I waited inside at the bar – valet anyone??).

I was excited to see a few of my local favorites like Monday Night and Wild Heaven featured on the draft beer list (which was definitely not small). In more of a cocktail-kinda mood, I instead went for a refreshing vodka-cucumber-jalapeño concoction.

Six Feet Under drinks

The only part I wasn’t crazy about was the name – meaning I was less than thrilled to ask the bartender for a “Titty Titty Bang Bang”

I was oddly intrigued by the selection of oyster shooters and feeling a little adventurous.  I succeeded in convincing Chad that we had to at least try a shooter in order to fully experience everything Six Feet Under had to offer.  We kept it classic with a round of Six Feet Unders – Absolut Pepper, Zing Zang, and of course, a raw oyster.

Six Feet Under Oyster Shooters

Good in theory, NOT in actuality

I can confidently say this was the first and last oyster shooter I will ever consume.  I love raw oysters and a good Bloody Mary, but I now know that I do NOT love them together.  After I finally got the entire thing down in no fewer than three sips, I decided that oysters are best left on the half shell.

The dinner menu was pretty all-encompassing – plenty of seafood and a lot of different ways to enjoy it.  Despite all the variety, Chad and I were both immediately enticed by the shrimp & scallop dish.  The shellfish were baked and served in parchment paper, which did wonders in terms of keeping the everything drenched in the delicious lemon-butter sauté.  Cracked black pepper, fresh basil, and lemon wedges added an extra boost of flavor to the seafood, which was quite plentiful.

Six Feet Under shrimp & scallops

Clearly I won’t be winning any culinary photography awards anytime soon

The dishes also came with hush puppies and two sides apiece, so for a combined total of $30, we had a LOT of food on our table…and a LOT of it was fried.

Six Feet Under hush puppies

The hush puppies were my favorite of the sides, stuffed with jalapeño slices for a little extra kick.  We also shared a garden salad, fried okra, home style potato chips, and zucchini fries.  Good thing calories don’t count on the weekends.

I didn’t have high hopes for the salad, but was pleasantly surprised when it arrived looking bright and fresh as can be.  The cucumber wasabi dressing was very different, in a zesty-tangy kinda way.

Six Feet Under salad

Best to go dressing on the side here – too much wasabi might be overwhelming

As for the remaining fried trio, I really enjoyed the potato chips, which were served hot out of the frier.

Six Feet Under potato chips

Far better than Lay’s

I probably (definitely) could have done without the okra and the zucchini. Real vegetables (even when fried) just don’t taste quite as good as fried potatoes & bread do.

Six Feet Under Okra


Six Feet Under zucchini fries

Slightly soggy

All in all – I enjoyed the meal and definitely consider Six Feet Under a good option for casual, reasonably-priced seafood & more.

Among others, here’s what I’d like to try upon returning:

  • The Spicy Rat Toes and/or Extra Spicy Dragon Toes – with names like that (plus seafood wrapped in bacon), who can resist?
  • The rooftop patio on a sunny, spring Saturday
  • One (or several) new beers from the list.  Draft beers + patio weather = my favorite combination

As far as I’m concerned, I’m over winter and patio season can’t come soon enough.  The groundhog didn’t see his shadow, right???

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Lady of the Hour: The Lady Lawrence

I’ve been meaning to check out The Lawrence since it opened in Midtown last March, but for some reason, procrastination got the best of me.  Chad and I had initially intended to dine at KR Steakbar this past Saturday, but after reading two mediocre reviews about Kevin Rathbun’s latest concept, we made a last minute change of plans.  I couldn’t have been happier with our decision after the fact.

The Lawrence sits at the corner of 8th and Juniper and boasts a beautiful floor-to-ceiling glass facade.  The exterior is actually quite deceiving, and I was surprised at just how small the space was once you stepped inside.  Not small in a bad way – more of a cozy, intimate way (meaning you could easily scope out your neighbor’s dish to find out what or what not to order).  The cuisine is more or less modern American, something that I just can’t seem to get enough of (although I try to branch out for variety’s sake every now and then).

The cocktails are as unique and adventurous as their names, an aspect that always tacks on a few bonus points in my book.  Recently I’ve been into grapefruit (cocktails, not the actual fruit), so I started with the Venus Fly Trap, which proved to be a refreshing choice.  I forgot to ask how this balanced blend of gin, bitters, grapefruit, St. Germaine, and chartreuse liqueur got its name, but it certainly didn’t bite.

The Lawrence Cocktails

Venus Fly Trap & The Old Fashioned

For a shared appetizer, the pork belly was a no-brainer.  This dish alone would have convinced me to return to the Lawrence (hint, hint – please don’t drop this one from the menu any time soon).  The preparation of the dish was simple – the sliced pork was served with pickled strawberries, glazed turnips, and roasted potatoes.  To be honest, I would have been content with a plate full of the deliciously crispy pork belly on its own, but the strawberries added a nice tangy twist.

The Lawrence Pork Belly

This left us fighting for the last bite

Returning to my predictable ways, my next dish was the pan seared scallops.  The trio was served over a salad of roasted brussels sprouts and citrusy clementines. When scallops are good (and these were really good), they’re one of those things that you just don’t want to share, or maybe I’m just food-selfish?  I reluctantly spared a sliver for Chad, minimizing the loss by keeping the bite to a 75-to-25 brussels sprout-to-scallop ratio.

The Lawrence Scallops

A sear doesn’t get much better than this

Chad had the Norwegian Steelhead Salmon, which was only slightly less than equally as delicious as the scallops were.  The salmon had a crispy, blackened skin, and was served over a creamy English pea risotto.

The Lawrence Salmon

Quite frankly, nothing can compete with seared-to-perfection scallops

The only bite I wasn’t totally crazy about was the side of spaghetti squash that we opted to share.  I love a good spaghetti squash, roasted with a drizzle of olive oil, salt & pepper.  Unfortunately, this squash was roasted well beyond al dente and was literally drowning in butter.  Upon returning, I’d probably replace this one with the king trumpet mushrooms or the roasted beet salad.

The Lawrence Spaghetti Squash

Don’t get me wrong, I LOVE butter, just not to this extent

Because I was forced to forgo the chocolate truffle cake (only 31 more days until I can return to my chocoholic ways!!), I ended the meal with a liquid indulgence, a la the Lady Lawrence.  The lady of the house was just as tasty as she was beautiful, a perfect little (on second thought, not so little) nightcap.

The Lady Lawrence

The Lady herself

Everything about our dining experience at The Lawrence made me realize what I’ve been missing out on all these months.  I certainly do not intend to procrastinate in planning my return visit.