While the “new” city of Sandy Springs has its share of good neighborhood eateries, nothing comes close to The Tasting Room, S.N.O.B. (Slightly North of Buckhead). The culinary creation of a savvy circle of investors, the restaurant is the best-kept secret in gourmet Mediterranean dining and wine tasting in this swanky bedroom community. At the helm of it all is executive chef Colin Smith, whose eclectic style of cooking is rooted in the Low Country fare of his mom’s Louisiana kitchen. His first job as a dishwasher and prep cook at a local Greek restaurant led to a career, backed by a degree in restaurant and hospitality managment from the Univeristy of New Orleans as well as a degree from Johnson and Wales Culinary Institute in Vail, Colo. His broad experience has led to a diversity of fresh and flavorful dishes, perfectly suited to The Tasting Room’s stellar selection of wines. ay.
THE TASTING ROOM CELEBRATES THE UNION OF FOOD AND WINE. CAN YOU GIVE US ONE OF YOUR FAVORITE PAIRINGS?
The seared sea scallops with the braised oxtail served with stone ground white cheddar grits, collard greens and drizzled with horseradish cream is a surprising combo that really goes great with a full bodied Burgundy wine.
HOW DOES THE RESTAURANT'S ATMOSPHERE FURTHER ENHANCE THE DINING EXPERIENCE?
People seem to revel in the setting where they can view world-class Atlantic Wine & Spirits through a glass wall running the length of the restaurant. And we have a stellar private glass-enclosed wine cellar for elegant dining and tasting events.
ABOVE (CLOCKWISE): CHEF'S CUVEE BRAISED LAMB SHANK WITH EGGPLANT CAVIAR AND CHICKPEA RAGOUT, BABY CARROTS AND LAMB JUS. SIXTY SECOND STEAK: SEARED RARE TENDERLOIN OF BEEF ON A BRIOCHE CROSTINI TOPPED WITH MICRO-GREENS, FRIED QUAIL EGG AND A FOIE GRAS EMULSION. FENNEL POLLEN DUSTED TUNA SEARED RARE AND SERVED WITH EGGPLANT BABA GANOUSH, HERBED CHICKPEAS AND A PANCETTA CHIP. CRISPY TOFU PAN FRIED AND SERVED WITH A WARM TOMATO AND KALAMATA OLIVE RELISH AND AGED BALSAMIC.