Summer Menu at Briza

This summer is the perfect time to discover – or rediscover – Briza. With new dishes added to the summer menu, Executive Chef Janine Falvo continues to demonstrate why the Midtown Atlanta restaurant is one of the best spots in the city for a special meal.

At Briza Chef Falvo serves farm-to-table fare with a Southern flair using fresh, locally sourced ingredients. When you speak with Chef Falvo or taste her food you can tell she’s passionate about what she does.

On the new summer menu Chef Falvo adds a southern twist to raw oysters with a green tomato mignonette. The mignonette has a kick of spice from black pepper and complements the delicate Beau Soleil oysters.

Juicy pieces of watermelon add a refreshing taste of summer to the Heirloom Tomato Salad. Burrata cheese melts in your mouth and basil “caviar” (basil seeds) adds a surprisingly delightful crunch.

A standout among the entrees is the 48 Hour Short Rib. The short rib is cooked sous-vide for two days and served with Vidalia onion puree, rattlesnake beans and stone fruit watercress salad. One of Chef Falvo’s favorite dishes on the menu, the short rib is dense and richly flavored.

Chef Falvo is very conscious about food and wine pairings, in part from working eight years as a chef in Sonoma. She brings her appreciation of California’s wine to Briza, whose wine list includes a nice selection of the state’s whites, reds and rosés, available by the glass or bottle.

Chef Falvo has created some dishes specifically to pair with certain wines. Try the 2009 Buena Vista Pinot Noir with the Alaskan Halibut — both are outstanding and pair wonderfully together.

For dessert try the Sour Cream Pound Cake crafted by pastry supervisor Valerie Tyes. It is prepared like French toast and served with grilled Georgia peaches, spicy peanut brittle and a scoop of peaches and cream ice cream.

Briza, adjacent to the Renaissance Atlanta Midtown Hotel at 866 West Peachtree Street NW in Midtown Atlanta. (678) 412-2402.
Breakfast, lunch and dinner served daily, Sunday brunch.

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