Considering all the new food I’ve eaten in the past year or so, it’s become extremely difficult for me to find anything new or interesting in a conventional restaurant. Luckily, the One Eared Stag is anything but conventional. If you’re in the mood for an adventurous meal with ingredients that will raise your eyebrows, this is the one of the best spots in Atlanta to find it right now.
Me and the GF had a great meal there last weekend, and I was fortunate enough to try 3 dishes that were brand new to my palate. We started with a “season’s end heirloom tomato tart” with mustard, truffle, and goat cheese. I’ve had quite a few sweet dessert tarts in my life, but never a savory tart like this. The pastry was perfectly buttery/flaky, and the thin-sliced heirloom tomatoes worked extremely well with the dollop of creamy goat cheese on top. I’m not quite sure where the mustard and truffle came in, but I could have eaten another one of these on my own – it was excellent.
Before we got to the main course, we also had a Eden Farms trotter terrine with peach preserves and pistachios. I love the combination of terrines, pates, etc. with a sweet element, and this one was no exception. I’d never experienced a terrine made from trotters (pig’s feet), and the result was a little chunkier/fattier than others I’ve tried. It was almost like a much better version of souse, with a peppery bite that was enhanced by the peach preserves. The crumbled pistachios also added a nice crunch – good stuff.
Our main course contained an ingredient I wanted to try during my original blog, but never had the chance to: oxtail. The dish was called a “Brasstown oxtail parmentier, with whipped potatoes and chard scallions.” I had no clue what a “parmentier” was, and our server explained that it was much like a shepherd’s pie, with a layer of shredded oxtail covered by whipped potatoes then broiled. Fortunately, it tasted as good as it sounded. The oxtail had a pulled pork-like texture with a slightly salty flavor that paired well with the ultra-creamy, buttery whipped potatoes, and the chard scallions on top reminded me of sauteed green onions. Me and the GF agreed that this was one of the better dishes we’ve had in awhile, so if you see it on the menu, definitely try it.
Since I was still wondering what a parmentier was, I decided to do some research. According to Wikipedia, it’s a dish that’s basically the classic French version of a shepherd’s pie. It’s named after Antoine-Augustin Parmentier, who is “remembered as a vocal promoter of the potato as a food source in France and throughout Europe.” The dish hachis parmentier refers to the version made with mashed potato and diced meat.
I love learning things like this about food – it’s almost as fun as eating it.