A few of ATL’s food and beverage experts weigh in on their favorite fall fads.
Lazy Betty’s truffled egg “nest” with serrano ham and Parmesan froth
What is your favorite chef’s signature seasonal dish? How would your favorite bartender make a pumpkin spice latte? We tapped Jose Pereiro of Forza Storico, Brian Moll of La Tavola and Ron Hsu of Lazy Betty to give us the answers to these questions and more. Prepare your taste buds for the pages that follow.
Brian Moll
Executive Chef, La Tavola, @latavola.atl
La Tavola chef Brian Moll
Signature fall dish? A variety of roasted fall vegetables and herbs Favorite fall ingredient? Sunchokes One dish everyone should learn to make? Spaghetti marinara; everyone should know how to make a good red sauce. Guilty pleasure dish? All of the cheese and accompaniments One foodie trend you’d like to see more of? Continuing to create great relationships with your local farmers Dessert first? Save the best for last!
interior of La Tavola, showcasing its rustic accents
Jose Pereiro
Bartender, Forza Storico, @forzastorico
Forza Storico bartender Jose Pereiro
Favorite fall cocktail garnish? Dehydrated fruits Go-to cold-weather cocktail? Rum Old-Fashioned One cocktail everyone should learn to make? A proper martini Most valuable bar tool? Jigger Red or white? Red Cocktail trend you’d like to see more of? Mezcal-based cocktails How would you make a pumpkin spice latte? With dark rum, pumpkin puree, vanilla, cinnamon, cloves, star anise and fresh brewed coffee topped with vanilla whipped cream and grated nutmeg
Pereiro’s signature Queen’s Park Swizzle with Havana Club añejo, Banks 5 rum, Chinola, lime juice, simple syrup and Fernet-Branca.
Ron Hsu
Executive Chef and Partner, Lazy Betty, @lazybettyatl
Lazy Betty’s Ron Hsu
Signature fall dish? Lazy Betty’s ravioli doppio with butternut squash and sunchokes One dish everyone should learn to make? Properly steamed rice Go-to cold-weather cocktail? Hot toddy! Most valuable tool in your kitchen? Chef’s knife Guilty pleasure dish? Baked mac and cheese Favorite fall ingredient? Celery root Sweet or savory? Sweet How would you make a pumpkin spice latte? Infuse the milk with fresh pumpkin, spices and drop of pumpkin seed oil before adding the espresso.
the restaurants interior boasts a comforting yet artful ambiance
ravioli doppio dish featuring roasted fall squash, caramelized sunchoke, sage brown butter and cranberry.
Photography by: Moll photo courtesy of la tavola; La Tavola Interior photo by Heidi Harris; Forza photos by Jose Pereiro; all other photos by Andrew Thomas Lee
