October at Aria
Some of the most interesting things happening at Aria begin with a conversation.
Executive Pastry Chef Elissa Hayward and Bar Lead Eric Simpkins might start talking about one ingredient and end up taking it in two completely different directions. Executive Chef Austin Goetzman keeps pushing the savory menu forward, Princeton Saunders is finding wines that make everything more interesting, and there is a lot of tasting, talking and building on one another’s ideas.
That energy is finding its way onto the menu. Here’s a little of what we’ve been working on.
Two Ideas, One Conversation
A conversation about blue cheese sent Elissa and Eric in two different directions. Here’s where they landed.
Gorgonzola Panna Cotta
Poached pear, candied walnuts and pear-red wine sorbet.
Raymond Hook Gimlet
Blue-cheese-washed vodka, Bartlett pear, Manzanilla sherry and lime.
Also New from Elissa
Smoked vanilla mousse with green apple, turmeric, brown butter crumble and caramel brings another side of Elissa’s approach to the dessert menu.
Meet Elissa in Atlanta magazine.
Behind the Bar
Eric’s Autumn Cinquenta Martini brings together lemon rosemary EVOO-washed Murrell’s Gingin, dry vermouth, palo cortado sherry, house olive brine and a cured lemon olive.
For something without alcohol, Dr. Faust Magic Cure combines “Smoky Joe” tea, ginger, honey, super orange and magic salt.
Explore our dinner and dessert menus and beverage menus.
If it has been a little while since we’ve seen you, this is a good time to come back and see what we’ve been up to.