And there’s going to be a new location in Alpharetta.Īfter all of this heavy deli food, we need something sweet. Speaking of dinner, it looks like Goldberg’s will be open for dinner soon and you will be able to get beer and wine at many of their locations. We have their best-seller, the chicken pot pie, in the freezer for a future dinner. They are even nice enough to let us pick a casserole and take it home. Need a quick, easy dinner? Goldberg’s has casseroles to go. We would like it better if they ditch the cheese and veggies and just drown the whole thing in maple syrup. The crispy waffle has cheese, lettuce and tomato with the chicken. The chicken and waffle burger is just so-so. I really like the southern burger, which has brisket, pimiento cheese, cole slaw and barbecue sauce along with the burger under the bun. It comes with a nice dill sauce on that great challah bun. The salmon burger is a whole piece of salmon, not a chopped up salmon patty. All come on rye bread that’s made right here.īurgers are a recent addition to the Goldberg’s menu. The California (seen here) has pastrami and the Brooklyn has corned beef. We don’t know how they get the meat this moist, but if you are a brisket lover, these are for you. The brisket sliders on house-made challah are really moist. Creamier than the latkes Eve makes once a year, they are like eating the center of a knish. Potato latkes come with sour cream and applesauce. Aaron flies his smoked fish in from New York and we are glad that he does.Įver had sable on a bagel? As you can see from the picture, it’s a fatty fish, but fish oil is good for you, so eat up. It’s simple, it’s delicious, and nothing says “deli” like this dish. There’s nothing better than nova salmon and cream cheese on a fresh bagel. Chicken fat is the key ingredient to chopped liver and we can report that you taste it in every bite of this decadence. ![]() You want chopped liver with that? Here’s another secret–schmaltz. Egg salad, tuna salad and chicken salad are fresh and creamy. Here’s an assortment of their salads, served with fresh, crunchy bagel chips. It’s served cold and tastes like salsa in a bowl. The gazpacho is a pleasant summer surprise. These are light and fluffy and come in a salty chicken broth. The secret is to not pack the balls too densely when you roll them. Kudos to our chef for excellent food presentation this evening.Īre these matzo balls as good as your mother’s? Mine reads this blog, so I’m not saying. Let’s get right to the food, which almost tells the story just by looking at our Date Night food cam. Erica Smith, Iron Stef, and Davinci from Your Life After 25. We’ve got bloggers from around the city, including Grant and Marie of Marie Let’s Eat, Victoria Dunmire, Mrs. We are present tonight because of the kind invitation of Malika Bowling, who writes the excellent Atlanta Restaurant Blog and is the kingpin of the Association of Food Bloggers. Later, he will take us to the kitchen where we will make bagels. As you will see, he’s done a remarkable job. ![]() ![]() Owner Howard Aaron, who is here tonight, says that the best delis are in New York, so why not try to replicate that in Atlanta. Coincidentally, they are now next to the original Willy’s and the first Cheeseburger Bobby’s that’s located inside the perimeter. This is the first location of Goldberg’s, located on Roswell Road near Wieuca. When we were offered a chance to attend a menu tasting at Goldberg’s, we jumped faster than you can spread chopped liver on toast. Over forty years later, we still go to Goldberg’s (albeit the East Cobb location) whenever we need a dozen bagels. Every Sunday, my dad would go to Goldberg’s for nova and bagels for lunch. Goldberg’s Deli has been an Atlanta institution since 1972, which is, coincidentally, the year I moved to Atlanta.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |