Time for me in Dublin being fairly limited, I decided to skip the Guiness tour and hit the bottle instead. Sadly, the working Jameson Distillery has long since moved out of Dublin the result of space limitations and to be closer to their barley producers. What remains of the old site however is a rockin’ good time for the Irish whiskey lover, like me.
First off in the tour is a short film explaining the history of Jameson and a revelation of its shameful secret–it was founded by a Scotsman. That’s okay, though, as the whiskey he produced put a lot of Irish barley farmers, distillers, coopers, warehousemen, etc., to work, and it’s also awfully good.
Now at the end of the tour awaits your choice of three cocktails featuring Jameson or one straight up. It doesn’t matter which one you choose, but if your Irish, you’ll drink it like me–nekked.
The trick to getting extra whiskey is a move I invented called the “buzzer beater.” The very second the word volunteer leaves your tour guide’s lips, raise your hand. (This really works well for women, as your counterparts will still be trying to decide what everyone else will think of them.)
What you are volunteering for is a taste test. Jameson versus an American whiskey and a Scotch. Here, they don’t go for comparisons with quality opponents, like Makers Mark or Laphroig. Instead, they beat up on the highly beatable yet commercially successful Jack Daniels and Johnnie Walker Black. Here’s another clue: if you still have the ability to smell, Jameson will beat the panties off the competition.
In my not-at-all-humble opinion, Tennessee sour mash tastes like razor blades, and Johnnie Walker is better as an aftertaste as it’s a bit too hot going down for me. But hey, didn’t I tell you? Extra whiskey.
The tour is fantastically interesting too. And not too long. Our tour guide was extremely interesting and pleasant. There is a bit of pressure (I felt) to hurry along after the tasting, so I gave up the rest of mine as shooting liquor is against my religion. After all, I explained to the Aussie next to me, “I’d better quit. I have to be able to walk.”
Along with pork, another favorite of mine is Thai food—especially if there’s pork in there. Before now, Thai in Atlanta meant just one thing to me: Nan in Midtown. But now I not so sure. You see, there’s another Thai in town. A small chain of just two restaurants called, Top Spice. And you know what? They’ve won all those great reviews fair and square.
Now, don’t get me wrong. Nan rocks! First of all, it’s one of the prettiest restaurants around. But the décor isn’t the only thing working for Nan. The kitchen cooks as good as it looks, featuring text book examples of coconut soup and various curries and top shelf, prime ingredients in their translations of traditional dishes.
All of their dishes are incredibly fresh and the elegant portions, while not overlarge, are satisfying. To finish, just about any of the desserts are to die for—but be sure to try the Three Flavors Homemade Ice Creams.
And for the PGA fan, there is a photo gallery of pro golfers near the entrance that are a who’s who of rich and famous diners. Apparently, the owners have some kind of Vijay Sing connection. So if you want to eat where some of the top PGA players hang out when they are passing through Atlanta, be sure to try Nan.
If there is any issue with Nan, it is the fine dining ding to your wallet prior to departure. And that valet parking is really the only way to enter. So what’s the budget-minded or the self-park-er to do for good Thai? The answer clearly is Top Spice.
Located in the renovated Toco Hills strip shopping center and with a second location at Akers Mill, Top Spice is a legitimate alternative to Nan for most occasions. I visited the Toco Hills location for lunch and dinner.
At Top Spice, even the top shelf drinks are reasonably priced. I enjoyed a generous Grey Goose vodka at my evening meal for around $8.
I started with Fresh Basil Rolls on each occasion and found them very fresh and containing a reasonable balance of protein to rice noodles. And the accompanying plum sauce with chopped peanuts is excellent as a dip or a between course snack—Kidding! (Not really).
My first entrée was from the Thai menu. I ordered the Soft Shell Crab dish at the recommendation of my waiter, and it was awesome! The crabs were (again) very fresh medium-sized blue points and you get two of them. The crabs were properly cleaned of fat and gills, lightly-crusted, deep-fried, and served in green curry with small but juicy shrimp and tender-crisp asparagus.
Although the crabs were quite filling, I took a bullet for the team and ordered dessert. The very helpful waiter explained that two of the desserts were made in-house—the Kaya Pencake and the Sticky Rice with Mango and both were especially good. I went Sticky Rice and was not disappointed.
On the plate was a beautiful presentation of a molded warm rice cake topped with a smattering of toasted blond sesame seeds, a fan of expertly sliced mango, and a small ramekin of warm “coconut syrup” that tasted like my idea of sweetened condensed milk if it were made with coconut cream instead of dairy.
The combination was intoxicating. Each bite of rice dipped in sauce was heaven. And amazingly, the rice and syrup stayed warm until the end. Oh, yes, I did finish it! And I took my time savoring each lovely grain.
For lunch, the budget-minded need fear not at Top Spice, for there are lunch specials which are all of the quality of the dinner menu but at a fraction of the price. This menu includes such dishes as Pad Thai. I enjoyed the Nam Sod from the regular salad menu, however.
The only complaint I have about Top Spice’s interpretation of this classic dish is their handling of the raw cabbage side which they serve quartered and almost unimpenetrably solid, like a cabbage brick. I have enjoyed cabbage served as more of a cup containing the minced pork mixture in the past, which I eat like a salad.
Otherwise, this is probably the best Nam Sod I have ever had. Very balanced and not overly sweet, it is spicy without blowing your head off with chili. If you are into this dish, you definitely should give it a try here.
Oh, and despite its location, Top Spice is beautiful too. Dress is casual to business casual, and the atmosphere is elegantly relaxed. In 2007, Top Spice apparently got a lot great press and was awarded Best of City search and rated by Zagat.
In the final analysis, whether you want high-end or really high-quality but not so fussy, Atlanta has Thai covered. For the big spending golf/Thai fan, there’s beautiful Nan. But if you want great Thai without the sticker shock or if you just enjoy Malaysian, Top Spice is the clear winner.