Those were the very words spoken by my fiancé at Leon’s Full Service, one of Atlanta’s finest dining establishments…he is more of a meat and potatoes guy, and I’m, well, a bone marrow loving gourmand. Traveling with the two of us was my 17 year old daughter, who is probably as adventuresome an eater as myself. Leon’s is not upscale in terms of atmosphere. It’s definitely a happening place with wall-to-wall people. When we arrived, we were told there would be an hour wait. However, lucky for us, it had just stopped raining and the outdoor tables were opening up, so we snagged one and didn’t have to wait at all (score on a Friday night, yes!).
They have a plethora of drink options, including some kick-ass beers, and did I mention about 40 ryes and whiskeys for your sipping pleasure? We went with a couple of their beer choices; the Ayinger Brau-weisse and Victory’s Hop Devil Pils, which, in a lapse of judgement, the waitress said “it tastes just like Budweiser” (that’s what he prefers, but then, I’m sure the craft beer industry doesn’t want to hear that statement!).
My daughter is not drinking said beer…
For noshing, since bone marrow was not a viable option, we started with the ‘Frites’, which come with your choice of two dipping sauces…tough to narrow down, but we went with the garlic aioli, which was an excellent choice, and the Leon’s house made catsup, which had an odd flavor we couldn’t pinpoint, but it was some kind of pepper. Let me also point out that we were served an ABSURD amount of fries…enough for 4-6 people.
Then from the ‘smalls’ menu, we ordered the zucchini-pumpkin seed fritters, only because my fiancé wasn’t sure what they were. Although they weren’t much in the looks department (dark brown balls, see what I mean?), their flavor paired nicely with the lime-tahini goat’s milk yogurt dipping sauce. The other item we chose was pig smorgas, a bruschetta really, with melted gruyere, pineapple and cherry jam…insanely good.
From the sandwiches, we chose the panko crusted chicken schnitzel and the slow roasted beef brisket sandwich, both of which were enormous and came with sides. We chose the zucchini-sharp cheddar casserole, which was more delicate than I could have ever made at home, and the brussels sprout hash with pine st. bacon, sweet onion and apple…wish I had that recipe. Just goes to show you how easy it is to make dreaded brussels sprouts taste really good!
As you can see, we ordered WAY TOO MUCH FOOD, and so dessert was out of the question, but we will definitely go back to try their dark chocolate and coconut pie with a salted peanut crust and strawberry rum sauce…that’s what I’m talking about!