![]() Selected from gulf, east, or west, a variety of bivalves satisfy a refined palate with preferences in brine, salinity, and creaminess. Of course, oysters from the raw bar are a necessity while dining at Automatic. Incredibly tender and expertly grilled, a single tentacle is spice rubbed with harissa and served alongside cooling yogurt and a bright herb salad. As far as starters go, the Octopus a la Plancha is one of the best dishes on the menu. Even the blackened fish option with garlic crab butter has been given such care and precision that it stands out beyond its description. His signature quickly became the Duck Fat Poached Fish, which lends a layer of richness to firm fishes like swordfish and amberjack (the fish of choice varies with what’s available). ![]() What Evans does best is elevate familiar dishes with techniques and flavors that impress even the most critical of diners. Like a yacht club without the stuffiness, the restaurant is classic and elegant-two adjectives that also can be used to describe its food. The large dining room features hanging wicker light fixtures, navy trimmed booths, and a curving bar showcasing a mountain of raw oysters on ice. Although the atmosphere at Automatic is decidedly coastal, nothing about it is trite. There are no fried combo platters or mounted marlins on the wall. But don’t let its distinction as a seafood restaurant limit your expectations of the place. ![]() Loosely inspired by Evans’ previously place of employment, The Optimist in Atlanta, this restaurant embraces the immense bounty of the Gulf Coast. Automatic, the work of Alabama chef Adam Evans, was the most anticipated restaurant opening of 2019-luckily, it more than lived up to the hype. Striped awnings adorn a bright white building waiting diners lounge on Adirondack chairs on a grassy lawn. Upon walking up to Automatic Seafood and Oysters, you might think you’ve been transported to a lazy beach town.
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