Tasting Collective #5: Banshee

Atlanta's culinary scene has been evolving rapidly, and it's not just about traditional Southern flavors anymore. One of the standout destinations pushing the boundaries of taste and creativity is Banshee, a restaurant that has made quite a name for itself with its avant-garde approach to American cuisine. I recently had the pleasure of experiencing a 5-course avant-American tasting menu, and I'm excited to share my gastronomic journey with you.

Course 1: The Prelude - The evening began with a whimsical Autumn Panzanella Salad that set the tone for what was to come. A beautiful garden of apple, fennel, and frisee with cornbread croutons, candied walnuts, and a sage vinaigrette graced our plates. Each component was a burst of flavor, from the anise flavor of the fennel to the brightness of the apples and the tender texture of the cornbread. This playful start ignited our taste buds and piqued our curiosity for what lay ahead.

Course 2: Mighty Mushrooms - Next came a visually stunning dish that was a delicious twist on the standard bolognese...Cavatelli with mushroom bolognese, miso, and parmesan. The mushroom texture was the perfect understudy for beef. The miso provided a deep savory flavor, with a toasty, funky, salty-sweet richness that was the perfect contrast to the earthiness of the mushrooms. The dish was a refreshing and innovative take on a classic Italian dish.

Course 3: Sea Meets South - Banshee's avant-American tasting menu is all about pushing boundaries, and this course didn't disappoint. A perfectly Seared North Georgia Trout sat atop cioppino, ceci peas, torn herbs and charred lemon. The combination of flavors and textures was a harmonious blend of sea and land, and the charred lemon added a delightful touch of acid.

Course 4: A Meaty Masterpiece - The fourth course transported was a meat lover's dream. Braised Shortrib, parsnip veloute, pommes anna, and lemon thyme gremolata were artfully arranged on the plate. The short rib was perfectly prepared, though a bit more jus would have put it over the top. The parsnip veloute and the pommes anna were the stars of this course. The veloute was as smooth as silk and the pommes anna were perfectly crisp on the outside and tender on the inside. A drizzle of lemon thyme gremolata added an extra layer of flavor.

Course 5: The Sweet Finale - For dessert, we were presented with a warm hug...a taste of Autumn. A Fernet Gingerbread with candied orange toffee and black pepper creme fraiche was a delightful journey through flavors and textures, with each bite revealing a new surprise. It was a fitting end to our avant-American adventure.

Conclusion: Banshee offers a dining experience that goes beyond the ordinary and it is now at the top of my list of favorite restaurants in the city. This meal was a true testament to their culinary creativity. Each dish was a work of art, and the flavors were equally impressive. If you're looking to embark on a culinary adventure in Atlanta and savor innovative twists on American cuisine, Banshee should be at the top of your list. It's a dining experience that will leave you with lasting memories and a newfound appreciation for avant-garde gastronomy.