More than Trois stars

It's restaurant week in Midtown, and we ventured out to Trois, the third of Concentric's restaurants in Atlanta. We had a party of four and early reservations. The space is beautiful. The service was pretty good, if not perfect. They had "crumbers" ( a little metal tool to scrape the crumbs off your tablecloths and keep you tidy) which I adore for some reason, perhaps because they are rare these days. Not too sure how I feel about the poor waitstaff wearing white, and of course wearing obvious stains within an hour of service...but enough about mundane details.

The food was spectacular. All of it. I will definitely be back. We usually enjoy ourselves, and we have eaten at quite a few restaurants where the food is wonderful, but this was spectacular. The delicacy of the flavors. The balance between sweet, tangy, rich, light. Every course was just perfect. And you never know during restaurant week if you are going to receive (a) the quick and easy since it is prix fixe, or (b) a restaurant will try to impress the folks who chose to come out on this week, but might be lured back...This was b for sure. The menu was very tempting, and we had to veer off the Prix fixe because we just couldn't stand it. And so we began with.. ****

Pre dinner cocktail: the Trois green tea cocktail

Amuse bouche: Watermelon puree

1st course: Cheese
Goat Georgia pecan chevre (firm, unique)
Cow Green Hill (like f#$@ing butter, I will track this down and buy it)
Sheep Roquefort (loved by all, even the non-stinky foot cheese eaters)

2nd Amuse bouche: Curried carrot puree

Wine with dinner: Perrin & Fils Gigondas La Gille Rhone 2004

2nd course:
Beef Hanger Skewer with duck fat potatoes, Bearnaise (tender, luxe)
Heirloom Tomatoes with tiny basil, goat cheese, aged balsamic (so flavorful, the balsamic, almost syrupy rich)
"Toad in a hole" tuna tartar, brioche, brown egg and wasabi caviar (GOOD LORD THIS WAS HEAVEN - SO LUXURIOUS - THE STUFF FANTASIES ARE MADE OF. We HAVE TO STOP AND GROAN FOR A MINUTE OR TWO JUST THINKING ABOUT IT IT.)

3rd course:
Flounder Parisian cauliflower, capers, lemons, fine herbs (surprisingly flavorful)
Duck "sous-vide" breast, confit brick, green papaya salad (tender and sweet)
Suckling Pig, fried chickpea, morning radish, baby vegetables (crispy, succulent, rich, the stuff you dream about having on ribs...)

Dessert:
Cheese Plate (Yes another)
Goat Cheve Affin'e (Too mild for us)
Cow Green Hill (AGAIN, butter...like butta)
Sheep Brinata pecorino fresco (sharp, creamy)

Warm chocolate "clafoutis" with mint chip ice cream (aiight)

Ramos pinto ruby port (Good for the cheapest port on the menu)

**We are still fantasising about the toad in the hole...