The Atlanta Constitution from Atlanta, Georgia • K3

Filename: K3-HWKD-HWKD0707-HWKND created: Jul 5 2006 Username: SPEED7 HWKD0707 Friday, Jul 07, 2006 HWKD 3 HWKD 3 Cyan Magenta Yellow Black The Atlanta Journal-Constitution ajc.com Friday, July 7, 2006 K3 3 Cyan Magenta Yellow Black HWKD Filename: K3-HWKD-HWKD0707-HWKND created: Jul 5 2006 Username: SPEED7 Another gem in Michele and Christopher crown de cuisine, with its ski-lodge motif, leather chairs and big stone replaces is by far the most masculine-feeling of the spots. The menu features manly meals of Alaskan king crab, beef tenderloin meatloaf and, of course, various cuts of steak. The wine list resembles a small phone book. 2942 Shallowford Road, east Cobb, 678-236-1400, www.knowwheretogogh.com Cover story Add restaurant fare to repertoire the best of both worlds: your favorite dishes from Northside restaurants, prepared in the comfort of your own home. The chef: you! combed through our archives and visited restaurant kitchens to bring you a few delicious options for whipping up a four-star meal at home.

Bon appetit! Jennifer Brett, Cheddar cheese grits at share a plate with Red Mountain trout and spinach. CHARLOTTE B. TEAGLE Staff Armando Campos, executive chef at on Windward, shows off his tomato-ciabatta bread soup. NORTHSIDE The Roswell restaurant celebrated its third anniversary on April 1. Matthew Sandak, general manager and executive chef, describes the menu as American eclectic ocean In other words, seafood for sophisticates.

Think shrimp cakes with mango salsa, papaya-teriyaki grilled salmon and sesame-wasabi crusted tuna. The Blue Room is home to specialty cocktails including a Chocolate Mint Martini fashioned by bartender Ashley Savage, who wanted to come up with a drink that approximated Andes mints, the after-dinner treats in shiny green paper. 1170 Canton Roswell, 678-277-9551, www.yellown blueroom.com is part of Michele and Christopher culinary empire. Their other restaurants include Van Pure Taqueria and Bakery. The menu is Italian contemporary, with dishes such as Italian sausage and goat cheese pizza and rigatoni with portobello mushrooms and nicoise olives.

The popular crab cakes appear as an appetizer, served with vanilla-cracked mustard butter and chive oil, and on the dinner menu with julienne vegetables, peppered linguine and pinot grigio buerre blanc. 5355 Windward Parkway, Alpharetta, 770-7724664, www.knowwheretogogh.com From the kitchen of: on Windward CIABATTA BREAD AND TOMATO SOUP Servings: 6 Preparation time: 1 hour, 40 minutes Ingredients: pounds ripe tomatoes, peeled, cored, cut in half and seeded cup extra-virgin olive oil, divided cup chopped garlic, divided cup diced onion 4 cups reduced-sodium chicken broth Kosher salt and coarsely ground black pepper 3 cups torn pieces of ciabatta bread 2 ounces Parmigiano-Reggiano cheese, shaved Preheat oven to 350 degrees. On a lightly greased baking sheet, place tomatoes, cut side down. Brush tomatoes with olive oil and sprinkle with half the garlic. Bake for about 45 minutes, or until tomatoes are blistered and begin to color.

Remove from oven, reserving the pulp and the juices. Roughly chop the tomatoes. In a stockpot, heat the remaining olive oil. the onion and remaining garlic until softened. Add the chicken broth and bring to a boil.

Reduce heat to a simmer and add the tomatoes and juices. Bring to a simmer for 5 minutes. Season generously with salt and pepper. Transfer to a food processor and pulse until souplike but still chunky. In large individual serving bowls, place about cup bread.

Top with soup. Garnish with cheese. Foodie tip: Cabernet offers a dining club with discounts and special events, including private cooking classes with chef Richard Holley. 5575 Windward Parkway, Alpharetta, 770-777-5955, www.cabernet steakhouse.com. Foodie tip: might be a favorite intown restaurant, but if you want to make the drive, the Web site includes a number of recipes from chef Kevin Rathbun, as well as sweet treats from pastry chef Kirk Parks.

112 Krog St. in Atlanta, 404-524-8280, www.rathbuns restaurant.com. From the bar of: Yellown CHOCOLATE MINT MARTINI Servings: 1 Preparation time: 1-3 minutes Ingredients: oz. vanilla vodka oz. creme de methe oz.

white creme de cacao 2 oz. Cask and Cream Chocolate Temptation 1 oz. half-and-half Chocolate syrup to taste Combine all ingredients except chocolate syrup in a shaker with ice. Line inside of martini glass with the chocolate syrup. Shake the other ingredients well and strain into glass.

From the kitchen of: Signature Steaks CHEDDAR CHEESE GRITS Servings: 10 Preparation time: 15 minutes Ingredients: cup (1 stick) butter 5 cups reduced-sodium chicken broth 2 cups heavy cream teaspoon Tabasco sauce cups quick grits 1 cup shredded cheddar cheese Salt and pepper In a stockpot, bring butter, chicken broth, cream and Tabasco to a boil. Slowly add grits and cook for 3 to 5 minutes, stirring constantly, until thickened. Add cheese and simmer 2 more minutes, stirring constantly. Season with salt and pepper to taste. KIMBERLY SMITH Staff Tea Room Cafe features a recipe sign-up on its Web site.

Enter your e-mail address for dispatches from the kitchen. 1169 Canton Roswell, 770594-8822, www.mitties.com. Foodie tip: MORE RECIPES ON K8 Voted Restaurant in Alpharetta by YAHOO! TRAVEL INFINITE DINING GROUP, INC. SAGE Woodfire Tavern 11405 Haynes Bridge Rd. Alpharetta 770-569-9199 Congratulations to Sage Voted one of the TOP 100 RESTAURANTS in Atlanta by Jezebel Magazine SAGE Congratulations to Sage Voted one of the TOP 100 RESTAURANTS in Atlanta by Jezebel Magazine Congratulations to Sage Voted one of the TOP 100 RESTAURANTS in Atlanta by Jezebel Magazine.