by Orpha Mehdizadeh on
I was actually very excited to see a hip spot open in Little Tokyo. This new establishment has a great space and decent decor. There is a lounge area and multiple rooms for private parties. I hope this place does well because there is potential. I really like the staff and service. However, the food was just soso. I also support their small-farm, sustainable, organic food idea, but I thought the main entrees overall were too salty. We had the bruschetta as an appetizer and thought it was decent. Nothing too special. I had their jidori chicken entree. The mushroom rice was a great compliment to the chicken but the chicken itself was too salty. Since it was jidori, the chicken was very juicy and flavorful. It boggles my mind that the chef would source expensive jidori chicken and then mask its awesome flavor! I think my date had the beef tenderloin. While it was tender, I think it was too salty as well. Perhaps their small plates might taste better since it's a bar/lounge. A fun fact: The space used to be a bank so they converted the original bank vault into a private room. And the door to the vault is still there. pretty cool. I read somewhere that the reservations for the vault start at $5,000 and include a 9-course tasting menu. Would people really do that? They are heavily stocked with alcohol so I think it's definitely a pretty cool place to grab drinks with your friends. I probably will be back and try their small plates. I live around the area so I need to show my support!
by Lesli Mullaly on
I am not a fan of karaoke, but this place is different. Much better caliber of singers than at any other place I've seen, and the piano guy is amazing. The martinis are strong and affordable ($7-8). Dim lights help create a cool atmosphere. If you're like me, bring a couple of friends over, especially those that can sing, kick back and relax.
by Megan S. on
GOING UP.... NEXT STOP.... TOP FLR.... Walking past ATL's landmarks of Krispy Kreme and Mary Mac's to get to TOP FLR was difficult, but I did it, and WOW was so glad I did. Upon entering the former DaVinci's, one senses that the ultra cool and lively atmosphere of TOP FLR is a happening fun place to be. TOP FLR's concept was brought to life by Darren Carr (Carroll Street Cafe), the bartender and drink genius of Adam Backmeyer, Chef Mike Schorn (Cavu, Feed Store), and DJ Jazspa aka Jeff Myers. They have created an unpretentious comfortable environment that is focused on food, drinks, and the art of conversation. Due to the size of our party we were moved from the Top Floor, a more formal dining area, to the casual main floor which I loved. This is where you will find Rebecca behind the bar with her dazzling smile. She made me a surprise martini which I sucked down way too fast- just ask her to do her thing... Promise it will been terrific!!! Once we got settled, Nick, our waiter, took over. He brought us the 2006 Easton Zinfandel which was full of blackberry flavors with an exquisite spicy, sinful mouth feel. Its lush 14.5% alcohol backbone made for lots of chuckles and smiles. The appetizers or palate teasers showcased Chef Mike's ability to play with flavors. The Prince Edward Island Mussels in a coconut, lime and soy broth with ginger were to die for. Make sure you request an addition baguette for the broth, it is that good (if their was a straw on the table, I would have). The pan-fried green tomatoes with a tangy Crab Remoulade were yummy!!!! Could these teasers get any better, well yes. The Lamb Loin Skewers with an unique Daikon Taziki Sauce was outrageous. As I said, Chef Mike loves to play with flavors. Couldn't imagine how good a mixed field green salad could be. But with black mission figs, chévre, pistachios, and a mind-blowing exotic honey lavender dressing, I now have a new appreciation for salads. The menu has six entrées listed, but don't be concerned as the Duck Confit, Applewood Bacon, Grilled Portobello Mushroom Pizza with a touch of fresh Pesto, and the sautéed White Shrimp with Chévre Ravioli in a lemon, fennel white wine sauce took our palates to the limits. OK, now the entrées... My fav was the tender Diver Scallops sautéed in Chorizo fat with Roasted Cauliflower and Swiss Chard, loved it. For meat lovers, the tender, juicy Fire Roasted Pork Tenderloin with a Sherry Thyme Vidalia Onion sauce was equally amazing. The entrées are served à la carte. No worry,,, The sides are large large enough to be shared. The highlights are the Saffron Gnocchi, Grilled Asparagus, but the crowd favorite was TOP FLR's signature Mac N Cheese (cheddar and fontina). Things got better when Nick enticed us to get the S'mores created by Pastry Chef, Melissa Allen (Shaun's), This explosion of chocolate, marshmallows, and graham crackers takes campfire desserts to a new place. As a matter of fact, it takes us wanting to come back to Top Flr again soon. The real beauty of Top Flr is that it is serves late, Monday through Thursday until 1 AM and 2 AM on Fridays and Saturdays. Great news for those working or clubbing late or those with late night munchies.... NOTE: THIS REVIEW WAS POSTED IN THE JANUARY EDITION OF LABRYS SINCE THEN CHEF SHANE DEVEREUX HAS TAKEN OVER THE KITCHEN AT TOP FLR. CHEF DEVEREUX HAS ADDED SOME NEW SELECTIONS TO THE MENU THAT ARE WORTH A TRY... GO AN ENJOY TO RIDE AT TOP FLR...... TOP FLR 674 Myrtle Street Atlanta, GA 30308 (404) 685-3110 http://www.topflr.com/... FOOD ***** (your taste buds will dance) PRICE ***** (less than $18/ entree) AMBIENCE ***** (lively yet relaxing) DRINKS ***** (great wine by the glass list)