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The Lawrence

The bar at The Lawrence

Busy schedules, trips, work,  events can all get in the way of quality time with good friends, so I was happy when my friends and I were able to get together the other night to head out to dinner. Our initial plans changed and we decided to walk over to The Lawrence in Midtown for dinner.

The Tennessee Red Eye- Bacon infused Dickel, Bitters, Brown Sugar, Coffee Syrup, Salt

The Tennessee Red Eye- Bacon infused Dickel, Bitters, Brown Sugar, Coffee Syrup, Salt

 

Chef Jeff Sigler

Chef Jeff Sigler

I’ve been to the Lawrence a handful of times and I’m pretty sure that there’s been a different chef every time. Jonathan St. Hilaire was the head man in the kitchen when I had brunch there the last time, and that appointment was apparently short lived. It was actually my pals on Instagram who filled me in on the name of the current chef, Jeff Sigler who helped out in the restaurant when it opened.

 

Sauteed Beech, Trumpet & Maitake mushrooms with goat cheese & herbs

Sauteed Beech, Trumpet & Maitake mushrooms with goat cheese & herbs

Magret Duck Breast, grilled spring onion, farro, uni butter

Magret Duck Breast, grilled spring onion, farro, uni butter

I can only hope that this guy sticks around for awhile, as I really enjoyed my meal. We started off with shooters of the chilled English pea soup which was delicious, and I enjoyed a plate of sautéed mushrooms with goat cheese and herbs and bites from their charcuterie plate. I’m not a huge fan of uni but was intrigued enough by the description to try the magret duck breast served over faro with uni butter & grilled spring onion. The flavors worked well together and reminded me to look at different ways to cook farro in my own kitchen. I enjoyed a bite of my friend Beth’s cauliflower “steak”, a big hunk of cauliflower seared in a cast iron pan over a golden raisin onion jam that was hearty & delicious.

cauliflower steak

Cauliflower Steak, golden raisin onion jam, capers, pine nuts, Calabrian peppers

 

Pan seared scallops, cauliflower puree, asparagus, citrus, salsify chips

Pan seared scallops, cauliflower puree, asparagus, citrus, salsify chips

I’m a bit burned out on pork belly, but I’ve been told that I need to try the version here. I’m curious to see how The Lawrence evolves with the new chef & hope to return to try a few new items as the season progresses.

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The Lady Lawrence- Lavender mint vodka, ginger syrup, lime juice, cassis

The Lawrence

 

905 Juniper St

Atlanta, GA 30308

404-961-7177

 

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