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Check out my latest in this week’s issue of Creative Loafing

posted on September 10, 2008 at 4:00 am

Cheap Eats: BonJuk

Korean food is often characterized by its dishes laced with fiery chili paste, the tang of fermentation and an abundance of heavenly marbled meats. But there’s a more subtle side to Korean cuisine. Today’s focus is juk — traditional slow-cooked Korean rice porridge similar to Chinese congee. Click here to read the rest…

Mouthful: Po’boys

Star Provisions To Go: A long-standing item on an ever-evolving seasonal menu, this posh po’boy is a favorite lunchtime item among regulars. The kitchen starts with a soft bun that’s slathered in a remoulade brightened by fresh chives and lemon juice. Click here to read the rest…

Liquid Diet: AMC Fork & Screen

FOR YOUR CONSIDERATION: At AMC’s newly revamped “Fork & Screen” concept, formerly known as Buckhead Backlot, you can watch a select number of new releases with a beer in one hand and a burger in the other. Click here to read the rest…

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4 comments

  • Re: Check out my latest in this week’s issue of Creative Loafing
    posted by: Ricky · September 10, 2008  6:37 AM

    Have you tried the oyster po'boy at H&F? It is on their Sunday lunch menu. Yum!

  • Re: Check out my latest in this week’s issue of Creative Loafing
    posted by: Victoria · September 10, 2008  7:07 PM

    Actually, it’s the same thing:
    http://en.wikipedia.org/wiki/Rice_congee

    It’s just cultural variations. In Chinese, it is also called “juk”.

  • Re: Check out my latest in this week’s issue of Creative Loafing
    posted by: The Blissful Glutton · September 11, 2008  3:37 AM

    ricky,
    I have not been to the brunch yet but am dying to go! I am sure they serve up one mean po’boy.

    V,

    You are right and and I came across that page during my research. The mention of congee was merely a reference point so people would know what type of dish to expect when going. That being said, the restaurant serves a Korean style of porridge that is slightly different (e.g. toppings and ingredients) from congee.

    Thanks,
    Jennifer

  • Re: Check out my latest in this week’s issue of Creative Loafing
    posted by: The Host · September 11, 2008  6:28 AM

    The sandwich at H&F is not a po boy but called a Fried Oyster sandwich made with their homemade bread.

    And it is freaking delicious…

    http://eatdrinkman.blogspot.com/2008/08/brunch-at-holeman-finch.html

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