Adam's Restaurant and Piano Bar Coupons and Deals
Scout Notes:When your belly-rumblers are getting boisterous and you've got a hankering for small-town nostalgia, there are only two options out there. The first (and the best)* involves fine-dining in quaint, historic Buford – in the oldest brick building still standing, no less – Adam's Restaurant and Piano Bar. This elegant, yet comfortable, establishment boasts live piano music on the weekends (Thursday through Saturday), and ain't your run-of-the-mill fancy-pants dinery (despite offering a round-the-world list of forty-plus vinos for you to imbibe). Owner, Adam, is no newbie to the restaurant world – he previously ran three award-winning places in North Carolina, one of which received the AAA Four Diamond Award for 15 consecutive years. And it's easy to see why. His employees are genuinely friendly, and the food is, in a word, spectacular. Both Adam and his executive chef, Hicham, hail from Morocco, and received extensive culinary training in Europe and the Mediterranean. And their cuisine reflects this (along with an American twist) – they often use Moroccan spices such as cumin, saffron and preserved lemons. Which explains why, after spending only a few minutes in their presence, I was (literally) eating a snail (escargot, for the cultured) for the first time. Cooked with a secret garlic-herb butter and topped with a puff pastry, 'twas surprisingly, amazingly, delicious. And those herbs? Plucked right out of the Adam's own garden. Because they use the freshest (often organic) ingredients available, and this dish was no exception. Everything is house-made, from the focaccia to the desserts, soups and sauces. Sauces which include the popular bordeux demiglaze and the cream of cognac mushroom (delicious, even for the fungi-shy among us) – and perfectly complement their prime Chairman's Reserve cuts (they're the only Buford joint that offers 'em). If you're in the mood, you can add a fried lobster tail to your dinner, with a tasty ginger-soy orange butter sauce. And to go along with that fresh focaccia? No worries – it'll be served up with three dollops of hand-flavored butter: roasted red pepper, oregano and kalamata. And if you stop in and can't spot us sampling the soup of the day (or the regular, for that matter – she-crab with a dash of sherry, anyone?), it's probably because we're at the downstairs speak-easy, to be unveiled for private parties and events in November of 2012. Because not many things are cooler than being sneaky. Speaking of – in addition to their other desserts, Adam's Restaurant also offers crepes – different flavors are made fresh daily, though you won't find any of them on the menu. *Oh, and that other option? Well, without getting into too much detail, we'll just say it involves western reruns and a mish-mash of whatever's in your cupboards. Choose wisely. Menu Highlights: Oysters Rockefeller, 13 Escargot, 11.50 Fried Green Tomatoes, 8 Spinach Salad, 9 Rack of Lamb, 32 Adam's Seafood Platter, 29 Gorgonzola Crusted Filet Mignon, 26 Fresh Crepes, 7-9 Hours: Monday through Thursday, 5 p.m. to 10 p.m. Friday and Saturday, 5 p.m. to 10:30 p.m.
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