Takeout: yes, but not over the phone or via delivery services may order at the restaurant to goĪddress, phone: 668 Highland Ave. MARTA station: King Memorial Inman Park-Reynoldstown
#Cobalt restaurant free#
Parking: on the street and in the free lot east of the restaurant Sundays, Wednesdays and Thursdays (closed Mondays and Tuesdays) 5 p.m.-midnight Fridays-SaturdaysĬhildren: No problem, but keep in mind: It's a bar, and can get lively as the night unfolds.
#Cobalt restaurant full#
Full bar, with delightful cocktailsĬredit cards: all major credit cards accepted Setting: In a time-washed North Highland storefront, one of the few to survive the wrecking bar, refurbished with color and flair and a shiny new kitchenīest dishes: Duck and citrus salad. Service: Amiable and chill servers allow you to set your own pace Should you desire a bottle of wine, a pint of ice cream or a doggy pop to take home, Everyday Market beckons.įood: Elevated bar food, with most entrees under $20 Rather, it’s an ideal spot for little indulgences and late-night munchies. (Only one entree tops $20.) It’s not a high-profile restaurant nor does it care to be. (By that, I mean there’s usually just one or two.) Happily, the one I sampled, a loosely constructed, house-made guava cheesecake, drizzled with a shiny slick of guava jam and topped with fresh fruit, was a knockout.Īt the end of it all, Field Day won me over with its unpretentious vibe, wonderful cocktails and variety of offerings, from homespun to luxe, always at a good value. This chef seems to intuit the notion of salt, fat, acid, heat.ĭesserts don’t get a lot of attention at Field Day. Tangy hakurei turnips, dressed with a light, sweet-and-sour mustard sauce and tossed with Asian pear and cilantro, completed our veggie trio. Sea Island red peas, cooked in shiitake broth and seasoned with bacon, brought back memories of childhood summers spent picking and shelling fresh Southern field peas.
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Or you can make it the centerpiece of a self-styled veggie plate, which is how we designed the final course of our supper for two. Tender cauliflower with whipped sheep’s milk cheese, brown butter, golden raisins and capers is a delicious starter. If you find the fare to be a little meat-heavy, peep the right column of the menu. You can put together your own veggie plate at Field Day with (clockwise from top) cauliflower, hakurei turnips and Sea Island peas.
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![cobalt restaurant cobalt restaurant](https://cobaltdining.com/img/view.jpg)
But when you’re contemplating a little cup of creme fraiche, with a generous dollop of bright-orange trout roe and finely chopped chives for stirring in, nothing to be done but pick up a tater and give it twirl. I had a similar issue with the house-cut fries - nicely executed though a bit on the cool side. But once I broke that egg yolk and let the richness of Tillamook cheddar and sweet-tart bacon jam marry with humble pickle and mayo, it all came together. Obsessed as I am with that previously mentioned Big Day Burger, it would have been nicer had the bun been warm. It seemed to be trying too hard to be clever, but the Asian touches didn’t really suit, or sing (#umamifail). Less impressive was a ho-hum chowder of littleneck clams, potatoes and white miso, with nori-dusted oyster crackers on the side. With its sweet-tart satsuma, blood orange and grapefruit segments bitter watercress unctuous duck confit salty pecorino and duck-fat dressing, it pushed all the right buttons: seasonally appropriate, visually attractive, flavors that bounce off one another. I had no quibbles with the duck and citrus salad, however. There are plenty of reasons to love Field Day’s duck and citrus salad, including flavors that bounce off one another.