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Tuesday, November 27, 2007
Are We Headed to Healthy?
The Atlanta Journal-Constitution
There are signs on the restaurant horizon that we might actually be headed to healthier options when it comes to dining out. No, I’m not talking about gimmicky spots like Seasons 52, where the anemic take on cooking and ingredients could take the fun out of a dose of laughing gas.
No, I’m actually talking about local ingredients and the use of macrobiotics — a concept developed in ancient Greece and brought to modern terms in 1950s Japan — where grains are the center of the meal, and fresh, seasonal vegetables round things out.
Places such as Beleza (see my review of Beleza this Friday, Nov. 30, in Living) are sneaking concepts like slow food and macrobiotics onto their menus. Repast has a macrobiotic plate instead of the standard veggie offerings. Even cocktails are going fresh-faced with lots of juices and funky, antioxidant ingredients.
Right when we thought Atlanta couldn’t get enough steak and potatoes. Is this a fad? Or will these concepts seep into the main stream for the better? Where else besides Beleza and Repast are you seeing macrobiotics on menus?
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