I so enjoy reading your column in the AJC. I recently went to AIX for the first time. It was truly an incredible experience. Every course was beautifully executed. I am a big fan of soft-shell crab and I must say I have had none better than prepared by chef Nick Leahy. Would it be possible to get the recipe for this dish? Thank you. — Gayle Skelton, Atlanta
Nick Leahy, chef and partner of AIX in Atlanta's Westside named his restaurant after Aix, the Provencal community in southern France where he says he first experienced "the alchemy of food, people and place." This is a dish you may find on the menu in any number of variations. For example, you might find the kitchen has added steamed mussels to the beurre blanc. The green peppercorns in the beurre blanc are another place Leahy adds a layer of flavor. He soaks his green peppercorns overnight in oyster liquor. For those of us without oyster liquor in our refrigerators, he says brined peppercorns are fine.
When he’s preparing this dish, he uses live soft-shell crab. Our readers are more likely to find soft-shell crab that’s been previously frozen. Make sure any crabs you purchase have a clean ocean smell.
From the menu of . . AIX, 956 Brady Ave. NW, Atlanta. 770-838-3501 aixatl.com
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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