February 2018

Best Restaurants Near the Georgia Aquarium

ZAGAT

“This Southern eatery is a Downtown standout, serving elevated regional cuisine without getting too fussy about things.” –Zagat on White Oak Kitchen & Cocktails.

You can view the full article here.

Merry Edwards Wine Class at WOKC

Last week, the White Oak service team had the pleasure of experiencing a wine tasting class with wine-maker Merry Edwards. Merry shared with us her Sauvignon Blanc, Pinot Noir, and Chardonnay, each presenting a new concept of notes and technique, and all offered by the bottle on WOKC’s full wine list. Merry says that the key to any great-tasting wine is the integration of flavors, and that her philosophy to wine-making is, “Make what you love, and stand behind it,” because when you love something, others are likely to love it too.

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White Oak proprietor Cindy LeBlanc, left, with Merry Edwards, right, in front of the WOKC wine wall.

“In the mouth, this wine is lush with good viscosity. This richness is balanced by sweet Ruby Red grapefruit, tangerine zest and lively acidity throughout. Our Sauvignon Blanc ages along with the best of those from Sancerre.” Read the full description & notes on the sauvignon blanc here.

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Sauvignon Blanc, Merry Edwards, Russian River Valley, California, 2016

“This Pinot has a lovely, intriguing aroma. It begins by showcasing cool-area fruits – huckleberries, lingonberries, currants, ripe strawberries, red raspberries and blueberries. Mexican cocoa, chai tea, cinnamon and nutmeg add warm spicy tones. Roasted nuts, morels and mineral notes form an ethereal impression of earthiness.” You can learn more about the Merry Edwards Sonoma Pinot Noir here.

Alan at Merry Edwards wine tasting

Joe, a WOKC server, left, and proprietor, Alan LeBlanc, right, listening closely to Merry describe the Sonoma Coast Pinot Noir.

Merry’s tasting notes of the Olivet Lane Chardonnay include, “Flaxen, with flecks of white gold, even the color of this wine is regal. The aroma is inviting, multifaceted and bright. Floral scents of honeysuckle, lemon verbena, cherry blossoms and white roses are interlaced with creamy lemon custard, tarte tatin and crème brûlée. Layers of ripe nectarine, peach, yellow raspberry and pink lady apple add a full-fruited dimension. The palate is rich and full on the entry, showing fig, mandarin orange and papaya. Balanced with bright, lively acidity, the mouthfeel created is classic Russian River Valley through and through. The finale is a long, lingering finish, accented with a touch of hazelnut and vanilla.” You can read her full description here.

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Merry Edwards Wines

The White Oak team thanks Merry for a lovely afternoon full of beautiful wine and good company.

 

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The WOKC team members pictured with Merry Edwards

“And we’ll have the poem for two.” Atlanta restaurant’s Valentine’s menu is truly special

AJC

“Talk about the Daily Special! Popular Atlanta restaurant White Oak Kitchen & Cocktails is back with its uniquely romantic take on a Valentine’s Day menu.”

You can view the full article here.

The Best Whiskey Bars in Altanta

Thrillist

Barrel Bar from lounge

“The walls, chandeliers, and 360-degree bar are all crafted of white-oak wood, which has the effect of making you feel like you’re drinking whiskey inside a giant whiskey barrel.”

You can view the full article here.

Prize in Southern Poetry: Congratulations to the Winning Poet!

White Oak Kitchen & Cocktails 3rd Annual Prize in Southern Poetry

As a continued effort to show our support for Southern culture and arts, White Oak Kitchen & Cocktails hosted its 3rd Annual Prize in Southern Poetry, accepting poem submissions from thirteen southern states. This year’s poems were judged by none other than the author of poetry books Videotape, Petals of Zero Petals of One, Anabranch, By Reason of Breakings and esteemed Professor of English at the University of Georgia, Professor Andrew Zawacki. Among the poems, Professor Zawacki selected, “Second Holiday,” by Paige Sullivan of Atlanta, GA.

Paige completed her B.A. at Agnes Scott College and her M.F.A. at Georgia State University. While attending Georgia State, Paige served as an assistant editor at Five Points, as later the editor of New South. Paige was a participant in the 2015 Kentucky Women Writers Conference Workshop, the 2017 Tin House Winter Workshop for Poets, and most recently the Poetry Foundation and Crescendo Literary’s 2nd annual poetry incubator in Chicago. In addition to essays and reviews, her poems have appeared in Arts & Letters, Ninth Letter, American Literary Review, and other journals. She is honored to be the recipient of the 3rd Annual White Oak Kitchen & Cocktails’ Prize in Southern Poetry and is extremely grateful for the support.

Ladies & Gentlemen, Without Further Ado, White Oak Kitchen & Cocktails Proudly Presents
 n
Second Holiday
Paige Sullivan | Atlanta, GA
 
 
And maybe it won’t be the ocean frothing
c
or the beating of my blood in my own ears
c
that I’ll hear, but I’ll choose to believe the fable:
c
that I hear something that isn’t inside the shell.
c
The ones on Amelia Island are fated to shatter
c
against the barrier reef that hugs the coastline.
c
One day our sunscreen will kill the coral,
c
and the whole shells we’ll cup to our ears
c
will perhaps be a sign that too many things
c
went wrong, even when we knew better.
c
In the art museum, we stand before the couple
c
who touch, loving each other so much
c
that they ward off truth. You reach for my hand
c
to remind me. How glad I am just to see
c
the painting—its recognizable, noiseless belief.


Narrative of “Second Holiday”
Professor Andrew Zawacki
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Bringing a Depression era drama into the Anthropocene, “Second Holiday” resituates a Rockwell painting that illustrated a homespun magazine story. Transferring the scene from a midwestern waiting room to the Cummer Museum in Florida, the poem restages the image staging the fiction, as someone takes the speaker’s hand, standing before the painting of a couple touching hands.
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We don’t know if the museum goers, like the people in the tableau they’re “glad” to see, are elderly or sick. Clear as day, however, is that the whole planet is dying by now. Amelia Island’s “coastline” rhymes with the “sunscreen” which, a synecdoche for human intervention, is killing its ecosystem, the “barrier” reef destined to “shatter,” too. So the local interpersonal narratives, despite how moving the love they uphold, happen against a backdrop of environmental turbulence that’s quickly becoming the main—the only—story. After that, no second holiday.
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Aware of this encroaching global truth, the poem nonetheless stakes its claim on the quiet power of “fable.” I take that risky decision to be neither escapism nor denial, but rather a “belief”—this lyric’s last word, sonically married to the barrier “reef” from half its lines ago—in the necessary, if insufficient, sustaining function of art.
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What’s most remarkable about this near sonnet, finally, is how it responds to a famous painting less by looking or speaking than by listening. In our age of simulcast disasters and steroidal social media, in which even the private is visible and nobody ever shuts up, to seek meaning in silence is an increasingly rare form of faith.


THE WHITE OAK KITCHEN & COCKTAILS TEAM CONGRATULATES paige sullivan FOR HER SUCCESS AND APPRECIATES HER CONTRIBUTION TO THIS YEAR’S PRIZE IN SOUTHERN POETRY.

6th Annual “Evening with French Reds”

Valentine's Day at WOKC

Valentines Flyer 2018

Make Valentine’s Day more than a holiday, make it a tradition. Celebrate Valentine’s this February with White Oak Kitchen & Cocktails at our 6th Annual “Evening With French Reds”. Experience a four-course dinner menu created by Executive Chef Meg Brent paired with a selection of French wines from our award-winning wine list.

Offered Saturday, February 10, Sunday, February 11, and Wednesday, February 14. $65 per person +$35 with wine pairings.

Call 404.524.7200 or click here to reserve the perfect Valentine’s evening at White Oak. and leave impressing your special someone to us!

A NIGHT OF FRENCH REDS

ONE
OYSTERS ON THE HALF SHELL
Lemon Verbena and Fennel Mignonette, Salmon Roe
Cabernet Sauvignon-Petit Manseng, Rosé Frizant, Mas de Daumas Gassac, 2015

TWO
WINTER GREEN SALAD
Caramelized Miso Butter Vinaigrette, Tatsoi, Kale, Mizuna, Squash McCaire, Pickled Cranberry
Grenache-Cinsault, Coeur de Rosé, 2016

THREE
SKATE WING
Herbed Cranberry Beans, English Peas, Beurre Monté Bouchard
Beaujolais, Bouchard Aîné & Fils, 2016
-OR-
PHEASANT
Roasted, Salsify, Black Trumpet Sauce, Rapini, Verjus
Pinot Noir, Marchand-Tawse, “47ºN”, 2015
-OR-
LAMB CHOP
Smoked, Kentuckyaki, Pomme Purée, Wood-Fired Carrots
Domaine du Vieux Télégraphe, Châteauneuf-du-Pape, “Télégramme”, 2014

FOUR
CHOCOLATE BREAD PUDDING
Brioche, Valrhona Guanaja Chocolate, Dreamscicle Ice Cream, Smoked Marcona Almonds
Champagne, Lanson, Rose Label, Brut Rosé, NV
-OR-
PAVLOVA
Rosemary Pastry Cream, Pistachio, Red Currant Sorbet
Champagne, Lanson, Rose Label, Brut Rosé, NV

Wine pairings subject to availability