Amick, Tuohy open Atlanta eateries, focus on smaller portions

Nation's Restaurant News, August 26, 2002 by Jack Hayes

A sharing platter at Woodfire, priced at approximately $25, may include whole roasted Gulf snapper, stuffed with lemon, fennel and herbs, with fries, green beans and lemon aioli, or wood-oven-roasted "rocky the free range" chicken for two with crisp potatoes.

Approximately half of the menu at One Midtown Kitchen is devoted to "small plates." About 15 to 20 items have been priced between $5 and $9, including kabob salad of lamb skewers; risotto; goat-cheese-stuffed sourdough; roasted shellfish in lobster broth; battered giant squid with Romanesco sauce; sashimi tuna tartar with roasted sweet garlic; and BBQ style lamb ribs.

"People will tell you their best taste is in the first three bites," Amick said.

Executive chef Reilly also serves cold-water oysters, woodoven pizzas, paninis, platters of "artisanal" cold cuts and a brandade of baked salt cod with mashed potatoes, garlic and sourdough toast.

At One Midtown main dishes are priced between $11 and $18. They include wood-oven-roasted whole fish with artichokes, bitter greens and Yukon gold potatoes; char-grilled hanger steak with Parmesan herb fries and red-wine shallot sauce; and char-grilled, rare yellowtail tuna with roasted grapefruit, Asian pear and fennel salad and herb-spice sauce.