October 6, 2011 § Leave a comment
4005 Buford Hwy NE
Atlanta, GA 30345
For some reason, I have been having a lot of cravings for bánh mì lately, and I know that as the weather continues to get colder, I’m going to start having my broth obsession again and will start trying to tear Atlanta apart for some phở that rivals the two favorite versions that I enjoy back home in New Orleans. Ironically enough, I found myself on Buford Highway at lunch time in the perfect place to get a taste of both which will serve as a lead-in to my new side venture, The Quest for the Best.
The golden standard around here from my observations for bánh mì is Lee’s Bakery, so it’s only fitting that I start my quest there and branch out into the unknown beyond. If you’re interested in Buford Highway or Vietnamese cuisine around here, I’m certain you’ve heard of it. I’m sure it wouldn’t have taken me two years to get here if it weren’t for one personal issue I have with Buford Highway: when you find a place you really love, it’s nearly impossible to bypass it and go somewhere else in that same shopping center. It feels like a crime when you know that there’s something you love next door and you’re delving into the unknown. I have passed Lee’s Bakery with barely a sideways glance on several occasions and beelined into Cơm simply to devour their outstanding whole grilled fish. It’s one of my favorite things in the area, and it hopefully I can make it back for a review soon. The problem is Cơm claimed that shopping center in my head. Fortunately my resolve today was great, and I had bánh mì on the brain and was determined to give Lee’s a chance. It makes far too much sense to go to Lee’s for lunch anyway as I soon discovered. I think it may be possible for those two places to live harmoniously in the same shopping center and serve completely different cravings for me since they offer primarily different Vietnamese dishes which is the best thing I could ask for.
Half of the fun of a place like Lee’s is that in addition to getting some lunch to go or dine in, you have an interesting variety of baked goods, pastries, gelatinous desserts, drinks, and other goods on display for you to browse and potentially purchase and take home with you. At first it didn’t seem like they had a whole lot of bread out for sale, but when I noticed a pile of garbage bags crammed full of loaves of crusty bread, I realized the quantity they were dealing with.
The next thing I noticed was that Lee’s offers a really good value for bánh mì. The prices range from $2.50 for a to-go order and $3 to dine in. I know this should be somewhat standard pricing, but for some reason, I’ve seen a lot of places selling their bánh mì for $5 or $6. While that’s still reasonable considering the typical quality and filling nature of this type of sandwich, it’s a little annoying when you know that there are potentially better places for half the price. If you’re catering for a group or need 5 sandwiches for any reason, I believe their deal is buy 5 get 1 free for carry out as well which I’ve heard of elsewhere, but is nice to see here.
Be sure to bring cash unless you think you’ll be spending over the $10 credit minimum!
a handy list of the sandwiches they have and their style of garnishes
They also offer some fruit smoothies with the option to add boba. I was going to explore my love for avocado smoothies with boba here as well as I love pairing the decadently creamy, mildly sweet earthiness with the layers of crunch and tangy elements of bánh mì, but I got really distracted by the lunch combo that they had for $6.50 that features a half sandwich and a smaller serving of phở.
a handy list of their combo options
Nice, right? It’s just nice not having to feel like you’re making a painful decision by feeling forced to choose between two things you love knowing that there isn’t nearly enough room in your belly for two. It’s the best of both worlds, and it’s $6.50 if you dine in. But how do these versions measure up in the world of bánh mì and phở?
1/2 bánh mì of the grilled pork variety
I’ve always felt that the quality and texture of the bread is one of the main factors in a good sandwich. Lee’s bakery has a dry crust that isn’t too hard and flakes nicely under pressure. The crust is thin enough that you can enjoy the chewy texture of the softer bread beneath in the same bite. It’s a great standard for quality french bread, and I can see why it’s well regarded.
It’s hard to go wrong with Vietnamese grilled pork in general in my opinion. I’ve yet to have a version that I find unsatisfying even though there are variants that are better than others. Fish sauce, garlic, lemongrass, citrus juices, and whatever else happen to be in the particular marinade used just work so harmoniously with pork. When I tried it on its own, this was about par for the grilled Vietnamese pork course. If I felt like being picky, I’d say that I prefer the meat to be a little tangier and perhaps it was a little bit too salty, but it worked out perfectly fine in the context of this sandwich lending its salty umami and slightly chewy texture into the mix.
loads of fresh garnishes
Lee’s Bakery uses the standard garnishing elements on their sandwich. The mayo/butter combo is nice and adds the right amount of creaminess and tangy butter richness without being overwhelming. The daikon/carrot pickling was standard and fresh and in good quantity. The slices of jalapeno were large but didn’t overwhelm while adding a nice undertone of heat that persisted gently throughout the sandwich. Fresh sprigs of cilantro added another element of clean, herbal flavor to the overall composition.
What really worked for me was the combination of the elements was really spot on. There was just enough of each thing that you generally got to experience a blissful balance of salty, chewy, crispy, tangy, and creamy in every bite. And the price? Who can argue with the price? It’s the kind of sandwich that makes you feel like a fool for ever spending $5 Subway footlong or buying any fast food combo for the same price. You could walk out of here with 2 large delicious sandwiches for the same price with much fresher, more interesting, and dynamic ingredients.
phở tái nạm & garnish plate
the flank steak (nạm) is fortunately hiding underneath which is good since I’m supposed to be reviewing phở tái anyway
This bowl of phở was a nice size as in I didn’t feel like I was gluttonously lamenting the last spoonfuls while clearly not knowing when to quit. Obviously it was smaller than usual given the nature of the combo, but that was fine by me. I wish more places offered smaller bowls of phở so I can happily have some comforting broth so I can satisfy multiple cravings.
The first taste of broth was the most important, and…wow! Color me impressed. One of my two favorites I always went back to was the broth of Hoa Hởng 9 (Nine Roses) just outside of New Orleans because it’s so heavy on the aromatics, and this might have been even moreso. It’s probably not to everyone’s tastes as it could be overwhelming to some, but I happen to like that style a lot. You could smell the spices used to make the broth (especially the star anise) when the bowl was placed in front of you, and the color of the broth leans a bit amber in color. It’s fun and flavorful although perhaps a little more difficult to pick up on the meat flavor of the stock. There’s a nice spattering of fat on the top which I always like to see. The broth itself was also very clean, and there was no residue once I reached the bottom of the bowl.
This wasn’t phở tai as it had flank steak in it, so I’m going to ignore that part of the meat and focus on the fact that the rare steak aspect was sliced thicker than usual and the slices all around felt more ample. Fortunately, it still retained a lot of tenderness, and I was pleased with that component
The noodles were still a little clumped together, but I wonder if this has something to do with the size of the bowl and the lessened quantity of broth. The noodles were still nice and soft and happily flicked broth on their journey into my mouth as brothy noodles like to do.
The garnishes in the soup were simple and included green onions, thinly sliced white onions, and cilantro. The garnishes on the side were ample and fresh and consisted of a wedge of lime, rolls of culantro, very fresh and crisp bean sprouts, and thai basil. The basil did show some signs of light bruising and spots, but it didn’t affect the flavor or texture at all. After assessing and enjoying the broth on its own for a while, I dug into the garnishes and dripped some sriracha on the surface. The combination worked really well because the broth was so aromatic on its own that it still managed to shine through in the right amounts under a large quantity of additional toppings. I was especially pleased with how well the bean sprouts held onto their watery crisp in the broth too. Fresh garnishes can really help a phở, and in this case, it pushed it over the edge for me.
I was really pleased with my first visit to Lee’s Bakery, and I can say that it managed to live up to the hype that it’s received. As I’ve mentioned several times, the prices are great, and the wait was short around 1pm on a weekday. If I lived closer, I’d be in there very frequently. For now, as the first entry in the Quest for the Best, it’s going to set the standard for the other bánh mì and phở from here on out. I’m curious to see how others hold up.
My only real complaint is that a few hours later, I did feel as if I had consumed too much salt from lunch. I’m wondering if the broth had cooked down a lot intensifying its flavor and salt level. It tasted good at the time for sure, but the salt content was likely higher than the already salty norm. It’s worth noting at the very least.
Something else I discovered while I was there was that they serve some elusive vegan phở with tofu and vegetables. I’ve heard of this sort of thing, but I’ve yet to encounter it. I’m extremely curious as to how well the aromatics work without a good meat based stock. Expect a vegetarian perspective on this experiment.
October 1, 2011 § 1 Comment
I love meat. There’s no arguing that fact, and I think that what’s really great about meat is that there really aren’t any other things that can take its place texturally or provide the same pleasant satisfaction of protein. Meat is complex and dynamic and wonderful, and it’s exciting to me. It always has been.
On the flip side, I really love the wide variety of vegetables, and I’ve often found myself in the presence of vegetarian or vegan friends. Since I’m an adventurous and social eater, I will eat as they do. Restrictions can encourage creative solutions which often have interesting points of view and flavor combinations.
To those of you who wish to refrain from reading about meat in addition to eating it, you might want to skip the next paragraph and proceed to the veggie matter that follows.
So when I checked out HD1 the first night, I surveyed the vegetarian options to see what I could report back to my vegetarian friends. While I was intrigued by the idea of the sous vide carrot–carrots are good and that could very well be interesting, there was no way that was getting between me and beef tounge, confit chicken, lamb, or much of anything meat on that menu especially at the same price point. I certainly wasn’t thinking about carrots when the casing on the pastrami dog snapped under the pressure of my teeth with a flick of delghtful flick of spiced grease. I was not pondering the quality of carrot in place of meraquez and wondering how it would hold up compared to the dense red lamb meat to the sweet currants. I certainly was not fantasizing about carrots when the chicken wings’ flesh slid off the bone in a confit style I’ve been fantasizing about since I read about it in the Momofuku cookbook, but haven’t had the patience to make at home. I was too busy being amused by the addition of Blais flair lemon curd and Szechuan peppercorn and wondering if it would be possible to be able to request having the Szechuan mala combination be amped up to be thinking about carrots. My first visit to HD1 was a time for many questions, blissful bites, and musings, but it was not a time for carrots.
If I haven’t upset any vegetarians by the carnivorous fantasizing in the previous paragraph, hopefully they can stick around a little longer to see what I have to say about the substitutions that HD1 has to offer. I took a seasoned vegetarian friend with me to force me to stick to my plan and gain some of her perspective on the matter. I know she’s certainly had quite a few more veggie dogs than I have since she’s been a vegetarian most of her life, so her perspective is quite different than mine.
One thing I was thrilled to discover when I went for lunch on Friday and asked about the carrot was that they now offered a house made vegetarian dog substitution that I had not seen advertised or mentioned anywhere prior to arrival. I was really relieved because as intrigued as I was, I had a few concerns about the carrot option. First of all, was a carrot which has a very specific sweetness to it going to play well with most of the toppings on the other hot dogs that were designed for very specific sausages? In an environment where every option seems carefully crafted, why is the vegeterian left guessing as to what their condiments should be? Was I willing to pay the same price for, say, lamb as I would for a carrot? Was the carrot going to be satisfying enough in place of a protein-laden option?
Fortunately, the addition of the house veggie dog substitute eased a lot of these frustrations, and we sampled the following things:
sous vide carrot, herbed creme fraiche, walnuts, sour grape relish
So there’s the carrot. It’s been deceptively shaped to look like a hot dog, and even the coloring is similar once they’ve had their way with it. I can say that after nibbling on the exposed edge, it also tasted pretty much exactly like a carrot slow cooked to the point of softening through while retaining a bit of firmness. There was actually a slight mixup with our order and the original carrot dog was returned, but I did notice that the other one appeared to have a bit of char on the outside as if it had been grilled a little bit too. This one did not have that same appearance, and I wonder if the finishing on the grill was rushed. The flavors of the toppings were a nice combination, but perhaps there was a fault in selecting creamy, slightly herbal spiked with the sweetness of grapes and the earthiness of walnuts because they felt like references back to the carrot I was eating and not a more dynamic composition that some fatty meat would have provided.
One of the only things I can say that I think is a little frustrating when eating hot dogs in general is that it’s difficult for each bite to be balanced. The inside either slides around leaving you with a bite of bread or the toppings fall off the top. While I like the buns on the dogs at HD1 and find the texture to be soft with a nice toasting to them, they don’t provide enough of a pocket for the toppings, so they really fall off often. This didn’t bother me too much when I was eating the regular dogs because the sausage stood fine on its own if that’s about all you got in a bite, but bites of just carrot and bread or mostly carrot were frequent and really boring to me. I mean, I like carrots just fine. I actually have been on a roasted carrot kick, but they just were not working as a substitution in this instance.
The resident vegetarian said that she liked the carrot fine, but it wasn’t necessarily quite interesting enough to prompt her return. I can see that. The likelihood of my ordering it again is pretty much zero. Fortunately, there is now another option.
classic veggie dog with sauerkraut & HD mustard
Then there was the newcomer. I was informed that this was crafted in house using potatoes, whole grains, onions, carrots, and lots of spices. I went classic on the condiments for purity’s sake hoping that it would feel more natural that way. I nibbled a bit off of the edge and I was very pleased to find that the texture felt right and did a nice job of mimicking meat to the best of its ability. It certainly was more close to the texture of a rustic sausage than an over-processed hotdog, but allowing the texture to be a little more coarse was what sold it for me. It was also satisfying on its own due to a blending of spices and flavors which the carrot clearly couldn’t accomplish. The simplicity of the toppings helped a lot and were much less apt to falling off. The sauerkraut seemed to have an enhanced acidity and the mustard was kind of alarmingly good. Guest vegetarian said she doesn’t even usually like mustard that much, but she liked that quite a bit. I don’t know if it’s simply because it’s house made and the general population has had our taste buds dulled by lame generic yellow mustard or if they’re adding some special spices to it, but it’s really nice. I was very happy with this dog and so was the vegetarian. She said that she would be significantly more likely to return for this version.
Of course, if someone over there could work some magic and mimic the casing snap experience and release a pleasant small burst of veggie grease on bite, I’m sure they’d win some kind of vegetarian award, but I’ll still count this version as a pleasant victory.
Another fun little vegetarian item on the menu is the popped sorghum which is also sweetened with sorghum for a completely whimsical sorghum experience. Who knew sorghum popped up like this? I didn’t. What’s difficult to gauge from this picture is the scale, but that bowl could easily rest on your palm. It’s not a whole lot, and the kernels are quite a bit tinier than the popcorn kernels that you’re used to, but it’s a fun little nibble. The balance of salty and sweet was spot on for me, and due to the syrup nature of sweet sorghum, this leaned a little bit more on the warmer side of caramel corn taste than kettle corn’s pure sweetness.
soft serve ice cream
vanilla with sea salt and charcoal dust (left)
chocolate with red hots (right)
I broke down and had the vanilla the first time I went too. Soft serve ice cream has always been a pretty deep weakness for me as well, and I find these servings to be sort of the right amount to enjoy a treat but not feel too much guilt. I actually generally like the tapas-like serving sizes here as they allow for sampling multiple things to suit your appetite. This time around, the vanilla seemed to have a lot more charcoal and a little less salt, but it was still pretty tasty. The vanilla flavor is nice and it’s just slightly interesting but still maintains a lot of its simplistic charm. I like the charcoal dust visually, but I am a little perplexed as it doesn’t add much flavor. Apparently it can help aid in digestion, though, so that’s helpful, I suppose. The chocolate on the other hand, just didn’t make me quite as happy as the vanilla had. It’s a very Wendy’s frosty tasting chocolate that’s got a mild chocolate flavor, and the candy shards of spicy red hots easily dominated the chocolate in the same bite. It wasn’t quite as much my speed, but I wanted to try something different this time.
I love the meat options here, and I think in that realm, HD1 sails on plenty of high notes. On the other side of things, I think vegeterians have a fair showing of tasty options even early on at HD1 as there are a few sides besides the sorghum such as the waffled fries with maple-oy, baked azuki beans with ginger and scallions, and African spiced boiled peanuts. The addition of the veggie dog as a substitution is a tremendous help in reaching out to that crowd which will be nice since the evening bar-happy vibe will be able to accommodate a wider variety of patrons. I am doubtful that the sous vide carrot is going to secure a permanent place on the menu, though. Don’t worry, I still love you, carrot…just not in this particular arena. You work much better ground up with your other buddies in the veggie dog.