Celebrity Chef Richard Blais’ Restaurant

The Spence a year later, and the ribs are off the chain
Staff Writer
Facebook/The Spence

Facebook/The Spence

The Spence is under the direction of celebrity chef Richard Blais.

With Bravo’s Top Chef All-Stars winner Richard Blais at the helm, The Spence — one of Atlanta’s top eateries— recently celebrated its one-year anniversary.

Since day one, food (as one might expect) has never been the issue at the home of the best Juicy Lucy (stuffed with cheese) burger in town. That’s because when it comes to food, Blais has mastered the type of creativity only possible from an innate food lover. And while all chefs are good to a degree, only those on the upper echelon have the je ne sais quoi for food that Blais has.

In the South, pork reigns. So, if you love flavorful, well-seasoned pork ribs of any cut, you’ll find them a dime a dozen throughout the South. As for beef ribs, there’s a different story to be told. Oftentimes the meat shows up devoid of flavor, in a puddle of some sort of sauce. Enter The Spence…

Request a table outdoors in the courtyard area and pray that it’s not too humid. Begin the evening with a craft drink such as Knife at a Fistfight. With rye, crème de violette, chocolate bitters, and Amaro Abano, it’s rich and crisp, yet light and smooth on the palate with a sweet exotic finish. While perusing the menu, salted and buttered warm rolls by Holeman & Finch are served with a coconut cream spread that is simply insatiable and obviously not the restaurant norm. Here’s what to get when you go:

On this season’s ever-changing menu, you could discover such starters as smoked beets with fresh and compressed pineapple, fresh ricotta, hazelnuts, and radish slices. When everything is tasted together, it feels like a party inside the mouth, where everyone is dancing to the same beat.

Who in the world would envision the combination of bone marrow with tuna tartare and fried quail eggs? But when placed atop grilled, buttered sourdough bread, there is just one word to describe it: INCREDIBLE! Blais even threw in some capers to cut any greasiness from the richness of marrow. It was simply brilliant!

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