{"id":237223,"date":"2010-01-27T07:00:26","date_gmt":"2010-01-27T12:00:26","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2227"},"modified":"2010-01-27T07:00:26","modified_gmt":"2010-01-27T12:00:26","slug":"revisit-spice-market","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/237223","title":{"rendered":"Revisit: Spice Market"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2228\" title=\"photo\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/01\/16-300x225.jpg\" alt=\"photo\" width=\"300\" height=\"225\" \/>Admitting that you have a thing for Asian fusion restaurants is like saying you prefer the Eric Clapton covers of Robert Johnson to Robert Johnson.<\/p>\n<p>But as I see it, Asian fusion cooking can have something to say in the hands of the right chef. It doesn&#8217;t have to mean mealy seared tuna, limp field greens and sweet sauces.<\/p>\n<p>No chef in America has done as much to burnish the reputation of fusion as Jean-Georges Vongerichten. He opened the original Spice Market in New York as one of his first forays into casual, high-volume dining with a menu that riffed on Asian street food. It was so popular when it opened that reservations were impossible. When I stopped by one evening and asked just to peek inside, I was turned away at the door by a bouncer.<\/p>\n<p>The Atlanta branch of <strong><a href=\"http:\/\/entertainment.accessatlanta.com\/atlanta-ga\/venues\/show\/921801-spice-market\">Spice Market<\/a><\/strong> in the W Hotel Midtown reprises many of the dishes made popular in New York. It would be a fun restaurant to like.<\/p>\n<p>I stopped by for lunch last Friday and found a mostly empty dining room, and food that had &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Admitting that you have a thing for Asian fusion restaurants is like saying you prefer the Eric Clapton covers of Robert Johnson to Robert Johnson. But as I see it, Asian fusion cooking can have something to say in the hands of the right chef. It doesn&#8217;t have to mean mealy seared tuna, limp field [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-237223","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/237223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=237223"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/237223\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=237223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=237223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=237223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}