{"id":304115,"date":"2010-02-10T11:26:46","date_gmt":"2010-02-10T16:26:46","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2414"},"modified":"2010-02-10T11:26:46","modified_gmt":"2010-02-10T16:26:46","slug":"buckhead-beef-addendum-ryan-aiken-surfaces","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/304115","title":{"rendered":"Buckhead Beef Addendum: Ryan Aiken surfaces"},"content":{"rendered":"<div id=\"attachment_2415\" class=\"wp-caption alignleft\" style=\"width: 310px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2415\" title=\"photo 4\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/43-300x225.jpg\" alt=\"Ryan Aiken and steak galore\" width=\"300\" height=\"225\" \/><\/p>\n<p class=\"wp-caption-text\">Ryan Aiken and steak galore<\/p>\n<\/div>\n<p>In my haste to post yesterday&#8217;s item about the alternative cuts of steak at <strong>Buckhead Beef<\/strong>, I neglected to mention that the visiting chefs stayed for a tasting of all these hangers, Spinalises and rib eye filets, along with both grass-fed and milk-fed veal chops. The in-house chef is none other than<strong> Ryan Aiken<\/strong>, whom some of you may remember from his East Atlanta Village spot, <strong>Burrito Art<\/strong>, as well as <strong>Misto<\/strong> in Collier Hills and <strong>Saba<\/strong> in Emory Village.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-2416\" title=\"photo 5\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/51-150x150.jpg\" alt=\"photo 5\" width=\"150\" height=\"150\" \/>The steaks look good, no?<\/p>\n<p>I wasn&#8217;t able to stay for the tasting, but i can attest they smelled awfully appetizing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ryan Aiken and steak galore In my haste to post yesterday&#8217;s item about the alternative cuts of steak at Buckhead Beef, I neglected to mention that the visiting chefs stayed for a tasting of all these hangers, Spinalises and rib eye filets, along with both grass-fed and milk-fed veal chops. The in-house chef is none [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-304115","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/304115","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=304115"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/304115\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=304115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=304115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=304115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}