{"id":360124,"date":"2010-02-24T11:48:00","date_gmt":"2010-02-24T16:48:00","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2520"},"modified":"2010-02-24T11:48:00","modified_gmt":"2010-02-24T16:48:00","slug":"revisit-5-seasons-at-the-prado","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/360124","title":{"rendered":"Revisit: 5 Seasons at the Prado"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2521\" title=\"photo-5\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/116-225x300.jpg\" alt=\"photo-5\" width=\"225\" height=\"300\" \/>This is a fish.<\/p>\n<p>It&#8217;s kind of hard to tell from the picture, which was taken with only the light of a votive candle, but let me tell you: this is one delicious fish.<\/p>\n<p>It is a striped bass that was grilled on the bone util the flesh flaked and the skin crisped, then it was showered with slithery pieces of pepper and onion and capped with a flurry of lively, pungent fresh parsley.<\/p>\n<p>This fish was a special one recent evening at the <a href=\"http:\/\/entertainment.accessatlanta.com\/sandy-springs-ga\/venues\/show\/51184-5-seasons-brewing-the-prado\"><strong>5 Seasons Brewing Company<\/strong><\/a> at the Prado in Sandy Springs.<\/p>\n<p>I had not been since the Prado had been refashioned from a weird entity on a hill into a major suburban mall with all the attendant flashy signs, bright lights and massive parking deck. The odd charm of the outdoor setting of the 5 is gone, but thankfully it remains inside.<\/p>\n<p>I wish I liked the <strong>5 Seasons Westside<\/strong> more because it&#8217;s a lot closer to where I work and play. (I&#8217;ve never been to the Alpharetta location.) But I find the new construction of the place a bit too sterile and empty &#8212; without that &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a fish. It&#8217;s kind of hard to tell from the picture, which was taken with only the light of a votive candle, but let me tell you: this is one delicious fish. It is a striped bass that was grilled on the bone util the flesh flaked and the skin crisped, then it [&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-360124","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/360124","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=360124"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/360124\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=360124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=360124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=360124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}