No weekend or weekday is complete without a visit to some of my favorite spots. I have my hidden gems, my favorite place for drinks and my favorite places depending on what cuisine I have a taste for. A couple of weeks ago I was invited to my new favorite hidden gem Agave by Managing Partner Tim. Agave is located in the Historic Cabbagetown area. The Southwestern cuisine leaves everything to be desired with its vibrant flavors and large entrée portions. Since it’s inception in 2000 Agave has brought delicious dishes, even better cocktails and passionate hospitality to Atlanta’s for many years. During my visit I was tasked with the hard job of trying out some of Chef Jack Sobel’s new menu items as well as some of the Agave classics.
I started the night with a refreshing Passion Fruit Margarita. I’m pretty sure this was one of the best margaritas I’ve had in a while. It was the right amount of Tequila without being over whelming
The first appetizers to hit the table were the Fresh Homemade Guacamole and Chips and also the Queso Fundito. Can we just take a moment to talk thru the cheesy greatness of the Queso Fundito?! The dish consist of Cheddar and Mozzarella baked over a New Mexico Chorizo Red Chili topped with Pico de Gallo, Sour Cream and Cilantro.
The Homemade Guacamole did not disappoint either it was the right consistency of chunky and smooth.
My dining companion Alecia (hey girl hey) had the Chicken Poblano Soup and she raved about how awesome it was.
For my entrée I decided on the Scallops, which is so predictable of me as I almost always have a seafood dish for dinner. The Scallops were seared very nicely and not rubbery which I’m always afraid of. The Scallops are pan-seared in a Signature Herb and Chile Rub and served over a Fire-Roasted Tomato and Serrano Stone Ground Grits. If that wasn’t enough the dish is served with a Honey Cider and Smoked Bacon Collard Greens. If that didn’t blow your mind or at least your taste buds I don’t know what will.
Alecia has the New Mexican Rack of Lamb. The Lamb was rubbed with Fresh Chile and Herbs and served with Yukon Gold Mashed Potatoes and Grilled Asparagus.
To end my night I had to have dessert. I opted for the Key Lime Pie with the Peppery Ginger Crust.