Holeman & Finch Public House

(Atlanta) – When my trip to Atlanta was confirmed, the first place that I would like to visit is Holeman & Finch.  Food Network featured this place in one of its episodes of “The Best Thing I Ever Ate” for its burger. I am curious how superior their burgers are over the numerous gourmet burger joints mushrooming all over Chicago.  I excitedly planned my first evening to feast on Holeman’s handcrafted burger.

My friend and I arrived around 9pm. Most disappointingly, the burgers sold out 10 minutes before we entered the door. I didn’t pay attention much when I watched TBTIEA; they only make 24 burgers every night. Whether it is a gimmick or what, it is very effective. It piques people’s curiosity and I am not exempted.  I want my burger!

Well, move on. For sure, there are other good stuffs in the menu.  Actually, the overall ambiance alone, that is the décor and seating layout, is pretty impressive. The place is a modern gathering place that is conducive to conversation. It’s so apparent that friendly banters are being exchanged unhurriedly in every table. I think this restaurant is slowly compensating for the disappointment caused by the scanty supply of burgers.

It took me a long time to decide on what to order.  There are a lot of interesting items in the menu and I mean really interesting, like pig ears, rabbit loin, veal brains, marrows. Wow! These are the kind of dish options I would like to be presented with. It’s getting late and I’m intolerably hungry, I called on the waiter and asked for the following:

Seared Border Springs Lamb Heart – Beatrice eggplant and Szechuan peppercorn gastrique

Hand-chopped Steak Tartar – grass-fed beef, farm egg, creole mustard and shoestring potatoes

Confit Niman Ranch Pork Shoulder – roasted okra and spicy pickled watermelon rind.

I’m speechless!  The dishes are distinct, very creative and ingeniously crafted to incorporate the flavors of the South. They are edgy and yet, provide the comforts of those typical bistro foods. The lamb heart melts in my mouth while the buttery gastrique is doing its work of transporting me back to Manila as if I were eating “lengua estofado” in my grandparents’ kitchen.  On the other plate, the pork shoulder is so tender but my attention is on the crunchy  roasted okra. And the steak tartar is one of the best I’ve ever tasted. The organic flavor of the raw beef is unadulterated.

I am happy that all burgers are sold out!  Great food comes in unexpected ways.

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