Grilled Idaho rainbow trout typifies the Piedmontese served with cipolline, sage, and balsamic vinegar, while the Atlantic flounder prepared with saffron, sweet onions, golden raisins, and Prosecco vinegar was representative of Venetian cuisine. Each fish dish was prepared simply and garnished modestly as they would be in the varying regions of Italy. “It’s more a little bit of this and a little bit of that-a very balanced, healthy way of eating.”įollowing the pasta course, we were treated to “Pesci Regionali ” four fish dishes that highlight Chef Adams’ expertise in classic Italian cooking. “In Italy, people eat smaller portions of several different dishes, not just one massive bowl of pasta or large piece of braised meat,” Chef Adams says.
The restaurant is serving their pasta in smaller portions and are encouraging sharing.
Then came the pasta course with spaghetti carbonara, orecchiette with a spicy fennel sausage and roasted broccoli, agnolotti filled with roasted chicken, duck and fontina tossed with brown butter, sage and pecans, and a robust saffron risotto with seafood and fennel. Nino Franco Rustico Prosecco with the antipasti and biodynamic Chianti with the pasta, pesci and carni. With each new service came an accompanying wine selection. Long serving boards of salami, prosciutto, robiola, asiago and dried fig paste were passed around the table and disappeared almost as quickly as they arrived. He chatted with bloggers as plate after plate of antipasti rolled out of the kitchen: crisp calamari and clam strips with sun-dried tomato aioli, plump steamed mussels and clams in a cherry tomato broth infused with saffron, and perfectly prepared grilled octopus cut into tiny medallions with pickled onions served atop baby arugula. Just when we think that he has perfected the menu, he kicks it up a notch.” His focus is on ingredients and preparation. “Chef Jamie is very earthy and unassuming. Executive Manager, Leonardo Moura, is excited about the change in direction. The former rotisserie area will become a charcuterie station featuring artisanal Italian cheeses and hand crafted meats such as prosciutto, soppressata and cacciatorini. Many of the bloggers in attendance had never met in person, making it an evening of new friends as well as a new focus for the restaurant.Īfter a fire destroyed the restaurant’s rotisserie station, executive chef Jamie Adams revamped the menu to focus more on regional Italian dishes with an emphasis on seafood. Fifteen members of the Atlanta Food Bloggers Alliance were invited to downtown Atlanta’s venerable Veni Vidi Vici to explore a sampling of dishes from their new menu. Veni Vidi Vici closed in early 2015, and Chef Adams along with General Manager Leonardo Moura, opened their new restaurant, il Giallo Osteria &Bar (“yellow” and “mystery” in Italian), in November of 2015.We descended upon the midtown restaurant with enthusiasm and anticipation. In 1995, the Great Chefs television team showed up to tape Chef Adams for the Discovery Channel’s Great Chef of the South series. With skills in Italian preparation learned, he returned to Atlanta to work for Buckhead Life Restaurant Group, first at their Cappriccio (now Pricci) as sous chef, and then in 1993 as executive chef of Veni Vidi Vici. He even taught a 5-day cooking course in Italian at Venice’s grand hotel, the Hotel Cipriani. Following school in 1985, he found himself in Italy working his way through restaurants, hotels and resorts, eventually working at the Michelin-starred Locanda Del Sant Uffizzio near Asti, and then at Restaurant Ceresole in Cremona. While studying music, biology and English literature at Georgia State University, he simultaneously worked for the Mad Italian Restaurant in Atlanta.
Jamie Adams was born in Atlanta, but his passion for Italian cuisine was fueled by his New Orleans mother who was a fabulous cook in her own right. Virginia Washington DC Area, White Post, Williamsburg
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