One is warm comfort; the other is crisp clarity. One is found off the beaten path in a Korean hideaway OTP; the other in the heart of Decatur. Yet Tuh's barley bowl (bori-bop) is the East; The Bakery at Cakes & Ale's grain bowl is the West. What they share is their essence - a bowl of grain, adorned and delicious. At Yet Tuh, the barley is the star, but there's a wide cast of characters that get mixed into the bowl at the table - thin shreds of nori, tender vegetables and mushrooms, spicy soybean paste. They come together in great harmony; a moment of Korean foodie Zen. At The Bakery at Cakes & Ale, the grain bowl is an ever-changing daily composition of whatever strikes chef David Sweeney's fancy: usually quinoa, often fresh field peas or beans, an accent of finely diced peppers or fresh herbs. Sweeney's grain bowl never fails to be striking in its effect - each element distinct, but a sum greater than the parts.
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