The Atlantan, one of a few magazines here in Atlanta featured Sugar-Coated Radical as one of their top restaurants - though I wouldn't call SCR a restaurant - and had us contribute to an event they hosted called To Live and Dine in Atlanta.
A lot of the top restaurants were there - and it was a great opportunity to see what is considered to be "the best." I still think we brought the best stuff though.
What did we bring? Each guest who stopped by our table got a plate with: a.) a dill lemon caramel b.) a grapefruit-szechuan-peppercorn sugar shard c.) a blood-orange patê de fruit d.) a piece of Venezuelan milk chocolate with toasted almonds and alderwood smoked sea-salt.
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