Southern cuisine, seafood and steaks served in casual elegance.
180-B Northside Drive SW
Atlanta, GA 30313
Executive Chef: Clarence Seals
In 1978 Chef Clarence was fresh out of high school, and began working as a dishwasher in hotels. He was working his way up through the ranks, serving as a bus boy, when one of the cooks asked if he’d like to become a prep cook. As Chef Clarence says, “I took the job and never looked back.”
He spent eight years working at the Atlanta Hilton & Towers and then the London Brasserie, owned by Ringo Starr. He cooked for the Mansion for 10 years, and now he’s enjoying his work as Executive Chef for Paschal’s Restaurant.
Chef Clarence and his beautiful wife have been married for 20 years, and have three grandchildren of whom he is very proud.
Bar Manager: Mike Bernardo
Mike Bernardo has been the Bar Manager at Paschal’s Restaurant for the past two years. Originally from Germantown in Philadelphia, Mike began bartending at Ray’s Pizza in Buckhead. He enjoyed it so much that he concentrated on being the best at his craft. Mike has opened several upscale restaurants as bar manager over the years. He opened the Angelo and Maxie’s restaurants of new York and Atlanta; Garrison’s, Justin’s and of course, Paschal’s Restaurant.
Mike says besides being able to mix a good drink, the art to bartending is also having great people skills. Get to know your guests; become familiar with their likes, dislikes, their favorite drinks, if they are repeat customers.
Mike’s favorite drink to make is the Cosmopolitan. He says the secret to a good Cosmopolitan is using fresh squeezed lemon and lime juice.
Mike enjoys fine dining and experiencing new restaurants in Atlanta. If he doesn’t make a restaurant’s opening night, be assured he’ll make it the next night.
Chef Clarence prepared:
- Spinach Salad with Warm Bacon Dressing
- Roasted Veal Rack with Sautéed Shitake Mushrooms and Baby Vegetables
- Banana and Pineapple Foster
- Georgia Peach Martini
- Blue Sky Martini
Georgia Peach Martini
- 1 ¼ ounce vodka
- ¾ ounce peach schnapps
- ¾ ounce orange juice
Combine vodka, peach schnapps, and orange juice with chipped ice in a cocktail shaker. Shake until cold and strain into a martini glass. Slowly pour Midori down the side to make a green layer at the bottom of the glass.
Blue Sky Martini
- 1 ¼ ounce vodka
- 1 ¼ ounce Hypnotiq
- ¾ ounce triple sec
- Blue Curacao
Rim a martini glass with sugar. Combine vodka, Hypnotiq, and triple sec with chipped ice in a cocktail shaker. Shake until cold and strain into the martini glass. Slowly pour Blue Curacao down the side to make a blue layer at the bottom of the glass.
Spinach Salad with Warm Bacon Dressing
- Spinach, washed and dried
- Roma tomatoes, cut into wedges
- Carrots, shaved
- ½ cup chopped bacon
- 1 tbsp. rice wine vinegar
- 3 ounces honey
- 1 ounce olive oil
Combine the spinach, tomatoes, and carrots in a salad bowl.
Make the dressing by sautéing bacon. When the bacon is done, add the remainder of the ingredients and stir until combined and heated through. Pour warm dressing over prepared salad.
Roasted Veal Rack with Sautéed Vegetables
- 2-3 pound rack of veal
- Olive oil
- A mixture of fresh mushrooms, your choice
- 6 whole shallots
- Baby vegetables, your choice
- Fresh herbs
- Salt and pepper
- ½ cup red wine
- 2 tbsp. Grand Marnier
- 2 tbsp. butter
Chef Clarence seasons his rack of veal with salt and pepper and sears on both sides. When the rack is seared, he moves it to an oven heated to 350º and lets it warm through.
While the veal is warming, heat olive oil in a sauté pan and add your mushrooms and shallots. In a second pan, sauté the baby vegetables in olive oil, and sprinkle with fresh herbs. Season both mixtures to taste.
Remove the veal rack from the oven and put the meat on a plate to rest.
Make the sauce by returning the sauté pan to the cooktop and deglazing with red wine. Let the sauce cook down and add Grand Marnier and butter. Season to taste.
Add the vegetables to the plate with the veal rack, and pour the sauce over the meat, or serve on the side.
Banana and Pineapple Foster
- 2 sheets of filo pastry
- 2 tbsp. melted butter
- 1 tsp. sugar
- 1 tsp. cinnamon
- 1 tbsp. butter
- 1 medium banana, sliced ½ thick
- ½ pineapple, cut into chunks
- 1 ½ ounce brown sugar
- 2 ounces Grand Marnier
Crumble the filo and arrange it in an oven-proof bowl. Brush with butter and sprinkle with sugar and cinnamon. Bake in 350º until just brown. Watch closely as the filo can easily burn.
In a sauté pan, melt butter and cook pineapple chunks and banana slices until just heated through. Add the brown sugar and Grand Marnier, and let the mixture cook down a little.
Pour the fruit into the baked filo sheet and sprinkle with powdered sugar to serve.