Wisteria

This Inman Park neighborhood favorite and Atlanta dining destination, has blossomed into a culinary showcase and friendly community hub for its young chef/owner. Wisteria’s fresh, seasonal ingredients play a central role on a contemporary American menu accented by traditional Southern favorites.

Wisteria serves dinner Sunday through Thursday, 5:30 p.m.-10 p.m., and Friday and Saturday, 5:30 p.m.-11 p.m. Reservations are recommended. Complimentary valet parking is available.

471 N. Highland Avenue
Atlanta, Georgia 30307
404-525-3363

www.wisteria-atlanta.com

Owner/Executive Chef: Jason Hill

As owner and executive chef of Wisteria, Jason Hill dishes out contemporary American cuisine with a Southern twist. His culinary skill and love of fresh, seasonal ingredients has earned Wisteria a place on Atlanta’s culinary map.

Before opening Wisteria in September 2001, Hill was the executive sous chef at Harvest in the Virginia-Highland neighborhood of Atlanta. Prior to that, he was a chef at Partners Cafe and sous chef at Indigo Coastal Grill, both in Atlanta. A graduate of Johnson & Wales University in Charleston, South Carolina, Hill actually began his cooking career at the tender age of 17 at Atlanta dining institution Pano’s and Paul’s.

Hill’s philosophy is to create a menu reflective of the South’s culinary traditions and ambitious enough to attract sophisticated diners that want a modest, comfortable atmosphere and dinner at a reasonable price.

Chef Jason Hill is a resident of East Atlanta, and spends his leisure time dining out, drinking wine, golfing and fishing.


Chef Jason prepared:

  • Crab Cakes with Basil Chips, Roasted Corn Succotash, and Remoulade
  • Iron Skillet Fried Chicken

Download a printable version of these recipes.


Crab Cakes with Basil Chips, Roasted Corn Succotash, and Remoulade

Basil Chips

  • thinly sliced russet potatoes, 2 slices per chip
  • whole fresh basil leaves, 1 leaf per chip
  • oil
  • salt

Sandwich a basil leaf between two potato slices, pressing firmly so that the potato adheres to itself and seals in the basil leaf. Fry at 225° for 2 minutes per side. Drain and sprinkle with salt.

Crab Cakes

  • 2 stalks celery, chopped
  • ½ onion, diced
  • 1 red bell pepper, diced
  • 2 cups mayonnaise
  • 1 lemon, juiced
  • ¼ cup whole-grain mustard
  • 2 tbsp. Old Bay seasoning
  • 1 tsp. celery salt
  • 2 pounds jumbo lump crab meat
  • 2 cups bread crumbs
  • vegetable oil

Roughly chop the vegetables in a food processor. Stir in mayonnaise and lemon juice and remove to a bowl. Stir in mustard and seasonings and then gently fold in crab and bread crumbs. Form mixture into individual crab cakes and pan sear in vegetable oil until golden brown on each side. If the cakes are thick, put them into the oven at 350° to bake all the way through.

Roasted Corn Succotash

  • 10 ears corn
  • 2 whole red bell peppers
  • 3 tbsp. butter
  • 1 tbsp. minced garlic
  • 1 onion, diced
  • mixed fresh herbs, minced (Chef Jason uses a mixture of ½ parsley, 1/6 sage, 1/6 oregano, 1/6 thyme)
  • salt and pepper to taste

Roast corn in husks at 350° for 30-45 minutes until the husks start to brown. Cool and then peel and corn the corn off the cob. Rub peppers with oil and roast at 400° for 30-45 minutes until blackened on all sides. Alternately, char the peppers on a burner or a grill. Cool peppers, remove skin, and dice.

In a sauté pan, melt butter, then add garlic and onions and cook until wilted. Stir in corn, peppers, and herbs. Toss to heat through and season to taste.

Remoulade

  • 1 cup sour cream
  • ¼ cup whole-grain mustard
  • 1/3 cup chopped green onions
  • dash Tabasco sauce
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • ½ tsp. black pepper
  • juice of ½ lemon

Combine all ingredients and refrigerate.


Iron Skillet Fried Chicken

serves two

  • frying chicken, 3-4 pounds
  • buttermilk
  • ancho chile powder
  • cayenne pepper
  • paprika
  • salt and pepper
  • all-purpose flour

Note: Chef Jason recommends using a Mexican ancho chile powder. It’s not as hot as the American version. If you can’t find it, then omit the cayenne.

Cut the chicken into quarters and bone it, leaving in only the largest wing bone. Combine buttermilk, ancho chile powder, cayenne pepper, and paprika and marinate the boned chicken pieces 2-3 hours or overnight. When ready to cook, remove the chicken pieces from the marinade and drain. Dredge them in flour seasoned with salt, pepper, paprika, ancho chile powder, and cayenne pepper. Fry in iron skillet until cooked through, about 20 minutes.

At Wisteria, this chicken is served with collard greens, corn pudding, wild mushrooms, and a wild mushroom jus.

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