Seasonally influenced, ingredient focused Northern California cuisine offering wine country sensibility with a warm, rustic, and neighborhood feel.
1782 Cheshire Bridge Road, NE
Atlanta, Georgia 30324
Owner/Chef: Michael Touhy
Chef Michael Tuohy, a San Francisco transplant, indulges Atlantans with seasonally influenced, ingredient focused Northern California cuisine at Woodfire Grill. The menu changes daily and features fresh organic ingredients. After several years of partnering in his own restaurants followed by years of cooking in restaurants around Atlanta and the Southeast, Tuohy opened Woodfire Grill in August 2002.
An early advocate of using local organic farmed produce, Tuohy is a pioneering force behind Georgia`s Organic Growers, and he incorporates the seasonal offerings of small local farms and purveyors as well as organic beef, lamb, pork, poultry and seafood for simply prepared cuisine. Foods are fire-roasted and grilled with a menu comprised of tastes, small plates, main courses, and platters for sharing.
Within its first year of opening, Woodfire Grill has been honored by critics in numerous reviews, by both local and national press. With so many restaurants doing excellent work, Chef Tuohy and his staff are especially proud to have been the focus of such acclaim by such publications as Food and Wine Magazine, Gourmet and Wine Spectator.
Chef Michael prepared:
- Free-Range Chicken Served with Garlicky Greens and Salsa Verde
Free-Range Chicken Served with Garlicky Greens and Salsa Verde
- ½ cup fresh rosemary, leaves removed from stems
- ½ cup fresh oregano, leaves removed from stems
- 1 bunch Italian flat-leaf parsley
- 6 garlic cloves
- 2 tsp. crushed red pepper flakes
- 3 tbsp. sherry vinegar
- extra virgin olive oil, enough to make a cover herbs
Chop rosemary, oregano, parsley, and garlic together until texture is fine. Put into bowl with red pepper flakes and sherry vinegar, and add olive oil to cover herbs. Stir together and refrigerate. It’s important to make the salsa verde at least one day ahead of time. The recipe will make more than you need for this dish, but it keeps for several days in the refrigerator and is great with other grilled meats.
- 1 bunch lacinato kale
- 1 cup chicken stock
- 2 tbsp. butter
- roasted garlic cloves
- red chile flakes
Chop greens and wash. Blanch in boiling water until just tender. Shock in ice water to stop the cooking. When ready to serve, combine the greens with chicken stock and butter and heat through. Stir in garlic cloves and season to taste with salt and chile flakes. Toss together, drain, and serve.
- 1 whole chicken
- 2 cloves of garlic, sliced
- ½ cup fresh rosemary stems, bruised
- ½ lemon, sliced
- extra virgin olive oil
- kosher salt
Cut the chicken into quarters. Cover with the remainder of the ingredients and marinate overnight. Grill chicken and serve with garlicky greens and salsa verde.