Friday, August 1, 2014


I had been wanting to go check out Kimball House for a very long time.  Decatur is a bit out of our way, so we made choices to go elsewhere time and time again.  Finally, we had an open Sunday and headed over.  It turned out to be a very wise decision.

303 East Howard Avenue
Decatur, GA  30030

Kimball House is located just off the heart of Decatur housed in the old Decatur train depot. It's got a great atmosphere - open, bright with lots of wood and brass accents.  Overseeing the food are co-chefs Jeffrey Wall and Phillip Meeker, who apparently met while working together at Joel.  The focus is fresh, local and seasonal food preparation.

One reason we shied away from driving to Kimball House in the past was because they do not take reservations - unusual for the ubiquitous Open Table Atlanta crowd.  However, going on a Sunday evening, there was no wait.  And the bar is fabulous, so in the future I'll go and not mind (maybe even hope for) a wait!

We were meeting another couple so actually joyously stopped in for a beverage before they arrived.  I sampled one of their cocktails that was really wonderful, and my husband had a Moscow Mule that might have been one of the best I've tried.  Really great ginger beer.

pacifique absinthe verte, lemon balm, lime, honeydew, mercat brut nature
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Our friends arrived, and we were quickly seated in a great corner booth where we could easily talk and take in the entire restaurant at the same time.

And a note about the staff here - really really top notch.  From the bartenders to the host/hostess to the waitstaff - all were friendly and knowledgeable.  They were spot on in terms of each step of the dining experience from taking our orders to refilling our water to bringing out the dishes.  Can't say enough about them.

The menu changes daily, so you can't get your heart set on one dish, as it might not be there.  Before the entrees however we were craving oysters!  I had seen that they had Island Creek Oysters on their menu, but alas, when we got there, there were no Island Creek Oysters on the menu.  No matter, our waitress was happy to choose 3 different ones that were comparable.  All were delicious!
Photo Credit: Cate Bogue
Raw oysters served with a medicine dropper of great shallot and vinegar mignonette:
Photo Credit: Google Images 

We also sampled the Kona Kampachi appetizer, but unfortunately, we scarfed that down before taking a picture.  You'll just have to take my word for it that it was fabulous. I'd get that again in a heartbeat!

I love how the tap water is served at your table:

Photo Credit: Cate Bogue

We didn't have much difficulty figuring out what we wanted for dinner.  

wood roasted corn, oyster mushroom, leek, green tomato, holy trinity, mizuna
I could've eaten this salmon for days.  I don't think there was a morsel of anything left on our plates, but we all loved how this one was prepared over the corn medley. Really really yummy.
Photo Credit: Cate Bogue

summer squash, leeks, maitake, chinese celery, mussels escab├Ęche, filet beans, basil broth
Really great trout with a crispy exterior and flaky perfectly cooked body.  The veggies were outstanding.
Photo Credit: Cate Bogue

Garden tomato salad
Light and delish!
Photo Credit: Cate Bogue
New Potato Salad
Photo Credit: Cate Bogue
romano beans, radish, sweet pepper, lady peas, king trumpet mushrooms, sauce soubis
My husband ordered this dish so we could all try something other than fish.  It was very good.  Nice combination of flavors.
Photo Credit: Cate Bogue

sungold tomatoes, sweet onion, arugula, peppers, romano beans, shiitake mushroom, barigoule

This dish was what I ordered.  It comes as an appetizer, and it was a small portion but just what I wanted.  It was delicious!  I don't think octopus photographs particularly well ever, but it was magnificent!
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
We will be back.  I'm dying to come back in the colder weather months to see what the chef comes up with then!