Flavors Among the Flowers and Mirrors
Reunion: Kitchen and Bar opened recently in East Cobb where energetic owner Ilene Kapper Oxman runs the show by night while working at Harry’s Pizza by day.
After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.
Ilene Kapper Oxman is a “two timer” from the tomato sauce to salmon tartar running through her veins. Getting her adrenaline rush in a traditionally “hard” business, she works two “floors” in the restaurant industry.
Oxman, a member of Temple Sinai, does this double duty by owning the newly opened Reunion in East Cobb and the fan favorite Harry’s Pizza on Powers Ferry. Originally from Long Island, Oxman moved to the South in 1999 to open MyGym Children’s Fitness Center.
She said, “Since then, I have always owned businesses as a serial entrepreneur, including Harry’s Pizza and Subs which I own with my family and continue to work. I work lunch at Harry’s and dinner at Reunion: Kitchen and Bar – it’s a lot, but this is what I love, and I’m passionate about this business.”
We dined at Reunion on a Saturday night to find a spacious, well decorated layout and a middle-aged crowd with the bar on one side, dining on the other. Ilene did an especially spectacular job with the interior design while collaborating with Jess Davis (Muchacho in Reynoldstown). Ilene wanted Reunion to feel “modern and cool, yet welcoming and warm.” The wallpaper, the lighting and the mirrors all add to this aesthetic. They handpicked approximately 60 unique mirrors from antique stores to adorn the back dark gray wall as the mirrors relate to one another in a thought-provoking way. She explained, “It was just a cool idea and people seem to love it.”
The term “reunion” brings forth visions of groups of relatives or friends at regular intervals or after a separation. Oxman wanted it to be a place for locals to gather regularly, and more importantly, where first timers are made to feel like regulars.
She said, “We want the vibe to be warm and inviting, and also fun — and we think that the bar brings the vibrant energy.”
What’s most important is the food, glorious food, served artistically and in full-size shareable portions. One pretty much knows a restaurant is going to be noteworthy when the owner is on site, greeting diners, watching the service and monitoring how the food comes out of the kitchen. The presentation here is no less than art.
What we had:
Appetizer: Salmon tartar ($16) – red onion, avocado, soy ginger, finished with wasabi oil and wontons.
Salads: Parmigiana reggie Ceasar ($12) “ginormous” portion with the accent on fresh shaved parm, no sight of anchovies which may or may not please some. House special lettuce wedge salad alongside blue cheese and hard-boiled eggs came out looking like a bundled bouquet.
Entrees: The evening’s star was miso glazed sea bass ($44) a palette of sauce choices (sherry soy ginger and wasabi) alongside broccolini; gluten-free penne primavera ($18) with capers, spinach, garlic, artichokes and sun-dried tomatoes topped with lemon grass in a mini mountain. We chose to substitute non-gluten-free pasta as a base; but it’s a nice option for those in that gluten-free realm.
Desserts: Chocolate overload and key lime pie (both $12 and hugely sharable). Also on the menu were chocolate chip cookie a la mode, vanilla bean crème Brule, lil’ red velvet, and coated mango passion sorbet.
Next visit: Roasted beets and burrata cheese ($18) with greens, balsamic glaze and extra virgin olive oil; Faroe Island salmon ($30) cedar plank salmon with green beans topped with honey grained mustard glaze.
On Tuesdays, they have live music and $4 draft beer. Wine Down Wednesday has half-price glasses of wine. Thursdays are live music and ladies’ nights – free appetizer at the bar. On Fridays, they offer $8 martinis; and half off margaritas on Saturdays. They also feature food specials which change via Executive Chef Santiago Echavarria’s choice. With a five-star background, part of his signature style is using edible flowers that have been blended into some dishes, and not just as décor.
The front private dining room seats 40 or 50 for cocktail. They also rent out the entire restaurant or patio. Reunion: Kitchen and Bar is located at 1255 Johnson Ferry Road. 678-653-8822. Reunion is closed on Mondays and is open 4 p.m. Tuesdays through Saturdays. Sunday brunch is from 11 a.m. to 3 p.m.
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