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Omnivore - Visiting faves, listening to gossip

From cakes to pork collar

Image I have my faves, so here's an update of my most recent visits, plus some gossip.

Super Pan is definitely on my list of favorites now. I've eaten there twice this week and yesterday's "mediodia" (noon), a take on the Cuban sandwich known as "medianoche" (midnight), was indeed super. It's the shop's best seller, according to owner Hector Santiago.

It is made on a pineapple sub roll with adobo-roasted Berkshire pork, Niman Ranch ham, Swiss cheese, habanero mustard, chayote pickles and clove salt. But what makes it amazing, besides the overall flavor, is that random bites include bits of the crunchy skin of the pork. Imagine a sandwich that has the effect of cracklin' cornbread. I've also sampled the barbecued-beef-rib sandwich and, still my favorite, the coca de jamon y queso....

We end up many Thursday nights at Spoon on Moreland Avenue in East Atlanta. Wayne's favorite there is the tilapia, served sizzling on an iron pan with a ginger sauce and vegetables (photo). Tilapia's not my favorite but Spoon's treatment makes the bland fish quite flavorful. I like the curries, especially the green and the masaman. Dessert is always a walk across the parking lot to Morelli's, which is rumored to be for sale....

I ran into Stacey Eames, the owner of the Highland Bakery, and Karen Portaleo, the completely amazing sugar artist there, at Morelli's Thursday night. They like the salted caramel ice cream. Karen has filmed two shows for the Food Network, but is sworn to secrecy about them....

Speaking of East Atlanta, a New Orleans restaurant is opening soon in East Atlanta Village....

Wednesday nights are, of course, reserved for Lance Gummere's $3 sliders at the Shed at Glenwood. Just when I think I've had enough of sliders, Lance always comes up with a new one. Wayne is also digging the watermelon salad there....

I lunched today with three friends at La Pietra Cucina, which we have not visited in a month or so. Three of us ordered a delicious special of pork collar topped with compressed purple cabbage and more esoteric ingredients than I could identify. Friday was Chef Bruce Logue's 35th birthday. He and his wife are expecting their first child. Bruce may be making Hartsfield a more comfortable airport next year. Stay tuned.