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Omnivore - Catching up with Spoon, diving into Morelli's

Spicy-hot followed by creamy-sweet.

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We dined at Spoon in East Atlanta for the first time in months last week. It's still my favorite Thai restaurant in town. We both ordered the pair of soft-shell crabs (above) served over a pool of panang sauce with veggies. (I ordered it very hot.) For an appetizer, I got my usual fried tofu; Wayne ordered a special of shrimp fried in a thick batter. In fact, it was so thick it tasted like classic southern-fried shrimp.

Here's a hint. Always order the brown-rice option here. It adds flavor and texture that white rice simply can't match. Also keep an eye on the specials. A recent trip to Thailand has put the owner-chef in an experimental mood.

I had only five minutes after dinner to race across the parking lot before Morelli's closed at 10 p.m. I got a waffle cone filled with Heath-butterscotch and coffee-gingersnap. The latter had virtually no taste of ginger at all, but, after years of making me swoon over the flavors there, they are entitled to a miss. The other flavor was a flashback to the butterscotch candy I used to eat as a kid. I wish it had been the same with the other. I was addicted to ginger snaps throughout my youth.