Atlas in the Springtime

I had to start this post with this picture. It was so springy and fresh. It is the new pasta for the Spring menu at Atlas which begins on May 7th. It is, I must add, as delicious as it looks. The raviolis are made by La Pasta just for Atlas and have fresh tomato, basil and mozzarella in them. The sauce is light and the vegetables are perfect. Topped with a bunch of basil and served with our new Macrina bread, this is what a spring evening deserves. Or maybe it is this:

That is a Ginger Blossom Mimosa. The house brewed green tea concentrate and shaved ginger root really make the freshness pop in this wonderful drink. The best part is watching the ginger float around in the bubbles. It is sort of like watching a lava lamp.

Tied with the beautiful spring ravioli for the staff favorite was Chicken Under a Brick. It was well loved by all the staff, but for me it had special meaning. This tasted just like a dish my grandmother made (we called it mustard chicken) only if my grandmother had been a professional cook.

This is a chicken breast which is grilled and galzed with a Dijon sauce. Served with Pommes Anna and green beans. Very tasty.