Carson Kitchen Unveils New Menu
Just in time for winter and the holiday season, Carson Kitchen, the Alpharetta location of Woodstock, Georgia-native Cory Harwell’s popular Las Vegas restaurant, has rolled out revamped all-day menus. Guests can now enjoy 10 new dishes and three new handcrafted cocktails alongside such classic offerings as its bacon jam starter, crispy chicken skins and the ever-popular cocoa-espresso New York strip steak.
Among the soon-to-be-beloved additions are foie butter and jelly, a shareable starter served with a pecan crumble; the Iron Chef Burger 2.0; pork meatloaf with a molasses glaze; pecan-crusted halibut served with a red wine demi; a pickled pear panzanella salad with vanilla vin; and for dessert, a pineapple upside-down buckle with tart cherry and gose coulis.
“One thing we love to do at Carson Kitchen is to reimagine dishes you’re already familiar with, or introduce you to new ingredients by showcasing them in familiar vehicles,” Harwell says. “The foie butter and jelly is a perfect example. It’s a way of introducing people to foie gras by making it recognizable so they’re more likely to try it. And the pork meatloaf reimagines meatloaf using different ingredients while remaining comfortable and recognizable.”
One item close to Harwell’s heart is the Iron Chef Burger, based on a recipe developed by Harwell’s dear friend and original Carson Kitchen collaborator, the late chef Kerry Simon.
“It’s a riff on the burger that Kerry created when he won the hamburger battle against chef Cat Cora in the second season of ‘Iron Chef America,’” he says. “It features red onion jam, crispy prosciutto and celery leaf.”
The new menu also features three new cocktails—or, as Harwell clarifies, “We’ve reimagined a couple of classics and created a new one.”
Shootin’ Blanks “is a riff on the Gunslinger,” he continues, “made with rye whiskey, amaretto, Grand Marnier and limoncello. The Bald Aussie is a take on the Penicillin cocktail that was created at Milk & Honey in New York City by Sam Ross—a famous mixologist who is, in fact, a bald Australian! Our version is made with scotch, Becherovka bitters and a ginger honey shrub. And we’ve created the Banana Hammock, a tiki-style cocktail with two different kinds of rum, banana and cinnamon.”
Harwell is confident that these new additions will be a hit with guests and keep them coming back to enjoy outstanding food, top-shelf drinks and—just as importantly—human connection.
“These days, we need to stay connected to each other more than ever,” he says. “There’s no greater way to connect with another human being than by sharing a meal or a beverage. And there’s no better or more comfortable place to do that than Carson Kitchen.”
Carson Kitchen is open Monday-Thursday 11:30 a.m.-9 p.m., Friday-Saturday 11:30 a.m.-10 p.m. and Sunday 11 a.m.-9 p.m. For more information and reservations, call 770-696-1752 or visit carsonkitchen.com/atl.