P’cheen, a “backpocket” restaurant

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I love to explore new places to dine. But sometimes you want a sure thing. I’ve mentioned before that I have a few restaurants that I keep in my head where I KNOW I can take someone and impress them with a meal. I consider them “backpocket” restaurants–places I can always count on. P’cheen International Bistro, in the Old Fourth Ward, is one of these. The food is great, the service excellent, it’s a moonshine bar, and they’ve got DJs spinning music later in the evenings.

Friday night a friend and I were going to Dad’s Garage for their final weekend in Inman Park. I left the car on the Inman/O4W Bridge (just over the Beltline) so we could park just once. Dinner was spectacular, as always. Thanks Alex.

We started with the Pork Belly Nigiri, a creation of Alex Freidman. Tasty, tender. You could make a meal just on these babies. The new menu featuring small plates makes it easy to chose several things, though.
We started with the Pork Belly Nigiri, a creation of Alex Freidman. Tasty, tender. You could make a meal just on these babies. The new menu featuring small plates makes it easy to chose several things, though.
I have the Korean Dip sandwich with au jus. A great deal at just $8, piled with meat. The kitchen hides a few jalapeños in there, so look out!
I have the Korean Dip sandwich with au jus. A great deal at just $8, piled with meat. The kitchen hides a few jalapeños in there, so look out!
My dining partner had the steak of the day: dry aged (in house!) Rib Eye, topped with locally grown chanterelles and a wine sauce along with house fries. I couldn't talk her into a moonshine cocktail, but I had one.
My dining partner had the steak of the day: dry aged (in house!) Rib Eye, topped with locally grown chanterelles and a wine sauce along with house fries. I couldn’t talk her into a moonshine cocktail, but I had one.
Dessert: bacon ice cream sandwich, between French toast slices and toped with maple syrup!
Dessert: bacon ice cream sandwich, between French toast slices and toped with maple syrup!

 

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Beth

I'm a professional vagabond. I quit my cubical job in January 2014. Since then, I've hiked the Appalachian Trail, The Camino, and taught English in Vietnam, Turkey, Russia, Spain and Mexico. I'm exploring the world.

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