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Karl S. Gorline Jr.

@kingofthechews

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Historic Monument Chef/Owner @avize.atl

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🇨🇴 EAT, DRINK & DANCE WITH US 🇨🇴
Join us @bar.avize for a night of Colombian food, cocktails, and music

FRIDAY, AUGUST 28th
7 PM to LATE
 Menu by @avize.atl’s talented sous chef @artesano_cocina

🍴 Duck Empanada
Yellow corn masa, braised duck, potato, hogao, Colombian ají
🍴 Sweet Corn Arepa
Duck confit, pickled onion, queso fresco
🍴 Lulo Ceviche
Fresh fish, lulo leche de tigre
🍴 Grilled Corn Salad
Cucumber, onion, house-made ricotta, cilantro-Dijon vinaigrette

$20 suggested donation at the door — pay what you can 50% of all bar tabs will also be donated

All proceeds support earthquake relief in Colombia.
Come hungry. Stay late. Party for a cause.

🎶
@jasondavila.wav
@nicollelundyy
@epinjuju taken in Atlanta, Georgia by @kingofthechews

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a month ago

hay smoked duck • fermented whisteria honey • sprouting cauliflower from @2_dog_farms via @larderfoods • chou farci of ground duck hearts, braised duck leg & livers, emulsified with foie gras and packed with jasmine rice, pickled sultanas, and lemon thyme. Wrapped in garden Swiss chard from the @bar.avize patio curated by @naturalborntillers • finished with a schezuan peppercorn sauce bigarade & hot fried garlic oil.

New to the tasting and a la carte menus @avize.atl
Photos by @dominiquewhitephoto we squeezed in during a cocktail shoot for @bar.avize new cocktails by @kingofthechews

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4 months ago

This June, In one of my final acts for Maria, I am incredibly excited to be sharing the stage with a chef I have a tremendous amount of respect and gratitude for @kingofthechews. On June 4th, Maria will be coming directly to @avize.atl - reservations will be limited and this won’t just be an ordinary menu but a story told in food form. Get your tickets now in the link in my bio.

We look forward to seeing you there. ✨ taken in Atlanta, GA by @kingofthechews

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4 months ago

Caviar from last menu

@arrivatoimports x @avize.atl have been proud to partner for @mowa_ypb caviar for a cause. And I’m thinking I want to extend it personally for another month. 20% of caviar sales from avize for may leading up to Atlanta caviar week June 8-14.

Run it up ppl, dine well, enjoy and know…doing good always feels better

kaluga reserve • smoked whitefish crémeux • salt baked white beets • pumpernickel • coffee

What comes next? 👀👀 by @kingofthechews

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5 months ago

first course on the tasting menu @avize.atl inspired by @enriqueortegafernandez ceviche

north GA trout carpaccio • aji Amarillo + sea buckthorn leche de tigre • kurbiskernöl • masago

Amateur photography shown here but coming soon for feasting eyeball @laurenlynnfoto heat pack 👀

byee by @kingofthechews

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5 months ago

new to the tasting menu and a la carte @avize.atl a celebration of ramps & morels ‘three ways’ (for all the old head restaurant folks out there)

• raviolo ‘un uovo’, ricotta, hazelnut + ramp pesto made with aged Parmesan and charred dandelion stems, quail egg yolk (egg pasta, charcoal past, ramp pasta lamination)

• morel stuffed with cateto polenta, Comte and truffle pate, glazed in a mushroom and chicken garum with truffle ponzu, lemon thyme and allium blossoms

• stuffed chicken wing flat, lean chicken farce emulsified with morel mushrooms and shallots cooked heavily in brown butter and Marsala, seasoned with nutmeg and lemon thyme.

all tied together with sauce albufera made from a rich chicken wing Demi, with Madeira, foie gras cream and a house made fermented pepper + chanterelle ‘hot sauce’ from last years jimmy nardelos.

@torralba1709 @jorgerodriguez2509 @chef_erik_calderon @torianospristinecuisine by @kingofthechews

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5 months ago

cooking with seasons means more than just staying current with what’s available…we as chefs owe our thoughtful consideration to an ingredients arrival and place in that season, locality, tradition and in cases like this one, the memory of the first time we tried them. I was talking to @fmoneychef earlier and he mentioned every year the white asparagus comes back it’s like trying it for the first time, the nuance, the ghost of the previous seasons ups and downs holding influence over the minerals consumed by its roots. It’s different in so many ways but familiar. Inspirational. There’s true beauty in this and a dish like this one feels like the best way to share these impressions by doing as little to modify or alter what is already quite perfect…

white asparagus carbonara • house lamcetta • aged parmesan • cured duck egg

paired beautifully by @chateauneufdupapi_ with the madness
2024 Anima Mundi ‘Pells,’ Macabeu, Penedes, Spain from @atroca_celler

Come see for yourself @avize.atl
🙏 by @kingofthechews

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5 months ago

for the patio @bar.avize

wagyu tartar tacos • fried olive • pumpernickel •
smoked oyster gribiche by @kingofthechews

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6 months ago

venison tartar 2.0 • buckwheat • sorrel • smoked egg yolk • passion fruit

I was conflicted with changing one of the house signatures @avize.atl since opening. But as everything in life it was time to pass to another. This variation is seasoned with a black trumpet mushroom chutney as part of the tartar base, curry oil, sieved smoked egg yolk and sprouted buckwheat. Having a little fun circa early 2000 el bulli with a false egg yolk made from passion fruit juice, white tamari, rice vinegar and msg. We drizzle curry oil and dress with cracked pepper and smoked salt when the guests asks “is that the smoked egg yolk?” We say “no, actually that’s the passion fruit”. And pop the yolk to mix with the curry oil and salt & pepper to make a super refreshing vinaigrette that coats the dish.

Now I just need @laurenlynnmedia to come take a real photo of it

Ciao for now
Byeeeee by @kingofthechews

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6 months ago

one of the current menu pillars @avize.atl is this Chinese - Middle eastern inspired heritage lamb from Elysian Fields Farm @purebredlamb with collard green, turnip, black bean & chestnut falafel

as Avize continues to evolve through the seasons, ups and downs of business, changes to the staff, new relationships, surprises, ect…I start to understand more about cooking freely, unapologetically sincere, and how important that seems to matter to me through everything. Having a voice and using it.

#i think there is a difference between concept driven restaurants and chef driven restaurants. Here we start with an inspiration and express ourselves through a lense. The focus has been and remains on relationships. With farmers, purveyors, makers, creatives, colleagues and most importantly our guests.

Not sure why I am on this soap box this morning but I am happy to share I am one of those lucky people who get to do the only thing they ever wanted to do everyday and that’s how I feel about it. Thanks for stopping by 🙏 by @kingofthechews

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6 months ago

strawberry foie • pumpernickel • garden radish • mustard seed

amazing strawberry’s from @georgiaproudprovisions macerated in verjus with lemon thyme@and pink pepper. Strained to consommé, and lightly dehydrated and reincorporated with the syrup. Foie cured and poached in verjus, served on pumpernickel with garnishes from the garden. A dish, a moment, a tradition. @avize.atl by @kingofthechews

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6 months ago

Salmon crú for the @bar.avize patio

Ora king salmon • green strawberry aqua chile • burnt cucumber • green garlic • borage by @kingofthechews

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6 months ago