REVIEW: Murphy’s, Virginia-Highlands, Atlanta
A few weeks ago we reviewed a new restaurant opening, Morningside Kitchen. I told Melanie that this restaurant was from the same team that owned Murphy’s in Virginia-Highlands and we resolved it was time for us to return. We’ve been to Murphy’s several times in between, but our last review was in March 2011.
We got started with Three Local Artisanal Cheeses that is served with an apple-rosemary jam, candied pecans, and raisin-walnut toast points. The apple-rosemary jam is almost like a strawberry jam and goes well with all of the cheeses. We were served a cow’s milk, goat cheese, and a bleu cheese. We loved this dish! It’s a wonderful starter, has a ton of flavors to prepare your palate for the meal, and its fun creating each bite to savor. I would also add that this is a generous serving of cheese that could be easily shared by a table to four.
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Great time at @murphysatlanta get The Bonzo for dessert! #atlfoodie #theta360 – Spherical Image – RICOH THETA
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Melanie chose the Guinness Braised Brisket, which I also was interested in. Our server let us know that the Guinness is used more like a meat tenderizer and difficult to taste in the dish once its prepared. The real shocker was how tender and flavorful this dish was. It was like a filet – marvelous and sheer pleasure to enjoy. Served with roasted carrots and green beans on a bed of horseradish mashed potatoes, this dish is the ultimate comfort food for a cool spring evening.
I selected the Spinach and Sausage Meatloaf, which also comes on a bed of horseradish mashed potatoes and is served with green beans. The spinach is subtle and the sausage is mild so this dish just melts in your mouth. I wasn’t sure about how the marinara sauce would play, but this ended up being my favorite part of the selection. The tangy marinara was the perfect complement to the natural flavors of the sausage and the combination was spectacular.
The portion sizes of both dishes were perfect. Enough to be satisfied, yet not bloated where you hate yourself before you even leave the restaurant. Best of all, this leaves you a little room for dessert.
I’d was doing some of my pre-meal research only when I came across The Bonzo. I’d love to hear the back story behind the name! The this dessert arrived, we were in awe! It looked so good, I had to ask if it was prepared in-house. The answer is YES, a pastry chef is on staff! The bottom layer is a fudge brownie, with cheesecake for the next layer, topped with a layer of dark chocolate mousse and a chantilly cream icing. Not only was the dessert sinfully delicious, seeing the care taken with icing and the attention to detail – simply amazing.
We had such a fantastic time at Murphy’s and I have to attribute, not only to the over-the-top great food we experienced, but also to the wonderful service that was provided. We had the opportunity to observe several servers throughout the course of the evening, and each displayed the ultimate in professionalism and care. The team at Murphy’s was firing on all cylinders this night, and that just comes from training and experience. Top-notch all the way around. When you’re in the A, you have to visit Murphy’s. Guten appetit!