Buttermilk Kitchen
Blueberry Cornbread Muffin
Buttermilk Biscuit with Peach Jam
Apple Cobbler Pancakes with Yard Apples, Cobbler Crumb, Sea Salt Caramel, Whipped Cream
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ucked away along a winding road in Buckhead, Suzanne Vizethann’s Buttermilk Kitchen was the last stop on my morning breakfast tour, an arrival just prior to the restaurant’s closing at 2pm that was met with not only stellar food but fun service and a down to earth community feel where even out of towners feel like old friends. Set in an old blue barn/house with big windows and wood floors throughout at least four rooms including a bar in peering into the local, organic, and scratch-made kitchen the menu at Buttermilk Kitchen is a well culled affair with a few staples plus a few staples and selecting a pair of breads to go along with the daily special pancakes I was warned that this would be a lot of food, an advisory I foolishly but thankfully ignored despite the earlier meals (of which my server was unaware.) Certainly not a go-to spot for those on a diet as I watched the team craft each item with copious butter, flour, and their namesake buttermilk the meal began with the pairing of a hot-from-the-oven cornbread muffin light with blueberries and the size of a softball plus a golden buttermilk biscuit complete with peach jam, both excellent but the later a standard bearer for its genre with a supple crumb and big buttermilk notes to which the fresh compote played an excellent foil. Moving next to more carbs, a breakfast perhaps more suited as dessert, suffice it to say that despite the rumors from Ria’s (and The New York Times) the best pancakes in Atlanta can be found at 4225 Roswell Rd NE – the three flapjacks rich with buttermilk but airy and light, perfectly complimented by apples and whipped cream but taken to a whole new level by the caramel with flecks of fleur de sel occasionally punctuating the cobbler crumble.
