The White Bull in Decatur, Georgia
For several years now Decatur, Georgia has been a charming afternoon destination for He and She, and conveniently, just five miles northeast of downtown Atlanta. Every time we visit we enjoy exploring the new bars, trendy restaurants, and cute shops added to the eclectic mix of options. It’s no wonder Decatur was named one of the South’s “Tastiest Towns” by Southern Living magazine in 2012. And in 2016, The New York Times referred to Decatur as “Atlanta’s gastronomic equivalent to Berkeley or Brooklyn.”
He and She have enjoyed watching the little town grow and develop. This trip we were excited to try The White Bull which has been getting a lot of buzz since its recent opening in March, 2018.
Perhaps a drug store back in the day, it has been repurposed to cure whatever ails you. The white subway tile, butcher block tables, eclectic flea market decor stapled to the walls, brambles in vases, Edison lightbulbs and recycled wood paneling give it a vintage shabby chic feel well-suited for Decatur.
Executive Chef Pat Pascarella, formerly from the beloved Optimist, serves seasonal fare, sustainably grown and sourced exclusively from Georgia.
We enjoyed their craft cocktails! We tried them all, and we awarded The Most Popular Cocktail to the We’ll Always Have Paris, a slightly bitter concoction of Bristow Gin, Uncle Val’s Botanical Gin, Campari, St. George Bruto Americano, Dolin Rouge, and Cocchi di Torino. We will have to return to sample their unique wine list which includes picpoul, cannonau, blaufrankisch and piquepol noir.
We started with light and airy Crumpets topped with butter and strawberry jam - all homemade daily on premises. Next up, a Pork Belly dish with fried eggs, green garlic berbere and broccoli rabe - with the broccoli rabe being the true highlight of the meal.
The grass-fed Lamb Burger, that really tasted like lamb, was served with pickles, zesty curry mayo and tomme with a side frisée salad.
The Shrimp and Polenta dish included a perfectly cooked egg and shrimp served atop a fluffy bed of coarse, rich polenta garnished with snow peas, radish, and fennel tops.
The wholesome Campanella pasta dish, made with flour stone-ground in-house, was served with a complex and addictive sauce of aleppo, pork bolognese, and Parmesan. All entrees were creatively combined and very satisfying.
We enjoyed a very fresh, and delicious meal and we will definitely be back to see what's on the menu next!
Oh and check out their site for their schedule of seriously fun things to do - farm visits, pasta-making classes, bread-making classes, cocktail and wine classes... maybe we need to move in!