The Move is your monthly guide to the top food finds from Senior Editor Beth McKibben, who oversees restaurant and dining coverage at Rough Draft. Subscribe to our Thursday dining newsletter Side Dish to keep in the know.
Pesto BEC chive biscuit at People’s Town Coffee Bar
55 Milton Avenue, Peoplestown, Atlanta
The bacon, egg, and cheese (BEC) biscuit at People’s Town Coffee Bar comprises a fluffy, folded egg, crispy bacon, and gooey cheddar cheese cascading down the sides. The addition of bright green pesto gives this BEC an herbaceous pop. The savory breakfast biscuit comes on either a toasted bagel or a chive biscuit. Opt for the chive biscuit. That’s my move.
Pesto BECs are only available on the weekend and sell out fast, especially those served on the soft, crumbly chive biscuit. It’s best to arrive before 10 a.m. For lunch, try the Chosewood grilled cheese with salami, pesto, peppadew peppers, mozzarella, and provolone. Pair it with an espresso tonic (‘spro ton) made with espresso, subtle carbonation from tonic water, and orange bitters.
Agedashi tofu in Doraville and Edgewood
Yebisuya, 6035 Peachtree Road, Doraville
Dead End Drinks, 130 Arizona Avenue, Edgewood
An essential dish on izakaya menus, agedashi tofu is pure umami comfort food. The dish comprises three to four cubes of firm tofu typically fried in potato starch and served in a warm soy-based sauce. It’s garnished with chopped scallions, daikon radishes, and occasionally fresh ginger.
I’m partial to the agedashi tofu at Yebisuya at the Super HMart complex in Doraville. Four generously sized, lightly fried tofu cubes come served in a rich soy broth topped with grated daikon radishes, scallions, and shaved nori (dried seaweed). Nori gives the dish added crunch, hints of salinity, and a bit of extra savoriness. Don’t be afraid to cup the bowl to finish any remaining broth. Order a pot of hot green tea to pair with ramen, omurice (Japanese-style…
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