Kimball House - Review - Decatur - Atlanta - The Infatuation

"First timers coming to this Decatur restaurant might not know what to expect. But the enormous mountain of oyster shells stacked up in a recycling container outside clues you in on what to order first. A meal at Kimball is about slurping down some oysters, indulging in excellent New American dishes, and reveling in the charm of one of the neighborhood’s most historic buildings. When a train rumbles by on the tracks just outside it’s easy to imagine the space as it once was—a late 1800s-era railroad depot. But even without a train cameo, the dining room still hums with an energy all its own. Dinner is accented by the rich smell of duck breast dripping with au jus and oyster lovers passionately discussing levels of brine. photo credit: Andrew Thomas Lee When it comes to what’s on your table, there are two things that absolutely need to make an appearance. Your eyes might slide right over the $3 Hawaiian roll listed under hors d'oeuvres. But it’s a mistake to underestimate these giant, buttery rolls, which shine with a light dusting of sea salt and a side of butter that’s been whipped into a frenzy. It's worth a special trip here just for a roll. And since this is one of the city’s best oyster spots thanks to big variety and a mignonette sauce that could win a blue ribbon competition, make sure there are at least a dozen of those on your table too. Food Rundown Hawaiian Roll It’s only $3, but we’d gladly pay $10 for this enormous buttery, sweet roll with a light dusting of sea salt on top. Oysters You better get some. Plus, it's served with a fancy mignonette mixing white vinegar, mint, apple, citrus, shallots, and ginger into a fresh and sweet, but also tangy, concoction. Caviar & Middlins A bowl of impressively creamy grits sits underneath a layer of fried crispy potato bits. An egg yolk and a generous lump of caviar garnish the top. This dish is so tasty and rich it probably has its own offshore bank account. Duck Breast The breast is wood-grilled giving the exterior a nice charred flavor. It’s served alongside a rice stir-fry with a medley of peas and carrots and topped with oranges that give everything a sweet zing. It's one of their most popular entrees and we're siding with the majority. Scallops The buttery scallops are quite good, but they’re overshadowed by the sweet potato puree that we’d happily slather over pretty much anything. A small accompanying pile of bok choy has a tasty char, but since we’d already met the puree, we weren’t overly impressed." - Juli Horsford