5 months ago
Secreto Southern Kitchen and Bar's "Roasted Red Pepper Crab Bisque"
Have you ever found a restaurant dish, so amazing, so incredible, that it makes you rethink your restaurant habits? Secreto Southern Kitchen and Bar's "Roasted Red Pepper Crab Bisque" is that very dish for me. I've had it something like 12 weeks in a row and am going back tonight!
I travel frequently. I have two simple rules on the road. I stay away from restaurants I can choose at home, and I try to switch up places to eat.
Since Discovering Secreto Southern Kitchen & Bar earlier this year, I have happily thrown out rule two to eat at Secreto each week. It's gotten so good, I eat each week at Secreto, and one "other" restaurant. If I could disguise myself, as someone else, I may choose to eat there twice each week when I am in Alpharetta.
Simply put, I've worked my way through the menu, but without fail, I've ordered this amazing bisque every week to start. The soup is served with an excellent side bread, and it makes an incredible dip.
The soup has just the right kick from a tiny bit of cayenne I think, and the texture is wonderful. The roast on the red peppers come out and it seems to have a bit of potato to add to the thick texture. I love it with a good heavy grind of pepper to help bring out the flavor of the stock and the cream base.
What really makes this bisque, is the finish. Drizzled over the top is a Basil Oil and a Golden Sherry Drizzle. It's an amazing finish, and I've tried to duplicate the basil oil myself, with fresh garden basil. Mine never seems to be as good. Maybe it's the mood, or the awesome bar, or the fantastic staff, who tries to recognize you each time you come in. The basil oil and sherry finish is drizzled around a bit of floating crab meat, which I love to wait to eat with the last drop!
Come, in and order the soup, and sit at the bar. As a traveler, I'm known to be polishing off a Netflix show while there. Say Hi. But most importantly, try the Secreto Southern Kitchen and Bar's "Roasted Red Pepper Crab Bisque"