Out with the old, in with the new. That seems to be the current trend for Justin Anthony who has replaced two of Atlanta’s disused restaurants and remade them in his image. After opening Cape Dutch in the former Woodfire Grill space late last year, Anthony has done the same with his “Yebo” concept.While his original Yebo officially closed at Phipps Plaza, Anthony and his team opened their new Yebo Beach Haus a more upscale atmosphere which incorporates elements from the Hamptons and Venice Beach. Anthony’s wife, Kelly, revamped the restaurant space previously occupied by Coast Seafood & Raw Bar to include white-washed walls, dark cherry wood-stained floors, and driftwood décor to create an elegant seaside feel.
The grand opening event was the hottest party in town as the restaurant was packed with friends and fans waiting to get a sneak peek at the new digs. Yebo meaning ‘yes’ is an affirmation in South Africa, and this was certainly the vibe as drinks were flying from bartenders’ hands and plates of red bean hummus served atop carrot and cucumber slices, seared tuna with nori sheets, shiso leaves and wasabi aioli, spicy curried chicken skewers, peppadew fried mac & cheese, and langoustine ceviche with yuzu chili sauce (all items from the new menu) disappeared within seconds of leaving the kitchen.
Our favorite dish of the evening was a watermelon and fennel salad with feta cheese and oranges. In celebration of National salad month, we are thrilled that Yebo Chef Philippe Haddad was willing to share the recipe our readers.
Photo Credit: Phase3PR
Watermelon, cut into 4 - 1” slices
½ cup Feta cheese crumbled
1 small fennel bulb, shaved
4 tablespoons mint, finely chopped
4 teaspoons Balsamic glaze (vinegar reduction)
2 oranges segments, supremed
Citrus vinaigrette
Citrus vinaigrette:
¼ cup lemon juice
¼ cup orange juice
1 teaspoon lemon zest
¼ cup vinegar (white balsamic or champagne)
¾ cup extra virgin olive oil
1 teaspoon fresh thyme, chopped
1 tablespoon honey
2 garlic gloves, minced
Kosher salt and white pepper to taste
Cut the rind off the watermelon and then cut the melon slices into 5” round circles. Place in the center of a chilled plate. Drizzle vinaigrette over watermelon.
Toss shaved fennel, mint, feta cheese and orange supremes in the vinaigrette and toss lightly to coat. Pile the fennel salad on top of the watermelon slices. Drop balsamic reduction (artistically) around the watermelon on plate. Dive in!
“Cooking is sharing – Life is Beautiful!” ~Chef Philippe Haddad
While we attended the Yebo Beach Haus opening celebration free of charge, we received no additional remuneration and the opinions herein are honest and unsolicited.
