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The ever-creative Blais considers the comment, and a light bulb practically appears over his spiked hair. “You know what’s good? Shrimp-flavored french fries! Like when you use the fryer that the shrimp were fried in. You know?”
A conversation about fish-frying oil — specifically, can it be used more than once? — ensues. Everyone had an opinion.
A waitress clears a plate that has been scraped clean of everything but its decorative vegetable garnish. “Nice tomato swan!” Maxey says cheerily to the waitress. She considers the comment, dubiously.
Before long the chefs are barreling up I-85 to a Buford Highway run. Their destination: Hae Woon Dae — a Korean barbecue restaurant set in a sinister-looking strip mall behind the Shooter Alley strip club. A man who appears to be asleep in his chair lurches up when the chefs’ brigade arrives. Beers are ordered. A kitchen helper brings canisters of glowing hardwood charcoal to set in the table, and mounds of raw short ribs materialize.

See the full article from “Atlanta Journal Constitution (blog)”