If humankind never learned to play with its food, it would never have learned to play with its ingredients, and the world would be one bereft bowl of gruel. Today's Groupon gives your palate some new playmates. For $10, you get $25 worth of curry, fish n' chips, Thai wings, and other eclectic, international offerings at P'cheen. Citysearch named the globe-spanning Inman Park eatery the Best Irish Pub in 2009 and the Best After-Work Bar in 2008.
Whether you go for the chummy pub atmosphere after work or the late-night pulse of guest DJs, P'cheen's décor reflects the myriad cultures that lend a cultivated range of flavors to the menu. Thirsted guests can sidle up to the rustic charm of a UK pub with a bottle of Blackthorn dry cider ($6) and a basket of Guinness beer-battered fish 'n' chips with homemade tartar sauce ($12), a mainstay of the eatery's ever-changing menu. Join friends in the dining room—where exposed ductwork and ethereal sconces disappear against the intricate, patterned wall—and share an order of coconut curried mussels ($12) or sweet and spicy Thai char-grilled wings ($8) with a draft beer, such as Ommegang Abbey Ale ($6) or Guinness ($5).
On Friday and Saturday nights, P'cheen offers its full dinner menu until 1 a.m., so couples can take in the local art and cozy up on Mediterranean-style low-backed sofas until hunger strikes like a tummy-hawk made of bottle rockets. Guests can sample P'cheen's house-cured meats and cheeses, such as Portuguese chorizo, creamy Gorgonzola dolce, and chicken-liver mousse (choose any four for $10), or stave off late-night hunger-strikes with the grilled Angus and portobello hamburger (topped with North African harissa aioli, cheddar, lettuce, tomato, pickle, and onion, $8).
- As a barbecue aficionado, [sous chef Mike] LaSage has the ultimate respect for the dry rub. His has sixteen ingredients, including orange and lemon peel, ground chipotle, and sugar. One of the many things I love about having barbecue at P’cheen once a week is the fact that the sides aren’t gunked up with seasoning and provide a nice contrast with the meat. The macaroni and cheese comes with fat raw slices of jalapeños; the coleslaw is chunky, crunchy, and vinegary; and the collards are stewed with tender morsels of pork. – Christiane Lauterbach, Atlanta Magazine
- I especially liked my entree of bouillabaisse — a huge bowl of saffron-fennel broth swimming with shrimp, mussels, squid and cod. Two thick slices of baguette, spread with rouille, were in the bowl, too. The seafood was all perfectly cooked, the broth tangy, the rouille rich and garlicky…My starter was also a great surprise — grilled lamb merquez, the popular North African sausage. Two large slices were served over a sauté of three varieties of mushrooms: white oyster, shiitake and French horn. – Cliff Bostock, Creative Loafing
The moonshine is always flowing at P'cheen. Bartenders at this local bistro create seasonal cocktails from a selection of 10 or more moonshines, with flavors that include cherry, apple pie, and black tea. They also serve a full list of classic cocktails, such as the speakeasy old fashioned—a mix of bourbon, angostura + orange bitters—and craft beers. In the kitchen, chef Alex prepares a menu of international fusion dishes that complement the throwback libations. His specialties change with the season, since he sources many of his ingredients locally, but may include gazpacho made with local veggies, Guinness-battered fish and chips, and braised short ribs. Brunch is a favorite among regulars, with bottomless mimosas and a good mix of breakfast and lunch foods.