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EditEd by bEsha RodELL p. 6

intRo

a boy namEd sous p. 8

by Stephanie Dazey

Listings: industRy hangouts p. 14

i LikE thE baRtEndER p. 16

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EDItOR IN CHIEF • ERIC CELEStE eric.celeste@creativeloafing.com Creative DireCtor • Chris Mihal CULTURE EDITOR • Debbie Michaud NEWS EDITOR • Scott Henry FooD & DriNK eDitor • Besha Rodell MUSIC EDITOR • Rodney Carmichael eveNtS eDitor • Wyatt Williams StaFF WriterS • Curt Holman, Chad Radford, Gwynedd Stuart, thomas Wheatley PHOTO EDITOR • Joeff Davis ASSISTANT PHOTO EDITOR • Dustin Chambers OPERATIONS EDITOR • Alicia Wages ASSOCIATE COPY EDITOR • Vené Franco CONTENT MANAGEMENT EDITOR • Amber Robinson ONLINE PRODUCER • Edward Adams ONLINE MEDIA ASSISTANT • Bobby Feingold ONLINE PRODUCTION ASSISTANT • Melysa Martinez DESIGNER • Amanda Croy CONTRIBUTING WRITERS • Cliff Bostock, Tray Butler, Felicia Feaster, Maurice Garland, Christopher Hassiotis, Cinqué Hicks, Hal Horowitz, James Kelly, Chris Parker, Gabe Vodicka, Jonathan Williams, Jennifer Zyman CONTRIBUTING PHOTOGRAPHERS • James Camp, Alan Friedman, Perry Julien, T. Lynne Pixley INTERNS • Elijah Black, Stephanie Dazey, Catherine Maddox, Kathryn McBroom, Abbey McDaniel, Shalawa Morgan, Ashley Newton, Stephanie Pharr, George Weidman

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InsIde The IndusTry In 1998, as I perched on the edge of my mother’s bed, she declared that I was lost. That I had no direction. That all I did was wait tables. I was 22, living in Chapel Hill, N.C., immersed in the restaurant life. I had not yet been to college, and I had no plans to go (although eventually I did). “You waited tables in your 20s, too,” I protested. “Yes,” she said, “but I did other things. I was always involved in something. Politics. Art. I always had a passion. I was always interested in something.” “I am interested,” I said, “in waitresses. I am interested in cooks.” Thirteen years later, I am still interested in waitresses and cooks. Today, I review restaurants, but I never stopped being in love with the industry and its people. I stand for the customer, yes, but I also stand for the industry, for all the chefs who sweat 80 hours a week and then go out to eat and wish every restaurant had the guts and soul they try to imbue in their own food. Ever eat out with a cook? You will never find a tougher critic. That’s why this year’s Food Issue is all about that industry — not about the eating so much as the working. It’s dedicated to the folks who make this thing run rather than the pretty food we get as consumers. I love that food, but we have 51 food sections a year discussing it. This issue is about the cooks and bartenders and waiters who make it happen. Appropriately, the issue was partially inspired by a waitress, and much of it is written by her: Stephanie Dazey, my intern this semester, who came up with so many good industry-themed story ideas that I decided to have her write a few and build this issue around them. If it weren’t for these folks — the cooks, the waitresses, the bartenders, the chefs — we wouldn’t have anything to rhapsodize and write about. This one’s for them. — Besha Rodell

6 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

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clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 7

Joeff Davis Photos

From left: Adam Waller, Kyle Jacovino, Richard Neal, E.J. Hodgkinson, and Doug Rouen

To find Atlanta’s up-and-coming culinary stars, it’s worth looking at second in command

t’s old news that chefs are the new rock stars. We watch them on TV, we talk and write endlessly about their talents and failures in these pages and beyond. A good chef is now not just a guy who can cook and run a kitchen — it’s a man (or woman) who can be presented as a personality, the public personification of his food and restaurant. But behind every great chef is a great sous chef. The sous chef can be anything and everything in a kitchen, from a glorified line cook to the guy who ac-

8 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

tually writes the menu and runs the restaurant. Most sous chefs will tell you it’s a case of all the work, none of the glory. These are guys who might not be quite ready to helm their own ships, but they know how to do just about every other part of a chef’s job. Meet the backbones of some of the best kitchens in the city, cooks who are also quite likely the next generation of Atlanta chefs. Stephanie Dazey talks to five guys who might just be tomorrow’s culinary rock stars.

Ky l e Jacov ino Empire State South

Kyle Jacovino sits down on Empire State South’s Midtown patio. It’s one of those sunny fall days that makes you feel lucky you’re in Atlanta. His voice is deep and deliberate. His glance is sincere as he shifts in his seat with just a hint of uneasiness. “I’ve never done an interview,” he says. A trait not commonly associated with chefhood, the Pennsylvania transplant nonetheless exhibits a healthy dose of humility. Case and point: When asked if he’s ready to be an executive chef, Jacovino answers no. “I know what I don’t know. There are a lot of things I’d like to learn first before I’m an executive chef. I’m only 25,” he says. Jacovino earned the title of sous chef by the age of 19, despite never setting foot in culinary school. “I was taught by a group of old-school apprentices who founded a high school culinary program in Hershey, Penn. I started when I was 17 and they taught me everything from garde manger to ice carving to butchering.” As fate would have it, Jacovino met a friend of Empire State South’s executive chef Ryan Smith while working at Mirbeau Inn and Spa in upstate New York. Strings were pulled, emails sent, and plane tickets purchased, Jacovino says, “Ryan and I hung out, he took me to Holeman & Finch and Bacchanalia. It was cool. I didn’t know much about charcuterie then, either, so watching Ryan do that was pretty inspiring.” Mentor secured, Jacovino went to work at Joël, enjoying the luxuries that come with working in a multimillion dollar kitchen. But the big break came when Jacovino ran into Smith as he was taking over the kitchen at Restaurant Eugene. Jacovino was invited to join him. Since then, the two have continued to

work together, even through Smith’s move to Empire State South. Jacovino does not take his sous chef position lightly. “You have to be a hard worker, you have to be very dedicated. Being a sous chef is being there for your executive chef, you’re his right-hand man.” When the going gets tough and the hours get long, Jacovino is far from fazed. “I’ve always felt that if you’re working long hours, it’s for a good reason. This is a passion for me,” he says. “It’s what I want to do.” Although Jacovino claims that he’s not yet ready to take on the role of head honcho, he’s still quietly planning out his future as a chef owner and restaurateur. “I love pizza,” he says, no doubt a by-product of his unmistakable Italian roots, and countless hours spent “throwing pizza” back in high school. “I want to open a pizza shop where we make all our own pepperoni, salami, and cheese. I want to make my own everything for my pizza.” He describes a small and modest pizzeria, to perhaps compete with his favorite restaurant in town, Antico. “I’d like to do three to four small pies, make everything in house and do fresh pastas,” Jacovino says. “Opening a really small Italian bistro would be my dream.” For Jacovino, cooking is “not a job, it’s a passion. If you look at cooking as just a job, I don’t think you’re gonna get very far. It needs to come from the heart,” he says. But the fame and glory call to him as well. “One of the awards I’ve always had my eye on is the Rising Star chef award,” he admits. A coveted culinary accolade, the Rising Star designation is awarded annually by StarChefs, a widely respected culinary trade publication. “I really want to get the Rising Star by 29. I think I can do it if I keep working hard. If I keep pushing myself,” he says. Even so, “I’m more concerned with being the best chef I can possibly be right now.”

e . J. Ho d g Kin son Woodfire Grill

The lights are out and no one seems to be home at Woodfire Grill. The rustic scent of wood and smoke lingers in the deserted dining room, a souvenir from the restaurant’s iconic wood-burning oven that blazes nightly. The only sign of life is muffled music coming from the kitchen. The song is familiar but unrecognizable until E.J. Hodgkinson emerges from the kitchen door, knife in hand and rocking out to Elton John’s “Crocodile Rock.” Surprised to discover an audience, Woodfire’s sous chef chuckles and explains his deep appreciation for the other E.J. “I hated his music when I was a kid. I should probably write my parents a letter and thank them for making me listen to Elton John because he is freakin’ awesome.” His love for Sir Elton aside, Hodgkinson’s true passion lies in the kitchen. “My parents worked long hours,” he says, “so I cooked for myself a lot as a kid, and I’ve been doing it ever since.” He says he caught the chef bug at his very first restaurant gig as the dishwasher at a local coffee shop/gelato parlor/crêperie. A quick promotion to cook under the shop’s French-trained chef sealed the deal; a budding food junkie was born. By the age of 21, Hodgkinson had earned the position of executive chef at Tomei’s, a restaurant in his three-stoplight hometown, Placerville, Calif. However, the pressure of such early success took its toll. “I came to the realization that I was too young to be doing what I was doing.” Hodgkinson moved to Austin, Texas, where he obtained a culinary degree from the Texas Culinary Academy, Le Cordon Bleu, and graduated summa cum laude in 2007. “Culinary school was a breeze for me because I’d already been cooking for seven years” he says. While in

Austin, Hodgkinson discovered the importance of local agriculture. “I fell in love with the farm-to-table movement and it’s been a huge part of my cooking philosophy ever since.” Hodgkinson made his way to the A in 2008. He landed an interview at Woodfire Grill. At the time, the restaurant was changing hands and Kevin Gillespie was getting ready to become the executive chef in the house that Michael Tuohy built. “Woodfire felt like a natural fit. I started out as the sauté chef and I’ve been here ever since.” In just less than a year, Hodgkinson was promoted to sous chef and is currently Woodfire’s chef de cuisine. “I average about 95 hours a week,” he says. On top of his responsibilities at the restaurant he’s also in the process of helping to test recipes for Gillespie’s forthcoming cookbook. The young chef is now entirely responsible for Woodfire’s kitchen and its daily operations. “At this point, Kevin has given me complete creative control over the menu,” Hodgkinson says. “I can rewrite it at any time although Kevin writes dishes whenever he’s available.” The two chefs have been working hand in hand for more than three years. “Our styles, in the sense of how we each view and think about food, have basically merged into one,” Hodgkinson says. “The owners have full faith in me and they support what I do, but frankly, it’s Kevin’s restaurant and it’s still his food.” Hodgkinson is completely dedicated to Woodfire for the present, but like most young chefs he dreams of owning his own place one day — places if everything goes according to plan. “I love to cook breakfast food,” he says, “and you typically don’t see any really nice, upscale breakfast places. I think that people would appreciate a perfectly fried egg or homemade English muffins.” see sous p.10

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He says another one of his passion projects would be very similar to Woodfire Grill. “My restaurant would still be locally sourced with a constantly changing menu, only I’d like to have a much smaller venue,” he says. “I truly believe that if you’re selling a good product people will buy it. Setting up shop here in Atlanta is a definite possibility for me, and if that happened it would be great. But right now I’m concentrated on Woodfire Grill. It’s where I’ve put my heart and soul.”

D o u g Ro u e n One Eared Stag

It’s day five of Inman Park Restaurant Week. At 9 a.m., sous chef Doug Rouen walks out of One Eared Stag’s kitchen looking harassed; red-faced and half-dazed. He dabs at the beads of sweat that have accumulated on his forehead. With a boyish grin he shrugs, “You gotta love restaurant week.” Stylistically, Rouen is both a culinary surrealist and an old-school purist. “Dishes like steak and kidney pie were amazing back in the day,” he says. “It’s a shame that nobody really does them anymore.” Demonstrating a passion for anything odd and yet traditional, it would seem that the rustic eccentricity of his current mentor, Robert Phalen, has rubbed off on him. “I love manipulating flavors and showing people techniques they’ve never seen before,” Rouen says. “But at the same time, good food never dies. I love doing modern interpretations of old classics.” Rouen is no stranger to the classics having received formal training at L’Academie de Cuisine in Maryland. After graduating, he spent the formative years of his culinary career working under some of nation’s most prominent chefs in the D.C. area. “I spent

six years working up the brigade system at a restaurant called 2941 in Falls Church, Va.” A six-year tenure at one restaurant is almost unheard of in this industry. More often young chefs focus on shorter stints at various highend restaurants in order to build an impressive résumé. Rouen, however, says that in his case, several well-known chefs spent some time running the kitchen at 2941 during his time there. “It was great. I had all these great chefs coming to me on my home turf. While I was at 2941 I was able to work with New York rock star chefs like Scott Bryan of Veritas and Bertrand Chemel of Café Boulud. I learned a ton from those guys.” Rouen realizes that Atlanta’s fluctuating food scene is unlike any other in the country. “Atlanta has a love-hate relationship with its restaurants and its chefs. Fine dining seems to be a dying niche in this town.” As a playful gibe he adds, “Foodies and hipsters, I hate to say it, are kind of the same thing.” Atlanta’s unique culinary climate has caused young chefs like Rouen to rework the old blueprints of a fine-dining cook’s career. “It’s a new world out there,” he says. “It’s all about offering as close to Michelin star quality food as you can, but in a casual, comfortable setting.” New world aside, Rouen’s loyalty shows itself in his commitment to sticking around at One Eared Stag. “I think we’re doing things right,” he says, “and I’ve never been the type to jump ship.” Rouen explains that loyalty along with humility and hard work were the cornerstones of his training. “It’s important to see a place through to the next level, and to leave it better than when you found it,” he says. But running his own kitchen someday is See SouS p.12

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his ultimate goal. “I’d like to open a place that puts out quality, affordable food,” he says. “A place where I could showcase some of the tricks I’ve learned over the years.” For the time being, Rouen is content on making it happen for his executive chef. “I’m not in any rush. “This city is all about being trendy right now, but I think there are enough people here who truly love food,” he says. “All they need to do is show up and show their support. “We’ll be here, doing what we love, because in the end, we’re doing it for them.”

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Richard Neal laughs into his coffee cup, remembering his days as a fry guy down at the local family grill. “I started working in kitchens up in Virginia,” he says, “and for the longest time, I hated it.” Currently, Neal is a sous chef at a little place on the Westside called Bacchanalia. His passion for the culinary arts is undeniable, but Neal admits that his attitude toward cooking hasn’t always been a positive one. “As soon as I got to work, I couldn’t wait to be off again.” In those days, cooking was a chore; something he did to pay the rent. Even his decision to attend culinary school was half-hearted and heavily influenced by familial pressure. “When I turned 20, I realized that I needed get my life together,” Neal says. “My mom was pressuring me to do something, anything at the time. I’d been working in kitchens forever, so I thought, ‘Why not go to culinary school?’” Nothing about cooking had particularly resonated with Neal before studying at the Art Institute of Atlanta. “Culinary school is

where I really fell in love with food,” he says. Before accepting the sous position at Bacchanalia, Neal worked all over the city. In 2010, Neal decided it was time for a change. “I was about to buy a plane ticket to Portland when the opportunity came up for me to work at Bacc.” At Bacchanalia, Neal is one of three sous chefs. “It is definitely intense,” he says. “It’s such a big machine with a lot of gears turning all day every day.” Neal says working at Bacchanalia is unlike any other kitchen he’s worked for. “Everyone there is super professional and focused on the goal of being the best in the city.” But despite being one of Atlanta’s most highly respected restaurants, Neal says that he and the rest of the staff are looking for ways to improve. “With this comes a ton of stressful days, but at the end of it, we’re proud of what we do.” Stylistically, Neal describes his cooking as rustic and traditional. “If we get a whole animal in, or a terrine needs to be made, I’m all over it,” he says. “I love butchering and making homemade charcuterie.” “I like real food,” he says, “pure, ingredient-driven food with the least amount of manipulation.” If he were to open his own restaurant, Neal says he would focus on the most neglected meal in the city: breakfast. “The hardest meal for me to find is a chefdriven breakfast,” he says. “I’ve always wanted to do something like that, and not just during normal breakfast hours but late night especially.” Neal says he’s not quite sure where he’ll be five years from now. “I know I’ll still be cooking,” he says. “Right now I’m really focusing on the present — my fundamentals and just getting better.”

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AdAm WA ller Sotto Sotto

Adam Waller sits at Sotto Sotto’s bar hunched over a clipboard, cell phone tucked between his neck and his shoulder. A tattooed forearm races across a product sheet marking orders, while his other hand absentmindedly fingers an elegant Bordeaux stem filled with red wine. A server approaches; there’s a snag in the kitchen. Waller excuses himself with a warm politeness that quietly contradicts his rugged, if not slightly intimidating demeanor. He emerges from the kitchen promptly and satisfied. “Problem solved,” he says. Before restaurants, Waller worked as an ammunition tech in the military. And although his work in Explosive Ordnance Disposal still required him to say “yes sir” a lot, Waller’s previous employer (the U.S. Marine Corps) was noticeably tougher when it came to uniform violations. His military training did, however, prepare Waller for high-pressure situations, even if disarming bombs is slightly more intense than cooking dinner. Waller spent two years stationed in Japan, where sampling the local flavors became a favorite pastime. And it was there, amongst the modest noodle houses and sake bars of Okinawa, that the Marietta native began falling for food. Toward the end of his contract with the military, making the transition to the culinary field seemed like a logical choice. “I started thinking about what I’d like to do with my life and I thought I’d like to cook food. I enjoy eating it, I might as well cook it.” Waller returned to Atlanta in 1999 and began taking classes at the Art Institute. There he met chef, instructor, and future mentor Todd Annis. “He was probably

the one instructor I did like,” he says. “He wanted to develop you into a better cook. I really appreciate what he did for me.” Waller continued to cook and learn in several prominent kitchens. At Brasserie Le Coze, Waller recalls, “I was basically sweating my ass off, cooking skate wing for Eric Ripert and [owner] Maguy Le Coze.” During this time, Waller worked two jobs, getting up at 6 a.m. and leaving one place to go set up for dinner at another, not finishing until midnight. “I worked and worked and worked,” Waller says. “You learn from all of those experiences and that’s what gets you to the next level.” The next level is currently where the former burger flipper/Marine/line cook can be found today. Waller is chef Riccardo Ullio’s right-hand man and chef de cuisine at Sotto Sotto in Inman Park. Although he specializes in Italian, his culinary passion lies elsewhere. “After working at Cuerno [Ullio’s now-closed attempt to bring Spanish food to the masses], I started appreciating Spanish food and learning about it.” “I envisioned myself going to Spain and learning from chefs over there,” he says. “Not necessarily at El Bulli, but tapas bars. I’d like to bring that traditional Spanish element back to the States.” With Ullio currently busy with other ventures, Waller bears a considerable amount of responsibility for the execution of the food at Sotto Sotto, but that’s the way he prefers it. “I want to have my hands in the food,” he says. “I want to be the guy preparing it and making people happy. If people leave my restaurant and they have smiles on their faces and have had a good meal, then I know that I’ve done my job.” C

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clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 13

Industry hangs

Our favorite spots to eat and drink after the shift Benchwarmers Clairmont Darts, pool, poker, and TVs everywhere. Huge inside and there’s always a place to park. Benchwarmers is a sports bar and all around watering hole for the non-Buckhead Buckhead crowd. Mon.-Fri.: Food till 2 a.m., Bar till 4 a.m.; Sat.: Food till 1 a.m., Bar till 3 a.m.; Sun.: Food till midnight, Bar till 2:30 a.m. 2775 Clairmont Road. 404-321-0303. www.benchwarmersgrill.com.

The Earl Cheap beer, loud music, and possibly the best rib-eye you can get after midnight. Mon.-Sat.: Food till 1 a.m., Bar till 2:30 a.m.; Sun.: Food till 11 p.m., Bar till midnight. 488 Flat Shoals Ave. 404522-3950. www.badearl.com. El Bar One of the few places you can get your groove on without all fussy, clubby nonsense. PAGE NO.

Wed.-Sat., 10 p.m.-3 a.m. 939 Ponce de Leon Ave. 678-613-3807. Fellini’s The tried and true, if-it-ain’t-brokedon’t-fix-it go-to pizza place. Select locations open till 2 a.m. 909 Ponce de Leon Ave. 404-873-3088. And other metro Atlanta locations. www.fellinisatlanta.com.

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Jack’s Pizza & Wings Sometimes you just want cheap pitchers of Old Fourth Ward, aka Miller High Life and baked wings. Sun.-Wed.: Food till 11 p.m., Bar till midnight.; Thurs.-Sat.: Food till 2 a.m., Bar till 3 a.m. Closed Tuesdays. 676 Highland Ave. 404-525-4444. The Midway Pub With a decent beer list, board games, and plenty of high-backed wooden booths, Midway is a great place to unwind after quittin’ time. Mon.-Sat.: Food till 2 a.m., Bar till 2:30 a.m.; Sun.: Food till 11:30 p.m., Bar till midnight. 552 Flat Shoals Ave. 404-584-0335. www.themidwaypub.com. Octopus Sometimes bar food just won’t cut it. Housed in East Atlanta’s SoBa, Octopus is the late-night restaurant within a restaurant that caters to adventurous service industry palates. Food from 10 p.m.-3 a.m. Mon.-Sat. 561 Gresham Ave. 404-627-9911. The Porter Beer Bar With the most impressive beer selection this side of Decatur, and fast, friendly service, the Porter is a place where beer lovers can feel at ease. Servers are well-versed on all things beer related which makes navigating an otherwise unmanageable menu much easier to swallow. Mon.-Thurs.: Food till 11:45 p.m., Bar till midnight,; Fri.-Sat.: Food till 2:15 a.m., Bar till 2:30 a.m. 1156 Euclid Ave. 404-223-0393. www.theporterbeerbar.com. R. Thomas Deluxe Grill The 24-hour health-food junkie’s paradise is still going strong and remains to be one of the few places available for ultra latenight grubbing. 1812 Peachtree St. 404-881-0246. www.rthomasdeluxegrill.net. The Sound Table The Sound Table proves that the best restaurants are the ones in which the owners create a place where they would want to hang out. Awesome, international-tinged food, and some of the best cocktails in town. A sweaty dance party on the side. Food till 11 p.m., Bar till 2:30 a.m. Closed Mondays. 483 Edgewood Ave. www.thesoundtable.com.

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Victory Sandwich Bar (below) With Jack Daniels slushies, $4 sandwiches, and ping-pong, Victory is an easy choice for anyone in need of a midnight snack. Food and bar till 2 a.m. 280 Elizabeth St. 770-676-7287. www.vicsandwich.com.

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clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 15

A roundtable discussion with a few of Atlanta’s best booze-slingers

PhotograPhy by Joeff Davis

iraculously, surprisingly, magnificently, Atlanta has become a cocktail town. It’s happened quickly, seemingly overnight. Three years

ago a good drink was hard to find; six years ago it was impossible. But now great drinks exist everywhere in Atlanta. With a culture changing that quickly, questions arise. We decided to pose some of those questions — on the stigma of “fancy drinks,” ridiculous cocktail names, the nature of drinking in the South — to some of the folks in the trenches of our drinking culture. The truth is, Atlanta’s bartenders love talking about what they do, and the camaraderie between them is infectious. Here are the highlights from Brad Kaplan’s conversation with Greg Best (Holeman & Finch), Paul Calvert (Pura Vida), Navarro Carr (the Sound Table), Lara Creasy (JCT Kitchen, No. 246), Lindy Colburn (Quality Wine & Spirits), and Miles Macquarrie (Leon’s Full Service). Brad Kaplan: How do you think about the challenge of naming the drinks you come up with? Navarro Carr: When naming drinks, we take inspiration from a book we read, or music, or something in our life, and we personalize the cocktail. But a lot of times people come in and love the name, but the drink is not for them. It’s a challenge — making sure they understand what the drink is. Lara Creasy: I’m terrible with names. Miles Macquarrie: I’m horrible with it, too, I usually get help from staff members or my wife. Carr: Your wife’s doing a great job. Paul Calvert: I’ve overheard guests say they’re not going to order a cocktail called “The Socialist” because they don’t care for Obama ... 16 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

Paul Calvert

it’s not a vote, it’s a drink. Greg Best: I’ll tell you a name that really got people up in arms was “The Mussolini.” I gotta tell you, man, I was trying to take the name back, but some Italian people did not find humor in that at all! So that was pretty bad. Lindy Colburn: On the distributor side, I see a lot of horrible liquor names, like a peanut butter-flavored vodka called NutLiquor. Ya know, really? Kaplan: Are there certain spirits you don’t want in your bar? Best: You can tell when the people behind a spirit are doing it because of passion and love for their craft as opposed to the people who are doing something as a novelty or to make X amount of dollars as quickly as they can. Generally, my rule of thumb is why would I try to work with them seriously if they don’t take their product seriously, or if the product is just meant to be a revenue driver. Macquarrie: I doubt any of us have Midori behind the bar. Kaplan: So, for Atlanta’s drinking crowd, what makes for a good cocktail menu? Carr: The drinking crowd in Atlanta is all across the board. You have your ultra-educated drinkers, and you have people that may not know anything on the menu. The main thing is customer service and breaking down the wall to make customers feel welcome. [At the Sound Table] we don’t have a lot of the things that some folks expect — I don’t have Apple Pucker. Nothing against Apple Pucker, I just don’t have it. So it’s the play of bartender to customer and suggesting things in a way to help them find something else they may like. Calvert: I continue to be amazed at how much Mezcal is sold, both at Sound Table and here at Pura Vida. Best: A lot of people order a drink because they see someone next to them drinking it, ask if it tastes good, and say, “I’m going to have one of those.” Creasy: It makes a big difference how you write your menu, if you’re only putting things on it that us bartenders want to drink then you’re not going to get very far with the other thousand people you see during the week. But if you’re writing your menu in a way that isn’t intimidating … I always put something in a drink that’s going to hook people even if they don’t know what the other three things are. You know, if it’s seasonal produce or a spirit they’re comfortable with or even the way you name it. Kaplan: As a bartender, how do you think about the issue of overindulgence and your role in preventing problems? Best: That is probably the hardest part about bartending for me personally. [Heads nod around the table.] I have had very, very heated exchanges even with people I know very well and love dearly, and it’s like an intervention.

“A Famous Man”

— Navarro Carr, the Sound Table This cocktail plays off the rich sweetness of a good aged rum with the earthy, bitter, herbal depth of a trio of Italian masterpieces. • 2 ounces aged rum (such as Zaya 12 year old, Flor de Caña Grand Reserve, or Angostura 7 year old) • 1/2 ounce Fernet-Branca • 1/2 ounce Amaro Nonino • 1/8 ounce Luxardo Maraschino Combine the ingredients in a mixing glass. Add ice. Stir. Strain into a coupe. Garnish with an orange twist.

around the bar and do it quietly, so no one else notices. And that works well for us. Best: [It’s a bit like] shepherding, especially when you’re deep in the weeds, keeping that awareness ... Carr: We are shepherds! Macquarrie: Especially when you have responsibility for the other staff. Are those guests being taken care of? Is that guy over there who’s had four Sazeracs, is he still doing OK? The whole night you’re in charge of that. Calvert: I think that’s a part of running the bar, taking care of people, making sure people are being safe. That’s a part of creating an atmosphere, creating a night for people, a home. Kaplan: You guys are essentially shepherds of a social mood and social interactions. How much are you thinking about that: the mood vs. making drinks? Best: Constantly! Lara Creasy Calvert: I think about that more than I think about making drinks. Best: I will stop making a drink just to go tweak the music one hair. Macquarrie: Or adjust the lights when it becomes time. Calvert: Every bartender should do that, and those are my favorite bars, not necessarily the bars that make fancy drinks. Kaplan: A lot of people have latched on to the term “mixologist,” but a lot of folks hate it, too. What do you prefer to be called? Creasy: I personally don’t have a problem with the term mixologist. I think there needs to be a distinction — there are a lot of great mixologists in town that make beautiful drinks, know a ton about the spirits, but they’re terrible bartenders! You sit at their bar at lunch, they don’t give you a napkin, there’s no glass of water ... Macquarrie: But then you have good bartenders being called mixologists. Calvert: And that’s the thing. I hate it when Navarro Carr people don’t want to look at the drink menu or go to your bar because they think it’s too It helps to see those signs before it gets to that fancy. That’s why I don’t like the word mixlevel, because in that situation, being reacologist, I’d rather just be a bartender who tionary is damn near impossible. It is really tries to do everything well. the quintessential responsibility of a bartendCarr: I like the word bartender as well. I er, to be aware of where their guest is don’t think we need any more division. I at. There are so many subtle ways don’t want to alienate or put up a wall re of helping someone out — forbetween what I do and what someone O M On the getting to make that drink for does who works at a bar that just web another hour, or saying, “Hey, does beer and shots. / Visit clatl.com how ’bout something to eat Calvert: We drink beer and do r foodissue fo first and we’ll talk about drinks shots, too! e th of o a vide in a little bit.” A lot of times if Carr : We do. roundtable it’s subtle and respectful people Calvert: Too much, actually. I think will get the hint. But if you get to I’ve been drunk with all of you. the point where they turn belligerent, it’s the Kaplan: Do you take comfort in just making hardest thing in the world to deal with. really simple drinks sometimes? Macquarrie: Yeah, I think the hardest part Colburn: You can curse that person ordering of being the person that’s cut off is that it’s vodka and soda all you want and wish they’d embarrassing, so a lot of times we’ll walk see bartenders p. 18 clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 17

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From left: Navarro Carr, Paul Calvert, Miles Macquarrie, Lara Creasy, Greg Best

BARTENDERS fRom p. 17 be more adventurous. Best: Oh, not me! I bless them. Colburn: But at the end of the day that vodka soda has a great margin. Best: And takes 30 seconds to make! Kaplan: So, where do you draw the line on bartender snobbery? Best: Armbands! I will never, ever wear armbands. Colburn: That whole getup, the whole “I’mtrying-to-look-like-Jerry-Thomas-did” with my suspenders and my waxed mustache and my fedora. That whole costume is so silly. I don’t like the mustache. [Calvert pretends to be insulted.] But yours isn’t waxed! Calvert: It’s just part of my face! I agree with Lindy, but if the bartender is that, let them be that. Sometimes it feels right, maybe it’s because of the entire room or because clearly he wears bowties when he’s not at work. Best: There’s like three of them [that wear bowties when not at work], but it’s costume, it’s theater. Remember when chefs used to wear the lime-green jackets and the pepper pants? That stuff happens! Macquarrie: I think it should just fit the space, fit the establishment. Kaplan: What defines “Southern” drinking in Atlanta right now? Best: This is something I’ve put a lot of thought into since I took root here in Atlanta, but I rapidly realized it’s more the art of drinking here, the social structure of drinking with people. It’s the reason you can go to parts of Savannah and they’re still serving Chatham Artillery Punch. Drinking is so rooted into the communal aesthetic, it’s about how you serve a drink and be18 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

ing among, and with, the group. That has informed how I run my bar, how to make guests instantly feel like they’ve known you forever and you’ve been drinking over the same table many times. That definitely distinguishes Atlanta’s upswing in cocktails. Colburn: I think it has a lot to do with ingredients, too, though. The people who have led the charge in Atlanta with cocktails came out of chef-driven places and at some point had a chef invite them into the kitchen and ask what they could do with ingredients behind the bar. There’s a respect for what’s going in the glass SEE BARTENDERS p. 20

“Fields of Gold”

— Lara Creasy, No. 246

A decidedly autumnal play on the classic Bee’s Knees, with a floral twist from chamomile tea and dry vermouth. • 2 ounces No. 209 gin • 1/2 ounce honey syrup (half honey, half water) • 1/2 ounce fresh lemon juice, strained • 1/2 ounce chamomile-infused dry vermouth (recipe below) Combine all ingredients in a cocktail shaker. Shake and strain into chilled martini glass. Garnish with a sprinkle of fennel pollen on surface. Chamomile-infused vermouth: Infuse one chamomile tea bag into 375 milliliters of dry vermouth overnight. Remove tea bag and squeeze to remove excess infusion from bag before discarding. Keep refrigerated.

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From left: Paul Calvert, Lindy Colburn, Navarro Carr

BARTENDERS fRom p. 18 here, a lot more than there is in other markets. Best: We were fortunate enough through the stars aligning that at the same time restaurants were finding their cultural identity and exploring the agricultural connections to our region was the same time that the bar scene was coming together, in parallel. Calvert: When I was bartending in Boston, if there was a regional ingredient, it felt forced, but now I just expect to see Southern ingredients on people’s menus. Kaplan: It seems like cocktails are more at the forefront for a lot of recently opened restaurants. How are chefs and bartenders working together? Best: There’s more congruency than there’s ever been; you see chefs consulting with the bartenders, just a lot more play than I’ve seen before. It’s really exciting to me that chefs are as interested in cocktails as they are, because as we all know, up until two years ago, chefs used to drink nothing but vodka and cranberry, in giant cups, and it was really not much cranberry! Creasy: Pretty much any chef in the city acknowledges that if they want the restaurant taken seriously, they have to have a decent cocktail program. Macquarrie: I think that shows a growth in general. Three years ago Decatur was beer, beer, beer, but now … at Leon’s, and Iberian Pig, and Cakes & Ale, people are guzzling the hard stuff. Kaplan: What gives you pride in the Atlanta bartender community? Calvert: What’s really beautiful to me is places like the new Octane at the Jane. At night they have this little cocktail menu, and it’s gorgeous. It’s nice to know I can go 20 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

there or so many other places now and get a Negroni made properly. You don’t need to blow my mind with what you’re doing, just a Manhattan made right. Aaron Drobek runs that bar, and he worked with Navarro and me at Sound Table. It’s exciting to see our staffs, who are not going to work with us forever, to see where they go. Macquarrie: There is a great sense of community in the Atlanta bartending scene. I’ve been behind the bar [looks around and points to everyone at the table one by one] with you, with you, with you, with you … Best: I’ve never sensed such a strength of community as what we have here in Atlanta. It is something to be celebrated. C foodanddrink@creativeloafing.com

“The Southpaw” — Paul Calvert, Pura Vida

Madeira doesn’t make its way into many cocktails, but provides a subtle sweetness and balanced acidity to complement the rye. • 1 1/2 ounces Rittenhouse Rye • 3/4 ounce Cynar • 3/4 ounce Malmsey Madeira (such as the Rare Wine Co.’s Historic Series Madeira) • 1/2 ounce Cherry Heering Combine ingredients in a mixing glass. Add ice. Stir. Strain into a chilled rocks glass over a single large ice cube. Garnish with a lemon twist.

More cocktail recipes at clatl.coM/foodissue

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Our guide to Atlanta’s best cocktail bars

Joeff Davis

4th & Swift 4th & Swift’s bar manager James Ives’ drinks employ all manner of house-made tinctures, essences and bitters, often in combinations that sound insane. But Ives’ brilliance is in creating perfect balance with his medleys. 621 North Ave. 678-904-0160. www.4thandswift.com. Bocado Bartender David Durnell is one of the most recent additions to the Bocado team, and a fantastic addition he’s proved to be. Cocktails are more fun, better prepared, and a lot more thoughtful. 887 Howell Mill Road. 404-815-1399. www.bocadoatlanta.com. Cakes & Ale Bartender Corina Darold delivers thoughtful, seasonal drinks to match chef/owner Billy Allin’s thoughtful, seasonal food. 155 Sycamore St., Decatur. 404-377-7994. www.cakesandalerestaurant.com. Escorpion The cocktails are perhaps the greatest achievement at Riccardo Ullio’s new Midtown Mexican, where the offerings go way beyond margaritas. Cocktails here stretch tequila and mezcal to their creative ends, with winning results. 800 Peachtree St. 678-666-5198. www.urestaurants.net. H. Harper Station Owner and barkeep Jerry Slater brings us some of our favorite classic cocktails, as well as punch bowls and more creative endeavors. 904 Memorial Drive. 678-732-0415. www.hharperstation.com. Holeman & Finch Public House Atlanta’s culinary cocktail powerhouse; the spark that ignited our current cocktail blaze. We hear the food’s decent, too. 2277 Peachtree Road, Suite B. 404-948-1175. www.holeman-finch.com. The Iberian Pig Expansive restaurant bar that earns its real estate with thoughtful drink-making. 121 Sycamore St., Decatur. 404-371-8800. www.iberianpigatl.com. JCT Kitchen Lara Creasy delivers Southernthemed drinks that reflect the flavors of the region. 1198 Howell Mill Road, Suite 18. 404-355-2252. www.jctkitchen.com. Leon’s Full Service Headed by the über-talented Miles MacQuarrie, Leon’s has become the gold standard in Decatur for creativity in cocktails. 131 E. Ponce de Leon Ave., Decatur. 404-687-0500. www.leonsfullservice.com.

Miller Union One of the city’s most grown-up-feeling bars, but not in a stuffy or fancy way. Drinks are simple, elegant, and thoughtful. 999 Brady Ave. 678-733-8550. www.millerunion.com. No. 246 Lara Creasy also heads up the bar here, but focuses more on classic flavors than at the more Southern-themed JCT. 129 E. Ponce de Leon Ave., Decatur. 678-399-8246. www.no246.com. Octane Grant Park Simple, straightforward classic cocktails, made right. One of the most laid-back bars in town, in all the right ways. 437 Memorial Drive, Suite A5. www.octanecoffee.com.

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One Flew South Located in the international terminal at Hartsfield-Jackson International Airport, this serious bar is a serious godsend to the weary traveler. If you’re lucky enough to find Tiffanie behind the bar, you’ll get a serious dose of service as well. 6000 North Terminal Parkway. 404-209-8209. Pura Vida (above) Paul Calvert has taken over behind the bar at this beloved tapas spot and brought all of the magic he created as opening bartender at the Sound Table. 656 N. Highland Ave. 404-870-9797. www.puravidatapas.com. Restaurant Eugene The much quieter older brother of Holeman & Finch nonetheless has a cocktail program that’s just as accomplished. 2277 Peachtree Road. 404-355-0321. www.restauranteugene.com. Sotto Sotto As with the food, the drinks pay homage to rich Italian traditions. A better Negroni you will not find. 313 N. Highland Ave. 404-523-6678. www.sottosottorestaurant.com. The Sound Table After 10 p.m., this Old Fourth Ward establishment gets packed to the brim with the party crowd. But stop by before then for drinks from the long and diverse drink menu that focuses equal attention on craft and fun. 483 Edgewood Ave. 404-835-2534. www.thesoundtable.com. Top Flr The back-to-back tiny bars that make up the two sides of Top Flr put out carefully crafted drinks in one of the most fun atmospheres in town. 674 Myrtle St. 404-685-3110. www.topflr.com.

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got very lucky after graduating from cooking school, landing a job at what would become one of the most lauded restaurants in the United States. I’ll call it Restaurant Z. Restaurant Z was located in a hotel that was among the finest in New York City. The restaurant was opulent in feel and appearance; the cuisine was cutting-edge and extraordinary. The chef of Z was on the verge of great fame and copious accolades. Being asked to work at Z would be akin to a guy named Monet asking me to help him put some brushstrokes on a painting of water lilies. Working in a high-end establishment such as Z was like being addicted to the painful pleasure of selfflagellation. Yelling and humiliation made up a great part of the day. I suspect the plan was to reduce my naïve spirit to a burnt chicken wing so I would rise like a phoenix from the cremated ash pile of my soul. I learned a lot at Z. I learned things that I didn’t know I needed to learn and the place formed me better than almost any other place I could have landed. Each day

I dreaded Fridays. Typically I had a partner on the vegetable station every day because there was a great deal of work required to prepare the station for service. On Fridays I worked alone. Same work, same hard station, one newly formed culinarian (me) cooking for my very life in sweaty horror. I wouldn’t sleep well the night before and I would feel sick to my stomach on the way to work. Upon arriving one painfully memorable day, I put a batch of lentils on the stove and, in my haste to do all my other chores, I accidentally let the lentils overcook. I put on another batch and then proceeded downstairs to the kitchen’s food storage area. In a genius bit of design, the storerooms for the kitchen were three floors below the kitchen, separated by only an elevator: no staircase, no emergency exit, no fireman pole, nada. This same elevator was used by the housekeeping staff who needed to transport heaps of dirty linen from each and every floor to the sub basement and the fancy room service waiters who were busy delivering $30 rip-off burgers to the suites. I waited and waited forever for the elevator and finally it came. By the time I got downstairs, FSC was on hold for

nor was I immune to ego bruising. I had my smarts and a strong work ethic instilled by my parents and reinforced by a vain desire to succeed and be well-liked. Those qualities drove me to stay the course. The two other sous chefs at Z were kind, fair, and respectful. There was also F, my partner on the vegetable station and the person I most revered in the kitchen. He began the same day as I, yet his learning curve leapt exponentially compared to mine. He had an economy of movement and grace while he worked, a valuable skill in a crowded kitchen, and lightning speed. He played soccer quite seriously and I always wondered if the soccer made him a better cook or vice versa? Even under tremendous pressure, he cooked and seasoned his food perfectly, then gently imparted that knowledge to me. He was also my protector. A maelstrom from Chef could be churning, ready to suck me down with a swell of insults, and F would swoop in and save me. He was patient and humble, he was my friend, and he was by far the best cook I knew. He couldn’t stop me from feeling inadequate next to Chef, though. I had the deepest and most profound respect for Chef, even though he was a mean mon-

Origins

By Nick Oltarsh I struggled mightily, simultaneously ashamed by my poor performance and incensed by my maltreatment. I had always done well in school, but now, in the real world of cooking, life sucked big time. The job was demoralizing from day one. I am a tall fellow, and the chef pants that Z provided had particularly low rises, thereby creating the notorious plumber effect on my behind when I bent over. The restaurant’s sinister and cruel French sous chef (we’ll call him “FSC”) seized upon this as a grievous failure of mine and emblematic of everything wrong with American cooks. He didn’t say it outright, but he made it abundantly clear that he felt all Americans were fat, dumb, and ugly scalawags better suited to work at Dairy Queen whilst picking moist boogers from their noses. My butt crack issue reinforced these convictions, fueling a tremendous rage and desire to torture me as much as possible. I would venture to say that FSC treated me with about as much respect and compassion as a spotty brown banana peel. He would have been a fine addition to the staff at Abu Ghraib prison. It didn’t help that I had very little kitchen experience, that I was not the quickest study, and that I struggled. FSC seemed to smell these shortcomings of mine and seized upon them as if I was a limping doe-eyed gazelle and he a famished hyena. 22 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

me on the house phone. I answered to a spew of verbal French hostilities and scathing venom. Evidently I had overcooked the stupid lentils yet again. I had this vision of FSC watching the lentils as they were cooking, waiting with bated breath — a huge grin on his face — for them to overcook so he could dispatch me like a fatted calf. I returned to the kitchen in shame, put on my third batch of lentils and, in my defeated and distraught state, I overcooked the third batch as well. That is when I found the most remote corner of the kitchen, turned my back to the madness, and released a multitude of bitter-as-endive tears to the glorious delight of FSC. I haven’t cried in the kitchen since. Now I limit my tears to TV shows about baby elephants and their crazy little trunks, white-as-marshmallow Weddell seals, and dancing cartoon penguins that sing. Some of my co-workers offered support and guidance. Others wanted me expunged. I recall one nice fellow saying: “You’re the worst cook ever,” another, “You’re so bad you make me look good,” and a third, “You clearly don’t give a shit so just quit.” These words withered my already tender ego into a desiccated and dusty prune. The worst part was I really did give a shit and I really wanted to do well. I arrived early and stayed late; I took notes and reflected on my performance daily. However, I did not have natural talent,

ster and I was only a slug. For starters, Chef always looked great. His white coat was always spotless. Mine was always covered with warm fudge or raspberry jam within nanoseconds of my arrival in the kitchen. Then there was Chef’s cooking, which exemplified the highest level of creativity and strength of flavor. Every three months he would present the new menu to the staff, and every time I was astounded at the ingenuity and the complexity of the dishes and the depth of flavors represented. His flavor profiles were bold, unusual and ultimately, remarkable. Somehow, he coaxed these complex dishes out of us, his little marching oompa loompas. The way he did so was a buzzkill. There was nothing more disheartening then arriving at 7 a.m. to find demented Chef rifling through my mise en place. This is all the stuff I slaved over the day before so that, just once, I would be ready for the next day. When I saw Chef plowing through all my hard work, I knew he was determined to throw away something, anything. In this manner he established that he was the ruler of the food universe, or at least Z, and that he controlled my earthworm destiny. Each of the stations had their own rolling cart in the walk-in refrigerator. There was a vegetable cart, a meat cart, a fish cart, etc. On those mornings when Chef decided to audit our carts, he rolled

them out of the walk-in, lined them up next to the garbage bin, and threw away our work willy-nilly like a garbage man on crack. My friend and co-worker J caught on to Chef’s little monthly parade of crazy, and J would actually plant old, discardable prepped items on the cart like mini Trojan horses. Chef fell for this ploy and would throw away the prep that was already destined for the garbage. Meanwhile, J’s real mise en place remained safe, secreted away in the kitchen far away from chef’s Diablo claws. Once, chef found the secret stash of another colleague. He hissed at her that she was a “saboteur” who was “bent on his destruction.” He rocked his head back and forth in disgust, reducing her to a pile of limp turnip peels. J was my best friend, and he was psycho. He had a thick regional accent, a large unexplained scar extending from his lip, and a biting sense of humor. His hatred for Chef was profound. Every time Chef was mean to J, he would sabotage a $500 jar of freshly cured truffles. Chef bought $20,000 worth of truffles at the height of truffle season, and the sous chefs would cure and jar them so they would last for the entire year. J would slightly open the jars and shove them in the back of the stack so that, by the time they were to be used months later, they would have invariably turned. One day, FSC was busy berating the waitstaff, which was infinitely better than him torturing me. A situation was escalating with a waiter. To appreciate this story you have to know about our bread-cutting station at Z. It was a small rolling cart with a cutting board on top for slicing the bread and shelving below to store the bread. There was a bread knife attached to the cart by a chain so the knife wouldn’t disappear. FSC was busy explaining to a waiter that he was a total knave and the waiter wasn’t having it. Each pointed and yelled at the other and then FSC grabbed the knife on the chain attached to the rolling bread station and started chasing the waiter around the kitchen, knife raised above his head, the bread station in tow behind him, wheels churning in FSC’s wake. My salad station had a lower and higher shelf. From where I watched, my shelving framed the incident for me like a Bugs Bunny cartoon. I was jubilant. Sorry Mr. Waiter, whomever you were, I should have empathized with your plight, but I knew that the human resources drones would have to fire FSC, and that was more important than some waiter getting bread-knifed in the back. It took only two hours to terminate the nefarious FSC, my own personal tormentor. An albatross of French bullying fell from my neck, and I kicked it across the floor.

I remember the sounds of Z: The hiss of properly seared meat as it made contact with blistering oil; the yelling of Chef and the garble of the various languages he spoke; the urban-myth screams of lobsters as we dropped them into boiling water; the resounding marine bellow of “OUI CHEF” heard throughout the kitchen; the soft bubbling of soup, stock, and sauces; the whir, swoosh, bump, and grind of the dishwasher machine; the rattle of expensive porcelain plates; and the chop, chop, chop of knife on cutting board. I remember the roar of excitement after dinner the evening our incredible review came out in A Prestigious Newspaper. The entire staff whooped and yelled with joy. We were now one of four restaurants in New York — the restaurant capital of the world, one could argue — with the highest star rating. I was excited. Still, I thought to myself, “My job is currently unbearable and loathsome and now the restaurant is going to be jam-packed. As of tomorrow, I am going to be wholly, totally fucked.” I gave two weeks’ notice the next day. Z was a fantastic success at the time and I was uncommonly fortunate to be part of it. Humor and cynicism aside, do not misunderstand me. I wouldn’t have changed a thing about my first real cooking job. You ask, what’s the big deal? What kind of dolt gets all lachrymose over some dumb overcooked lentils? Who gives a crap about quince confit, taro root, live baby eels, and squash blossoms? It almost seems wrong when I reflect on how much time and effort I put into what I do. But I love the artistry of cooking. I want to do my job well. Good food is so beautiful and satisfying. I derive great pleasure in watching others enjoy the toil of my work. Was I a coward for giving notice the day after we got those stars? I gave up on the very day of success. So much sniveling on my part! I was uncomfortable because things didn’t go smoothly for me like they had for the first 22 years of my life. I was lucky to have had the job. Z established standards of excellence for me from an early time in my career. Most culinarians are not so lucky to have learned from the very best and to experience the passion of a chef so devoted to his craft. He got the highest star rating because he deserved it, and I say that with conviction and 20 years of hindsight. He wasn’t the easiest guy to hang with, but I thank my lucky stars I got to work for him. As for FSC, I hope he’s cleaning porto-potty toilets for a living now. C

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Nick Oltarsh is the executive chef at Lobby Bar and Bistro and ROOM at Twelve. clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 23

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Dustin Chambers

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For a stop-motion Film oF 24 hours in EmpirE statE south’s dining room, visit clatl.com/foodissue. clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 25

5 a.m.: Lauren Raymond, assistant pastry chef, arrives. “It’s nice when I first get here,” she says. “So quiet.” In the next two hours, she’ll make muffins, scones, cinnamon rolls, croissants, biscuits, and more. All the pastries need to be on the table out front by 7 a.m. for opening.

Clockwise from top, left: Lauren Raymond, assistant pastry chef; Matthew Harper; doughnuts; Kyle Jacovino, Ryan Smith and Jonathan Aherin work in the office; food runner Julio Carrillo at lunchtime; Emily Finkel tests the espresso.

Dustin Chambers

6 a.m.: Matthew Harper, the breakfast cook, arrives. Between now and 10:30 a.m., Harper makes grits, oatmeal, bacon, and gravy, sets up for lunch service, makes breakfast orders as they come in, and prepares a family meal for the 10:30 line up.

8 a.m.: Despite his scheduled start time of 9 a.m., controller Jonathan Aherin is here early. Controller: like a general manager who doesn’t have to hire or fire waitstaff.

Dustin Chambers

6:30 a.m.: Emily Finkel, breakfast waitress and barista, arrives. Begins brewing coffee, testing espresso for correct pour. Counts drawer, sets up for opening. 7 a.m.: Doors open. A second breakfast waitress arrives. People begin trickling in, mainly for coffee and pastry to go. James CamP

7:30 a.m.: Cooks begin to trickle in, looking sleepy, heading back to the kitchen. At 8 a.m. another waiter arrives. Two customers sit at the bar, working on laptops. Three tables sit and eat breakfast. Apart from coffee and to-go orders, that is the entirety of the breakfast rush.

Dustin Chambers

26 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

James CamP

8:30 a.m.: Chef/owner Hugh Acheson stops in, speaks for a minute with Aherin, then leaves to go to a book signing for his justreleased A New Turn in the South. “Book tours are crazy,” he says, looking crisp. 10 a.m.: Bar manager Kellie Thorn arrives to do inventory. A new chest freezer is delivered. “Now we can have a proper ice program,” she beams. 10:30 a.m.: Morning line up and staff meal. Aherin goes over the morning’s business with the four lunch servers in the private dining room in back. He has a list with 22 items. The items say things such as, “Don’t wear your apron to the bathroom. It looks gross,” and “When dropping food, please pay attention to the protein. Face it the right way.” As servers and cooks crowd in for the staff meal, morning sous Jonah Merrell goes over the specials. “Who’s familiar with Block Island swordfish?” he asks, and servers recite back to him the location of the island and the qualities of the fish. Staff meal this morning is fresh baked biscuits, scrambled eggs, and a crazy jumble of sweet and sour fried squid and bacon.

11:11 a.m.: The first lunch customer arrives and is seated. Neil Young’s “Cowgirl in the Sand” gives way to Joni Mitchell as the server recites the swordfish special.

JAMES CAMP

Clockwise from bottom, left: The lunch rush in the kitchen; Sous chef Jacovino goes over specials during afternoon line up; customers eat lunch.

JAMES CAMP

11:30 a.m.: Executive Chef Ryan Smith comes in, toting a rollaway bag behind him. He’s here for about an hour, after which he’s on his way out of town for “fancy sausage school,” a high-level charcuterie course held at the University of Iowa. Smith knows that with the book release and Acheson’s “Top Chef” run, ESS is about to get even busier. He’s thinking about changing the way the kitchen operates, going from a system where cooks plate their own food to a system where two expediters — most likely the chef and sous — plate every dish of hot food in the restaurant, to take some of the burden of service off of the line cooks. “I called Hugh and told him that I was thinking of doing it like that,” Smith says. “He told me I’m insane. “We’ll try it on a slow night. Though we don’t really have slow nights anymore.” 11:45 a.m.: In the kitchen, cooks banter in Spanish as they chop carrots. The evening crew starts to arrive. “It’s Monday, so I showered,” cook Christopher Hathcock jokes when someone comments on how fresh he appears.

JAMES CAMP

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 27

Noon: Sous chef Kyle Jacovino arrives. He and Smith discuss the menu for the evening, which is written daily. 12:15 p.m.: The dining room slowly fills. A bartender from another restaurant in town eats solo at the bar. Smith sits and chats with him. 12:35 p.m.: In the kitchen, the sous chef calls to the cooks: “How long on that pork?” And “Please make sure your plates are wiped better.” Smith comes back for a final look before he heads out. He talks briefly about the recent announcement that chef Joshua Hopkins is leaving Abattoir. “That’s my favorite restaurant,” he says. Rumors are tossed up about Hopkins’ plans, but all put aside as unreliable.

JAMES CAMP

2:30 p.m.: Service manager Scott Shackelford comes on duty. Service manager: The manager who hires and fires waitstaff.

1:10 p.m.: All of a sudden, the din in the kitchen quiets. “That’s it,” the sous (Merrell) says. As quickly as it started, lunch is effectively done.

JAMES CAMP

Clockwise from bottom, left: Controller Jonathan Aherin and special events coordinator Becca Grant; morning sous Jonah Merrell eats family meal; waitress Kim Neal sets up the dining room; bartender Bogan Mitchell sets up the bar; early bar customers.

JAMES CAMP

28 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

2:13 p.m.: The evening is shaping up to be bigger than an average Monday. A 50-person cocktail party is planned for the bar area to launch a new liquor brand, and there are numerous large parties booked. Jacovino asks Becca Grant, the special events planner, if the menu has been nailed down for a party in the private dining room. “I called three times and sent two emails,” she says. “Did you give them a cutoff time?” Jacovino asks. “I told them I need it by 3.” Jacovino nods as he stands chopping carrots, celery, onions, peppers, and bacon into precise cubes.

JAMES CAMP

3 p.m.: Shackelford and Jacovino stand in the hallway to the kitchen and discuss the night’s service in hushed tones. There’s a definite feeling of foreboding settling on the restaurant, a high-tension prickle in the air. “Get ready for Armageddon,” Shackelford says, and they high-five. “It’s a lot of shit,” Jacovino says, matter-of-factly. 3:45 p.m.: The private dining room in back starts to fill up with the evening crew. They fold napkins and gossip. “It’s hot as a ball sack in here,” one waitress says as she enters the room.

JAMES CAMP

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4 p.m.: Evening line up in the private dining room, but this time people spill out into the regular dining room. Shackelford addresses servers first. “Welcome to a wonderful Monday,” he says. “It’s gonna feel really hectic tonight. We have a 10-top, two eights, a 16-top, an 11, and a 50-person cocktail party. I’d like to tell you it’s spaced out, but really it isn’t.” Service issues that come up: towels, Sunday’s crazy brunch service, clearing tables, folding enough napkins, turning tables, a celebrity chef who came in and was very nice and drank a lot of beer. He then turns the floor over to Jacovino. “There’s no off-menu specials tonight,” Jacovino says. “But please don’t say ‘there’s no specials tonight.’” He goes over the charcuterie, oysters, corn beef terrine, rabe in the ravioli (twice), the saltiness of the trout dish, the way the “crisp bone marrow” is made and how it tastes, how to explain the tasting menu to customers. “OK. Have a good service, guys.” “What day is Hugh coming in?” one of the waiters asks. “He could be here any night. Any time at all,” Shackelford says. 4:30 p.m.: Evening family meal is served. Potatoes, veggies, chicken. Dinner has the feel of a convivial college dining hall, with cooks and servers eating together. The entire crew takes up eight full tables. One waiter takes cell phone photos of two others, 30 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

one sitting on the other’s lap. “To the Internet!” he declares, admiring his work.

JAMES CAMP

5 p.m.: The entire kitchen line is wiped down, one cook scrubs with water, one squeegees, a third follows with a rag. It’s a fresh start for dinner service. In the dining room waiters and bartenders set up for the evening. 5:55 p.m.: The bar area is filling up. Peter Dale, Acheson’s business partner and chef at the National in Athens, sits at the bar to have dinner. Shirley Franklin comes in and asks to be seated at the bar. She’s told she’s welcome to but that a large party is about to be there for a liquor launch. She decides against it and leaves.

JAMES CAMP

DuStin ChAMbErS

Clockwise from top left: Tickets come in early in the evening; the dining room begins to fill; Lauren Raymond and Ana Finkel work on a cheese platter for a large party; Christopher Hathcock cooks on the line; the bar area at the height of the evening.

JAMES CAMP

7 p.m.: Merrell, the morning sous chef, leaves. Raymond, the assistant pastry chef who’s been there since 5 a.m., helps put together a giant cheese and charcuterie board for the cocktail party. She’ll be here for another hour. A waiter takes the board and as he rounds the corner to the hallway, a jar of pimento cheese goes crashing to the floor. It’s swept up and the floor is wiped down in a matter of seconds. Tickets come in like crazy, many of them 10 inches long. There are six people behind the line, two in front, and three in pastry. “How long on 82?” Jacovino calls. “I need another minute, chef.”

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8:12 p.m.: Bar area is packed. Private dining room is seated. Tables are full. At the wait station, a server talks to Shackelford about a woman at a table who is irate about the noise levels.

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1 a.m.: The cleaning crew arrives. They start in the dining room to allow the sous chef to finish up in the kitchen. They’ll be here until about 4 a.m.

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11:30 p.m.: Jacovino and Hathcock finish the orders for the next day. They talk about projects they need to work on for the rest of the night. Monday is charcuterie. As some of the cooks leave, others set up to work on the evening’s projects. Jacovino will be here for another couple of hours.

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10:30 p.m.: All of a sudden, it’s quiet. In the back room, waiters are polishing glasses, gossiping about the night. “Paula Abdul Pandora is the best Pandora of all time!” one exclaims. “Who wants to go in on wine?” another asks, and a pile of money starts to form on the table in front of her.

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Clockwise from bottom left: Servers Anthony Dudley, Cynthia Atkins and Daniel Miller polish glassware at the end of the shift; Christopher Hathcock marks off what’s needed for the following day; the dining room near the end of service; Kyle Jacovino expedites; cooks cleaning after service; the end of the night; the cleaning crew at 2 a.m.

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t’s an oft-quoted notion: “Everyone should wait tables at least once in their life.” There are myriad rea-

sons for the sentiment: So that you know how hard it is; so you know what it’s like to be treated like the help. But for many waiters, the answer would be more along the lines of: So you understand the joy in service and the camaraderie of the restaurant industry. And while much love is given to the chefs and now bartenders of our city, Atlanta’s servers are the faces of the restaurants we come to love, and their passion and enthusiasm are integral to the industry. Stephanie Dazey speaks to six of the folks who’ve moved beyond the extracash-for-college phase of waiting tables, and turned service into a career, for better or worse.

Lari Rowe, Silver Skillet

Lari Rowe has thought about what else she could do, and she always comes back to the same conclusion: There’s nothing else she would rather do than wait tables. “I love working with people,” she says, “and I love working with food.” Rowe, a 13-year veteran of the Silver Skillet, eases into one of the diner’s timeworn vinyl booths. Her smile is motherly and warm. I ask her how long she’s been a server, and with tired eyes she looks down and laughs. “I’ve been waiting tables since I was 15 and I’m 52 now,” she says. “You can do the math.” Rowe got her start at a truck stop diner in Wyoming. She worked in the kitchen, but quickly grew tired of the heat. “I wanted to be up front where the air was. “I was just kind of thrown into it when I was young and circumstances have kept me in it,” she says. My mother waited tables at the Silver Skillet when I was young and my daughter waits tables for a living as well,” Rowe says. “It’s just what we do.” At one point, Rowe owned a pet store that went down with the economy. She also spent a summer working as a flagger for a construction crew. No matter what she tried, she always came back to the familiarity of waiting tables. “There’s no other job where you go home

34 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

with money in your pocket,” she says. “You’re never really broke and you never have to wait for a paycheck to buy gas or groceries. That’s the upside.” The downside, Rowe says, is that the job is physically taxing. “I wouldn’t recommend it unless you like to work hard. You’re on your feet all the time, and some people aren’t so generous.” For Rowe, the benefits of waiting tables ultimately outweigh the physical demands. “This is the kind of job where you don’t take anything home with you,” she says. “You just kind of forget about whatever happened and start over the next day.” She says the most difficult part for her is managing so many different personalities. “You have to be tolerant and accepting of different kinds of people, including your co-workers. Sometimes dealing with co-workers is more challenging than taking care of customers.” Despite the challenges, Rowe has found a way to make it work. “I don’t get stressed out about it anymore. I used to, but when you’ve been doing it as long as I have, it just doesn’t seem that serious anymore.” Rowe’s advice to her peers is simple: “Just enjoy your job and enjoy your customers. They’re just here to eat, it’s not anything serious. It’s just breakfast.”

The joys and pitfalls of a life in the weeds with ﬁve of Atlanta’s veteran servers PhotograPhy by Joeff Davis

Buffy Davis, Wisteria

Evan Richardson, Canoe

“I’m a rocket scientist,” Evan Richardson says. “Literally. I studied aerospace engineering in college. I still think waiting tables is a difficult job.” Richardson leans back in his chair and settles in with arms crossed, ready to deliver his life’s story. After 12 years of military service, Richardson made the transition to the private sector, settling for a desk job at Lockheed Martin. “My last job at Lockheed was in customer service,” he says, “selling $160 million aircrafts at about one a month.” Unfortunately, an advanced degree and relative job security were not enough to shield Richardson from a marriage on the rocks. “I got divorced while working at Lockheed and found that I needed some extra income to cover a small mountain of shared debt. “The easiest thing for me to do was get into the restaurant business,” Richardson says. “Restaurant money is fast money. I al-

ready knew how to wait tables from working at a barbecue restaurant in college and there was an Outback Steakhouse right around the corner from my house.” After nine years at Outback and with his bills finally manageable, Richardson decided it was time for a new challenge. He eventually landed at Canoe where he fell in love with fine dining, particularly the amount of time and attention spent on customers. “I think my job is great because it’s hard,” he says. “There’s a nice flow to it and every day is a challenge. I never get bored doing what I do.” Richardson says that his guests are a big part of what keeps him at Canoe. “Making the guest so happy that they want to come back and see me is my favorite part of waiting tables. “There’s too much misery in all our lives,” Richardson says. “I like taking care of people and being the one that gets to make people happy.”

“Waiting tables has given me great things,” Buffy Davis says, “but it’s time for us to break up.” For Davis, a restaurant job was a way to pay the bills until she got her big break. “When I finished grad school I was playing drums in a band called Hell Mach Four, and I really wanted to go on tour. You can’t leave for weeks at time when you have a 9 to 5 so I started in restaurants to make some extra cash and keep my life flexible.” Nearly 20 years later, the flexibility of the restaurant business is what Davis is ready to leave behind. “I’m ready to really commit to something. When you work in a restaurant you can skate out on your shifts and disappear for a while. I’m ready to sign up for life.” Davis says she’s glad to leave the restaurant business to the younger generations. “If you’re young and you have dreams and angles and waiting tables gets you there, it’s awesome. But when you’re 42 and you have a heel spur and it’s the same grind, your perspective starts to change.” Davis is in the middle of her third and final year of nursing school. Although she is more than ready to embark on a new chapter of her life, there are things about the service industry that she’ll be sad to leave behind. “I’ll miss the people the most,” Davis says, “and how fun it is and the banter when we’re setting up. I’ll miss the wit and the profanity. Servers are really smart, a lot of them are really funny. Most of them are way overeducated. The sense of humor is fabulous. I’ll miss the lightheartedness when it’s not stressful. But I won’t miss the feeling of being in the weeds on a crazy night.” see seRVeRs p. 36

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 35

SERVERS fRom p. 35

Zannie Gibby, unemployed

A backup plan. It’s the cliched thing you hear parents and guidance counselors recommend for artists, actors, and yes, waiters. A fallback career, in case something doesn’t work out. For Zannie Gibby, a service career with no backup plan turned out to be worse than he envisioned. “People don’t really think about it, but you rely on your body so much in this business.” After 17 years as a server, Gibby reflects on a lesson learned the hard way. “One minor injury can put you out of work for weeks,” he says. Gibby came to Atlanta after graduating with a B.A. in business from the University of Michigan. The corporate business world didn’t fit, he says, and he had aspirations to pursue a music career, so he needed a flexible work schedule with his next job. Gibby found work as a server in a Mexican restaurant while he and his friends attempted to start their own music production company called Twelve Foot Two. After six years, internal conflicts and funding issues caused Gibby to leave Twelve Foot Two. He managed a restaurant, only to discover that what he had perceived to be upward mobility was even less satisfying than waiting tables. “It’s an amazing feeling to be able to help someone have a wonderful experience,” Gibby says. “That’s the truly rewarding part about waiting tables, making memories and building relationships.” Gibby got back on the floor, happily waiting tables at Portofino in Buckhead for nearly six years. That’s when his body began breaking down due to the physical stress of the job. A degenerative spinal disc worsened over time, and it left Gibby immobilized for several months causing him to lose his job in the fall of 2010. One of the most sobering realities of the service industry is its lack of support systems and access to health care for workers. Like many career servers, Gibby has no health insurance. Without it, Gibby’s recovery has been both frustrating and painfully slow. “What I miss most about the job is working with people,” Gibby says. “I miss the camaraderie with co-workers. You bond. Some people stay work friends, but some become true friends. I miss the daily interaction. I miss my regulars; you get familiar with people and you get invested. I miss the connection. “I’m truly sad for everything I’ve lost,” Gibby says. “But through this experience, I have discovered the value of true friendship. My friends have really come through for me and I hope they know how grateful I am.”

Bob Bost, ONE. midtown kitchen

Bob Bost, who currently runs the door at ONE. midtown kitchen, holds up a yellowed newspaper clipping and points to the 13-yearold boy in the picture. “Fifty years ago today, I was given a prize for my customer service as a paper boy,” he says. “So that’s 50 years I’ve been in customer service.” Bost has become an almost iconic figure — his smile and enthusiasm at ONE’s host stand are almost shocking. “I am the original employee of Concentrics Restaurants,” he says. “I was the first hire. Now we have over a thousand employees, and I’m still here almost 10 years later.” Bost has spent the bulk of his life in the service industry in one form or another. At 19, he worked in what he calls “the ultimate service industry,” as a Benedictine monk. “I was in religious life for four years after high school,” Bost says. “I’m still catholic and I still go to church, but the day they decided to turn the cornfield into a golf course, I decided that it was time to hit the road.” Since then Bost has been a diamond salesman, a radio personality, and a customer service representative, although he admits his true passion has always stayed the same. “I’ve wanted to be an entertainer for as long as I can remember,” he says. “The great thing about my current job is that I get to be the entertainer on a nightly basis.” When he’s not wowing ONE’s guests as they come in the door with his infectious enthusiasm, Bost is a professional actor. “I’ve been a waiter, a caterer, a bartender, and now a host,” he says, “anything to pay the mortgage so I could keep acting.” At 63, working in the service industry keeps Bost current and active. “I’ve seen so many people just give up. People that feel like they’ve done everything they wanted to do. I will never be that person. I don’t want to be a fuddy duddy.” These days, Bost is avidly pursuing work in TV and film, but he’s found a way to integrate both his love of performance and his love of people at the restaurant. “What I love about hospitality is that it’s constantly changing. It’s a whole new scene with a whole new audience every night.” Bost is one of countless artists who make up the service industry across the country. “So many people walk in and they think that the service industry is all somebody does. And it’s not. We in the service industry are so multifaceted. We have people in bands and artists and sound people and actors. It takes a lot to serve in this industry. You have to learn and listen and care. In a sense, we’re all actors, because in this business, you really do have to perform.” C foodanddrink@creativeloafing.com

36 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

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the rich tradition of the doo-wop and gospel groups of the 1950s, they are leaders in the second wave of jazz and pop vocal groups that emerged in the 1990s. Enjoy the sounds of Christmas with Take 6!

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In a very special event for the 2011 holiday season, the ﬁve-time Grammy-nominated pianist David Benoit and his quartet will play holiday songs and arrangements made famous by Vince Guaraldi on the Charlie Brown Christmas TV specials. Ten-year-old child prodigy pianist Ethan Bortnick will also perform. sponsored by

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clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 37

An Exhibition of Real Human Bodies This striking Exhibition showcases real human bodies, dissected and preserved through a revolutionary process allowing visitors to see themselves in a fascinating way like never before.

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Our best bets for the best service in town Aria Led by Andres Loaiza, this is fine-dining service at its best. Formal but relaxed, knowledgeable but not intrusive. Dining at Aria is a true pleasure. 490 E. Paces Ferry Road. 404-233-7673. www.aria-atl.com. Bones If you can take (or, like us, enjoy) a bit of Joe Pesci-esque showmanship, you’ll be rewarded with classic steakhouse hospitality. Bartenders are masters of the old-school, boys-club brand of gruff friendly awesomeness. 3130 Piedmont Road. 404-237 -2663. www.bonesrestaurant.com. Holeman & Finch H&F goes to show that laid-back service does not mean lazy service. Servers are passionate and knowledgeable without being showy. 2277 Peachtree Road, Suite B. 404-948-1175. www.holeman-finch.com. La Grotta Old-school service, incredibly gracious, knowledgeable, welcoming. Father and son team give guests familiar faces to return to. 2637 Peachtree Road 404-231-1368. www.lagrottaatlanta.com. La Tavola At this bustling Italian favorite, servers get the mix of warmth, assistance, and pacing just right. 992 Virginia Ave. 404-873-5430. www.latavolatrattoria.com. Miller Union Servers at Miller Union know how to read a table, how to be unobtrusive when that’s what’s needed, or how to charm when a table is feeling more social. If a question arises the staff almost always knows the answer — if not, manager Neal McCarthy or chef Steven Satterfield will appear at the table to discuss. 999 Brady Ave. 678-733-8550. www.millerunion.com. Righteous Room It’s the kind of place where you never have to curse the heavens wondering where your drink is. The servers are always on top of it and as an added bonus, the jukebox is arguably the best in the city. 1051 Ponce de Leon Ave. 404-874-0939. Sotto Sotto The servers at Sotto Sotto are seasoned veterans. They take pride in their service and are refreshingly knowledgeable when it comes to their extensive wine list. 313 N. Highland Ave. 404-523-6678. www.sottosottorestaurant.com. Woodfire Grill The service at Woodfire Grill is quietly understated, but super knowledgeable and enthusiastic. Wine service is fantastic as well. As co-owner and director of Woodfire’s wine program, Nicolas Quinones is often on hand to lend a gracious hand and guide guests through the menu. 1782 Cheshire Bridge Road. 404-347-9055. www.woodfiregrill.com.

38 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

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spent an hour this morning sharpening my knife on a Japanese whetstone. After that, I worked on a recipe for a sorghum red-eyed glaze for pork belly. Sometimes, I can hardly believe that’s my job. It’s so rewarding, challenging, and fun. It still amazes me that, until I was 21, I never considered being a chef. It was spring 1992 when I finished Emory University and took the MCATs. I planned to either return to Emory or attend the Medical College of Georgia in Augusta. I filled out the applications and obtained all the necessary transcripts and recommendations. I worked at Oxford Bookstore, and I felt that a year off between college and medical school would be a good thing. The truth was, I was sick of school. I’d always assumed I would be a doctor. I grew up in Buckhead, less than a mile from where my physician father grew up. I attended Westminster Schools, as had he. Westminster’s high school course work is comparable to many colleges, if not more intense. My father was joyfully engaged in being a doctor, and I thought that following into that career would be good for me, too. I would go on weekends to the hospital with him when I was a boy and run up and down the halls of the virtually empty Emory Clinic. My summer job after 10th grade was as an intern in neuropathology at Emory Hospital. I loved learning so much about

At that time, three schools stood out: the Cordon Blue in London; Johnson & Wales in Providence, R.I.; and the Culinary Institute of America in Hyde Park, N.Y. I chose the CIA after talking to graduates from each. Then I told my parents. They were extremely supportive. They could see my joy when I described my culinary goals and how I was going to achieve them. I could envision the journey I would have as I took the culinary path. Because I had worked in a professional kitchen and had a graduate’s recommendation, I was accepted. (I had held summer and after-school jobs as a dishwasher and prep cook at a small gourmet food store called the Easy Way Out, and as a pizza cook at the nowdefunct Mellow Mushroom in Little Five Points.) In fact, the school told me they had a space for me in three weeks if I was ready. I drove a moving truck

Origins

By LINTON HOPKINS the inner workings of the hospital and the science of medicine. So the feeling of dread I felt about going to medical school wasn’t about not wanting to be a doctor. It was that I didn’t want to face a rigorous curriculum that was so familiar. At Emory I became tired of traditional education. I remember enjoying many classes, but I was accomplishing things in a haphazard fashion with no real purpose. I was an anthropology major, history minor with a pre-med track. I had also cooked my entire life. My earliest and most fond memories are about cooking and eating — making hollandaise from a Julia Child recipe; eating hushpuppies so hot that you had to blow on them first. I was making omelettes for my family by the age of 10, and I nailed down a solid recipe for chicken Kiev by 14. We never went out to eat. My grandfather Eugene cooked from scratch. I thought that’s what everyone did. I had no reference for entering cooking as a profession. My cooking epiphany occurred in summer 1992. I was working at Oxford Books in Peachtree Battle Shopping Center, walking from Fiction to go see my friend in History. To do that you had to pass through Business, which held many professional schools and career guides. A red book caught my eye: Guide to Culinary Schools. On my break later that day, I began to read it. The preface described a profession with a long history, its own code, standards, and inherent qualities. I was dumbfounded. Here was a career in which you could cook for the rest of your life. In that moment, I knew I would forego medical school for culinary school. 40 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

to New York and was at the CIA in chef whites by the end of the summer. My first class, Introduction to Gastronomy, wasn’t even held in a kitchen, it was in a classroom. We watched film, read books, and discussed the culture of food. I was hooked. I’ve never looked back. I still love my job. Cooking is such a rewarding profession that challenges me physically and mentally. It has taught me the importance of agriculture in our society to the point that when I look at careers I would love my children to go into, farming seems especially appealing. The experience of awakening I felt is one I’d like to offer to my kids. I now know a job should not be limiting, it should give you the opportunity to achieve personal freedom through what you do. Even (and perhaps especially) if what you do is sharpen knives, make glazes, and cook hushpuppies so hot you have to blow on them. C foodanddrink@creativeloafing.com

Linton Hopkins is the chef and owner of Restaurant Eugene and Holeman & Finch.

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Egypt Central; Aranda

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hiStoric cotton gin factory

Missing Link Festival

FRI 12/02 5:40

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upcoming

Goth Danse Party • NOVEMBER

TS FO

Mary J. Blige • NOVEMBER

25 • The Tabernacle

Tori Amos • NOVEMBER

29 • Cobb Energy Performing Arts Centre

E WEE

BES

24 • 529

TO P P IC K

When + Where + $: Fri.-Sat., Nov. 18-19. The Earl. Free-$10.

don’t miss

MEET THE PRESS

Celebrated newsman and author of five best-sellers including The Greatest Generation and BOOM!, TOM BROKAW will lecture and sign copies of his latest book, The Time of Our Lives: A Conversation About America, on Thurs., NOV. 17, at the Jimmy Carter Library and Museum. Brokaw’s career with NBC began in 1973 with his promotion to White House correspondent and continued as he became co-host of “The Today Show” and later the sole anchor of “NBC Nightly News” in 1983. Since retiring from “NBC Nightly News” in 2004, Brokaw has reported as a special correspondent and campaign analyst for NBC. jimmycarterlibrary.gov. (Kathryn McBroom)

COURTESY RANDOM HOUSE

Local rock rag Suck and Slander, er … STOMP AND STAMMER celebrates 15 years of trolling Atlanta’s music scene with knee-jerk criticism and grouchy old-man politics by hosting a two-night blowout at the Earl. On Fri., Nov. 18, a free localsonly bill featuring Biters, Gold-Bears, Lucy Dreams, and the Head gets the party started. Then on Sat., Nov. 19, Murfreesboro, Tenn., power-pop sirens Those Darlins headline a raucous night alongside NOLA rock ’n’ roll hook maestro King Louie and his Missing Monuments. Athens songstress Lera Lynn opens the show. badearl.com. (Chad Radford)

FRIDAY JAZZ EVERY THIRD FRIDAY

JOE ALTERMAN

NOV. 18 5 TO 10 P.M.

Entire museum is open! Special exhibitions on view: PICASSO TO WARHOL: FOURTEEN MODERN MASTERS and THE SCULPTURE OF GRAINGER MCKOY Upcoming performer: Will Scruggs, December 16

HIGH MUSEUM OF ART ATLANTA | TICKETS: HIGH.ORG OR 404-733-5000 | MEMBERS ALWAYS FREE!

42 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

VETA AND THEO

Those Darlins

Pianos provided by

H I G H

Dropdead • DECEMBER 2 • The Drunken Unicorn The Whiskey Gentry • DECEMBER 2 • Variety Playhouse

F LOat aWay Atlanta’s dance scene has been taking over the Beltline. Recent performances from Helen Hale, Dance Truck, Beacon Dance, and others have highlighted the possibilities of the space, which feels like an urban hiking path. Lauri Stalling’s gloATL troupe, more or less the most high-profile dance company in the city right now, takes on the path with FLOAT, running NOV. 19-20 just north of Piedmont Park behind Amsterdam Walk. gloatl.com. (Wyatt Williams)

Atlanta’s Best Animated Shorts of 2011 • DECEMBER 10 • The High Museum

5 things to do with online Media assistant Bobby Feingold @senorbobby

LiKEy LyKKE

F r i d ay

p.m. Relive boyhood adventures with Might and Magic @ Octane

Saturday

A.m.

“I present myself as the crazIest person In the room. But now we have sarah palIn, we have the tea party, we have thIs presIdent who’s Ineffectual In some ways – how do I get crazIer than the crazIness I’m seeIng? Because the crazy I’m seeIng, It’s profound.” — LEWIS BLACK, veteran comedian and star of the “Back in Black” segments on “The Daily Show,” performs at the Cobb Energy Centre on Sat., NOV. 19. cobbenergycentre.com.

John lindquist

Clay PatriCk MCBride

BLaC K iS BaC K

Jess Fest birthday shots in Cabbagetown

S u n d ay

p.m. Steak and eggs @ Urban Pl8

p.m. Lykke Li @ Buckhead Theatre

WEdnESday

Midnight Thankful that I can DANCE @ the Eagle

thE SECO nd SE X

Having grown past her cute, dance-y first album, Youth Novels, Swedish songstress LYKKE LI graces Buckhead Theatre on Sun., NOV. 20, with her sorrowful, percussive alt-pop choruses born from a haunting intensity that is decidedly Scandinavian — never more so than when she covers the Knife. Whether gyrating to her own singles like the pulsating “Get Some,” or making ambitious tributes to A Tribe Called Quest, the 25-year-old Li continues to expand her musical territory. thebuckheadtheatre.com. (Catherine Maddox)

Lau gh - O u t- LO u d u g Ly

For the past three years, the Chicago-based Second City company has been collaborating with the Alliance Theatre on Atlanta-themed comedy shows. Having exhausted the ATL, the legendary improv troupe turns to the subject of online romance with SEX AND THE SECOND CITY: A ROMANTIC DOT COMEDY at the Alliance Hertz Stage, running through Dec. 18. Angela Dawe, Ed Kross, Zach Muhn, and returning performer Amy Roeder present an evening of sketches and improv games loosely centered around the time of relationships in an era of social networking. Anthony Weiner jokes, anyone? alliancetheatre.org. (Curt Holman)

This one is for those of you familiar with Christopher Guest’s hilarious mockumentary about dog pageantry, Best in Show. Directors John T. Beck and Don R. Lewis have flipped this idea on its head with a documentary about the contest for the title of “World’s Ugliest Dog,” which follows creepy-looking canines and their obsessive owners. Come see who takes the title and which pets sadly just aren’t ugly enough for recognition. WORST IN SHOW will play at the Laughing Skull Lounge on Sat., NOV. 19, at 5 p.m., preceded by the original animated short “Pound Dogs.” decaturdocs.com. (Elijah Black)

NOV I2, I5, I8,20 2OII

TICKETS START AT JUST $25!

Cobb Energy Centre

•

404.881.8885

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www.atlantaopera.org

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 43

THe LisT

Saturday, Dec. 3

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Sunday, November Buckhead TheaTre aNd ac eNTerTaiNmeNT preSeNTS:

Lykke Li

w/ FirST aid kiT

Sunday, November 27 w/ mONa, The drOwNiNg meN

Friday, december 9 pLeaSerOck preSeNTS

The 3rd aNNuaL yachT r rOck hOLiday SpeciaL pecia Thursday, december 15 The Buckhead TheaTre aNd ac eNTerTaiNmeNT preSeNTS:

drew hOLcOmB & The NeighBOrS “a Neighborly christmas”

Thursday, december 22

mama’S LOve

cd reLeaSe chriSTmaS Jam

Friday, december 30 gaTh preSeNTS

FuTureBirdS - waShed OuT w/ graSS giraFFeS

Saturday January 21 The Buckhead TheaTre aNd OuTBack cONcerTS preSeNT:

aNJeLah JOhNSON Two Shows - 7:00pm & 9:30pm

www.thebuckheadtheatre.com Tickets available at Ticketmaster and Box Office 404.891.6168 FB Page: The Buckhead Theatre Twitter: @Buckhead Theatre

soundmenu

THe Big LisT JUNGLE BELLS 2011 FEAT. APHRODITE, DJ WEDNESDAY, TRENCH, QUAD CONTROL, TESTER, THOMAS B, MC HUBZ, NANO, QUICKTEMPER AND MORE Fri., Nov. 18, 9 p.m. $10. Masquerade, 695 North Ave. 404-577-8178. www.masq.com. KAKI KING Sat., Nov. 19, 9 p.m. $15-$20. The Loft, 1374 W. Peachtree St. 404-685-1365. www.theloftatl.com. LYKKE LI, FIRST AID KIT Sun., Nov. 20, 7 p.m. $30. Buckhead Theatre, 3110 Roswell Road 404-891-6168. www.thebuckheadtheatre.com. MOE. Sat., Nov. 19, 9 p.m. $27. Tabernacle, 152 Luckie St. 404-659-9022. www.tabernacleatl.com. TONY! TONI! TONE! FEAT. DJ NABS Thurs., Nov. 17, 7 p.m. $10. Center Stage, 1374 W. Peachtree St. 404-875-9364. www.centerstage-atlanta.com.

pop/Rock

37 MAIN 37 East Main Street 678.288.2030 White Leppard Crue Fri., Nov. 18, 10 p.m. Appetite For Destruction Sat., Nov. 19, 10 p.m. Tantric Tues., Nov. 22, 8 p.m. Sean Thomason Acoustic Show Mondays, Sundays, 8 p.m. Through Nov. 27. 529 529 Flat Shoals Ave. 404-228-6769 Austin Lucas, Glossary, Walk From The Gallows, Bryan Hensley, Dave Daniels Thurs., Nov. 17, 9 p.m. $8 The Accidents, Tijuana Hercules, Superpill Fri., Nov. 18, 9 p.m. $5 CENTER STAGE 1374 W. Peachtree St. 404-875-9364 Dave Barnes Fri., Nov. 18, 8 p.m. $17-$19 The Stuffing feat. Manchester Orchestra, Cage the Elephant, Kevin Devine Wed., Nov. 23, 5 p.m. $25 THE DRUNKEN UNICORN 736 Ponce de Leon Ave. Little Horn feat. Correatown, Richard Parsons Fri., Nov. 18, 9 p.m. $7 THE EARL 488 Flat Shoals Ave. 404-522-3950 The Tandoori Knights, Bloodshot Bill, Barreracudas Thurs., Nov. 17, 8:30 p.m. $12 Stomp and Stammer’s 15th Anniversary Weekend Fri., Nov. 18. Free Friday, $10 Saturday Those Darlins, Missing Monuments, Lera Lynn Sat., Nov. 19, 9 p.m. $10 NOBUNNY, Tiger! Tiger!, Black Lodge Sun., Nov. 20, 9 p.m. $10 EDDIE’S ATTIC 515 N. McDonough St. 404-377-4976 Foz from Rehab, Nick McElroy, Catherine Kimbro, The Deadfields, Samantha Falk Thurs., Nov. 17, 8 p.m. $25 Mike Kinnebrew, Bill Mallonee Sat., Nov. 19, 8 p.m. $12-$15 Disappear Fear, Someone’s Sister Sun., Nov. 20, 7:30 p.m. $25 THE FIVE SPOT 1123 Euclid Ave. 404-223-1100 The Revivalists Fri., Nov. 18, 9 p.m. The Lefty Williams Band Sat., Nov. 19, 9 p.m. Five Spot Jam Session Tuesdays, 9 p.m. Free KAVARNA 707 E. Lake Drive 404-371-1113 Skip Crackle Pop Fourth Tuesday of every month, 8 p.m. Free THE LOFT 1374 W. Peachtree St. 404-685-1365 Parachute feat. The Well Reds, The Goodfight Fri., Nov. 18, 7 p.m. $15 MASQUERADE 695 North Ave. 404-577-8178 Red Jumpsuit Apparatus, Burn Halo, For Instance Thurs., Nov. 17, 7 p.m. $14 Four Year Strong with Gallows, Title Fight, The Swellers, Sharks Fri., Nov. 18, 6 p.m. $16 Alesana, A Skylit Drive, Sleeping Sirens, Attila, Memphis May Fire Sat., Nov. 19, 6 p.m. $15.50 Passafire, JimKata, Grahams Number, Spoor Sat., Nov. 19, 8 p.m. $10 Winds of Plague Mon., Nov. 21, 4:30 p.m. $17 Holy Ghost! Mon., Nov. 21, 8 p.m. $12 Gwar, Every Time I Die, Warbeast Tues., Nov. 22, 7 p.m. $20-$22.50 The Bastard Suns, Groovestain, S.S. Vendetta Wed., Nov. 23, 7:30 p.m. $10 RÍ RÁ IRISH PUB 1080 Peachtree St. 404-477-1700 S Moody and attitude Adjusters Thurs., Nov. 17, 9 p.m. The Geeks Fri., Nov. 18, 11 p.m.

44 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

cl picks

Capsule reviews from Cl's writers

THURs/17

ATLANTA SYMPHONY ORCHESTRA Principal flute Christina Smith solos in Mozart’s “Flute Concerto No. 1.” Former ASO assistant conductor Alexander Mickelthwate, music director of Winnipeg Symphony, flies into town as a last-minute replacement for indisposed Ivan Volkov. REPEATS SAT/19. $21-$79. 8 p.m. Symphony Hall. 404-733-5000. www.atlantasymphony.org. — Mark Gresham LES NUBIANS, AVERY*SUNSHINE Parisian sisters Hélène and Célia Faussart have just released their fourth full-length as Les Nubians. Called Nü Revolution, the record is full of the same Afro-tinged soul-pop that’s become the duo’s calling card. Prepare for some supremely awkward mom-dancing. Atlanta’s latest soul export Avery*Sunshine joins them with her gospel-tinged, sweet tea delivery. $20-$25. 8:30 p.m. 595 North. 404-835-2329. www.595north.com. — Gabe Vodicka THE TANDOORI KNIGHTS, BARRERACUDAS Modern garage rock party animal King Khan joins forces with Bloodshot Bill for Tandoori Knights to play a smooth, noisy take on lo-fi rock ’n’ roll from the group’s Curry Up LP. Atlanta power-pop troop Barreracudas open with a set of songs from its latest, Nocturnal Missions. $12. 8:30 p.m. The Earl. 404-522-3950. www.badearl.com. — Chad Radford THE TREWS, THE YOUNG ANTIQUES Eschewing anything indie or edgy, this Canadian quartet pounds out frills-free rock and power-pop with no pretensions, on the first of three weekly performances. The songs are tough, the music

7 Sharp Nine Sat., Nov. 19, 11 p.m. Cono Bros Band Wed., Nov. 23, 9 p.m. RED LIGHT CAFE 553 Amsterdam Ave. 404-874-7828 Spackle, The Stems Fri., Nov. 18, 7:30 p.m. $7 SMITH’S OLDE BAR 1578 Piedmont Ave. 404-875-1522 The Trews, The Young Antiques Thurs., Nov. 17, 8 p.m. $5 Jimi Cravity Thurs., Nov. 17, 8 p.m. $8-$10 David Ball Fri., Nov. 18, 7 p.m. $15-$18 ADRON Fri., Nov. 18, 8 p.m. $10 Wild Feathers Sun., Nov. 20, 8 p.m. $8-$10 80s Band of Destiny Wednesdays, 7 p.m. $5 STAR BAR 437 Moreland Ave. 404-681-9018 Tim Kohler and the Big Tent Party Band, Freak Out, Three Blind Wolves, Michael Kai, DJ PJs Thurs., Nov. 17, 9 p.m. free Consider the Source, Bodega Roja Fri., Nov. 18, 9 p.m. $8 Gringo Star, Sovus Radio, Lightnin’ Ray Jackson Sat., Nov. 19, 9 p.m. $10 TABERNACLE 152 Luckie St. 404-659-9022 Hollywood Undead, Asking Alexandria, Borgore, We Came As Romans and D.R.U.G.S. Sun., Nov. 20, 5:30 p.m. $28.50 VARIETY PLAYHOUSE 1099 Euclid Ave. 404-524-7354 Josh Ritter, Sarah Harmer Fri., Nov. 18, 8:30 p.m. $20-$22.50 VINYL 1374 W. Peachtree St. 404-885-9198 JONATHAN TYLER & THE NORTHERN LIGHTS Happen-ins, JK & the Lost Boys Thurs., Nov. 17, 9 p.m. $10-$12 WONDERROOT 982 Memorial Drive S.E. 404-254-5955 Eddy, Driftless Pony Club Thurs., Nov. 17. Sleep Dance, Cardova, Rebecca Van Damm Fri., Nov. 18, 8-11 p.m. Mama Gypsy, Threadbare Brother Tues., Nov. 22.

is tight, and while they won’t change your life, they will make it more enjoyable for a few hours. Ditto for the local openers who remain one of Atlanta’s best-kept secrets. $5. 8 p.m. Smith’s Olde Bar Atlanta Room. 404-875-1522. www.smithsoldebar.com. — Hal Horowitz

FRi/18

ACCIDENTS, TIJUANA HERCULES, SUPERPILL Accidents finds one-half of ATL hardcore’s founding fathers Neon Christ reconvening to play loud, fast, car-crash rock ’n’ roll. Tijuana Hercules features John Forbes of former Atlanta band Dirt cranking out abrasive, in-the-red post-punk dirges. $5. 9 p.m. 529. 404-228-6769. www.529atl.com. — CR MOTHERF*CKER FEAT. CHRIS VRENNA, SPANK SINATRA, JAMES BONDAGE For the inaugural edition of Motherf*cker (a Das Bunker spin-off), Chris Vrenna of Marilyn Manson and Nine Inch Nails fame headlines with a set of trashy electro and industrial. Resident DJs Spank Sinatra and James Bondage provide additional techno, disco, and other raunchy beats. $13. 9 p.m. The Shelter. 678-694-7435. www.theshelteratl.com. — Jonathan Williams THE NIGHTHAWKS After four decades, no other act can touch Washington, D.C.’s Nighthawks when it comes to consistency and longevity. Better still, veteran frontman Mark Wenner and Co. always deliver a sizzling evening of truly inspirational roots, rock, and blues that proves why they are so respected among their peers. $15. 9 p.m. Blind Willie’s. 404-873-2583. www.blindwilliesblues.com. — HH

Hip-Hop/soUL 595 NORTH EVENT VENUE & LOUNGE 595 North Ave. 404-835-2329 Les Nubians, Avery*Sunshine Thurs., Nov. 17, 8:30 p.m. $20-$25 APACHE CAFE 64 Third St. N.W. 404-876-5436 AfroBeat Vibrations featuring Mausiki Scales and Common Ground Collective #2 Fri., Nov. 18, 9 p.m. $10 BFD’s Hip Hop Jam Session Tuesdays, 9 p.m. $5 Al Smith’s Midtown Jam Session Wednesdays, 8 p.m. $6-$10 THE CHOCOLATE BAR 253-A Trinity Ave. 404-880-0809 Butterscotch Fridays Fridays, 9 p.m. Candy Coded Saturdays Saturdays, 9 p.m. THE FIVE SPOT 1123 Euclid Ave. 404-223-1100 Kilombo School Fundraiser Wed., Nov. 23, 8 p.m. $10-$15 7 STAGES BACK STAGE THEATRE 1105 Euclid Ave. 404-523-7647 Brenda Moorer Sat., Nov. 19, 7 p.m. $15-$20 VINYL 1374 W. Peachtree St. 404-885-9198 The Knux feat. Jordy Towers, United Streets of Atlanta Fri., Nov. 18, 8 p.m. $10-$12

BLUes/Jazz

37 MAIN 37 East Main Street 678.288.2030 Dueling Pianos Thursdays, 8 p.m. Through Nov. 30. BARBARA ANN’S 4522 E. Ponce de Leon Ave. 770-938-1080 Blues Jam Session w/Frankie Lee Robinson Tuesdays.

see soundmenu p. 46

��

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 45

ThE lisT 488 FLAT SHOALS AVE | EAST ATLANTA VILLAGE

SouNDmENu

TIGHT BROS NETWORK PRESENTS:

THU 11/17 8:30

KING KHAN & BLOODSHOT BILL ARE THE

TANDOORI KNIGHTS

BLOODSHOT BILL | BARRERACUDAS STOMP & STAMMER'S 15TH ANNIVERSARY WEEKEND FRI 11/18 9:00 FREE SHOW! LUCY DREAMS | THE HEAD

THE BITERS | GOLD-BEARS

SAT 11/19 9:00

Capsule reviews from Cl's writers

STOMP & STAMMER'S 15TH ANNIVERSARY WEEKEND

sUN/20

THOSE DARLINS

MISSING MONUMENTS | LERA LYNN TRIPLE DS PRESENTS:

NOBUNNY

SUN 11/20 8:00 THU 11/24 8:30

cl picks

TIGER! TIGER!| BLACK LODGE TRIPLE DS PRESENTS:

CHEAP TIME | MANNEQUIN MEN GG KING | STREET VIOLENCE

WINDISH AGENCY

TIX @ DECATUR CD, FANTASYLAND RECORDS, CRIMINAL RECORDS TICKET ALTERNATIVE & THE EARL | WWW.BADEARL.COM

Lykke Li plays the Buckhead Theatre on Sun., Nov. 20.

sAT/19

KAKI KING Inspired by acoustic guitar impresario Michael Hedges, one-time drummer King leveraged her airy but vibrant finger-tapping style into a major-label deal. She began exploring the electric guitar for a couple releases, but now returns to the solo acoustic mien. $15-$20. 9 p.m. The Loft. 404-885-1365. www.centerstage-atlanta.com. — Chris Parker RICHARD CHEESE & LOUNGE AGAINST THE MACHINE Just a few weeks after Weird Al treated Atlantans to his parody-filled show, Richard Cheese returns to give us his lounge take on songs by the likes of Radiohead, Metallica, Lady Gaga, and Lynyrd Skynyrd. It’s always a cheesy hoot to hear Richard and his band give pop songs his crooning Sinatra treatment. $24-$57.25. 9 p.m. Center Stage. 404-885-1365. www.centerstage-atlanta.com. — JW

soundmenu from p. 44

THUrs are always free

Every Monday! YEr 15 minutes karaoke! Free! Rotknee presents the best in amateur comedy!

THUR NOV 17 9pm FREE

TIM KOHLER & THE BIG TENT REVIVAL PARTY

fri Nov 18 9pm $8

NIMBLESLICK ENTERTAINMENTS PRESENTS

sat nov 19 9pm $10

GRINGO STAR

tue NOV 22 9pm free fri nov 25 sat Nov 26

MIDNIGHT WARRIORS

team luis presents

FREAK OUT

THREE BLIND WOLVES MICHAEL KAI | dj pj

Please Visit

46 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

CONSIDER THE SOURCE BODEGA ROJA

special guests NEWMERICA PRESENTS

SOVUS RADIO

LIGHTIN’ RAY JACKSON DANCE PARTY featuring Kevin O & friends

JIMBO MATHUS DEATH OF KINGS/SONS OF TONUTIUH www.starbarATL.com or twitter.com/starbaratlanta

BHOJANIC 1363 Clairmont Road 404-633-9233 Gaurav’s Wednesday Night Jam Wednesdays, 8:30 p.m. BLIND WILLIE’S 828 N. Highland Ave. 404-873-2583 Sweet Betty & The Shadows Thurs., Nov. 17, 7 p.m. $7 The Nighthawks Fri., Nov. 18, 9 p.m. $15 Midnight Revival Mon., Nov. 21, 7 p.m. $3 Boo Hoo Ramblers Tues., Nov. 22, 7 p.m. $5 The Electromatics Wed., Nov. 23, 7 p.m. $7 Houserocker Johnson & the Shadows Sat., Nov. 19, 7 p.m.; Sat., Nov. 26, 7 p.m. $12 CAFE 290 290 Hilderbrand Drive 404-256-3942 Joe Gransden’s Jazz Jam Tues., Nov. 22, 8:30 p.m.; Tues., Nov. 29, 8:30 p.m. CAPOZZI’S NEW YORK PIZZA 1355 Clairmont Road 404-471-1655 Stark Jazz Trio Saturdays. CENTER STAGE 1374 W. Peachtree St. 404-875-9364 Richard Cheese and Lounge Against The Machine Sat., Nov. 19, 9 p.m. $24-$57.25 THE CHOCOLATE BAR 253-A Trinity Ave. 404-880-0809 Caramel Thursdays Jazz Jam Session Thursdays, 7 p.m. CHURCHILL GROUNDS JAZZ CAFE 660 Peachtree St. N.E. 404-876-3030 Justin Chesarek Wednesdays. $5-$7 Pure Soundz Thursdays. Russell Gunn Bionic Thursdays. DARWIN’S BLUES 1598 Roswell Road 770-578-6872 Blues jam hosted by the Larry Griffith Band Wednesdays, Saturdays, 8 p.m. LONDZELL’S JAZZ AND BLUES CAFE 2300 Holcomb Bridge Road, Suite 309 678-795-9100 Blues w/Andrew Black Tuesdays, 8:30 p.m. $5 The Gary Harris Band Thursdays, 8:30 p.m. $5

LYKKE LI, FIRST AID KIT Swedish sensation Lykke Li evokes the vast bareness of her homeland with every cool syllable, every ping-pong synth beat, and every angular, mischievous melody. Like Adele, hers is a fresh and distinctive version of musical womanhood. $30. 7 p.m. Buckhead Theatre. 404-843-2825 . www.thebuckkheadtheatre.com. — GV

TUEs/22

GWAR, EVERY TIME I DIE, WARBEAST Tragedy struck Gwar recently when guitarist Flattus Maximus unexpectedly returned to “Planet Home.” But death has never stopped Gwar before, and the band continues its interplanetary heavy metal holocaust with the Return of the Death Maggot Tour. $20-$22.50. 7 p.m. Masquerade (Heaven). 404-577-8178. www.masq.com. — JW

WED/23

THE STUFFING FEATURING MANCHESTER ORCHESTRA, CAGE THE ELEPHANT, KEVIN DEVINE This second-annual shindig features acts on Manchester Orchestra frontman Andy Hull’s label, Favorite Gentlemen, including his band and his solo project, Right Away Great Captain, showcasing Hull’s penchant for catchy, somewhat epic cinematic rock. In all, 13 acts on three stages. $25 . 5 p.m. Center Stage. 404-885 -1365 . www.centerstage-atlanta.com. — CP

NORTHSIDE TAVERN 1058 Howell Mill Road 404-874-8745 Stoney Brooks Fri., Nov. 18. The Electromatics Sat., Nov. 19. Monday Night Blues Jam Mondays. Blues jam w/Lola Mondays, 10 p.m. Nathan Nelson & BlonJu Tuesdays. Danny “Mudcat” Dudeck Wednesdays. The Breeze Kings Thursdays, 10 p.m. Free Uncle Sugar Sundays, 9:30 p.m. RÍ RÁ IRISH PUB 1080 Peachtree St. 404-477-1700 Jim Culliton Sundays, noon. STUDIO 281 281 Peters St. 404-524-7247 Peters Street All Stars Thursdays, 9 p.m. Free TWAIN’S BILLIARDS AND TAP 211 E. Trinity Place 404-373-0063 Wauchope Krew Thurs., Nov. 17, 8:30 p.m. Free VARIETY PLAYHOUSE 1099 Euclid Ave. 404-524-7354 JAZZ 91.9 WCLK Partners with a Passion for Community benefit concert Sat., Nov. 19, 8 p.m. $28.50-$32.50 ZUFFY’S PLACE 1860 Corporate Blvd. 404-343-1171 Donna Hopkins Thursdays, 9:30 p.m.

coUNTry/Folk

DIXIE TAVERN 2319 Windy Hill Rd SE Kurt Thomas Fri., Nov. 18. Stevie Monce Sat., Nov. 19. EDDIE’S ATTIC 515 N. McDonough St. 404-377-4976 Ryan Horne, Eliot Morris Wed., Nov. 23, 8 p.m. $12-$60 PEACHTREE TAVERN 3179 Peachtree Road 404-842-1700 Heidi Newfield, Bridgette Tatum Sat., Nov. 19, 10 p.m. $8

see soundmenu p. 48

Publik Draft House Presents the Following Publik Service Announcement Terrorism • Global Nuclear War Economic Collapse • Viral Epidemic Natural Disaster • BAD BREATH In a world gone MAD, only one delicious food-themed night can save mankind from eternal hunger...

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every monday

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$2 Tacos + $2 Tecate Cans $2 Jameson & Jager Shorties 654 PEACHTREE ST. NEXT TO THE FABULOUS FOX THEATRE! PUBLIKATL.COM PUBLIKATL

THURS, NOV 17 FANTASIC PLANET w/ DELL080 + AC SLATER SAT, NOV 19 - VEGAN COKE, CUSSES, HANZELL FRI, NOV 25 - COUSIN DAN SAT, NOV 26 - DEATH IS A DIALOGUE + GUN PARTY + RON MEXICO + HOLLYWOOD KILLS THU, DEC 8 BROKE AND BOUJIEE FRI, DEC 9 TODAY THE MOON, TOMORROW THE SUN, STOKESWOOD, I WAS TOTALLY DESTROYING IT

We’ll be serving up a heaping helping of traditional turkey day offerings: turkey, mashed tators, sweet potatoes, stuffing and much, much more!

OPEN AT 5PM

437 C. Memorial Dr - Grant Park www.therepublicsocialhouse.com

remain plugged in ON TWITTER

@Cl_aTlanTamusiC

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 47

thE list

soundmenu

644 N. Highland Ave • Atlanta, GA. 30306

Book Your Holiday Party! soundmenu from p.46

Venue & Event Space

■ Full audio support ■ Dance Floor ■ Beautiful stage for entertainment ■ Spacious courtyard with seating ■ Free wireless internet ■ Full Bar service ■ Convenient location walking distance to shops & restaurants

Book on or before January 1, 2012 and receive $100 off plus 2 free tickets to see any show at DAD’S GARAGE!

Cafe

11/17 Showtime 9pm/$10 urban performance contest AfroBeatVibrations 11/18 “ 9pm ft: Mausiki Scales & Common Ground I Love Rap 11/19 9pm/$5 Unplugged ATL Comedy Jam 11/25 8pm/$15 CustomerAppreciation Night 11/26 8pm/ $free! Russell Gunn www.apachecafe.info dinner • drinks • art • music

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7pm

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2591 Briarcliff Road NE 404.329.4700 | tinroofcantina.com

listen

DJ X Live Art Figure Draw Rock•HipHop• Ping Pong • Free Jazz Games 7pm

LIVE MUSIC @ TIN ROOF

Mon-Fri 4pm-4am, Sat-Sun 12pm-3am

Jazz Funk Soul/R&B Jam Session 8pm

tickets & tables available @ TICKETWEB.COM

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300 concerts/live shows listed weekly

clatl.com

6 Televisions – 3 PaTios – 2 sTories Monday-Poker • Tuesday-Trivia if you like football – we have your team:

Your FooTball HeadquarTers Football drink specials: Pitcher of Genny Light with 10 wings - $18 Pint of Genny Light with 3 Buffalo Wings - $5 Bucket of 5 Domestic Beers - $14

Valid Thursday - Monday

Monday-Thursday 3pm-2:30am Friday-Saturday 11:30am-2:30am Sunday 11:30am- 12:00am | 404-370-0550 | arizonapub.us 48 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

10 HIGH 818 North Highland Ave. 404-873-3607 Funk Royale w/ DJ Romeo Cologne Tuesdays. 37 MAIN 37 East Main Street 678.288.2030 Sin at 37 Thursdays, 8 p.m. DJ Johnny D Thursdays, 9 p.m. 529 529 Flat Shoals Ave. 404-228-6769 Chris Danko Benefit show Sat., Nov. 19. ANDREW’S UPSTAIRS 56 East Andrews Drive Suite 13 404-467-1600 Dance Hits @ 8 Traxx Disco Thursdays, Saturdays, 9 p.m. Free-$5 Acoustic music and DJ Dreams Fridays, 9 p.m. Dance Hits Saturdays, 9 p.m. Free APACHE CAFE 64 Third St. N.W. 404-876-5436 Open Turntables Mondays, 7 p.m.-midnight. $3 APRES DIEM 931 Monroe Drive, #C103 404-872-3333 DJ Swivel Beats International Mondays. DJ T1 Tuesdays. DJ P.A.T.T. presents LOVE Thursdays. DJ Swivel Anything Goes Fridays. Weekly Guest DJ Saturdays. The Bigg H Sundays. THE BASEMENT 1245 Glenwood Ave. Cussies, Hazelle, Vegan Coke Sat., Nov. 19, 10 p.m. BELUSHI’S 3580 Sweetwater Road The New Alliance Saturdays, 9 p.m. Free-$10. CLUB 291 3011 Campellton Road SW Swagged Up Sundays Sundays, 10 p.m. $5 CLUB 426 5469 Memorial Drive 404-298-5337 Xtasy Fridays with John Wayne, Juggla, Mixmaster David, Deathzone and Amazan Fridays. Addictive Saturdays with Optimistique, Tony Tempo, Hottness and Touches Saturdays. Caribbean City Saturdays. Free Money Sundays with Craig Lion and Mad Max Sundays. CLUB SUBZERO 50 Alabama Street Southwest 404-222-2421 DJ Jelly Tuesdays. EASTSIDE LOUNGE 485-A Flat Shoals Road 404-521-9666 I Kissed a Girl and I Liked It Mondays, 10 p.m. Free-$110 Swine Song Presents Wednesdays. The Boogie w/DJs Kwasi, Kamal, Mike Swift, Solomon Grundy Fridays, 8 p.m. $5 Millennium Disco Fridays, 9 p.m. $5 EL BAR 939 Ponce de Leon Ave. 678-613-3807 El Bar Fridays Fridays, 10 p.m. FLAMINGO RESTAURANT & NIGHTCLUB 4959 Memorial Drive 404-299-6800 Prophecy Sound Fridays, 10 p.m. HALO LOUNGE 817 W. Peachtree St. N.W. 404-962-7333 Industry Night Mondays. THE HIGHLAND INN BALLROOM LOUNGE 644 N. Highland Ave. N.E. 404-874-5756 Jawsome Thursdays, 10 p.m. Free Square Pegz with DJ Tera-Dactyl Third Thursday of every month, 10 p.m. Free Ladies Eighties Fridays, 11:30 p.m. Free-$5 ICON LOUNGE 257 Trinity Ave. 404-688-1225 Reggae Swagger Thursdays. LEOPARD LOUNGE 84 12th St. 404-875-7562 Obsession Fridays Fridays. LIFE NIGHTCLUB 1789 Cheshire Bridge Road 404-593-2272 Island Life with Black Talon, DJ Hottnes and Mad Max Fridays, 10 p.m. LOEWS ATLANTA HOTEL 1075 Peachtree St. 404-745-5000 Follow Me Fridays w/DJ Tabone Fridays, 6-10:30 p.m. DJ Tabone Saturdays, 8 p.m.-1 a.m. MASQUERADE 695 North Ave. 404-577-8178 Silent Disco featuring Wick-It The Investigator Sat., Nov. 19, 9 p.m. $12 Bootylicious w/DJ Colby Thursdays, 10 p.m. $3-$5 Old Wave w/Stephanie Sweet Thursdays, 10 p.m. $3-$5 w/out password OPERA 1150 Cresent Ave. N.E. 404-874-3006 Revolution Saturdays, 10 p.m.

JoeFF dAVIs

www.thehighlandinn.com/highlandballroom

ElEctronic/DJ

Avery*Sunshine plays 595 North on Thurs., Nov. 17. PARADISE GRILL 1652 Church St. 404-296-5686 The Jamdown Wednesdays, 10 p.m. QUAD @ SPRING4TH COMPLEX 714 Spring St. 404-870 0040 Arty, Nouveauxbeats & Vince le Fin Sat., Nov. 19, 10 p.m. $10-$15 FunkStep Wednesdays Wednesdays, 10 p.m. Free-$5 THE RESERVE AT CAFÉ CIRCA 464 Edgewood Ave. 404-477-0008 Taste Tuesdays w/DJ Tabone Tuesdays, 7-11 p.m. THE SHELTER 2101-B Tula St. N.W. 678-694-7435 Dark Industry Night Tuesdays, 9 p.m. $5/free before 11 80s vs 90s Retro Thursdays. STRIPPED Saturdays. SMITH’S OLDE BAR 1578 Piedmont Ave. 404-875-1522 DJ Sky Thursdays. SPANISH HARLEM 262 Edgewood Ave. 404-420-0077 Sangria Sundays w/DJ Tabone Sundays, 7 p.m.midnight. Free STAR BAR 437 Moreland Ave. 404-681-9018 Dance Remix Tuesdays, 9 p.m. Free DJ Keiran, DJ Kevin O Tuesdays, 9 p.m. Free SUTRA LOUNGE 1136 Crescent Ave. N.E. 404-607-1160 Drinking & Dancing hosted by Marco “Blue” Johnson Thursdays. TONGUE & GROOVE NIGHTCLUB 2420 Piedmont Road 404-261-2325 Saturdays in the City Saturdays.

latin/WorlD

ATLANTA SYMPHONY HALL 1280 Peachtree St., Woodruff Arts Center 404-733-4900 Atlanta Symphony Orchestra Thurs., Nov. 17, 8 p.m.; Sat., Nov. 19, 8 p.m. $21-$79 Atlanta Symphony Youth Orchestra Overture Sun., Nov. 20, 3 p.m. $10 Youth Orchestra Overture Sun., Nov. 20, 3 p.m. $10 THE FIVE SPOT 1123 Euclid Ave. 404-223-1100 Milele Roots and Friends Thurs., Nov. 17, 9 p.m. $8

nEED DirEctions?

Bands/performers/venues wishing to be included in Sound Menu’s noted-acts boxes may send recordings, press material and schedules two weeks in advance to Creative Loafing c/o Rodney Carmichael, 384 Northyards Blvd., Suite 600, Atlanta, GA 30313, or e-mail information to: rodney.carmichael@ creativeloafing.com. To be considered for the listings only, e-mail venue and band schedules by Friday at noon (for the issue that comes out the following Thursday) to soundboard@creativeloafing.com.

Live Nation and Windstorm Productions present

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clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 49

Your donation is completely anonymous $6,000-$8,000 for your valuable time.

THe LIST

happenings

C indicates critics’ picks. 1100 Johnson Ferry Rd. • Suite 200 • Atlanta, GA 30342

BOOkS JANA OLIVER Discusses Soul Thief. Sat., Nov. 19, 6:30 p.m. Free. Peerless Book Store, 8465 Holcomb Bridge Road, Alpharetta. www.peerlessbookstore.com.

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MARY O. TRAVERS Discusses Her Mother’s Heart, a novel of historical fiction set in the European 1940s and 1960s. Fri., Nov. 18, noon-2 p.m. Free. SIP the Experience, 528 Main St. 404-816-3001. MAXWELL CURTIS STANFORD JR. Dr. Muhammad Ahmad, aka Maxwell Curtis Stanford Jr. of Temple University, discusses We will Return in the Whirlwind, Black Radical Organizations 1960 – 1975, an in-depth historical examination of the black liberation movement of the 1960s. In collaboration with Georgia State University’s African American Studies Department. Thurs., Nov. 17, 6 p.m. Free. Auburn Avenue Research Library on African-American Culture and History, 101 Auburn Ave. 404-730-4001. www.afplweb.com. PAT HUDDLESTON Fri., Nov. 18, 6-9 p.m. Free. The Daily Grind, 2595 Sandy Plains Road, Marietta. BROKAW Celebrated newsman and author of C TOM five best-sellers including The Greatest Generation

and BOOM!, TOM BROKAW will lecture and sign copies of his latest book, The Time of Our Lives: A Conversation About America, on Thurs., NOV. 17, at the Jimmy Carter Library and Museum. Brokaw’s career with NBC began in 1973 with his promotion to White House correspondent and continued as he became co-host of “The Today Show” and later the sole anchor of “NBC Nightly News” in 1983. Since retiring from “NBC Nightly News” in 2004, Brokaw has reported as a special correspondent and campaign analyst for NBC. (Kathryn McBroom). Thurs., Nov. 17, 7 p.m. $28-$40. Jimmy Carter Library & Museum, 441 Freedom Parkway. 404-865-7100. www.jimmycarterlibrary.org.

GLIMPSES OF THE MOON A musical set in the Roaring 1920s that follows the adventures of New York City’s high society. Thursdays-Saturdays, 8 p.m.; Sundays, 2:30 p.m.; Wednesdays, 7:30 p.m. Through Nov. 30. $25-$36. Georgia Ensemble Theatre, 950 Forrest St., Roswell Cultural Arts Center, Roswell. 770-641-1260. www.get.org. IMPROV A**HOLE The show is our full-fledged, homegrown improv tournament — exercise your inner critic by voting on your favorite actors as they battle the crowd, the bottle and each other with torturous consequences! Think college drinking game, mixed with a live, madeup-on-the-spot comedy show. Saturdays, 8:30 p.m. $10. The Village Theatre, 486 Decatur St. 404-688-885 8. www.villagecomedy.com. IMPROV JAM Sundays, noon-3 p.m. $10. PushPush Theater, 121 New St., Suite 4, Decatur. 404-377-6332. www.pushpushtheater.com. IMPROV MONSTER Combining the comical stylings of “Saturday Night Live” and the colorful characters of author Christopher Guest’s best work, Jackpie delivers a show so live and unscripted as to include circus acts and burlesque troupes. Thursdays, 8 p.m. $5-$10. Relapse Theatre, 380 14th St. 678-887-7809. www.relapsecomedy.com. IMPROV REVOLUTION Revolving improv for innovative, new improvisers, Improv Revolution gives you a chance to catch up-and-coming improvisers before they make it big. Thursdays, 10:30 p.m. $8-$10. Dad’s Garage Theatre, 280 Elizabeth St. 404-523-3141. www.dadsgarage.com. LOVE’S LABOUR LOST Thursdays-Saturdays, 7:30 p.m.; Sundays, 6:30 p.m. Through Nov. 27. $15-$36. The New American Shakespeare Tavern, 499 Peachtree St. 404-874-5299. www.shakespearetavern.com. LUCIA DI LAMMERMOOR Lucia’s forced marriage sets off a chain of tragic events that leads to the most spectacular mad scene in opera. Performed by Atlanta Opera. Fri., Nov. 18, 8 p.m.; Sun., Nov. 20, 3 p.m. $24-$140. Cobb Energy Performing Arts Centre, 2800 Cobb Galleria Parkway. 404-881-8885. www.atlantaopera.org.

Openings & ReceptiOns

PERSUASION Based on the novel by Jane Austen, Persuasion follows Anne as she encounters her first love many years after she first rejects him. Thursdays-Saturdays, 7 p.m.; Sundays, 2 p.m. Through Nov. 20. $6-$18. Mary Gray Munroe Theater, Emory University, Dobbs University Center, 605 Asbury Circle. 404-727-5050. arts.emory.edu.

THE CIDER HOUSE RULES, PART 1: HERE IN ST. CLOUD’S Based on John Irving’s novel of the same name, The Cider House Rules follows orphan Homer Wells on his journey. Nov. 17-19, 8 p.m. Oglethorpe University, 4484 Peachtree Road. 404-261-1441. www.oglethorpe.edu.

THE ROCKY HORROR PICTURE SHOW Join the cast of Lips Down on Dixie as they perform their blend of live action and film. Fridays, 11:55 p.m. $6.75. Plaza Theatre, 1049 Ponce de Leon Ave. 404-873-1939. www.plazaatlanta.com.

TEATRO CHICANO: THE ART AND FIGHT OF LAURA GARCIA Laura Garcia gives voice to the poor and those fighting unjust laws that make the undocumented immigrant an animal of prey. Fri., Nov. 18, 7:30-9 p.m. Free. Charis Books & More, 1189 Euclid Ave. 404-5 24-0304. www.charisbooksandmore.com.

RUDOLPH THE RED-NOSED REINDEER Based on the classic television special. Tuesdays-Fridays, 10 and 11:30 a.m.; Saturdays, 11 a.m., 1 and 3 p.m.; Sundays, 1 and 3 p.m.; Wed., Nov. 23, 10 a.m., 12 and 2 p.m.; Fri., Nov. 25, 11 a.m., 1 and 7 p.m.; Tuesdays-Fridays, 10 and 11:30 a.m.; TuesdaysFridays, 10 a.m., 12 and 2 p.m.; Sat., Dec. 31, 11 a.m., 1 and 3 p.m. Through Dec. 31. $16.50. Center for Puppetry Arts, 1404 Spring St. 404-873-3391. www.puppet.org.

THeATer

URBAN NUTCRACKER Taking place on Atlanta’s own Sweet Auburn Avenue in the 1940s, this soulful celebration brings such whimsical characters as the Black Russian, Mother Spice and more to the stage. Thurs., Nov. 17, 7:30 p.m.; Nov. 18-19, 8 p.m.; Nov. 19-20, 2 p.m. $29-$52. Ferst Center for the Arts, 349 Ferst Drive. 404-894-9600. www.ferstcenter.gatech.edu.

OngOing theateR

SCANDAL!: AS THE TEETH FALL There’s a little hockey team in Little Five Points and that hockey team is filled with .. scandal! The Little Five Points Panhandlers have been struggling to bring home an NHL championship or even a win a game, and this is their last chance to get it together or get shipped out. Fridays, 10:30 p.m. Through Feb. 3. $5-$15. Dad’s Garage Theatre, 280 Elizabeth St. 404-523-3141. www.dadsgarage.com.

AUTOMATIC IMPROV Bust into your weekend laughing with the hottest improv crew intown, with first-time, neverto-be-seen-again improv comedy based on audience suggestions. Fridays, 8 p.m. $5-$10. Relapse Theatre, 380 14th St. 678-770-8738. www.automaticimprov.com.

based Second City company has been collaborating

CAN SHOOT THINGS AND HIT THEM In this C EDITH bittersweet comedy by A. Rey Pamatmat, a 16-year-

HOW TO SUBMIT A LISTING

old boy (Ralph Del Rosario) struggles to care for his gun-toting young sister Edith (Rose Le Tran, replacing Leslie Bellair) while discovering his feelings for his friend (Tucker Weinmann). Freddie Ashley directs. Part of the National New Play Network. Wednesdays-Saturdays, 8 p.m.; Sundays, 2 p.m. Through Nov. 26. $25-$30. Actor’s Express Theatre Company, 887 W. Marietta St., Suite J-107. 404-607-7469. www.actorsexpress.com.

50 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

AND THE SECOND CITY: A ROMANTIC DOT CSEX COMEDY For the past three years, the Chicago-

with the Alliance Theatre on Atlanta-themed comedy shows. Having exhausted the ATL, the legendary improv troupe turns to the subject of online romance. Angela Dawe, Ed Kross, Zach Muhn, and returning performer Amy Roeder present an evening of sketches and improv games loosely centered around the time of relationships in an era of social networking. Anthony Weiner jokes, anyone? (Curt Holman). Fridays, Saturdays, 8 p.m.; Saturdays, Sundays, 2:30 p.m.; Tuesdays-Thursdays, Sundays, 7:30 p.m. Through Dec. 15. $40. Alliance Theatre, 1280 Peachtree St., Woodruff Arts Center. 404-733-5000. www.alliancetheatre.org. SINGLES’ NIGHT IMPROV SHOW Tuesdays, 8 p.m. $11$14. Whole World Theatre, 1216 Spring St. 404-817-0880. www.wholeworldtheatre.com. THE SUPER VILLAIN MONOLOGUES A recent smash hit at the Edmonton Fringe Festival, this show is a collection of 20 of the most powerful, beautiful, diabolical and stupid monologues in the history of masked villainy. Thursdays-Saturdays, 8 p.m. Through Dec. 3. $12-$18. Dad’s Garage Theatre, 280 Elizabeth St. 404-5 23-3141. www.dadsgarage.com. THEATRESPORTS The longest-running audience favorite from Dad’s Garage is a fast-paced improv show consisting of two teams, a referee, and judges to boo and hiss. Saturdays, 10:30 p.m. $13-$15. Dad’s Garage Theatre, 280 Elizabeth St. N.E. 404-523-3141. www.dadsgarage.com. TWO GIRLS THREE EYES New short-form improv comedy troupe that combines some of Atlanta’s most seasoned and experienced performers. Fridays, 9:30 p.m. $7. Relapse Theatre, 380 14th St. 678-887-7809. www.relapsecomedy.com. YES VIRGINIA, SOMEONE KILLED SANTA CLAUS Includes five courses of dinner. Tuesdays-Thursdays, Saturdays, 7:30 p.m. Through Jan. 11. $62-$65. Agatha’s A Taste Of Mystery, 161 Peachtree Center Ave. 404-584-2255. www.agathas.com.

VISUAL ArTS Openings & ReceptiOns AMBIENT + STUDIO Indie Craft Experience. First 250 attendees get a free swag bag each day designed by Broken Window Theory and The Small Object. Tunes provided by DJ Zano. Photo booth from LeahAndMark.com. Vintage clothing sale from PonyUp. Ursa Minor Coffee, King of Pops, Good Food Truck, Coleman & Fox Bakery and more will be providing the treats. Sat., Nov. 19, 11 a.m.-6 p.m.; Sun., Nov. 20, 11 a.m.-6 p.m. Free-$5 . 5 85 Wells St. 678-923-8020. www.ambientplusstudio.com. MUSEUM OF CONTEMPORARY ART OF GEORGIA Offthe-Wall Pin Up Show. Georgia artists over the age of 18 are welcome to hang one unframed and unmatted piece. At the end of the evening, a panel of judges will choose their favorite pieces. This is a members-only event. Works are not auctioned, but sold to the first patron willing to pay the stated price. Thurs., Nov. 17, 6-9 p.m. $25-$35. TULA Art Center, 75 Bennett St. 404-367-8700. www.mocaga.org. ONE TWELVE GALLERY Reveries. Atlanta native Linda Mitchell uses recycled and reclaimed materials in her newest mixed media exhibition. Fri., Nov. 18, 7-9 p.m.; Tuesdays-Fridays, 11 a.m.-4 p.m. Through Jan. 29. Free. 112 Krog St., Suite 5. www.onetwelvegallery.com.

see happenings p.52

Happenings is our best bets section of the week’s events. Timely events take precedence over other listings if we have to cut for space. Ongoing events may be listed for the run of the show or event and need not be submitted weekly. Include date, times, prices, location, and contact info. Listings must be fewer than 45 words. Deadline is noon Wednesday for the following week’s paper. We’ve got tons of information on benefits, clubs, family, volunteers, organizations, and support groups at clatl.com/events. E-MAIL: happenings@creativeloafing.com FAX: 404-420-1402 MAIL: Creative Loafing, HAPPENINGS, 384 Northyards Blvd., Suite 600, Atlanta, GA 30313

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TUESDAY DECEMBER 27 & WEDNESDAY DECEMBER 28 DIRECT FROM NEW ORLEANS

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THE WILLOWS / DRAKE MURPHY

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SATURDAY NOVEMBER 18 CD RELEASE PARTY

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THURSDAY DECEMBER 29 THE CHRISTMAS SHOW

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CHARLIE STARR & BENJI SHANKS

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FRIDAY NOVEMBER 25

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Atlanta / Sandy Springs • 6125 Roswell Rd. • 404-256-1116 Roswell / Alpharetta • 710 Holcomb Br. Rd. Suite 240 • 770-992-4485 Marietta / Cobb • 3466 Cobb Pkwy Suite 120 • Acworth, GA • 770-974-5585 Woodstock • 8265 Highway 92, Ste 108 • Woodstock, GA 30189 • 678-445-5550 10am – 2am • 7 Days a Week • www.shopsmoke911.com

SATURDAY DECEMBER 31

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WEDNESDAY NOVEMBER 30 AN EVENING WITH

$10 ADV / EARLY SHOW / DOORS @ 8PM SATURDAY JANUARY 14 CD RELEASE

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$10 ADV + 2 CANS / EARLY SHOW / DOORS @ 8PM THURSDAY DECEMBER 1 SONGS FOR KIDS FOUNDATION PRESENTS

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FRIDAY DECEMBER 2 2 SHOWS!

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SUNDAY FEBRUARY 19

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$12 ADV + 2 CANS / EARLY SHOW / DOORS @ 8PM SATURDAY DECEMBER 10 BACK BY POPULAR DEMAND

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DJ SKY spinning every Fri. & Sat.

THURSDAY DECEMBER 15

get tickets at SOB or www.ticketalternative.com

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404.875.1522 1578 Piedmont Avenue Atlanta, GA 30324 clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 51

the list

happenings

happenings from p.50

GEORGIA STATE UNIVERSITY STUDENT CENTER ART GALLERY Religions of the World. Mondays-Fridays, 7 a.m.11 p.m.; Saturdays, Sundays, noon-9 p.m. Through Nov. 19. 44 Courtland St. 404-462-9103. www.gsu.edu.

PINCKNEYVILLE PARK COMMUNITY CENTER Holiday Craft Market. Hand-crafted gifts and portraits prepared by seasoned artists for sale. Vendors will be showcasing holiday décor items, pottery and gifts. Sat., Nov. 19, 10 a.m.-3 p.m. Free. Still Life. An exhibit showing the eclectic style of David Gentry. Mondays-Saturdays; Thurs., Dec. 1, 7-9 p.m. Through Jan. 12. free. 4650 Peachtree Industrial Blvd., Norcross. 770-417-2200. www.gwinnettcounty.com.

GET THIS! GALLERY SYNTHESIZ. Ben “Bean” Worley presents new video work and prints. Wednesdays-Saturdays, noon-5 p.m.; Sat., Dec. 17, 1-2 p.m. Through Jan. 7. Free. 662 11th St. 678-596-4451. www.getthisgallery.com. HAGEDORN FOUNDATION GALLERY Glass Ceiling & Horse. A collection of portraiture in two parts. The first details horses and the second details the female body underwater. Saturdays, 11 a.m.-4 p.m.; Mondays-Fridays, 10 a.m.-5 p.m. Through Dec. 30. free. The Galleries of Peachtree Hills, 425 Peachtree Hills Ave., Suite 25. 404-492-7718. www.hagedornfoundationgallery.org.

SWAN COACH HOUSE GALLERY Little Things Mean a Lot. Thurs., Nov. 17, 6-8 p.m.; Tuesdays-Saturdays, 10 a.m.-4 p.m. Through Jan. 7. 3130 Slaton Drive. 404-261-0636. www.swancoachhouse.com. TEW GALLERIES Olena Zvyagintseva. Thurs., Nov. 17, 6-9 p.m.; Fri., Nov. 18, 6-9 p.m. Free. Galleries of Peachtree Hills, 425 Peachtree Hills Ave., No. 24. 404-869-0511. www.timothytew.com.

HAMMONDS HOUSE MUSEUM Africa Here and Abroad. Contemporary artists of Africa display their work. The artists include Phillip Molan Amonoo of Ghana, Ebrima Ba of Sierre Leon/Senegambia, Ken Chume of Nigeria, Abraham G. Egziaber of Ethiopia, Mahamood Issa of Somalia, Naplah Naplah of Liberia, and Ugochukwu Smooth C. Nzewi of Nigeria. Sun., Nov. 20, 2-5 p.m.; Tuesdays-Fridays, 10 a.m.-6 p.m.; First Saturday, Sunday of every month, 1-5 p.m. Through Jan. 29. $4. 503 Peeples St. 404-612-0500. www.hammondshouse.org.

OngOing Visual arts

Courtesy WhitespaCe

2 RULES FINE ART GALLERY Samurai!. This collection of sculpture, wearable art and chain maille jewelry is inspired by Samurai armor and other traditional military arts. Included in the show will be three helmets, a full suit of armor and a decorative Japanese chain maille piece. Though Rule’s works are inspired by traditional Japanese arts, her designs are unique and painstakingly handmade. Tuesdays-Saturdays, 11 a.m.-7 p.m. Through Nov. 26. Free. 85 Church St., Marietta. 770-609-9278. www.2rulesfineart.com. CONTEMPORARY ART CENTER Sex Drive. C ATLANTA An examination of contemporary sexuality, lust, love

and scandal. Through Dec. 18. Free-$5. Good Ole Boys. Mike Howard examines food, pop culture, hunting, fishing and other “good ole boy” interests. Tuesdays, Wednesdays, Fridays, Saturdays, 11 a.m.-5 p.m.; Sundays, noon-5 p.m.; Thursdays, 11 a.m.-8 p.m. Through Dec. 18. Free-$5. Westside Art Walk. The Westside Arts District holds its monthly art walk. The public is encouraged to walk the approximately 1-mile route between locations to view the exhibitions and attend lectures. See website for participating locations. Third Saturday of every month, 11 a.m.-5 p.m. Free-$5. 535 Means St. 404-688-1970. www.wadatlanta.org. ATLANTA HISTORY CENTER Nature’s Beloved Son: Rediscovering John Muir’s Botanical Legacy. Traces John Muir’s travels to Canada, Indiana, the American Southeast, California and Alaska, and presents vivid images and specimens of the actual plants. Through Dec. 4. Centennial Olympic Games Museum. Commemorates the 10th anniversary of the Atlanta Olympic Games. Part of the Atlanta History Center’s permanent collection. Official Torch Display. Come see the official 2008 Beijing Olympic Games Torch on display. Ongoing, 10 a.m.-5:30 p.m.; Sundays, 12-5:30 p.m. Free-$15. 130 W. Paces Ferry Road. 404-814-4000. www.atlantahistorycenter.org. ATLANTA-FULTON COUNTY PUBLIC LIBRARY CENTRAL BRANCH Terry Check...Retrospective. Part of Atlanta Celebrates Photography, this exhibit celebrates the work of Terry Check. Sundays, 2-6 p.m.; Mondays-Thursdays, 9 a.m.-9 p.m.; Fridays, Saturdays, 9 a.m.-6 p.m. Through Nov. 25. 1 Margaret Mitchell Square. 404-730-1700. www.afpls.org. AUBURN AVENUE RESEARCH LIBRARY ON AFRICANAMERICAN CULTURE AND HISTORY Georgia Through My Lens. Shot over a seven-year period, photographer Dennis A. Rodman’s work examines both rural and urban Georgia. Through Dec. 4. Free. We Love You As You Do: Capturing the Strength of a Marginalized Community. In honor of national Coming Out Day, photographer Kim Roseberry’s exhibit will highlight her work on the contemporary lesbian experience. Through Dec. 4. Brown Sugar Stitchers Quilt Show: Not Your Grandmother’s Quilts. Mondays-Thursdays, 10 a.m.-8 p.m.; Fridays, Saturdays, noon-6 p.m.; Sundays, 2-6 p.m. Through Dec. 11. 101 Auburn Ave. 404-730-4001. www.afplweb.com. BARBARA ARCHER GALLERY Atlanta Print Biennial . Presented by Atlanta Printmakers Studio, all hand picked prints and paper works have been produced by worldrenowned artists. Saturdays, 11 a.m.-5 p.m.; Thursdays, Fridays, 11 a.m.-6 p.m. Through Dec. 2. 280 Elizabeth St., Suite A102. 404-523-1845. www.barbaraarcher.com. BEEP GALLERY DIXEY | RELKIN. Artists Steven C BEEP Dixey and Matt Relkin return to Beep Beep Gal-

lery as part of November’s Ponce Crush. Both graduates of the Ringling College of Art and Design, Dixey delves

Jody Fausett’s solo exhibition of photographs, Unfinished Business, continues (unfinished) through Nov. 26 at Whitespace Gallery. into the personal and environmental consequences of our own avarice with detailed visions of looming, postapocalyptic landscapes, while Relkin explores the same themes using geometric, almost reductionist, imagery. (Kathryn McBroom) Thursdays, 1-6 p.m.; Fridays, Saturdays, noon-6 p.m.; Wednesdays, noon-6 p.m. Through Nov. 26. Free. 696 Charles Allen Drive N.E. 404-429-3320. www.beepbeepgallery.com.

DEWBERRY GALLERY Picture Perfect. The SCAD exhibitions department presents a thesis exhibition by M.F.A. painting student Cynzia Sanchez. Focusing on the societal standards of beauty, Sanchez presents a collection of lifesize portraits that make us confront the established paradigms. Tuesdays-Fridays, 1-6 p.m. Through Nov. 23. Free. Savannah College of Art and Design, 1545 Peachtree St., Suite 225. 404-253-3141. www.scad.edu/exhibitions.

BESHARAT GALLERY Dynamic Spaces. Spanish artist Martin Carral’s first U.S. exhibition, featuring more than 20 paintings and sculptures. Mondays-Saturdays, 11 a.m.-5 p.m. Through Jan. 31. Free. 175 Peters St. 404-524-4781. www.besharatgallery.com.

EMORY VISUAL ARTS GALLERY Piedmont Divide. Emory University’s artist-in-residence, John Grade, will use biodegradable, indigenous materials to create large-scale works linking Emory’s Lullwater Preserve and “Quadrangle.” Grade’s installations will relate to universal water sustainability and Emory’s research on West Nile Virus. Volunteers are welcome to participate in the construction of the installations. Through Nov. 19. Free. Emory University, 700 Peavine Drive. 404-727-6315. www.visualarts.emory.edu.

BLUE MARK STUDIOS Alizarin. With only the themes of beauty and power tying them together, artists Lisa Shinault and Katherine Mialkowski produced more than 30 paintings of varying mediums. Through Nov. 26. Free. 892 Jefferson St. 404-310-1269. www.bluemarkstudios.com. BROWN-HAYES DEPARTMENT STORE BUILDING Ocean. Flux Projects will present a new, site-specific installation by Caroline Lathan-Stiefel. The installation -- plastic shopping bags, cloth, felt and pipe cleaners organized into a linear structure to cover the building -- will expand several times, like a vine growing to encompass the building. Through June 1, 2012. Free. 467 Edgewood Ave. www.fluxprojects.org. CARPE DIEM Julia Olise Johnson: Strata Spheres. An exhibit featuring the abstract art of Julia Olise Johnson. Sundays, 10-midnight; Mondays-Thursdays, 11-midnight; Fridays, 11-1 a.m.; Saturdays, 10-1 a.m. Through Jan. 16. Free. 105 Sycamore Place, Decatur. 404-687-9696. www.apresdiem.com.

ERNEST G. WELCH SCHOOL OF ART AND DESIGN Repurposed. Curated by Cynthia Farnell. MondaysFridays, 10 a.m.-6 p.m. Through Nov. 18. Free. 10 Peachtree Center Ave., Georgia State University. 404-651-2257. www.gsu.edu/art. FERNBANK MUSEUM OF NATURAL HISTORY Darwin. A glimpse into the life and mind of Charles Darwin. MondaysSaturdays, 10 a.m.-5 p.m.; Sundays, noon-5 p.m. Through Jan. 1. $15-$23. Reflections of Culture. The museum’s newest permanent exhibit explores how people around the world use personal adornment to convey social, political and economic information about themselves and their societies. Mondays-Saturdays, 10 a.m.-5 p.m.; Sundays, noon-5 p.m. Free-$17.50. 767 Clifton Road. 404-929-6300. www.fernbankmuseum.org.

CENTER FOR PUPPETRY ARTS Puppets: The Power of Wonder. The permanent exhibition presented by CocaCola displaying more than 350 puppets from around the globe. Tuesdays-Saturdays, 9 a.m.-5 p.m.; Sundays, 11 a.m.-5 p.m. $5-$10. 1404 Spring St. 404-873-3391. www.puppet.org.

GALLERY 1600 Shifting Perspective. In carefully constructed two-dimensional works, Mary Lum incorporates architectural references through painted lines and collaged materials such as photographs and comic books. Mondays-Fridays, 8:30 a.m.-5:30 p.m. Through Dec. 16. Free. Savannah College of Art and Design, 1600 Peachtree St. www.scad.edu.

CENTERS FOR DISEASE CONTROL AND PREVENTION’S GLOBAL COMMUNICATIONS CENTER Watching Hands: Artists Respond to Keeping Well. A showcase of six artists who interpret the act of handwashing in innovative and unexpected ways. Mondays-Fridays. Through Jan. 13. Free. 1600 Clifton Road. 404-639-0830. www.cdc.gov/global/gcc/exhibit.

GALLERY SEE Le Miroir. French artist Mohamed Bourouissa addresses how people perceive otherness. For the mirror does not only reflect an individual image; it reflects a society in all its complexity. Mondays-Fridays, 8:30 a.m.5:30 p.m. Through Dec. 30. Free. Savannah College of Art and Design, 1600 Peachtree St. www.scadexhibitions.com.

52 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

HIGH MUSEUM OF ART Embracing Elegance, 1885-1920: American Art from the Huber Family Collection. Over the past 25 years, Atlanta’s Jack and Russell Huber have built a distinguished collection of American art from the turn of the 20th century. The artists featured in this collection gravitated toward intimate, informal subjects, which they captured in an expressive manner influenced by the aesthetic movement, impressionism, urban realism, and postimpressionism. Through Nov. 27. The Sculpture of Grainger McKoy. An exhibition of sculptor Grainger McKoy’s work, which spans four decades. The exhibit will include 34 wildlife sculptures, several related models and color sketches, mixed-media works, raw sketches, and a film about the artist. Through Jan. 8. Thomas Struth. This installation will feature works from four distinct projects: Struth’s Museum Photographs series, in which he focused on museum visitor’s interactions with artwork; his Paradise series, which depicts the inner depths of jungles around the world; his Portraits series, which offers complex scenes of families within their homes; and his most recent work documenting the structural intricacies of tech-industrial spaces that takes the viewer deep into normally inaccessible scientific territory. Through Jan. 15. Kiki Smith: Rituals. The High Museum of Art recently acquired a significant collection of 56 prints by artist Kiki Smith from collector Stephen Dull. This group of prints makes the High a national repository for Smith’s graphic work. It includes works made between 1991 and 2004, featuring many of the artist’s best-known prints and represents all aspects of the extraordinary range of techniques and imagery in her graphic work. Quartet. An exhibition of Ralph Gibson’s iconic and lesser known works over the course of 50 years. Picasso to Warhol: Fourteen Modern Masters. More than 100 works by some of the 20th century’s most well-known artists, including Henri Matisse, Jasper Johns and Jackson Pollack.. Through April 29. HIGHlights Tour. A personal tour of the museum and its exhibitions. Tuesdays, Wednesdays, Fridays-Sundays, 1, 2 and 6:30 p.m.; Thursdays, 6:30 p.m. Free with admission. Howard Finster: Paradise Garden. In the early 1960s, Finster bought a parcel of swampy land, which he cleared and drained by hand. This outdoor museum was built to celebrate all the inventions of mankind, but dedicated to the glory of God. Tuesdays, Wednesdays, Fridays, Saturdays, 10 a.m.-5 p.m.; Sundays, noon-5 p.m.; Thursdays, 10 a.m.8 p.m. Free-$18. 1280 Peachtree St. N.E. 404-733-4444. www.high.org. HUDGENS CENTER FOR THE ARTS Exploring Alternative Photographic Processes. Educational exhibit featuring work by Gwinnett County teachers Alexandra Kates, Becky Raffalovich and Bruce Bowman. Through Nov. 19. Free. Lucinda Bunnen. Featuring more than 60 photographs. Presented in partnership with Atlanta Celebrates Photography. Tuesdays-Saturdays, 10 a.m.-5 p.m. Through Nov. 19. Free. Shuttersense and Non-sense Student Photography Competition. A lightly juried show of student photography in Gwinnett County. Tuesdays-Saturdays, 10 a.m.-5 p.m. Through Nov. 19. Free. 6400 Sugarloaf Parkway, Building 300, Duluth. 770-623-6002. www.artsgwinnett.org.

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clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 53

the list

happenings

happenings from p.52 HUFF HARRINGTON FINE ART Lorraine Christie: SOLO. Classically trained in Belfast, Ireland, Christie tells the story of love lost and “found” with a mix of street scenes, red and orange umbrellas, sexy interiors and still life. MondaysSaturdays, 10 a.m.-5 p.m. Through Nov. 19. Free. 4240 Rickenbacker Drive. 404-257-0511. www.huffharrington.com.

26. Free. 1000 Marietta St., Suite 112. 404-790-9078 . www.jenniferschwartzgallery.com. KAI LIN ART GALLERY SNAP: A Photography Exhibition. Featuring five phenomenally talented photographers: Patrick Heagney, Greg Noblin, the Dorn Brothers, Rob Simmons and Karen Divine. Saturdays, 11 a.m.-6 p.m.; Tuesdays-Fridays, 10 a.m.-6 p.m. Through Dec. 3. Free. 3096 Roswell Road. www.kailinart.com.

JACKSON FINE ART GALLERY Lalla Essaydi: Recent Works. Photographer Lalla Essaydi covers her subjects in hand-drawn Islamic calligraphy, done in henna, before shooting them in poses inspired by 19th-century Orientalist paintings. Tuesdays-Saturdays, 10 a.m.-5 p.m. Through Jan. 21. Free. Paper-Cut-Project. Tuesdays-Saturdays, 10 a.m.-5 p.m. Through Jan. 21. free. 3115 E. Shadowlawn Ave. 404-233-3739. www.jacksonfineart.com.

women’s issues and the roles of women in Chinese society, using a keen psychological and spiritual perspective to penetrate possibilities of human nature. Thursdays, Fridays, 11 a.m.-5 p.m. Through Nov. 18. Free. 1011-A Marietta St. 404-892-5477. www.kiang-gallery.com.

JENNIFER SCHWARTZ GALLERY Wet Plates and Mirrors: Photograhers working with historical processes . Through Nov. 26, 11 a.m.-5 p.m. Instant Gratification: From Polaroid to Impossible . This exhibition explores how instant film has managed to survive in the 21st century. Tuesdays-Saturdays, 11 a.m.-5 p.m. Through Nov.

LUMIERE GALLERY Photography as Propaganda: Politics and the Utopian Dream. This exhibition illustrates photography’s power to inform and influence 20th-century society. Fridays, Saturdays, 10 a.m.-4 p.m. Through Dec. 1. Free. 425 Peachtree Hills Ave., Building 5. 404-261-6100. www.lumieregallery.net.

GALLERY Existential Emptiness. Conceptual C KIANG photographer and video artist Cui Xiuwen deals with

MARCIA WOOD GALLERY The Wolves, the Lambs, and the Rev. Inspired by the profound story of the life and works of heroic woman, the Rev. Linnette C. Williamson. TuesdaysSaturdays, 11 a.m.-6 p.m. Through Dec. 10. free. 263 Walker St. 404-827-0030. www.marciawoodgallery.com. MASON MURER FINE ART Sophisticated Ignorance. Part of Art Above Underground. Work by Danny Simmons, Larry Walker, Keiko Gonzalez, Fahamu Pecou and more. Benefits the Atlanta Community Food Bank. Music by DJ Kemit. Saturdays, noon-5 p.m.; Tuesdays-Fridays, 11 a.m.-5 p.m. Through Dec. 15. Free. 199 Armour Drive. 404-879-1500. www.masonmurer.com. MICHAEL C. CARLOS MUSEUM Divine Intervention: African Arts and Religion. This exhibition illustrates the traditional African belief that works of art function as a bridge between the human and divine worlds. Through its creation or through its use in ritual, a work of art becomes potent, filled with the power of the spirit and ancestral realms, and can effect change and transformation in the lives of human beings. Through Dec. 4. Free-$8. Life and Death in the Pyramid Age. Excavations from the sacred site of Abydos in Middle Egypt bring you the oldest mummy in the western hemisphere. TThrough Dec. 11. Permanent collection. Largest collection of ancient art in the Southeast with objects from ancient Egypt, Greece, Rome, the Near East and the ancient Americas. Collections of 19th- and 20th-century sub-Saharan African art and European and American works on paper from the Renaissance to the present. Tuesdays-Saturdays, 10 a.m.-4 p.m.; Sundays, noon-4 p.m. Free-$8. 571 S. Kilgo Circle. 404-727-4282. www.carlos.emory.edu. MILLTOWN ARMS TAVERN Cabbagetown Portraits. A photographic exploration of the places and people that make up historic Cabbagetown. Saturdays, Sundays, noon-midnight; Mondays-Fridays, 11:30-midnight. Through Nov. 19. 18 0 Carroll St. 404-8 27-0434. milltowntaverncabbagetown.com. MONFORT’S FINE ART GALLERY Give Me Color, Give Me Life!. A series of abstract paintings. Thursdays, 11 a.m.-5 p.m.; Fridays, Saturdays, 11 a.m.-9 p.m. Through Dec. 31. free. 41 Church St., Alpharetta. 770-837-3004. www.monfortsfineart.com.

the 1920s, is emblematic of the avant-garde nature and adventurous spirit of the “Lost Generation” during that time. Through March 16, 2012. Free. Emory University, 540 Asbury Circle. 404-727-6823. web.library.emory.edu. SALTWORKS GALLERY Drones. Continuing a search for parallels in social phenomena, Glexis Novoa’s latest works present historical narratives of a dystopic society. Wednesdays-Saturdays, noon-5 p.m. Through Jan. 7. Free. 664 11th St. 404-881-0411. www.saltworksgallery.com. SANDLER HUDSON GALLERY Cuba. Works by Lucinda Bunnen. Saturdays, noon-5 p.m.; Tuesdays-Fridays, 10 a.m.-5 p.m. Through Nov. 26. Free. 1009-A Marietta St. 404-817-3300. www.sandlerhudson.com. THE SEEN GALLERY On the Fly ... Off the Cuff. Thirtysix cell phone photos were chosen by Facebook fans out of more than 200 submissions over a four-month period. Perfect/Imperfect: The Joy of Letting It Be What It Is. Susan Wasserman introduces her work. Saturdays, noon-9 p.m.; Tuesdays-Thursdays, Sundays, noon-6 p.m. Through Nov. 30. Free. Think Red. Photos based on the color red. Proceeds from sales of red-themed photographs will go to charity. Tuesdays-Thursdays, Sundays, noon-6 p.m.; Saturdays, noon-9 p.m. Through Nov. 30. Free. 415 Church St., Suites A-B, Decatur. 404-377-0733. www.theseengallery.com. SOLOMON PROJECTS Limited Vision. An exploration of the architecture of World War II through sculpture and works on paper. Wsol will give an artist talk on Nov. 5 at 11am. Wednesdays-Saturdays, 10 a.m.-6 p.m. Through Nov. 26. 1037 Monroe Drive. 404-8 75-7100. www.solomonprojects.com. COLLEGE MUSEUM OF FINE ART 15 X C SPELMAN 15: The 15th Anniversary Acquisitions Exhibitions.

Tuesdays-Fridays, 10 a.m.-4 p.m.; Saturdays, noon-4 p.m. Through Dec. 3. $3 suggested donation. 350 Spelman Lane. 404-270-5607. www.spelman.edu/museum. WHITESPACE Unfinished Business. Jody Fausett focuses on more positive imagery that symbolizes a rebirth for him as an artist and person. Wednesdays-Saturdays, 11 a.m.-5 p.m. Through Nov. 26. Free. 814 Edgewood Ave. 404-688-1892. www.whitespace814.com.

OF CONTEMPORARY ART OF GEORGIA C MUSEUM The Water and the Blood. Working Artist Project

ND JILL” HTEL A K C A J “ R E L D ADAM SAN WILLIAMS WADDY WAC N A G U D S I N N E D A FILM BY MUSICBY RUPERT GREGSON-STORY BEN ZOOK N O TI C U D O R P ROAD UR KEVIN GRADY EL TIM HERLIHTEYD BY DUGAN N E K O R B / N O S I Y MAD ILBECK BROOKS ARTH KOREN ROBERT SMIG ARNER DIREC BY DENNIS P P A H A TS EN ES R STEVE ODD G URES P MUSIC HAEL D COLUMBIA DPIACLT PACINO SUPERVISION BY TMINICA VIVIANO EDALLEN COVEARNTDLER JACK GIARRAPUTO T E T DUC S AN KATIE HOLMESPEXROECDUUTICERVES BARRY BERNARADDI ABM SANDLER PRO BY ADAM REN & Y SCREENPLABY STEVE KO

recipient and Atlanta native Micah Stansell presents a multichannel video and sound installation rooted in the idioms of the rural South. Through Dec. 3. Brett Abbott Selects. 85 photographs by 44 artists from the MOCA GA permanent collection. Curated by Brett Abbott, Photography Curator at the High Museum of Art. Through Dec. 3. Capturing the Process. Photographs, proofs, slides and other items that provide a glimpse into the life and work of artist Gretchen Hupfel. Tuesdays-Fridays, 10 a.m.-5 p.m. Through Dec. 3. Free-$5. TULA Art Center, 75 Bennett St. 404-367-8700. www.mocaga.org. MUSEUM OF DESIGN ATLANTA Graphic Intervention: 25 Years of International AIDS Awareness Posters 1985-2010. A comprehensive overview of the diverse visual strategies employed by government agencies, community activists, grassroots organizations and motivated citizens to educate the local population. Tuesdays, Wednesdays, Fridays, Saturdays, 10 a.m.-5 p.m.; Thursdays, 10 a.m.-8 p.m.; Sundays, noon-5 p.m. Through Jan. 1. $5-$15. 1315 Peachtree St. 404-979-6455. www.museumofdesign.org. POEM 88 Cinematic Language. Atlanta photographer Holly White creates images that, despite the minimal presence of human beings, nonetheless suggest they are markedly there: in lawn chairs, or footprints on dewy grass, or the lone automobile on an otherwise empty street. In conjunction with Atlanta Celebrates Photography. WednesdaysSaturdays, noon-6 p.m. Through Nov. 19. Free. 1100 Howell Mill Road, Suite A03. www.poem88.net.

check local listings for theaters and showtimes 54 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

ROBERT W. WOODRUFF LIBRARY Portrait and Text: African American Artists of Dance, Music, and the Written Word. Portraits by Harlem arts patron and photographer Carl Van Vechten and MARBL’s exceptional collection of primary sources. Through Dec. 30. Free. The Abandoned Mansion. Images from Atlanta-based photographer Brian McGrath Davis. Through Jan. 6, 2012. Free. Shadows of the Sun: The Crosbys, the Black Sun Press and the Lost Generation. An exhibition that shines a light on the press, modernism, and the generation of writers, artists, jazz musicians, and exiles in Paris after the First World War. The Black Sun Press, founded by Caresse and Harry Crosby in Paris in

Film AVANT TO LIVE Beep Beep Gallery brings the avantgarde work of fine-art filmmakers Robbie Land, Michael Betancourt, Sylvia Schedelbauer, Christoper Childs, Anna Spence and Takuro Masuda. Archival footage, excel animation, hand-painted films, camera-less works and glitch animation are just a few of the ways filmmakers have made the films selected. Sat., Nov. 19, 8 p.m. $6. Beep Beep Gallery, 696 Charles Allen Drive N.E. 404-429-3320. www.beepbeepgallery.com. DARK GIRLS Dark Girls, by directing and producing duo D. Channsin Berry and Bill Duke examines the issues of race, color and gender in contemporary America. Sat., Nov. 19, 7:30 p.m. $27-$52. Fox Theatre, 660 Peachtree St. 404-881-2100. www.officialdarkgirlsmovie.com. THE ELF ON THE SHELF 100 percent of the net proceeds of the event benefiting Children’s Healthcare of Atlanta. The doors will open at 2:30pm. Children can play in Santa’s workshop, indulge at the hot cocoa station, decorate delicious Christmas cookies, design their own keepsake ornament, write letters to their family’s elf and take pictures with the mascot elves until the 4:30pm screening of the movie. Sun., Nov. 20, 2:30 p.m. $20-$40. Fox Theatre, 660 Peachtree St. 404-881-2100. www.foxtheatre.org. FEMINIST FILM FORUM Monthly film series exploring the different perspectives of feminism and sexuality in modern cinema. Third Thursday of every month, 6:30 p.m. free. Feminist Women’s Health Center, 1924 Cliff Valley Way. 404-248-5445. www.feministcenter.org. THE LION MOUNTAINS: A JOURNEY THROUGH SIERRA LEONE’S HISTORY Presented as part of Movies with a Mission. The film is a documentary about a journey to Sierra Leone, West Africa and will be followed by a dialogue. Sun., Nov. 20, 3-5 p.m. free. Atlanta-Fulton County Public Library Central Branch, 1 Margaret Mitchell Square. 404-730-1700. www.afpls.org.

11th ANNUAL FICTION CONTEST

math Submit a manuscript of no more than 3,000 words either as a hard copy to our offices or online. All works of fiction must in some way incorporate “math” — as a theme, a metaphor, whatever. You can use the word as any way you like; just use it well. Originality is encouraged, and the word count is enforced. 1st place, $500 / 2nd place, $100 / 3rd place, $50 Deadline is Fri., Nov. 18, 5 p.m. Winners will be published in Creative Loafing and honored at an awards ceremony. Complete rules, regulations and submission info available at clatl.com/fiction

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In his poem “Ode to the Present,” Pablo Neruda tells us how to slip free and clear into the luxuriously potent opportunity of the present moment. The here-and-now is so ripe and willing, he says, so malleable. “Take a saw to its delicious wooden perfume,” he continues, and then “build a staircase. Yes, a staircase. Climb into the present, step by step, press your feet onto the resinous wood of this moment, going up, going up, not very high ... Don’t go all the way to heaven. Reach for apples, not the clouds.” Such good advice for you! It’s a perfect time to learn more about the magic of the present as you free yourself from “the unrepairable past.”

By RoB BRezsny SAGITTARIUS (Nov. 22-Dec. 21): Seminal psycholo-

gist Carl Jung wasn’t afraid of applying his scholarly analytical skills to the phenomena of pop culture. Late in life, he even wrote a thoughtful book on UFOs called Flying Saucers: A Modern Myth of Things Seen in the Skies. To be as thorough and careful as he could possibly be about such an elusive subject, he wrote an afterword to his main argument, to which he added an epilogue, which in turn was followed by a concluding supplement. I hope that you are as scrupulous in wrapping up loose ends in the coming week, especially when you’re dealing with enigmas and riddles. As you seek resolution and completion, go well beyond the bare minimum.

CAPRICORN (Dec. 22-Jan. 19): A great deal of land in the Netherlands has been reclaimed from the sea by human effort. But the system of dikes that holds back the primal flow is not a foolproof or permanent guarantee against flooding. That’s why more and more people are building homes that can float if they have to. “We are actually trying to move away from fighting against the water,” says architect Koen Olthuis. “We are beginning to make friends with the water.” I recommend you adopt this as a useful metaphor. During the coming months, you should be doing a lot of foundation work. What can you do to add buoyancy? AQUARIUS (Jan. 20-Feb. 18): According to my old philosophy professor Norman O. Brown, “Our real choice is between holy and unholy madness: Open your eyes and look around you — madness is in the saddle anyhow.” Let’s take this hypothesis as our starting point. I propose that in the coming weeks you make an effort to get more accustomed to the understanding that the world is in the throes of utter lunacy. Once you are at peace with that, I hope you will commit yourself to the sacred kind of lunacy — the kind that bestows wild blessings and cultivates the healing power of outlandish pleasure. PISCES (Feb. 19-March 20): It won’t be enough to simply maintain your current levels of strength, clarity, and intelligence in the coming weeks. To stay healthy, you will have to push to get stronger, clearer, and smarter. No pressure, right? Don’t worry, the universe will be conspiring to help you accomplish it all. To trigger the boost you’ll need, imagine that you have a reservoir of blue liquid lightning in the place between your heart and gut. Picture yourself drawing judiciously from that highoctane fuel as you need it, bringing it first to your heart and then to your brain. ARIES (March 21-April 19): If you go into a major art museum that displays Europe’s great oil paintings, you’ll find that virtually every masterpiece is surrounded by an ornate wooden frame, often painted gold. To me, the enclosure is distracting and unnecessary. Why can’t I just enjoy the arresting composition on the naked canvas, unburdened by the overwrought excess? I urge you to take my approach in the coming weeks. Push to get the goodies exactly as they are, free of all the irrelevant filler, extraneous buffers, and pretentious puffery. TAURUS (April 20-May 20): “Judge a moth by the beauty of its candle,” said the 13th-century poet Rumi. More prosaically put: Evaluate people according to the 58 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

(OCt. 23-NOv. 21)

integrity of the desires they’re obsessed with. Do you want to hang around with someone whose primary focus is to make too much money or build a shrine to his own ego? Or would you prefer to be in a sphere of influence created by a person who longs to make a useful product or help alleviate suffering? It’s time to ponder these issues — and then take action to ensure you’re surrounded by moths that favor beautiful candles.

GEMINI (May 21-June 20): In Santa Cruz, Calif., there

used to be a nightclub that featured live rock bands but enforced a strict policy forbidding its patrons from dancing. The one time I went there, the music was infectious, and I felt the urge to move in vigorous rhythm. Moments after I launched into my groove, a bouncer forced me to stop. I think this situation has certain resemblances to the one you’re in now. Some natural response mechanism in you is being inhibited; some organic inclination is being unreasonably restrained or dampened. Why should you continue to accept this?

CANCER (June 21-July 22): During the time a blue

crab is growing to maturity, it is very skilled at transforming itself. It sheds its exoskeleton an average of once every 18 days for an entire year. You’re in a phase with some similarities to that period of rapid ripening. Your commitment to change doesn’t have to be quite as heroic, but it should be pretty vigorous. Could you manage, say, two moltings over the course of the next 30 days? If done in a spirit of adventure, it will be liberating, not oppressively demanding.

LEO (July 23-Aug. 22): “Progress isn’t made by early risers,” wrote author Robert Heinlein. “It’s made by lazy men trying to find easier ways to do something.” That’s the kind of progress you are in an excellent position to stir up in the coming weeks. You don’t have to match the stress levels of the Type A people who might seem to have an advantage over you, and you won’t help yourself at all by worrying or trying too hard. The single best thing you can do to supercharge your creativity is to think of yourself as a “happy-go-lucky” person while you go around dreaming up ways to have more fun. VIRGO (Aug. 23-Sept. 22): “Our elders know you don’t

find the answer by asking thousands of questions,” says an essay on the website of the environmentalist group the Last Tree. “The wise way is to ask the right question in the beginning.” I recommend this approach for you in the coming weeks. Given the sparkly mysteriousness that now confronts you, I know you may be tempted to simultaneously try a lot of different routes to greater clarity. But the more effective strategy in the long run is to cultivate silence and stillness as you wait expectantly for the intuition that will reveal the simple, direct path.

LIBRA (Sept. 23-Oct. 22): In a review of James Gleick’s book The Information: A History, a Theory, a Flood, the Week magazine reported that “the world now produces more information in 48 hours than it did throughout all human history to 2003.” From that dizzying factoid, we can infer that you are more inundated with data than were all of your ancestors put together. And the surge will probably intensify in the coming weeks. You are in a phase of your astrological cycle when you’ll be asked to absorb a voluminous amount of interesting stuff. Don’t be hard on yourself if you sometimes need to slow down to digest what you’ve been taking in.

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404.420.3290 24 hours. dEadliNEs: All classified ads by phone, fax or email: Monday at 5:00pm for that weeks paper. NOTE: Deadlines are subject to change to an earlier deadline day due to certain holidays. gENEral pOliCiEs: We reserve the right to censor, re-classify, revise, edit or reject any classified ad not meeting the standards or acceptance of Creative Loafing. We carefully

online: clatl.com/classifieds screen all copy and reject copy we feel could be offensive to our readers. Copy must be in good taste. Creative Loafing cannot guarantee the goodwill of those placing ads, nor can we take responsibility for the results of responding to an ad. MISPRINTS: Creative Loafing is not responsible for any typographical errors which appear after the first week of an ad’s publication. Please check your ad promptly for accuracy.

I have THE BEST renovated older homes in the most desired neighborhoods. Neat, clean & functional. visit EpiCity.com click on avail listings. 770 229-2000

30314 - 1450 Norris Pl. 3bdr/2bath single family fixer upper. Owner is financing or cash discount. $350 down $243/mo 803-403-9555 803929-1117

FILLER AD  for  early  deadline

ATL Dwntwn 2000sf. condo w/view of the city. Small 1bdr completely furnd. Walk to P’tree Marta, concierge, sec. sys. $900/mo. Call 678-789-7742

BUCKHEAD/BROOKHAVEN: 1 & 2BR Condos in Peachtree Place, $1195$1295. Lg Rooms, Upgrades, Covered Parking, Gated, Pool/Fitness. Cooper Brown RE 404-575-1975 www.cooperbrownre.com

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

ATLANTA 4bdr, 2.5BA two level + bsemnt hrwds DR sunrm den fplc lg fenced bckyrd w/deck, sec. sys. $999/mo. + $250/dep. 404-909-6519 ATLANTA 4bdr, 2.5BA two level + bsemnt hrwds DR sunrm den fplc lg fenced bckyrd w/deck, sec. sys. $999/mo. + $250/dep. 404-909-6519 ATLANTA Metro 3BR or 4BR Start @ $500 to $800 per month. Nr Marta 404-447-8335 or 404-957-6847

CLARKSTON Townhomes 2bdr/1.5 $619/mo. Near shopping area. I285 on bus line, near library & post office. On-site Manager & maintenance. Call 404-296-4125 Ask about special.

  ATLANTA IN 11 (0R SO) LINKS DELIVERED FRESH TO YOUR INBOX EVERY THURSDAY

DECATUR/AGNES SCOTT Charming 2BR/1BA house CHA hwds WD bonus room fenced yard carport $900/mo Call Scott 404-373-1591 DECATUR/OAKHURST 3/4BR 2BA, office, spacious rooms, CHA, carpet, hrwds, fnced bck yrd. $1200. 404-376-9977or 770-993-2818 E. ATLANTA/KIRKWOOD- 3BR/2BA, harrwod, carport. $900-$950/mo. Quite neighborhood. Sect 8 ok. Call 404-3769977 or 770.993.2818

EMORY Druid Hill area condo 2/1, LR hrwds updated kitchen DW breakfast nook new carpet WD. $695+ dep. water incld. Pets OK. Call Kim @ Partners Mgmt 404-876-8700

880 Rock St. NW Atlanta 30314 Move in Special $199. Rent starts $480 - 1, 2 & 3BDRS. Near Marta.

404.221.9055 COLLEGE PARK 3bdr, 2.5 bath townhome, 2 Levels. hrwd flrs, fplc, exterior storage, large driveway, CHA. $695 + $200/dep. 404-909-6519 ROSWELL: 3BR/3.5BA 3-Story Twnhm in Overlook at Centennial, $1995. 143 West Ridge Way. Hrwds, Granite/Stainless, 2 Car Grg, Deck, Pool/Tennis. Cooper Brown RE 404-575-1975 www.cooperbrownre.com

WWW.Bradenfellman.com

AIRPORT AREA 1 and 2 Bedroom Floor Plans. Housing Choice/Section 8 welcome. Pet Friendly, Washer/Dryer Conn., Fireplace, Ceiling Fans, Extra Storage, Sparkling Pool, Tennis Courts,Playground, Laundry Facilities, Clubhouse, 24 hour Emergency Maintenance.Call today: (770) 996-1530 ATL WEST END - 1111 Westview Dr 1 bedroom - $400 2 bedroom - $459 3 bedrooms $699/up. 404-753-4951 ATL/Airport Approval onsite! $100 Move-in Special Clean, quiet. On 180 Busline. Premier Club Apts 5100 Highpoint Rd 770.964.9912

ATLANTA 2BR/1ba duplex. West End, CHA, lg porch & bkyrd. near park & Marta. $575 inclds water $200 dep. 404-909-6519

Month to Month Leasing at no extra charge!

ANSLEY PARK

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Bhead 1BDR near everything. WD on-site, pets OK. Starts @ $725/mo. www.venuspropertiesga.com. 404. 819. 864 2

DECATUR Great Prices for 1BD & 2BD Near Decatur Sq., Emory, Marta. Beautiful quiet surroundings. Sparkling pool sun deck. Pines on Scott Apts. Call Zena; 404-377-8188 KIRKWOOD / EDGEWOOD 1Bd/1BA in duplex 5 mins walk to retail ctr. 1 blk to Marta Train.Q uiet n’hood, scn. porch, off St. Pkg. $575/mo. 678-296-9457

E. POINT 2BR/3BA $599-$899 townhome 1326 sq. ft., walk in closet, on MARTA, close to airport, all appliances, with WD conn. Call about our $199 SPECIAL. 404-766-8391

VIRGINIA HIGHLANDS

BLOWOUT!

LENOX TERRACE 1 Bedroom - $600/mo 2 Bedroom - $700/mo

ATLANTA SE

1BR $685 2/2 $1150

ATLANTA. Centra Villa

1BR $449, 2BR $599, 3BD $699 $299 FIRST MONTHS RENT, App fee $50 404-753-2888

404-627-8115

BUCKHEAD Spacious 1BD apt in small complex. Quiet n’hood, good closet space, laundry facilities walk to Marta. No dogs. $585. 404.875.4253. DECATUR. Old World Charm Minutes from Downtown Square studios, 1 & 2 bdrms. $655 - $840 404-377-7193 ww.bradenfellman.com

BUCKHEAD - 22 PEACHTREE AVE ATLANTA, GA 30305 Steps from P’tree by Publix, Beautiful hrwd flrs, custom kitchen w/new black appl. pkg. Great closet space & oversized windows. WD w/every hm. 700sf, all electric. Small gated community. $695/mo.. Call today 404-231-4050

www.habershamproperties.net

DEKALB Shallowford Lodge Off I85 Extended stay, weekly rental, Studio $189/wk. Cable/utilities/fridge, near busline. 770-458-7890

DOWNTOWN: Museum Tower 1BR/1BA, $1295. 7th flr w/balcony, skyline view. Lg rooms, 24hr Concierge, Pool/Fitness, Covered Parking. Cooper Brown RE 404-575-1975 www.cooperbrownre.com

PARK VISTA/ WOODLAND VISTA $199 1st Month Rent

VIRGINIA COURT Studios-$700 1Bdrm-$850 2 Bdrm-$1050 OFFICE AT 2175 LENOX RD.

404-321-1381

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 59

Dodson Courtyard Apts 1 bedroom from $499

2 bedrooms from $539

(some units available with washer & dryer connections) MOVE IN

SPECIAL $99 (1st month rent)

404-767-5322

EAST ATLANTA 2 bedrooms starting at $645 404-378-6412 www.bradenfellman.com

Epic Garden Apts-3460 Buford Hwy Lg units & 2 pools. Marta bus stops at our entrance. 1 br units W/D starting $625. 2 & 3 BR units have 2 ba & w/d conn from $725. North of Briarwood Way, between Druid Hills & Clairmont Rd. 404 633-1798 FULTON / CASCADE RD

Sussex Square Apts 1, 2 & 3 bedrooms Available. Call Sandra 404-699-0326

GARDEN COURT is now leasing great specials. $199 move-in special includes application, security deposit, and 1st month rent. WOW!!! 1BR $470/mo. or 2BR $565/mo. Cal Nicole today to schedule your personal tour at 404.762.7730

EMORY/CDC/N. DEKALB MALL

2br 1ba $610 3br 1.5ba available soon $710. Small balcony, pool, on site laundry. No dogs. Senior citizen/graduate student discount with this ad & good rental history. Ask about special Summit Grove Apartments (404) 634-8929

crossword

HISTORIC

WHEAT STREET TOWERS

The waiting list is Now Open to Seniors 62 years of age & older. Our cozy apartments are based on income.

We are within walking distance of Marta and the King Center, convenient to medical facilities, downtown Atlanta and the interstate. For additional information call

404.525.5673

MARIETTA Our specials are apts. starting from $559-$599 - 2BR 1 bath totally electric with washer/dryer hookups.Great swimming pool. Se Habla Espanol 770-514-1100

2 bedroom apt.

Special $679 per month

2 weeks off 1st mth. rent. 2 blocks to L5Pts., 60's Apts, cute & comfortable, in quiet residential neighborhood with sidewalks, ceiling fans, renovated kitchens, hardwood floors, Central heat/air & onsite laundry

FUN+FREES#!T

MIDTOWN -1200 14th Place The charming Ansley Place community offers medium sized 1BDR apt w/sep. eat in kitchen, lg bdrm, new carpet & ceiling fans. Quiet intimate community off 14th St. located just steps from Piedmont Pk. 6 or 12 mth lease $625. 404-231-4050

ROCKY HORROR SHOW Dec. 1-23 @ Fabrefaction Theatre

99X MISTLE TOE JAM FEAT. AWOLNATION & SLEEPER AGENT Tues. Dec. 20 @Buckhead Theatre

PICASSO TO WARHOL

Lenox Terrace Blowout! 1 Bdrm $600/mo. 2 Bdrm $700/mo. PARK/WOODLAND VISTA $199 1st mth rent Office at 2175 Lenox Rd B8

404-321-1381

VIRGINIA COURT APTS Studios $700, 1 Bdrm $850 2 Bdrm $1050

404-321-1381

Lodge

FUNANDFREE @cl_ atlfreestuff loafyCL Facebook.com/loafyCL

ORMEWOOD STUDIO IDEAL for single person lg ba/shower. 1yr. lease @ $500 + Utils. Credit chk. req. Call 404-622-6945

Premier Garden Apts

Home Is Where The Heart Is! $349 Move is special includes app.fee & dep. 1BD $400-$470 or 2BD @ $565-$599. Awesome maintenance team, total electric & beautiful wood burning fireplaces with much more. 770.996.1168

ON BUFORD

extended stay hotel

Weekly Rates Furnished 1 Bdr Apts ........

$179 + $139 + Daily ........... $37.50 + Hotel Room .....

4815 Buford Hwy. Chamblee, GA 30341

MARTA Bus Available 1/4 mi. S. of Chamblee-Tucker Rd

770-458-8011 678-620-9306

Through April 29 @ High Museum

CLATL.COM/

MIDTOWN: 15th flr Penthouse at Park Central! 2BR/2BA, $1595. Hrwds, Balcony overlooking Piedmont Pk, Assigned Prkg, Concierge, Pool/Fitness. Cooper Brown RE 404-5751975 www.cooperbrownre.com

Station Square Apts 404-523-6998 www.atl-apts.com

MARIETTA

1x1 small $429-$439 1x1 large $449-$459 2x1 from $529-$539 Renovated 2x1 $599

Special- Renovated Units at $299 for the 1st month's rent. Great location near Kennestone Hospital, Marietta Sq. playground, quiet n’hood, on CCT #50. Call: Ricky 770.427.1685 Midtown 60 12th St W. Apts - Studios & 1 Br from $695. 1 blk to Peachtree St, the arts center, & MARTA; 2 blks Piedmont Park; & min from GIT, GSU, AUC & Emory. 404-874-8481

60 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

by matt jones

“Fill ‘Er Up” — with the right letters. Across

INTOWN/GATech/Atl Rd 1BR/1BA Garage Apartment. Hrwd Flrs, Wooded Lot. $850/month includes utilities. 404-520-9467

Inman Marta Station

Jonesin’

Regal Heights Apts. One BRs from $479, 2 BRs from $499. ½ off first month’s rent. Great location on MARTA #83, Close to Greenbriar Mall.

Call: 404-349-0877

SANDY SPRINGS twnhouse Boylston Dr. NE, 2bdr, 1ba, walk n closet, CHA, convenient to Marta and Roswell Rd. $600/mo. 404-843-8089

SW ATLANTA 1st MONTH SPECIAL 1BR $295 2BR T’hse $345 3BR T’hse $395 Reg. $460, $570, $650

VENETIAN HILLS APTS 1829 Campbellton Road

404.753.7558

SW,ATL - SKYVIEW APTS has spacious 1 & 2Br/1Bth units avail. $469 & up. Total electric, CHA. Walk to shops & Marta. See Homes For Rent @ renteasynow.info Call 404-209-5338

1 Build to a climax, perhaps 15 Her marriage to Lamar Odom was televised 17 “Go for it!” 18 “This is good” 19 MS enclosure 20 Sounds disappointed 21 “Biography” channel 23 Apt. ad stat 26 It gets struck after the show 27 Greek letters that look like tridents 28 Diamond settings 32 Radio tower tops 34 URL punctuation 37 Without a purpose 38 U may follow them 39 Frozen pops 42 Adds up 43 “One ___” (Joan Osborne hit) 47 Time zone for most of Eur. 48 Mao ___-tung 49 Catholic college in New York 50 Some practicers of Islam

52 Residential care worker, for short 54 WWII naval vessel 55 She played the devil in “Bedazzled” 60 Kept one’s powder dry 61 Treaty sessions

Down

1 Item for a star search 2 He’s a “really useful engine” 3 The comeback kids? 4 Character that rhymes with Pooh 5 Edgy 6 Ada’s st. 7 Actress Dunaway 8 German equiv. of “miss” 9 Reagan’s “Star Wars” program, for short 10 Washroom, casually 11 Suffix after neur- or psych12 Response to a ring 13 Person who sticks around 14 They may possess 50-footers 16 Platform used to play Metroid 22 When the clocks shift: abbr. 23 Author of the “Goosebumps” series 24 Does impersonations

25 “___ Nacht” (original German version of “Silent Night”) 28 Least loopy 29 Burdens 30 Suit to ___ 31 Really fast plane, for short 33 Fixes 34 ___ Perignon 35 Prophetic 36 Classic Dave Brubeck song 40 Surfer of sorts 41 “___ says to the guy...” 44 Became the responsibility of 45 Camouflaged 46 Horny beasts, in two ways

49 ___ Ste. Marie, Mich. 50 His, to Henri 51 “The Sweetest Taboo” singer 52 Golfer K.J. 53 Drag racing assoc. 56 Tom Hanks movie with a Silly String fight 57 Eisenhower’s command, for short 58 ___-LCD (display type on flat screens) 59 Bollywood actress Aishwarya ___ ©2011 Jonesin’ Crosswords (editor@jonesincrosswords.com)

solution to last week's puzzle

VA HI Attractive buildings with hdwds,

spacious grounds, prkg. Studios,

1BR’s, 2BR’s. $400-$800

404-874-2776 & 404-966-4665

VA. HIGHLANDS This neighborhood offers wonderful experiences at charming sidewalk cafes, unique coffee houses, lively bars, eclectic shops & innovative restaurants. 1 bdrms from $695 2 bdrms from $1025

404-876-6432

www.bradenfellman.com

WEST END/Westview Newly Renovated loft style 1BR apt, CHA, secure, close to Marta. Convenient location. $495 per mo. Call 678-296-9457

$109 For 5 Days $125(side room) $146(front room) 1st Week Only!

NEAR NORTHLAKE MALL

NORTHLAKE I N N

2180 NORTHLAKE PARKWAY TUCKER, GA

770-939-1000

$80 to $105 per week ATLanta large bedrooms w/hrwd flrs. Clean, Quiet, WD, Digital cable, WIFI, near MARTA. 404-909-6519 $85 ATLANTA Furnished Rooms weekly. Need proof of employment. Includes cable TV & utilities. Near Marta rail line. 404-641-1898

$99 A Week Special! Furnished rooms, Marta, WD, CHA

ATLANTA

678.348.1644 1-843-906-1373 L5Pts

 Safe & quiet furnished rooms. Marta access. Full kitchen. No pets. Single  occupancy. $85-$130/weekly  1314 Piedmont Avenue at Piedmont Park.  $115/wk & Up  MARTA, Phone, Near Ansley Mall. 770.454.7666  Room@scotchie.com www.PiedmontRooms.com  West End/E. Point: Free Rent lrg, renov. Rooms &  studio space Historic area, 2 blk MARTA $100&up 404-484-5874 or 404-696-2966  AIRPORT * EAST PT area Near Marta busline  & train. Clean, Quiet, AC rooms Start @ $86. Ask  about specials 404.763.1854 ATL SW Mature adults & Retirees pre A

ferred 2 rms avail. Priv home $85$125/wkly. All utils incl. Cable + W/D Marta/shops. Bi-wklymonthly pmt. + dep. Herb 404 396-7073 ATLANTA & DECATUR clean home Furnished rooms. On bus line, laundry cable TV. $100-$135/weekly. No dep. Call 404-569-1604 ATLANTA / INTOWN Must Have Job! VERY CLEAN ROOMS Drug Use Not Tolerated 404-735-3268 DEKALB/Stone Mt. At MARTA, furnished free phone, cable, utilities & W/D. $105 per week. 678-898-8811 or 770827-4434 ROSWELL/Alpharetta 2 furnished rooms avail. 400 Holcomb Bridge Rd. WD, internet access, $420/mo incld utils. + dep. Call 770-518-0180





SANDY SPRINGS Large upscale FURNISHED ROOM $115/wkly all utils included. On busline, cable TV, covrd carport, internet. 404-713-5490 STONE MTN Special - Furnished Rooms with private bath. CATV, laundry on site. Near Marta. Fixed income welcome. Call 404.394.7660.

WEST END $125 week utils incld, no dep with verification of employment. Furn. rm shared common areas. 404.753.9973 or 678.794.0111 2 MONTHS FREE RENT On Selected Units 900-27,000sqft. ART GALLERY/WORKSHOPS/PHOTO STUDIO. Starting @$995mo 404 758.8800 Metropolitanwarehouses.com

WWW.Bradenfellman.com

ALL AREAS - ROOMMATES.COM. Browse hundreds of online listings with photos and maps. Find your roommate with a click of the mouse! Visit: http://www.Roommates.com. (AAN CAN) ALL AREAS - ROOMMATES.COM. Browse hundreds of online listings with photos and maps. Find your roommate with a click of the mouse! Visit: http://www.Roommates.com. (AAN CAN) ANSLEY MALL - GM sks roommate. to share a 2BDR totally furn bedroom $490/mo Includes EVERYTHING! 404815-7016 OR 404-273-0747 LITHONIA AREA - SM seeks SM to share 4Br/3Ba house. WD, no pets/smkng. Nr Marta. Includes cable, $100 to move in & $110 weekly (678) 760-5688 Stone Mountain Room for Rent in nice home in good neighborhood. Kitchen & laundry access. Utilities & Premium cable incl $125/wk. 404-297-0686

 

A&A Concrete/Landscape

Driveways/Walkways, Patios & Grading. Low Prices. 20 YRS EXP.

WWW.Bradenfellman.com 2 MONTHS FREE RENT On Select Units 900-27,000SF. Creative Lofts, Office & Warehouse. Starting @ $995 mo. 404.758.8800

metropolitanwarehouses.com

COMMERCIAL LOFTS  Midtown Downtown East Point Suites from $575/month. $10.75-$24  psf office/retail. 404.767.8080  www.bradenfellman.com WWW.Bradenfellman.com   WWW.Bradenfellman.com  2 MONTHS FREE RENT On Selected Units 900-27,000sqft Creative Loft, Office, & Warehouse. Starting @ $995/mo 404.758.8800 Metropolitanwarehouses.com  WWW.Bradenfellman.com 

(404) 256-9669

#1 SCATMAN

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SULLY

!! SPECIAL OFFER !! Greeting Cards 5x7 (5) $14.95+FREE Shipping w/ad. 3 day delivery. Mail to The Griot House of Art, PO Box 6551, VA Beach, VA 23456. thegriothouse.com

weekdays from 2-6pm

Follow him on Twitter @RichSullivan

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Cow Hides Top quality South American Cow hides from Brazil, Columbia & Argentina. Many colors to choose from! Great for Rugs, Wall Decor, Bedding & more! For a Special Deal, visit www.blackswanhides.com

SheepSkins There is nothing like the soft touch and feel of sheepskin. Luxurious, Soft, Romantic. Great for Rugs, Draping, Bedding & more! Black Swan Distributors. In business since 1991. 1-866-294-1141 www.blackswanhides.com



atlanta food life ON TWITTER

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Adopt. Volunteer. Donate. PAWS Atlanta has over 100 dogs and cats waiting for their forever homes.

PAWS AT L A N TA

!!!RexTrax Pro Recording Recording & Mixing

Online Dating Site for Singles Why Stay Alone? Sign up NOW & start your search. meet someone you can really click w/ www.twotomingle.com

24 Promo T-Shirts $125.00!! Single Sided, Single Color

(404) 222-9337 mindzai.net WaxJam Records

$25/hr FREE Mixing of all Songs & will Master 1 Song FREE. Log on to waxjamrecords.com. 404762-8901. Take a look at studio at Youtube.com/waxjamrecords

AFFORDABLE & EXPERIENCED Criminal, Family Law, Civil & Business Litigation. Free Consultation.

Patrick Longhi, Esq. 404-256-1600

AUTO ACCIDENTS Ch 7 Bankruptcy $799 Divorce $399 DUI $899 D. Villanueva, Esq 770-220-0818 DIVORCE from $300 Major Credit Cards Accepted

Attorney John Leopard 404-636-1616

The Baddest Sh*t in Music Videos Rap stars & sports superstars Lil’ Wayne & more. LeBron James & more.

www.historyonvideo.net

THE STRAIGHT DOPE

WE’rE sEEkiNg TAlENTED sAlEs AccouNT ExEcuTivEs to join our high-performing team in print and digital media sales. You Will bE rEspoNsiblE for huNTiNg ouT NEW lEADs, making fancy presentations, managing existing accounts, and selling new business. The ideal candidate has been a successful sales person, knows the difference between CPC and CPM, loves Creative Loafing and Atlanta, and excels in cultivating relationships with area businesses. QuAlifiED cANDiDATEs Will possEss: Excellent written and verbal command of the English language; Organization of time with a laser focus attention to detail plus amazing follow through; audienceand needs- based selling approach (and knowing what that means); Outgoing and influential personality with a positive attitude (save your drama for your momma). ThE posiTioN offErs You product training, a base salary plus commission on all sales, bonuses, and the ability to get free passes to already free events! First year potential is $50K+. We offer full benefits: medical/dental/life insurance, 401K, paid vacations and holidays. plEAsE EmAil A covEr lETTEr, resume and salary history to jobs@cln.com for consideration, with subject: “Atlanta Account Executive.”

72” screen Optavision projector HDMi1080op platinum series limited edition LCD projector. blue ray 3D compatible Asking $4500 obo 678508-0357

pets. love. homes.

5287 Covington Hwy Decatur, GA 30035 770-593-1155 www.pawsatlanta.org

Local & Long Distance 10% Senior Discount

Comprehensive answers to your most bizarre questions.



Insured & Bonded. Major credit cards accepted

404-755-4723  & Delivery Service 404-313-4480 hbjmoves@aol.com

LOOKING TO ENHANCE YOUR SINGING OR SPEAKING? Pitch Perfect Studio - Private Voice Instruction, Public Speaking, Beginning Piano. www.mrjohnjones.com 404-642-6968

678-730-0008 www.rextrax.com

  Professional Moving Service Load & unload rental trucks.

aa’H B J M o v i n g

WANTED!

Listen to

 



HELP

Chat Line and Dating Service free local phone number for Atlanta, GA (678)586-2400. Personal ads, forums and one on one chats. Free basic membership www.livematch.com



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

MOVING BIG/SMALL 2 Men & A Truck $70/hour 3 Men $90/hour 2hr. minimum 404-456-2878

Photography Studio Starter Set Only $250 (Retail $450) Locallightingatlanta.com 404.532.9919

Shih Tzu NEW puppies for sale. $350 (boys) or $400 (girls). Black & white Brown & white. Cal Mike (678) 508-0357 a few left

GET THE STRAIGHT DOPE AT STRAIGHTDOPE.cOm

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 61



$$$HELP WANTED$$$ Extra Income! Assembling CD cases from Home! No Experience Necessary! Call our Live Operators Now! 1-800-405-7619 EXT 2450 http://www.easyworkgreatpay.com (AAN CAN) $ 600 WEEKLY Processing HUD/FHA MIP Refunds from Home P/T No Exp Needed

    1-800-277-1223 Ext 188  www.ncisonline.com   Become a Bartender  Up to $300/day. No experience necessary. Training courses avail.  800-965-6520 x128  



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

  

Atlanta Bootcamps

 



SWEAT ATLANTA GRAND facebook.com/sweatatl   OPENING

$$ Insurance/Sales $$ Busy Exec. needs person to help run his Call TODAY for more info about business.License not req. but a +. how to JOIN & Get in Call Bob 404-943-9372  

HIGH SCHOOL DIPLOMA! Graduate in just 4 weeks!!! FREE Brochure. Call NOW! 1-800-532-6546 Ext. 97 www.continentalacademy.com (AAN  CAN)

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Massage Angel

Ideal Shape b4 Spring (678) 793-6535



 



Full Body Muscle Toning & Massage advertisers must include Cardio Work-out. GREAT for  a current business license number    within their ad and should be preANY Fitness Level. Outdoor  pared to provide photo identification  park location  with a variety of and educational credentials to Publisher upon request. Equipment & Exercises.  

 

Club Starzone NOW HIRING! BARTENDARS BARTENDARS COCKTAIL COCKTAIL SERVERS SERVERS. Must be Experienced. Pls send Resume w/photo mimi.starzone@gmail.com



 Guaranteed $600 for  Junk C a r s  404.454.1676    FILLER AD

therapeutic massage

Movie Extras People needed now to stand in the background for a major film Earn up to $300 per day. Exp not REQ. CALL NOW AND SPEAK TO A LIVE PERSON 877-426-8310

cartoons

R /H 0 5 $ CIAL /31/11 SPexE pires 12   

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NEW

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STAFF

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

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

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10305 Medlock Bridge Rd Johns Creek, GA 30097

$40 Full Body MT47820

Personal Touch Pampering Behavior Modification

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



Beautiful Asian Girls Full Body & Foot Massage, Oriental Body Work. Walk-Ins Welcome Open Daily 10am-10pm 1197 Old Peachtree Rd NW Suite F, Suwanee, GA 30024

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

GREEN SAUNA

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American Massage

Sandy CMT

678.300.2259

MT005205

Angel

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pass this

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lic. 161473

 

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STARLIGHT MASSAGE

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



 

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

*SPECIALZING IN BUNS* or Deep Tissue by talented blonde

Open 7 Days, Walk in Welcome | Best Rating in Atlanta Oriental Deep Tissue by great hands Licensed and Certified MT006501

$10.00 OFF

10 OFF

Cascade Rd. Exit 7 285

Camp Creek Pkwy Airport

From I-285 North to South. Exit #7 turn right off exit. At the 3rd traffic light turn left. We are on the right hand side.

By new therapist

2184 Lavista Road NE,  Atlanta, GA 30329

4 0 4 . 4 9 4 . 8 7 7 7 1 1 9 5 Fa i r b u r n R d S W  S u i t e 1 5 0 AT L, GA 30331

 404.636.3600

MT202301

62 ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ clatl.com

Lic#108232

Male Masseur

Men, women, couples, first timers welcome. Full-Body Massage. William MT004838 404.538.4770

Massage

Full body, 4 hands, Foot massage 10AM-9:30 7D 3550 Lawrenceville Suwanee Rd Ste110 Duluth GA 30024 678-482-1918 MT006344

Southern Comfort

* Swedish, Deep tissue * In & Out Calls mt35246 * 2 & 4 Hands available

770.369.1717

Psychic Jenna Spirtual Advisor

Helps in all life’s problems. Love & Marriage, Finance, Stress, Career. Candles, Meditation kits & Healing packages

318-732-0856

PsychicAfrican

Spiritual Healer

Gifted By Ancestors. Powerful Help w/Marriage, Relationships & More! 770-676-6072 or 678-887-5924

www.africanhealer.com

Hwy 85 Ext. 91 In/Out calls..MT56982

Full Body & Foot Massage Sauna free & Shower

n I-20

Visa - MC

A s i a n Therapy Suzi 404.858.6620 Thai & Swedish Massage

CHINA

w/purchase 1 HR + Massage

Must present coupon at time of order. Not valid with any other offers.

404-276-8724

prostatetreatmenttips.com 678.517.0840 MT000325

Pam 678-933-4463 MT7044

CHINESE MASSAGE $

JOHN

Full Body Massage I-85/Shallowford

PROSTATE MASSAGE

Veterans Discount Massage Swedish

FULL BODY/SWEDISH/DEEP TISSUE THAI/REFLEXOLOGY/SHIATSU

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



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Couples & Full Body Massages

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By beautiful girl Nice peaceful place

3294 Peachtree Ind.Blvd ste 2001 Duluth 30096 - 10-9:30 - 7 Days

678.886.3569 Mt010434462

Relaxation Therapeutic Swedish

404.350.0190

access to I85/285 ** Lic#MT149996

YO YO

678-547-0393

#1035370

GISELLE SENSUAL BEING Immerse Yourself in my healing & Nurturing Touch I work with couples, individuals & offer workshops in your home or sacred space. I am a highly trained certified educator & healer. 404-819-4370.

OUR THANKSGIVING BUFFET IS AS DELICIOUS AS OUR VIEW. O A

THANKSGIVING DAY PARTY

ARE YOU A BREAST, LEG OR THIGH MAN?

Our clubs will be working hard to provide you with an incredible feast like succulent roasted turkey & gravy, golden baked ham, stuffing, cranberry sauce, the freshest sides & salads. And it’s all complimentary for you. Did we mention our delicious desserts…enough said :)

THURSDAY NOV. 27TH OPEN @ 4PM FREE BUFFET 6PM-8PM 1837 Corporate Blvd. Atlanta, GA 404.634.6396

3920 Jonesboro Rd. Forest Park, GA 404.608.8009

2608 Metropolitan Pkwy Atlanta, GA 404.766.2532

SMART PHONE USERS, SCAN HERE

clatl.com ❘ NOVEMBER 17-NOVEMBER 23, 2011 ❘ 63

MORE COUPONS ARE COMING!

Silver, Coins & Gift Cards

Pawn Express

Call Us at 770.888.2274

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8845 Roswell Rd., Atlanta, GA 30350

IntroducIng the

N E W S L E T T E R

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BACK SIDE

Make sure you pick up a copy of CL the last week of every month to get great coupons to Atlanta’s favorite businesses! Interested in including your business? Call 404.614.1207 for more info

TO ADVERTISE, CALL OUR AD HOTLINE 404.614.2535

Are You Currently Depressed? Emory University’s Mind Body Program is conducting a research study on depression. If you are currently depressed, you may qualify. Study evaluations and laboratory tests are completed at no charge. Compensation for your time and travel may be provided. Interested individuals between the ages of 18 - 65 should contact the study team at 404-727-8229 or email us at mindbody@emory.edu. The website address is mindbody.psychiatry.emory.edu. Emory University School of Medicine. Department of Psychiatry and Behavioral Sciences Mind Body Program. 404.727.8229. mindbody.psychiatry.emory.edu

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