Northside
Restaurants Your Complimentary Dining Guide
Covering Acworth, Kennesaw, and Marietta
Table of contents Featured Restaurants Capo’s Italian Kitchen Capers on Main Street Chin Chin Chinese Restaurant Fish Thyme Bar & Grill Fusco’s Italian Hong Kong Star Melting Pot Rosaria’s Italian Restaurant Thai Basil Restaurant Thai Peppers/Fuji Hana Trackside Grill Whistle Stop Cafe
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Capo’s Italian Kitchen Capers on Main Street Chin Chin Chinese Restaurant Fish Thyme Bar & Grill Fusco’s Italian Hong Kong Star Melting Pot Rosaria’s Italian Restaurant Thai Basil Restaurant Thai Peppers/Fuji Hana Trackside Grill Whistle Stop Cafe
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Keegan’s Irish Public House in Kennesaw
Advertise your restaurant!
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Call Todd Beckett at 404-643-4601 or email NorthsideRestaurants@gmail.com.
Chef Steven Dudley of Capers presents...
3979 South Main Street, #100 in Acworth • 770-974-2323
Reservations recommended.
Watch our video!
Open for Dinner Wed-Sun Full Bar Available
fishthymerestaurant.com
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In the Kitchen with... Chef Brian Shaffer of Trackside Grill By Kathie Beckett
There’s a new conductor in the kitchen at Trackside Grill in Kennesaw. Chef Brian Shaffer recently moved from St. Petersburg, Florida to Kennesaw with his family (wife Jennifer and Dylan, age 7 and Madeline, age 4) and so far, he really likes it here. And you’re going to like what he’s doing in the kitchen. For starters, he’s added the classic Kentucky Brown Derby to Trackside’s brunch menu; it’s his grandmother’s recipe for a unique combination of toast, turkey, cheese sauce, tomato and bacon. Then, he’s helped owner Brett Olszeski revamp the dinner menu and bring back some classic Trackside favorites, but with a twist. For example, Trackside is once again offering a Filet Mignon -- but it’s encrusted in housemade pimento cheese. He’s also been busy converting some other Trackside favorites into small plates (or tapas) for the planned patio bar expansion at Trackside. Chef Brian wasns’t too busy, though, to share one of his favorite fall recipes with Northside Restaurant’s readers: his recipe for Carrot Ginger soup. Serve it hot or cold, and enjoy! 4 • Northside Restaurants • Fall 2013
Chef Brian Shaffer of Trackside Grill
Visit Trackside Grill & Patio Bar at 2840 S. Main St. in downtown Kennesaw; tel. 770-499-0874, www.tracksidegrill.com.
Come enjoy the fireplaces!
Trackside is located in historic downtown Kennesaw serving contemporary American cuisine. This family-owned restaurant features a “made from scratch” chef-driven kitchen with true southern charm.
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Feature: Big Shanty Smokehouse Smokin’ in Kennesaw by kathie beckett
Chic Dillard was painting the outside of his new restaurant when I first met him almost five years ago. The cute little yellow house on Cherokee Street was the new home of Big Shanty Smokehouse, a dream come true for the Dillard family. This hands-on approach to all aspects of managing the restaurant has made Big Shanty one of the most popular barbecue joints in the area. Big Shanty Smokehouse has developed a steady stream of customers who stop in every week (sometimes twice a week) to get their fix of the tender, smoked meats. The Dillards smoke the meats for hours on Southern Pride smokers after massaging the meat with a perfectly seasoned, homemade dry rub. The smoker hums along, turning out chicken, ribs, brisket, and a few hundred pounds of pork every day. The result is a nice smoky flavor to all of the meats that’s not overbearing. If you can’t decide what to order, try the Steve’s sampler platter with ribs, brisket, smoked pork, and homemade sausage. The sausage is made fresh from ground rib tips, special seasoning and
smoked to perfection. If you’re looking for something lighter, try the smoked salmon topped with a fresh dill cream sauce. The Caesar salad is also a good choice: it features a house-made dressing with anchovies and is topped with fresh croutons. At Big Shanty, it’s all about the meats, but man cannot live by meat alone. Or, at least you wouldn’t want to go without them here. Start with an appetizer of homemade pimento cheese spread or smoked salmon dip served with simple saltine crackers. The side dishes are just as good as the meats; you won’t find the typical greasy French fries here. Instead, try comforting side dishes made by Chic’s wife Sissy and daughter Shannon. They do almost all of the cooking from scratch, including macaroni and cheese, and tender, flavorful collard greens. Baked beans are made with a variety of beans for a twist on an old favorite, and if you’re a Brunswick stew fan, you’ll love their version. It might be the best you’ve ever had and it will warm you up on a chilly day.
The hands-on approach of the Dillard family is also shown in the PHOTOS, this page, top, left to right: pulled physical facilities. Chic knew that and chopped pork, barbecue chicken and ribs his customers were having difficulty with Brunswick stew, and smoked salmon. finding easy parking, so he added right: sissy, chic, and shannon dillard. additional parking right next to the restaurant. Then, he took the extra next page, clockwide: big shanty sampler, the step of enclosing and heating the patio little yellow house, and smoked turkey. area so that he would have plenty of 6 • Northside Restaurants • Fall 2013 comfortable seating.
The additions to Big Shanty are welcome, and have helped cement the restaurant as a local’s favorite. Perhaps it also has something to do with Shannon’s desserts. She’s well known for her special Banana pudding, served every day. If you ever see anything topped with meringue when you’re first ordering, get a slice. It may be sold out if you wait until you’ve finished your meal. If there’s coconut cake, buy the whole thing. Don’t have time to eat in? Get it to go, or have your small or large group meal catered. You won’t regret it: Big Shanty has won numerous awards and have received rave user reviews on urbanspoon.com and yelp. Critics have also taken notice of the little barbecue joint. The Atlanta JournalConstitution wrote, “...some of the best barbecue to come out of Georgia.” Order your smoked turkeys or turkey breasts for the holidays early; Chic has added another smoker, but space is limited. The Dillards work really hard to make it a great little barbecue restaurant, but they also have a sense of humor. T-shirts available in the store for purchase feature a cute little pig’s derriere with the text, “I like pig butts and I cannot lie.” A disclaimer on the menu reads, “We do not use any addictive ingredients in our homemade dry rub, barbecue sauce, sides or desserts. It is just the craving for authentic smoked meats and family atmosphere that will keep you coming back for more.” Big Shanty Smokehouse is located at 3393 Cherokee Street in Kennesaw, tel. 770-499-PIGG (7444). Open Tuesday-Thursday 11 a.m. to 8:30 p.m., and Friday-Saturday 11 a.m. -9 p.m. bigshantybbq.com.
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Recipes: Seasonal Cocktails Caper’s Holiday Drink Recipes By Kathie Beckett
Caper’s Coffee 1/3 cup Kahlua 1/3 cup scotch 1/3 cup Frangelico 1/3 cup grand Marnier 1/3 cup Irish whiskey 1/3 cup brandy 1/3 cup cognac 1/3 cup dark créme de cacao 8 cups dark coffee 2 cups fresh homemade whipped cream 1 cinnamon stick Mix all alcohols in a shaking tin until fully mixed. Pour 1/3 cup of mixed product into a cup of extra hot coffee, add sugar to taste. Top with dollop of whipped cream and grate cinnamon on top of whipped cream, and enjoy. This recipe is very versatile. You may substitute any of the liquors with anything and get pretty much the same results. Also, canned whipped cream and pre-ground cinnamon work just as well.
Chef Steve Dudley Of Capers
Gerstacker Gluhwein
During my military years in Europe, I looked forward to the winter season because it was always a time of celebration from the feasts starting in October, the arrival of the first wine from France, and all of the Christmas markets in December. The weather turns from cold and rainy to cold and snowy. This was the perfect time for great hot beverages. One of my favorites was Gerstacker Gluhwein. There is nothing like it on cold days while celebrating with friends and family around a cozy fire indoors or out. 1 750 mL Nurnberger Markt Gluhwien 4 cinnamon sticks Pour bottle into a 4 qt. sauce pan and place on stove over medium flame. Heat wine until it reaches 165/170 degrees (do not boil). Pour into heat resistant coffee mugs, add 1 stick of cinnamon and enjoy. Serves 4. For more on Capers, see ad, next page. 8 • Northside Restaurants • Fall 2013
Caper’s coffee is a favorite.
CAPERS
RESTAURANT & BAR
www.capersonmain.com
678-594-7735 • 1635 Old Hwy. 41 in Kennesaw Open Tues-Sun Lunch & Dinner & Sun. Brunch 11-3 Full-Service Bar and Fine Selection of Wines
Now Booking Holiday Parties!
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Lunch Specials start at $5.25 Monday-Friday
Book your Holiday Party with us! Available for small parties or large groups. Gift Cards Available El Taco Azteca • 770-919-1609
Buy 1 Lunch Special, GET ONE FREE! with purchase of two drinks
Must present coupon. May not be combined with other offers. Expires 12/15/13.
El Taco Azteca • 770-919-1609
your purchase of $30 or more
Excludes alcohol, tax and tip. Must present coupon. May not be combined with other offers. Expires 12/15/13.
We’re CELEBRATING our 9th anniversary!
50% OFF FOOD! Nov. 12, 13, 14th
Northside Restaurants Fall please. 2013 • 13 with purchase of beverage. No •sharing,
Johnny’s Pizza in Kennesaw By Kathie Beckett
D
o you remember your first trip to your local pizza parlor? Maybe the local joint had checkered tablecloths, red candles and Parmesan cheese on the table. Local high school and college kids tossed the dough up in the air or brought you your drinks. But the minute you took a deep breath, you knew you were in for a treat: you could smell the enticing scent of hot pizza coming straight out of the oven.
So what do most people order? Mike says his most popular pizza is the sausage, pepperoni, and mushroom pizza. “It’s one of our most popular pizzas, but people also really like the Italian combination: pepperoni, sausage, mushroom, onion and green pepper.” If you want to try a difference sauce than the traditional red sauce, go right ahead:
It’s not a big leap forward to my favorite pizza place today: Johnny’s Pizza. Johnny’s Pizza, first of all, smells like a pizza joint should when you walk in: pizza dough is rising, garlic knots are baking, and sauces are bubbling. It has the old time feeling of your local pizza parlor, but it also has flat screen televisions, trivia nights, and even games for the kids.
schools, etc, and in return, they’ve been good to us.” Recently, patrons came out in droves to contribute to the ALS Walk, a fund-raiser for ALS research. All in all, about $25,000 was raised to assist in the cause. It’s personal for Mike: co-owner Scott Cole has the debilitating disease. Mike said, “It’s our people–both customers and our staff–that make you feel at home. We want you to be
But they still make their dough the old fashioned way: fresh every day, not trucked in frozen from the franchisor. And what a difference the fresh dough makes in the quality of the pie. Johnny’s Pizza owner/franchisee Mike Ford says, “We hang our hat on our product. We make a really good pizza!” The pizza is traditional, New York-style. Mike explains, “Our pizza is hand tossed and thin, but with a 1” to 1-1/2” crust on the outside. It’s very traditional...similar to Tuscanstyle.”
you might want the white pizza (no sauce) or even the green pizza (made with pesto). Regardless, you’re in for a treat.
The pizzas are baked in a brick oven and are all hand made. “Our pizzas are really a whole different breed. It’s more of an artisan-style pizza than what you get at most of the chains,” said Mike.
Johnny’s is also great about treating the community well. Mike said, “We really do want to be your neighborhood pizza place, and I think we blend in well with the fabric of the community. We sponsor teams,
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comfortable bringing your family here.” The Morris family from Kennesaw/Acworth recently had a great time at the Johnny’s location at Ridenour Boulevard in Kennesaw. They had relatives in town visiting from South Carolina and brought the whole crew in for a nice meal. Mike said, “You can eat well at a pizzeria
Johnny’s Pizza in Kennesaw and not break the bank. Pizza is very affordable.” He has also introduced hot wings at the Ridenour location. Not in the mood for pizza? You may also order your favorite entrées such as spaghetti and calzones. Or, try their Greek salad made with both iceberg and Romaine lettuce. The salad dressings are made in house daily; one of the most popular is an Esperanza-like dressing. It’s hands-down my favorite. I have a lot of favorites at Johnny’s Pizza. And once of these days, I’m going to try the Dippin’ Dots ice cream for dessert if I can ever save enough room. Come in to eat or have it delivered hot and fresh from any one of these Johnny’s Pizzas in our area: 1615 Ridenour Blvd # 207 (on Barrett Parkway one mile west of Cobb Parkway) in Kennesaw; tel. 678996-0911 (This location has the wings.) 3451 Cobb Pkwy NW in Acworth (near the intersection of 41/Cobb Pkwy and Mars Hill); tel. 770-529-5300; 3718 Dallas Highway in Marietta; tel. 770-425-8333.
The Morris family from Kennesaw/Acworth and their family visiting from South Carolina recently enjoyed pizza night at Johnny’s Pizza.
ACWORTH 3451 Cobb Parkway 770-529-5300 MARIETTA 3718 Dallas Highway 770-425-8333
Johnny’s Pizza • 770-425-8333 • 770-529-5300
Does not include alcohol, tax, or tip. Cannot be combined with other offers. Expires 12/15/13.
Johnny’s Pizza • 770-425-8333 • 770-529-5300
Feed Four for only $24!
Includes Large 2-topping Pizza, 2 Garden Salads And Breadsticks.
Cannot be combined with other offers. Expires 12/15/13.
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