17th South January/February 2017

Authentic Living in the Heart of Atlanta JANUARY/FEBRUARY 2017 ISSUE 6   FREE n

Inspire Aerial Arts owner Kimberly Sende

, r a e Y New YOU W E N CES N E I R E P -BOX EX 2017 E H T E D IN SI FIVE OUTROUND ATLANTA TO TRY A

Sporty street style with the Hawks' Mike Muscala

A warm-weather island escape to Maui Nourishing, natural products for winter skin

Competence

Passion

Exclusitivity

1411 North Highland Avenue Atlanta, GA 30306

404 874 6357 • www.intownatlanta.evusa.com Engel & Völkers Intown Atlanta (formerly Fourteen West, REALTORS®) is a locally owned and operated boutique firm that has provided expert representation for Buyers and Sellers of Intown Atlanta real estate since 1973. Our goal has been, and will always be, to offer unrivaled, luxurious service to all who wish to buy, sell or lease real estate in the beautiful and stimulating neighborhoods we love. It is our local market specialization, coupled with an exceptional international network that makes Engel & Völkers Intown Atlanta the choice for all of your real estate needs. Only the Best in the Business join our brand.

Tom Kunz EVP E&V North America

Anthony Hitt CEO E&V North America

Kris & Scott Askew President E&V Intown Atlanta

©2016 Engel & Völkers. All rights reserved. Each brokerage is independently owned and operated. All information provided is deemed reliable but is not guaranteed and should be independently verified. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act.

Happy New You!

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We make the experience, we make the dif ference. Grady extends its care to everyone; yes, even you. We are Atlanta’s premier Level 1 trauma center, the city’s only verif ied burn center, and we house the state-of-the-art Correll Cardiac Center and the Marcus Stroke and Neuroscience Center which has set the standard in stroke care. We’re true innovators. And not only are we leading the f ield in medical treatment and education, but compassion as well. That is what makes us proud to be called dif ference makers. gradyhealth.org

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Photos: 30, 35, 32, 20. Erik Meadows

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CONTENTS JANUARY/FEBRUARY 2017 9 LATEST

The newest restaurants, shops and other spots to arrive on the scene

Living 12 Shelter

A beach-inspired Bungalow in Virginia-Highland

16 Style to Go

Hawks forward Mike Muscala’s sporty silhouette

18 Beauty

The best natural products to pamper your winter skin

20 People

Financial blogger Lauren Bowling

22 Out of Town

Magical scenery and more on the island of Maui

24 In-Town Escape

Shopping for vintage finds in Monroe

Culture 26 Headliners

Paul Conroy’s Out Front Theatre Company splashes onto the stage

28 Creators

Artists spread their wings at WonderRoot in Reynoldstown

Indulge

Happening

30 Restaurant Review

41 Events

32 Liquids

44 CAPTURED

Hearty, wholesome fare is a staple at 8 Arm

Stepped-up Champagne cocktails for party season

What to see and do when you’re off the clock

Golden Arches

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34 Fresh Bites

What’s new and notable in the world of food and drink

Cover Story 35 New Year, New You

Five interactive experiences around Atlanta to help you step outside your comfort zone in 2017

Photo: Matthew Murphy

7 Editor’s Letter

JANUARY/FEBRUARY 2017

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P.O. Box 11633, Atlanta, GA 30355  n  17thsouth.com For advertising rates call: 404.538.9895 or email: advertising@17thsouth.com

JANUARY/FEBRUARY 2017 | ISSUE 06 Serving Midtown, Ansley Park, Morningside, Virginia-Highland, Westside, Old Fourth Ward, Inman Park, Poncey-Highland, Cabbagetown, Reynoldstown and Grant Park

Inspire Aerial Arts owner Kimberly Sende Cover Photo: Sara Hanna

Publisher and Founder

Joanne Hayes

Chief Financial Officer

Sonny Hayes

CONTRIBUTORS Abbie Koopote WRITER

“I definitely have my favorites when it comes to food and restaurants, so this year I am challenging myself to try some of the unique restaurants this city has to offer. Two Urban Licks is a place that I have been meaning to try for years, and I can’t wait to finally go!”

Editor-In-Chief

Lindsay Lambert Day Creative Director

Alan Platten

Vice President, Sales & Marketing

Cheryl Isaacs

cheryl.isaacs@17thsouth.com Account Executives

Kyle Wilcox Garges kyle.garges@17thsouth.com

Alyson Myerson alyson.myerson@17thsouth.com Director of Audience Development

Alexa Lampasona

The Wells Marketing Agency

WRITER

Website Development Management

“Before the BeltLine gets too crowded, I want to run the entire 33-mile loop, finished and unfinished. I love trail running, and the sections between Inman Park and Grant Park are especially appealing because it seems so remote yet you’re in the city.”

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BHG Digital Contributing Writers

H.M. Cauley Caroline Cox Lauren Finney Judy Garrison Abbie Koopote Kate Parham Kordsmeier Alexa Lampasona Lia Picard Laura Raines Karon Warren Mary Welch Erin Williams Photographers Sara Hanna  sarahanna.com

Erik Meadows Sandra Platten

Graphic Designer Proud member of

Layal Akkad Copy Editor

H.M. Cauley Legal Counsel

Scott I. Zucker

We welcome all contributions, but we assume no responsibility for unsolicited material. No portion of this publication can be reproduced in whole or in part without prior written permission. Copyright © 2017 by 17th South®. All rights reserved. Printed by Walton Press, Inc. Distributed by Distributech and Distribution Services Group.

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he arrival of a new year is inherently thrilling. It’s a clean slate. A chance to start fresh. Maybe the new year will bring with it a big promotion, new love or a hard-earned vacation. Maybe you’ll reach a major milestone in your effort to save cash. The possibilities are endless. We’ve dedicated much of this issue to that very idea, and we’re sharing some stories that we hope will inspire your plans for 2017. For our cover story, we sent five writers out in search of some of Atlanta’s most exciting experiences. After all, a new year means a chance to reinvent yourself—or, at least, an excuse to ditch your routine and try something different. Have you ever wanted to swap your staid workout regimen for something more out there (or perhaps I should say “up there”)? Or try your hand at making homemade pasta? How about spending a day helping our city’s homeless get back on their feet? Those are a few of the experiences our team tried. Head to page 35 to find out how it all went. Of course, the new year doesn’t have to be about making bold statements. It can also be about subtle changes that’ll make a big difference in your daily life. For example, writer Lauren Finney talked to personal finance blogger Lauren Bowling to get tips for tidying up your personal finances (page 20). And, resolute to be kinder to my complexion this year, I peppered Fig & Flower founder Sara Lamond with questions about the merits of natural beauty, skin and hair products, and how to separate the healthful ingredients from the harmful, often hard-to-pronounce ones (page 18). So, whether you’re looking for ways to break completely outside the box, small ways to make a big impact in your personal life or simply some ways to enjoy the city you live in, I’m sure you’ll find plenty of inspiration in this issue. Happy New Year!

Lindsay Lambert Day  EDITOR-IN-CHIEF

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Latest OPENINGS & ARRIVALS

Photo: Paul Cheney/Bravo Media

| STORIES: Laura Raines |

KITCHEN COMPETITION 5Church’s Jamie Lynch takes on Bravo’s “Top Chef”

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hat do you do when Bravo’s “Top Chef” invites you to be a “cheftestant” on its 14th season? If you’re executive chef Jamie Lynch, who owns 5Church restaurants in Charlotte, Charleston and Atlanta, you waffle. “I was flattered, but competing on TV was never my dream. I run restaurants; I feed people,” says Lynch. “But then my partners [Patrick Whalen, Ayman Kamel, Alejandro Torio] said, ‘Dude, are you crazy?’ So I decided to give it a whack.” For Season 14, which premiered on December 1, “ Top Chef” brought 16 cooks to Charleston to compete in Low Country cuisine challenges.

“I have a restaurant in Charleston, so I had some idea of the culinary history and what direction the challenges might take,” says Lynch. “Still, competing against a roster of bad-ass chefs, with a time-clock on my back, and the thought ‘I’m going to be seen on national TV,’ added a huge level of stress. You could say I was the fidgety one.” Now that he’s lived through the experience, he’s glad he did it. “All the chefs were high-caliber, the kind of people who intimidate and inspire you. At the end of the day, I learned a ton,” he says. At 16, Lynch fell in love with kitchen life while working as a dishwasher in a Boston bar and grill. “Before I

even knew what cuisine was, I knew I wanted that high-octane, fullthrottle approach to work,” he says. He earned a culinary degree at New England Culinary Institute in Burlington, Vermont, before honing his craft at famed New York restaurants Le Cirque 2000, Aureole, Café Boulud and Tocqueville. “After 9/11, my partners and I moved to Charlotte for a fresh start. We opened 5Church in 2012 with not much money but a lot of passion,” he says. Three months later, with the Democratic National Convention in town, 5Church’s popularity soared thanks to candidates and delegates who heaped praise onto the restaurant after dining there.

Chef Jamie Lynch (left) competes on “Top Chef” as judge Tom Colicchio (center) looks on.

So, why open a 5Church in Atlanta? “It’s the biggest city in the Southeast. It’s where the big dogs throw down,” Lynch says. And he loves having a bigger space with two patios (rooftop and sidewalk) in the heart of Midtown. Atlanta’s foodie vibe reminds him of New York. “People are openminded and willing to try the fresh and new,” he says. “I love that.” His partners tell him that more patrons will want to meet him after his TV gig. “I’ve been working on my autograph a bit, just in case,” he says. n 5churchatlanta.com bravotv.com/top-chef

JANUARY/FEBRUARY 2017

9

Latest OPENINGS & ARRIVALS

The Four Seasons Hotel Atlanta shines the spotlight on local artists

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eeting colleagues or friends at the Four Seasons Hotel Atlanta? Be sure to check out the artwork pre- or post-cocktails. The hotel is displaying original works by local artists across from its Savannah meeting room and inside its restaurant, Park 75. “We have always supported [Atlanta artists], but hanging their work allows us to be more actively engaged with individual artists and our community,” says General Manager Yvette Thomas-Henry. “We have the space, a central location and a changing customer base that appreciates art. Guest interest and response have been great.”

Photo: Kimberly Evans

Art Encounters Artist Eric Mack stands before one of his colorful works.

The hotel’s art will change every quarter, thanks to Articurate, an art-share program developed by art broker Camille Sparkman. The Four Seasons featured the work of Kim Chesney and Eric Mack last fall. In early 2017, the work of artists Kristin Cooney, Keller Jones and Craig Ford will be shown. Articurate places works in local homes and other spaces on a quarterly basis for a monthly fee. There’s no commitment to buy, but if you do, that fee is applied to your purchase. “People think they aren’t knowledgeable or well-heeled enough to collect art, and they are intimidated by galleries,” says Sparkman. “They’re worried they’ll make a mistake.”

Sparkman grew up surrounded by art, as her grandfather and aunt were artists. She wanted more people to experience it and to showcase local talent. “There are a lot of good artists out there, and I wanted a way for people to connect with them in a non-threatening way,” she says. Articurate gives people the tools to start collecting: rotating artwork that fits their space and interests, biographies and other information, and opportunities to meet the artists. The works range from about $600 to $7,500. “Besides experiencing art, I hope members learn something new about themselves,” says Sparkman. n fourseasons.com/atlanta

Downtown Party Digs Legacy Ventures unveils a new event facility on Centennial Park

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ith seven restaurants, a catering service and event facilities in the Centennial Park district of downtown Atlanta, Legacy Ventures Restaurants just launched a corporate test kitchen, says Brian Bullock, chief operating officer. “We cater about 5,000 events a year, from a barbeque in the North Georgia Mountains to house parties in Buckhead,” he says. “We needed a space to research and develop recipes.” They found it and more at the twolevel atrium space with a dramatic staircase in the Centennial Park West condo building, formerly home to Peasant Bistro and Asante restaurants. “It’s an elegant space for groups of 30 to 100 people, making it ideal for rehearsal dinners or private corporate events held to coincide with Centennial Park’s growing concert schedule,” he says.

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In a city with multiple meeting venues of all sizes, several things make Legacy Test Kitchen a standout. “Small groups get a space dedicated exclusively to their event. You don’t have to walk through a hotel or share the space with anyone else,” says Bullock. And the catering chefs are onsite, meaning you can talk with them and taste-test recipes in a comfortable, intimate setting while planning your event. The location on Centennial Park, in the midst of a thriving entertainment district, is perfect for families, visitors and those who haven’t been downtown in a while. “They see the College Hall of Fame, the National Center for Civil and Human Rights, the World of Coca-Cola, the Georgia Aquarium and everything else, and ask ‘When did this all happen?’” n lvmgt.com/projects/ legacy-test-kitchen

Cider Success

Urban Tree Cidery gears up to go even bigger

Tim Resuta is busy tasting his newest hard apple cider. Yeah, it’s a tough job. He expects his blood orange-bourbon-and-vanilla blend to reach peak in mid-January. “It’s up to the apples and how long it takes to pull the toffee, caramel and bourbon flavors from the barrels,” says Resuta, a dentist by day and a certified North American Cider Maker after hours. Inspired by an advance taste of ASW Distillery’s Fiddler Bourbon, he persuaded ASW to loan him the barrels for a new winter blend. Tim and Maria Resuta began looking to start a second chapter in their lives about 10 years ago. With a passion for cider, they formed a joint venture with the Cathey Family Orchard in Mountain City, Georgia. They trained at the Cider and Perry Academy in Gloucestershire, England, to become certified in the pulping, blending, aging, infusing and carbonating process of making the gluten-free brew. In 2016, Urban Tree Cidery was born. Having already won awards, they’re looking at a second orchard, with the aim of creating a cider legacy. “Atlanta has plenty of craft beer breweries, but the city needs other options,” he says.

urbantreecidery.com

“ONE OF THE BEST FAMILY MUSICALS EVER PENNED” –Chicago Tribune

Living

SHELTER  n STYLE  n BEAUTY  n PEOPLE OUT OF TOWN  n IN-TOWN ESCAPES

12 SHELTER

COLORS OF THE COAST “Funky Southern coastal” comes home in a 1925 bungalow in Virginia-Highland

ON SALE NOW! MARCH 17-19

Photos: Sandra Platten

FoxTheatre.org/ANNIE 855-285-8499

JANUARY/FEBRUARY 2017

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Living SHELTER

Above: Texture and color combine to create a cozy, casual living room.

Below: Joseph and Angelika knew their 1925 bungalow was an architectural gem.

Colors

of the Coast Interior designer Angelika Taylor turns her family’s 1925 Virginia-Highland bungalow into a beach-inspired retreat | STORY: Karon Warren | PHOTOS: Sandra Platten |

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hen Angelika and Joseph Taylor drove by the 1925 bungalow on Virginia Avenue in VirginiaHighland, they knew the house would be their next home. It wasn’t because it attracted attention for its beauty. On the contrary, “It was a total dump,” Joseph says. “But it had great curb appeal and beautiful gables.” Angelika says they loved how cute and original it is, plus, the location couldn’t be beat. There was just one problem: The house wasn’t for sale. But that didn’t deter the couple. They walked up to the front door, knocked and, when the homeowners opened the door, made an offer to purchase the home. Unfortunately, it was declined. However, Angelika refused to give up. She wrote a two-page letter

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JANUARY/FEBRUARY 2017

explaining why she and her husband wanted to purchase the home. “I poured my guts out in a very personal letter, including the fact that we would never tear it down like we continue to see in our nostalgic town,” Angelika says. “I said we would keep as many original items in the house as possible and we wanted to raise our family there.” The couple’s real estate agent passed the letter on to the homeowners, and, surprisingly, they bit. The Taylors purchased the house in 2011 and set out to renovate it. Sadly, the previous homeowners hadn’t invested much in maintenance and upkeep. For example, the Taylors wanted to keep the home’s original hardwood flooring, but it had 7-inch dips that had to be leveled out. They also had to insulate the entire house, which had barely any to speak of. However, when removing sheetrock

Left: Angelika designed and built the dining table from discarded pallets. Below: Angelika found and distressed the kitchen cabinets to give them a dated look.

Above: Angelika used her own faux finishing techniques to distress the dining room cabinets.

in the front room, which served as an office, the Taylors discovered a pleasant surprise: beautiful brick arches that turned out to be part of the original front porch. “The arches just popped out,” Angelika says. When exploring the full attic, the Taylors were caught off guard by how large the space was. “When we walked up the stairs and opened that door, it was like, ‘Bingo,’” Angelika says. “These people don’t know what they have.” The couple lifted up one side of the roof and created their 4-year-old son’s room and playroom, as well as the master suite. “We were

surprised at how much more room we could get out of the space and that we could build out the dormers because that adds so much space,” Angelika says. “So we didn’t realize we could have as much space as we could just by raising one side of the roof.” Other renovations included moving some doorways for better flow, reconfiguring the kitchen and adding doors from the kitchen to the new back deck. In addition, they added a solid, wood shingle roof that supports 20 solar panels. “We’re almost off the grid,” Angelika says. Once the major renovation was

completed, Angelika, owner and principal of Angelika Taylor Interiors, set about creating a design scheme that turned the house into a home. That meant heading to some of her favorite shopping spots: Habitat ReStore, Goodwill, flea markets, T.J. Maxx and overstock.com. “I scavenged our kitchen cabinets so that they were more dated,” she says. “Then Joe and I sanded, painted, distressed and sealed every one [of those cabinets]. And our kitchen looks pretty original.” Angelika furnished the house with more pieces she scavenged. For

instance, she made the dining room table herself from free pallets she found listed on her neighborhood website. “I just had it in my mind that that’s what I wanted, and I wasn’t going to pay full price for it,” she says. “And I just found chairs to go with it.” The cabinets in the dining room were the result of dumpster diving. Originally, they were stark white, but Angelika distressed them with her own faux finishing techniques. “I love that I gave whole new life to something that someone didn’t even

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Living SHELTER Angelika’s use of aqua in the master bedroom creates a quiet, relaxing space.

want,” she says of reimagining the cabinets. “That’s my whole goal. I really love repurposing and trying not to spend money on stuff that people are giving away.” The couple did purchase the living room couch, but then Angelika surrounded it with repurposed pieces. She already owned the wingback chairs but reupholstered them to better complement the space. She also designed the couch pillows that were made by her seamstress. She used to sew her own pillows, something she did in her previous business wherein she and her former business partner designed and fabricated custom window treatments, bedding, pillows and upholstery. “I’m big into textiles,” Angelika says. “Fabric is where I got my start…and it inspires me to create unique designs for my clients’ homes.” The brown chair in the living room is seagrass, which Angelika used to incorporate a natural touch into the interior. “I love to do a lot of jute and seagrass because they’re textural and neutral,” she says, adding that using natural fibers in a house bring the outdoors in. “I feel like I’m always outside at the beach. That’s my beachy side.” The Taylors are big fans of the beach, not surprising given that they married on a beach in Mexico. That “beachy side” is further revealed in the Taylors’ affection for the front porch. “I love it. That’s what living down here is all about,”

“Our home is inspired by the coast; we’re beach bums, and I have a gypsy soul.” ANGELIKA TAYLOR Angelika says, referring to the Southern lifestyle wherein the front porch serves as an extension of the home. “I consider the porch our living room, because you can sit outside on the front porch and watch people go by. I think it’s so charming. I love that we have a front yard, so we can watch our kids play.” Throughout the home, Angelika used art, decorative pillows, rugs and accessories such as picture frames to add pops of color. Examples include the dining room artwork filled with coral, orange, pinks and purples; the

aqua picture frames in the hallway; and the aqua and seafoam green shower curtain in the downstairs bathroom. “Coral and aqua: That’s my essence,” Angelika says. It’s most prominent on the home’s front door, which is a weathered coral hue. “It’s our favorite color,” she says. “It’s like the inside of a conch shell.” Angelika sums up her home aesthetic as “funky Southern coastal,” where she incorporates texture, color and a blend of old and new. “Our home is inspired by the coast; we’re beach bums, and I have a

gypsy soul,” she says. “That’s why I love thrifting and why we love colorful and casual things that allow us to be a family and not yell at each other if something spills or someone rams into my cabinets. I won’t be upset because I didn’t spend $25,000 on kitchen cabinets.” Not a day goes by that Angelika and Joseph aren’t grateful they didn’t give up on buying this house. “I love pulling up in the driveway and walking in the front door,” Angelika says. “I appreciate this house every time I walk in.” n

DESIGN DETAILS Light fixtures:

The Home Depot, Overstock.com, Amazon.com Living room couch:

Article.com Rugs:

Overstock.com, World Market Wall lanterns & mirror:

T.J. Maxx

Porch furniture:

The Home Depot

The downstairs bathroom retains its original 1925 décor, accented by bursts of color.

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JANUARY/FEBRUARY 2017

The Taylors created a bedroom and playroom for their son by raising one wall of the attic.

Bourbon Gala & AUCTION Featuring Pappy Van Winkle TICKETS

$200/person

Includes dinner and drinks, private barrel tastings, and live entertainment. Exclusive live auction will include the unique opportunity to bid on three pairs of hand-painted game-worn NFL cleats, as well as six bottlings of the Van Winkle lineup, some of the finest and most rare bourbon whiskies in the world. OLD RIP VAN WINKLE 10 YEAR Y VAN WINKLE SPECIAL RESERVE 12 YEAR Y VAN WINKLE FAMILY RESERVE RYE Y PAPPY VAN WINKLE 15 YEAR Y PAPPY VAN WINKLE 20 YEAR Y PAPPY VAN WINKLE 23 YEAR

The Stave Room at American Spirit Works March 30, 2017 . 7-11 p.m. Proceeds from the event benefit Enduring Hearts, a registered 501(c)(3) charity which funds research to increase the longevity of pediatric heart transplants and improve the quality of life for transplant recipients. ATTENDANCE WILL BE LIMITED. ACT EARLY! Call (240) EHEART-1, or e-mail events@enduringhearts.org for more information.

www.enduringhearts.org

1425 Piedmont Avenue | Atlanta | 30309 404.817.7773 jameshurleydesigns.com Call us for a complimentary consultation

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Living STYLE TO GO

Sharp

r e t o o Sh Atlanta Hawks’ Mike Muscala takes his sporty, streamlined style to the streets of Reynoldstown | STORY: Abbie Koopote | PHOTO: Sandra Platten | How would you describe your style? Sleek and simple. I prefer neutral colors with a pop of red or green at times. I like tight-fitting pants and long shirts and sweaters. But less is more with me: I don’t like a bunch of layers or jewelry. Have you always been into fashion? No, definitely not. When I was growing up as an athlete, looking fashionable wasn’t a huge concern for me. I really didn’t understand the concept of dressing well and being fashionable (besides having the newest Jordans) until I met my girlfriend, who works

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JANUARY/FEBRUARY 2017

in the fashion industry. I have grown to really love and appreciate it, and it has become a huge part of my life. I think I have found my own sense of personal style. You’re 6 feet 11 inches tall. Is it hard to find clothes that fit? Yes. Pants, jeans and shoes (size 16) are practically impossible to find in stores. I shop online at G-Star for a lot of my jeans, and I have a deal with Nike, so I wear a lot of their shoes and Jordans. Longerfitting clothes are also a big trend right now, so finding shirts that are actually long enough and not super baggy has become a lot easier.

Mike Muscala AGE: 25

OCCUPATION: Atlanta

Hawks Forward/Center

Where did you get the pieces you’re currently wearing? The pants are from Saks Off 5th and made by American Stitch. The jacket is made by Punk Royal and is from the Atlanta boutique Atlier Shops. My sneakers are Balenciaga, and I bought them at the men’s boutique Attom in Buckhead. What are some of your favorite fashion brands? Marc Jacobs is a brand that I really love. The entire design aesthetic is really fun, creative and different. YSL is another luxury brand I really like. The products are always sleek and timeless yet still manage to incorporate edgy aspects. Calvin Klein is a classic that I will always get my basics from. And Nike will always be one of my favorite brands. As an athlete, being comfortable and working out is a huge part of my days, and Nike provides the best clothing and shoes for that. Where do you find fashion inspiration? My girlfriend sets the groundwork for my fashion ideas, since I had no

concept of fashion before. When I’m out shopping, I always think about whether she would like or approve of it before I buy it or even try it on. I really value her opinion. What’s your favorite clothing item or accessory in your closet? I would have to say my Rolex Submariner stainless steel watch with a black dial. This was my first luxury watch purchase, which has inspired my new love of and appreciation for watches. I hope to eventually have a decent size watch collection that varies in both styles and brands. When it comes to your style, do you like to play it safe or take risks? A little bit of both. I like to find out-of-the-box pieces when it comes to clothes and accessories. I think it’s fun when I have something that I know I won’t see someone else wearing. One of my latest finds was a pair of vintage flip-up glasses/ sunglasses; I think they’re a funky and different approach to glasses. I have also distressed some of my own jeans, which I think turned out pretty well! n

New year

New you! $50*

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Living

BEAUTY

Conscious Coconut (above) and HiQ (below) are just two popular product lines available at Fig & Flower. Left: The shop’s owner, Sara Lamond.

Go Naturel

This season, be kind to your dry, tired complexion with no-nonsense natural products

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f you’re like many of us here at 17th South, you’ll be welcoming 2017 along with a slew of New Year’s resolutions. Chief among ours: Be more thoughtful about what we eat and drink (fewer cocktails, sweets and greasy snacks; more fruits, vegetables and water). But the concept of clean eating got us thinking: With so much concern about what we put into our bodies, perhaps it’s time to reexamine what we put on them, too. After all, our skin absorbs ingredients from whatever lotions, balms and salves we slather on, so why not make sure we’re giving ourselves the good stuff? Decoding the myriad skin, hair and body products that exist out there can be overwhelming, so we asked Sara Lamond, founder/ owner of Fig & Flower Natural Beauty, to help take the guesswork out of going natural.

What’s great about natural products versus synthetic ones? Using natural products as opposed to traditional, synthetic-laden counterparts is like eating roasted potatoes

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JANUARY/FEBRUARY 2017

| STORY: Lindsay Lambert Day | PHOTOS: Sara Hanna |

versus French fries. I think that’s the best way to describe it, since most people have already realized the value of choosing real foods over processed foods. Natural products are like fruits and vegetables for your skin. They are antioxidant rich, bioavailable and potent. Best of all, they are less likely to cause irritation or breakouts, and they are totally safe.

a product as potent as this, is just a pea size), so I wake up with plump, hydrated skin each morning. Natural ingredients to look for this time of year are butters (shea, cocoa, mango seed), waxes (beeswax, carnauba, orange peel) and sodium hyaluronate (a.k.a hyaluronic acid) that can carry 1,000 times its weight in water.

What are the best natural remedies for lackluster winter skin and hair? I swear by doing an oil treatment in my hair at least once a week. It’s transformative! While any oil can suffice, coconut oil smells like a beach vacation, so I opt for Conscious Coconut, which comes in an easy-to-use tube. For skin care, I love pairing a potent serum with a heavier moisturizer this time of year, especially at night. I opt for a serum with Vitamin C, like One Love Organics Vitamin C Brightening Facial Serum. Vitamin C is brightening, giving vibrancy and balancing the tone of dull and discolored skin. Then, I’ll use a heavier moisturizer like Atlanta’s own HollyBeth Organics Rose Geranium Face Moisturizer. At night, I use a generous amount (which, for

What advice do you have for those who want to make the switch to more natural products but who are intimidated? First, I want to tell that person that I get it. There’s a lot of information out there, and it can be confusing and discouraging. The awesome news is that our bodies are made to detox toxins on their own. That’s the liver’s and the kidney’s job. The issue is that chemicals are so pervasive in today’s world that we are being exposed to chemicals faster than our bodies can detox them. This is known as bioaccumulation. The good news is that, if we can reduce our chemical exposure, our bodies can do the rest. As far as making the switch, each journey begins with a single step! The next time you run out of a

product, replace that one item with a more natural alternative. We’re always happy to walk customers through what they’re using, why they might want to switch and what some alternatives are. But if they can’t come to us, there are places such as Whole Foods, or even Target, that carry great natural alternatives. What are your can’t-livewithout natural beauty and skincare products? I’m pretty obsessed with a lot of the products we carry. If I had to choose only one moisturizer to use for the rest of my life, it would hands-down be HiQ Facial Serum, which is made in Atlanta. This lightweight lotion has all the hero ingredients, such as CoQ10, hyaluronic acid and peptides. I also don’t think I could live without RMS Beauty’s Volumizing Mascara. Even if I don’t wear any other makeup, putting mascara on makes me look rested Fig & Flower Natural Beauty and bright. 636 N. Highland Ave., I’m a self-con30306 fessed product 404.998.8198 shopfigandflower.com junkie. It’s a problem. n

19

Living PEOPLE

“You don’t have to be an expert to make smart money choices.” LAUREN BOWLING

y e n Mo s k l Ta

Personal finance blogger and Midtown resident Lauren Bowling wants to help people live their best financial lives | STORY: Lauren Finney | PHOTO: Erik Meadows |

C

onversations about money and personal finance are something many people avoid: They’re awkward and uncomfortable. But for personal finance blogger Lauren Bowling, it’s crucial to have “real talk” when bringing up these difficult subjects.

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Originally an actor, running a personal finance blog was the last thing on Bowling’s mind. That is, until she racked up more than $10,000 in debt from a shopping addiction by the time she was 21. But the now 29-year-old self-proclaimed “debt-payoff ninja” figured out how to get herself out of the hole, and she wanted to share her knowledge with a wider audience.

And so, her blog, L.B. and the Money Tree, was born. “I got lucky with the timing,” she says. “Everyone blogs now, but I’m able to distinguish myself in the niche market of women’s personal finance. I love writing and connecting with my audience. I take more difficult concepts and make them easy to understand. People also like that I’ve been very candid about my mistakes and that I like nice things—I’m not a holier-than-thou frugalista.” Bowling, who has no formal training in finance but has rather garnered her experience from personal financial woes, shares personal stories on her site (“How I Paid Off $8,000 in Debt in 90 Days” and “How to Increase Your Income by 60%”), as well as general advice for those looking for someone to speak to them about finance in terms they understand. She says that while “experts have their place, my perspective is very much that of an ‘every person.’ I believe you don’t have to be an ex-

pert to make smart money choices.” “I want to make finance more fun and accessible so people have a basic understanding before they make a mistake,” says Bowling, whose own personal money missteps are laid bare on the site so others can benefit from her experience. Bowling says that people often don’t learn how to manage their money until they’ve made a big mistake with it, and if they find themselves financially unable to buy a house, go on vacation or simply treat themselves to a meal out, “It’s usually because their money isn’t right.” Her goal is to help reverse those situations. She stresses that personal finance is not all about restricting your income. “Saving isn’t everything,” she says. “You also have to find ways to make money.” So Bowling speaks to her mostly female audience through her site, podcasts and her awardwinning web series entitled “Awkward Money Chat” about topics ranging from making automated deposits to a savings account to hustling on the side to make extra income (think: selling off rarely worn items in the back of your closet for extra cash). These ideas work, she says, and they cost less than paying to see financial planners, who often “cater to people who already have money.” This month, Bowling unveils a new site, FinancialBestLife.com, which she says “will help change the way women shop for financial products. It’s based on the premise that in order to live your best life possible, you need to have your money figured out.” Indeed, that sounds like money in the bank. n

For more information on Bowling and her services, go to financialbestlife.com.

21

Living

OUT OF TOWN

Earthly

Photo: Anna Kim

Eden

Open hearts and an ancient, otherworldly landscape make Maui a heavenly island escape

M

y heart is thudding in my ears, and my neck is slick with sweat when I reach the summit of Lyon’s Hill. Below, the vast, silvery Pacific looks like mercury, and the sleepy town of Hana yawns awake. It’s not yet 7 a.m., but despite the early hour, I’m not alone when I arrive. Two women are bent over a bright green hedge, breathing in the sweet scent of the dainty white flowers that bloom on its branches. They take turns photographing each other next to Fagan’s Cross, the giant lava stone structure that’s visible from the town below and now towers above us. I offer to take a few pictures of them together, and when they’ve had their fill, they return the favor. For several minutes after they head back down the dirt path, I have the hilltop, and the whole world, it seems, to myself. I take a seat on a stone wall at the foot of the cross, and I savor this rare moment of solitude. It’s my last morning on a weeklong

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escape to Maui, an island that I’ve come to love for its simple pleasures and warm people. But for all its simplicity, Maui is still diverse, and we’ve spent the last week familiarizing ourselves with its many facets. For three days at the start of our trip, we make our base in Wailea, a manicured vacation enclave on the island’s south shore. And although that side of the island is rife with glittering boutiques and upscale restaurants, we prefer to keep things simple. We buy fresh poke and Hawaiian chocolate and coffee at the local, family-owned Foodland (not to be confused with the fluorescent-lit, big box chain we have here on the mainland), and we savor the snacks on our spacious balcony at Wailea Beach Villas in between trips to the beach and pool. We spend an early morning on Wailea Beach paddling an outrigger canoe through the cobalt-blue Pacific as our soft-spoken guide, Kevin Hoke, leads us in ancient Hawaiian chants from the back of our boat. Early the next morning—at 4 a.m.—we make the drive in our rented Jeep to the top of Haleakala, where we watch the sun

Travaasa Hana’s bungalows overlook lush ranch land and the deep-blue Pacific.

| STORY: Lindsay Lambert Day |

float into view as frigid wind whips at our hair and faces. We follow up our sunrise adventure with a down-home breakfast of coffee cake and omelets at hole-in-the-wall Grandma’s, and we spend the rest of the same day driving along Maui’s serpentine, hilly roads, stopping at Maui Wine, the Hali’imaile Distilling Company and the Maui Brewing Company to sample island-made wine, rum, beer and other spirits. At the Hali’imaile General Store, we refuel with fresh poke bowls, fragrant seafood curry and pillowy pineapple upside down cake. The ultimate island drive comes on our fourth day when we leave Wailea behind and set out on Hana Highway for the island’s remote eastern end. We take our time on the drive— famous for its hairpin turns, narrow passages and spectacular roadside scenery—stopping to marvel at plunging, narrow waterfalls, gigantic trees with painted trunks, forested valleys that end at the ocean’s edge and a black-sand beach that could easily have been plucked from another planet. We pull over to purchase miniature loaves of homemade banana

bread, and again to order scoops of tart lilikoi ice cream, complete with tiny, crunchy seeds. In the parking lot of Wai’anapanapa State Park, home of that black-sand beach, we wait out a downpour in the front seat of the Jeep, contentedly tucking in to containers of leftover poke and cakes of sticky white rice that we packed up and brought along for the ride. The highway deposits us in the tiny ranch town of Hana, where not sleek shopping malls but shabby barns dot the roadside, and lush hilltops disappear into shrouds of mist. This is Old Hawaii. It’s also home to Travaasa Hana, the only luxury resort in town, where we check in and get straight to business—or, rather, pleasure. Steady rain does nothing to deter us from diving into the wide, ocean-view swimming pool, nor from stretching out on chaise lounges back on the deck of our bungalow. Here, it’ll take more than warm, tropical rain to dampen our adventurous spirits. But the rain clears, and once it does, we move on to aimless walks, a lazy horseback ride through overgrown fields, even sniffing out

Left: Wailea Beach Villas offer luxury, apartmentstyle accommodations, complete with gourmet kitchens and laundry facilities. Below: Brew buffs unwind with a pint at Maui Brewing Company in Kihei. Not sure where to start? Try the popular Bikini Blonde.

NOW OPEN!

Below: The Hana Highway is rife with spectacular waterfalls and other eye-popping natural phenomena.

At Rize, our passion for food and people inspire us every day. This passion defines who we are and drives us forward, It inspires the artisan techniques we use to prepare our food, to the VISIT WHERE TO STAY Travaasa Hana travaasa.com/hana Wailea Beach Villas drhmaui.com/wailea-beach-villas Photo: Lindsay Lambert Day

a “secret” red-sand beach. (It does exist, and it is spectacular, but for safety reasons, hotel staff are loath to reveal its location.) At the spa, we lie down for intoxicating massages, and in a quiet corner on a sprawling deck, we sip sweet, tart Mai Tais—arguably the best anywhere—one right after another. Frizzy-haired and makeup-free, I’m happier and more relaxed than I’ve been in a while. Maybe ever. Now, on my final morning, I take in the panorama from Lyon’s Hill one last time and then set out for the walk back down to the hotel. As I start along the path, a fellow female hiker, also solo, emerges over the hilltop. “Good morning,” we say to each brightly as we prepare to pass. “Did you get a guava?” she asks. I tell her no and wonder how I’d missed a fruit stand between the hotel and this hilltop. But I didn’t miss it. She’s picked a halfdozen fruits from a tree growing somewhere alongside the path. She extends a hand, and without thinking, I do the same. She drops into my palm a sunshine-yellow orb, its

WHAT TO SEE & DO Haleakala National Park nps.gov/hale Hali’imaile Distillery haliimailedistilling.com Hana Highway roadtohana.com Hawaiian Outrigger Experience hawaiianoutriggerexperience.com Maui Brewing Company mauibrewingco.co Maui Wine mauiwine.com

way we care for our team, to the way every guest is treated - like friends and family. Every moment is important. Every moment is an opportunity to share our passion and create a truly memorable dining experience. ATL

GA

RIZE ARTISAN PIZZA + SALADS, PONCEY - HIGHLAND 675 N HIGHLAND AVE NE, SUITE 1000 ATLANTA, GA 30307 P: (404) 334-0500 H: SUNDAY-THURSDAY 11AM-10PM, FRIDAY & SATURDAY 11AM-11PM

rizeartisanpizza.com

WHERE TO EAT Grandma’s Maui Coffee grandmascoffee.com Hali’imaile General Store hgsmaui.com Hana Ranch Restaurant 808.270.5280

skin thick, soft and slightly pocked like a lemon’s. Immediately, I can smell its soft sweetness. “When they’re bright yellow like this, you can eat them,” she tells me. “You’ll find seeds inside, but it’s delicious.” I thank her for the unexpected gift—of not just the guava, but of one more special moment that I’ll add to my memories of Maui. n

ENJOY A FREE CLASSIC PIZZA

VALID WITH PURCHASE ONLY. LIMIT ONE OFFER PER TABLE. MAY NOT BE COMBINED WITH ANY OTHER OFFER. DINE IN ONLY. EXPIRES 2/12.

23

Living

IN-TOWN ESCAPES

Pickers’

Above: At Vintage Revival, vendors set up booths to display their unique wares. Left: The body of a Jeep as a desk? Ian Henderson’s Antique Mall has got one just for you.

Paradise

EAT: The Cotton Cafe

Monroe is a haven for design enthusiasts in search of storied finds with lots of soul | STORY: Judy Garrison |

A

round the turn of the 20th century, cotton was king, and Monroe thrived as a textile giant. Fast forward 100 years, and those same historic buildings that once overflowed with cotton bolls now spill over with antiques. In a multitude of buildings, discover more than 300,000 square feet and 1,500 booths filled with furnishings, knicknacks, glassware, memorabilia and repurposed items—all waiting for their next owner. Follow the brick-lined sidewalks through downtown Monroe, and they’ll lead to two red-bricked mills, as well as old cotton warehouses that have been converted into shops. All have been lovingly restored and rehabilitated, keeping their historic character while creating space for booth after booth of generational collections. Two must-see stops take the meaning of “variety” to a whole new level. At Vintage Revival Antiques, located at the Monroe Cotton Mill on Madison Avenue, more than 100

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booths are stacked head-high with rare prizes and historic treasures. In need of old barn wood? A clawfoot tub? Architectural Alley, located in the rear of the mill, features raw architectural antiques, from timber and beams to window panes and stone—anything you might need for your next DIY project. It’s a short walk from the center of town to South Broad Street and Ian Henderson’s Antique Mall located in the 1899 Walton Mill. A father-son team offers more than 500 booths hocking hard-to-find gems. Henderson’s is a go-to for television and film prop people in search of a unique period piece. Remember tulip chairs? Lindy’s Trains? You’ll find them there. “It’s well worth the drive to find something special or something you didn’t know you needed,” says shopper Joy Boskoff, who makes it a point to visit Monroe regularly. Do nothing but shop all day in this self-proclaimed Antiques Capital of Georgia. Whether a collector or enthusiast, a 45-minute drive east of Atlanta will land you in the heart of this antique mecca. n

s Skip Starbucks and sip a latte at The Cotton Cafe. t Kimberly Mayfield and Joy Gilliam, co-owners of Sparrow Hill Inn, treat their guests like family.

Pair a 100-year-old building with the perfect cup of local Jittery Joes coffee, and there’s no better way to relax after a long day of antiquing. Enjoy live music Thursday through Saturday with a glass of wine or a pint of local ale. Owner Alexis Burton recommends the house favorite, Chicken Waldorf Salad. “Everything is made from scratch,” she says, including the tables crafted by local artisan Randy Chestnut.

STAY: Sparrow Hill Inn

VISIT Vintage Revival Antiques 601 S. Madison Avenue #100 678.635.7533 vintagerevivalantiques.com

Sparrow Hill Inn 410 E. Church St. 470.865.6800 sparrowhillinn.com

Ian Henderson’s Antique Mall 600 S. Broad St. 770.266.6696 ianhendersonsantiquemall.com

Cotton Cafe 136 N. Broad St. 678.635.7225 thecottoncafe.net

Its eclectic design couples with an antique vibe: 1890s architecture, stained glass, heart pine floors and a grand staircase. Enjoy the comforts of home, including a gourmet breakfast in your bathrobe. Lather up in locally crafted soaps from Rinse, and if you’re celebrating a special occasion, let innkeepers Jill Gilliam and Kimberly Mayfield know for that unexpected touch. Expect a map in the room of antique destinations, all within walking distance or a short drive from your room.

Culture HEADLINERS  n CREATORS

28 CREATORS

TAKING ROOT IN REYNOLDSTOWN Chris Appleton’s WonderRoot helps artists thrive in Atlanta

JANUARY/FEBRUARY 2017

25

Culture

HEADLINERS

Out Front Theatre Company’s Paul Conroy, far left, is making his mark on Atlanta’s LGBTQIA performing arts community.

Out d an

Proud

Paul Conroy’s Out Front Theatre Company makes its splashy debut in West Midtown | STORY: Alexa Lampasona |

O

ut Front Theatre Company made its debut in late October in Atlanta with a bold and ambitious performance: Priscilla, Queen of the Desert. The wildly flamboyant musical premiered in Georgia with the theatrical company’s presentation. “You only get to make one first impression, and we wanted to say, ‘We’re here in Atlanta,’” says Paul Conroy, the company’s founder and producing artistic director, who lives in Midtown. It worked. The show oversold the first weekend, and every show

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JANUARY/FEBRUARY 2017 NOVEMBER/DECEMBER 2016

the following weekend nearly sold out as well. Donations poured in from the community, with one donor even pledging to match another’s $20,000 gift. Two years of planning led to Conroy’s inaugural three-show season for Out Front. His resume was already teeming with experience, working as the lead teaching artist at The Fox Theatre, the director and choreographer at Newnan Theatre Company, a playwright for Southampton Players and his most recent Master’s in Directing from Roosevelt University in Chicago in 2016. But he was ready to combine his writing, producing and directing into a bigger role. During his search for work in Chicago, Boston and San Francisco, Conroy noticed a number of theaters that catered to the lesbian, gay, bi and transgender (LGBT) audience. And they were succeeding. Conroy had friends who lived in Atlanta who asked for suggestions on shows they should watch, but none of the traditional performances he offered were appealing. He realized, even in such an artistically saturated market like Atlanta, there wasn’t a the-

ater marketed toward the lesbian, gay, bisexual, transgender, queer, intergender and allied (LGBTQIA) audience. The business model worked in other cities, and clearly there was a market in Atlanta, as his friends were among those that wanted to see LGBTQIA shows on a regular basis. So Conroy moved south to start Out Front as a 501(c)(3) non-profit. “Out Front tries to be as inclusive as possible,” says Conroy. “At our core, we are just a company telling a universal story that just so happens to be connected to the gay community and that it can relate to.” The three-show season touches on very different themes. Priscilla was a 17-person musical production. The February show, A Kid Like Jake, which tells the story of a preschooler’s struggles with a gender identity issue, has only four actors and is making its Southeast premiere. The final show, The Most Fabulous Story Ever Told, is a reworking of the Bible by two gay couples. Conroy boasts that this is the funniest show he’s ever written. “Theatre is non-threatening, so for those not familiar with the issues that

the LGBTQIA community faces, it’s a good introduction,” says Conroy. “I hope this company becomes a venue for younger people to be comfortable with themselves and explore theatre that they wouldn’t find in schools.” Conroy works with teenagers and youth at a few Atlanta high schools, and he says to his students, “Who you are and how you identify is normal. We want you to be a part of productions that aren’t always about a boy who meets a girl and falls in love.” He plans to kick off an educational component in mid-2017 that will include workshops and possibly a summer program for kids. “I’ve been working in theatre for 20 years,” says Conroy, who has worked in many mediums, including community theatre, theatre clubs and middle and high school theatre groups, since 2007. “My goal has always been to challenge and entertain the audience. I want to spark conversation, so that Out Front people are Theatre Company talking about 999 Brady Ave., 30318 the performance 404.448.2755 outfronttheatre.com long after the show is over.” n

Celebrate with us ! Invites you to join us in welcoming 2017 With an evening of Food, Fun and Philanthropy

MONDAY, JANUARY 30, 2017 6 – 9 P.M. At Atlanta Decorative Arts Center 351 Peachtree Hills Avenue NE, Atlanta, GA 30305

Multiple Restaurant and Beverage Vendors, Gift Card Wall, All Artwork on Display for sale

TICKETS $20 advance purchase online at https://curechildhoodcancer.thankyou4caring.org/ simply-buckhead-welcome-2017-party $25 at the door All Ticket, Gift Card Wall, and a Portion of Art Sales Proceeds Benefit CURE Childhood Cancer

Culture CREATORS

g n i k Ta

t o Roin

Reynoldstown WonderRoot is poised to expand as a premier artistic haven for budding creative types

“We want to provide artists the opportunity to have careers in Atlanta.” ­ CHRIS APPLETON

| STORY: H.M. Cauley |

A

s far back as when he was a youngster attending private schools in north Atlanta and DeKalb County through earning his degree at Georgia State, Chris Appleton knew he wanted a future tied to arts and culture. But it also needed to have a key element: a link to community engagement. “Even at 20 years old, when I got serious about it, I had no concept of what that would look like,” admits the now 34-year-old. “But I believed I had the opportunity and what I believed to be a mandate that my own privilege offered me to do something in the arts and culture world that would also be transformative. There had to be a way I could increase engagement by also increasing access to that arts and culture.” In 2004, Appleton’s idea took the form of WonderRoot, a Reynoldstown nonprofit that offers fledgling artists access to creative spaces. Its heart is a 4,000-square-foot bungalow on Memo-

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rial Drive that doubles as a community arts center with a recording studio, darkroom, pottery studio, digital media lab, gallery, music venue and a small library. It’s often crowded with artists working on projects or adults and kids packing in for arts classes. “We want to provide artists the opportunity to have careers in Atlanta, and we offer space and tools to do that, then connect them with audiences,” Appleton says. But he’s not just committed to inspiring and supporting artists: he’s also passionate about connecting those artists with opportunities to share their work in public spaces across Atlanta, where everyone can share in the benefits art brings. “We take artists out of the galleries and museums and into spaces where people are; we take art to the streets,” says Appleton. “And we partner with civic and community organizations to develop arts events around social issues in Atlanta.” For instance, WonderRoot artists have paired with MARTA to produce public art that enhances train and bus stations. Last June, a group-

created work was installed at the King Memorial station. In November, a series of murals depicting families from the neighborhood was erected at the Oakland City stop near West End. Other projects have been part of the BeltLine. In addition, WonderRoot takes teaching artists into schools and supports an alternative sentencing program through the Atlanta municipal court system. “Instead of facing jail time, people can participate in an arts and leadership development program we run that’s been around about a year and a half,” says Appleton. “We’ve had 35 people participate so far to learn artsrelated, marketable skills like photography, graphic arts, audio engineering and other technical skills that increase their employment opportunities. After six months, if they complete the program, the charges are removed from record. And they have to come back and mentor the next cohort.” After years of calling that rehabbed bungalow home, WonderRoot is gearing up to grow again. The organization is refurbishing a former school building across the street into a new,

54,000-square-foot center to accommodate more aspiring artists. “Often in the early stages of a career, an artist may not have the means to afford a studio or equipment,” Appleton says. “For $60 a year, we can give them unlimited access to what they need. It’s another way to lower the economic barriers that keep people from building a career in the arts.” Appleton measures the nonprofit’s success not just by the ability to buy a bigger building. “We really evaluate that based on how the artists who come through our programs grow and thrive in Atlanta,” he says. “For years, we saw artists leave for L.A. or New York. But Atlanta is no longer an area artists are fleeing; it’s where they’re moving to and staying to build sustainable careers. The theory of change says that if art and culture are important to advancing social change, then there must be a thriving cultural community. That’s what we’re establishing here.” n

For more information on WonderRoot, visit wonderroot.org.

Indulge n

REVIEW  n LIQUIDS  n FRESH BITES

30 REVIEW

A MIGHTY MIX

Photos: Erik Meadows

In Poncey-Highland, 8 Arm serves up hearty fare

JANUARY/FEBRUARY 2017

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Indulge REVIEW

y t h g i M A

x i M I

Poncey-Highlands’ 8 Arm brings hearty grain bowls, flaky biscuits and more to the ATL.

’m going to start this review off in a particularly controversial manner. I know that anyone who only reads the first half of it is going to be mad. They’re going to say that this review is unfair, that I’m not comparing apples to apples—or even if I am, that it doesn’t matter, that I shouldn’t compare. But hear me out. On a recent trip to visit my in-laws in Los Angeles, I ate at Sqirl, an award-winning, health-focused breakfast and lunch hotspot with a cult-like following and a never-ending line out the door. We ordered just about everything on the menu, and it was one of the best meals I’ve ever had. So when I got a press release announcing the opening of Atlanta restaurant 8 Arm (from chefs Angus Brown and Nhan Le, the duo behind 8 Arm, East Atlanta’s Octopus Bar and the critically acclaimed former Lusca), I was excited. The release promised a “casually hip

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daytime cafe serving a smart and focused menu of [simple, clean dishes], mostly vegetables.” It sounded not only like the healthy menu I loved at Sqirl, but also exactly the kind of restaurant Atlanta so desperately needs: a chefdriven restaurant serving good-for-you food. And when I walked into Poncey-Highland’s/ Old Fourth Ward’s latest gem, 8 Arm, upon returning to Atlanta, I had a good feeling: The hipster space, decorated in minimalist style with white brick, concrete floors, wooden tables and strategically placed plants, immediately reminded me of the intimate space I adored in L.A. And a cursory glance at the menu provided in the press release proved that the similarities didn’t stop there. Both Sqirl and 8 Arm have a healthy lilt to their market-driven menus that reflects what’s currently in season in surprising ways; both rely on scratch-made dishes, like baked-in-house-daily breads and pastries; and both are counter-service spots, housed in nondescript buildings (8 Arm sits below Paris on Ponce with a ramshackle storefront you could surely miss if you didn’t

8 Arm's grain bowl teems with meaty lentils and is topped with a soft-cooked egg.

| STORY: Kate Parham Kordsmeier | | PHOTOS: Erik Meadows | know what you were looking for). Unfortunately, the reality at 8 Arm wasn’t quite what had been promised. Though I can appreciate 8 Arm’s small and expertly curated menu, most days I found it to be limiting, as it doesn’t often cater to dietary restrictions, like vegan or gluten-free, the way you’d expect a healthful restaurant to do. Yes, 8 Arm offers yogurt and granola and house-made quiches for breakfast; grain bowls and creative proteins such as roasted quail and lamb neck at lunch; and produce-laden pastas and entrees at dinner. But the cornerstones of the menu include buttermilk biscuits (often stuffed with bacon, pimento cheese or fried chicken) and other carb-heavy plates, such as the smoked pork loin sandwich and an Egg McMuff, which doesn’t help the gluten-free diners any more than the McDonald’s version does. Of course, it must be noted that 8 Arm’s version is made with farm-fresh eggs, heart-healthy avocado and locally made cheddar. But the point is, 8 Arm is simply not an easy place to eat if you’re trying to avoid gluten, dairy or carbs.

Left: Mussels toast, piled high with fresh mussels and herbs and covered in nori butter.

Above: Creamy burrata atop a serving of escarole.

Above: Capers and roe give a smoked salmon bagel sandwich a slightly salty crunch.

Right: A biscuit topped with sausage and jelly gives patrons a sweet-and-savory option.

Its dinner menu, despite being filled with seasonal veggies, is ultimately very heavy, too. “I feel like all we ate was bread and cheese,” a recent dining companion said after we ordered six of the dinner menu’s eight options. To be fair, that 8 Arm serves dinner—and a full-service one at that—earns the restaurant a checkmark in the “pro” category. And most of the plates we tried were delicious. Still, I have to admit, I felt a bit confused by their claim of serving mostly vegetables. At first, I thought, Fantastic! I’ve been praying for a restaurant like this for years. But after dining at 8 Arm five times, I was praying for just a little less flour. So, my advice to them, and my hope for 8 Arm, is this: Don’t hold back on your original mission. Give us all the veggies you’ve got! You’re already doing so many things right. Your grain bowl with its vibrant salsa verde, hearty lentils and one of the most perfectly soft-cooked eggs around is brilliant. Actually, all of your bowls are perfection. The power smoothie bowl and the morning rice and veggie bowl are exactly what I want to eat for breakfast; I just wish they made more frequent appearances on your ever-evolving menu. Some mornings, my only options were toast, bagels, English muffins or biscuits—which, by the way,

are excellent. Pastry chef Sarah Dodge, formerly of Octopus Bar, The Little Tart Bakeshop and Preserving Place, makes outrageously good biscuits that are delicate, yet sturdy, buttery and the ideal balance of sweetness and saltiness. Another highlight: your rock shrimp. When paired with buttery avocado and bright herbs, the dish comes to life, igniting all of my taste buds. I want more of that nutrient-dense nori butter you smothered on sourdough toast brimming with fresh, briny mussels. It was one of the most unique and delicious apps I’ve had in Atlanta. I want more of your luxe lady peas with brodo di pollo (chicken soup) and bitter greens. They were comforting, wholesome, delicious. Your beverage program is off to a great start, too—the half-dozen coffee and espresso-based drinks are truly stellar. Your iced pour-over, best sipped in the natural-light-filled cafe while connected to the solid, free WiFi, is a revelation. But it feels like just that: a start. I hope you’ll continue it by squeezing some fresh juices, mixing up some superfood tonics or blending your own nut milks and expanding the latte choices (matcha, anyone?). I’d love it, and, if Arden’s Garden, Gusto! and True Food Kitchen’s successes here are any indication, so would the rest of Atlanta. n

An assortment of coffee options.

8 ARM 710 Ponce De Leon Ave. N.E., 30030 470.875.5856 8armatl.com Recommended: Grain Bowl ($12), Avocado Toast ($6), Burrata ($12), Buttermilk Biscuit Sandwich ($10), Lady Peas ($10), Mussels Toast ($12) Bottom Line: 8 Arm is on the verge of bringing healthful, chef-driven cuisine to Atlanta’s food scene.

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Indulge LIQUIDS

Bubbles c i s a B r You

Not

Whether for New Year’s or Valentine’s Day, upgrade your Champagne game with these creative cocktails

| STORY Day & PHOTOS: Lindsay Day | STORY: Lindsay Lambert  | PHOTO: ErikLambert Meadows  |  |

C

ESTABLISHMENT Poor As F@#K! Looking for something to serve your guests that won’t leave them with morningafter amnesia? “The POOR AS F@#K! is a refreshing, lighter-alcohol cocktail that picks up the delicious and fizzy grapefruit notes from Stiegl Radler, a draft beverage that combines beer and fruit soda, and blends perfectly with champagne,” says Establishment’s Reed. “It’s a fun cocktail you can make at home for the holidays that’s slightly less boozy.”  5 to 7 oz. Stiegl Radler draft n 5 to 7 oz. Champagne or brut n 4 dashes 18.21 Grapefruit Lavender Bitters n

Place a few ice cubes in a Collins glass. Fill halfway with Stiegl Radler draft. Top with Champagne or brut and 4 dashes of 18.21 Grapefruit Lavender Bitters.

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Champagne Supernova Winter months and occasions often call for hot, heavy beverages, but that doesn’t always have to be the case: You can go light and crisp in cool weather, too. Case in point: the Champagne Supernova. “This is a great holiday sipper that’s sparking and light on the palate,” says Reed.  1¼ oz. barrel-aged Genever  ¼ oz. Pamplemousse Rose n ½ oz. lemon juice n Champagne for topper n 3 dashes 18.21 Coconut Lemongrass Tincture n Orange expression for garnish n n

In an ice-filled cocktail shaker, combine and shake the Genever, Pamplemousse Rose and lemon juice. Strain into a chilled coupe, and top with Champagne and 3 dashes of 18.21 Coconut Lemongrass Tincture. Garnish with orange expression.

JANUARY/FEBRUARY 2017

hampagne and celebrations go together like bread and butter. And while a glass of bubbly never ceases to please a party crowd (or a date), flavorful mix-ins and unexpected ingredients can turn a simple glass of the sparkling stuff into a wow-worthy cocktail. Want to bump your bubbly up a notch in the new year? We asked Chris Gianaras, director of food and beverage at Foxtrot Liquor Bar, and David Reed, managing partner/beverage master of Establishment, to share four Champagne cocktails that will have your companions asking for another glass.

Establishment Colony Square 1197 Peachtree St N.E., #517, 30305 404.347.5291 establishmentatlanta.com

Foxtrot Liquor Bar 46 13th St N.E., 30309 404.873.6189 foxtrotbar.com

FOXTROT LIQUOR BAR

Emerald City

The Shelbourne

Classics are failsafe when it comes to a special fête, but a little update on an old favorite goes a long way. “Kind of following the mold of a French 75 (by way of a cucumber margarita), I substituted mezcal for gin or cognac, switched from lemon to lime and used a cucumber simple syrup instead of a straightforward one,” says Gianaras of the Emerald City. “I added an orange liqueur to enhance the recipe.”

With Atlanta’s location at the heart of the South, whiskeys, bourbons and other brown spirits are part and parcel of a good party. “This cocktail was inspired by the Seelbach, a similar cocktail that was invented at the Seelbach Hotel in Louisville using bourbon and orange liqueur. I found that the Teeling Single Grain (Irish whiskey) pairs well with grapefruit, and I adjusted the recipe accordingly,” says Gianaras. “The Shelbourne is a grand hotel in Dublin, hence the name.”

1 oz. Del Maguey Vida Mezcal  ½ oz. New Holland Clockwork Orange liqueur n ½ oz. fresh lime juice n ½ oz. cucumber simple syrup* n 1 dash Regan’s Orange Bitters n Dry sparkling wine n n

Add all ingredients except for sparkling wine in a mixing glass, and shake vigorously. Double strain into Champagne flute or coupe, and top with bubbles. Garnish with a thin cucumber slice. *To make the cucumber simple syrup, peel a whole English cucumber, then dice and combine it with one quart simple syrup in a blender. After puree is completed, fine strain through a chinois.

n 1¼ oz. Teeling Single Grain Irish Whiskey n ½ oz. Combier Creme de Pamplemousse n 2 dashes Angostura Bitters n 3 dashes Peychaud’s Bitters n Dry sparkling wine n Grapefruit peel for garnish

Combine whiskey, Creme de Pamplemousse and bitters in a mixing glass with ice, and stir until well chilled. Using a julep strainer, strain into a Champagne flute or coupe, and top with sparkling wine. Garnish with expressed grapefruit peel.

Wishing you a

Happy New Year

As you look toward what 2017 will bring, CURE would like to wish you a most prosperous New Year and thank you for your support. Together, we are making a difference in the lives of children.

Donate today at www.curechildhoodcancer.org

1117 Perimeter Center West • Suite N-402 • Atlanta, GA 30338 | 770 986 0035 • 800 443 2873

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Indulge

FRESH BITES What’s New & Noteworthy in Food | STORY: Lia Picard |

LIGHT EATS Take a Healthy Bite out of the New Year

I

f you count yourself among the thousands of people who declared “losing weight” as a New Year’s resolution, we’re here for you. With fried chicken and biscuits galore, Atlanta isn’t exactly the friendliest town for the health-conscious. And while we think you’re perfect as you are, we also know that sometimes you need a break from

deep-fried goodies, which is why we scouted out treats around town that won’t make you feel guilty. Here’s where to keep things on the lighter side in 2017. Rise and shine at Kale Me Crazy with an açai smoothie bowl ($8.50). It’s packed with fresh blueberries, cashews and dates, and is topped off with banana, coconut,

granola and raw honey. Make it “deluxe” by adding goji berries, chia and hemp seeds. Krog Street Market might not be the most obvious place to find healthful treats, but Nature’s Garden Express (NGE) has got them. In addition to select produce and pantry items, the stall sells freshly blended smoothies and just-pressed juices. All of the smoothies are satisfying, but the GreenGo smoothie delivers an extra dose of nutrients. Made with kale, spinach, cucumber, pineapple, mango, kiwi and orange, it’ll have you feeling as strong as Popeye in no time ($7 for 16 ounces). If you’re looking to get in touch with your inner caveman or woman, Urban Pl8 specializes in all things paleo. Get your refined-carb-free diet fix from vibrant, fresh dishes such as paleo hash with veggies, sausage and eggs ($12). For a heartier meal, try the grilled chipotle hangar steak with roasted maple sweet potatoes and grilled asparagus ($15). Hampton + Hudson is a popular sports bar with ample televisions, a long list of beers and cocktails, and high-end pub food. Health food seekers are in luck, though. Keep things light with the charred octopus served over a bed of arugula, ginger, citrus and heart of palm ($13). Vegetarians can please their palates with the cauliflower steak with curried lentils, grilled mushrooms and carrot puree ($14). n

Above: Kale Me Crazy's smoothie bowl is packed with healthful, raw ingredients. Left: Hampton + Hudson's charred octopus, citrus and arugula salad.

Kale Me Crazy 300 North Highland Ave., 30307 404.600.5048 kalemecrazy.net Nature’s Garden Express 99 Krog St., 30307 770-441-9976 (Decatur) naturesgardenexpress.com Urban Pl8 99 Krog St., 30307 404.635.8662 urbanpl8.com Hampton + Hudson 299 N. Highland Ave., 30307 404.948.2123 hamptonandhudson.com

Food News n  Jazz up your private events with Southern Crust, the pizza catering truck that rolled into town this past November. A Charleston import, the truck is a retrofitted, vintage Chevy with a Mugnaini open-hearth pizza oven. Fire up your next party, corporate event or office gathering.

fundraiser, Team Hidi, on Sunday, January 29. Expect to find more than 50 of Atlanta’s best restaurants, including Staplehouse and Taqueria del Sol, at its new venue, the Stave Room. Tickets are priced from $150.

southerncrustcatering.com

n  Amara opened in Inman Park in November. From the team behind Midtown’s Tabla, Bhavesh Patel helms the kitchen serving up classic American dishes with an Indian twist. Look for tasty

n  The Giving Kitchen, a nonprofit that provides crisis grants to those in the restaurant industry, hosts its fifth annual marquee

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JANUARY/FEBRUARY 2017

teamhidi.com items like hangar steak with jaggery-tamarind glaze and fries, paneer gnocchi with lemongrass and curry leaf, and roasted beet salad (shown above).

amaraatlanta.com

COVER STORY

, r a e Y w e N U O Y NEW

Clean slate. Fresh start. New beginning. Call it what you want. Our opinion? The arrival of 2017 is a perfect excuse to bust out of your rut and routine and try something a little different. Want to shake up your fitness regimen in the new year? Test your comedy chops in front of real, live people? Get off your butt and give back? We feel you. So, we sent five 17th South writers and editors out into the heart of Atlanta in search of enriching, exciting and rewarding hands-on experiences to try in 2017. And we dare say that you’ll want to try them, too. So, grab your bubbly, your noisemakers and your confetti, because the countdown is on to a brand-new year—and a brand-new you. | PHOTOS: Sara Hanna & Erik Meadows |

JANUARY/FEBRUARY 2017

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ar New Ye

,

LEARNING TO FLY Head over heels for aerial Arts

T

he first time I saw aerial arts in action was at Cirque du Soleil, where a couple was performing contemporary dance movements about 15 feet in the air, holding up their body weight using only one set of aerial silks. I was fascinated by the level of strength that was required. What seemed to be a faraway goal turned out to be closer than I thought when I did a Google search to find Inspire Aerial Arts tucked away on

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| STORY: Alexa Lampasona |

Amsterdam Avenue in Midtown. I signed up for the “Introduction to Aerial Dance” class, despite the fact I’m not a dancer or a gymnast. I’m a runner. Little grace involved, but a lot of endurance. Kimberly Sende, the owner of Inspire, shares some insight with me before my class. “The greatest challenge for most people starting aerial arts is getting rid of the misconception that you have to have a lot of upper body strength and be very flexible,” she says. “While having an athletic

background certainly helps, everyone has to crawl before they can walk.” I take the advice to heart as I go to the intro class and join 11 other students. Alicia Dixon, our instructor, starts by asking, “Who has done an aerial arts class before?” No one raises a hand. Good, we are all newbies. I find that many of Inspire’s students are just looking for an alternative way to work out that doesn’t involve the gym. Some are former dancers interested in strength building, while others have no move-

Photo: Sara Hanna

Inspire Aerial Arts owner Kimberly Sende

ment background at all but wanted a fun, challenging workout. Within the first 15 minutes, we were “learning to fly,” as Dixon said, even if only three feet off the ground. In groups of three, we took turns mimicking Dixon’s moves on the silks. The possibilities of poses are endless. Some are simple, such as holding each tail of the silk in your hand and running into a gliding pose. Others involve some guts, such as the upside down splits or the scorpion that involved flipping upside down and grabbing an opposite foot in hand. Each of the new poses I perform make me feel a little more confident, and I could tell my classmates feel the same. As the class progresses, they begin taking photos and posing for their cameras. By the end of the hour-long introduction class, I feet a slight soreness in my abs and arms. The poses had required arm strength to pull into position on the silks, and core strength to move into inverted poses. But I was having so much fun that I hardly noticed my muscles engaging. Once you complete the intro class, you can sign up for Aerial Hammock, where the knot, the primary place to support your foot while on the silks, is tied farther from the ground. You are higher in the air, and lose the sense of security and more strength is required for poses. From there, students move on to intermediate classes that teach techniques most often seen in aerial performances: climbing, performing complex sequences done from 10 to 15 feet in the air, dropping back down to the floor. “The wonderful thing about aerial arts is that it’s a form of expression that meets you where you are and gives you a great sense of accomplishment, no matter how often you practice,” Sende tells me. “If someone wanted to pursue this art form and get stronger, I recommend practicing and coming to class at least twice a week.” As with honing any skill, if your efforts are sporadic, you’ll find yourself having to backtrack until you build up the muscle memory. I haven’t decided if I want to pursue aerial arts or do it as a change of pace from my endurance training. Regardless, next time I see a Cirque performance, I’ll remind myself that they, too, started just a few inches off the ground. n

Inspire Aerial Arts 549-5 Amsterdam Ave., 30306 404.465.4139 inspireaerialarts.com

fter spending years as a writer and editor covering all things Atlanta, I thought I’d immersed myself in every aspect of culture the city had to offer. But one avenue I’d never really explored was ATL’s comedy scene. So, when I saw a friend’s social media post about toying with the idea of signing up for sketch comedy writing classes a few months back, my curiosity was instantly piqued. I’d been to a handful of improv nights and standup comedy shows, and I’d interviewed my fair share of comedians. I’ve always admired funny women—I grew up watching icons like Lucille Ball and Carol Burnett, then later, the likes of Tina Fey, Amy Poehler and Mindy Kaling. I consider myself relatively quick-witted, but writing jokes that were longer than the 140 characters Twitter permits was completely uncharted territory. I let the idea marinate in the back of my mind, then after talking it over with a few supportive fellow writers, I decided to take a page from Kaling’s handbook and say, why not me? I took the leap and signed up for Highwire Comedy’s “Level 1: Fundamentals of Sketch Comedy Writing” class. The course (priced at $225) met every Sunday for two-and-a-half hours over eight weeks. Level 1 required no prerequisites or experience; of the dozen or so students, some had a robust acting background, some had dabbled in comedy writing and some, like me, were completely out of their comfort zones. I walked into my first class nervous but excited to stretch my writing muscles and flesh out some of my half-formed Twitter drafts. After brief introductions, we started putting pen to paper. The first few classes involved a lot of brainstorming and discussing the building blocks of sketch writing: the terminology, how to set up jokes and ways to establish a scene. After that, we spent most of the class time reading one another’s sketches—usually two-person dialogs—out loud that we’d written for that week’s homework. We cast our sketches, then classmates role played, and we got to see which of our jokes landed and which didn’t. Afterwards, we spent

time talking about why. The environment always felt very supportive, and it was a great hands-on way to get a feel for how actual writers’ rooms worked for the stage and TV shows. I left each class feeling markedly more knowledgeable and confident in my skills than the week before. Each level of the program ends with a “grad show,” when one sketch from each student is read (not performed— people simply read the script aloud on stage) in front of a live audience. At first, we were told sketches would be

read by actors, but as the show grew closer, we were told we’d be reading each other’s scripts ourselves. Cue the cold sweats. While a few students and myself stated we had no desire to take the stage (I’m a writer after all, not a performer), our instructor assured us that, as a level 1 show, expectations for us to be funny were low, so we eventually agreed. In the end, our scripts were strong, we got some good laughs and no one puked on stage due to nerves, so I’d say it was a success. I signed up for level 2 the next day.

I wasn’t sure what my ultimate goal was for going into sketch writing. But throughout the course, I gained confidence in my comedy, learned how to structure written dialog and found a new passion that I don’t see myself giving up anytime soon. n

Highwire Comedy Co. 451 Bishop St. N.W., 30318 470.231.7350 highwirecomedy.com

Photo: Sara Hanna

A

Highwire’s CEO and executive producer Ian Covell shows students the comedy ropes.

JOKING AROUND What sketch comedy writing taught me about my comfort zone | STORY: Caroline Cox |

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Photo: Sara Hanna

The Cooking School at Irwin Street’s founder, Jake Rothschild, a.k.a. “Chef Jake”

PASTA MAKES PERFECT At The Cooking School at Irwin Streeet, pasta-making skills come with a side of humble pie | STORY: Lindsay Lambert Day |

A

dull ache is pulsing through my forearms, fingers and shoulders, and a strand of hair that’s freed itself from my ponytail floats tauntingly in my face. “Come on, guys! Who’s gonna get it first?” teases a voice from across the room. For all of the sweat that’s beading at my hairline and the adrenaline that’s coursing through my veins, I might as well be racing 15 classmates to the finish line in spin class. Instead, I’m working furiously

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to knead the mound of semolina flour and eggs before me into a smooth, shiny ball of dough. And that voice on the other side of the room? It’s not a spin instructor, but Chef Jake, who’s presiding over tonight’s ravioli-making class at Old Fourth Ward’s Cooking School at Irwin Street. I’ve loved to cook for as long as I can remember, and I still do. I collect cookbooks—Mexican, Scottish, stirfry, vegan—and I save recipes on Pinterest by the hundreds. Experimenting alone in my kitchen provides a kind

of catharsis that some people find in a warm bubble bath and a glass of red wine. But I’m perplexed by pasta, and making it alone at home— following a recipe in a cookbook, no less—just seems sacrilegious. As a kid, I had a close, ItalianAmerican friend whose house became a culinary hub during the holidays. Whether it was Thanksgiving, Christmas or Easter, her family’s kitchen transformed into a small factory where her Italian-born nonna, her mom and any other female fam-

ily members within reach assembled to make spaghetti. And not the pin-thin, stick-straight variety that comes in a rectangular box. Rather, the homemade noodles that eventually covered every flat, wax-papered surface in my friend’s kitchen were thick, knobby and seldom uniform in their shape and length. And no matter how many years or holidays have passed since then, I’ve never forgotten how heavenly they tasted. Nor, it turns out, have I been able to recreate them at home, which is what’s brought me here to Irwin Street. On the evening’s syllabus is ravioli, not spaghetti, but the sentiment is the same: Pasta-making requires not cookbooks, nor Pinterest, but other people. There are a dozen others here tonight—some couples enjoying a date night, others out for an evening with friends—and we spend three hours kneading our mounds of flour and eggs into smooth balls of dough, rolling them into sheets, carefully cutting them into squares, filling them with a fluffy mixture of ricotta, mozzarella and herbs before watching them bounce around in a pot of boiling water. There’s not a KitchenAid mixer or a pasta machine in sight. Instead, we do everything by hand, which is just the way it should be. We sip wine while we work, and Chef Jake offers praise for straight-edged squares of dough and encouragement to students who haven’t quite gotten the hang of it. When everyone’s pasta has finished cooking, we plate it, smother it in tomato sauce (made by Chef Jake as we worked) and seat ourselves around a long table to taste what we’ve just created. I take note of my raviolis’ varying sizes and for a moment wish I’d been more precise with my knife. But then I think back to my friend’s kitchen and remember that there’s no right or wrong way to do this, that part of the fun of making pasta is in its imperfection. I split a square of ravioli in half with the edge of my fork and watch with wide eyes as a gooey ribbon of ricotta and mozzarella oozes out. I push the pasta across my plate to soak up some of Chef Jake’s sauce, and I lift the bite to my mouth. Suddenly, I’m back in my friend’s kitchen, feasting on homemade pasta that’s flavored with, among other things, love. And I’m pretty sure that her nonna would be proud. n

The Cooking School at Irwin Street 660 Irwin St. N.E., 30312 404.889.6568 irwinstreetcooks.com

Gain some perspective by pitching in

S

to performing clerical tasks in the center’s mailroom. Dominic Heard, the center’s director of operations, greets me as I report for duty and explains that I’ll be spending my volunteer day in the latter. I spend the morning with three retired women, all of whom have volunteered one day a week for years in Crossroads’s mailroom, even calling themselves the “Thursday Girls” as an homage to the tradition. After a few niceties and a cup of coffee, they get to work, but not before sharing a critical ground rule: “The most important thing is to treat our guests with respect and compassion,” they tell me. It turns out, Crossroads’s mail room is more than simply a place to send and receive correspondence. Over the years, Crossroads has provided 3,500 people with mailing addresses. Heard explains that before automatic deposit, those without a home, including veterans, the disabled and those on Social Security, had no place to collect their checks. They had money;

Photo: Sara Hanna

ome people are natural volunteers who jump at any chance to make the world better. Not me. I wasn’t raised in a household where we volunteered. But, as they say, it’s never too late to make a change, and so I sign up to volunteer at Crossroads, a facility on Cortland Street where Midtown meets downtown that offers our city’s homeless population support, shelter and a sense of stability. Crossroads started more than 40 years ago and today comprises several components, including Clyde’s Kitchen, a food kitchen that serves more than 60,000 meals annually to the center’s clients; Angels Over Atlanta, which focuses on permanent supportive housing for men with mental and/or physical disabilities; and the Renewal Program, which offers rehabilitation and housing services for women and children. Volunteers play a crucial role in the success of every aspect of Crossroads, from assembling sandwiches and serving meals at Clyde’s Kitchen

| STORY: Mary Welch |

GET OUTTA HERE! Use your Sherlockian senses to solve the locked room mystery | STORY: Erin Williams |

S

o let’s say you’re at home in your apartment and need to head out. You’ve got your phone, your wallet, your purse…but not your keys. Where. Are. Those. Keys? you think, as you slowly go room to room,

retracing your steps. Then, something in your brain clicks: the hall closet. Suddenly joyful, you race to the hall, open the door, reach up to the top shelf and retrieve your set. Now you remem-

Crossroads Kitchen Director Clyde Corbin has served the center’s clients for more than 24 years.

they just couldn’t get it, he tells me. Today, those checks are deposited into accounts, which Crossroads’s clients access through debit cards. But having an address is still important so guests can get mail from various government agencies or even a letter from a relative. It also means they can receive a government-issued ID and birth certificates. “It’s very important for our guests to get those,” says another volunteer. “We help them apply. They can’t get a job, an apartment, prescription medicine or really anything without an ID. Even if they get a job, they need to show identification to start it, just like you and me. It’s amazing what a difference that $15 ID and an address make. It could put them on the path to changing their lives.” For the next three hours, I’m part of a well-oiled mail room machine. I stamp the day’s date onto incoming mail, then sort, alphabetize and file it. When guests come in, I check their Crossroads IDs, find their mail and ask them to sign for it.

ber; you used them to tighten a screw in the door hinge when you couldn’t find your Phillips head screwdriver. This kind of scenario is not unlike what you go through at Escape The Room Atlanta, an interactive facility where guests spend 60 minutes solving a series of clues to find their way out of a locked room. Even if you just buy one ticket and go alone, you and the other guests are forced to band together and figure out the most logical way to move forward in the adventure. One disclaimer: You’re not totally alone. A camera inside the room is linked to a control booth where Escape Room staffers (known as “clue masters”) occasionally throw out hints for puzzled patrons to follow. If you and friends or family have been looking for an affordable, new way to stimulate your brain and win a game that doesn’t involve racing up hills or diving through mud, then this might be the activity for you. Escape The Room Atlanta stays open until midnight Tuesday through Saturday, which makes it a great place to let off post-work steam or pre-date jitters. When it comes to picking which

Photo: Erik Meadows

HELPING PEOPLE AT A CROSSROADS

One young woman receives a new phone from her mother. We all celebrate with her, fully aware of the ways in which simply owning a phone might improve her life. The women recognize their clients and spend a few minutes catching up with them. There’s no question that many Crossroads clients’ lives has been changed for the better because of these volunteers. And for a day, so has mine. n

Crossroads 420 Courtland St., 30308 404.873.7650 crossroadsatlanta.org

room you want to escape from, there are options that don’t just involve being stuck in an apartment. Other choices include a newsroom-style space and an ‘80s-inspired rec room. If you make it out within the hour, you’re rewarded with a group photo, with everyone holding signs that say, “Smarter Than the Average Bear” and “No room can hold me!” If you get trapped, the signs read, “We wanted to lose; it builds character” and “Winning is overrated.” Win or lose, you come out on the other side, which is the ultimate reward. And, if at first you don’t succeed, you can always find another room and try again. n

Escape the Room Atlanta 200 Peachtree St., 30303 678.783.3387 atlanta.escapetheroom.com Tickets for each visit start at $28. Guests can purchase between eight and 12 tickets for each session, depending on the room. It’s recommended you buy tickets in advance, but walk-ups are welcome.

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Handmade pasta, perfectly cooked steaks & fresh seafood expertly prepared using the �nest ingredients.

For reservations please call 404.844.4810

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Happening WHAT’S GOING ON AROUND TOWN

Photo: RJ Muna

| STORIES: Laura Raines |

BODY LANGUAGE

A

lonzo King grew up in Albany, in a family whose members were leaders in the civil rights movement. “As a kid, I would see adults holding postures, and their body language was different than the words coming out of their mouths. There seemed to be a clarity and honesty in the physical forms,” says King, the award-winning choreographer and director of the San Franciscobased Alonzo King LINES Ballet international touring company. The troupe will perform January

THE ALONZO KING LINES BALLET COMES HOME TO GEORGIA

14 on The Ferst Center for the Arts stage at Georgia Tech. King, who calls his innovative pieces “thought structures,” says, “Music is thought made audible, and dance is thought made visible.” Ballet then becomes a conversation between the musicians and the dancers that gets transmitted to the audience on many levels, some subliminal. “It’s soul language. What we’re trying to do is create works that touch hearts and minds,” King says. He expects the experience to differ for each person, since every human being is an original.

“The constant is that the work is well and truly made,” he says. “As artists, we are trying to wake up the sleeping artists in others.” That intention fits perfectly with the expanding arts programming of Madison Cario, director of Arts@Tech. She’s looking for innovative ways to heighten the “creative confidence” of engineering students and the Atlanta community. “We’re all taught technique and curriculum. We fix things and solve problems,” says Cario. “But we’ve lost the ability to play, to deal with ambiguity and to dream.”

Her goal is to create more “art/ tech mash-ups,” to bring artists into classrooms and students into rehearsals; to break down the separations between art and science; and to change how people see the world. She’s excited for an Atlanta audience to experience the “technically stellar and challenging movements” of LINES, and for Alonzo King and his work to experience a “homecoming” here in Georgia. n arts.gatech.edu/ ferst-center-shows

JANUARY/FEBRUARY 2017

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EVENTS

ROAD TRIP RETROSPECTIVE

Coming up...

CREATE ATL FAMILY FESTIVAL January 8 The Woodruff Arts Center

FEBRUARY 12 - MAY 7

If you’ve been to the Alliance Theatre, the Atlanta Symphony Orchestra or the High to see a play, hear a symphony or view art, here’s your chance to get into the act. The Woodruff Art Center is hosting CREATE ATL for families to enjoy free art activities, interactive musical story times, drop-in acting classes and more. “Our aspiration is to become one of the state’s premier destinations for families,” says Janine Musholt, vice president of advancement.

Thomas Hart Benton (1889-1975), Tobacco Sorters, 1942-1944, tempera on board, 30 1/8 x 36 in. Crystal Bridges Museum of American Art, Bentonville, Arkansas. © T.H. Benton & R.P. Benton Testamentary Trusts/UMB Bank Trustee/Licensed by VAGA, New York, NY.

When you think of the rise of modern art, you think cities, but “new artistic ideas and styles didn’t stop at the city limits,” says Stephanie Heydt, the High Museum’s Margaret and Terry Stent curator of American art. “Artists working around the country in rural areas and small towns also influenced the evolution of artistic ideas between the World Wars.”

On February 12, the High unveils “Cross Country: The Power of Place in American Art, 19151950,” which runs through May 7. It’s a big trip, with more than 200 works from the Brandywine River Museum of Art and the High’s collection. Well-known and lesser-known artists are organized geographically by region. “We see in the diversity of styles and subjects that artists found in-

PHANTOM 2.0

spiration at every turn, and we’ve seen some amazing connections,” says Heydt. Maynard Dixon and Ansel Adams both responded to the vastness of the American West. Charles Alston and Jacob Lawrence captured images of African Americans in the Depression South. Georgia O’Keeffe, who had been exploring skyscrapers in New York City, found a new direction when she visited Lake George and was attracted to the red canna lilies growing there. “That’s when she began painting close-up views of natural forms and abstracting them,” says Heydt. “Once we started looking at our collections for pieces that depicted artists responding emotionally, intellectually or politically to place, it was hard to stop, but we have put in plenty of benches, so you can rest along the way,” Heydt says. Cuts from films of the period enrich the journey. n

woodruffcenter.org/create-atl

TAMBORRADA CELEBRATION January 19 Cooks & Soldiers The Basque-inspired West Midtown restaurant Cooks & Soldiers is throwing a Tamborrada party complete with traditional music, dancing, drumming and unlimited light bites such as “chistorra in a blanket” (a sausage croissant with cider glaze and maple-mustard aioli) and freeflowing regional wines, cider and beer. The cost is $40 for food, $25 for drinks.

cooksandsoldiers.com

DESIGNING THE FUTURE OF FOOD January 21-May 7 Museum of Design Atlanta Think design and food don’t go together? The Museum of Design Atlanta aims to change your mind. “There will be 9 billion people in the world by 2050, and no one has figured out how to feed everyone. That’s a huge challenge,” says Laura Flusche, director of MODA. She believes design will contribute to making food production and delivery systems more efficient, equitable and sustainable. The exhibit will highlight cuttingedge agricultural projects in Atlanta and around the world. “Atlanta has a rich foodie culture. We want to engage that culture and become a part of the conversation. We all need to eat,” said Flusche.

high.org/art/ upcoming-exhibitions

FEBRUARY 22- MARCH 5

Phantom of the Opera will be back at The Fox and “bigger and better than ever,” says Seth SklarHeyn, associate director, who has been with the show since its Broadway debut in 1986. “We’re like a small city rolling into town with 20 tractor-trailers and a 50plus cast,” he says.

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JANUARY/FEBRUARY 2017

VALENTINE’S IN THE GARDEN Photo: Matthew Murphy

What’s new? A Paul Brown set that is larger and “more naturalistically detailed, less surreal, but no less satisfying to viewers,” he says. “They are true environments that transport the audience.” New technology boosts the numerous special effects, including the iconic chandelier that hangs over the audience, breaking down the fourth wall and drawing viewers into the story. The man behind the mask is

museumofdesign.org

also new. “Derrick Davis is only the third African American in the role, and he is stunning,” says Sklar-Heyn. “We believe that the love story is heightened in this production. The Phantom and Raoul are more peers, and we see Christine struggling to make a decision.” Returning, of course, are the lush score of Andrew Lloyd Weber

and the award-winning, original costuming of Maria Björnson. Sklar-Heyn invites devotees of the original production back for another look. “I’ve watched this production hundreds of times, and each time I see something I didn’t see before. There are so many layers,” he says. n foxtheatre.org

February 11 Atlanta Botanical Garden The Atlanta Botanical Garden is hosting a special Valentine’s in the Garden evening on Saturday, February 11, to coincide with the opening of its Orchid Daze, the time for showcasing orchid splendor at the Fuqua Orchid Center. Orchid Daze will continue until April 9 with clinics, lectures and orchid markets. The live dance music, desserts and cash bar are just for one romantic night.

atlantaabg.org

Happening GATHERINGS

ESTABLISHMENT EXTENDS A WARM WELCOME TO 17TH SOUTH Kelly and Kenny Keith

| PHOTOS: Ninh Chau |

O

n November 7, restaurateur Brandon Lewis opened the doors—and patio—of Establishment for a gathering to welcome 17th South to the Atlanta publishing community. Throughout the evening, guests, including 17th South’s owner/publisher, Joanne Hayes, and the magazine’s business partners, staff, contributors and featured personalities, including “The Bert Show” co-host Brian Moote and Alexis’ Suitcase owner Jayna Thompson, sipped complimentary glasses of bubbly and snacked on gourmet treats prepared specially for the occasion by Establishment’s crack kitchen team. Guests enjoyed warm breezes and table service on the restaurant’s patio, and on their way out were treated to a tower of Bon Glaze donuts, plus canvas goodie bags filled with treats and tokens from area businesses. From all of us here at 17th South, thank you to Brandon Lewis, the team at Establishment and the Atlanta community for your friendship and support! n

Joanne Hayes, David & Sheryl Hightower

Danielle Ramos, David Reed, Evan Pulliam

Chris Rich, Jessica Sheevy, Brian Moote Brandon Lewis, John Stupka

Kurt Arseneau, Tyler Huck, Brandon Hayes, Ted Jenkin

Lindsay Lambert Day, Joanne Hayes, Veronica Cornish, Jayna Thompson

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Captured

Golden Arches

| CAPTURED BY: Amanda Bolin |

The story behind the snap: “I snapped this photo of an installation by Tristan Al-Haddad and Formations Studio on the Eastside BeltLine right before being offered a promoting job by a stranger.” | INSTAGRAM: @literallymyuser | CAMERA: Canon Rebel T3i |

If you’d like submit a photo to appear in Captured, please email captured@17thsouth.com with the photo attached (or provide a download link) and tell us: 1) Your name, 2) where the photo was taken, 3) a brief story behind the photo, 4) your Twitter and Instagram handles and 5) what device you used to shoot the photo.

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JANUARY/FEBRUARY 2017

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