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ATLANTA Spring/Summer 2018

t h e

g r e a t

r e s t a u r a n t s

o f

a t l a n t a

DININGOUT and S. PELLEGRINO present

CULINARY TRAILBLAZERS OF THE SOUTH

TA S T E S A N D T R E N D S TO F E E D YO U R I N N E R F O O D I E 20 THINGS WE LOVE ABOUT ATLANTA featuring landmark restaurants, midtown

gems, and a host of new hotspots like Chido & Padre’s and Punch Bowl Social 24 ::

Atlanta’s hottest bartenders deliver the season’s most seductive libations 42

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EDITOR’S note Whiskey Bird

t h e

g r e a t

r e s t a u r a n t s

o f

a t l a n t a

619.254.4241 :: diningout.com PUBLISHER Christopher D. Sanchez csanchez@diningout.com CITY EDITOR/ SOCIAL MEDIA COORDINATOR Denise Romeo dromeo@diningout.com SENIOR BEST OF BAR COORDINATOR David ‘Gruppo’ Laws dlaws@diningout.com

Spring is in the air, which means patios are open and dining alfresco is in fashion. Eating awesome fare at Babalu, Henry’s Midtown Tavern, Village Tavern, or Whiskey Bird while soaking up some rays is the ultimate way to capitalize on the warmer weather. You can read about these local hotspots and more in our seasonal list of Things We Love—our personal top 20 of the tastiest and most inspiring eats in A-Town. We kick off DiningOut Atlanta’s 25th issue with our cover story that celebrates nine of Atlanta’s top chefs. We—along with our sponsor S. Pellegrino—are proud to profile these talented men and women who tantalize our taste buds and keep us coming back for more. Their passion and creativity has sparked a national spotlight on Atlanta as a gastronomic mecca. Read and be inspired on page 12. We are quite excited about our new Best of the Bar segment that features some of Atlanta’s best bartenders. These spirit savants are redefining the cocktail and expanding our bar experiences. In this issue, we highlight talented mixologists who are able to blend premium distillations, local artisan bitters, and housemade infusions into mind-swirling flavor. Check out the series premier beginning on page 42. As with every issue, our restaurant guide at the back of the magazine serves as your personal concierge to Atlanta. Whatever the season, this is your hands-on guide on where to eat and drink both inside and outside the perimeter. Keep this issue with you, you’ll definitely need it. We close out the issue by introducing you to some of our brand ambassadors who are foodie influencers. Over the last year, these individuals have promoted our brand to more than 400K followers! It is a genuine honor to have such a talented team represent DiningOut Atlanta. Meet them (and learn about their blogs) on page 106. Finally, if you haven’t yet purchased an Atlanta Dining Passbook, you are missing out on the best deal book in the city. This pocket guide offers two-forone deals at more than 90 restaurants inside and outside the perimeter. This year’s book also includes brunch offers at 40+ restaurants. To get yours, visit bit.ly/ATLpass18. Be sure to follow @diningoutatl on Instagram to see passbook highlights and much more. Bon appétit y’all,

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PRODUCTION ASSISTANT Tina Croff tcroff@diningout.com

COVER PHOTO Karen A. Pagano Karen Pagano Photography underthewhitewillow.com

CONTRIBUTING PHOTOGRAPHERS Jeremy Adamo Lea Bennett Jason Braverman Meredith Brower Dan Carmody/Studio 7

ON THE COVER San Pellegrino Presents Top 9 Atlanta Chefs Presented by DiningOut and S.Pellegrino sanpellegrino.com

Published Internationally by Pearl Publishing Media Group 1660 Gilpin Street Denver, CO 80218 (ph) 303.659.4020 PUBLISHER/EDITORIAL DIRECTOR Josh Dinar :: josh@diningout.com PUBLISHER/DIRECTOR OF SALES Geoff Smith :: gsmith@diningout.com PUBLISHER/DIRECTOR OF OPERATIONS Jeff Suskin :: jeffsuskin@diningout.com MANAGING EDITOR Morgan Carter mcarter@diningout.com

SENIOR ART DIRECTOR Michelle M. Gutierrez mgutierrez@diningout.com

EDITOR Elizabeth Liberatore eliberatore@diningout.com

ASSOCIATE GRAPHIC DESIGNER Catherine Colosia ccolosia@diningout.com

OPERATIONS MANAGER Matt Bodo mbodo@diningout.com

CIRCULATION MANAGER Fred Noelke

ACCOUNTING Kat Berdine accounting@diningout.com PUBLISHING REPRESENTATIVE Elisha Ostmeyer elisha@diningout.com

LEGAL, ACCOUNTING, & BUSINESS MANAGEMENT Law Offices of William L. Abrams, Esq. Abrams Garfinkel Margolis Bergson, LLP Bill Abrams New York: 212.201.1170 Los Angeles: 310.300.2900

READERS We would love your feedback! Any great dining experiences, any of your favorite restaurants missing from the guide, any suggestions for the next issue, subscriptions … anything at all, please contact us by phone, mail, or email. WRITERS Got a great idea for a food-related story? We’d love to hear about it. Queries should be sent to queries@diningout.com. RESTAURANTS AND ADVERTISERS For information regarding listing your restaurant in our next issue, please contact Chris Sanchez at csanchez@diningout.com.

Denise Romeo City Editor

@DININGOUTATL

SALES COORDINATOR Tara Florence tflorence@diningout.com

Adam Davila Jaimie Dee Photography David “Gruppo’ Laws Sara Hanna Photography Robin Henson Eric Holder Austin Holt Dorian Martindale Andrew Mea Danielle Menacher Fred Perry Denise Romeo Bryant Upchurch Heather Bresnen Watts Sharronda Williams

DiningOut magazines are presented by Pearl Publishing Media Group (PPMG). All contents are copyrighted 2018 by DiningOut Magazine, LLC, a division of PPMG. @DININGOUTATL

@DININGOUTATL


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FEATURECONTENTS 12

ATLANTA’S TOP CHEFS YOU NEED TO KNOW ABOUT

spring/summer 2018

Bacchanalia

DiningOut and S. Pellegrino present the culinary trailblazers of the South

24

20 THINGS WE LOVE ABOUT ATLANTA (in no particular order)

38

FROM FARM TO VINEYARD

Celebrating the storied success of Jerry Lohr

42

BEST OF THE BAR

Atlanta’s hottest cocktail creators deliver the season’s most seductive libations

50

TEQUILA 101

A new take on the agave spirit

52

12 26 Thai Kitchen & Bar

THE GREAT RESTAURANTS OF ATLANTA

95

INDEX

38

By amenity, cuisine, and location Chris Hagerty of Gypsy Kitchen and The Southern Gentleman

106

LAST BITE

Meet DiningOut Atlanta’s brand ambassadors

24 8

42


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RESTAURANT contents

spring/summer 2018

Public School 404

INSIDE THE PERIMETER ::

72 Le Fat

87 Ton Ton Ramen & Yakitori

54 26 Thai Kitchen & Bar

73 Morton’s The Steakhouse

88 Wahoo! Grill

74 Nancy’s Chicago Pizza

90 Whiskey Bird

76 Mulavi

91 Zocalo

77 No Mas! Cantina/Adios Café

OUTSIDE

53 Amara

56 Anis Café & Bistro 58 Antico Pizza 60 Atlantis 62 Babalu Tapas & Tacos 64 Bantam Pub 65 Basil’s Restaurant & Tapas Bar 66 BQE Restaurant and Lounge 67 Cafe Circa 68 Calle Latina

78 The Oceanaire Seafood Room 79 Pour Kitchen + Bar 80 Public School 404 81 Rock ‘N’ Taco 82 Sandtown Pub 83 Silver Skillet Restaurant

THE PERIMETER ::

93 BB’s Bronx Bagels 94 Freight Kitchen & Tap 95 Grace 1720 96 IPP’S Pastaria Bar 97 Kouzina Christos 98 Reel Seafood

84 Sun In My Belly

99 Secreto Kitchen and Bar

70 EATS Atlanta

85 Taverna Plaka

100 Village Tavern

71 Escobar Restaurant & Tapas

86 Thrive Atlanta

102 Smokejack BBQ

69 City Winery Atlanta

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CulinaryTour TAKE A

WITH THE DININGOUT PASSBOOK

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11


DININGOUT

AND

S.PELLEGRINO

PRESENT THE

CULINARY TRAILBLAZERS OF THE SOUTH •

BY DENI SE RO MEO | PHOTOS BY KA REN A . PAG A NO

They tempt us, they nourish our appetites, and we cannot resist going back to their restaurants time and time again. Of course, we are talking about our favorite Atlanta chefs. In this, our 25th issue of DiningOut Atlanta, we are proud to celebrate the talented chefs who are so passionate about food that they have dedicated their lives to creating new sensory experiences for us to devour. Partnering with S. Pellegrino, here are nine top Atlanta chefs you need to know about.

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www.diningout.com

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DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF GIOVANNI DI PALMA

OWNER,

FOUNDER,

AND

CREATOR

OF

ARGUABLY THE MOST SUCCESSFUL PIZZA PLACE

IN

THE

UNITED

STATES —Antico

Pizza—Atlantans have a taste of Italy thanks to Giovanni di Palma. Hailing from Naples but growing up in New York, food has been a part of di Palma’s DNA since his childhood. His passion for pizza flourished while spending time in Italy, working at flour mills and bakeries across Naples. Di Palma decided to open shop in Atlanta, setting his sights on an old French bakery in West Midtown. Utilizing a custom built Acunto wood-fired pizza oven, di Palma opened his quaint eatery in 2009. Word of mouth of the authentic pizzeria spread fast, resulting in lines around the block vying for a taste. Antico Pi has nabbed national recognition by “Food Network,” “Travel Channel,” Zagat, “Food & Wine,” and perennially ranks among the best in USA. The concept has grown to multiple locations across Atlanta, including Avalon, The Battery Atlanta, and Mercedes-Benz Stadium. Looking to the future, di Palma is set to open Antico Laboratorio where he will personally teach the art of pizza making. Antico’s success story has spawned an entire Little Italy neighborhood around the flagship restaurant, including di Palma’s second concept, Gio’s Chicken Amalfitano, famed for the Sorrento Lemon Chicken.

THE INSIDE SCOOP WITH CHEF DI PALMA What is the heart of your culinary passion? Sharing culture. I want Americans of all walks of life to experience pizza Napolitano and other delicacies of Naples in an affordable, authentic setting. I love saving people a trip to southern Italy by serving Italian specialties. What food trends do you think are going to be huge in Atlanta in the next year? Well, I’m creating them so stay tuned! I feel more artisan-quality, fast street food, and authentic ethnic concepts are coming, and are needed. Atlantans are craving cultural experiences. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? “DiningOut Atlanta Magazine!” Also, some local bloggers, Instagram, Eater, and “Atlanta Business Chronicle.” What would use say is a must-try dish at your Gio’s Chicken Amalfitano

restaurant? At Gio’s it’s the Sorrento Lemon Chicken for sure. The San Gennaro pizza at Antico’s has won “Best Pizza Ever” in the USA on the “Food Network.”

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DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF RYAN SMITH

RYAN SMITH IS CHEF/PARTNER AT THE AWARD-WINNING STAPLEHOUSE. Originally

from State College, Pennsylvania, Chef Smith has called Atlanta home for the past 15 years. Chef Smith took an interest in cooking while he was in college, working in the kitchens at Pennsylvania State University. After attending The Culinary Institute of America in Hyde Park, New York, Chef Smith moved to Atlanta to explore the history and traditions of the Southeast. He has worked in some of Atlanta’s most prominent restaurants, including Bacchanalia, Canoe, Restaurant | Eugene, Holeman and Finch Public House, and Empire State South. Since opening in September 2015, Staplehouse has been named Best New Restaurant in America by “Bon Appétit,” Best New Restaurant by “GQ,” #1 Restaurant in Atlanta by “Atlanta Magazine,” and was also a James Beard finalist for Best New Restaurant. Staplehouse is the for-profit subsidiary of The Giving Kitchen; a 501c3 that provides grant assistance to metroAtlanta restaurant workers facing unanticipated hardship.

THE INSIDE SCOOP WITH CHEF SMITH What is the heart of your culinary passion? I am extremely passionate about the health benefits of local and wild, foraged food. The seasonality of the ingredients challenges me to use them in new and unexpected ways.

Staplehouse

What food trends do you think are going to be huge in Atlanta in the next year? While I don’t really follow trends, I do hope that good restaurants, both fine dining and casual, continue to thrive and receive support from Atlanta diners. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? Atlanta is a big city, but a close culinary community. Connecting with friends and other industry professionals is a great way to keep informed with what’s going on across the city. What would use say is a must-try dish at your restaurant? Grandma Lillian’s Potato Bread has become a signature dish at Staplehouse. The recipe is an adaptation from the one I cooked throughout my childhood with my grandma. We decided to ferment the potatoes and have also incorporated red wheat flour from Dayspring Farm in North Georgia. It’s a nostalgic dish for me.

www.diningout.com

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DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF FORD FRY

FORD

FRY’S

CULINARY

INSPIRATIONS

SPAN MANY YEARS and most of the country.

From eating out with his family as a child in Texas to studying at the New England Culinary Institute in Vermont, Chef Fry eventually landed in Atlanta working as a corporate chef. Although the corporate chef position didn’t stick, Fry’s love for Atlanta did. In January of 2007, Fry put down roots in Atlanta with the opening of his first restaurant, JCT. Kitchen & Bar—a place described as being “as warm and friendly as its owner.” Since then, Fry has gone on to open a multitude of establishments in the city, including No. 246, The Optimist and Oyster Bar, Fry’s King + Duke, St. Cecilia, BeetleCat, and Superica. Catching the eye of numerous national and local publications, Fry and his restaurants have been featured in publications like “Bon Appétit,” “Condé Nast Traveler,” and “Cooking Light.” All of Fry’s restaurants have a few things in common: they’re chef-owned and operated, they’re committed to their communities, and they serve exceptional food made with local ingredients in casual environments.

THE INSIDE SCOOP WITH CHEF FRY What is the heart of your culinary passion? Ingredients, ingredients, ingredients! Prepare them properly with minimal manipulation. What food trends do you think are going to be huge in Atlanta in the next year? Healthy-ish. Guests still want to be wowed while eating out, so restaurants will embrace the challenge of composing plates that are a bit more lifestyle friendly. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? By experiencing what is going on outside Atlanta, otherwise, we all are doing the same thing. What would use say is a must-try dish at your restaurant? The coconut pie at BeetleCat is simple, but ridiculous! 16


DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF LINTON HOPKINS

AN INTERNATIONALLY ACCLAIMED CHEF/ OWNER AND ATLANTA NATIVE known for

celebrating local produce and community-driven cuisine, Linton Hopkins delivers radical and meaningful experiences inside each and every one of his remarkable dining destinations. A graduate from Emory University and the Culinary Institute of America, Hopkins opened his flagship restaurant Eugene in 2004 with his wife Gina Hopkins. The duo proceeded to open Holeman and Finch Public House in 2008, followed by Holeman and Finch Bottle Shop in 2011; H&F Burger at both Ponce City Market and Turner Field; Hop’s Chicken; and soon-to-debut C. Ellet’s, an upscale, modern American concept in the new Battery Park development. Hopkins was named the James Beard Foundation’s Best Chef: Southeast in 2008 and took the silver medal on the famed “Iron Chef: America.” The Hopkins share a passion for cooking at home, surrounded by family. Together, they are committed and involved in the ongoing good-food movement, dedicated to making Atlanta a better place for food and experiences.

THE INSIDE SCOOP WITH CHEF HOPKINS What is the heart of your culinary passion? The heart of my culinary passion definitely lies within the purity of ingredients. I love honoring ingredients and keeping them true to their purest form. What food trends do you think are going to be huge in Atlanta in the next year? The biggest trend in Atlanta right now is the rise of locally-owned. I think we’ll see the number of independent restaurants and locally-owned restaurants develop and define Atlanta’s neighborhoods. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? I’m fortunate enough to count my friends as some of the most innovative minds and leaders in the industry; keeping up with trends just means talking with them. Be it Ford Fry, Annie Quatrano, Kevin Rathbun, Todd Ginsberg, or anyone else, I’m part of a very open and sharing community that allows us to all grow and create together. What would use say is a must-try dish at your restaurant? My go-to dish right now at C. Ellet’s is the New Orleans BBQ Shrimp. Not only does this dish bring back great memories from my time as a line cook at Mr. B’s in New Orleans, it truly pays homage to the amazing culture of New Orleans, the Brennan family, and Commander’s Palace.

www.diningout.com

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DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

ANNE

CHEF ANNE QUATRANO

QUATRANO

HAS

HELPED

STEER

THE TRAJECTORY OF ATLANTA’S DINING SCENE for more than two decades by pioneering

a simple principle: showcasing local ingredients with precision and presenting them in an artful way. At the core of all her restaurants lies a commitment to the land and the inherent flavors cultivated by local farmers. Much of what she serves at her restaurants comes directly from her own Summerland Farm in Cartersville, Georgia. Quatrano is a graduate of the University of Vermont and San Francisco’s California Culinary Academy. Before relocating to Atlanta, her career took her through fine dining establishments from the Bay Area to New York City. She has won numerous James Beard nominations and awards, including Best Chef Southeast in 2003. In 2013 and 2014, Quatrano was nominated for the James Beard Outstanding Chef Award, and in 2013 Bacchanalia was nominated for Outstanding Service Award. Outside of her restaurants and farm, Quatrano is very involved in culinary nonprofits, especially those focused on female chefs. She currently serves as a Director on the James Beard Foundation Board, Chairman of the James Beard Foundation Awards Committee, and has served on the Board of Directors for Women Chefs and Restaurateurs, as well as on various committees for Southern Foodways Alliance. Quatrano’s cookbook, “Summerland: Recipes for Celebrating with Southern Hospitality,” was published in October 2013, and showcases the inspiration and philosophy behind her and her husband’s—award-winning chef Clifford Harrison —creative processess.

THE INSIDE SCOOP WITH CHEF QUATRANO What is the heart of your culinary passion? Local, delicious, and produce-driven cuisine. What food trends do you think are going to be huge in Atlanta in the next year? I believe Atlanta will see a surge of chef-driven fast casual concepts, more heirloom grains, and will keep fermenting. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? I have a lot of chefs and staff that eat out frequently. They keep me informed. What would use say is a must-try dish at your restaurant? Our Coddled Farm Egg with maple and beet. It’s delicious! 18


DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF KEVIN RATHBUN

WITH HUMBLE BEGINNINGS WORKING as a

dishwasher, Kevin Rathbun got his start in Atlanta, introducing the flavors of Southwestern cuisine to Nava. After earning “Esquire” magazine’s Top New Restaurant for Nava, Rathbun began acting as Corporate Chef of the Buckhead Life Restaurant Group, overseeing stellar concepts like BluePointe, Kyma, and The Buckhead Diner. Procuring countless accolades over the years— James Beard Rising Star Chef Nominee, Chef of the Year in “Atlanta Business Chronicle,” Atlanta Restaurant Award from Star Chefs, and beating Bobby Flay in an episode of “Iron Chef ”—Rathbun decided it was time to go out on his own. In May of 2004, Kevin opened his namesake restaurant, Rathbun’s, honing in on modern American cuisine. It opened to critical acclaim and was voted by “Esquire” as one of the Top New Restaurants in the Country. Rathbun went on to open a variety of concepts, including the intimate wine and tapas bar, Krog Bar in 2005, and modern steakhouse, Kevin Rathbun Steak in 2007. Today, Kevin continues to be a pivotal, driving force in the local and national restaurant scene.

THE INSIDE SCOOP WITH CHEF RATHBUN What is the heart of your culinary passion? My culinary passion is making people happy. My mother was a maître d’ for 40 years—she exuded hospitality. It is something that was instilled in me my whole life. I choose to give happiness and well being by way of food, service, and genuine goodness. What food trends do you think are going to be huge in Atlanta in the next year? Root-to-stem eating, plant-based diets, Israeli cooking, backyard gardens, hyper-local foods and beverages, cowboy cooking, and food transparency. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? Keeping up with what’s going on in Atlanta by eating out and trying new places to stay current. What would use say is a must-try dish at your restaurant? At Kevin Rathbun Steak, I would recommend the shareable the Dry-Aged Steak and the Jalapeño Creamed Corn and Lobster Salad for sides. At KR Steak Bar, try the Pappardelle Bolognese or the Scarpinocc pasta with squash, gorgonzola, and caramelized onions. For Rathbun’s, I would recommend the Thai Rare Beef for starters, the Elk Chop with cabbage carbonara for a main, and the Banana Peanut Butter Cream Pie for dessert.

www.diningout.com

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DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF/OWNER GERRY KLASKALA

CHEF GERRY KLASKALA’S IS PASSIONATE ABOUT FOOD AND ART. A graduate of the Culinary Institute of America, Klaskala is the Chef/Owner of Aria, Buckhead’s award-winning restaurant known for its modern take on refined American fare. The concept of Aria stems from Klaskala love of art, with the restaurant acting as his own gallery where he can showcase his flavorful and unique culinary creations. Aria has been awarded the highest cumulative Zagat score of all Atlanta restaurants. Other accolades include Outstanding Service semi-finalist by the James Beard Foundation, Atlanta’s Best Time-Tested Restaurants by the “Atlanta Journal-Constitution,” and has earned AAA’s Four Diamond rating 13 times in a row. Aria’s success has given notoriety to Klaskala in the hospitality industry. His awardwinning cuisine has been featured in the likes of “Bon Appétit,” “Esquire,” Eater, USA Today, among many others.

THE INSIDE SCOOP WITH CHEF KLASKALA What is the heart of your culinary passion? It all comes back to flavor. The possibilities are endless, and my passion stems from the joy I experience when I can create an artful dish full of familiar yet unique flavors. What food trends do you think are going to be huge in Atlanta in the next year? I would say small, chef-driven restaurants. More and more, people are prioritizing quality ingredients, thoughtful preparation, and seasonal menus, so I think we will see more of these restaurants popping up in response. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? I do use Eater Atlanta and try to read as many of Atlanta’s food publications as possible like Christiane Lauterbach’s Knife & Fork and Zagat Atlanta. I also like to follow local social media foodies. What would use say is a must-try dish at your restaurant? Some folks will say our Butter Braised Lobster, scallops, or short rib, but they should always try the seasonal soups we offer. 20


DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

JAMES

CHEF STEVEN SATTERFIELD BEARD

AWARD-WINNING

CHEF

STEVEN SATTERFIELD is the executive chef

and co-owner of Miller Union, a seasonallydriven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors including Eater, “Bon Appétit,” “Food & Wine,” and “Esquire.” In 2015, Satterfield released his first cookbook, “Root to Leaf,” which reaped several awards, including the International Association of Culinary Professionals esteemed, “Julia Child First Book Award,” and the James Beard Foundation’s Photography award. Satterfield remains deeply committed to Atlanta’s progressive culinary community and holds leadership positions with Chef’s Collaborative and Slow Food Atlanta. He is also an active member of the Southern Foodways Alliance and Georgia Organics. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does. In 2017, Satterfield won the James Beard Foundation’s Best Chef: Southeast award and Miller Union was recognized as one of the country’s top restaurants by Eater National.

THE INSIDE SCOOP WITH CHEF SATTERFIELD What is the heart of your culinary passion? My passion revolves around seasonal ingredients. What farmers produce inspires me. It is also very important to me that the food I create has a sense of place, context, and authenticity What food trends do you think are going to be huge in Atlanta in the next year? My hope is that there will be more awareness of the issues surrounding food waste. Chefs are constantly trying to reduce waste while creating flavor. I also hope that more chefs are paying attention to humanely raised animals—raised on pastures and living happy healthy lives without stress, growth hormones, and antibiotics. With the rapid growth in our city, how do you keep up with what’s going on in the food industry in Atlanta? We focus on how we can engage with the community locally but also try to keep what we do in context with the rest of the region and the nation. We are first and foremost an Atlanta restaurant but we have out of town visitors every day. What would use say is a must-try dish at your restaurant? Try as many things as you can, the menu changes frequently and what’s delicious today may be gone tomorrow (hopefully replaced with something equally delicious).

www.diningout.com

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DiningOut & S.Pellegrino

CULIN ARY TRAILB LA ZER S OF THE SOUTH

CHEF DEEDEE NIYOMKUL DEEDEE NIYOMKUL, THE DAUGHTER OF ATLANTA THAI FOOD LEGENDS Charlie and

Nan Niyomkul—owners of Nan Thai Fine Dining— worked nearly every position in her family’s restaurant. However, she found her true passion working in the kitchen. Spending most of her childhood with her grandmother (a street food vendor in Bangkok, Thailand), DeeDee would spend countless hours in the kitchen, acquiring many of her grandmother’s recipes and cooking techniques. In her twenties, she traveled to San Francisco where she studied under French Master Chef Xavier Salomon, priming her for her first executive chef position at Nan Thai Fine Dining in 2006. In January 2010, DeeDee went on to open her own restaurant, Tuk Tuk Thai Food Loft. The award-winning concept has since been named one of the Top Thai Restaurants in the United States by “Travel + Leisure” magazine. In January of 2018, Chef DeeDee opened her newest restaurant concept, Chai Yo, highlighting provincial Thai dishes. Chef DeeDee has appeared on “The Travel Channel,” “The Thai Food Network,” and “Good Day Atlanta,” as well as numerous print publications.

THE INSIDE SCOOP WITH CHEF NIYOMKUL What is the heart of your culinary passion? My culinary passion started in my grandmother’s kitchen; I would spend hours watching her and my mother cook meals together. What food trends do you think are going to be huge in Atlanta in the next year? I think that more people will start venturing out to the restaurants in Buford Highway. It’s cool to know you can find authentic cuisines in such an unassuming area of town. How do you keep up with what’s going on in the food industry in Atlanta? I do enjoy dining out around Atlanta, however, I don’t really keep up with what everyone else is doing. I prefer to spend my time traveling the world. Many of the ideas I implement in my restaurants have been inspired by my travels. What would you say is a must-try dish at your restaurant? At Tuk Tuk Thai Food Loft, you must try the Mieng Kum (spinach wraps). My grandmother would make these as a snack for my brother and I when we were younger. At Chai Yo, a must-try is the Ped Palow (a flavorful egg and tofu stew with pork leg). I make this dish at home for my husband and son regularly. 22


F E E D YO U R M O O D

10

$

off

at participating

Concentrics Restaurants

Minimum purchase of $20 required. Present this ad to your server to receive this special offer. One per table. Does not include alcohol, tax or gratuity. Cannot be combined with any other offer. No cash value. Dine in only. Visit us at concentricsrestaurants.com


THINGS WE

LOVE ABOUT DINING OUT IN

ATLANTA In no particular order BY D E NI S E R O ME O


Photo courtesy of Whiskey Bird

1

THE HONG KONG BUBBLE WAFFLE AT

WHISKEY BIRD

A weekend brunch at Whiskey Bird offers classic brunch fare, but with a whimsical Asian twist. Case in point: their chicken and waffles. Recreating a favorite dish from the bustling street foodie scene of China, comes the Hong Kong Bubble Waffle. Made in a specialty waffle maker, this pillowy creation is topped with crispy yard bird and chili butter. Drizzled with Szechuan peppercorn maple syrup, this savory treat is sweetened with sliced strawberries and mangoes. Brunch is available on weekends starting at 10:30am. If the weather is warm enough, be sure to request a seat on the back patio. EATWHISKEYBIRD.COM

2

METICULOUSLY FRIED YARD BIRD AT

RICHARD’S SOUTHERN FRIED

Located in Krog Street Market, Richards’ Southern Fried is a hip and casual counter-service joint known for some of the best hot-style chicken in the city. Sourcing birds exclusively from Springer Mountain Farms, Richard’s marinates them in spiced brine before air-drying to lock in juices and flavor. Coated with a flour and freshly ground spice mixture, the chicken is pressure-fried, which yields a crunchy yet light crust. Guests can order chicken in three ways: Classic, Hot, and Richards’ Hot—a skillful balance of heat and flavor. Every Southerner knows you can’t eat your yard bird without some tasty side dishes. Make it a meal and order the Brussels Sprout Salad and the old-school Mac & Cheese. RICHARDSSOUTHERNFRIED.COM

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4

SAVORY CURRY DISHES AT 3

SUSHI BURRITOS AT

POKE BURRI

The folks at Poke Burri have taken poke to a whole new level. Located in the We Suki Suki food court, the concept offers handmade, Hawaiianstyle seafood bowls and their popular sushi burritos. Looking for that Instagram shot? The menu also features trendy sushi donuts (yes, sushi donuts), which are available with salmon, plain or spicy tuna, and crab salad. Don’t miss the Spicy Tuna Nachos—crispy wonton chips topped with chopped spicy tuna, avocado, and a Sriracha aïoli—which are guaranteed to make your toes curl. POKEBURRI.COM

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26 THAI KITCHEN & BAR

When Niki Pattharakositkul turned 26, she fulfilled her dream and opened her own restaurant: 26 Thai Kitchen & Bar. Located mere steps from Lindbergh Marta Station, this quaint, loft-style restaurant is home to fresh and authentic Thai cuisine. Everything here is made from scratch using premium, locally-sourced ingredients. Not sure what to order? Try the 26 Platter, which comes with four different small plate offerings of your choice. The Chicken Kao-Soi is another option. This popular northern-style Thai dish is made with yellow curry, chicken, egg noodle, pickled mustard, shallots, bean sprouts, peanuts, crispy noodles, cucumbers, garlic, and spicy chili paste. Need a drink to tame the spice? The 26 Thai bar has a generous amount of domestic and Asian beers on tap, as well as crafted cocktails and an exclusive selection of wines. 26THAI.COM


5

AUTHENTIC THAI FOOD AND DÉCOR AT

CHAI YO

The newest addition to Buckhead Plaza, Chai Yo, is the chef-driven Thai concept from Chef DeeDee Niyomkul. The modern restaurant is outfitted with wood finishes sourced from northern Thailand and art pieces hand carried from Bangkok by the chef herself. Sidle up to the sleek bar, illuminated by gold fixtures and sip on Thai-influenced craft cocktails made with fresh

kaffir lime, lemongrass, ginger, mint, and spices. Shareable plates include the lobster tail wrapped with crispy egg noodles, northern Thai yellow curry, pickled mustard greens, and shallots and the Thai-style tapioca dumplings. ‘Chai yo’ means ‘celebration’ in Thai, and we are certainly celebrating the restaurant’s arrival in Buckhead. CHAIYOATL.COM

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Photo courtesy of Babalu

Photo courtesy of Babalu

TABLESIDE BLOODY MARYS AT

BABALU

Named for the signature song of fictional bandleader Ricky Ricardo on “I Love Lucy,” Babalu serves Latin-inspired tapas cooked up in the restaurant’s open kitchen. With large rolling garage doors that open to the main dining area, spring breezes can be felt both inside and out. The covered corner patio is flanked by a bar, perfect for grabbing small plates and handcrafted cocktails after work. On weekends, guests can enjoy custom tableside Bloody Marys along with brunch offerings like the Baba-Tata (frittata-style eggs with roasted Roma tomatoes, cremini mushrooms, tri-pepper hash, chorizo, and Chihuahua cheese drizzled with a sriracha-lime crema). Even Ricky would be impressed—no ‘splaining necessary. ATLANTA.EATBABALU.COM

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7

BANTAM PUB:

FUN IN OLD FOURTH WARD NEIGHBORHOOD

With its cozy and stylish atmosphere, Old Fourth Ward is a go-to neighborhood for food, drinks, and fun. A premier pub in the area, Bantam Pub, offers patrons a rotating menu of 10 draught beers on tap and a wide variety of canned and bottled beers. The full-service bar also has a diverse wine list while the pub’s signature cocktails are loved by regulars for their delicious originality. Craving a darn good burger, or maybe something a bit more glamorous like duck leg confit? Well, Bantam Pub is the place for you. An added bonus: dogs are welcome on the restaurant’s spacious outdoor patio. BANTAMPUBATLANTA.COM

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WHISKEY WEDNESDAYS AT

THE PINEWOOD 8

Located in Decatur, The Pinewood is a hip neighborhood hangout that is equal parts home-spun and high-brow. It’s where Southern comfort fare is met with elegantly inventive dishes that are seasonally inspired by fresh ingredients. The approachable menu leaps above typical bar food with something to appeal to every palate, especially vegetarians and those seeking gluten-free options. Known for their handcrafted cocktails, the bar is stocked with top-shelf spirits, as well as a wealth of housemade syrups, tinctures, infusions, and sodas. Head to this neighborhood watering hole mid-week for Whiskey Wednesday when drinks are half-off and expert bartenders keep your glass full. PINEWOODTR.COM

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SPRING BREEZES AT

VILLAGE TAVERN 9

Whether you’re brunching with your gal pals, winding down after work, or having a romantic date night, the patio at Village Tavern is an inspired setting for any occasion. Enjoy light breezes while nibbling on appetizers like Hot Crab Dip and Thai Chicken Nachos. Looking for vegetarian options? The Veggie Flatbread crafted with Pivetti flour imported from Italy is a no-brainer. Enjoy half-priced appetizers at the bar and patio Mondays through Thursdays from 3-5pm.

VILLAGETAVERN.COM


10

MODERN FARMSTEAD FARE AT

CHICKEN AND THE EGG

The age-old question of which came first is irrelevant when dining at Chicken and the Egg. Located in the heart of West Cobb, Chicken and the Egg is a neighborhood eatery whose name embodies the owners’ mission to respect nature’s life cycle, working with local farms that provide sustainably-raised proteins. This commitment to sustainability carries onto the restaurant’s contemporary farmhouse décor, featuring reclaimed wood tables and other eco-conscious products and materials. With a menu that evokes favorites from grandma’s kitchen, you will find classic Southern specialties like Country Fried Steak and Eggs, Chicken and Waffles, and Bacon Wrapped Meatloaf with buttermilk mashed potatoes, braised greens, and mushroom gravy. Whatever you’re craving, Chicken and the Egg has you covered. CHICKANDTHEEGG.COM

11

GET YOUR GREEK ON AT

TAVERNA PLAKA

Greeks don’t eat to live but rather live to eat. At Taverna Plaka, each meal is a convivial occasion to celebrate togetherness. Communal tables encourage guests to socialize and foster relationships with those around them. The kitchen offers authentic Greek, Italian, and Mediterranean dishes made from scratch every day with fresh seasonal ingredients. For a little taste of everything, try one of the many Souvlaki platters that features kabobs and a variety of meat selections, served with pita bread and tzatziki. For a sweet finish, save room for the traditional honey-soaked baklava. Enjoy the unique entertainment of Greek belly dancers, and don’t be surprised when servers throw napkins and break plates while shouting a festive Greek “Opa!” TAVERNAPLAKAATLANTA.COM

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12

CLASSY COCKTAILS AT

POUR KITCHEN AND BAR

The popular Brookhaven hotspot, Pour Kitchen and Bar, offers a much needed refuge. Decompress after a long day in the rustic, upscale dining room while enjoying made-from-scratch American classic dishes, such as medallions of beef tenderloin or panseared salmon, paired with wines from an extensive international wine list. For a lively evening, check out the seasonal cocktail menu featuring favorites like the High Fashion—a bittersweet fusion of Hendricks gin, elderflower liqueur, fresh grapefruit, and rhubarb bitters. With live music on Friday nights and plenty of special events throughout the year, you are sure to find something to suit your whim at Pour Kitchen and Bar. POURWINEBROOKHAVEN.COM

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SUNDAY NIGHT BURGERS AND BREWS AT

THE SHED AT GLENWOOD The Shed at Glenwood offers a showcase of true Atlanta food while providing a friendly meeting place for friends and families in Grant Park. “Our menu is a bit of a hodgepodge,” Chef Justin Dixon says. “We’re still trying to define our cuisine; there can be six different cuisines represented on our menu at any given time. We just focus on making fresh, seasonal fare.” The crispy 32

calamari is a crowd favorite along with the signature Chocolate Ding-Dong with cream filling for dessert. Insider tip: Every Sunday evening at 4pm, The Shed hosts a Burgers and Brew featuring their signature Shed Burger or a special creation paired with a craft beer for only $18. Burgers and beer? There’s no better way to end the weekend. THESHEDATGLENWOOD.COM


High Quality Traditional Italian Food Naturally Leavened Pizza Dough Pastas Made Fresh Daily 3300 Cobb Pkwy SE #208 | Atlanta, GA 30339 678.426.7149 | www.crispinaatlanta.com

Communal Atmosphere and Imaginative Cocktails paired with A Contemporary Take on Traditional Spanish Tapas Rosso Tapas & Bar Vinings is the sister restaurant of Crispina Ristorante & Pizzeria, another Vinings’ favorite, owned by Andrijano Djula and Raffaele Crispino.


14

DINE LIKE A SPANIARD AT

TAPA TAPA

Just a quick detour off the Eastside Beltline is the little neighborhood gem, Tapa Tapa. Nestled in Midtown Promenade in front of the Landmark Midtown Art Cinema, this petite eatery offers a unique blend of internationally inspired tapas, craft cocktails made with fresh, in-house ingredients, and a selection of hand-picked international wines. Rather than the ubiquitous basket of bread served at many restaurants, guests are greeted with a bowl of marinated Spanish olives. You will feel like a true Spaniard as you nosh on Serrano ham, Mortadella, salami, Manchego cheese, and bread served with fresh seasonal fruit and olives. TAPATAPAATLANTA.COM

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DOUBLE DECKER OUTDOOR DINING AT

HENRY’S MIDTOWN TAVERN

Henry’s Midtown Tavern is a welcoming haven for all. The restaurant boasts two separate bars, but the patio is where you’ll want to spend your spring season. The two-tiered deck is great for catching some rest and relaxation while exploring the elevated menu. Try the Ahi Tuna “Pizza” with tuna tartare, Sriracha sesame dressing, red pepper, radish, avocado, and pesto. There is also a selection of delicious pastas, sandwiches, and entrée salads on the menu. Whatever you end up getting, save room for dessert. The Heath Bar Pie topped with whipped cream, Heath bar pieces, and caramel sauce or freshly made Strawberry Shortcake are to die for. HENRYSATL.COM

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Welcome to Atlanta O U R C I T Y ’ S N E W E S T R E S TA U R A N T S

SIP SANGRIA AT

ROSSO TAPAS & BAR 16

Meet the newest casual Mediterranean concept, Rosso Tapas & Bar. The name Rosso, which is Italian for red, was chosen by owners Andrijano Djula and Raffaele Crispino to evoke a romantic and intimate atmosphere. The restaurant features an exotic, red-colored bar that plays an integral role in the restaurant’s experience. The bar offers imaginative cocktails, handcrafted sangria, a selection of Spanish wines, Sherries, and after-dinner libations. The menu features Spanish tapas in the form of signature small plates and large entrées meant for sharing. Start with an artfully composed salad, followed by meat dishes featuring filet mignon and lamb. Don’t miss the Paella with rice, seafood, red sofrito, and saffron, served as a special one day a week.

ROSSOTAPASBAR.COM

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MONKEY BREAD FRENCH TOAST AT

PUNCH BOWL SOCIAL 17

Take adulting to the next level at Punch Bowl Social—a new 25,000-square-foot restaurant, bar, and entertainment destination at The Battery Atlanta. Punch Bowl Social is a mecca of playtime activities, including shuffleboard, ping-pong, marbles, classic video games, bowling, virtual reality, and foosball. The restaurant serves diner-inspired dishes from culinary partner Hugh Acheson and a curated selection of craft beverages. For a morning filled with games and fufilling eats, hit up Punch Bowl social in the AM for brunch. The signature Monkey Bread French Toast served with bacon and eggs your way is an absolute must-try. PUNCHBOWLSOCIAL.COM/LOCATION/ATLANTA

FIESTA VIBES AND MARGARITAS AT

CHIDO & PADRE’S 18

As the old saying goes, “When one door closes, another opens.” That is definitely true in the case of Buckhead’s Smokebelly, which has reopened to Atlantans as Chido & Padre’s Mexican Restaurant. Celebrating the fresh, coastal cuisine of Baja Mexico, the menu focuses on mesquite-grilled meats and seafood. Traditional dishes such as smoked brisket tacos, chicken mole, campechana (seafood medley), and vegetarian tamales fill the menu, as well as silky queso, zesty salsas, and super fresh guacamoles. What’s Mexican food without margaritas? Chido & Padre’s has you covered with an excellent selection of aged tequilas and tequila-based cocktails made with freshly squeezed juices. CHIDOANDPADRES.COM

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20

LUXURIOUS DINING WITH A MEDITERRANEAN FLAIR AT

TRADE ROOT

Atlanta diners have anxiously been waiting for the debut of Trade Root, the new restaurant and social hub located in The Whitley. Led by Executive Chef Mark Suennemann, Trade Root’s Mediterranean-meets-Southern menu features housemade pastas, an extensive selection of cheese and charcuterie, a spectacular lemon-poached Georgia Trout, craft sodas, and curated cocktails. Enjoy brunch at the “build-your-own sparkle bar,” featuring mimosas, bellinis, and rosé wines while listening to big band classics performed by the Empire Jazz Band on Saturdays and Sundays from 10am to 2pm. Timeless, chic, cosmopolitan-style with unmatched Southern hospitality—need we say more? THEWHITLEYHOTEL.COM/DINING/TRADE-ROOT

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FARM FRESH INGREDIENTS AT

PUBLIC KITCHEN AND BAR

Fans of Savannah’s Daniel Reed’s Public Kitchen & Bar, rejoice! An Atlanta outpost of the same name has recently opened in Buckhead’s Phipps Plaza. The dining room has a sleek retro feel in soothing hues, a patio overlooking Peachtree Street, and a live wall of greenery. With homegrown vegetables and grass-fed beef from the family farm, the new Public Kitchen & Bar offers farm-to-table field green salads and larger entrées like the classic New York strip. A lengthy wine list is designed to enhance the overall dining experience. Sip on daiquiris made with Plantation pineapple overproof rum at the flashy “see-andbe-seen” bar after shopping in Atlanta’s most fashionable stores. THEPUBLICKITCHEN.COM

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FROM FARM TO

VINEYARD

Celebrating the storied success of

JERRY LOHR

B Y JE FFR E Y ST E E N

American winemaking is hardly in its infancy; California, Washington, and Oregon are flush with wineries, while smaller winemakers are daily planting roots in unheard of appellations— Georgia, Tennessee, and Arizona among them. But this surge of New World wineries was led

called me Jerome back then—”I think it would

discover wine, correct? How did that happen?

by adventurous—and forward-thinking—lode­stars.

be good if you get an education in something

My first weekend at Stanford, a fellow student

They were the industry mavens who showed us

other than farming. You can always come back

brought in a bottle of wine. I had never had

American wine was something to be proud of,

and farm. You just can’t farm my farm.”

good wine, and was intellectually curious. Later

something worthy of connoisseurs the world over. Among them was Jerry Lohr, patriarch of J. Lohr Vineyards & Wines.

[Laughs.] But why civil engineering? Well, there were two boys in our neighborhood who were studying it at the time, so that got

on, I would go to the liquor store and browse. I bought my first Cabernet and Chardonnay shortly thereafter and I would do side-by-side tastings of Cab or Chard at home to see which bottles where

On January 1, 2017, Lohr turned 80—a landmark

me interested. Plus, I had bad hay fever, and in

that pales only in comparison to his influence on

construction, the dirt is always clean—unlike in

our nuanced wine world. DiningOut spent part

farming. So while I did love farming, it made sense

of a morning with Lohr recently, chronicling his

to study something peripheral, like civil engineering.

journey from farmer to vintner to philanthropist.

I actually remember my third day at South Dakota

DiningOut: Your roots are in South Dakota,

State University, where I enrolled for college. The

farming livestock. What role did you play in that

students took a test for civil engineering, and

as a young boy?

while 120 kids were interested in the program,

Jerry Lohr: Our family farm was started by my

they only had room for 30. Well, we had a group

grandparents back in about 1900—an operation that

session with a professor following the test, and

began with world-champion cattle. By the time I was

it turns out I scored the highest. So not only did

a boy, we had a breeding operation that supplied

I get into the program, but that professor—who

customers within a 100-mile radius. And while my

did consulting work on the side—hired me to

father originally left the farm to go to college, he

work part-time. I did that until graduate school.

changes were coming into play in the homebuilding

returned after my grandparents suffered heart

Long story short, I landed at Stanford for my

attacks to keep the farm going. When he married my

masters, expecting to get my degree in a year

pursue other projects. And wine was more than a

mother—who’s of Swedish origin—he married into

and move into the Air Force. But the professors

a family that produced premium grain. So, our farm

nudged me into the PhD program.

became a combination of wheat, grain seed, and cattle-rearing.

afternoons to drive a tractor on that farm. That’s

heavily involved in all kinds of civil engineering

really where I learned how to make a business—

tasks—laying out streets, overseeing inspections,

specifically, a farm—successful.

surveying, checking house elevation. And while I

Your family was also keen on education, so you

thought I wanted to use this experience to get into

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Well there’s a backstory to that. My business partner and I incorporated our homebuilding business in 1965. We would talk casually over lunch about this and that, and at one point, we shared a bottle of wine. He was French-Canadian, with a wife who was French and deeply into wine, and we realized we both had an interest in it, too. This was around the time that environmental restrictions and sphere and we realized it might be a good idea to passing fancy for both of us; we were starting to take tasting classes and weekend courses on wine when time allowed. So, in 1969, we decided to go going to help subsidize our new endeavor.

consultant at South Dakota State, I became

something that stuck with me: “Jerome,”—he

How did this turn from hobby to profession?

homebuilding business. That’s right. When I was working for the professor/

It’s funny you say that. In 1953, Dad said

new bottles of Cabs and Chards I could find.

for it—while keeping our homebuilding business

my little township high school early weekday

Did you want to escape farming?

wines became available, I would buy whatever

But ultimately, you moved on to start a

When I was about 13 or 14, I remember leaving

went off to college and studied civil engineering.

better. That was in 1963 or so. As more and more

investment properties, by the time I graduated, I saw a ton of commercial buildings that sat empty. So, I switched gears and started in homebuilding. It was around this time that you began to

You chose the Central Coast to start your wine empire, but it was largely untapped at the time. Why this area? We had both been to Napa and Sonoma. Quite frankly, growing up on a farm in South Dakota, I found Napa to be claustrophobic. So we tasted our way through Monterey wines, looking at Wente Winery and other wineries that were up-and-coming, to see what they were doing. Ultimately, I chose Greenfield for the first two vineyard blocks of our


winery—each 60 acres, which more than doubled the size of most Napa and Sonoma properties at the time. Then we put together a business plan to court investors, and also to help us map out our strategy. We decided, ultimately, to plant 11 varietals on 280 acres and see how they grew. I really wanted to grow Cab, but as it turns out, only four varieties really proved viable in that cool climate: Chardonnay, Riesling, Pinot Blanc, and Gamay. The time between first planting and our realization about these four varietals was about four years. Was this approach vastly different from other wineries at the time? Oh definitely. Some winegrowers planted upwards of 30 varietals when they started—with very little

“I think the relationship with our people has been the cornerstone of the company. Sure, we win awards for quality, but the relationships are key.” — JERRY LOHR

research. A lot of them ended up completely replanting their vineyards. I imagine, also, that while soil and climate

business so we didn’t have to take money out of

remaining grounded in generations of winemakers.

tell you what grapes will grow well, the pub­

vineyards and winery. And we brought in partners

How big a role has your nuclear and extended

lic demands certain var­ietals. Did you face

in the first vineyards but not in the winery. We

family played in your winemaking career?

challenges getting the two to match up?

also intensely managed the whole operation.

As you recall, my father told me I couldn’t farm

The first ah-ha moment we had—when we realized what people were looking for—was when a man named Horst Shultz from the Hyatt called us in 1981. He had enjoyed some of our wines during a presentation that I had made at a Monterey Winegrowers tour in Chicago. He was interested in a house red and a house white for the chain—

Still, I think the relationship with our people has been the cornerstone of the company. Sure, we win awards for quality, but the relationships are key. Many of our people have been with us for decades— it offers us a brand stability. And we respect and appreciate our people, so they take care of us.

his farm. So, I said to my kids: I strongly suggest you do something else after college. Take 10 years and work in other industries or professions, then think about coming back to the winery. That’s pretty much what happened.

My eldest

son Steve didn’t join the winery until 2002. My daughter Cynthia joined in 2001, and my

Some wineries in Napa and Sonoma have cash

youngest son Lawrence also joined in 2001. So

Chardonnay we could deliver, but Cabernet we

cow varietals that sell well, and then supplement

they all took time away from the family business

couldn’t. So our winemaker and I went exploring,

with smaller production, boutique-style wines that

before coming back.

trying to find an area where we could grow Cabernet

fit a niche market. Is that true at J. Lohr as well?

for this potentially huge client. We discovered Paso

Sure—we have our J. Lohr Estate tier, which

Robles. Before Hyatt took J. Lohr on as their house

comprises most of the sales, then the J. Lohr

wine, we were producing about 65,000 cases. Three

Vineyard Series, which offers wines of even higher

years after the deal was finalized, in 1984, we were

quality from specific vineyards. For example, one

shipping some 200,000 cases.

of my favorite wines at the moment is our J. Lohr

specifically

Cabernet

and

Chardonnay.

Now,

That actually brings up an interesting point. Scaling a business is always a challenge, but as J. Lohr found success, how did you expand successfully without adulterating quality? It starts with a clear commitment to quality—and a focus on the right product. For example, another ahha moment of ours came in 1989. We had planted vineyards in Paso Robles, of course, and built

Seven Oaks Cabernet Sauvignon—not because it pays the bills, but because it’s a delicious wine that shows what we can do. And we have our J. Lohr Cuvées as well. These are produced in very small quantities—300 to 400 cases or so each per year—and are made in three styles: one that is primarily Cabernet, one that is primarily Merlot, and one that is primarily Cabernet Franc.

That said, I’m real­ly pleased we were all in the win­ery be­fore my wife Carol passed away. We did some succession and lea­dership plan­ning so that the children are poised to run the business after I’m gone. You recently celebrated your 80th birthday on January 1, 2017. Congratulations! What still makes you smile as you get to work every day? Doing exactly what I’ve been doing. But I’m also very active in the community and with philanthropic efforts. The J. Lohr labs and centers in colleges in both California and in my birth state of South Dakota are thriving, and I get to help

the winery there, but even with the Cab program

Your upbringing in sustainable farming practices

them grow. Plus, I’m on several foundations and

at Hyatt, we were focusing a lot on our Gamays

has undoubtedly influenced the grape-growing at J.

fundraising committees. And, of course, we still

and Rieslings. So I said, henceforth Cabernet and

Lohr. In fact, there are a slew of sustainability efforts

support research in several areas.

Chardonnay would be our big wines. And it wasn’t

throughout the company. How did these take shape?

long before we were getting 90s ratings for those

The most important thing about our vineyards

wines—despite terrible weather in the late ‘80s.

is the soil—specifically, the ratio of minerals in

This helped us grow tremendously, especially in

that soil. We don’t cultivate it, but we do spray

restaurants, all the while maintaining quality.

from time to time. And we’re very careful about

You’ve also faced economic obstacles and demand woes as you have grown. What factors have ensured success despite these challenges? Well, at the outset, we continued our building 40

how we use water. So while we’re not organic or biodynamic, we have a deep-rooted, stewardship sense of what our entire ecosystem needs. Many a winery has its roots in family—some

With all of your expertise to offer, do you have any advice for future generations of winemakers? Winemaking should be about three things: technical ability, sensory ability, and viticulture. Winemakers

typically

are

trained

in

the

sciences—which is great—but try to broaden your experience. Good winemakers shouldn’t worry about marketing or promotion.


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ATLANTA’S HOTTEST COCKTAIL CREATORS DELIVER THE SEASON’S MOST SEDUCTIVE LIBATIONS Exploding with local and regional talent, Atlanta’s culinary scene is bursting at the seams. On par with talented toques, Atlanta’s cocktail scene is also swirling up its own magic. Experimenting with infused spirits and expertly crafted ice spheres, our spirited sages are redefining the bar scene, one cocktail at a time. On this stage of performative mixology, the spotlight shines on many a talent, blending dashes of whimsy with jiggers of mind-swirling flavor. This issue, we celebrate our finest whiskey whisperers, rum royalty, and all around craft cocktail creators. Cheers!

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COCKTAIL CREATOR BRITTANY CONDLE HEAD BARTENDER AT ROCK ‘N’ TACO WHAT DREW YOU TO BARTENDING?

I love being in the service industry, meeting new people, and making great money. WHAT DOES A CRAFT COCKTAIL MEAN TO YOU?

A craft cocktail is a way for me as a bartender to show my creativity and style through a drink. I like being able to design a drink with fresh ingredients that will make someone who has had a bad day smile. At the end of the day it’s all about people. At Rock ‘N’ Taco we take pride in our regulars and want to make every customer a friend. WHAT WAS THE INSPIRATION BEHIND THIS PARTICULAR COCKTAIL?

It is inspired by our desire to offer the freshest ingredients and best tequilas in a number of our cocktails. I love how the hot jalapeño plays with the infused strawberry.

THE COCKTAIL STRAWBERRY HOT KISS MARGARITA In a pint glass, muddle 3 slices fresh jalapeño. Add 1 ounce fresh agave, 3-1/2 ounces Maestro Dobel Diamante tequila, 1-1/2 ounces triple sec, and 1/2 ounce strawberry purée. Top off with a splash of lime juice and stir to mix.

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COCKTAIL CREATOR CHRIS HAGERTY

BARTENDER AT GYPSY KITCHEN AND THE SOUTHERN GENTLEMAN

memorable experience, which I strive

WHAT WAS THE INSPIRATION BEHIND

for in a many aspects of my life.

THIS COCKTAIL?

WHAT DOES A CRAFT COCKTAIL MEAN

This time of year. The weather is still

TO YOU?

cool, but the days are starting to

A craft cocktail means providing

get warmer and sunnier. To pair with

WHAT DREW YOU TO BARTENDING?

and creating a crafted personal

Bartending actually fell in my lap.

experience. Everything from entering

However, bartending exposed my

my bar to leaving it needs to satiate

fluffy, and crisp cocktail. A stiff classic

desire to give everyone I meet a

the guests senses.

barrel proof bourbon sour is in order.

this weather, I want a strong, bright,

THE COCKTAIL SPICED CINNAMON BOURBON SOUR In a shaker, dry shake 1 egg white. Add 2 ounces Elijah Craig barrel proof, 1/2 ounce simple syrup, 1/4 ounce St. George spiced pear liqueur, 1/4 lemon juice, and 3 dashes Regan’s orange bitters. Hard shake and strain into a coupe glass. Garnish with a sprinkle of cinnamon.

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COCKTAIL CREATOR COREY PHILLIPS BEVERAGE MANAGER OF HAMPTON & HUDSON WHAT DREW YOU TO BARTENDING?

I was drawn to bartending because I love gathering people together. I’m one of those people who gains energy by being around others. Being the place in the neighborhood that people come back to night after night keeps a smile on my face—it reminds me everyday of why I chose hospitality. WHAT DOES A CRAFT COCKTAIL MEAN TO YOU?

A craft cocktail is a thought, expression, idea, inspiration, and love put into a glass. It’s the countless hours that were spent designing the cocktail to make sure it was perfect before sharing it with your guests. WHAT WAS THE INSPIRATION BEHIND THIS PARTICULAR COCKTAIL?

I wanted this to be simple but bright and airy for the springtime. Lower alcohol aperitif cocktails are in right now, so I wanted to do something in that realm.

THE COCKTAIL SHOW ME THE MONTY

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In a mixing tin, lightly muddle 3-4 basil leaves with 3/4 ounce lime juice and 3/4 ounce simple syrup. Add 3/4 ounce Amaro Montenegro, 3/4 ounce Carpano Antica, and 3/4 ounce Tito’s Vodka. Add ice and shake. Fill tulip glass with crushed or shaved ice. Double strain over ice and add one more scoop of ice after strained. Garnish with a bunch of mint.


My American vodka beats the giant imports every day. Try American! It’s better.

We created Vodka for Dog People to unite with friends, fans, and partners to support pet prosperity and rescue. Visit vodkafordogpeople.com to get involved.

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COCKTAIL CREATOR MAYA BUTLER

provides me with the opportunity to

to obtain the perfect drink.

do what I love for a larger audience.

WHAT WAS THE INSPIRATION FOR

WHAT DOES A CRAFT COCKTAIL MEAN

THIS PARTICULAR COCKTAIL?

TO YOU?

All of our cocktails come with a New

I have always liked mixing drinks for

It means to not go for the normal but

York twist. We try to infuse traditional

my family and friends. Bartending

to experiment with different methods

methods with upstate charisma.

BARTENDER AT BQE RESTAURANT

WHAT DREW YOU TO BARTENDING?

THE COCKTAIL UPTOWN TEA On a tin foil-lined plate, burn hickory wood chips until just smoldering with a lighter or crème brûlée torch. Once the chips are smoking, place a snifter glass on top to capture the smoke. Let sit for 30 seconds. Flip the glass and add ice, 1-1/2 ounces Courvoisier VSOP, 1 ounce Cointreau, 1/4 ounce freshly squeezed lemon juice, and 1/4 ounce freshly squeezed lime juice. Top with a splash of Coke.

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Honor Your Code

Please drink responsibly

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tequila1 A new take on the AGAVE spirit BY MO R GAN CART E R

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101

MANY PEOPLE HAVE A TEQUILA STORY,

much to their chagrin.

Although this distinct liquor is often associated with a round of shooters—paired with questionable decisions—there is much more to tequila than a shot with a lick of salt. The symbol of national pride in Mexico, this spicy spirit has a rich history rooted in culture and tradition. With a multitude of tasting taverns popping up around the country, tequila has begun to shed its party image, earning respect among bartenders and patrons alike. So put down the shot glass and pick up the snifter—it’s time for a new take on tequila. We start with the plant behind the drink: blue agave. Found primarily in the arid lowlands and rainy highlands outside of Guadalajara, blue agave naturally thrives in the state of Jalisco. The highlands of Jalisco have a distinct soil and growing landscape, which produce sweeter agaves with floral and herbal aromas. The Tequila Valley (or lowlands) tends to produce agaves with more earthy, mineral characteristics. Although tequila can be made outside of this region, tequila is protected by a Denomination of Origin; if it’s called tequila, it has to be produced in the state of Jalisco and other select regions in Mexico. Not only does the location dictate the authenticity of the spirit, but so does the plant from which it’s made. All tequila must be produced with blue agave, no exceptions. In fact, if a tequila doesn’t have “100-percent agave” proudly displayed on the bottle, we recommend you skip it. Anything less will have added sugars and artificial flavoring, leading to that oh-so-familiar hangover. As for the plant itself, cultivating it is a process in itself. Although pointy needles and sharp leaves characterize blue agave, the plant is actually closer to the lily than the cactus. Skilled farmers trained in harvesting agave, known as jimadores, begin by cutting away the leaves, ensuring that the sweetest juices remain in the piña, or the heart. After a long maturation process—which can take up to 10 years—the piñas are diced and steamed in ovens until soft. The nectar is then extracted and distilled into five distinct types of tequila: blanco (silver), joven (gold), reposado, añejo, and extra añejo. So what type of tequila is right for you? If you want the purest form of tequila, smooth in taste with strong earthy tones, try a blanco. Reposados—known as the first stage of a “rested” tequila—age for two to 11 months in oak barrels and feature woodier aromas. Looking for a good mixer? Try a gold tequila, which is an even mixture of both blanco and reposado. Keep in mind, however, many gold tequilas are actually “mixtos” which use artificial flavoring to impart a golden hue, so look for authentic brands. Añejo—aged from one to three years—is considered to be the smoothest style of tequila and a perfect choice for sipping. For those looking for complexity comparable to a bourbon, try an extra añejo, but be prepared to pay extra—these tequilas can be pricey. The right style is a matter of personal preference, so we encourage you to take your time exploring. Shop around, take a chance on a tasting tavern, and rewrite your own tequila tale.

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The Oceanaire Seafood Room

INSIDE THE PERIMETER :: 53 Amara

69 City Winery Atlanta

81 Rock ‘N’ Taco

54 26 Thai Kitchen & Bar

70 EATS Atlanta

82 Sandtown Pub

56 Anis Café & Bistro

71 Escobar Restaurant & Tapas

83 Silver Skillet Restaurant

58 Antico Pizza

72 Le Fat

84 Sun in My Belly

60 Atlantis

73 Morton’s The Steakhouse

85 Taverna Plaka

62 Babalu Tapas & Tacos

74 Nancy’s Chicago

86 Thrive Atlanta

64 Bantam Pub

76 Mulavi

87 Ton Ton Ramen & Yakitori

65 Basil’s Restaurant & Tapas Bar

77 No Mas! Cantina/Adios Café

88 Wahoo! Grill

66 BQE Restaurant and Lounge

78 The Oceanaire Seafood Room

90 Whiskey Bird

67 Cafe Circa

79 Pour Kitchen + Bar

91 Zocalo

68 Calle Latina

80 Public School 404


AMARA

Inman Park

amaraatlanta.com

870 Inman Village Parkway NE Atlanta, GA 30307 PH: 404.305.7405 Monday Closed

Modern American dining meets the bold flavors of India at Amara. Brought to you by local Atlanta restaurateur Sandeep Kothary of Tabla, Inman Park’s pioneering Indian-American restaurant makes India’s flavors accessible to everyone, marrying modern dining with family tradition. Set in a bold and industrial space, diners enter through a vaulted entryway and continue to a sexy glass-backed bar overlooking the dining room, or take a seat near the open kitchen to be close to all the action. The patio is a great place to people watch while enjoying Amara’s modern take on Indian cuisine. Dine on Indian classics like Chicken Tikka Masala, or non-traditional dishes like the Spiced Rubbed Duck Breast, rubbed in garam masala and served with a sesame cinnamon sauce. Don’t miss their Indian-inspired craft cocktails to accompany your meal. Amara will arouse your palate and surprise your senses.

Lunch Tuesday-Sunday 11:30am-2:30pm Dinner Tuesday-Thursday 5:30pm-10pm Friday-Saturday 5:30pm-11pm Sunday 5:30pm-10pm Daily Specials Family Friendly Full Bar Healthy Options Free Valet Parking Vegetarian-Friendly Weekend Brunch

sample menu selections snacks:: Chutney Tasting 5

A combination of daily breads and biscuits with chef’s specialty of three dips

Masala-Tossed Peanuts Goan-Style 6

Roasted peanuts with curry leaf zest, fresh cilantro, red onion, and chile crisps

Vegetarian Samosa or Samosa Chickpeas Chaat 2.50 each Shaped crispy turnovers made with seasoned potatoes and green peas, or chaat with chickpeas curry; served with chutney

Glazed Saffron and Vegetable Broth 8

Broccoli, French beans, and cauliflower florets in cumin barley broth with a touch of saffron, fresh cilantro, and garlic sauce

Amara Chef’s Salad 8

Asparagus, dates, mango, baby spinach, rocket leaf, herbed olives, and balsamic infusion with herbed garlic toast

Lamb Chops 16

Three marinated lamb chops with cardamom, nutmeg, and blend of Indian spices; tandoor-roasted

Tandoori Scallops 16

Seared Marsala scallops served with a lemon and herb infusion and a leafy house salad

Tandoori Murgh Bharwan Kebab 15

Lamb Shank 23

Paneer Tikka Amir Khusro 13

Butter Chicken 22

Malai Brocooli Aur Arbi Ke Kebab 12

Chicken PK Style ”Chef Recommended” 24

Chicken scalloped and stuffed with cheese, fresh coriander, and cooked in a clay oven Baked cottage cheese layered with spicy cream, pomegranate, and tangy sweet-and-sour sauce Florets of broccoli and colocassia, marinated with a spice cream and served with salad

Served with a garlic chile-tomato sauce, a house salad, and wok-tossed vegetables The house specialty: tandoori boneless chicken with a creamy tomato-fenugreek curry

main course::

Seared herbed artichokes, olive-stuffed chicken breast with red wine, black pepper, and mushroom reduction, served with wok-tossed vegetables and a house salad

Mirichi Baingain Ka Salan 17

brunch::

Indian eggplant cooked in a tomato and coconut gravy tempererd with mustard, ginger, and curry leaves

Amritsari Channa Masala 16

Masala Omelette 11

Served with your choice of potatoes or grits

Chickpeas cooked with onions, tomatoes, and dried pomegranate

Pulled Goat Benedict 12

Paneer Nargisi Kofta Curry 17

Inman Village Waffle 11

Kadhai Exotic Vegetables 17

Shrimp and Daliya 16

Cheese and vegetable dumplings stuffed with raisins, dipped in a creamy saffron-flavored curry Asparagus, broccoli, green peas, and sweet peppers tossed in whole red chiles, crushed coriander seeds, onions, and tomaotes

Tandoori Salmon 23

Atlantic salmon steak, wok-tossed vegetables, and a leafy house salad with lemon

Served with your choice of potatoes or grits Served with chantilly cream, garam masala syrup, and mango compote Tandoori roasted shrimp, savory whole wheat grits, and a sunnyside up egg

Hanger Steak and Egg 18

Tandoori-roasted hangar steak, two eggs any style, and Amara A1

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Welcome to 26 Thai Kitchen & Bar—home of authentic Thai cuisine. Niki Pattharakositkul always dreamt of opening her own restaurant. As a young girl growing up in Thailand, Pattharakositkul spent hours learning traditional Thai recipes from her earliest mentor—her mother. At age 26, hence the name 26 Thai Kitchen & Bar, Pattharakositkul’s lifelong dream became a reality. Now, she brings her family’s recipes to the Atlanta dining scene. The restaurant boasts a very minimalistic vibe, outfitted with live plants and statement art pieces. Pattharakositkul works with a team of seasoned chefs, all of whom worked at five-star hotels across Thailand. Together, they dole out fresh, delicious, and authentic Thai fare that’s made from scratch using premium, locally-sourced ingredients. From pork dumplings to wonton soup to various kinds of curry, everything at 26 Thai Kitchen & Bar is made from the heart and honors the culinary traditions of Pattharakositkul’s home country. The restaurant is also equipped with a wide selection of domestic and Asian beers, handcrafted classic and asian fusion cocktails, and an impressive wine list. Thanks to Pattharakositkul’s restaurant, Atlanta diners don’t have to travel far to get a taste of authentic Thai.

2017 Diners’ Choice Award—OpenTable 10 Best 2018—National Elite

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Buckhead

26 THAI KITCHEN & BAR

26thai.com

541 Main Street, Suite F170 Atlanta, GA 303 PH: 404.400.5995 Monday-Thursday 11:30am-10pm Friday 11:30am-11pm Saturday Noon-11pm Sunday Noon-10pm Vegetarian-Friendly

sample menu selections

small plates:: Dumplings 8

Shrimp, pork tenderloin, garlic, and ginger-infused soy sauce

Street Style Pork 8

Pork tenderloin, northern-style dipping sauce, and sticky rice

Chicken Satay 8

Chicken breast, cucumber salad, and peanut sauce

Calamari 8

Crispy calamari and red chile sauce

Fall Off The Bone Ribs 19

Delicate beef short ribs, green curry, green beans, eggplant, bell peppers, and rice vermicelli noodles

Grouper Pad Cha 17

Catering Happy Hour Saturday and Sunday $5 Mimosa Until 4pm Private Parties up to 70 People Free Parking

Crispy grouper fillet, bamboo shoots, Thai eggplant, peppercorn, and roasted red curry paste

Kao-Ka-Moo 18

Delicate slow-braised pork shank, Chinese broccoli, pickled mustard, and five-spiced stew

Kra Pow Lamb 32

Australian lamb chops, sautéed vegetables, basil sauce, and a side of fried rice

Whole Red Snapper 29

vegetarian-friendly options:: Basil Croquette 8

Potato, basil, mozzarella cheese, onions, taro, and corn; served with Panang curry

Roti Massaman 7

Massaman curry, roti bread, and potato

salad:: Papaya Salad 8

Shredded green papaya, carrots, green beans, tomatoes, peanuts, and Som-Tum dressing; Laos style add 2

Larb Kai 9

Minced chicken, roasted rice powder, lime, shallots, onions, cilantro, and chile; add tofu

main:: Chicken Kao-Soi 15

Northern-style curry with noodles, yellow curry, chicken, egg noodle, pickled mustard, shallots, beansprouts, peanuts, crispy noodles, cucumbers, and garlic-chile paste

Crispy Atlantic snapper, 26 signature three-flavored chile sauce, and steamed broccoli

noodles:: Pad Thai 13

Choose from chicken, pork or tofu; rice noodles, eggs, scallions, crushed peanuts, bean sprouts, and lime

Bangkok Duck Noodle 18

Tender braised duck breast, yellow noodles, Chinese broccoli, bean sprouts, Thai five-spiced broth, and garlic-chile paste

Drunken Noodle 13

Choose from chicken, pork, or tofu; flat rice noodles, broccoli, basil, carrots, bell peppers, onions, Thai chile, and crispy basil

Pad Woon Sen 13

Glass noodles, chicken, eggs, carrots, and mushrooms

dessert:: 26 Cheesecake 9

Blueberry cobbler with white chocolate cheesecake

Coconut Cake 9

Housemade, moist double layer coconut cake

Coffee Crème Brûlée 8

Intense coffee-flavored crème brûlée with brown sugar crust

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Anis Café & Bistro opened in February of 1994 with the hope of being a casual bistro where people could meet and enjoy light fare with coffee and drinks. But upon becoming an instant hit, Anis was forced to expand and has now grown into a full-scale dining establishment that locals still love. Converted from a cottage home, this unpretentious Buckhead restaurant feels just like home. Set on a side street, it oozes a romantic, relaxed, and casual atmosphere that will leave you comfortable and happy. The food comes with a French accent, including favorites like the Croque Monsieur, Moules Marinières, and the Filet of Beef “au Poivre.” Their outdoor patio is one of Atlanta’s favorites and a sure-fire hotspot. Made of brick and tree-shaded, it is a superbly romantic and elegant dining option with a wonderful feel. They have live music on Thursday nights. Open for lunch and dinner, Anis Bistro is a taste of Provence in the heart of Buckhead.

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ANIS CAFÉ & BISTRO

Buckhead

anisbistro.com

2974 Grandview Avenue Atlanta, GA 30305 PH: 404.233.9889 Open Daily Lunch: Monday-Saturday 11:30am-2:30pm

sample menu selections

Dinner: Monday-Thursday 6-10pm Friday and Saturday 5:30-10:30pm Sunday 5:30-9pm

appetizers::

entrées::

Sunday Brunch: 11:30am-2:30pm

Coquilles St. Jacques 13

Boeuf au Poivre 38

Live Music Thursday and Friday Nights

Pan-seared scallops, wild mushrooms, herbs, and black truffle honey

Moules Marinières 8; 16

White wine, garlic, parsley, and cream

Escargots au Pastis 12

Escargots, crispy polenta, roasted garlic, and crushed tomatoes

Saucisses Merguez Grillées 12

Grilled Merguez sausage, Yukon potato purée, baby Vidalia onions, and Dijon mustard

salads:: Salade d’Arnaud 11

Filet of beef served with Lyonnaise potatoes; topped with sweet onions, roasted portobello mushrooms, and Cognac-peppercorn sauce

Truite Meunière 26

Reservations Recommended Patio Dining Valet Parking Gluten-Free Friendly

Pan-roasted trout, wilted greens, marinated artichokes, capers, and lemon brown butter

Saumon à La Poêle 26

Pan-roasted salmon, Roquefort risotto, julienned endive, and pear with saba vinegar

Tortellini and Boeuf Braisé 27

Braised beef short rib and wild mushroom ragoût, handmade ricotta tortellini, and pine nuts

Confit de Canard 28

Duck leg confit, petit salé, and French lentil ragoût

Hearts of Bibb, endive, grape tomatoes, artichokes, and aged red wine vinaigrette

Tartare de Tomate 13

Roasted vine-ripened tomatoes, buffalo mozzarella, baby arugula, and saba vinegar

Salade de Roquette 9

Arugula, shaved Parmesan, artichokes, and fresh lemon

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What is now an Atlanta gem—Little Italia—first began as a humble pizza spot envisioned by restaurateur Giovanni di Palma. Featured in countless magazines and newspapers, and recently lauded as one of the top pizzas restaurants in the country by “Best. Pizza. Ever.” on The Food Network, Antico Pizza is the very soul of Neapolitan pizza-making. Anchored by three wood-burning ovens—the only way to do Old World pizza right—Antico started a trend for fast-casual, but high-quality pizza stops. Inside, guests can cozy up to communal tables with a glass or two of wine and dig into a classic pie, like the Bianca with fior di latte, ricotta, bufala mozzarella, and pecorino; or one of the much-loved favorites like the San Gennaro with salsiccia, sweet red pepper, bufala mozzarella, and cipollini onions. If you’d rather, pick a piping hot, crispy calzone, also cooked up in the wood-burning ovens. Save room for Homemade Cannoli, though, made fresh daily, and be sure to plan out your next visit carefully—Antico makes pizza until the dough runs out.

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ANTICO PIZZA

Midtown

littleitalia.com

1093 Hemphill Avenue Atlanta, GA 30318 PH: 404.724.2333 Monday-Friday 11:30am until out of dough Saturday: Noon until out of dough Line and Call in Orders begin at 11:30am

sample menu selections

pizza tradizionale di napoli:: Margherita D.O.P. 19

San Marzano tomato, bufala, basil, and garlic

Marinara 18

San Marzano, garlic, oregano, Romano, and white anchovy

Bianca 20

Fior di Latte, ricotta, bufala, and pecorino

Capricciosa 22

Mushroom, artichoke, prosciutto cotto, and bufala

Pomodorini 21

pollo tradizionale::

Award-Winning

Sorrento Lemon singolo 15; famiglia 38

Family Friendly

Fresh Amalfi-style lemons, garlic, wild oregano, and olio di oliva

Arancia Di Capri singolo 15; famiglia 38

Capri-style oranges, garlic, olio di oliva, and rosmarino

Scarpiello singolo 17; famiglia 43

Salsiccia, dolce piccante peppers, cippoline, and aceto rosso

Cacciatore (Sunday Only) singolo 17; famiglia 43 Green peppers, mushrooms, San Marzano D.O.P., and vino rosso

Fresh cherry Vesuvian tomato, bufala, garlic, and basil

pollo specialita::

Diavola 22

Diavola singolo 16; famiglia 40

Spicy soppressata, pepperonata, and bufala

pizza specialita:: San Gennaro 22

Calabrian peperoncini, garlic, fresh crushed pepper, and olio piccante

Amalfi singolo 16; famiglia 40

Salsiccia, sweet red pepper, bufala, and cipolline

Castelvetrano olives, cippoline, olio di oliva, garlic, and Italian breadcrumbs

Lasagna 20

Arancia Rossa (Seasonal)

Meatball, ricotta, and Romano

Verdura 20

Broccoli rabe, mushroom, pomodorini, and garlic

Napoletana 21

Broccoli rabe, salsiccia, and bufala

calzoni napoletana:: Fromaggio 18

Four cheese, fresh garlic, and basil

Vesuvio 19

Spicy soppressata and prosciutto cotto, and pepperonata

Closed Sunday

singolo 17; famiglia 43 Moro blood oranges

maccheroni napoletani:: Al Forno singolo 13; famiglia 33

Marinara, San Marzano D.O.P., ricotta, and fresh scamorza

Sorrentina singolo 14; famiglia 35

Fresh cherry Vesuvian tomato, bufala, olio di oliva, garlic, and basilico

Napoletana singolo 14; famiglia 35 Friarelli and salsiccia

Arrabbiata singolo 13; famiglia 33 Peperoncini and San Marzano D.O.P.

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At Atlantis Restaurant and Lounge, Home of Happier Hours, the mission is simple: Fine Dining at Casual dining prices that guests will want to return to week after week.

Atlantis Restaurant & Lounge is an upscale, sexy lounge located in Midtown Atlanta.

Experience the flavors of Atlantis, offering happy hour specials, such as 25-cent wings daily, dinner, and even an amazing brunch menu over the weekend. Every plate has the power to ignite your senses, offering international twists on continental favorites sure to please even the most discerning palates. Executive Chef LaTonia Carroll creates a pleasurable experience that your taste buds will never forget! Daily happy hour specials are not to be missed, as the lounge offers a variety of specials, including All-You-Can-Eat Crab Legs throughout the week. Not only can you enjoy discounted drinks and a specialty tapas menu, but hookah is also on the menu—a perfect finish after any meal. After dinner service, Atlantis truly comes alive. With lounge seating—complete with bottle service offerings—delicious cocktails served from the white marbled bar, and music from the best DJs in the city, Atlantis is one of the hottest spots in all of Atlanta. And when the weekend hits, make your way to the patio for terrific brunch specials, and linger for the social hour that follows. The party never stops at Atlantis, so why should you?

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ATLANTIS

Buckhead

atlantisrestaurantatl.com

1937 Piedmont Circle Atlanta, GA 30324 PH: 678.974.5155 Monday-Thursday: 4pm-12am Friday 4pm-2am Saturday Noon-2am Sunday Noon-12am

sample menu selections

appetizers:: Hummus 10

Flatbread, hummus, tomatoes, cucumbers, fresh herbs

Atlantis Wings 10 PC 10

Risotto 7 Sautéed Cabbage 7

desserts::

Southwestern Eggrolls 8

Cheese Cake 10 Peach Cobbler 8

Calamari 11

Served with ice cream

Catfish Strips 8

Served with ice cream

Served with sweet chili sauce

Mondays special events only

Asparagus 7

Hot, jerk, mild, lemon pepper, barbecue, sweet chili. Choice of ranch or blue cheese dressing Smoked chicken, black beans, corn, jalapeño jack cheese, red peppers, served with jalapeño ranch sauce

Brunch: Saturday Noon-4pm Sunday Noon-8pm

Brownie 8

Served with remoulade sauce

main course::

brunch::

Lamb Chops 25

Fried Lobster & Jumbo Shrimp Mac & Cheese 25

Rib Eye Steak 28

Grilled Shrimp Chipotle w/ Grits 18

Marinated in rosemary and fresh herbs served over risotto, and choice of one side Fire-grilled and served over homemade garlic red mashed potatoes with choice of one side

Waffles & Fried Chicken Breast 14

Whipped cream sauce, Cinnamon sauce drizzle, powdered sugar and fried boneless chicken breast

Grilled Salmon 22

Served over rice pilaf topped with Imperial sauce, choice of one side

Fried lobster and shrimp on top of 3 cheese macaroni and cheese Marinated tiger shrimp, creamy grits

Southern Breakfast 26

Eggs your way, bacon, potatoes, and your choice of pancakes or waffles

Chicken & Waffles 16

Fried chicken breast, golden waffles topped with sweet cream cheese sauce, cinnamon drizzle and powdered sugar

Fried Seafood Platter 24

French Toast Creme Anglaise 15

Fried Lobster & Jumbo Shrimp Mac & Cheese 25

Salmon Crabcake Benedict 22

Catfish strips, jumbo shrimp, calamari served with french fries

French toast topped with sweet cream cheese sauce, cinnamon drizzle and powdered sugar

Fried lobster and jumbo shrimp on top of 3 cheese macaroni and cheese

English muffin, poached eggs served with asparagus and housemade hollandaise

sides::

Angus rib-eye herbed grilled with eggs served your way with hash browns

Mac n Cheese 7

Steak & Eggs 22

Egg White Omelet 16

Sautéed Garlic Spinach 7

Topped with sautéed spinach, onions, red and green peppers

Rice Pilaf 5

Open Face Omelet 16

Sweet Potato Fries 5 Honey Butter Muffins 8

Topped with sautéed spinach, onions, red and green peppers

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Tapas and tacos? That is the name of the game at Babalu Tapas & Tacos. Named after Ricky Ricardo’s signature song on “I Love Lucy,” Babalu Tapas & Tacos features housemade Latininspired plates paired with a touch of southern flair. Flirting with both cuisines, starters include BlackEyed Pea Hummus and classic Guacamole—prepared tableside—which can be embellished with jalapeño or crispy bacon. Sample and share a collection chef-inspired small plates from tangy Braised Chicken Tamales, delectable Pan-Seared Crab Cakes, and a bubbling Shrimp and Chorizo skillet. Of course, at Babalu Tapas & Tacos, tacos reign supreme. Tantalizing tacos include seared tuna topped with cilantro slaw in the Atun to smoked pork belly—sourced from Niman Ranch—found in the Carne de Cerdo. Outfitted with large rolling garage doors and flanked by a huge indoor/outdoor covered bar, snagging a spot on the patio with a homemade seasonal margarita or sangria only sweetens the deal.

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Midtown

BABALU TAPAS & TACOS

eatbabalu.com

33 Peachtree Place NE Atlanta, GA 30309 PH: 404.900.9595 Monday-Wednesday 11:30am-10pm Thursday 11:30am-Midnight Friday-Saturday 11:30am-1am Sunday 11:30am-9pm

sample menu selections

sandwiches::

tapas::

Baba Burger速

Braised Chicken Tamales

Natural Angus Beef, roasted Roma tomato, caramelized onions, white cheddar cheese, Hass avocado, smoked bacon, and chipotle a誰oli served on a sweet sourdough bun

Torta Cubana

Citrus braised pulled pork, black forest ham, marinated cucumbers, sweet mustard barbecue sauce, and Swiss cheese served on Cuban bread

Black Bean Burger

Housemade black bean cake, red chimichurri, grilled red onion ring, arugula, and Hass avocado served on a sweet sourdough bun

Lamb Sliders

Rosen Farms lamb, goat cheese, pickled red onions, arugula, and chipotle a誰oli served on brioche buns

tacos:: Pollo Frito

Flash fried or grilled Joyce Farms chicken, tomatoes, arugula, Cotija cheese, pickled red onions, and buttermilk avocado dressing

Costilla

Braised short rib, citrus barbecue, Fresno pepper slaw, cilantro, Cotija cheese, and pickled red onion

Carne de Cerdo

Smoked pork belly, citrus barbecue sauce, roasted peanut slaw, and Cotija cheese

Atun

Spice seared saku tuna, cilantro slaw, Sriracha-lime crema, and spicy tortilla strips

Redfish

Blackened or fried Gulf redfish, Fresno pepper slaw, jalape単o-poblano vinaigrette, and radish

Camerones

Grilled or fried Gulf shrimp, cilantro slaw, radish, and comeback sauce

Late-Night Dining Weekend Brunch Catering Locally Sourced/Seasonal Menu

Chicken tamales, tri pepper-corn hash, chipotle pepper sauce, and Cotija cheese

Albondigas

Braised lamb and chorizo meatballs, citrus barbecue glaze, pico de gallo, Cotija cheese, black beans, and rice

Pan-Seared Crab Cakes

Jumbo lump crab, chipotle chile sauce, Fresno pepper slaw, and cilantro

Creole Shrimp and Grits

Gulf shrimp, garlic, herb Creole sauce, mushrooms, cilantro, local grits, and grilled country bread

Braised Beef Short Rib

Natural beef short rib, grits, smoked corn pico de gallo, and red wine braising jus

Fierce Shrimp

Flash fried Gulf shrimp, Fresno pepper slaw, chipotle chile sauce, and cilantro

Scottish Salmon

Blackened salmon, cheese grits, smoked corn pico de gallo, teriyaki and citrus barbecue glaze

brunch:: Chicken and Waffles

Chihuahua and scallion waffles, topped with crispy marinated chicken tenders, and drizzled with local honey

Baba-Tata

Frittata-style eggs, roasted Roma tomatoes, cremini mushrooms, tri-pepper hash, chorizo, Chihuahua cheese, and Sriracha-lime crema

Crab Cake Benedict

Crab cakes, poached eggs, garlic rosti potatoes, and chipotle hollandaise sauce

www.diningout.com

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BANTAM PUB

Midtown

bantampubatlanta.com

737 Ralph McGill Boulevard NE Atlanta, GA 30312 PH: 404.223.1500 Monday-Friday 11am-3am Saturday 10am-3am Sunday 10am-Midnight Happy Hour Pet-Friendly Patio Bar Scene Brunch Daily Specials

Comforting eats and drinks paired with some of the friendliest service in town, Bantam Pub is the neighborhood spot you’ve been looking for. Nestled inside the Old Fourth Ward, this cozy spot is the place to be, no matter the time of day. From a lively brunch to a family sit down dinner to a casual happy hour enjoyed on the outdoor, pet-friendly patio, Bantum Pub is primed and ready for any occasion. Shareable plates are sure to whet any appetite, including ancho chili rubbed Pork Wings to the wild caught Mussels, simmering in a garlic cream ale sauce. The Grilled Lamb Burger is a local legend with its slicked tomato-chili marmalade, topped with crumbles of feta cheese and a bit of crunch thanks to crispy micro onions. For even more rest and relaxation, sidle up to the full-service bar equipped with 10 draught beers on tap or see what’s shaking on the cocktail menu. Snag a spot at one of their many rustic wooden tables or slide into a banquette, and cheers to the good life.

sample menu selections breakfasts::

sandwiches::

entrées::

Ham ’n’ Eggs Y’all 12

Bantam Burger 12

Seafood Pasta 20

The Lloyd 12

Mac and Cheese 10

Veggie Wrap 10.50

Duck Legs Confit 21

Big tasty country ham steak, two eggs any style, toast, and grits

Corn Beef Hash ’n’ Eggs 9

Corned beef hash with two eggs any style and toast

Salmon Benedict 12

Two poached eggs over an English muffin, sautéed spinach, topped with Hollandaise

Bacon or Sausage Pancakes 10

Two jumbo house pancakes with bacon or sausage baked in

Eggplant fries, herbed baked tofu, tomato, onion, romaine, Swiss cheese, honey Dijon, and shredded Brussels

Barbecue Pulled Pork Sandwich 10

Strozzapreti pasta in a white cheese sauce with a side of southern biscuit with bacon jam

Brat Plate 10.50

Patek brats boiled in Bell’s Two Hearted, housemade sauerkraut, and mashed potatoes

House-pulled pork, barbecue sauce, spicy slaw, and sweet potato fries

The Wezl 9

Grilled Lamb Burger 13.50

Caesar 6

Center Cut Ham ’n’ Cheese 8

The Overacheeser 9

Baby Arugula 8

Sugar cured smoked ham and cheddar grits

Andouille Sausage 10

Roasted tomato, mushroom, red pepper, basil, and goat cheese grits

Lamb Bacon 12

House cured lamb bacon with chile-tomato marmalade and feta grits 64

8oz burger with carmelized onion, horseradish pimento cheese, and spiced candied walnuts

Scallops, salmon, shrimp, mussels, cherry tomatoes, and mushrooms in a vodka herbed butter sauce

omelettes:: Spinach, tomato, and cream cheese; served with choice of potatoes or grits

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1/2lb CAB, short rib, chuck and brisket, roasted pablano peppers, caramelized onion, portabella mushroom, creamy Brie on an egg bun

www.diningout.com

Feta cheese, tomato-chile marmalade; topped with crispy micro onions on focaccia tomato bread Community crafted Asiago cheddar bread from Sweet Cheats, white American, white cheddar, pecan-smoked bacon, and a side of blue cheese au jus

Grilled Angus Burger 10

8oz steak burger with lettuce, tomato, and, onion

Veggie Burger 9

Topped with pimento cheese, crispy onions, and baby arugula on a gourmet egg burger bun

salads:: Whole romaine hearts, housemade croutons, and Caesar dressing With candied spicy walnuts, gorgonzola, and a lemon-honey vinaigrette

desserts:: Bourbon Bread Pudding 6 Peanut Chocolate Mousse Cake 6 Tiramisu 6


Buckhead

BASIL’S RESTAURANT & TAPAS BAR

basils.net

2985 Grandview Avenue NE Atlanta, GA 30305

A Buckhead staple, Basil’s delivers a casual yet energetic culinary experience, coupled with unparalleled (and award-winning) outdoor dining. For over 25 years, this Atlanta mainstay has brought exceptional Mediterranean cuisine to locals and visitors alike. Inside the crisp, white-swathed dining room, laughter and conversation buzz around a procession of tapas, pasta, fresh seafood, and succulent meats. Lunch crowds will enjoy simple fare that emphasizes fresh ingredients—showcased in dishes like the Prosciutto Sandwich with fresh basil and mozzarella—while dinner nibbles like the classic Flash-Fried Calamari sail into entrées that whisk guests away to the sandy beaches of the Mediterranean (a sure-fire gateway meal is the Rack of Lamb with mint-citrus butter). When the sun is shining and appetites soar, nothing beats a lingering afternoon or evening on the verdant

PH: 404.233.9755 Lunch: Monday-Friday 11:30am-2:30pm Dinner: Sunday-Thursday 5:30-10pm Friday and Saturday 5:30-10:30pm Brunch: Saturday and Sunday 11:30am-2:30pm Family-Friendly Full Bar Healthy Options Outdoor Patio Dining Free Parking

patio, capped with sprawling umbrellas. It’s almost as if you’re docked above the azure expanses of the Amalfi Coast …

sample menu selections salads and small plates::

entrées::

Caprese Salad 10

Fusilli Calabresi Pasta 15

Greek Salad 6

Paella 22

Kale, Spinach, and Gorgonzola 6

Seared Norwegian Salmon 26

Mediterranean Mezza 12

Rack of Lamb 34

Kibbeh Rolls 8

Stuffed Chicken Breast 19

Steamed Mussels 12

Filet Mignon 38

Crab Fritters 10

Lamb Burger 18

With fresh mozzarella, tomatoes, fresh basil, and balsamic vinaigrette With feta cheese, Kalamata olives, tomatoes, fresh mint, and lemon olive oil Walnuts and pomegranate vinaigrette

With hummus, baba ghanoush, stuffed grape leaves, and tabbouleh With dried mint yogurt With herbed butter, white wine, tomato, and fresh basil With honey mustard aïoli

With cherry tomatoes, fresh mozzarella, and basil pesto With stuffed fish, mussels, smoked chorizo, and rice wih saffron broth Quinoa with tarragon-citrus vinaigrette With mint-citrus butter and potato purée With herbed goat cheese and mushroom gremolata With rosemary potatoes purée and basil curry sauce With spicy goat cheese and fig balsamic reduction

Ceviche Del Mar 12

flatbreads:: Shiitake and Cremini Mushrooms 8 Arugula, Manchego cheese, and truffle oil

Goat Cheese 8

With roasted garlic, pepper, and spinach

House-Smoked Slamon 10 Capers and spicy crème fraîche

www.diningout.com

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BQE RESTAURANT AND LOUNGE

Downtown

bqelounge.com

262 Edgewood Ave NE Atlanta, GA 30303 PH: 404.966.6159 Bar Scene Daily Specials Full Bar Entertainment Late-Night Dining Free Parking Weekend Brunch

The bqe restaurant and lounge is located in the heart of downtown in one of Atlanta’s oldest and most historic districts, the Old Fourth Ward, on Edgewood Avenue. The bqe restaurant and lounge is born from a mixture of northern influences and southern taste, values, and traditions. People love being here; whether wrapped in the comfortable lounge seating, hanging at the bar for a conversation or two, or sitting around the community table with others that have come to sample the bqe’s vibe. The menu has progressively changed over time in order to further satisfy the needs of their guests, both the new and coveted regulars. Try their new Shrimp and Grits, Grilled Chicken Breast Sandwich, Southwestern Eggrolls, Smoked BBQ Wings, or their renowned Peach Cobbler. All of these new or updated items are put together with the overall satisfaction of the guest in mind. The bqe restaurant serves amazing, chef-prepared soul food dishes in a sophisticated, yet relaxed environment. A New York edge with a southern accent. That’s the bqe way.

sample menu selections appetizers:: Catfish Fingers 10

Southern fried catfish fingers with a Southern rémoulade sauce

Spicy Shrimp Cocktail 10

Succulent shrimp on a bed of lettuce and a spicy cocktail sauce

BQE Wings 10 wings 10; 15 wings 14

Your choice of hot, mild, fried, lemon pepper, lemon, hot, or barbecue served with celery, carrots, and your choice of ranch or blue cheese

Crispy Fried Green Tomatoes 10

Our deep-fried seasoned green tomatoes with your choice of seafood créme sauce or roasted red pepper cream sauce

sandwiches and salads:: The Edgewood Turkey Burger 12

A 1/2lb of fresh turkey served on a brioche bun with lettuce, tomato, and turkey bacon with a succulent smoked barbecue sauce

BQE Spicy Chicken Breast 12

Spring mix, spicy honey mustard, and grilled chicken breast placed on a wheat bun

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BQE BLT 9

Romaine lettuce, fried green tomato, blue cheese crumbles with blue cheese dressing, and turkey bacon; served on wheat bread

Caesar Salad 8

Romaine hearts and grated Parmesan cheese; topped with seasoned croutons

BQE House Salad 8

Mixed greens, cucumbers, grape tomatoes, Mandarin oranges, and feta cheese

entrées:: Buttermilk Fried Chicken 16

Choice of dark or white meat cooked to golden perfection with house blend of spices and herbs; served with your choice of two sides

Blackned Salmon 18

Pan-seared salmon blackened to perfection and topped with a seafood sauce; served with your choice of two sides

Shrimp and Grits 18

Sautéed jumbo shrimp tossed with a red wine and heavy crème reduction, diced tomatoes, and green chile peppers; served on a bed of Georgia stone grits

BBQ Turkey Meatloaf 15

100-percent ground turkey, seasoned with sweet yellow onion, roasted red pepper, breadcrumbs, herbs, and spices; topped with a savory low country gravy and served with your choice of two sides

Stuffed Flounder 16

Fresh fillet stuffed with crabmeat seasoned with herbs and spices; served with your choice of two sides

sides:: Collard Greens 6 Fried Okra 6 Honey Muffins 6 Sweet Potato Tots 6 Macaroni and Cheese 6 Homestyle Potato Chips 6 Cream Corn 6


CAFE CIRCA

Downtown

cafecircarestaurant.com

A fixture in the historic old Fourth Ward Distict, Café Circa is a spot where American comforts are king. Welcoming guests of every background—as long as they have an appetite—Café Circa captures American flavor traditions with a touch of whimsy. Housed in a dynamic 1903 building, Café Circa honors its foundations with elegant environs and food that is richly inspired by American flavor. To wit, guests can enjoy a wealth of small bite options (comprising the bulk of the menu) like Gourmet Turkey Burgers, Spinach and Artichoke Dip, and Jerk Chicken Tacos with mango

464 Edgewood Avenue Atlanta, GA 30312 PH: 404.477.0008 Wednesday and Thursday 5-11pm Friday and Saturday 5pm-2:30am Sunday 3-11pm Rooftop Dining Catering Available Happy Hour Live Music

salsa, while innovative house cocktails and a robust wine list ensure every meal is complemented by the finest libations. Come for a drink, stay for a meal—however you indulge, you’ll be making memories for a lifetime.

sample menu selections starters:: Fried Calamari 10

Served with aïoli and fresh lemon

Circa Wings 9

Lightly fried wingettes tossed in your choice of lemon pepper, mild Buffalo, or baked rosemarygarlic sauce; served with your choice of ranch or blue cheese dressing

Jerk Tacos 13

Shredded jerk chicken served with shredded lettuce, cheese, and pineapple pico de gallo

Beef Sliders 11

Chili Cheese Fries

Fries served with shredded cheese, chili, and sour cream

Mixed Green Salad 7

Sautéed Fish 17

Circa Caesar Salad 8

sides::

Fresh romaine lettuce, Parmesan cheese, cucumbers, and Roma tomatoes tossed in house Caesar dressing

entrées:: Braised Oxtails 23

Served on Hawaiian sweet rolls with pickles

Shrimp Tacos 13

Salmon Croquettes 22

Chicken and Waffles 13

Southern fried wings served atop a housemade vanilla waffle

Jerk Chicken Eggrolls 8

Collard greens sautéed with jerk chicken and gravy; served with your choice of honey mustard or spicy jerk chicken gravy

Sautéed shrimp and beef sausage served over yellow grits with a brown gravy with onions and peppers

Mixed greens, cherry tomatoes, and cucumbers tossed with a red wine vinaigrette

Oxtails served with rice and peas and your choice of collards or cabbage

Fried shrimp served with shredded lettuce, cheese, and sour cream

Shrimp and Grits 19

Two salmon croquettes, rice, seasonal vegetables, and a mustard aïoli

Jerk Chicken 18

Leg quarters marinated overnight; served with rice and peas, plantains, and your choice of cabbage or collards

Curry Chicken 21

Cajun tilapia with grits and seasonal vegetable

Sweet Potato Fries 5

Topped with brown sugar and served with cayenne ketchup

Collard Greens 5

Sautéed collard greens with onions, green and red peppers, and smoked turkey

Fried Okra 5

Served with your choice of ranch or hot sauce

Sweet Potato Mash 5

Mashed sweet potatoes cooked with brown sugar and butter

Peas and Rice 5

Kidney beans with rice cooked with coconut milk, thyme, and other herbs and spices

Curry-marinated wingettes served with stewed carrots, potatoes, and red and green peppers over a bed of rice and a side of plantains

www.diningout.com

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CALLE LATINA

Decatur

callelatinadecatur.com

Smoky grilled meats, puffed empanadas, and tortas and tacos as far as the eye can see? Bienvenidos to Calle Latina. Decorated with brightly colored walls and pop art, this

406 Church Street Decatur, GA 30030

quaint eatery mimics the vibe of streets hut found all throughout Latin America. Using recipes passed

PH: 404.378.0022

down from generation to generation, the kitchen—which is helmed solely by Latina chefs—churns out

Monday-Thursday 11:30am-10pm Friday and Saturday 11:30am-11pm Closed Sunday Daily Specialy Full Bar Happy Hour Outdoor Patio Dining

traditional Latin fare, utilizing simple, seasonal foods from local farms and vendors. Start with a round of flaky empanadas filled to the brim with ground beef or chorizo or try the inventive Cangrejoa empanada packed with crab, habanero peppers, mango, and cilantro. At Calle Latina, mixing and matching is easy— everything on the menu can be made into a torta, arepa, or taco. Running the gamut of braised pork shoulder to shrimp ceviche to seasonal veggie selections, bellies are sure to leave happy. While waiting on the feast to commence, snack on mango salsa straight from 1920s cast-iron bathtub (yes, we are serious). When the call for dessert inevitably comes, Calle Latina impresses with traditional Tres Leches and the creative Chocolate Plantain Flauta with Orange Blossom Honey.

sample menu selections primero::

ensaladas::

De Carne Empanadas 6

Hacienda 8

Two ground beef empanadas with green olives and spices

Cangrejo Empanadas 7

Two crab empanadas with habanero pepper, mango, and cilantro

Barbacoa Empanadas 6

Two pork shoulder empanadas with caramelized onion and chipotle barbecue

Queso Fundido 9

Chorizo, spring onion, and aji amarillo

Queso Fundido 8

Mushrooms, roasted poblano, and garlic

Ceviche del Peru 10

Mahi mahi, lime, cilantro, habanero pepper, and red onion; served over tostones

Cangrejo Latino 11

Crab cake, crispy plantain, avocado salsa, and Scotch Bonnet sauce

Shrimp Gazpacho 8 With mango crema

Fried Green Tomatoes 7 Goat cheese and pepper jam 68

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Local farm greens, seasonal vegetables, and Cuban goddess dressing

Skinny Cuban 8

Hearts of romaine, jicama, mango, cured red onion, and green tomato pico

segundo:: Arroz con Pollo 13

Chile rubbed roasted chicken in caldo, cilantro rice, and serrano pepper crema

Chuletas de Puerco 15

Citrus-garlic infused slabs of pork, cilantro rice, and orange pepita salad

Fried Adobo Chicken 16

Green mole whipped potatoes, fire roasted corn, and cilantro gravy

Terrina de Tomate Verde 16

Grilled vegetable terrine with fried green tomato, queso fresco, and pepper jam

Grilled Mahi Mahi 16

Seasoned with annatto, habanero mango slaw with chipotle-lime dressing, black beans, and rice

Camaron Bahia 19

Seared gulf shrimp, coconut rice, charred mango, and lime-tomato broth www.diningout.com

Lomo Saltado 21

Stir-fried coulad of beef, aji amarillo, and roasted garlic over ancho-lime tomato wedges

Pescado Sudado 22

Shallow poached mahi mahi in a roasted garlic tomato nage over white rice, and fried yuca

Arepa Burger 13

8oz angus beef, chorizo, roasted poblano pepper, melted queso, and chimichurri sauce

al lado:: Tostones 4

With cheese and pineapple salsa

Arroz con Caratoas 4 Black beans and rice

Plantains 4

With cinnamon butter

dulces:: Arepa Loco 7

Arepa with peanut butter fluff and nutella

Ancho Chocolate Cake 7 Vanilla bean ice cream

Maracuya Passion Mousse Cake 7 Ginger-orange coulis


CITY WINERY ATLANTA

Midtown/Ponce City Market

citywinery.com/atlanta

Ponce City Market 650 North Avenue NE Suite 201 Atlanta, GA 30308 PH: 404.946.3791 Box Office Hours: Monday-Friday 11am-9pm

More than just a hub of fine vintages, City Winery is a culinary tour of the world’s winemaking regions and Atlanta’s cultural hub. Located at Ponce City Market, this dining, drinking, and entertainment center is all about the experience of wine and food—and the culture that surrounds it. With a menu that’s globally influenced and wine-focused, as well as underscored by

Notable Wine List Large Parties Live Music Outdoor Patio Entertainment Valet Parking

simplicity and quality, the kitchen delivers a veritable tour de force of culinary creations. Start with the Artisanal Cheese Tour, then dabble in a flatbread or two made with dough crafted from wine yeast, then segue to Duck Confit Tacos, Pinot Pimento Cheese, and American-tinged features that call on the flavors of winemaking regions. Naturally, the wine menu is curated to pair beautifully with the food, sailing from the mountains of northern Italy to the verdant vineyards of South America. And with about a dozen City Winery varietals on tap, it’s easy to get a taste of both New and Old World wines. But the experience doesn’t stop here, as City Winery affords guests a colorful array of performances from top actors, comedians, and musicians. With all of this in one chic and buzzing locale, where else would you go for a good time?

sample menu selections headliners::

flatbreads::

Duck Confit Tacos

Margherita

Slow-braised and hand-pulled duck, guacamalito salsa, jimaca-cabbage slaw, and fresh corn tortillas

Shrimp ’n’ Grits

Scampi-style, Cajun-spiced shrimp, smoked Gouda and tomato grits, and scallions

Buttermilk Fried Chicken

Fresh mozzarella, basil, fire-roasted tomatoes, and garlic

Duck Confit and Mushroom

Rosemary goat cheese and caramelized onions

encores::

Crispy Joyce Farms chicken breast, broccolini, rosemary country gravy, and pimento mac ’n’ cheese

Pumpkin Spiced Popcorn

Pinot Pimento Cheese

Sweet Potato Cheesecake

Burrata

Tiva’s Chocolate Chantilly Cake

8oz Hanger Steak

sides::

Peppadew peppers, Tillamook cheddar, and Duke’s mayo Pickled beets, charred lemon, warm baguette, and arugula Smashed fingerlings, rapini, and agrodolce

Crispy Risotto Croquettes

Pumpkin seeds and caramel

Graham cracker crumb, caramel, and marshmallow Chocolate cake, caramel chantilly, and peanut brittle

Smoked Turkey Collards

Butternut squash, ricotta, lemon, and parsley

House Spiced Fries

Artichoke Naan

Grilled Asparagus

Pan-roasted artichokes, capers, parsley, and lemon

House Salad

Mixed field greens, sweet potato chips, pomegranate vinaigrette, pumpkin seeds, and Parmesan

www.diningout.com

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EATS ATLANTA

Midtown

eatsonponce.net

600 Ponce De Leon Avenue NE Atlanta, GA 30308 PH: 404.888.9149 Daily 11am-10pm Family-Friendly Healthy Options Free Parking Lot Takeout

EATS Restaurant is an authentic Atlanta mainstay serving up an eclectic variety of healthy foods guaranteed to satisfy even the pickiest eater. EATS offers affordable, healthy fast food with delicious homestyle staples, including their staple Jerk and Barbecue Chicken, Fettuccine Alfredo, and fresh vegetarian dishes. EATS also offer some amazing Chicken Lasagna and world-famous Mac ‘n’ Cheese. Named “Best Cheap Eats” by Creative Loafing 10 times since its inception in 1993, EATS has grown into a local favorite known for its big portions offered at affordable prices, friendly staff, and casual atmosphere. There’s something for everyone at EATS, so stop by, grab a drink, and settle in.

sample menu selections meat and vegetable plates::

choose your pasta bowls::

choose your sauce::

Combinations

all plates are served with garlic bread

Marinara 6.25

Three vegetable plate 6 Four vegetable plate 8 Meat and two plates 8.75 Meat and theree plates 9.75

Special

Meat, black beans, and rice

Meat

Jerk chicken Lemon pepper chicken BBQ chicken chicken chili Turkey meatloaf (except Friday) Fish Tilapia (Friday only)

Veggies

Corn on the cob Broccoli Broccoli casserole Green beans Black beans Black-eyed peas Collards Rice Mac and cheese Baked sweet pototo Mashed potatoes 70

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Spaghetti Egg Fettuccine Ziti Spinach Fettuccine Chicken Lasagna Cheese-Filled Tortellini

fish friday:: Jerk Tilapia

Fish lovers, take note—it happens every Friday; our turkey meatloaf leaves EATS menu for a day and Jerk Tilapia takes its place

à la carte:: Salad 2 Vegetable Side 2 Chicken or Meatloaf 4.75 Chicken Chili and Cornbread 5 Homemade Brownie 1.50

Olive Oil and Garlic 6.25 Creamy Marinara 6.50 Pesto 6.50 Alfredo 7.75 Turkey Meat Sauce 7.75 Chicken Chili 7.75

extras:: Garlic Bread .65 Extra Sauce (4oz) 1 Broccoli 2 Peppers and Mushrooms 2 Chicken Breast 2 Italian Sausage 1.50 Meatballs 2 Salad 2


ESCOBAR RESTAURANT & TAPAS

Castleberry Hill

escobaratlanta.com

327 Peters Street SW Atlanta, GA 30313 PH: 404.914.7907

Escobar is a partnership between serial entrepreneur Snoop and rapper 2 Chainz, serving up small plates, swank, and all-night glitz. With blue-glitter walls, a mural of drug lord Pablo Escobar’s mug shot, a hookah lounge, and a gold Mercedes Benz DJ booth, Escobar’s unique design doesn’t get in the way of the food. Escobar serves lunch and dinner daily until 10pm, when the drinks and music start to flow, converting the restaurant into a club atmosphere.

Monday-Friday Noon-1am Saturday and Sunday 11am-1am Daily Specials Full Bar Happy Hour Free Parking Signature Drinks

The seafood-forward menu, created by veteran chef to the stars DePhon Robinson, features a classic-style crab cake served with Dijon mustard vin blanc, Twin Lobster Tails served over stone ground cheese grits and tomato coulis, and the Hot Chicken Slider (a nod to Snoop’s Nashville restaurants and the lounge, The Hookah Hideaway) served with Skinny’s sauce and celery root rémoulade. There are also timeless items like Mustard Brown Sugar Salmon, the Grilled Rib-Eye, and the Stuffed Turkey Burger. A list of craft cocktails keeps guests sipping all night long, from The Grammy, made with Four Roses bourbon, Jamaican ginger beer, and lime to the The Castleberry (served in a fishbowl) made with vodka, sour mix, Triple Sec, berries, peaches, fresh cranberries, and pineapple. This is one off the hook party that just won’t stop.

sample menu selections signature dishes and entrées:: Escobar Crab Cake 12

Made with lump crab and Dijon mustard vin blanc

Twin Lobster Tails 30

tapas::

brunch::

Herb Roasted Lamb Chops 12

Escobar Breakfast 12

Served with mushroom risotto

Steamed Mussels 11

White wine, butter, and bacon

Three eggs, roasted red bliss potatoes, and smoked turkey sausage or pork bacon

Crab Cakes Benedict 13

Served with stone-ground cheese grits and tomato coulis

Shrimp Tacos 11

Escobar crab cake and a poached egg

Mustard-Brown Sugar Salmon 17

Signature Fried Wings 11

Steak, red bliss potatoes, scallions, and a poached egg

Served with saffron orzo and spinach

Grilled Rib-Eye 28

Made with Escobar’s signature steak seasoning blend

Hot Chicken Slider 12

Served with Skinny’s sauce and celery root rémoulade

Seafood Linguini with Rosemary Cream Sauce 22

Served with spicy cabbage slaw With your choice of Skinny’s signature wing sauce, lemon pepper, Buffalo, or honey barbecue

Crispy Calamari 9

Served with Escobar’s signature rémoulade and piquillo pepper

Short Rib Hash 16

Shrimp and Grits 15

Creole shrimp, creamy grits, and tomato coulis

Red Velvet Chicken and Waffles 14 Red velvet waffles and fried chicken wings

Collard Green Spring Rolls 8 With dressed arugula

Linguini, shrimp, mussels, cod, and clams in a rosemary cream sauce

www.diningout.com

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LE FAT

West Midtown

lefatatl.com

935 Marietta Street NW Atlanta, GA 30318 PH: 404.439.9850 New Lunch Hours Monday-Friday 11:30am-2pm Monday-Thursday 5-10pm Friday and Saturday 5-11pm Sunday 5-10pm Award-Winning “Uber Eats” Delivery Outdoor Dining Patio Free Parking Signature Cocktails

Another Guy Wong brainchild, Le Fat is a Vietnamese eatery with a French twist. Unlike traditional Asian restaurant design, the interior at Le Fat pulls from Vietnam’s French colonial influences in an attempt to recapture the beauty, romance, and joie de vivre of French colonial Southeast Asia from the 1920s. On the menu you’ll find Chef Wong’s modern interpretation of classic Vietnamese dishes, like Phô, Bun (chilled noodle bowl), Com (rice plate), and more. Diners will enjoy Summer Rolls— slices of pork and shrimp, rice noodles, and mint leaves rolled in a rice paper wrapper; and the Papaya Salad, made with mango, Granny Smith apples, and pickled carrots and daikon, dressed in mint, cilantro, and fish sauce. Favorites include the Soft Shell Crab BLT Bánh Bao with crispy bacon, bibb lettuce, tomato, and spicy mayo in a pillowy bun, and the “Shaking Beef ” which features seared angus, spring lettuce, and watercress served with a jus vinaigrette. The bar shakes and stirs signature cocktails, too—complete with housemade tinctures and shrubs that complement the many layers of flavor and ingredients of Vietnamese cuisine. Now serving lunch, Le Fat’s limited menu features Bánh Mì, Noodle Soup, and the classics—Com (rice) and Bún (vermicelli) and of course, Bubble Teas.

sample menu selections appetizers::

specialty::

Goi Cuon (Summer Roll) 6

Bo Luc Las (Shaking Beef) 21

Shrimp, pork, herbs, vermicelli, and peanut sauce

Mussels 10

PEI mussels, sake-lemongrass broth, and charred baguette

Wonton Dumplings 8

Shrimp and pork, chile oil, shallots, and cilantro

Escargot 11

Sriracha butter, tempura crumb, and garlic bread

classics:: Pho Ga (Chicken Noodle Soup) 10

Pulled chicken, Ha Noi broth, vermicelli, herbs, sprouts, jalapeño, and lime

Bun Bo Hoe (Spicy Beef Soup) 12

Spicy lemongrass, beef shank, and ham hock

Bun (Chilled Vermicelli Bowl) 16

Herb salad, cucumber, pickled daikon and carrot, crushed peanuts, and a crispy spring roll; choose between sliced pork, chicken, shrimp, or lemongrass beef

Seared Angus beef, spring lettuce, watercress, and jus vinaigrette

Whole Fried Branzino 25

Egg floss, crispy ginger and garlic, Thai pepper, and ginger soy jus

Clay Pot Chicken 18

Crispy rice, onions, green onions, and Thai basil; served in a sizzling pot

Thit Kho (Caramelized Pork Belly Bowl) 15

Pickled mustard greens, braised egg, and grilled scallions

Drunken Noodle 16

Flat rice noodles, beef, onions, green onions, and Shaoxing wine

Crab Noodle 16

Blue lump and snow crab, egg noodles, onions, and cilantro

lunch:: Dac Biet Bánh Mì 4.50

Barbecue pork, head cheese, pâté, sliced cucumber, cilantro, pickled carrot and daikon, and jalapeño on a fresh baguette

Thit Nuong Bánh Mì 4.50 72

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Grilled pork, fresh sliced cucumber, cilantro, pickled carrot and daikon, and jalapeño on a fresh baguette www.diningout.com

Ga Kho Gung Bánh Mì 4.50

Ginger scallion chicken, fresh sliced cucumber, cilantro, pickled carrot and daikon, and jalapeño on a fresh baguette

Thit Bo Sa Bánh Mì 4.50

Lemongrass steak, fresh sliced cucumber, cilantro, pickled carrot and daikon, and jalapeño on a fresh baguette

Chay Bánh Mì 4.50

Seitan (vegetarian), fresh sliced cucumber, cilantro, pickled carrot and daikon, and jalapeño on a fresh baguette

Pho Bò Noodle Soup 9

Beef flank, brisket, and meatball

Bún Bo Hue Noodle Soup 9 Spicy beef

Pho Ga Noodle Soup 9 Chicken

Com (Rice) 10

Jasmine rice, lettuce, cucumber, pickled carrot and daikon with your choice of pork chop, chicken, or beef; add fried egg 1.50

Bún (Vermiceilli) 10

Vermicelli, herb salad, cucumber, pickled carrot and daikon, crushed peanut, and a crispy roll; choose from pork, chicken, or beef; add shrimp 1.50


MORTON’S THE STEAKHOUSE

Downtown

mortons.com

303 Peachtree Center Avenue Atlanta, GA 30308 PH: 404.577.4366 Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Bar: Open at 5pm Reservations Requested

Morton’s serves only the finest quality foods, featuring USDA Prime aged beef, fresh seafood, an award-winning wine list, and a selection of delicious appetizers and decadent desserts. Reward yourself after a long day with specially priced, delectable “Bar Bites” and chilled cocktails in the bar. For private dining needs, Morton’s can accommodate up to 300

Full Bar Private Dining 10-160 Specially Priced Bar Bites Gift Certificates Happy Hour

guests in their newly renovated and expanded private dining rooms overlooking a beautiful atrium. A dedicated Sales and Events Manager will oversee every detail of your customized event, including stateof-the-art audiovisual equipment needs and special entertainment requests. Enjoy the comfortable and inviting atmosphere in the bar, in the booths, and in the private dining rooms. Business or pleasure, highenergy or laid-back, Morton’s is the ultimate venue for corporate functions, social celebrations ... or just a well-deserved night out. Award of Excellence—Wine Spectator 10 BEST of Everything #1 Steakhouse—National Geographic Passport

sample menu selections appetizers:: Ahi Tuna Tower Maine Lobster Cocktail Jumbo Lump Crab Cake Jumbo Shrimp Alexander Prime Ocean Platters

soup and salads:: Baked Five Onion Soup Lobster Bisque Center-Cut Iceberg Sliced Beefsteak Tomato Chopped Spinach Salad

prime steak and chops::

side dishes::

Center-Cut Filet Mignon

Sautéed Broccoli Florets

Porterhouse Prime New York Strip Prime Rib-Eye Bone-In Veal Chop Cajun Rib-Eye Prime Peppercorn Strip Steak Rack of Lamb

Jumbo Asparagus Creamed Spinach Creamed Sweet Corn Sautéed Brussels Sprouts Sautéed Spinach and Button Mushrooms Jumbo Baked Potato Lyonnaise Potatoes “Twice Baked” Au Gratin Potatoes

signature dishes, poultry, and seafood::

Parmesan and Truffle Matchstick Fries

Chicken Christopher

Key Lime Pie

Honey Balsamic Glazed Salmon Shrimp Scampi Capellini Jumbo Lump Crab Cakes

desserts:: Double Chocolate Mousse Crème Brûlée Morton’s Legendary Hot Chocolate Cake

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Well-known and well-loved, Nancy’s Pizza offers truly tempting eats. Naturally, our claim to fame lies in Nancy’s one-of-a-kind stuffed pizza. Our stuffed pizza is more like a pie, made with two layers of crust, filled with delectable ingredients, and then topped with our special homemade sauce. Our dough—made in house daily—paired with our hand picked tomatoes straight from the vine, guarantees the freshest pie that Atlanta has to offer. Keep it simple with Nana’s Special made with freshly seasoned baby spinach, mushrooms, and mozzarella cheese or try a pie stuffed to the brim like our A Lot’ A Meat with Italian sausage, Canadian bacon, pepperoni, and bacon. If less is more, opt for the thin crust variety, or try our Rustic Crust pizza, which is crispy yet fluffy, and is drizzled with extra virgin olive oil and a blend of four cheeses. Guest can also choose from 27 of our freshest ingredients to build their own delicious pie. Of course, Nancy’s also offers a full menu of eats to supplement your stuffed goodness, such as baked-never fried-appetizers, fresh salads, handmade pasta, and even made to order signature sandwiches such as the Sorrento Sandwich made with roasted Italian beef, tomato, green pepper, sautéed onion, melted mozzarella cheese, and creamy garlic sauce served on on Italian bread. Come on down, and experience the best in stuffed pizza!

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College Park/East Point

NANCY’S CHICAGO PIZZA

3360 Shelby Lane Suite 1030 East Point, GA 30344 PH: 678.515.4806 FAX: 678.515.8819

sample menu selections

appetizers:: Homemade Italian Breadsticks 3 for 3.29 6 for 4.99 Marinara sauce and romano cheese

Spinach Salad small 6.25 large bread bowl 9.99

Baby spinach, mushrooms, bacon, tomato, cucumber, red onion, mozzarella cheese and a house balsamic vinaigrette

Breaded Chicken Tenders 5.69 Mozzarella Sticks 5.49

Breaded and served with marinara sauce

Zucchini 4.99

Fresh cut zucchini double dipped in batter and served with marinara sauce

Meatball Trio 4.99

Served with marinara sauce

sandwiches:: The Godfather 7.99

Roasted Italian beef and mozzarella cheese on garlic bread

The Sorrento 8.29

Roasted Italian beef, tomato, green pepper, onion, mozarella cheese, and creamy garlic sauce on Italian bread

signature pizzas:: Nana’s Special

Freshly seasoned baby spinach, mushrooms, and mozzarella cheese

Chicken Florentine

Chicken breast and freshly seasoned baby spinach

Vinnie’s Choice

Italian sausage, pepperoni, and roasted red peppers

Spicy Pepino

Pepperoni, hot giardiniera, and banana peppers

A Lot’ A Meat

Italian sausage, Canadian bacon, pepperoni, and bacon

Rocco’s Party

Italian sausage, mushrooms, green peppers, and sautéed onion

Chicken Club 8.29

Breaded chicken tenders, bacon, mozarrella cheese, lettuce, tomato and creamy garlic sauce on garlic bread

The Godmother 8.29

thin crust pizza:: Buffalo Chicken

Breaded chicken tenders, marinara sauce, and mozzarella cheese on garlic bread

Buffalo wing sauce topped with chicken breast, cheese, and celery; served with bleu cheese sauce on the side

Meatball Supreme 7.99

Northern Italian Veggie

With Marinara sauce and mozzarella cheese on garlic bread

Roasted red peppers, fresh basil, roasted garlic, and black olives

Uncle Tony’s

salads:: Garbage Salad Small 6.49; Large Bread Bowl 9.99

Lettuce, pepperoni, Canadian bacon, mozzarella cheese, black and green olives, mushrooms, green pepper, red onion, tomato, and cucumber

Italian sausage, pepperoni, green pepper, and sautéed onion

Chicken Cacciatore

Chicken breast, mushrooms, green peppers, and sautéed onion

Greek Salad small 6.25 large bread bowl 9.99

Lettuce, tomato, kalamata olives, pepperoncini, red onion, feta cheese, and oregano

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MULAVI

Midtown

mulavi.com

915 West Peachtree Street NW Suite 6 Atlanta, GA 30309 PH: 404.975.2316 Monday-Thursday 11am-Midnight Friday 11am-1am Saturday 9:30am-1am Sunday 9:30am-Midnight Daily Specials Family-Friendly Full Bar Happy Hour Healthy Options Outdoor Patio Dining Pre or Post-Theater Dining

At last, the flavors of Persia have hit the streets of Atlanta at Mulavi, the city’s newest Mediterranean restaurant. With a menu of classics, Mulavi’s offers a modern twist to Mediterranean that the city will love. Atlantans will find a haven of favorites to delight their palate. Start with Mirza Ghasemi, served with an over-medium egg (which you can’t find anywhere in the city) or the Chicken Wings with pomegranate barbecue sauce, both quintessential appetizers. If you haven’t tried the Mulavi Burger or Lamb Burger, you are in for a treat. Mulavi has taken their passion for kababs and burgers and created the Mulavi Burger, served with kubideh, roasted eggplant, red pepper, Roma tomato, Bulgarian cheese, spring mix, and roasted red onion aïoli. They also serve a variety of wraps, with fillings like filet mignon, chicken blackened salmon, shrimp, and falafel. For entrées, diners will love both the steakhouse-style mains like Filet Mignon and Grilled Salmon, but will also revel in Grilled Saffron Chicken, served with basmati rice, and the Sabzi Polo Mahi, a breaded and fried fish served with saffron basmati rice. Mulavi serves brunch, lunch, and dinner, along with handcrafted cocktails and wines, making any time a good time to enjoy Mediterranean-inspired cuisine.

sample menu selections starters::

burgers and wraps::

kababs::

Mulavi Cheese and Charcuterie Board cheese 12.95; charcuterie 12.95; both 21.95

served with hand-cut fries; substitute with shirazi quinoa salad or side salad

served with vegetable of the day and grilled roma tomato

Lamb Burger 12.95

Flattened tenderloin of beef served with zereshk polo

Chef’s selection of local and imported artisanal cured meats and cheeses with classic condiments and bread

Baba Ghanoush 6.95

Grilled eggplant dip, served with warm pita bread

Hummus 6.95

Chickpeas and garlic dip, served with over-medium egg and warm pita bread

Calamari Fritti 7.95

House special made with spiced breading, served with spicy pomodoro sauce

soup and salad:: Lemon, Chicken and Rice 5.95 Crispy Goat Cheese and Arugula Salad 10.95 Baby arugula, crispy goat cheese, candied walnuts, strawberries, and pomegranate balsamic vinaigrette

Roasted Mediterranean 11.95

Spring mixed greens, fresh bocconcini mozzarella, roasted Roma tomato, eggplant, zucchini, red bell pepper, pickled red onion, and candied walnuts with Greek vinaigrette; served with warm pita bread

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Spring mixed greens, Bulgarian cheese, roasted eggplant, Roma tomato, bell pepper, pickled red onions, and roasted red onion aïoli wth pain de mie bun

Barg 23.95

Lamb 23.95

Served with adas polo

Blackened Salmon Wrap 11.95

Salmon 20.95

Falafel Wrap 9.95

Shrimp 21.95

Lavash, tomato, romaine, and tzatziki sauce House recipe; green lentil falafel, lavash, romaine, tomatoes, Persian pickle, and smoky tahini sauce

entrées:: Sabzi Polo Mahi 14.95

Pan-fried herb and turmeric-breaded flounder, baghali polo, vegetable of the day, and toasted almond with lemon-caper sauce

Grilled Saffron Chicken 15.95

Saffron-marinated chicken breast, saffron basmati rice, and vegetable of the day with onion and garlic saffron sauce

Lamb Shank 17.95

Braised in spices lamb leg, fingerling potatoes, carrots, and saffron basmati rice

8oz salmon fillet; served with baghali polo Served with zereshk polo

Chicken 17.95

Special marinated cubed chicken breast served with saffron basmati rice

stews:: Ghormeh Sabzi 13.95

Beef, red kidney beans, spinach, parsley, cilantro, scallions, fenugreek, and dried lime; served with saffron basmati rice

Gheymeh Bademjan 13.95

Beef, fried eggplant, yellow peas, tomato sauce, and crispy shredded potato; served with saffron basmati rice

Vegetarian Khoresht 12.95

Zucchini, yellow squash, carrots, tomato, onion, chickpeas, and garlic; served wth saffron basmati rice


NO MAS! CANTINA/ADIOS CAFÉ

Castleberry Hill

NoMasAtlanta.com

180 Walker Street Atlanta, GA 30313 PH: 404.574.5678 Open Daily

The best of Mexico! No Mas! Cantina serves sumptuous Mexican food in a tropical décor seven days a week including classic favorites, unique specialties, and wondrous desserts with breakfast all week long (that includes a scrumptious brunch on the weekends). The restaurant seats an impressive 350 with a generous mezzanine, perfect for large parties and corporate events. The large patio and surrounding gardens are a delightful setting for outdoor dining and special occasions. Winner of Best Restaurant and Bar in the Atlanta Downtown Design Excellence Awards, the Cantina’s handmade furnishings are entirely from No Mas! Guests can discover the work of over 300 artisans in Mexico right inside the restaurant. Located in the heart of Castleberry Hill Landmark District, a half mile south of the CNN Center, GWCC, GA Aquarium, World of Coke, and Centennial Olympic Park, No Mas! Cantina is your stop for the best Mexican food in Atlanta. Best Mexican Food—Best of Citysearch Best Outdoor Dining—Best of Citysearch Best Restaurant to See and Be Seen/Best Business Lunch—Sunday Paper Readers’ Choice Awards Best Tacos—Atlanta’s Finest Dining Magazine Certificate of Excellence—TripAdvisor

Breakfast: 8-11am Sunday-Thursday 8am-10pm Friday-Saturday 8am-11pm Brunch: Weekends 11am-2pm Reservations Not Required Ornate Mexican Hacienda Décor Large Party Accommodations Free Parking Full Bar/Extensive Tequila List Valet Parking Available Weekend Brunch Catering/Takeout Available Breakfast Served Daily Vegetarian-Friendly Espresso and Chocolate Bar

sample menu selections appetizers::

dinner::

coffees and desserts::

Guacamole

Camarónes Alambres

Cuatro Leches

Fresh avocados blended with tomato, onion, cilantro, and a hint of lime

Calamari Frito con Jalapeños

Flash-fried calamari rings and sliced jalapeños; accompanied by chipotle ranch and avocado cream

lunch:: Tacos de Pescado

Flash-fried tilapia topped with jicama coleslaw and creamy chipotle sauce; served in flour tortillas

Ensalada de los Gringos

Fresh greens, avocado ranch, seasoned chicken or beef, tomatoes, Chihuahua cheese, guacamole, and sour cream; served in a crispy flour tortilla shell

Ensalada de Bistek

Mixed greens tossed in spicy cilantro-lime vinaigrette, topped with grilled fajita steak, sautéed onions, green bell peppers, cherry tomatoes, guacamole, and fresh cilantro

Ensalada de Camarones

Fresh greens tossed with fresh Mexican street corn, tomatoes, onions, and spicy cilantro-lime vinaigrette; topped wiwth fajita shrimp and Cotija cheese

Jumbo shrimp grilled on a sugarcane skewer and served atop a homemade masa cake; accompanied by sweet fried plantains and exotic tamarind sauce

Fajitas Arracheras

Sizzling fajitas, marinated, and seasoned with our custom blend of spices; accompanied by fresh flour tortillas, poblano rice, frijoles puercos, guacamole, pico de gallo, cheese, and sour cream; your choice of chicken, steak, shrimp, or veggie

Bistek Acapulco

A traditional grilled and seasoned skirt steak topped with baby shrimp, julienned carrots, jalapeños, red peppers, mushrooms, cherry tomatoes, onions, and cheese; served with creamy mashed potatoes

Pollo Relleno

Grilled chicken breast stuffed with rajas poblanos and Chihuahua cheese; drizzled with a tangy salsa verde and accompanied by cilantro mashed potatoes

Our very own rich and moist white cake; made with four types of milk and topped with Kahlúa frosting

Flan

Homemade Mexican custard made our way—extra creamy and rich with a sweet caramel finish

Mayan Mocha

Double shot of espresso with mild chocolate and chile

breakfast:: Adios Breakfast

Chorizo hash browns topped with two eggs, salsa verde, and sour cream; served with black beans and avocado slices

Mexican Eggs Benedict

Two poached eggs, applewood-smoked bacon, and green chile hollandaise atop our homemade masa cake

Southwest Omelette

Three eggs filled with onions, tomatoes, jalapeños, fresh corn, cilantro, and black beans; topped with sour cream

Blue Corn Hotcakes

Served with passionfruit butter and piloncillo syrup

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THE OCEANAIRE SEAFOOD ROOM

Midtown

theoceanaire.com

1100 Peachtree Street NW Atlanta, GA 30309 PH: 404.475.2277 Lunch: Monday-Friday 11:30am-5pm Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5-11pm Reservations Suggested Award-Winning Full Bar/Happy Hour Locally Sourced/Seasonal Notable Wine List Valet Parking

Enchanting atmosphere, first-class service, and fresh seafood are all part of the magic at The Oceanaire Seafood Room, located in the heart of Midtown. An eatery straight from the sea, The Oceanaire Seafood Room brings guests a selection of the freshest seafood Atlanta has to offer, which includes Scottish Salmon as well as countless seafood treasures from across the world. Diners can experience a raw bar filled with a range of oysters from creamy to fruity, prepared to the guest’s liking. Lobster, crabs, and clams are just the beginning of this extraordinary meal, including daily options like George’s Bank sea scallops, halibut, flounder, and snapper. Whether you are a fish lover or just a food lover, The Oceanaire Seafood Room has a little something for everyone.

sample menu selections soups and salads::

Blue Point-Connecticut

New England Clam Chowder

Topped with jumbo lump crab cake meat and caper beurre blanc

Watch House-Virginia

Berry and Goat Cheese Salad

Seared Scottish Salmon

Bleu Cheese and Bibb Lettuce Salad

simply grilled or broiled::

East Beach Blonde-Rhode Island

cold appetizers:: Jumbo Lump Crab Cocktail With housemade cocktail sauce

Spicy Tuna Poké

Wonton crisps and wasabi emulsion

Chilled Shellfish Platter

A towering sampler of chilled shrimp, crab, lobster, and fresh oysters

hot appetizers::

Granny Smith apples, Maytag bleu cheese, and pecans

oceanaire classics:: Baked Stuffed Shrimp

Crabmeat stuffing with creamy linguine

Seafood Mixed Grill

Grilled fish, shrimp, scallop, and baked stuffed shrimp; served with dirty rice and grilled asparagus

Fin and Shell Fish Stew

Jumbo Lump Crab Cake Oysters Rockefeller

fresh fish specialties::

Shrimp and Grits

Jumbo shrimp with creamy white cheddar grits

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Ice wine and raspberry vinaigrette, candied pecans, and goat cheese crouton

Mediterranean-style fish stew with Pernod and spicy garlic rouille

Creamy mustard mayonnaise

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Seared Carolina Red Trout “Louie”

oyster bar::

www.diningout.com

Pepper-Crusted Georges Bank Sea Scallops

Sweet potato gnocchi, chai-spiced béchamel, cracked black pepper, and cilantro sprigs

Roasted vegetable and goat cheese risotto with sage brown butter

Scottish Salmon Costa Rican Mahi Mahi Carolina Red Trout Hawaiian “Ahi” Tuna

steakhouse offerings:: 10oz Center-Cut Filet Mignon 16oz New York Strip 20oz Bone-In Rib-Eye Steak Pan-Roasted Springer Chicken Chop Mushroom pan jus and sour cream mashed gold potatoes

*Menu items subject to change


POUR KITCHEN + BAR

Brookhaven

pourbrookhaven.com

1418 Dresden Dr NE, Ste 170 Atlanta, GA Atlanta PH: 404.254.5277 Monday-Thursday 9am-2pm; 5pm-Close Friday and Saturday 9am-Close

Hand-picked wines and simply-prepared seasonal menus makes pour. kitchen + bar a noted standby. Featuring 30 different varietals of handpicked selections spanning Napa Valley to the coastlines of France, wine aficionados can find solace here. Pair any varietal with a menu of scratchmade cuisine from Pimento Cheese and cheese and meat boards to a varying selection of flatbreads. AM revelers will rejoice in the restaurant’s newest launch: Pour. AM seamlessly morphing from

Closed Sunday Live Music Late-Night Dining Vegetarian-Friendly Saturday Brunch Signature Drinks Takeout

a nightly hangout to a midmorning cafe/coworking spot, Pour. AM is now open starting at 7am. Pour. AM offers freshly brewed Rev Coffee and light breakfast options, including pastries and sandwiches, as well a number of lunch selections like Caprese Skewers and Chicken Sliders. With free wifi to boot, Pour. AM offers a needed co-working space to the residents of Brookhaven. Look for chef inspired and seasonal featured entrées, flatbreads, and small plates that include suggested wine pairings and a variety of Pour’s featured cocktails.

sample menu selections small plates::

flatbreads::

cocktails::

Pimento Cheese 8

Quattro Formaggi 12

Western Son Mule 10

The Italiano 14

Pourhibition Old Fashioned 12

Prosciutto and Fig 14

French 75 10

Barbecue Chicken 13

High Fashion 11

entrées::

Skinny Margarita 10

Cheddar cheese, balsamic drizzle, and toasted crostinis

Caprese Skewers 8

Fresh mozzarella, cherry tomatoes, balsamic, olive oil, and basil

Crab Cakes 12

Lump crab meat, Mexican style corn, and chipotle mayo

Seared Ahi Tuna 13

Ahi tuna, mixed greens, sweet chile sauce, and wasabi aïoli

Lamb Lollipops 14

Harissa crusted lamp chops and mint apple raita

garden:: Mixed Greens Salad 8

Candied walnuts, strawberries, goat cheese, and sweet lime vinaigrette

Romaine Salad 9

Artichoke, tomato, sweet peppers, feta cheese, and Asiago peppercorn dressing; add chicken 7, shrimp 7, salmon 8, or tuna 9

Pomodoro sauce, cheddar, mozzarella, Parmesan, and goat cheese Pepperoni, italian sausage, sopressata, mozzarella, and Parmesan Black fig spread, arugula, truffle oil, goat cheese, and mozzarella Barbecue sauce, mozzarella cheese, and caramelized onions

Chicken Scallopini 19

Breaded chicken, white wine caper sauce, and roasted Brussels sprouts

Pan-Seared Salmon 20

Atlantic salmon, fresh dill lemon aïoli, and garlic green beans

Sea Scallops 23

Jumbo sea scallops, carrot purée, and cucumber avocado salad

Choose from regular, watermelon, pear, blueberry, peach, lime, grapefruit, yuzu, or cucumber Old Forester bourbon, sugar, Angostura bitters, orange peel, and club soda Hendricks gin, Champagne, fresh lemon juice, and simple syrup Hendricks gin, elderflower liquor, fresh grapefruit, and rhubarb bitters Milagro silver tequila, fresh lime juice, and agave nectar

Kentucky Mule 10

Buffalo Trace bourbon, fresh lime juice, and 1821 ginger beer

Manhattan 11

Michter’s rye whiskey, sweet vermouth, Angostura bitters, and maraschino cherry

Pure Bliss 11

Belvedere vodka, raspberry purée, and fresh lemon juice

Beef Tenderloin Medallions 28

Pan-seared, white wine mushrooms, rosemary potatoes, and garlic green beans www.diningout.com

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PUBLIC SCHOOL 404

West Midtown

PSonTap.com

Public School 404 Restaurant + Bar 930 Howell Mill Road Atlanta, GA 30318 PH: 404.817.0984 Sunday-Thursday 11am-10pm Friday and Saturday 11am-11pm Brunch Served Saturday and Sunday until 3pm Award Winning Catering Family Friendly Full Bar Happy Hour Healthy Options Large Parties Locally Sourced/Seasonal Notable Beer List Free Parking

Boasting a big space with a long bar, intimate booths, communal bar seating, and an unbeatable patio, Public School 404 is a gastropub serving exclusively craft beer. Public School 404’s chef-driven menu will have you craving everything from Bacon Cheddar Tots to Ahi Tuna Poke to Crispy Buffalo Cauliflower. With an eclectic seasonal menu complemented by a wide selection of beers on draft, there’s something that will appeal to every palate, and not just for lunch and dinner. PS 404’s weekend brunch offers hearty fare such as an Eggs Benedict Pizza topped with prosciutto, Grana Padano, Public School hollandaise sauce and two fried eggs, along with Southern favorites like Fried Chicken & Waffles and Chicken Sausage and Cheddar Grits, and specially priced carafes of mimosa, beermosa, Bloody Mary, and Michelada. And don’t miss Recess, the Monday through Friday happy hour, where you can educate yourself about burgers from Public School locations in other cities across the country while you sip a local beer or house cocktail and nosh on great bar bites.

sample menu selections for the table::

burgers::

Bacon Cheddar Tots

The PS Burger

Edamame Hummus

BBQ Bison Burger

With Sriracha ketchup

Tahini, furikake, sesame seeds, and grilled flatbread

Fiery Calamari

Dusted with togarashi, served with ginger aïoli for dipping

Meatballs Al Forno

Arrabbiata “angry” sauce, Grana Padano, and basil

Ahi Tuna Poke

Pickled cucumbers, cilantro, green onions, passion fruit, and taro chips

soup and salad:: Thai Noodle Salad

Soba, pulled chicken, shrimp, cucumber, mango, mint, cilantro, marcona almonds, and sweet chile vinaigrette

Roasted Beet Salad

Goat cheese, pistachios, and yogurt-lime dressing

Roasted Chicken Quinoa Salad

Arugula, feta, avocado, tomatoes, red onions, toasted walnuts, and Champagne vinaigrette

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LTO, pickle, American cheese, Sriracha ketchup, and mustard barbecue sauce Grass-fed beef, whiskey barbecue sauce, Emmental, pepper, and bacon mushroom topping

sweets:: Chalkboard Special Ask chef for details

Nutella Cookie Sandwich

Bacon brittle, chocolate chunk cookies, and vanilla bean ice cream


ROCK N TACO

Buckhead

rockntacoatl.com

Do you crave tacos, margaritas, and rock ‘n’ roll? Buckhead’s newest gourmet taqueria will thrill diners with awesome tacos, featuring fresh ingredients. Start with a classic appetizer of chips and a trio of salsas, guacamole, or queso, or shake things up with the Ridiculous Fries, or the Japs and Pics, hand-breaded jalapeños and pickles with signatures sauces. The taco fillings include classics and newfangled versions, too. For crab lovers, the Lumpy is filled with pan-seared lump crab balls with purple haze slaw, crispy fennel, and a chipotle rémoulade. Who says you can’t always get what you want? If you’re not in the mood for tacos, Rock ‘n’ Taco also offers quesadillas, burgers, “green stuff ” (aka salads), and Choco Tacos for dessert. Score $5 deals during Happy Hour, every Monday through Friday from 4-7pm, on Karma tequila cocktails, margaritas, shots, glasses of wine, appetizers, wings, quesadillas, and burrito bowls. Guaranteed tasty tacos—every bite you take.

3247 Roswell Road NE Atlanta, GA 30305 PH: 404.841.1048 Monday-Wednesday 11:30am-Midnight Thursday-Saturday 11:30am-2am Sunday Noon-Midnight Full Bar Patio Dining Happy Hour Family-Friendly Late-Night Dining Takeout Available Valet Friday-Sunday Monday Martini Specials Wednesday After Work Social Live Music Friday and Saturday Nights

sample menu selections teasers:: Chips and Salsa 2.50

Corn tortilla chips with our homemade salsa trio

Ridiculous Wedges 6.50

Hand-cut potato wedges topped with ground beef, melted queso, and pico

Dozen Wings 9.75

Buffalo, fajita, or habanero-style served with carrots, celery, blue cheese, or ranch

Japs and Pics 6

Hand-breaded jalapeños and pickles with our signature spicy ranch

tacos:: The Classic 2.85

Ground beef blended with taco and chili seasonings, shredded Jack, lettuce, and pico; served in a hard shell

Barbacoa 3.50

Tender brasied short ribs, roasted peppers, and onions

Carne Asada 4

Flank steak, red onions, cilantro, lime, lettuce, and tomato

Roasted Lamb 4

Oven-roasted lamb shank, lettuce, pico, and homemade cucumber-dill aïoli

Tinga 2.85

Shredded chicken cooked in tomato and sautéed onions, Jack cheese, lettuce, and pico

Duck Confit 4

Roasted duck with coleslaw, walnuts, cranberries, and garlic butter

Fishy Fishy 3

Seared tilapia, lettuce, poblano, pico, cheddar cheese, and spicy Buffalo sauce

Calabash Shrimp Taco 3.85

Lightly batter flash-fried gulf shrimp, tortilla strips, cilantro slaw, and horseradish sauce

tex mex:: Burritos 8

Choice of shredded chicken, grilled steak, or braised short rib; served with lettuce, black or pinto beans, rice, sour cream, pico, guacamole, and Jack cheese

The RNT Burger 8.95

1/2lb certified Angus beef pressed on an open flame with pepper Jack cheese, bacon, tomato, onion, lettuce, and hand-cut potato wedges

Enchiladas 8.95

Choice of steak, beef, or chicken topped with spicy homemade guargillo sauce, lettuce, pico, black beans, sour cream, melted white American cheese, and guacamole

salads:: Taco Salad 8.50

Choice of beef, chicken, pork, or veggies with iceberg lettuce, red onion, guacamole, jalapeño, shredded Jack cheese, and choice of ranch or vinaigrette

Flank Steak Salad 9.50

Mixed greens, mixed cheeses, home-baked bacon, tomato, and onions

Buffalo Chicken Salad 8.50

Mixed greens, spinach, goat cheese, corn, beans, homemade salsa, and spicy wonton strips

desserts:: Fried Plantains 5

Flash-fried plantains topped with homemade strawberry and caramel sauce

Choco Taco 5

Waffle tortilla stuffed with vanilla ice cream and chocolate

Fried Ice Cream 6

Chef Panama’s own special recipe made with vanilla bean ice cream

Chef’s Flan 5

Chef Panama’s unique blend of milk, cinnamon, vanilla extract, and homemade caramel sauce

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SANDTOWN PUB

East Point

www.sandtownpub.com

Sandtown Pub 5819 Campbellton Road Suite 202-203 Atlanta, GA 30331 PH: 678.904.7041 Monday-Thursday 11am-12am Friday 11am-2am Saturday 11am-12am Sunday Open 24 hours Full Bar Daily Specials Family Friendly Free Parking Takeout

Sandtown Pub is a sports-lovers haven, featuring eight flatscreen TVs, a double bar, a patio, and plenty of seating. With a fun, inviting atmosphere where everyone is welcome to come and enjoy their favorite team play football, baseball, basketball, and even soccer with no cover or parking charge, Sandtown is the place to kick back, relax, and watch the game. Sandtown is known for their wings, where they make their special wings sauce and blue cheese dressing in-house, and serve seafood specials like crab legs, their fried Catfish Sandwich, and shrimp. Pub food lovers will delight in favorites from Burgers to Nachos, Cheese Fries to Salads and Sandwiches. Beer lover? Sandtown has beers on tap and in bottles, as well as their own set of signature cocktails. For happy hour, which runs Monday through Friday from 4-7pm, they offer $3 margaritas or Long Island Iced Teas, or $10 for a full pitcher, along with $3 appetizers. Sandtown Pub is your go to for a great neighborhood joint where you can chill, nosh, sip, and catch your favorite team’s game.

sample menu selections appetizers:: Fresh cut breaded with our special breading served with tartar sauce

Lemon Pepper Fries 5.29

ribs and seafood::

Choice of grilled or fried chicken, catfish, tilapa, or shrimp, fresh organic spring mix lettuce and tomatoes, comes with a honey mustard, tartar sauce, or cocktail dipping sauce on the side

1/2 Rack of Ribs 17.59

Turkey Burger 9.99

Large order of crinkle-cut fries tossed in lemon pepper seasoning

Chili Cheese fries 5.79

Large order of crinkle-cut fries topped with chili and hot, creamy nacho cheese

Popcorn Shrimp 6.49

Bite-sized breaded shrimp served with cocktail sauce

salads:: House Salad 4.50

Organic spring mix, topped with shredded cheese and tomato, served with dressing

Club Salad 8.95

Ham and turkey on a bed of organic spring mix, topped with shredded cheese, hardboiled egg, tomatoes, onions, and mushrooms, served your choice of dressing

Shrimp Salad 8.95

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wraps and sandwiches::

Grilled or fried catfish on a bed of organic spring mix, topped with chreeded cheese, hardboiled egg, tomatoes, onions and mushrooms, served with the dressing of your choice

Catfish Nuggets 7.25

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Catfish Salad 8.95

Grilled or fried shrimp on a bed of organic spring mix, topped with shredded cheese, hardboiled egg, tomatoes, onions, and mushrooms, served with your choice of dressing www.diningout.com

Comes with choice of 2 sides: crinkle fries, onion rings, side salad, sweet potato, coleslaw, or baked potato

Fish Dinner 13.99

2 pieces of tilapia or catfish, grilled or fried, comes with your choice of 2 sides: crinkle fries, onion rings, side salad, sweet potato, coleslaw, or baked potato

Shrimp Dinner 13.99

10 pieces of shrimp, grilled or fried, comes with choice of 2 sides: crinkle fries, onion rings, side salad, sweet potato, coleslaw, or baked patato

Crab Leg Dinner 16.50

2 crab leg clusters, comes with choice of 2 sides: crinkle fries, onion rings, side salad, sweet potato, coleslaw, or baked potato

Sandtown Wrap 9.99

1/2lb Beef Burger 9.99

Made fresh daily, served on a toasted bun with ketchup, mustard, mayo, lettuce, tomato, onion, and pickles

Fish Sandwich 8.99

One golden fried piece of tilapia or catfish, served on a toasted hoagie roll with lettuce and tomato, served with tartar dipping sauce on the side

Philly Sandwich 8.99

Chicken or steak served on a toasted hoagie roll with swiss cheese, fresh mushrooms, onions, and chopped green peppers

3 Tacos 7.99

Choice of golden fried chicken, tilapia, or catfish served with coleslaw on a soft tortilla shell with tartar or honey mustard dipping sauce on the side


SILVER SKILLET RESTAURANT

Midtown

silverskillet.com

The Silver Skillet is a giant of the classic American diner genre. Famous for its

200 14th Street NW Atlanta, GA 30318

authentic décor and friendly atmosphere, the Silver Skillet has been featured in too many movies,

PH: 404.874.1388

magazines, and television shows to list here. Skillet favorites like the Country Ham with red-eye gravy

Open Daily for Lunch and Breakfast

and corn beef hash; and Southern Breakfast with fried or grilled pork chops keep Atlantans coming

Meats and Vegetables: Monday-Friday 11am

back for more. The homemade Lemon Icebox Pie is so good that regulars will find any excuse to have it for breakfast. At lunchtime, select from many homemade entrées and vegetables. If you’re looking for classics and an old-fashioned good time, head down to Silver Skillet—they’ve got just the right thing cooking up for you.

Burgers, Sandwiches, and Sides: Saturday and Sunday May Be Rented For Private Parties Southern Cooking at its Best Breakfast and Lunch Weekend Brunch Free Parking Takeout Available Family-Friendly Daily Specials

sample menu selections breakfast suggestions:: fruits, nuts, and cream:: Southern Breakfast Two center-cut battered and fried or grilled pork chops, and two eggs; grits, white gravy, and toast or biscuits

Country Ham

Half center slice and two eggs; grits, gravy, and toast or biscuits with red-eye gravy

Grilled Corned Beef Hash

Banana or Fresh Strawberries Raisins or Pecans

Baked Meatloaf

Bacon or Sausage with Egg and Cheese

Lonely Eggs Smoked Link Sausage Grilled Chicken

syrupy things:: Skillet French Toast

Famous Skillet-Fried Chicken Breast

sandwiches::

Grilled Hamburger Steak

served with grits, gravy, and toast or biscuits

Lightly seasoned with onions, garlic, and paprika

Chicken Fried Steak

Egg and Cheese

two egg breakfast plates::

Baked Chicken Breast

Whipped Cream

Two eggs; grits, gravy, and toast or biscuits Two eggs; grits, gravy, and toast or biscuits

lunch suggestions::

Smoked Link Sausage Skillet Country Ham

omelettes:: Cheese Bacon, Sausage, or Ham

Smothered with brown gravy A large portion of 100-percent ground beef baked and topped with a brown gravy or classic tomato sauce

Roast Beef and Dressing

Choice sliced roast beef over a mound of homemade dressing covered in brown gravy

salads:: Fried or Grilled Chicken Salad

Crisp tossed greens topped with cheddar cheese, diced tomatoes, and black olives

Super Skillet

Dutch Salad

Smoked Turkey

Choice of chicken salad, tuna salad, or solid white chunk tuna

Onion, ham, green pepper, cheese, and tomato Onion, tomato, green pepper, cheese, and black olives

Cold Plates

With powdered sugar

Belgian Waffle Weekends only

Pancakes www.diningout.com

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SUN IN MY BELLY

Decatur

suninmybelly.com

2161 College Ave NE Atlanta, GA 30317 PH: 404.370.1088 Brunch: Monday-Sunday 8am-3pm Dinner: Visit suninmybelly.com/events for more info Catering Family-Friendly Ooutdoor Patio Dining Free Parking Weekend Brunch

At Sun in My Belly, it’s is all about the experience. From sips of tea to elegant dining fit for a special occasion, this is one treat you’ll not want to miss. Quintessentially European, the restaurant prides itself on being a place where friends and family can gather, business moguls can pour over emails, and romantic dates can be had in just the right ambience. A breezy open-air patio sets the stage for relaxed afternoons and evenings, while Supperclub menus entice with prix-fixe offerings ranging from cioppino to risotto. When the appetite surges, there’s little Sun in My Belly can’t satiate: breakfast is simple and elegant, Lite Bites feed the passing craving, sandwiches satisfy at the peak of the day. Executive Chef Alison Lueker is in love with the art of food—and expresses each dish with visually astounding presentations. Nature-driven fare and the same keen eye for art extends into the catering side of Sun in My Belly, which feeds the celebrations and events of many Atlantans—whether the occasion calls for small bites or complete sit-down meals. Some might say Sun in My Belly has caused a culinary stir in Atlanta, making it an out-and-out phenomenon; others say it’s just an experience to be enjoyed, again and again, any time of day, any time of year. Isn’t it time you experienced it for yourself?

sample menu selections brunch::

sandwiches::

Alison’s Famous Pimento Cheese Omelette 10.95

MLT 13.95

Scrambled Egg Pressed Panini 10.95

Alison’s Famous Pressed Meatloaf 12.95

Honey-glazed bacon served with hashed potatoes

With Hook Cheddar and bacon on brioche; served with hashed potatoes

Bagel with Thin-Sliced House-Smoked Salmon 12.95 Shaved red onions, brined capers, and cream cheese

Kirkwood Breakfast 10.95

Softly scrambled eggs with housemade boursin cheese, honey-glazed bacon, and lavender biscuit

PBLT 11.95

Napoleon Complex 10.95

Pressed brie, prosciutto, fig jam, spicy Dijon mustard, and pickled onion on herb focaccia

Curried Chicken Salad 10.95

Dried Bing cherries and scallion on wheat bread with greens

Grilled Chicken 10.95

Shrimp and Grits 13.95

Roast Beef 10.95

Vanilla Yogurt Parfait 10.95

Organic cashews, dried fruit granola, and fresh seasonal fruit

Challah French Toast 10.95

Gouda cheese, scallion aïoli, and mixed field greens on herb focaccia Horseradish cheddar, sundried aïoli, spicy Dijon, and mixed field greens on sourdough

Dill Tuna Salad 10.95

Combination of tuna, cucumbers, dill, and pickled red onions on whole wheat

Croque Madame 12.95

Stuffed with honeyed ricotta and served with fresh seasonal fruit and maple syrup

Pressed brioche filled with smoked ham, Gruyère, and béchamel cream topped with a sunny-side up egg

The Belly Benedict 13.95

Burqueño Turkey 11.95

Two poached eggs with chipotle hollandaise, sweet potato and honey bacon hash, garlic and spinach sauté, and a buttermilk biscuit

Savory French Toast 13.95

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Veal, beef, pork, bleu cheese, horseradish cheddar, sundried tomato aïoli, spicy Dijon, and mixed greens on herbed focaccia roll

Pimento cheese, fried green tomatoes, thick-cut bacon, scallion aïoli, and crisp lettuce on brioche; served with hashed potatoes Sautéed shrimp tossed in smoky barbecue sauce with pork sausage, stoneground cheese grits, and Parmesan crouton

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Mozzarella, arugula, scallion aïoli, tomato, and fresh pesto on toasted sourdough

Weekends only; spinach and Parmesan topped with mushroom béchamel cream, and sunny-side up eggs www.diningout.com

Pepper Jack and housemade sauerkraut with hotlanta Russian dressing on rye


TAVERNA PLAKA

Buckhead

tavernaplakaatlanta.com

2196 Cheshire Bridge Road Atlanta, GA 30324

Napkin throwing, plate breaking, and table dancing are just a few things that undoubtedly make Taverna Plaka the most unique dining experience in the city. Located on the edge of Buckhead, Taverna Plaka is one of Atlanta’s best Mediterranean restaurants. The warm lighting and traditional Greek interior design create a serene vibe—an atmosphere enhanced by covered patios and stringed lights. Weekends translate to party time at Taverna Plaka, with exotic belly dancers, singers, musicians, and DJs! Communal tables bring everyone closer together as they share family-style meals and dance the night away.

PH: 404.636.2284 Dinner: Sunday-Thursday 5-10pm Friday and Saturday 5pm-2:30am Open for Private Luncheon Functions by Appointment Free Parking Patio Dining Belly Dancing Full Bar Catering

The chefs at Taverna Plaka have a combined 60-plus years of culinary experience and pride themselves on delivering authentic Mediterranean cuisine with fresh, handmade ingredients. The entire staff creates a fun and memorable dining experience, where everyone is family for the night.

sample menu selections starters and salads::

entrées::

seafood::

Horiatiki Salata—Country Salad 8

Fettuccine Alfredo 15

Rainbow Trout 20

Greek Salad 8

Vegetarian Lasagna 17

Red Snapper 22

Oxtapodi Salad—Grilled Octopus Salad 18

Lobster Ravioli 28

Calamari 10

YiaYia’s Stuffed Chicken Breast 20

Tomatoes, cucumbers, peppers, onions, olives, and feta Romaine lettuce, tomatoes, cucumbers, peppers, onions, olives, and feta Grilled octopus, romaine lettuce, cucumbers, black olives, onions, peppers, and feta Crispy fried calamari served with marinara sauce

Crab-Stuffed Shrimp 10 With mango salsa

Carb Cake 10

Delicious crabmeat served on a bed of arugula

Fettuccine pasta tossed in our made-from-scratch creamy Alfredo sauce Pasta, mushrooms, peppers, cheese, and onions topped with béchamel sauce Pan-seared cheese ravioli and lobster in butternut squash sauce Breaded chicken breast stuffed with spinach and cheese; served with lemon potatoes and freshly cut green beans

Chicken Santorini—Grilled Stuffed Chicken Breast 20

Grilled chicken breast stuffed with tomatoes, onions, peppers, zucchini, and herbs; served with rice

Paidakia-Lamb Chops 28

Marinated grilled chops served with lemon potatoes and freshly cut green beans

Moussaka Greek Lasagna 17

Whole boneless sautéed rainbow trout served with rice and freshly cut green beans Grilled red snapper served with rice and asparagus

Scallops 22

Pan-seared sea scallops on top of seafood polenta

sides:: Lemon Potatoes 6

Lemon-roasted potatoes seasoned with oregano

Greek Fries 6

Fried potatoes sprinkled with kefalograviera cheese on top

Green Beans 6

Sautéed green beans with garlic and lemon

Sauteed Spinach 6

Sautéed with garlic and white wine

Saganaki 6

Flaming kefalograviera cheese

Thinly sliced eggplant, zucchini, and potatoes layered with ground beef and topped with béchamel sauce

www.diningout.com

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THRIVE ATLANTA

Downtown

thriveatl.com

101 Marietta Street NW Atlanta, GA 30303 PH: 404.389.1000 Breakfast: Monday-Friday 7:30-10:30am Lunch: Monday-Friday 11:30am-3pm Dinner: Monday-Friday 5-10pm Saturday 5:30-10pm

Thrive has been an upscale, casual restaurant since 2007 where food, drink, and a lounge atmosphere meet tastes from around the world. Their menu consists of

Happy Hour: Monday-Friday 4-7pm

salads, soups, sandwiches, sushi, steak, and so much more. Chef Ryan Kersting has brought lighter

Reservations Accepted Award-Winning Bar Scene Corporate Meeting Space Daily Specials Full Bar Happy Hour Parking Lot Private Dining

options to the Thrive menu, including grilled salmon with couscous, zucchini and squash spaghetti, and seared haricot verts. Thrive is pleased to offer a stimulating wine list, as well as a great selection of beer and sake. Located two blocks from Philips Arena, on the first floor of Centennial Tower, Thrive offers something for every customer. Thrive’s space is a one-of-a-kind blend of sleek and contemporary, offering three defined areas: bar, lounge, and dining room. For private events, Thrive offers multiple-course prixfixe menus for seated dinners, including an extensive wine list for coordinated wine pairings. In addition, there are a variety of options for reception-style events and mixers in the bar and lounge areas. Thrive is a proud member of the ACVB and Central Atlanta Progress and participates in all of their specialty dining programs, such as Downtown Atlanta Restaurant Week. Since opening, Thrive has been named in the annual list of Top 100 Atlanta Restaurants by Jezebel Magazine and recently won first place for Best Restaurant at The 2013 Atlanta Chef’s Expo.

sample menu selections appetizers::

mains::

Fried Green Tomatoes 8

Hoisin Bourbon Glazed Salmon 25

Chicken Potstickers 9

Southern Fried Springer Mountain Chicken 19

Crispy Calamari 11

Linz Filet 32

Hummus Two Ways 9

Braised Lamb Shank 26

Braised Lamb Wraps 9

sandwiches::

Thousand Island dressing with scallions Ginger, pickled vegetables, shiitake, and lemongrass sambal Tamarind, sesame, shishito, and sweet chile aïoli Smoked beet, edamame, flatbread, and crudite Tzatziki and bibb

greens::

Couscous, squash, zucchini, and haricot verts Mac and cheese, spinach, and gravy

Foie gras butter, risotto, Brussels sprouts, and shiitake Garlic mash, fennel, shishito, and brasier jus

Cornmeal-Crusted Grouper Sandwich 14

Fried green tomatoes, bibb lettuce, onion, and Thousand Island dressing

Cobb Salad 12

Roasted Leg of Lamb Sandwich 14

Classic Ceasar 8

Angus Burger 13

Grilled chicken, bacon, avocado, corn, tomato, eggs, and blue cheese dressing Romaine, butter herb crouton, and grated Parmesan

Lettuce, tomato, onion, goat cheese, and lemon tapenade Brioche, bibb, tomato, red onion, and choice of cheese

sides:: Mac and Cheese 6 Garlic Mashed Potatoes 6 Sweet and Sour Brussels 6 Broccoli and Toasted Cashew 6 86

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www.diningout.com


TON TON RAMEN & YAKITORI

Midtown/Ponce City Market

tontonramen.com

Following the ramen and yakitori craze that has swept from coast to coast, Guy Wong’s Ton Ton Ramen and Yakitori brings authentic noodle soups to Ponce City Market.

675 Ponce de Leon Avenue Ponce City Market #N151 Atlanta, GA 30308

Wong’s success with both Miso Izakaya and Le Fat brought much anticipation surrounding the opening

PH: 404.883.3507

of Ton Ton, and Atlantans are swarming in to get their ramen fix. With a simple and straightforward

Continuous Service Daily (No Change in Price for Lunch/Dinner)

atmosphere that mirrors the unfussy yet delicious menu, diners are free to focus on the food. The short menu offers appetizer staples like Gyoza, Wakame Salad, and Edamame, leading to the star of the show— ramen, which satisfies the cravings of any soup-lover. On the lighter side, try a bowl of Yasai—stir-fried vegetables, spinach, soft-boiled egg, scallions, and sesame seeds. Or try the award-winning Invincible Dan Dan Mazeman, with chewy dan dan noodles, minced pork, egg, cucumber, spicy soybeans, and Szechuan oil. If you’re in the mood for a creation all your own, add as many toppings as you want—from

Monday-Thursday 11am-10pm Friday and Saturday 11am-10:30pm Sunday Noon-8pm Healthy Options Parking Lot Valet Parking Takeout Credit Cards

the butter-garlic corn bomb to the chile paste bomb—or even extra noodles. And whether you sip or slurp, you’ll satisfy you ramen craving at Ton Ton.

sample menu selections appetizers::

ramen::

Gyoza (Pork) 7

Hakata Tonkotsu Classic 13

Wakame Salad 6 Edamame 5 Tebasaki Wings 7

Chashu, soft-boiled egg, manma, wood ear mushrooms, butter-garlic corn, scallions, and sesame seeds

Tori Shoyu 12

Chashu, soft-boiled egg, manma, spinach, scallions, and sesame seeds

yakitori::

Invincible Dan Dan Mazemen 12

Japanese Sausage 2.5

Yasai 12

Chicken 2.5 Pork Belly 2.5 Beef 2.95 Shishito Pepper 1.95

Minced pork, egg, cucumber, spicy soybeans, and Szechuan oil Stir-fried vegetables, spinach, soft-boiled egg, scallions, and sesame seeds

toppings:: Kae Dama (Extra Noodles) 3 Soft Egg 2 Chashu 4 Chile Paste Bomb 0.95 Butter-Garlic Corn Bomb 0.95

www.diningout.com

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Casual, cosmopolitan, neighborly. Wahoo! Grill is a trip around the world right here in Georgia.

Situated off College Avenue in Decatur, Wahoo! Grill’s dining room is a

comforting, modernist vision wrapped in glass, offering a beautiful open-air feel to the restaurant. But that’s just the beginning; enjoy your meal outdoors in the painstakingly maintained garden paradise and you will have found a new neighborhood standby. On the menu, a thoughtful tapestry of seafood— ike the eponymous Blackened Hawaiian Wahoo with grits—locally sourced steaks, and Southern classics like (what else?) Southern Fried Chicken with milk gravy and collards means you can pick your culinary adventure every night of the week and always be satisfied. Whatever your choice, be sure to complement the meal with a glass of expertly curated wine or a housemade cocktails. And save room for a sweet treat—nothing completes a meal better than Bread Pudding with a neat glass of whiskey Brunch lovers will also be happy to know Wahoo! Grill dishes up AM classics on Saturdays and an appetite-inspiring brunch buffet on Sundays.

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www.diningout.com


WAHOO! GRILL

Decatur

wahoogrilldecatur.com

1042 West College Avenue Decatur, GA 30030 PH: 404.373.3331 Monday-Thursday 5pm-Close Friday Lunch 11am-3pm

sample menu selections

Dinner 3-11pm Saturday Dinner 3-11pm Sunday Dinner 5-10pm Brunch: Saturday 11am-3pm Sunday 10am-3pm

appetizers::

entrées::

Flash Fried Calamari 14

Charleston Shrimp & Grits 19

Logan turnpike stone ground grits and spicy tomato cream

Award-Winning

Lobster Mac and Cheese 15

Southern Fried Chicken 19

Corporate Meeting Space

Mayhaw-hoison sauce and crispy banana peppers Cold water lobster and Pecorino-Romano

Mussels 13

Garlic-white wine, fennel broth, and tomato concasse

Confit Brussels Sprouts 8 Pecorino-Romano and lardons

Grilled Spanish Octopus 14

Crispy potatoes, chorizo, grilled scallions, and espellete oil

Joyce Farms Chicken Meatballs 10 Marinara and Pecorino-Romano

salads:: Asian Pear Salad half 7; full 14

Arugula, pine nuts, and goat cheese cream

Baked Apple Salad half 7; full 14

Mixed greens, spiced walnuts, bacon, and Bleu cheese dressing

Baby Kale Salad half 7; full 14

Roasted sweet potato, pomegranates, PecorinoRomano, and sorghum vinaigrette

Springer Mountain chicken, buttermilk gravy, mashed potatoes, and braised collard greens with bacon

Red Snapper 25

Wheat berries, mustard greens, kohlrabi pureé, and paprika-cumin oil

Grilled Duck Breast 25

Reservations Suggested

Daily Specials Family-Friendly Patio Dining Wedding and Rehearsal Dinner Venue

Farro, kale, roasted carrots, carrot pureé, and Grand Marnier gastrique

Southern Sea Scallops 27

Smoked cheddar poblano grits, vegetable ragoût, and pork velouté

Braised Short Rib 24

Gremolata polenta cakes and maitake mushrooms

Enchanted Springs Trout 23

Roasted tomato risotto, zucchini, and toasted hazelnuts

desserts:: Butterscotch Pot de Crème 7

Butterscotch custard, hazelnut whipped cream, Maldon sea salt, and caramel sauce

*Menu changes seasonally and will be available online

www.diningout.com

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WHISKEY BIRD

Morningside

eatwhiskeybird.com

From hospitality veterans Chad Crete and Anthony Vipond, Morningside residents can enjoy a surprising fusion of flavors at Whiskey Bird. The name Whiskey

1409 North Highland Avenue Atlanta, GA 30306

Bird pays homage to both a strong love of whiskey and a reverence for traditional yakitori, translating

PH: 404.600.5797

to “grilled chicken” in Japanese. Trading the traditional binchotan grill for a robata grill, Whiskey Bird

Closed Monday Tuesday-Thursday 5-10pm Friday 4-10:30pm Saturday 10:30am-10:30pm Sunday 10:30am-9pm Weekend Brunch Patio Dining Signature Cocktails Vegetarian-Friendly Locally-Sourced Ingredients

skewers and grills an assortment of Japanese-influenced tapas blended with a fusion of American flavors. Pick and choose from an array of shareable yakitori like the Sticky Soy Chicken to a full offering of Hong Kong Sliders like the fried chicken or butter burger. New to yakitori? Guests can opt for a chef’s selection with the Yakitori Roulette. For hungrier appetites, Whiskey Bird features a selection of entrées, including Wagyu Steak Au Poivre as well as veggie-forward options like the Whole Roasted Cauliflower. As the name implies, Whiskey Bird has a dizzying lineup of whiskeys, culling varietals from small batch distilleries in Kentucky to world-renowned brands from Japan. Interested in a unique yet easy-going dining experience? Fly on over to Whiskey Bird.

sample menu selections yakitori::

two::

hong kong sliders::

Sticky Soy Chicken 3

Sesame Crusted Ahi Tuna 18

Fried Chicken 6

Roasted garlic and miso

Pork Tenderloin 4

Spicy gochujang barbecue glaze

Pork Belly 3.5

Ponzu brown butter

Charred Octopus 4.5

Chinese sausage and yuzu kosho aïoli

one:: Smoked Salmon Wontons 13

Crispy wonton chips, wasabi crema, toasted sesame, and tobiko

Edamame rice grits, green onion vinaigrette, and heirloom carrot-radish salad

Pan-Seared Pork Tenderloin 16

Gochujang marinade, braised cabbage, roasted mushrooms, and cherry bourbon mostarda

Whole Roasted Cauliflower 15

Peruvian Chicken 4

Szechuan peppercorns, garlic soy jus, and baby bok choy; add seared foie gras 16, scallops 12, or crispy rock shrimp 9

Avocado, edamame, dried cranberries, sunflower seeds, seasonal vegetables, Cotija cheese, and sour orange vinaigrette

Chicken sausage, six minute egg, baby greens, pickled vegetables, and Chinese mustard vinaigrette

WB Chopped Salad 12

Crispy Brussels Sprouts 12

Fried egg, bacon, maple syrup, Chinese vinegar, wb sauce, and bonito

Roasted Tri-Color Heirloom Carrots 10

Ponzu-grapefruit brown butter, pistachio, and honey

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gyoza tacos::

Wagyu Steak Au Poivre 22

Grilled Scallops 14 Scotch Egg 9

Mushroom duxelle, wb sauce, white truffle oil, dill pickle, and smoked Gouda fondue

Hawaiian Tuna

greens and veggies::

Miso and sake marinade, baby bok choy, and cauliflower soubise

Butter Burger 8

Everything bagel seasoning, smoked Gouda fondue, crispy shallots, and herbs

Crispy Calamari and Rock Shrimp 14 Black garlic crème fraîche, preserved lemon aïoli, pickled red onion, and Thai basil

Dill pickle and wb sauce

Cucumber, mango, and avocado crema Aji pepper sauce and Cotija cheese

brunch:: Bao Benedict 14

Poached eggs, chicken and pork sausage, and smoked Gouda fondue

Hong Kong Fried Chicken and Bubble Waffle 15

Strawberries, mango, and szechuan peppercorn maple syrup

Chorizo and Sweet Potato Hash 14

Two poached eggs, smoked Gouda fondue, and Cotija cheese


ZOCALO

Midtown

187 10th Street Atlanta, GA 30309 PH: 404.249.7576 Monday-Thursday 11am-10pm Friday and Saturday 11am-11pm Sunday 11am-10pm

Famed chef Richard Sandoval’s mastery of Mexican cuisine comes to life at Midtown’s Zocalo. Serving upscale, authentic Mexican comfort food under the watchful eye of Executive Chef Lucero Martinez-Obregon, Zocalo serves delicious favorites from Ceviche and bottomless Guac and Chips to Chiles Rellenos and Chicken Mole Poblano. Serving lunch and dinner daily, along

Bar Scene Daily Specials Family-Friendly Full Bar Outdoor Patio Dining Free Parking Weekend Brunch

with Sunday brunch, Zocalo’s patio is the perfect staycation—you’ll feel like you’re in a Mexican cantina south of the border. Their daily happy hour features rotating drink specials like Mojitos or Mexican beers, while their extensive cocktail list is home to a range of tequlias, mezcals, and specialty margaritas that will make sipping feel like a real escape. Whether you’re craving street tacos or fajitas, Zocalo is the place where people come together for real, tasty Mexican fare in the heart of Atlanta.

sample menu selections for the table:: Tableside Guacamole 9.95

Avocado, tomato, onion, cilantro, chile sorrano, lime, sea salt

Shrimp Al Pastor Huarache 9.95

Zocalo Barbecue Chicken Salad 12.95

Barbecued chicken breast, tomato, corn, panela cheese, black beans, lettuce mix, crispy tortilla, and cilantro ranch dressing

tacos and gorditas::

Crispy masa flatbread, adobo-marinated shrimp, grilled pineapple, bean purée, roasted peppers, mixed melted cheese, and salsa verde

three soft corn tortilla tacos with Mexican rice and refried black beans

Shrimp Ceviche 11.95

Cilantro, onion, lime, and salsa roja

Poached shrimp, citrus broth, cherry tomatoes, avocado, cilantro, and red onion

Achiote Chicken Wings 8 for 8.95

Chipotle-guajilo barbecue, serrano pepper, Cotjia, cheese, and cilantro ranch dressing

soups and salads:: Poblano Soup 6.95

Cream of poblano and queso fresco; with shredded chicken add 2.50

Mexican Chicken Soup 6.95

Shredded chicken, chipotle-chicken broth, tomato Mexican rice, avocado, onion, cilantro, and crispy tortilla

Mixed Greens Salad 7.95

Add shrimp 5.59; add salmon 7.25

Grilled Chicken 12.50 Al Pastor 13.50

Adobo-marinated pork, grilled pineapple, cilantro, and salsa verde

Grilled Steak 12.95

Hanger steak, cliantro, onion, lime, and salsa roja

Baja 12.95

Grilled fish, chipotle aïoli, Mexican slaw, corn, and avocado

burritos and enchiladas:: Pulled Chicken Burrito 10.95

Green Chicken Enchilada 11.95

Shredded chicken, tomatillo sauce, crema fresca, Mexican rice, and refried black beans

Jalisco Shrimp Enchilada 13.95

Mexican cheese, corn, rajas, crema fresca, plantains, and cilantro rice

chef’s specials:: Chile Relleno 13.95

Chile poblano stuffed with Mexican cheese and sautéed vegetables, refried black beans, chile chipotle sauce, and crema fresca

Chicken Zarape 15.95

Pan-seared chicken breast, bacon, panela Cotija, pico de gallo, chipotle sauce, refried black beans, and creamy white sauce

Carne Asada 17.95

Hanger steak, sautéed chile poblano, chimichurri, chile morita sauce, Mexican rice, and charro beans

Salmon Adobado 17.95

Corn esquites, chile, Cotjia cheese, and habanero aïoli

Pinto beans, pico de gallo, crema fresca, Mexican rice, and morita sauce

Pulled Beef Barbacoa Burrito 11.95

Pinto beans, pico de gallo, crema fresca, Mexican rice, and morita sauce

www.diningout.com

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Grace 1720

OUTSIDE THE PERIMETER :: 93 BB’s Bronx Bagels

98 Reel Seafood

94 Freight Kitchen & Tap

99 Secreto Kitchen and Bar

95 Grace 1720

100 Village Tavern

96 IPP’s Pastaria Bar

102 Smokejack BBQ

97 Kouzina Christos


BB’S BRONX BAGELS

Alpharetta

bbsbagels.net

770 McFarland Parkway Aplharetta, GA 30004

It may seem strange to have a spot named BB’s Bronx Bagels on the outskirts of Atlanta, but it truly has found a home in Alpharetta. BB’s launched in 2007 as the brainchild of owners Anna and Eddie Siino. Natives of New York, they found their hand-rolled, kettle-boiled bagels were extremely popular—so popular, in fact, that they decided to launch their own business. With these delicious bagels as the centerpiece of the menu, the Siinos created sandwiches that pay homage to

PH: 770.475.1818 Monday-Friday 6am-2pm Saturday and Sunday 7am-2pm Breakfast Daily Specials Family-Friendly Free Parking

breakfast classics like the Taylor Ham and Egg, lunch standbys like the Grilled Chicken BLT, and burgers. There’s enough to feed any appetite, any time of day, and the menu even includes an impressive array of salads, kids’ treats, and desserts. BB’s is a no-fuss phenomenon that might just tempt you to move next door—it’s that good.

sample menu selections bagels:: plain, egg, sesame, blueberry, pumpernickel, poppy, everything, salt, onion, garlic, marble-rye, whole wheat, or hard roll

specialty bagels:: cheddar, cranberry, french toast, chocolate chip, energy, cinnamon raisin, flagel (any), and bialy (weekends only)

breakfast sandwiches:: served on white, wheat, rye, english muffin, roll, or any bagel; croissant add 1.50

Single Egg 2.99

Turkey, Egg Whites, and Cheese on English Muffin 4.99 Uncle Herman (Breadless) 6.59

Two sausage patties, two tomato slices, two overmedium eggs, and two slices American cheese arranged in two stacks

grilled chicken sandwiches:: includes macaroni salad and pickle; deluxe includes french fries (add 2.50)

Grilled Chicken 5.99

With lettuce, tomato, and honey mustard on a hard roll

Chicken Roma 7.89

Egg and Cheese 3.49

With roasted red peppers and provolone cheese on a garlic hard roll

Bacon, Sausage, Ham, or Taylor Ham 5.59

Italian Chicken 7.49

Choice of one meat; with cheese 4.89

Egg and Bacon, Sausage, Ham, or Taylor Ham 6.29 Choice of one meat; with cheese 5.59

The Davis 3.99

With grilled red peppers, provolone cheese, onions, and mushrooms in garlic butter on grilled hard roll

Spicy Cali Chicken 7.49

burgers:: Bo Burger 8.99

With sautéed mushrooms, onions, melted provolone, and Worcestershire sauce

Bronx Bomber 9.99

With bacon, American cheese, lettuce, tomato, onion, mayo, and barbecue sauce

Pattie Melt 8.49

With yellow American cheese and grilled onions on marble rye

wraps:: Anna Wrap 7.99

With grilled chicken, onions, mushrooms, spinach, and provolone cheese

Sante Fe Seasoned Grilled Chicken Wrap 7.49 With salsa, shredded cheddar cheese, and lettuce

Roast Beef or Turkey Club Wrap 8.99

Choice of roast beef or turkey with bacon, lettuce, and tomato

With tomato, onion, cheddar cheese, and mayo on grilled garlic hard roll

One egg over-hard with sausage patty and American cheese on toasted English muffin

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FREIGHT KITCHEN & TAP

Woodstock

freightkitchen.com/ freightkitchen.com/

251 East Main Street Woodstock, GA 30188 PH: 770.924.0144 Monday-Thursday 11am-10pm Friday 11am-11pm Saturday 10:30am-11pm Sunday 10:30am-9pm Bar Scene Family-Friendly Full Bar Free Parking Outdoor Patio Dining Sunday Brunch

Freight Kitchen & Tap offers a fresh take on Southern fare with a farm-totable approach. Located in Woodstock’s historic train depot and stationed beside a a big red train, the restaurant features a loft-lounge overlooking a vintage bar, and also offers a covered outdoor deck. With a seasonally changing menu that reflects the selection of goods available from their purveyors (small regional farms and artisan food suppliers), Freight Kitchen & Tap serves a new type of Southern cuisine. Their philosophy is to make food they’d want to eat, and it’s easy to crave all the items on their menu. Start with their spicy Pimento Cheese or their Fried Mac and Cheese Balls. Other favorites are the Chicken and Waffles or the Freight Shrimp and Grits, served with andouille sausage and okra, or the Chicken Fried Chicken, served with bacon braised collard greens. Freight also features 22 rotating taps of local craft beer, wines, craft cocktails, and a large selection of whiskey. Open for brunch, lunch, and dinner, Freight is the place to relax, have fun, and enjoy great food.

sample menu selections appetizers:: Addiptive 7

Spicy spinach and artichoke dip served with cornmeal crêpe chips and baguette

Pimento Cheese 7

Housemade pimento cheese served with crêpe chips, celery, and carrots

Maryland Style Crab Dip 11

Grilled Chicken Cobb Salad 15

Grilled Salmon Salad 16

Venison Burger 15

entrées::

salads:: House Salad 6; 9

Mixed greens, Swiss chard, cucumber, red onion, tomatoes, and croutons

Beet Salad 10

Mixed greens, roasted beets, candied almonds, peaches, goat cheese, and parsnip crisps

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Two 4oz peppercorn medley-crusted filets, red onion marmalade, red bliss garlic mash, Loudmouth Farms mushrooms, and brandy pan sauce

Crab Cakes 22

Wings (10) 12

Two Gouda and pimento mac and cheese balls with house rémoulade

Steak au Poivre 24

Romaine, diced hard-boiled egg, cherry tomatoes, bleu cheese crumble, bacon, avocado, and grilled chicken breast

Served with tortilla chips and crostini

Fried Mac and Cheese Balls 6

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Mixed greens, house-smoked brisket, Cajun roasted corn, fried onions, and Asher bleu cheese

Swiss chard, avocado, grapefruit, peach, strawberries, candied almonds, with balsamic vinaigrette

Delicious wings prepared classic, hot, or hotter with a choice of Old Bay and lime, Dylan’s sweet heat, lemon pepper, teriyaki, or bourbon barbecue; carrots and celery available upon request

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Brisket Salad 16

Freight Shrimp and Grits 18

Cajun-seasoned gulf shrimp, Logan Turnpike cheddar grits, andouille sausage, okra, and tomatoes in smoked tomato broth

Classic Pork Braise 16

Beer-braised pork shoulder, Logan Turnpike cheddar grits, spicy collard greens, and Freight barbecue

Freight Meatloaf 18

Venison and beef meatloaf, red bliss mash, bacon braised greens, fried onions, and red wine jus

Scallops Amandine 23

U10 almond-crusted scallops, couscous, Swiss chard, micro-greens, and blood orange gastrique

Two jumbo lump crab cakes, succotash, microgreens, and whole grain mustard sauce 8oz ground venison, house seasoning, red onion marmalade, bacon, Asher blue cheese, and pickles with a choice of side

Chicken and Waffles 16

Maple-bacon Belgian waffle, fried chicken breast, local hot honey, bacon braised collard greens, and maple syrup upon request


GRACE 1720

Norcross

grace1720.com

5155 Peachtree Parkway Suite 320 Peachtree Corners, GA 30092

Graceful is a great way to describe the space at grace 17.20 in Peachtree Corners. The restuarant opened over 12 years ago, and has created a space unlike anything else in the area. A natural and European-style design sets the tone for a dining experience that’s both casual and elegant. The restaurant features several different dining areas, including a large main dining room with soaring ceilings and exposed beams, a more intimate space adjacent to the main room, an upstairs private dining area with stunning antique chestnut hardwood floors, and an elegant outdoor patio with an antique European fountain and outdoor fireplace. The collective space is ideal for hosting any important or special event. And while the design certainly speaks volumes, the food at grace 17.20 steals the show. The dynamic culinary team offers a regularly changing menu of the freshest seasonal ingredients prepared

PH: 678.421.1720 FAX: 678.623.0370 Monday-Saturday 11:30am-10pm Live Entertainment Online Reservations Full Bar Corporate Meeting Space Daily Specials Fireplace Healthy Options Locally Sourced/Seasonal Free Parking Private Dining

simply and tastefully. Most recently, a clean menu has been added as an option for those with special dietary preferences. The wine list includes wines from all over the globe and includes wines by the bottle and glass. The dedicated and committed team at grace 17.20 approaches each day with one common goal: to present a unique dining experience that uplifts and inspires each and every guest.

sample menu selections first course::

fish and shell fish::

grace for dessert::

Jumbo Lump Crab Cake

Shrimp and Logan Turnpike Grits

Banana Fosters Turnover

Eggplant and Sultana Rasin Bruschetta

Pan-Roasted Salmon Fillet

Dark Chocolate Torte

Spicy Chopped Chicken and Sweet Slaw Spring Rolls

Seared Diver Scallops

Sweet caper rémoulade

Basil, bleu cheese, and Dijon gastrique

Mozzarella cheese, slaw, pumpkin seeds, and honey-jalapeño drizzzle

Barbecue Pulled Pork Flatbread

Red onion and tomato, mozzarella, and cliantro aïoli

Green chile, onion, garlic, and white wine butter sauce Ginger-glazed organic rice blend, garnished with wilted spinach and served with citrus beurre blanc Cilantro-jasmine rice and pineapple chimichurri

pasta and poultry:: Grilled Chicken Breast Risotto

salads::

Wild mushroom cream sauce and shaved Parmesan cheese

Arugula Salad

Peking Duck Breast

Fuji apples, dried cranberries, candied walnuts, goat cheese, and ginger vinaigrette

Grilled Chicken Orzo Salad

Mixed greens, cucumber, tomato, red onion, Kalamata olives, feta cheese, orzo pasta, and white balsamic vinaigrettte

Buttermilk Fried Chicken Salad

Crispy greens, shredded carrot, radish, cucumber, tomato, buttermilk ranch dressing, and housemade honey mustard drizzle

Potato gnocchi, wild mushrooms, roasted baby carrots, shallots, arugula, and brown butter sauce

from the grill:: 12oz Berkshire Pork Chop

Stoned ground mustard sauce, collard greens, and Anson Mills grits

Vanilla ice cream and caramelized bananas Flourless torte, berry coulis, and crème anglaise

Grace’s Cheesecake Salted caramel

clean menu options:: Farro Salad with Kale and Beets

Butternut squash, walnuts, and honey-lime vinaigrette

Roasted Beet Salad

Red and golden beets, avocado and orange segments, toasted hazlenuts, and Sherry vinaigrette

Grilled Portobello Burger

Eggplant, garlic, onion, sundried tomato, sambal, basil, and oil

Coconut Curried Kale

Braised red onion, chickpeas, cilantro rice, lime, red quinoa, and sautéed vegetables

7oz Filet Mignon Red wine veal jus

Organic Chicken and Spinach Burger Swiss cheese

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IPP’S PASTARIA BAR

Woodstock

ippspastaria.com

8496 Main Street Woodstock, GA 30188 PH: 770.517.7305 FAX: 770.516.6631 Monday-Thursday 11:30am-9pm Friday 11:30am-10pm Saturday Noon-10pm Sunday Noon-9pm Full Bar Outdoor Patio Dining Family-Friendly Free Parking

Since 1989, George and Toni Ippolito have enjoyed great success bringing their Northeast feel and authentic family recipes to the Atlanta suburbs in Ippolito’s Italian restaurants. During these past 20-plus years, the next generation of Ippolito sons have grown up in the family business, joining their father in his passion for creating great Italian food and a welcoming place for families to gather. The Ippolito family is proud to introduce their latest venture, IPP’S Pastaria & Bar, combining the best of old tradition with fresh new tastes and a welcoming atmosphere. Welcome to your neighborhood’s new favorite Italian restaurant. Buoni amici e ottimo cibo!

sample menu selections appetizers::

panini::

Bruschetta 6.95

Chicken Parm 10.95

Toasted, sliced IPP’S rolls topped with diced tomatoes, red onions, fresh basil, and fresh mozzarella

Pepe 8.95

Spicy Italian sausage wrapped in dough, brushed with honey, baked, and served on a bed of marinara sauce

Fried Ravioli 7.95

Deep-fried, filled with cheese, and served with marinara sauce for dipping

Italian Gorgonzola Chips 8.95

Homemade potato chips baked with Gorgonzola, fresh tomatoes, basil, and cherry peppers drizzled with ranch dressing

Breaded eggplant baked in tomato sauce and topped with Romano and mozzarella cheeses; served on a hoagie

The Italian 10.95

Ham, salami, capicola, provolone, lettuce, tomato, and IPP’S Italian vinaigrette; served hot or cold on a hoagie

Cod Sandwich 11.95

salads:: House Salad small 3.95; large 7.95

pizza::

Italian Chopped Salad 12.95

Chopped greens tossed with ham, capicola, Genoa salami, Gorgonzola, black olives, tomatoes, and red onions in our signature house Italian dressing

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Eggplant Parm 10.95

Lightly fried cod fillet served on a toasted roll with fresh tomato, arugula, and a pesto mayo

Tossed greens topped with tomatoes, cucumbers, mozzarella cheese, and croutons with your choice of dressing

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Breaded chicken breast, lightly fried and baked in tomato sauce and topped with Romano and mozzarella cheeses; served on a hoagie

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Margherita Pizza small 10.95; medium 13.95; large 15.95

A light pizza with IPP’S zesty red sauce, fresh mozzarella cheese, diced tomato, and fresh basil

White Pizza small 10.95; medium 13.95; large 15.95

Pizza dough brushed with olive oil and garlic and topped with mozzarella, sundried tomatoes, and fresh basil

George’s Grilled Pizza 13.95

Italian sausage, tri-colored peppers, caramelized onions, mozzarella cheese, and marinara sauce

IPP’S Stromboli 11.95

Mozzarella cheese and IPP’S zesty pizza sauce

classics:: IPP’S Spaghetti Dinner 12.95

Our homemade tomato sauce and one jumbo meatball served over spaghetti pasta

Lasagna 14.95

Layers of pasta, ricotta cheese, IPP’S meat sauce with sausage, and zesty Italian spices; topped and baked with Romano and mozzarella cheeses

Seafood Cannelloni 15.95

Fresh pasta filled with a blend of ricotta cheese, shrimp, crab, and lobster baked in cardinale sauce and topped with Romano and mozzarella cheeses

Fettuccine Bolognese 12.95

A traditional Bolognese of ground beef with celery and onions in a white wine tomato sauce served over fettuccine pasta

Cellentani Cream Pesto 13.95

Cellentani pasta with grilled chicken and diced tomatoes in a creamy pesto sauce


KOUZINA CHRISTOS

Marietta

kouzinachristos.com

1453 Terrell MiII Road Marietta, GA 30067 PH: 770.952.1950

Kouzina Christos has been noted for having the best gyros in Atlanta, along with their amazing artisanal crust pizza. The traditional Gyros are topped with fresh feta and loads of thickly sliced lamb on a bed of finely chopped lettuce with warm pita bread and tzatziki on the side. The accolades are never ending for this Marietta gem of over 30 years. Kouzina Christos brings to the community a compilation of expertly prepared Greek Mediterranean dishes built on the foundation of family traditions. Delicious grinders, calzones, salads, and seasonally inspired entrées of seafood, lamb, and pasta are orchestrated into a savory experience paired with fabulous craft beers and wines.

Open for Lunch and Dinner Monday-Thursday 11am-10pm Friday and Saturday 11am-11pm Sunday 10am-10pm Takeout Available Free Parking Patio Dining Available Family-Friendly Saturdays: Half-Price All Wine Bottles Seasonal Craft Beers Available Gluten-Free Pizza and Pasta Available

Let’s not forget the finale of the meal—traditionally prepared, honey-licious flaky layers with walnuts and cinnamon: Baklava. This fabulous dessert completes the experience every time along with piping hot coffee or herbal teas. There are plenty of hearty selections for an excellent dining experience at Kouzina Christos with occasional weekend entertainment.

sample menu selections mezethes::

gyros and falafel::

seasonal entrées::

Shrimp Saganaki

Gyro

Seafood

Extra large shrimp, rustica sauce, feta, and garlic bread

Spanakopita

Spinach, feta, and scallions in flaky phyllo layers

Lamb Chops

Mountain oregano, extra virgin olive oil, salt, and pepper with tzatziki

Rotisserie beef and lamb, tomato, feta, tzatziki dressing, and pita bread

Chicken

Grilled chicken, tomato, feta, tzatziki dressing, and pita bread

Falafel

salads::

Chickpea falafel, tomato, feta, tzatziki dressing, and pita bread

Greek Salad

grinders::

Romaine, tomatoes, feta cheese, Kalamata olives, cucumber, Salonika peppers, dolmathes, and Kouzina Greek vinaigrette

Antipasta

Pepperoni, capicola, Genoa salami, Kalamata olives, artichoke hearts, provolone cheese, tomatoes, and pepperoncini peppers

Boar’s Head premium meats, provolone cheese, lettuce, tomato, and toasted sub roll

Vegetarian Cuban NY-Style Pastrami

calzones::

pasta entrées::

Spinach Calzone

Bolognese

Meat Lover’s

Keftedes

Spinach, Parmesan, cheddar, feta, and provolone Sausage, pepperoni, meatball, and four cheeses

Traditional beef, lamb, and pancetta Bolognese Kouzina lamb keftedes and John’s signature tomato sauce

Tempura mahi mahi and housemade chips

Lamb

Cinnamon-braised lamb shank, truffled mashed potatoes, and sautéed kale

Greek Peasant Pasta

Roasted eggplant, tomato, artichoke, roasted garlic, spinach, and feta

pizza:: Johnny’s Pizza

Loaded with mushrooms, hamburger, pepperoni, sausage, fresh onion, and bell pepper

Greek Pizza

Black olives, artichokes, sundried tomatoes, and feta cheese

Christo’s White Pizza

Roasted garlic, artichoke, sun-roasted tomatoes, feta, and white cheddar cheese

Niko Pizza

Papou’s favorite with pastrami, onion, and white cheddar cheese

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REEL SEAFOOD

Woodstock

reel-seafood.com

8670 Main Street Suite A Woodstock, GA 30188 PH: 770.627.3006 FAX: 770.726.9568 Daily 11:30am-11pm Bar Scene Family-Friendly Full Bar Outdoor Patio Dining Private Dining Free Parking

For a taste of real, quality seafood in Woodstock, dine out at Reel Seafood. Located in Downtown Woodstock, Reel Seafood brings a fresh approach to seafood with its casual ambience and dedication to quality. Decorated in a subtle nautical theme with whites, blues, and reds, the casual dining room is warm and welcoming, and the open-air patio is perfect for enjoying cool nights with views of Main Street. Owner/Chef David Silverman cooks everything to order, while his wife and partner Karen Silverman manages the front-of-the-house. Popular dishes include the savory Crab Cakes and Shrimp and Grits (with local Logan Turnpike grits), while fresh Oysters on the Half Shell make a perfect chilled appetizer or shareable snack. The full bar offers an array of wines by the bottle and glass, and the house cocktails are a smash (try the Reel Margarita with Cabo Wabo Reposado and Cointreau, or the SKYY Peach with vodka, Georgia peaches, orange juice, and Champagne). Reel offers a fresh take on seafood with a casual yet high-quality dining experience in Woodstock.

sample menu selections BLT 6

Pan-Seared Sea Scallops 22

Hearts of Romaine 7

Pan-Sautéed Flounder 18

Smoked Gouda and fontina

Caesar, aged Parmesan, chile-garlic croutons, and anchovies

Crab and Goat Cheese Fritters 10

Greek Salad 8

Logan Turnpike Shrimp ‘n’ Grits 16

starters:: Seafood Gumbo 4.50; 8 Crawfish, andouille, and rice

Shrimp and Lobster Fondue 13

Red pepper jelly

Steamed Mussels 11

Garlic lobster cream, leeks, basil, and baguette

Flash-Fried Calamari 8

Pickled jalapeños, aïoli, and marinara

Grilled Thai Shrimp 12

Hearts of bibb, red onion, cabbage, rice powder, and mint

Tuna Tartare 12

Sesame, crushed peanuts, scallions, shallots, and cilantro

Half Shell East Coast Oysters 11; 20 Horseradish, mignonette, and cocktail sauce

salads:: Spinach and Arugula 7

Sundried cranberries, local goat cheese, Marcona almonds, and cider vinaigrette

Iceberg wedge, pecans, smoked bacon, grape tomatoes, and crumbled bleu cheese

Olives, cucumber, red onions, peppers, tomatoes, feta cheese, and oregano dressing

entrées:: Shrimp Tagliatelle 16

Roast corn, black beans, julienned peppers, chipotle cream, and aged Parmesan

Shrimp Po’boy 11

Shredded lettuce, tomato, and spicy rémoulade

Old Bay Fish Fry 14

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Roasted garlic mashed potatoes, thin green beans, and lemon-caper butter Andouille, spinach, and tomatoes

Lobster Boil 20

Red potatoes, corn, saffron lobster broth, vermouth, and red pepper rouille

tired of the sea:: Chargrilled Marinated Skirt Steak 20 Chipotle mashed with salsa verde

Ground Short Rib Brisket Burger 12

Blue cod, cabbage slaw fries, and jalapeño tartar

Cheddar, smoked bacon, and grilled onions on toasted brioche

Pan-Fried Trout 16

Au Poivre New York Strip 28

Soft polenta, grilled asparagus, and red pepper coulis

Pepper Seared Tuna 22

Steamed rice, young spinach, and hoisin-chile broth

Sautéed mushrooms, caramelized onions, and shallot-brandy cream

Tortilla Fried Chicken 10

Jerk Grilled Salmon 17

Ancho chile and chipotle mashed potatoes

Sweet Chile-Glazed Swordfish Steak 19

Garlic mashed and veal jus

Saffron rice and black bean-mango relish Ginger risotto, edamame, and shiitakes

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Lobster corn succotash, poblanos, okra, and butter beans

Coffee-Crusted Rib-Eye 28


SECRETO KITCHEN AND BAR

Alpharetta

secretokitchen.com

The secret to Secreto is simple: thoughtfully crafted, hearty food made with recipes handed down through generations, founded on local and seasonal ingredients. Tucked away in Alpharetta, Secreto is serving what Zagat has hailed as

6195 Winward Parkway Suite 102 Alpharetta, GA 30005 PH: 770.752.0922

“smart, updated Southern classics.” No flash-in-the-pan culinary magic here; just fixtures that call on

Monday-Thursday 11am-9:30pm Friday 11am-10:30pm Saturday 5-10:30pm

memories of when you were a kid—like the Grilled Apple Brined Pork Chop with bacon braised greens,

Closed Sunday

or the Charleston-Style Crab Cakes and Bourbon-Braised Short Ribs. At the bar, spirited classics hold

Reservations Accepted via OpenTable.com

sway—like the all-time favorite Old Fashioned—alongside a dozen wines, and craft brews that marry brilliantly with Chef Boyd Rose’s kitchen creations, all of which hold true to the secret of simplicity. So settle into the wood-rich dining room for some delicious, leisurely Southern hospitality, or sidle up to the bar for a drink and conversation. Whether making a friend or celebrating with family, Secreto offers

Bar Scene Dailly Specials Family-Friendly Free Parking Outdoor Patio Dining Signature Cocktails

you the chance to make new memories over each unforgettable meal.

sample menu selections soups and salads::

entrées::

Baby Gem Salad 7

Grilled Apple Brined Pork Chop 26

Roasted tomatoes, garlic croutons, Asiago cheese, and lemon-thyme dressing

Arugula Beet Salad 8

Roasted beets, toasted pistachios, goat cheese crumbles, and truffleChampagne vinaigrette

Roasted Red Pepper Crab Bisque 7 Basil oil and golden Sherry drizzle

Soup of the Day 7

appetizers::

Bacon braised greens, Calvados pork jus, truffle-sweet potato purée, and spiced apples

Grilled Hanger Steak 29

Double cheddar grit melt cakes, garlic green beans, and wild mushroombourbon sauce

Chef Boyd’s Southern Fried Chicken 22

Buttermilk mash, green beans, and smoked bacon-jalapeño gravy

North Coast Salmon 26

Roasted butternut squash mash, brown butter-bacon Brussels, and beurre rouge

Crispy Seared Lamb Belly 14

Pan-Seared Diver Sacllops 32

Red Chile-Glazed “Bang Bang” Shrimp 12

desserts::

Lemon-goat cheese grits, spicy tomato jam, and star anise demi Sesame, ginger, and cucumber salad

Bourbon-Braised Short Ribs 15

Truffle sweet potato purée and Cajun shoestring onions

Charleston-Style Carb Cake 17

Lemon-garlic asparagus, shrimp risotto, and red wine honey syrup

Warm Buttermilk Carrot Cake 7 Orange cream cheese icing

White Chocolate Raspberry Crème Brûlée 7

Spicy rémoulade, Secreto flatbread, and petite arugula salad

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Village Tavern features a scratch kitchen, where artisan recipes are prepared to order with top quality ingredients. The restaurant’s talented chefs use aged, hand-cut certified Angus beef, fresh seafood, and all-natural poultry and ground chuck to create a sure-to-please menu with delicious choices for everyone. Their craft bar offers patrons skillfully prepared cocktails with a remarkable wine and craft beers selection. Village Tavern was voted #1 Best Happy Hour, Best All-Around Restaurant, Best Fine Dining, Best Casual Dining, Best Family Dining, Best Patio Dining, and Best Business Lunch in Appen Media Group’s 2015 “Best of the Best” Contest.

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VILLAGE TAVERN

Alpharetta

villagetavern.com

11555 Rainwater Drive Alpharetta, GA 30004 PH: 770.777.6490 FAX: 770.777.6492 Hours: Sunday and Monday 11am-9pm Tuesday-Thursday 11am-10pm Friday and Saturday 11am-11pm

sample menu selections

appetizers and small plates::

New York Strip 14oz 29.95

Ahi Tuna Sashimi 12.95

8oz filet, asparagus, jumbo lump crabmeat, and béarnaise

Sesame seared, with wasabi, soy, and sesameginger sauce

Thai Chicken Nachos 9.50

Spicy chicken, Thai peanut sauce, sweet peppers, snow peas, cilantro, scallions, cheddar, and Monterey Jack cheeses

Hot Crab Dip 10.95

Blackfin crab meat, toasted garlic bread

Pimento Cheese Deviled Eggs 9.95

Southern-style with our signaure tavern applewoodsmoked bacon

flatbreads:: Margherita 9.95

Fresh mozzarella, San Marzano tomatoes, and fresh basil

Mushroom and Goat Cheese 12.95

Herb oil, San Marzano tomatoes, goat cheeses, and sautéed cremini mushrooms

Brunch: Saturday and Sunday 11am-3pm Reservations Accepted

Stock Yards Certified Angus beef

Award-Winning

Steak Oscar 29.95

Daily Specials

fish market:: Grilled Tilapia 17.95

Mango-avocado salsa, rice pilaf, and green beans

Hong Kong-Style Chilean Sea Bass 28.95

Family-Friendly Large Parties Notable Wine List Outdoor Patio Dining Weekend Brunch

Line-caught, steamed in sweet ginger-soy and sesame oil; served with wilted spinach and sticky rice

Grouper Hemingway market price

White wine, lemon, tomatoes, capers, and angel hair pasta

pasta and chicken:: Cajun Seafood Fettuccine 19.95

Sautéed jumbo shrimp and New Bedford jumbo sea scallops tossed in Cajun cream sauce with andouille sausage and green and red peppers

Blackened Chicken Alfredo 16.95

Fettuccine, broccoli, tomatoes, and Asiago sauce

entrée salads:: Thai Chicken 12.50

Mixed cabbages, cucumbers, edamame, fried wontons, and lime-cilantro dressing; drizzled with Thai peanut dressing

Asian Tuna 14.95

Fresh center cut ahi tuna, carrots, snow peas, edamame, and sesame-ginger dressing

Grilled Chicken Spinach 13.95; substitute grilled Atlantic salmon 15.95 Bacon, tomatoes, apples, cranberries, candied pecans, sliced egg, blue cheese, and poppyseed dressing with grilled chicken

steakhouse steaks and prime rib:: Prime Rib with Au Jus 12oz 24.95; 16oz 27.95 Stock Yards Certified Angus beef

Filet Mignon 8oz 25.75; 10oz 28.95 Certified Angus beef

Shrimp Scampi 16.50

White wine butter sauce, oregano, parsley, tomatoes, garlic, and angel hair pasta

burgers and sandwiches:: Pimento Cheese Bacon Burger 13.50

Irish Kerrygold Dubliner cheese with pimentos, caramelized onions, and sugared applewood-smoked bacon

Blackened Salmon Sandwich 12.25

Lettuce, tomato, onion, Creole aïoli, and sesame seed bun

Reuben turkey 10.95 substitute corned beef 11.95

Swiss cheese, sauerkraut, Thousand Island, and rye bread

Tavern Burger 12.50

The “All American” leaf lettuce, red onion, tomato, American cheese, and our “secret sauce”

house made desserts:: Warm Butter Cake 7.50

Rib-Eye 14oz 26.75

Very Best Carrot Cake 7.25

Top Sirloin 10oz 22.50

St Barth’s Chocolate Torte 6.95

Stock Yards Certified Angus beef Certified Angus beef

Double-Decker Cheese Cake 7.75

Executive Chef Mary Grace Viado Executive Chef Mary Grace Viado has worked at Village Tavern for nearly 15 years. Prior to joining the Village Tavern team, Viado fine-tuned her culinary skills by stage training at several top New York restaurants including: Restaurant Daniel, Aquavit, Le Cirque 2000, Aureole, Payard Patisserie and Bistro, Café des Artistes and Le Bernadin. Additional culinary experience includes working at several high-end hotels such as the Hotel Sainte Claire in San Jose and the Four Seasons in both New York City and Atlanta. A native of the Philippines, Viado graduated cum laude with a degree in hotel and restaurant administration from the University of the Philippines. She went on to attend the Culinary Institute of America (CIA) where she was awarded numerous scholarships during her time, including the prestigious James Beard Foundation Scholarship as well as the Culinary Institute of America Service Award, Culinary Institute of America President’s Scholarship, Guest Services Endowed Scholarship, Katharine Angell Scholastic Achievement Award and International Student Scholarship.

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SMOKEJACK BBQ

Alpharetta

smokejackbbq.com

29 South Main Street Alpharetta, GA 30009 PH: 770.410.7611 Monday-Thursday 11am-9pm Friday and Saturday 11am-10pm Sunday 11am-9pm Catering Takeout Delivery Group Dining Outdoor Seating

You want the best from-scratch barbecue in Atlanta. You want it in a relaxed and cozy setting. Welcome to Smokejack BBQ. Since 2004, this Alpharetta restaurant has been winning awards for its barbecue, and captivating the hearts of local diners. In a 180-year-old historic building, Smokejack charms with time-tested techniques. Based on the owner’s “barbecue tour” of the U.S., the menu spans traditions across the South, from Kansas City to Alabama. Start with an order of Fried Pickles served with spicy dipping sauce. If you like your “Q” served between bread, there are plenty of options, from the ultra-traditional Pulled Pork with Carolina barbecue sauce, to the new age “Tex Reubenstein” with brisket, Swiss, slaw, and Thousand Island. Smoked meats run the gamut from “Bama-style” chicken, to brisket, to burnt ends, and the kitchen smokes ribs twice daily. Having a party? Smokejack provides catering for all manner of occasions. Or, throw your party at Jack’s Attic, Smokejack’s upstairs private event space that can accommodate upwards of 80 with a full bar, flatscreens, and the world’s friendliest bartender.

sample menu selections appetizers:: Fried Pickles 5.75

Served with spicy dipping sauce

Fried Green Tomatoes 5.75

soups::

The Big Gunn 11.50

Brunswich Stew cup 3.75; bowl 4.75

Smokejack Queso Dip 5.75

Chicken and Sausauge Gumbo cup 3.75; bowl 4.75

Fresh salsa, sour cream, smoked jalapeño, and lettuce

Hand-Breaded Onion Rings 5.75

Hand-breaded and served with ranch dressing

Triple Bypass Fries pork 8.95; brisket 10.95 Smoked pork or brisket, Kansas City sauce, queso, cheddar and Jack cheeses, bacon, sour cream, and scallions

salads:: Pit Master Salad 10.95

Chicken or pork, romaine, cheddar and Jack cheeses, wonton strips, tomatoes, cucumbers, Kansas City barbecue sauce, and ranch dressing

Smoked Chicken Cobb Salad 11.95

Romaine, bacon, avocado, cheddar cheese, egg, tomato, and ranch dressing

102

Hickory-Smoked Turkey Melt 11.95

Cucumber, tomatoes, feta cheese, red onions, and lemon-oregano vinaigrette

Fried green tomatoes served with Creole mayo

Pork or Chicken Nachos 10

110

Field Greens Salad 5.95

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sandwiches:: Pulled Pork 8.95

Carolina barbecue sauce

Smoked Pork Sausage 8.95

Pickled onions, jalapeños, and pasilla sauce on Texas toast

Chopped Beef Brisket Texas-Style 10.50 Pasilla barbecue sauce on Texas toast

“Cue” Bano 9.50

Pork, ham, Swiss cheese, pickles, mustard, and mayo

The “Tex Reubenstein” 11.95

Brisket, Swiss cheese, coleslaw, and Thousand Island dressing

Triple “B” 12.95

Angus beef patty, smoked beef brisket, applewoodsmoked bacon, horseradish mayo, lettuce, and pasilla sauce

Thick-cut turkey, fontina cheese, avocado, and scallion mayo on honey wheat bread Buttermilk fried chicken breast, smoked provolone, Carolina country ham, roasted pepper mayo, lettuce, and tomato

from the smoker:: Pulled Pork Shoulder 12.75 Substitute pulled chicken

Smoked Roasted Chicken quarter 10.75; half 13.50 Bama-Style Chicken quarter 10.75; half 13.50

Bone-in chicken that’s been smoked, flash-fried, and smothered in white barbecue sauce

Mojo Smoke Combo 19.75

Choose three: pulled pork shoulder, smoked sausage, smoke roasted chicken, sliced beef brisket, burnt ends, smoked turkey breast, or smoked wings

The Jack 36.95

1/4lb pulled pork, 1/4lb burnt ends, 1/4 roasted chicken, 1/4 rack pork spare ribs, 1/4 rack baby back ribs, and choice of four sides


restaurant index by amenity

AMENITY AWARD-WINNING :: 66 80 81 84 86 88 91 92 93 94 108 96

Antico Pizza Le Fat Morton’s The Steakhouse Mulavi The Oceanaire Seafood Room Public School 404 Silver Skillet Restaurant Sun in My Belly Taverna Plaka Thrive Atlanta Village Tavern Wahoo! Grill

61 72 74 77 79 102 80 84 82 87 88 106 90 107 94 108 98 99

Amara Bantam Pub BQE Restaurant and Lounge City Winery Atlanta Escobar Restaurant & Tapas Freight Kitchen & Tap Le Fat Mulavi Nancy’s Chicago Pizza Pour Kitchen + Bar Public School 404 Reel Seafood Sandtown Pub Secreto Kitchen and Bar Thrive Atlanta Village Tavern Whiskey Bird Zocalo

72 101 85 87 91 108

Bantam Pub BB’s Bronx Bagels No Mas! Cantina/Adios Café Pour Kitchen + Bar Silver Skillet Restaurant Village Tavern

62 70 75 104 105 87 88 110 92 93 96

26 Thai Kitchen & bar Babalu Tapas & Tacos Cafe Circa IPP’S Pastaria Bar Kouzina Christos Pour Kitchen + Bar Public School 404 Smokejack BBQ Sun in My Belly Taverna Plaka Wahoo! Grill

62 61 103 81 82

26 Thai Kitchen & bar Amara Grace 1720 Morton’s The Steakhouse Nancy’s Chicago Pizza

BAR SCENE ::

BREAKFAST ::

CATERING ::

CORPORATE MEETING SPACE ::

87 93 94 96

Pour Kitchen + Bar Taverna Plaka Thrive Atlanta Wahoo! Grill

DAILY SPECIALS :: 61 68 70 72 73 101 74 75 76 77 79 102 103 104 80 84 82 87 106 90 107 91 92 94 108 96 98 99

Amara Atlantis Babalu Tapas & Tacos Bantam Pub Basil’s Restaurant & Tapas Bar BB’s Bronx Bagels BQE Restaurant and Lounge Cafe Circa Calle Latina City Winery Atlanta Escobar Restaurant & Tapas Freight Kitchen & Tap Grace 1720 IPP’S Pastaria Bar Le Fat Mulavi Nancy’s Chicago Pizza Pour Kitchen + Bar Reel Seafood Sandtown Pub Secreto Kitchen and Bar Silver Skillet Restaurant Sun in My Belly Thrive Atlanta Village Tavern Wahoo! Grill Whiskey Bird Zocalo

93

Taverna Plaka

74 75 77 79 103 87 93

BQE Restaurant and Lounge Cafe Circa City Winery Atlanta Escobar Restaurant & Tapas Grace 1720 Pour Kitchen + Bar Taverna Plaka

62 61 64 66 72 73 101 75 77 78 102 103 104 105 80 84 82 87

26 Thai Kitchen & bar Amara Anis Café & Bistro Antico Pizza Bantam Pub Basil’s Restaurant & Tapas Bar BB’s Bronx Bagels Cafe Circa City Winery Atlanta EATS Atlanta Freight Kitchen & Tap Grace 1720 IPP’S Pastaria Bar Kouzina Christos Le Fat Mulavi Nancy’s Chicago Pizza Pour Kitchen + Bar

DANCING ::

ENTERTAINMENT ::

FAMILY-FRIENDLY ::

88 106 89 90 107 91 110 92 93 108 96 99

Public School 404 Reel Seafood Rock n Taco Sandtown Pub Secreto Kitchen and Bar Silver Skillet Restaurant Smokejack BBQ Sun in My Belly Taverna Plaka Village Tavern Wahoo! Grill Zocalo

62 61 64 68 70 72 73 74 75 76 77 79 102 103 104 80 81 84 82 85 86 87 88 106 89 90 107 93 94 108 96 98 99

26 Thai Kitchen & bar Amara Anis Café & Bistro Atlantis Babalu Tapas & Tacos Bantam Pub Basil’s Restaurant & Tapas Bar BQE Restaurant and Lounge Cafe Circa Calle Latina City Winery Atlanta Escobar Restaurant & Tapas Freight Kitchen & Tap Grace 1720 IPP’S Pastaria Bar Le Fat Morton’s The Steakhouse Mulavi Nancy’s Chicago Pizza No Mas! Cantina/Adios Café The Oceanaire Seafood Room Pour Kitchen + Bar Public School 404 Reel Seafood Rock n Taco Sandtown Pub Secreto Kitchen and Bar Taverna Plaka Thrive Atlanta Village Tavern Wahoo! Grill Whiskey Bird Zocalo

62 68 70 72 75 76 79 102 81 84 86 87 88 110 94 108 96 99

26 Thai Kitchen & bar Atlantis Babalu Tapas & Tacos Bantam Pub Cafe Circa Calle Latina Escobar Restaurant & Tapas Freight Kitchen & Tap Morton’s The Steakhouse Mulavi The Oceanaire Seafood Room Pour Kitchen + Bar Public School 404 Smokejack BBQ Thrive Atlanta Village Tavern Wahoo! Grill Zocalo

FULL BAR ::

HAPPY HOUR ::

|

EALTHY OPTIONS :: H 61 70 73 75 78 105 80 84 87 88 106 91 92 95 108 96 98

Amara Babalu Tapas & Tacos Basil’s Restaurant & Tapas Bar Cafe Circa EATS Atlanta Kouzina Christos Le Fat Mulavi Pour Kitchen + Bar Public School 404 Reel Seafood Silver Skillet Restaurant Sun in My Belly Ton Ton Ramen & Yakitori Village Tavern Wahoo! Grill Whiskey Bird

73 75 79 88 91 110 93 94

Basil’s Restaurant & Tapas Bar Cafe Circa Escobar Restaurant & Tapas Public School 404 Silver Skillet Restaurant Smokejack BBQ Taverna Plaka Thrive Atlanta

70 101 103 104 88 90 110 108 96

Babalu Tapas & Tacos BB’s Bronx Bagels Grace 1720 IPP’S Pastaria Bar Public School 404 Sandtown Pub Smokejack BBQ Village Tavern Wahoo! Grill

62 61 68 70 73 74 75 77 79 102 104 80 81 82 86 87 88 106 90 107 110 92 94 108 96

26 Thai Kitchen & bar Amara Atlantis Babalu Tapas & Tacos Basil’s Restaurant & Tapas Bar BQE Restaurant and Lounge Cafe Circa City Winery Atlanta Escobar Restaurant & Tapas Freight Kitchen & Tap IPP’S Pastaria Bar Le Fat Morton’s The Steakhouse Nancy’s Chicago Pizza The Oceanaire Seafood Room Pour Kitchen + Bar Public School 404 Reel Seafood Sandtown Pub Secreto Kitchen and Bar Smokejack BBQ Sun in My Belly Thrive Atlanta Village Tavern Wahoo! Grill

INTERNET ::

KIDS’ MENU ::

LARGE PARTIES ::

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restaurant index by amenity/cuisine

LATE-NIGHT DINING :: 68 70 74 75 79 80 84 87 89 93

Atlantis Babalu Tapas & Tacos BQE Restaurant and Lounge Cafe Circa Escobar Restaurant & Tapas Le Fat Mulavi Pour Kitchen + Bar Rock n Taco Taverna Plaka

64 68 74 75 77 103 87 110

Anis Café & Bistro Atlantis BQE Restaurant and Lounge Cafe Circa City Winery Atlanta Grace 1720 Pour Kitchen + Bar Smokejack BBQ

70 102 103 86 87 88 107 91 93 98

Babalu Tapas & Tacos Freight Kitchen & Tap Grace 1720 The Oceanaire Seafood Room Pour Kitchen + Bar Public School 404 Secreto Kitchen and Bar Silver Skillet Restaurant Taverna Plaka Whiskey Bird

68 74 75 79 84

Atlantis BQE Restaurant and Lounge Cafe Circa Escobar Restaurant & Tapas Mulavi

87 88 94 108

Pour Kitchen + Bar Public School 404 Thrive Atlanta Village Tavern

LIVE MUSIC ::

LOCALLY SOURCED/ SEASONAL ::

LOUNGE ATMOSPHERE ::

NOTABLE BEER LIST ::

NOTABLE SPIRITS ::

74 BQE Restaurant and Lounge 80 Le Fat 85 No Mas! Cantina/Adios Café 87 Pour Kitchen + Bar 107 Secreto Kitchen and Bar 94 Thrive Atlanta 108 Village Tavern 98 Whiskey Bird

NOTABLE WINE LIST :: 61 64 77 103 86

104

Amara Anis Café & Bistro City Winery Atlanta Grace 1720 The Oceanaire Seafood Room

87 107 108

Pour Kitchen + Bar Secreto Kitchen and Bar Village Tavern

62 64 68 70 72 73 76 77 102 103 104 80 84 87 106 89 90 107 110 92 93 108 96 98 99

26 Thai Kitchen & bar Anis Café & Bistro Atlantis Babalu Tapas & Tacos Bantam Pub Basil’s Restaurant & Tapas Bar Calle Latina City Winery Atlanta Freight Kitchen & Tap Grace 1720 IPP’S Pastaria Bar Le Fat Mulavi Pour Kitchen + Bar Reel Seafood Rock n Taco Sandtown Pub Secreto Kitchen and Bar Smokejack BBQ Sun in My Belly Taverna Plaka Village Tavern Wahoo! Grill Whiskey Bird Zocalo

75 98

Cafe Circa Whiskey Bird

62 61 64 68 70 72 73 101 74 75 78 79 102 103 104 80 82 85 87 88 106 90 107 91 110 92 93

26 Thai Kitchen & bar Amara Anis Café & Bistro Atlantis Babalu Tapas & Tacos Bantam Pub Basil’s Restaurant & Tapas Bar BB’s Bronx Bagels BQE Restaurant and Lounge Cafe Circa EATS Atlanta Escobar Restaurant & Tapas Freight Kitchen & Tap Grace 1720 IPP’S Pastaria Bar Le Fat Nancy’s Chicago Pizza No Mas! Cantina/Adios Café Pour Kitchen + Bar Public School 404 Reel Seafood Sandtown Pub Secreto Kitchen and Bar Silver Skillet Restaurant Smokejack BBQ Sun in My Belly Taverna Plaka

OUTDOOR DINING: PATIO ::

OUTDOOR DINING: ROOFTOP :: PARKING: FREE PARKING ::

108 98 99

Village Tavern Whiskey Bird Zocalo

70 72 87 99

Babalu Tapas & Tacos Bantam Pub Pour Kitchen + Bar Zocalo

103 82 85 106 98

Grace 1720 Nancy’s Chicago Pizza No Mas! Cantina/Adios Café Reel Seafood Whiskey Bird

103 82 85 87 106 98

Grace 1720 Nancy’s Chicago Pizza No Mas! Cantina/Adios Café Pour Kitchen + Bar Reel Seafood Whiskey Bird

PET-FRIENDLY ::

PRIVATE DINING: UP TO TEN ::

PRIVATE DINING: TEN TO FIFTY ::

PRIVATE DINING: OVER FIFTY ::

62 81 85 86 87 88 94

26 Thai Kitchen & bar Morton’s The Steakhouse No Mas! Cantina/Adios Café The Oceanaire Seafood Room Pour Kitchen + Bar Public School 404 Thrive Atlanta

SIGNATURE DRINKS :: 62 61 68 70 74 75 79 104 80 84 86 87 88 107 94 108 98 99

26 Thai Kitchen & bar Amara Atlantis Babalu Tapas & Tacos BQE Restaurant and Lounge Cafe Circa Escobar Restaurant & Tapas IPP’S Pastaria Bar Le Fat Mulavi The Oceanaire Seafood Room Pour Kitchen + Bar Public School 404 Secreto Kitchen and Bar Thrive Atlanta Village Tavern Whiskey Bird Zocalo

103 104 108

Grace 1720 IPP’S Pastaria Bar Village Tavern

SPECIAL DIETARY OPTIONS AVAILABLE ::

TAKEOUT :: 61 72 73 101 74 75 76 78 79 102 103 104 105 80 82 85 87 88 89 90 91 110 92 94 95 99

Amara Bantam Pub Basil’s Restaurant & Tapas Bar BB’s Bronx Bagels BQE Restaurant and Lounge Cafe Circa Calle Latina EATS Atlanta Escobar Restaurant & Tapas Freight Kitchen & Tap Grace 1720 IPP’S Pastaria Bar Kouzina Christos Le Fat Nancy’s Chicago Pizza No Mas! Cantina/Adios Café Pour Kitchen + Bar Public School 404 Rock n Taco Sandtown Pub Silver Skillet Restaurant Smokejack BBQ Sun in My Belly Thrive Atlanta Ton Ton Ramen & Yakitori Zocalo

62 61 64 75 78 103 104 80 84 85 87 91 93 95 98

26 Thai Kitchen & bar Amara Anis Café & Bistro Cafe Circa EATS Atlanta Grace 1720 IPP’S Pastaria Bar Le Fat Mulavi No Mas! Cantina/Adios Café Pour Kitchen + Bar Silver Skillet Restaurant Taverna Plaka Ton Ton Ramen & Yakitori Whiskey Bird

61 68 70 72 73 74 102 84 85 87 88 92 108 98 99

Amara Atlantis Babalu Tapas & Tacos Bantam Pub Basil’s Restaurant & Tapas Bar BQE Restaurant and Lounge Freight Kitchen & Tap Mulavi No Mas! Cantina/Adios Café Pour Kitchen + Bar Public School 404 Sun in My Belly Village Tavern Whiskey Bird Zocalo

VEGETARIAN-FRIENDLY ::

WEEKEND BRUNCH ::

CUISINE AMERICAN BISTRO ::

87

Pour Kitchen + Bar


restaurant index by cuisine/location 108

Village Tavern

72 87 90 91 108 98

Bantam Pub Pour Kitchen + Bar Sandtown Pub Silver Skillet Restaurant Village Tavern Whiskey Bird

AMERICAN GRILL ::

BARBECUE :: 110

Smokejack BBQ

75 78

Cafe Circa EATS Atlanta

70 75 76

Babalu Tapas & Tacos Cafe Circa Calle Latina

CARIBBEAN :: CENTRAL/ LATIN AMERICAN ::

CONTEMPORARY AMERICAN :: 64 70 72 101 102 103 84 87 88 94

Anis Café & Bistro Babalu Tapas & Tacos Bantam Pub BB’s Bronx Bagels Freight Kitchen & Tap Grace 1720 Mulavi Pour Kitchen + Bar Public School 404 Thrive Atlanta

92

Sun in My Belly

64

Anis Café & Bistro

73 75 77 79 84 92 96 98

Basil’s Restaurant & Tapas Bar Cafe Circa City Winery Atlanta Escobar Restaurant & Tapas Mulavi Sun in My Belly Wahoo! Grill Whiskey Bird

105 93

Kouzina Christos Taverna Plaka

61

Amara

66

Antico Pizza

ASTERN EUROPEAN :: E

FRENCH ::

FUSION/ECLECTIC/ WORLD CUISINE ::

GREEK ::

INDIAN :: ITALIAN ::

104 105 82

IPP’S Pastaria Bar Kouzina Christos Nancy’s Chicago Pizza

95

Ton Ton Ramen & Yakitori

68 68 73 77 84 93

Atlantis Atlantis Basil’s Restaurant & Tapas Bar City Winery Atlanta Mulavi Taverna Plaka

85 89 99

No Mas! Cantina/Adios Café Rock n Taco Zocalo

74

BQE Restaurant and Lounge

87

Pour Kitchen + Bar

66 104 105 82 87

Antico Pizza IPP’S Pastaria Bar Kouzina Christos Nancy’s Chicago Pizza Pour Kitchen + Bar

75 86 106 96

Cafe Circa The Oceanaire Seafood Room Reel Seafood Wahoo! Grill

75

Cafe Circa

74 75 78 102 107 91 110 96

BQE Restaurant and Lounge Cafe Circa EATS Atlanta Freight Kitchen & Tap Secreto Kitchen and Bar Silver Skillet Restaurant Smokejack BBQ Wahoo! Grill

75 76

Cafe Circa Calle Latina

81

Morton’s The Steakhouse

94

Thrive Atlanta

JAPANESE ::

MEDITERRANEAN ::

MEXICAN ::

NUEVO SOUTHERN ::

PASTRIES/DESSERTS :: PIZZA ::

SEAFOOD ::

SOUTH AMERICAN :: SOUTHERN ::

SPANISH ::

STEAKHOUSE :: SUSHI ::

TAPAS/SMALL PLATES ::

70 73 75 79 87

Babalu Tapas & Tacos Basil’s Restaurant & Tapas Bar Cafe Circa Escobar Restaurant & Tapas Pour Kitchen + Bar

THAI :: 62

26 Thai Kitchen & bar

EGAN/VEGETARIAN V 75 Cafe Circa

::

VIETNAMESE :: 80

Le Fat

LOCATION ALPHARETTA ::

101 107 110 108

BB’s Bronx Bagels Secreto Kitchen and Bar Smokejack BBQ Village Tavern

87

Pour Kitchen + Bar

62 64 68 73 89

26 Thai Kitchen & bar Anis Café & Bistro Atlantis Basil’s Restaurant & Tapas Bar Rock n Taco

79 85

Escobar Restaurant & Tapas No Mas! Cantina/Adios Café

76 92 96

Calle Latina Sun in My Belly Wahoo! Grill

BQE Restaurant and Lounge Cafe Circa Morton’s The Steakhouse Nancy’s Chicago Pizza Taverna Plaka Thrive Atlanta

|

70 72 77 78 84 86 91 95 99

Babalu Tapas & Tacos Bantam Pub City Winery Atlanta EATS Atlanta Mulavi The Oceanaire Seafood Room Silver Skillet Restaurant Ton Ton Ramen & Yakitori Zocalo

98

Whiskey Bird

MORNINGSIDE :: ORCROSS :: N 103 Grace 1720

WEST END :: 80 88

Le Fat Public School 404

102 104 106

Freight Kitchen & Tap IPP’S Pastaria Bar Reel Seafood

WOODSTOCK ::

BROOKHAVEN :: BUCKHEAD ::

CASTLEBERRY :: DECATUR ::

DOWNTOWN :: 74 75 81 82 93 94

EAST POINT :: 90

Sandtown Pub

105

Kouzina Christos

61 66

Amara Antico Pizza

MARIETTA ::

MIDTOWN ::

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105


lastbite From L to R: Kwame Ofosu, Denise Romeo, Amritha Alladi Joseph, Noah Anderson, and Kelly Donovan

SAY HELLO TO OUR BRAND AMBASSADORS DiningOut Atlanta’s top influencers and their food-centric blogs

Want to get know the food scene of a city? Follow local foodie influencers. Writing a food blog may sound easy, but creating a successful one takes hard work, dedication, and excellent presentation. DiningOut Atlanta is incredibly lucky to work with a group of talented and diverse influencers who serve as brand ambassadors. They are the eyes and ears in and throughout the city. Let’s take a moment to get to know a few of them… IN TRANSIT

in Atlanta. When the couple found the city’s

London, Cuba, Miami, Chicago, and Los Angeles.

Amritha Alladi Joseph, Atlanta-based travel and

best dining deals post graduation, they knew

As an avid food photographer, you will likely see

food blogger, writes about mindful travel, dining,

they had to share. They created interactive lists and maps that made it easier to find the best

him at food festivals with his camera in hand

and healthy recipes for vegetarians on her blog “In Transit.” Her original and informative guides

deals in any neighborhood. Whether you are

ready to capture a tastiest shot. ASKWAME.COM

an Atlanta native or new to the city, you will

WE LIKE TO COOK!

certainly find entertaining activities at discounted

DiningOut Atlanta’s City Editor, Denise Romeo,

prices courtesy of “Georgia on my Dime.”

owns and operates the award-winning blog, “We

GEORGIAONMYDIME.COM

Like to Cook!” Among the blog’s many accolades,

ourselves in new settings, push our boundaries,

ASKWAME

it was named Best Atlanta Food Blog by “Best

and learn about other ways of life. There is a sense

Born in Philadelphia and raised in Atlanta, Kwame

Self Magazine” twice. Romeo and her husband

Ofosu considers himself a critical foodie with a

began chronicling recipes and cooking tricks

provide unique ideas of things to do, see, and eat in Atlanta and other parts of the world. “Travel is the best form of education, especially in today’s world.” says Joseph. “It’s important to put

of awe and fulfillment as you see new places and experience new things.” JOINMEINTRANSIT.COM GEORGIA ON MY DIME

love of small, unpretentious, and hidden gem restaurants. Feeling the need to investigate before visiting, he reads restaurant reviews by other

used in their home kitchen to give to their sons when they were grown so that they could create traditions with their own families. Romeo enjoys

Recent University of Georgia graduates, Kelly

influencers before sharing his own views on his

Donovan and Noah Anderson, are the brains

blog “Askwame.” In addition to sharing his Atlanta

cooking and eating fabulous food in Atlanta (and

behind “Georgia on my Dime”—a go-to source

food adventures, he also shares his international

beyond) and sharing those experiences with her

for happy hour specials, events, and food news

travels on his blog. Ofosu has recently visited Rio,

readers and ours. WELIKE2COOK.COM

106


DESIGN THE KITCHEN OF YOUR DREAMS Let us provide the gear: LARGE APPLIANCES

COOKWARE, CUTLERY, KITCHEN TOOLS & CLASSES

• Only the best will do – from Sub Zero Wolf, Vent-A-Hood, and other high-end brands • Try them out – schedule a one-on-one session with Chef Joe Marshall, where he’ll show you the details on working appliances - at any of our stores or at the Sub-Zero Wolf Showroom in Buckhead. • Let us educate you and help tailor a custom solution for your unique kitchen • World-class customer service before, during, and after the sale – we will even come to your home after certified installation to ensure your comfort with the use and care of your new appliances

• World-class brands to match your world-class appliances • The best curated selection of barware, bakeware, outdoor cooking equipment and local food products • Personalized customer service from our seasoned experts • We are your complete kitchen outfitter

MIDTOWN 1544 Piedmont Avenue, Suite 403-R Atlanta, GA 30324 404-815-4993

PEACHTREE STATION 5001 Peachtree Blvd, Suite 520 Chamblee, GA 30341 678-691-8600

www.cookswarehouse.com

EAST COBB 1311 Johnson Ferry Rd, Ste 568 Marietta, GA 30068 770-565-8005


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DiningOut Atlanta Spring/Summer 2018  

DiningOut Atlanta & San Pellegrino present Culinary Trailblazers of the South. 20 Things We Love ABout Atlanta featuring landmark restaurant...

DiningOut Atlanta Spring/Summer 2018  

DiningOut Atlanta & San Pellegrino present Culinary Trailblazers of the South. 20 Things We Love ABout Atlanta featuring landmark restaurant...

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