Alma rendering courtesy of Fifth Group Restaurants

Alma Cocina, by Fifth Group Restaurants is slated to open in just a couple of weeks on Dec. 6 in the One Ninety One Peachtree Tower downtown. Fifth Group also owns South City Kitchen, La Tavola Trattoria, Ecco, The Original El Taco and Bold American Catering.

Alma Cocina will serve Mexican and Latin American specialties. Its kitchen will be headed by Chad Clevenger, who has worked with chefs such as Rene Ortiz, Jesse Perez, Rick Bayless and Tim Love.

Here are menu excerpts from the press release:

Clevenger has created a menu that features antojitos (appetizers), ceviches, sopas y ensaladas (soups and salads), huaraches (soft corn masa tortilla with delicious toppings), taquitos (two small tacos), platos mayor (main plates) and sides. Dishes include cachaca braised short rib with Brazilian feijoada beans, chicharrons and cilantro chimichurri ($9); bay scallop ceviche with blood orange juice, aji Amarillo chile, Agrumato oil, red onion, basil and Marcona almonds ($12); mushroom and butternut squash huarache with charred red onions, crema, huitlacoche sauce, queso fresco and epazote ($6); pork cheek arepa with black beans, pickled apple guasaca, queso de mano and micro cilantro ($7); red snapper mole Amarillo with huitlacoche sauce, Swiss chard, roasted hen of the woods and citrus salsa ($22); and Mexican style charred corn on the cob with garlic aioli, guajilo chile powder, quesa cotija, queso fresco, lime, cilantro and epazote ($4).

Alma Cocina places heavy emphasis on their beverage program, even considering details such as the flavored ice cubes prepared for drinks. In addition to the 120 traditional seats, there will be two separate bar areas with communal tables. More on the beverage program:

Extensive beverage offerings of Latin and American beers and wines are highlighted by a deep cocktail list. “Beyond tequila and margaritas we have an opportunity to showcase the great spirits from around Latin America. Cocktails made from Pisco, Cachaca and Mezcal are designed to feature the spirit in an innovative but approachable preparation,” said Fifth Group Restaurants’ Beverage Director Vajra Stratigos.

The three tequilas and ice cubes that will be offered upon the restaurant’s opening include the following:

1.    Plata: 2010 Single Estate Tequila Ocho, “Los Corrales” – a unique, small batch tequila with clean, precise tropical notes and honeycomb aromas flanked by pure, earthy agave flavors.  Ice Selection:  seasoned coconut water, fresh pineapple

2.    Reposado: Hacienda Herradura , Amatitán, Jalisco – the world’s first commercially available Reposado invented in 1974.  The liquid is twice distilled and, after 11 months of ageing, holds fragrant aromas of sweet oak, cinnamon and spice. Ice Selection:  prickly pear, dragon fruit

3.    Anejo: Tequila Don Julio – considered to be the world’s first luxury tequila, Don Julio is named after its founder, who was a trailblazer in vertical integration.  Aromas and flavors of butterscotch, charred orange and honey accent this profoundly smooth anejo experience. Ice Selection:  coffee, maple-caramel

Mondays-Sundays 11 a.m. – 3 p.m. and 5 p.m. – close. 191 Peachtree St. N.E., Atlanta. 404-968-9662.

In other news:

• The ONE Group, a hospitality company with locations across the country, announced plans to open STK, a steakhouse and lounge geared towards women, here in Midtown next month. Jeremy Miller formerly of Bluepointe will head the kitchen and Marcus Marshall from Concentrics Restaurants will serve as General Manager. The Atlanta location, the fifth STK, will serve the brand’s signature items such as the jumbo lump crab salad, beef tartare and “lil’ BRGs” (burgers) but will also serve a local specialty menu created by Miller. A line of signature cocktails will also be available. Dinner nightly beginning at 5:30 p.m. 1075 Peachtree St., Atlanta.
• Sidewalk Radio, a monthly 20 minute special feature on WMLB AM 1690, presents “Food for Thought” on Monday. Nov. 21. The show’s guests will include chef Steven Satterfield of Miller Union, who will provide insight into the Southern Foodways Alliance and Marie Nygren of The Farmhouse at Serenbe, who will share the story of Mary Mac’s Tea Room and the traditions of home cooking. Also joining the panel are Bill Johnson of The Johnson Studio, who has designed over 400 local restaurants including Aria, Nava and Kyma and Don Rooney of the Atlanta History Center to provide a historical perspective of Atlanta. 8:30 a.m. and 6:30 p.m. Monday, Nov. 21. WMLB AM 1690.

–by Jenny Turknett, Food and More blog