credit: Green Olive Media
The Georgian Terrace announced recently that Proof & Provision, a new speak-easy-style spot occupying the lower level of the hotel in the former Basta restaurant space, will open early next month. Chef Zeb Stevenson, of the Georgian Terrace’s Livingston Restaurant and Bar, will also head the kitchen of this spot.
Stevenson says that the idea was to “create something that stands in contrast to what’s happening at Livingston, something more relaxed, more down-to-earth.” The menu will be composed of standard tapas, dishes with which people are familiar, made with high quality ingredients. Stevenson says, “We will pour our efforts as a team into the best products we can get and let that tell the story.”
The menu will offer snacks, charcuterie, sandwiches and French bread pizzas. Think deviled eggs, chicken liver mousse, hot pretzels with mustard and cheese sauce, grilled cheese and a take on pigs in a blanket. It was designed to complement the beverage program, featuring barrel-aged cocktails, which were the inspiration for the restaurant’s concept.
659 Peachtree St. N.E., Atlanta. 404-897-1991. $-$$.
In other news:
- Watershed on Peachtree, which will open in its new Buckhead location at the end of the month, recently announced that chef Julia LeRoy will be joining chef Joe Truex’s team as chef de cuisine. LeRoy has experience in fine dining, having worked at both Seeger’s and the Dining Room at The Ritz-Carlton, Buckhead. Her most recent venture was the now-closed LeRoy’s Fried Chicken in West Midtown. In an email to its customers, Watershed on Peachtree said that LeRoy, with Truex, “will expand on Watershed’s Southern-inspired cuisine with flavors from the Georgia Coast to the Louisiana Bayou and everything in between including the diverse ethnic flavors found throughout the South.”
- Decatur’s dining scene grows once again with the Pinewood Tippling Room opening May 15 in the former Cakes & Ale space. This new spot describes itself in a press release as “part cocktail bar, part deep South diner.” Chef Julia LeRoy’s name pops up again here as she served as the consulting chef for the restaurant. For the menu, she developed a number of small plates highlighting Southern classics like fried green tomatoes, pork belly and a fried bologna sandwich. The beverage program was developed by T. Fable Jeon, who has worked with multiple bars around town to develop cocktail menus, most recently The Lawrence. The menu here features house-made syrups, tinctures and infusions. 5 p.m. – 1 a.m. Tuesdays-Saturdays, 5-10 p.m. Sundays. 254 West Ponce de Leon Ave., Decatur. 404-373-5507. $$.
- Roswell recently welcomed a newcomer Stax Burger Bar, located just west of Ga. 400. Stax is named for its double “stack” of three ounce burgers on brioche buns. In addition to a short list of traditional burgers, Stax also features a number of specialty burgers made from pork and chorizo, shrimp, salmon, veal, chicken, turkey or lamb. Burgers can be paired with one of the sides or tapas like the buttermilk onion rings, green pea risotto or sauteed Brussels sprouts with shallots and pancetta. In addition to the main dining area, Stax offers high-top seating on the patio and a handful of seats at the bar, which serves both beer and wine. 11 a.m. – 10 p.m. Sundays-Thursdays, 11 a.m. – 11 p.m. Fridays-Saturdays. 690 Holcomb Bridge Road, Roswell. 770-992-2229. $.
Dunwoody Beer Festival
The 11th annual Dunwoody Beer Festival takes place tomorrow at Perimeter Mall rain or shine. Sample over 150 beers, malt beverages and liquors from around the world while listening to live entertainment. Food will be available for purchase. 2-7 p.m. May 12. $30 in advance, $40 day of festival.
Antico Napoletana Cooking Class
Attend this cooking class on Antico’s rear patio to benefit Embraced, an organization that provides assistive mobility devices and prosthetic equipment to those in need. Class participants will learn tips for making an authentic Antico pizza and Nonna’s Italian cannoli. 6 p.m. or 8:30 p.m. May 18 (rain date May 25). Purchase tickets online. $50.
–by Jenny Turknett, Food and More blog