Just down the street,
With a new name,
We think is neat.
Okay, that sucked.
“Food and More” is now “Atlanta Restaurant Scene.”
Sha-na-na! It’s Lola Allan! If you’ve had the pleasure of being served by Lola at Poor Calvin’s, you know she’s coined this phrase. “Sha-na-na” is her way of starting a sentence. Also ending a sentence. Explaining a behavior. Saying “surprise!” …Or using any other sort of exclamation. As surprising as it may seem, this flamboyant personality is also studying to get her Associate’s degree in “Science of Funeral Services,” attending mortuary school.
Mortuary school… how did you become interested in that?
I love people. When my grandfather died, he looked so natural, like I could hop in the casket with him. I find embalming wonderful, because it gives everyone one last chance to look at the body before it is buried. I just want to be there for people when they pass.
This is a male-dominated field. How are you breaking the mold?
I’m trying to break that stereotype. This field has been discriminatory against women because we are more nurturing, but I think you need that. You
Here’s your chance to try out multiple courses in two of Atlanta’s iconic neighborhoods.
May 12-18: Atlantic Station Restaurant Week:
This is the first year for this outdoor shopping destination’s restaurant week. Nine of the restaurants are participating, and all proceeds benefit Autism Speaks. The kid-friendly restaurants and reasonable prices make this an easy after-school or movie choice. Pre-fixe menus for lunch are $15-$25 and dinner menus are $25-$35. You can find more information at the concierge or online.
May 17-25: Buckhead Restaurant Week
Home to haut cuisine and chic atmospheres, another Buckhead restaurant week is upon us. From the high gloss classics to neighborhood casual spots, more than 30 restaurants are participating this year. Chefs will curate signature menus for brunch, lunch and dinner with $15, $25 or $35 pre-fixe menus. Some restaurants will still include their regular menu. Note that the price does not include alcohol or gratuity. A list of
Customer 1: “Are your vegetables cooked in butter?”
Server: “No, they are cooked in oil.”
Customer 1: “What kind of oil?”
Server: “Chef uses canola oil, it adds a neutral taste.”
Customer 1: “Oh. Well what about the Greek chicken salad. Is there a way to order it without the chicken, no feta cheese, and dressing on the side?”
Server: “We can do that. And for you?”
Customer 2: “On the bacon hamburger- is it free-range beef? And can I get extra bacon, only if it’s local.”
Ever been in a situation with an ordering conundrum like this? Whether you were with a dining companion, or you were the server with an order tablet that looked like a short novel, popular diets have been driving diners to change their eating habits. While some diets, like gluten-free, are for genuine health issues such as celiac disease, others like the paleo or raw foods diet are based on the trends of the moment.
“Our restaurant is conscious of what people are doing this week,” said Mitchell Anderson, owner
It was only a little over a year ago when Tyler Williams landed the job as executive chef at Woodfire Grill, taking over the kitchen that Kevin Gillespie left to open Gunshow.
But today, Woodfire Grill owner Nick Quinones and Williams announced that they have “mutually agreed to end their culinary collaboration.”
These statements from the official press release:
“Tyler is an incredible chef and we have been proud to have him under our roof the last year and a half,” said Quinones. “Woodfire Grill is celebrating twelve years of service and during that time, we have been able to help foster some wonderful talent while the restaurant continues to get better and better. We are sad to see Tyler move on but know the time is right for our next evolution, which includes small interior/exterior renovations beginning this summer.”
“Woodfire Grill has been an amazing platform for me to showcase incredible food and the kitchen team is the best in the
For those lucky enough to take a vacation to Blackberry Farm, the sense of Southern hospitality can’t be matched. A heavy focus on gardening and cooking classes allows visitors of the luxurious resort to experience the garden to table philosophy first-hand. But not everyone has ventured into the Smoky Mountains to discover this cherished gem.
A new partnership with Whole Foods Market and Blackberry Farm has recently been announced, which will bring the artisanal products to select Atlanta-area stores.
“We consider Whole Foods Market one of the highest quality stores in the industry,” said proprietor Sam Beall. “This partnership will be an extension of Blackberry Farm, to show the customers who we are and share a part of Tennessee through our different artisanal products.”
I recently attended the training session for this product launch, where the entire team of Blackberry Farm purveyors guided Whole Foods Market managers and team
A few weeks ago, I found myself sitting down with the actress and talk-show host Aisha Tyler. She had just finished an energetic and hilarious performance of “Archer Live” with some of her cast mates from the animated FX series. She took a look at the sliders, chips, deviled eggs and other bar bites that had been laid out for the cast party and did what any sensible, hungry person would do: She ordered a steak off the menu. She didn’t want to shovel bar food, she wanted to dine. She chose a beverage with care and talked a smart game about the cocktails, wine and food back home in Los Angeles.
“I’m really into good food, ” Tyler admitted with a laugh. “Just look at my phone.” She pulled an iPhone out of her bag and showed me: picture after picture after picture of food.
It looked, in fact, an awful lot like my iPhone, which I would say is about 80 percent pictures of food, 15 percent pictures of my cat and 5 percent pictures of my children, wife, city views, sunsets and other
Bouquets of red and pink roses, rows of amber bubbling champagnes and spreads of eggs Benedict dripping with hollandaise sauce- it must be Mother’s Day brunch. As chef Ron Eyester tweeted on Easter, “Today is just the prelude to the ultimate #AmateurBrunch #MothersDay. ‘What do you mean I need a reservation!’” Rosebud did 585 covers for Easter, and Mother’s Day is typically 15% higher.
80 million moms will celebrate the occasion by eating out at restaurants, according to the National Restaurant Association. And 34% want to dine in style with a steak, seafood or barbecue dinner.
With so many specials around town, it is hard to decide where to take mom. How about somewhere that gives her a free cookbook? Or a spot that is exclusively opening for the special occasion?
1782 Cheshire Bridge Road, Atlanta
“We wanted to stray away from your typical Mother’s Day brunch this year and create something more
It’s hard to believe, but today is the one year anniversary of Gunshow, chef Kevin Gillespie’s Glenwood Park “on-a-cart” restaurant.
To celebrate, Gillespie just announced a new guest chef series that will run from May to October, and feature some of the South’s most buzzed about talents — beginning with Chris Shepherd, the 2014 James Beard Best Chef Southwest award winner from Houston’s Underbelly, Tuesday, May 27 and Wednesday, May 28.
For two days each, the “Hired Guns” will cook in Gunshow’s open kitchen and serve their dishes alongside the restaurant’s featured dinner items. They’ll also have a chance to sign cookbooks and share their stories.
Here’s the upcoming Hired Gun lineup:
* Chef John Currence, 2009 James Beard Best Chef South award winner from Oxford, Mississippi’s City Grocery, Tuesday, July 15 and Wednesday, July 16
* Chef Tandy Wilson from Nashville’s City House, Tuesday, August 12 and Wednesday, August 13
* Chef Jeremiah Bacon from Charleston’s The MacIntosh
In tomorrow’s AJC I have a review of Bar Meatball. I gave it a grade of 2 stars.
Bar Meatball, located in Virginia Highland, is a bold new concept designed entirely around meatballs. Here you are the master of design, inventing your own plate from a list sauces, meatballs, breads and sides that provide a seemingly limitless number of potential combinations. With a few visits and a little persistence, you’ll root out one that works for you. Until you do, you’ll return for the reasonable price point and welcoming environment as the staff and owners make you and yours feel part of their New York Italian family.
You’ll quickly find that matching up components correctly is the key to a happy belly here. Go old school with the classic beef meatballs topped with tomato sauce for the best bite. Or, pair the chicken-and-rosemary meatballs with the arugula-walnut pesto. The vibrant green pesto brings freshness, salty parmesan and the soft crunch of walnuts