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City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Pick 5: Better than Easter Brunch

Chocolate South's handcrafted chocolate assortment

Chocolate South's handcrafted chocolate assortment

Alright folks, Easter weekend is upon us. We wanted to break the mold of Easter brunch and offer you some fun food events that are different from your traditional seated meal.

So why don’t you….

Call over the tableside crepe cart…

At BLT Steak Atlanta. You’ll get an insider’s look on this French tradition of crèpe preparation. Watch as the batter bubbles into a sheet-thin browned blanket, which is folded into an edible blanket filled with fresh berries, Nutella and sweet cream.

Fill the Easter basket with…

Chocolate South’s locally-made handcrafted chocolates. Upon biting into a chocolate egg, Kona coffee and Gran Marnier infused cream gushes out and embraces your sweet tooth. White chocolate mini bunnies are laced with lemon oil and the chocolates filled with peach tea infused cream make you forget peach tea was served any other way.

Sip your way through an egg hunt….

Without leaving the bar. You don’t even need a …

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AJC Spring Dining Guide: 25 Must-try Dishes

Oysters from the Kimball House (Jason Getz)

Oysters from the Kimball House (Jason Getz)

Ever had a dish in a restaurant that was so good that it kind of became the restaurant for you?

The mouthful that stayed in your mind the next day and the next week and lodged there until you had an opportunity to go back and eat it again?

I’ve had that reaction with all the dishes here. I hope you agree with me.

Check out a gallery of our 25 must-try dishes here.

Subscribers can find the full guide online here.

And it’s right purty in print!

- by John Kessler for the Food & More blog

Continue reading AJC Spring Dining Guide: 25 Must-try Dishes »

AJC Spring Dining Guide 2014: Questions? Comments?

Photo Credit: Becky Stein

Photo Credit: Becky Stein

Our Spring Dining Guide will come out tomorrow with our list of 25 Must-try Dishes in and around Atlanta.

This is one of them. Do you know what it is and where it is served?

If you have any questions about the dining guide, please submit them now in the comments below, or send an email to jkessler@ajc.com with “SPRING DINING GUIDE” in the subject line. Thanks!

- by John Kessler for the Food & More blog

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Yeah Burger nominated for Webby award

AJC File Photo

AJC File Photo

Atlanta’s Yeah Burger has been nominated for a Webby award for it finger-clicking-good website.

If you’d like to see this local natural burger restaurant win, you can vote right here.

The scrolling-screen website was developed by Front End Visuals.

Then, after you vote, you know you want a burger…

- by John Kessler for the Food & More blog

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Salt Factory Pub Adds Third Location

salt-factoryjpgF&H Food Trading Group is expanding Salt Factory Pub to a third location in Woodstock, set to open mid-summer of 2014. Restauranteurs Hicham Azhari and Fikret Kovak have been expanding their concepts rapidly over the past year. Salt Factory Pub currently has a flagship on Canton Street in Roswell and a second location in downtown Alpharetta.

In addition to the gastropub fare, the new Salt Factory Pub boasts an expansive oyster menu, al fresco dining and a bocce ball court. It will open summer 2014 for lunch and dinner at 8690 Main Street, Woodstock. For more information, please visit fhfoodtradinggroup.com or the Facebook page.

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Chance of a lifetime for Bocuse d’Or chef Philip Tessier

Chef Philip Tessier (credit: The Chef's Garden)

Chef Philip Tessier (credit: The Chef's Garden)

MILAN, Ohio — Gavin Kaysen likes to tell the story of the time he went to a wedding in Sweden. He got into a conversation with a tablemate and revealed that he had once represented Team USA at the Bocuse d’Or culinary competition. The other guest was flabbergasted.

“You must be very famous in America!” he exclaimed, amazed.

Kaysen, the chef at Cafe Boulud in New York, explained that, no, Americans generally don’t pay much heed to the world’s premier international cooking competition.

This biannual event brings together two-man teams from 24 countries around the globe. During two days of brutal competition in a packed arena, knives will flash, fires will flare and gorgeous platters (some of which cost as much as a Maserati) will be paraded through the cheering crowd before being fed ceremoniously to a panel of judges. Think of it like “The Hunger Games” with less blood and more butter. No American team has ever placed higher than …

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Local Applebee’s Changes Name for One Day

4_16_onionsThere are few exclusive Georgia-grown products that appear “for a limited time.” However, the Vidalia onion is our pride and joy. New York Times recently wrote up a feature on our superstar crop, where the ingredient appears on local restaurant’s menus.

However one chain restaurant, Applebee’s is re-naming their restaurant for one day only to celebrate the first Vidalia onion crop of the season. Next Friday, April 25, The Dunwoody Applebee’s location (130 Perimeter Center Place) will be renamed Vidalia-Bee’s.

The restaurant has developed a partnership with Vidalia Onion Committee and created a new grilled Vidalia Onion sirloin featuring local Vidalias. Bright and early at 6:30 a.m., the Executive Chef will welcome in the first batch of Vidalia onions from the farms and create the first dish of the season.

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Easter Brunch Recipe: Lure’s Dulce de Leche French toast

4_16_toastWhen we think about Easter, we think about brunch. If you’re looking for a delicious take on French toast, Lure restaurant in Midtown shares their heavenly dulce de leche French toast recipe, a staple on their brunch menu. The original recipe calls for several components, like a muscadine syrup, crème anglaise and roasted muscadine puree, but we wanted to make it a little easier for you. This recipe makes 8 slices of thick French toast, any leftover sauce can be stored in the refrigerator for three days.

French Toast Custard (makes 3 cups)

  • ½ can of dulce de leche (roughly 6 ounces)
  • 10 ½ ounces milk
  • 2 eggs
  • 1 egg white
  • 1/8 teaspoon salt
  1. Combine all ingredients in blender and puree until combined.
  • 8 slices of white bread (the original recipe calls for H&F Bread’s “Southern sandwich Pullman loaf”), sliced 1 inch thick

2. Lay slices of bread in a single layer in a large 13×9 inch pan. Pour custard until it comes 2/3 up the sides of the bread. Refrigerate for 8 hours, …

Continue reading Easter Brunch Recipe: Lure’s Dulce de Leche French toast »

Talking food and drink with the stars of “Archer”

Alter egos of H. Jon Benjamin and Aisha Taylor

Alter egos of H. Jon Benjamin and Aisha Taylor

So, mere hours before going away for spring break with my family, I found myself talking food and drink at a cast party for “Archer” — the FX Network animated series.

The occasion was a performance of “Archer Live!” at the Tabernacle, a comedy/variety/audience participation  show. Several of the show’s vocal talents — including H. Jon Benjamin (Sterling Archer), Aisha Tyler (Lana King), Chris Parnell (Cyril Figgis) and Lucky Yates (Doctor Krieger) were joined onstage by the band Drivin’ ad Cryin’ as well as select blissed-out audience geeks in full costume.

Then everyone (minus the audience but plus many of the 70-some folks who produce the show at FX’s Atlanta studio) moseyed over to Watershed on Peachtree for cocktails, bar burgers and assorted eats. I spent some time chatting with series star H. Jon Benjamin, who lives in New York and counts Soto Japanese Restaurant among his favorite places to eat in the city. He was …

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Industry Insider: Fernet Branca

Y4_15fernetbou walk up to the bar, slide comfortably into your stool, and order “the handshake.” Known as the industry’s underground drink of choice, “the handshake” is a shot of Fernet Branca.

This Italian liquor has been popping up on cocktail menus throughout the country for the past few years.

“Nobody knows the formula,” says Brandon Kemp, a bartender at The Bookhouse Pub and proprietor of Atlanta Concoction Group. “It’s like the Dr. Pepper of liquor.”

What we do know about Fernet Branca:

It came out of Milan, Italy in 1845. Known as an amaro, the liquorice-y, minty digestif was traditionally used for its medicinal properties to aid in digestion. It grew in popularity and spread to South America, where it was mixed most frequently with Coke, according to Kemp.

But then San Francisco, of course, got the trend going in America. “They are always pushing the envelope for classic cocktails,” Kemp says. “You don’t need 12 ingredients in a cocktail because the flavor profile is already …

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