The announcement this morning that chefs Shaun Doty and Lance Gummere are set to open a second location of their popular chicken restaurant on January 5.
This from the press release:
The newest location of the fast-casual concept is in the heart of Midtown on Crescent Avenue and makes the third restaurant from the duo, whose list includes Bantam + Biddy in Ansley Mall and Chick-a-Biddy in Atlantic Station.
“One of our goals is to provide Midtown residents a convenient dining option that’s still delicious and healthy,” said Doty. “We also wanted to give business professionals looking for a morning coffee or a quick bite on their lunch break a new place to visit.”
While the Crescent location has the same regional and pastured poultry and organic, seasonal vegetables as its predecessor, the new restaurant has a caffeinated bonus: an espresso bar serving Batdorf & Bronson coffee.
“We thought about what this area needed, and that’s how we came up with adding the
We’re in the South, which means this Saturday’s SEC Championship Game is a big deal, especially if you are an Auburn or Missouri fan. Rivalries aside, at least both teams agree that they have the best mascot. Two tigers dueling will certainly get hungry! We arm you with barstools and bites near the Georgia Dome, whether you’re in town looking for a convenient spot or want to be as close to the action without buying a ticket.
300 Marietta Street, 30313
Voted one of the top ten beer gardens in 2012 by USA Today, the German food and beer takes people back to Germany. A lively biergarten atmosphere is sure to be crowded so grab a spot early. We’ve heard the “Jagerschnitzel” is as close to home-cooked as you can get. Das gute.
180 Walker Street, 30313
Sushi + burgers= Bottle
When the good food gods bestow a blessing when you least expect it, look up and thank the stars.
We had arrived uncharacteristically early for a flight on Concourse A. We were starving, looked with trepidation at the food court and — lo! — Varasano’s Pizzeria was open for business. The dining space hugs the rear windows, built around a piano bar. The piano must have been a good idea in concept (carve out a little aural as well as physical space from the food court), but we weren’t exactly humming along to the tunes amidst the concourse cacophony .
No matter. The pizza is good. Not as good as the pizza at the original Varasano’s, but far better than just about anything you can eat in an airport. The head pizzaiolo spent two years working at Varasano’s before coming here, and he and his crew turn out crusts that are airy, tangy, gorgeously puffed and delicately charred. You will find all the signature flavors, including the Nucci (left) with its irresistibly sharp mixture of
In tomorrow’s AJC I have a review of Ink & Elm, the new tavern/restaurant in Emory Village.
When you visit, you’ll have to make a choice. Will it be Ink or Elm?
Venture left and you’ll hit Ink, the lower-priced, more casual tavern bursting with brown spirits and craft beers. Head to the right and you’ll enter Elm, the restaurant’s take on fine dining with a focus on wine and cocktails.
So how did we end up with two concepts in one space? During the planning process owners turned to local design firm and restaurant consultant ai3 with their loosely defined concept. Taking the designer’s advice, they left the space divided as they found it and essentially developed two restaurants. And while that made architectural sense, it resulted in a divided house and a divided kitchen, ergo a divided chef.
Unfortunately, each half seems to exist to the detriment of the other. And Ink may divert chef Sharp’s attention just enough
In our family, it’s a tradition to bake, build and decorate gingerbread houses each December. This year we expanded this ritual to include a visit to Asheville, NC to get a peek at the entries in the National Gingerbread House Competition at The Grove Park Inn.
Each November, contenders young and old truck their creations to Asheville to be judged in this annual competition. Entrants are divided into four categories: child (ages 5-9), youth (ages 9-12), teen (ages 13-17) and adult (18+). After the pieces are judged, the top ten structures from each category are displayed throughout the hotel. The contest, open to the public Sundays-Thursdays, draws crowds from all over the Southeast.
Entries must conform to size requirements, must be completely edible (save the plywood base) and be made of at
We suspected it, and now it’s been confirmed. Arianne Fielder has been named the new mixologist at Parish, joining new chef Zeb Stevenson for what should be an interesting mix of tatted talents.
This just in from the Concentrics press release:
December 4th, 2013 (Atlanta, GA) — PARISH is pleased to announce that Arianne Fielder has been named its new Mixologist.
I’ve had a professional “crush” on Arianne for some time now and secretly hoped that we could work together. I’ve always been a big fan of her sense of adventure, good humor and great taste. She and I have had a running joke for a while that the two of us working under one roof would be the “dream team” so when the chance came to make it happen there was no hesitation, gushes Parish’s Chef Zeb Stevenson.
Fielder hails from well-regarded hotspots such as Ormsbys, Southern Art, Seven Lamps, and Article 14 and has received nonstop praise for her refreshing beverage approach.
Fielder explains, “I am thrilled to take
An artist friend who has a studio at the Goat Farm invited me out a couple of weeks ago. This urban oasis just behind the Westside Provisions District serves as a fun event space at night, but during the day the mood is so peaceful and contemplative. I don’t’ want to sound like Mr. New Age Goop, but you eat mindfully when you’re here, and the take-it-or-leave-it single meal is exactly what the place calls for.
I was happy to take this coconut curry chickpea soup, deepened by the addition of mustard seeds. On the side was a mustard green quesadilla that cart operator Jessamine Starr assembled in an electric skillet from prepared frozen roti, shredded
Risotto is one of those dishes that can easily feed a crowd, and it looks impressive too. This recipe combines creamy goat cheese, spinach and mushrooms, and the sun-dried tomatoes are a great way to enjoy summer’s favorite vegetable when it isn’t fresh during the winter.
Serves 4 to 6
1-2 tablespoons olive oil
1 small onion
1 red bell pepper
1 cup sliced portobello mushrooms
2-3 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine (I used Chardonnay)
6-8 cups vegetable stock
10 ounces fresh spinach, chopped
salt and pepper, Italian herb mix for seasoning
1 cup goat cheese
1/2 cup sun-dried tomatoes, sliced
1/4 cup kalamata olives
1. Measure and chop the onions, bell pepper, garlic, mushrooms and spinach. Set aside the spinach for later. Warm the stock in a saucepan
Owning a bake shop sounds like a dream come true, but just how much work does it take to bake everything from scratch each day?
With our bakery open at least 12 hours a day, someone is at the bake shop around-the-clock.
6 a.m. Three staff members arrive: bakers begin making pastries and pie dough and the cake decorator begins icing cakes.
7:30 a.m. Puff pastries and breakfast items are in the case.
10:30 a.m. The bake shop case is filled with the remaining cookies, cakes, cupcakes and brownies.
3 p.m. Afternoon crew comes in and finishes any work not completed by the morning crew.
10 p.m.- 7 a.m. A baker
We have become boutique hobbyist gardeners at our house, with a couple of dozen vegetables planted just so in raised beds. That one head of red bibb lettuce looks stately, like a fascinator worn by a member of the royal wedding party. The lone kohlrabi has bulbed up nicely and will soon become a snack. The half-dozen French breakfast radishes, which we watch intently, are close, nearly ready for their 30-second harvest.
Then, there is that boisterous mustard green plant that has crashed this sedate little lawn party, going gangbusters, overwhelming the more mannerly and lovely stalks of Swiss chard next in its row. We have no choice but to hack it back every other day or so and eat it.
Thankfully, we like this variety, Green Wave, quite a lot. I saute and braise the greens at times, but mostly I tear them raw into salads where their gentle pungency takes other ingredients in an appealing direction. Their sawtooth crenulations and raspy spice need a bit of taming, which is why