Tomorrow night the Global Growers Network will host a fundraiser for the refugee families that operate a network of collective farms throughout Dekalb County. Many of the farmers will be on hand to offer tastes of food from their native countries, and Decatur barkeeps will create craft cocktails to quaff alongside.
Fresh, local, organic, exotic. Plus drinks.
Chef Asha Gomez of Cardamom Hill will be on hand to discuss the flavors of the various East African, Himalayan and Southeast Asian dishes on hand, and all the farmers will share their stories.
The suggested donation of $40 will go to pay for MARTA passes for the farmers, who use public transportation to get to the farms.
If you are unaware of Global Growers, it’s a wonderful non-profit program that gives refugees training, education and the use of arable land to grow food for their communities, farmers market stands and CSAs.
I’ll be at the event, acting like a
A while back, we thought maybe Zagat had forgotten about Atlanta in its latest online coverage.
But starting today, Zagat.com will feature Atlanta news and curated lists from Zagat local editors, as well as search and map-based browsing capabilities. And maybe the biggest news is the site’s “Best of the Best” picks.
Here’s a peek at some of the current Atlanta picks:
Best Food: Bacchanalia
Best Decor: Nan Thai Fine Dining
Best Service: Bone’s Restaurant
Best Buys: Antico Pizza
Best Southern: Wisteria
Best Italian: Valenza
Best Steakhouse: Bone’s Restaurant
Best Brunches: Canoe
Are you a Zagat user? What do you think of the new Atlanta coverage and current picks?
— By Bob Townsend, AJC Food and More blog
Zeb Stevenson, the former executive chef at Livingston confirmed today that he’s taken over the kitchen at Parish, and there are plans for more big changes at the Old Fourth Ward restaurant that’s part of the Concentrics group.
In other news, it seems that Matt Basford is the replacement chef for Carvel Grant Gould at Canoe in Vinings. Cyrille Holota has left BLT to take a job in Bora Bora, of all places. And according to her Facebook page Karen Portaleo (called by some “the most amazing cake decorator the world has ever seen”) is leaving Highland Bakery.
While we’re on the subject of changes, it looks as though bartender Arianne Fielder may be leaving Article 14 for a job with an Atlanta restaurant group.
That’s a lot of chef, cake decorator and bartender shuffles, with more details to come.
What do think or know about all the changes in the Atlanta dining scene?
— Bob Townsend, AJC Food and More blog.
By all accounts, Pallookaville has been attracting big crowds to Avondale Village since Halloween, when corn dog king Jim Stacy opened his carnival food truck spin-off there.
Now comes word that another “neighborhood restaurant and bar” called the Bishop with open just a few doors away.
Tomorrow’s News Today reported that Luellen Marshall, an Avondale Estates resident who “has two decades of experience in the hospitality field”is the owner, and that the place is named after her son, Bishop.
With Pine Street Market already a favorite destination for great bacon and charcuterie, and Wild Heaven Craft Beers set to open its brewery early next year, can Avondale become a food and drink destination?
What do you think? What other places near Avondale do you like?
— Bob Townsend, for the AJC Food and More blog.
Recently, I spent some time traveling around Belgium with several other beers writers, visiting with members of the Belgian Family Brewers — a group dedicated to promoting historic, independent family owned breweries.
It was an amazing trip, with brewery tours, tastings and time spent with brewers who go back generations and represent the breadth of Belgian styles, from farmhouse and abbey ales to pilsners and spontaneously fermented sour beers.
But beyond their passion for beer, it was evident that brewing is woven into the fabric of their lives, and represents a cultural identity that goes much deeper than merely a craft or a business.
I toast the Belgian Brewers for the beer that is such a big part of their country. And it just so happens that people all over America are toasting them today, too.
Sponsored by Vanberg & DeWulf, the first company dedicated to importing Belgian beers to the United States, the Coast to Coast Toast 3 is happening today at specialty
Usually I’m not a fan of restaurants with elaborate displays of stuffed bunnies in the window, but I’ll make an exception for Cafe Lapin. This restaurant in the Peachtree Battle Shopping Center attracts a healthy crowd of women in large groups and well-dressed older couples for food like this:
We’re looking at pulled chicken salad (here jalapeño, but there’s also curry, tarragon and other flavors) served with banana bread and greens with a house balsamic dressing so sweet it makes the sweet tea taste un-. The plate also holds a pale, ridged orange orb.
Here’s a closer look:
One bite and I felt like I was seven again, and the congealed salad was the only upside to the horror of lunch with my mother and her friends at the Lord & Taylor cafe.
It was strangely delicious in its
Owner and operator Ryan Pernice and executive chef Ted Lahey of Roswell’s Table & Main have opened Osteria Mattone, their second concept on Roswell’s bustling Canton Street.
Look for regional Italian cooking with a focus on Roman cuisine in a setting they describe as combining “the casual spirit of an osteria with the more formal dining of a trattoria.”
Here’s a lot more info from today’s press release:
“In gratitude towards our guests for their tremendous support of Table & Main, chef Ted and I wanted to fill the niche for a great Italian destination on Canton Street,” said owner and operator Ryan Pernice. “Osteria Mattone is influenced by our collective travels through great Italian restaurants from Roswell to Rome, New York to Naples.”
Located at 1095 Canton Street in Roswell, GA, the restaurant features the fresh pasta and classic Roman dishes that have delighted guests for centuries. Chef Ted Lahey, joined by sous chef Alex Chen, has composed a menu to present these
Here’s the artist’s rendering (above) and the word on the new addition from Cliff Bramble, co-owner of Rathbun’s, Krog Bar, Kevin Rathbun Steak and KR SteakBar:
Work starts this week on the new addition to Kevin Rathbun Steak. The Beltline Patio (which is within feet of the Atlanta Beltline) received City approval to cover their 926 square foot outdoor space. Watch for a structure of steel beams with radiant heaters, a twelve foot high wood-burning brick fireplace, (Beltline facing) along with dimly lit interior. There will also be several stand up tables for enjoying a cocktail. The construction should be completed by the end of the year.
What do you think? Is the Rathbun Steak patio cover another good addition to the Beltline building boom?
— Bob Townsend, for the AJC Food and More blog.
There are fewer than 40 seats inside Sobban, the Korean-Southern diner set under the horseshoe-bowed roof and soaring plate windows of a vintage Arby’s. That hasn’t stopped the crowds that (mostly) wait patiently to try this exciting new restaurant — one whose time most definitely has come.
You could argue that Atlanta has emerged as one of the country’s (if not the world’s) great towns for Korean food, and many of the area’s best chefs find inspiration from the restaurants and markets throughout the Northern suburbs. We’re ripe for a Western-style restaurant like this, which assumes a certain level of familiarity and comfort with Korean flavors on the part of the customer, both in terms of its chile heat and its twangy funk of fermented vegetables.
This restaurant also has some budding star power behind it: Jiyeon Lee and Cody Taylor of Heirloom Market BBQ. This project seems more like
Employees at an East Point 24-hour diner were required to have additional food safety training after the facility scored a 46/U on a recent routine health inspection.
The Fulton County health official said Landmark Diner, 3231 Camp Creek Parkway, did not have a certified food safety manager on staff, as required, and employees weren’t following regulations for sanitizing food contact surfaces.
Equipment and utensils were not sanitized when washed in the sink, and wet wiping cloths were not stored in sanitizing solution between uses, according to the inspection report. There was no chemical test kit to measure sanitizer levels of water used in the sink or dishwasher.
Serving utensils were left in standing water between uses, but the water was not hot enough to kill bacteria. Cleaned and sanitized linens were compromised by being stored under the hand sink and next to a garbage can.
Also, the inspector noted the cook did not wash hands when switching from preparing raw foods to