Monday, February 20, 2017
Cold winter mornings and cold cereal are frankly frigid wake-up thoughts. Instead, Rise and Shine for Hot Breakfast Time during National Hot Breakfast Month. Before venturing out, warm tummies with cheesy grits with spinach and fried eggs, sausage biscuits and gravy skillet cobbler, American breakfast tacos or savory oatmeal and soft-cooked egg. We’ve found frittatas galore and perfect omelettes that are “da bomb-lette” when filled with pesto and roasted tomatoes. Park the pancake mix box in favor of brown sugar pancakes with maple bacon butter, cinnamon roll pancakes and churro waffles. And if hot breakfast brunches into lunch, so be it.
Sunday, February 19, 2017
Sunday’s Prime Rib Dinner at American Cut is made for celebrating a week well spent or pausing to share a fine dinner and conversation before the new week throttles up. Buckhead’s classic American steakhouse with a modern twist now serves a two-course prix fixe menu for $52 per person (excludes tax and gratuity) from 4-9 p.m. each Sunday. Start dreaming of the juicy title cut, 12 ounces of succulent, dry-aged prime rib served with beef jus and horseradish sauce. Open up with a first course of either OG 1924 Hotel Caesar salad with Parmigiano-Reggiano, soft egg and Pullman crouton or Beeler’s Farm bacon with MF steak sauce and black onion. To complement your prime rib, choose a side from the menu’s scrumptious offerings such as mashed sweet potatoes with maple and pecans; potato purée “Robuchon;” twice-baked potato with cheddar and truffle; AC hash browns; beef fat fries with AC secret sauce; button mushrooms with garlic butter; carrot glazed carrot; sunchoked spinach with fontina and smoked salt; roasted Brussels sprouts with Parmesan and aged balsamic; collard greens with pecans and pork; Georgia Vidalia onion rings or pimento-studded mac and cheese. Savor this experience in the main dining room, but why not begin with a cocktail or glass of wine at the first floor bar or crown your meal contemplating a cocktail or spirit from the comfy seating of the rooftop Regent Cocktail Club overlooking Peachtree Street. Set off for the week pleasingly full, renewed and ready to conquer whatever weekdays throw your way.
Is it a sin for a cinnamon roll to weigh a half pound? Not if it’s on the Sunday brunch menu at Revival, Kevin Gillespie’s Decatur restaurant. Thank heaven the old-fashioned warm cinnamon roll ($8) blanketed with oozy buttermilk frosting is easy to spot on the menu -- between homemade baked goods with honey butter and preserves and Revival’s cathead biscuit with spicy sawmill gravy. Righteous!
Saturday, February 18, 2017
So your kitchen is, ahem, slightly smaller than the behemoths spreading across magazine centerfolds? Closer to closet or wardrobe sized? Well then, Closet Cooking is your new hang out, and Kevin Lynch (no kin to Jamie Lynch) is your new best kitchen bud for expanding cooking horizons.
Friday, February 17, 2017
Five-Time Grammy Winner and Gospel Legend Eric “Ricky” McKinnie, Paul Beasley and Revival Southern Buffet Grace Eddie’s Attic Gospel Brunch Feb. 19
Count Sunday Gospel Brunch at Eddie’s Attic in Decatur among the blessings of Atlanta living, providing a harmonious blend of authentic gospel music, some Mardi Gras spirit and a finger-licking good buffet of Southern victuals from Revival. Eric “Ricky” McKinnie and Paul Beasley of the legendary Grammy Award-winning gospel group The Blind Boys of Alabama team up with Atlanta blues master Mudcat and the Atlanta Horns Sunday, Feb. 19. Doors open at noon; show begins at 1 p.m. General admission tickets are $20 each or purchase table seats in multiples of four for $20 per seat. All-you-can-eat brunch buffet from Revival chef Andreas Müller is an additional $24 and includes coffee, soda and tea. Buy brunch tickets day of show; tax and gratuity extra. Say, “Amen!” to more info on our blog.
Thursday, February 16, 2017
When folks are flocking to your flagship restaurant and two new restaurant concepts are soon to emerge from the oven, it’s time to start a family. Executive chef and restaurateur Marc Taft has created a restaurant management company called Southern Fried Hospitality to provide management and development for his three restaurants --Chicken and the Egg, Brine Seafood Shack (debuting spring 2017 in Alpharetta’s Avalon) and FEED – Fried Chicken & Such (scheduled to open March 2017 in The Battery Atlanta adjacent to SunTrust Park). Taft anticipates offering consulting services in the future. Joining Taft on Southern Fried Hospitality’s management team are vice president of operations Tom Foust, formerly of Rathbun’s and Chicken and the Egg, and director of operations Fran Kieffer, who has worked at Chicken and the Egg, Rio Bravo, The Tavern at Phipps and Einstein’s Restaurant. The trio served in management positions for Kimpton Hotels & Restaurants earlier in their careers, and they’re delighted to direct their combined management experience toward establishing a unique corporate culture, exceptional service standards and memorable dining experiences. While Alabama native Taft leans in on Southern fare, he’s spreading wings to other concepts through Southern Fried Hospitality. Family traits ring true: Southern heritage will continue to influence brands; great care will go into sourcing ingredients -- whether we’re talking sustainable, Southern California-style seafood outlined by the Monterey Bay Seafood Watch for Brine, modern farmstead fare at Chicken and the Egg or fast-casual fried chicken and Southern sides at FEED; and people, both talented employees and devoted guests play a big role.
Meet some really smart mules, Tito’s Mules. They’re at all Southern Proper Hospitality restaurants. Why so smart? Each Tito’s Mule cocktail ($10) sold packs a double, no, triple punch by quenching thirsts with a blend of Tito’s vodka, fresh squeezed lime and ginger beer AND by sending two donations to No Kid Hungry. Both Southern Proper and Tito’s will donate $1 to No Kid Hungry for each Tito’s Mule purchased at Gypsy Kitchen, The Big Ketch Saltwater Grill, Milton’s Cuisine & Cocktails, The Southern Gentleman and Smokebelly BBQ. Harness the power of this intelligent, do-good cocktail choice. Introduce a couple of friends to Tito’s Mules and toast your multi-tasking skills. Enjoying more Tito’s Mules adds up to more money for No Kid Hungry. Promotion runs through March 31.
Wednesday, February 15, 2017
Songs for Kids Foundation Food + Music Festival Chefs and Musicians Feed, Engage, Inspire and Entertain on Feb. 25
Spend the afternoon, evening or both at the Songs for Kids Foundation Food + Music Festival on Saturday, Feb. 25 at Park Tavern, adjacent to Piedmont Park. Singing and supping prevail from 1-5 p.m. when guests can sing praises over food and drink tastings from more than 25 top Atlanta chefs including Shaun Doty of The Federal, Gunshow executive chef Joey Ward and Revival executive sous chef Rémi Granger. Entertainment flows as well through live celebrations of hits from artists like Taylor Swift and Bruce Springsteen, performances by SFK artists and kids from hospital programs, special kids activity zones, and silent and live auctions offering everything from private chef dining experiences to vacations, concerts, spa packages and sports memorabilia. Rock on into the night when Shaky Knees Festival presents an evening concert lineup featuring David Shaw plus Matt Myers of Houndmouth and Friends & Family. Doors open at 7 p.m. for the 8 p.m. Park Tavern concert. Pick the Xorbia ticket option that works for you: daytime food festival ($45 adults/$10 ages 16 and under), evening concert (all ages, $25 per person in advance/$30 at door) or combo ($65 adults/$35 ages 16 and under).
Songs For Kids Foundation is a 501(c)(3) organization founded in 2007 with a mission to enrich the lives of children suffering from illness and hardship. SFK integrates musicians, year round, into the lives of kids inside and outside of children’s hospitals and special needs camps through live interactive concerts, hospital bedside performances and the Songs For Kids Records songwriting and recording program
Fifteen mixologists compete in a barroom battle stiffer than a straight shot when the High Museum of Art swizzles its first Highball on Saturday, Feb. 18. Jose Pereiro of Drift Fish House & Oyster Bar, Greta Buccellato of 5Church Atlanta and Ben Yabrow of Himitsu are among the cocktail movers and shakers crafting boozy creations and competing drink for drink. Sample craft cocktails, nibble bar bites, relax with music and activities and cast your vote for top cocktailer. Proceeds from the 7:30-11 p.m. mixer pour into a top-shelf cause, the High Museum of Art. Buy tickets online -- $100 per museum member (must login), $125 nonmembers.
Tuesday, February 14, 2017
Bravo Network “Top Chef” devotees! Vote for 5Church executive chef/partner Jamie Lynch as your #TopChef Fan Favorite. Vote up to 40 times each week to propel Lynch to win the title of “Top Chef” Fan Favorite. S. Pellegrino Sparking Natural Mineral Water will fill the winner’s cup with $10K. To vote, jump to Bravotv.com via desktop or mobile device or text your favorite chef’s name – Lynch, we hope -- to 27286. Read official rules here. One reason Lynch is our pick for “Top Chef” Fan Favorite is his humility in “taking one for the team,” which moved him off “Top Chef” and into “Last Chance Kitchen,” as mentioned in this interview. View “Watch What Happens Live” on March 2 at 10 p.m. (EST) to see if the winner is a talented newcomer or returning chef. 5Church shows episodes of “Top Chef” in the bar area starting at 9 p.m. each Thursday evening. Who knows? Maybe your “Top Chef” Fan Favorite will be there!
Woo, woo, Valentine’s Day is today, sweet and simple. Atlanta restaurants get to the heart of the matter, with dining options that suit sweethearts yet also appeal to close friends and those loving going solo. Satisfy desires with prix fixe menus for two, lovely à la carte specials, a special Breckenridge Brewery tapping at Taco Mac, a bring-a-Valentine freebie offer at Willy’s Mexicana Grill and plenty a-more. Follow cupid to our blog for our luscious list complete with phone numbers and websites for making connections.