Go with the flow tonight, Tuesday, May 27. JCT. Kitchen & Bar pours five great reasons to dine out at its Sierra Nevada beer dinner. Chef E.J. Hodgkinson opens the evening with seasonal Summerfest followed by four beer-paired courses: lightly cured cobia with spring citrus, North Georgia ramps, watercress, yuzu and herbs paired with Kellerweis; malt vinegar-battered Georges Bank haddock, smoked tartar and potatoes two ways paired with Bigfoot, a barleywine-style ale; smoked and roasted pork loin and local andouille sausage, creamed mustard and late spring vegetables paired with Torpedo Extra IPA; and sticky toffee pudding joined by specialty beer Ovila Abbey Quad. $55 per person, excluding tax and gratuity. For reservations, call 404-355-2252 and have a credit card handy to secure seats.