Saturday, January 18, 2014
Thursday, January 16, 2014
Atkins Park Restaurant & Bar in Virginia-Highland is gearing up for their Lexington Brewing and Distilling Co. whiskey and beer tasting event on Thursday, January 23 at 7 p.m. Try four tastings -- Kentucky Bourbon ale, a classic Manhattan featuring Town Branch bourbon, Pearse Lyons Reserve single malt whiskey and Kentucky Bourbon Barrel stout -- along with Chef Andrew Smith's complementing small bites. Leave whiskey-wiser after the tasting with knowledge imparted by the Lexington Brewing and Distilling Co. representative. Bottoms up!
We stalk Instagram for pictures from restaurant openings the way grandparents hunt for pictures of new grandchildren. Right now, we're loving the shots from St. Cecilia, Ford Fry's latest opening in Buckhead. Open up the album and have a look-see @stceciliaatl.
Wednesday, January 15, 2014
Make a "Pit" Stop at Gunshow and Support the Fatback Collective's Rodney in Exile BBQ Tour on Jan. 20
Two American legacies - rye whiskey and succulent ribs - come together for Ribs & Ryes at G's Midtown, January 8-21. Baby back ribs glazed in Georgia peach rye barbecue sauce come with sides of smoked baked beans, coleslaw and Parmesan truffle "chips." Bone-in beef short ribs are slow braised with red wine and whiskey and joined by roasted carrots, celery and onions over creamy whipped garlic mashed potatoes. Hearty pork ribs in a plum and rye glaze are accompanied by skillet mac and cheese and green beans. Rib dishes are priced from $10-$16. Menu loyalists, the regular menu is still in play. From the "Ryes" menu, tip back a Catcher in the Rye or honey rye old fashioned incorporating Doc Holiday Double Barrel rye, Diamondback with Doc Rittenhouse rye or try Bulleit rye whiskey in the Sazerac. All cocktails are priced at $9 or at $4 for rye shorties. Do the rye thing and reserve a table: 404-872-8012.
Tuesday, January 14, 2014
|King + Duke Photo by Andrew Thomas Lee|
At King + Duke, executive chef Joe Schafer centers cuisine preparation around an open kitchen and wood-fire cooking on a 24-foot hearth. Mariani notes that, "If you want to find Atlantans of every stripe having a grand old time, check out King + Duke any night of the week from five o'clock till midnight."
Only a short walk from King + Duke is Umi, where guests are greeted by Tokyo-born chef Fuyuhiko Ito as he turns ocean-fresh catches into delectable sushi. For those wondering what to order on their next visit, Mariani's recommendations include the "irresistible scallops seared on the grill" and "the piece de resistance, Kobe-beef toban-yaki in a dashi broth that ameliorated the decadent richness of the beef, which at $28 an ounce is sheer indulgence."
Tired of rotating through the same old lunchtime staples? No. 246 in Decatur is introducing a new lunch menu sure to rekindle the love affair with your midday meal. Available on weekdays from 11 a.m.-3 p.m., the new menu features favorites like fried calamari and peppers, crispy cheese, garlic bread with pesto or the No. 246 meatball ($5-$11). Pasta dishes are rich with flavors: squid ink spaghetti with Georgia white shrimp and chilies, smoked bacon and crispy farm egg in strozzapreti carbonara, and shell-shaped lumache with fennel sausage, ancho pepper, garlic and rapini are three comforting pasta dishes ($10-$13). Seasonal plates include Enchanted Springs trout with sunchokes, Brussels sprouts and pancetta ($16) or Springer Mountain chicken accompanied by Mercier apples, celery root and sherry bacon agro dolce ($18). If pizza suits the mood, selections include mushrooms with almond-arugula pesto; pineapple, prosciutto, mozzarella and Calabrian chilis; fattoria with bacon, greens, tomato and ricotta and the classic Margherita ($10-$13). Sandwiches might get messy, stacked with porchetta, crispy Georgia white shrimp or the No. 246 meatball "burger." Chopped, flatbread and Caesar salads can be topped with chicken, shrimp or steak for extra protein ($9-$12+). Your brown bag? That yogurt and granola bar can stay in the office fridge until tomorrow.
Monday, January 13, 2014
Ryan Hidinger never quit. The big-hearted young chef juggled big plans with wife Jennifer -- cheffing at Muss & Turner's, hosting weekend supper club dinners for paying guests at their home, developing Staplehouse restaurant and spearheading The Giving Kitchen initiative to assist restaurant workers with medical expenses -- all while undergoing aggressive treatment for a contentious cancer. On January 9, cancer stole his life but not his plans and dreams.