Give Thanks for Atlanta Restaurants Nixing Feast-Fixing Stress with Bountiful Buffets and Tantalizing Takeouts

Seen the planning charts for organizing Thanksgiving dinner? One month out do this. Two weeks out do that. Set the table and the buffet. Buy the wine and thaw the turkey. Stop. Reflect. Be thankful for family, friends and Atlanta restaurants ready to gobble up any stress with all-you-can-eat buffets and scrumptious take-away entrées and sides. You’ll only need to make reservations. So blessed.

Kick off the celebration early and give thanks at Atkins Park Restaurant & Bar in Virginia-Highland where they’re throwing a Thanksgiving Eve party with New Belgium Brewing Company on Wednesday, November 25. Make your way back on Thanksgiving Day for dinner service beginning at 4 p.m. featuring Big Green Egg smoked turkey and all the fixin’s. Priced at $28 for adults, $18 for young adults and $10 for children 10 and under. Reservations are recommended for dinner. Call 404-876-7249.

10th & Piedmont hosts its traditional Thanksgiving Day buffet from 10 a.m.-10 p.m. Stations cover all the food groups: a carving station for roasted garlic prime rib and slow-baked brown butter turkey breast; cold station for salads, fruits and cheeses; a hot station bears roasted butternut squash bisque, Creole shrimp and stone-ground yellow grits, traditional turkey cornbread dressing, triple-cheese mac and cheese, candied sweet potatoes and more; and dessert central offers pumpkin pie, Southern pecan pie, chocolate ganache cake, apple butter crumble bread pudding, Dutch apple pie and Chantilly banana pudding. $34.95 per person. Call 404-602-5510 for reservations.

Ray’s Restaurants’ buffets give center stage to Thanksgiving staples and signature Ray’s favorites. Dine at Ray’s on the River from 10 a.m.-9 p.m. for $45.95 per adult and $22.95 per child (ages 5-10). The spread at Ray’s at Killer Creek also is available from 10 a.m.-9 p.m. and is priced at $37.95 per adult and $18.95 per child. Ray’s in the City closes an hour earlier, with its buffet running from 10 a.m.-8 p.m. and also priced at $37.95 per adult and $18.95 per child. For full menus and reservations, visit raysrestaurants.com.

Saltwood Charcuterie & Bar spotlights a family style lunch and dinner menu on Thanksgiving Day. For $65 per person, guests can enjoy a traditional turkey dinner or baked Chilean sea bass along with such selections as roasted butternut squash soup, smoked country ham, roasted root vegetables, sweet potato roulade and local apple fritters. Lunch, 11:30 a.m.-2:30 p.m.; dinner, 5-9:30 p.m. Call 404-745-5000 for reservations.

Turkey to go

Let Bantam + Biddy on Crescent Avenue handle the cooking this year with a to-go Thanksgiving feast that easily feeds 10-12 hungry and grateful guests. Spread includes a 12- to 15-pound roasted Amish turkey, classic mashed potatoes, braised collard greens, sage and wild rice stuffing, homemade giblet gravy, a quart of spicy cranberry sauce, cornbread and North Georgia apple pie, all ready to heat and serve. Place orders for the $200 feast by 5 p.m. on Saturday, November 21. Pick up between 1-3 p.m. on Wednesday, November 25 at the Crescent Avenue location only. To place your order, call 404-725-5059 or email wecater@bantamandbiddy.com.
 
Make Wednesday night prep even easier or say, "arrivederci!" to tired turkey leftovers. Please the family with grab-and-go Italian fare from newly opened Bellina Alimentari in Ponce City Market (PCM). Bellina's Market in the PCM Food Hall has take-home, family style portions of lasagna and other Italian favorites to heat, eat and satiate your crowd pre- and post-Thanksgiving feast.

Feed a table of six to eight guests for $75 with a 12-to 14-pound apple-brined Thanksgiving turkey from Milton’s Cuisine & Cocktails accompanied by Madeira gravy and sage-corn spoonbread. Sides of mashed or rosemary-roasted potatoes, green beans, grilled asparagus and pimiento cheese grits are available for $20 per quart. Place orders online by Friday, November 20 for pick up November 24 and 25.

Traditionalists preferring to roast or smoke their own Thanksgiving turkey will give thanks for White Oak Pastures'high-quality American Standard Bronze birds that are Animal Welfare Approved, Certified Humane and rated Step 5+ (highest possible rating) by the Global Animal Partnership. Raised completely unconfined on White Oak’s farm, they come to the table free of antibiotics, hormones and other additives—and completely delicious. Pricing is $75 for small (8-12 pounds), $100 for medium-sized birds (12.1-16 pounds) and $125 for large (16.1 pounds and heavier). Order via White Oak Pastures’ online store. All turkeys will be shipped the week before Thanksgiving (Monday, November 16 – Friday, November 20) to ensure timely delivery.

Post-Turkey Tango

After the big meal, excuse yourself from the table and ease your way to Johnny’s Hideaway to dance off the stuffing and pie. The Buckhead nightspot will open at 7 p.m. on Thanksgiving Day. Reservations are accepted until 8:30 p.m. Call 404-233-8026.

Gunshow’s Last 2015 “Hired Guns” Event is Tonight and Tomorrow, November 17-18

Next week, it’s all about the turkey. This week, Davidson, North Carolina chef and Bon Appétit award winner Joe Kindred is the attention-grabber as visiting chef for the last Gunshow “Hired Guns” event of the 2015 season. There are a few seats available for tonight, November 17, and Wednesday, November 18. Don’t say, “Oh, shoot, missed it!” Call now to reserve your seats: 404-380-1886. More details on our blog. 

Feel the Heat as Marlow’s Tavern Introduces New Menu for Colder Temperatures

Coat. Check. Gloves. Check. New winter menu at Marlow’s Tavern. Check it out this week! Some of the globally inspired offerings whisk diners away, mentally, to warmer locales while others stoke inner warmth for braving the cold outdoors. Think Tuscany for a fresh burrata with roasted tomato and eggplant caponata served alongside toasty ciabatta and topped with parsley olive oil. Warm and filling, the “Cuban-style” slow-roasted pork sandwich melds together local Berkshire pork loin, chimichurri, red onion and cheddar, all slathered with chipotle barbecue sauce and pressed together in a Cuban roll. Take comfort in grilled Golden Legacy Farms wild turkey meatloaf with seared tomato bacon jam, sweet thyme, shaved Brussels sprouts, creamer potatoes, onion confit, Asiago cheese and parsley oil, or pumpkin seed-crusted pan-seared barramundi served with roast golden quinoa, butternut squash, tiny green beans, sage cider cream and spiced seeds. Marlow’s lighter selections go robust. The grilled Atlantic salmon will soon be served with seared Burbank potato, sweet corn, tiny asparagus, crispy bacon and scallion succotash, roast tomato beurre blanc and a crispy potato stick. The restaurant’s Tavern salad will highlight the bounty of fall and winter with field greens, roasted Bartlett pear, butternut squash, quinoa, Asiago cheese, and spiced pumpkin and toasted sunflower seeds with sweet herb dressing. The sweet spot? A soul-satisfying Bartlett pear torte combining roasted caramelized pear with spiced cake, Baileys anglaise and mint syrup. Marlow’s heartwarming foods and spirits keep the frost from biting into your day or night.

Have Your Sleep and Eat Brunch, Too -- Cotton Calf Kitchen Now Opens for Sunday Brunch

The sidewalk doesn’t roll up for the weekend on Saturday nights in historic downtown Braselton. On the contrary, it leads right into Cotton Calf Kitchen where the new Sunday brunch rules the menu from 11 a.m.-3 p.m. Chef Javier Viera, well versed in the art of brunching, fills his menu with pleasers for all tastes. Jump on classics such as jumbo lump crab cakes Benedict with grilled asparagus or strawberry-stuffed French toast. Greet the day with Southern favorites like buttermilk biscuits and gravy, pan-roasted shrimp and yellow stone-ground grits or Southern fried chicken and biscuits, all served with tomato basil gravy and Applewood smoked bacon. Cut into a braised chicken burrito with scrambled eggs, cheddar and pico de gallo for a bit of Southwestern heat. Heading for the links at nearby Château Élan? Drive hunger pangs out of range with Cotton Calf’s center-cut sirloin steak and eggs, “Country Boy” breakfast or sunrise burger of Schweid & Sons ground short rib, Gorgonzola, Applewood smoked bacon, a fried egg, lettuce and tomato on a brioche bun sided by breakfast potatoes. Roasted red peppers, wild mushrooms, spinach and caramelized onions pile into the garden omelette. And there’s plenty more on the brunch menu ($12-$24). What’s the hurry? Relax with a craft beer, classic cocktail or a choice wine from the extensive selection. Who knows, you might want to stay on for dinner; service begins at 4 p.m. 

Come On, Get Happy with Great Values on Premium Wines and Small Bites Weeknights at Gypsy Kitchen

Gypsy Kitchen, at The Shops Buckhead Atlanta, turns the post-workday traffic and twilight zone into the two happiest hours of the day. Wine o’clock strikes Monday through Friday evenings from 4:30-6:30 p.m. in the bar area and out on the patio where a rotating selection of high-end red and white wines and a sparkling wine, each priced at $5 per glass, will excite wine enthusiasts. Stave off hunger pangs with small bites from executive chef Matthew Ridgway’s updated menu, including house-brined olives, Marcona spiced almonds or chicken croquetas for $4 and plates of patatas bravas, garlic mushroom caps and crispy chickpeas for $5. Sure beats having your seat on the street.

Georgia Heirloom Apples and Seasonal Bounty Load Revival Fall Menu

Apples are falling a little farther from their North Georgia trees and onto the autumn menu at Revival. Kevin Gillespie and chef Andreas Müller are taking advantage of access to a healthy supply of heirloom apples by adding classic cinnamon baked apples with vanilla ice cream to the Decatur restaurant’s tempters. Slow down. Before heading for dessert, immerse yourself in a plate of creamed Georgia white shrimp with red Savannah rice or one of the other seasonal dishes catapulting local bounty onto the menu.

Upscale Lounge Himitsu Shakes Up Peachtree

Himitsu, the new companion luxury lounge for popular Buckhead restaurant Umi, is now open at 3050 Peachtree Road. Co-owners Farshid Arshid and Charlie Hendon are samurai-serious about their devotion to high-end service and classic Japanese bartending, right down to the last individually embossed piece of crystal-clear ice. Atlanta cocktail artisan T. Fable Jeon takes the shaker as director to execute an inventive array of libations from the mind of Himitsu creative director Shingo Gokan. A lengthy libation list features an extensive sake collection, shōchū, cocktails and wine, plus a menu of small dishes and desserts. To ensure an exclusive experience, reservations are required to receive a code to enter the 60-seat, two-level Himitsu. Reservations can be made by emailing hello@puraibeto.com. Hours are Wednesday through Saturday, 7 p.m.-1:30 a.m.  

North Carolina Chef Joe Kindred Loads Gunshow’s Last “Hired Guns” Event for 2015 on November 17 and 18

Gunshow, chef Kevin Gillespie’s nationally acclaimed Glenwood Park restaurant, concludes its 2015 "Hired Guns" series this week with another top-caliber chef at the range. Joe Kindred, chef and co-owner of namesake Kindred in Davidson, North Carolina, mans the frontline, creating his award-winning, contemporary take on Southern cuisine at Gunshow on Tuesday, November 17 and Wednesday, November 18 beginning at 6 p.m. As Gunshow carts roll by, guests can take captive dishes like lamb tartare, uni aïoli, katsuobushi with seeded toast, and chicken thighs and baked egg, crispy rice, chimichurri and hominy. The “chef’s chef,” as Gillespie calls Kindred, trained at Johnson and Wales in Charleston, South Carolina, garnered experience at well-known Chicago, San Francisco and Charlotte restaurants and was named 2013 “Chef of the Year” by Charlotte magazine -- all before opening Kindred with his wife Katy in February 2015. Flash forward, the historically minded restaurant has been named one of Bon Appétit magazine’s top 10 new restaurants of the year. Keep Kindred in your scope by calling 404-380-1886 ASAP for reservations. If you miss out, well, shoot. Get fired up for the next round of “Hired Guns” starting with a bang in February 2016.

#Foodgram

For the four sisters and a friend who started Food in the Airin 2014, the concept was (and remains) simple. Love food. Love travel. Landmarks and scenery are air-apparent backgrounds with food lifted up in the foreground. As in ketchup-scripted chicken tenders above the 40-yard line. An éclair over the Seine in Paris. An all-American ice cream cone standing attention at Mt. Rushmore. Getting the hang of it? 

Aria, Gunshow and Milton’s Cuisine & Cocktails Help Harvest for a Cure Raise $325K to End Multiple Sclerosis

October’s Harvest for the Cure adds another light to the gratitude glow shining brightly this Thanksgiving month. Fueled by gourmet food and vintage wine pairings and framed with acclaimed art, the event raised $325,000 going toward The Georgia Chapter of the National Multiple Sclerosis (MS) Society’s research to help treat and end MS globally. Many of Atlanta’s most talented chefs and sommeliers, including Gerry Klaskala and Andres Loaiza fromAria as well as those from Gunshow, Milton’s Cuisine & Cocktails and others, contributed to the evening’s success. Read more about the event and MS on our blog. 

Appetizing Aperture

Espresso. Some sip it, Milton’s Cuisine & Cocktails rubs it in.Espresso-rubbed shrimp wakes up palates with its heady friends blue cheese, port, cherry and candied pecan risotto, pomegranate molasses and basil oil ($16). Spear this starter “Nibble” on the menu to enjoy with a glass of wine while poring over mouthwatering “Feed” entrées. (Photo by Terry Jaszcz)

What’s New on Pinterest

Not gherkin you around. National Pickle Day on November 14 is the real dill. The perky cukes come out of the jar to star on Pickles, Please. Cuban sandwiches, no-bread dill tuna “sandwiches,” dill pickle dip, dill pickle popcorn, oven-fried pickles with dill buttermilk ranch, pickle poppers, oven-baked pickles and a few rogues like spicy squash and kimchi refrigerator pickles. If pickles are your bread and butter, this board’s for you.

Master Pasta Making at Bellina Alimentari Culinary Club Pasta Classes November 19 and 23

Bellina Alimentari chef David Berry shows how to make delicious, fresh pasta to last through the holidays during two upcoming Culinary Club classes. Berry covers pasta making basics in a hands-on cooking class on Thursday, November 19 from 6-7 p.m. ($15 per person). Next up, your new holiday tradition! Make pillows of fresh creamy pumpkin-filled ravioli with melted butter, Parmigiano-Reggiano and sage sauce on Monday, November 23 from 6-7 p.m. When all is al dente, pasta prepsters will taste the pasta and sauces they’ve prepared together. ($20 per person). To save a seat in either class, stop by the Italian eatery and shop in Ponce City Market, email events@bellina-alimentari.com or call 404-330-9933. (Photo by Andrew Thomas Lee)

Moxie Kitchen + Cocktails Coins Dishes for March of Dimes Signature Chefs Auction November 12

Count Moxie Kitchen + Cocktails in the fundraising equation for worthy causes like the March of Dimes Signature Chefs Auction at the Omni Jacksonville Hotel on Thursday, November 12. Chef Tom Gray toques up with other Jacksonville, Florida chefs for the 6 p.m. event, creating the signature dishes and desserts that will prime guests for the night’s live auction. Tickets start at $250 each. Donations for the March of Dimes mission are gratefully accepted to fund the research, education, advocacy and programs that help more moms have full-term pregnancies and healthy babies.

Spice Trade Influences Chef Matthew Ridgway’s New Gypsy Kitchen Menu

Traditions live and breathe like the rest of us. Just ask Matthew Ridgway, executive chef of Gypsy Kitchen. In Ridgway’s kitchen, culinary traditions are dynamic, and The Shops Buckhead Atlanta restaurant’s rich repertoire of Spanish cuisine easily welcomes to the fold new recipes inspired by global spices and Southern harvests. New on the Gypsy Kitchen menu are Pinchos Calientes y Frios (hot and cold snacks) like marinated octopus salad, littleneck clams pipérade, foie gras escabèche and uni-stuffed eggs with colatura. The tapas menu welcomes hot mussels with red lentils, chorizo, torn basil and coconut milk; roasted cauliflower and quinoa salad; Pennsylvania duck al pastor with crushed white beans and tamarind ketjap manis; and tuna tartare-stuffed piquillo peppers. New Raciónes (entrées) include Georges Bank cod with green onion pil-pil, glazed eggplant and black garlic migas; braised Berkwood Farms pork jowl with romesco and roasted heirloom apples; and grilled yellowfin tuna fideo with toasted vermicelli short noodles and lemon confit. Looking ahead to 2016, groups of six to eight guests will be able to sit down to family style “Gypsy Kitchen Experiences,” three-course meals featuring entrées such as lobster and seafood paella, whole suckling pig or Moroccan lamb shoulder tagine served with a seasonal appetizer and salad. Ordered one week in advance, the experiences are a surefire way to spice up the cold months.

Shaun Doty Steals Away to Savannah Food & Wine Festival November 9-15

Summer hot-spot Savannah cooks up a storm next week when the Savannah Food & Wine Festival (SFWF) fans out across the historic coastal city November 9-15. Chef Shaun Doty is leaving his roosts at Bantam + Biddy and Chick-a-Biddy for a few days to contribute his talents to the annual eat-drink-repeat extravaganza of tastings, tours, classes and dinners. Doty and other regional and nationally recognized culinary talent, sommeliers and winemakers will pour themselves into a VIP Artisanal Supper of “Food, Drink & Music on the Green” at The Landings on Friday, November 13. From 7-10 p.m., guests can hobnob with chefs while sampling Georgia Grown and artisanal creations, wines, spirits and beer at indoor and outdoor culinary stations. Tickets for the dinner are $135 per person; purchase here. Chef Doty puts his own taste buds to work as a judge at SFWF’s huge Taste of Savannah event at the Georgia State Railroad Museum on Saturday, November 14 from 1-5 p.m. Buy tickets, $65 and up, here.

Dish Reader Exclusive: Invite to FIGO West Midtown Private Anniversary Party on November 11

FIGO Pasta loves any excuse to kick into festivities mode. There are still a few weeks until the holiday season begins, but why let that diffuse high spirits? In the meantime, FIGO West Midtown is celebrating its first anniversary on Marietta Street with a party on Wednesday, November 11 from 5-7:30 p.m. The restaurant will be closed to the public for the party, but the FIGO staff extends a special invitation to Dish readers to come on over for complimentary light bites, wine, cocktails and a free gift to take home. To put your name on the guest list, RSVP today to Nicole@melissalibbypr.com.

Atlanta Restaurants Salute Military Veterans with Veterans Day Specials November 11

Thank you Army, Navy, Air Force, Marines, Coast Guard and Merchant Marines. U.S. Armed Forces have served our nation and work hard to protect freedom. In appreciation, Atlanta restaurants are honored to serve our veterans and active-duty military with specials and promotions on Veterans Day, Wednesday, November 11. Be sure to bring your military ID.

Der Biergarten slices 50 percent off the tab on November 11 to all active and retired military with presentation of military ID.

HOBNOB Neighborhood Tavern peels 20 percent off the lunch or dinner check for each veteran and his or her guest on November 11.

Show off dance floor maneuvers at Johnny’s Hideaway, where active and retired military will receive $11 off their bar tab. No minimum spending required.

Ray’s Restaurants marches out a 20 percent discount for all veterans and active duty military, plus one guest.

Head to Decatur where Revival trims 25 percent off the bill for all current and former military service members.

Saltwood Charcuterie & Bar will be offering 25 percent off for active military and veterans plus one guest on Veterans Day. Must show military ID or proof of military service to redeem.

Active and retired military can snag a complimentary appetizer at Smokebelly BBQ and The Big Ketch. Valid with purchase of an entrée and presentation of military ID.

Grab some FlexMex food at Tin Lizzy’s Cantina where all veterans will receive 50 percent off their food on Veterans Day.

White Oak Pastures in Bluffton, Georgia pays respect to veterans and active military with a 15 percent discount for purchases.

Willy’s Mexicana Grill rolls a 50 percent discount off meals for veterans and active military and their families. Must show military ID to redeem. Details here.

Stampede to Bellina Alimentari Today for Brasstown Beef “Meet the Farmer” Aperitivo

Bellina Alimentari believes melding strong links in the chain between farmers, consumers and chefs originates with meeting the people and food sources behind the plates...building a “plate”-onic relationship of sorts. This evening, November 10, the Ponce City Market Italian eatery and shop will host a “Meet the Farmer” aperitivo (a.k.a. Italian-style happy hour) from 5-7 p.m. in its Culinary Club area so guests can become more acquainted with Brasstown Beef, Bellina’s beef supplier. Chat with father and son cattle farmers Steve and Whit Whitmire while sipping a glass of wine and add a beefy nibble for $5 featuring Brasstown’s all-natural, aged beef. Ask “What’s your beef?” and the Whitmires will answer -- humanely raised on vegetarian feed, without receiving hormones or antibiotics, just across the border in North Carolina. 

What’s New on Pinterest

Halloween candy only counts as a dessert treat for a few days post-holiday. After that, give us something without a wrapper, please. Fall Desserts to the rescue with donut holes dressed up like acorns, snickerdoodle apple cobbler to scoop and bites of salted rosemary pecan brittle. For Cinderellas whose coaches turned back into pumpkins at midnight, there’s plenty o’ pumpkin in pumpkin Oreo cheesecake, salted caramel cake, no-bake spice latte bites, dreamboat dessert, pumpkin cannoli and a one-minute pumpkin spice mug cake when there’s no time to spare.

#Foodgram

Garden & Gun magazine points to Sedesh as one of Five Southern Chefs to Follow on Instagram. The sous chef at Hot & Hot and the new Oven Bird in Birmingham, Alabama, creates each plate as a masterpiece for eyes and palates. Out of the kitchen, he leans toward paints and canvas as the medium of choice. 

Appetizing Aperture

What’s on the menu this fall at Guy Wong’s Le Fat? Bún: rice noodles topped with an aromatic herb salad, pickled daikon, crushed peanuts, and crispy grilled pork. Head over to the Westside for Wong’s take on Vietnamese comfort food. Dinner is served nightly beginning at 5 p.m. For more information, call 404-439-9850 or visit lefatatl.com.

Saltwood Bourbon Red Promo Struts Bourbon Cocktails and Turkey Small Plates Throughout November

Bird’s the word on the tip of the tongue and top of the table during the Bourbon Red bar promotion at Saltwood Charcuterie & Bar in the Loews Atlanta Hotel. Bourbon Reds are a handsome heritage turkey breed first introduced in the Kentucky bourbon belt. Good name for the special month-long menu boasting three bourbon-based cocktails and a trio of turkey-touting small plates, all of which will ruffle “the usual” feathers. Gobble turkey sliders ($6) with boiled peanut mustard and pickles paired with the Not So Old Fashioned ($10) cocktail twirling Jim Beam, muddled cranberries, Angostura bitters and soda. Smoked turkey wings ($10) with Manhattan barbecue sauce fly with Sage Advice ($12) mixing Wild Turkey, sour mix and muddled sage, and a turkey pastrami board ($9) of grilled bread, pickles and whole grain mustard stretches out next to a Rosemary Sparkler ($11) of Jim Beam Rye, red wine and Chambord.

Atlanta-born Tin Lizzy’s Announces National Franchise Opportunities

We have to share. It’s the right thing to do. As native compadre Tin Lizzy’s Cantina enters its 11th year, Georgia’s wildly popular cantina has sights set on sharing its liveliness and creative FlexMex take on Tex-Mex with the rest of the nation. The Atlanta-based chain is actively seeking entrepreneurs across the country interested in growing the Tin Lizzy’s brand as franchisees. Unprecedented growth has seen the company-owned chain open 10 Georgia locations and cross the border into South Carolina with an October opening in Columbia and a 12th store entering the Greenville market in early 2016. CEO Tory Bartlett -- and co-founders John Piemonte, Mike Evertsen and Chris Hadermann -- see Tin Lizzy’s connecting with communities through social engagement, talented teams and the casual culture of the Tin Lizzy's brand (as well as the irresistible gourmet tacos). One way the cantina reaches out to the community is through its annual taco contest that gives customers a chance to see their own taco recipes win spots on the menu. Qualified multi-unit operators are invited to visittinlizzyscantina.com/franchise for details about available markets, application requirements and other information. 

FIGO Pasta’s West Midtown Location Enters Second Year of Pasta-Pleasing Euphoria In-House and Via Catering

We’ve long thought pasta paves the road to happiness, and now we have proof in the story behind FIGO Pasta in West Midtown. The sixth location of Atlanta’s popular pasta chain just celebrated its first anniversary of feeding the Marietta Street Artery neighborhood with made-from-scratch Italian recipes that have been passed down through FIGO founder Sandro Romagnoli’s family for generations. Romagnoli, a native of Certaldo, Italy, wasn’t always in the restaurant business. During a period of reflection, he realized serving and satisfying people made him extremely happy, and he changed his life course. FIGO guests find devouring themenu’s tasty traditions and re-invented classics, over 600 combinations in all, leads to their own chow-time bliss. The same enticing fresh pasta, sauces, sandwiches, specialties, antipasti, insalate and sweet dolci can be found on FIGO’s catering menu. Drop that hint and guests will clamor to attend FIGO-fueled meetings, parties or dinners. Boxed lunches treat noon right, and FIGO delivers. Call 404-877-8152 or email figocatering@figopasta.com. FIGO’s West Midtown restaurant serves lunch and dinner daily and offers free Wi-Fi and private parking. For updates, follow FIGO onFacebook, Twitter and Instagram. For more information, call 404-963-7950.

Holiday Playdate: Saltwood Charcuterie & Bar Opens the Season of Giving with Toy Drive on November 12

Start the holiday spirit ball rolling this week by visiting your local toy department and selecting toys to brighten eyes of Atlanta children whose families are struggling to make ends meet. Next stop, Saltwood Charcuterie & Bar at the Loews Atlanta Hotel for a Thursday, November 12 holiday toy drive supporting For the Kid in All of Us, a local nonprofit organization dedicated to helping Georgia’s less fortunate. Bring an unwrapped toy valued at $20 or more to the 6-8 p.m. playdate and enjoy samplings from Saltwood chef Olivier Gaupin’s charcuterie-driven menu of small plates and complimentary beer, wine or signature cocktail. Way to ho-ho-ho your way into the holiday season in no time flat. Reservations are required and can be made by emailingbrandon@melissalibbypr.com. Complimentary valet parking will be provided.

Wine Cellar-Dramatic “Uncorked” Premieres on Esquire Network November 10

Bottled-up passion. Cellar-dramatic. Bubbling with excitement -- and copious amounts of wine. All the elements of a hit television show. It is. “Uncorked, a new television show based on the documentary “Somm” premieres on the Esquire Network on Tuesday, November 10 at 10 p.m. Follow the group of six talented sommeliers as they prepare to take the Master Sommelier exam. Will they crush the test or will the Masters stomp them? They must imbibe an extensive understanding of wine theory, presentation skills, the ability to determine wines by taste alone and a comprehensive knowledge of global wines. Pour a glass and enjoy study hall, or cellar, as the case may be. Social media: Twitter and Facebook.

Food and Wine Forecast Calls for an Afternoon in the Country with Les Dames d’Escoffier International on November 8

What’s a city guy or gal to do this weekend? Spend An Afternoon in the Country with chefs from Atlanta’s top restaurants in the beautiful gardens of the Inn at Serenbe, Sunday, November 8 from 1-4 p.m. Taste chef creations along with fine wines and premium micro-brews while enjoying live music, a silent auction, a cake raffle with goodies from Atlanta pastry chefs, hayrides and lots more activities. This 15th annual event hosted by Les Dames d’Escoffier International - Atlanta Chapter is a pleaser for all ages. The Dish blog leafs out the details.

Tin Lizzy’s Cantina is Spreading the Word. It’s Halfway to Cinco -- Celebrate November 5-7

Only six months from Thursday until Cinco de Mayo ’16. Tin Lizzy’s Cantina locations are laying on some lead time, throwing Halfway to Cinco celebrations with tequila touchdowns from Thursday, November 5 through Saturday, November 7. Live music and drink specials run long through the weekend including $4 Patron shots, $2 Corona Light drafts and buckets of Coronas for $15 at all locations. Befriend a few of Tin Lizzy’s infamous gourmet soft tacos, comforting skillets or generously loaded nachos while partying. Time trackers, visit tinlizzyscantina.com to eyeball the clock counting down to May 5, 2016. 

Buon Appetito, Y’all. Join Virginia Willis for Dinner and Stories at Cibo e Beve November 5

Cibo e Beve executive chef Linda Harrell welcomes guest chef, author and good friend Virginia Willis to the Sandy Springs restaurant for “Buon Appetito, Y’all,” an evening of stories, wine and a dinner twanging delectable Southern and Italian dialects on Thursday, November 5 at 7 p.m. The two chefs will work side-by-side to create hors d’oeuvre of turkey and quinoa barbecue meatballs and spinach and feta dip crostini. They’ll orchestrate salads of bacon-wilted greens with pecan-crusted goat cheese and arugula with Moody Blue cheese, candied pecans and cherry balsamic. Next up are Gulf coast seafood stew and Dungeness crab spaghetti followed by smothered and covered chicken thighs with pan-roasted winter squash, herbs and sherry and pan-roasted chicken breast with fig demi, farro, almonds, pancetta and carrot-rutabaga purée. Willis springs for dessert, a stovetop apple pie with frozen spiced yogurt. Copies of Willis’ cookbook, “Lighten Up, Y’all” will be available to purchase at the restaurant that evening (hint, hint, holiday gift). $45 per person. Reservations: 404-250-8988. 

Bellina Alimentari is Sweet on Balsamic Vinegar at Culinary Club Dinner and Tasting Events November 5-6

Discover how fine balsamic vinegars heighten flavors and complement foods at the first two Culinary Club events on the calendar at Bellina Alimentari, now open in Ponce City Market. Andrea Bezzechis, who produces traditional balsamic vinegar for Acetaia San Giacomo in Reggio Emilia, Italy, will share his expertise with guests at two distinctly different events this Thursday and Friday. On November 5 at 7 p.m., Bezzechis and Bellina chef David Berry escort guests through a five-course journey of delicious food and balsamic vinegar combinations accompanied by unique wine selections. $160 per person includes meal, wine pairings and traditional balsamic vinegar tasting; excludes gratuity. Make a 5:30 p.m. Friday night date for November 6 to learn how to use balsamic vinegars in the kitchen and appreciate high-quality varieties. $20 per person includes guided traditional tasting plus a selection of specialty cured meats and cheeses, seasonal veggies and house-made schiacciata. Sign up at Bellina Alimentari or call 404-330-9933. Check out Bellina's Facebook events page for the dinner menu and more details. 

Seed Kitchen & Bar and Stem Wine Bar Top Off Gift Card Purchases of $50 or More with Extra 20 Percent Value

Tis the season to think about what kind of cards -- gift and greeting -- you’ll give this holiday season. Gift cards for Seed Kitchen & Bar and Stem Wine Bar in Marietta are always appreciated by the fine food and wine aficionados on your list. The sibling restaurants are upping the ante by adding an extra 20 percent value to any gift card purchase of $50 or more. More good news, recipients (even if you buy some for yourself) can use the cards for food and beverage purchases at both Seed Kitchen & Bar and Stem Wine Bar. Pop into either place to buy the gift cards; they’re not available online. The extra 20 percent value will be automatically added to cards. The cards never expire and are reloadable in the store at any time. Requires 24-hour activation period before use; may not be applied toward gratuities. Well worth a toast!

Tuesday Night Tapas & Trivia at Smokebelly BBQ -- Any Questions?

There’s some “questionable” behavior unfolding Tuesday nights at Smokebelly BBQ in Buckhead. Everything’s A-OK. Barbecue tapas are now half off on Tuesdays after 4 p.m. A little ‘cue sharpens minds for the night’s Q & A session of Dirty South Trivia beginning at 8 p.m. What’s to drink? Drafts of craft brews, both local and national, are logical choices or perhaps one of the “Three Wise Men” cocktails -- the house old fashioned, Pharr South or Papaw’s Sipper -- could help you out.

Appetizing Aperture

What did dad say when his son headed to FLIP burger boutique? “Bison.” Yessir, a grassroots movement first stampeded National Bison Day through Congress in 2012, and bison devotees are upholding the annual tradition. FLIP rounds up the range for a brawny Big Bison burger: eight-ounce bison patty, bibb lettuce, tomato, cheddar cheese, caramelized onions, bacon, fried egg and FLIP sauce ($16). Corral a side of sweet potato tots with coffee BBQ spice or blue cheese dressing. Follow the National Bison Legacy Act.

#Foodgram

How many irons in the fire can one have? A seemingly infinite number -- stove, grill, oven and tabletop --@lodgecastiron. Seasoned eatings! 

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Did someone say, “State Fair”? Aah, funnel cakes! Craveable Carnival Creations rounds up blue ribbon-worthy goodies like country fair turkey legs, cotton candy, frozen Key lime pie on a stick and pink popcorn. Deep fry to your heart’s content: pickle dogs, Twinkies, mac and cheese, red velvet Oreos, biscuits and gravy, cream cheese, cookie dough...and funnel cakes, for sure.

Thanks for Helping Marlow’s Tavern Raise $26K+ for No Kid Hungry

Y’all are the best! Last month, so many diners took Marlow’s Tavern locations up on the invitation to dine out and donate to No Kid Hungry that the community-minded restaurants raised $26,522 to help end childhood hunger. Team Marlow’s appreciates everyone pitching in and making this success story happen.

Pastured Pooches? Zero Waste White Oak Pastures Turns Out Pet Treats and Chews

White Oak Pastures (WOP), the Bluffton, Georgia farm known for its closed-loop farming practices and zero-waste protocol, has developed a line of pet food and chews reflecting ancestral feeding habits of the pre-kibble era. To put it less delicately, the farm is turning animal blood, bones and eviscerate into pet chews and raw poultry grinds for dogs (coming soon for cats). Rawhide chews, tracheas, cow pizzles, marrow bones and rabbit feet are popular items. With support from The Whole Dog Market, WOP has recently introduced three varieties of raw meat blend, preservative-free pet supplements made from its pastured guinea fowl, duck and chicken. As with all of WOP’s products, pet chews and raw meat blends are made on premises and meet human food standards, including being Certified Humane, Certified Grassfed and Animal Welfare Approved. Purchase these pet products at the farm’s Bluffton store and online store, at Doguroo and The Whole Dog Market locations and at the East Atlanta Village and Peachtree Road farmers markets (chews only).