Tender waffles, tough decisions. We’re seeing some waffling on the horizon as Chick-a-Biddy
guests decide which of the three new chef-inspired waffles they’ll want
to fork into first. Savory applewood smoked bacon and cheddar, cinnamon
roll with vanilla icing and a red velvet Southern classic with cream
cheese icing are $10 each and come with honey butter and syrup. Pair any
of these wonderful waffles with three fresh and local chicken tenders
for $14. From the get-go, folks have gone crazy for the Atlantic Station
eatery’s original cheddar waffles, and chef and co-owner Shaun Doty
knows they’ll love these fun, scratch-made renditions. Fly by the
fast-casual restaurant for lunch, dinner or weekend brunch
and choose one for yourself or order all three for the table. Might be
some mental gridlock over which is your new favorite flavor.
Marlow’s Tavern and Ray’s Restaurants / Ray’s on the River have been serving up heaping helpings of hospitality in their dining rooms and out in the community for years, catching the attention of the National Restaurant Association Educational Foundation (NRAEF). The organization has come knocking with its prestigious Georgia Restaurant Neighborhood Award to honor these good neighbors and inspire other restaurateurs to be more involved in their local communities.
For the past 16 years, Marlow’s Tavern and Sterling Spoon Culinary Management have teamed up to host an annual golf tournament benefiting Special Olympics Georgia (SOGA) and its athletes. Additionally, each time Marlow’s opens a new location, it hosts a friends-and-family “sneak preview” event, encouraging guests to donate to SOGA in lieu of paying for their meals. These joint efforts have raised over a half-million dollars for SOGA.
Ray’s on the River has partnered with the Fragile Kids Foundation for more than 20 years to provide wheelchair lifts, ramping, bathing and toileting equipment, therapy bikes, strollers and much more to Georgia’s medically fragile children. Ray’s hosts two big annual events for Fragile Kids Foundation: a golf tournament fundraiser and a breakfast with Santa where families benefitting from the foundation enjoy complimentary brunch and a visit with Santa at the riverside restaurant.
State winners compete nationally, and four national winners will receive $5,000 awards for their favorite charities or community projects. Thanks, y’all, for your good works and best wishes for bringing home the national bacon for your causes!
Malik Diop is the new captain (a.k.a. general manager) at the helm of Trader Vic’s,
downtown Atlanta’s legendary tiki bar and port of call for Polynesian
cuisine. Eighteen years of hotel and restaurant management experience
anchor Diop. He cruises southward to Trader Vic’s from Chateau Elan,
where since 2004 he served as manager for the 3,500-acre resort’s seven
restaurants, as well as its bar and room service. Diop is very familiar
with Atlanta’s tastes, having spent eight years as restaurant supervisor
at the J.W. Marriott Buckhead. More news: the band Soldado entertains the Trader’s guests on the first Thursday evening of each month -- grab a sound bite on their website.
Tie up your outrigger and hula on in this Thursday evening to rock with
Soldado, try exotic dishes such as volcano shrimp and cocktails like
the popular mai tai ($6 on Thursday nights), and say “aloha!” to the new
GM.
The 15th annual Atlanta Jewish Film Festival is filling screens at theaters across Atlanta with a reel-time exploration of Jewish culture, history, life in Israel and more. Last year, more than 31,000 people visited theaters across Atlanta to view films that seek to entertain, educate and challenge conventional perspectives on issues facing Jewish and global communities. This year’s festival runs through February 19. Festival sponsors include Atlanta restaurants Marlow’s Tavern and The Pig & The Pearl. Which reminds us, when was the last time you went out for dinner and a movie? Hint, hint. Browse the film schedule, then purchase tickets and make those dinner reservations while you’re at it.
White Oak Pastures is one of nine organizations nominated as a 2015 Hub candidate by the Savory Institute, an international, U.S.-based nonprofit that promotes large-scale restoration of the world’s grasslands through holistic management. White Oak Pastures and the other eight Hub candidates expand the roster of 20 Savory Network Hubs already providing holistic management education and support to land managers in their region. The Savory Network Hubs represent 17 countries on all six habitable continents. As a Hub candidate, White Oak Pastures will send staff to participate in advanced holistic management training, a leadership boot camp at the Africa Centre for Holistic Management in Zimbabwe and participate in October’s Savory Institute International Conference slated for San Francisco. Sustainable land stewardship is a core value at White Oak Pastures. The multigenerational family farm in Bluffton, Georgia practices the Serengeti Grazing Model, rotating complementary animals through its pastures. Learn how you can give your own homestead a sustainable edge by attending the Composting Workshop at White Oak Pastures on Saturday, February 7 from 10:00 a.m.-4:30 p.m. Register online to throw your name in the heap. $60 per person, includes lunch. Class size limited to 25 students.
We're back and better than ever with a new and improved Dish! This week, we're flying the coop and heading straight to Chick-a-Biddy at Atlantic Station for a trio of new waffles. New flavors include savory applewood smoked bacon and cheddar, cinnamon roll with vanilla icing and red velvet with cream cheese icing for just $10 each. Pair them with three tasty tenders for $14. In Midtown, RA Sushi Bar Restaurant is rolling out a new menu of their own with romantic rolls and more. Pair the Red Heart Roll with a Passion Punch Bowl for a memorable meal with your favorite valentine, then heat things up with chili garlic shrimp before cooling off with a blue ginger martini. All that and more in this week's Dish!
Los
Angeles-based photographer @hiramcamillo admits he has a thing for plants. The vegan
spares words and satiates followers with photos synthesizing a garden of
plant-based good eats. Hiram Camillo's vibrant shots, some tagging recipes,
cleanse those midwinter blues right out of your system.
