Saturday, March 28, 2015

Appetizing Aperture

Paleo-terians and vegetarians agree, Kabob Land is their fast-casual “gyro” of authentic, made-to-order Middle Eastern and Mediterranean dishes in Buckhead. The heart-smart and wallet-friendly menu features plates of falafel, marinated charbroiled beef, lamb, salmon, chicken and vegetable kabobs ($7.95-$14.95) and most can go the wrap route on Lebanese bread ($6.95-$10.95). Baba ghanoush, hummus and jalapeño-infused falafel line up as amazing mezze, and fresh Greek, tabouli, shirazi and green salads ($5-$5.95) can be topped with chicken or beef shawarma for added protein (+$3). Give in to decadent pistachio baklava ($4) for a treat! Open daily from 11 a.m.-10 p.m.


If you need someone to grill about grilling, Texas native Doug Pickering is your man. Temperatures, rubs, rest -- the “Grill M.D.” and owner of D.W.P. Grill M.D. catering in Dallas doles out advice on his website and succulent photos@dwpgrillmd. This doc has earned his stripes.

Friday, March 27, 2015

Marlow’s Tavern Springs New Website!

Marlow’s Tavern first opened its doors to neighbors in Alpharetta in 2004, and now there are Marlow’s locations all over Atlanta and even in Orlando, Florida. A growing family tree calls for a new website, and DynamiX is on it, designing a new online look for the friendliest taverns in town. Oneclick and you’re there!  

Ray’s in the City Hosts Wine Dinner Featuring Sonoma’s Chalk Hill Winery April 1

Ray’s in the City executive chef Ugo Okpareke pours the fresh tastes of spring into his five-course menu for the downtown restaurant’s Chalk Hill Wine Dinner on Wednesday, April 1. David Goode, CSW, supplier for Chalk Hill winery, will be available to answer questions about Chalk Hill varietals served throughout the meal. A 6:30 p.m. reception gives way to a 7 p.m. dinner seating where guests will enjoy local chanterelle bisque with pickled white shrimp served with Chalk Hill sauvignon blanc; a salad of mâche, radish and pea tendrils topped with fried egg and goat buttermilk dressing alongside Chalk Hill chardonnay; roasted beef tenderloin, smashed sweet peas, morels and horseradish complemented by Chalk Hill malbec; braised pole beans and pork trotter with brown butter creamed grits served with Chalk Hill pinot noir; and a finish of sweet biscuit ice cream sandwich with warm chocolate and Chalk HillBotrytis sémillon. $99 per person (plus tax and gratuity). Reservations required; call 404-524-9224.

FLIP burger’s Gregg Piazzi and Stephanie Alderete of Nikolai’s Roof Demo in Junior League Tour of Kitchens

Kitchen tourists following the Junior League of Atlanta Tour of Kitchens route will see what’s new in home kitchen design from fine cabinets to shiny sinks as they whip through 14 residences on Saturday, March 28 from 10 a.m.-4 p.m. and Sunday, March 29 from 11 a.m.-5 p.m. Sunday’s showcase kitchens include bonus guest appearances and cooking demos by Atlanta chefs and culinary gurus. Attendees will meet Gregg Piazzi, director of culinary operations for FLIP burger boutique and Stephanie Alderete, chef de cuisine at Nikolai’s Roof in the Hilton Atlanta. Route and details are in the tourprogram. Tickets are $40 each and valid both days; buy them at homes along the tour or at Junior League of Atlanta headquarters. 

Thursday, March 26, 2015

Saltwood Charcuterie & Bar Opens this Spring at Loews Atlanta Hotel

Saltwood Charcuterie & Bar opens in the Loews Atlanta Hotelthis spring to shake up Midtown with its dynamic energy, easy-to-share fare and highly social ambiance. The new restaurant and bar are designed to encourage the casual mingling and communal dining get-togethers its Midtown neighborhood favors. Executive chef Oliver Gaupin, a native of Orleans, France and one of only four chefs in Georgia to carry the Maitres Cuisiniers de France (Master Chef of France) distinction, presents a menu focusing on shareable small plates and charcuterie featuring local ingredients. Gaupin and sous chef Chris Espanola draw upon European roots and Southern riches as they choose locally sourced charcuterie and create house-made charcuterie such as pork and duck prosciutto, rabbit terrine and Saltwood Spam. Refreshing starters such as cucumber soup and charred octopus make way for mains ranging from seafood to meats to offal and pasta. Quick entrée peeks include cobia with crudo, pickled shrimp and dilled yogurt; lamb belly with pickled grapes, saffron golden quinoa, harissa jus and gremolata; blood sausage with egg, sweet potato and poblano hash, crispy tripe and an apricot butter vinaigrette; and Forbidden rice risotto with Reggiano, butter-poached lobster, pea tendrils, chive oil and chervil. Saltwood will be open for lunch, dinner and evening drinks. Follow developments on Facebook.

Get Moo-ving -- White Oak Pastures and Whole Foods Market Sponsor Southeastern Sustainable Livestock Conference

Where do like-minded livestock farmers gather to network and graze on seminars fielding best practices in pasture raising, humane livestock handling and processing, business and marketing, and educating consumers about the benefits of their products, all capped by a keynote from Dr. Temple Grandin? The Southeastern Sustainable Livestock Conferencedraws them to The Gwinnett Center like cattle to lush grass on Saturday, March 28. White Oak Pastures and Whole Foods Market are key sponsors in making this second-annual conference happen. A Harris family farm for five generations, White Oak Pastures in Bluffton, Georgia follows ecologically sustainable land stewardship and raises all of its animals following humane practices. White Oak Pastures sells its artisan products, grass-fed meats and pasture-raised poultry through its online store and at retailers including Whole Foods Market. As the world’s leading natural and organic grocer, Whole Foods Market is committed to supporting organic farmers, growers and the environment through sustainable agriculture and by expanding the market for organic goods and meat from humanely raised livestock. Friday’s White Oak Pastures farm tour is sold out; however, livestock lovers can buy tickets for the Saturday conference at the door from 7-8:30 a.m., $85 each.

680 The Fan Hoops Happy Hour at STATS Starts Ball Rolling for Hawks Games

Better jump! Two shots left to net a March Hoops Happy Hourat STATS: Friday, March 27 and Monday, March 30. STATS and680 The Fan are teaming up for some pre-game fun before each weeknight Hawks tip-off at Philips Arena during March. Join Chuck and Chernoff for their live broadcast at STATS from 3-7 p.m., and you’ll have a chance to win tickets to that night’s game. Mention to your server that you’re “all-in” to score half-priced appetizers from 5-6:30 p.m. Bounce herefor details.
Running up and down the court, dodging and passing cranks up a huge thirst and appetite. Good thing you’re at STATS. With 70 HDTVs and seven distinct audio zones for NCAA Tournament action, every shot is a “fan”-tastic shot backed by snazzy new menu items in the playbook. STATS is the first U.S. venue to provide pull-your-own draft taps as well as offering a tall selection of bottled beer and table-ready beer buckets. Seize commercial breaks to order court-side winners from the new menu: shrimp and crab nachos with crab fondue and green onions ($13); avocado lettuce wraps with black beans and pico de gallo ($9); loaded kettle chips with blue cheese, bacon and scallions ($7); fried pork dumplings with ponzu dipping sauce ($10); STATS shepherd’s pie with venison ($18); or a burger or chicken set up as The Big Win with bacon, fried onion and barbecue sauce ($12) or El Santo-style with pepper jack cheese, pico de gallo and jalapeños ($12). 

Jennifer Hanson and Del Baroni with On the Air Orchestra Swings Big Band Sound at Ray’s on the River

I’ve got you under my skin. Come dance with me. Come fly with me. Beyond the sea. Not cutting in on your date, just throwing out some jazzy titles Jennifer Hanson with Del Baroni and On the Air Orchestra may play at Ray’s on the River Friday, March 27. From 7-11 p.m., sway in your seat or mosey to the dance floor for the group’s elegant big band sound of classic swing, R&B, soul and classic rock and roll. On the Air Orchestra boasts a four-horn section that’s the real deal. Click here for reservations or call 770-955-1187 for more information. 

Wednesday, March 25, 2015

Bantam + Biddy Lenox Square Holds Autism Speaks “Give Back Night”

Bantam + Biddy Lenox Square is looking ahead toward next month’s Walk Now for Autism Speaks Georgia 1.5-mile walk at Atlantic Station because it’s never too early to fly the banner to raise awareness and funds for a good cause. Nonprofit Autism Speaks roosts close to co-owner and chef Shaun Doty’s heart thus he’s designating Thursday evening, March 26 as a “Give Back Night” at Bantam + Biddy Lenox Square. Ten percent of all proceeds after 5 p.m. will go to Autism Speaks. Autism is the fastest-growing serious developmental disorder in the U.S., and currently, one in 68 children is diagnosed as having autism spectrum disorder (ASD). Buying an Autism Speaks puzzle piece for one dollar atChick-a-Biddy or any of the four Bantam + Biddy restaurants -- Ansley, Crescent Avenue, Lenox Square or Avalon -- is another way to help researchers unlock the Autism puzzle. The money goes directly to Autism Speaks, and your puzzle piece decorates the restaurant.

Taste of Inman Chalks Up First Class Samples from Atkins Park, Bantam + Biddy and More at Inman Middle School March 26

Thursday night’s homework at Inman Middle School will probably involve eating dinner at school. Taste of Inman fills the school gymnasium with more than 20 area restaurants from 6-8:30 p.m. on Thursday, March 26. Atkins Park Restaurant & Bar in Virginia-Highland and Bantam + Biddywill be among the 20-plus restaurants acing the evening by handing over mouthwatering samples of popular menu items. Atkins Park is fixing the Southern staple shrimp and grits, and Bantam + Biddy will spoon up its healthy vegetable and grain salad. Whole Foods Market - Ponce de Leon also will be on court with store favorites at this Inman Middle School PTA fundraiser. Hurry to buy tickets online through March 24: $18 per adult, $10 per student and $5 per child under age 5. Pay a few bucks more at the door: $20 adult and $15 per student.

Find Nikolai’s Roof, Table 1280 and Aqua blue in this Picture -- The High Museum Wine Auction March 25-28

Mona Lisa is stuck at the Louvre. What a shame she’ll miss the High Museum Atlanta Wine Auction framing Wednesday, March 25 through Saturday, March 28, but that means more Monet for the rest of us. Generating more than $22 million over 22 years, the annual four-day food and wine extravaganza is the top charity fundraising event in Atlanta, the eighth-largest wine auction in the U.S. and the nation’s top charity wine auction benefiting the arts! Another top pick, Nikolai’s Roof, on the top floor of the Hilton Atlanta, is the site for an opening night Dine around Dinner on March 25 beginning with a 7 p.m. reception. Chef Stephanie Alderete and brand ambassador Scott Foley of Alexana Winery andRevana Family Vineyard present a five-course masterpiece of a meal with wine pairings. See the menu here. Call 404-221-6362 to make reservations for the $155 per person prix fixe dinner (not including tax and gratuity). The party-h’arty week culminates at Saturday’s sold-out Vintners’ Reception and Live AuctionAqua blue and Table 1280 are among the notable restaurants and vintners converging under the big tents at Atlantic Station. Guests will munch and sip their way through the gastronomic wonderland before the 23rd High Museum Atlanta Wine Auction uncorks an incredible array of rare wines, original art, travel adventures, outstanding dinners and other luxurious temptations. 

Tuesday, March 24, 2015

Easter Hops into Atlanta Restaurants Sunday, April 5

Easter is an early bird this year, rising up on the first weekend in April. Atlanta restaurants know eggs-actly what to do to celebrate this special day with Easter menus and even some special offerings before the big day. Be sure to call for reservations.

A brunch buffet at Aqua blue features carving stations, made-to-order omelets, blue ribbon sushi, desserts and more between 10:30 a.m.-3:30 p.m. $34.95 per adult, $9.95 for children 4-12, free for ages four and under. Bottomless mimosas and bloody marys are only $15. Reservations: 770-643-8886.

Find an “eggs”-traordinary brunch menu at all four locations of Bantam + Biddy (Ansley, Crescent, Lenox Square, Avalon) between 8 a.m.-3 p.m. A special $20-per-person meal, available all day while supplies last, features honey-glazed ham, stewed black-eyed peas, braised collard greens, cornbread and a choice of Texas brownie or carrot cake. Add a mimosa or bloody mary for $3 each.

Chick-a-Biddy keeps guests clucking all Easter long with its farm-fresh brunch menu served 10:30 a.m.-3 p.m. that includes the signature chicken and waffles flavors of bacon, red velvet and cinnamon roll. Sip a mimosa or bloody mary for $4 more.

Peeps grace signature milkshakes at all five FLIP burger boutique locations March 30 through April 5. Go eye to eye with these fluffy friends perched on shake flavors like Krispy Kreme and Nutella + Burnt Marshmallow in Buckhead, West Midtown, Poncey Highlands, Birmingham and Nashville.

Both G’s Midtown and 10th & Piedmont are hosting extensive brunch buffets from 9 a.m.-4 p.m. for $34.95 per person on Easter Sunday. Feast on morning and midday classics including scrambled eggs and breakfast potatoes, pancakes, French toast, penne a la vodka, shrimp in vodka gravy, carving stations of roasted prime rib, ham and more. Makereservations online.

Dress casually for your Easter meal at HOBNOB Neighborhood Tavern in Midtown. Order off the regular menu all day long or choose brunch specials available from 11 a.m.-3 p.m. More eggs in the basket: plentiful beer, bottomless mimosas for $16.95 each, live music from 1-4 p.m. and half-price wings from 4-10 p.m.

In historic Crabapple, Milton’s Cuisine & Cocktails chef Derek Dollar presents a luxurious three-course Easter brunch menu from 10 a.m.-3 p.m. Choose course options such as crab bisque, shrimp and grits and lemon Napoleon. $32 per adult, $16 for children 12 and younger. A kids menu also is available. Reservations: 770-817-0161.

Known for its award-winning Easter buffet, Ray’s on the River in Sandy Springs pleases holiday guests of all ages between 9 a.m.-7 p.m. $42.95 for adults, $21.95 for children 5-10. Call 770-955-1187 for preferred seating. Ray’s at Killer Creek offers Alpharetta diners a buffet from 9 a.m.-3:30 p.m. and an à la carte dinner menu between 5-8 p.m. Buffet prices: $34.95 per adult, $17.95 for children ages 5-10. Call 770-649-0064 for preferred seating. Downtown, Ray's in the City rolls out its Easter brunch buffet from 10 a.m.-3:30 p.m. then rolls over to a special à la carte dinner menu between 5- 8 p.m. Buffet: $34.95 per adult, $17.95 for children ages 5-10. Call 404-524-9224 for preferred seating.

Wanting to make your Easter meal quick and stress-free? Whole Foods is making it easy for you! Order online and your meal is all set!

Enjoy the regular brunch menu at Article 14 with two festive features including Pan Seared Halibut with Asparagus and Citrus Hollandaise and Roasted Leg of Lamb with Mint Chimichurri Sauce.

Sip on a fruity martini or mojito at RA Sushi in Midtown, where h
appy hour prices are available all day!

HOBNOB Taco Wednesdays Taco You Over the Midweek Hump

HOBNOB Neighborhood Tavern executive chef Javier Viera goes loco for tacos on Wednesday evenings. From 5-10 p.m. each Wednesday, Viera and his Midtown team shell out an exciting variety of tacos including some unexpected surprises. Get ‘em while they’re hot and keep on talking tacos until that night’s supply runs dry. Sitting on HOBNOB’s street-side covered patio, one hand holding a taco and the other grasping a cold craft beer, skinny margarita or a white lightening margarita swapping moonshine for tequila...ideal conditions for surveying the upcoming weekend. To take up a table for tacos, make reservations online.

Gunshow Reloads Popular “Hired Guns” Dinner Series

Kevin Gillespie’s viewfinder zooms in on innovative chefs. The celebrity chef and owner of nationally acclaimedGunshow has a knack for knowing buzz-worthy chefs and inviting them in for some “Hired Gun” creative collaboration at his Glenwood Park restaurant. Dinner series guests score a bull’s eye, hitting regional tastes, chef personalities and signature dishes in one original package. Jason Alley fromComfort and Pasture in Richmond, Virginia is this season’s first “Hired Guns” guest chef on Tuesday, March 24 and Wednesday, March 25. Tenets of Virginia hospitality are right up Alley’s alley, bridging classic Southern flavors with new South style and feeding fellowship through the sharing of small plates and conversation. Heirloom cornmeal porridge with braised bacon, baby turnips and maitake mushrooms, and hot fried quail with pickle salad and mumbo sauce are two dishes he’ll turn out at Gunshow. If you’re hunting for reservations, these “Hired Guns” dinners are sold out. More incoming “Hired Guns” announcements will appear on Gunshow’s Facebook page so keep it in your viewfinder. Here’s a taste of who’s coming and when: Greg Denton and Gabrielle Quiñónez Denton from Portland, Oregon’s Ox will cook up a storm at Gunshow on May 26 and 27 (both have been named among Food & Wine's 2014 Best New Chefs); and Jean-Paul Bourgeois comes to Gunshow from New York City’sBlue Smoke on September 29 and 30. Seats go quickly so anticipate and claim your seat soon by calling 404-380-1886. Just want to dine at Gunshow? Dinner hours are Tuesday through Saturday from 6-9 p.m.

Sunday, March 22, 2015

What’s New on Pinterest

If you’re pressed for time, revel in our Rave-worthy Raviolifinds. Entertaining? Try a crispy ravioli appetizer or pull a company-ready pan of bubbling hot spinach and artichoke ravioli bake from the oven. Ravioli with sautéed asparagus and walnuts shows off spring’s tender green spears or pass on the pasta and encase fillings paleo-style in skinny squash slices. Nacho chicken ravioli, ravioli lasagna and lemon ricotta ravioli with wilted greens are quick comforts, and even dessert’s a wrap thanks to three-ingredient Nutella ravioli and chocolate ravioli with mascarpone.

What’s New on Pinterest

When Nothin’ but Noodles will do, our Pinterest board piles on oodles of noodle recipes to prove there’s a noodle for every season and reason. Take comfort in Midwestern chicken and cheese noodle bake and easy skillet mac and cheese. Travel through Asia in a bowl of stir-fried Singapore noodles with garlic ginger sauce or soba with nameko mushrooms and grated daikon. Pesto orecchiette with chicken sausage is destined for an Italian affair. Turn to sheet pan pasta gratin with kale to feed a crowd fast, and doesn’t twirling skinny fettuccine around a fork count as a spinning exercise?