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