TomatoFeast! Celebrations at South City Kitchen - Vinings and La Tavola Trattoria Will Have You Seeing Red

TomatoFeast! celebrations will have you seeing red at two Fifth Group Restaurants, La Tavola Trattoria and South City Kitchen - Vinings. In Virginia-Highland, La Tavola Trattoria's TomatoFeast! is 11 years strong and fills this year's calendar from July 31-August 10. Executive chef Brent Banda showcases the versatile tomato in a menu that is available à la carte or as a three-course prix fixe meal for $35. Tomatoes hit all course options from appetizers ($8-$12) to entrées ($17-$24) to dessert ($6.50), and you can salivate over the entire menu on the trattoria's Facebook page. Reservations suggested, call 404-873-5430 or visit OpenTable. South City Kitchen - Vinings' menu, available August 1-10, invites heirloom tomato devotees to dabble in an array of small plates including appetizers, chilled soups, sandwiches, salads and even individual tomato pies ($5-$14). Large plates bring out entrées of blistered Sun Gold tomatoes with pecan-smoked scallops and Red Mule grits; Creekstone Farms flat iron steak with summer corn and tomato salad; Jambalaya Jaune with Gulf shrimp, chicken thighs, andouille, okra, tarragon and caramelized tomato jam, and heaps more ($17-$26). Plant your reservation on OpenTable and visit Facebook for more info.

You Say Tomato...

You would think with all the canning, ketchup-making and BLT-eating I've been doing in an effort to keep up with my overly-enthusiastic tomato plant that I would be all tomato-ed out. In actuality, I still can't get enough of them, which is why I've already made my reservations for La Tavola Trattoria's 8th annual Tomatofeast!

From Wednesday, July 28 (that is tomorrow!) through Saturday, August 7, tomato-obsessed Atlantans can load up on favorites à la carte or choose the $30 three-course prix fixe menu. Be sure to check out the entire menu online and make your reservations early because once Tomatofeast is gone there is a whole lot of waiting until next year's season returns.

Now back to that canning...