Pizza with Punch: Hearth Pizza Tavern Unveils Signature Cocktail Menu

Pink Sea Breeze at Hearth Pizza Tavern

Wash down a slice of the Ring of Fire pizza or any pie with one of Hearth Pizza Tavern’s new signature cocktails. For a summertime sip, try the Darker & Stormier, a refreshing blend of Myer’s dark rum, Domaine de Canton ginger liqueur, ginger beer and fresh lime juice. If you’ve got a sweet tooth, we recommend Hearth’s chocolate martini, which features a combination of amaretto, Kahlua Midnight, Bailey’s Irish Cream, Razzmatazz, cola, cream and chocolate syrup ($8). If a Manhattan is more your style, Hearth’s White Manhattan is a safe bet with a twist — think a dash of Luxardo Maraschino liqueur mixed with American Spirit Whiskey and Bianco vermouth ($10). Any cocktail you choose will start you off on the right foot or help you wind down your meal at Hearth Pizza Tavern in Sandy Springs.

No. 246 Crafts Autumnal Cocktails, Toasts, Pastas and Plates

Photo: Andrew Thomas Lee

Fall’s abundance is spread thick as leaves across the menu at No. 246 in Decatur. Look for toasts accompanied by house ricotta and arugula almond pesto or pork rillette, beet pickled farm eggs, whole grain mustard and local parsley. Harvest-fresh starters feature a salad of Mercier Orchard apples, radicchio, arugula, candied pears, cheddar and balsamic and a roasted local African squash soup with dried local apples. Meat and cheese plates are both local and global. Comforting full and appetizer-portion pastas include agnolotti with roasted pumpkin, mascarpone, brown butter and sage; Maine lobster and local spinach join tortellini; and chestnut tagliatelle comes with braised duck legs, red wine agro dolce and roasted chestnuts. Outdoorsy plates feature trout with local braised greens and toasted farro; chicken with roasted Brussels sprouts, local apples and sherry bacon agro dolce; and flatiron Wagyu steak with roasted local autumn root vegetables. Fall-ish beers range from draft Uinta Pumpkin Ale and Terrapin Easy Rider to bottled 21^st Amendment Brew Free or Die IPA and Crown Valley Old School Pilsner ($5-$6). Tip a crafty cocktail such as Bewitched mixing pumpkin beer, house-made vanilla vodka, Strega, maple syrup and Fee Brothers Old Fashioned Bitters or the Pimm’s Cup for Fall swirling Pimm’s No. 1, lemon juice, Cynar, house-made limoncello, Georgia apples and cinnamon ($8-$12). 

It's a Beautiful Day in the Neighborhood for Marlow's Tavern Opening in Dunwoody

Dunwoodians will open their hearts to the newest location of neighborly Marlow's Tavern upon its grand opening Tuesday, July 31 at 1317 Dunwoody Village Parkway. Surrounding trees shade the building, which is reminiscent of a Williamsburg tavern. With its gourmet tavern fare, creative cocktails, generous interiors and patio space, and all-around fun atmosphere, the Dunwoody Marlow’s is sure to become a regular stop for those who live or work in the top-end Perimeter city. What can the locals start salivating over? Marlow’s varied menu packed with categories such as Start, Snack, Share; Crisp, Cool Salads; Tavern Favorites; Classic Tavern Burgers; Big Bar Sandwiches; Kid’s Fun Foods and Sweet Stuff. Plates change seasonally, depending on what’s fresh and local. Grilled turkey meatloaf, ahi tuna poke, a shrimp and crab nacho plate, and grilled chicken panini using Prestige Farms chicken are several current options. Marlow’s extensive beverage menu features American and global wines, handcrafted cocktails and a simple but varied list of beers including local favorites such as Sweetwater 420 and Terrapin Rye Pale Ale. Building community has always been important to Marlow’s Tavern, both through local non-profit involvement and providing a comfortable, inviting place for guests to meet with big leathery booths, communal tables and plenty of covered patio seating. Dunwoody, the door’s open and the food is waiting -- come on in!

Chicken and the Egg Cracks Open New Menu

Chef/Owner Marc Taft and Executive Chef Joseph Ramaglia have been in inspired by the bountiful summer harvests to craft a new menu. Known for their modern farmstead fare, Chicken and the Egg hopes to please with news items such as grilled Georgia shrimp with sweet corn ravioli, summer veggie lasagna, grilled skirt steak and eggs "rancheros," to name a few. See the complete menu on Facebook.

New Season, New Reason to Visit Ray’s

Spring is so close we can practically taste it! The chefs at Ray's Restaurants are giving us a chance to enjoy spring flavors with their new three-course menus, by pulling from this season’s freshest market offerings. Guests can choose one selection for each course; wine selections, tax and gratuity are not included in the menu prices. These prix fixe menus are available every day and vary by restaurant:

• At Ray's at Killer Creek, Executive Chef Tracey Bloom's $30 menu boasts entrée choices of roasted chicken breast with bacon risotto and porcini mushroom sauce, Atlantic salmon with herb butter sauce and hand-cut pasta with grilled shrimp and garlic butter.
• A few miles south on the Chattahoochee, Ray's on the River Executive Chef Josh Warner's menu includes entrée choices of goat cheese- and fennel-stuffed airline chicken breast with celery root purée and watercress salad or Moroccan spiced hangar steak joined by Lyonnaise potatoes and Vidalia spring onion. Cost is $39.99 per person.
• Downtown, Executive Chef Ugo Okpareke at Ray's in the City offers entrée choices of mango grilled salmon with a mango BBQ glaze, sesame sautéed spinach and crispy Asian noodles or flat iron steak with blue cheese whipped potatoes, grilled asparagus and wild mushroom demi glaze. Cost is $35 per person.

To round out your dining experience, sommeliers are ready to help you choose complementing wines, and each restaurant has appetizer and dessert selections that are guaranteed to be as delicious as the entrées. 

Ray's at Killer Creek is also offering new Sunday lunch options. Customers can embark on their lunch journey by indulging in a $5 Bloody Mary from Sunday's available-all-day Bloody Mary list. Menu offerings include: 

• Classic French onion soup, crab bisque or soup du jour ($5-$7)
• Meal-worthy salads such as tuna niçoise salad and Chinese chicken salad ($15-$17)
• A soup and salad combo ($12)
• Soy flounder sandwich with spicy Sriracha aioli ($13)
• Jumbo lump crab cake with roasted corn salsa, mashed potatoes and grilled asparagus ($17)
• Shrimp and grits prepared with bacon, mushrooms, red peppers and Gouda and Asiago cheeses ($15).

Guests who want to keep their lunch short and sweet can try Ray's $10 lunch menu. Selections include a cheddar burger, hickory burger, vegetarian pasta, chicken sandwich, Caesar salad with calamari or grilled chopped Black Angus beef steak. Iced tea, coffee or sodas are included in the set price.

Chicken and the Egg Menu Is Loaded With Dishes And Drinks To Give Comfort and Joy

Put away the tropical beach brochures and browse the menu at Chicken and the Egg in Marietta to plan a cold weather escape route. Lunch, dinner and weekend brunch menus are loaded with one tummy-warming dish after another. Pimento cheese fritters, buttermilk fried oysters, calamari and rock shrimp fish fry or a cup of roasted tomato soup are must-try starters, and black-eyed pea "hummus" is said to bring good luck in the New Year ($4.50-$9). 

Daily lunch blue plates bring a meat and two veggies for $9 and include rib-sticking recipes for meatloaf with tomato gravy, fried chicken breast, chicken and dumplings, beef tips and rice, fried catfish and more -- plus veggie choices of mashed potatoes, green beans, black-eyed peas, baby carrots, braised greens and mac and cheese. The list of hefty sandwiches features the grilled cheese on brioche with tomato soup combo; the Farm House burger with cheddar, a fried egg and bacon; the FGT burger (fried green tomato); the veggie-piled "Plant;" the Georgia shrimp po' boy and a BLT with FGT ($9-$11). 

Dinnertime brings out a colorful beet salad with tart apples and candied walnuts; a pear and pecan salad with arugula, shaved fennel and blue cheese; and a Caesar with grilled Georgia shrimp ($5-$14). Southern supper entrées please with sweet Georgia shrimp and grits, country-fried ribeye, duck breast with roasted root vegetables and Gouda grits, trout, short ribs, portabella stroganoff, spicy bayou pasta and more ($14-$19). Sweet finales include "coffee & donuts" of beignets and café au lait crème brûlée, a peppermint ice cream sandwich, sticky toffee pudding and chocolate buttermilk cake with vanilla ice cream ($5-$6). Brunch has a filling combo of traditional morning dishes such as crab cake Benedict plus steak and eggs, as well as lunch and supper favorites ($4.50 - $14). These are just a few morsels -- more dishes, drinks and $5 "Peeps" menu for little ones 12 and under are on the website.