Fall for Burritos and Autumnal Cocktails at Tin Lizzy’s Cantina -- Limited Time Only

Tin Lizzy’s Cantina already sets the stage for good times through a star-studded menu of FlexMex gourmet soft tacos, skillets and quesadillas supported by a host of margaritas, brews and cocktails. Through December, the Southeastern sensation is adding a first -- burritos -- to its fresh FlexMex mix, as well as autumn-themed cocktails. As expected, the limited-time-only burritos wrap up the same authentic ingredients and bold flavors as Tin Lizzy’s other craveables. For instance, the Ranchero burrito comes stuffed with a choice of pork, chicken, shrimp or steak, Monterey Jack cheese and pico de gallo, is smothered with queso and red chile ranchero sauce, topped with shredded lettuce and crunchy tortilla strips and served with rice and black beans ($11.49-$12.99). Crispy chicken flautas are another newcomer, topped with melted queso, salsa verde, shredded lettuce, pico de gallo, guacamole and sour cream ($11.99). Add an El Jefe XX amber to a burrito order for $5 or swizzle one of Tin Lizzy’s new fall cocktails such as In the Pama Your Hand with Milagro Silver, fresh sour mix and cranberry juice topped with PAMA pomegranate liqueur and rimmed with a cranberry orange gourmet salt ($8.50); Spiced Apple with Angry Orchard cider topped with Sailor Jerry spiced rum ($9); or Cool Citrus of Milagro Silver, Agavero Orange liqueur, freshly muddled citrus fruit and agave nectar rimmed with Solerno Orange gourmet salt ($8). Guests also can refresh with an Angry Orchard pint ($4.25), Angry Orchard El Jefe ($7) and Sailor Jerry ($6.50). There’s a Tin Lizzy’s location near you -- catch these new menu items while you can.

What’s New on Pinterest: Berry Delicious

Have you noticed? Berries are front and center at the grocery stores right now. You could stop at strawberry shortcake. Or, you could opt for these Berry Delicious ideas. Bakers, mix berries into triple berry scones to smear with homemade raspberry butter, fix a pan of banana-berry baked oatmeal for breakfast or wow the dinner club with a multi-layer lemon blueberry cake. Drinks on the deck or potent potables for the pool? Mix up berry sangria, blackberry whiskey lemonade, blueberry mojitos, thyme berry sparklers or skinny berry smoothies. Counter rising temperatures with strawberry lime sorbet, blueberry popsicles and raspberry rose sundaes. Bottom line, bury your cart in berries and rejoice.

Celebrate Summer’s Harvest At Milton’s Midsummer Night’s Garden Party

Take it from this gardening girl – when we recently visited Milton’s Acre at Milton’s Cuisine and Cocktails in North Fulton’s Crabapple Historic District, my jaw literally dropped with jealousy. There were rows of beautiful corn, squash, tomatoes, herbs and much more in front of me – over an acre’s worth! 

Next week, it’s your chance to take it all in at A Midsummer Night’s Garden Party! Join us to rejoice over garden fresh goodness on Wednesday, July 18 from 7 – 9 p.m. The garden is just steps from the 150-year-old farmhouse turned restaurant and is the birthplace of much of the produce Chef Shane Touhy uses in his seasonal, regionally inspired menu.

Fried Clemson spineless okra with stewed tomato aioli, fried squash chips and blossoms with saffron aioli and basil aioli; cucumber, tomato, mozzarella salad with purple thyme basil; and butterleaf lettuce salad with roasted icicle radishes, red satin radishes, julienne red onion and smoked bacon gorgonzola vinaigrette are a few current menu items.

Milton’s is inviting The Dish readers to enjoy garden inspired hors d’oeuvre and cocktails (yes, just picked herbs in drinks such as the Georgia Peach Basil Mojito) plus live music and Milton’s Acre garden tours. RSVP to Rebecca@melissalibbypr.com if you’ll be there!

Happy Holidays from Melissa Libby & Associates!

Buy Local: Pick Summer Menus at Ecco and South City Kitchen

Summer’s longer days and garden pickings have grown into fresh new seasonal menus at Fifth Group Restaurants’® Ecco and South City Kitchen Midtown and Vinings. The harvest is bountiful, yet space is limited, so click on the links to view the entire menu of mouthwatering morsels at each restaurant.

European-inspired Ecco rules the neighborhood for share-ables, cheeses and desserts. Check out their summer spread here. Ecco: 40 70th Street in Midtown; 404-347-9555.

South City Kitchen Midtown plates up Deep South-gone-uptown specialties that show off the farm at weekday lunch and nightly dinner, courtesy of Executive Chef Dean Dupuis and Sous Chefs Chris Mullally and Blake Wagner. Check out their menu and make plans to visit soon! South City Kitchen Midtown: 1144 Crescent Avenue; 404-873-7358.

A few miles away at South City Kitchen Vinings, Executive Chef Chip Ulbrich and Sous Chef Adam Maddox roll out their summer menu to the neighborhood. Their new menu offers similar Southern favorites made with the freshest ingredients. South City Kitchen Vinings: 1675 Cumberland Parkway; 770-435-0700.