Spring into the Season with Milton’s March 20 Spring & Vine Dinner

Pair an Educated Guess — wine that is — with Southern dishes by chef Derek Dollar at Milton’s Cuisine & Cocktails on Thursday, March 20. The four-course dinner includes pairings by Roots Run Deep Winery’s Educated Guess for $80 per person. Dinner begins at 6:30 p.m. For reservations, call 678-431-8753 or email heather@miltonscuisine.com.

Sat-2-Day $2 Menu at Tin Lizzy's Cantina Midtown on March 15

 

Photo by Jeremy Adamo

This Saturday, pocket change and a good search through your car and sofa cushions will cover lunch. On March 15, Tin Lizzy’s Cantina in Midtown introduces a $2 menu, including savory grilled, barbeque or Buffalo chicken tacos, veggie tacos and fried fish tacos. Start off with $2 chips and salsa and wash it all down with a $2 Dos Equis lager. The Crescent Avenue cantina opens at 11:30 a.m. on Saturdays. 

Party On and Save Some Green with St. Patrick's Day Specials

St. Patrick's Day is almost here, but you don't need to rely on the luck of the Irish to find the best places to celebrate. Toss on your favorite green outfit and check out the details on all the greatest shenanigans across town this weekend. Can't wait for the 17th to get here? Tin Lizzy's Cantina is bringing a Sat-2-Day $2 menu full of tasty tacos and drinks to Midtown on March 15. The madness doesn't stop there - March Madness, that is. Settle in at STATS for some drinks and eats worthy of the highlight reel while you track your favorite team's trek through the most epic bracket in the game. All that and more in this week's Dish! 

Prom Dinner Menus Around the City

Melissa Libby on her way to her prom

Take the drama out of planning the pre-dance dinner this prom season with this helpful guide. Two of Atlanta’s hottest restaurants are the perfect scene for a delicious meal at the perfect price point for everyone. 

The Black Sheep’s Table at No. 246 seats up to 12 people, and prom-goers can enjoy family style dining for $45 per person. A sample menu includes a seasonal salad and meatball, antipasto, pasta, protein course and house-made dessert. Call 678-399-8246 to reserve. 

For an elegant dinner and a gorgeous backdrop for your prom photo-shoot, reserve a table at Ray’s on the River. For $45 per person, each guest receives a mixed field greens salad, and a choice of entrée, such as a filet medallion duo, oven-roasted chicken, or grilled Atlantic salmon. Entrees include a side of potatoes and seasonal vegetables. Finish with Key lime pie or chocolate raspberry mousse. The price includes a beverage, tax and gratuity.

Chocolate South celebrates Girl Scout Day, March 12

 

Chocolate South owner Amy Stankus shows off her Girl Scout sash.

Girl Scout cookie season is in full swing, and Wednesday, March 12 marks the 102nd anniversary of the institution's founding. Juliette Gordon Low organized the first Girl Scout troop in Savannah in 1912 and selling cookies entered the scene in 1917. Chocolate South, Atlanta’s own sweet leader, is honoring Girl Scouts of all ages. The first 20 current Girl Scouts (age 18 or younger) who come into the store on Girl Scout Day, March 12 wearing their Girl Scout uniform will receive a free Scout bonbon. The confection is a trail mix rival of milk chocolate, roasted almonds, orange zest and organic cranberries topped with candied almonds. The first 10 former Girl Scouts (over 18 years old) who bring in their badge, sash or a photo of themselves in their Girl Scout uniform will receive both a free Scout bonbon AND a free cup of REV Coffee. 

USA Today nets Umi in Travel Feature

Atlanta has been buzzing about Umi for months now; the Buckhead sushi spot also attracts attention on a national scale. Most recently, USA Today's Kate Parham featured the restaurant in an informative round-up of how different cultures prepare raw fish. Parham heralded Umi as Atlanta's finest sushi restaurant, lauding chef Fuyuhiko Ito for his artful take on Japanese sashimi. In her words, chef Ito arranges "the translucent fish into a chrysanthemum pattern drizzled with ponzu and embellished with scallions and grated daikon." We couldn't describe it better ourselves.