[From Bianca at Phase:3]
Biltong Bar Now Open in Ponce City Market
Restaurateur Justin Anthony’s South African eatery and bar debuts in the Central Food Hall
ATLANTA – The team behind Buckhead’s South African hot spots 10 Degrees South and Yebo and Morningside’s new addition, Cape Dutch, has expanded its exotic influences to the Old Fourth Ward with restaurateur Justin Anthony’s latest concept. Biltong Bar, the newest tenant of the highly renowned Central Food Hall of Ponce City Market, officially opened to the public on Monday, February 1, doubling as a quick sit-down spot and bar, featuring traditional and house-made South African beef jerky, biltong, and grab-and-go options.
The first concept of its kind in the U.S., Biltong Bar brings all-natural, house-cured beef jerky and other specialty jerky meats to Ponce City Market’s artisanal Central Food Hall. The restaurant offers a counter-service menu and sit-down service featuring fresh and savory hand pies, salads, gourmet snacks, craft beers, cocktails and a full wine list including a variety of hand-selected South African blends, along with a retail component featuring South African spices, rubs and sodas. The culinary team is led by executive chef Carlos Vasquez, alongside general manager Samantha Lai.
A variety of flavors of biltong are available, freshly sliced for immediate enjoyment and sold by the slab to take home for later. Menu items include the original biltong flavor offered fat on or fat off, along with garlic and peri-peri. Also available is droewors, dried lean beef, spiced sausage and chili-spiced bites, which visitors can scope out while strolling by the counter. The assortment of hand pies includes bobotie, chicken pot pie, chicken curry and vegetable curry, and guests can enjoy snacks such as boerewors sausage roll, a lean beef sausage pastry, red bean hummus, peri-peri popcorn and biltong and salt and vinegar chips – a South African favorite. For those craving greens, Biltong Bar offers two salads – Cape Salad with spinach, arugula, mixed berries, peaches, pears, peppadew, slivered almonds, blue cheese and citrus dressing and a spinach salad with goat cheese, caper berries, figs, house-made bourbon pecans and red wine vinaigrette, each with the choice of adding biltong on top.
The impressive bar features a selection of South African wines, available for purchase by the glass or bottle, in addition to domestic and imported beers. Leading the cocktail program is beverage director Sean Gleason, who has created a robust beverage menu complementing the tantalizing South African flavors. Cocktail highlights include the Camps Bay mixed with Anchor Old Tom Damson gin, China China, lime cordial and tiki bitters and the B.B. Cooler with Aylesbury Duck vodka, lemon, lavender and South African sparkling Grapetiser, among others.
Menu items are drawn with inspiration from both 10 Degrees South and Yebo, highlighting signature items from each restaurant and combining varieties of customer favorites. Guests will have the opportunity to purchase a bag of biltong to go, in traditional South African fashion as well as purchase regular menu items for carry out, or enjoy with a glass of wine in the Food Hall. Hand pies are made in partnership with H&F Bread Company, with the team creating the dough mixture and facilitating the pie creation. The distinctive contemporary design from 10 Degrees South, Yebo and Cape Dutch will also be displayed at Biltong Bar, coming from Wolf Design Group, led by Anthony’s wife, Kelly Anthony.
“Biltong Bar is unlike anything we’ve done before, and I couldn’t be more thrilled to debut the concept,” explains Anthony. “The opening allows us the opportunity to draw inspiration from traditional South African cuisine, enhancing the “grab-and-go” experience, but with a sit-down component. In South Africa, it is common place to see people strolling around the streets and eating biltong from paper bags. I’m hoping to provide the same unique street-market experience to our guests.”
Biltong Bar opened to the public on Monday, February 1.
About Biltong Bar
The first of its kind in the U.S., Biltong Bar comes to Ponce City Market’s Central Food Hall from restaurateur Justin Anthony, owner of South African-inspired concepts 10 Degrees South, Yebo and Cape Dutch. Biltong Bar features organic, all-natural beef jerky and other specialty jerky meats. In addition to a retail shop, the restaurant also offers gourmet pies, salads, craft beer, cocktails and a full wine list featuring a variety of South African blends. Biltong Bar is open from noon to 9 p.m. on Sunday, 11 a.m. to 10 p.m. Monday through Wednesday and 11 a.m. to 11 p.m. Thursday through Saturday. Biltong Bar can be reached by calling 678.515.0620 or www.biltong-bar.com.
About 10 Degrees South
10 Degrees South, located in the Buckhead community, is Atlanta’s exclusive South African fine dining destination and the first restaurant of its kind in the United States. Featuring a fusion of various exotic flavors combined into authentic South African cuisine, owner and entrepreneur Justin Anthony showcases his expertise on South African food and wine. 10 Degrees South is located at 4183 Roswell Road NE, Atlanta, Ga. 30342 and is open from 5:30-10:30 p.m. on Mondaythrough Thursday and from 5:30 to 11:30 p.m. on Friday and Saturday. For more information on 10 Degrees South, please visit www.10degreessouth.com or call 404.705.8870.
About Yebo
Yebo is a chic, locally owned South African tapas restaurant in Phipps Plaza in the Buckhead community. Located at 3500 Peachtree Road NE, Atlanta, Ga., 30342, Yebo is open from 11:30 a.m. until 10 p.m. on Monday and 11:30 a.m. until 11 p.m.on Tuesday through Thursday. Weekend hours are 11:30 a.m. to midnight on Friday and Saturday and noon to 10 p.m. on Sundays. For more information on Yebo, please visit www.yeborestaurant.com or call 404.467.4988.
About Cape Dutch
Cape Dutch Braai + Bar, located off Atlanta’s Cheshire Bridge Road in the Morningside neighborhood, opened in fall 2015 as an additional concept of hospitality group, True Story Brands, led by Justin Anthony. The team serves an internationally influenced alongside a globally sourced wine list and expansive bar program. Cape Dutch is located at 1782 Cheshire Bridge Road, Atlanta, Ga., 30324, and is open Tuesday through Saturday for dinner. Hours are Tuesday and Wednesday, 5:30 to 10:30 p.m., Thursday through Saturday, 5:30 to 11 p.m., with the bar and lounge open until midnight Thursday through Saturday. For more information, please visit www.capedutchrestaurant.com or call 404.343.0313.
[From Morgan at Melissa Libby PR]
SHARE LOVE THROUGH FOOD AT BELLINA ALIMENTARI
Italian Favorite at Ponce City Market Celebrates Amore with February Classes,
Gifts and Special Valentine's Weekend Menu
Italian Favorite at Ponce City Market Celebrates Amore with February Classes,
Gifts and Special Valentine's Weekend Menu
“There’s an expression in Italian – il cibo è l’essenza della vita,” Baum says. “It means food is the essence of life. It’s the essence of love as well, and we all celebrate it differently. Some people want to experience the joy of preparing food together, while others prefer to be pampered and waited on. Whatever our guests choose, we want it to be fantastic.”
Diners who want the Valentine’s Day fuss without the muss can take advantage of the hearty special offered Feb. 12-14 at Bellina's Wine Bar. The menu begins with a bubbly Prosecco toast and continues with a selection of local and Italian artisanal cheeses and meats. Then, couples can twirl their forks into each other’s plates with a taste of two signature pasta dishes. The festivities end on a sweet note with decadent chocolate bread pudding. This special menu is $38 per person, add wine and cocktail pairings for $30 per person. It is available in addition to the regular menu.
Bellina Alimentari's Culinary Club is offering special classes throughout February. These include the following:
- Cacao Chocolate Workshop on Tuesday, Feb. 9 from 6 p.m. – 7 p.m. Local craft chocolate producer Cacao Atlanta will not only be talking about sourcing and producing chocolate, they’ll be sharing their company’s sweet inspirations with guests. ($30 per person)
- Valentine's Chef on Wednesday, Feb. 10 from 6 p.m. – 7:30 p.m. Chef will teach how to impress your loved one with a romantic dinner for two. This hands-on cooking class will enable you to prepare a three-course meal and signature cocktail that can be easily recreated at home for an unforgettable Valentine’s Day. Pasta tasting follows. ($48 per person)
- Pasta Date Night on Thursday, Feb. 11 from 6 p.m. – 7:30 p.m. Explore romantic pastabilities at this hands-on cooking class. Guests will learn how easy it is to make fresh pasta at home. After a pasta tasting, guests can take home their creations. ($80 per couple)
Other thoughtful Valentine's Day gifts for loved ones available in-store and online at mercatodibellina.com
- Date Night Box -An easy-to-cook dinner for two; all ingredients needed for the perfect match. ($32)
- Truffle Dinner Date-Melt your cares and truffles away with crunchy savory biscuits with pure white truffle cream. Then serve your tagliatelle pasta, adding just-melted butter and Parmigiano Reggiano cheese. End your dinner with indulgent chocolate bites and chocolate coated coffee beans. ($58)
- Dolce Vita- A choice of Italian sweet treats. ($75)
Bellina Alimentari, which loosely translates to "lovely specialty food store," was founded on the belief that every meal should be an amazing experience, and quality and ethics never need to be compromised in the pursuit of value. Italian food as a way of life means that each dish is tasty, fresh, whole and balanced. The menu at Bellina Alimentari changes seasonally to reflect the availability of produce from local farmers. Meat is sourced from farms where every animal is respected, treated humanely and pasture raised. Located at 675 Ponce de Leon Avenue NE, in the Central Food Hall of Ponce City Market, Bellina Alimentari is delicious, fair and affordable. For additional information and updates, visit bellina-alimentari.com,
[From Emily at Melissa Libby PR]
LE FAT NOW OFFERS LUNCH ON THE GO OR QUICK COUNTER-SEATING OPTION
Guy Wong Changes His Lunch Service to Meet the Needs of Busy Customers
Guy Wong Changes His Lunch Service to Meet the Needs of Busy Customers
Fans who lack the time but crave Wong’s chef-driven Vietnamese deliciousness, which received "Best New Asian" honors from Atlanta magazine, can now use the free parking garage adjacent to the restaurant at 935 Marietta Street and dash into the café for fresh, made-to-order takeout or limited counter seating.
“We heard from many of our regulars and residents in the neighborhood that they are in a hurry at lunchtime and need food to go," explains Wong. "Like great Vietnamese street food, many of our dishes are highly portable, so making the switch to counter and to-go service makes a lot of sense. We're excited to give our guests what they requested."
The to-go or counter lunch menu features Le Fat’s banh mi with choice of grilled pork, ginger scallion chicken, fried chicken, seitan and lemongrass steak. Noodle soup options include chicken, spicy beef and a combination of beef flank, brisket and meatball. Customers can also choose from their favorite beverages, including Vietnamese coffee and bubble tea options of black milk tea, jasmine milk tea, Thai tea and taro milk tea. The popular banh mi $10 combo is still available and served with fresh cucumber, cilantro, pickled carrots, daikon and jalapeño on a fresh baguette with a choice of a small pho noodle soup or papaya salad.
Le Fat is located in West Midtown at 935 Marietta Street. Dinner is served nightly beginning at 5 p.m. Lunch is now to-go only with limited counter seating and is available on weekdays from 11:30 a.m. - 2:30 p.m. For more information, call 404-439-9850 or visit lefatatl.com.
DOUG TURBUSH ASSEMBLES TOP-SHELF TEAM FOR DRIFT FISH HOUSE & OYSTER BAR
Executive Chef Brendan Keenan, Director of Operations Jason Raymond and Bar Manager Jose Pereiro Help Launch New Seafood Destination at The Avenue East Cobb
Executive Chef Brendan Keenan, Director of Operations Jason Raymond and Bar Manager Jose Pereiro Help Launch New Seafood Destination at The Avenue East Cobb
Brendan Keenan has been serving as chef de cuisine at Turbush’s Marietta restaurants since 2011. A graduate of the Culinary Institute of America in New York, his formative years were spent out West learning from some of the industry’s top talents, like James Beard Award-winning chefs Michael Mina at Aqua and Julian Serrano at Masa’s in San Francisco. A move to Atlanta brought Keenan to Woodfire Grill, The Sound Table and Bluepointe, which is where he first met Turbush and later reconnected for the opening of Seed.
“I have known Brendan for many years, and I trust him implicitly not only for his ability to create dishes that are both approachable and exciting, but also for his commitment to trying new techniques and flavors,” says Turbush. “From the very start, Brendan has been a major component of the high-quality dining experience that has made Seed and Stem successful.”
Turbush and Keenan plan to showcase the best seafood species that the East and Gulf Coasts have to offer at Drift. The menu of creative seafood dishes includes shareable plates and raw bar items as well as larger-format entrées. Offerings range from oven-roasted clams, chilled seafood platters and a selection of crudos to a variety of po’ boys and lobster rolls and entrées such as wood-grilled whole fish and rib-eye. Keenan also plans to put a new twist on classic seafood dishes like oysters Rockefeller and will use his extensive travels as inspiration for creating exotic flavor profiles and playful nightly specials at the new restaurant.
Joining Keenan in executing Turbush’s vision of a chef-driven restaurant with an approachable menu, modern cocktails and craft beer and wine are director of operations Jason Raymond and bar manager Jose Pereiro.
Raymond was born into hospitality management - his parents were restaurant owners - and also gets to indulge in his passion for wine as Drift's sommelier. “My job allows me to fill several roles that I really enjoy," Raymond says. "Training staff in the ways of genuine hospitality is very rewarding. I also love the entertainment value of wine; the way it brings people together.”
Raymond’s formal hospitality career began in 2002 after he earned a bachelor’s degree in hotel management and a master’s degree from Switzerland's Centre International de Glion. He spent three years as a private dining and restaurant manager at the Boca Raton Resort & Club in West Palm Beach, Florida, before moving to The Breakers, where he discovered his passion for wine under the tutelage of master sommelier Virginia Philip. “That’s really where I fell in love with wine,” he says.
In 2008, Raymond opened the City Fish Market in Boca Raton for the Buckhead Life Group before relocating to Atlanta to become the beverage manager for Bluepointe. A year later, he was hired by Turbush and finally got the opportunity to combine his management experience with his knowledge of wine as general manager and sommelier for Seed Kitchen & Bar and Stem Wine Bar.
At Drift, Raymond plans to focus heavily on whites and lighter reds to complement the seafood, along with “some really cool sparkling wines by the glass,” he says. He looks forward to broadening guests’ horizons when it comes to trying different varietals and removing the intimidation that diners often feel when tasting something new.
Complementing Raymond’s passion for wine is bar manager Jose Pereiro’s fervor for the art of mixology. He became acquainted with the hospitality industry while bartending in Venezuela. In 2006, he moved to the United States and began working at Rosa Mexicano in Atlanta, where his manager soon recognized Pereiro’s strong knowledge of and passion for spirits and placed him in a head bartender role at the restaurant’s new Miami location. Once in Miami, Pereiro became an active member of the craft cocktail scene, joining the U.S. Bartender’s Guild and participating in bartending competitions.
He continued to hone his craft cocktail knowledge and soon joined the bartending staff at Seed Kitchen & Bar. The cocktails he crafted for the Marietta restaurant won first place at the 2012 Remy V cocktail competition and the 2014 Fernet-Branca cocktail competition in Miami as well as the 2015 Ketel One Master of the Mule competition in Atlanta.
Pereiro is now bringing his talents to Drift, developing a complex craft cocktail program built around top-notch spirits and ingredients of the same superb quality as those found in the restaurant's cuisine.
Drift is opening in February for nightly dinner service, with lunch and brunch service to follow at a later date. The restaurant is located in The Avenue East Cobb at 4475 Roswell Road in Marietta. For more information, visit driftoysterbar.com. Updates can also be found on Facebook and Twitter.
DRIFT FISH HOUSE & OYSTER BAR SETS SAIL IN MARIETTA ON FEB. 28
Third Destination From Restaurateur Doug Turbush Features Chef-Driven Seafood
In an Upscale Casual Setting at The Avenue East Cobb
Third Destination From Restaurateur Doug Turbush Features Chef-Driven Seafood
In an Upscale Casual Setting at The Avenue East Cobb
"The East Cobb community has been really good to us, and our whole team is excited to open the doors on this restaurant and welcome our loyal guests along with new friends and neighbors at The Avenue," says Turbush. "This area has become a true foodie destination, which has made it really fun for us to create this menu and come up with new flavor profiles to share."
Drift’s menu, which Turbush crafted with executive chef Brendan Keenan, is an appealing mix of shareable plates, raw bar favorites and delectable entrées. There is an impressive array of eight varieties of raw oysters, including Kumamoto from Washington, Beausoleil from Canada, Island Creek from Massachusetts, and Murder Point from Alabama. Dinner offerings range from Portuguese fish stew and Carolina trout with bánh mì flavors to seafood po’ boys and lobster rolls. Guests will want to start with crab beignets or Blue Hill Bay mussels and end with a French silk pie or pineapple upside down cake with homemade rum raisin ice cream from pastry chef Addison Dudek.
The 5,260-square-foot space, created by design studio ai3, includes a spacious 117-person dining room exuding an al fresco feel thanks to liberal use of exterior furniture and enhanced by a twinkling ceiling of string lights. The beach theme is also reflected in the “Oar Room,” which features approximately 100 oars and paddles hung from the ceiling. The restaurant's interior boasts a handsomely appointed 18-seat bar area with an extra-deep bar top beneath a cover of sail cloth, and an eight-seat oyster bar that backs up to a wood-burning oven.
There’s also ample seating on the outdoor patio, including table seating for 41 and an eight-seat patio bar. The patio area is surrounded by wood planters and is partially covered by a blue awning, further adding to the coastal feel. Capacity for the entire restaurant and bar is 192 guests.
Custom-built furniture and sculptures from local artisans accentuate the space and complement a collection of antique oyster cans on display. David Adams of Mill and Forge created fish-inspired curved steel sculptures in the dining room, while Skylar Morgan Furniture Design and John-Patrick McChesney of Dangerous Color Handmade built custom tables with nods to the nautical theme used throughout the restaurant.
In addition to Keenan, the team at Drift includes director of operations and sommelier Jason Raymond and bar manager Jose Pereiro. Raymond, who previously served in both roles at Seed Kitchen & Bar and Stem Wine Bar, has curated a wine list that emphasizes whites and lighter reds to complement the restaurant’s seafood offerings, as well as a selection of sparkling wines by the glass. Likewise, Pereiro has developed a program of craft cocktails that focuses on top-notch spirits and ingredients, living up to the same standard of quality set by Keenan’s menu. Not to mention, the list of adult beverages is fun to read, with names like Oaxaca The Plank (mezcal, Gran Classico, banana, lime), Cut and Rum (Banks rum, Abuelo aged rum, Byrrh Grand Quinquina, Luxardo Amaro Abano) and Holy Mackerel (blended scotch, Foro Amaro, Cocchi Vermouth di Torino, absinthe, Boker's Bitters).
Drift Fish House & Oyster Bar serves dinner nightly, with lunch and brunch service to follow at a later date. Drift is located in The Avenue East Cobb at 4475 Roswell Road in Marietta. For more information, call 770-635-7641 or visit driftoysterbar.com.
[From Morgan at Melissa Libby PR]
[From Emily at Melissa Libby PR]
JP ATLANTA NOW OPEN IN DOWNTOWN ATLANTA
Fine Dining Destination From Visionary John C. Portman Opens Downtown
Fine Dining Destination From Visionary John C. Portman Opens Downtown
ATLANTA- The excitement of mid-century Atlanta is reborn at JP Atlanta, where Chef Julio Delgado reimagines 1960s sophistication for a modern audience. When diners experience JP Atlanta’s one-of-a-kind circular bar or dramatic dining room, chances are the restaurant’s creator, architect-developer John C. Portman, Jr., will have personally selected the cocktail coupe or etched highball glass they hold in their hand. The Atlanta icon has designed every detail of Downtown Atlanta’s new destination restaurant, the crown jewel of his reimagined 230 Peachtree building.
JP Atlanta, the creation of architect-developer John C. Portman, Jr., embraces the style and sophistication of The MidnightSun, the legendary restaurant he opened in Peachtree Center almost 50 years ago that redefined mid-century Atlanta’s standard for fine dining. Now, this transformative addition to the city’s center breaks the conventional rules of downtown dining once again, offering a bar made for socializing after work or for a late-night cocktail, and a dining room that appeals to both visitors and Atlanta natives. JP Atlanta is a celebration of the senses where the artwork-focused interior design, the energy of the staff and the presentation of food and cocktails converge to create a wholly artistic experience.
The Midnight Sun epitomized cuisine, culture and cosmopolitan flair in a fine dining experience like nothing else in Atlanta. Now, with the opening of JP Atlanta, refined cuisine and contemporary elegance have once again become one, bringing downtown dining to a new level of sophistication.
“This restaurant breaks all the rules," says Portman. "But more importantly, it creates a place to see and be seen downtown – a bar where people socialize after work and into the evening, and a dining room that appeals not only to visitors but also to Atlanta natives.”
Executive chef Julio Delgado, a Ritz-Carlton veteran most recently engaged as executive chef of Château Élan Winery & Resort, brings a modern, global interpretation of the Midnight Sun experience to the breakfast, lunch, dinner and late-night menus of JP Atlanta.
"We have reinterpreted classic dishes from the 1960s using fresh, local ingredients that showcase the seasons," says Delgado. "It's creative American cuisine prepared with classic cooking techniques, but our plating and presentation is designed to ‘wow’ our guests."
Signature dishes on the JP Atlanta menu include the following:
- Beef short rib “bourguignonne,” rutabaga purée, glazed heirloom carrots
- Chicken “à la king," confit sweet peppers, Comté cheese-chives biscuits
- Roasted bone marrow, lump crab cake crust, tarragon-fennel juice
- Braised and grilled octopus, citrus-crusted salsify, black olive, Meyer lemon oil
- Slow-braised lamb neck, lemon-ricotta cavatelli, eggplant-caper compote
"The dishes we're serving in the bar elevate the typical bar menu and match the innovation of our cocktail program," Delgado says. "Whether it's the pimento cheese crisp with quail egg and bacon jam, or Georgia peanut hummus with radish chips and lavash bread, our bar menu tells a familiar story with surprising twists."
The handcrafted cocktail program harkens back to an era when only the freshest ingredients and finest liquors were used. It was created by Blue Orbit Consulting's beverage director, Eric Simpkins. In another nod to the 1960s, JP Atlanta’s signature cocktail is a half-dozen creative homages to the Old-Fashioned, including:
- Draper Redux, named for a certain “Mad Man,” featuring rye, bitters, soda, sugar, orange and Luxardo cherries
- Diego’s Dram, a south of the border variation with reposado tequila, crème de cacao, xocolati mole bitters and sesame
“We really wanted to focus on a return to the cocktail hour,” explains JP Atlanta restaurant and bar concept co-creator Ray Camillo, founder and principal of Atlanta’s Blue Orbit Consulting. “In 1965, you had that last gasp of creativity when cocktails were still completely authentic before all the mass-produced mixers and lower-quality shortcuts became the industry standard.”
A carefully selected collection of New and Old World bottles populates JP Atlanta’s extensive wine list, along with a few handcrafted beer selections.
JP Atlanta’s signature steel and wood bar is the first thing guests encounter just past the architect’s glass grand staircase at 230 Peachtree as they step inside the restaurant filled with Portman’s trademark designs and art in several mediums. The creative interior design is a celebration of the senses which, combined with the energy of the staff and innovative presentation of food and cocktails, functions as art in motion.
JP Atlanta is located at 230 Peachtree Street. Valet parking is available, and self-parking at 219 Peachtree and the AmericasMart Atlanta parking deck is validated for two hours. For more information, visit http://www.jp-atlanta.com or call 404-523-7600.
[From Lauren at Phase:3]
Serpas True Food Brings Back 7th Annual Mardi Gras Bash on February 9
Old Fourth Ward favorite invites guests to celebrate the season with the bayou's best tradition
ATLANTA– Serpas True Food, a contemporary American dining destination located in the heart of Atlanta’s historic Old Fourth Ward neighborhood, is set to host its seventh annual Mardi Gras Bash on Tuesday, February 9, from 6 to 9:30 p.m.
Guests are invited to don their beads and come on down to the best Mardi Gras party outside of the Big Easy! New Orleans native executive chef Scott Serpas and his team will host a bayou bash featuring:
- Live music
- Heavy hors d’oeuvres
- An all-you-can-eat buffet with classics including:
- Flash-fried oysters
- Gumbo
- Jambalaya
- King cake
- One complimentary drink of choice (Hurricane cocktail or Abita Beer)
Additional drink specials will be available for $5 each. Tickets are $45 per person and can be purchased here via Brown Paper Tickets. Be sure to get them while the gettin’ is good!
The event will take place rain or shine. Seating will be on a first-come, first-serve basis.
For more information, call Serpas True Food at 404.688.0040, email info@serpasrestaurant.com or visit http://serpasrestaurant.com/.
About Serpas True Food
A neighborhood favorite in historic Old Fourth Ward, Serpas True Food is the first independent restaurant by executive chef Scott Serpas. A New Orleans native, Serpas opened the contemporary American concept in January 2009 in a reclaimed cotton storage facility at The Pavilion at Studioplex. That same year, Serpas was awarded GQ magazine’s “10 Best New Restaurants in America” of 2009. Serpas is open for dinner Tuesday through Thursday from 5:30 p.m. to 10 p.m., Friday and Saturday from 5:30 p.m. to 11:00 p.m., Sunday from 5:30 p.m.to 9p.m. and for Sunday brunch from 11 a.m. to 3 p.m. For more information, visit www.serpasrestaurant.com or call 404.688.0040.
[From Morgan at Melissa Libby PR]
INDULGE IN ROMANCE AT ATLANTA-AREA RESTAURANTS THIS VALENTINE’S DAY
Wine and Dine Your Sweetheart with a Meal to Remember
Valentine's Weekend Specials
In Roswell, enjoy a three-course prix fixe dinner menu available Feb. 12-14 at Aqua blue for $55 per person. Feast on grilled New York strip and coconut shrimp or seafood stuffed grouper with lobster, shrimp and scallops. The regular dinner menu is also available. 770-643-8886; aquablueatl.com.
Article 14, the stylish American bistro in Midtown, has cooked up a special menu to serve Feb. 12-14 alongside a limited regular menu. Divine dishes include citrus risotto with diver scallops and roasted beef tenderloin with red wine sauce. 404-443-8432; article14.com.
Atkins Park Restaurant & Bar in Virginia-Highland features a delicious chef's menu Feb. 12-14. Selections include crab cakes, lobster tail & filet mignon, and chocolate crème brûlée. 404-876-7249; atkinspark.com.
A Ponce City Market favorite, Bellina Alimentari has a special menu waiting at the Wine Bar between Feb. 12-14. Start with a glass of Prosecco, then local and Italian artisanal cheeses and cured meats, a taste of two signature pasta dishes and decadent chocolate bread pudding for $38 per person. Wine and cocktail pairings are available for an additional $30 per person. 404-330-9933; bellina-alimentari.com. Culinary Club classes and gifts in the Market also set the stage for amore.
Glenn's Kitchen will put a little love in your heart and stomach with its Valentine's Weekend specials. Indulge in lobster chowder ($8), a duo of filet mignon and jumbo sea scallop ($48) and homemade sticky toffee pudding ($8). 404-469-0700; glennskitchenatl.com.
Travel through Spain with Gypsy Kitchen’s special Valentine’s Weekend menu presented by executive chef Matthew Ridgway. A la carte dishes include grilled Spanish octopus, lobster & seafood paella for two and churros with milk chocolate sauce. 404-939-9840; gypsykitchenatl.com.
Newly opened JP Atlanta is now on the Downtown Atlanta scene with a sophisticated "Taste of Wild Flowers" menu served Feb. 12-14 in place of its regular dinner menu. Selections include Kumamoto oyster, seared diver scallops, lavender-crusted lamb loin and unique desserts like sweet potato doughnuts with brown butter ice cream. The meal is $65 per person. 404-523-4004; jp-atlanta.com.
Cupid and executive chef Derek Dollar are cooking up something delicious at Milton’s Cuisine & Cocktails in Historic Crabapple. Available Feb. 13-14 in addition to the regular menu, the prix fixe dinner menu is $65 per person and includes choice options such as beef tartare bruschetta, lobster and shrimp pappardelle and decadent desserts. 770-817-0161; miltonscuisine.com.
Ray's on the River (770-995-1187), Ray's at Killer Creek (770-649-0064), and Ray's in the City (404-524-9224) are showcasing prix fixe menus on Feb. 13 from 4-11 p.m. alongside a limited regular dinner menu. Dinner on Feb. 14 is served from 5-10 p.m. and features the prix fixe menus only. The coursed menus are $60 and $75 per person and feature treats such as braised short rib ravioli, horseradish-encrusted black grouper and twin lobster tails. Sunday also includes a Valentine's brunch buffet from 10 a.m. to 3 p.m. raysrestaurants.com.
Saltwood Charcuterie & Bar has a prix fixe menu for Feb. 12-14 alongside the regular a la carte dinner menu. With three courses and a dessert, the menu includes choices such as braised duck tortellini and a 6-oz charred grill filet for $55 per person. The Loews Atlanta Hotel is sweetening the pot with a special Valentine's Day bundle called the “Love Story Getaway.” The package includes a beautiful in-room rose petal service, complimentary chocolate-covered strawberries with Champagne, valet parking and a $50 food and beverage credit. Breakfast in bed, anyone? The deal is good between Feb. 1-21, and reservations must be made 48 hours in advance online. 404-745-5000; saltwoodatlanta.com.
Seed Kitchen & Bar celebrates with $49 per person prix fixe menus and specials on Friday and Saturday evening in addition to the regular dinner menu. Next door at Stem Wine Bar, enjoy Valentine-themed specials those nights as well. The romance heats up on Sunday at Seed with brunch specials and a Valentine's Day dinner menu for $75 per person alongside $30 optional wine pairings. The regular dinner menu will not be offered on Sunday. 678-214-6888; eatatseed.com; stemwinebar.com.
Buckhead’s ‘cue hotspot, Smokebelly BBQ, is dishing out live music Feb. 13-14, as well as $3 draft beer, $5 well drinks and $6 glasses of wine. 404-848-9100; smokebellybbq.com.
For a trip outside of the Perimeter, The Big Ketch in Roswell has a few extra-special options from the chef Feb. 13-14. For $49 per person, choose the Valentine three-course menu with dishes such as crispy ahi tuna rolls, almond crusted red grouper and chocolate bread pudding. The full dinner menu is also available. 770-993-5749; thebigketch.com.
Be a gent and bring your sweetie to The Southern Gentleman on Feb. 13-14. They’re offering a four-course menu including sweet & salty razor clams, petite filet and wild rice risotto from executive chef Matthew Ridgway. Grab your seat for $65 per person. 404-939-9845; thesoutherngentlemanatl.com.
Valentine's Day Dining
Located in the heart of Buckhead, Aria is typically closed on Sundays but will open with a special four-course menu from 5 to 9 p.m. Enjoy chef/owner Gerry Klaskala's avant-garde take on fine American cuisine for $95 per person. The restaurant will be closed on Monday, Feb. 15. 404-233-7673; aria-atl.com.
Chef/owner Stephen McGuffin invites lovebirds to come check out his new Café Highlands. A four-course menu of progressive American cuisine includes a pre-entrée sorbet and a glass of Champagne for $35 per person. 404-698-3509; cafehighlands.com.
Gunshow is hosting regular service for Valentine's Day. Sweethearts can enjoy food for sharing from executive chef Joey Ward and his team of chefs at Kevin Gillespie's Glenwood Park restaurant. 404-380-1886; gunshowatl.com.
Whether attached or flying solo, there is a Valentine's special waiting for you at Midtown’s HOBNOB Neighborhood Tavern. Enjoy brunch and bottomless mimosas from 11 a.m. to 3 p.m. with live music between 1 and 4 p.m. Dinner is laid-back from 4-10 p.m. with two pizzas or burgers and a bottle of wine or four-beer bucket and dessert for $59. 404-968-2288; hobnobatlanta.com.
An Atlanta tradition since 1979, Johnny's Hideaway favors more of a party for Valentine's Day with drinking and dancing featuring live music from Band X and no cover charge for ladies before 10 p.m. 404-233-8026; johnnyshideaway.com.
Tell your Valentine to "meet me at Marlow's." Each Marlow's Tavern location will feature a special three-course prix fixe menu for $35 per person, as well as their regular American tavern fare served in a modern atmosphere. marlowstavern.com.
Valentine's Getaways
What says Valentine's Day better than chocolate and a romantic trip to New York City? James Beard Award-winning author and Atlantan Keith Schroeder of High Road Craft Ice Cream & Sorbet is joining craft chocolatiers Matthew Silverman and Matthew Piekarski from Hexx Kitchen+Bar in Las Vegas for "Bewitched! A Valentine's Eve Dinner" at The James Beard House in NYC. Taking place Feb. 13 at 7 p.m., the evening will feature new takes on classics like the Hexx barrel-aged chocolate Manhattan and food options including braised beef brisket empanadas. Tickets are $130 for James Beard members and $170 for the general public. For reservations, call the James Beard House at 212-627-2308; jamesbeard.org.
Closer to home, enjoy a relaxing and romantic getaway evening to White Oak Pastures in Bluffton, Georgia, on Saturday, Feb. 13 from 5:30 - 9 p.m. The four-course dinner includes appetizer, salad, choice of entrée, dessert and Champagne. Entrée options include grass-fed beef filet, herb-crusted rack of lamb, and garlic & herb marinated chicken breast from chef Reid Harrison. Cost is $85 per couple, $45 for singles (Champagne not included). 229-641-2081; whiteoakpastures.com.
Crush on something sweet from High Road Craft Ice Cream & Sorbet. Get $14 off any online store collection purchase now through Feb. 14. Use the discount code “VALENTINE” at checkout. Boxed chocolates are a thing of the past. Say “I love you” with High Road’s Valentine’s Day Romance Collection, featuring 8 pints of luscious ice cream and sorbet ($139). Special flavors include strawberry vanilla, aztec chocolate, vanilla fleur de sel, mixed berries and prosecco sorbet. Celebrating with a group? Share the love with friends and family with a party in a box. One 5 liter pan feeds up to 20 people and toppings, bowls and spoons are included ($120). 678-701-7623; highroadcraft.com.
Stop by Sublime Doughnuts in West Midtown Feb. 12-14 for a sweet treat for your sweetie. Chef/owner Kamal Grant is whipping up a batch of limited edition heart-shaped doughnuts meant for sharing. 404-897-1801; sublimedoughnuts.com.
[From Tom at DFPR]
Zinburger Wine & Burger Bar Introduces the Perfect Threesome
Just in Time for Valentine’s Day
“Three Cheers to Love” Features Samples of 3 New Wines for $15 for a Limited Time
Zinburger Wine & Burger Bar has an unbeatable threesome just in time for Valentine’s Day.
The upscale burger restaurant, which offers gourmet burgers combined with perfectly paired wine selections, is offering a limited time wine flight of three new wines for $15 through February 29.
“Three Cheers to Love” is available at all 11 east coast Zinburger locations and consists of three ounce pours of the following wines:
· Au Contraire Russian River Valley Chardonnay
· Cherry Pie Cherry Tart Pinot Noir
· Deadly Zins Zinfandel
Since opening the East Coast’s first Zinburger in Clifton, N.J. five years ago to much fanfare, stellar reviews and packed crowds, Zinburger has developed an almost fanatical customer following who enjoy made-to-order gourmet burgers, hand-dipped shakes and floats, decadent pies and 23 wine varieties.
Zinburger is located in Clifton, NJ, Paramus, NJ, Cherry Hill, NJ, Morris Plains, NJ, Nanuet, NY, Huntington Station, NY, Atlanta, Durham, Charlottesville, Boca Raton, FL and Sunrise, FL.
For more information, visit http://zinburgereast.com or https://www.facebook.com/
About The Briad Group®:
The Briad Group is headquartered in Livingston, N.J. and is one of the fastest growing hospitality companies in the U.S. The Briad Group’s entities are: licensed franchisees for Wendy's, TGI Fridays™, Marriott, Hilton and a licensee for Zinburger Wine & Burger Bar. The Briad Group is one of the largest TGI Friday’s franchisees in the U.S.
The Briad Group has a licensing agreement with Fox Restaurant Concepts to expand Zinburger and has the rights to develop Zinburger in all 23 states east of the Mississippi. Currently, Zinburger has locations in Clifton, NJ, Paramus, NJ, Cherry Hill, NJ, Morris Plains, NJ, Nanuet, NY, Huntington Station, NY, Durham, NC, Charlottesville, VA, Atlanta, GA, Sunrise, FL and Boca, FL.
ROMANCE SIMMERS BEHIND THE SCENES AT MARLOW’S TAVERN
In Honor of Valentine’s Day, Two Tales of True Romance (Plus One Hilarious Love-Hate Relationship) at Favorite Neighborhood Tavern
In Honor of Valentine’s Day, Two Tales of True Romance (Plus One Hilarious Love-Hate Relationship) at Favorite Neighborhood Tavern
ATLANTA– Over the years, the sparks have flown behind the scenes at Marlow’s Tavern, with multiple sets of team members marrying each other. Just in time for Valentine’s Day, here are three tales of love from Atlanta's favorite neighborhood tavern.
Lauren and Lee Reeves
Lauren was just walking out of the Marlow’s Tavern in Kennesaw after a serving shift when she first spotted Lee as he arrived to interview for a kitchen position. Liking what she saw, Lauren joked to a co-worker, “I have first dibs on him!”
The problem? Lee and Lauren were in long-term relationships with other people. So, they became friends instead. However, on Cinco de Mayo 2009 as the pair celebrated after work with fellow staffers, the festive atmosphere (and perhaps a few celebratory shots of tequila) convinced the pair to re-evaluate their relationship. Keeping the holiday in mind, Lee eventually proposed to Lauren while on vacation in Mexico.
“Because we were friends first, that’s really the cornerstone of our relationship,” explains Lee, now the chef de cuisine at the Marlow’s in Avalon. “When I come home and tell her about my day, she understands. We can vent together and celebrate our successes together.”
Lauren is now a manager for training and development at Marlow’s, and the couple has an 11-month-old daughter, Charlotte, and a boy due this summer. When the Reeves said “I do,” Marlow’s employees from other locations filled in at the Kennesaw restaurant so Lee and Lauren’s co-workers could attend the nuptials. “These people are our mentors and friends,” says Lauren. “They’re the first people we showed pictures of our daughter to. Because we met at Marlow’s, they’re members of our family.”
Chrissy and Jamie Andrews
Jamie and Chrissy have known each other since they both attended East Cobb Middle School in Marietta. But, Jamie had a little growing up to do. “He was kind-of a troublemaker in middle school!” Chrissy explains, laughing. “Let’s just say he spent a lot of time in in-school suspension.”
But when they ended up at the University of Alabama together, Jamie had a geographically desirable bachelor pad adjacent to the bars, and the pair got reacquainted. They’ve now been married for 22 years. They became members of the Marlow’s Tavern family eight years ago after Chrissy snuck her husband’s resume to a recruiter. Jamie ended up loving the company so much, Chrissy joined the Marlow’s team a year later. These days, Jamie has been promoted to a Marlow’s market partner, and Chrissy serves as the market training coordinator.
“The key is having a spouse who truly understands the industry," says Jamie. “Things can get really unpredictable at a restaurant on Feb. 14. For us, it’s more important to celebrate Valentine’s Day every day.”
With kids ages 17, 9 and 4, plus working in the service industry on one of the busiest days of the year, the Andrews know better than to make big romantic plans. So, if that means a late take-out dinner together, that’s fine with Chrissy. “I absolutely love our wings, our house-made hummus and our salmon. Plus, I happen to know a go-to guy at Marlow’s who can bring me all my favorites.”
The advice the couple gives their 17-year-old daughter, who has just been accepted to Mississippi State University? “Marry someone who loves the same college football team as you do,” says Chrissy.
Indre and Scott Weaver
You’ve heard of love at first sight? Well, Scott and Indre’s Marlow’s Tavern romance was the polar opposite. “We started out as enemies!” explains Scott, the chef de cuisine at the Kennesaw location.
For starters, Scott locked Indre out of the restaurant one morning as she tried to open up. “I called and called, and after 45 minutes, I was sitting in my car crying,” says Indre, the general manager at Marlow’s Tavern in Vinings.
Meanwhile, Scott was in the kitchen, doubled over laughing. Things got so tense, the general manager phoned Marlow’s market partner Hank Clark for help. Clark excused himself from dinner with his family and drove to the restaurant to have a meeting with the pair. “Hank told us if we couldn’t figure out a way to work together as a team, one of us would have to leave,” Indre recalls.
Then, one night at a club with co-workers, the pair’s icy relationship thawed. “She liked me,” Scott explains. “And I liked her. We just weren’t great at the communication part.”
Adds Indre, “I would go into the kitchen in the morning, and he’d been in there blasting Audioslave and prepping tomatoes with these crazy knife skills. I’ll admit, it was kind-of hot.”
While his courting technique left something to be desired, Scott got the marriage proposal right. He surprised Indre with an overnight trip to the Biltmore Estate in Asheville, North Carolina, to celebrate her birthday. They were strolling the lavish gardens when a summer storm blew in. “We were running to the car and stopped under a tree to catch our breath,” Indre explains. "Suddenly, Scott was on one knee, and I saw the ring.”
Among the Marlow’s Tavern co-workers who attended the couple’s 2007 wedding? Hank Clark who inspired the couple to pursue a friendlier work relationship.
Now, Indre knows exactly how to handle quarrelsome staffers. “I tell them, ‘You better be careful. You could end up married to each other!'”
About Marlow’s Tavern
Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding several Atlanta-area restaurants and four locations in Orlando and Tampa, Florida. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant concept is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com.
Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding several Atlanta-area restaurants and four locations in Orlando and Tampa, Florida. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant concept is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com.
MARLOW’S TAVERN KREWE HOSTS NOLA PARTY ATLANTA-STYLE
Special Menu, Trip Giveaway and Social Media Fun with #BayouNBourbon Celebration
Special Menu, Trip Giveaway and Social Media Fun with #BayouNBourbon Celebration
ATLANTA – Starting Tuesday, Feb. 16 and lasting for six weeks, Marlow’s Tavern is bringing a tempting taste of the Big Easy to area diners with its annual Bayou ‘n Bourbon menu.
“I have always been impressed by Louisiana’s rich culinary heritage, which draws on French, German, Spanish, African and Native American influences,” says John C. Metz, executive chef and co-founder of Marlow’s Tavern. “We’ve been letting the good times roll in our kitchen creating appetizers, entrées and cocktails that show off that unique blend of flavors from New Orleans with a Marlow’s twist. Let’s just say we're throwing our own parade for the palate.”
To kick up the local spice another notch this year, Metz’s team has added Classic Creole seasoning from Woodstock-based GG’s Fine Food to several of its recipes. “Linda "GG" Gibson learned to cook Creole the old-fashioned way - from her grandmother,” Metz says. “Her seasonings are very traditional in the classic Louisiana style.”
When the Cajun craving strikes, the Bayou ‘n Bourbon menu is ready and waiting for lunch and dinner. New items on this year's menu include the following:
- Bayou Lump Crab Dip - Creole-spiced lump crab, andouille, spicy mustard, Asiago, Parmesan crust and toasty French baguette
- N’awlins-Style Po’ Boy - fiery spiced red fish, apple-cabbage slaw, shredded lettuce, Roma tomato and Creole rémoulade on toasted baguette
- “The Big Easy” Muffaletta - imported mortadella, Genoa salami, spicy capicola, GG’s secret recipe olive salad, melting provolone on pressed ciabatta bread
- Sweet Bourbon St. Rib-eye - blackened Jack Daniel’s Honey-blazed rib-eye, jumbo asparagus and a creamy crawfish pie
A few of Marlow’s signature favorites include: Roasted Chicken & Shrimp Gumbo; Daily Flatbread From The Bayou P.D.; Deconstructed Jambalaya and Honey Bourbon Bread Pudding.
For guests who prefer to be spirited away New Orleans-style, Marlow’s has crafted a special menu of drinks and cocktails, which includes the following:
- “Pat’s” Marlow’s Hurricane – a New Orleans tradition stolen from Pat O’Brien’s. His secret recipe all “jazzed up” with Bacardi light rum, fresh orange juice and a floater of Bacardi. Hold onto your beads!
- Bourbon Rum Punch – Old Forester, Meyer’s Dark Rum, vanilla, cream & nutmeg
- Bourbon Street Lemonade – house-made New Orleans original, Southern Comfort, lemonade, kiss of mint, fresh lemon & lime and a dash of simple syrup
- Sokol Blosser Evolution, Oregon 16th Edition – unique blend of nine different white grapes, produced and bottled in Oregon with hand-selected Oregon, Washington & California fruit, bright straw, exotic tropical citrus, hints of spicy apple with lush, crisp, bright finish
- ABITA® Turbodog-Draught – Turbodog Dark Brown Ale brewed with pale, caramel, chocolate malts and Willamette hops, rich flavors, perfect partner for all things Cajun! ABV: 5.6
- ABITA® Wrought Iron IPA-Bottle - Abita Wrought Iron IPA is the resilient, indestructible nature of New Orleans. India Pale Ale forged with intensity of apollo, equinox and mosaic hops, bright as iron from a fiery forge, perfect for a night on the bayou! ABV: 6.9
During the celebration, one lucky winner and a guest will be Baton Rouge-bound thanks to a partnership with radio station 94.9 The Bull. Marlow's and the station are giving away a trip for two to the Bayou Country Superfest to hear top country artists such as Luke Bryan, Jason Aldean, Dierks Bentley, Eric Church and Lady Antebellum. Country music lovers are encouraged to enter the contest on the station’s website.
While online between Feb. 19 and March 17, Marlow's fans can enter their contact information on the tavern's Facebook page for a chance to win the Bayou 'n Bourbon sweepstakes. A grand prize winner will be randomly selected to win dinner for four ($100 value), with a second drawing for dinner for two ($50 value). Finally, Instagram users are encouraged to share their Bayou ‘n Bourbon experience and tag @marlowstavern. Lucky winners will have their image regrammed and receive a complimentary Honey Bourbon Bread Pudding.
[From Morgan at Melissa Libby PR]
TIN LIZZY'S CANTINA OFFERS WEEK-LONG NATIONAL MARGARITA DAY DEALS
All 11 Restaurant Locations Pouring Festive 22-Ounce Drink Specials
to Celebrate Beloved Beverage
WHAT: Tin Lizzy’s Cantina is celebrating National Margarita Day (Monday, February 22) with super-sized specialty sippers. To honor the day, the taqueria and cantina will be serving 22-ounce Big House Margaritas (1800 tequila, Agavero and sour mix) for $10 and 22-ounce Grandma’s House Margaritas (1800 tequila, Agavero, sour mix and a hefty floater of Grand Marnier) for $12.
These two featured margaritas are served in commemorative maroon cups that guests can keep and are available for a whole week surrounding National Margarita Day.
WHEN: Thursday, Feb.18 to Thursday, Feb. 25 (or while cup supplies last)
WHERE: All locations of Tin Lizzy’s Cantina, including 10 in Georgia and the newest restaurant in Columbia, South Carolina. For more information and location addresses, visit tinlizzyscantina.com.
DETAILS: Tin Lizzy’s Cantina offers delicious FlexMex cuisine. For the unfamiliar, FlexMex resembles Tex-Mex, but is comprised and influenced by many cultures, and is also an attitude or experience that evokes a feeling of belonging and pure awesomeness. Known for fun food with unique flavors, the Atlanta-born and -based restaurant and bar serves more than 25 soft tacos, quesadillas, specialty skillets and more. Diners can customize their meal with a variety of fresh ingredients and enjoy one of the many specialty margaritas or cocktails from the bar.
TIN LIZZY’S DELIVERS DISNEY DREAMS THROUGH PARTNERSHIP
WITH BERT’S BIG ADVENTURE
WITH BERT’S BIG ADVENTURE
Atlanta’s Favorite FlexMex Cantina Matching Donations During Feb. 8-29 Fundraiser
Over the past seven years, Tin Lizzy’s has supported the Atlanta-based non-profit, which sends chronically and terminally ill children and their families to Disney World, through in-restaurant Cinco de Mayo celebrations, limited-time menu promotions and more.
“Families with chronically or terminally ill children so seldom get a break,” says Tin Lizzy's CEO Tory Bartlett. “What Bert’s Big Adventure provides is more than just a breather from their everyday challenges; it’s the adventure of a lifetime for so many of these children. When I see pictures of these families smiling and laughing together, I find it impossible not to smile myself.”
Bert’s Big Adventure co-founder Bert Weiss can’t help but smile, too, at Tin Lizzy’s passionate philanthropy. “In order to help these families, we need support from the community,” he says. “We refer to Tin Lizzy’s as a Magic Maker Partner with good reason – they are indeed making magic happen. We are endlessly grateful.”
About Tin Lizzy’s Cantina
Tin Lizzy’s Cantina offers delicious FlexMex cuisine. For the unfamiliar, FlexMex resembles Tex-Mex, but is comprised and influenced by many cultures, and is also an attitude or experience that evokes a feeling of belonging and pure awesomeness. Known for fun food with unique flavors, the Atlanta-born and -based restaurant and bar serves more than 25 soft tacos, quesadillas, specialty skillets and more. Diners can customize their meal with a variety of fresh ingredients and enjoy one of the many specialty margaritas or cocktails from the bar. For more information about Tin Lizzy’s Cantina, visit tinlizzyscantina.com.
About Bert's Big Adventure
Established in 2002, Bert’s Big Adventure is a 501(c)(3) nonprofit organization that provides a magical, all-expenses-paid, five-day journey to Walt Disney World® for children with chronic and terminal illnesses and their families. To qualify for Bert’s Big Adventure, children must be between the ages of 5 and 12, live in “The Bert Show” radio listening area, prove financial need and have never been to Walt Disney World®. Following the annual trip, Bert’s Big Adventure provides year-round support through initiatives such as the Reunion Adventures, the Fairy Godparent volunteer program and additional charitable services. The trip and programs create a community of families that establish lasting friendships with others facing similar challenges. For more information on Bert’s Big Adventure, hit up bertsbigadventure.org.
[From Morgan at Melissa Libby PR]
NOSH TALKS SETS THE TABLE FOR ATLANTA DINING INDUSTRY NETWORKING
Inaugural Booze Schmooze Event at Monday Night Brewing on March 7
ATLANTA- Working in one of the most vibrant dining cities in the country, the thousands who make up Atlanta's restaurant industry are hungry for fresh networking opportunities to celebrate victories and dish on the latest trends. That’s why food and beverage industry veteran Karen Pagano is launching Nosh Talks, a new networking organization by the industry and for the industry.
“Working long hours in a busy restaurant can be isolating,” explains Pagano, a former Takorea and Saltyard server. “The goal of Nosh Talks is to bring our amazing restaurant industry together, from line cooks and servers to owners and chefs, to share war stories and victories. This is a way for Atlanta’s food and beverage professionals to eat, drink, learn and share together."
Nosh Talks kicks off its regularly scheduled industry socials with "Booze Schmooze" on March 7 at MondayNight Brewing (670 Trabert Ave. NW in Atlanta) from 2 to 5 p.m. In addition to light bites and sips from MondayNight Brewing's signature suds lineup, Nosh Talks is hosting a beverage-centric panel discussion on the creative craft cocktail and burgeoning local beverage industry. Moderated by local liquor licensing attorney Dan Plevak, the panel features Aria’s Andres Loaiza, The Painted Pin’s Trip Sandifer, Monday Night Brewing’s Jonathan Baker and Charlie Thompson from American Spirit Whiskey.
Available online through Eventbrite, tickets are $10 for students, $20 for industry members and $40 for non-industry guests.
“Our city’s restaurant industry is not only a family but a group of like-minded people with the same goals and passions," explains Pagano. “Nosh Talks is a way to facilitate, moderate and create a home for our community to learn and grow.”
Nosh Talks also wants to be a mechanism for giving back to Atlanta’s food community and to serve as a vehicle to pair culinary students with mentors. Supporting the Nosh Talks mission is an advisory board that reads like a who’s who of Atlanta’s food and beverage industry, including:
- Archna Becker, Bhojanic
- Naomi Green, The Giving Kitchen
- Chris Hardman, Georgia Restaurant Association
- Shireen Herrington, The Optimist/Beetlecat
- Joe Kelly, Talent Served
- Gerry Klaskala, Aria
- Nick Leahy, Saltyard
- Melissa Libby, Melissa Libby & Associates
- Stephanie O’Rourk, CohnReznick
- Dan Plevak, Taylor, Feil, Harper, Lumsden & Hess
- Todd Rushing, Concentrics Restaurants
- Whit Whitmire, Brasstown Beef
For more information and to discover ways to get involved, go to noshtalks.com or follow Nosh Talks on Facebook, Twitter and Instagram.
If you'd like to invite Bella Vivere to cover & share your restaurant's media events, tastings or parties, feel free to shoot me an email at bellavivere {at} gmail {dot} com-Thanks!
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