Friday, November 19, 2010
News / Gravy Train Gravy Train: Local Three, Blais in the dog house, Miller Union meets Martha Stewart, and more...
Posted by Laura Horton on Fri, Nov 19, 2010 at 3:43 PM
- Courtesy of Local Three
- Local Three’s Todd Mussman, Ryan Turner and Chris Hall
Decatur’s Watershed will now offer afternoon tea. Southern Afternoon Tea Service begins on Thursday, December 2, and will be served weekly Thursday - Saturday from 3 p.m. - 5 p.m. The $15 afternoon service offers organic loose tea and a variety of savory and sweet snacks.
The latest venture from Richard Blais is said to be an upscale hot dog joint called Haute Doggery. The restaurant would take over the former San Francisco Coffee Company building in Poncey-Highland.
Next Tuesday, November 23, Chef Steven Satterfield of Miller Union will make his national TV debut - and he’s going straight to the big leagues. Satterfield will be featured on a special Thanksgiving episode of The Martha Stewart Show. He will be cooking and showcasing two holiday-appropriate dishes: scalloped green tomatoes and cherry-pecan cornbread dressing.
There are new developments in the restaurant venue in the 688 Club space at the Spring4th Complex. The restaurant space will tentatively be called QUAD and the kitchen will serve up a series of different cuisines on different nights alongside a a standard combo menu. The menu will feature casual food and be centered around BBQ. The style can be best compared to what’s found at the Midtown cult-favorite Eats, served in a casual manner with concession style plating. The restaurant will only be serving dinner.
SIP @ Riverside is scheduled to open today in the former River Room space in the Post Riverside Town Square off of Northside Parkway. Sip will serve lunch and dinner, tapas and offers self-service wine machines. Wine can be ordered in a one-ounce tasting portion, by the glass, half bottle or bottle. SIP is under the same ownership that led River Room. They also own Old Vinings Inn and the Sip Crabapple location. The kitchen will be under the direction of Chef Daniel Massie.
Pour Wine Market and Tasting Room opens this weekend in Brookhaven. Pour will offer a selection of affordable wines, with prices in the $12 - $25 range, and is working with surrounding restaurants to offer many of the wines diners sip at dinner. Pour encourages shoppers to try before they buy in the tasting room.
As Clif mentioned earlier this week, we’re sad to hear news of Dynamic Dish closing it’s doors. The restaurant will serve its last supper on Thanksgiving Day.
Figo’s Decatur location has added a glass enclosure to their patio, resulting in a greenhouse-chic look and making it enjoyable year round.
A new full-service restaurant called Georgia Peach Restaurant and Lounge is opening in Underground Atlanta next week. The restaurant will serve “southern fusion” dishes under the direction of Chef Che Moore. Moore will create a number of dishes that pay homage to the “peachy” name with a focus on local produce. Georgia Peach will be open seven days a week serving lunch and dinner, with Sunday Brunch until 5pm.
Ciao Bocca Ristorante Italiano, located in the Sweet Auburn Curb Market, will begin Saturday brunch service this week. Dishes have a European flare and include items like “Italian Toast” (Panettone dipped in a rich custard, prepared like French toast), an artichoke as well as a zucchini fritatta, Nutella crostini’s and polenta topped with wild mushrooms. Brunch will be served from 11 a.m. - 2 p.m. Saturdays.
Chef Zeb Stevenson, who recently took control of the kitchen at Livingston, has launched a new menu at the Midtown restaurant. Expect dishes like Butter Poached Lobster with Chive Gnocchi and a Garlic Broth and a lunch offering of a Skirt Steak Sandwich with Caramelized Onions and Blue Cheese Fondue.
Robert Schmitz, the Chief Operating Officer of Sterling Spoon Culinary Management has just been appointed the Chairman of the Hospitality Education Foundation of Georgia’s (HEFG) Board of Trustees. Sterling Spoon is the company behind the Marlow’s Tavern brand, Aqua Blue and several corporate cafes around town. HEFG is a non-profit organization that bridges the gap between Georgia’s high schools and the hospitality industry by providing teacher resources, industry partnerships and an online student center.
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