Alma Cocina says they will open on December 6 in Downtown’s One Ninety One Building, serving a contemporary Mexican menu infused with the many flavors of Latin America. The restaurant will also have a unique bar program centering around drinks complemented by infused ice cubes (think exotic flavors like prickly pear and maple-caramel). The restaurant will serve lunch and dinner daily. It will be interesting to see if that location - which will benefit at lunch from the neighboring office buildings - can draw a consistent dinner crowd in the sometimes desolate Downtown neighborhood (hey, the area was picked as the set of The Walking Dead for a reason).
What Now Atlanta reports that Lime Fresh, which is opening in Buckhead, will also open a Midtown location - taking over the current Bakeshop location on Peachtree. Bakeshop owner Jonathan St. Hilaire announced via Facebook that he’s working on two projects that can’t yet be revealed - promising that fans will still be able to find Bakeshop breads and pastries in Atlanta.
Foodie Buddha reports that Bell Street Burritos has opened their new Westside location - joyous news for those craving burrito at dinner time. Beginning Monday, regular hours will be 11 a.m. -9 p.m. from Monday - Thursday and 11 a.m. - 10 p.m. on Friday and Saturday. The new location is at the corner of Howell Mill and Chattahoochee Avenue.
On this week's "Top Chef," a cowboy love story, starring Richie and Chris J.
When Richie ends up on the bottom, Chris J. walks over and massages his shoulders. "I'm good," says Richie, and Chris leans over and whispers into his ear, "Emotions kill." (Other chefs look around, shift uncomfortably in their seats.)
Later on, after Richie's eliminated, he runs into the arms of Chris J., bawling, "I didn't show them what Moto can do!" "It's OK, I love you," says Chris J. It's very moving, like when Frodo and Sam are on the edge of Mount Doom.
The man who says Haitians made a pact with the devil, thus causing last year's earthquake, now explores the ethnicity of mac 'n' cheese. (This unflattering video went viral a few hours ago. It is God's revenge on televangelical stupidity.)
Yummy. It's a food product. It hurts so good.
This just in:
The food truck trend comes to the Georgia Dome this weekend with the arrival of the Sloppy Joelopy. A new creation from Levy Restaurants, the official restaurant partner at the Georgia Dome, this food truck dishes up sloppy joes and sandwiches and will be serving Falcons fans outside the stadium before, during and after the game this Sunday, November 27.
On game day, the truck will be at Falcons Landing, located between the Georgia Dome and Philips Arena on Andrew Young International Boulevard. It will also be at Centennial Olympic Park next to the Ice Rink and Aquarium on Saturday, November 26, Monday, November 28 and Tuesday, November 29.
Rumors are flying about another new truck, "Spam the Man," featuring Hawaiian Spam Musubi and Korean dishes like Spam with kimchi. Atlanta will also be visited by a seasonal truck called "Fruit Cake Weenies." As the name suggests, customers can enjoy Vienna sausages encased in fruit cake with their choice of holiday toppings like eggnog mustard, mistletoe dust and candycane relish.
Now Grāpples have been on the market since 2009, but no one in our office had ever heard of them, so hopefully this is news to you as well. So what the hell is a Grāpple anyway? Other than completely unnecessary, a Grāpple is either a Fuji or Gala apple that has gone through a "relaxing bathing process" that involves soaking the fruit in Concord grape flavoring.
The process is pretty high-tech. After the apples are hand-selected based on size and richness of color, infrared cameras measure the density of each apple to ascertain its sweetness, or brix level. Only the sweetest fruit is selected for a dip in the grape pool. Grāpple inventor Todd Snyder says that Fuji apples are the best for "grapification" because their porous skins allow the absorption of the flavoring to extend all the way into the flesh of the apple.
12 million Grāpples are shipped from Wash. every year.
They are not genetically altered in any way.
There is no extra sugar added which means Gr āpples retain the same nutritional content as regular apples.
There is no such thing as a Grāpple tree.
You can find Gr āpples at your local Publix, for gasp, $4.99/four-pack and taste for yourself, but here are some of the tasting notes from the office crew:
Acheson is renowned for his playful treatment of Southern cuisine, starting at his restaurant, Five and Ten, in Athens. His book includes some brief ruminations in addition to the recipes.
RELATED: As has been widely reported, Outwrite owner Philip Rafshoon is closing the 10th Street/Piedmont store with hopes to relocate. The store will be hosting an 18th anniversary party on Saturday, Dec. 3.
Outwrite has long been a gathering place for the city's gay and lesbian residents. Besides selling books, it has hosted signings by many authors of note and is well know for providing a safe place for young gay men to meet one another (usually outside the store).
Beyond the general downturn in the economy, the store — like all independent bookstores — has taken a serious hit because of the trend toward e-book reading. Many maintain, too, that assimilation of the gay community by the dominant culture has made the need for gay-specific stores unnecessary. I doubt this.
I've known Rafshoon for many years and hope he finds a new location soon. Meanwhile stop by to meet Acheson, have a cup of coffee and shop the 25-percent-off sale.
It's always the same. I am training at a new job, but no one has really shown me how to use the POS system. My first table comes in and sits. I get to the point where I've delivered their drinks and taken their food orders when the rest of the section begins to fill up. Because I don't know the computer system well, it takes me forever to enter the first table's order. Everything I have to do in the back gets fumbled - it takes me what seems like hours to get anything done. I have three and four and five tables I haven't even been to yet, waiting in my section. Etc, etc.
These dreams seem to last the length of an entire shift, and they're incredibly detailed. I could draw you a floor plan of the restaurant from my dream last night, complete with table numbers (this was a kinder dream than some, where I have no idea what the table numbers are but must try to deliver food anyway). I know the menu and the orders I took. I woke up in the middle of the dream and groaned - ugh, this is NOT restful. But I fell back asleep and continued right where I left off except my thoughtless time-wasting had put me even more in the weeds.
I haven't waited tables in almost ten years, but I expect to have these dreams until I die. And while I've worked other stressful jobs - in fact, I've had many jobs that were, in my awake life, far more stressful than waiting tables - but none of them have stayed with me in this way, the stress embedded into my subconscious for decades.
Is this universal? Or just me?
Marlow's Tavern Midtown Sat., Nov. 26, 12 p.m. Dawgs-Jackets Tailgate Party. An outside mobile bar and four big screen HDTVs. There will be grill food and beer trucks from Terrapin in Athens and SweetWater. Details
Ray's Killer Creek Sun., Nov. 27, 11 a.m.-3:30 p.m. Sunday Supper. Family-style meal including chef Tracey Bloom’s buttermilk fried chicken, house cut pork chops and turkey with dressing accompanied by bottomless sides that are made to order. Details
It's always nice when you go out for a meal and the service doesn't suck. What's more disappointing than a would-be-wonderful dining experience foiled by an uncaring and inexperienced server? Ew. Luckily, there is just as much potential to have a memorable experience as there is for an awful one. Dining out becomes a genuine pleasure when your dinner service provider is a true professional; someone with the ability to guide you through the evening in an attentive, yet unobtrusive way. Good service can be transcendent, and good servers should be rewarded. Right?
Well Jared Malan thinks so, which is why he came up with We&Co; an app that allows diners to thank their servers for a job well-done.
His love for technology aside, the former server turned Notre Dame MBA says that the best way to show your appreciation is by thanking your server in person—and leaving them a fat tip. But Malan is also an idealist on a mission to make society more empathetic through technology. "I wanted to find a way to make people happier," he says, "especially during hard economic times."
Launched in late July and based out of Atlanta, the We&Co app is an evolution of social media check-ins. Powered by GPS, the app automatically pulls up a list of businesses in the area, and after service, customers can post thank-you messages on their server's profile. The app tracks the number of times a user thanks a particular employee, and after 10 "thanks," the user is granted "regular" status. Once a regular, users become eligible for any perks or incentives offered by participating businesses. For example, if you become a regular of Condesa Coffee through We&Co, you get free coffee for a week.
Not only that, but I don't see an address listed anywhere. And surely this can't…
I'll second the comment on the gnudi. It was outstanding. Love the wine list, too…
Hey Bliss, you provide the prices for everything but the ramen.
Chateau de Saigon has a 10 page menu.
Andrew is my cousin & I am so happy for him & proud of him…
He is a Jerk off