You know when you heard about Bon Rappetite, you totally wished it was real. Well, it’s not, but the merch is. You can score your very own Bon Rappetite cookbook (with never-before-seen dishes) and t-shirts - I smell a dinner party theme!
Dunwoody Patch reports that Tin Lizzy’s will open a new location in the Suntrust building at Perimeter Center West. This is Tin Lizzy’s fourth location in Atlanta. The new spot will open by the summer - in time for Cinco de Mayo if they hustle. The restaurant will also have a large outdoor patio.
Over on Foodie Buddha, we learn there’s a new banh mi in town - We Suki Suki in East Atlanta Village. They’re open from 11 a.m. - 7 p.m., serving banh mi and bubble tea (and that’s all, folks). On their tumblr, it also says a local soy milk and tofu delivery service called The Soy Shop is coming soon. Talk about a niche market!
Time for BATON round four, y'all. Next Monday and Tuesday, Carlo Mirarchi (Roberta’s) and Brooks Headley (Del Posto) travel from NYC to invade Gato Bizco for two nights of food worship. Reservations are advised. $75 in cash is required.
Thrillist checks in with the new truck on the block, Banged Up and Mashed. Debuting a few weeks ago, this British food truck is serving up favorites from across the pond including fish and chips, bangers and mash (obvs), and even a bit of Indian. You can find them at the usual food truck gatherings - including a new one starting today at 14th Street Storage (I think that wins the prize for weirdest food truck location).
What Now Atlanta reports that Royal Orchid, the thai restaurant in Midtown Promenade (right next to Midtown Arts Cinema) has closed after 18 years.
Atlantic Station is exploring the idea of adding a rooftop restaurant in the soon-to-be vacant Fox Sports Grill space. I use the term “exploring” pretty loosely - it sounds like it’s just an idea someone dreamed up and blogged about. Still, it would be a cool use for the space.
Del Taco will reportedly bring 60 new locations to the Atlanta market - beginning with a Snellville outpost that opened this week. Next up? Kennesaw in April.
BLT Steak is launching a “Meat Week” series, an expansion of their Boucherie dinners. Each month, chef Cyrille Holota will highlight a different protein and create dishes that showcase the whole animal. February will feature wild game (from the menu, it looks to be all venison), March will bring “Veal Week,” and in April they’ll cook up beef. Each week, BLT will feature a corresponding cooking class. The four-course, featured menu for each week is $65/pp.
You should try a glazed donut from the original Sarah donuts (Sara donuts) on Satallite…
One doughnut from each shop is definitely a weird way to do this Smackdown. It…
"vegan goodness" -- oxymoron of the day.
Doughnuts are the new cupcakes are the new popcorn are the new popsicles.
I agree with both posters - they're frickin donuts! And as far as the low…
Great post, but you forgot Dutch Monkey!