The slightly retro restaurant and bar Paper Plane opens tonight in the space adjacent to Victory Sandwich Bar Decatur (340 Church St.). Check out our interview with co-owner Paul Calvert for details on Paper Plane, which had a highly successful, two-night soft opening earlier this week. Expect dishes like Char Siu Quail with radicchio and endive and smoked chicken with strawberry and fennel, plus cocktails like the Writer's Block featuring Belle Meade bourbon, coffee vermouth, zucca, aperol, and vanilla.
Mother, the Brooklyn-inspired bar on Edgewood Avenue, opened to the public on Thursday. Patrons can expect bites like warm kale over mushroom salad, black-eyed pea hummus with naan and veggies, and pimento cheese crostini. Drinks range from an agave margarita to a dark and stormy.
Gunshow will open mid-April in Glenwood Park, and Atlanta Eats took some time to dispel the myths about Kevin Gillespie's new restaurant with an in-depth Q&A. Click here to hop on over to that interview, where Gillespie describes his new (non-gimmicky) eatery in detail. Contrary to popular reports, it will, in fact, take reservations, have traditional servers, offer old-fashioned menus, and serve beer and wine.
Robert Shaw and Alan Sher, the enterprising dudes from Terminal West, are opening Stationside, a new restaurant right next door to the music venue at King Plow Arts Center. Come summer, they'll offer concertgoers - and the hungry at large - locally sourced cuisine and paired beer dinners, plus gluten-free and vegetarian options.
Muss & Turner's chef Rawle Fraser has founded a new brunch club out of his Reynoldstown home, Yard 54. The Saturday foodie event, which officially begins April 20, will serve six to eight foodies with Southern-style spins: think Mason jars of prosecco and creative menu items like sweet-tea-braised pork cheeks and dressed-up deviled eggs with anchovies. Register here.
That was the "Good" part, connecting with fellow Atlantans - our neighbors. Then came the "Do." In the issues's intro, our fearless leader, Debbie Michaud breaks it down:
Last Friday night I was craving Korean tofu soup, and my dining pals instantly ruled out going to So Kong Dong or Cho Dang, where the soup is the specialty. They'd proposed going to another Korean barbecue place, since they liked Hae Woon Dae when we dined there some time back. (They also liked the bibimbap at Woo Nam Jeong Stone Bowl.)
Whether it's an egg hunt or a booze-infused or traditional brunch, check out our roundup of Easter restaurant offerings going down this Sunday, Mar. 31.
Sweet Auburn Curb Market Fri., March 29, 11 a.m.-2 p.m. and Sat., March 30, 12-3 p.m. The Urban Picnic Rolls Again Food trucks, vendors from the market and special guest food vendors will provide some some delicious lunch selections. Details
Dad's Garage Theatre Sat., March 30, 1 p.m. BaconFest BaconFest is an outdoor festival and fundraiser for Dad's Garage that will feature four local bands, carnival games, beer, bacon, and more. Details
Serpas True Food Sun., March 31, 5:30 p.m. Serpas Sunday Supper Bring your family to Serpas in the historic Old Forth Ward district every Sunday evening to enjoy a three-course, communal style meal. Details
Facebook has been dotted with equality symbols in support of gay marriage this week. The image was created by the Human Rights Campaign, and rumor is that the organization actually hacked Facebook and Twitter to spread the avatar around. It's good to see Paula Deen among the supporters, whether she wanted to be or not.
I visited the Irwin Street Market Tuesday night. My particular destination was Bell Street Burritos, which is located in the left side of the building. I had my usual shrimp burrito with green chiles added, along with red beans and rice. I always ask that they make the burrito with green sauce, which is also available in a squeeze bottle.
Despite the cold weather, after I finished my burrito, I wandered into the market for a scoop of Jake Rothschild's ice cream. I split the scoop into two flavors - brown-sugar-vanilla and Dr. Beth's Laughing Gas, a blend of mango, pineapple, coconut, and rum. Jake continues to crank out rich blends of surprising flavors.
The market is looking good these days. There was a steady stream of customers for both Bell Street and Jake's ice cream. I always expect parking problems but have never had any difficulty.
The right side of the building, by the way, is occupied by Hilda's, a weekend-only breakfast and brunch spot. I haven't tried it out yet, but I hear very positive reviews. There are other foodie vendors at the market, too. Check out the website to see a complete listing.
I love (the very Christian) Solachi Voz, particularly this video, "Soul Food." My favorite line: "I hope the message sticks like cholesterol."
Also, check out Timothy Egan's NY Times post about a Five Guys franchise owner whining about offering health insurance to his employees under Obamacare:
Here's a guy selling something that is a leading contributor to the major health breakdowns in America, a product that may ultimately hasten an early death. He won't offer insurance to the poorly paid workers who make said time bombs. But now that he's forced to, and plans to raise prices to cover the care, he thinks this is an awful thing.
And Five Guys is not exactly struggling. It is the fastest growing restaurant chain in our fast food nation, with revenue projected to pass $1 billion this year.
In the burger master's view, the government is forcing him to "pass on the costs to customers," he said. But he already passes on considerable costs to customers who may never sniff a Five Guys fry. Because he doesn't give his employees health care, they show up as charity cases at the hospital emergency room when something goes wrong. Last year, the uninsured cost the system $39.3 billion. Guess whom the expenses are passed on to?
Lis Hernandez, the owner-chef, prepares arepas like you've never tasted outside Venezuela. I ordered my fave, the pabellon, again Thursday. It's stuffed with shredded beef, black beans, feta cheese, and plantains. I blame the plantains for amping up my sweet tooth.
While at the market, I found myself checking out signs. They're another expression of the market's personal character.
Before I get to the heavenly concoction that's the focus of this ode to a certain kind of ice cream, I have to ask ... Have you ever heard of Berens Frozen Custard? If you a) grew up in Atlanta in the '70s or '80s, b) frequent the Scott Antique Market, or c) live near Snellville, then there's a very good chance you do. Otherwise? Not so much. Which is a shame. You're missing out. Really.
Once upon a time, back in the '70s and '80s, Berens was well known for serving up some of the city's most lauded ice cream out of a little shop on Buford Highway in Doraville. It expanded to a few shops, then dialed back again. Eventually, Berens opted to focus on serving its frozen custard at fairs and festivals, and at the monthly Scott Antique Market. And for the past few decades, those festivals and the antique market were the only way for longtime fans to get their fix. That is, until three years ago.
"How many of you have a chef's knife in your house?"
Dr. Preston Maring posed this question during his talk at Georgia Organics' recent Farm Rx conference while holding a gleaming kitchen knife over his head. Less than half in attendance raised their hands. "Now how many of you have actually sharpened it in the last year?" Almost all of the hands went down.
Maring is an OB-GYN at Kaiser Permanente Medical Center in Oakland, Calif., where he's worked for 41 years. Over the last decade, he's become an increasingly visible advocate for food as preventive medicine. Maring has spearheaded the establishment of farmers markets at more than 50 Kaiser Permanente health facilities nationwide.
"[Ideally], everybody would have a sharp chef's knife and a salad spinner. They would get their kids involved in the kitchen, and we'd eat more of a whole food, plant-based diet. If we did that, we would save the future of American health," he says.
Continue reading "You are what you eat" by Stephanie Dazey
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