Like Taqueria del Sol just across Ponce de Leon Avenue, Chai Pani wraps the elements of ethnic street food in a contemporary Southern embrace. The space has a similarly sleek, minimalist feel, accented with colorful photos of Indian street life and old Bollywood posters on the wall. Chai Pani also takes a similar order-at-the-counter approach at lunchtime (though switches to table service at dinner), with prices that stay affordable despite a premium over hole-in-the-wall chaat shops.
Continue reading "First Look: Chai Pani" by Brad Kaplan
Beep Beep Gallery's Mark Basehore and James McConnell have joined forces with two Brooklynites to open MOTHER, a new gastropub at 447 Edgewood Ave. Working with artist Matt Relkin and The Woods restaurateur Jason Radich, Basehore and McConnell have transformed a 130-year-old brownstone down the street from Sister Louisa's Church into a spacious bar and restaurant complete with patio seating. The buildout is nearly complete, and should be polished up in time for an opening some time this week.
Meanwhile, Yumbii owner Carson Young is also eyeing Beltline real estate. Young hopes to eventually open a shipping-container café along the Beltline, and says the off-the-beaten-path location is ideal for the humble outpost. For now, Young has his sights set on 10th & Peachtree, and has released these enticing renderings of the future restaurant where Yumbii will serve breakfast, lunch and dinner.
Carver's Country Kitchen will not close at the end of the month, as previously reported. Owner Sharon Carver plans to resurrect her Southern meat-and-two one block from Carver's current location in October.
Perla Taqueria plans to open a sister restaurant, Cous Cous, at 560 Dutch Valley Road. We're expecting a more casual ambience than its predecessors, Allegro and Amuse!, plus savory Mediterranean cuisine geared toward the lunch crowd.
Olmstead Mon., March 18, 6:30-8:30 p.m. Olmsted's Cooking Classes: Cook Your Way to a Slimmer & Healthier You The class will consist of an explanation by Olmsted's senior executive chef Bernie McDonough about the food and its preparation, as well as a live cooking demonstration as he prepares the meal for the group. Details
Miller Union Tue., March 19, 6 p.m. Early Spring Wine Dinner: Peay Vineyards & Miller Union Chef Steven Satterfield will showcase the flavors of the spring in his multi-course menu with selected wine pairings from Andy Peay of Peay Vineyards. Details
Two Urban Licks Wed., March 20, 6 p.m. 6th Annual Rock N' Roll Wine Dinner Join Two Urban Licks for their 6th Annual Rock N' Roll Wine Dinner, featuring a five-course meal and five winemakers. Details
The St. Regis Atlanta Thu., March 21, 5-7 p.m. Pahlmeyer Pop-Up Party To correspond with the Atlanta High Museum Wine Auction, The St. Regis will be hosting the Pahlmeyer Pop-Up Party, which will feature tastings of current and library vintages and seasonal hors d'oeuvres on The St. Regis's Wine Room Patio. Details
(TLDR Warning: Occasionally, I get carried away while writing a blog post. This one, for example ended up being over 1400 words, understandably not the length most people want to read on blogs. So, I've posted most of it on my personal blog, Sacred Disorder, where those with the interest to do so can read it. Excerpt:)
Atlanta generally is cursed with a lot of hideous architecture. The building booms of the '60s and '70s destroyed much of the city's outward beauty. And that wasn't uncalculated, especially downtown. More about that in a moment ...
One of the longtime blights upon our landscape - and increasingly around the world - is fast-food architecture. I was thinking about that one night last week when I decided to reward myself after having what I thought was a heart attack (seriously) the day before. It was about 11 p.m., I think, and I needed a Toffee Coffee Arctic Swirl from Zesto to remind me of life's sweetness. (Any excuse will do, actually.)
As I approach the Retro Zesto on Ponce (above), I notice how each window frames a view of separate tables. Somehow, that reminds me instantly of Edward Hopper's painting, "Nighthawks" (1942). I suppose the association is the nighttime view through windows of two diners. Of course, Zesto is actually flashy as hell looked at overall, whereas Hopper's venue is nondescript ...
As I near the door, my gaze meets that of others, each window a vaugely melancholy vignette. But when I get inside the harshly bright light and join the short line, I'm immediately engaged in conversation with the interracial couple in front of me. I am proselytizing the curative powers of Toffee Coffee Arctic Swirls, which they decide to try and later tell me has changed their lives. ...
As it happens, I'm wearing my Pink Floyd t-shirt and as I walk to my table, a trio of men with Bibles calls me over and we start discussing the band. The shirt is illustrated with the band's mascot pig and we get into a discussion about whether it's a relevant image, as seems to happen every time I wear the shirt. We start browsing our phones faster than Sunday School kids doing Bible drills.
Then a woman sitting alone at a nearby table shouts that Pink Floyd is her favorite band ever and that, yes, of course the pig is the sine qua non of PF imagery. We high-five. The trio laughs and reopens their Bibles. One of them gives me what I assume is a business card ...
Gordon Biersch Brewery Restaurant Fri., March 15 - Sun., March 17 Gordon Biersch Debuts "Million Dollar Brew" Fifth Third Bank and Gordon Biersch Brewery announce the creation of "Million Dollar Brew," a Gordon Biersch beer, in conjunction with the Atlanta debut of Million Dollar Quartet at the Fox Theatre. Details
Billy Reid Fri., March 15, 5-8 p.m. Taqueria del Sol, American Spirit Whiskey Welcome Spring Billy Reid Atlanta at Westside Provisions hosts a night of food, drinks, and live music. Food samplings will be provided by Taqueria del Sol's Sol Catering, with cocktails from Atlanta-based American Spirit Whiskey. Details
Rosebud Sat., March 16, 4:30 p.m. Oyster Roast Chef Ron Eyester partners with American Spirit Whiskey for an event featuring all-you-can-eat oysters, oyster stew, two American Spirit Whiskey drink tickets for cocktails, unlimited beer and live music. Details
St. Patrick's Day Events
Emory is booting Chick-fil-A out of its food court after 29 years, according to the Emory Wheel. The restaurant gained infamy last year because of the owners' outspoken opposition to gay marriage.
The Wheel reports that the decision had nothing to do with politics, but was based on surveys and focus groups to determine what students would like to see in the food court's remodeling this summer. Nonetheless, the Wheel notes:
Controversy regarding the national restaurant chain arose last summer when Chick-fil-A COO and President Dan Cathy publicly stated his opposition to gay marriage. Since then, members of Emory's Lesbian, Gay, Bisexual and Transgender (LGBT) community formed a committee calling for Chick-fil-A's removal from Cox Hall, and the Student Government Association (SGA) passed a resolution against Chick-fil-A's presence on campus in December. Students also held a protest last semester.
Is it possible that Emory students think politically incorrect food tastes shitty?....
I'm hearing some very positive reviews from friends about Charlot's Creole Cafe, which opened recently a few doors from Lunacy Black Market. For the present, the restaurant is open only for lunch on weekdays. You can check out the daily specials on the restaurant's Facebook page ...
A Guardian writer boasts: "I survived the deadliest meal in the world." The killer dish can do this to you:
The symptoms begin after a few minutes. First comes a tingling in the lips and tongue, pronounced but nothing terrible. Soon afterwards there is nausea, abdominal pain and diarrhea. Next the subject begins to experience a more serious numbness in their limbs, often while sweating and drooling uncontrollably. Weakness and shaking follow, then gradual paralysis of the diaphragm, a catastrophic drop in blood pressure, respiratory failure, blueness around the lips, fingers and toes, cardiac arrest and death.
Sounds like business-as-usual for most dining critics.
You and I might say "tomatoes." As in, the last syllable sounds like the toes on your feet. Farmer Bobby Britt says "tuh-mayt-as," as in, born and raised in the not-too-distant country nook of southeast Decatur. Since 2006, Britt has cultivated quite the professional garden on Besmaid Garden's 1.645 acres, supplying some of the city's best restaurants with a range of organic, fresh-picked produce throughout the year.
Even if you've never seen Britt's Moses-like towering frame at the farmers markets, or caught a glimpse while he makes his own restaurant deliveries, his green thumbprint can be found all over. His crops have graced the plates at Cakes & Ale, 246, 4th & Swift, Woodfire Grill, Haven, Valenza, Empire State South, Serpas, One Eared Stag, Holeman & Finch, Fig Jam, and our dearly departed Pura Vida. The man certainly has a way about him. But Britt isn't all that concerned with flash. He's got his knees in the dirt and his eyes on the future, hoping that the farm he inherited from his dad will sustain itself for the next generation.
Where did you get your green thumb?
Continue reading "Q&A with local farmer Bobby Britt" by Osayi Endolyn
The place is a looker. It's another converted storage place, but the metal exterior is hangar-like. The designers have taken that curvy shape inside to portions of the walls and the bar area. Day of the Dead allusions show up here and there. It's a bit kitschy and lots of fun.
This week, we learn that Sharon Carver plans to reopen her beloved meat-and-three in October within a property she owns just one block west of Carver's current location at 1118 West Marietta St. (She cited lease issues and a desire to retire as her motivations for closing at the end of this month.)
Carver intends to renovate the nearby turn-of-the-century house into a homey eatery featuring working fireplaces in every room, communal tables, and both indoor and outdoor seating - including "wraparound country courts."
"It will be a much bigger and better facility, a bigger operation," Carver tells CL. "It will be more comfortable for the customers, who will enjoy dining in an early-1900s bungalow, with parking for about 30, which we didn't have much of before."
(H/T Thomas Wheatley)
Back in the La Pietra Cucina days, the restaurant's signature dish was a stunning black spaghetti and rock shrimp rendition of a Mario Batali classic that Logue picked up during his days working at Babbo in New York. While Kook has another black spaghetti dish on the menu now, it deviates dramatically from Logue's Batali-riff, so don't go looking for continuity there. Do go, though, for a new signature dish - one Kook labels as pan-fried octopus. This is a masterful manipulation of the sea and smoke and earth-born delights, pitting meaty chunks of octopus against a spicy tomato arrabiata sauce in a flavorful tug of war. Vinegary grilled greens and tender giant white beans jump in at opportune times, offering their own counter-balance to the sea and smoke in the octopus and sauce. Every bite is a bit different from the last, as each of the components ebb and flow.
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