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Archive for November, 2012

Bacchanalia Achieves Near-Perfect Score on Zagat Survey

Friday, November 30th, 2012

Bacchanalia was named Atlanta’s top restaurant for the 18th consecutive year by the Zagat Survey. Boasting a 29 out of a possible 30 score on Zagat’s food rating system, Bacchanalia also claimed honors for most popular Atlanta restaurant.

Bacchanalia is the brainchild of chef-owners Anne Quatrano and Clifford Harrison. Executive chef Daniel Porubiansky and his culinary team of chef de cuisine David A. Carson and pastry chef Carla Tomasko prepare a five-course prix fixe menu that changes nightly and is abundant with fresh-grown produce and seasonal flavors, many of which come from Quatrano and Harrison’s Summerland Farm in Cartersville, Ga.

“We are deeply honored to have been awarded this distinction throughout the years and continue to strive to achieve the highest levels of excellence in cuisine and service at Bacchanalia,” said Quatrano. “We are sincerely appreciative of our guests’ continued support.”

Bacchanalia has been featured in major culinary publications and is the recipient of four stars from Forbes Travel Guide. Quatrano and Harrison have been continuously awarded throughout their career, including being named the James Beard Foundation’s “Best Chef Southeast” in 2003. In 2010, the duo launched Sunday Supper South, an annual event in Atlanta bringing together chefs from across the South to prepare a family-style supper as a fundraiser for the James Beard Foundation’s scholarship fund.

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Three Nonprofits to Benefit from Proceeds Raised by Afternoon in the Country

Friday, November 30th, 2012

The 12th annual Atlanta Chapter of Les Dames d’ Escoffier International’s Afternoon in the Country, held Sunday, November 4, 2012, at Serenbe raised more than $90,000 for local organizations that educate and bring awareness to the Georgia farming community. This year, 1,800 foodies, sponsors, staff and volunteers enjoyed the afternoon’s activities, which featured a food and wine extravaganza from more than 80 regional chefs, fine wines and micro-brews, a one-of-a-kind cake raffle, live and silent auctions and hayrides.

Proceeds from the 2012 Afternoon in the Country will be divided among three non-profit organizations: Georgia Organics, which enriches Georgia’s organic farming community; the LDEI Atlanta scholarship fund for women in the culinary, beverage and hospitality arts; and Wholesome Wave, a program that fosters strong links between local agriculture and under-served communities.

Participating restaurants and food purveyors included: 4th & Swift, Buckhead Life Restaurant Group, Concentrics Restaurants, Empire State South, Farm 255, Fifth Group Restaurants, Kevin Rathbun Steak, Miller Union, Rathbun’s, Restaurant Eugene, Serpas True Food, South City Kitchen, STG, Sweet Grass Dairy, Sweetwater Brewery, The Cook’s Warehouse and The Optimist.

The Atlanta Chapter of LDEI is gearing up for their 13th annual Afternoon in the Country that will be held November 2013 at Serenbe.

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Mi Cocina Serves Up Tex-Mex in Atlanta

Friday, November 30th, 2012

Texas-based Mi Cocina has opened its first Atlanta restaurant at the northwest corner of Peachtree and 11th streets in the 12th & Midtown development. Mi Cocina’s Tex-Mex style of traditional Mexican cooking uses quality ingredients and menu items are made fresh daily.

Mi Cocina will serve lunch and dinner daily featuring signature dishes such as the Sunset Fajitas, Tacos “De Brisket,” homemade salsa and hand-dipped enchiladas, and margaritas. The menu will range from salads to combo platters with vegetarian and gluten free options.

Mi Cocina is family-friendly and located in a two-level space with more than 250 seats, including two private dining rooms. The restaurant’s warm and monochromatic color scheme provides a neutral back drop to the vibrant and colorful artwork of Mexican artist Luis Sottil.

Mi Cocina is owned by the M Crowd Restaurant Group, which operates more than 25 restaurants under three names: Mi Cocina, Taco Diner and The Mercury, the majority of which are located in Texas.

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6th Annual GRACE Awards Pays Tribute to Industry Leaders

Monday, November 12th, 2012

On November 11, Georgia’s restaurant industry gathered at the Lowes Atlanta Hotel to honor some of their outstanding leaders at the sixth annual Georgia Restaurant Association (GRA) Crystal of Excellence (GRACE) Awards Gala. Finalists were nominated by the GRA membership and GRACE Awards were presented in the following categories:

Restaurateur of the Year
Jay Swift was named Restaurateur of the Year. Swift recently celebrated his fourth year at 4th and Swift, which is often included on the list of best restaurants in Atlanta. He is the chef co-chair for The Flavors of Atlanta, which benefits the Georgia Chapter of the American Liver Foundation, supports Share Our Strength, and has twice been invited to cook at the James Beard House in New York.

Finalists for Restaurateur of the Year included Tad and Nancy Mitchell, Six Feet Under Fish House, and Dave Snyder, Halyard’s, Tramici.

Chairman’s Award
GRA Board Chair Patrick Cuccaro of Affairs to Remember Caterers recognized Janice Reece, marketing and communications director for the Atlanta Community Food Bank, for the bridge she has built between the Food Bank community and the hospitality industry.  Her efforts against hunger have made life better for countless numbers of people impacted by her work.

Lifetime Achievement
Herman J. Russell, of Concessions International and Paschal’s Restaurant, was honored for his lifelong career in the industry, which spans more than 60 years, and his commitment to giving back to his community as a civic leader and philanthropist. An Atlanta native, Russell has grown his company into one of the largest minority-owned businesses in the U.S.

Distinguished Service
Guy Thomson was given the Distinguished Service Award. He began his career with restaurant chain Victoria Station, which brought him to Atlanta in 1977. Eventually, he became a partner in Proof of the Pudding catering company and the owner of Pittypat’s Porch. He is a past GRA board member, has served as vice president of the Georgia Hospitality and Travel Association, and helped coordinate the Southeastern Hospitality and Foodservice Show and the Atlanta International Wine Festival.

Finalists for the Distinguished Service Award included Kate Atwood, Executive Director, Arby’s Foundation; Jo Ann Herold, Vice President, Public Relations and Communications, Arby’s Restaurant Group and Vice Chair, Arby’s Foundation; and Debby Cannon, Georgia State University.

Innovator
Linton Hopkins, of H&F Bottle Shop and H&F Bread Co., received the Innovator award. Hopkins consistently pushes Atlanta’s food culture forward and encourages other chefs to think bigger. As Resurgens Hospitality Group, he and his wife Gina helm a host of companies including Restaurant Eugene, Holeman & Finch Public House, Hopkins Hospitality and Eugene Kitchen. Hopkins co-founded the Peachtree Road Farmers Market and is a member of the Georgia Organics chef’s advisory committee and the Atlanta Local Food Initiative.

Finalists for the Innovator award were John Pinkerton, Moon River Brewing, and Jason Shaw, Georgia Olive Farms.

Industry Partner
Founded in 1893 in Atlanta, Smith, Gambrell & Russell, LLP is a full-service law firm. Its Hospitality Services Group operates out of Atlanta and jacksonville, Fla., and helps companies with their tax issues, construction legalities, employment law, immigration issues, zoning and land use and more. Attorneys in the Hospitality Services Group work with hotel and restaurant operators and other companies related to the industry.

Finalists for Industry Partner included Heartland Payment Systems and M-PASS Inc.

Congratulations to all the winners and finalists!

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PCI Compliance: Hope on the Horizon

Monday, November 12th, 2012

By Christy Simo

At the Georgia Restaurant Association annual meeting in June, several experts in the POS industry sat down to discuss why it’s so important for restaurants in Georgia to validate compliance with PCI requirements, some tools to help you, and what’s on the horizon. Here is a synopsis of their conversation.

According to 2012 Verizon report, 54 percent of data breaches in the past year have been in the hospitality industry, and that’s increased over prior years.

“You are a restaurant. You want to serve people and make them happy,” says Brett Lockwood, partner with Smith Gambrell & Russell who chairs the firm’s Technology Transactions Practice.“But you also have PCI security data issues to deal with, and that’s just the reality.”

“It really is important to check your business financially,” says Larry R. Godfrey, director of sales engineering for Heartland Payment Solutions. “Your customers are trusting you with their data. It really is your job to protect that.”

The Current Dangers

The main issue in today’s hacker and credit card theft world is that the U.S. still uses a credit card with a magnetic stripe – that black bar on the back of every card.

“What makes it so dangerous is that all your personal data is stored on that mag stripe, such as your name, your phone number, your address,” says Walt Davis, general manager of Retail Data Systems Southeast. “As a restaurateur, you’re responsible for protecting your consumers just as much as some of these big companies.”

In 2002, credit card theft reach epidemic levels in the U.S. So in 2003, Congress passed the FACT Act (Fair and Accurate Credit Transactions Act), which prohibited businesses from printing more than five digits of any customer’s credit card number or expiration date on a receipt.

If a breach occurs, you have the option to do nothing, but it could ruin your business. In a nutshell, your bank will contact you that they have detected a credit card breach that has originated at your restaurant. You’ll contact your internet provider and credit card processor, and you’ll be required to stop processing credit cards immediately. You may have to pay a forensic auditor, who will find your security holes.

“That forensic audit is going to cost you anywhere from $8,000 to $12,000 minimum,” Davis says.

You’ll also contact your POS provider, and they will have to re-secure the site. You’ll have to buy a brand new computer server, because your old server is now evidence of a federal crime and is now federal property.

Not only that, but if you are a small business that experiences a breach, you will then be treated as a Tier 1 company to ensure measures are taken to keep a breach from happening again.

“Tier 1s have to go through this validation process every year that can cost tens of thousands of dollars. Even if you’re a Tier 4 that suffers a breach, you’re going to be held accountable for doing that for some time in the foreseeable future,” Godfrey says. “So if you want to take cards after the breach, you’re going to be treated like a Tier 1. You’re going to have to pay a company to come in and do an audit every quarter.”

Davis notes that on top of these costs, the restaurateur is also liable for the fraudulent charges – i.e. they are the one who must pay the customer back for the charges that showed up on their credit card statement.

Still, one of the most prevalent ways to steal credit card information today is through a RAM scraper, which accesses the credit card data on your RAM at the moment before it is re-encrypted. The criminal can use many ways to access your computer and install malware, including obtaining passwords or accessing your computer via Facebook or email. “This is the most common pattern of theft that’s being used in most restaurants,” Davis says.

“Why should you care about credit card fraud?” asks Davis. “Because you, the merchant, will be held responsible. Not your bank, not your POS provider, and not your credit card company.”

And that can get expensive.

There are four tiers of merchants based on the number of transactions they do annually. Most restaurants, aside from national chains, fall into Tier 4. While Tiers 1 through 3 are required to validate 100 percent compliance, they must spend hundreds of thousands of dollars to do so. Independent businesses like most of the restaurants in Georgia, however, cannot afford to spend that kind of money to validate compliance. But it’s important that they do so. The restaurants are expected to self-assess themselves and are still held liable if fraudulent activity occurs.

“The reason you have to do it is when you sign your merchant agreement with your credit card processor, regardless of who that processor is, there’s a section on data security and privacy,” Davis says. “It clearly states that you are to do the following things to be compliant: You’re supposed to have a firewall, you’re supposed to have data security, and you’re supposed to complete a self-assessment questionnaire.”

The catch-22 is that they will not ask you for proof of these things until a breach has already occurred.

“Most merchants totally underestimate credit card fraud and the consequences that follow,” Davis says. “Those fines cover the costs banks incur when they have to reissue the cards,” Godfrey says. “But the main cost is the buyback. Not only do you incur these costs, you’re responsible for paying back that consumer who had that fraudulent charge filed against them. So that, a lot of times, is the biggest expense.”

For these reasons and more, it’s so important to validate your compliance now and not after a breach occurs – not just for monetary reasons, but for your restaurant’s integrity.

“There are companies out there who will help you with the compliance aspects,” Davis says, “but nothing can help with the loss of your brand.

“This is serious business,” Davis says. “It is not about filling out these forms just to make the processors happy. Validate your compliance. There is no other option. As a restaurateur, you owe it to yourselves, your merchant and your customers to protect their data.”

New Technologies

Thankfully, there are several new technologies on the horizon that can help restaurants protect their customer’s data better. One has been around for more than a decade in Europe and is headed our way this spring.

“The primary thing about the European payment system is the microprocessor chip that’s embedded into the cards,” says Mike Seymour, COO of Postec.

Known as EMV (Europay, Mastercard, Visa), the processing system reads a 1” square chip in the corner of the card when you insert the card into the reader.

“The chip card systems based on EMV are being phased in across the world with names such as IC credit or, most commonly, Chip and Pin,” Seymour says, adding that 30 percent of payments worldwide today are EMV payments.“What that refers to is the microprocessor chip that’s embedded in the card, plus the four-digit pin that the consumer enters at the time of the transaction, like you would in the U.S. with a debit card transaction.”

Sixteen years after the development of the EMV and 12 years after its launch in Europe, Visa announced plans in October 2011 to push the U.S. toward adopting the EMV standard, and Mastercard has also followed suit, Seymour says. The initial push by Visa is to have all credit card processors in the U.S. support EMV by April 1, 2013.

“In dollar terms, credit card fraud represents nearly 7 cents for every $100 of debit or signature transaction in the U.S.,” Seymour says. “Based on EMV rollouts in other countries, fraud can be expected to drop by 50 percent or more once the transition is complete.”

Are EMV and smart cards enough to completely protect your business when they come online next year? Not necessarily. “Smart cards will prevent someone from using a fraudulent card. It’s much more difficult to make a counterfeit smart card than it is to make a counterfeit mag stripe card. Hopefully it will cut down on the amount of cards that come into your business that are fraudulent,” Godfrey says. “That’s really the power behind the EMV and smart cards.”

The transition won’t happen overnight, Seymour cautions. “Everybody’s going to have to replace all their card readers,” he says, adding that for a while, the readers will be able to accept all kinds of cards as the country transitions. “Ten, 15 years from now, mag stripe cards will be extinct.”

For now, there are still several things you can do to protect your restaurant from hackers and credit card thieves – and for good reason.

“A lot of folks think that hackers are just going after big business,” says Heartland’s Godfrey. “But what’s happened over the past few years, is that [large] Tier 1 merchants have done a pretty good job of securing their networks and systems, so really where the hackers are going now is where the doors are unlocked. They know with a lot less effort, they can get into a smaller business.

“They’re not going to get as much data back, but it’s a lot easier for them,” Godfrey says. “So that mid-tier merchant, with 11-100 employees, is really right in the crosshairs of the hackers.”

Along with the Chip and Pin card, tokenization and anti-encryption are two other methods that can help reduce the risk of your restaurant being hacked.

“The important thing to know about these technologies is that they’re not mutually exclusive of each other,” Godfrey says. “In fact, using all three is the way to really protect your system.”

Tokenization adds an extra layer of protection to your customer’s data. It’s similar to encryption, except it virtually can’t be cracked.

“There’s no mathematical correlation between that code and the original value, so there’s no way you can figure out that original card number from the token,” Godfrey says. He says this type of protection cannot protect you from customers using fake credit cards, but “it’s great when you have to hold on to that card number after the fact.”

Anti-encryption, aka point-to-point encryption, encrypts the card data as soon as the card is swiped.

“It’s tamper resistant,” Godfrey says, noting that it works best against RAM scrapers. “If somebody went in there and tried to mess with it, it would just wipe itself out. If you’ve got something hackers want, and that’s the credit card data, what encryption
does is it removes the value. So even if they do get in, there’s nothing of value to steal.”

Where is all this headed? While the Chip and Pin cards are coming our way next year, many experts predict that, ultimately, using our smart phones to pay for things will be most popular.“If you ask me, I think smart phones is where we’re going to go,” Godfrey says.

“The consumers are going to drive some of that. I think the younger generation especially wants that ability,” Seymour says.“When you look at the percentage of smart phones and how that’s increased over the past few years, my personal feeling is that yes, that’s where we’ll end up.”

 

 

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A Slow Grow is the Key to Longevity for Johnny Harris’ Restaurant

Monday, November 12th, 2012

By Sue Stanton

In the food service industry, a restaurant that has been around for 88 years can be said to have stood the test of time. But it takes ingenuity and hard work to make it that far. That’s just what Johnny Harris’ restaurant in Savannah has accomplished.

In 1924, at the corner of Bee Street and Victory Drive, Johnny Harris opened a barbeque restaurant. It grew out of humble beginnings – just a small building with sawdust floors. Three years after it opened, Harris hired Kermit “Red” Donaldson, who soon became indispensable to the business.

As the demand for the restaurant’s barbeque and fried chicken grew, Harris knew a bigger location was needed. So in 1936, a new restaurant was built just a block away on Savannah’s Victory Drive, where it still remains today. According to President Bernard “B.J.” Lowenthal, it’s the oldest, continuously operated restaurant in Savannah.

The Johnny Harris brand continued to evolve as the restaurant began to bottle and sell its signature barbeque sauce. At first, loyal customers purchased sauce poured into old soda bottles by Red himself. By 1960, Red’s son and current CEO Phillip Donaldson took the sauce far beyond Savannah’s historic streets, making it into a business unto itself – the Johnny Harris Famous Bar-B-Cue Sauce Company. Empty soda bottles were replaced with standard bottles and the sauce was distributed at a rate of 400 cases every two weeks.

Today, the Johnny Harris brand continues to grow in a competitive market because the management team listens to their customers and answers the demand, increasing profits in every segment of their business. Just as the restaurant expanded in 1936 to handle demand and the sauce business followed in 1960, the Johnny Harris Bar-B-Cue business expanded to cater at its banquet facility and other nearby venues.

With three dining options, including a bar, a casual dining area referred to as the “kitchen” and a large, 1930s-style ballroom, there were continued requests from customers for more dining options.

“People were asking us all the time if they could book our ballroom for a private party, and of course we couldn’t do that to our regular guests,” says Lowenthal, who is Phillip Donaldson’s son-in-law. “Then the opportunity came to buy the building next door, and we did.  We turned that into a banquet center that can hold up to 200 people.”

The banquet center was created, says Lowenthal, to increase business without building a new restaurant. He says the banquet center has been a good move and has performed very well.

“In addition to lunch and dinner, we can also offer breakfast in the banquet facility,” says Lowenthal. “This is a profitable area of our business as we have bookings nearly every day. Some are recurring groups, and some are special events.”

Johnny Harris Bar-B-Cue has also realized success in catering at other venues. With the capability to cater groups up to 3,000, Lowenthal says the company made a concerted effort last year to build up their off-premise catering.

“We actually branded that catering program, ‘Your Place or Mine’,” Lowenthal says. “We can host an event in the banquet center or go to a requested location. We set up and serve and sometimes set up, cook and serve.”

Recent efforts to increase the visibility of their take-out business and grow awareness among tourists have helped increase profits. “We made a bold move and put a reader board on our restaurant,” says Lowenthal.

The restaurant is located on a direct route to Tybee Island, a popular beach retreat, so the restaurant began to advertise buckets of friend chicken to capitalize on weekend traffic to the beach.

“People didn’t really know we did buckets of chicken,” he says. “They do now. We’re trying everything we can think of to increase business outside of just our four walls.”

The reader board is flexible, so the company changes the message as the market dictates.  “We’re being a little more proactive in reaching out to customers instead of just riding our legacy and thinking customers will just come see us because we’ve been around a long time,” he says.  “There are a lot of people fighting for dining business.”

With such a long legacy in Savannah, the restaurant is well known to locals, but it has struggled to get tourist business due to its midtown location.

“At the time Johnny Harris was built, it was on the edge of town,” Lowenthal says. “Now we’re in the middle of town. Without being in the heart of the historic district, we have to be clever to get the tourists.”

So Lowenthal went after tour companies. At the beginning of 2012, Johnny Harris Bar-B-Cue was added to Savannah’s Foodie Tour, which brings tourist straight to their door.

“We see a lot of business from the Foodie Tour(s),” he says. The tour introduces groups of tourists to seven different restaurants in the city and is arranged through Savannah Tours.

It’s In the Sauce

Johnny Harris Bar-B-Cue sauce is produced in a bottling warehouse facility across the street from the restaurant in Savannah and is shipped to specialty distributors in the Southeast and Midwest. It’s also in major grocery store chains.

A recent change to the size of the bottles and the addition of new flavors has helped increase profits. Changing the size of the bottles from a 13-ounce net weight to an 18-ounce net weight helped the brand get more retail space.

“When we sold the sauce to distributors, it used to be in a 12 pack, and now it’s in a 6 pack,” says Bernard “B.J.” Lowenthal, president of Johnny Harris Bar-B-Cue. “Twelve was too many for the grocery store shelf, and the stores would put the additional bottles in the back of the grocery store where it would get lost. The product would then be returned for credit. A six-pack fits nicely on the shelf, and we see less sauce returned for credit.”

A host of new flavors helped get more retail presence on the grocery store shelves and more people to try the brand. The original flavor was created when the restaurant began, and a hickory flavor was introduced in 1970. Today, Johnny Harris Bar-B-Cue sauce comes in flavors including Georgia Peach, Hot Wing and Spicy Honey. These new sauces, says Lowenthal, are the original recipe infused with new flavors.

Distribution has also increased in recent years, in part due to a change in distributors. Johnny Harris Bar-B-Cue sauce was previously distributed by Tree of Life, the first nationwide distributor of natural and organic products. KeHE Distributors, LLC, which supports retailers across multiple channels in North, South and Central America and the Caribbean, purchased Tree of Life in 2010. With KeHE providing a larger distributor reach for the Johnny Harris Bar-B-Cue sauce, Lowenthal says the company has discovered a lot of potential for distribution growth.

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New Wine Concept, Vino Venue, Now Open in Dunwoody

Monday, November 12th, 2012

Atlanta Wine School founder Michael Bryan recently opened Vino Venue wine emporium in Dunwoody. Vino Venue offers artisanal wines available for tasting or for purchase by the glass or bottle, wine-inspired cuisine and a culinary demonstration center.

A wine-savvy staff assists customers with exploring wine offerings via single selections and flights. Serve-yourself wine dispensing technology, like Enomatics, join traditional bar pours, allowing an evolving nightly selection of almost 50 wines by the glass.

Designed by interior designer Jeffrey Bruce Baker of Jeffrey Bruce Baker Designs, LLC., the wine bar environment features subdued lighting, hand-scraped wood floors, and floor-to-ceiling wine racks showcasing the collection of world-class wine. Guests are invited to enjoy a refined menu of wine-inspired dishes and flatbreads along with a carefully curated selection of charcuterie.

Chosen by wine expert Bryan, each of the wines that guests taste at Vino Venue is available for purchase. There are internationally branded wines as well as small production, value wines.

The artisan market specializes in wind accessories, bar items and locally made products such as fresh jams and jellies and infused oils.  A diverse selection of craft beer is also available.

The open demonstration kitchen serves as a central location for hosting local chefs and winemakers for food and wine experiences. The versatile event room transforms into a private dining roomfor hosting special events, corporate functions and wine dinners. Catering services are also available.

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Chef Todd Immel Takes the Helm of Floataway Café’s Kitchen

Monday, November 12th, 2012

Chef-owners Anne Quatrano and Clifford Harrison have announced that Todd Immel, the salumiere at Star Provisions since 2008, has taken the helm of Floataway Café’s kitchen as executive chef. Immel also will continue his role as mentor of the Star Provisions meat department.

Located in a renovated warehouse, Floataway Café offers a contemporary neighborhood dining experience. The organic, produce-driven menu highlights French, Mediterranean and Italian influences, changing frequently as farmers unload their daily harvest.

Under the leadership of Quatrano and Harrison, Floataway Café  has been featured in such publications as Plate, Food Network magazine, Bearings, Zagat and Delta Sky. With more than 20 years in the hospitality industry. including four years with renowned chef Guenter Seeger and tenure at  restaurants including Restaurant Daniel, Oscar’s, LUMA on Park and Table 1280, Chef Immel was named one of the 2012 StarChefs.com Atlanta’s Rising Stars and is nationally lauded for his charcuterie program at Star Provisions.

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Ford Fry to Open New Colonial American Restaurant in March 2013

Monday, November 12th, 2012

Chef Ford Fry, owner of JCT. Kitchen & Bar, No. 246 and The Optimist and Oyster Bar at The Optimist in Atlanta plans to open King + Duke, a new colonial American focused restaurant in March 2013. Located in One Buckhead Plaza in the former location of Nava, the restaurant will feature a large open hearth for early American cooking techniques and use locally sourced products. Joseph Schafer, currently the chef de cuisine at JCT. Kitchen & Bar, will serve as executive chef.

Although the menu is still in the planning phases, the emphasis will be on wood roasted meat, fish and fowl. For lunch service, these items will be adapted for salads, sandwiches and lighter entree plates.

Plans from the interior design team at Meyer Davis Studio Inc. feature an open kitchen design that allows diners an unobstructed view of the chef and kitchen staff as they prepare dishes. A heavily planted exterior garden will lead to the main dining room.

The restaurant will also have a private dining room – called The Drawing Room – as a nod to the rooms where men used to retire after dinner to smoke cigars and drink brandy during colonial times. This space will be furnished with old oil paintings and plush seating.

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6th Annual GRACE Awards

Sunday, November 11th, 2012

November 11, 2012, Atlanta. For more information, visit 2012 GRACE Awards

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