News Profiles Events Beverage Technology Management Directory

Archive for June, 2012

2012 Atlanta Rising Stars

Wednesday, June 13th, 2012

June 13, 2012, Atlanta. For more information, visit 2012 Atlanta Rising Stars


Lovin’ Spoons and Freshens Launch New Yogurt Line

Friday, June 8th, 2012

Customers visiting a Lovin’ Spoons store will soon be able to dig into cups of the company’s own self-branded frozen yogurt. The growing Savannah, Ga.-based yogurt franchise has formed a strategic alliance with Freshëns Quality Brandsthe nation’s largest yogurt and smoothie company, to create and manufacture a new proprietary yogurt lineup scheduled to launch this month.

As Lovin’ Spoons looks to expand through franchise opportunities across the Southeast and beyond, the Freshëns alliance will help further differentiate the young company from other self-serve yogurt brands.

Since the November 2010 launch of the first Lovin’ Spoons store in Savannah, the company has experienced rapid, sustainable growth and brand awareness throughout the Southeast, recently opening a fourth location and attaining a large customer base of loyal fans. In addition to the company’s premium yogurt, a 1970‘s-inspired ambiance and decor provides customers with a unique in-store experience.

Lovin’ Spoons and Freshëns spent months developing 35 new flavors, specifically formulated to meet the demographics of Lovin’ Spoons diverse customer base. Flavors include healthy low-fat, fat-free, non-dairy sorbets and sugar-free options. The new Lovin’ Spoons proprietary yogurt will be available to the public in June.


Michael Gurevich’s Seven Hens Opens in Decatur This Month

Friday, June 8th, 2012

Michael Gurevich is giving Atlantans yet another reason to love fried chicken—in the form of schnitzel—with the opening of his new restaurant, Seven Hens.Gurevich has devised a brand new concept that marries an age-old European cooking method with international cuisine in the form of a chicken cutlet. The upscale, fast-casual eatery will open in Decatur in mid-June to serve an array of schnitzel-style chicken dishes with flavors from around the world for lunch and dinner.

“Opening Seven Hens is my way of upgrading a food staple from my culture with the best flavors that different countries around the world are known for and offering it to Atlantans in a style that everyone loves,” says Gurevich, whose professional background includes service as a logistics officer for the Israeli Defense Force and more recently as an operations manager for an Israeli luxury skincare company.

The chicken at Seven Hens is served, for the most part, as schnitzel. The cooking technique includes pounding a chicken breast thin to tenderize it, dipping it in an egg-based batter and coating it with seasoned breadcrumbs that are inspired by exciting international flavors. The coated breast is then quickly fried to create a perfect golden schnitzel—a moist, tender chicken breast locked in a shell of crunchy, crispy tastefulness.

Guests of Seven Hens order at the counter where they either choose a dish from six suggested countries/ recipes—American, Mexican, Italian, French, Chinese, Indian—or go with a seventh option, The Traveler – a playful build-your-own alternative that allows diners to create endless possibilities of uniquely tasty meals. Then, guests decide whether to have a baguette, wrap, salad, or a platter with two sides. Side items include fries, chips or the Seven Hens salad. The ordering process ends with the “finishing touch” selection where guests choose from an array of seven house-made dressings and even more spreads, sauces, toppings and cheeses inspired by world cuisine. Lastly, the chicken is sliced into strips using Seven Hens’ signature Mezzaluna knife in a performance-type manner in front of guests’ eyes. The entire cooking and preparation process takes place at the “front of the house” where the guests can see the food being cooked fresh, made-to-order, according to their request.

The recipes were created by local chef Stephen McGuffin, a seasoned veteran who has worked in several of Atlanta’s best dining establishments for many years.

The 1,480-square-foot restaurant seats up to 34 guests and has a modern vintage style. The décor uses materials such as wood, granite, metal and concrete, as well as warm Edison bulb lighting to give a slightly rustic feel that differs from the typical fast food mold.


Ammazza Offers a Fresh, Local Take on Authentic Neapolitan-Style Pizza

Friday, June 8th, 2012

Second generation restaurateurs and brothers Hugh and Jason Connerty will open a new Italian restaurant, Ammazza, in Atlanta’s Old Fourth Ward neighborhood in early July of this year with Co-owners Cameron Connerty and Knox Ridley III. The restaurant will feature a locally driven dinner menu of authentic Italian cuisine.

In addition to bona fide Neapolitan-style pizzas, Ammazza’s menu also includes an array of Italian street food-inspired dishes. Savory antipasto selections include house-made meatballs baked in homemade tomato sauce with ricotta cheese and rustic bread; a pomodoro Caprese salad; and a meat and cheese board consisting of prosciutto, sopressata, pepperoni, Kalamata olives, Pecorino Romano, mozzarella and goat cheese. Pizza selections – all of which are approximately 16 inches and prepared using house-made dough – range from the signature Ammazzare pizza with house mozzarella, fresh basil, local artisan sausage, roasted peppers, Vidalia onions and tomato to the sauce-less Terra pizza with mozzarella, buffalo mozzarella, wild mushrooms, goat cheese and truffle oil. Ammazza will also offer a kids menu with options like glitter pizza.

The restaurant’s convenient, fast casual concept allows guests to place their order at the counter and have the meal delivered to their table in a timely fashion. Diners also have the option to order their dinner to go.

Ammazza will have a full service bar that features a selection of red and white wines, cocktails and craft and local beers. The beverage program also offers a line of house-made limoncellos and gourmet sodas on tap.

Ammazza’s to-go containers are circular, biodegradable boxes, specially made in three sizes, that have an elevated base to prevent moisture from pooling in the center and making the pie soggy. They can be put directly in the oven for re-heating pizza.

The 5,000-square-foot space, previously a warehouse, has been redesigned and features an urban, yet rustic style. The restaurant seats up to 125 guests and includes two 16-foot communal tables perfect for large gatherings or multiple parties.


Rita Restaurant Corp. Announces First Don Pablo’s Franchise

Friday, June 8th, 2012

Madison, Ga.-based Rita Restaurant Corp., parent company of Don Pablo’s, opened its first Big Tex-Bold Mex franchise in Sarasota, Fla. on May 23, 2012. The franchise signifies the company’s plans to grow and expand.

Since purchasing Don Pablo’s in 2008, Rita Restaurant Corp. has focused on repositioning and improving the brand, poising the restaurant company for incremental growth. The menu has been updated with enhanced value and fresher offerings, including “Loco Deals” – daily value offerings. The restaurant is known for its Tex-Mex dishes, including Sizzlin’ Fajitas, Carnitas, Chimichangas, Enchiladas and Mesquite-Grilled Favorites as well as its freshly-made salsa and six different signature margaritas.

Rita Restaurant Corp. owns and operates 37 Don Pablo’s restaurants in 15 states and four Hops Grill and Brewery restaurants in three states.


GRA Coastal Chapter Meeting

Wednesday, June 6th, 2012

June 6, 2012 at The Pirate’s House, Savannah.  For more information, visit Georgia Restaurant Association.


ACF Greater Atlanta Chapter Meeting

Monday, June 4th, 2012

June 4, 2012, Fairburn, GA. For more information, visit ACF Atlanta Chapter

Switch to mobile version
Subscription Resources Advertising About Us Past Issues Contact F T L