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Archive for June, 2016

101 Steak Now Open in Vinings

Tuesday, June 28th, 2016

101 Concepts101 Steak, the newest restaurant from 101 Concepts, the Atlanta-based team behind neighborhood restaurants and pubs such as Food 101, Meehan’s Public House and Cibo e Beve, is now open in Vinings for dinner, with lunch service to follow in a few weeks. Owners Steve Buero, Chris Segal and Phil Roness, along with chef/partner Joe Ahn, are presenting steaks and seafood, a raw bar and more than 100 wines by the glass.

“Many of our friends and loyal patrons kept asking us to open a steakhouse, and we felt the Vinings neighborhood would be the perfect fit,” says Buero. “I also live in the area, and my children go to school here, so we are really looking forward to giving back to our community.”

Helming the kitchen is Joe Ahn, who has worked in Atlanta-area restaurants for two decades. His exposure to a multitude of cuisines began while growing up around his parents’ Korean, Japanese and Chinese restaurant, and his seasonal menu at 101 Steak showcases his eclectic background. In addition to a selection of seafood and Prime Black Angus beef, Ahn’s menu includes Asian, Southern and Italian influences featured in dishes like crispy seafood misto, house-made burrata and heirloom tomatoes with kale pesto and a Big Green Egg-smoked pork chop served with pimento mac-n-cheese, collards and Coca-Cola gastrique.

“Although we are a steakhouse and will of course offer those familiar meat options, guests will also see a more chef-driven selection of appetizers and signature entrées that exhibit a lot of culinary creativity,” says Ahn.

More examples of appetizers, raw bar items, steaks and chops, house specialties and desserts on 101 Steak’s menu include:

  • Selection of East and West Coast oysters, sour orange cocktail, pickled ginger mignonette
  • Parmesan-crusted roasted marrow bones, onion marmalade, fresh sage, artisan bread
  • Caribbean seafood cocktail (shrimp, octopus, lump crab) tossed with diced tomato, red onion, cilantro, avocado, blue corn tortilla and fried plantains
  • 32-ounce tomahawk chop – 50-day dry aged Prime
  • Spicy “frutti de mare” with Maine lobster, Georgia shrimp, clams, Spanish octopus and squid ink linguine
  • 101 Wagyu beef burger, Gruyère, thick smoked bacon, house-made pickles, onion jam and fries
  • Classic warm crème brulee

The restaurant’s beverage program offers craft cocktails, craft beers and wine list that captures the best of California and beyond. Over one hundred wines by the glass are featured, including 50 properly stored reserve selections. Guests are presented with a wine pairing guide for both seafood and sauces, with two price points suggested for each dish.

Designed by Brandi Sylvester of Artisan Restaurant Design, the décor at 101 Steak is a celebration of the classic American steakhouses from the 1950s and 60s, boasting rich materials such as leather, mahogany and granite. Best described as “the Rat Pack meets Ralph Lauren,” the restaurant’s environs convey warmth and comfort but also leave guests feeling like they’re living the high life.

A copper top raw bar gives hungry eyes a peek into the restaurant’s daily fresh seafood selection, while a wall of three handmade wine storage cabinets separates the bar from the main dining room and forms the main focal point of the restaurant. Sylvester has sourced artisan pieces from around the country, including a carved wood cornucopia from the late 18th century that was salvaged from a New Jersey home where Napoleon’s family once stayed.

101 Steak’s main dining room seats 85 guests, while the bar and lounge areas can accommodate an additional 50. An outdoor patio seats 45, and there are multiple private dining options, including “The Overlook Room” for large events of up to 50 guests, “The Tasting Room” for more intimate gatherings of eight to 10 and “The Board Room” for up to 12 guests.


Fun and Games

Thursday, June 23rd, 2016

By Candice Dyer

wrap aroundCome for a rigorous round of putt-putt, stay for the red velvet funnel cake and leave with a giant Teddy bear.

Following a trend loaded with literal bells and whistles, Atlanta is about to acquire another venue that pairs gourmet food with entertainment. Jamestown Properties has partnered with Slater Hospitality to develop part of the six-acre roof of Ponce City Market into Skyline Park, a nostalgic amusement playground for fun-seekers of all ages.

Adjacent to the attractions will be a beer garden called Nine Mile Station, which will open in August, along with a bar and concession stand that will serve snow cones, gourmet hot dogs and other easy-to-share “elevated concessions,” along with locally crafted beers.

“Our menus are still in the development phase, but we’re calling it upscale carnival fare,” says Kelvin Slater, who operates Slater Hospitality with his wife, Mandy. “It’s all about creating a unique experience that people will talk about and remember”

The 1.7-acre amusement park, set to open in June, will include 18 holes of miniature golf, a dunking booth, a steeplechase game, a three-story slide and a Heege, where riders drop free-fall style, all built on the rooftop of the hulking 1920s brick building 10 stories up from the ground. The owners are opting for low-tech, Coney Island-themed rides to emulate the Atlanta amusement park that once occupied these grounds in the 1920s.

“People will be able to win prizes like a stuffed animal or a basketball,” Slater says. “There’s an amazing panoramic view from the roof, so we’re going to have a sparkling bar so guests can toast the view with prosecco or a decent wine. We want to have good beers that you don’t see everywhere else, but we also want to offer alternatives to beer.”

In terms of cost, a day capped off with a happy hour will add up to what a family of four typically would spend at the movies, Slater says. “People will pay by loading a Skyline card with money, and then they’ll swipe the card at each ride.” The restaurant can seat 400, and Skyline Park can accommodate 500 more.

Kelvin and Mandy previously had grown Blue Moon Pizza into five locations before selling the chain and casting around for a new project. “We wanted to do something different on a rooftop,” he says, “and then we heard about Ponce City Market. It made sense.”

On a Roll

Dave & Busters pioneered the concept, but the first locally owned gaming center with fine food was Stars and Strikes, which opened its first location in Cumming in 2005 and now has locations in Buford, Lawrenceville, Dallas, Loganville, Stone Mountain, Sandy Springs and Woodstock. Another location is scheduled to open in Columbus in June. That facility will have the largest game room of all their locations so far, with bumper cars, 30 lanes of bowling and laser tag.

“We think of ourselves as three businesses rolled into one,” says Kip Lowery, director of operations. “We have the bowling alley, the arcade games and the restaurant. You can also order food from the lanes, and there’s some dining inside the arcade. The revenues are pretty evenly split among those three things.”

He describes the menu as “American grill classics with a twist,” featuring 12 different kinds of burgers, wings and pizza. Catering – wedding receptions, corporate events, bar mitzvahs – can get more elaborate, though, with carving stations and hand-rolled sushi.

“Every year we cater the Atlanta Sports Hall of Fame induction,” Lowery says, “which tells you how far up there our food is. And we have a full-service bar with specialty drinks such as the Mini-Melts martini, which gets more flavorful as the ice melts.”

Each guest typically spends $20 to $25 for an evening of fun and the chance to win prizes that include candy, trinkets or even HDTVs and electronic gaming systems.

“We run a lot of package deals that make it even more affordable, like bowling with pizza,” Lowery says, noting the Kids Bowl Free program in the summer, which lets children play two games at no charge. “We like to educate younger children about the sport of bowling. We’re regarded as the No. 1 place to throw a child’s birthday party.”

The recreation is decidedly more grown-up at The Painted Pin, where you must be at least 21 to enter, except before 5 p.m. on Saturday and Sunday. With the Latin motto “Venite Ludere” (come play), this “boutique” entertainment complex in the heart of Buckhead’s Miami Circle offers 20 full-service lanes where a concierge brings you your shoes and a server takes your order of “upscale alley fare.”

The playful menu promises snacks that include waffle dogs, pork ribs, fries with pesto aioli and fried oyster sliders, and the refreshing cocktails were developed by mixologist Trip Sandifer, an alumnus of Restaurant Eugene.

“We’re a little like a members-only speakeasy in the sense that we have minimal signage, and we don’t advertise,” says Justin Amick. He co-founded parent company Painted Hospitality in 2014 with business partner William Stallworth, who handles sales and private events. “You wouldn’t know we were back here if you didn’t already know about us, but we stay at capacity most nights.”

A complimentary vintage arcade also features shuffleboard, skee-ball, bocce ball, darts, table tennis and other games, and it is the only joint in the country that offers Southern Skittles, a game that involves hurling a disc. “About half of our demographic comes in without the intention of bowling, and many of them just stick with the arcade games,” he says.

Amick, who grew up in the industry, hails from a culinary aristocracy. His father, Bob Amick, was the driving force behind the Peasant Restaurant Group and Concentrics Restaurants. Justin completed the exacting CRAFT management training program in New York City, mastering every station in the front and back of the house, then worked as a winemaker in Napa Valley before coming home to Atlanta. Stallworth was a financial adviser and partner at Beard Shuford Financial Group.

“My partner and I were both growing tired of the lack of entertainment options for people between 25 and 55,” says Amick, who is in his mid-thirties. “We were tired of the traditional restaurant model, and there was this void in the market. People want to be entertained. We both love competitive games, so we decided this was our niche.”

At The Painted Pin, fees are measured by time; guests pay $25 per hour, per lane; food is billed separately. “Most people end up spending $35 to $40 a head,” Amick says. “During our off-peak hours, we host a lot of corporate team-building events.”

How is his current stewardship different from running a traditional restaurant?

“There are a lot of moving parts to keep in play,” he says. “The challenge most people would face is trying to be too many things at once. But we had a very clear idea of what we wanted to do, and we stuck to our guns about it. We were so firm in our goals that everything else has just flowed.”

This summer, Painted Hospitality plans to open another venue – a “distinguished drinkery,” Amick bills it – called The Painted Duck in the new Stockyards Atlanta development on the Westside. That’s right: They plan to introduce Atlanta to duckpin bowling, a funky version of the sport that is popular in Baltimore and other cities in the Northeast. “The ball is smaller, and the pins are shorter and fatter,” he explains, adding that the Duck will stay 21-and-older all the time. Then the company is hoping to expand to Nashville, Charlotte, Dallas and Houston.

Game On

While the Painted Hospitality ventures are all vintage whimsy geared for adults, Game-X in downtown Atlanta’s Centennial Park offers a more futuristic arcade experience with 60 games. Among the favorites: Nothin’ But Net; Pong 180; QuadAir Hockey or Pac-Man Smash; and the popular smartphone apps Fruit Ninja and Temple Run on a 60-inch screen.

Dining is fast-casual, with “X-Dogs,” double-stacked cheeseburgers, hot wings, and gourmet sandwiches and wraps. Game-X also employs a mixologist, Stephanie Barnett, who has devised a menu of unique craft cocktails served at the bar, which offers a pleasant perch for the adults while the kids play.

To pay for all of this fun, guests use the X-Card, an e-card which can be purchased from a server or from a kiosk, to load with money for games and prize redemptions; meals can be billed separately. However, guests get a discount if they buy an entrée and a gaming ticket together.

“The games bring in more revenue than the food, but we also host a lot of birthday parties and corporate events, which balance it out to half and half,” says Jeff Sime, vice president of operations for Legacy Ventures, parent company of Game-X.

The establishment also employs several in-house technicians who keep the games humming smoothly, and groups can get guidance from a friendly chaperone on the floor to make sure they know how to play whatever game they’re interested in.

“That’s the biggest challenge and what makes us different from a traditional restaurant – keeping every high-tech thing up to date and working smoothly so that everyone has a great time,” Sime says.

Guests typically end up spending $30 to $40 a night for both dinner and games.

Another inducement: Game-X offers free three-hour parking downtown, where parking is at a premium.

Legacy Ventures also owns Der Biergarten, Twin Smokers BBQ, STATS, Max’s Coal Oven Pizzeria and Glenn’s Kitchen, all in the same vicinity.

Dinner & A Movie

One of the most logical hybrids of food and entertainment can be found at CinéBistro in Brookhaven. “For generations, people have gone out for dinner and a movie separately, so we just moved all the action under one roof,” says Fred Meyers, the company’s vice president. “You save in time and convenience because you don’t have to rush to travel from one spot to the other.”

The first CinéBistro opened in Miami in 2008 with an emphasis on luxury, and the chain since has expanded to 10 cities, with Atlanta’s Brookhaven location opening in 2011.

The most challenging aspect of running this type of venue involves timing. Guests are asked to arrive at least half an hour before showtime. “We don’t serve during the movie itself,” Meyers says, “so we need that time to take orders and deliver all of the food and drink efficiently without disrupting the movie viewing.”

CinéBistro also requires diners to be at least 21 years old. “We’re looking for the more discerning guests who appreciate a white tablecloth, good china and an elegant, sophisticated meal paired with a fine wine – not a rambunctious crowd, sticky floors and poor food choices,” he says. “We definitely consider ourselves an upscale restaurant that shows movies, not a theater that serves food.”

Entrées include Moroccan lamb chops, lump blue crab cakes, pan-seared Atlantic salmon and buttermilk fried chicken. Executive Chef Jonathan Beatty – formerly of Ecco restaurant in Midtown Atlanta – prepares everything from scratch, down to the steak sauce. “Even our sour mix for our bar is made in-house,” Meyers says.

Ordering a meal, however, is not a requirement to see the movie; some guests opt for popcorn from the concession stand. Nor do you have to watch the film – some people simply dine and leave.

“Ninety percent come for both, though,” Meyers says, and they pay separately for each service. “The food bill typically runs $25 while a movie ticket is $15, so it’s roughly $40 for a night out.

“And for that you get fresh, creative food, exquisite cocktails, pampering service in comfortable seating and a first-run movie. We’re creating a whole experience with multiple facets, and we strive to get each facet just right.”


Restaurant Trends and Directions Conference

Wednesday, June 22nd, 2016

June 22, 2016, The Westin River North, Chicago, IL. For more information, visit Technomic


Rays Restaurants promotes Kevin Blond and Alex Bebiak

Wednesday, June 22nd, 2016

Rays Restaurants recently transitioned two longtime team members into promoted positions. Alex Bebiak is now Director of Operations for Rays Restaurants and Kevin Blond is now General Manager at Rays on the River.

Kevin BlondKevin Blond, an Atlanta native, began working in the service industry at the young age of 14.  He has experience as a line cook, server, barista, bartender, and key employee at multiple restaurants and bars in the area. Kevin studied Business Marketing at Kennesaw State University.

As part of the Ray’s family for over 5 years now, Kevin worked his way from server and shift leader, to bartender, mixologist, Service Manager, Assistant General Manager and now holds his position as General Manager.

Alex Bebiak grew up in Chicago and is a hospitality industry veteran with more than 20 years of restaurant management experience.  Bebiak studied at Northern Illinois University and has managed such notable restaurants as Bella Vista, Bacino’s of Naperville and Wildfire in Illinois.  He was relocated to Atlanta with Wildfire, where he served as General Manager for four years.

Alex BebiakAlex joined the Ray’s family in 2011 as the Operating Partner of Ray’s on the River and in 2015 became the Operating Partner for Ray’s at Killer Creek in addition to the River location.  He was recently promoted to Director of Operations for Ray’s on the River, Ray’s at Killer Creek and Ray’s in the City.

Photo credit to One Love Photography


The Truth About Vermouth

Wednesday, June 22nd, 2016

By Lara Creasy

For the longest time, I have had a desire to make customers love vermouth again – for the very simple reason that I understood from personal experience how sweet vermouth could make or break a Manhattan, and how dry vermouth took a martini from being just a chilled shot of gin or vodka and made it a wonderful cocktail with character.

Vermouth Behind the stick

Bojan Popovic, beverage director for Cook Hall

A Tales of the Cocktail seminar that I attended, years ago, on vermouth as category, further opened my eyes to the proper care and use of the product and the awesome potential vermouth presented.

The amount of specialty vermouth on the market has increased dramatically in recent years, with traditional Italian, French and Spanish producers sharing bar space with artisan products such as Imbue from Oregon and Brovo from Washington.

“We’ve increased our skus substantially in the last few years,” says Jason Walton, Craft Spirits Manager for Savannah Distributors, which currently represents at least 28 artisan vermouths. “People are more curious about the category, after producers like Cocchi and Carpano have paved the way. Having those products (in the market) has really opened a lot of doors.”

Walton says he is often out working the Atlanta market, and in the city, bar managers are always eager to try new products. When he’s working the suburbs, however, he says restaurateurs often need more convincing.

“I hear, ‘I use Martini & Rossi, I’m not interested.’ So I tell them, ‘Do me a favor, and just taste it.’ Every single time I get them to taste it they say, ‘I’ll take it,’” Walton says. “Their whole opinion is changed.”

Walton explains to his buyers, who all understand that high-end bourbon is a hot category, that they don’t want to ruin a fine whiskey in a Manhattan by diluting it with inferior vermouth. If cost is an issue, he encourages them to market a “top shelf Manhattan,” and up-charge for using vermouth like Carpano’s Antiqua Formula, for example.

Part of the perception problem, he explains, is that people aren’t taking care of the vermouth they already have. No one has ever told them that vermouth is wine, that it needs to be refrigerated and that it has a shelf life. “People aren’t taking care of those bottles, so it’s turning people off from the whole category.”

Vermouth 101

What is vermouth exactly? Most people don’t even really know. Put simply, vermouth is an aromatized wine, infused with a botanical blend that is unique to each producer. Unlike spirits, which are distilled and have a higher percentage of alcohol, vermouth can go bad. It will last longer than a bottle of table wine, due to the fact that it is fortified, but it begins to change shortly after opening, and it certainly doesn’t show well after a couple of weeks. (For excellent information about the history of vermouth, the different categories, and tips for storage and care, I highly recommend a visit to

You can imagine the vermouth experience that many consumers have gotten over recent years, ordering a martini or a Manhattan in a bar that has kept the same bottle of vermouth opened on a shelf, or worst of all in their speed rail with a pour spout in it, for months on end. The bad tasting vermouth logically turned many drinkers off from vermouth in general, they started to tell the bartender to “wave the bottle over the glass,” or something equally silly, and the vermouth bottles collected dust for even longer, going even more bad. Bar managers stopped investing in vermouth, because, well the guests don’t like vermouth, and a long, sad slide from grace perpetuated.

But once anyone starts to learn about vermouth, good vermouth, it’s almost as if a light bulb goes off. Because not all vermouth is made from the same recipe — not even close — you can be certain that making a cocktail with one vs. another is going to make a big difference.

Bojan Popovic, beverage director for Cook Hall in the W Buckhead, says that his restaurant stocks a variety of artisan vermouths, and the secret to their success with the restaurant’s guests is the fact that he promotes them directly to the customer.

“People ask the question, ‘I make a Manhattan at home and it doesn’t taste anything like this. What’s the difference?’ The difference is the vermouth. I tell them, ‘You are probably using something inexpensive that you bought at the grocery store, like Martini & Rossi. We use a Spanish vermouth called Yzaguirre. It’s an absolutely delicious vermouth at a fair price.’ I bring the bottle to the table, and I tell them about it.”

Still, says Popovic, the typical Georgia guest is way more interested in the base spirit. “It’s rare that people ask for a specific vermouth,” he says, opting instead to call for Grey Goose in their martini. He likes to tell them how vodka is flavorless and neutral, and how much difference a specialty vermouth will make in their cocktail. “Grey Goose and Ketel One are going to taste the same every time.”

Cook Hall features many cocktails on its printed menus that feature vermouth, particularly paired with bourbon. Popovic says he loves to use Yzaguirre Rojo, and he’s used it on “every menu for the last two years.”

Walton agrees that menu placement is the way to get specialty vermouth into a consumer’s glass. “There is a small group of educated consumers who are pulling them through, but it’s very small. By and large it’s the bar managers showing people the way.”

The cocktail gateway

Leith Shenstone, partner in Fasel Shenstone, a specialty vermouth importer, says that cocktails are the gateway to getting consumers to understand vermouth. “Someone ordering a Manhattan will notice if you change the vermouth, and that starts a conversation. What we are going for is that everyone at least likes the vermouths we sell.”

Fasel Shenstone and Haus Alpenz are two importers who have given a serious amount of attention to artisan vermouth.

“No one has been telling the stories about how the vermouths are made,” says Shenstone, adding that his company brings in brands that are serious about the winemaking portion of vermouth production. While most mass-produced vermouths are made with a very cheap base wine, in order to keep costs down, the vermouths Fasel Shenstone sells are way more labor intensive, often growing the grapes for their base wine in their own vineyards. “They should appeal to all people who love artisanal, estate-made products,” says Shenstone.

He adds that one angle his company has been exploring recently has been going after sommeliers, to get them to recommend vermouth as a food pairing or an aperitif. Vermouths like Lacuesta Rojo may seem an unlikely pairing for oysters, but distinct minerality and black pepper and tomato aromas actually make it perfect. The Yzaguirre dry, which is aged in used sherry casks, is even more of a no-brainer.

“When the somm is standing at the table, and the people want something dry and fresh, the somm just has to recommend it,” Shenstone says.

At the bar, he adds, cocktail menus that suggest a light, effervescent cocktail, like artisan vermouth and soda with an orange peel, are ready-made to appeal to people with a taste for light, dry cocktails like vodka and soda, he adds. “Putting a vermouth and tonic on your menu will make people stay longer, eat more food, and it’s good for everyone.”

The next big thing?

Popovic hasn’t had as much success selling vermouth on its own at Cook Hall, however. “The culture here is very different than in Europe,” he says. “Here people see it as something that will take them way too long to get drunk!”

Even so, when targeted to the right consumers, vermouth seems poised to really take off in the American market. But it seems we’ve heard the same thing in recent years about other unfamiliar products, like sherry.

“The problem sherry suffers from is that it doesn’t fit the flavor profile that most Americans are used to. If there is low-risk, people will give it a chance. The fact that you can use vermouth in cocktails like martinis and Manhattans helps,” says Shenstone.

If you ask me, good vermouth almost tastes like a cocktail on its own, with all the depth of flavor and bittersweet balance that people like, so perhaps the idea that it will catch on as a stand-alone beverage isn’t too far-fetched.

In addition to Cook Hall, other Atlanta area restaurants are having success with selling small-production vermouths on their menus and back bars. The Optimist featured a cocktail called The Cardinal on its menu recently that was built upon solera sherry and sweet vermouth. Holeman and Finch Public House is known to have different vermouths chosen for each Manhattan a guest might order, based on which whiskey they choose. And Ticonderoga Club in the Krog Street Market pours Lacuesta Reserva, a barrel-aged vermouth represented by Fasel Shenstone, by the glass.

“Hats off to those guys,” says Walton, about the Ticonderoga Club. “They are doing the leg-work for everybody.”

When it comes to the trailblazing products like Cocchi and Carpano Antiqua Formula, however, you can find them nearly everywhere these days, “from from your neighborhood pub to the highest end steak place, which is a testament to where the industry is going. For all of those types of bars to have an almost $30 bottle of vermouth,” says Walton, “it’s pretty cool.”

Lara Creasy is a consultant with over 15 years experience in beverage management. She has developed wine and cocktail programs for such restaurants as St. Cecilia and Superica through her consulting business Four 28, LLC.


It’s All Fun and Games

Wednesday, June 22nd, 2016

Family Food Festival Atlanta

Sunday, June 19th, 2016

June 19, 2016, Georgia Aquarium, Atlanta, GA. For more information, visit Family Food Festival


Inman Park Welcomes Hampton + Hudson Bar and Restaurant

Sunday, June 19th, 2016

Restaurateurs Billy and Jenn Streck opened their first solo concept, Hampton & Hudson (H+H) – a community driven bar and restaurant located in Inman Park at 280 Elizabeth Street in May. Billy is a co-owner of Cypress Street Pint and Plate, GRAIN drink shop and eatery and Atwoods Pizza Cafe. Jenn, an Atlanta native, has years of experience in both the music and bar industries.

H+H  occupies a 3,500-square foot space and includes a mezzanine, large, central bar, private dining areas and an outdoor patio with a fire pit. Custom overhead bar lighting from local Atlanta designer Tobin Hagler illuminates the main room that features an open kitchen and is outfitted with reclaimed 1800’s barn wood, tufted leather booths, Colonial bar stools, handcrafted tables adorned with fresh flowers in Mason jars, an antique cash register on display, and a large garage door leading to the outdoor, covered patio.

“We painted a quote on our window before we opened by Jean Anthelme Brillat-Savarin, a man that gained fame in the 1800’s as an epicure and a gastronome that is the core of our mission. It says, ‘To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs,” and we stand by that,” adds Billy.

With an expansive bar as the centerpiece of the restaurant, H+H will offer 20+ craft beers on draft, wine, cocktails and ice coffee on draft. Jefferson’s Jetpack – Cathead Vodka, lime juice, Orgeat, Framboise, Violette’s, egg white; Snow On Tha Bluff – Cathead Honeysuckle Vodka, lemon juice, blood orange shrub, Strega, ginger beer; Upper East Side – gin, elderflower liquor, lemon juice, ginger, fresh raspberries, and mint; and Hard Times – tequila, blood orange, lime, Cassis served as a shot with a High Life Pony are among the spring offerings. Two pocket-friendly, brews will also be constants on the rotating beer list. H+H South House, SweetWater 420, will be just $3 while the H+H North House, Brooklyn Lager will be $4.

Executive Chef Jason Hall (Saltyard, Livingston Restaurant & Bar) created a menu that includes: Hampton Hot Chicken Biscuit Sliders – herb and cheddar biscuits, hot sauce, spicy B+B pickles; house-made jerky; Steak Tartare Tacos with a potato chip shell; and the Duck Ham with little moo, fig aigre-deux, baby mustard greens served open-faced on sourdough from the “toast” menu. “Handheld” and “fork and knife options” include: H+H’s signature Spies Like Us house blend burger topped with American cheese, Soviet Sauce, spicy house-made B&B pickles, and shredded lettuce; The Best Veggie Sandwich – Baba ganoush, smoked pepper, herbs, house-made focaccia; a half rotisserie chicken cooked for 24-hours; N.C. flounder fish + chips; and the cauliflower steak. Open for brunch, lunch, dinner and late night and with a kid’s menu, H+H also has numerous gluten free, vegetarian and dairy free options.


Give Me Five Dinner to End Childhood Hunger

Friday, June 17th, 2016

The 10th annual Give Me Five dinner, an evening featuring Atlanta’s premier chefs and sommeliers and benefitting Share Our Strength’s No Kid Hungry campaign, will be held on Sunday, August 14, at Piedmont Driving Club. The exclusive event centers around five inspired courses prepared by commended local chefs and complemented by fine wines selected by some of the city’s most notable sommeliers.

Celebrating its tenth anniversary, this year’s Give Me Five will feature Chef Chair Jay Yarbrough (Piedmont Driving Club) along with Christopher Grossman (Atlas Restaurant), James Neale (Rathbun’s), Piero Premoli (Pricci) and Wesley True (The Optimist).

Adding to the sophistication of the evening, guests will enjoy enlightening explanations of the wine and food pairings by five Atlanta sommeliers, including Sommelier Chair Gil Kulers (Piedmont Driving Club), Clarke Anderson (No. 246), Joon Lim (Rathbun’s), Caleb Hopkins (Atlas Restaurant) and Linda Torres (The Ritz-Carlton, Buckhead).

Attendees will also enjoy live and silent auctions featuring a variety of luxury items including exclusive items from each participating chef. Auction packages will include private cooking classes, lavish cocktail parties, fine wines and intimate in-home chef dinners. Tickets are $275 per person and $2,500 for a table of 10. 100% of proceeds benefit the work of Share Our Strength’s No Kid Hungry campaign to end childhood hunger in America. Tickets can be purchased online at

One in five U.S. children will struggle with hunger this year. In Georgia the statistics are even more serious as 1 in 4 children struggle with hunger as 700,000 children live in food insecure households. The good news is that this is a solvable problem. The No Kid Hungry campaign is ending childhood hunger in this nation by ensuring all children get the healthy food they need every day by connecting them to nutrition programs such as school breakfast and summer meals and by teaching families how to cook healthy, affordable meals at home.


5th Annual GRA Golf Invitational

Tuesday, June 14th, 2016

June 14, 2016, The River Club, Suwanee, GA. For more information, visit Georgia Restaurant Association

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