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Atlanta Eats Radio

Coming up on Atlanta Eats Radio

8/1: Mara Davis interviews one of Atlanta’s hottest new ice cream shops, the Queen of Cream, and Piedmont Hospital

Tune in Saturday from 11am to 12pm on 640 WGST AM

 

Foxeria del Sol- great food and fabulous cause

Ticket sales are now up and running for the BBQ/Mexican event of the season- Foxeria del Sol! If you’re a fan of Fox Bros. Bar-B-Q and Taqueria del Sol, want to give back to a wonderful organization, enjoy craft beer and cocktails, and can get down to some funky music, it’s time to get your ticket! For only $25, there is no excuse not to buy!

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Via Green Olive Media: Things are heating up! On Sunday, August 30, Taqueria del Sol is once again joining forces with Fox Bros. Bar-B-Q to celebrate the arrival of the annual shipment of Hatch Chiles from New Mexico. Held at Taqueria del Sol’s Howell Mill location, the Foxeria del Sol Hatch Chile Fest will benefit Hogs for the Cause, a nonprofit organization that operates as the premier funding source for pediatric brain cancer outreach services in the United States.

Foxeria del Sol’s Hatch Chile Fest is a tented block-party and will run from 4 to 8 p.m., featuring an array of food stations, Green Chile Beer from Red Hare Brewery, a specialty cocktail from CATHEAD Vodka, and live music from local favorites, Moontower. Fox Bros. Bar-B-Q and Taqueria del Sol have collaborated on a menu of sweet and savory dishes highlighting the flavor of the Hatch Chile, with vegetarian options available.

Tickets are $25 per person, and include festival entry and unlimited access to food stations. Beverages sold separately. Onsite donations will be available and event t-shirts and posters will be for sale. Sponsors include Peachtree Tents & Events, CATHEAD Vodka, Sysco, Red Hare Brewing Co. and Riverview Farms.

Tickets will be available July 20 via tds.xorbia.com/foxeriadelsol.

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1200 Howell Mill Road, Atlanta, Ga. 30318

foxbrosbbq.com|taqueriadelsol.com

Cockentrice Adds Brunch to The Menu

The Cockentrice is attracting an entirely new audience with upscale dining at an affordable price. Their weekend brunch is perfectly complimented with classic cocktails, a patio, and an Executive Chef who has been credited as creative brain behind Atlanta’s top 10 restaurants (as awarded by Zagat).

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Via Caren West: As the heat index continues to rise in Atlanta, The Cockentrice is giving diners something to celebrate this summer with a series of new weekly, wallet-friendly experiences including the addition of weekend brunch. Located in the Krog Street Market in Atlanta, Ga., the new American charcuterie restaurant celebrating meat cookery from Executive Chef Kevin Ouzts is now offering a Tuesday Night Tasting Menu, Wednesday 1/2 price wine specials, and a Thursday Charcuterie Happy Hour. 

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Of course, it wouldn’t be the weekend without brunch. Every Saturday and Sunday from 11 a.m. to 3 p.m., brunch goers can sip on Bloody Marys and mimosas as they explore Chef Ouzts’ new menu featuring an array of breakfast and lunch options for all tastes.

The Cockentrice Weekend Brunch Menu:

SELECTED CHARCUTERIE BOARDS:

All boards served with house pickled vegetables and H & F bread.

Paring Knife – 2 meats, 1 cheese

Meat –Coppa, Black Pepper Sorghum

Cheese – Carolina Moon (pasteurized cow) (12) 

Boning Knife – 4 meats, 3 cheeses

Meat –Coppa, Black Pepper Sorghum, Calabrian Pancetta, Genoa

Cheese – Carolina Moon (pasteurized cow), Mahon (pasteurized cow), Idiazábal (unpasteurized sheep) (20)

SALAD:

Spring Red Oak Salad with Peaches and Spring Vegetables

Featuring the Hard Work of Georgia’s Local Farmers with Cheese Toast  (12)

Add Grilled Hanger Steak  (6)

Add Grilled or Crisp Hot Chicken (4)

SANDWICHES:

Spotted Trotter BLT 

Crispy Spotted Trotter Bacon, Lettuce, Tomato, H & F Rustic Bread  (12)

Add Fried Egg (2)

Spotted Trotter Muffuletta 

Genoa, Iberico, Soppresseta, Rosemary Ham, Olive Spread, Provolone Cheese  (14)

House Ground Rib Eye, Double Cheese Burger with Frites (13)

Crispy Pork Banh Mi

Lacquered Crispy Pork, French Fucille, Fresh Vegetable, Cilantro, Espelette Mayo (13)

BRUNCH:

Buttermilk Biscuits and Spotted Trotter Sausage with Black Pepper Gravy (8)

Our Hot Chicken Buttermilk Biscuit with Frites (8) 

Add Gravy (1)

Egg Pork ‘Muffin 

Baked Egg, English Back Bacon, American Cheese, House English Muffin with side of Sriracha Mayo and Sliced Tomato (9)

Summer Peaches and Yogurt with Vanilla Honey and Sunflower Granola (8)

Heirloom Grits and Corn Custard with Sliced Tomato and Bacon (8)

Eggs (Any Style) and Bacon with House English Muffin (11)

Inman Park Pork Lovers Breakfast

Boursin Egg Soufflé, 2 Bacon, 2 English Back Bacon,

2 Sausages, Biscuits, and Gravy (16)

Hanger Steak and Eggs with Spicy Potato Pancakes (16)

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(Photos by Clayton Morey)

For more information about The Cockentrice, visit thecockentrice.com. Stay connected on Facebook at www.facebook.com/thecockentrice and on Twitter at @cockentrice and Instagram at @thecockentrice.

Best Things We Ate Last Week

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You could say it’s always a feeding frenzy at Atlanta Eats’ HQ, but to us it’s just another hard day’s work. We’re sharing the best things we ate last week to give you some food inspiration for the week ahead. Check out AtlantaEatsTv on InstagramFacebook, and Twitter for a constant stream of pictures if this doesn’t quite cure your food porn fix…

Sandwiches at Star Provisions (Westside)

There is something to be said about a place that masters the craft of a casual lunch. Their sandwiches are far from simple, filled with such depth of flavor you can’t believe you’re eating at an indoor picnic table! We sampled a few sandwich specials that totally took our taste buds to a new level. Check them out!

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(Korean BBQ beef with shortribs, Kimchi, cucumbers, fresh herbs, mayonnaise, on a fresh hoagie)

Shrimp Po Boy

(Shrimp Po’ Boy with lettuce, tomato, pickle, Cajun mayonnaise, on a fresh hoagie)

Chicken Salad Sandwich

(Classic chicken salad sandwich)

Shwarma Pita at Falafel King (Decatur)

We have an Emory grad among us here at Atlanta Eats… and were consequently forced against our will to his old stomping grounds. (Fine, not too much force we were excited for some Druid Hills grub). I pulled up to the small establishment with an Italian man for the logo, selling shwarma and sushi of all random combinations. I can’t say I’m upset about the untraditional take on eclectic cuisine. Our pita pockets of hot seasoned chicken and sliced vegetables came to our table in baskets and we immediately doused them in spicy mayo. I hadn’t left Falafel King 5 minutes without craving a second helping! Next time, I may even try sushi!

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Breakfast Sandwich from Sugar Shack (Brookhaven)

I’ve had many breakfast sandwiches in my day, but I finally found one that suits all my needs. For a quality breakfast sandwich, I require fresh baked bread, some sort of vegetable component, eggs (obviously), and cheese of some kind with an optional addition of bacon. If bacon is included, it needs to be thick cut and so overcooked it can stand on its own. I looked at Sugar Shack’s breakfast menu and I was immediately drawn to their egg and roasted red pepper Panini. It’s simple, but it is made on fresh ciabatta, with a perfectly cooked egg omelet, roasted red peppers and smothered in goat cheese. It’s my new go-to.

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Did I make you hungry? Lucky for you Atlanta Eats provides the perfect workday distraction! Search our site for videos of Atlanta’s top restaurants and be sure to tune in on Peachtree TV every Saturday and Sunday at 10:30am!

Matthews Cafeteria

Matthews Cafeteria in Tucker is one of those rare places: a beloved neighborhood institution whose reputation is known all over the city. It’s been feeding families for as long as anyone can remember.

If the decor inside brings to mind the kinds of restaurants you just can’t find anymore, that’s just because the menu features every kind of Southern classic food that are rarely all on the same menu at the same time these days.

From fried chicken to Brunswick stew; from biscuits and sausage gravy to every kind of Southern vegetable your grandmother still guards the secret recipe to.

10 Degrees South

Arguably one of Buckhead’s best-kept culinary secrets, 10º South sends diners on an appetizing South African adventure, feeding their hunger for exotic flavors in a seductively ambient environment. Influenced by French, Portuguese, German, Malaysian, Dutch, Indian and Mediterranean cuisine, “traditional” South African food is anything but traditional. And neither is 10º South.

While the menu features culturally fascinating foods such as sosaties, boerewors, bobotie, and biltong, it also features plenty of dishes you already know how to pronounce. Calamari, crab, lamb, steak, and chicken all make an appearance or two on the menu, as does ostrich, lobster, escargot, and prawn. There are as many options for daring diners as there are for those with more timid taste buds, and the wine list matches the menu’s worldliness two-fold.

For over 15 years, 10º South has been a hotspot for celebrities and locals alike. The rich taste of South African delicacies. A sophisticated and intimate environment. Yes, 10º South is certainly one of the city’s best.

Noche

Before Noche came to town, Atlantans already had a couple of tapas places to choose from, notably Hector Santiago’s (now closed) Pura Vida, but Noche made high quality tapas something diners could do a couple of times a month without going broke.

Featuring upscale casual dining, this tapas and tequila joint’s margaritas and small plates might not transport you to Mexico, but they will make you glad you stopped in for dinner. Or lunch. Or both. Because you’ll want to come back.

A little over a decade later Noche has found its way into the suburbs, with locations in Brookhaven, Johns Creek, and Vinings, you don’t have to drive down to Virginia-Highland anymore unless you really want to.

4th and Swift

Jay Swift can do anything. Forget that he does all his own photography for Facebook, and that he manages the Facebook account for his restaurant, 4th and Swift, and that he’s just been named Georgia Restaurantur of the Year…and you still have to account for the fact that he’s a fantastic chef.

4th and Swift is a beautiful restaurant. Caught somewhere between modern American and upscale speakeasy, there are high ceilings, exposed brick, and a bar that boasts some of the best cocktails in town.

If you’re the kind of diner that pays attention, you can’t have failed to notice that more and more menus are featuring the sources of their meats and produce. Whether it’s bacon from Spotted Trotter, or chicken from Springer Mountain Farms, the movement to educate diners about locally sourced menu items has found a foothold in Atlanta, and metro area gourmands can’t get enough. A look at the menu at 4th and Swift tells you that Chef Jay walks tall with a small footprint: braised pheasant from Tanglewood Farms in Canton, cheeses from Thomasville, and wood-grilled shrimp from Tybee Island. Even the food that comes from other states and countries has its origin listed as precisely as possible.

Serpas

When first opening up Serpas wasted little time garnering national attention. GQ magazine knew what they were doing placing this instant classic well inside their top ten list of best new restaurants.

Industrialized design clashes perfectly with southern inspired American Nouveau to make this old industrial space shine with brilliant “true food.” In 1917, Atlanta was ravaged by fire, and the combination of low-income housing and an already over-extended fire department meant that the Fourth Ward was all but destroyed in an afternoon. The building that Serpas occupies on corner of Irwin and Auburn, was spared, and is the oldest brick building in Atlanta.

Chef Scott Serpas’s menu features some of the best Southern comfort food you will find with succulent exciting twists. Located squarely in the heart of the Old Fourth Ward, Serpas has become one of the hippest places to be, all while keeping the menu approachable and fresh.

Rathbun’s

Kevin Rathbun is a bona fide rock star chef. Since he defeated Iron Chef Bobby Flay in 2008, his reputation as one of the best chefs in the country has sky rocketed and his restaurants are perennially mentioned among the best in the country.

Along with Krog Bar and Kevin Rathbun’s Steak, Rathbun’s is the third of the chef’s eateries on Krog Street in the Old Fourth Ward, located halfway between the iconic Krog Street Bridge and the entrance to the Eastside Beltline Trail.

Rathbun’s serves modern American food, from Sea Scallop Benedict on Country Ham Grits, to Chef Kevin’s signature Crispy Duck Breast with Thai Risotto, and a few “second mortgage plates” that include Elk Chop, Blueberry Demi and Foraged Mushroom-Goat Cheese Polenta (a variation on one of the dishes that defeated Bobby Flay), and a 22oz bone-in ribeye.

Kiosco

Bright, boisterous, and filled with laughter. That’s Kiosco, an authentic Columbian kitchen located in Marietta’s historic town center. This place is just like abuela’s kitchen; loud, intimate, and filled with the scents and flavors of bona fide Columbian cuisine.

From arepas to plantains, tamales to paella, Kiosco’s menu is stacked with Columbian dishes that you just don’t see every day. Owner Eddie Burmudez, a native Columbia and food aficionado, makes sure that each dish is prepared in a way that would make his grandmother proud. He also makes sure that each and every guest feels like family.

And, from what his customers are saying, he does a spectacular job at both.

Kiosco takes the fresh flavors of Columbia, throws in a bit of family, and serves it all in an energetic environment, rich with Latin culture and tradition. Including the afternoon siesta

Gio’s Chicken Amalfitano

Glancing at the minimalist façade and industrial interior, you wouldn’t expect the dishes at Gio’s Chicken Amalfitano to be vibrant, complex and explosive; which is exactly what they are. The menu at Gio’s offers bold flavors showcasing their bone-in, moist, lemon infused chicken that is artfully used in a select array of dinner options.

Gio’s also serves fresh pastas, which they call Maccheroni Napoletani. Imagine an oversized macaroni paired with Italian cheeses, sweet and tangy marinara, and juicy heirloom tomatoes. This culinary experience comes full circle when ending dinner on a sweet note. While peach cobbler may be a favorite here in the south, you’ll not want to miss the Pastiera Napoletana, a ricotta based pie with a custard-like filling with a hint of cinnamon and sugar. Of course, like any “true to their roots“ Italian restaurant, Gio’s also serves the classic tiramisu.

If you want table service, you’ve come to the wrong place. Gio’s juxtaposes its fast food ordering system with five star plates such as the Sorrento Lemon Chicken. You’ll be served a half chicken paired delicately with sweet, roasted garlic, imported olive oil and wild oregano. Dining on the blue gingham covered tables will make you feel as if you’re at a chic Italian picnic; and what goes better with a picnic than beer, wine, Bellini’s or Prosecco?

The chefs at Gio’s masterfully incorporate Italian, French and Spanish influences to truly give the Atlantans an authentic Mediterranean experience. Order takeout “La Famiglia” style or enjoy the meal at Gio’s. Our only advice…get it while it’s hot, because once the pollo’s gone, it’s gone!

Goldberg’s Deli

There are some things that transcend Atlanta’s fabled brunch culture. Beyond the deviled eggs and the skillet scrambles, beyond the 45 minute waits to be seated when all you want is something to much on the go, is something much simpler: bagels. Bagels and lox. Bagels and cream cheese. Bagels and egg and cheese and bacon and sausage and…an endless list of fillings, toppings, schmears, and salads.

And the place to find them in Atlanta is Goldberg’s Deli.

But bagels isn’t all that Goldberg’s does: you can get all your New York-style deli food here, so whether you’re looking for a pastrami sandwich, matzoh ball soup, chopped liver salad, or one of the city’s best Reubens, one of Goldberg’s five locations has you covered.

In addition to the store next to OK Cafe, you can find a Goldberg’s in Marietta, Peachtree Street & 12th, Roswell Road just north of Buckhead, on Chamblee Dunwoody at I-285, and in Toco Hills.

How to chop parsley and cilantro

 

This helpful, healthful article is brought to you by Living Better by Piedmont.

 

 

“Parsley and cilantro are some of the power herbs that make our food taste so great,” says Chef Nancy Waldeck of Thomas F. Chapman Family Cancer Wellness at Piedmont.

Whether you’re using flat leaf parsley, curly parsley or cilantro, this method will make chopping hearty herbs a breeze.

  • Take a small bunch of herbs and fold it in half so it forms a little bundle. This makes it much easier to chop.
  • Run your knife right through the leaves making thin slices.

Bonus tip: Did you know you don’t have to remove cilantro’s stems before chopping? Stems add flavor, nutrition and texture, so don’t throw them away!

That’s it! Now all you have to do is put those herbs to good use. Check out some healthy recipes here. For more quick tips like this one, click here.

For more great tips on eating and living healthy every day visit piedmont.org/livingbetter.

Does eating honey reduce seasonal allergies?

 

This helpful, healthful article is brought to you by Living Better by Piedmont.

 

Can a spoonful of local honey a day help you build an immunity to seasonal allergies? The philosophy behind this belief is that bees collect pollen from sources to which you may be allergic, then transfer the pollen to honey. When you eat the honey, it supposedly helps you tolerate pollen and build up an immunity over time. To set the record straight, seasonal allergies are usually triggered by windborne pollen, not the pollen collected by bees.

“There is no evidence honey of any type can help alter your sensitivities to allergens,” says David Tanner, M.D., an allergist at Piedmont. “Honey is theoretically a better source of sweetener, but that is a personal preference.”

If you suffer from seasonal allergies, talk to your doctor about treatment options.

So while honey may taste great and offer some health benefits, unfortunately it won’t banish the seasonal sniffles.

Note: The Centers for Disease Control and Prevention (CDC) warns that honey should never be fed to children under 1 year old because it may contain bacteria that leads to infant botulism.

For more great tips on eating and living healthy every day visit piedmont.org/livingbetter.

The easiest way to cook fish

 

This helpful, healthful article is brought to you by Living Better by Piedmont.

 

 

You know it’s heart-healthy and full of omega-3 fatty acids, but do you know the easiest way to cook fish? According to Chef Nancy Waldeck of Thomas F. Chapman Family Cancer Wellness at Piedmont, fish is not only healthy, it can be prepped and ready to eat in about 10 minutes flat. How’s that for “fast food”? “Everyone loves fish,” says Waldeck. “[But] we get a lot of questions in the [Cancer Wellness] kitchen about how to cook it at home.” Her two-step process couldn’t be simpler. The best way to cook fish, she says, is to season and then roast it.

Step one: Add flavor and nutrients with seasonings

Not only does seasoning taste great, it can make your food even more nutritious. Try the seasoning combinations below or create your own. Waldeck uses salmon here, but you can try any fish you like, such as trout, tuna or halibut. On one filet of salmon, Waldeck used turmeric, black pepper and olive oil to add flavor. For a second filet, she used Dijon mustard, black pepper and smoked paprika.

Step two: Roast it

After you’ve seasoned your filets, pop them in the oven on a baking sheet lined with parchment paper for about seven minutes at 400 degrees. Fish is cooked through when it is opaque and flakes easily or reaches an internal temperature of 145 degrees. For more cooking demonstrations, click here.

For more great tips on eating and living healthy every day visit piedmont.org/livingbetter.

Health benefits of raw vegetables

This helpful, healthful article is brought to you by Living Better by Piedmont.

Enjoy this summer’s abundance of fresh produce without spending hours in the kitchen.

Eating raw vegetables gives you the most enzymes, vitamins and minerals needed for good health. Shayna Komar, a licensed and registered dietitian at Thomas F. Chapman Family Cancer Wellness at Piedmont, says incorporating raw foods, specifically vegetables and fruits, into your diet can have numerous health benefits.

“You will likely have more energy, better skin, improved digestion and a reduced risk of cardiovascular disease once you get used to eating raw food,” she says. Because preparation methods for raw vegetables are relatively simple (read: no buttery sauces or oily sautés), you may lose weight by fitting them into your meal plan.

Avoid overcooking your veggies

Komar says vegetables lose their nutrients when they are overcooked. “When we eat too much overly-cooked, microwaved and processed foods, it leads to a list of health-related issues,” she explains. “Cooking may actually upset the natural structure of food, robbing it of its essential nutritional value.”

When to cook your produce

Of course, eating cooked vegetables is better than eating none at all, so if you can’t stomach fresh crudités or a crisp salad, trying stir-frying, roasting or steaming your vegetables instead. “You can still get many nutrients and vitamins from cooked veggies and fruits,” says Komar. “In fact, a few provide even more nutrients when they are cooked, such as tomatoes.” If you steam your produce, try Komar’s trick for boosting the nutritional value. “If at all possible, consume the water you steamed them in,” she says. “There are good nutrients in that water.”

Why are people following raw food diets?

One of the latest diet trends is eating raw foods, such as fruits, vegetables and nuts. But is it a good idea for everyone? “People follow raw food diets for many reasons. Many are trying to ‘clean’ out their eating habits, which is a great thing. Others are trying to decrease disease risk,” she says. “With my clients, I encourage starting slow: 50 percent raw foods and most importantly, getting variety and color in their daily eating. A total raw food diet is not for everyone.” For more nutrition tips, click here.

For more great tips on eating and living healthy every day visit piedmont.org/livingbetter.

Dwarf House is not a myth, it’s a legend

Whether you’re an ATLien since birth or a new resident of our southern city, you have heard the hype about Dwarf House. Also known as the “Orginal Chick-fil-a”, this restaurant transforms your fast-food favorite into a sit down dreamland. Yes, a waiter takes your order and the menu is expanded into comfort foods you only see in your fantasies.

A couple tips to navigate this charming cultural hub:

1) The menu is expansive. Choose wisely. Try some items that aren’t served at the typical                             Chick-fil-a.

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2) There is a breakfast buffet until 11am, but if you come on the tail end there may be little left.

3) Chicken and waffles are a must try…

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4) …so is mac and cheese.

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5) If you’re into menu hacks, try this one. It’s a reconstructed chicken biscuit with a waffle inside. Don’t forget the syrup!

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My number one word of advice is- go with friends! You are bound to over-order and therefore need some hungry homies to help you out!

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Concert + Food Perfection: Stationside at Terminal West

There is no better pairing than food and music. Upgrade the experience to live bands and a modern take on comfort cuisine, and you’ve got a combination that can’t be beat! Stationside opened summer 2013 at Terminal West at King Plow and has become a pre-concert staple. You may have some preconceived notions that venue-food can’t be as high caliber as neighboring restaurants, but this menu, venue and unique experience is here in the Westside to prove those wrong.

Stationside Emapanadas

(Appetizer of beef picadillo empanadas with sides of chipotle-lime aioli and salsa verde)

Stationside Quinoa Salad

(Quinoa salad with compressed cucumber, cherry tomatoes, arugula, puffed quinoa, toasted almonds, and a basil-yogurt vinaigrette)

Mac N Cheese

(Pimento mac and cheese with aged white cheddar and pimento Béchamel breadcrumbs)

Stationside Cheeseburger

(The Caboose: i.e. Burger with Brasstown Beef, Vidalia Onion jam, cheddar, provolone cheese, bacon & dill pickle slices)

My recommendations are the Pimento mac and cheese, the Caboose Burger, and obviously, the Red Stripe.

Something to note: Stationside has unconventional hours. They are open for lunch Tuesday-Friday 11am-2pm and only open for dinner when a show is playing. You might as well make a night of it- Terminal West has a top-notch lineup for summer.

Best Things We Ate Last Week

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You could say it’s always a feeding frenzy at Atlanta Eats’ HQ, but to us it’s just another hard day’s work. We’re sharing the best things we ate last week to give you some food inspiration for the week ahead. Check out AtlantaEatsTv on InstagramFacebook, and Twitter for a constant stream of pictures if this doesn’t quite cure your food porn fix…

Tapas from Pure Taqueria (Brookhaven)

I’ve gotta taco ’bout some top notch tapas. It would be a disservice to Atlanta’s small plate loving community not to mention the petite delicacies of Pure Taqueria. Some front-runners of Pure’s menu are: Fritangas de Jaiba, Queso Fundido con Chorizo, and Empanadas del Dia (aka crab fritters, 3 cheese dip with chorizo, and lobster empanadas). We obviously had to request an order of each with an ETC (estimated time of consumption) lasting a solid 60 seconds.

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Peach Slider from Revolution Doughnuts (Decatur)

In honor of our Instagram reaching 10,000 followers, we took a detour down to Decatur for the best Vegan doughnuts to ever grace the planet. Luckily, we needed at least 5 doughnuts to spell out the number we achieved; so we could justifiably eat at least 5 doughnuts. This is exciting stuff. Then, the peach slider was re-stocked so a sixth doughnut came into play. We feel #blessed it did because it tasted like a perfect combination of happy, fruity, doughy, peachy & summer-y!

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Birthday Layer Cake from Piece of Cake (Buckhead)

Gourmet funfetti has come to town at Piece of Cake! If you ever indulged in this childhood treat, you may be empathizing with my sense of nostalgia for its super-sweet flavor. At Atlanta Eats, we have had our fair share of Piece of Cake flavors, but never this one. Luckily, Atlanta Eats superfan, Emily Trotz, suggested we change up our typical order and try a slice of her favorite. We could not be happier we listened.

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Did I make you hungry? Lucky for you Atlanta Eats provides the perfect workday distraction! Search our site for videos of Atlanta’s top restaurants and be sure to tune in on Peachtree TV every Saturday and Sunday at 10:30am!