Saturdays & Sundays 10:30 am

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Dine Out For Nepal

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In response to the devastation earthquake that hit Nepal on April 25th, Ford Fry’s restaurants have come together to raise money for the relief effort. St. Cecilia chef Craig Richards approached Ford Fry with the idea. One of the earliest chefs he worked with is from Nepal. All money will be donated to the Gandaki Medical College Hospital.

From May 4th-9th Each restaurant will donate 20% of the following dishes to Gandaki Medical College Hospital.

King + Duke – Avocado Toast with Radish and Ricotta Salata

St. Cecilia – Agnolotti with Red Wine-Braised Short Rib

The Optimist – Duck Fat-Poached Swordfish

JCT. Kitchen & Bar – Rum-sopped Coconut Cake

If you want to try them all, ask for a punch-card, and the restaurant group will donate 50% of those dish sales.

Heirloom BBQ Is Boiling Some Crawfish For You!

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It’s not all BBQ at this Vinings favorite. On Sunday, May 17th, Heirloom BBQ will be hosting a crawfish boil on it’s patio. And yes, this is the FIRST time that Heirloom will open on a Sunday. Chef Cody is preparing a Kimchi Krawfish boil that will include Gochujang Andouille Sausage, Boiled Daikon Potatoes, and Organic Corn.

In addition to the boil he will be smoking a 80lb Whole Hog from Carolina Heritage Farms, plus a Pig Pickin’ SSam sauce so you can make Korean Lettuce Wraps, as well as Chef’s Choice of seasonal Banchan and Southern Sides.

Wash it all down with one of 7 craft beers from the beer garden provided by Peachtree Growler Company.

Tickets are only $40 and includes 2 pounds of crawfish with everything else from the menu mentioned and 2 beverages. Extra crawfish and drink tickets are available for purchase. Grab your tickets here before they sell out…and they will!

Recipe | Late Registration | The Spence

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LATE REGISTRATION
Inspired by tequila sunrise and spring

 

1 ½ oz American White Lightning Moonshine

½ oz lemon

½ oz rhubarb syrump

Top with aperol foam

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Recipe | Cane & Able | Meehan’s Atlantic Station

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CANE & ABLE

1.5oz O4W Vodka

.75oz Sweet Vermouth

>.50oz Aperol

.25oz Cynar

 

Stirred up in Martini Glass.

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

The Go-To Guide To Tacos in Atlanta For Cinco De Mayo

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Cinco de Mayo is approaching fast. There’s one thing on everyone’s mind, where can I grab an amazing taco. Also, how many margaritas can I actually drink on a Tuesday night? But that’s a discussion for another time.  So – where should you feed that taco craving in Atlanta? We’ve got 5 too notch options below!

If you’ve ever wanted to see a behind the scenes look at what makes a great restaurant, be sure to tune in to Atlanta Eats every Saturday and Sunday on Peachtree TV at 10:30AM. We’ve filmed at many of the spots below. So, if you want the secret to these great tacos, we’re the place to go!

El Taco Veloz (5670 Roswell Rd)

Drive through tacos? Yes, and this is no Taco Bell! El Taco Veloz has several locations around town (including Sandy Springs and Buford Highway) and is serving up some of the best tacos in town. We love to stick with the barbacoa and the lengua. You’ll get two corn tortillas stuffed with slow roasted meat, white onions and cilantro.


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The Original El Taco (1186 North Highland Avenue)

Fried chicken tacos are always sure fire winners in Atlanta. A fresh chicken tenderloin deep fried and topped with spicy corn with a sauce that you will want to drink with a straw. Plus, this Virginia Highland spot is great for kids. Want to know why (hint, it includes a wall of candy and a spinning wheel full of prizes), check out our own Mara Davis visiting them here.

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Homegrown (968 Memorial Drive)

Tacos should be eaten at every meal.It will make you a better person. It’s science. Homegrown is serving up breakfast tacos in Reynoldstown that will turn you into a true believer. Fluffy scrambled eggs meet a a wonderful chorizo with a bite and cilantro for the real breakfast of champions.

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Bartaco (969 Marietta St NW)

Head over the West Side, and you’ll find a spot that will have you thinking you’re at the beach. Sit down to a cocktail and order tacos bu the tray. Oh yes, we said tray…of tacos. Eeny, meeny, miney more. We’ll take all of em! The baja fish taco though is our go-to. But with the tiny size, you can get one of each.

As much as we love the tacos, Bartaco is SO much more. Want to see what we mean by that? Check out the rest of their fun menu and great vibes here.

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Taqueria Del Sol (359 W. Ponce De Leon Ave. Decatur, GA)

There are few things in life as good as a truly delicious taco. And that’s exactly what Taqueria Del Sol does. With locations in West Midtown (in the Westside Provisions District), Cheshire Bridge, and in Decatur, you can feast on some of the tastiest guacamole in the city, order up tacos and feast on cheese dip. Our favorite taco though is, hands down, the Memphis. It’s made up of chopped smoked pork with a spicy jalapeño coleslaw and tequila BBQ sauce.

It’s not all tacos though! Want to see one of the best versions of country fried steak around? Check them out on Atlanta eats, here.

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The El Felix

Ford Fry’s Alpharetta Mexican spot is serving the ultimate in Tex-Mex (Mex-Tex?). A crispy shell stuffed with chicken tinga, iceberg lettuce, tomatoes and shredded cheese. It’s what every Taco Tuesday aspired to be.

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Looking for that perfect Mexican spot in Atlanta for this year’s Cinco de Mayo celebrations? We’ve been to some of the best in town. Check out the full list of Mexican spots we’ve visited and get to planning your next taco crawl!

Or, are you planning your own Cinco party? And also staring down bathing suit season? We have the PERFECT Skinny De Mayo recipes here. You’ll find a refreshing margarita and fresh pico that won’t pack on the pounds.

Recipe | Tennessee Honeysuckle | Ruth’s Chris

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TENNESSEE HONEYSUCKLE
A modern take on a whiskey smash, the Tennesee Honeysuckle features Jack Daniel’s Tennessee Honey, Cointreau, housemade lemon sour, fresh blueberries and a sprig of basil.

 

• Housemade Blueberry Mix 2-bar spoons

• Simple Syrup-¼ oz

• Fresh Lemon Sour-1 ¼ oz

• Jack Daniel’s Tennessee Honey-1 ½ oz

• Cointreau-½ oz

• Club Soda-Large Splash

• Fresh Basil Sprig

• Lemon Wedge

PROCESS:

1. Add 2 bar spoons of blueberry mix, simple syrup and

lemon sour to a mixing glass.

2. Fill with ice.

3. Add Honey Jack and Cointreau and shake vigorously.

4. Roll into a pilsner glass and add club soda.

5. Top with ice and garnish with a fresh basil & lemon wedge.

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Video | Cane & Able | Meehan’s Atlantic Station

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CANE & ABLE

1.5oz O4W Vodka

.75oz Sweet Vermouth

>.50oz Aperol

.25oz Cynar

 

Stirred up in Martini Glass.

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Video | Ted’s Mojito | Ted’s Montana Grill

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TED’S MOJITO
A classic hand-crafted cocktail for the warmer months, enjoy Ted’s Mojito with Bacardi 8 year reserve rum, fresh mint and freshly squeezed lime juice.

 

Step 1: Remove mint leaves (8-10 depending on size) from stem and place into a Collins glass

Step 2: Add 3 lime wedges into the glass (1/6 cut)

Step 3: Add 1 oz. simply syrup to the mint leaves and lime wedges

Step 4: Muddle the mint leaves, simply syrup and lime wedges using the muddler for approximately 30 seconds

Step 5: Add 2 oz. bacardi 8 and 2 oz. Club Soda

Step 6: Roll contents of the glass into a Shaker tin and then back into a Collins glass

Step 7: Fill with Cubed ice and garnish with a lime wedge on the rim

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Recipe | Ted’s Mojito | Ted’s Montana Grill

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TED’S MOJITO
A classic hand-crafted cocktail for the warmer months, enjoy Ted’s Mojito with Bacardi 8 year reserve rum, fresh mint and freshly squeezed lime juice.

 

Step 1: Remove mint leaves (8-10 depending on size) from stem and place into a Collins glass

Step 2: Add 3 lime wedges into the glass (1/6 cut)

Step 3: Add 1 oz. simply syrup to the mint leaves and lime wedges

Step 4: Muddle the mint leaves, simply syrup and lime wedges using the muddler for approximately 30 seconds

Step 5: Add 2 oz. bacardi 8 and 2 oz. Club Soda

Step 6: Roll contents of the glass into a Shaker tin and then back into a Collins glass

Step 7: Fill with Cubed ice and garnish with a lime wedge on the rim

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Video | Late Registration | The Spence

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LATE REGISTRATION
Inspired by tequila sunrise and spring

 

1 ½ oz American White Lightning Moonshine

½ oz lemon

½ oz rhubarb syrump

Top with aperol foam

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Recipe | Blue-Eyed Boy | Lure

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BLUE-EYED BOY
The Blue-Eyed Boy is a lively & refreshing cocktail that puts Bombay Sapphire and Elderflower in the Atlanta limelight while embracing the sunny skies above.

 

1.75oz Bombay Sapphire Gin

1oz Lemon Juice

.5oz Elderflower Syrup

.25oz Lavender Syrup

Dash of Peach Bitters

(Add ice; Shake the ingredients listed above; Strain over fresh ice into a Collins glass)

Fill with 2.5oz of Club Soda and garnish with fresh mint

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Video | Franklin Mint | Local Three

FRANKLIN MINT
Like money in the bank. FDIC insures this for good taste….

 

​BUILD IN TIN:

2 oz Woodford

3/8 oz branca mentha

1/2 oz dry vermouth

1/2 oz lemon

1/2 oz vanilla caramel

5-7 mint leaves

 

shake and double strain over big cube.

express orange peel and discard.

slap a mint leaf and garnish over ice cube

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Recipe | Franklin Mint | Local Three

FRANKLIN MINT
Like money in the bank. FDIC insures this for good taste….

 

​BUILD IN TIN:

2 oz Woodford

3/8 oz branca mentha

1/2 oz dry vermouth

1/2 oz lemon

1/2 oz vanilla caramel

5-7 mint leaves

 

shake and double strain over big cube.

express orange peel and discard.

slap a mint leaf and garnish over ice cube

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Preview – Episode 602

On this week’s episode of Atlanta Eats we’re cooking with gas and bringing you more Gas South Hot Spots, it’s OTP dishes that deliver. First up it’s delicious cocktails and delicious seafood at Ray’s Killer Creek in Alpharetta. Next we’re off to East Cobb where the hospitality of the South is alive and well at Common Quarter. Finally we stop by Table and Main in Roswell where they keep it simple, seasonal & Southern with staples like shrimp & grits and fried chicken.

If you’re not hungry….and thirsty, you’re not paying attention!

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

6 Bourbon Bars to Celebrate Derby Weekend

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Nothing says Saturdays in the South more than Derby weekend! Races, pimento cheese, big ol’ hats and glorious bourbon! Atlanta has no shortage of great places to enjoy this Southern elixer. Below are 6 places we recommend to sit back, sip and soak in the Spring.

H. Harper Station

Iberian Pig

Little Alley Steak

Local Three

Table & Main

Holeman & Finch

Southern Art

Skinny de Mayo | Mom Thyme

Atlanta Eats | Mom Thyme

Cinco de Mayo is only a few days away and I’ve got two recipes that’ll transform your family dinner into a family fiesta! The first recipe is for fresh Pico de Gallo, just a few simple ingredients make up this zippy dish that’s great on tortilla chips or served alongside tacos, enchiladas, quesadillas, pretty much anything (even scrambled eggs!). The second recipe is for a Skinny Margarita made of fresh lime juice, orange juice and agave nectar – so amazingly delicious, you’ll never buy margarita mix again!

Each recipe takes only minutes to make, is low-calorie/waistline friendly, and is the perfect accompaniment to any Mexican-inspired menu. If you’ve never made Pico De Gallo or Skinny Margaritas from scratch, get ready, because you’re in for a real treat! Enjoy!

Pico De Gallo

Makes 2 ½ cups

4 ripe plum tomatoes, seeded and finely chopped

1 small white onion, finely chopped

½ cup fresh cilantro, chopped

2-3 jalapeno peppers, seeded and finely chopped

1 tablespoon fresh squeezed lime juice

Salt, to taste

 

Directions

Combine all ingredients; cover and refrigerate at least an hour before serving.

 

Pico De Gallo recipe from www.food.com.

 

Pico de Gallo picture

 

Skinny Margaritas 

Makes 1 cocktail

 

Kosher salt or coarsely ground sea salt

2 ounces (1/4 cup) silver tequila

1 ½ ounces (3 tablespoons/about 1 ½ small limes) fresh lime juice

1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice

1 teaspoon light agave nectar

1 lime wedge or round, for garnish

 

Directions

Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.

Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed lime and orange juice, and agave nectar. Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of lime.

Want to Make A Pitcher of Margaritas?  For 10 drinks (about 45 ounces, or 5 ½ cups), combine 2 ½ cups silver tequila, generous 1 ¾ cup lime juice (around 15 limes), 1 ¼ cup fresh orange juice (about 5 medium oranges) and 3 tablespoons plus 1 teaspoon light agave nectar. Mix well, and add ice. Don’t forget to garnish your rims with lime rounds and coarse salt.

Nutritional Information:

Serving Size: 1

Calories: 184

Carbohydrates: 12 grams

Sugar: 9 grams

 

Skinny Margaritas recipe and picture from one of my all-time favorite food blogs, Cookie and Kate.  www.cookieandkate.com.

 

Margarita Picture

Kozmo Gastro Pub Raising Money For New Restaurant

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The owners behind Kozmo Gastropub are raising funds through Kickstarter to complete the build-out of Next@Kozmo, which is 1,000 square feet adjacent to Kozmo Gastro Pub. Jeffrey Wren of EarthStation: Architecture has been tasked with overseeing design and construction. The concept is to allow for an intimate vibrant environment (48 seats) reminiscent of speakeasies of another era.

They are looking to raise $69,000 for the buildout. For a full list of rewards, and to give, head here.

La Tavola Celebrates Coastal Italian

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La Tavola will celebrate Mezzogiorno April 22-May 2 with a special limited-time-only a la carte menu that will be available in addition to many regular dinner items.

For reservations, call 404.873.5430 or click here.

FREDDO (cold)
Housemade ‘nduja sausage with mozzarella and flat bread
Farro verde with oil-cured olives, citrus, and wild fennel seed vinaigrette
Snapper crudo with preserved kumquats, local radishes, chive flowers, and Sicilian olive oil
Crostini di pesce with mackerel, garlic, parsley, and Calabrian chiles
Funghi sott’olio with olive oil-preserved mushrooms, Calabrian chiles, and wild fennel

CALDO (hot)
Blue Hill Bay mussels with housemade seafood sausage, kumquats, garlic, and bread crumbs
Arancini with housemade salt cod, tomato passata, and Sicilian oregano
Grilled whole Georgia shrimp with salsa Salmariglio
Seppia alla montone with cuttlefish, squid ink vinaigrette, oil-cured olives, and opal basil
Bucatini with sultanas, housemade salt cod, pine nuts, olives, and bread crumbs
Almond cavatelli with broccoli rabe pesto, Calabrian chiles, and ricotta salata
Squid ink chitarra with spring onions, tomato passata, and mint

ENTRATA (mains)
Grilled baby octopus with roasted Yukon gold potatoes, preserved lemon aioli, and arugula
Pesce spada all ghiotta with seared swordfish, tomatoes, capers, and Cerignola olives
Whole grilled branzino with grilled lemon, arugula, and radish
Grilled mullet with blood oranges, local spring peas, and pea tendrils

DOLCE
Pistachio meringue with fig gelato and honey reduction
Citrus olive oil cake with balsamic strawberry reduction, and goat’s milk crème fraiche

Rays at Killer Creek

Just off of Mansell Road in Alpharetta is a restaurant that feels like it’s straight out of Buckhead; massive steaks, fresh seafood and a bar that’s always full of energy. This is a name you already know, and a restaurant you’ll love; This is Ray’s at Killer Creek.

The Original El Taco

Tacos, and margaritas, and queso..oh my! From the guys behind Fifth Group Restaurants, we get a taste of Mexico in The Virginia Highlands. Unique tacos like fried chicken with corn, and a ridiculously tasty Mexican Pizza are devoured by the masses in the shadow of The Wheel. What exactly is The Wheel?