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This Fall, Get Your Bourbon On With These 8 Cocktails

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Y’all, can we just have a quick chat about bourbon?  The leaves are changing, the weather is cooling down and in the South (and hopefully everywhere else) that means reaching for the bourbon. Ranging from refreshing cocktails to a deeper (and boozier) taste, you are bound to find a bourbon cocktail you’ll love in this town. Below are 8 that you should keep and eye out for. 

If you’re more of a bourbon sipper and are looking for the spots with deep lists, check out this post.You’ll find some of our favorites, including H. Harper Station, Little Alley Steak and Southern Art.

So, belly up to the bar and order one of these with confidence and slight Southern drawl:

 

  • Roots Radicals The Pinewood: Four Roses Bourbon, Sugar Beet, Angostura, Luxardo Maraschino, Lime, Griotte Cherry
  • Autumn Evening Woodfire Grill: Wathen’s Bourbon, Amaro Nonino, Kronan Swedish punsch, Angostura bitters
  • David Hazel-hoff Local Three: Hazelnut infused Rittenhouse, Averna, spiced brown sugar syrup, orange bitters
  • Jaded Soul Seven Lamps: Angel’s Envy Bourbon, Chamomile Liqueur, Yzaguire Dry Vermouth, Lemon Bitters
  • The Third Wife Ecco: Ridgemont Reserve 1792,  a bit of orange, and some bubbling brut
  • Fireside Rye Cypress Street Pint and Plate: Bulleit rye, bourbon macerated cranberry simple syrup, ginger beer
  • Manhattan The Establishment: Bourbon, Barolo Chinato Cocchi, Bitters. Aged at least 2 weeks in White Oak Barrels
  • Cider ‘N Rye Table & Main:  Old Overholt Rye, Angry Orchards Cider, bitters

 

And special shout out to The Ritz-Carlton Buckhead, who offers Bow Ties and Bourbon every Friday from 6 – 7 PM. While you’re sipping your Bourbon, their experts will show you how to tie the perfect bow tie. And really, outside of a nice seersucker suit, it doesn’t get much more Southern. 

 

 

The Low Down | Taqueria Del Sol

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Deciding on where to eat can be tough in a city as full of great spots as ours. That’s why, every week we’re going to a new spot and giving you the inside scoop.  We’re telling you the best time to go, the best seat in the house and, of course, the best food and drink you can order. This is The Low Down.

When You’re Going

Unless you have time for a long lunch, we would recommend hitting up any of the TDS locations for dinner. After all, a margarita makes everything taste that much better. Also, just a heads up, Taqueria Del Sol is closed every Sunday and for Monday dinners.

Where You’re Sitting

When most people think of Taqueria Del Sol, the first thing they think of is the line. The long line full of people standing between you and those glorious tacos. Well, if you are dining solo or with a very small party, you can skip the line and go straight to the bar. It’s full service and you may even make some new friends while there! That is, if you can force yourself to not dive head first into a bowl of queso as soon as it hits the tile.

What’s in Your Glass

Go ahead and give in; you’re getting the margarita. You can make your own – choose from dozens of tequilas and then the rest of the fixins. Or, like us, go with the Westside Margarita. Made with Herradura Reposado and Patron Citronge, it’s very tasty, and potent,  so be careful!

What’s On Your Plate

The tacos are definitely on the front of most people’s mind when they come to Taqueria Del Sol. But for us, the real star is the ever changing weekly specials. Each location has different rotating food specials that run one week at a time. There’s always a special taco. Recent offerings have been cheeseburger, carnita and mushroom and hot chicken. There is also a seafood and a blue plate special for lunch.  There are two specials that we anxiously wait for every year; the country fried steak and the shrimp and grits. Like true Texans, they make a monster sized portion of country fried steak and lay it on a pile of mashed potatoes and ladle on the jalapeño gravy. We will only judge if you don’t  lick the plate afterwards. And the shrimp and grits? Wow. Just wow. The shrimp is perfectly plump and nestled into sweeter than normal grits and to balance it all, covered in a jalapeno and tomato sauce. Sweet and spicy, and totally worth the wait.

There are three Atlanta locations of TDS; West Midtown, Decatur and Cheshire Bridge. For addresses, go to www.taqueriadelsol.com/

For a behind the scenes look, check out Taqueria Del Sol on Atlanta Eats:

Six Restaurants. One Night. Bring It On!

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Some of the most iconic dishes in Atlanta can be found in the Buckhead Life Restaurant Group. From fried chicken at Buckhead Diner to deep fried lobster tail at Chop’s, it’s the kind of food that we dream about. So, we started thinking; what if we could create our own Buckhead Life progressive dinner? What would we order to make the BEST meal of our life?

We sat down with professional eater, and Atlanta Eats host, Steak Shapiro to get his take! Read below for his dream dinner in Buckhead. Warning: Do not read this while hungry!

Starter

When I sit down I want the gougeres (cheese puffs) at Bistro Nikko – what better way to start a decadent meal!

Appetizer

It has to be a true seafood trifecta. I would start with the Atlanta Fish Market jumbo lump crabcake; creamy and delicious and everything you want in a crabcake. Then I would move on to the signature flash-fried lobster tail at Chops. This is an appetizer you must try in Atlanta. And finally, I would have to get Kyma’s grilled octopus. There’s a reason why 95% of the tables order it!

Pasta

You have to have a pasta course in a dream meal, and my choice is the beef shortrib ravioli (Ravioli de Brasato) at Pricci; the perfect sauce with the lightest ravioli ever.

Entree

As a professional eater, you know I can’t only have 1 entree! So, I’m going to go with 2. First up the fried chicken at Buckhead Diner. Seriously, close your eyes, imagine the South and bite into this chicken. Then I would move on to the whole grilled fish at Kyma .This is  my mom’s favorite dish in Atlanta so it can’t be bad. It’s her fave for a reason.

Dessert

Believe it or not, there’s still room for dessert! And, of course, this is another duo.  To end this epic meal, I’ll be diving into the chocolate mousse cake at Atlanta Fish Market and Buckhead Diner’s  award-winning white chocolate banana creme pie . Both are just absolute perfection and enough to send me off in a state of bliss…

Make sure to try all of these dishes with the Buckhead Life Ultimate Card – it’s the perfect gift for the holidays! Purchase at any of the Buckhead Life restaurants, www.buckheadrestaurants.com or 404-237-2060.

If you could build your perfect meal at Buckhead Life, what would it be? Tell us below in the comments and you could win your own night out in Buckhead!

 

  • bistronikkocheesepuffs
    Bistro Niko - Gougeres | Photo Credit: Sara Hanna Photography
  • Crab Cake Maryland - Lobster Bar Sea Grille - LowerRes
    Atlanta Fish Market - Jumbo Lump Crabcake | Photo Credit: Sara Hanna Photography
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    Chops - Signature Flash-Fried Lobster Tail | Photo Credit: Sara Hanna Photography
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    Kyma - Grilled Octopus
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    Pricci - Ravioli de Brasato ( Beef Shortrib Ravioli) | Photo Credit: Sara Hanna Photography
  • kymawholefish
    Kyma - Whole Grilled Fish | Photo Credit: Sara Hanna Photography
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    Buckhead Diner - Fried Chicken | Photo Credit: Krista Miller
  • atlantafishmoussecake
    Atlanta Fish Market - Chocolate Mousse Cake | Photo Credit: Laura Carson Miller
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    Buckhead Diner - White Chocolate Banana Creme Pie | Photo Credit: Sara Hanna Photography

Smokebelly

Smoked, sauced and served up! From sweet tea to pickled fried okra, pulled pork to lighter fare, Smokebelly’s BBQ is a celebration of all things Southern. It’s all about chef-crafted ’cue with soul-warming fixins’ and foot stompin’ music from Hank, Willie and Cash.

Smokebelly was created by the gents that brought you Tin Lizzy’s, The Big Ketch, Milton’s Cuisine & Cocktails and the fella who founded the Fur Bus, A Social Mess, and The Pool Hall.  Born and reared in the South, these friends built our smokehouse with true family recipes, inspired by down-home culture and music.

Shake Shack

Danny Meyer’s acclaimed burger spot is finally down South! The first Atlanta location of Shake Shack opened it’s doors on Tuesday, September 30th at the new luxury development, Buckhead Atlanta. The Buckhead Shack is two stories and incorporates local ingredients from H&F Bread Company and Cacao Atlanta Chocolate Company.

For the last 10 years, Shake Shack has developed a cult-like following by serving up griddled burgers, crinkle cut fries and  frozen custard.

1920 Tavern

A globally inspired tavern in the heart of Canton Street.

Preview – Episode 506

This week on Atlanta Eats we begin with the global burger sensation Shake Shack flies south to Buckhead. Next diners at 1920 Tavern in Roswell enjoy a speakeasy vibe paired with a fresh modern menu. Last up it’s two home grown irresistible Atlanta temptations, bean to bar chocolate at Cacao, and down home BBQ at Smokebelly.

If you’re not hungry, you’re not paying attention!

Catch Atlanta Eats Weekly on PeachtreeTV
Saturdays & Sundays
10:30 AM

Cacao Chocolate

t is Bean-To-Bar, evolved. Founded by Kristen Hard, Cacao Atlanta Chocolate Co. specializes in the creation of exquisite origin-driven chocolate and confections.

At Cacao Atlanta Chocolate Co., every detail is considered from the moment the Cacao bean is carefully planted and cultivated. Uncompromising in high standards of excellence, Cacao Atlanta partners with scientists and local growers to achieve extraordinary quality in ingredients and upholds hand production methods throughout the entire process of chocolate creation.

Oh, Fuuudddgggeee

Atlanta Eats | Mom Thyme

 

Though I don’t really have much of a sweet tooth, I absolutely adore the recipe below for one of my new favorite holiday confections, Five Minute Fudge. Don’t let the name fool you, this fudge DOES NOT taste like it took five minutes to throw together, instead, it tastes like an old family recipe that you spent half your Saturday afternoon making! I recently discovered this recipe and was immediately intrigued…I mean, doesn’t fudge have a reputation for being a bit tricky to make? Can it really be made in under five minutes with only four ingredients? And, most importantly, will it actually taste good? The answers…yes (but, not this recipe!), yes, and double yes!

After making this Five Minute Fudge numerous times for my family, I’m 100% certain that you’re going to love it too! Here are just a few reasons why: 

As its name implies, this fudge only takes five minutes to whip up! This is great for all of us with little ones that are busy pulling ornaments off the tree this time of year and getting into all the presents we’ve so carefully wrapped. Instead, we can keep their tiny hands busy stirring and mixing ingredients for the fudge (and, even better, no hot ovens!). It’s a super fun recipe to make with the entire family!

You can customize it! All you have to do is take this basic recipe and tailor it to whatever your family likes. The semi-sweet chocolate chips can easily be swapped out with white chocolate chips or peanut butter chips and you can add a variety of fun ingredients like chopped peppermints or your favorite candy.

It’s foolproof (and, SO DELICIOUS!!).  Seriously, all you have to do is slowly melt chocolate over low heat, stir in the other ingredients, then toss the mixture in the refrigerator and let it sit for two hours in order to set. It’s that easy!! Better yet, you don’t need a candy thermometer or any fancy equipment to make this delicious treat! 

So, without further ado, let me give you this fabulous Five Minute Fudge recipe – please try it and let me know what you think! Enjoy!

Five Minute Fudge

Makes 48 small pieces

2 cups (12 oz. pkg.) Semi-Sweet Chocolate Chips

1 (14 oz. can) Sweetened Condensed Milk

1 cup chopped pecans

1 teaspoon vanilla extract

Line 8- or 9-inch square baking pan with foil.

Combine chocolate chips and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in pecans and vanilla extract.

Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

NOTE: If making Five Minute Fudge in advance, store it in the refrigerator in an airtight container up until 1 hour before serving it. 

Recipe adapted from www.nestle.com

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Holiday Wine Tasting at Across The Street

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Move over margaritas, wine is the perfect pairing for Mexican food! Join Across The Street this Thursday for a wine tasting featuring 8 wines and light bites for just $15 per person. If you choose to stay for dinner, that $15 will be taken off your bill. Across the Street is located at 668 Highland Ave NE. To get more information, go to www.acrossthestreetatlanta.com/.

 


 

 

Southbound Hosts Green Flash Dinner


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Mark your calendars for Tuesday, January 13th. That night, South restaurant will host a beer dinner with Green Flash Brewery.The dinner will feature four courses created by Southbound’s Executive Chef Ryan Smith and guest chefs Josh Hopkins of Empire State South, Jarrett Stieber of pop-up restaurant Eat Me Speak Me, and Eric Ottensmeyer of Leon’s Full Service. Green Flash is an award winning brewery out of California with a large and devoted fan base. Southbound is located in Chamblee.

$70 per person; reservations available by calling 678.580.5579.

Samichlaus Bier Dinner at Muss & Turner’s


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Brewed only once a year on December 6 in Eggenberg Castle in Austria, Samichlaus is aged for 10 months before bottling. It is one of the rarest beers in the world, and it’s also one of the strongest at 14% ABV. The name Samichlaus means “Santa Claus” in German, so it’s the perfect time of year to drink it! We have 4 vintages that will be paired with a family-style dinner in the Grog Shop, our private dining room.

The Samichlaus vintages we’ll be serving are…
– 2013 Dopplebock
– 2009 Doppelbock
– 2008 Doppelbock
– 2007 Helles Bock

There are only 12 seats available for this one-of-a-kind beer dinner!

Tickets are $66.11 and available here.

 

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?

Kyma

Kyma isn’t a modern Mediterranean seafood tavern.  No, Kyma is more than that.  It is a modern Mediterranean seafood experience; a celebration of Greek culture and cuisine.  Dine on meze and whole fish beneath a blanket of stars, or sip on scarce Greek wine varietals in a bar surrounded by sea glass and sea glitz.  Kyma has it all. The scene, the service…

…and the seafood.

Start with a few small appetizers – what the Greek call meze.  Ahi Tuna, Dolmades, Grilled Octopus, Spicy Lamb Pie.  The menu features plenty of meze, and it’s all delicious.

Main dishes are equally delightful.  From Whole Fish to Skate Wing to Lamb Chops and more, Kyma’s menu is filled with mouthwatering Mediterranean options.

Kyma is a rarity, a one-of-a-kind cultural wonderland where authenticity is as important as ambiance.  Where freshness and flavor come first.  Sit down under the stars, take a sip of wine, and soak up every second of your Kyma experience.

Chai Pani

The building that used to house The Watershed in Decatur, which stood empty for months, is the new home of Chai Pani. Serving up a variety of mindblasting (their word) dishes, Meherwan and Molly Irani have brought Bombay street food to West Ponce.

Chef Meherwan has created a menu packed with exotic flavors from all over India’s culinary and geographic landscape, with dishes ranging from small plates (chaat) to Indian hand food, to crepes (uttapam), and traditional entrees (thalis).

The brightness of Watershed’s decor has made way for vibrant Bollywood colors, street murals, Tata truck decor pieces, and beautiful photographs that capture the simple beauty of everyday Indian life.

Preview – Episode 405

This week on Atlanta Eats we sample bites from around the globe right here in our own back yard. We start at Kyma in Buckhead for Greek feasts. Then it’s off to Virginia Highlands where The Original El Taco brings a fresh and flavorful taste to home made tacos and salsa. Last stop is Chai Pani for a menu of Indian treats like new twists on street food right in Dacatur.

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

Let’s Get Our Eggnog On | Mom Thyme

Atlanta Eats | Mom Thyme

 

Before meeting my husband, Kile, I never really understood what the big deal was about eggnog. Like many of us do during the holidays, I’d buy the obligatory carton of eggnog from the grocery store, take it home, have a sip (not really liking it!), then put it back in the refrigerator and forget all about it until after the New Year. So, during our first Christmas together, when Kile announced that eggnog was his VERY FAVORITE holiday libation and asked if I knew how to make it, I still don’t know why the words “Of course I do!” came out of my mouth with no hesitation.

Did I later come clean and admit that my “very special eggnog recipe” consisted of opening the carton, pouring it into a glass, and adding a shot of bourbon? Absolutely not, I was a girl in love! Instead, I went back to my tiny apartment, searched through hundreds of homemade eggnog recipes online, and spent the afternoon making small batches of eggnog determined to find just the right one…and, let’s just say, there are two eggnog lovers in this house now! The recipe below is from Alton Brown and truly is THE PERFECT homemade eggnog recipe. It’s super easy to make (taking less than 15 minutes!), is creamy, yet light and frothy, and, has just the right amount of booziness without the alcohol being too prominent. 

As someone who’d never had real homemade eggnog before, I really was amazed at how delicious this eggnog was and it’s now a Lewis family tradition that we make it each and every year! Perfect for all those upcoming holiday parties, when gathering around the tree on Christmas Eve, or, just because you love it, this Easy Eggnog Recipe is sure to soon become a favorite holiday tradition at your house too! Enjoy!

Easy Eggnog Recipe

Yields 6 to 7 cups

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon freshly grated nutmeg

4 egg whites

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Pour mixture into a medium mixing bowl and set aside.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: When using the recipe above, it’s best to use pasteurized eggs to reduce the risk of foodborne illness. Or, you can cook the eggnog, per the recipe below:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Recipe courtesy of Alton Brown, The Food Network

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Punch Party At One Eared Stag


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One Eared Stag is ushering in Christmas in Inman Park this year with a whole host of events. And they’re kicking things off with a punch party on the 21st

On Sunday, Dec.21 from 4 to 7 p.m. at the One Eared Stag bar, the Holiday Punch Party will kick off your Christmas celebrations. For $25 per person, guests will receive a first round on the house, including special holiday cocktails for the occasion and passed appetizers from chef Phalen.

Then, join Chef Phalen for The Eve of Christmas Eve Supper (Tuesday, Dec. 23 from 7 p.m. – close) guests are invited for a traditional holiday dinner from chef Phalen. Food will be served family style from the farm table. Cost per person is $100 (including tax and tip), which includes wine pairings of three reds and three whites and a welcome cocktail and hors d’oeuvres to start the evening. Seating is limited; reservations are required and must be made by calling (404) 525-4479.

One Eared Stag going full English on Friday, Dec. 26 from 11 a.m. – 4 p.m. with Boxing Day Brunch. The special menu for the day will include a traditional English breakfast, Butcher’s Plate and Pullman’s Lunch. A One Eared Stag-exclusive cask of Terrapin Beer Co.’s Wake & Bake will be tapped for the occasion.

 

Spend Christmas Eve At Gunshow

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He already looks like a young Santa, now let Chef Kevin Gillespie cook Christmas Eve dinner for you! 

Him and his family are  inviting 40 guests to join him at Gunshow. He will be cooking up traditional recipes with his own Gillespie twist. Tickets are $75 and include food and one festive drink. Dinner will begin at 7 p.m. – give them a call to save your seat! 404-380-1886

 

New Menus At Lusca

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Lusca is introducing the biggest change to it’s menu since opening last Spring in Buckhead. Highlights include Cobb Salad with little gem lettuce, avocado, bacon, roasted peppers, and egg; Tonkatsu Pork Sandwich with shaved pork, Emmentaler, horseradish, and baguette; and Quinoa Bowl with yellow eye beans, tahini, roasted peppers, scallion, cilantro.

They are also introducing a brand new cocktail list. the beverage program is being helmed by Stuart White. A certified sommelier with extensive mixology experience, Stuart has been instrumental in the creation and management of multiple award-winning beverage programs.

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