Saturdays & Sundays 10:30 am


5 Easy Steps to the Ultimate Date Night..At Home! | Mom Thyme

Atlanta Eats | Mom Thyme

The first few years my husband and I were together, our date nights were what we looked forward to most each week. We dined at trendy restaurants, sipped on fancy cocktails, it was fabulous! Fast forward a few years later, add a baby, two crazy dogs, work schedules with long hours, and, well, date night has changed just a bit…

I’ll admit, between finding a babysitter, securing a dinner reservation, and fighting Atlanta traffic, sometimes scheduling a date night can be a bit stressful! So, what’s a busy mom to do when she wants a fun date night without all the hassle? Easy, swap “date night out” for “date night in” and enjoy a low key evening at home! Here’s how:

  • It’s All About the Ambiance – You can easily transform your home into a great date night place with just a few simple steps (after you put the kids to bed, of course!). Pick up all those toys in the living room, turn on some lively music, and light some candles (this is the perfect time to pull out those candlesticks you received years ago as a wedding gift!). And, for goodness sake, turn off the TV!
  • Cocktails, anyone? – Does your date night at a restaurant usually start with a glass of Prosecco or a dirty martini? Well, do the same at home! If you and your husband love Moscow Mules, learn to make them yourself and buy some copper mugs to serve them in. A great cocktail always sets the tone for a fantastic evening!
  • Make it “Hands-On” – Whether it’s shucking oysters, dicing tomatoes for bruschetta, or arranging a charcuterie/antipasto platter, start “date night in” with tasty appetizers that you can make together. It doesn’t have to be fancy, it just has to be fun!
  • Eat What You Like – Do you prefer fish and he likes steak? Cook both! It may sound like additional work, but you’re going to have the grill fired up anyway (be sure to keep an eye on the cooking times for each). Serve your entrees with side dishes that pair well with both meals (e.g. mashed potatoes and roasted asparagus) for a stress free dinner you’ll both enjoy.
  • End on a Sweet Note – A great date night should always wrap up with stimulating conversation and something sweet! But, don’t worry about making a dessert from scratch, buy a sweet treat from your local bakery or specialty store that’s meant to be shared.

As you can see, with just a little planning you can still have a great date night without leaving the comfort of your own home! Below is my go-to recipe for Sour Cream Mashed Potatoes, a terrific side dish for “date night in” and the perfect accompaniment to any chicken, fish, steak, lamb, or vegetarian meal. Enjoy!

Sour Cream Mashed Potatoes

Makes 4-6 servings

3 pounds boiling potatoes, peeled

Kosher salt

1 ½ cups milk

6 tablespoons unsalted butter

½ cup sour cream

½ teaspoon freshly ground black pepper


Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so that the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Using a handheld mixer, break the potatoes up and, at a low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Recipe and picture courtesy of Ina Garten, Food Network

Mashed Potatoes

Preview – Episode 402

This week on Atlanta Eats it’s husbands and wives delivering the goods! First up it’s Joy Café in Buckhead where this happy couple teach us what home-made food is really all about.  Then we stop by Corner Grille where Julian & Annette deliver a taste of New Orleans flavor in historic College Park. Finally it’s Sobban in Decatur where the combo that introduced us to Heirloom Barbecue is at it again bringing Korean tastes to Southern diner classics.

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

Buddy V’s Ristorante

When he decided to open his very first restaurant, The Cake Boss chose the one and only Venetian Palazzo in Las Vegas. Using family recipes and his own world-famous desserts, he has built a restaurant that is truly destination worthy.

Lagasse’s Stadium

Where else would you expect to find the #1 sports bar in the world except for Las Vegas? And Emeril Lagasse built it in a way that will leave you stunned and wanting more. Bringing his passion for Cajun cooking and love of sports, you’ll seriously consider moving in to this one-of-a-kind spot!


Thomas Keller is a chef that can be described in one word; genius. Having already built the nations most acclaimed restaurant, The French Laundry, he set his sight on taking over Vegas. In it’s tenth year, Bouchon is proof that he has accomplished his task, and then some.

Steak Shapiro Joins The Regular Guys to Talk Vegas

This week it’s Atlanta Eats on the Road in Las Vegas! Host Steak Shapiro sat down with The Regular Guys to talk Vegas and give a taste of the episode.

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

It’s Vegas, Steak’s Got You Covered…..A Must Read….

AE_OTR_Vegas_Flipper2   Ultimate Guys’s Guide to Vegas


This weekend, Atlanta Eats is taking the show on the road and heading to Vegas! I sat down with the man, the legend, the honorary mayor of Las Vegas,  Steak Shapiro to give you the ULTIMATE guy’s guide to Sin City.


Krista: What is the most important thing to keep in mind when choosing a restaurant in Vegas?

Steak: Don’t make yourself crazy! If you’re staying at a really nice hotel on the Strip, it probably has a bunch of 5 star spots. I stay at the Venetian and I never leave because they have great restaurants (Cut, Bouchon, Carnevino) and I don’t want to deal with booking a car service or waiting in monster cab lines. Vegas has more great food in one tiny area than any place in the world!



K: How can I put together the perfect group for a trip to Vegas?

S: First you need a ringleader who is comfortable and embraces the responsibility of not only making plans but trying to keep people on a program.

You need the party animal; always available for one more drink by the pool, in the club, at the tables or heck, over breakfast. You don’t want to be that person, but you always want to know they are there

You want the Mr/Mrs ‘life is freaking great!’ to provide a positive energy at all times.

And you want Mr/Mrs deep pockets. Need I say more? Vegas can be costly…




K:What are you insider’s tips to Vegas?

S:The best place to gamble and win is always the less crowded hotels. For a great chance to win money and experience, truly ‘old school Vegas’ you need to be downtown. The energy downtown is really coming back. And you can’t go wrong at the Golden Nugget or at Binion’s Casino. Or really, Fremont Street in general.



K: What would be you last meal in Vegas?

The classic Rat Pack, old school steakhouse is Michael’s at South Point. Huge velvet chairs, a 50 seat dining room, lobsters and steaks that could sink a battle ship.




K: Ultimate Date Night/Boy’s Night in Vegas is?

Date Night: Cut at the Venetian is Wolfgang Puck’s #1 restaurant by a mile. Romantic, classy, the finest service. If you don’t get lucky after dinner here, she’s either really drunk or your marriage is in trouble.

Boys Night: Carnivino at the Pallazo is a Mario Batalli crown jewel of awesome steaks and delicious italian. Belly up to the stretch bar with TVs before dinner and get the martinis flowing. After heading into the dining room, order 4 pastas for the table to start. Move your way to two massive porterhouses and multiple sides and hammer out a few classic desserts. Tip your waiter $50 cash before you even start and let him know that we should never see an empty glass at the table for the next three hours.



I Can’t Believe It’s Not Pasta! | Mom Thyme

Atlanta Eats | Mom Thyme


The first time I cooked spaghetti squash for dinner I was a bit skeptical. It was the second week of January and one of my New Year’s resolutions was to cook healthier meals for my family. The grilled chicken, fish, and roasted vegetables were great those first few days, but I was really missing my favorite comfort food of all-time, spaghetti and meat sauce.

Like many of you, I’d heard people talk about spaghetti squash being a great substitute for pasta, but categorized these individuals as A) health nuts who probably didn’t like carbs in the first place, or, B) crazed dieters so hungry for “real food” they’d think anything was good. Wow, was I mistaken! Since that very first dinner of spaghetti squash and meat sauce (browned ground turkey + marinara sauce), it’s now a meal my family looks forward to each week. And, it’s so good, we don’t even miss the pasta!

If you haven’t tried spaghetti squash before, you’re going to be amazed at how much it resembles real spaghetti (you can even twirl the “strands” around on your fork!). However, I don’t want to set false expectations, spaghetti squash does not taste exactly like pasta. It has a sweet, delicate flavor all its own and, like pasta, is absolutely delicious when tossed with your favorite tomato or cream based sauce. A friend put it best when she said that spaghetti squash simply takes the “role” of pasta in a pasta dish.

One cup of cooked spaghetti squash has 42 calories, 10 grams of carbs, and is chock full of nutrients like Vitamin A and potassium. So, with swimsuit season right around the corner, what are you waiting for? Try my method below for baking spaghetti squash and let me know what your thoughts.

And, if you already have a favorite recipe that uses spaghetti squash, please write in and let me know about it – I’d love to hear from you!

Spaghetti Squash 101: How to Bake a Spaghetti Squash

  • Preheat oven to 450 degrees F.
  • Pierce spaghetti squash with a knife and bake for 50 – 55 minutes (or, until spaghetti squash is soft). I like my spaghetti squash a little more “done”. Cook for less time if you prefer it “al dente”.
  • Cut your spaghetti squash into two even halves and scoop the seeds out with a spoon. (If you’d like, you can save the seeds and roast them later like you would pumpkin seeds.)
  • Using a fork, scrape the strands of spaghetti squash into a bowl.
  • Toss spaghetti squash with your favorite tomato or cream based sauce. Or, simply toss with butter, parmesan cheese, salt and pepper.




Celebrity Passport to Flavor

This year, Atlanta Eats is partnering with Celebrity Cruises to bring you the opportunity to win passes to the biggest and best food, wine, and tasting events in the area.

2 lucky winners will receive an entire VIP Picnic box with 6 tickets included in each box. (A $600 Value)

More info on the Picnic Boxes here & general information about the Atlanta Steeplechase 2014 here

Winners will be chosen next Wednesday, April 16th and notified via email

Sign up below for a chance to win tickets to this year’s event. By providing your e-mail address, you are opting-in to receive information from Celebrity Cruises.



Preview – Episode 401

This week it’s Atlanta Eats on the Road in Las Vegas! We dine in celebrity hot spots right on the Vegas strip. First stop world famous Legasse Stadium, where the famed chef Emeril Legassee takes it up a notch for game time. Then we visit culinary genius Thomas Keller at Bouchon for his take on classic French bistro fare. We wrap it up with non other than The Cake Boss himself Buddy Valastro and his first ever restaurant for old style Italian recipes at Buddy V’s on the strip.

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

Guys, It’s BBQ Shrimp in Heaven That You Just Can’t Pass Up in 7 Things.

7 Things I'm Sure Of | Atlanta Eats


 7 Things I am Sure About: Season 4 Premier Edition


1.  That the tastiest collared greens I may have possibly ever eaten can be found at the new BBQ joint on Roswell Road near Chastain, Greater Good BBQ. Get ready for a delicious spicy kick which will have you guessing what is exactly in there. You’ll find out their secrets when we feature Greater Good on the show during Season 4.


2. That nobody loves being The Cake Boss more than the Cake Boss as you will see when I visit his brand new restaurant in Vegas, Buddy V’s during the premier of Atlanta Eats Season 4 /On the Road. After watching the 6 minute segment you will get a great sense why Buddy connects with most of America. and probably find yourself thinking about meatballs and spaghetti for dinner.



3. That there is absolutely nothing wrong with staying in Downtown LA if you are hoping for some great meals. Just spent 3 weeks there filming my new Food Network show and had 4-6 great meals within walking distance of the hotel……..everything from out of this park seafood at the Water Grille to the insanely popular Bottega Louie’s for pizzas, pastas and small plates or the old school favorite LA deli Langers with pastrami that has relocated New Yorkers weeping.


4.That Braves fans are going to be saying that every dime they are paying Freddie Freeman this year and moving forward is well worth it while saying quite the opposite when considering BJ Upton.


5. That a trip to the Buckhead Diner on a Sunday afternoon with the family for some cornbread rolls, chips with bleu cheese and veal meatloaf may not be great for the waistline but will be just perfect for your soul…..


6. That the definition of paradise for a sports fan is undoubtedly Emeril LaGasse’s Stadium at the Venetian Hotel in Las Vegas also featured in this week’s season premier of Atlanta Eats. How about chicken wings and quesadillas on steroids, Emeril’s signature barbecued shrimp right out of his New Orleans restaurants and a real live sports book to wager on games with. Throw in massive desserts, the biggest TV’s you ever cozied up to and oh yeah, they got black jack tables and craps games happening all around you..



7. That the dining scene in College Park is hot and only getting more el fuego. Cozy restaurants with incredible bbq, seafood and Southern specialties made our trip there for Season 4 to cover The Pecan and Corner Grille a no brainer. I love watching a community like this really separate themselves with their own identity and only two blocks away from the 2nd biggest convention center in our city means more biz is on the way.


Hop City

Touring the world with the U.S. Coast Guard allowed Kraig Torres, the owner of Hop City, to drink his way across the world. And for that, Atlanta thanks him! In 2009, he brought his passion, or maybe obsession is the right word, for beer to the West Side. From bottles of every type that fill your dreams, to Growler Town, this is truly a beer lover’s paradise.

To say that Kraig Torres loves beer, is VERY serious understatement. But, thankfully for us his love is only matched by his generosity. His goal is to share the passion for beer with Atlanta. Opening on the West Side in 2009, his was the first of it’s kind. Sure, we had grocery stores stocked with macrobrews and liquor stores with a selectrion of craft brew, but nothing like Hop City.

When you walk in to Hop City for the first time, you’ll have remind yourself to keep walking. You’ll stop in your tracks with eyes wide and mouth slightly open. Beer…so much beer. And yes, it will be overwhelming for most of us. That’s why Kraig and his incredible staff of self proclaimed beer geeks are there to help. Say you want something that tastes like Christmas, or need to impress that neighbor that thinks he knows everything there is to know about beer. Hop City’s staff will guide to whatever your heart, and taste buds, desire.

Oh, and did we mention Growler Town? Oh yes, and town is not an exaggeration. One of the first places in Atlanta to serve growlers, Hop City has 60 taps of delicious beer all for you. Now, what exactly is a growler? Well, it’s a 64 oz jug that allows you to take home beer, straight from the tap! That’s right, draft beer…at home! Genius! And the best part? And we’re not talking Miller Lite, either. The delicious nectar that flows from these taps are a mix of local and rare. Many are not even available in bottle! So, sit back and allow yourself to be transported to Heaven, er Growler Town!

Sweetwater Brewery

From North Carolina to the banks of the Mississippi, the South is getting a taste of West Coast style beer from the folks at Sweetwater Brewing. The love these guys have for beer is obvious the moment you put that pale ale to your lips. So pull up a seat and grab a glass because Sweetwater is about to serve up your new favorite brew.

Founders Freddy and Kevin met while attending the University of Colorado and immediately fell in love with the brewing world. After they finished academia, they began their real education, brewing beer, at The American Brewers Guild in California. When they headed to Atlanta in 1996, it was apparent we were desperate need of some West Coast Style brew.

And boy, did they bring it. With the help of friends, family and a few bars willing to give them a chance, Sweetwater began quenching ATL’s thirst with their brews Sweetwater ESB, Sweetwater Blue &, Sweetwater 420. And, we were never the same. Bringing their style of aggressive and hoppy ales to the South is something the beer community will always be thankful for.

Since they’ve opened, Sweetwater has grown in the shadow of the city and is now our largest brewery. They have hosted the World Beer Cup, won Small Brewery of the Year at the Great American Beer Festival and received countless accolades from critics and consumers alike. Recently completing a brewery expansion, they now have a 25,000 square foot brewing facility and distribute over 700,000 cases per year. And with all of that, they’ll still be our beloved hometown brewery.


The Porter Beer Bar

800 beers (and not one of them is a Budweiser). Gourmet pub grub (like, actually really gourmet). And a daily specials list where chef Nick Rutherford really struts his stuff (Florida Corn Agnolotti, anyone?). It’s no wonder this place has been rated amongst the top ten beer bars IN THE WORLD every year since its 2008 debut.

Tucked away in Little Five Points, The Porter is a cozy, casual spot with exposed brick walls and handcrafted wooden booths. The servers are happy to help you navigate the beer list – which features about 800 craft beers from around the world. Choose a brew based on taste, or pair a pint with your meal. Either way, you’re bound to be introduced to your new favorite microbrew.

As for the menu, you could pretty much throw a dart and be very happy with whatever dish it landed on. Their famous Salt & Vinegar popcorn is a pre-meal crowd pleaser, as are the Goat Cheese Fritters (which Steak refers to as “love sticks”), and the Belgian Fries. For main courses, many don’t even look beyond the specials. The list changes daily, but can include items such as Pork and Foie Gras Turine and Painted Hills Steak Tartare. Menu staples include Georgia Wild Shrimp n’ Grits and Kraut and Beer Brats. So, like their beer list, influence comes from every corner of the globe.

For lovers of beer and lovers of food, The Porter is perfectly on point.

Buddy V’s Ristorante

When he decided to open his very first restaurant, The Cake Boss chose the one and only Venetian Palazzo in Las Vegas. Using family recipes and his own world-famous desserts, he has built a restaurant that is truly destination worthy.

Brick Store Pub

The Brick Store Pub in Decatur is a legend. Since 1997 the Decatur pub has been the go-to tavern for anyone who loves beer that would never ever under any circumstances be followed by the word Lite.
Founded by three friends from Athens, the bar stocks fine craft beers from the U.S., and imported beers from England and Germany. In 2004, it began to import high gravity (over 6% A.B.V) beers from Belgium and created the Belgian Room in its upstairs space.
Here you’ll find no big screen TVs or neon signs on the wall telling you which beer to buy. What you get is a friendly atmosphere, knowledgeable staff, and the potential for some really great afternoons and evenings in one of Atlanta’s most welcoming neighborhoods.
But that’s not the whole story. In addition to some of the best beer you’ll find anywhere, The Brick Store serves up classic pub grub, globally inspired with a Southern influence.

The Fool Proof Recipe That Will Keep Your Kids Happy on a Long Road Trip | Mom Thyme

Atlanta Eats | Mom Thyme


Traveling with little ones can be tough, especially when they get hungry! Are you still looking for a snack that your kids will love and that’s perfect for those long car rides to Grandma’s, the beach, even Disneyworld? If so, I’ve got a recipe for homemade granola bars that makes a fantastic portable snack for all you families on the go!

This recipe produces a chewy, delicious snack bar that’s a cross between your traditional granola bar and an oatmeal raisin cookie. Unlike potato chips, popsicles, candy, etc., these granola bars won’t leave your child and car a mess, and, they’re much healthier than all those processed foods found in the convenience store snack aisles.

This recipe is great for busy moms because the granola bars take only a few minutes to make and your kids will love helping you out and mixing all the ingredients together by hand. While this recipe calls for raisins, you can add whatever your family likes such as chocolate chips, peanut butter, shredded coconut, almonds, dried fruit…the list goes on and on!

Now, don’t shy away from this recipe when you see wheat germ and rolled oats on the list of ingredients. Wheat germ can be found on the cereal aisle of your local grocery store and rolled oats will be on the oatmeal aisle (or, in the bulk bin area of stores like Whole Foods). Perfect for long car trips, after school snacks, even a pre-workout treat for mom and dad, these granola bars are sure to be a huge hit with your entire family! Enjoy!

Chewy Granola Bars

Makes around 20 granola bars

2 cups rolled oats

¾ cup packed light brown sugar

½ cup wheat germ

¾ teaspoon ground cinnamon

1 cup all-purpose flour

¾ cup raisins

½ cup unsweetened applesauce

¾ teaspoon salt

½ cup honey

1 egg, beaten

½ cup vegetable oil

2 teaspoons vanilla extract


Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, and salt. Make a well in the center, and pour in the honey, egg, applesauce, oil, and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared baking dish.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Store in an airtight container

Recipe adapted from



Valhalla Onion House

In 1967, Chef Jens Stoltenberg opened the Valhalla Onion House in a small corner spot of Oslo’s largest island, Malmøya. Within months, his restaurant transformed not only the neighborhood, but it seemed to have an impact into the very nature of Norwegian cuisine. Focused on the humble onion, Chef Stoltenberg created an array of dishes that delighted with their powerful, clever, and sometimes just plain weird use of onions.

In 2004, the restaurant’s now chef/owner Odin Løkring began looking to take the restaurant stateside. He opened his first location in New York City’s Flatiron District in 2006 and a second location in San Francisco’s North Beach in 2009. After falling in loves with Georgia’s own Vidalia, he knew he had to have a place in the heart of onion country. In April 2014, Chef Løkring opens what he hopes to be a new sensation in regional southern cuisine.

Her Hips Don’t Lie. How One Dining Out Change Has Changed This Mom’s Body.



Hello Atlanta Eats Fans-


My hips don’t lie (to the tune of Shakira please) . . .Time to give some real results on my FlyBarre Challenge! I’ve pulsed 4 inches off of these hips of mine !!!! And 2 inches off my arms! For Real. Im really reporting results to you here. I love to eat. I love to keep my busy family scheduled and I love to pulse.

I love, love, love the dynamic arms (sounds corny) part of these classes and I’m consistently using 2 lb weights for the arm portion of the class now (still embarrassed to say that) and it has made a difference.

So the message here is that FlyBarre works!! Trying so hard to keep the routine going. I look forward to these classes (did I really just say that)?? It’s funny to look at yourself in the mirror while your holding onto to a ballet bar and swinging your hips side to side while your grooving to a hip hop version of an old Michael Buble song that your actually getting a workout…my hips are shrinking and my core is getting stronger and if I miss a few days of this class I can tell a difference in my body for sure.

Problem is that we all fall into the same category of food loving freaks. Did you gals get a chance to check out our show featuring great healthy restaurants last week? Making good decisions at dinner is my other challenge! It’s the appetizers that get me… My new strategy is apps as entrees! It keeps me from overeating and the items I like the most are usually on the appetizer list anyway! So instead of eating both… I just choose one. There are so many fantastic dining options in our town that it can be hard to control yourself. But really, controlling yourself allows you to get a taste of what you are looking for, and then when you hit FlyBarre, you can pulse it right off.



I used to think that if I wasn’t soaking wet and miserable and completely exhausted lying on the ground catching my breath with my pulse pounding in my forehead that I hadn’t had a workout. Maybe Im older now, maybe Ive had lots of kids and I just can’t do that hard core thing anymore, however, I think Im proud of myself for adjusting and not taking that on. A workout doesn’t have to kill you to work. This FlyBarre class gives me everything my body needs without killing me and leaving me starving a few hours later. And the more you do it, the harder you can push yourself because your stronger then you were a week before. In 45 minutes or an hour this class actually gets to every section that we all want looking good. A little ab, a little but, a little hip, a little thigh. One to two minutes each with some distraction happening and you are good to go.


Im actually starting to plan my weeks better then I used to. It’s a challenge, for sure. Each week I start off with the best of intensions. I love the fact that FlyBarre (and FlyWheel too) open up their schedule on Sunday afternoons. I get the email that says you are allowed to sign up and it instantly gets me in planning mode. I get my calendar out and I find a way to get there. . . I have learned that this is a big step to getting in the habit of making this a routine. If its on my calendar, if I have my mat, if I know Erika the Awesome is teaching the power or that Kelsey is going to be running the show, I prep myself and get my but to my mat. I want my ass to look like that those girls. . .(stay tuned for upcoming blogs on butts . … ). Clearly these girls are professionals. Sometimes life (or 3 kids) gets in the way. That’s why Im committed to the appetizers only . . .


Today is a sunny day in Atlanta! . .. while beautiful for sure, it is a reminder of what is right around the corner. Bikinis. Sundresses .. .all that good, fabulous spring fashion. It all looks better when you have pulsed your hips into shape. I hear there is another FlyBarre challenge happening soon . .. get to your favorite Atlanta Eats restaurant and while you indulge on that app check out the details on FlyBarre Challenge . ..


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.