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A Bowl of Booze Bigger Than Our Head | Best Things We Ate This Week



At Atlanta Eats, we…well…eat. A lot. And each week, we’re sharing the dishes that stand out the most.

If you want to show off your culinary prowess, be sure to tag us on Twitter at @AtlantaEatsTV and use #BestThingIAte. If we choose your submission, you’ll win dinner for 2 at one of our favorite places in town!

Chicken Tomatillo Soup at Joy Cafe


Redneck Lasagna at Sam’s BBQ #1


The Scorpion Bowl at Trader Vics


Pig & The Pearl Wings at Beer, Bourbon & BBQ Fest


Jazz Up Your Friday With This

Atlanta Eats | Mom Thyme


Over the next few weeks of Lent, many of us will be eating our fair share of fish dishes. But, let’s face it, sometimes all those fish dishes can get, well, a little boring! This is especially true if the usual toppings for your fish are 1) a squeeze of lemon juice, 2) tartar sauce, or 3) good ‘ole ketchup. Now, there’s nothing wrong with any of these, but if you really want to jazz up your fish this Friday, you should top it with my super easy (and delicious!) Cherry Tomato Caper Relish.

I’ve been making this Cherry Tomato Caper Relish for over ten years now and it’s truly one of my all-time favorite recipes (soon to be yours too!). The classic combination of cherry tomatoes, fresh herbs, briny capers, and diced shallots in a red wine vinaigrette will awaken your taste buds AND makes the perfect topping for any piece of grilled, baked, or pan-seared fish. Taking less than 15 minutes to throw together, this recipe is not only part of a healthy weeknight meal for your family, it’s also elegant enough to serve at your next dinner party!

Just a few tips, though…this relish does taste better when made about thirty minutes before serving it.  So, go ahead, make the relish and allow it to sit at room temperature while you’re preparing the rest of the meal (and, whatever you do, don’t refrigerate it!). Also, while I like to use parsley and dill, you can use whatever fresh herbs you have on hand (it’s fantastic with basil or chives!). And finally, if you happen to have any leftovers, it makes for great bruschetta! Easy to make, even better to eat, this Cherry Tomato Caper Relish is guaranteed to make a fish lover out of anyone! Enjoy!      

Cherry Tomato Caper Relish

Serves 4

1 pint cherry tomatoes, halved

1 medium shallot, small diced

3 tablespoons capers, rinsed and chopped

¼ cup fresh parsley, chopped

2 tablespoons fresh dill, chopped

3 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper, to taste

Mix all ingredients in a medium sized bowl. Let sit at room temperature for at least 30 minutes before serving.

**This relish is also great on scallops, chicken, and pork tenderloin.


#SnOMG 2015: Restaurant Openings And Snow Day Deals


Ok, Atlanta, there’s something bearing down on our fair city. Whether we get 8 inches of snow, some ice or just a ton of rain , it seems like most people have a snow day. Now, there’s no reason to drive if it’s dangerous, but that doesn’t mean you need to stay inside! Here is the list of Atlanta restaurants (and bars!) open if you need to warm up with some food and drink. We’ll be updating this throughout the day and into tomorrow if necessary:

*If you know of an opening that we missed, send it over to us via Twitter @AtlantaEatsTV

Snow Day Deals

  • Decatur The Pinewood (1/2 off whiskey cocktails)
  • Decatur The Square Pub ($3 pints)
  • Brookhaven There ($1 Green Session Beers)
  • Emory Village Dragon Bowl (use the password “snow day” and receive 20% off)
  • Inman Park One Eared Stag (half priced beer when it snows)
  • Midtown Park Tavern ($1 draft beers)
  • Virginia Highland/Buckhead Genki Noodles and Sushi (1 free hot saki for every 2 people that come in)


  • Alpharetta  Bite
  • Alpharetta Marlow’s Tavern
  • Atlantic Station The Pig & The Pearl
  • Avondale Estates  The Bishop
  • Brookhaven  Verde
  • Brookhaven  There
  • Buckhead  Shake Shack
  • Buckhead 1Kept
  • Buckhead Saltyard
  • Buckhead KR Steakbar
  • Buckhead Davio’s
  • Buckhead Buckhead Life Restaurants (Chops, Kyma, Pricci, Buckhead Diner, Bistro Nikko)
  • Buckhead/Briarcliff Red Pepper Taqueria
  • Buckhead Tavern at Phipps
  • Buckhead Watershed
  • Buckhead Vine and Tap
  • Buckhead True Food
  • Castleberry Hill Smoke Ring
  • Chamblee Southbound (Open 5-9PM)
  • Decatur Chai Pani
  • Decatur The Pinewood (1/2 off whiskey cocktails)
  • Decatur Iberian Pig
  • Decatur Makan
  • Downtown Hard Rock Cafe
  • Downtown Alma Cocina
  • East Atlanta Village Argosy
  • Edgewood Fox Bros BBQ
  • Emory Point Tin Lizzy’s (Closes at 10PM)
  • Emory Village Dragon Bowl (use the password “snow day” and receive 20% off)
  • Grant Park Republic Social House
  • Grant Park Six Feet Under
  • Highlands Diesel Filling Station
  • Home Park Better Half (Bar Only)
  • Inman Park One Eared Stag
  • Inman Park Across The Street
  • Inman Park Rathbun’s
  • Inman Park Rathbun’s Steak
  • Inman Park Parish
  • Little Five Wrecking Bar Brewpub 
  • Little Five The Porter
  • Midtown Lure
  • Midtown South City Kitchen
  • Midtown Ecco
  • Midtown GRAIN
  • Midtown Cypress Street Pint and Plate
  • Midtown STK(at 5PM)
  • Midtown Park Tavern ($1 draft beers) 
  • O4W 4th & Swift
  • O4W Sound Table (David Sweeney’s Pop-Up)
  • O4W Miso Izakaya
  • Poncey Highland Sweet Auburn BBQ
  • Reynoldstown H. Harper Station (5-9PM)
  • Roswell Lucky’s Burger and Brew
  • Roswell Table & Main
  • Roswell Coldbrews
  • Sandy Springs Hammocks Trading Company
  • Sandy Springs MAYA Steaks
  • Smyrna Atkins Park
  • Virginia Highland La Tavola
  • Virginia Highland DBA BBQ
  • Virginia Highland El Taco
  • Virginia Highland/Buckhead Genki Noodles and Sushi (1 free hot saki for every 2 people that come in)
  • Westside Bone Lick BBQ
  • Westside Bellwood’s Social House
  • Westside Miller Union (For lunch. Dinner TBD)


  • Alpharetta The El Felix
  • Alpharetta Oak Steakhouse
  • Alpharetta Antico Pizza
  • Alpharetta Bantu
  • Alpharetta Bantam and Biddy
  • Alpharetta Cafe Gio
  • Alpharetta Goldberg’s
  • Avondale Estates Palookaville
  • Brookhaven One Sushi +
  • Buckhead Holeman & Finch
  • Buckhead St. Cecilia
  • Buckhead Katana
  • Decatur No. 246
  • Downtown Pittypat’s Porch
  • East Cobb Common Quarter
  • Emory Point General Muir (at 2:30PM)
  • Krog Street Superica
  • Krog Street Jeni’s Ice Cream (at 2PM)
  • Lawrenceville The Georgia Pine
  • O4W Serpas
  • Prado Genki Noodles and Sushi
  • Roswell Osteria Mattone
  • Virginia Highland Illegal Food
  • Virginia Highland Cleremont Lounge
  • Westside Octane Coffee
  • West Midtown Six Feet Under
  • Westside Bacchanalia 

Atlanta Eats’ #SnOMG Survival Guide | Stock Up Like a Local



Well, Atlanta, it looks like we’re going to be getting some #SnOMG  this week. With classes and businesses already planning on being closed for a few days, it’s time to stock up on supplies!

All of this weather can be really tough on all of the wonderful local businesses we are blessed with. So, instead of fighting with a stranger over the last loaf of bread at a grocery store, why not support one of our local purveyors of deliciousness? Here are the spots we recommend, so you can stock up! Stay safe out there!

Stock Up Like a Local Guide 

For Boozy Supplies:

For Meaty Supplies:

For Other Tasty Supplies:

Our Favorite Local Products to Enjoy on a Snow Day:

  • Monday Night Brew
  • Doux South
  • Phickles Pickles
  • Cacao Hot Chocolate
  • Frozen Pints

The Best Comfort Food In Atlanta



Photo Credit: Bone Lick BBQ/Caren West PR

It’s cold outside and January is over, so that means we can all stop pretending to be on a diet, right? Or maybe you just need to let loose and dive into something a little more substantial than salad. Whatever the reason, there’s no shortage of indulgent food in town. Whether you need a cheat day or a cheat year, these are the dishes you should be ordering.

Queso Royal at The Orginal El Taco

There’s never a bad time for queso.



Pastrami Poutine at The General Muir

French fries + gravy + pastrami = what diet?


“The King” at King + Duke

Meat, glorious MEAT!




S’Mores Bread Pudding at Saltyard



Not yo’ mama’s campfire treat.

Photo credit:

Jake’s Sloppy Slaw Burger at Red Eyed Mule

You’ll need a nap after this.



Photo credit: Urbanspoon

Big Ol’ Totties at Bone Lick BBQ

Come. At. Me.


Banana Creme Pie at Buckhead Diner

It’s just bad manners if you say no to a James Beard Award winning dessert.



Photo credit: Sara Hanna Photography

Country Fried Chicken Special at Taqueria Del Sol

Happy belly. Happy soul.


Peanut Butter French Toast at Highland Bakery

The only way anyone should kick off their morning.



Photo credit:


Cupcake ATMs and Deep Fried Goat Cheese | Best Things We Ate This Week



At Atlanta Eats, we…well…eat. A lot. And each week, we’re sharing the dishes that stand out the most.

If you want to show off your culinary prowess, be sure to tag us on Twitter at @AtlantaEatsTV and use #BestThingIAte. If we choose your submission, you’ll win dinner for 2 at one of our favorite places in town!

Cupcake Bites From Sprinkles

Diet, schmiet! This week we needed cupcakes. Thankfully, Sprinkles Cupcakes were there for us. Located just inside the entrance to Lenox Mall, Sprinkles has brought their yummy baked goods, plus a 24 hour cupcake ATM to Atlanta! Yup, freshly baked cupcakes available 24/7. Deliciously dangerous.


Steak Fajitas at El Rey Del Taco

El Rey Del Taco is late night taqueria found on Buford Highway. Serving up the best lengua tacos in town and a killer cocktail camerones. But don’t sleep on the steak fajitas. These are not your typical tex mex fajitas with slabs of barely charred beef. These had amazing crust and are exactly what fajitas should be. Served with a side of the handmade corn tortillas, it’s a steal at under $8 for a lunch portion. And hey, if you want to get a margarita or two, we won’t say a thing.


Goat Cheese Fritters at The Porter

This week is American Craft Beer Week, and of course The Porter is celebrating. With tap takeovers and special casks being tapped, this bar was the place to be all week. With a background at Seeger’s, owner Molly Gunn knows that a great beer needs a great bar snack. And their Goat Cheese Fritters more than do the job. Made with deep fried goat cheese, cracked black pepper and clover honey, these are cheese sticks on a whole new level.



Norman’s Landing

Sometimes a classic is a classic for a reason. Norman’s Landing is a beloved Cummings institution. From lobster rolls to ribs, this spot has folks coming in troves.

KR Steakbar

Kevin Rathbun’s fourth Atlanta restaurant is a fine addition to his eponymous Rathbun’s, Kevin Rathbun Steak, and Krog Bar. KROG isn’t the official acronym for “Kevin Rathbun: Original Gangsta.” Not yet, anyway.

Steakbar sits in the Peachtree Hills neighborhood, and the first thing Kevin Rathbun fans will notice is…it’s really light, compared to his restaurants in Inman Park, and that makes it feel a little less intimidating. While Mr. Rathbun’s signature steaks are still on the menu, along with classics like fried artichokes with lemon, Steakbar ventures into classic Italian cuisine with pasta, mozzarella salad, and pappardelle bolognese.

As with all great restaurants, you don’t go there for the quiet. If you want that, Atlanta has many fine libraries. So you can expect a noise level that will vary from night to night — if you’re going during a celebration season like father’s day, graduation, or at any time during December, you’re going to be sharing the room with large parties that aren’t always using their inside voices.

In something of a culinary coup, Chef Rathbun convinced Top Flr alum, Tres Bullard to sign on to manage the beverage program, so you know that the cocktails are going to be outstanding.

Southern Ground Social Club

Sometime between millions of albums and touring the world, Zac Brown  found time to open a restaurant. And like his music, Southern Ground Social Club has some serious soul!

Located in the sleepy town of Senoia (also the filming location of The Walking Dead), you’ll find a Southern Ground. Part restaurant, part bar, part music hall, this place is exactly what you would come to expect from The Zac Brown Band. Radiating Southern charm and filled with music, you would be hard pressed to not immediately fall in love. And the menu? Yeah, they’re taking care of you there too. These guys are using recipes passed down from grandmothers and putting their own touches on them

Swallow at the Hollow

If there’s one thing the South does with more enthusiasm than anything else it’s probably barbecue. With eight good months a year for cooking out, and plenty of local farms to source hog from, we can cook a pig like you wouldn’t believe.

Up in Roswell they’re making an art of it at Swallow at the Hollow, a little place on Green Street that cooks the ‘cue sauce over the hot coals, and sends out a macaroni and cheese that should be on your Atlanta food bucket list.

Slathered is the word of choice when it comes to ribs and sauce, and that’s exactly the deal here. Baby back ribs, with a good sticky sauce glazed onto it over the coals. Or pulled pork with your choice of sweet, vinegar, or mustard based sauces. Or all three. The combinations are endless.*


Editor’s Note: The “endless” combinations of meats and sauces mentioned here could actually be calculated by someone smarter than anyone who works for Atlanta Eats, and is more interested in doing the math than putting food in their pie-hole.

The Iberian Pig

Edison bulbs, exposed brick walls, and a friendly staff. It’s everything a hip, new restaurant strives to have. The Iberian Pig, located in Decatur, offers this and much more.

The Iberian Pig’s menu practically replicates what one would find in the markets of Spain, truly transporting customers into a foreign, yet inviting environment. Cured meats, a Spanish tradition, are what make this spot worthy of your time. Prosciutto is so passé. Here, Serrano Ham, smoked chorizo, and acorn fed Iberian pig are served thinly sliced on rustic wooden boards. The fatty marbling of the meat alone is enough to mesmerize the eyes, but surely not enough to keep away from a hungry mouth.

A vast array of imported artisanal cheeses complements the charcuteria and an expertly selected list of wines help to complete any afternoon or evening at this Spanish hideaway. The restaurant’s mixologists are also happy to serve up some classic cocktails or some more creative compositions. However, our top pick: the traditional sangria with delicately muddled fruit, wine and spirits. It’s always a great evening on the patio of the Iberian Pig on a warm summer night.

Common Quarter

From the minds of Local Three and Muss & Tuner’s, comes this East Cobb gem that brings coastal seafood and classic southern to East Cobb.

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!

Surf? Turf? You Can Have Both!


Sometimes you want surf, and sometimes you want turf. And if you’re at Norman’s Landing, you can sandwich form! Double fist both the Maine lobster roll and the reuben and you’re in for the best meal in the area.


Oh This? Just The PERFECT Pot Roast Recipe!

Atlanta Eats | Mom Thyme

Hey busy moms, are you still searching for THE PERFECT pot roast recipe? By perfect, I mean one that’s fork-tender, melts in your mouth, AND gets two thumbs up from your husband and kids. If the answer’s yes, I’ve got a Slow Cooker Beef Pot Roast recipe just for you!

I discovered this recipe a while back on and, after reading HUNDREDS of glowing reviews on this pot roast (and, seeing it’s 5 star rating), knew I had to give it a try! I’m not at all exaggerating when I say, wow, this is hands down the best pot roast I’ve ever tasted! It’s perfectly seasoned and the broth and the vegetables cook down to become this rich, hearty sauce that’s full of mushrooms, onions, and carrots – when served over homemade mashed potatoes, it’s pure heaven on a plate!

Because this pot roast does require a little bit of prep work before throwing it in the slow-cooker, I’ve learned that it’s best to cook this dish on the weekend and enjoy the leftovers all during the week (just FYI, this pot roast makes fabulous sandwiches!). This Slow Cooker Beef Pot Roast is the ideal Sunday dinner when you want to prepare a delicious meal for your family, maybe open a bottle of wine, and just enjoy some quality time together. 

Comfort food at its absolute best, this Slow Cooker Beef Pot Roast is one fantastic recipe that I can’t wait for you to try (trust me, you’re going to love it!). Enjoy!

Slow Cooker Beef Pot Roast 

Makes 8 Servings

1 (3 pound) boneless chuck roast

Salt and Pepper, to taste

1 tablespoon all-purpose flour, or as needed

2 tablespoons vegetable oil

8 ounces sliced mushrooms

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon butter

1 ½ tablespoons all-purpose flour

1 tablespoon tomato paste

2 ½ cups beef broth

3 medium carrots, cut into chunks

2 stalks celery, cut into chunks

1 sprig fresh rosemary

2 sprigs fresh thyme

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated and pat it into the meat. Shake off any excess.

Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

Stir in 1 ½ tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add beef broth, stir to combine, and return to a simmer. Remove skillet from the heat.

Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.

With a spoon, skim off any fat from the surface. Season with salt and pepper to taste. Serve over mashed potatoes or rice.

Recipe adapted from Chef John,

Pot Roast - AE

A Beer Dinner To Beat The Cold



Per Food 101:

“In the South, indulging in decadent food is one of winter’s only redeeming qualities. However, with the dawn of spring around the corner, green creeps back into the landscape and our diets. On Thursday, March 5, Executive Chef Justin Keith, Sous Chef Cooper Sweat and Atlanta’s favorite beer critic Ale Sharpton will team up to create a dining experience that perfectly captures this moment on the Southern calendar. The four course dinner (with an amuse bouche to start) includes the best of both worlds – a little of the decadence of winter, along with a bit of the lightness and excitement of spring. Each course will be paired with a brew handpicked by Ale Sharpton to perfectly complement both the season and the dish.”

Amuse Bouche

Beer Battered Apple / Black Pepper Goat Cheese Whip / Hard Cider Reduction

Beer Pairing: Dupont Pommeau de Normandie

1st Course – Fish

Pan Seared Halibut / Vegetable Risotto / Stewed Tomato Coulis / Herb Oil

Beer Pairing: Westbrook White Thai

2nd Course – Intermezzo of “Southern Poutine”

Hand Cut Fries / BBQ Gravy / 101 Pimento Cheese / Poached Farm Egg

Beer Pairing: Three Taverns Prince of Pilsen


3rd Course – Deconstructed Boeuf Bourguignon

Braised Short Rib / Carrot / Turnip / Mushroom / Potato / Red Wine Reduction / Fried Sage Leaves

Beer Pairing: Monday Night Drafty Kilt Scotch Ale

4th Course – Sweets

Bacon Hushpuppies / Powdered Sugar / Stout Anglaise

Beer Pairing: Burnt Hickory Big Shanty Graham Cracker Stout

Illegal Food Now Serving In Virginia Highland


*Note: Story updated to include another day of burger devouring awesomeness 

Oh, happy day! Illegal Food is finally serving hungry Atlantans. The former pop-up inside of Joystick Game Bar is taking over the former Bar Meatball space in Virginia Highland.  Fans will be happy to know that favorites including ‘The Hank’, ‘Fungus Among Us’, and ‘Nasty Nate’ will find permanent homes on the menu. They will be joined by made from scratch Southern fare made from locally sourced ingredients. Supplying partners include Brasstown Beef  and Gum Creek Farms.

As is befitting of a Southern restaurant (and an owner hailing from Kentucky), Illegal Food will place emphasis on it’s Bourbon program; available in both cocktails and sipping.

You can look forward to chowing down on ‘the Hank’ and sipping a Bourbon every Wednesday to Saturday from 6PM – 11PM.  Check out their menu here.



Just In Time For Fat Tuesday, Cajun Mike Brings Us Gumbo!

“crawfish pie and a file’ gumbo”- Hank Williams

There’s Creole and then there’s Cajun.

The origins of the word are a little confused. Is it Creole, is it Cajun? Does it come from New Orleans, does it come from Acadiana? Some in Mobile claim ownership. Are the recipes West Indies slave or the exiled Acadian’s, or a confused mixture of that and more?What’s in it? What would you like? Does it have a dark roux base or tomato base? For my purposes, since I’m Cajun and don’t recognize anything with tomato’s in it as “gumbo”, we’ll stick to the “Real Deal” and talk of only Acadian or Cajun gumbo.

Gumbo is a dark soup or stew. It contains just about anything a Cajun down on the farm could find to cook. Often the pot consisted of chicken, squirrel, rabbit, a handful of fresh shrimp, or a seafood gumbo with oysters, crab, shrimp, and fish. He used File’, ground Sassafras root, to thicken and spice up the concoction. The Cajun’s used flour and oil to make the roux and then sauteed the “trinity”, chopped onions, bell pepper, and celery, in the brown mixture. Next adding browned chicken pieces, Andouille sausage, okra (this is the confusing part since the origins of okra are not clearly known as used in south Louisiana cooking), simmered over low heat for several hours, and then served over rice.

Gumbo originated in the early 18th century but didn’t become popular nationally until the 1970’s mostly because of the popularity of Justin Wilson and chef Paul Prudhomme.  Today it is the official dish of Louisiana and is on the menu in the US congress.

During lent Catholics would omit the meats from gumbo and use only vegetables. This was called “gumbo des herbes.”

Typically the Cajun dish will include potato salad and French toast as sides and the gumbo will be served over rice. If you’re interested, the world championship of gumbo is held every year in New Iberia, LA. If you go a good time will be passed by all.

Here’s an easy family recipe:

1 or 2 small chickens cut into pieces, browned in oil and set aside

1 lb Andouille sausage cut into small rounds

1 pkg frozen, chopped okra

2 green bell peppers, chopped

2 onions, chopped

4 stalks celery, chopped

3 garlic, minced

3-5 quarts water

3 bay leaf

season with cayenne pepper and salt

If the roux thing is confusing buy powered roux or jar roux. When in a hurry I use both, mixing in the water as I go. Add the roux and stir constantly until dissolved.

Add all ingredients to the roux, cook over slow heat for about one and half hours.

Serve over rice. Add Gumbo File’ to thicken and for flavor enhancement.

A Little Taste of NOLA in the ATL

Just in time for Mardi Gras, it’s time to check some fabulous cajun food right in our fair city. And where do we go when we get the craving for poboys with a twist? Straight to the Crawfish Shack!