Saturdays & Sundays 10:30 am

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Double Zero Napoletana

What’s the definition of a restaurateur? It’s opening up restaurants that people fall in love with. Like Sugo in Roswell and Iberian Pig in Decatur. Well, what happens when the same family, the Casteluccis, get in to the Italian business? Really good things.  Just a few steps outside of the perimeter in Sandy Springs, it’s a pasta/pizza place that folks go crazy for! Let’s hang at Double Zero Napoletana.

Twin Smokers

There’s so much happening in downtown Atlanta! Just a block away from the Georgia Aquarium and Philips Arena, you’ve got bourbon and bbq that has the whole city buzzing. The beautiful thing is, they’ve got 9 menu items that are as close to perfection as you can get. True, they run out of meat most nights, but hey, tomorrow you gotta get her earlier. Let’s hang, at Twin Smoker’s BBQ!

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.

Get Your Wings On For March Madness

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Is there anything better than wings during a  game? Yeah, no, we didn’t think so. So, when you’re in the midst of March MAdness or even just a regular old Saturday (and Sunday and Monday, etc.) in the South (is that a thing?), here are the best of the best when it comes to buffalo wings to chow down on!

D.B.A. BBQ

1190 North Highland Avenue Northeast, Atlanta, GA

(404) 249-5000

These wings are smoked and  available in 9 (!!!) different flavors, Plain (Smoked) , Sweet BBQ , Bryan’s Tangy , Habanero-Mustard , Buffalo (Med) , Hotlanta Hot Sauce (Hot) , Hotlanta Burnin’ Sherman (Hottest) , Lemon Pepper

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Bellwood’s Social House

1000 Marietta Street Northwest #202, Atlanta, GA

(678) 974-8748

Southern fried, y’all!! Buttermilk marinated & southern fried drumettes, local honey & chipotle drizzle.

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Republic Social House

437 Memorial Drive Southeast, Atlanta, GA

(404) 577-3997

When the weather is beautiful, there is no place I’d rather be than a rooftop bar. And one of the spots I go -especially when there’s a great game on- is Republic Social House in Grant Park. And when there’s a game on, I’m getting my wings on. Republic’s are traditional Buffalo style which matches perfectly with traditional football. Or futbol, we don’t judge..

Republic Social House - Chicken Wings

 

Table & Main

1028 Canton Street, Roswell, GA

(678) 869-5178

With a spot that makes some of the most finger lickin’ good fried chicken in the South, there’s no surprise that they can make a mean batch of chicken wings. Available for order for the Big Game, they come in BBQ, mild hot, hot hot, and southern fried(aw, yeah!). $50 will get you 50 wings plus 10 chocolate chip cookies.

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Chick a Biddy

264 19th Street Northwest, Atlanta, GA

(404) 588-1888

This Atlantic Station chicken emporium has wings in a few different flavors. But our favorite? We’ll always come back to the Thai chili and peanuts!

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Fox Bros

1238 DeKalb Avenue Northeast, Atlanta, GA

(404) 577-4030

The original gangsters in Atlanta. These smoked wings are what put Fox Bros on the map, and still available in other bars like Smith’s. Perfectly tender and seasoned. You’ll never be as happy as when you bite in to one of these babies.

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Common Quarter

1205 Johnson Ferry Road #101, Marietta, GA

(678) 809-4040

Not a place you would imagine would have amazing wings, but with a talented young chef, don’t put anything past this West Cobb neighborhood gem. Big Green Egg-smoked wings, Thai glaze, toasted peanuts, and cilantro makes for some truly fantastic wings.

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Smoke Ring

309 Nelson Street Southwest, Atlanta, GA

(404) 228-6377

A Castleberry Hill joint with as much soul as the neighborhood. You can’t miss the wings here. Smoked and tossed in a buffalo sauce and served with Alabama white BBQ sauce. Yum? Oh, heck yes!

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This Will Be The Most Refreshing Drink This Spring

Atlanta Eats | Mom Thyme

Spring is officially upon us and what better way to celebrate all the warm sunny days ahead than to whip up a batch of homemade lemonade! Now, I’m not at all going to pretend that the only lemonade my family drinks is freshly squeezed – absolutely not! When I’m short on time (which is pretty often these days!), I usually just open a package of lemonade mix and add a little water. BUT, when I’m entertaining and want a special treat that’ll impress my family and guests, this special recipe for homemade lemonade always does the trick!   

So, what makes this lemonade so fantastic? 1) It consists of only three ingredients – lemons, water, and sugar. 2) It’s perfect for any occasion! You can dress it up in a fancy crystal punch bowl for a baby or bridal shower, or, you can serve it straight out of the pitcher for a BBQ or child’s birthday party. At the end of the event, you won’t have a drop left! 3) This lemonade is delicious on its own or great when mixed with other ingredients. Just add pureed strawberries for strawberry lemonade, iced tea for an Arnold Palmer, or, my personal favorite, a little vodka to transform it into a refreshing summertime cocktail – YUM!  And, for another unique twist altogether, simply substitute lime juice for the lemon juice and you’ll have homemade limeade.

Ok, so now that I’ve convinced you to try it, I have to let you in on my very favorite tip for squeezing the 1 ½ cups of lemon juice you’ll need for the recipe (and yes, you do want FRESH, not out of a bottle). If you don’t have a juicer, simply pop your lemons in the microwave for around 15-20 seconds. You’ll be AMAZED at how much easier it’ll be to squeeze the lemons by hand and how much more juice you’ll be able to extract from each lemon. Light, delicious, and bursting with fresh lemony flavor, this homemade lemonade is worth every little bit of the extra effort it takes to make it from scratch! Enjoy!

Easy Homemade Lemonade

Makes 10 Cups

1 ½ cups lemon juice, freshly squeezed (about 6 -8 lemons)

1 ½ cups white sugar

8 cups water

In a small saucepan, combine 1 ½ cups white sugar and 1 cup water. Bring mixture to a boil and stir until sugar is completely dissolved. Set aside and allow to cool at room temperature. 

In large pitcher, stir together cooled syrup, lemon juice, and remaining 7 cups of water. Cover and refrigerate until ready to serve.

Note: If you prefer your lemonade not as sweet, reduce the sugar to 1 ¼ cups of white sugar.

Photo Courtesy of Flickr

Lemonade pic

Kevin Rathbun Spills His Secrets to Cooking the Perfect Steak

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When the days begin to lengthen and the temps rise, we look for anything to throw on a grill. And is there anything more Summer-like than getting a perfect cut of beef and cooking it until it melts in your mouth? 

Sadly, many people do not treat a beautiful steak with the respect it deserves. Even sadder, many don’t even know where to begin. Enter: Kevin Rathbun. If anyone in Atlanta can work magic with a ribeye, it’s him. So we asked the King of Meat to spill his secrets, and  he invited us into his backyard to give us the low down. Now we’re sharing with you how to get the perfect steak at home

* See the pictures below for the step-by-step guide on making the best backyard steak*

Kevin’s motto: ‘ Start with good product and don’t do too much to it!’

That means starting with quality wet or dry-aged steaks, bring them up to room temperature, season with kosher salt and fresh ground pepper and then cook for a just a few minutes. That’s it. You’re done. Step away from the steak.  You can be eating the best steak of your life in minutes with only 3 ingredients!

For sides, Kevin keeps it classic as well. Blanch, then char some broccoli, or grill some corn. Served elote style with mayo, chili and cotija cheese, it’s the perfect compliment to a juicy ribeye.

You’re going to need something to wash it all down with, and Mr. Rathbun has you covered there as well. If you’re outside grilling in this kind of heat, nothing will cool you down faster than some fresh watermelon. Puree the flesh, add the liquor of your choice and finish off with ginger beer. That’s it.

Nothing in this meal is complicated or involves for than a few pieces. But everything together will have your friends and family singing your praises. We’ll keep your secret for you.

  • KRRawSteaks.jpg
    Kevin's motto: 'Start with a good product and don't do much to it!'
  • KRSalt.jpg
    Salt that (room temperature) baby up. You want to see the salt crust. Salt = Flavor
  • KRPepper.jpg
    Freshly ground pepper. Leave that pre-ground stuff at the store.
  • KRBigGreen.jpg
    Get your Big Green Egg up to 700 degrees to get a great char.
  • KROnTheGrill.jpg
    Throw those beauties on the grill. This is about the time when you start to salivate.
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    You'll only need to grill each side for a few minutes. Then bring the temp down to about 500 degrees.
  • KROpenEgg.jpg
    This is the point where you 'burp' the grill. Let out some of the heat, but not enough to cause flare-ups.
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    When you've cooked your steak to the correct temperature, plate them. And this is very important: leave them alone. No tenting, no poking, no cutting. The meat needs time to rest.
  • KRFinish2.jpg.jpg
    Just when you don't think you can wait any longer, it's time to carve 'em up! Always cut against the grain.
  • meandkevin
    And finally, dig in caveman (cavewoman?) style! Complete with toasting that steak.

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.

Sweet Hut Bakery

When we want a sugar fix on Buford Highway, there’s only one spot that we head. It’s Sweet Hut. From cupcakes to pastries, they have it all. And all with a Taiwanese twist. If you don’t have a giant sweet tooth, they have plenty of savory treats as well. But, whatever you order, make sure to wash it down with a bubble tea. Sweet hut is making one of the most in-demand versions in Atlanta.

And now, with a Midtown location – complete with catering and lunch sandwiches- you can get your fix wherever you live.

Another Broken Egg Cafe

Established in 1996, Another Broken Egg isn’t your typical breakfast, brunch and lunch place. Our menu is second-to-none, loaded with fresh ingredients and creative recipes across a wide variety of breakfast classics, memorable brunch dishes and lunchtime favorites. And each location is designed to feel like a casual getaway with a generous side of family, friends and friendly service. Much of their success can be linked to the philosophy that “Nothing Short of Right is Right.” Each restaurant is managed by hands-on owners who believe that every detail is important to make the customer happy. So from the time you enter the front door to the time you leave the Cafe, you should feel like you’re on a relaxing vacation and as comfortable as you would be in your own home.

 

Locations: 

 

Buckhead
2355 Peachtree Rd NE
Atlanta, GA
(404) 254-0219
Mon-Sun: 7:00 AM – 2:00 PM

 

Vinings
4300 Paces Ferry Road
Vinings, GA
(770) 384-0012
Mon-Fri: 7:00 AM – 2:00 PM Sat -Sun: 7:00 AM – 3:00 PM

 

 

Dunwoody
4745 Ashford Dunwoody Rd
Atlanta, GA
(770) 408-0110
Mon-Sun: 7:00 AM – 2:00 PM

 

 

Alpharetta
4075 Old Milton Pkwy #1
Alpharetta, GA
(770) 837-3440
Mon-Sun: 7:00 AM – 2:00 PM

 

Johns Creek
11030 Medlock Bridge Road #110
John’s Creek, GA
770-232-1572
Mon-Sun: 7:00 AM – 2:00 PM

Preview – Episode 511

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

Barcelona

Barcelona. For soccer-lovers, it’s the team that plays the most breathtaking, sublime game in the world. For art and culture-lovers, it’s the home of dozens of museums, including the Museu Picasso (which houses an extensive number of Pablo Picasso’s early works). For the residents of Inman Park, it’s a stylish tapas restaurant with a fantastic collection of Spanish wines, a beautiful patio, and an outside fireplace that makes the patio comfortably habitable in the winter.

The vibe at Barcelona is modern, it’s fast, it’s hip without being trendy, and it’s classic without making you feel like you’re in the dining car on the Orient Express. If you’re able to get a seat on the patio it’s going to be less noisy than sitting inside. But whether you dine inside or outside, the tapas menu is perfect for sharing on a date.

Want a bigger plate? Try Tile Fish la Plancha or Grilled Skirt Steak. You’ll thank us.

5 Secrets To The Perfect Steak Night Side Dish

Atlanta Eats | Mom Thyme

 

It was during my first six weeks at the Scottsdale Culinary Institute that I learned how to REALLY cook a baked potato. Up until that point, I thought that baking a potato meant wrapping it in aluminum foil and tossing it in the oven until it was ready (I mean, that’s what my family had always done!). I had no idea that I was actually steaming the potato and that an exponentially better baked potato could be had just by changing my cooking method! It’s been fourteen years since I first learned how to cook a perfect baked potato and I’ve never used another method since. Below is what I learned in culinary school that day and I hope that these tips will help you too when baking potatoes for your family: 

Start with a Good Baking Potato Such as a Russet – The starchiness in a Russet potato makes it ideal for baking and will result in a lighter and fluffier baked potato. And, when using the cooking method below, the thick skin on a Russet will turn into a perfectly seasoned crispy potato skin that’s absolutely irresistible!   

Buy Potatoes That Are Uniform In Size – This is super important because you want all of your potatoes to cook evenly and be done at the same time. A potato is done when it reaches an internal temperature of 210 degrees F. Different sized potatoes = different cooking times!

Inspect Your Potatoes Thoroughly Before Buying Them – Steer clear of potatoes that have sprouts or a green tint to the skin. Also, try to avoid potatoes that have noticeable blemishes or bruises on them.

Perform the Squeeze Test – This is a simple test to do before pulling your potatoes from the oven. If you squeeze the middle of the potato and it gives in easily, your potato is done. If your potato isn’t ready, continue to cook it at 15 minute increments and do the “squeeze test” periodically to check for doneness.

Yes, You Can Microwave Potatoes to Cut Down on the Cooking Time – Ok, I didn’t learn this in culinary school, but have learned this time-saving trick while baking potatoes for my family. You can cut down the cooking time by almost half if you first microwave the potato for 4-5 minutes (piercing it with a fork first) and then place it in the oven.  You will need to microwave each potato individually so this may not be optimal if you’re cooking a large number of potatoes.

So, without further ado, below is the cooking method I learned for making perfect baked potatoes each and every time. Whether part of this Saturday’s Steak Night or next week’s Meatless Monday, these spuds are sure to steal the show! Enjoy!

Perfect Baked Potatoes

4 Russet Potatoes

Olive Oil

Kosher Salt

Preheat oven to 350 F. Thoroughly scrub potatoes under cold running water. Dry potatoes and pierce them four times each with a fork or sharp knife. Thoroughly rub olive oil on potatoes and sprinkle them all over with kosher salt. Place potatoes on the middle rack of the oven, then place a baking sheet on the lower rack of the oven to catch any drippings. Bake potatoes for 1 hour or until done (large potatoes will take longer to bake).     

*If potato is not done, continue to cook it at 15 minute increments, checking periodically for doneness.   

Photo courtesy of the National Institutes of Health, part of the U.S. Department of Health and Human Services.

BakedPotatoWithButter

Preview – Episode 510

This week, on Atlanta Eats, we start the day off right with Bloody Mary’s and Eggs Benedict at Another Broken Egg Cafe in John’s Creek. Next we head to Inman Park to nosh on savory small plates and Spanish wine at Barcelona. Then Mara & I get our sugar fix on Buford Highway Malaysian style at Sweet Hut Bakery. Last up it’s Buckhead at Smoke Belly taking BBQ to a whole new level.

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

Who Has The Best Ramen In Town? You Decide!

On Monday, March 23, several of Atlanta’s top restaurants and chefs will compete to take the title of best ramen served at the second annual Ramen Fest, including Illegal Food, Makan, No. 246, Pine St. Market, Kimball House, Twain’s, Victory and Wrecking Bar Brewpub. Each participant will create their own take on ramen and serve tastings to the audience during the special event.

“Atlanta’s first Ramen Fest was such a fun and popular event, plus the best part is we raised $6,000 for The Giving Kitchen in our first year,” said Makan Chef George Yu. “There are so many great restaurants we want to work with right now, and based on last year’s popularity, we decided to host the event again.”

In addition to the ramen tastings, guests can purchase beer passes to enjoy Wild Heaven’s craft brews during the event.

Tickets are $35 per person and include tastings and a donation to the Decatur Education Foundation. Beer tickets are available for $12 in advance or $20 at the door. Click here for more information and to purchase tickets.

ramen fest spring 15 flyer (2)

Honey Pig

Since 2007, Honey Pig has been serving great tasting Korean BBQ in Duluth. Being the first Korean barbeque restaurant in the area, it piqued the interest of many and as our popularity has risen customers now visit from all over Georgia, and as far away as Alabama, South Carolina, and Florida, swarmed. Unlike most Korean barbeque restaurants, Honey Pig utilizes the iron-cast lid (aka “Ssot-Dduk-Kung”) method of grilling. Shaped like an upside down wok with a cylindrical handle at the center, the lid is heated by a flame beneath and meats, Kimchi, and bean sprouts are grilled directly on top.

Marlow’s Tavern

Marlow’s Tavern features the “Best of the Best” in American tavern fare served in a modern atmosphere. The menu offers a diverse combination of classic dishes that are updated and elevated to gourmet level. Marlow’s Tavern has a warm neighborhood yet contemporary feel that is the perfect complement to John Metz’s modern-tavern menu. “We wanted to create an approachable neighborhood spot with Marlow’s Tavern and allow our guests to enjoy great tasting food in a casual and warm environment” say Metz.

Metz’s partner Thomas DiGiorgio, the president of DK Group, a Florida-based architectural development and contract firm, designed Marlow’s Tavern. DiGiorgio focused on modern comfort utilizing a black and white motif to create a sleek fashionable look that is accented by black and white photographs and Chicago style brick walls.

A neighborhood feel is also accomplished with an open kitchen that invites diners to observe the chefs at work, communal tables in the bar and large cozy booths as part of the bar feel. Several flat screen plasma TVs are discreetly incorporated, “in-the-round”, allowing guests to enjoy a variety of shows while they dine. Marlow’s is a meeting place for all seasons with spacious patios that are open year round allowing guests to enjoy cocktails and tavern specials under the stars.

Top FLR

If you need a late night drink in Midtown. This is your spot.

The Grove

Everyone needs that one great neighborhood spot. And Decatur has one in The Grove. You’ll come once for a drink, and end up becoming friends with everyone in the joint. You’ll grab a burger and just never want to leave. It’s that kind of place that has served this community for years.

Preview – Episode 509

This week, on Atlanta Eats, we meet up at Marlow’s Tavern in Avalon where owner John Metz shows us a spread where there’s something for everyone. Next we head to Honey Pig in Duluth for a lesson in traditional Korean BBQ. Then it’s seventh inning stretch time with a fresh juice cocktail at Top FLR. Finally dive back in for a juicy burger at The Grove in North Druid Hills.

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

Catch Atlanta Eats Weekly on PeachtreeTV

Saturdays & Sundays

10:30 AM

The Perfect Recipe To Punch Up Any Meal | Mom Thyme

Atlanta Eats | Mom Thyme

Roasted red peppers are one of the most delicious (and easiest!) things to make from scratch. So, why are so many of us still buying them in a jar? If it’s for convenience’s sake or just because you’ve never thought about roasting your own, I’ve got a super simple method for roasting red peppers that you’re going to love! Not only is it much cheaper to roast your own red peppers, the flavor is FAR SUPERIOR to any of those jars of red peppers found on your supermarket shelf. So, what all do you need to get started?

Well, obviously, red bell peppers (as many as you think you’ll need), a good bit of olive oil, a hot oven, a baking sheet, and aluminum foil. All you do is roast your peppers in a hot oven for 40 minutes, then cover them tightly with aluminum foil and let them cool. Seriously, that’s it, that’s all it takes to make these amazingly delicious roasted red peppers that are super sweet, yet earthy, and have that hint of smokiness that just keeps you going back for more (even better, your kids will love them)!

Now, my favorite way to serve roasted red peppers is on a crostini topped with goat cheese, fresh basil, and a touch of olive oil, but they’re also fantastic on salads, sandwiches, in a variety of pasta dishes, antipasto platters, soups, dips, pizza, you name it, the list goes on and on. Just FYI, though, after trying these fresh roasted red peppers just once, it’s pretty tough to go back and eat those that come from a jar (consider yourself warned)! Enjoy!

Roasted Red Peppers

Red bell peppers

Olive Oil

Preheat oven to 450 degrees F. Wash peppers and place them on a sheet pan lined with aluminum foil. Rub each pepper with a small amount of olive oil and place in the oven for 40 minutes, until the skins are charred and completely wrinkled, turning them twice during roasting.

Remove the pan from the oven and cover it tightly with aluminum foil. Let them sit for 30 minutes and cool (this will help remove the skin more easily). Remove the stem, then seed and peel the skin off of your peppers. You can use a paper towel or clean dish towel to remove any leftover seeds in the pepper (it’s important that you DO NOT RINSE your peppers under running water, it will remove a lot of the flavor). Transfer peppers to a sterilized jar or covered container, cover them completely with oil, and refrigerate for up to 2 weeks.

Just out of the oven:

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The finished product:

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