Wednesday, June 24, 2015

Ray’s Restaurants Sweetens the Pot with Summertime Lobster Promotion and Special Events

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Ray’s Restaurants Sweetens The Pot With 
Summertime Lobster Promotion And Special Events
Menu Specials and July Lobster Boils Bring a Taste of the Beach to the City

ATLANTA (June 24, 2015) – Lobster makes for the perfect summertime meal. Ray’s Restaurants is paying homage to the succulent crustacean with a lobster promotion that includes menu specials and Lobster Boils.  Available now at Ray’s at Killer Creek, and beginning Monday, July 6 at Ray's on the River and Ray's in the City, diners can select the 1.25-pound whole Maine lobster with a choice of salad and side, served with drawn butter for $24.95.  In the spirit of patriotism, all three restaurants will offer a 1-pound whole Maine lobster with a choice of side and drawn butter for just $16.95 on July 4. 

“There’s nothing like a fresh lobster meal to transport you to an oceanside state of mind, where you can almost feel the sand beneath your feet,” says Ray Schoenbaum, founder of Ray's Restaurants. "We promise the drawn butter will be flowing like water.”

Continuing the celebration, guests are invited to a Lobster Boil spread at Ray’s at Killer Creek on Saturday, July 11 and at Ray's on the River on Friday, July 17 and Saturday, July 18.  All three events are from 6:30 – 9:00 p.m., and the cost is $50 per person, plus tax and gratuity.

Enjoy an all-you-can- eat buffet that includes melt-in-your-mouth lobster tails, lobster claws, peel and eat shrimp, andouille sausage, savory red potatoes, roasted corn coleslaw and more. Top it off with a chef's selection of house-made desserts. A cash bar will be available.  Space is limited, and reservations may be made by calling 770-955-1187 (Ray's on the River) or 770-649-0064 (Ray's at Killer Creek). 

About Ray’s Restaurants
Ray’s Restaurants include Ray’s on the River, Ray’s in the City and Ray’s at Killer Creek. Ray’s on the River is open for lunch, dinner and Sunday brunch and is located at 6700 Powers Ferry Road in Sandy Springs; 770-955-1187. Ray’s in the City is open for lunch and dinner and is located at 240 Peachtree Street NW in Downtown Atlanta; 404-524-9224. Ray’s at Killer Creek is open for lunch, dinner and Sunday brunch and is located at 1700 Mansell Road in Alpharetta; 770-649-0064. For more information, visit


Chef Kevin Gillespie's "Culinary Journey" Airing on CNN International in July

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Acclaimed Chef and Cookbook Author Takes Viewers on a Tour of Argentina

Atlanta-based chef, restaurateur and cookbook author Kevin Gillespie is starring on the small screen again. Gillespie, who has built a reputation for creating refined and rustic dishes rooted in the American South, is featured this July on CNN International's "Culinary Journeys."

The four-time James Beard Award nominee was inspired by Brazilian churrascaria-style dining and Chinese dim sum when he opened Gunshow in Atlanta in 2013.  The chef's passion for traditional, open-flame grilling sets him on a culinary journey to Buenos Aires, Argentina. Steeped in the culture of the Argentinian Gaucho, Gillespie travels across the Buenos Aires countryside to explore the asado method of grilling meat. Along his journey, he has an intimate lunch with world-renowned Argentine chef Francis Mallmann to discuss what it takes to prepare the perfect open-flame asado.

CNN International celebrates world cuisine with a new series that explores a different destination every month. In each episode, a world-renowned chef will leave their own kitchen to discover a culinary experience in another country.

The 30-minute episode of "Culinary Journey" featuring Gillespie airs multiple times in early July. All times below are Eastern Standard Time.

  • Friday, July 3 at 11:30 a.m. and 6:30 p.m. 
  • Saturday, July 4 at 3:30 p.m. and 8:30 p.m.
  • Tuesday, July 7 at 5:30 a.m. and 11:30 p.m.


Salute The Fourth With Specials At Atlanta's Favorite Restaurants

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Patriotic Deals to Celebrate the July 4th Holiday Weekend

ATLANTA (June 24, 2015) – You don’t have to fire up the grill to ensure a fantastic Fourth of July feast this year. From savory barbecue to succulent seafood, many of Atlanta’s best restaurants are serving up celebratory specials and patriotic packages to help you declare your independence from hot stoves and dirty dishes.

Don't settle for hot dogs and hamburgers when the fine folks at Atkins Park Restaurant & Bar in Virginia-Highland are serving brunch from 10 a.m. to 2 p.m. and a low country boil starting at noon. “Red, White and Boil” features wild Georgia shrimp, snow crab legs, black mussels, andouille sausage, new potatoes, sweet corn and Vidalia onions steamed in beer with Old Bay seasoning. Includes okra fritters and three sauces - spicy rémoulade, pepper vinegar and cocktail sauce. Enjoy a pound for the patriotic price of $17.76. Diners are also invited to partake in a half-dozen smoked Gulf oysters on the half shell with melted leeks and Parmesan for $10.  These specials are available while supplies last. 404-876-7249;

All four locations of Bantam + Biddy (Ansley, Crescent, Lenox Square, Avalon) will be open normal hours and serving brunch on July 4. For a family-sized deal, call ahead and order their signature family meal ($52) for an easy and delicious take-out option to feed three to five people. The meal includes your choice of whole roast chicken, meatloaf or pork loin, served with an organic green salad, choice of dressing, cornbread, three huge sides and a half-gallon of freshly brewed tea. Catering is also available. Tailgating for the fireworks at Lenox Square? Pick up Southern-style dishes with all the fixings at Bantam + Biddy's location inside the mall!

Raise a glass to American independence at Atlanta’s favorite beach house, The Big Ketch, with the Berry United for $7.50. This colorful cocktail salutes the red, white and blue with New Amsterdam vodka, strawberries, lemonade and simple syrup, garnished with blueberries. There’s also live music from 1-5 p.m. and 7-11 p.m. 404-474-9508;

Gypsy Kitchen will be serving its regular dinner menu of contemporary Spanish cuisine from 5 p.m. to 11 p.m. Wash it down with a $4 tinto de verano or $5 sangria. 404-939-9840;

To honor their loyal regulars, Marlow’s Tavern is sending an email to Insiders with an offer of a free burger (one per table, per email, with an entrée purchase) at their locations. To sign up for the Insider’s Club newsletter and giveaways like this, visit

MAX's Wine Dive is extending its Saturday and Sunday brunch, so you can enjoy such gourmet comfort food options as hoe cakes and wings, “hangover tots” and banana fritters beginning Friday, July 3 through the weekend. 404-249-0445;

Ray’s Restaurants will be open from noon to 8 p.m. on July 4 and offering a special 1 lb. whole Maine lobster with drawn butter and a choice of side for just $16.95. Available at all three locations: Ray’s on the River, Ray’s at Killer Creek and Ray’s in the City.

Smokebelly BBQ in Buckhead is going whole hog this Independence Day with Red, White and Q. Starting at 4 p.m., enjoy a free whole-hog roast (while supplies last), along with $2 cans of PBR and $5 From the Vine cocktails (made with vodka, seasonal fruit purée, lime juice and simple syrup). There will also be live music from 6-9 p.m.  404-848-9100;

The Southern Gentleman will be open for lunch from 11:30 a.m. to 2:30 p.m., and for dinner from 5 to 11 p.m. In addition to its stellar menu of creative takes on contemporary Southern cuisine, the restaurant will be offering $2 Miller Lites. 404-939-9845;

The Fourth of July barbecue pack from Chef Kevin Gillespie’s Terminus City feeds four to six of your most patriotic friends with 2 pounds of barbecue pork, 1 pint of Revival potato salad, 1 pint of coleslaw, six chocolate chip cookies, six sandwich rolls, barbecue sauce and pork cracklings. Orders received by Wednesday, July 1 will be guaranteed. The cost is $50, or $75 to include a signed copy of Kevin Gillespie’s new cookbook, “Pure Pork Awesomeness.” Orders can be picked up at Gunshow; larger parties may call for additional catering options. Bonus - diners at Gunshow on the 4th can nosh on a few Terminus City favorites featured on the menu for the evening. 404-380-1886;

For those who prefer to show off their grilling prowess, Bluffton, Georgia-based White Oak Pastures sells farm-fresh meats delivered from the farm to the front door through its convenient online store.  Think grass-fed beef and lamb, or pastured pork and poultry to feed your flock.  A salute to this renowned farm's sustainable land stewardship and humane animal stockmanship is a salute to an American business at its best.
After crossing the finish line at the Peachtree Road Race, run on over to Willy’s Mexicana Grill wearing your coveted Peachtree Road Race t-shirt from any year and purchase $5 burritos all day long. This promotion is valid at all Willy's locations except the airport.


Tuesday, June 23, 2015

Kick Back at the Chef’s Table at MAX’s Wine Dive

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

“Sunday Supper” Offers a Casual Take on Exclusive Dining

ATLANTA (June 23, 2015) – MAX’s Wine Dive, the fun, funky “gourmet comfort food” restaurant and wine bar known for mixing first-class cuisine with an unpretentious, laid-back atmosphere, is putting its spin on a fine dining staple: the chef’s table.

Beginning July 12, “Sunday Supper at the Chef’s Table” will give four guests an exclusive four-course dinner and wine pairing prepared by executive chef Patric Bell-Good. The menu will change each week, and Bell-Good promises an entertaining experience with an emphasis on locally sourced, classic summer ingredients.

“Like everything we do at MAX’s Wine Dive, we want our chef’s table dinner to be relaxed and accessible—the polar opposite of what you might normally think of when you hear the words ‘chef’s table,’” Bell-Good says. “I see this as a chance to provide an exclusive, one-of-a-kind meal for four special guests that they can talk about for days afterward.”

The menu for the inaugural supper on July 12 presents a twist on Southern classics.  Featured dishes include:
  • Chilled butterbean soup with corn relish
  • Heirloom tomato and peach salad with mint
  • Grilled flank steak with watermelon salsa and grilled corn with basil pesto
  • Buttermilk panna cotta with cantaloupe consommé
“Sunday Supper at the Chef’s Table” will take place each Sunday evening from 7-9 p.m. and is limited to four guests. The cost is $55 per person, excluding tax and gratuity. For reservations, call 404-249-0445. Max's Wine Dive is located at 77 12th Street NE in Midtown. For more information, visit

MAX’s Wine Dive
MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For more than seven years, the MAX’s Wine Dive concept has garnered numerous accolades and awards including, Wine Enthusiast Magazine’s “The Nation’s 10 Best Brunches” in 2013, Travel + Leisure’s “Best Wine Bars” in 2012, OpenTable Diner’s Choice for “Top 100 Brunch Restaurants in the U.S.,” “5 Best American Fried Chicken Joints” according to FOX News in 2014, “12 Restaurants on the Rise” in 2014 for Food Business News and Southern Living Magazine’s “The South’s Best Fried Chicken.” MAX’s Wine Dive’s chefs have appeared on Food Network, the Cooking Channel, and a multitude of local networks. Most recently, Nation’s Restaurant News named MAX’s Wine Dive one of the country’s “50 Breakout Brands” as well as one of five “2013 Hot Concepts” in the United States.

Lasco Enterprises
Established by Jerry and Laura Lasco in Houston in 2003, Lasco Enterprises, LLC is the parent company for MAX’s Wine Dive (Houston, Austin, San Antonio, Dallas, Ft. Worth, Denver and Atlanta), The Tasting Room Wine Cafés (Houston), Boiler House Texas Grill & Wine Garden (San Antonio), Flow Juice Bar (Houston, Denver), Lasco Events & Catering and now has more than 600 employees in seven cities. In 2010, 2011, 2012 and 2013, Inc. Magazine named Lasco Enterprises one of the fastest growing private companies in the U.S. In 2011, 2012 and 2014, Lasco was named as one of the "Best Companies to Work for in Texas" by the Best Companies Group. The Houston Business Journal named Lasco Enterprises to its Fast 100 list of fastest-growing private companies in Houston in 2009, 2010, 2011, 2012, 2013 and 2014.  In 2009 and in 2012, the publication awarded Lasco the Houston Business Journal’s “Enterprise Champion” award for the company’s commitment to its employees, the communities in which it operates, and for its contributions to its industry. Most recently, founder Jerry Lasco was named EY Entrepreneur Of The Year™ 2014 Award in the Gulf Coast Region. For more information, visit


Monday, June 22, 2015

Original Gunshow Team Member is Restaurant’s "New" Head Honcho

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Geoff Morrill Promoted to New Leadership Role at Kevin Gillespie’s Glenwood Park Restaurant

ATLANTA (June 22, 2015) – Atlanta-based chef, restaurateur and cookbook author Kevin Gillespie has promoted a key employee at his acclaimed Glenwood Park restaurant, Gunshow. A member of the Gunshow family since opening day, former beverage and front of house manager Geoff Morrill will now serve as the restaurant’s general manager

“Geoff is a vital member of the Gunshow family,” says Gillespie. “His ability to juggle so many responsibilities while keeping the restaurant running smoothly each night is indispensable.”

General manager Geoff Morrill has been acclimating guests to Gunshow's unique dining experience (the chefs present their dishes tableside to diners who can then choose what to order) since it first opened in May 2013. He began as a server and worked his way up to front of house and beverage manager in October 2014 before becoming general manager.

In his new role, Morrill will continue to coordinate the service staff, oversee the books, handle ordering and create fluid, food-friendly wine and beer lists to match the ever-changing dinner menu. Each night, his goal is to marry the fine dining precision of the kitchen with the restaurant’s casual atmosphere.

Morrill’s promotion comes on the heels of several moves that started with fellow opening day Gunshow family member, Joey Ward, and “kitchen dude” Rémi Granger. Ward was promoted from chef de cuisine to executive chef in late-2014, while Granger advanced to sous chef in early-2015.

“I truly could not carry out my vision for Gunshow without Joey’s artistic talents and eye for presentation and Rémi’s classical culinary technique and passion for comfort food,” says Gillespie.

As a graduate of the Culinary Institute of America in Hyde Park, New York, executive chef Joey Ward began his career as the sous chef of the St. Regis Atlanta and eventually left to work as a sous chef for Gillespie at Woodfire Grill. Ward moved on to become the executive chef at H. Harper Station, but his passion for creativity in the kitchen stuck with Gillespie, who called on him to help Gunshow come to life. Ward’s early culinary influences (his grandfather cooked for the United States Navy) helped him realize he could turn his artistic talents into cuisine.

“For me, cooking is a form of art.  You must strive to appeal to all of the senses simultaneously, and if possible, evoke emotion,” says Ward. “Serving as Gunshow’s executive chef enables me to bring a fresh approach to our seasonal ingredients and gives me even more opportunities to come up with innovative menu ideas."
Ward has brought a great deal of creativity and resourcefulness to the restaurant’s cuisine. In the past year, he has been named Jezebel’s Best Rising-Star Chef, an Eater Young Guns semifinalist and one of Zagat’s 30 Under 30 people redefining the hospitality industry.

Working by Ward’s side is sous chef Rémi Granger, who grew up in Loire Valley, France, and was inspired by his grandparents at a very young age to become a chef. They raised animals, grew produce and made their own wine, which gave Granger a deep appreciation for working with the freshest possible ingredients and a passion for French comfort food. After Granger turned this inspiration into formal training at Lycée Hôtelier et de Tourisme de Blois, he worked at luxury Five Star hotels in France, Florida, and Georgia. He came to Atlanta with the hopes of working under Gillespie and has been infusing Gunshow’s kitchen with classical French cuisine since April 2014. Although Granger credits Gillespie and Ward with helping him to think outside the box when it comes to Southern food, the popularity of his courses, such as his “foie gras torchon” and “steak frites by the French guy,” has proven his knack for satisfying diners.

Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit or call 404-380-1886.

About Chef Kevin Gillespie
Chef Kevin Gillespie's true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. In summer 2015, Gillespie plans to open his second restaurant, Revival, in Decatur, Georgia, which promises a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of’s “Top Five Rising Chefs.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. For more information, please visit


Marlow’s Tavern Throws Midsummer Cocktail Party Debuting June 23

For more information:
 Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Six-Week Long Celebration Captures the Spirit of the Season with Authentic South African Cuisine, Beverages and a Trip Giveaway

ATLANTA (June 22, 2015) –Atlanta’s favorite neighborhood restaurant, Marlow’s Tavern is toasting the season with six weeks of Midsummer Cocktail Party fun from Tuesday, June 23 to Monday, August 3. Guests are invited to join in the celebration with a classic cocktail party featuring handcrafted drinks, craft beers and bold South African wines.  The festive beverages will be accompanied by a menu of authentic South African dishes created in partnership with 10 Degrees South and the chance to win a once-in-a-lifetime trip to Cape Town, South Africa. It’s the stuff midsummer nights’ dreams are made of.

“Our inaugural Midsummer Cocktail Party is our way of treating guests to our world-class hospitality while celebrating the tastes of South Africa and global food and beverage flavors,” said John C. Metz, executive chef and co-founder of Marlow’s Tavern.

Marlow's Tavern is also offering the chance to win an eight-day trip to Cape Town, South Africa, valued at $15,000.  One lucky winner and a guest will tour the wine region, cuisine and culture that inspired this Midsummer celebration.  Registration for the trip giveaway is available at all Marlow's locations or online at

For all of us not jetting off to Cape Town, our destination is the special food and wine menu created in partnership with 10 Degrees South, Atlanta's culinary hotspot for South African-inspired fare.  This unique collaboration between restaurants has produced a bold, authentic menu perfect for a summertime adventure and includes:

·         Peri Peri Firecracker Eggs - house-made pimento cheese, smoked chili cream, applewood
smoked bacon, thinly sliced biltong, fresh herbs, EVOO and peri peri firecracker sauce
·         Watermelon and Buffalo Mozzarella Salad - Euro cucumber, radish, fresh mint, olive oil and balsamic glaze
·         Daily Cocktail Party Flatbread - built with Marlow's secret sauce and the best ingredients the kitchen and chef has to offer
·         The Classic "Gatsby" - grilled filet mignon, leafy greens, Roma tomato, thin red onion, toasty Cuban roll, slathered with peri peri aioli, stuffed with tavern fries
·         Baked Malva Cake - a traditional South African sweet treat, cream-soaked pound cake,
Bailey’s Irish Cream and apricot jam served warm
Featured wines from South Africa include:

·         Riebeek Creek Cellars 2013 Chenin Blanc - this season’s best from South Africa, with flavors of guava and gooseberries and tropical fruit aromas balanced with a crisp acidity
·         Boschendal Chardonnay/Pinot Noira complex white blend with enticing creamy citrus, red apples and baked pear aroma with full, broad citrus and a tad bit of spice
·         KWV Pinotage - this 2013 Pinotage is rich with plum, banana and fruit cake aromas; sweet and juicy tannins and hints of chocolate and strawberries
·         Mulderbosch Faithful Hound Red Blend - a red blend with tasty varietals Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot; herbal notes and subtle sandalwood with brambleberry and plum  

The Midsummer Cocktail Party menu is available daily for lunch and dinner, in addition to the main menu. Delicious beers will also be on tap, as well as three summery cocktails - Georgia Peach Lemonade, The Gin Job and a Watermelon Margarita.

About Marlow’s Tavern
Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Ga., and has continued to grow over the years, adding several Atlanta-area restaurants and three locations in Orlando, Fla. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant concept is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit  

About 10 Degrees South
10 Degrees South, located in the Buckhead community, is Atlanta’s exclusive South African fine dining destination and the first restaurant of its kind in the United States since its opening in 1998. Featuring a fusion of various exotic flavors combined into authentic South African cuisine, owner and restaurateur Justin Anthony showcases his expertise on South African food and wine. 10 Degrees South is located at 4183 Roswell Road NE, Atlanta, Ga. 30342 and is open from 5:30-10:30 p.m. on Monday through Thursday and from 5:30 to 11:30 p.m. on Friday and Saturday. For more information on 10 Degrees South, please visit or call 404.705.8870.


Friday, June 19, 2015

That Pie Place Offers Crave Worthy Comfort Food In The Palm Of Your Hand

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

Fast-casual Sandy Springs restaurant cooks up a success story
with gourmet pie pockets

ATLANTA (June 18, 2015) -- It isn’t unusual for That Pie Place (6355 Peachtree-Dunwoody Road in Sandy Springs) founder Ron Wolf to hear his intensely loyal customers confess that they dream about his handheld, flaky, buttery-crust creations. Wolf, an Atlanta hospitality industry veteran and co-founder of the Georgia Restaurant Association, understands the addiction to his fast-casual restaurant’s made-to-order, all-natural, baked gourmet pie pockets.

“It’s the ultimate comfort food,” Wolf explains. “The world didn’t need another burger, pizza or taco joint. We opened That Pie Place in 2013 to satisfy the cravings we all have for a freshly made, portable lunch or dinner with quality ingredients that can be baked for you in just three minutes. Who says no to pie?”

Across the globe, from the British pasty to the Jamaican patty, the Latin American empanada and India’s samosa, handcrafted, portable pies have satisfied busy people on the go for centuries. Thanks to executive chef Todd Kazenske, That Pie Place’s lunch and dinner menu offers personalized pies with no trans-fat or MSG; just the healthiest choices in ingredients, specifically developed with American taste buds in mind.

"We spent six months just perfecting the pie crust," says Kazenske, a certified executive pastry chef and member of the American Academy of Chefs who also teaches at Le Cordon Bleu College of Culinary Arts in Atlanta. "Our customers appreciate our signature homemade sauces and dressings, and the fact that they can enjoy a healthier, baked lunch or dinner fast-casual option. They recognize our attention to quality ingredients, like wild caught salmon and fruit from local orchards."

The menu features over 25 freshly made-to-order sweet and savory pies ($5.49 each). Many guests enjoy their pie with a side ($1.99) of Asian slaw, balsamic beans or cinnamon chips; and the salads ($2.99 small/$5.99 large) - Greek, Caesar, spinach and house - are popular choices as well. 

Featured menu items include:

  • Buffalo Chicken Pie - filled with all-natural shredded chicken breast, provolone cheese, zesty buffalo sauce; served with signature avocado ranch dipping sauce
  • Chicken Pot Pie - packed with chunks of white meat chicken, simmered in a seasoned sauce with onions, peas, carrots and a hint of thyme
  • Meat Lover’s Pizza Pie - a blend of bacon, sausage, pepperoni and ham with melted mozzarella cheese and pizza sauce 
  •  BBQ Pie - slow-roasted pulled pork served with choice of Carolina tangy or sweet Kansas City barbecue sauce
  • Bacon Cheeseburger Pie - stuffed with seasoned, crumbled ground chuck, applewood smoked bacon and sharp cheddar cheese
  • Cuban - slow-roasted pulled pork, sliced ham, Swiss cheese, dill pickle and a touch of yellow mustard; served with a mojo dipping sauce.
  • Salmon Teriyaki Pie - black pepper teriyaki-coated wild-caught salmon, rice pilaf and fresh broccoli; served with signature dipping sauce
  • Chipotle Black Bean Burger Pie -  bites of black bean burger, provolone cheese, dill pickle and a hint of mustard
  • Veggie Lovers - a combination of spinach, green peppers, sautéed onions, mushrooms and broccoli in a delicious white sauce

Customers also have the option of creating their own pie with That Pie Place’s customizable build-your-own-pie, baked and ready to go in three minutes.

What’s a comfort food pie-themed restaurant without a tempting dessert menu? Mercier Orchards in Blue Ridge, Georgia, supplies the fruit fillings for peach and apple pies. Guests also crave the s’mores pie, a delectable combo of chocolate brownie, graham crackers, marshmallow and hot fudge. For a little extra, diners can choose to have their dessert hand-glazed or go for the ice cream-accented à la mode option.

For business meetings and family celebrations, That Pie Place caters and delivers freshly baked-to-order 10-, 15- and 25-piece savory and sweet pie platters or boxed lunches. And be on the lookout for the new food truck at festivals and food parks this summer. Frozen versions of popular menu items are also available in-store to take home and enjoy.

That Pie Place is located at 6355 Peachtree-Dunwoody Road NE, across the street from Costco in Sandy Springs. It is open seven days a week for lunch and dinner beginning at 11 a.m. For more information, call 770-394-4743 or visit


Wednesday, June 10, 2015

ATL industree Launches this Month with All-Star Restaurateur Event June 29

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates

All-Star Restaurateur Panel Kicking Off Hospitality Networking Group’s June 29 Event to Benefit The Giving Kitchen

ATLANTA (June 10, 2015) – When it comes to the food and beverage industry, everyone has a story to share. Former Takorea and Saltyard server Karen Pagano is no exception. She is eager to facilitate the sharing of industry war stories, providing the connections, tools and real-life advice that make opportunities possible as the new Atlanta city manager of industree, an organization whose goal is to build culinary community where everyone from bussers to owners can gather to learn, grow and simply connect with other like-minded professionals.

"Atlanta is definitely a food destination. We have an amazing community of restaurants and industry staff,” Pagano says. “ATL industree is here to support, educate and bring the industry together in a fun, raw and real way. We drink, we eat, we network and we cheer each other on!"

Headquartered in the District of Columbia, industree has made fast strides with successful launches in Philadelphia and Miami, and upcoming chapters in Boston, Denver and Austin. Pagano sees Atlanta's diverse and notable restaurant community as an ideal place for industree to thrive. "I am super stoked about ATL industree,” she says. “Our restaurant scene needs this. We are a tight-knit community and know each other’s struggles, celebrate our successes and now we have a large platform to do so." 

Industree makes its Atlanta debut with its “Heart of the House” program on June 29 from 2 – 5 p.m. at The Marianna, located above Wrecking Bar Brewpub (292 Moreland Avenue, NE in Little Five Points). After mingling over cocktails and passed hors d’oeuvres, guests will be treated to candid tales from the kitchen trenches from some of Atlanta’s top toques and restaurateurs. Moderated by Aria's chef/owner Gerry Klaskala, the distinguished panel includes:
  • Todd Rushing, partner, Concentrics Restaurants
  • Nick Leahy, chef/partner, Saltyard
  • Robby Kukler, partner, Fifth Group Restaurants
  • Imani Greer, chef de cuisine, Seven Lamps
  • Zeb Stevenson, executive chef, Watershed
  • Terry Koval, executive chef, Wrecking Bar Brewpub

“Since we launched in 2013, we have seen mentorships develop, new concepts launch, business deals close and long-term relationships created – it has been amazing," says industree founder and CEO Alisia Kleinmann. “There are incredible things happening in Atlanta’s food and beverage scene, and we are thrilled to provide a fresh way to start connecting the dots."

Tickets for the June 29 event, priced at $10 for culinary students, $20 for industry professionals and $40 for the general public, are currently on sale here. A portion of the proceeds will be donated to The Giving Kitchen, a non-profit providing emergency assistance grants to members of the food and beverage industry facing unanticipated hardship.

Industree is not just for chefs and restaurant employees.  Anyone interested in the food scene or in related industries such as commercial real estate or design services is welcome to attend. Future events - presented with a candid and authentic spirit - will include topics such as "The Business of Booze" and "Hail to The V" (a celebration of women in the industry).

ATL industree's advisory board reads like a who’s who of local food and beverage veterans and includes the following:
  • Todd Rushing, Concentrics Restaurants
  • Naomi Green, The Giving Kitchen
  • Chris Hardman, Georgia Restaurant Association
  • Mara Davis, Atlanta EATS
  • Nick Leahy, Saltyard
  • Rachel Bell, Georgia Restaurant Association
  • Whit Whitmire, Brasstown Beef
  • Stephanie O’Rourk, CohnReznick
  • Joe Kelly, TalentServed
  • Melissa Libby, Melissa Libby & Associates

Pagano says, “We handpicked the board to help us stay on top of what’s happening in the industry and ensure that each program packs a powerful educational punch.”  For more information, visit

Industree is an event-based brand and the candid voice of the food & beverage industry. They cultivate a community of seasoned industry innovators, future trailblazers and everyone in between to provide the connections, tools and real-life advice that make opportunities possible. Their unfiltered events and content provide a platform to share, learn and grow both personally and professionally. @DCindustree @PHLindustree @MIAindustree @ATLindustree 


You can also find ATL industree city manager Karen Pagano’s bio and photo here (photo credit: Claudia Bost), as well as flyers for the event. 

Monday, June 8, 2015

Give Dad A Break From The Grill This Father’s Day

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates


Local Restaurants Offer Dad-Friendly Specials and Events 

ATLANTA (June 8, 2015) – This Father’s Day, give dad a break from behind the grill. From all-you-can-eat meat extravaganzas to a special pizza-making class, many of  the Atlanta area’s best restaurants are hosting dad-friendly events to help you show that special man in your life just how much he means to you.

Show your appreciation for everything he does by taking dad to a Father’s Day Meat Lover’s Cook Out ($22.95 per person) at 10th and Piedmont and G’s Midtown. The talented staff will do all the work at the streetside grill, offering a churrascaria-style all-you-can-eat lineup with such mouthwatering options as bourbon-marinated flank steak with chimichurri; artisanal sausage; Sweetwater Blue barbecue chicken; Southern-style dry-rub pork tenderloin; and slow-roasted barbecue pulled pork. Sides are included. The regular à la carte brunch menu will also be available. 404-602-5510,

Der Biergarten is offering its Konig Ludwig platter, which serves six, for $75 (normally $98). This hearty assortment includes Jägerschnitzel, Wiener Schnitzel, Schweinshaxe, four sausages, sauerbraten, potato salad, sauerkraut, braised red cabbage and spätzle. No substitutions. 404-521-2728,

MAX's Wine Dive, known for its superior wine list and innovative take on classic bar food, will be offering its regular brunch menu, along with dad-friendly specials like steak and eggs and chicken-fried lobster. 404-249-0445,

Just north of the city in beautiful historic Crabapple, Milton’s Cuisine & Cocktails’ chef Derek Dollar presents a Father’s Day brunch menu - think chicken and waffles, shrimp and grits, and blackened Atlantic salmon - from 10 a.m. to 3 p.m. The cost is $32 per person for adults and $16 per person for children 12 and younger. Celebrating dad later in the day? Reserve a seat for dinner between 5 p.m. and 9 p.m. and enjoy the regular menu plus "meat-tacular" features such as bone-in rib-eye and pork chops. 770-817-0161,

Ray’s Restaurants is getting into the act, as well. Ray’s on the River will offer a brunch buffet ($39.95 for adults, $19.95 for kids ages 5 to 10) from 9 a.m. to 3 p.m., and its regular dinner menu from 5 p.m. to 9 p.m. 770-955-1187. Ray’s at Killer Creek will offer its own signature brunch buffet ($29.95 for adults, $15.95 for kids 5 to 10) from 9 a.m. to 3 p.m., along with its regular dinner menu (5 p.m. to 9 p.m.). 770-649-0064. And Ray’s in the City will offer special à la carte brunch, lunch and dinner menus from 11 a.m. to 9 p.m. 404-524-9224.

Chef Kevin Gillespie’s Terminus City is offering its signature barbecue family pack. The Father’s Day barbecue package, which feeds four to six people, includes 2 pounds of barbecue pork, 1 pint of Revival potato salad, 1 pint of shaker-style coleslaw, six chocolate chip cookies, six sandwich rolls, barbecue sauce and pork cracklings. The cost is $50, or $75 to include a personalized copy of Gillespie’s new cookbook, “Pure Pork Awesomeness.” Orders must be received by Tuesday, June 16 at midnight to ensure availability. If purchasing the cookbook, include name for personalization. Orders can be picked up on Sunday, June 21 from 10 a.m. to noon at Gunshow. To place an order, call 404-380-1886 or email