Thursday, September 29, 2016

Springer Mountain Farms Atlanta Wing Fest Produced by Taste of Atlanta Crowns Chicken Champs

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

Poultry Party Big Success for Angel Flight Soars and Second Helpings Atlanta

ATLANTA (Sept. 29, 2016) – The inaugural Springer Mountain Farms Atlanta Wing Fest, which took place on Sept. 25 at The Foundry at Puritan Mill, delivered on its party promise and crowned winners in a wing-to-wing battle of some of the Southeast’s best chefs.

Over 900 people enjoyed a day full of wings, Southern spirits, beer and local music produced by Taste of Atlanta to benefit Angel Flight Soars and Second Helpings Atlanta. The wings were the thing and did not disappoint. First place went to Savannah’s Cotton & Rye chef Brandon Whitestone for his Southern fried wings dusted with sumac and spicy orange blossom honey. Coming in a close second were the Buffalo “hot” wings with smoky bleu cheese dressing from chef Charlie Loomis of The FEED Co. Table & Tavern in Chattanooga, Tennessee.

“We are so grateful to all of the participating restaurants and incredible sponsors including Springer Mountain Farms, Big Green Egg, Four Roses Bourbon, Midnight Moon Moonshine, Dixie Southern Vodka and Goose Island along with our media partners Atlanta Eats, Atlanta INtown, Creative Loafing and Reporter Newspapers for making this inaugural event such a success for our charity beneficiaries and the community,” says Taste of Atlanta co-founder Dale DeSena. “This was the perfect warm-up to our Taste of Atlanta event coming up in October.”

The 15th annual Taste of Atlanta returns Oct. 21-23 to Midtown at Tech Square to feature more than 200 nibbles, noms, sips and samples from the city’s hottest, trendsetting restaurants and cutting-edge chefs. General admission and VIP tickets are available online at

More details on the festival continue to be released. In the meantime, visit, follow updates on Facebook, Twitter and Instagram and sign up for the fun, foodie Bite of News newsletter.

About Angel Flight Soars
Illness isn't stopped by boundaries and cures shouldn't be, either. Whether boundaries are geographic or financial, Angel Flight Soars helps by arranging free non-emergency flights to medical treatment. This non-profit helps families get to the hope of lifesaving medical treatments, surgeries and clinical programs as often and as long as necessary to ensure that no one has to go without the care they need simply because they can't get there. Angel Flight Soars is located at the DeKalb-Peachtree Airport in Atlanta and arranges free air transportation with volunteer pilots on private aircraft for medically stable and ambulatory patients.

About Second Helpings Atlanta, Inc.
Second Helpings Atlanta is a non-profit food rescue organization whose mission is to fight hunger and reduce food waste in the Metro Atlanta area by rescuing surplus food and delivering it to those in need. With a team of nearly 500 volunteer drivers, SHA serves as the link between our network of 59 food donors and the 31 front-line agencies who feed the hungry on a daily basis. 365 days a year, our volunteers rescue food from our food donors, transport it to one of our agencies and return home in 90 minutes or less. Since our first food pick-up in 2004, SHA has collected and distributed over 5 million pounds of food, enough food for over 4.16 million meals.

About Springer Mountain Farms
Built on strong values and family farms, Springer Mountain Farms is a Mt. Airy, Georgia-based poultry producer promising the healthiest, most flavorful and top quality chickens on the market. It is the first poultry company in America to be certified by the American Humane Association for the humane treatment of chickens. Springer Mountain Farms chickens are raised on pesticide-free vegetarian diets without the use of antibiotics, steroids, growth stimulants or hormones. To learn more about Springer Mountain Farms, visit and connect on Facebook, Twitter at @SMFchicken and Instagram at @SMFchicken


Wednesday, September 28, 2016

Himitsu Named One of Eight Best-Designed Bars in the Americas

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

Atlanta’s Luxurious Japanese Lounge Honored
at International Restaurant & Bar Design Awards
Winner to be Announced in London Sept. 29

ATLANTA (Sept. 28, 2016) - Himitsu, the luxurious Japanese craft cocktail lounge located in the heart of Atlanta’s posh Buckhead neighborhood, has been nominated to the final eight best-designed bars in North and South America by Restaurant & Bar Design Awards. Co-owner Farshid Arshid is traveling to London for the awards ceremony on Sept. 29.

Now in its eighth year, the Restaurant & Bar Design Awards is a globally recognized competition dedicated to the design of food and beverage spaces. With over 5,000 entries from the UK and 70 other countries in the past seven years, the Awards attract the world’s top designers, hospitality operators and judges.

“It is a great honor to be included in this prestigious list of establishments, all stunning and creatively designed in their own right,” says Arshid. “Himitsu emphasizes ‘shokunin kishitsu,’ the Japanese philosophy of unwavering devotion to the mastery of one's craft. Our nomination for this award is a tribute to our designer’s mastery of his craft.”  Himitsu is the first full design concept project for Tom Dixon and his London based design firm, Design Research Studio, in the United States. Arshid says “I wanted to introduce Tom’s mastery of design as a full concept in this project.”

Tom Dixon and Design Research Studios also designed The Mondrian London at Sea Containers, the Tazmania Ballroom in Hong Kong and the Eclectic Restaurant in Paris. For Himitsu, Design Research Studio created a darkly theatrical speakeasy, inspired by the rich colors and textures of the Todd Murphy painting ‘King of Birds.’ The 12- by 16-foot painting, named for the R.E.M song, is the lounge's signature artwork.

Dixon and his team designed a raw yet sophisticated aesthetic, playfully offsetting slick metallic against rougher, natural materials while retaining industrial features and exposed structural details. An elegantly lit, beautiful copper bar is the centerpiece of the 1,300-square-foot space.

Himitsu is furnished with sculptural pieces selected to create distinct silhouettes. Smoked mirror and natural marble table tops sit on industrial Tom Dixon roll bases to form a tactile landscape of surfaces. The discreet staircase which runs along the natural cork-clad textured back wall of the bar gives a sense of exclusivity as guests are taken up to the upper level mezzanine lounge. An installation of Tom Dixon Melt pendants draws inspiration from molten metal and melting lava, emitting an attractive, mildly hallucinogenic light and casting an ethereal luminosity on the surroundings.


Monday, September 26, 2016

Atlanta Chefs Share Their Grilling Secrets for an Impressive Tailgate or Backyard Cookout this Fall

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

Try Soaking Wood Chips for Added Flavor, and Keep It Creative with Crab Legs!

ATLANTA (Sept. 26, 2016) -- It’s fall! The focus has shifted to the three Fs: Football, Friends and Food. Don’t worry if your tailgating playbook needs a few new moves; some of Atlanta’s top chefs are sharing their best grilling tips for this gridiron season.

For starters, stop playing with your patties. Advises Ray’s Killer Creek executive chef Mike Fuller: “Take care not to overwork ground beef when making patties. If you handle it too long, the heat from your hands will start to melt the fat and change the consistency and texture of the cooked patty. Also, if it's overworked it will result in a tough patty. You want it to be super fresh ground beef that just holds together for cooking then is juicy and tender when eating.” 
For Garrett Teckmyer, executive chef of Buckhead’s The Big Ketch, the more planning and prep you do (preferably with wood chips), the better. “I like to soak wood chips overnight and then mix them into the hot coals slowly to add a nice smoke flavor to my burgers,” he explains.
Oh, and here’s a plot twist — your grill can cook things besides your usual go-to proteins. Teckmyer suggests trying out some crab legs. “First, wrap them in a wet paper towel, and then wrap them in an aluminum foil packet,” says the chef.  “With just five minutes on the grill you have grilled steamed crab legs.”
What kind of grill should you be firing up? Aria’s executive chef/owner Gerry Klaskala suggests the egg. “My Big Green Egg is my secret weapon. Get one and learn how to use it.”

Great grilling cannot be rushed. Every chef agrees that patience is a virtue when it comes to successful grilling. For Fuller, this includes tempering your steaks. “I pull my steaks out of the refrigerator 30 minutes before grilling so they get right about room temperature. This allows the meat to relax and not seize up when added to a hot grill,” says the Ray’s Killer Creek chef.

As far as your fire, Gypsy Kitchen executive chef Matthew Ridgway advises using wood-based charcoal. “It’s pricier, but you end up using less.”

Klaskala suggests a chimney fire starter as well. “Kick the lighter fluid habit,” he says. “Your food will be much better.”

When it comes to ingredients, our chefs agree: buy the best you can find. As a huge Penn State and NASCAR infield tailgater, Marlow’s Tavern executive chef/co-founder John Metz always urges using quality product. “Locate the best steak, ribs or brisket. Don’t compromise,” he implores.

Fuller prefers hand-cut steaks from a trusted butcher. “Find steaks that are at least an inch thick; a rib-eye or a New York strip that has a 1/4-inch fat cap, which will melt and baste your steak while cooking.”

Ridgway advises letting it rest for 10 minutes. And those juices that run off onto the serving plate? “I save them and pour them into my baked potatoes,” he says. “Salty, meaty goodness.”

Naturally, celebrity chef/owner of Gunshow and Revival and “Pure Pork Awesomeness” cookbook author Kevin Gillespie’s favorite thing to grill is pig. “I like it better,” he explains. He even has a simplified Korean barbecue recipe in the book using thinly sliced pork shoulder and “whatever condiments you have.”

Now you’re all set to tackle game day grilling and keep your friends expertly fed all through the season. Go ahead, toss your tongs in the end zone and dance a little. You know you want to.


Thursday, September 22, 2016

James Beard Award-Winner Vivian Howard is Coming to Gunshow for Oct. 23 and 24 “Hired Guns” Dinners

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

Limited Seating on Sale Sept. 23 at 8 a.m.

ATLANTA (Sept.  22, 2016) – Gunshow’s 2016 “Hired Guns” series wraps up its run of high-profile star chefs next month. This is the last opportunity of the year to witness a stellar chef cook two memorable meals alongside chef/owner Kevin Gillespie and executive chef Joey Ward.

East coast native Vivian Howard brings her signature Southern flair infused with local ingredients and seasonal flavors to the Glenwood Park restaurant on Sunday, Oct. 23 and Monday, Oct. 24, where she’ll mingle with diners and share her love for cooking.  

Restaurateur, chef, cookbook author and speaker Gillespie will cook alongside Howard both nights, along with Ward and Gunshow’s renowned crew of “kitchen dudes.” A limited number of tickets are available for purchase starting at 8 a.m. on Sept. 23 via Xorbia. The cost is $95 per person (not including drinks, tax and gratuity).

Growing up with tobacco and hog farming parents, Howard learned to appreciate the ebb and flow of eating with the seasons. In 2005, she and her now husband, Ben Knight, opened Chef & the Farmer in Kinston, N.C., a restaurant known for its thoughtful, creative cooking rooted in local ingredients and traditions. Just across the street is Howard’s most recent restaurant, Boiler Room, which features oysters, burgers, beer and everything in between.

Howard has many accolades under her belt, including being consecutively named a James Beard Best Chef: Southeast semi-finalist from 2011 to 2016. She is a woman of many roles, including television producer and host of “A Chef’s Life” on PBS, which has won a Daytime Emmy,  Peabody Award, and garnered Howard the 2016 James Beard Award for Outstanding Personality/Host. In October, Howard will release her first cookbook, “Deep Run Roots: Stories and Recipes from My Corner of the South,” featuring more than 200 recipes that celebrate the flavors of her North Carolina roots.

Stay tuned for details on the 2017 “Hired Guns” series, including another impressive roster of guest chefs. Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Reservations are encouraged but not required. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit or call 404-380-1886.

About Red Beard Restaurants
Red Beard Restaurants is the parent company that oversees Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie’s food and beverage ventures, including his restaurants Communion, Gunshow and Revival, his BBQ pop-up Terminus City and all of his merchandise. The management company allows Gillespie to set comprehensive standards to ensure smart expansion, offer more internal growth opportunities for his team members and provide consulting services to other food and beverage start-ups. With the 2015 establishment of Red Beard Restaurants, Gillespie is able to continue his day-to-day interactions with diners while also pursuing his creative visions and impacting the culinary landscape of the South. The company’s offices are located in Atlanta, Georgia. For more information, visit


Shaun Doty to Open The Federal this November

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

Longtime Atlanta Chef and Restaurateur Returns to His Kitchen Roots with New Midtown Restaurant

ATLANTA (Sept. 22, 2016) – This fall, Atlanta diners will once again find the face of acclaimed chef Shaun Doty in the kitchen with the opening of his new restaurant, The Federal. Slated to open in November on Crescent Avenue in Midtown, Doty’s new eatery tells the story of his travels from adolescence to adulthood. 

Well known across the city for his straightforward, ingredient-driven cuisine, Doty looks forward to reestablishing the rapport he developed with longtime guests in his previous executive chef roles. “The Federal is a great opportunity for me to go back to doing what I truly love – making a connection with my guests,” he says. “Over the past two and a half years, I’ve watched this part of Midtown change, and I’ve spent a lot of time listening to what my customers are looking for in this neighborhood. This is my chance to create what they’ve asked for.”

Doty will prepare a menu that is influenced by traditional cuisine and has a bistro feel. Garnering inspiration from his work at previous restaurants such as Shaun’s, MidCity Cuisine and Mumbo Jumbo and culinary stints abroad, Doty considers his dishes at The Federal to be “souvenirs of his life.” Steak frites harkens back to the time Doty lived in Belgium, while chopped liver extols his frequent visits to Katz’s Delicatessen while living in New York City. 

The restaurant’s name is inspired by the nearby Federal Reserve Bank of Atlanta, whose grand architecture casts shadows over the restaurant, and serves as an homage to the Midtown neighborhood where it is located.

Joining Doty in this new venture is Lance Gummere, with whom he already has a long history. Gummere worked side-by-side with Doty at Mumbo Jumbo, and the chef duo founded Bantam + Biddy and Chick-a-Biddy together.

The Federal is located in Midtown Atlanta at 1050 Crescent Avenue.


Wednesday, September 21, 2016

LDV Hospitality’s American Cut and The Regent Cocktail Club Debut at The Shops Buckhead Atlanta Sept. 30

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

LDV Hospitality’s American Cut and The Regent Cocktail Club
Debut at The Shops Buckhead Atlanta Sept. 30
Modern American Steak Restaurant and Classic Cocktail Bar & Lounge
Grow ‘La Dolce Vita’ in Buckhead

ATLANTA (Sept. 21, 2016) – American Cut, a modern American steak restaurant and its rooftop terrace bar The Regent Cocktail Club open Friday, Sept. 30, at The Shops Buckhead Atlanta. American Cut features signature interpretations on fine dining classics helmed by local Atlanta chef John Adamson. The Regent Cocktail Club pairs craft cocktails with striking views of the Atlanta skyline. Both concepts are owned by LDV Hospitality, with American Cut created in partnership with Marc Forgione.

"Our restaurants are known for their authenticity, quality and social buzz and are designed to be the epicenter of our communities. Buckhead friends and neighbors welcomed LDV Hospitality to Atlanta in 2014 and have grown to be our family. We are excited to continue to cultivate our presence in Atlanta with American Cut and The Regent Cocktail Club," said John Meadow, Founder and President of LDV Hospitality.

American Cut Buckhead offers a unique multi-level dining experience including a first level lounge and bar with a special bar menu and daily drink specials. The second level of the restaurant features a 102-seat main dining room alongside two private dining rooms where guests can enjoy an Atlanta-inspired signature menu for a more upscale and decadent dining experience. The menu combines bold flavors with unique style to create the restaurant’s take on American classics such as the house favorite chili lobster and the 40-oz. Tomahawk chop. A mix of tableside preparations, ranging from the plank-smoked old fashioned to the OG 1924 Caesar salad, create a theatrical and colorful interactive dining experience.

The Regent Cocktail Club redefines cocktail culture with an exceptionally talented group of passionate bartenders and mixologists and an exquisite approach to craft cocktails. The Regent Cocktail Club will offer a rotating specialty cocktail menu and an eclectic mix of live musical programming that caters to the true connoisseurs of cocktail culture. Inspired by the simplicity and elegance of the original Regent Cocktail Club in 1941, LDV Hospitality goes back to basics with the opening of The Regent Cocktail Club on the third level of American Cut Buckhead. The industrial 5,000 square foot, 75-seat space will be an indoor/outdoor rooftop terrace and bar featuring striking views of the Atlanta skyline.

American Cut Buckhead and The Regent Cocktail Club are located at 3035 Peachtree Road at The Shops Buckhead Atlanta. American Cut Buckhead serves dinner Sunday through Thursday from 5:30 to 11 p.m., Friday and Saturday from 5:30 p.m. to 12 a.m. The Regent Cocktail Club is open Sunday through Thursday from 5 p.m. to 1 a.m.
and Friday and Saturday from 5 p.m. to 2 a.m. For more information, please visit and

American Cut pays homage to the original and aspirational American dining experience- the steakhouse. In 2015, American Cut Tribeca was ranked #1 in the Fox News round-up of “Top 5 Steakhouses in America.” In 2013, Travel & Leisure awarded American Cut Tribeca as one of the “Best Steakhouses in the U.S.” The restaurant was also a finalist in the ‘International Best Designed Fine Dining Restaurant’ by Hospitality Design. American Cut Buckhead joins sister restaurants Dolce Italian and Corso Coffee, also located at The Shops Buckhead Atlanta.

At The Regent Cocktail Club, every classic cocktail tells a story. The Regent truly illustrates the art of the craft cocktail with a team of passionate bartenders who are empowered to showcase their talents through a rotating cocktail menu. In 2012, LDV launched the first The Regent Cocktail Club with great buzz in Miami Beach at the boutique Gale Hotel. In 2013, The Regent was recognized as one of the Top Ten Hotel Bars in the World at the ‘Tales of the Cocktail’ Awards in New Orleans. In the summer of 2015, LDV opened its second outpost in the Hamptons at the historic Gurney’s Resort and Spa in Montauk. Returning to the simplicity and elegance that surrounded the original Regent that opened in 1941, The Regent Cocktail Club joins Atlanta’s cocktail scene on the third level of American Cut Buckhead. The finishes to the space are industrial and raw yet come together in a refined fashion.  A mix of polished concrete floor and bar with Brazilian ipe wood walls, juxtaposed with an eclectic mix of mid-century modern living room style lounge groupings, and fully operable French doors with a stunning view of the Atlanta skyline, makes for an inviting ambiance ideal for groups to mingle and indulge in signature cocktails.

LDV Hospitality (La Dolce Vita, or 'the good life') is a premier restaurant group that owns and operates 28 food and beverage venues across the country. LDV's philosophy is to take inspiration from the iconic classics of Old World cultures and adopt them to
modern social life through its collection of extraordinary people and concepts. Founded in 2008 by John Meadow, the LDV portfolio includes: American Cut | American Cut Bar & Grill | Corso Coffee | Diamond Horseshoe | Dolce Italian | D.O.C.G Enoteca |Lugo Cucina Italiana | No. 8 | Paramount Bar & Grill | Rec Room | The Regent Cocktail Club | Scarpetta. In 2015, LDV Hospitality partnered with Gurney's Montauk Resort & Seawater Spa to open five food & beverage venues within the resort.

Focused on concept and business development, John Meadow drives the creative process for LDV Hospitality, envisioning and creating new concepts as well as forging business partnerships with hoteliers, developers, and celebrated chefs alike. John began his career in the hospitality industry immediately after graduating from Cornell University’s School of Hotel Administration, starting off as manager at The Plaza Hotel’s Oak Room. At 24, John sought out to create something of his own and opened the bar and grill Local West in midtown Manhattan. After an entrepreneurial freshman success in 2008, he launched LDV Hospitality, which now boasts a range of food and beverage concepts throughout the country. Whether fine dining or indulgent nightlife, the passion and philosophy of LDV is to take inspiration from iconic classics of old world hospitality cultures and adopt them to today’s modern social life.

John Adamson, executive chef of American Cut Buckhead, also known as the “nicest chef you will ever meet” has been cooking professionally for 22 years. He began his cooking journey at the age of 16 and was managing restaurants by the age of 21. From a young age Adamson was given the opportunity to be a culinary leader in the kitchen. Adamson dedicates time to exploring different types of cuisines, shopping farmer’s markets and enjoying the great outdoors which inspires his cooking. Growing up in Point Pleasant, New Jersey, Adamson developed a deep love for “the freshest seafood found anywhere.” As the executive chef of American Cut Buckhead, a huge priority for Adamson is to ensure that all guests feel welcomed. “If guests don’t feel welcomed, the quality of the entire dining experience is diminished,” Adamson says. Outside of the kitchen, Chef Adamson is passionate about music and can often be found playing his guitar and discovering new music.

Friday, September 16, 2016

Rize Artisan Pizza + Salads Delivers a Dining Experience Thoughtfully Crafted with True Hospitality

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

First Location of Chef-Driven Pizza and Salad Concept Opening in Poncey-Highland This October

ATLANTA (Sept. 16, 2016) – Get ready to “Rize” to greater heights in your search for an artisan dining experience in Atlanta. The first location of Rize Artisan Pizza + Salads is coming to the new 675 N. Highland mixed-use development in Poncey-Highland this October serving a menu of approachable, chef-driven fare and bold, global flavors for lunch and dinner daily.

Rize unites guests around the joy of thoughtfully crafted food. The menu features artisan pizza unlike any other in the city, salads, flatbreads, pasta favorites, small plates, sandwiches, premium gelato and sorbet. This is real food made fresh daily. There are no freezers, fryers or microwaves in the Rize kitchen, and each dish is beautifully plated to let the freshness of responsibly sourced ingredients shine through.
“Pizza is the ultimate communal food, and the most important moments in our lives are surrounded by food,” says John Smith, Rize’s founder and CEO and former regional president of Caesars Entertainment.

Smith’s quest to find a favorite pizza place in every city he moved as a child, whose father was in the Air Force, continued into adulthood and gave him many pizza experiences in Italy and across the U.S. He developed a very particular perspective on pizza. “It’s all about the perfect crust,” he says. “It has to be thin and crispy with a light, airy outer crust reminiscent of great artisan bread.  A slice shouldn’t droop with all of the toppings running off either!”

Rize grew out of Smith’s love of pizza combined with the desire to build a different kind of restaurant company – one where the passion for people rivals the passion for food. “We want guests to think of our concept for a great meal, amazing value and true hospitality perfect for date night, family night, girls night out, group gatherings or lunch.”

Smith feels there is a national opportunity for this experiential concept and is excited to be opening its first location in Atlanta. “I love the entrepreneurial culture and Southern hospitality that Atlanta offers,” he says. “Our core beliefs and values are built around hospitality coming from the heart, and our team is made up of individuals who sincerely want to serve others. Elevating the dining experience above what guests are accustomed to is what we call ‘True Hospitality.’”

That elevated dining experience begins with guests placing their order in an order lobby, then sitting in the open dining room of tables and booths to enjoy tableside service until they decide to close their check.  In addition, a pizza bar provides guests an up-close look at meals being crafted in the open kitchen. 

In Rize’s kitchen, culinary director Eddie Russell (formerly a founder of The Four Coursemen supper club in Athens and most recently the culinary director of Argosy Bar & Restaurant in Atlanta) employs his fine dining background and avant-garde approach to bring bold, global flavors to the very approachable menu.

The beverage selection includes wine by the glass, craft beer and craft sangria. The Marabella Red and Andalucia White sangrias were named after those regions in Spain and are infused with herbs, spices and fresh fruit flavors. Non-alcoholic options include Caleb’s Kola and Stubborn craft sodas, as well as fresh-brewed premium teas and lemonades.

Rize is located in the 675 N. Highland Avenue mixed-use development and will be open for lunch and dinner daily from 11 a.m. to 9 p.m. on weekdays and until 11p.m. on Friday and Saturday. The multi-seasonal outdoor patio is the perfect stop during an afternoon on the BeltLine or at Freedom Park. For more information, visit or follow the restaurant on Facebook, Instagram and Twitter.


Thursday, September 15, 2016

Cheeky to Open Sandy Springs Location on Sept. 19

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

Fun-Loving Taqueria Brings Latin-Inspired Menu, Festive Atmosphere
to Chastain Park Neighborhood

ATLANTA (Sept. 15, 2016) – Cheeky, the lively taqueria dedicated to redefining Latin-inspired food with an unwavering commitment to quality, community and sustainability, is excited to announce the opening of its fifth Atlanta-area location in Sandy Springs. The restaurant, located in The Gateway live-work-play complex near Chastain Park at 4600 Roswell Road, is opening for dinner on Monday, Sept. 19, with lunch to follow soon after.
“Since our first opening in Suwanee almost 10 years ago, Cheeky has been about providing a dining experience big on personality and flair and centered on from-scratch food made with locally sourced ingredients,” says president Jalynn Barr. “We take a lot of pride in our creative menu and are thrilled to bring our fun, playful environment to the Sandy Springs community. We invite them to get ‘Cheeky’ with us.”
The new outpost features a walk-up station, allowing visitors to place their order and take it to go, perfect for those on their way to events at Chastain Park Amphitheatre or just headed home. The location will be dog-friendly as well, with complimentary treats for four-legged friends.
Cheeky serves up a chef-driven approach to Latin favorites with bold, flavorful recipes. All dishes are made from whole, raw ingredients—never processed—and are fully prepared, cooked and tested in-house. Even the tortillas are locally made. Menu selections range from enticing appetizers like taquitos and Cheeky wings to mouthwatering tacos, sandwiches, plates, salads and Cheeky bowls stuffed with rice, black beans, cheese, lettuce and more.

The beverage menu features made-from-scratch skinny margaritas, top-quality mojitos and signature cocktails with fresh-squeezed juices. A staple in every Cheeky is location is the “pour your own beer” wall of craft beer. Cheeky was the first restaurant in North America to feature this technology and the first in the world to have the wall of do-it-yourself taps. More information on the food and drink menus can be found here.
This Sandy Springs location will boast the same decorative and stylistic touches that set Cheeky apart from other restaurants: an open kitchen; garage doors that can swing open to connect the interior and exterior; menus that hang from the wall; and “Cheeky,” the winking, mustachioed mascot who smiles at visitors from his spot on the wall.
The Cheeky team loves a good celebration, so expect lots of specials on the calendar for Cheeky de Mayo, Meet the Brewery nights, Teacher Appreciation days, beer dinners and tap takeovers. Seasonal features include food and drink specials perfect for the weather at hand, such as hearty chorizo beef sliders in the winter and ice-cold buckets of beer for the sultry summer days.
The Sandy Springs restaurant will also share Cheeky’s dedication to making a difference in the neighborhoods it serves. “We take our communities very seriously,” says founder and owner Jose Hevia. “We’re committed to working hand-in-hand with our local schools, charities and other organizations because we know we’re all in this together.”
The new restaurant will be open daily from 11 a.m. until midnight. The first few weeks they are serving dinner only beginning at 4:30 p.m. For more information, call 404-963-7390, email or visit
Cheeky is dedicated to redefining Latin-inspired food with an unwavering commitment to quality, community and sustainability, served in an environment as memorable as the name on the door. At each of its four locations (Suwanee, Norcross, Forsyth and Sandy Springs), Cheeky prides itself on using whole, raw ingredients—never processed —from as many local sources as possible. That commitment to quality is also found in Cheeky’s dedication to the people it serves and in every staff member’s enthusiasm for creating a dining experience filled with the personality promised in the Cheeky name itself: lively, full of character and just a step off the beaten path. For more information, visit


Tuesday, September 13, 2016

Marlow’s Tavern, Aqua blue and Sterling Spoon’s 18th Annual Golf Classic Swings Sept. 19


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

Fundraiser for Special Olympics Georgia Will Help Push 18-Year Total Raised Over $730,000

ATLANTA (Sept. 13, 2016) – Golf has the power to change lives. Just ask Josh Jansma, who is enthusiastically volunteering with Marlow’s Tavern, Aqua blue and Sterling Spoon Culinary Management as they host their 18th Annual Golf Classic on Monday, Sept. 19.  The much-loved tournament, which includes contests on the green, prizes and gourmet tavern fare, raises funds and awareness for Special Olympics Georgia (SOGA) to help athletes like Jansma participate in events throughout the state.

“Josh didn't speak at all for the first eight years of his life,” says his mother, Colleen Jansma. “Being a part of SOGA has given him more confidence; enough so that he was able to be employed in a real job. As a volunteer, he has been chosen and trained by SOGA as a Global Messenger, participating in events like this one to spread the word that supporting Special Olympics makes a huge difference in the lives of so many people. Marlow’s tournament is one of Josh’s favorites. He feels like the owners and staff have embraced him as part of their ‘family.’”

John C. Metz, executive chef, CEO and co-founder of Marlow’s Tavern, Sterling Spoon and co-founder of Aqua blue, agrees. “Watching Josh’s transformation has been a gift. What continues to drive me is knowing how many athletes we have the ability to reach through the tournament.  Since 1999, we’ve raised almost $700,000 through the tournament and other events. This year, our goal is to donate a net amount of $80,000 through the tournament alone, which will allow approximately 900 athletes to participate in competitions.  It’s hard to adequately define what a gift it is to be able to help shape their lives. Their courage and dedication enriches not only my life, but the lives of our staff members and the community which helps us bring SOGA’s mission to life.”

The Country Club of Roswell, located at 2500 Club Springs Drive in Roswell, hosts the event. Jay Butler of Oracle is this year’s event chair. Buffalo Wild Wings’ Steve Thomas is honorary chair. As part of the tradition, 19th hole sponsor Aqua blue is hosting a post-tournament party open to all.  The $50 per person admission includes dinner, awards ceremony, 50/50 raffle, silent auction and casino night. All proceeds benefit SOGA. Reservations for the party can be made in advance, but walk-ins are also welcome. Aqua blue is located at 1564 Holcomb Bridge Road in Roswell.  

To make a donation, become a sponsor or make a reservation for the after-party at Aqua blue, contact Susan Skolnick at 770-414-9390 x111 or

About Aqua blue Restaurant & Bar
For more than 15 years, Aqua blue has brought chef-driven, global cuisine to Atlanta’s northern suburbs. The menu boasts the freshest, seasonal ingredients from around the world served in an elegant and exciting atmosphere, giving diners more than just a meal but an unforgettable dining experience. Aqua blue is located in Roswell at 1564 Holcomb Bridge Road. For more information about Aqua blue, call 770-643-8886 or visit

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 four 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 Sterling Spoon Culinary Management
Sterling Spoon Culinary Management combines talented chefs, dedicated employees and outstanding culinary and financial management to provide corporate café and on-site contract management clients extraordinary food and hospitality with an innovative retail restaurant approach. Founded by culinary-trained chefs, Sterling Spoon focuses on fresh, delicious offerings with a contemporary twist. The company’s goal is two-fold: to exceed clients’ objectives at all times and to offer clients a high-quality, affordable breakfast and lunch experience to their employees and visitors daily at their place of business. For more information, visit

About Special Olympics Georgia
Special Olympics Georgia provides year-round sports training and athletic competition in 25 Olympic-type sports for 27,110 children and adults with intellectual disabilities, giving them continuing opportunities to develop physical fitness, demonstrate courage, experience joy and participate in the sharing of gifts, skills and friendships with their families, other Special Olympics athletes and the community. The goal is to help bring people with intellectual disabilities into the larger society under conditions whereby they are accepted, respected, and given the chance to become useful and productive citizens. For more information, visit


Thursday, September 8, 2016

Get Saucy this Fall with the Ribs & Whiskey Menu at Marlow's Tavern

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

New Saucy Specials Coming to the Menu Sept. 13

ATLANTA (Sept. 8, 2016) – Marlow's Tavern is kicking off the fall season with its seventh annual Ribs & Whiskey menu of drool-worthy food and drink specials available at all its neighborhood taverns.  Starting Tuesday, Sept. 13 through Monday, Oct. 17, diners will squeal with joy while devouring barbecue, handcrafted cocktails and featured drinks.

"This celebration is a personal favorite of mine. There’s something about fall weather and tailgate season that makes you crave barbecue and savory sides," says John C. Metz, executive chef, CEO and co-founder of Marlow's Tavern. "Our Ribs & Whiskey menu packs on the flavor, leaving you reaching for that napkin.”

Marlow’s is also offering fans a chance to win a patio party for 10 guests at the Marlow’s location of their choice. Beginning Sept. 16 through Oct. 8, participants can enter the sweepstakes by providing their contact information through Marlow’s Facebook page. Fans who refer their friends and family to participate will receive bonus entries.  The winner will be announced on Oct. 12. 

The Ribs & Whiskey celebration features three delicious slathers served tableside - Jack Daniel's glaze, East Carolina barbecue and Marlow's chipotle barbecue. Each gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.  Guests will find an assortment of seasonal fare on the menu, including:

Kickin’ Chicken Verde Soup Tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream
Blistered Poblano & Jalapeno, “Popper Style” – Roasted corn, cheddar, mozzarella, provolone and fresh herbs with BBQ ranch for dippin’
Daily Smoke-House Flatbread – Marlow’s secret sauce and the best ingredients the farm has to offer
Beef & Buns – 24 hr. smoked beef brisket sliced thin slathered in Jack Daniel’s Honey Glaze, Granny Smith apple-cabbage slaw and crispy tobacco onion on a buttery onion roll  
BBQ Blazed Cobb Salad – Barbecue chicken, crisp field greens, Roma tomato, crumbling Gorgonzola, applewood-smoked bacon, sweet corn, slivered red onions and barbecue Gorgonzola dressing
Slow-Cooked Smithfield James River St. Louis-Style Ribs – Served with Granny Smith apple-cabbage slaw, pimento cheese “stuffed” tater tots and house-made sweet corn and jalapeño muffin
Bourbon Bread Pudding – Crème-brûlée-soaked Cuban bread and a splash of Jack Daniel’s Tennessee Honey for sippin’

Wash those saucy selections down with these boozy cocktails:

R&W S’weet Tea – Deep Eddy Sweet Tea Vodka, fresh lemon, agave nectar, topped with a shot of Shock Top beer and a kick of orange
Garden & Gun – Belle Meade Bourbon, Imbue Petal & Thorn, Jack Rudy Grenadine and Bittermen’s Bolivar Bitters
Scrappy Old Timer – Barrel Aged in House - Old Forester 100, Suze Aperitif, Cocchi Torino & Scrappy’s Orange Bitters
Foris Pinot Blanc, Rogue Valley Oregon ’15 – Crisp, clean, yellow apple, pear dusted with cinnamon, balanced and immaculate
Ghost Pines Red Blend, California ’13 - Ripe red, blue and black fruit, full bodied structure with hints of brown sugar, spice and cocoa wrapped around a smooth velvety finish
Pabst Blue Ribbon WI ABV 4.7% – Brewed in America and served tall just like you like it, this classic beer for those with the classiest of taste, “tastes so good when it hits your lips”
Sweetwater "Sweet Georgia Brown" ABV 5.8% - A river of deep caramel and chocolate malts meandering through undercut currents of hops
Boulevard Smokestack Single-Wide IPA ABV 8.5% – This American Version boasts a heady combination of six varieties of hops, full bodied with caramel, toffee-like malt and amber brown with intense floral and pronounced hop aromas   

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 five locations in Florida. 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   


Click here for a photo of Bourbon Bread Pudding.

Tin Lizzy’s Cantina to Open in East Cobb in October

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

Atlanta’s Favorite Cantina to Bring FlexMex Flavor to The Avenue East Cobb in October

ATLANTA (September 8, 2016) – Atlanta-based Tin Lizzy’s Cantina continues to grow across the metro area. Tin Lizzy’s plans to bring its lively atmosphere, chilled margaritas and famous FlexMex cuisine to The Avenue East Cobb in October.

This marks Tin Lizzy’s 13th location overall, following the recent successful launch of two South Carolina outposts in Columbia and Greenville. Tin Lizzy’s is already well-known as the No. 1 spot for fun food, fresh flavors and specialty cocktails, with nine existing locations throughout metro Atlanta and one in Augusta, Georgia.

Tin Lizzy’s is actively looking to hire experienced local managers and dedicated employees to work in the new location. Qualified candidates are encouraged to visit for more information and send resumes to Colleen Spahr at

About Tin Lizzy’s Cantina

Tin Lizzy’s Cantina offers delicious FlexMex cuisine. For the unfamiliar, FlexMex resembles Tex-Mex, but is comprised and influenced by many cultures, and is also an attitude or experience that evokes a feeling of belonging and pure awesomeness. Known for fun food with unique flavors, the Atlanta-born and -based restaurant and bar serves more than 25 soft tacos, quesadillas, specialty skillets and more. Diners can customize their meal with a variety of fresh ingredients and enjoy one of the many specialty margaritas or cocktails from the bar. For more information about Tin Lizzy’s Cantina, visit