Monday, November 20, 2017

Food 101 Returns to its Roots and Welcomes Back Chef Ron Eyester in New Expanded Role


For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068
olivia@melissalibbypr.com


FOOD 101 RETURNS TO ITS ROOTS AND WELCOMES BACK CHEF RON EYESTER
IN NEW EXpANDED ROLE
Perennial Favorite Celebrates 18th Anniversary, Focuses on Renewed American Cuisine

ATLANTA (Nov. 20, 2017) – November marks the 18th anniversary of Food 101, an Atlanta staple since 1999 and the cornerstone of 101 Concepts. The birthday celebration coincides with another reason for fans to rejoice - the return of Ron Eyester, Food 101’s executive chef from 2001 to 2008 and “Top Chef” Boston chef-testant, who is now overseeing both the kitchen and the dining room. Bringing renewed energy to the restaurant, Eyester is refreshing the lunch, dinner and brunch menus, overseeing a departure from heavier, Southern-slanted cuisine and finding inspiration in the essence of Food 101’s early days.

“I couldn’t be more excited about this homecoming,” says Eyester. “Sandy Springs has become such a bustling area, and we’re just minutes away from Buckhead and other booming neighborhoods. It’s a great time to strengthen Food 101’s momentum with new menus that are more reflective of our original vision. This is a restaurant that has stood the test of time by consistently offering top-quality ingredients and satisfying dishes while still keeping things new and exciting for guests.”

Eyester looks to his New York background and the restaurants where he grew up eating to bring a “new age diner” feel to Food 101’s latest offerings, expanding the current focus on Southern fare in favor of a more comprehensive American menu. His menu changes emphasize the craft of comfort food, highlighting the traditions involved and the patience required to create these dishes. Eyester, who has always been heavily involved in the Eat Local movement, is also adding lighter dishes to the mix, giving guests more options than just the heavier items often associated with comfort food. His fans will also be glad to know that Food 101 has a renewed focus on providing the ultimate brunch experience, one of Eyester’s specialties.

“It’s been an honor to be a part of the Sandy Springs community for the past 18 years, and we are looking forward to getting back to our roots,” says 101 Concepts co-owner Steve Buero. “Ron really found his niche in neighborhood dining and shares our commitment to serving the community, so having him back on our team is helping us revisit Food 101’s original concept and what made the restaurant a local landmark in the first place.”

New lunch and dinner menu selections include the following starters and entrées:
·         Honey and lemon glazed smoked chicken wings with fresh herbs and slightly pickled carrots ($10)
·         “Green goddess” glazed Brussels sprouts with scallions and toasted almonds ($9.50)
·         Connie’s chopped salad with romaine hearts, white beans, radish, tomatoes, shaved fennel, fried capers and buttermilk cucumber and dill dressing ($10)
·         Ahi tuna “au poivre” with garlic spinach, horseradish celeriac puree and soy-balsamic reduction ($28)
·         Braised lamb shank with butternut squash puree, slightly pickled mushrooms and natural jus ($28)
·          “Shake & bake” pork cutlets with cranberry-cheddar mac’ and cheese, green beans and applesauce ($24)
·         Lavender & lemon poached salmon with grilled romaine, local apple and caper relish and dill aioli ($24)
·         Red Hare Root Beer BBQ St. Louis-style ribs with chopped Southern slaw and house-made steak fries ($26)

Weekend brunch, another well-known strength of Eyester’s, now features items such as the following:
·         Fried cheese grits with smoked pineapple aioli ($7)
·         “Skinny brunch” with sliced organic tomatoes, grilled asparagus, leeks, fresh herbs and soft poached eggs ($13)
·         Skillet pancake with sorghum-sea salt butter, Vermont maple syrup and 10x sugar ($10)
·         “Pastrami” cured salmon Benedict with baby arugula, soft poached eggs and hollandaise ($15)

Eyester’s culinary career first began in Charleston, but he developed his skills as both a chef and restaurant owner in Atlanta, where he went on to open four of his own restaurants after purchasing Food 101’s Morningside space from 101 Concepts in 2008. Eventually, Eyester’s larger-than-life personality would make him a Twitter phenomenon and secure him a spot on season 12 of Bravo’s “Top Chef.” In the next phase of his career, Eyester launched I Dig Food, a consulting brand in which he partners with other local restaurateurs to curate food-inspired events. One such event was “Smoke A Peach” with 101 Concepts’ Smoke Ring, and he and the 101 team look forward to developing more of those events in the future. 

Food 101 Sandy Springs is located at 4969 Roswell Road. Lunch is served Monday through Friday from 11:30 a.m. to 2:30 p.m. and on Saturday from noon to 4 p.m., with a mid-day menu offered weekdays from 3-5:30 p.m. Dinner is served 5:30 to 10 p.m. Sunday through Thursday and 5:30 to 11 p.m. on Friday and Saturday. Sunday brunch is from 11 a.m. to 3 p.m. For more information, call 404-497-9700 or visit food101atl.com. Additional updates are available on Facebook, Instagram and Twitter.

About 101 Concepts
101 Concepts is an Atlanta-based restaurant group whose owners rely on the dynamic combination of friendship and shared work ethic for the success of their 10 restaurants. Partners Steve Buero, Chris Segal and Phil Roness first met while working the New York City restaurant scene as Iona College roommates. In 1999, they established a business partnership and found their niche in friendly, neighborhood restaurants and pubs. Today, the trio owns Food 101 and Cibo e Beve in Sandy Springs, Castleberry Hill barbecue joint Smoke Ring and 101 Steak in Vinings, plus five metro-Atlanta locations of Meehan’s Public House. In 2014, 101 Concepts also obtained Restaurant Paradis in Rosemary Beach, Florida. For more information and restaurant addresses, visit 101concepts.com.


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Friday, November 17, 2017

Southern Proper Hospitality Believes Charitable Giving is Always in Season

For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068


SOUTHERN PROPER HOSPITALITY BELIEVES CHARITABLE GIVING IS ALWAYS IN SEASON
Restaurant Group Dishes up Donations to Support Local Organizations

ATLANTA (Nov. 17, 2017) - When you’re sourcing the freshest food possible, ingredients like Copper River salmon, soft shell crabs, asparagus and sweet potatoes come and go.  One thing that’s always in season at Southern Proper Hospitality (SPH), however, is giving back to the community.

Co-owners John Piemonte and Chris Hadermann, who operate The Big Ketch Saltwater Grill, The Blind Pig Parlour Bar, Gypsy Kitchen, Tin Lizzy’s Cantina, Smokebelly BBQ, The Southern Gentleman, Beni’s Cubano and Milton’s Cuisine & Cocktails, are big proponents of supporting nonprofit organizations such as the American Red Cross, Leukemia and Lymphoma Society, New Story Charity, Children’s Healthcare of Atlanta and No Kid Hungry Campaign, as well as neighborhood schools near their restaurants. In the past year, thanks to the collective efforts of staff and customers, SPH has donated more than $32,000 to these causes and more.

“Food is sustenance, but nourishing a community requires more than just the meals we serve,” Piemonte says. “At Southern Proper Hospitality, we feel it’s an unwritten part of our job descriptions to play an active role in serving the needs of the community and improving lives.”

Giving happens both near and far. One example of local community outreach at Tin Lizzy’s Cantina is the Giving Goza, one of the FlexMex eatery’s special margaritas that includes Goza silver and Agavero orange liqueur. A percentage of sales from this drink is donated to a different charity each month. In just seven months, SPH has been able to donate more than $7500 to local charities such as The Leukemia and Lymphoma Society, New Story Charity, Children’s Healthcare of Atlanta, Children of Restaurant Employees (CORE) and The Breast Cancer Charities of America.

To help guests play a more proactive role in their community involvement, SPH has partnered with Planet Fundraiser, an app that allows diners to choose from a menu of area nonprofit organizations and schools, snap a picture of their receipt and have a portion of their bill sent directly to that organization. In addition, Hadermann was honored at Atlanta’s Taste of the Nation for raising more than $5,000 as a member of the inaugural No Kid Hungry Atlanta Society. In 2016, The Leukemia and Lymphoma Society (LLS) named him Man of the Year for raising more than $190,000 to help eradicate those dreaded diseases.

Thanks to a successful SPH golf tournament, one impoverished family in a developing country will have a new home through New Story Charity.  “It’s exciting to be able to share tangible results with those who support our efforts,” Hadermann says. “The $6,000 we raised at our September tournament is exactly what it costs to fund a new home.”

Beyond partnering with local and national organizations, SPH believes it’s critical to team with its vendors to maximize the value of their charitable endeavors. Tito’s Handmade Vodka representatives, for example, were only too happy to match the $1 per Tito’s-based cocktail specials SPH pledged to donate on behalf of LLS. Their efforts netted $4,000.

While the duo realizes there’s no stopping the devastating storms that have struck across the country, they want diners to know there’s no stopping their efforts to provide disaster relief. After Hurricanes Harvey and Irma struck, Tin Lizzy’s diners bid adios to the storms with Grand Patrón margaritas. Moscow Mules became the workhorse for charitable giving at all other SPH restaurants, and for each drink sold, $1 was donated to The American Red Cross for hurricane relief.

 “Our ultimate vision is to create a charitable arm of Southern Proper Hospitality and host annual events for those organizations that are near and dear to us,” Hadermann adds. “We encourage our employees to get involved, too. There’s no doubt in my mind that the more we work on volunteer projects together, the more cohesive we become as a team and a community.”

About Southern Proper Hospitality
Southern Proper Hospitality owns and operates The Big Ketch Saltwater Grill, Smokebelly BBQ, The Blind Pig Parlour Bar, Gypsy Kitchen, The Southern Gentleman, Beni’s Cubano, Milton’s Cuisine & Cocktails and Tin Lizzy’s CantinaChosen by Restaurant Hospitality as one of the “25 Coolest Multi-Concept Companies in America” and named to the Inc. 5000 list of fastest growing private companies for 2017, Southern Proper Hospitality offers genuinely hospitable service and exceptional, high-quality food.

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Wednesday, November 15, 2017

Fourth Annual Harvest for a Cure Raises Over $390,000


For more information:
 Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068


FOURTH ANNUAL HARVEST FOR A CURE RAISES OVER $390,000
The National Multiple Sclerosis Society’s Gourmet Food and Wine Gala Generates
Fun and Funds for MS Research

ATLANTA (Nov. 15, 2017) – Elaine Carlos has a very definite idea of what sweet dreams are made of – a cure for multiple sclerosis (MS).  Thanks to the more than $390,000 raised at the fourth annual Harvest for a Cure, which took place Oct. 19 at Mason Fine Art, Carlos - whose husband was diagnosed with the disease at age 28 - has good reason to believe those dreams can come true. Along with daughter Kari Carlos and Julie Short, she co-chaired the fundraising extravaganza, which was an exquisite mélange of epicurean delights, sumptuous wines, valuable auction items and raffle prizes to support the National Multiple Sclerosis (MS) Society in its efforts to help research, treat and end MS globally.

“Harvest for a Cure is one of those events that reminds me just how much a committed group of people can achieve,” says Roy A. Rangel, president of the Georgia Chapter of the National MS Society. “The reason we were able to raise so much more this year is because of our incredible sponsors, volunteers and guests.” 

An artful evening was a guarantee thanks to Mason Fine Art, which provided a stunning art-filled setting. Achieving culinary-nirvana-for-a-cause was the goal of 15 top Atlanta chefs and 15 sommeliers, who crafted their delightful dishes to pair perfectly with hand-selected wines donated by local wine collectors. Other luscious libations and a sweet finale were the gifts of this year’s talented team of pastry chefs and mixologists.

“What I appreciate most about Harvest for a Cure is that all funds raised directly improve the lives of people living with MS,” Carlos says.  “These funds not only enable our Georgia chapter to offer local programs and services, but also to continue their worldwide research projects to help put an end to the debilitating disease.”

About Multiple Sclerosis:'
Multiple sclerosis is an unpredictable, often disabling disease of the central nervous system that disrupts the flow of information within the brain, and between the brain and body. Symptoms range from numbness and tingling to blindness and paralysis. The progress, severity and specific symptoms of MS in any one person cannot yet be predicted, but advances in research and treatment are leading to better understanding and moving us closer to a world free of MS. Most people with MS are diagnosed between the ages of 20 and 50, with at least two to three times more women than men being diagnosed with the disease. MS affects more than 2.3 million people worldwide. Learn more at nationalmssociety.org.

The National Multiple Sclerosis Society:
The National MS Society helps people affected by MS through a 50-state network of chapters. The Society funds cutting-edge research, drives change through advocacy, facilitates professional education, and provides programs and services that address challenges of individuals and families living with MS, helping them move forward in their lives. Fundraising events including Bike MS, Walk MS and the Harvest for a Cure event help improve the lives of people living with MS by raising millions of dollars annually. For more information or to learn how to help end the disabling disease of MS, please visit nationalmssociety.org.


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Monday, November 13, 2017

Let the Holiday Gift-Giving Extravaganza Begin! Chef Kevin Gillespie’s Beardsmas Launches Nov. 20


For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068


LET THE HOLIDAY GIFT-GIVING EXTRAVAGANZA BEGIN!
Chef Kevin Gillespie’s Beardsmas Launches Nov. 20
This year’s must-have gifts include an overnight whole hog BBQ smoking experience,
Gunshow field trips and a guided eating tour of Buford Highway


ATLANTA (Nov. 13, 2017) - The elves in Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie’s kitchens have been busy whipping up a fresh batch of chef-inspired gift experiences just in time for a stress-free shopping season. Available for purchase beginning Nov. 20 at redbeardmerch.com, Gillespie’s third annual Beardsmas holiday extravaganza is brimming with brand-new gift items and experiences perfect for the food lovers on every holiday list.

“Each year we have a blast coming up with new ideas based on the feedback we get from diners,” says Gillespie. “We’re really excited about the new things we’re offering this year as well as returning favorites that were too popular not to do again.”

New for Beardsmas 2017:

Buford Highway Dine-Around with Kevin and Joey:
Always wanted to sample the ethnic dining scene on Buford Highway but never knew where to start? Gillespie and Gunshow executive chef Joey Ward will play tour guides of their favorite restaurants on Atlanta’s most culinarily diverse strip of highway. Leave the ordering to the chefs; you get to do the eating! Price: $199.

Whole Hog BBQ Lesson with Terminus City BBQ: Pull an all-nighter with executive chef Andreas Müller and learn all the smoky magic behind Terminus City’s whole hog chopped BBQ during an overnight hog-smoking lesson. Sample the results with 10 friends at Terminus City’s July 4 BBQ. Price: $5,000

Gunshow Field Trip:
Go on an action-packed field trip with executive chef Joey Ward and the Gunshow team to some of their favorite farms, breweries, distilleries and coffee roasters in and around Atlanta and meet the local folks who work hard to support the city’s vibrant and ever-evolving food scene. No permission slip required. Price: $150.

Back By Popular Demand:

In-Home Dinner by Chef Kevin Gillespie: Multi-course dinner for up to 10 guests prepared by Gillespie and the Red Beard Special Events team. They bring the dinnerware, glassware and flatware, plus handle the set up and clean up.  Price: Starting at $15,000. For details, contact the event sales team at peopleincharge@redbeardspecialevents.com.

2018 Hired Guns Season Tickets: Get the jump on purchasing a set of two season tickets to all six of Gunshow’s 2018 Hired Guns guest chef series. Ticket holders get to select their seating time, take selfies with the chefs and receive autographed menus from Gillespie and each guest chef. Price: $1,200 (includes two tickets to each of six guest chef dinners)

Gunshow Mixology Classes: 2018 classes include Home Bar 101 - The Classics, Spirits of Georgia, Tiki Time and Holiday Cheers. Budding bartenders can select a ticket per class or buy a season ticket. Includes class-time snacks, a limited edition Gunshow shaker pint, drink recipe cards and a Red Beard Restaurants souvenir. Price: $65 per class or $240 for a season pass.

Shop The Farmers Market with Kevin:
Take a private morning tour of the Peachtree Road Farmers Market with Gillespie, learn about his favorite go-to ingredients and then enjoy priority seating for his live cooking demonstration, where he’ll use the market’s fresh products selected on the tour to create a one-of-a-kind meal. Only 15 spots available; includes an autographed copy of Gillespie’s “Fire in my Belly” cookbook. Price: $99

Additional Beardsmas gift packs range from $10-500 and include the following:
·         Chef Starter Kit - cook like the pros with a high-end, quality culinary kit featuring Gillespie’s and Ward’s favorite kitchen tools
·         Red Beard Essential Seasonings Set - with Beautiful Briny Sea plus Gillespie’s brand-new Good Ass Ham Sugar, a sugar and spice mix for creating a perfect crust on a homemade glazed ham
·         Gunshow enamel lapel pins
·         Coffee and cocoa gift sets

More must-have packages are being added as they are confirmed, so be sure to check back often at redbeardmerch.com.

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 Gunshow and Revival, all of his merchandise and Red Beard Special Events, which operates Communion, his BBQ pop up Terminus City and Gamechanger at the Mercedes-Benz Stadium. 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. For more information, visit redbeardrestaurants.com.

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Friday, November 10, 2017

This Thanksgiving, Leave the Cooking to the Pros

For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068
morgan@melissalibbypr.com


THIS THANKSGIVING, LEAVE THE COOKING TO THE PROS
Atlanta’s Top Dining Spots Offer Bountiful Buffets and Tasty Takeout Options

ATLANTA (Nov. 10, 2017) –  As Thanksgiving approaches, Atlantans have much to be thankful for, including Turkey Day options that take the hassle out of meal planning and preparation. From abundant all-you-can-eat buffets to top-notch takeout, these exceptional eateries have the hard work covered on Thursday, Nov. 23, leaving you to focus on what’s important—enjoying a memorable meal with loved ones. Call early for reservations.

BOUNTIFUL BUFFETS AND FAMILY FEASTS

5Church Atlanta offers a special three-course menu starting at 11 a.m., with a last seating at 7 p.m. Price is $45 per adult and $20 for children 12 and under, with a $20 optional wine pairing available. 404-400-3669, 5churchatlanta.com.

Atkins Park Restaurant & Bar in Virginia-Highland is serving a Thanksgiving feast that includes a Big Green Egg-smoked turkey breast with caramelized apple and sage stuffing and cider gravy; braised pork shoulder with roasted root vegetables and a bourbon glaze; green bean casserole with crispy onions and roasted mushrooms; roasted garlic mashed potatoes; cranberry Grand Marnier compote; and sweet potato biscuits. For dessert, a choice of Southern pecan pie or pumpkin cheesecake. Price is $30 for adults, $20 for young adults and $10 for kids under 10. Doors open at 4 p.m.; reservations are strongly recommended. 404-876-7249, atkinspark.com.
Treat loved ones to “A Southern Thanksgiving” at Marietta farm-to-table mainstay Chicken and the Egg from 11 a.m. to 6 p.m. For an entrée, choose from a smoked turkey breast and a brown sugar and mustard-glazed ham with choice of three sides (cornbread dressing, mashed potatoes, sweet potato casserole, mac’ and cheese, creamed corn and green bean casserole). Dessert includes a choice of apple cobbler, pecan or pumpkin pie. Price is 27.50 for adults and $12.50 for children 6-12. 678-388-8813, chickandtheegg.com.

Food 101 in Sandy Springs is serving up a generous Thanksgiving spread heavy on chef-crafted American favorites from 11:30 a.m. to 7. p.m. Choose between sage apple and honey-roasted turkey or housemade Cheshire pork loin ham for an entrée and enjoy a selection of family-style sides like buttermilk whipped potatoes, mac ’n cheese and garlic and thyme-roasted fingerling potatoes, along with plentiful appetizer and dessert options. Reservations are required. Price is $46 per adult and $20 for kids ages 5-12. Tax and gratuity not included. The restaurant is also open for brunch on Black Friday, Nov. 24 from 11 a.m. to 3 p.m., serving its weekend brunch menu.  404-497-9700; food101atl.com.

Both locations of HOBNOB Neighborhood Tavern offer a respite from cooking and cleaning with the added bonus of a first-class menu of tavern favorites and spirits. The original Midtown location (404-968-2288) is serving its regular menu all day, along with a special Thanksgiving burger with turkey steak, stuffing, cranberry sauce and melted Brie cheese, served with sweet potato fries. In Brookhaven (404-464-8971), enjoy a Thanksgiving buffet for $39 per person from 11:30 a.m. to 10 p.m. Both locations are also serving mulled wine for $8. hobnobatlanta.com.
Milton’s Cuisine & Cocktails is setting the Thanksgiving table in historic Crabapple from 11 a.m. to 3 p.m. For $45 per person, dig in to three courses of traditional favorites such as turducken meatballs, spiral cut ham, shrimp and grits, sweet potato-pumpkin pie and blueberry-peach pie. 770-817-0161, miltonscuisine.com.

Thanksgiving at Ray’s Restaurants is an Atlanta tradition thanks to legendary buffets featuring plentiful portions of favorite Turkey Day treats. At Ray’s on the River, enjoy hickory-smoked beef brisket with Carolina Gold BBQ and blistered sweet peppers or molasses-glazed rotisserie chicken, among many other offerings (not to mention killer views of the Chattahoochee) for $47.95 per adult and $23.95 per child (ages 5-10). Savor roasted Bell and Evans turkey with sage dressing, gravy and cranberry relish or Big Green Egg-smoked brisket with whipped potatoes and homemade BBQ sauce at Ray’s at Killer Creek for $45.95 per adult and $22.95 per child. Or head downtown to Ray’s in the City for braised beef burgundy or roasted turkey and smoked turkey legs for $42.95 per adult and $21.95 per child. For full menus, visit raysrestaurants.com.

THANKSGIVING TO GO

Gobble, gobble! Bantam + Biddy has a limited number of Thanksgiving dinners to feed 10-12 adults for $200. The dinner includes a 12-14 lb. pecan wood-smoked turkey, braised collard greens, sage and wild rice stuffing, North Georgia apple pie and more. Orders must be placed by 5 p.m. on Nov. 21 and picked up at the Lenox location on Nov. 22 between 1-3 p.m. To order, call 404-725-5059 or email wecater@bantamandbiddy.com.

Chicken and the Egg has two traditional dinner packages to take home for Thanksgiving that include roasted turkey breast, gravy, cornbread dressing, mashed potatoes and rolls.  Feed parties of 6-8 with the Traditional package for $90 or order the Deluxe to feed 10-12 people for $130. Additional sides such as sweet potato casserole, cornbread dressing and cranberry relish are available to purchase, as well as whole pies for $12 (pumpkin) and $15 (pecan). To-go orders must be placed by Nov. 20. 678-388-8813, chickandtheegg.com

Feel like staying home this Thanksgiving? No problem! Take home a 12- to 14-pound apple-brined and smoked turkey from Milton’s Cuisine & Cocktails and feed 6-8 guests for just $85. Each bird comes with a quart of Madeira gravy and one quart of sage-corn spoonbread. Additional sides like mashed potatoes, green beans and extra gravy and spoonbread are also available for $20 per quart. Pick up at the restaurant on Nov. 21 or 22 between 10 a.m. and 5 p.m.  770-817-0161, miltonscuisine.com.

For those looking for stress-free baking, Revival in Decatur takes care of Thanksgiving dessert with fully cooked pies and cakes available for pre-order. Pies are $35 each and available flavors are apple streusel, pumpkin, sweet potato and lemon icebox. Cakes are $55 each and available flavors are Awesome Chocolate Cake, red velvet cake with cream cheese icing and yellow cake with chocolate icing. To order, contact nicole@revivaldecatur.com. Must order by Nov. 19 at 6 p.m. and pick up on Nov. 22 between 1-5 p.m. No substitutions. 470-225-6770, revivaldecatur.com.

THANKSGIVING PRE-GAME
Who wants to cook the night before Thanksgiving? Head to Bulla Gastrobar in Midtown on Wednesday, Nov. 22 for “Friendsgiving” and enjoy sophisticated Spanish fare in a lively, communal atmosphere. For parties of five or more, each person receives one complimentary sangría. 404-900-6926, bullagastrobar.com.
While Storico Fresco Alimentari is closed on Thanksgiving Day, the Italian grocery story and restaurant can help make prepping for the big day a delicious experience. Consider lasagnas for an easy dinner the night before or a beautiful meat and cheese platter to enjoy as appetizers while cooking. All retail orders must be in by 5 p.m. on Nov. 18. Guests may email an order or call the restaurant between 10 a.m. and 8 p.m. Monday through Saturday and ask to speak to the Retail Counter. 404-500-2181, storicofresco.com.
THANKSGIVING CALORIE BURN
Dance the night (and the turkey) away at Johnny’s Hideaway. Buckhead’s iconic nightclub is spinning tunes from 8 p.m. to 3 a.m. on Thanksgiving. 404-233-8026, Johnnyshideaway.com.

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Tuesday, November 7, 2017

Second Atlanta Location of Beni’s Cubano Makes Debut at The Hub at Peachtree Center in November


For more information:
Morgan Lanier or Olivia Mayes
Melissa Libby & Associates



Second ATLANTA Location OF Beni’s Cubano
MAKES Debut AT THE HUB At PeACHTREE CENTER IN NOVEMBER
Casual Cuban Concept from Southern Proper Hospitality Takes Downtown Atlanta Diners
on a Lunchtime Vacation to Old World Havana

ATLANTA (Nov. 7, 2017) - Beginning late-November, Downtown Atlanta business folks, residents and conventioneers alike can take a quick lunchtime jaunt to Cuba, thanks to the addition of Beni’s Cubano inside The Hub at Peachtree Center. The fast-casual restaurant from Southern Proper Hospitality, the successful team behind The Big Ketch Saltwater Grill, The Blind Pig Parlour Bar, Gypsy Kitchen, Tin Lizzy’s Cantina, Smokebelly BBQ, The Southern Gentleman, and Milton’s Cuisine & Cocktails, promises a taste of Cuba without the travel expenses.

The new Beni’s location follows this summer’s successful inaugural launch of the Cuban restaurant at The Avenue East Cobb in Marietta. “When we were looking for a second location, we found ourselves drawn to downtown’s energy and diverse mix of people,” says Southern Proper Hospitality CEO Tory Bartlett. “With Tin Lizzy’s Cantina just upstairs at Peachtree Center, we’re already familiar with diners here and wanted to bring them a fresh Cuban option, one that will take them back to the tastes of Havana in its heyday.”

Beni’s Cubano executive chef Cesar Velazquez’s menu features innovative takes on classic Cuban dishes, offering unique food court dining with a chef’s touch. The Peachtree Center location is also serving its classic Cuban coffee all day to busy guests looking to satisfy their caffeine cravings.

Menu highlights include the following:
·         A classic Cuban sandwich with mojo-roasted pork, ham and Swiss cheese with pickles, mustard and garlic aioli
·         Vaca Frita Melt with grilled short rib, melted provolone, grilled onions and peppers and garlic aioli
·         Mojo Grilled Chicken served with choice of yellow or white rice, black beans and sweet plantains
·         House Salads with an option to add grilled chicken or top the fresh greens, shredded carrots and chopped tomatoes with a choice of Puerco Asado or Vaca Frita
·         Yucca fries or mariquitas (crispy spiced plantain chips) with a choice of two dipping sauces such as garlic aioli, mojo or house-made hot sauce

Located in The Hub at Peachtree Center at 231 Peachtree St. N.E., Beni’s Cubano is open from 10 a.m. to 6 p.m. Monday through Saturday and is closed on Sundays. For more information, call 770-212-9076 or visit beniscubano.com.

About Southern Proper Hospitality
Southern Proper Hospitality owns and operates The Big Ketch Saltwater Grill, Smokebelly BBQ, The Blind Pig Parlour Bar, Gypsy Kitchen, The Southern Gentleman, Beni’s Cubano,  Milton’s Cuisine & Cocktails and Tin Lizzy’s Cantina. Chosen by Restaurant Hospitality as one of the “25 Coolest Multi-Concept Companies in America” and named to the Inc. 5000 list of fastest growing private companies for 2017, Southern Proper Hospitality offers genuinely hospitable service and exceptional, high-quality food.


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Monday, November 6, 2017

Marlow’s Tavern Welcomes New Season with New Menu Additions




For more information:
           Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
404-816-3068


Marlow’s Tavern Welcomes New Season with New Menu Additions Unique Tavern Fare is a Wintry Mix of Shareable Snacks, Elevated Entrées
and Creative Cocktails

ATLANTA (Nov. 6, 2017) – Just in time for the fall and holiday seasons, Marlow’s Tavern is launching a seasonal menu of sensational new dishes and drinks to help keep guests warm and captivated during the winter months. From a new “For the Table” section of small plates and starters to creative cocktails from manager of adult beverages Rick Blumberg, the updated menu debuting Nov. 7 presents new takes on classic tavern fare while maintaining the high standards of craftsmanship and quality that have made Marlow’s the leading destination for affordable chef-driven cuisine.

“We are extremely excited about our new additions,” said Marlow’s executive chef, CEO and co-founder John C. Metz. “We’re always striving to push the envelope with unique, creative items. We believe we’ve done just that with a great selection of fun dishes and drinks our guests will enjoy, filled with the terrific flavor and quality ingredients they’ve come to associate with Marlow’s.”

One new group of items on the menu that Metz is most excited about is unique toast, with toasty rosemary ciabatta serving as the base for a delicious variety of toppings such as artichoke and arugula, roast tomato, and fig and bacon.

In addition, dishes such as Seared Diver Scallops (with carrot purée, roasted parsnip, bacon and sweet pea hash with roasted tomato fondue and parslied olive oil), Grilled Chicken Stack (Prestige Farms chicken with roasted mushrooms, fingerling potatoes, blistered grape tomatoes and green beans in a creamy roasted chicken glace with fine herbs and parslied olive oil), Beef Carpaccio (thinly sliced filet mignon, housemade Dijonnaise, Parmesan, fine herbs and crispy capers) and  Jumbo Lump Crab Cake (blue crab, red cabbage and jicama slaw with horseradish aioli) show how serious the Marlow’s team is about quality ingredients in tune with the season.

“The name of our game is excellence and execution, and we continually elevate that game by upgrading our ingredients and staying on-trend with high-quality, high-value dishes,” says Metz.

To complement these new offerings, Blumberg, Marlow’s manager of adult beverages, research, development and purchasing, has developed several inventive additions to the cocktail menu.


  • Professor Plum – Cathead pecan vodka, Roland plum shrub, simple syrup and a splash of Regan’s orange bitters
  • The Vesper Classique – American Harvest vodka, St. George Botanivore gin, Cocchi Americano and Fee Brothers peach bitters
  • Aspen Line – Ford’s gin, Pierre Ferrand dry curaçao, egg white, fresh lemon and nutmeg
  • Aperol Spritz (Brunch Only) – Michelle brut, Aperol and a splash of soda


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

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