Friday, August 18, 2017

Storico Fresco’s Mike Patrick Seeks Inspiration in Italy, Illustrates Delicious Journey on Social Media

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

Buckhead Market and Restaurant’s Pastaiolo Feeds Atlanta with Flavors
Unearthed in Rome, Rimini and Ponte Rosso

ATLANTA (August 18, 2017) – Storico Fresco Alimentari e Ristorante’s co-owner and culinary director Mike Patrick is known for bringing a genuine supply of all things Italian to Atlanta and continues to go above and beyond (literally!) to find authentic inspiration for his dishes. This time he has documented his travels with a photo journal on Instagram so followers can share in the journey.

From visiting experimental growth farms to sipping squid ink cappuccinos to revisiting classic dishes like fritto misto, Patrick delves into what makes each of his meals in Italy so memorable by penning culinary love notes through photo captions like a modern-day Romeo.

His research begins in the Eternal City, where he dines at Secondo Tradizione, enjoys the best meat and cheese board selection in the city and savors the distinctly heady, porky flavors found in carbonara. In Ponte Rosso, a small town just outside Rimini, he meets a “mind numbing” cappelletti in brodo and then puts on his swim trunks and takes to the beach to experience cookouts using local provisions, cooking baby crabs with tomatoes and tossing the mixture with strozzapreti and baby clams. In Rimini, Patrick revels in a Michelin-starred meal at Guido, admiring the restaurant’s grounded culinary viewpoint from crudo pizza to the “Adriatic depth and flavor” of spaghetti alle ostriche to the cuttlefish cappuccino topped with squid ink dust, which Patrick dubs “a mind bender.”

Guests can view a slideshow of his photographs highlighted with commentary from Patrick’s travel diary and personal insight into how he will interpret these beloved Italian dishes for diners at Storico Fresco. Then they can look forward to tasting menu selections influenced by Patrick’s recent Italian travels on upcoming lunch and dinner menus and in the prepared foods market in the fall.  Patrick will be returning to Italy mid-September to find inspiration once again.

Storico Fresco Alimentari e Ristorante is located at 3167 Peachtree Road NE, Suite S in Buckhead. The restaurant is open for lunch (11:30 am to 5:30 pm) and dinner (5:30 pm to 10 pm) Monday through Saturday; the market is open Monday through Saturday from 10 am to 8 pm. Reservations are available for the restaurant and are recommended. Ample self-parking is available onsite in both the front and rear lots, and valet parking is offered Thursday through Saturday. For additional information, call (404) 500-2181 or visit For additional updates, follow the restaurant on Facebook, Instagram and Twitter.


Wednesday, August 16, 2017

Marlow’s Tavern Signs Lease for Peachtree Corners Location

For more information:
Morgan Dyches or Olivia Tuttle
Melissa Libby & Associates

Atlanta’s Favorite Tavern Joining 21-Acre Town Center Mixed-Use Development Scheduled to Open in 2018

ATLANTA (Aug. 16, 2017) – Marlow’s Tavern has signed a long-term lease for its newest location in the expansive Peachtree Corners Town Center mixed-use project. Atlanta’s favorite neighborhood tavern, Marlow’s winning combination of world-class hospitality, chef-driven American fare and creative cocktails caps an impressive roster of restaurants, shops, parks, a theater and upscale townhome apartments housed in the 21-acre development that is scheduled for a 2018 opening.

“We’ve wanted to be a part of Peachtree Corners for quite some time, and this is the perfect opportunity to join this growing community,” says John C. Metz, CEO/executive chef and co-founder of Marlow’s Tavern. “We look forward to providing our new neighbors with a friendly gathering place they’ll want to visit again and again.”

Peachtree Corners Town Center (at the corner of Peachtree Parkway and Medlock Bridge Road) will be the third Gwinnett County location for Marlow’s, joining its popular hotspots in Duluth and the Mall of Georgia in Buford.

Marlow’s offers an appetizing array of crisp, cool, salads, classic burgers and salads and other chef-driven fare, emphasizing fresh ingredients and made with seasonal, locally sourced items when available. The beverage menu features wines from around the world,  signature cocktails and a stellar selection of draft, bottled and canned beers, ranging from local craft brews to national favorites.

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  

Wednesday, August 9, 2017

Gunshow Hosts “Top Chef” Winner Chef Kristen Kish For Sept. 10 “Hired Guns” Dinner

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

Limited Tickets on Sale Aug. 10 at 8 a.m.

ATLANTA (Aug. 9, 2017) – Gunshow’s “Hired Guns” dinner is back on Sunday, Sept. 10 with chef Kristen Kish, “Top Chef” Season 10 winner, cooking alongside chef/owner Kevin Gillespie and executive chef Joey Ward. Kish previously worked as the chef de cuisine of Menton, chef Barbara Lynch’s fine dining restaurant in Boston and is currently traveling the world and writing her cookbook.

Tickets for the Sept. 10 dinner are $95 per person and go on sale Thursday, Aug. 10 at 8 a.m. via Hand-Picked Atlanta.

Born in South Korea, Kish displayed a passion for cooking from a young age. After successfully graduating from Le Cordon Bleu in Chicago, she worked in many high-profile restaurants, including Michelin-star chef Guy Martin’s Sensing and Barbara Lynch’s Stir as chef de cuisine. Kish went on to compete in the 10th season of Bravo’s “Top Chef” and was the second female to win the title. From there, she became chef de cuisine of Menton in Boston.  Most recently, Kish guest-starred as a co-host of “36 Hours,” a Travel Channel show that highlights the most delicious foods, hot spots and experiences unique to each place the show visits. 

“Hired Guns” began in 2013 as a way to lure some of the country’s most talked about chefs to Gunshow for a showcase of their flavors and personalities alongside the restaurant’s featured items. Gillespie and Ward have continued to exceed culinary expectations with the series by welcoming Hakim Rahal and Pablo Rojas of Provisions in Montreal, Jennifer Carroll of Requin, Minneapolis’ Grae Nonas and New Orleans sensation Justin Devillier into the Gunshow kitchen this year alone.

The remaining 2017 "Hired Guns" lineup features Cara Stadler of Maine’s Bao Bao Dumpling House and Tao Yuan on Nov. 5. Tickets go on sale Oct. 5 at 8 a.m.

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
Established in 2015, 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, Revival, Communion, his BBQ pop-up Terminus City,  Gamechanger, opening in August 2017 at the Mercedes-Benz Stadium, 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. In 2017, Gillespie partnered with Meriwether Companies to create RedWether Collaborative, a platform to expand his vision of the multi-chef collaborative concept and provide mentorship to restaurant tenants. Through Red Beard Restaurants and RedWether Collaborative, 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. For more information, visit