Marlow’s Tavern Begins Construction in Brookhaven for October Opening

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Emily Connolly or Morgan Dyches

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MARLOW’S TAVERN BEGINS CONSTRUCTION
IN BROOKHAVEN FOR OCTOBER OPENING

John C. Metz and Partners to Open New Location of Popular Tavern

ATLANTA (JULY 27, 2016) – Brookhaven will soon welcome the newest location of Marlow’s Tavern, Atlanta’s favorite neighborhood tavern. Construction is already underway for the October opening. Marlow's world-class hospitality, chef-driven fare and creative cocktails will be found in the Brookleigh Marketplace at 3575 Durden Drive. The location will boast a contemporary bar and expansive patio.

“North Atlanta has always been supportive of our taverns and we look forward to serving our new neighbors in the Brookleigh Marketplace. We hope to offer the Brookhaven area a comfortable neighborhood gathering place that they want to visit time and time again," says John C. Metz, executive chef and co-founder of Marlow’s Tavern.

Featuring crisp, cool salads, classic American burgers, fun food for the kids and more, the menu at Marlow’s Tavern focuses on fresh ingredients with seasonal, locally sourced items when available.

The beverage menu boasts wines from around the world and an enviable selection of draft, bottled and canned beers, including local craft brews and national favorites. Signature drinks start with fresh fruit juices, house-made simple syrups, fresh herbs and small batch liquors.

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, three locations in Orlando, Fla. and one in Tampa. 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 marlowstavern.com.  

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The Southern Gentleman Lightens Up for Summer

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Emily Connolly or Morgan Dyches
Melissa Libby & Associates
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morgan@melissalibbypr.com

THE SOUTHERN GENTLEMAN LIGHTENS UP FOR SUMMER

Executive Chef Matthew Ridgway Adds Light and Fresh Menu Items at Buckhead Gastropub

ATLANTA (July 25, 2016) – Matthew Ridgway has been busily experimenting in the kitchen, transforming an abundance of fresh summer produce into lighter menu items. Low in calories and high in flavor, the new small plates are ideal to share at a table with friends and family. With true seasonal zeal, the executive chef is excited to present new lunch, dinner and beverage menus now available at The Southern Gentleman.  

Fresh mountain trout, juicy Georgia peaches, savory okra and ripe tomatoes are just a few of the ingredients being artfully prepared and plated. “Peaches are synonymous with summertime,” Ridgway says. “We’re pairing them with heirloom tomatoes and a savory basil vinaigrette for an unusual but tasty salad combination. Or take okra, for example. A large percentage of diners know it only when it’s been battered and fried. Here, we’re delicately charring it and adding ginger, shallots and garlic. It has a surprising depth.”

Of course, The Southern Gentleman pays homage to its Southern roots with a classic dish – fried Springer Mountain chicken, available in limited quantities each night. “While I eat lighter myself during the summer, I’m the first to admit I believe in ‘cheating’ especially with our new fried chicken with spicy buttermilk marinade and sawmill gravy.” Ridgway says.  “Everything in moderation – that’s my motto. And, this chicken is out of this world!”

Examples from the lunch menu include the following:

• Charred broccoli and burrata salad, herbs, spicy peanuts, Vidalia onion dressing
• Georgia peach and heirloom tomato salad
• Marinated beets, truffled goat cheese, torn herbs, pistachio vinaigrette

Examples from the dinner menu include the following:

• Smoked Carolina mountain trout, charred cauliflower, benne seed tahini, garlic breadcrumbs, toasted almonds
• Wine-poached calamari, fregola, radishes, cucumber, pistachios, citrus-herb vinaigrette
• Grilled and raw vegetables, charred scallions, tomato-sherry-mint vinaigrette

Crafted to complement the lighter fare on the new menus, the beverage list is full of crisp and refreshing flavors. An extensive wine, cocktail and beer list exemplifies the tastes of summer, taking guests on a mini vacation to escape the Georgia heat.  

Examples from the cocktail menu include the following:

• The Pool Boy: choice of Stoli Elite Vodka or Maestro Dobel Tequila, Suze, fresh jalapeno, cucumber, grapefruit juice, simple syrup and lime juice
• Cotillion Cocktail: bourbon, apricot liqueur, molasses, bitters, blackberry pepper shrub, orange juice and ginger beer

The Southern Gentleman is located at 3035 Peachtree Road NE in The Shops Buckhead Atlanta. Lunch is served Monday-Saturday from 11:30 a.m. to 2:30 p.m. Dinner hours are Sunday – Wednesday from 5 to 10 p.m. and Thursday – Saturday from 5 to 11 p.m. Sunday brunch is served 11 a.m. – 3 p.m. Reservations can be made online or by calling 404-939-9845. Valet parking is available. To learn more, visit thesoutherngentlemanatl.com, Facebook, Twitter and Instagram. 

About Southern Proper Hospitality

Southern Proper Hospitality is an entrepreneurial organization that values innovation, creativity and attention to detail. The mission of the team of industry leading professionals is to help shape the cultural fabric of Atlanta. Southern Proper provides a “short term escape” for diners by creating unique and distinct dining experiences that appeal to customers’ sense of adventure. Each restaurant offers a high energy, fun and entertaining atmosphere coupled with genuinely hospitable service and exceptional, high quality food.

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Click here for photos of the new menu items. 

Tin Lizzy's Cantina Hosts Seventh Annual Taco Contest

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Emily Connolly or Morgan Dyches
Melissa Libby & Associates
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emilyc@melissalibbypr.com
morgan@melissalibbypr.com

TIN LIZZY’S WANTS YOUR TACO!

Win a Featured Spot on Your Favorite Cantina’s Menu and a $500 Gift Card

During Seventh Annual Taco Contest in August

ATLANTA (July 20, 2016) – Are you an undiscovered chef? A tried and true taco master? For the seventh straight year, Tin Lizzy’s Cantina offers the opportunity to win major bragging rights for your very own tasty taco. The Southeast’s favorite FlexMex taqueria asks all taco aficionados to submit an original recipe to its annual taco contest. And this year, there’s an added twist: There will be 12 winners! Applicants will compete to have their creation offered at the Tin Lizzy’s location of their choice, where it will stay until next year’s contest.

From August 1-31, customers can submit their recipe online and choose a Tin Lizzy’s location to align with for the competition. All 12 winners will be chosen by the Tin Lizzy’s team and announced to the public on October 4 (National Taco Day). Each restaurant - Buckhead, Grant Park, Midtown, Perimeter, Emory Point, Mall of Georgia, Kennesaw, Duluth, Downtown Atlanta and Augusta, as well as Tin Lizzy’s South Carolina locations in Columbia and Greenville - will host a release party featuring its winner, available at that location only. The winning chefs also receive a $500 Tin Lizzy’s gold card.

“The taco contest is one of our favorite events of the year,” said Tin Lizzy’s CEO Tory Bartlett. “It’s truly inspiring to see so many of our fans excited about the chance to have their taco offered at Tin Lizzy’s. We get thousands of entries, and choosing winners is always a challenge because there are so many delicious ideas. Whether you’ve got a secret family recipe for a bacon, egg and cheese taco or a super-creative spin on the classic meat-and-cheese, no submission is too far out there!”

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 tinlizzyscantina.com.

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Billy Cole Hired as Gunshow’s First Pastry Chef

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 Emily Connolly or Morgan Dyches

 Melissa Libby & Associates

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morgan@melissalibbypr.com

BILLY COLE HIRED AS GUNSHOW’S FIRST PASTRY CHEF

Atlanta Native Appointed to New Position at Kevin Gillespie’s Glenwood Park Restaurant

ATLANTA (July 13, 2016) – This month, Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie welcomes Billy Cole to his Gunshow team. As the first pastry chef for the Glenwood Park restaurant, Cole brings a well-balanced background that includes 12 years of culinary experience in both the pastry and savory sectors. Experimenting with savory and sweet dishes in his previous positions, which include roles at Restaurant Eugene and The Luminary in Atlanta, has given him a strong foundation to build upon and an endless source of creative inspiration.

In his new role, Cole aims to continue growing as a chef by constantly improving his craft. “I think of Gunshow as Atlanta’s best sounding board for culinary creativity,” he says. “I love not being restricted to one genre of cuisine, and it’s inspiring to have the autonomy to innovate and hopefully expand guests’ palates. But what is even more exciting is the idea of being surrounded by so many great young chefs in the Gunshow kitchen who expand my horizons as well.”

Prior to his arrival at Gunshow, Cole spent the past two years as the chef de cuisine at The Luminary, a French brasserie in Atlanta. He was responsible for staffing and training, all ordering and sourcing, improving food costs and both savory and pastry menu planning. Before The Luminary, Cole was the assistant pastry chef under James Beard Award semi-finalist Aaron Russell at Restaurant Eugene for four years. His pastry program emphasized classic French and modern techniques using local ingredients. Cole’s pastry experience also includes The Chocolate Bar in Decatur, where he oversaw all pastry production for the restaurant. In addition to working at these top Atlanta establishments, he has also staged at Michelin-starred restaurants In de Wulf in Dranouter, Belgium, and Manresa in Los Gatos, California.

“Billy is a great match for Gunshow. He’s extremely driven and is always looking to challenge himself,” says Gunshow’s executive chef Joey Ward. “The way he’s rotated between savory and pastry chef positions so seamlessly in the past has given him a masterful understanding of savory techniques and flavors. For our guests, that means an elegant transition into dessert courses to end their meal on a well-balanced note.”

A graduate of the Natural Gourmet Institute in New York, Cole began his culinary career working for chef Richard Blais in Atlanta as chef de partie at Element Gastro Lounge and Food Lab, then as sous chef at Home Restaurant & Bar and at culinary production company Trail Blais. As a result, he has proven to be a forward thinking self-starter who is no stranger to envelope-pushing cuisine, making him feel right at home in Gunshow’s kitchen.

Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Reservations are recommended and can be made one month in advance online. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit gunshowatl.com 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 redbeardrestaurants.com.

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Taste of Atlanta Tickets on Sale July 18 with Discounts for Early Birds

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Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

TASTE OF ATLANTA TICKETS ON SALE JULY 18

WITH DISCOUNTS FOR EARLY BIRDS

The City’s Can’t-Miss Food Festival Celebrates 15th Anniversary

Oct. 21, 22 & 23 in Midtown at Tech Square

ATLANTA (July 12, 2016) – The wait is almost over! Tickets for the 15th Annual Taste of Atlanta go on sale Monday, July 18, with an enticing offer to those who purchase early. General admission and VIP tickets are available with special price discounts for a limited time online at Freshtix.com/TasteofAtlanta. Festival fans too eager to wait can subscribe to the fun, foodie Bite of News newsletter for exclusive access to early tickets loaded with even more incentives from July 11-18.

Taste of Atlanta, Atlanta’s unforgettable food, craft beer, wine and cocktail festival, returns to Midtown’s Tech Square Oct. 21, 22 and 23, to celebrate 15 years of serving up tastes and spirits from Atlanta’s hottest restaurants and trendsetting chefs.

“We will have over 90 neighborhood favorites showing off their most craveable dishes,” says founder Dale DeSena. “Taste of Atlanta is the ultimate foodie adventure through our city’s diverse neighborhoods that allows attendees to discover each community’s unique flavor.”

Early ticket pricing for general admission to the city’s essential food festival featuring local favorites Blue Ridge Grill, The Big Ketch, Smokebelly BBQ, Woody’s Cheesesteaks and more is just $20. Advance tickets to the VIP Grand Tasting Experience, featuring unique tasting opportunities from such top-notch restaurants as Il Giallo, King + Duke, Oak Steakhouse and Southern Art and Bourbon Bar, are $65. Admission to the festival nets each guest 10 Taste Points to purchase nibbles, bites, sips and samples including gnocchi from Davio’s, barbecue from Jim N’ Nick’s, fried chicken from Gus's World Famous Fried Chicken, doughnuts from Bon Glaze and many more. Additional Taste Points are available for just $1 each. Starting Aug. 1, ticket prices will increase to $25 general admission and $75 VIP.

Guests can also purchase tickets to “15 Years of Greatest Hits,” a one-of-a-kind kickoff party on Friday night. Chef Nick Melvin of Venkman’s hosts this musical mash-up that challenges local chefs to create original bites inspired by their favorite chart-toppers from the past 15 years. Live music pairs with drool-worthy dishes from the likes of Colletta, The Optimist, Seed Kitchen & Bar and Dub’s Fish Camp. Tickets for this special event are $55 general admission and $70 for VIP access starting July 18. Ticket prices increase to $65 general admission and $80 VIP on Aug. 1.

Taste of Atlanta is conveniently locate­­­d near the North Avenue MARTA station and an Uber stop away at Tech Square. Attendees can also opt to stay the night inside the festival footprint  for a special room rate of just $159 per night at the Georgia Tech Hotel & Conference Center.  

More details on the festival will be released soon. In the meantime, visit TasteofAtlanta.com, follow updates on Facebook, Twitter and Instagram and sign up for the Bite of News newsletter.

*Restaurant list subject to change.

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Nosh Talks Hosts Can’t-Miss Technology and Staffing Panel for Restaurants

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Emily Connolly or Morgan Dyches
Melissa Libby & Associates
404-816-3068
emilyc@melissalibbypr.com
morgan@melissalibbypr.com

NOSH TALKS HOSTS CAN’T-MISS TECHNOLOGY AND STAFFING PANEL FOR RESTAURANTS

Discussion and Networking Event July 25 at Monday Night Brewing

Includes Debut of Hospitality Job Board

ATLANTA (July 5, 2016) – Keeping up with the latest technological advances is one of the key challenges facing Atlanta’s food and beverage industry, especially when it comes to staffing. To help hospitality workers understand those challenges and advances, Nosh Talks, the networking organization for the city’s restaurant industry, is hosting the Restaurant NEXT Technology & Staffing Panel. This can’t-miss event takes place Monday, July 25, at Monday Night Brewing (670 Trabert Ave. NW) from 2 p.m. to 5 p.m.

Nosh Talks is teaming up with SPLIT, the platform that allows users to pay restaurant and bar bills from their mobile devices, to host the event, which includes light bites and signature beers from Monday Night Brewing. Available online through Eventbrite, tickets are $15 for industry members and $35 for non-industry guests.

“Coming from both a restaurant and restaurant technology background, I cannot overstate how important technology is in the hospitality space,” says Nosh Talks founder Karen Pagano. “There is technology for everything, from front of house to back and all the way to staffing. Questions arise about what technology is the most important, what is my neighbor using and how is it working for them. Those are some of the questions we plan to answer.”

Nosh Talks is also partnering with Culinary Agents, a professional networking and job matching website for the food, beverage and hospitality industry, to launch an Atlanta job board on the Nosh Talks website. The page will make its debut during the Restaurant NEXT event.

“Culinary Agents is bringing the best practices from some of the top restaurateurs and chefs across the country to address the talent-sourcing challenges unique to Atlanta,” says Alice Cheng, founder and CEO. “Coming together as a community to discuss and address obstacles is a great way to discover new technologies that can or already work well.”

The Restaurant NEXT discussion features the following panelists:

• Toby Franklin – partner and COO of Ford Fry Restaurants
• Brian Lewis – owner of AMER, BOCADO and BOCADO Burger
• Todd Rushing – partner at Concentrics Restaurants
• Daniel Dorfman – co-founder and CMO of SPLIT
• Alice Cheng – founder and CEO of Culinary Agents
• Nick Miller – co-founder and CEO of Gather Technologies

"Technology helps us see the performance of our restaurants in a snapshot so we can make real-time adjustments,” says Lewis. “It’s a valuable tool in providing sincere hospitality to our guests, and I look forward to a lively discussion about how all of us in the Atlanta hospitality community can best put it to work."

The event is sponsored by SPLIT, CohnReznick, Culinary Agents, Comcast Business, Nestle Waters, Talent Served and the Georgia Restaurant Association.

About Nosh Talks

Nosh Talks is a food and beverage networking organization by the industry and for the industry. Founded by Atlanta hospitality veteran Karen Pagano, Nosh Talks provides service workers a much-needed platform in their city for fresh networking opportunities to celebrate victories and dish on the latest trends. For more information and to discover ways to get involved, go to noshtalks.com or follow Nosh Talks on Facebook, Twitter and Instagram.

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