Mark your calender for the first ever Atlanta Seafood & Craft Beer Festival, debuting on Saturday, August 9th at Piedmont Park. The event, to be held from 12pm to 8pm, will highlight the best of Atlanta’s restaurants, food trucks and caterers that specialize in serving seafood, plus the city’s most popular craft breweries.
Admission is free and open to the public. Food must be purchased from individual vendors and patrons must buy a wristband to enter the festival’s Beer Garden.
The $10 General Wristband comes with one 16oz beer of your choice and allows you to purchase beer and other beverages available in the Beer Garden. For $35, the VIP Craft Beer tasting experience allows you to enjoy 10 of the local craft beers available in the Beer Garden. Click here to purchase wristbands online.
The spirit of rock and roll is at 4th & Swift this summer with the debut of a new cocktail menu. Created by bar manager Chris Gianaras, the drinks include the Nirvana-inspired Heart-Shaped Box, made with Bluecoat gin, Kirschwasser, cherry Heering, Giffard Ginger of the Indies, lemon, Bing cherry honey and cherry bark-vanilla bitters; the Velvet Elvis, made with Great King St. Scotch whisky, Laphroaig 10, Giffard Banane du Brésil, house ginger beer, Citra hops, maple, lemon and walnut bitters; and the Boat Drink, a nod to Jimmy Buffet with Damoiseau Rhum Agricole Blanc, Manuel Atxa white Vermouth, sugarcane, Ferrand dry Curaçao, lime and orange bitters. Whether you’re sipping them at the bar or outside, the new drinks are sure to rock any summer night. 621 North Avenue NE, Atlanta, 30308 (Old Fourth Ward). 678.904.0160, 4thandswift.com
Looking for a new restaurant to check out this summer? Head to La Urbana on the Westside. The casual and hip spot is the perfect place to learn about Mezcal. Try one of the cocktails or ask for a flight, which comes with orange wedges, chipotle salt and smoked crickets. The menu of elevated Mexican street food includes queso fundido, empanadas, soups, salads, house specialties and a variety of tacos (the pescado and asada are favorites). 1133 Huff Road NW, Atlanta, 30318 (Westside)
In a city with so many burger restaurants that you could have a favorite burger for every night of the week, Holeman & Finch Public House still manages to stand out with its hard to get, off-the-menu item nicknamed the 10 o’clock burger.
H&F’s take on the cheeseburger has earned it a cult following in Atlanta and celebrity status nationwide. In fact, it was recently named Georgia’s Best Burger and America’s Best Late-Night Burger by the Food Network.
Chick-a-Biddy, the fast casual restaurant from Shaun Doty and Lance Gummere at Atlantic Station, will be celebrating its one year anniversary with a week of farm-fresh festivities.
From Monday, July 28 through Sunday, August 3, Chick-a-Biddy will offer food and drink specials including:
Monday, July 28: Free pimento cheese appetizer (one per table) Tuesday, July 29: $5 coupon with the purchase of any entrée Wednesday, July 30: Famous wings are half price all day Thursday, July 31: Complimentary regular or gluten-free cookie Friday, August 1: $5 Atlantic Summers cocktails Saturday, August 2: Chick-a-Piggy takeover with whole hog chopped barbecue sandwiches for $5 and SweetWater 420 for $2 from noon to close (while supplies last) Sunday, August 3: Sunday Brunch from 11am to 3pm and birthday cake for all
Additionally, there will be a DJ spinning tunes on Friday, Saturday and Sunday. Chick-a-Biddy opened in 2013 with a mission to serve the best farm-fresh and healthy, yet fun and affordable quick-serve option around.
Celebrate Labor Day weekend at Smokebelly’s Q & Brew Lawn Party. On August 31st from 5pm onward there will be a whole hog roast, $5 craft cocktails, $2 Pabst Blue Ribbon and live music.
There was something about Smokebelly BBQ that made me like it from the moment I arrived. Maybe it was the vintage décor that called to mind my favorite barbecue spot in Houston. Or the Led Zeppelin playing over the speakers. And it certainly didn’t hurt that we happened to be seated near a TV showing the Yankees game. But after the first sip of my cocktail, the smoky and spicy Southern Pina, I was happy to welcome Smokebelly to Buckhead.
And that’s the thing about barbecue – it’s a food that makes you happy. Have you ever seen someone looking depressed while digging into a plate of pulled pork or brisket?
Though beer is a natural pairing for barbecue, you won’t want to miss out on the cocktails. The Southern Pina, Smokebelly’s take on a margarita with an added kick, is made with house smoked Mezcal, pineapple, lime juice, jalapeno and agave syrup. Another top pick is the Blackberry Whiskey Smash, made with bourbon, blackberries, lime, mint and sugar. The berries are muddled and then strained, so you get pure juice and no seeds.
Dave, our server, was the ideal guide for our first time at Smokebelly. While giving us an overview of the menu, he made sure to recommend dishes that we would have overlooked.
One such recommendation was the Blistered Peppadew Peppers. They were served on top of goat cheese, smoked almonds, black pepper and honey, with house-made crackers. On paper it was perhaps unusual but together the gently spicy pepper, creamy goat cheese and sweet honey were a tasty combination. We also enjoyed the Fried Pickled Okra, served with a barbecue ranch dipping sauce, and the Cherry Cola Ribs, which were flash fried and tossed in the house made sauce.
For the main course my husband and I shared the Sliced Smoked Turkey Breast and the Sliced Beef Brisket. The brisket had great flavor and the turkey was cooked just right (our favorite of the two, if we had to pick one). Both were even better when paired with one of Smokebelly’s sauces.
About those sauces — you will never have to worry about running out. There are large bottles on your table, and a full lineup at the sauce bar. There’s the mustard-based Carolina Gold; the vinegar-based Carolina Red; the creamy Alabama White; the Cherry Cola; and a Sweet, Spicy and Savory.
Trying a bite of brisket and turkey in each of the sauces is the closest you’ll get to playing with your food as an adult.
Don’t worry vegetarians, you’re still welcome at Smokebelly. There are a variety of vegetarian options and entrée size salads. All diners will enjoy the Chilled Sweet Corn and Edamame “Succotash,” and the collard greens-style Smoky Braised Kale is a standout among the sides (though just a warning for vegans, the kale and the baked beans are made with bacon).
If it is possible that you still have room for dessert, you’ll want to find out about the evening’s special offerings. While the peanut butter cake sounded incredible, we went for the (seemingly) less rich banana pudding. Lightly caramelized on top, with sliced bananas and a decadent creamy filling, it was a gourmet take on the southern sweet.
Smokebelly BBQ is open for lunch and dinner Sunday through Wednesday from 11am to 10pm, and Thursday through Saturday 11am until late. Plenty of free parking is available at the restaurant.
There’s a new reason to dine at Ted’s Montana Grill this summer — five, actually. The restaurant inspired by the pioneer spirit of the American West has introduced three new handcrafted cocktails and two adult milkshakes.
The cocktails are infused with fresh ingredients and taste like summer in a glass.
The Ruby River is made with Hendrick’s gin, fresh-squeezed lime juice, strawberries and mint.
The Buffalo 41 is made with Buffalo Trace Bourbon, Grand Marnier, fresh-squeezed lemonade and wildberry puree, and garnished with blackberries.
The Grand Agave is made with Patron Tequila, Grand Marnier, fresh-squeezed lime juice and organic agave nectar.
The adult milkshakes are a first for Ted’s Montana Grill. Both are hand-dipped and made with Häagen-Dazs ice cream.
The Slide is Ted’s twist on the traditional Mudslide with vanilla ice cream, Kahlua, Absolut vodka, Baileys and Hershey’s chocolate syrup, and tastes just as good as you would imagine. The Boozy Berry is made with vanilla ice cream, Tito’s vodka, Grand Marnier and fresh-squeezed lemonade infused with wildberries.
Enjoy the drinks with a plate of bison nachos and one of Ted’s award-winning gourmet beef and bison burgers.
Try the new cocktails and adult milkshakes at a Ted’s Montana Grill near you, with locations in Cumberland, Downtown, Midtown, Mill Creek, The Avenue, Decatur, Kennesaw, Lawrenceville, Marietta, Peachtree Corners and Peachtree City.
It’s 5 pm somewhere on a hot afternoon. You want something cool and sweet like ice cream, but you also want a drink. Now you don’t have to choose.
Introducing The Ice Cream Bar, adult ice cream and sorbet. From the creators of Frozen Pints, the treats were inspired by classic cocktails and modern mixology, and contain upwards of 8% alcohol by volume.
The flavors are White Russian, Bourbon Butter Pecan, Brandy Alexander Chip and Mojito Sorbet.
Look for The Ice Cream Bar in coolers at wine, beer and spirits stores around Atlanta. The pints cost around $8 and you must be 21 or older to purchase.
Take a trip around Italy in just one bottle with the Piccini Memoro Vino Bianco, a non-vintage white blend that brings together different grapes and regions for a fun, easy to drink wine.
The history of Piccini dates back to 1882, when Angiolo Piccini started the winemaking estate in Chianti with 7 hectares. Today the fourth generation of the Piccini family runs the operations, which have expanded to four separate estates.
The compass rose on the Memoro label signifies the four varietals, each a typical expression of a distinct Italian region. The Viognier (40% of the final blend) comes from Sicily; the Chardonnay (30%) is from Trentino in the north; the Vermentino (20%) is from Maremma in Tuscany; and the Pecorino (10%) is from the Marche on the eastern coast of central Italy.
The Memoro, a product of thorough research and experimenting, offers balanced fruit and acidity. There’s pear, apricot and golden apple from the Pecorino and cool climate Chardonnay, soft honey and white flowers from the Viognier, and additional delicate floral notes from the Vermentino. The wine is silky in the mouth, with a lingering finish that has a hint of bread and dried herbs.
Pair the wine with creamy sauces, poultry and seafood.