Atlanta micro bakeries attract biscuit lovers, those with a sweet tooth


Atlanta bakeries: Hutchinson’s Finest Biscuits, Pastil Artisan Bakery0)if(a&&”performance”in a&&a.performance&&”function”==typeof a.performance.setResourceTimingBufferSize)a.performance.setResourceTimingBufferSize();!function(){if(BOOMR=a.BOOMR||{},BOOMR.plugins=BOOMR.plugins||{},!BOOMR.plugins.AK){var e=””==”true”?1:0,t=””,n=”y67tq4qxyyddyykwbhla-f-8030b93df-clientnsv4-s.akamaihd.net”,i=”false”==”true”?2:1,_={“ak.v”:”32″,”ak.cp”:”918749″,”ak.ai”:parseInt(“588318″,10),”ak.ol”:”0″,”ak.cr”:36,”ak.ipv”:4,”ak.proto”:”h2″,”ak.rid”:”e35041d”,”ak.r”:37607,”ak.a2″:e,”ak.m”:”a”,”ak.n”:”essl”,”ak.bpcip”:”199.191.56.0″,”ak.cport”:56692,”ak.gh”:”23.198.5.62″,”ak.quicv”:””,”ak.tlsv”:”tls1.3″,”ak.0rtt”:””,”ak.csrc”:”-“,”ak.acc”:””,”ak.t”:”1633028566″,”ak.ak”:”hOBiQwZUYzCg5VSAfCLimQ==UgWnJNebzm5DoKQYO9lxG2juBCaqd5ZkcwuPRqg34h7WxljobZEJYXMmd5XnpO3gth95Eij8MiD2R85W/4o3sCpCHPut6qeFlud/4JOtD7ptUyRmD10NtEv+ptAzHbUkd25mH4nILLeM4IbIRAqjdKrAm93Mqo5AvA9KncwMsJzeVUKuyhlDuiqvMazGVOESR+M6OVpJnj9iQtpnz42d20gWS62n2KkjgSAC3PqLjTRkyW/sisiRcpHE9EaC/K6b0pK+BKFuQl1fqHs5ljop2GkuO0AhV70PJSFFzLlzYq1VggLqOEf58hnr79TH/F5T5mr+A58v1Uv+e4dTVoUUVCKGUuUl2oMVvTpFZiPx+pQrpjyNJfOHjeMULPaiGtYr3iF7F0W5L68Z6mhCzz6oiU4RpISn5ssqzsvqbDkLoMQ=”,”ak.pv”:”44″,”ak.dpoabenc”:””,”ak.tf”:i};if(“”!==t)_[“ak.ruds”]=t;var o={i:!1,av:function(e){var t=”http.initiator”;if(e&&(!e[t]||”spa_hard”===e[t]))_[“ak.feo”]=void 0!==a.aFeoApplied?1:0,BOOMR.addVar(_)},rv:function(){var a=[“ak.bpcip”,”ak.cport”,”ak.cr”,”ak.csrc”,”ak.gh”,”ak.ipv”,”ak.m”,”ak.n”,”ak.ol”,”ak.proto”,”ak.quicv”,”ak.tlsv”,”ak.0rtt”,”ak.r”,”ak.acc”,”ak.t”,”ak.tf”];BOOMR.removeVar(a)}};BOOMR.plugins.AK={akVars:_,akDNSPreFetchDomain:n,init:function(){if(!o.i){var a=BOOMR.subscribe;a(“before_beacon”,o.av,null,null),a(“onbeacon”,o.rv,null,null),o.i=!0}return this},is_complete:function(){return!0}}}}()}(window);]]>Inman Park chef inspired by his Southern grandmother”},{“_id”:”EV4ZJ2PYIRBGVG7JJNWY7DSNDE”,”type”:”text”,”additional_properties”:{“_id”:1629222278412,”comments”:[],”inline_comments”:[]},”content”:”On Sunday mornings, a small but devoted flock of biscuit purists can be spied calling at a walk-up window on Elizabeth Street in Inman Park. They’ve come to fetch cardboard gable boxes filled with Hutchinson’s Finest Biscuits. Square and fluffy, these golden brown wonders are the handiwork of Todd Tharp, who rises early to bake classic Southern buttermilk biscuits. To me, they are best when slathered with his knockout fig preserves and extraordinary peach and blueberry jams, which taste like the very essence of summer.”},{“_id”:”6DCSM6KYVZADZJEWYHMADFF3IY”,”type”:”text”,”additional_properties”:{“_id”:1629205306421,”comments”:[],”inline_comments”:[]},”content”:”Inspired by his Mississippi grandmother, Gertrude Hutchinson Tharp, and French jam legend Christine Ferber, the chef chose biscuits and jam as his metier in 2018. His father had spoken nostalgically of his own mother’s virtuosic biscuit-making, and her particularly sweet method of delivering them to her family’s mouths: She’d poke hot biscuits with her finger, and fill them with melted butter and honey.”},{“_id”:”UAENNGCOHFAXLKWFZKOM6FTLNA”,”type”:”interstitial_link”,”additional_properties”:{“_id”:”JR42T333A5HLPPXZCTKLKDZYGU”,”comments”:[]},”content”:”Kitchen Curious: The only biscuit recipe you’ll ever need requires just 2 ingredients”,”url”:”https://www.ajc.com/lifestyles/food–cooking/the-only-biscuit-recipe-you-ever-need-requires-just-ingredients/Btt3bQE4ZmD3qsqmipO7xI/”},{“_id”:”X5EIT66WAVGT3ATRH2ZDV4MRCI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/gwvy1hYCtdYRcbJqr973ZhQyBtE=/arc-anglerfish-arc2-prod-ajc/public/X5EIT66WAVGT3ATRH2ZDV4MRCI.jpg”,”galleries”:[],”ingestionMethod”:”manual”,”mime_type”:”image/jpeg”,”originalName”:”AAJC 081921 dine_2.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/X5EIT66WAVGT3ATRH2ZDV4MRCI.jpg”,”owner”:”sandi.west@ajc.com”,”proxyUrl”:”/resizer/gwvy1hYCtdYRcbJqr973ZhQyBtE=/arc-anglerfish-arc2-prod-ajc/public/X5EIT66WAVGT3ATRH2ZDV4MRCI.jpg”,”published”:true,”resizeUrl”:”/resizer/gwvy1hYCtdYRcbJqr973ZhQyBtE=/arc-anglerfish-arc2-prod-ajc/public/X5EIT66WAVGT3ATRH2ZDV4MRCI.jpg”,”restricted”:false,”thumbnailResizeUrl”:”/resizer/xe_mJ7LTvPdUq1JW-Or6dKVxgPw=/300×0/arc-anglerfish-arc2-prod-ajc/public/X5EIT66WAVGT3ATRH2ZDV4MRCI.jpg”,”version”:0,”template_id”:594,”_id”:”GAEAF7GFURGTPHACZNOQBLSGA4″,”comments”:[]},”address”:{},”caption”:”Todd Tharp, owner of Hutchinson’s Finest Biscuits, shows off his peach-blueberry jam at the pickup window of the Inman Park kitchen where he bakes every Sunday. Wendell Brock for The Atlanta Journal-Constitution”,”created_date”:”2021-08-17T15:28:25Z”,”credits”:{“affiliation”:[],”by”:[{“_id”:”wendellbrock”,”type”:”author”,”version”:”0.5.8″,”name”:”Wendell Brock”,”image”:{“url”:””,”version”:”0.5.8″},”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”url”:””,”slug”:””,”social_links”:[{“site”:”email”,”url”:””}],”socialLinks”:[{“site”:”email”,”url”:””,”deprecated”:true,”deprecation_msg”:”Please use social_links.”}],”additional_properties”:{“original”:{“_id”:”wendellbrock”,”firstName”:”Wendell”,”lastName”:”Brock”,”byline”:”Wendell Brock / For the AJC”,”image”:””,”email”:””,”affiliations”:””,”education”:[],”awards”:[],”books”:[],”podcasts”:[],”bio_page”:””,”bio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”longBio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”slug”:””,”native_app_rendering”:false,”fuzzy_match”:false,”contributor”:false,”status”:false,”last_updated_date”:”2021-04-12T19:59:25.878Z”,”author_type”:”Freelancer”}}}]},”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”height”:3611,”image_type”:”photograph”,”last_updated_date”:”2021-08-17T15:28:25Z”,”licensable”:false,”owner”:{“id”:”ajc”,”sponsored”:false},”slug”:”AAJC 081921 dine”,”source”:{“name”:”AJC”,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”},”edit_url”:””,”system”:”photo center”},”subtitle”:”AAJC 081921 dine”,”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/X5EIT66WAVGT3ATRH2ZDV4MRCI.jpg”,”version”:”0.10.3″,”width”:3001,”syndication”:{}},{“_id”:”RW5ZOCG7FRCGRLRY2UZXAAQCDE”,”type”:”text”,”additional_properties”:{“_id”:1629213727080,”comments”:[],”inline_comments”:[]},”content”:”“It just hit me. I just loved that image,” said Tharp, a software developer who left Atlanta in 2007 to study at the French Culinary Institute, all the while planning to pursue a career as a chef. After brief stints at Sfoglia in Manhattan and Watershed in Decatur, his wife had twins, and he never returned to a professional kitchen. But, when his dad told him about his biscuit birthright, he knew he’d found a way back in.”},{“_id”:”MISYEMOQMBGBNJDFMQJO7UXPIA”,”type”:”text”,”additional_properties”:{“_id”:1629213727081,”comments”:[],”inline_comments”:[]},”content”:”For those who prefer to sleep in on Sundays, Hutchinson’s can be delivered anywhere inside the Perimeter for $10. And, who doesn’t warm to the idea of waking up to perfect biscuits on your doorstep?”},{“_id”:”OMXNBJMLMRCXLIEUJP23VMECDI”,”type”:”text”,”additional_properties”:{“_id”:1629213727082,”comments”:[],”inline_comments”:[]},”content”:”Old-fashioned buttermilk, cheddar-chive and cinnamon-sugar biscuits must be ordered in advance ($25 a dozen, $15 a half dozen). You may mix and match flavors. The plain ones are concocted from five simple ingredients: White Lily flour, Banner butter, Banner whey (buttermilk), salt and baking powder (which Tharp mixes himself).”},{“_id”:”27PTQZFFNNAPHB3QAA623CT6PM”,”type”:”text”,”additional_properties”:{“_id”:1629213727083,”comments”:[],”inline_comments”:[]},”content”:”You’ll want some of his luscious pimento cheese and impeccable fruit preserves to spread on these heavenly pillows. Lately, he’s had peach, blueberry and fig, including a gorgeous layered glass of peach-blueberry. Neither oversugared nor overcooked, the jam tasted like a lovingly stirred fruit compote assembled the day before.”},{“_id”:”C2TNW2KQEVDV3IUOVDX53YDOYM”,”type”:”text”,”additional_properties”:{“_id”:1629213727084,”comments”:[],”inline_comments”:[]},”content”:”Tharp did not bake the biscuits at Watershed, but he did adopt some of the aesthetics of tradition-steeped chef Scott Peacock. “One day, we were doing blancmange,” he recalled. “He had me put these peaches and blueberries on top. It was just so beautiful, those colors together. So, I was like, ‘I’m going to duplicate that in a jam.’””},{“_id”:”GND5KNN37ZCN3FLSAQBISFO364″,”type”:”text”,”additional_properties”:{“_id”:1629213727085,”comments”:[],”inline_comments”:[]},”content”:”337 Elizabeth St., Atlanta. 404-539-4598, hutchinsonsfinest.com.”},{“_id”:”BXVQMKLR2NDDBK5OBLN2IUXWQE”,”type”:”text”,”additional_properties”:{“_id”:1629214160287,”comments”:[],”inline_comments”:[]},”content”:”— Wendell Brock”},{“_id”:”N7MWFXTWUNCPTDL3JZSCTOJ4UM”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/RrPDCEB4ccxna8o3WNVDHpzx02Y=/arc-anglerfish-arc2-prod-ajc/public/N7MWFXTWUNCPTDL3JZSCTOJ4UM.jpg”,”galleries”:[],”ingestionMethod”:”manual”,”mime_type”:”image/jpeg”,”originalName”:”Nutella_cake.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/N7MWFXTWUNCPTDL3JZSCTOJ4UM.jpg”,”owner”:”ligaya.figueras@ajc.com”,”proxyUrl”:”/resizer/RrPDCEB4ccxna8o3WNVDHpzx02Y=/arc-anglerfish-arc2-prod-ajc/public/N7MWFXTWUNCPTDL3JZSCTOJ4UM.jpg”,”published”:true,”resizeUrl”:”/resizer/RrPDCEB4ccxna8o3WNVDHpzx02Y=/arc-anglerfish-arc2-prod-ajc/public/N7MWFXTWUNCPTDL3JZSCTOJ4UM.jpg”,”restricted”:false,”thumbnailResizeUrl”:”/resizer/rlD37rxZnSobS9I0b53oZpqSxyA=/300×0/arc-anglerfish-arc2-prod-ajc/public/N7MWFXTWUNCPTDL3JZSCTOJ4UM.jpg”,”version”:0,”template_id”:594,”_id”:”LDMFNQN3DBGNLMVXIOWBNDDUYY”,”comments”:[]},”address”:{},”caption”:”The top-selling offering of chef Nicole Benza’s Pastil Artisan Bakery is her Nutella cake. Courtesy of Nicole Benza”,”created_date”:”2021-08-17T17:51:42Z”,”credits”:{“affiliation”:[],”by”:[{“byline”:”Nicole Benza”,”name”:”Nicole Benza”,”type”:”author”}]},”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”height”:3163,”image_type”:”photograph”,”last_updated_date”:”2021-08-17T17:51:42Z”,”licensable”:false,”owner”:{“id”:”ajc”,”sponsored”:false},”source”:{“name”:”AJC”,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”},”edit_url”:””,”system”:”photo center”},”subtitle”:”Nutella cake”,”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/N7MWFXTWUNCPTDL3JZSCTOJ4UM.jpg”,”version”:”0.10.3″,”width”:2366,”syndication”:{}},{“_id”:”BH4722IRCVBNNNNGFT5MFSCBIA”,”type”:”header”,”level”:4,”additional_properties”:{“_id”:1629214160288,”comments”:[],”inline_comments”:[]},”content”:”Peruvian-American chef launches home-based dessert business”},{“_id”:”SOGILLQQWBEJRPKJ5UWVGTAO2I”,”type”:”text”,”additional_properties”:{“_id”:1629214160289,”comments”:[],”inline_comments”:[]},”content”:”While the pandemic has brought challenges to businesses of every size, there never has been a lower barrier to entry for food entrepreneurs. Thanks to technology — an Instagram account, a Facebook page, a website and a mobile payment app — scrappy startups can announce pop-ups, tempt customers with photos of craveable culinary creations, take orders and accept payments. No brick-and-mortar store is necessary.”},{“_id”:”B3DJB3AX7NFF3PHQ7MMABCZOCM”,”type”:”text”,”additional_properties”:{“_id”:1629214160290,”comments”:[],”inline_comments”:[]},”content”:”Pastry chef Nicole Benza is one such owner, using the tools of these times to grow her micro business, Pastil Artisan Bakery.”},{“_id”:”5K5BKFH2DVEITKLKZYGFRXKLLI”,”type”:”text”,”additional_properties”:{“_id”:1629214160291,”comments”:[],”inline_comments”:[]},”content”:”Benza was born in New Jersey, but was raised in her parents’ native Peru. After earning a culinary degree with an emphasis in pastry, she spent time in France and Italy, where she delved further into the art of making cakes and other baked sweets.”},{“_id”:”ZIOHYCULB5EQBPAGR3R6EXNYVA”,”type”:”text”,”additional_properties”:{“_id”:1629214160292,”comments”:[],”inline_comments”:[]},”content”:”In 2016, she launched a home-based pastry business in Lima. By 2019, it had become a full-fledged store. Eight months later, COVID-19 arrived, forcing Benza to close.”},{“_id”:”REVOBG3OINGO7MNCFEVJSNMJ6M”,”type”:”text”,”additional_properties”:{“_id”:1629214160293,”comments”:[],”inline_comments”:[]},”content”:”She ended up moving to Atlanta, where she lives with her sister, a pediatrician. Yet, Benza hasn’t given up on her sweets shop dreams. Three months ago, she launched Pastil Artisan Bakery, offering custom cakes, pies, cookies, brownies and other desserts.”},{“_id”:”GHPUG3FC4RDUZC7XXNESRMRTAM”,”type”:”text”,”additional_properties”:{“_id”:1629214160294,”comments”:[],”inline_comments”:[]},”content”:”Benza’s talents are especially on display with sugar-laden creations common in Peru and other Latin American countries. Among cakes, you’ll find a tres leches decorated with Chantilly cream, as well as her top-selling Nutella cake.”},{“_id”:”ZYKPAYDADNHZDPQFY2GYPIFOAM”,”type”:”interstitial_link”,”additional_properties”:{“_id”:”L4KSXCIG6RHT3JRRM7LUCEP37U”,”comments”:[]},”content”:”Resort dining, healthy bowls, sweet treats to put on your metro Atlanta radar”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/resort-dining-healthy-bowls-sweet-treats-to-put-on-your-metro-atlanta-radar/SNPHWTSZIFGT7AX4N5DNKBJB5A/”},{“_id”:”LG4RV4DK2FDDXKGXBTH2E2ZYLE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/56UdfR2Z0zWCbuHFvyMHPdOqcBk=/arc-anglerfish-arc2-prod-ajc/public/LG4RV4DK2FDDXKGXBTH2E2ZYLE.jpg”,”galleries”:[],”ingestionMethod”:”manual”,”mime_type”:”image/jpeg”,”originalName”:”LimePie.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/LG4RV4DK2FDDXKGXBTH2E2ZYLE.jpg”,”owner”:”ligaya.figueras@ajc.com”,”proxyUrl”:”/resizer/56UdfR2Z0zWCbuHFvyMHPdOqcBk=/arc-anglerfish-arc2-prod-ajc/public/LG4RV4DK2FDDXKGXBTH2E2ZYLE.jpg”,”published”:true,”resizeUrl”:”/resizer/56UdfR2Z0zWCbuHFvyMHPdOqcBk=/arc-anglerfish-arc2-prod-ajc/public/LG4RV4DK2FDDXKGXBTH2E2ZYLE.jpg”,”restricted”:false,”thumbnailResizeUrl”:”/resizer/P9_dgHBsc2R4SIGNOC0pjSHnAAo=/300×0/arc-anglerfish-arc2-prod-ajc/public/LG4RV4DK2FDDXKGXBTH2E2ZYLE.jpg”,”version”:0,”template_id”:594,”_id”:”32V3HHEFRVBBRJFN3IB7LVKTGU”,”comments”:[]},”address”:{},”caption”:”Nicole Benza of Pastil Artisan Bakery makes a lime pie that features a crumbly graham cracker crust filled with lime cream, then topped with Swiss meringue. Courtesy of Nicole Benza”,”created_date”:”2021-08-17T17:51:42Z”,”credits”:{“affiliation”:[],”by”:[{“byline”:”Nicole Benza”,”name”:”Nicole Benza”,”type”:”author”}]},”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”height”:3024,”image_type”:”photograph”,”last_updated_date”:”2021-08-17T17:51:42Z”,”licensable”:false,”owner”:{“id”:”ajc”,”sponsored”:false},”source”:{“name”:”AJC”,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”},”edit_url”:””,”system”:”photo center”},”subtitle”:”Lime Pie”,”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/LG4RV4DK2FDDXKGXBTH2E2ZYLE.jpg”,”version”:”0.10.3″,”width”:4032,”syndication”:{}},{“_id”:”SF3RTEJUARAINBLVEL6YNR3BN4″,”type”:”text”,”additional_properties”:{“_id”:1629214160295,”comments”:[],”inline_comments”:[]},”content”:”A hulking, 12-inch lime pie ($40) features a crumbly graham cracker crust filled with lime cream that’s thick as curd, then topped with airy Swiss meringue torched to a golden brown. “That’s a very Peruvian dessert,” Benza said, comparing the pie’s popularity there with that of Key lime in the U.S.”},{“_id”:”45HYPY74GRAN5M5WYSKNOFSI6E”,”type”:”text”,”additional_properties”:{“_id”:1629214160296,”comments”:[],”inline_comments”:[]},”content”:”Alfajores are butter sandwich cookies filled with dulce de leche, commonly referred to in Peru as manjar blanco. Benza offers a classic version of these melt-in-your mouth confections, as well as one coated in chocolate. A dozen of the former cost $25; the chocolate ones are $30. Just ask, and she’ll prepare a mix-and-match box.”},{“_id”:”6R44PGEEYZCNLEH3S5T76XQSPM”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/3jD7I1L5GTvS4hS48SbskywIrCE=/arc-anglerfish-arc2-prod-ajc/public/6R44PGEEYZCNLEH3S5T76XQSPM.jpg”,”galleries”:[],”ingestionMethod”:”manual”,”mime_type”:”image/jpeg”,”originalName”:”Alfajores_pastil_bakery.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6R44PGEEYZCNLEH3S5T76XQSPM.jpg”,”owner”:”ligaya.figueras@ajc.com”,”proxyUrl”:”/resizer/3jD7I1L5GTvS4hS48SbskywIrCE=/arc-anglerfish-arc2-prod-ajc/public/6R44PGEEYZCNLEH3S5T76XQSPM.jpg”,”published”:true,”resizeUrl”:”/resizer/3jD7I1L5GTvS4hS48SbskywIrCE=/arc-anglerfish-arc2-prod-ajc/public/6R44PGEEYZCNLEH3S5T76XQSPM.jpg”,”restricted”:false,”thumbnailResizeUrl”:”/resizer/ckfWyQAuhDaeOwZfoXzKIgpiack=/300×0/arc-anglerfish-arc2-prod-ajc/public/6R44PGEEYZCNLEH3S5T76XQSPM.jpg”,”version”:0,”template_id”:594,”_id”:”3LASKMAFJBFQBBZWN7X74FOREM”,”comments”:[]},”address”:{},”caption”:”Alfajores are butter sandwich cookies filled with dulce de leche. Pastil Artisan Bakery sells a classic version, as well as one coated in chocolate. Courtesy of Nicole Benza”,”created_date”:”2021-08-17T17:51:42Z”,”credits”:{“affiliation”:[],”by”:[{“byline”:”Nicole Benza”,”name”:”Nicole Benza”,”type”:”author”}]},”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”height”:3864,”image_type”:”photograph”,”last_updated_date”:”2021-08-17T17:51:42Z”,”licensable”:false,”owner”:{“id”:”ajc”,”sponsored”:false},”source”:{“name”:”AJC”,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”},”edit_url”:””,”system”:”photo center”},”subtitle”:”Alfajores”,”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6R44PGEEYZCNLEH3S5T76XQSPM.jpg”,”version”:”0.10.3″,”width”:3024,”syndication”:{}},{“_id”:”WSCILAQOP5EWRMUBWDGVCFJV7E”,”type”:”text”,”additional_properties”:{“_id”:1629214160297,”comments”:[],”inline_comments”:[]},”content”:”In fact, customizing is her specialty, whether you want a certain color of cakesicle (individual cakes shaped like popsicles), or a special occasion tiered cake.”},{“_id”:”CXCJVN36FBENVM4C2F3EOXJCBE”,”type”:”text”,”additional_properties”:{“_id”:1629214160298,”comments”:[],”inline_comments”:[]},”content”:”Benza bakes on demand, so advance ordering is required. “Everything is homemade and fresh,” she said. “If it’s something easy, it can be 24 hours in advance. If it’s something more complicated, I always ask for 48 hours in advance, or to speak with the client and understand their ideas.””},{“_id”:”VAXELUTG2ZFW5FT6VSCP2ZOBKI”,”type”:”text”,”additional_properties”:{“_id”:1629214160299,”comments”:[],”inline_comments”:[]},”content”:”She takes orders via phone, or direct message through Instagram and Facebook, and uses mobile payment apps Venmo and Zelle. A website with online ordering is coming soon. Delivery is available in metro Atlanta, and is free for purchases greater than $200. Pickup is available at a location in Sandy Springs.”},{“_id”:”G2CHTMWKPVEXTO7I3MR4B4XEUY”,”type”:”text”,”additional_properties”:{“_id”:1629214160300,”comments”:[],”inline_comments”:[]},”content”:”Pastil Artisan Bakery. 248-461-7408, pastilbakery.com.”},{“_id”:”EBS53EKTDVFGTOUKW4PHUQEIBM”,”type”:”text”,”additional_properties”:{“_id”:1629214160301,”comments”:[],”inline_comments”:[]},”content”:”— Ligaya Figueras”},{“_id”:”F2XPYHQLVBFOVLB2HZFI72ZB4Y”,”type”:”text”,”additional_properties”:{“_id”:1629298859773,”comments”:[],”inline_comments”:[]},”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”},{“_id”:”DCMRPFBBZRBBPFLCLXZ7NVUP3I”,”type”:”text”,”additional_properties”:{“_id”:1629213727086,”comments”:[],”inline_comments”:[]},”content”:”
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Clarence and Donnica Boston bought the old Piccadilly cafeteria in Stone Mountain, they planned to turn it into a funeral home. Instead, they decided to make beer.”},{“_id”:”GA6K5FASHBDLTNHGI32TTR5NKQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975870},”type”:”text”,”content”:”“We like making beer more than we like embalming bodies,” jokes Clarence, co-owner of Hippin Hops Brewery, believed to be the first African American-owned craft brewery in Georgia. Now, the North Carolina native wants Hippin Hops to be “the Black Anheuser-Busch.””},{“_id”:”APO2WGYRL5HPRAQTOJLXMYC5FI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975871},”type”:”text”,”content”:”“That’s what we are working toward,” said Clarence, 44, who got his first funeral home job in his hometown of Reidsville, North Carolina, at age 13 and, after some success in the industry, began to open bars and restaurants with Donnica. The Bostons — Donnica is a lawyer and mortician — have gone from selling caskets and comforting the bereaved to a livelier calling in food and drink.”},{“_id”:”WII6PEWVNNE6FDJUXK6TXGL6QQ”,”additional_properties”:{“comments”:[],”_id”:”EWDO2BT7AZAPDBZ2SO6NPKXOFI”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Hippin Hops Brewery owners Clarence Boston and Donnica Boston plan to open a second spot — on Hosea Williams Drive in East Lake — by Halloween. 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After unveiling the first Hippin Hops in April — in the old East Lake Pharmacy on Glenwood Avenue in East Atlanta — the entrepreneurial Bostons are preparing to open a second spot — on Hosea Williams Drive in East Lake — by Halloween. The former Piccadilly space on Memorial Drive will serve as their production facility.”},{“_id”:”5OAH4JGKYVBGZFW6YBRBGWU64Q”,”additional_properties”:{“comments”:[],”_id”:”BVJH7JL6PBE7JH2LX5URI354LQ”},”type”:”interstitial_link”,”content”:”Patio Pick: Hideaway bodega is new act for longtime chef”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/atlanta-patio-pick-hideaway-bodega-is-new-act-for-longtime-chef/LIYRUAC6PFF5JI6P6JVMOJKCOA/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Hippin Hops co-owner Clarence Boston draws a beer from the tap at his East Atlanta brewery and oyster bar. (Courtesy of NIkole B. 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The East Atlanta space, which has picnic tables out front and a tented patio on one side, packs many uses into one cozy space.”},{“_id”:”45PGGTGWHVEUPGZ2JO4LTUTU5I”,”additional_properties”:{“comments”:[],”_id”:”4ESP4NC7JFCNDLX3DPNRC7BT4A”},”type”:”interstitial_link”,”content”:”Metro Atlanta beer and cocktail news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Hippin Hops Brewery has a Louisiana-inspired menu and plenty of beers to go along with it, such as Baby Momma Drama IPA. 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Served five to a tray with lemon wedges, they are delightful washed down with a Baby Momma Drama (a tropical IPA that packs a heady punch) or Trapaholic (a light, gently fruity sour). Our six East Coast oysters (from Massachusetts) and six West Coasters (Washington state) were perfectly shucked, clean tasting and delicious naked or with a bit of the mix-it-yourself hot sauce. (Horseradish, ketchup and hot sauce arrive in separate containers so you may doctor it up to your liking.)”},{“_id”:”ONALKFP3M5FVNL6RAAIP2VUOOM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975876},”type”:”text”,”content”:”If bivalves aren’t your thing, consider deviled eggs with Cajun shrimp or fried gator bites to get you going.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Hippin Hops has a shrimp po’boy (shown), but you can also get a po’boy with alligator, catfish or oysters. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/050421firstlook_04.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/BHKTL3XR5Q6FQRC2367TJGPL5E.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”Hippin Hops Brewery in East Atlanta”,”width”:2000,”_id”:”BHKTL3XR5Q6FQRC2367TJGPL5E”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/1BBWkCzNxhQ0oZKBoWjriQBhh64=/arc-anglerfish-arc2-prod-ajc/public/BHKTL3XR5Q6FQRC2367TJGPL5E.jpg”,”comments”:[],”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/1BBWkCzNxhQ0oZKBoWjriQBhh64=/arc-anglerfish-arc2-prod-ajc/public/BHKTL3XR5Q6FQRC2367TJGPL5E.jpg”,”takenOn”:”2021-04-27T18:16:18Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/BHKTL3XR5Q6FQRC2367TJGPL5E.jpg”,”published”:true,”resizeUrl”:”/resizer/1BBWkCzNxhQ0oZKBoWjriQBhh64=/arc-anglerfish-arc2-prod-ajc/public/BHKTL3XR5Q6FQRC2367TJGPL5E.jpg”,”thumbnailResizeUrl”:”/resizer/9TJXeP6QcRImLDVdy7l_dVN5B9c=/300×0/arc-anglerfish-arc2-prod-ajc/public/BHKTL3XR5Q6FQRC2367TJGPL5E.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/050421firstlook_04.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”HMAGIUOJYBAKDMMLZLY6ZIHFJU”},”created_date”:”2021-04-28T22:14:22Z”,”last_updated_date”:”2021-04-30T21:06:28Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”SFMRDVHXV5H5BJCQ7ICIBPFTBI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975877},”type”:”text”,”content”:”Along with oyster, shrimp, alligator and catfish po’boys, Hippin Hops, led by executive chef Derrica “Snow” Chaney, serves shrimp and grits, lobster rolls, and Belgian waffles with fried shrimp and fried lobster tails.”},{“_id”:”2LTHI24GXJBLNDTJA3YXXOIZB4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975878},”type”:”text”,”content”:”My guest, a Mississippi native, opted for the fish and grits — luscious cheese grits speared with two catfish fillets. He couldn’t finish the heaping bowl, though he sure did try. I was pretty smitten with my shrimp po’boy, with a la carte sides of crinkly Cajun fries (not too spicy) and creamy coleslaw made with plenty of purple cabbage. (I can’t wait to go back to try the catfish and oyster sammies.)”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Hippin Hops’ fried catfish with cheese grits will fill you up. (Wendell Brock for The Atlanta Journal-Constitution)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/IZDRF62EURCJLCDJAK2U3G4ASM.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Wendell Brock”,”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. 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Look for grilled and blackened proteins (shrimp, salmon, steak, vegan options) on skewers, plus rice and salads.”},{“_id”:”2KLPX2I2XFGNBK2PDYWSJ2TQ3U”,”additional_properties”:{“inline_comments”:[{“pos”:268,”comment”:”If you want to try a beer before taking the plunge, just ask for a sample.”}],”comments”:[],”_id”:1632852975880},”type”:”text”,”content”:”Like any restaurateur you talk to nowadays, Clarence said he’s been affected by food and labor shortages. Lest he run out of a choice item like catfish, he must plan carefully. As for the staff, every employee I encountered was friendly, mindful, quick on their heels.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Hippin Hops has become a lively East Atlanta Village destination for beer and oysters. (Wendell Brock for The Atlanta Journal-Constitution)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/3ER3C3QI5JEZ3DTYVWYZ4BILAY.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Wendell Brock”,”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”_id”:”wendellbrock”,”additional_properties”:{“original”:{“lastName”:”Brock”,”image”:””,”education”:[],”longBio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:””,”bio”:”Wendell Brock is a James Beard Award-winning food and culture writer. 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He interned at the Black-owned Meadows Mortuary around the corner and got his hair cut in the building that now houses his brewpub. (Back then, it was a barbershop.)”},{“_id”:”IP4PA3IZLFAQTJLAO6JH5B64SA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975882},”type”:”text”,”content”:”“That neighborhood has an emotional tie for me,” he said. When the Bostons saw the building was vacant, they knew it would be an ideal setting for their first brewery. After a single visit, I concur.”},{“_id”:”4L4L2RBWRFHKRPTTAI2ZWBJMZA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975883},”type”:”text”,”content”:”HIPPIN HOPS”},{“_id”:”NNJCP75OVBB6RO3WV3QHJG2VBY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975884},”type”:”text”,”content”:”Menu: Seafood and craft beer”},{“_id”:”LNGM2JUMLFE3LEA7PTRWC25SVY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975885},”type”:”text”,”content”:”Alcohol: Beer, beer-mosas, frozen beer-tails”},{“_id”:”L4IET5NVC5DW3PJD44WV637CPI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975886},”type”:”text”,”content”:”What I ordered: Dozen oysters on the half shell, Oysters Collardfeller, shrimp po’boy, fish and grits, fries, slaw”},{“_id”:”ZIC5B2L2DJH7VDEH4NZBFDZSQY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975887},”type”:”text”,”content”:”Service options: Dine-in and takeout”},{“_id”:”JYCJGXQ56VFK7E2QQFCN5H37QE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975888},”type”:”text”,”content”:”Mask policy: Mandatory for staff and guests”},{“_id”:”FYPREJIR5ZECXCVCWNNLRKRZDU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975889},”type”:”text”,”content”:”Address, phone: 1308 Glenwood Ave. SE, Atlanta, 678-713-2739″},{“_id”:”QPJULZSTCVEXBBXP73BZ5MLKCU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975890},”type”:”text”,”content”:”Hours: 5-11 p.m. Wednesdays-Thursdays; 5 p.m.-12 a.m. Fridays; 12 p.m.-12 a.m. Saturdays; 12-10 p.m. Sundays”},{“_id”:”IJP26K7QCRFDDMOJ46RJV5CRVQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975891},”type”:”text”,”content”:”Website: hippinhopsbrewery.com “},{“_id”:”HSTWKIIBXBAIDD4SFZWOLQBLNQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1633020752270},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”},{“_id”:”3ORCIBATBRDWZH2L6YLAZ3FJI4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632852975892},”type”:”text”,”content”:”
“}],”display_date”:”2021-09-30T13:04:25.257Z”,”headlines”:{“basic”:”Patio Pick: With oysters and beer, Hippin Hops a welcome addition to East Atlanta “},”first_publish_date”:”2021-09-30T13:04:25.257Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”dining-rotator”},{“text”:”things-to-do.ajc”},{“text”:”things to do”},{“text”:”teamligaya”},{“text”:”patio pick”},{“text”:”intown atlanta”}]},”label”:{“custom_label”:{“display”:true,”text”:”PATIO PICK”}},”type”:”story”,”last_updated_date”:”2021-09-30T16:51:50.337Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/with-oysters-and-beer-hippin-hops-a-welcome-addition-to-east-atlanta/GX4UB7CXQVFYNGYSTUGFI26MGU/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtitle”:”Hippin Hops Brewery in East Atlanta”,”width”:2000,”caption”:”Oysters are king at Hippin Hops Brewery. These are freshly shucked oysters on a half-shell served with lemon, cocktail sauce, horseradish, and Hippin Hops’ Mignonette Sauce. (Mia Yakel for The Atlanta Journal-Constitution)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NVQYCU5K2ACMY2GRRFLRG5RMZQ.jpg”,”height”:1333}},”_id”:”GX4UB7CXQVFYNGYSTUGFI26MGU”},{“content_elements”:[{“_id”:”UZLYKN42MJCXHDLHG4BF5MRBGI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632935952349},”type”:”text”,”content”:”A restaurant that its owner describes as “the Indian version of Chipotle or Panda Express,” is set to open in Dunwoody this fall.”},{“_id”:”AYN4QNVUH5DK3A3V7ZPU5UCU6U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632935952350},”type”:”text”,”content”:”Sankranti “Nimms” Nimmagadda’s
fast-casual Indian eatery Sankranti, which will be located at 237 Perimeter Center Pkwy in the State Farm Building, will be open for lunch and dinner. S”},{“_id”:”MZ2NIOBQJ5FSXLC2KAQ3ROPXNU”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”ankranti, which translates to “positive change” in Sanskrit, will offer menu items from all regions of India, including kathi rolls, curry bowls, kabobs, pulao, samosas and salads. The “assembly line-style” format asks guests to order at the counter and choose from proteins such as tikka chicken, malai chicken and lamb, or vegetarian options like paneer tikka masala and mixed vegetable kurma.”},{“_id”:”X5QJD4UIZZHSNIDTIVCVLWMKG4″,”additional_properties”:{“comments”:[],”_id”:”3O27YJ3EHJFCPJKTOFQJBRUJLA”},”type”:”interstitial_link”,”content”:”Restaurants coming soon to metro Atlanta”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurants-coming-soon/”},{“_id”:”IM3GMIG25ZF5JDA5KWLVU4IBJU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632935952351},”type”:”text”,”content”:”The 1,700-square-foot space will feature an open kitchen and counter, seating for 30 guests at high-top tables indoors and outdoor seating for an additional 30.”},{“_id”:”QACBURRXNJDI3MENCMGMNDY6DI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632935952353},”type”:”text”,”content”:”Nimmagadda also owns a fine dining restaurant and banquet hall in Johns Creek, also called Sankranti. He plans to open 10 more locations of the fast-casual concept in metro Atlanta in 2022, with the goal of franchising nationwide. “},{“_id”:”R55IWLRQZJAYLG2B4YDLSA7JXU”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”A representative for the restaurant did not immediately respond to a request for more information on whether the restaurant will serve alcohol and if delivery will be offered.”},{“_id”:”YEP6S7XEBBD25GB4NA42DXIXGI”,”additional_properties”:{“comments”:[],”_id”:”OCGF5IPTEJDD7K7OHDSLCCEMCE”},”type”:”interstitial_link”,”content”:”DeKalb County dining news”,”url”:”https://www.ajc.com/things-to-do/dekalb-county-restaurant-news/”},{“_id”:”JC3F24QOQ5BCRCNMHYFDL75QXE”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-29T17:31:33.579Z”,”headlines”:{“basic”:”Sankranti, an ‘Indian version of Chipotle,’ to open in Dunwoody”},”first_publish_date”:”2021-09-29T17:31:33.579Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”dekalb county”},{“text”:”new restaurants”},{“text”:”restaurant openings”}]},”type”:”story”,”last_updated_date”:”2021-09-29T17:35:20.179Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/sankranti-an-indian-version-of-chipotle-to-open-in-dunwoody/DJ5SVUVECJB3JONXHP2YWN75HA/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”sankranti”,”width”:2508,”caption”:”Dishes from the menu of Sankranti, set to open in Dunwoody. / Courtesy of Sankranti”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/S5HQJS5H35AJTL5R2X6CITHKG4.jpg”,”height”:1672}},”_id”:”DJ5SVUVECJB3JONXHP2YWN75HA”},{“content_elements”:[{“_id”:”WCOSNOYXVZEQ5H6YTAROX6OM7E”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1596114765927},”type”:”text”,”content”:”Pumpkin spice lattes are ubiquitous, once the first hint of a chill hits the air. But, if you’ve had your fill of PSLs, as some call them, here are some alternatives offered at metro Atlanta coffee shops.”},{“_id”:”N7GZN667VBF45NL3RIEFH2NULI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686342},”type”:”text”,”content”:”Finca to Filter”},{“_id”:”OKLEPC22SFEFDAEY7QYR6I2DNU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632880784713},”type”:”text”,”content”:”Although it just launched in March, Finca to Filter already has a loyal customer base with its counter inside Wild Heaven West End. (Kayla Bellman and Jean Arnold’s business also pops up at several metro farmers markets.)”},{“_id”:”LNIUMRKAXZGU3BGE3EDC6C76LY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686344},”type”:”text”,”content”:”You can warm up with one of the store’s fall drinks, including the rosemary Earl Grey latte, made with rosemary syrup, from local cocktail mixer company Proof, and Earl Grey tea, providing “a nice, mellow touch of herbs,” Bellman said.”},{“_id”:”FXOMIPMIDBHNNPEFKIG34KFIHU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686345},”type”:”text”,”content”:”Another favorite is the cayenne honey latte, made with locally sourced honey, organic cayenne, simple syrup and espresso from coffee roaster Portrait Coffee.”},{“_id”:”ROEPEGP2F5FIRJNJIXVBEA6LDA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686343},”type”:”text”,”content”:”The shop also holds community events, like the Fall Fest Block Party, 4-8 p.m. Oct. 16-17 and Oct. 23-24.”},{“_id”:”2KSYBKFAXZDC7CTU45JHWGU2DM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759931},”type”:”text”,”content”:”1010 White St., Atlanta. fincatofilter.coffee “},{“_id”:”WZC5OCJJW5DZJJUM3P5E7VDSFI”,”additional_properties”:{“comments”:[],”_id”:”AV2YHPBUP5FRTOOAB3U6TRSIPE”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”copyright”:”2019″,”address”:{},”syndication”:{},”caption”:”The chaider from Gilly Brew Bar uses fresh cider blended with masala chai. Courtesy of Gilly Brew Bar”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/BNMQ6KTRORBHZGA66TOSPCYQWQ.jpeg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“name”:”Mary Claire Stewart”,”type”:”author”,”byline”:”Mary Claire Stewart”}]},”subtitle”:”gilly brew bar”,”width”:2003,”_id”:”BNMQ6KTRORBHZGA66TOSPCYQWQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/XR50n-uj4_VQwt9elrEIRkxmBxY=/arc-anglerfish-arc2-prod-ajc/public/BNMQ6KTRORBHZGA66TOSPCYQWQ.jpeg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/XR50n-uj4_VQwt9elrEIRkxmBxY=/arc-anglerfish-arc2-prod-ajc/public/BNMQ6KTRORBHZGA66TOSPCYQWQ.jpeg”,”takenOn”:”2019-10-16T10:55:08Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/BNMQ6KTRORBHZGA66TOSPCYQWQ.jpeg”,”published”:true,”resizeUrl”:”/resizer/XR50n-uj4_VQwt9elrEIRkxmBxY=/arc-anglerfish-arc2-prod-ajc/public/BNMQ6KTRORBHZGA66TOSPCYQWQ.jpeg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/GUVC_UI9BoKWIWCGnhZOjZ1DXwU=/300×0/arc-anglerfish-arc2-prod-ajc/public/BNMQ6KTRORBHZGA66TOSPCYQWQ.jpeg”,”version”:0,”originalName”:”gilly.jpeg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”R27EFQ7TSNHS5AOY5OW7DRWZUE”},”created_date”:”2021-09-28T13:31:52Z”,”last_updated_date”:”2021-09-28T13:31:52Z”,”height”:3000,”image_type”:”photograph”},{“_id”:”UNM243TUCVEINPJXFPIXF2R6LQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759933},”type”:”text”,”content”:”Gilly Brew Bar”},{“_id”:”GCDI5PTTIRBLPGDTOBOPE6MQKM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632880784721},”type”:”text”,”content”:”Daniel Brown’s Gilly Brew Bar has been slinging seasonal tea and coffee drinks in its Stone Mountain location since 2018.”},{“_id”:”FRJSJDGANBHZND55TLLWL6ALTA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632876441164},”type”:”text”,”content”:”While the shop hasn’t yet released its list of fall elixirs, the chaider is in its second year on the menu.”},{“_id”:”Y5FXVDGNGZBPRF64YU2FVQDV5U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632880784723},”type”:”text”,”content”:”It uses fresh cider, made in-house with apples, pears, fresh apple juice, brown sugar and spices, as its base. The cider is blended with masala chai for a drink that’s a little sweet and a little spicy.”},{“_id”:”VTZNP5EHDNDDJBF2LTB474TF5Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759935},”type”:”text”,”content”:”5329 Mimosa Drive, Stone Mountain. 770-557-1614, gillybrewbar.com “},{“_id”:”32R7AZQMMBHOFIZXLVIBY3LGAU”,”additional_properties”:{“comments”:[],”_id”:”BY3LVGRVFZDYNGV52LCI7AO66U”},”type”:”interstitial_link”,”content”:”DeKalb County dining news”,”url”:”https://www.ajc.com/things-to-do/dekalb-county-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”The Maple Fig Latte from Peach Coffee Roasters. / Courtesy of Peach Coffee Roasters”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/62ICZWU2GFAQBMUOFW7NRG7ZTI.jpg”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”maple fig latte”,”width”:320,”_id”:”62ICZWU2GFAQBMUOFW7NRG7ZTI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/RUGrJj9ZEbShF8ghJdRnZ4MFMy4=/arc-anglerfish-arc2-prod-ajc/public/62ICZWU2GFAQBMUOFW7NRG7ZTI.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/RUGrJj9ZEbShF8ghJdRnZ4MFMy4=/arc-anglerfish-arc2-prod-ajc/public/62ICZWU2GFAQBMUOFW7NRG7ZTI.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/62ICZWU2GFAQBMUOFW7NRG7ZTI.jpg”,”published”:true,”resizeUrl”:”/resizer/RUGrJj9ZEbShF8ghJdRnZ4MFMy4=/arc-anglerfish-arc2-prod-ajc/public/62ICZWU2GFAQBMUOFW7NRG7ZTI.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/2w9-SYtIrg674DEoHvLeGcnqfZc=/300×0/arc-anglerfish-arc2-prod-ajc/public/62ICZWU2GFAQBMUOFW7NRG7ZTI.jpg”,”version”:0,”originalName”:”Image from iOS (25).jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”6YKA7TIV4JHW3JGU6YGDVRHCXA”},”created_date”:”2021-09-28T14:59:39Z”,”last_updated_date”:”2021-09-28T14:59:39Z”,”height”:320,”image_type”:”photograph”},{“_id”:”GG2ABZGCC5CABF2IBDI33ZZCLA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Peach Coffee Roasters”},{“_id”:”TO3EBZ5ZRNHLNFBRPHUU7ZUXFE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759938},”type”:”text”,”content”:”Cafe manager Emma Roberts comes up with Peach Coffee Roasters’ seasonal drinks, which this year includes a spiced maple fig latte, inspired by the desire to create a healthier version of a tasty dessert.”},{“_id”:”ZLO4RKFDCBCUVHALY4OW645UPU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686355},”type”:”text”,”content”:”To make the drink, Roberts crushes figs into a syrup solution, along with organic maple syrup, which then is combined with oat milk and espresso, made with the roastery’s Georgia 400 blend.”},{“_id”:”GXXOGYEKSFGUBLXMWFW676NF5A”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686357},”type”:”text”,”content”:”Besides the Johns Creek location, Peach Coffee Roasters also is inside the Sid and Ann Mashburn store in the Westside Provisions District. The Johns Creek store will hold its Peachapalooza, featuring special drinks and bites, 8 a.m.-5 p.m. Oct. 2.”},{“_id”:”LYCLS7DJWVDJ7OOCIYU3KP2TVM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759950},”type”:”text”,”content”:”10875 Jones Bridge Road, Johns Creek. 770-360-9071; 1198 Howell Mill Road, Atlanta. peachcoffeeroasters.com “},{“_id”:”UIUWMBUVNBGWXNLUSTI2VG6DRY”,”additional_properties”:{“comments”:[],”_id”:”DOALIVR27VFMBJZIIOTFDAJWYE”},”type”:”interstitial_link”,”content”:”North Fulton County dining news”,”url”:”https://www.ajc.com/things-to-do/north-fulton-restaurant-news/”},{“_id”:”VKCRGWAQJFE4NNX7FWL732KAFM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759951},”type”:”text”,”content”:”Sessions Stand”},{“_id”:”VVQIAUBGUZFHTICT4Q4U7JC5WQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686360},”type”:”text”,”content”:”This walk-up-only coffee shop, just off the Marietta Square, has developed a following for its coffee drinks, made with beans from local Rev Roasters, as well as its house-made pastries.”},{“_id”:”MWVPZW4DVBBTZDZGS7KE4QHJ4Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686361},”type”:”text”,”content”:”The shop’s fall drinks can be served hot or cold, and include campfire cherry mocha, maple cinnamon pecan, snickerdoodle, black currant thyme and pumpkin pie dirty chai.”},{“_id”:”MYKZMVIMVREZBLVDDQHLHWSUJA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632873686362},”type”:”text”,”content”:”The cherry mocha latte is where hickory smoke syrup meets cherries and dark chocolate. The smoke makes the chocolate taste toasty (think the chocolate in a s’more), balanced by the addition of cherries.”},{“_id”:”W2GYQS56ZRHFBI74WPJSPZXM6U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759952},”type”:”text”,”content”:”380 N. Sessions St., Marietta. sessions-stand.square.site “},{“_id”:”362UCWODSRBJ7KAOMKMYCOKCHA”,”additional_properties”:{“comments”:[],”_id”:”2F63EUMPKNBA3FLTOEBT2O2MR4″},”type”:”interstitial_link”,”content”:”Cobb County dining news”,”url”:”https://www.ajc.com/things-to-do/cobb-county-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”The Witch’s Brew Stomach Soother from Three Peaches Gelato and Coffee is a blend of dried ginger root, honey and maple, with a pour over of espresso and choice of milk. Courtesy of Three Peaches Gelato and Coffee”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/7N6FI7ISZFDZBHPROUMIJQBLJA.jpg”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”three peaches gelato”,”width”:3024,”_id”:”7N6FI7ISZFDZBHPROUMIJQBLJA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/s1Bh4uKepiK2HWBQHac4_eLhjSE=/arc-anglerfish-arc2-prod-ajc/public/7N6FI7ISZFDZBHPROUMIJQBLJA.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/s1Bh4uKepiK2HWBQHac4_eLhjSE=/arc-anglerfish-arc2-prod-ajc/public/7N6FI7ISZFDZBHPROUMIJQBLJA.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/7N6FI7ISZFDZBHPROUMIJQBLJA.jpg”,”published”:true,”resizeUrl”:”/resizer/s1Bh4uKepiK2HWBQHac4_eLhjSE=/arc-anglerfish-arc2-prod-ajc/public/7N6FI7ISZFDZBHPROUMIJQBLJA.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/N-cUNf_J5mjGaC9qYrbryTL8OQA=/300×0/arc-anglerfish-arc2-prod-ajc/public/7N6FI7ISZFDZBHPROUMIJQBLJA.jpg”,”version”:0,”originalName”:”Image from iOS (24).jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”ASYGLMFW4ZBAZK3OSW5BLOC53Q”},”created_date”:”2021-09-28T14:41:02Z”,”last_updated_date”:”2021-09-28T14:41:02Z”,”height”:4032,”image_type”:”photograph”},{“_id”:”JKJMLGU4YFFQLAK22F2LHSLZKM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759954},”type”:”text”,”content”:”Three Peaches Gelato and Coffee”},{“_id”:”VVPRFXCQHFHZJBBDBASECXRL3Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632880784739},”type”:”text”,”content”:”There are plenty of handmade, nondairy gelatos to cool you off at Kendra Bauser’s Three Peaches, in the Sweet Auburn Curb Market.”},{“_id”:”VWFICR5N6JEADGCXDICSQFFYCM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759955},”type”:”text”,”content”:”But, when there’s a chill in the air, stop in and warm up with one of the shop’s fall superfood lattes. The Witch’s Brew Stomach Soother is a blend of dried ginger root, honey and maple, with a pour over of espresso and choice of milk, meant to keep the tummy scaries at bay. And, the Diablo Hell in a Cup is a metabolism-boosting combination of raw cacao, cayenne pepper, dark chocolate and cinnamon, with coffee and milk.”},{“_id”:”ZTD3ORKOGVFOBKX4HF3KOO7BPU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759956},”type”:”text”,”content”:”There’s also the Incan Gold, which Bowser said is an “antioxidant treasure trove,” and the Treasure Island, made with Fountain of Youth MCT oil.”},{“_id”:”PE7JILNZZZB6ZOVZITAFBGHYWY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632851759957},”type”:”text”,”content”:”209 Edgewood Ave., Atlanta. 404-956-4649, 3peachesgelato.com “},{“_id”:”QH75WDXMYZE5LBKNJ6SNRBKZ7Y”,”additional_properties”:{“comments”:[],”_id”:”ROSG23AQSRBWLICNR37SNCCPHM”},”type”:”interstitial_link”,”content”:”Try 5: Celebrities jump aboard the virtual kitchen bandwagon”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/try-5-celebrities-jump-aboard-the-virtual-kitchen-bandwagon/SB45HXV7ZFFNBCOLV5QOGNDYME/”},{“_id”:”VP2SEDR3HREL7OUZ7HGC772MPQ”,”additional_properties”:{“comments”:[],”_id”:”OHTU74TQXVCS3CNKCXUAZW5ZQE”},”type”:”interstitial_link”,”content”:”Try 5: Where to try chilled soup in metro Atlanta”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/try-5-five-places-to-try-chilled-soup-in-metro-atlanta/I6PIATLQ4VEJHNK4VJHOCYIGMM/”},{“_id”:”V46LKV63CFGSRM6GLSR6KXWAWE”,”additional_properties”:{“comments”:[],”_id”:”HZBIE4JIKFELTKRWW6XRFWVPBU”},”type”:”interstitial_link”,”content”:”Try 5: Where to try ube desserts in metro Atlanta”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/try-5-five-places-to-try-ube-desserts-in-metro-atlanta/HYVFEFWUKBF5TKMVKGXUD6E4JE/”},{“_id”:”BD7FED4BO5HH3AQ7Z65BOILULA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-29T16:00:44.595Z”,”headlines”:{“basic”:”Try 5: Where to try metro Atlanta fall drinks that aren’t pumpkin spice lattes”},”first_publish_date”:”2021-09-29T16:00:44.595Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North 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filter”,”width”:1176,”caption”:”The Cayenne Honey Latte from Finca to Filter. / Courtesy of Finca to Filter”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/QJRMTZHDZ5AHDAYKON77YMZS7I.jpg”,”height”:688}},”_id”:”M7354WA73FDF3E5WMF3IIEPCS4″},{“content_elements”:[{“_id”:”KIKWR2SMWBFVJAWR7RKX47SL5Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494028},”type”:”text”,”content”:”Little Cottage Brewery opened in Avondale Estates in mid-May, joining a growing beer scene that includes Wild Heaven and the Lost Druid, as well as beer-oriented spots such as the Beer Growler and My Parents’ Basement.”},{“_id”:”WM6KYRNHOBCE5IE6VCGJI4XYR4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494029},”type”:”text”,”content”:”Adding to the area’s allure, earlier this year Avondale Estates was named the country’s best small-town beer scene by USA Today readers. What’s more, across Pine Street from Little Cottage, a new food hall, Olive & Pine, is scheduled to open early next year. And the Dale Ale Trail beer festival will return on Oct. 23.”},{“_id”:”XLLTOOALBNCRBF63C563R25DNY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494030},”type”:”text”,”content”:”Last week, I met up with brewer Jon Shari, who owns and operates Little Cottage with his business-minded wife, Aimee, and his daughter, Tori, whose sci-fi/Goth artwork is prominently displayed on the walls of the taproom.”},{“_id”:”MNP6IV46WJH5VPHP3QU7FK463U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494031},”type”:”text”,”content”:”The name of the brewery comes from the little cottage in Sandy Springs where Shari started off with a 7-gallon homebrew rig. Later on, with a bigger system, he became known for his barrel-aged beers, including a series of sought-after imperial stouts.”},{“_id”:”EVNGRU6DIFBHZCIUKHJCY5UJWU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494032},”type”:”text”,”content”:”“I didn’t do much with competitions,” Shari said, “but there were people who kept asking for my beers, so I just kept brewing them and sending them out. And, of course, people want barrel-aged stuff even more.”},{“_id”:”NQ3GRKKOPVDUVPMDWG2G2ZFNRE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494033},”type”:”text”,”content”:”“I really enjoyed the darker beers, because of the different things you could do with them. You can change the taste and complexity just by tweaking a couple of things. To me, that was very interesting, so over the years, I kept creating new recipes.””},{“_id”:”62AUVL3JO5ELRE6JNM2HX66JHM”,”additional_properties”:{“comments”:[],”_id”:”G7TXI75DTZCNTGUOREPG25IQEY”},”type”:”interstitial_link”,”content”:”Meto Atlanta beer and cocktail news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Brewer Jon Shari works the taps behind the bar at Little Cottage Brewery in Avondale Estates. 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Still, debuting during a pandemic wasn’t easy.”},{“_id”:”375AEU3NB5D3NBZJJU6Q2CJ7Q4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494035},”type”:”text”,”content”:”“I was losing my job, and it was finally time to make that step or do something else,” he said. “My plan was to have a seven-barrel brewhouse, but I started looking at how I could cut costs, and I ended up with a three-and-a-half-barrel system. It is little, and sometimes I wish it was bigger, but it got me to where I am now, so, honestly, I would do it again.””},{“_id”:”265GZGXAD5F45A3EQXIUMIKKKM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494036},”type”:”text”,”content”:”After researching other locations around metro Atlanta, Shari settled on a small storefront in Avondale Estates, mainly because the landlord, who also is building out Olive & Pine, was completing renovating the building and providing updated power and plumbing.”},{“_id”:”PGCUNW3PBZBJFGGAA4UQUHZMGU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494037},”type”:”text”,”content”:”“The other thing I liked about Avondale is that it just feels like a small community, where everybody kind of knows everybody,” Shari said. “That’s something that doesn’t always happen anymore.””},{“_id”:”3LOUXCV2SRADVOMHGZIWELYAFY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494038},”type”:”text”,”content”:”Business over the past four months has been up and down, Shari noted. But with such a small brewery, he’s hoping to be making beer most days to keep the taps flowing.”},{“_id”:”PVJXPRXK3BFB5IKFNUUKHVC2BE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494039},”type”:”text”,”content”:”“It’s all been interesting to watch,” he said. “But I think the fall is going to be even better, after talking with some other breweries, and what kinds of things they’ve seen seasonally.””},{“_id”:”IWPLT3UTGZATRHOTV5BOG4BPVM”,”additional_properties”:{“comments”:[],”_id”:”TL2DYZ7JU5FUDOHN32EAAZMPPQ”},”type”:”interstitial_link”,”content”:”DeKalb County dining news”,”url”:”https://www.ajc.com/things-to-do/dekalb-county-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Two Little Mice is the signature low-alcohol coffee milk stout at Little Cottage Brewery in Avondale Estates. 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Most days, there’s a pop-up on the parking lot patio, with food vendors such as Smoke & Honey BBQ and Mascogo Tacos.”},{“_id”:”ZT5EAKLVAZC5ZL6G5TONWYW4KM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494041},”type”:”text”,”content”:”The day I visited, there were eight beers on tap. Beyond the Pale is a very fresh, citrusy pale ale with Centennial and Citra hops. Balthazar is a bright unfiltered Kölsch brewed with Pilsner malt and Hallertau Mittelfrüh hops. LCMPB is a malty ESB that was brewed for My Parents’ Basement’s Sixth Anniversary. Two Little Mice is a creamy, coffee-infused, nitro milk stout that’s surprisingly low in alcohol, at just 3.3%.”},{“_id”:”U6R3OI2RGVCIFO2KNAIE3YHXKY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632412494042},”type”:”text”,”content”:”“I try to have something for everyone, so I do some New England or hazy IPAs, and we also try to provide a kettle sour option with fruit,” Shari said. “Then I try to do two or three more classic or traditional styles. The breweries that have gone before us that I admire — like Sierra Nevada with Pale Ale, or 3 Floyds with Zombie Dust — those guys are all inspirations in what I do now and try to achieve.””},{“_id”:”RIV55C5GS5AIBEGXAS3O6XPKKU”,”additional_properties”:{“comments”:[],”_id”:”7FMDJT5H3FA3VPD6YWGFTNJR3E”},”type”:”interstitial_link”,”content”:”MAP: Breweries, brewpubs to try in metro Atlanta”,”url”:”https://www.ajc.com/blog/atlanta-restaurants/map-breweries-brewpubs-try-metro-atlanta/ow9WPOdrZ4tAcvpSxIvKXL/”},{“_id”:”4KE4M6Y37VGABE5SFDEER4I4VU”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-29T14:00:00Z”,”headlines”:{“basic”:”Beer Town: Little Cottage joins the growing Avondale Estates beer scene 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The fast-casual restaurant has several locations in New York and New Jersey, including in Brooklyn (the “BK” in the name is a nod to founder Rodney Bonds’ Brooklyn roots).”},{“_id”:”E77DZTZRTNEHHH5TSNLRFKIRN4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632766206581},”type”:”text”,”content”:”BK’s lobster rolls include the Crown Heights Roll made with seasoned fried lobster chunks drizzled with BK sauce; the Flatbush Roll with lobster claw chunks and spicy jerk sauce; and the Bay Ridge Roll, which sees lobster chunks tossed in Italian seasoning and served with roasted peppers and Italian dressing. 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The space features a mural depicting famous Brooklyn natives, as well as neighborhood posters throughout.”},{“_id”:”SHIHWHZHYFEVNFILGF234YFSYI”,”additional_properties”:{“comments”:[],”_id”:”B4S5VXGMTBE2PD2YRO2RE2I5ZY”},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”The BK Sauce Roll from BK Lobster. / Courtesy of BK Lobster”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ENNLLDJ62ZBWNJX6QGIK64RE44.jpg”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”bk lobster”,”width”:755,”_id”:”ENNLLDJ62ZBWNJX6QGIK64RE44″,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/ZqBgy81VTfGvd0xvr3q2x6N-Zec=/arc-anglerfish-arc2-prod-ajc/public/ENNLLDJ62ZBWNJX6QGIK64RE44.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/ZqBgy81VTfGvd0xvr3q2x6N-Zec=/arc-anglerfish-arc2-prod-ajc/public/ENNLLDJ62ZBWNJX6QGIK64RE44.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ENNLLDJ62ZBWNJX6QGIK64RE44.jpg”,”published”:true,”resizeUrl”:”/resizer/ZqBgy81VTfGvd0xvr3q2x6N-Zec=/arc-anglerfish-arc2-prod-ajc/public/ENNLLDJ62ZBWNJX6QGIK64RE44.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/aOO5KAGaD5KQxfkrNwLMI0zR6Qc=/300×0/arc-anglerfish-arc2-prod-ajc/public/ENNLLDJ62ZBWNJX6QGIK64RE44.jpg”,”version”:0,”originalName”:”Image from iOS (23).jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”XTFOVNYLOZD7HBPUWP3GKWYP5I”},”created_date”:”2021-09-28T13:55:59Z”,”last_updated_date”:”2021-09-28T13:55:59Z”,”height”:1007,”image_type”:”photograph”},{“_id”:”2VWOIHWH7NGNTFQ5UA6KNSTCQU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632766206586},”type”:”text”,”content”:”Bradley is a veteran restaurateur who has partnered on several local concepts, including the now-shuttered Shack on Main in East Point. With BK Lobster, he saw an opportunity to bring an eatery from his native state to his adopted state.”},{“_id”:”VOJRRWXBWVD5DNEP5GAL6KE6NA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632766206587},”type”:”text”,”content”:”“I sat down and met with (Bonds),” he said. “I tasted a couple of his lobster rolls and I was blown away.””},{“_id”:”DCBGD6U7MJBGLMJPHNTFRMFEA4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632766206588},”type”:”text”,”content”:”BK Lobster’s hours are 11 a.m.-8 p.m. Mondays-Thursdays and 11 a.m-10 p.m. Fridays-Saturdays.”},{“_id”:”QHVJL5GK4RDEDNYWXMA7JW7W6Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632766206589},”type”:”text”,”content”:”Scroll down to see the opening menu for BK Lobster:”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo 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(17).jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”CCJS7YY3SJDEVPUQU7IQGG4LPQ”},”created_date”:”2021-09-27T18:06:59Z”,”last_updated_date”:”2021-09-27T18:06:59Z”,”height”:3375,”image_type”:”photograph”},{“_id”:”BZOI3FH3PBAW5PCXOJF3AY2OUQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632766206591},”type”:”text”,”content”:”855 Peachtree St. NE, Atlanta. 678-705-5975, bklobster.com/”},{“_id”:”VTUVDEXD7VHPDGTBEXV625RESI”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-28T14:02:30.306Z”,”headlines”:{“basic”:”BK Lobster opens in Midtown with 10 lobster rolls on the 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must-try.”},{“_id”:”CIUIOEDDQJECVCULLISYLCWWZ4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630722306879},”type”:”text”,”content”:”The rustic dish features copious amounts of olive oil and garlic roasted to its melting point. The single portion contains a quarter of a chicken, which is tender and beautifully roasted. A side of roasted potatoes makes this meal even more filling. The meat and starch are covered with a rich, decadent sauce of whole olives and roasted cipollini onions that are mostly tender, with occasionally crispy edges.”},{“_id”:”VYHDSCWCBRCY5M7R3AVZMZ366Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630719679694},”type”:”text”,”content”:”Though it’s an unfussy, straightforward dish, the flavors are elegantly Italian, with plenty of richness and contrast. It’s a meal that feels like it is meant to be shared with family over several glasses of red wine, even if it’s conveniently available for takeout.”},{“_id”:”MNVHN2H4FVFERGXJERUHQOUVE4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630719679695},”type”:”text”,”content”:”Gio’s Chicken Amalfitano. 1099 Hemphill Ave. NW, Atlanta. 404-347-3874, littleitalia.com.”},{“_id”:”GTOHJVWZDJFG5GOLDSZRQWULFA”,”additional_properties”:{“comments”:[],”_id”:”IEFHAGGW3BF53P7ZLYVJ4LPTMQ”},”type”:”interstitial_link”,”content”:”More Intown Atlanta restaurant news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“_id”:”IDRAD52M7ZHQXEBA75UUK2TM2E”,”additional_properties”:{“comments”:[],”_id”:”RHMDTKBZOJGYFKSY2CDENFFMD4″},”type”:”interstitial_link”,”content”:”More of Atlanta’s best 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contemporary brewery restaurant from Clay and Sarah Davies is down the block from Staplehouse on Edgewood Avenue in Old Fourth Ward. 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(Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_07.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/K2LYFO2ZTXT2KMTBVEC6IDLCHY.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”K2LYFO2ZTXT2KMTBVEC6IDLCHY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/XIlCqL0HLYSMBDrRjRiiBg66pdg=/arc-anglerfish-arc2-prod-ajc/public/K2LYFO2ZTXT2KMTBVEC6IDLCHY.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/XIlCqL0HLYSMBDrRjRiiBg66pdg=/arc-anglerfish-arc2-prod-ajc/public/K2LYFO2ZTXT2KMTBVEC6IDLCHY.jpg”,”takenOn”:”2021-09-23T18:33:31Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/K2LYFO2ZTXT2KMTBVEC6IDLCHY.jpg”,”published”:true,”resizeUrl”:”/resizer/XIlCqL0HLYSMBDrRjRiiBg66pdg=/arc-anglerfish-arc2-prod-ajc/public/K2LYFO2ZTXT2KMTBVEC6IDLCHY.jpg”,”thumbnailResizeUrl”:”/resizer/1ptgV99EFTPszUjor7YnU3w_g6I=/300×0/arc-anglerfish-arc2-prod-ajc/public/K2LYFO2ZTXT2KMTBVEC6IDLCHY.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_07.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”VZIQGY677BEG3CR2UFA7ANIBVI”},”created_date”:”2021-09-24T01:23:44Z”,”last_updated_date”:”2021-09-24T14:22:16Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”HJGYTW7ATRAK7I6RY3F7YRCLCM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632682486870},”type”:”text”,”content”:”In June, when I first met the Davieses for a peek inside Biggerstaff, the brewery and kitchen equipment were in, but most of the space was still under construction, though they hoped to open in late July or early August.”},{“_id”:”4LBPY377FFBK5KX4AB6NAB2I6A”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198034},”type”:”text”,”content”:”“We want the food to be as important as the beer,” Clay Davies said at the time, echoed by Sarah Davies, who said, “We want people to be excited by tasting and pairing food and beer.””},{“_id”:”4ELOCZP3PFBWRIR7EE7N43JYEM”,”additional_properties”:{“comments”:[],”_id”:”UDS52YMFI5D3PGLBIYIJSVR7GQ”},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff Warm Burrata with country ham, roasted turnips, pickled beets, and arugula. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_02.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/HTGCURVCZUH4XNYKTJTIQ2HN6I.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”HTGCURVCZUH4XNYKTJTIQ2HN6I”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/WYO4sDXJLbaXaIJeyDIzrkPnwck=/arc-anglerfish-arc2-prod-ajc/public/HTGCURVCZUH4XNYKTJTIQ2HN6I.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/WYO4sDXJLbaXaIJeyDIzrkPnwck=/arc-anglerfish-arc2-prod-ajc/public/HTGCURVCZUH4XNYKTJTIQ2HN6I.jpg”,”takenOn”:”2021-09-23T18:23:55Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/HTGCURVCZUH4XNYKTJTIQ2HN6I.jpg”,”published”:true,”resizeUrl”:”/resizer/WYO4sDXJLbaXaIJeyDIzrkPnwck=/arc-anglerfish-arc2-prod-ajc/public/HTGCURVCZUH4XNYKTJTIQ2HN6I.jpg”,”thumbnailResizeUrl”:”/resizer/kPwRwzRMGYtLluwbrW1vb7QbBuc=/300×0/arc-anglerfish-arc2-prod-ajc/public/HTGCURVCZUH4XNYKTJTIQ2HN6I.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_02.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”RDWWO6ZEZVC7BKJAIHL55LMPFE”},”created_date”:”2021-09-24T01:23:29Z”,”last_updated_date”:”2021-09-24T14:30:37Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”N54GDKOKVFGIDNVFRYSL6PKNXM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198035},”type”:”text”,”content”:”They also explained that the coffee bar would be a major component of the concept. Their son, Cole Davies, who worked at Octane/Revelator, Spiller Park and Steady Hand, is in charge of the program, which features Intelligentsia Coffee, tea, and house-made seltzer, along with pastries from Alon’s.”},{“_id”:”74HIZOSVGRHYLKG3ADSZUII3M4″,”additional_properties”:{“comments”:[],”_id”:”NCIDFMWIEZCJTPV6YI6AJHYHFQ”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”The coffee bar at Biggerstaff Brewing Co. is open daily. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_11.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/M6GUHNECQ7KUJTAMEPLOL6HFDM.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”M6GUHNECQ7KUJTAMEPLOL6HFDM”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/PZ_3ArXH99zz3UkbHKIFgiHPRQQ=/arc-anglerfish-arc2-prod-ajc/public/M6GUHNECQ7KUJTAMEPLOL6HFDM.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/PZ_3ArXH99zz3UkbHKIFgiHPRQQ=/arc-anglerfish-arc2-prod-ajc/public/M6GUHNECQ7KUJTAMEPLOL6HFDM.jpg”,”takenOn”:”2021-09-23T18:00:39Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/M6GUHNECQ7KUJTAMEPLOL6HFDM.jpg”,”published”:true,”resizeUrl”:”/resizer/PZ_3ArXH99zz3UkbHKIFgiHPRQQ=/arc-anglerfish-arc2-prod-ajc/public/M6GUHNECQ7KUJTAMEPLOL6HFDM.jpg”,”thumbnailResizeUrl”:”/resizer/fi_xjIvNR9-pw1FxYImvDiDwV58=/300×0/arc-anglerfish-arc2-prod-ajc/public/M6GUHNECQ7KUJTAMEPLOL6HFDM.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_11.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”EMNFNNLWEBGEHOJHCF6USE6RCU”},”created_date”:”2021-09-24T01:23:59Z”,”last_updated_date”:”2021-09-24T14:17:03Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”4AGX5JZNMFBKDN3P6DHCO5WVME”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198036},”type”:”text”,”content”:”The three Davieses make Biggerstaff a family business. But the name comes from Sarah’s mother’s side. They were farmers in North Carolina, with lots of characters, and colorful stories. So the beers are all named for Biggerstaff family members. Hence, Aunt Hattie is a New England IPA, while Redus is a West Coast IPA, and Uncle Clarence is a wheat kettle sour.”},{“_id”:”HGIEVO7OUZFPLHRMZ7SMF5XR3Q”,”additional_properties”:{“comments”:[],”_id”:”6VGFU4QEYJF2ZNAYADMX4ORUII”},”type”:”interstitial_link”,”content”:”Metro Atlanta beer and cocktail news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff executive chef Davis King, owners Sarah, Clay and Cole Davies, and director of brewing operations Chris Collier. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_09.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EQNYDHF74LHVHJAHGR6ZUQIXSE.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”EQNYDHF74LHVHJAHGR6ZUQIXSE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/tYTjxOrz2nR7Iz454DqnBUhTmNM=/arc-anglerfish-arc2-prod-ajc/public/EQNYDHF74LHVHJAHGR6ZUQIXSE.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/tYTjxOrz2nR7Iz454DqnBUhTmNM=/arc-anglerfish-arc2-prod-ajc/public/EQNYDHF74LHVHJAHGR6ZUQIXSE.jpg”,”takenOn”:”2021-09-23T18:44:47Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EQNYDHF74LHVHJAHGR6ZUQIXSE.jpg”,”published”:true,”resizeUrl”:”/resizer/tYTjxOrz2nR7Iz454DqnBUhTmNM=/arc-anglerfish-arc2-prod-ajc/public/EQNYDHF74LHVHJAHGR6ZUQIXSE.jpg”,”thumbnailResizeUrl”:”/resizer/Cv04tMexOZqJ3KxEJZjwBlxo_RU=/300×0/arc-anglerfish-arc2-prod-ajc/public/EQNYDHF74LHVHJAHGR6ZUQIXSE.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_09.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”5RCTKK2JGRC4HOH5QKT6UNN274″},”created_date”:”2021-09-24T01:23:50Z”,”last_updated_date”:”2021-09-24T14:19:29Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”ZXTLQULTHRFDZDYOEZ62ZDVYHE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198037},”type”:”text”,”content”:”The Davieses are longtime homebrewers, and they brought in longtime Atlanta homebrewer, turned commercial brewer, Chris Collier as director of brewing operations. Davis King, who worked at a string of Atlanta fine dining restaurants, including Seven Lamps, Tavernpointe, Bacchanalia and the Optimist, is the executive chef.”},{“_id”:”6BGFI4DTFZEOBGTWVNZQJLUWSU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198038},”type”:”text”,”content”:”Recently, the team got together at a table next to the bar at Biggerstaff to talk about the food and beer, and the design.”},{“_id”:”KD2G2W47VZFKNNSI2SIOJLVD4Q”,”additional_properties”:{“comments”:[],”_id”:”OOFHKTVANVFRVIB2VFLQY2MNUM”},”type”:”interstitial_link”,”content”:”MAP: Breweries, brewpubs to try in metro Atlanta”,”url”:”https://www.ajc.com/blog/atlanta-restaurants/map-breweries-brewpubs-try-metro-atlanta/ow9WPOdrZ4tAcvpSxIvKXL/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff Aunt Hattie beer (left) and Redus beer (right) with Cornbread Bites. The beers are all named for Biggerstaff family members. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_04.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZE5AY4AZU7YKZSNWPNBHA6PE4Y.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”ZE5AY4AZU7YKZSNWPNBHA6PE4Y”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/7YlqVfOxaA_opz-7tuAB-r7awZw=/arc-anglerfish-arc2-prod-ajc/public/ZE5AY4AZU7YKZSNWPNBHA6PE4Y.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/7YlqVfOxaA_opz-7tuAB-r7awZw=/arc-anglerfish-arc2-prod-ajc/public/ZE5AY4AZU7YKZSNWPNBHA6PE4Y.jpg”,”takenOn”:”2021-09-23T18:29:15Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZE5AY4AZU7YKZSNWPNBHA6PE4Y.jpg”,”published”:true,”resizeUrl”:”/resizer/7YlqVfOxaA_opz-7tuAB-r7awZw=/arc-anglerfish-arc2-prod-ajc/public/ZE5AY4AZU7YKZSNWPNBHA6PE4Y.jpg”,”thumbnailResizeUrl”:”/resizer/0OIwl585rVsEvOqVm3YvnyaWoBI=/300×0/arc-anglerfish-arc2-prod-ajc/public/ZE5AY4AZU7YKZSNWPNBHA6PE4Y.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_04.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”73EAHQKQUJDGPOHWX3V5EKO3RU”},”created_date”:”2021-09-24T01:23:37Z”,”last_updated_date”:”2021-09-24T14:27:11Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”OL2ZYSSO4ZEDDEB3HXHDNEY2WA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198039},”type”:”text”,”content”:”“I think the important philosophy behind the menu is hitting on Southern regional cuisine,” King said. “Pickles, cornbread, things that you might find in the South that ties into the Biggerstaff family. And then, also, trying to get away from greasy spoon brewery food.”},{“_id”:”BCTWHGI5R5H6TG6YWNZXUQXAS4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198040},”type”:”text”,”content”:”“It’s a kind of lighter approach to food that pairs well with beer, rather than food that just soaks up the beer. But it’s also about using the highest-quality ingredients. Sourcing our beef and pork locally. And for the pickle plate, all the vegetables are seasonal, the way it was when people were preserving and canning.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff pickles snack with seasonal vegetables. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_01.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/C7LO32PX5QYJRESHWWGNX32GEI.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”C7LO32PX5QYJRESHWWGNX32GEI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/4AXoHFqKGfZUxpMnthXpStKa64E=/arc-anglerfish-arc2-prod-ajc/public/C7LO32PX5QYJRESHWWGNX32GEI.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/4AXoHFqKGfZUxpMnthXpStKa64E=/arc-anglerfish-arc2-prod-ajc/public/C7LO32PX5QYJRESHWWGNX32GEI.jpg”,”takenOn”:”2021-09-23T18:21:19Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/C7LO32PX5QYJRESHWWGNX32GEI.jpg”,”published”:true,”resizeUrl”:”/resizer/4AXoHFqKGfZUxpMnthXpStKa64E=/arc-anglerfish-arc2-prod-ajc/public/C7LO32PX5QYJRESHWWGNX32GEI.jpg”,”thumbnailResizeUrl”:”/resizer/vV-FmZoONw9OW5d-eVUb-iDZQJA=/300×0/arc-anglerfish-arc2-prod-ajc/public/C7LO32PX5QYJRESHWWGNX32GEI.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_01.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”ER4KYAF3XREB7GXFBYM3J2JIXM”},”created_date”:”2021-09-24T01:23:27Z”,”last_updated_date”:”2021-09-24T14:31:33Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”YHB5MVP5HFDEPA7NXE5X5YVAK4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198041},”type”:”text”,”content”:”The menu is divided into snacks, small plates, sandwiches, large plates and desserts.”},{“_id”:”7QNESU4SD5GTJNPXGKP2TA3DYM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198042},”type”:”text”,”content”:”Across those categories, you’ll find Cornbread Bites with whipped sweet onion butter; the six-minute Atlanta Egg with lemon pepper chicken sausage and house dill dressing; Smoked Vidalia Onion Rings with barbecue sauce; a Smoked Brisket sandwich with sweet peppers; and Honey Butter Ribs with fingerling potatoes and mushroom salad.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff Smoked Vidalia Onion Rings with house barbecue sauce and house dill dressing. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_03.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/2UMCWEO2GB42N4GHK5DLSHSV6Q.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”2UMCWEO2GB42N4GHK5DLSHSV6Q”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/UZ5gVMN8AyLnxF_rpWNmIu1-fhk=/arc-anglerfish-arc2-prod-ajc/public/2UMCWEO2GB42N4GHK5DLSHSV6Q.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/UZ5gVMN8AyLnxF_rpWNmIu1-fhk=/arc-anglerfish-arc2-prod-ajc/public/2UMCWEO2GB42N4GHK5DLSHSV6Q.jpg”,”takenOn”:”2021-09-23T18:26:28Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/2UMCWEO2GB42N4GHK5DLSHSV6Q.jpg”,”published”:true,”resizeUrl”:”/resizer/UZ5gVMN8AyLnxF_rpWNmIu1-fhk=/arc-anglerfish-arc2-prod-ajc/public/2UMCWEO2GB42N4GHK5DLSHSV6Q.jpg”,”thumbnailResizeUrl”:”/resizer/qAEJlLKPw2hR9MD9kLBDSBx3iGM=/300×0/arc-anglerfish-arc2-prod-ajc/public/2UMCWEO2GB42N4GHK5DLSHSV6Q.jpg”,”version”:3,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_03.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”XKOVW6XDNJBS5NBFXB7OTMJ6RY”},”created_date”:”2021-09-24T01:23:32Z”,”last_updated_date”:”2021-09-24T14:28:39Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”4VLNAQIHBFCCVM7IL6JRGYKRV4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198043},”type”:”text”,”content”:”“We’re doing lots of hop-forward beers,” Collier said. “Not necessarily bitter, but obviously we have two IPAs, we have two pale ales, and we have a coffee session ale.””},{“_id”:”MCQQSBJJENCVNPWJ2L7UPLVW5A”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198044},”type”:”text”,”content”:”“We came out of the gate wanting to make beers that we knew we could make well, and that we wanted to drink right now,” Clay Davies said. “Some of the recipes Cole and I developed over years of homebrewing, and Chris has his own recipes, as well. So we just collaborated, and we’re really happy with how all of them have turned out so far.””},{“_id”:”QVK32ER72JG2TB43EWIA2GPGZY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198045},”type”:”text”,”content”:”Along with the food and beer, the wide-open, indoor-outdoor space may be the most important part of the concept.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff Brewing’s owners wanted it to have “an industrial-slash-vintage farm-themed look.” (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_10.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/UD5ON5BYU74276M2DGBHCW6QKE.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”UD5ON5BYU74276M2DGBHCW6QKE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/2Wef4FfmnK2zJa4-bixMHhTOJ-4=/arc-anglerfish-arc2-prod-ajc/public/UD5ON5BYU74276M2DGBHCW6QKE.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/2Wef4FfmnK2zJa4-bixMHhTOJ-4=/arc-anglerfish-arc2-prod-ajc/public/UD5ON5BYU74276M2DGBHCW6QKE.jpg”,”takenOn”:”2021-09-23T18:00:03Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/UD5ON5BYU74276M2DGBHCW6QKE.jpg”,”published”:true,”resizeUrl”:”/resizer/2Wef4FfmnK2zJa4-bixMHhTOJ-4=/arc-anglerfish-arc2-prod-ajc/public/UD5ON5BYU74276M2DGBHCW6QKE.jpg”,”thumbnailResizeUrl”:”/resizer/pj8O23WPGZNi4LvEOr11MS2cd-Y=/300×0/arc-anglerfish-arc2-prod-ajc/public/UD5ON5BYU74276M2DGBHCW6QKE.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_10.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”HBRCDNSX7NCYFBMA2YTAF3QM6E”},”created_date”:”2021-09-24T01:23:56Z”,”last_updated_date”:”2021-09-24T14:18:05Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”BO6M77CAQ5GDJLXKTKL6PRSLL4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198046},”type”:”text”,”content”:”“Our goal from the very start was that we wanted it to be something that was different from the typical brewpub,” Sarah Davies said. “We didn’t want a tavern kind of dark and dingy look, so we worked with our architect to come up with an industrial-slash-vintage farm-themed look.”},{“_id”:”PSXCZLUU45DIZEA425X7TPD2T4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198047},”type”:”text”,”content”:”“And I didn’t want it to just be a masculine setting. I wanted it to be a place where families could come in, and everyone would appreciate the design. We have a mix of wood and metal and lots of plants. And with the open design, we really wanted people to be able to see into the brewery and the kitchen.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Biggerstaff Crispy Pork Belly with creamed farro and seasonal fruit. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_05.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“614a0007f039220fd80984f7″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/RHIWGICQ2D5FG7TF4K3G4JVQD4.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Biggerstaff”,”width”:2000,”_id”:”RHIWGICQ2D5FG7TF4K3G4JVQD4″,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/1Oek51N5DI-wqz4uUsyjYO1-jTQ=/arc-anglerfish-arc2-prod-ajc/public/RHIWGICQ2D5FG7TF4K3G4JVQD4.jpg”,”comments”:[],”iptc_job_identifier”:”614a0007f039220fd80984f7″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/1Oek51N5DI-wqz4uUsyjYO1-jTQ=/arc-anglerfish-arc2-prod-ajc/public/RHIWGICQ2D5FG7TF4K3G4JVQD4.jpg”,”takenOn”:”2021-09-23T18:35:10Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/RHIWGICQ2D5FG7TF4K3G4JVQD4.jpg”,”published”:true,”resizeUrl”:”/resizer/1Oek51N5DI-wqz4uUsyjYO1-jTQ=/arc-anglerfish-arc2-prod-ajc/public/RHIWGICQ2D5FG7TF4K3G4JVQD4.jpg”,”thumbnailResizeUrl”:”/resizer/WQ-juZFOoUKMNcHUwJdMNKocXVQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/RHIWGICQ2D5FG7TF4K3G4JVQD4.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/0928211firstlook_05.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”ILKCZANB4VHVPJULFJGWOUAOPM”},”created_date”:”2021-09-24T01:23:37Z”,”last_updated_date”:”2021-09-24T14:25:05Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”VZ5P73YB6FFEHMSIBIOCCZUVAI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198048},”type”:”text”,”content”:”DINING OUT”},{“_id”:”QUZAAKAASRAKFIASHZ37BDKCEI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198049},”type”:”text”,”content”:”Coffee Bar: 7 a.m.-2 p.m. Mondays-Fridays; 8 a.m.-3 p.m. Saturdays; 11 a.m.-4 p.m. Sundays. Kitchen and bar: 4-10 p.m. Wednesdays-Saturdays; 11 a.m.-4 p.m. Sundays.”},{“_id”:”25QCX67ZLZDR5J2XH5YZMWTYVQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632519198050},”type”:”text”,”content”:”537 Edgewood Ave. SE, Atlanta. 404-796-9919, biggerstaffbrewing.com.”},{“_id”:”FLFV63GANJFA3MWFISXMRWYVZA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632750039087},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-27T13:26:56.590Z”,”headlines”:{“basic”:”First Look: Biggerstaff Brewing is serious about food and beer pairing”},”first_publish_date”:”2021-09-27T13:26:56.590Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”atlanta orders in”},{“text”:”dining-rotator”},{“text”:”things-to-do.ajc”},{“text”:”things to do”},{“text”:”teamligaya”},{“text”:”first look”},{“text”:”intown atlanta”},{“text”:”restaurant openings”},{“text”:”instagramfood”}]},”type”:”story”,”last_updated_date”:”2021-09-28T00:58:19.873Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/first-look-biggerstaff-brewing-is-serious-about-food-and-beer-pairing/RKSMMF4A4VDYDD224OAVQRRZXY/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtitle”:”First Look: Biggerstaff”,”width”:2000,”caption”:”Biggerstaff Brewing Co. is a contemporary brewery restaurant on Edgewood Avenue in Old Fourth Ward. What you’ll find includes (from left, top row) a pickles snack with seasonal vegetables, Honey Butter Ribs, Cornbread Bites, Warm Burrata, (from left, bottom row) Smoked Brisket Sandwich and Atlanta Egg. (Mia Yakel for The Atlanta Journal-Constitution)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/HTANV4IKNKGBJBXYTMTFF7OM3Y.jpg”,”height”:1333}},”_id”:”RKSMMF4A4VDYDD224OAVQRRZXY”},{“content_elements”:[{“_id”:”2MCJ6HY4NZBHJOZYMHIA3ZSVHA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1596114765927},”type”:”text”,”content”:”Grant Park Coffeehouse will close Sept. 28 at its current location at 753 Cherokee Ave. SE.”},{“_id”:”VVYS4JPTZFFO3BWALNZNJRG6HA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The coffee shop, which opened 11 years ago, has plans to relocate Sept. 29 to 8 Park Place South in downtown Atlanta, Eater Atlanta first reported. A second location is also planned for Grant Park, though a specific address has not yet been disclosed. “},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/AOQJYSRRD5D3BJFTQXHRWHVASA.jpg”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”grant park coffeeshop”,”width”:881,”_id”:”AOQJYSRRD5D3BJFTQXHRWHVASA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/froyW51QEJjn6GRZgxEPXQZkQDc=/arc-anglerfish-arc2-prod-ajc/public/AOQJYSRRD5D3BJFTQXHRWHVASA.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/froyW51QEJjn6GRZgxEPXQZkQDc=/arc-anglerfish-arc2-prod-ajc/public/AOQJYSRRD5D3BJFTQXHRWHVASA.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/AOQJYSRRD5D3BJFTQXHRWHVASA.jpg”,”published”:true,”resizeUrl”:”/resizer/froyW51QEJjn6GRZgxEPXQZkQDc=/arc-anglerfish-arc2-prod-ajc/public/AOQJYSRRD5D3BJFTQXHRWHVASA.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/TAlaWchOXlWmAj1W1awEosfd8dw=/300×0/arc-anglerfish-arc2-prod-ajc/public/AOQJYSRRD5D3BJFTQXHRWHVASA.jpg”,”version”:0,”originalName”:”grantpark.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”VMXWCBMBHZBERFLI4QPWOMWBNM”},”created_date”:”2021-09-24T20:22:49Z”,”last_updated_date”:”2021-09-24T20:22:49Z”,”height”:677,”image_type”:”photograph”},{“_id”:”Z3IZUVBN5ZCWHLI6EQSQZAMZVU”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”La Parrilla Mexican restaurant has opened a new location at Aria Village in Sandy Springs, Cafe at Pharr and Sugarbenders plan to open a new location in Sandy Springs and cupcake business CamiCakes is set to open a new location inside Cumberland Mall, Tomorrow’s News Today reports.”},{“_id”:”3NRZHFGYIVAAJFKL4PVPDPQ2PA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Malaysian street food restaurant Food Terminal will open a location at Aria Village in Sandy Springs, What Now Atlanta reports. The eatery has locations in Chamblee and West Midtown. with plans to open soon in Alpharetta.”},{“_id”:”K2J67CTHWZBTZHDWMPKMDJ4AZY”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The Hummus & Pita Co. has closed its only Atlanta location, Tomorrow’s News Today reports. The chain opened at 4511 Olde Perimeter Way less than a year ago.”},{“_id”:”EM6SHCY6IJBFFD4M2F2OIQH3GQ”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Italian chain North Italia will open its first Georgia location in Lenox Square Mall, What Now Atlanta reports.”},{“level”:2,”_id”:”MA26DUD3YBDNLJHHUVWR4N6MXE”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”header”,”content”:”More dining news:”},{“_id”:”Z3IZUVBN5ZCWHLI6EQSQZAMZVU”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Tre Vele opens in Sandy Springs”},{“_id”:”GT2ZIHWUZVEMVFZW4OLKAUKTA4″,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Alon’s Bakery and Market opens at Phipps Plaza”},{“_id”:”5Q4MAMSCRBCNNOFHP76ZWG5UB4″,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Guy Wong’s Big Boss opens in Midtown”},{“_id”:”7ZT5AMDRBRAKNH77XKPLWHPDOA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Milkshakes, sandwiches coming to Buckhead’s Modera Prominence development”},{“_id”:”OG2FNA2OZJBJTE7ENWKLOSH57M”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Mutation Brewing Co. coming to Sandy Springs”},{“_id”:”7N2WAQDTOZAZ7DHZVNQ72SW6SU”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Puttshack to open location in Dunwoody”},{“_id”:”VRUVOTOY2VEGJAWZ6ZP2YM3NGY”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”},{“_id”:”GU7FMSMX7ZBTPMCITFEGIOFQ7U”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”
“},{“_id”:”5YDRV4QZW5APPKYAR7KUMAGE5M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632512780690},”type”:”text”,”content”:”
“}],”display_date”:”2021-09-24T20:41:12.019Z”,”headlines”:{“basic”:”Grant Park Coffeehouse to relocate and more dining news from the week”},”first_publish_date”:”2021-09-24T20:41:12.019Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”intown atlanta”},{“text”:”north fulton”},{“text”:”cobb county”},{“text”:”dekalb county”}]},”type”:”story”,”last_updated_date”:”2021-09-24T20:41:12.492Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/grant-park-coffeehouse-to-relocate-and-more-dining-news-from-the-week/5NW36QTLW5FAFELLPLZE7K62T4/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“name”:”cocoparisienne / Pixabay.com”,”type”:”author”,”byline”:”cocoparisienne / Pixabay.com”,”slug”:”cocoparisienne-pixabay-com”}]},”subtitle”:”Wawa Day: Get free coffee on chain’s 54th anniversary Thursday”,”width”:680,”caption”:”Stock photo of coffee. (Photo credit: cocoparisienne / Pixabay.com)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/QKPV2NWAZDPWKNP425ZEPPSIGQ.jpg”,”height”:383}},”_id”:”5NW36QTLW5FAFELLPLZE7K62T4″},{“content_elements”:[{“_id”:”VLQ5TXLCYFDIPLYGJDVB6KQD4U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025709},”type”:”text”,”content”:”Two childhood friends from Alpharetta who took up homebrewing in college are turning their hobby into a full-time project with a new brewery in Sandy Springs.”},{“_id”:”PIEGJBPHGRGA5FDVXTC5XBXQGI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632417851666},”type”:”text”,”content”:”Jack Poole and Chris Shapiro are bringing Mutation Brewing Co. to 5825 Roswell Road,
Tomorrow’s News Today first reported. The space was previously home to a location of Taqueria Tsunami that closed in 2020.”},{“_id”:”N2TANQ2CHJASRHPYDPZ7XEUMZQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632417851667},”type”:”text”,”content”:”Poole told The Atlanta Journal-Constitution that the brewery, projected to open in December or January, has been in the works for nearly four years. “We wanted to make sure we did things correctly,” he said.”},{“_id”:”KDJCYEZ3DVHGLB72ODCFAZIRSE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632417851668},”type”:”text”,”content”:”That included finding the perfect location, which he said Sandy Springs provided. Poole said they see the city as a growing business hub looking to “liven the place up” with more food and beverage concepts.”},{“_id”:”2YSF4FIOMZGUFG4OUGM5F55ZZ4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025722},”type”:”text”,”content”:”Mutation — a nod to Poole and Shapiro’s changing career paths and lifestyles — came about after the pair started homebrewing, making “funkier and funkier” beers, Poole said, including dessert brews and beers made with global ingredients.”},{“_id”:”ONDQTP3MMJGFBDVC7AF6DRB2QI”,”additional_properties”:{“comments”:[],”_id”:”Z6TACHB65NADPN4D6GAY5GW5AQ”},”type”:”interstitial_link”,”content”:”North Fulton County dining and brewery news”,”url”:”https://www.ajc.com/things-to-do/north-fulton-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”A rendering of the U-shaped bar at Mutation Brewing Co. / Courtesy of Mutation Brewing Co.”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/4Q5CUZN4KZEI5MKEWB5XTALUSM.PNG”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”mutation”,”width”:503,”_id”:”4Q5CUZN4KZEI5MKEWB5XTALUSM”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/VW8FLP7Cw703A5xoN9F-4V7-IY8=/arc-anglerfish-arc2-prod-ajc/public/4Q5CUZN4KZEI5MKEWB5XTALUSM.PNG”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/VW8FLP7Cw703A5xoN9F-4V7-IY8=/arc-anglerfish-arc2-prod-ajc/public/4Q5CUZN4KZEI5MKEWB5XTALUSM.PNG”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/4Q5CUZN4KZEI5MKEWB5XTALUSM.PNG”,”published”:true,”resizeUrl”:”/resizer/VW8FLP7Cw703A5xoN9F-4V7-IY8=/arc-anglerfish-arc2-prod-ajc/public/4Q5CUZN4KZEI5MKEWB5XTALUSM.PNG”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/YK8pKj0AtjvxBmxjeeM9DyBbORI=/300×0/arc-anglerfish-arc2-prod-ajc/public/4Q5CUZN4KZEI5MKEWB5XTALUSM.PNG”,”version”:0,”originalName”:”mut2.PNG”,”mime_type”:”image/png”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”M7XBXFM5VFDXVL5DOHW4W526LA”},”created_date”:”2021-09-24T12:50:19Z”,”last_updated_date”:”2021-09-24T12:50:19Z”,”height”:266,”image_type”:”photograph”},{“_id”:”422PV4T2HBGCXHYUYEYEGX2YSQ”,”additional_properties”:{“inline_comments”:[{“pos”:118,”comment”:”studied for”},{“pos”:126,”comment”:”(did they get the certificates?) “}],”comments”:[],”_id”:1632430610106},”type”:”text”,”content”:”They decided they were ready to start their own business after both working in corporate jobs for several years. They earned brewery management certificates and started talking to brewmasters and brewery owners in the area to get tips on running their own brewery.”},{“_id”:”6ZJOHQNS6ZB3PMXY3FVCCFVLLY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025717},”type”:”text”,”content”:”Mutation’s head brewer is a former SweetWater Brewing employee, but Poole is declining to name the person until the brewery is closer to opening.”},{“_id”:”ITTQFG7J2ZDBTCQVWBKSYWT73Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632487438518},”type”:”text”,”content”:”Mutation’s beers will not focus on one particular style, according to Poole. While a beer list hasn’t been finalized, expect to see at least eight different brews on tap when Mutation opens, with the goal to get up to 12.”},{“_id”:”OM37ATOPMNBTRGER5X66P7GSVM”,”additional_properties”:{“comments”:[],”_id”:”JTHBBITVPBGHLK3F45GE3R7BYE”},”type”:”interstitial_link”,”content”:”Beer and brewery news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“_id”:”OYN32KFCANEQHEWDJIQ7KL34KQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632430610108},”type”:”text”,”content”:”One variety likely to make the cut is the pair’s take on a Chicha beer, a Peruvian drink made with purple corn that will serve as an homage to Shapiro’s mother, a native of Peru.”},{“_id”:”HRTARCNW7BFLVCVVJVERS5P5HA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025727},”type”:”text”,”content”:”The brewery’s 10-barrel system will accommodate brewing 40 kegs daily, which Poole said will serve guests in the taproom and will allow for 32-ounce to-go growlers. The brewery will also produce hard seltzers.”},{“_id”:”75EN72HJKJHPRJTMWYXAMH2F6I”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025731},”type”:”text”,”content”:”Mutation’s tasting room “will look different than most breweries,” Poole said, with a “grey, modern, upscale” aesthetic that will seat about 250 guests between indoor and outdoor spaces. The interior will feature a U-shaped bar that will seat about 30 in addition to dining room space. Food will be provided daily by Roswell barbecue restaurant Spiced Right Ribhouse.”},{“_id”:”4B6UIGNWDFGSLM4CMLTGRLJDC4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632430610111},”type”:”text”,”content”:”Tucked behind a hidden door, a 700-square-foot speakeasy space with its own bar will be available for rent for private events, with the possibility of opening regularly for the late-night crowd. A private meeting space will also be available to rent.”},{“_id”:”6WRU6EIVUJBZ7AY7VQIWZXU72U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025742},”type”:”text”,”content”:”The 2,200 square feet of outdoor space features a ground-level patio, about one-third of which will be covered. A rooftop bar will feature rope lights and sun sails. The space will be dog-friendly and family-friendly, with kids tables and lawn-style versions of games including Connect Four and Jenga.”},{“_id”:”MBNBVTZLXNH7TDAVBEL4KRECHI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632430610113},”type”:”text”,”content”:”Though Poole has high hopes for Mutation’s beers, he said the brewery’s atmosphere is what will help it stand out in a wave of other breweries that have opened in metro Atlanta of late.”},{“_id”:”UCHES6Q3OZH4DMHGNZTVPMNDD4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632430610114},”type”:”text”,”content”:”“We want to invite a collaborative environment where people can have beer with new people, make friends and have a great time.””},{“_id”:”W6VIEEWHD5GB7ITMSFI7ATRXBE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632430610115},”type”:”text”,”content”:”Once open, Mutation’s hours will likely be 11:30 a.m.-10 p.m. Mondays-Fridays, 11:30 a.m.-midnight on Saturdays and noon-8 p.m. on Sundays.”},{“_id”:”5K37NXJVTVG2DMAWZF5F2WR444″,”additional_properties”:{“comments”:[],”_id”:”NRL7AI2YMVC4PJIQFYOU7F5JAY”},”type”:”interstitial_link”,”content”:”Restaurants coming soon to metro Atlanta”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurants-coming-soon/”},{“_id”:”GKZLZLCZ7ZAU3CHLJ6W5TQR5NA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632488428340},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”},{“_id”:”ZYTJITFL4FCM5LMHENQRDP6DB4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025758},”type”:”text”,”content”:”
“},{“_id”:”EJBARFQWZNEKJMZ7VGIJLUUZDQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632408025759},”type”:”text”,”content”:”
“}],”display_date”:”2021-09-24T12:56:02.299Z”,”headlines”:{“basic”:”Mutation Brewing Co. coming to Sandy Springs”},”first_publish_date”:”2021-09-24T12:56:02.299Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”beer and breweries”},{“text”:”cocktails”},{“text”:”new restaurants”},{“text”:”north fulton”}]},”type”:”story”,”last_updated_date”:”2021-09-24T12:58:15.891Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/brewery-with-rooftop-bar-coming-to-sandy-springs/EZ242DP6HVCH3AW7L3NGXECI4I/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”mutation”,”width”:669,”caption”:”A rendering of the front entrance of Mutation Brewing Co. / Courtesy of Mutation Brewing Co.”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/PXDFGG6NVBHIXHBG6RRZQAWNQI.PNG”,”height”:293}},”_id”:”EZ242DP6HVCH3AW7L3NGXECI4I”},{“content_elements”:[{“_id”:”I4VULJZ2LBFQJD4NX6P3GB32OY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438361},”type”:”text”,”content”:”Stories can be told in different ways.”},{“_id”:”R554RBAHSFBONFBK6YLJ77SPS4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599960},”type”:”text”,”content”:”When it comes to distilling, we can catalog facts and figures, often reducing a spirit to its process and chemical compounds. And, there’s much competitive dialogue about sourcing, blending, “luxury” and “craft.””},{“_id”:”SOFE2LTM2BERRNSI5PZT455DDA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599961},”type”:”text”,”content”:”But, Mulholland Distilling’s portfolio shows that regionality also can be a key part of the story, along with culture and techniques, in manipulating ingredients into an engaging and original spirit that speaks of place.”},{“_id”:”MIPFGLVRLVC5VG5MV54LBMPV64″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599962},”type”:”text”,”content”:”Founder Matthew Alper said Mulholland’s spirits are a gift to Los Angeles, “a city that has given us so much.””},{“_id”:”H6GJ4XHFQZGNTINFYEVSR5NUDI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438363},”type”:”text”,”content”:”Named for William Mulholland, the visionary who brought water to what was then a desert town, Mulholland Distilling is one of the first spirit brands started in Los Angeles since Prohibition. The brand recently began its rollout to other cities, with Atlanta being its first stop.”},{“_id”:”HGZRVW2TZRFFVBPFLWO7KXMUTM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438364},”type”:”text”,”content”:”Who better to bottle a love letter to L.A. than Alper, a third-generation Angeleno who is a cinematographer and first assistant cameraman, with dozens of credits in film and TV? In true L.A. fashion, the distillery’s genesis stems from a party where, while making conversation about booze, a distiller from North Carolina asked him why there wasn’t a distinct L.A. spirit.”},{“_id”:”JFUYHVHIFJHQJD6BSBPDBTD74M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599965},”type”:”text”,”content”:”“It just started this cascade of ideas,” Alper said.”},{“_id”:”CLE2AIUGQRGUVCKDVEXRSMYTKA”,”additional_properties”:{“comments”:[],”_id”:”E5NRUEWLGBGM7DDSCGEOL2Z3B4″},”type”:”interstitial_link”,”content”:”More cocktail news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:” Walton Goggins (left) and Matthew Alper are the founders of Mulholland Distilling. Courtesy of Mulholland Distilling.”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FHIELW6K3JGLLC6XKFDQ6VUI7E.JPG”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”mulholland spirits”,”width”:4032,”_id”:”FHIELW6K3JGLLC6XKFDQ6VUI7E”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/TWAyE3h2OmYCfjbrvyvwWBh4cqw=/arc-anglerfish-arc2-prod-ajc/public/FHIELW6K3JGLLC6XKFDQ6VUI7E.JPG”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/TWAyE3h2OmYCfjbrvyvwWBh4cqw=/arc-anglerfish-arc2-prod-ajc/public/FHIELW6K3JGLLC6XKFDQ6VUI7E.JPG”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FHIELW6K3JGLLC6XKFDQ6VUI7E.JPG”,”published”:true,”resizeUrl”:”/resizer/TWAyE3h2OmYCfjbrvyvwWBh4cqw=/arc-anglerfish-arc2-prod-ajc/public/FHIELW6K3JGLLC6XKFDQ6VUI7E.JPG”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/q96lKWkrH_8vKCinVjZbCwArUjk=/300×0/arc-anglerfish-arc2-prod-ajc/public/FHIELW6K3JGLLC6XKFDQ6VUI7E.JPG”,”version”:0,”originalName”:”Duo.JPG”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”7ECW6PXNGFFVHPLUVNYY6HAFRY”},”created_date”:”2021-09-21T18:46:20Z”,”last_updated_date”:”2021-09-21T18:46:20Z”,”height”:3024,”image_type”:”photograph”},{“_id”:”ITD67LE4NFE5BH5OIHWEVTHVJM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438365},”type”:”text”,”content”:”He partnered on the project with a longtime friend, actor Walton Goggins. “It resonated deeply with me,” Goggins said. “I saw the potential, and it dovetailed into an expression of the way in which we both lead our lives.””},{“_id”:”I22YRDL3ZRGJ3FY5HQA4N4MS4Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599968},”type”:”text”,”content”:”Because of his character on TV show “Justified,” Goggins had been asked several times before to be a whiskey spokesperson, but said that nothing was “a perfect fit.””},{“_id”:”BRMRPZS2CBE7HOYUIVEFW7JRVE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438366},”type”:”text”,”content”:”“For me, it’s all about the water,” Alper said. “It’s about Mulholland and the story behind him and the water behind it, all imbued with our L.A. spirit — our feeling, warm, sunny, oceans and mountains — kind of more of a lifestyle. Wherever you have a bottle of it, you can feel you are in a place of sunshine, hope and happiness.””},{“_id”:”6EWC4TZGRNAZHCNS3DKX2BNDSA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438367},”type”:”text”,”content”:”“I believe that libation is one of the greatest joys of life, for those who can enjoy it without excess, and, for me, it has always been a gateway to conversation and sharing one’s life with other people,” Goggins said. “It’s the therapist before therapy. To sit and share a drink with a friend is one of the greatest joys of life.””},{“_id”:”MWJCQIJH25HKJHU64FV77GNWMU”,”additional_properties”:{“comments”:[],”_id”:”QO3GELWLXFB5XG4VJLM7HLTL5A”},”type”:”interstitial_link”,”content”:”15 distilleries to try in Georgia”,”url”:”https://www.ajc.com/blog/atlanta-restaurants/georgia-distilleries-try-for-everything-from-bourbon-moonshine/32G49CpfvMC1KS56am1nfO/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Actor Walton Goggins (left) grew up in Georgia, while Matthew Alper is a native of Los Angeles, where they started Mulholland Distilling. Courtesy of Mulholland Distilling”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/5LZ73AIT5JDLPNE6AUI5HX5NZI.jpg”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”mulholland”,”width”:5304,”_id”:”5LZ73AIT5JDLPNE6AUI5HX5NZI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/8DyBmy5PxE_gtdl_i6TUA73YP0o=/arc-anglerfish-arc2-prod-ajc/public/5LZ73AIT5JDLPNE6AUI5HX5NZI.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/8DyBmy5PxE_gtdl_i6TUA73YP0o=/arc-anglerfish-arc2-prod-ajc/public/5LZ73AIT5JDLPNE6AUI5HX5NZI.jpg”,”takenOn”:”2020-01-04T23:40:11Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/5LZ73AIT5JDLPNE6AUI5HX5NZI.jpg”,”published”:true,”resizeUrl”:”/resizer/8DyBmy5PxE_gtdl_i6TUA73YP0o=/arc-anglerfish-arc2-prod-ajc/public/5LZ73AIT5JDLPNE6AUI5HX5NZI.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/UK4cJqoDOP-EbqwOIHxKlRUlm0c=/300×0/arc-anglerfish-arc2-prod-ajc/public/5LZ73AIT5JDLPNE6AUI5HX5NZI.jpg”,”version”:0,”originalName”:”Duo window.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”K4NYNL5RWFF6JNLCAFNTDJ3XEM”},”created_date”:”2021-09-21T18:46:21Z”,”last_updated_date”:”2021-09-21T18:46:21Z”,”height”:7952,”image_type”:”photograph”},{“_id”:”L4MACQQCZFBDTFIBJ6RJAF7ZUY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438368},”type”:”text”,”content”:”Goggins, who grew up in Georgia, is happy that Mulholland now is available here. “It’s like coming home,” he said. “It’s just been so much fun, and that’s what I think you taste in the bottle.””},{“_id”:”GSHF2QTUANBDPIAS7YWAGK7SHU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438369},”type”:”text”,”content”:”Unlike most new distilleries, Mulholland didn’t begin with just vodka or gin. “Because of my hubris and naivete,” Alper said, Mulholland started out with three spirits: vodka, gin and whiskey.”},{“_id”:”KCLI2IWLX5DCTIGYIFGRYYGZTM”,”additional_properties”:{“comments”:[],”_id”:”JYBCXSZDYFAGVKV52ETR42N2YE”},”type”:”interstitial_link”,”content”:”Vodka may not be trendy, but it’s popular”,”url”:”https://www.ajc.com/things-to-do/food-and-recipes/vodka-may-not-be-trendy-but-its-popular/OZFBCPHZXRHOPF7IXDH6SQ2QMU/”},{“_id”:”GHARLMPHNRH6XIOTO3XD4JI7YQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632255527292},”type”:”text”,”content”:”“I drink vodka at a business function where I don’t know anyone, gin where I do know people, and I drink whiskey with my friends,” Goggins said.”},{“_id”:”Z4ONPGHE6NBQ3ITQOQDP6XWRN4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438370},”type”:”text”,”content”:”Amber-hued Mulholland American Whiskey ($27.99) first is distilled in Indiana, aged and blended with high rye bourbon in Kentucky, and finished in Ukiah, California. With a mash bill of 94% corn, 4% rye and 2% malted barley, the on-the-nose sensation is vanilla and sweet corn. It’s mellow and rich on the palate, with toasted oak, raisin and a hint of baking spices. A long finish is intriguing and original. It begins toffee-like, with rye spices and corn, ending dusty and dry, like black tea.”},{“_id”:”C6A7ADCRUVFM3BESCHROXMNFHI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599976},”type”:”text”,”content”:”Alper sips it neat, while Goggins adds a couple of rocks.”},{“_id”:”X2QDCP63BNDCDN3J6Q3TCIPBEQ”,”additional_properties”:{“comments”:[],”_id”:”5DHF44VMBBHCPGRAAQQ2LSI7NQ”},”type”:”interstitial_link”,”content”:”Shake up your gin routine”,”url”:”https://www.ajc.com/things-to-do/food-and-recipes/shake-up-your-gin-routine-this-summer/QWN3KQZR4NGGTPMK4KUKLMPKQI/”},{“_id”:”BJTRIO4OE5GLBMXSIAZ7OELHZU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438371},”type”:”text”,”content”:”Their vodka ($19.99), which won the silver medal at the San Francisco World Spirits Competition, is gluten-free, made using non-genetically modified organism corn. It has a smooth, round character and a slight sweetness, from being distilled six times.”},{“_id”:”RKRG2HX6PBF7PKMNDARXPN2R2M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438372},”type”:”text”,”content”:”The partners describe their gin ($27.99), a double gold medal winner at the 2018 World Spirits Competition, as a blend of the New World and Old World. It’s infused with traditional botanicals, such as juniper, coriander and angelica, but they put their own spin on it with lavender, Japanese cucumber and Persian lime. It’s lavender on the nose, lightly sweet, with a bold cucumber backbone. It goes well in a 50-50 — gin and Dolin dry vermouth, cold, strained, and with an olive and lemon twist. It’s perfect in Goggins’ go-to cocktail, a Negroni.”},{“_id”:”PNM3CRUTZRHQLBUZOK76ZLJMDQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599979},”type”:”text”,”content”:”“I love making it; I love drinking it,” he said.”},{“_id”:”37LS4N6LYZFNRFFAI75VO5B6AI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438373},”type”:”text”,”content”:”Flavors, aromas, balance and complexity are always the arbiters of quality, but what Goggins and Alper are most proud of with their trio of spirits is accessibility. “It’s the ethos of our company. Why can’t you give a highly curated and designed product at a price that is affordable?” Goggins said.”},{“_id”:”4IWXQTARVBBMTN2QF72LK7V7AM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632255527297},”type”:”text”,”content”:”“Mulholland is about embracing people, embracing creativity, humanity, great conversation and friendship. We are proud of it and we love it,” Alper said.”},{“_id”:”ZEFCHZCZIVEZNN4MEQDEEGCNHE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632359599982},”type”:”text”,”content”:”“We had a story to tell.””},{“_id”:”62YPZMNHUBAULC3GNJ4FJWJQWY”,”additional_properties”:{“comments”:[],”_id”:”CR6XE2BLO5FO3CBVL6GCOCFOLE”},”type”:”divider”},{“_id”:”ZP5FFLRCPVFEFPRJCWDTMHBAQ4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632234438374},”type”:”text”,”content”:”You can find Mulholland spirits on-premises at 8Arm, Muss & Turner’s, 9 Mile Station, C&S Seafood and Oyster Bar, Local Three, Hugo’s Oyster Bar and Bistro Niko. They can be purchased at J&J Liquor, Savi Provisions (Lenox), Total Wine & More (Kennesaw) and Tuxedo Wine & Spirits.”},{“_id”:”5WZ3R65D7JEGZBJJG7DUAPUJ7E”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632509983085},”type”:”text”,”content”:”
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liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-23T18:39:44.546Z”,”headlines”:{“basic”:”Get a taste of Los Angeles with Mulholland Distillery spirits”},”first_publish_date”:”2021-09-23T18:39:44.546Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”cocktails”},{“text”:”beer and breweries”}]},”type”:”story”,”last_updated_date”:”2021-09-24T19:25:25.757Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/get-a-taste-of-los-angeles-with-mulholland-distillery-spirits/JW6FX7B3BFCVTDMKGG37J62HGM/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”mulholland spirits”,”width”:4032,”caption”:”Mulholland Distillery’s portfolio aims to capture the “spirit of L.A.” Angela Hansberger for The Atlanta Journal-Constitution”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/TVO6YRUGPJG6JN2CQUTFREZGG4.jpg”,”height”:3024}},”_id”:”JW6FX7B3BFCVTDMKGG37J62HGM”},{“content_elements”:[{“_id”:”AAP2XEOBCNCNPJ5ACR25MZ3V2Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546953},”type”:”text”,”content”:”From Alpharetta to Midtown, new hotels are arriving, and with them come dining options galore. Here’s a look at some of these new food and beverage operations.”},{“_id”:”JCNKYEWNGNHADDFAAGRGDFKKBM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546954},”type”:”text”,”content”:”Kimpton Sylvan Hotel”},{“_id”:”URCHS75SZNFILESA4CWOOPIS64″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546955},”type”:”text”,”content”:”Open since late winter, this Buckhead boutique hotel is home to three restaurants. The marquee spot is the Betty, whose swanky design is intended to evoke the feel of a 1950s supper club. The food pays homage to mid-century continental menus, while the cocktails skew toward boozy classics.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”copyright”:” “,”address”:{},”caption”:”Among the offerings at Willow Bar at Kimpton Sylvan Hotel are, clockwise from top left: the Cyprus gin and tonic, Willow cocktail, charred cauliflower and cucumber avocado, beets and feta, and hummus. Chris Hunt for The Atlanta Journal-Constitution “,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/061321SLADGPATIOPICKS21.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“60a3e22e32e43b5645729087″],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/2FJIUMQYDEPDKS7P4LLF5GRWXA.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”Patio”,”width”:4619,”_id”:”2FJIUMQYDEPDKS7P4LLF5GRWXA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/Z3OmJnSd2fancAokagYOPju1jSM=/arc-anglerfish-arc2-prod-ajc/public/2FJIUMQYDEPDKS7P4LLF5GRWXA.jpg”,”comments”:[],”iptc_job_identifier”:”60a3e22e32e43b5645729087″,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/Z3OmJnSd2fancAokagYOPju1jSM=/arc-anglerfish-arc2-prod-ajc/public/2FJIUMQYDEPDKS7P4LLF5GRWXA.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/2FJIUMQYDEPDKS7P4LLF5GRWXA.jpg”,”published”:true,”resizeUrl”:”/resizer/Z3OmJnSd2fancAokagYOPju1jSM=/arc-anglerfish-arc2-prod-ajc/public/2FJIUMQYDEPDKS7P4LLF5GRWXA.jpg”,”thumbnailResizeUrl”:”/resizer/mSAEWNrcJUiMnceCVM7lixTQNPQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/2FJIUMQYDEPDKS7P4LLF5GRWXA.jpg”,”version”:5,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/061321SLADGPATIOPICKS21.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”I256GXL5F5DOVIBMPPZ57S6XGI”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-05-26T14:10:13Z”,”last_updated_date”:”2021-09-16T15:08:24Z”,”height”:3594,”image_type”:”photograph”},{“_id”:”W7OWFSNXBBEW3IV7UUD7UBZNVQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546957},”type”:”text”,”content”:”Tucked in back is Willow Bar, where a 6,300-square-foot courtyard holds clusters of tables and soft lounge seating, surrounded by lush foliage. Here, a concise plant-forward menu includes finger food and shareables, while the drink list focuses on biodynamic wines and botanically driven cocktails.”},{“_id”:”QRIBIIJDYJEETNIXPS2IIGOXGA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546958},”type”:”text”,”content”:”When the sun goes down, the hotel’s ninth-floor rooftop lounge, St. Julep, lights up, with drinks and bar snacks, such as corn dogs and sliders, to match the casual vibe.”},{“_id”:”AEDEIA3QIVHABOX5MWFDEGV5JU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546959},”type”:”text”,”content”:”374 E. Paces Ferry Road, Atlanta. 877-984-6548, thesylvanhotel.com.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Located in the heart of Midtown, Epicurean Atlanta is a culinary-driven hotel whose every detail is shaped by food and drink. 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Seating options include a bar in the main dining room, a lounge and a two-level patio overlooking West Peachtree Street.”},{“_id”:”3GJDWLEMUJHIDN6VMXNRCYADMA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546964},”type”:”text”,”content”:”On the ground level of the office tower, opposite the hotel, is the Office Bar. Conceived as a sophisticated sports bar, it opens daily at 11 a.m., with a selection of bites for grazing and health-minded salads and bowls. A full bar boasts more than 100 whiskies.”},{“_id”:”OP6NOPVOL5AM5M3HMJ2DU7Y37E”,”additional_properties”:{“comments”:[],”_id”:”KNU4GHBQ7NFH5KGMVZU4UINRC4″},”type”:”interstitial_link”,”content”:”New hotel brings culinary creativity to Midtown”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/new-hotel-brings-culinary-creativity-to-midtown/YXCXYTHNTNF4XL2MVDP2Z5JYNI/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Epicurean Atlanta’s cantina-style restaurant Aerial is perched on the terrace that connects the three towers of the 3.5-acre mixed-use development in Midtown. 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Peachtree St., Atlanta. 833-248-1670, epicureanhotelatlanta.com.”},{“_id”:”3YF2G5JOFBBJTCNDBJODY6U5HM”,”additional_properties”:{“comments”:[],”_id”:”BWKIHQGAARFEDKX5ORZHEADKCQ”},”type”:”interstitial_link”,”content”:”Epicurean hosts Gather Round festival”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/atlanta-food-and-wine-festival-returns-and-a-new-food-festival-debuts/5AAGWOLIIZGSVGL2JREXZZO4FU/”},{“_id”:”EGPFH7QHINBJ5BT3HIXYA2CHHY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546969},”type”:”text”,”content”:”AC Hotel Atlanta Perimeter Center”},{“_id”:”IIVTYLG5RZC6VBPLC4LQ4GHH4Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546970},”type”:”text”,”content”:”Situated across the street from Perimeter Mall, this 156-room hotel is home to AC Kitchen and AC Lounge. The former offers traditional breakfast fare, while the latter is open in the evening for drinks and small plates, served inside or on a 40-seat patio. Coming in early October is Bar Peri, a 4,000-square-foot restaurant on the rooftop.”},{“_id”:”YYYJ5F4RTBBPBFNJ63U5CJ6FLU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546971},”type”:”text”,”content”:”40 Perimeter Center Place, Dunwoody. 404-267-5190, marriott.com/hotels/travel/atlao-ac-hotel-atlanta-perimeter. “},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”The interior of Drawbar, at the Bellyard Hotel in west Midtown, has high, industrial ceilings and plenty of elbow room. 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The casual fare is highly pairable, with an approachable selection of wine, beer and cocktails.”},{“_id”:”47SF4FEAKBBX5J5I7KMJ5KPHDI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546978},”type”:”text”,”content”:”1 Interlock Ave. NW, Atlanta. 404-806-8333, bellyardhotel.com.”},{“_id”:”67GYWYZXNBE6BC553OK4LOTEVQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546989},”type”:”text”,”content”:”The Hamilton”},{“_id”:”75T7J76NW5G6LBFJ2XXFRFH4EQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546990},”type”:”text”,”content”:”Dining possibilities here include Carrie’s Conservatory, which serves Southern breakfast, lunch and dinner indoors, and on a covered patio; Fulton’s Public House, a dinner-only destination; and Roaring Social, a lower-level speakeasy with an eight-lane bowling alley.”},{“_id”:”27LNHLUYJBCXBEBIPQRSP6SLWI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546991},”type”:”text”,”content”:”35 Milton Ave., Alpharetta. 770-777-1820, thehamiltonalpharetta.com.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”copyright”:” “,”address”:{},”caption”:”Atlanta chef Archna Becker developed the menu for the restaurant at Holiday Inn and Suites in Chamblee. 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Located on the fifth floor, Spice & Sky includes a restaurant, bar, lounge and outdoor patio.”},{“_id”:”KNWSY4HV6BDCZLLR76LNC33GCU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546982},”type”:”text”,”content”:”The menu, developed by Atlanta chef Archna Becker (Tandoori Pizza and Wing Co., Bhojanic Market), culls flavors from Indian, Middle Eastern, Asian and other international cuisines. Vegan and gluten-free options also will be part of the mix. Spice & Sky initially will offer breakfast and dinner, with weekend brunch and weekday lunch coming later.”},{“_id”:”T5X5X5NOBJCOTO763W6F4GOWY4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546983},”type”:”text”,”content”:”4401 Chamblee Dunwoody Road, Chamblee. 678-380-3700, ihg.com/holidayinn/hotels/us/en/chamblee/atlcm/hoteldetail?cm_mmc=GoogleMaps-_-HI-_-US-_-ATLCM#”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Mrs. P’s Kitchen and Bar at the Wylie Hotel serves full menus for breakfast, lunch and dinner. 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It was inspired by Mrs. P’s Tea Room, considered the first LGBTQ-friendly bar in Atlanta and the 100-year-old building’s original basement occupant.”},{“_id”:”BW22TEOPO5CIRMT5EJ3QVLVMYM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632184730508},”type”:”text”,”content”:”The breakfast menu includes avocado tartine and breakfast tacos, with weekend brunch dishes such as steak tartar and almond croissant French toast. For lunch, look for seasonal offerings, including Moroccan watermelon salad and red beans and rice arancini; for dinner, expect dishes such as okra devils on horseback and barbecue lamb lollipops.”},{“_id”:”XD6KIQKFVVAUBGN3RVPZT3DJUU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632184730509},”type”:”text”,”content”:”And, don’t miss Mrs. P’s take on boiled peanuts — the dish the original Mrs. P’s was known for — with kombu, chili, orange and pepper.”},{“_id”:”27LNHLUYJBCXBEBIPQRSP6SLWI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632170546991},”type”:”text”,”content”:”551 Ponce de Leon Ave. NE, Atlanta. 877-684-5023, wyliehotel.com.”},{“_id”:”W4G7GVYSIREGZCWZBK35HRLYLM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632184730511},”type”:”text”,”content”:”Courtyard Atlanta Midtown and Element Atlanta Midtown”},{“_id”:”UIWWEBQDH5G5ZO3INSEGQR6UCM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632184730512},”type”:”text”,”content”:”The dual-brand Courtyard and Element is slated to open in October. It will be home to the Ponce Room Bar & Kitchen, which will serve Southern food and custom cocktails.”},{“_id”:”D2L2CT2WLZFJLP6LMIT3J5DVUU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632184730513},”type”:”text”,”content”:”640 Peachtree St. NE, Atlanta. courtyardelementatlanta.com.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”This is an artist’s rendering of the Dirty Rascal, to be located at the Thompson Buckhead. Courtesy of Thompson Buckhead”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NFRMGGFUYJAVBJC2JNQZEOG7EM.jpg”,”licensable”:false,”credits”:{“affiliation”:[]},”subtitle”:”dirty rascal”,”width”:2000,”_id”:”NFRMGGFUYJAVBJC2JNQZEOG7EM”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/xpRH27nqWEslRKdf55A4t2Xj8Pg=/arc-anglerfish-arc2-prod-ajc/public/NFRMGGFUYJAVBJC2JNQZEOG7EM.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/xpRH27nqWEslRKdf55A4t2Xj8Pg=/arc-anglerfish-arc2-prod-ajc/public/NFRMGGFUYJAVBJC2JNQZEOG7EM.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NFRMGGFUYJAVBJC2JNQZEOG7EM.jpg”,”published”:true,”resizeUrl”:”/resizer/xpRH27nqWEslRKdf55A4t2Xj8Pg=/arc-anglerfish-arc2-prod-ajc/public/NFRMGGFUYJAVBJC2JNQZEOG7EM.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/lgzPT48aVz_NIwMa4Z_2L_l7JGI=/300×0/arc-anglerfish-arc2-prod-ajc/public/NFRMGGFUYJAVBJC2JNQZEOG7EM.jpg”,”version”:0,”originalName”:”dirty.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”LO3GI7EKAZBPTBNIASKMZ56DCA”},”created_date”:”2021-09-21T11:47:21Z”,”last_updated_date”:”2021-09-21T11:47:21Z”,”height”:1500,”image_type”:”photograph”},{“_id”:”TJ56KLP5AVFD3KBWZCPNSFIHAU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632184730514},”type”:”text”,”content”:”Thompson Buckhead”},{“_id”:”TWKFM537VNEZ3D2ON34QZUMPSA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632224592677},”type”:”text”,”content”:”Shooting for a November opening, the Thompson Buckhead tapped two well-known Atlanta chefs — Todd Ginsberg (General Muir, Wood’s Chapel BBQ, Yalla, Fred’s Meat & Bread) and Executive Chef Josh Hopkins (formerly of Empire State South) — to oversee its lobby-level restaurant, Dirty Rascal. The modern Italian-American menu will include king crab scampi, tortellini Bolognese and Dirty Rascal’s version of steak Florentine. The cocktail list will feature drinks such as the Dirty Rascal, the restaurant’s version of a dirty martini, made with gin, vodka, vermentino and herbed olive oil.”},{“_id”:”72QGRZHIJRFVLLBRY2VDZJE5YI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632227575458},”type”:”text”,”content”:”In addition, the hotel’s rooftop will become home this winter to private club Tessarae, from the team behind Singapore’s famed 1880 Club. Accessible to members and guests staying in Thompson Buckhead suites, Tessarae will hold guest-chef dinners, and will have a beverage program created by Atlanta native Joe Alessandroni, who built several bar programs in Asia and served as head bartender at Rickhouse in San Francisco.”},{“_id”:”QGICUL43JFGTPN35YQZT527ZBA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632227575460},”type”:”text”,”content”:”415 E. Paces Ferry Road NE, Atlanta. 234-567-8910, hyatt.com/en-US/hotel/georgia/thompson-buckhead/atlth.”},{“_id”:”BIUDVG4L4BBQ5JCC5YQ53DJ7T4″,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-23T13:27:32.028Z”,”headlines”:{“basic”:”New metro Atlanta hotels come with stylish dining “},”first_publish_date”:”2021-09-23T13:27:32.028Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”dining-rotator”},{“text”:”things-to-do.ajc”},{“text”:”things to do”},{“text”:”teamligaya”},{“text”:”new restaurants”},{“text”:”restaurant openings”},{“text”:”intown atlanta”},{“text”:”north fulton”},{“text”:”dekalb county”},{“text”:”instagramfood”}]},”type”:”story”,”last_updated_date”:”2021-09-23T13:31:43.872Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/new-metro-atlanta-hotels-come-with-stylish-dining/UL6AFZOAKJDBFMMGK7CDZ2XIQ4/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”the betty”,”width”:2400,”caption”:”The Betty at Kimpton Sylvan Hotel is meant to evoke the feel of a 1950s supper club. 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The restaurant, which will be designed by Tony Akly of Restaurants Consulting Group, Inc., will feature Lebanese cuisine specializing in shareable mezze and grilled meat and seafood.”},{“_id”:”IMD2JQ7LPBCJDFQDGYH2GDWZ6Y”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”A “contemporary Mexican cantina,” CT Reforma will serve as the fourth restaurant under the CTTACOS restaurant group umbrella that also includes CT Taqueria and CT Al Pastor in Alpharetta. The Modera Prominence location, which will provide “more of an upscale experience,” is slated to open in February 2022.”},{“_id”:”5PK6P5TBYZHHHBZFNNT3JBJTBE”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Projected to open in fall 2022, Mendocino Farms will feature a menu of sandwiches and salads, “offering unique twists on classics and globally-inspired flavor combinations.” The Atlanta location will be the first outside of the California and Georgia markets.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”copyright”:”Chelsea Day Hoffman https://www.facebook.com/profile.php?id=27430797″,”address”:{},”syndication”:{},”caption”:”Milkshakes from The Yard Milkshake Bar.”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NFM3JCSMPJCWBHXIFDE235ALNA.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“name”:”The Yard Milkshake Bar Facebook page”,”type”:”author”,”byline”:”The Yard Milkshake Bar Facebook page”}]},”subtitle”:”yard milkshakes”,”width”:2048,”_id”:”NFM3JCSMPJCWBHXIFDE235ALNA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/HgoRF3s4FurUuW7a6bJ-1sEjJUs=/arc-anglerfish-arc2-prod-ajc/public/NFM3JCSMPJCWBHXIFDE235ALNA.jpg”,”owner”:”yvonne.zusel@ajc.com”,”comments”:[],”iptc_job_identifier”:”AJeIG52bEgphw6QCTEL9″,”keywords”:[“”],”proxyUrl”:”/resizer/HgoRF3s4FurUuW7a6bJ-1sEjJUs=/arc-anglerfish-arc2-prod-ajc/public/NFM3JCSMPJCWBHXIFDE235ALNA.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NFM3JCSMPJCWBHXIFDE235ALNA.jpg”,”published”:true,”resizeUrl”:”/resizer/HgoRF3s4FurUuW7a6bJ-1sEjJUs=/arc-anglerfish-arc2-prod-ajc/public/NFM3JCSMPJCWBHXIFDE235ALNA.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/OzwIlpN0T2ebJ8jEa_YrBsKHIBs=/300×0/arc-anglerfish-arc2-prod-ajc/public/NFM3JCSMPJCWBHXIFDE235ALNA.jpg”,”version”:0,”usage_instructions”:”FBMD01000aed0d000001ce0000a533020092900200e6e20200c93b0400293c0600fe5b0600dcb30600440407003aa60a00″,”originalName”:”yardmilk.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”UQ27NW2VURBXNJATZJFF4YPBDM”},”created_date”:”2020-07-24T13:11:37Z”,”last_updated_date”:”2020-07-24T13:11:37Z”,”height”:1341,”image_type”:”photograph”},{“_id”:”WIITV37DLVBKHFQLALSFGWHGTA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Launched by husband and wife Logan and Chelsea Green in 2017, the Yard, which gained a nationwide following after it was showcased on the show “Shark Tank” in 2019, will open in the first part of 2022. It will join a location in downtown Atlanta that opened in 2020. The Buckhead location will be operated franchisee Cheri Johnson. “},{“_id”:”RER4YKR4I5EFPPVAJNXCYTHPB4″,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The five-story Modera Prominence, which began leasing in 2020, will also offer 318 apartments, a sixth-floor sky lounge and a co-working space. Two retail spaces remain, one of which is a 1,700-square-foot corner lot for a fast-casual restaurant, while the other is in the center of the open plaza. “},{“_id”:”5YBHAUVNTBFC7LI2KYNZ35VQUQ”,”additional_properties”:{“comments”:[],”_id”:”4WCE4HW5VRGY7CCP7277EYYUEM”},”type”:”interstitial_link”,”content”:”Restaurants coming soon to metro Atlanta”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurants-coming-soon/”},{“_id”:”PA2BAW4MFJHM5G5OENMC4IXU5A”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-22T17:32:42.347Z”,”headlines”:{“basic”:”Milkshakes, sandwiches coming to Buckhead’s Modera Prominence development”},”first_publish_date”:”2021-09-22T17:32:42.347Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”intown atlanta”},{“text”:”new restaurants”}]},”type”:”story”,”last_updated_date”:”2021-09-22T17:33:50.864Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/milkshakes-sandwiches-coming-to-modera-promenance-development/56654RD64RH2HA6FMJ4MKUHUJM/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”mendocino”,”width”:2048,”caption”:”Food from the menu of Mendocino Farms. / Mendocino Farms Facebook page”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/POILSKXJSFGYHERSNVIN2SNQUE.jpg”,”height”:1372}},”_id”:”56654RD64RH2HA6FMJ4MKUHUJM”},{“content_elements”:[{“_id”:”DNLWNU4SZVAYZPY6HFMM5I4AQU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1596029797120},”type”:”text”,”content”:”Last year, as the pandemic set in, Roi San told her husband she’d like to sell the sweet, dessertlike drinks of their native Myanmar out of their Clarkston home. They could advertise the colorful concoctions on Facebook and see what happened.”},{“_id”:”U2MIMQIUP5F5XHPEUBNXIYDETY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236791},”type”:”text”,”content”:”To their surprise, Roi’s pink falooda (sweet milk with rose syrup) and show-stopping shwe yin aye (layers of shredded coconut and coconut milk, sticky rice, red tapioca pearls and green, squiggly pandan-jelly noodles) were such a hit that customers asked the couple if they had any savory dishes in their repertoire.”},{“_id”:”56HIU5QAN5GFJB4QBLCWMF5LEE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236792},”type”:”text”,”content”:”“Some people told us, ‘Why don’t you cook? We miss our home cooking and home taste,’” Roi’s husband, Yapar Shel, recalled of the beginnings of Two Fish Myanmar Cuisine, a home-based endeavor that’s become a word-of-mouth sensation for those seeking the authentic flavors of the Southeast Asian nation still known by some as Burma.”},{“_id”:”7THNGR7MZ5H2JKDMAB4YRGGLYU”,”additional_properties”:{“comments”:[],”_id”:”FCLM5B4I5VA2ZNLOVDJMUIPCZE”},”type”:”interstitial_link”,”content”:”DeKalb County dining news”,”url”:”https://www.ajc.com/things-to-do/dekalb-county-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Yapar Shel runs Two Fish Myanmar Cuisine out of the Clarkston home he shares with his wife, Roi San. 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A food-writer friend was visiting from out of town, and I wanted our first meal to be something unexpected, something adventurous.”},{“_id”:”DREPM55QKJGYJGH5JOZQWXXJFA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219416},”type”:”text”,”content”:”Though the majority of Two Fish’s business is takeout, Yapar welcomed us into the family living room, where we dined on an astonishing array of hot and cold dishes — crispy spring rolls and samosas straight from the fryer, a definitive char kway teow (stir-fried noodles with shrimp), and a simple plate of sliced chicken with rice, cucumber slices and a wonderfully pungent dipping sauce.”},{“_id”:”ZMCD2KD66RCMDMWZ5APV56L5OA”,”additional_properties”:{“comments”:[],”_id”:”QUN6PIEBDZCYVH6UMWVIQCIJVQ”},”type”:”interstitial_link”,”content”:”Lobster Banh Mi serves classic sandwiches at a remarkable price”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/lobster-banh-mi-serves-classic-sandwiches-at-a-remarkable-price/QSGD3NEAU5BDHACZLAZZ3VHMLU/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Two Fish Myanmar Cuisine in Clarkston makes an impeccable version of char kway teow, a stir-fry of wide rice noodles with shrimp. 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Portions are more than generous. I’ve yet to have a bite that wasn’t delicious.”},{“_id”:”25TCJVGMQBDHNFA3VJGHCIMOEA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236794},”type”:”text”,”content”:”Roi, who grew up in northern Myanmar, and Yapar, who hails from Yangon, met some years ago in Malaysia, where they had gone to escape the political unrest back home, and where they both worked in restaurants. They relocated to Atlanta in 2015.”},{“_id”:”DF2P3RLBJZBCNNK64H5WDQTTKI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236795},”type”:”text”,”content”:”Wonderfully complex, the rice-based cuisine of Myanmar is both similar to and different from the fare of neighboring India, China and Thailand. Myanmar food, known for its sour, salty and spicy notes, includes curries and biryanis (think: India); a staggering variety of hot and cold noodles (think: China); and all manner of aromatic salads, spiked with garlic, ginger, lemongrass, citrus and fish sauce (think: Thailand and Laos).”},{“_id”:”JHEYH3S5EJDPLJUJFDDJW6T77A”,”additional_properties”:{“comments”:[],”_id”:”Y4QZYATUNJG3VKBHLCXIUVPDRI”},”type”:”interstitial_link”,”content”:”Take a food tour of Clarkston”,”url”:”https://www.ajc.com/entertainment/dining/food-tour-clarkston/AVtMEs0retMEEaQA30zMEM/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Two Fish Myanmar has many noodle dishes on the menu, including the Myanmar classic rakhine mont di, made with rice vermicelli and catfish. Wendell Brock for The Atlanta Journal-Constitution”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/MBHE35FV7NC35A2UYH4HDKMYHQ.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Wendell Brock”,”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”_id”:”wendellbrock”,”additional_properties”:{“original”:{“lastName”:”Brock”,”image”:””,”education”:[],”longBio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:””,”bio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”author_type”:”Freelancer”,”firstName”:”Wendell”,”books”:[],”podcasts”:[],”contributor”:false,”awards”:[],”_id”:”wendellbrock”,”bio_page”:””,”last_updated_date”:”2021-04-12T19:59:25.878Z”,”byline”:”Wendell Brock / For the AJC”,”email”:””,”slug”:””,”status”:false}},”type”:”author”,”version”:”0.5.8″,”url”:””,”slug”:””}]},”subtitle”:”Two Fish Myanmar rakhine mont di”,”width”:3024,”_id”:”MBHE35FV7NC35A2UYH4HDKMYHQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/MPhD5zdeOJ7G-Rb0gt5x4kyntxg=/arc-anglerfish-arc2-prod-ajc/public/MBHE35FV7NC35A2UYH4HDKMYHQ.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/MPhD5zdeOJ7G-Rb0gt5x4kyntxg=/arc-anglerfish-arc2-prod-ajc/public/MBHE35FV7NC35A2UYH4HDKMYHQ.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/MBHE35FV7NC35A2UYH4HDKMYHQ.jpg”,”published”:true,”resizeUrl”:”/resizer/MPhD5zdeOJ7G-Rb0gt5x4kyntxg=/arc-anglerfish-arc2-prod-ajc/public/MBHE35FV7NC35A2UYH4HDKMYHQ.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/E8Eo4O3DJKfL4ACjqoVCwOpaVAY=/300×0/arc-anglerfish-arc2-prod-ajc/public/MBHE35FV7NC35A2UYH4HDKMYHQ.jpg”,”version”:0,”originalName”:”burmese classic rakhine.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”B3BNGMAEJZF5PKOXJR3W7Q7GXU”},”created_date”:”2021-09-21T19:44:42Z”,”last_updated_date”:”2021-09-21T19:44:42Z”,”height”:3139,”image_type”:”photograph”},{“_id”:”72K2PTCOCZCUBCVTRIFOE22RCQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219420},”type”:”text”,”content”:”One of the more unique dishes of Myanmar is the electric lahpet thoke, made from fermented tea leaves; I’m looking forward to the day it hits the Two Fish menu.”},{“_id”:”CQNHGUG2ZZB6FHEOAISN2UY6QY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236796},”type”:”text”,”content”:”The restaurant has shied away from offering items that Myanmar expats often make at home, like curries, Yapar said. Rather, the menu — which changes regularly, and is posted on Facebook, along with photos and prices — might feature mohinga (a rice noodle and fish soup), meeshay (noodles with meat sauce and various garnishes), platters of grilled pork offal, or beautifully composed papaya salads.”},{“_id”:”EUUSUHSDXRFTXBU7INAXBXEJR4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236797},”type”:”text”,”content”:”“Most of the menu is my wife’s creations,” said Yapar, who, before Two Fish, worked in Japanese and Korean restaurants in Atlanta and now has a full-time job driving a van for a company that sells inspirational books.”},{“_id”:”5JBUM2E2UZDVTBIMY7WPNLWS2I”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219423},”type”:”text”,”content”:”Two Fish has given its owners a chance to test-market their cooking. Because Myanmar restaurants are few and far between, they have a built-in clientele among fellow expats. Some find them on the Internet and drive as much as an hour to get a taste of home.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Two Fish Myanmar’s shrimp fried rice, with a fried egg on top, may be simple, but it hits the spot. Wendell Brock for The Atlanta Journal-Constitution”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/T2UXXX432BASXHRT7DSQJY3CBA.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Wendell Brock”,”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”_id”:”wendellbrock”,”additional_properties”:{“original”:{“lastName”:”Brock”,”image”:””,”education”:[],”longBio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:””,”bio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”author_type”:”Freelancer”,”firstName”:”Wendell”,”books”:[],”podcasts”:[],”contributor”:false,”awards”:[],”_id”:”wendellbrock”,”bio_page”:””,”last_updated_date”:”2021-04-12T19:59:25.878Z”,”byline”:”Wendell Brock / For the AJC”,”email”:””,”slug”:””,”status”:false}},”type”:”author”,”version”:”0.5.8″,”url”:””,”slug”:””}]},”subtitle”:”Two Fish Myanmar’s shrimp fried rice, with a fried egg”,”width”:4032,”_id”:”T2UXXX432BASXHRT7DSQJY3CBA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/6Ua0AGTHOsiM4eLkaA7JlfVnT3c=/arc-anglerfish-arc2-prod-ajc/public/T2UXXX432BASXHRT7DSQJY3CBA.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/6Ua0AGTHOsiM4eLkaA7JlfVnT3c=/arc-anglerfish-arc2-prod-ajc/public/T2UXXX432BASXHRT7DSQJY3CBA.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/T2UXXX432BASXHRT7DSQJY3CBA.jpg”,”published”:true,”resizeUrl”:”/resizer/6Ua0AGTHOsiM4eLkaA7JlfVnT3c=/arc-anglerfish-arc2-prod-ajc/public/T2UXXX432BASXHRT7DSQJY3CBA.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/4HBzeR8W8QwMyaSNzo_0ejtesIk=/300×0/arc-anglerfish-arc2-prod-ajc/public/T2UXXX432BASXHRT7DSQJY3CBA.jpg”,”version”:0,”originalName”:”shrimp fried rice.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”5FTU3VD7SVB6LMUEU555NYISYY”},”created_date”:”2021-09-21T19:42:57Z”,”last_updated_date”:”2021-09-21T19:42:57Z”,”height”:3024,”image_type”:”photograph”},{“_id”:”QHFD6OJFZRFPPC4SA5XGTGMV7U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219424},”type”:”text”,”content”:”But, along with success, the couple has encountered challenges, too.”},{“_id”:”V2AJSZ57G5HLHNBET44RZDES2U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219425},”type”:”text”,”content”:”They’ve outgrown their home kitchen and need more space and manpower, Yapar said. Though they dream of opening a brick-and-mortar restaurant, “we are not ready for that,” he said. “We need to prepare.””},{“_id”:”3KIABO5CX5DS5AVNG3Q6HH4IMA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632261094324},”type”:”text”,”content”:”To that end, they will close temporarily in the coming months — likely December — to plot their next move.”},{“_id”:”L7DPYQO4SNFE3E7WM6NBCPNNCI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219426},”type”:”text”,”content”:”If you decide to try Two Fish, keep these limitations in mind. Some dishes may be sold out. The house-restaurant is not really set up for table service, though Yapar is too kind to wave off people who want to perch at the one small table inside, or the picnic table on the front porch.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”This takeout feast from Two Fish Myanmar includes (clockwise from left): meeshay, shrimp fried rice, stir-fry noodles with beef and grilled pork with noodles. Wendell Brock for The Atlanta Journal-Constitution”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/Y4TY2WMCTBCBHLQNPAV3IM5P6A.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Wendell Brock”,”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”_id”:”wendellbrock”,”additional_properties”:{“original”:{“lastName”:”Brock”,”image”:””,”education”:[],”longBio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:””,”bio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”author_type”:”Freelancer”,”firstName”:”Wendell”,”books”:[],”podcasts”:[],”contributor”:false,”awards”:[],”_id”:”wendellbrock”,”bio_page”:””,”last_updated_date”:”2021-04-12T19:59:25.878Z”,”byline”:”Wendell Brock / For the AJC”,”email”:””,”slug”:””,”status”:false}},”type”:”author”,”version”:”0.5.8″,”url”:””,”slug”:””}]},”subtitle”:”Noodle dishes from Two Fish Myanmar”,”width”:3024,”_id”:”Y4TY2WMCTBCBHLQNPAV3IM5P6A”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/ksyupnFFAMlpivJHfign9wB9YHk=/arc-anglerfish-arc2-prod-ajc/public/Y4TY2WMCTBCBHLQNPAV3IM5P6A.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/ksyupnFFAMlpivJHfign9wB9YHk=/arc-anglerfish-arc2-prod-ajc/public/Y4TY2WMCTBCBHLQNPAV3IM5P6A.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/Y4TY2WMCTBCBHLQNPAV3IM5P6A.jpg”,”published”:true,”resizeUrl”:”/resizer/ksyupnFFAMlpivJHfign9wB9YHk=/arc-anglerfish-arc2-prod-ajc/public/Y4TY2WMCTBCBHLQNPAV3IM5P6A.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/28DdX9I9HSnUsDBu8OuzT_YS4o8=/300×0/arc-anglerfish-arc2-prod-ajc/public/Y4TY2WMCTBCBHLQNPAV3IM5P6A.jpg”,”version”:0,”originalName”:”two fish myanmar noodles.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”4XVU7UP6SNA7PMH2LYZ7QHHXIQ”},”created_date”:”2021-09-21T20:03:59Z”,”last_updated_date”:”2021-09-21T20:03:59Z”,”height”:4032,”image_type”:”photograph”},{“_id”:”WTL5XQSOG5AFRFVSWTUWQ3EDGA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219427},”type”:”text”,”content”:”On the upside, you may see the couple’s adorable 3½-year-old daughter toddling about. (When I stopped by on a rainy Saturday night for takeout, she was tickled by the sight of my dog impatiently waiting in my car.)”},{“_id”:”KDZR3XE3FNAVNNQS3ZNWANX454″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219428},”type”:”text”,”content”:”Roi and Yapar, both 40, grew up Buddhist, but later converted to Christianity. In fact, Two Fish is a reference to the Biblical account of Christ feeding the multitudes with five loaves and two fish.”},{“_id”:”WQTC5BL5ARGXNBYJWKCL5KWW4Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632261094329},”type”:”text”,”content”:”“I believe if we open the restaurant one day,” Yapar said, “maybe we can feed a lot of people.””},{“_id”:”OTD3OMWXJFE2XFILJMFOCQ5W24″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632253219429},”type”:”text”,”content”:”10 a.m.-7 p.m. Wednesdays and Saturdays. 1067 De Leon Court, Clarkston. 404-980-1643. Check Facebook for updated menus. “},{“_id”:”LQXHMV6R4RH4JAM6NTJF637DG4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632316456043},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”},{“_id”:”NHDG5EIKWNBFBMZ45EOQPAKJNI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236798},”type”:”text”,”content”:”
“},{“_id”:”P2TZQSX3YVFNJGOQJBMMJOOPCA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632242236799},”type”:”text”,”content”:”
“}],”display_date”:”2021-09-22T13:00:00Z”,”headlines”:{“basic”:”Clarkston couple shares the glories of Myanmar home cooking “},”first_publish_date”:”2021-09-22T13:00:00.367Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”dekalb county”},{“text”:”instagramfood”}]},”type”:”story”,”last_updated_date”:”2021-09-22T13:12:00.993Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/clarkston-couple-shares-the-glories-of-myanmar-home-cooking/SLEQCES4VZH4RLO5664Y7ROQMI/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Wendell Brock”,”description”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”_id”:”wendellbrock”,”additional_properties”:{“original”:{“lastName”:”Brock”,”image”:””,”education”:[],”longBio”:”Wendell Brock is a James Beard Award-winning food and culture writer. He was an AJC staff writer, editor, and critic from 1982-2009.”,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:””,”bio”:”Wendell Brock is a James Beard Award-winning food and culture writer. 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Wendell Brock for The Atlanta Journal-Constitution”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/LKEC55SU4BFLHHYUBPKEGNSBRA.jpg”,”height”:3024}},”_id”:”SLEQCES4VZH4RLO5664Y7ROQMI”},{“content_elements”:[{“_id”:”WHY46YKCLBDSXONYRSLVVW4OMM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1596114765927},”type”:”text”,”content”:”Atlanta chef Guy Wong’s Chinese American restaurant Big Boss is slated to make its long-awaited debut in Midtown today.”},{“_id”:”CGPFCOJ4HJGHTJCJKYESVON3GA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206395},”type”:”text”,”content”:”The restaurant is set to open at 5 p.m. at 100 10th St. NW in Midtown, taking the place of Chinese Buddha, which was owned by Wong’s mother and closed during the COVID-19 pandemic. For now, the eatery will be takeout only, due to staffing issues.”},{“_id”:”6YUAYDUUMZBBDHCQYA34YUBS4Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206396},”type”:”text”,”content”:”Big Boss’ menu includes snacks like egg rolls and crab rangoon; hot and sour and egg drop soup; and “classics” including General Tso’s chicken, spicy garlic with a choice of pork, shrimp or chicken, Mongolian beef, shrimp or chicken, and fried rice and lo mein with choice of protein. All classic dishes can be made vegetarian.”},{“_id”:”4RML5YNQCVEIRMD6QWSCRMXELY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206397},”type”:”text”,”content”:”On the beverage side, look for sake, beer and wine, as well as a variety of bubble teas.”},{“_id”:”GAGBXBLCWBC55KTYHSMCG2TRVU”,”additional_properties”:{“comments”:[],”_id”:”ZITKKMN47REATBGOACUNXXVU74″},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“_id”:”K2ZFZ524QJBEROLWFUEECTO7YI”,”additional_properties”:{“comments”:[],”_id”:”DN2T5VKDZFCUJBX7IHRGKRXH4Y”},”type”:”raw_html”,”content”:”

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A post shared by @bigbosschinese “},{“_id”:”6XJDYBZHC5BRLLMPEL5OA2L56U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206399},”type”:”text”,”content”:”Wong initially posted about plans for Big Boss on his Instagram account about a year ago:”},{“_id”:”KT5K2HRSWFFOHJMLQXJTLCKJUM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206400},”type”:”text”,”content”:”My mother’s restaurant of 14 years, like so many other restaurants, closed down during the pandemic. It was broken into and suffered much damage. We were certain that the restaurant would not reopen. On top of many losses, having to break the lease would have meant financial ruin. After many months she was able to take out a loan. Due to the level of damage that was done, I have been asked to return to help rebrand and give new life to the space.”},{“_id”:”7WQTKMHVGVARNMIYHF5HQQUU6U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206401},”type”:”text”,”content”:”Wong, who owns Ton Ton and Miso Ko inside Ponce City Market and Ruby Chow’s in Old Fourth Ward, was also behind Miso Izakaya, which closed in 2018, and Le Fat, which changed ownership in 2019.”},{“_id”:”TP7X4Y7255BNVGE5ICK5DX4KWA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206402},”type”:”text”,”content”:”Elizabeth Ingram, who worked with Wong on designing Ruby Chow’s, also designed the Big Boss space.”},{“_id”:”OSZU6TL2ZBG5TH3VCORLC7NN4Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206403},”type”:”text”,”content”:”Big Boss’ hours are 11 a.m.-10 p.m. Mondays-Thursdays, 11 a.m.-11 p.m. Fridays and 5:30-11 p.m. Saturdays.”},{“_id”:”DVDMWBGT5BHCDPIBXDCCYCKA24″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206404},”type”:”text”,”content”:”Wong did not immediately respond to a request for comment.”},{“_id”:”M3S6LKJX5FD2NEPMVJTKLLMPIQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206405},”type”:”text”,”content”:”100 10th St. NW, Atlanta. 404-855-5889, bigbosschinese.com/”},{“_id”:”QXDP5ACHWRHIXKUCTEKOO6CX6A”,”additional_properties”:{“comments”:[],”_id”:”45QE25HTQZBLPGFR6ZGA375XTU”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“_id”:”5E4SI2PDPJEKXGMSMQZ26CD25Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632247206406},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-21T18:18:35.285Z”,”headlines”:{“basic”:”Guy Wong’s Big Boss opens in Midtown for Chinese American classics”},”first_publish_date”:”2021-09-21T18:18:35.285Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”intown atlanta”},{“text”:”restaurant openings”}]},”type”:”story”,”last_updated_date”:”2021-09-21T18:49:18.939Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/guy-wongs-big-boss-opens-in-midtown-for-chinese-american-classics/M6GLIMOKC5ALLKOWSOXL7FSHXQ/”,”promo_items”:{“basic”:{“credits”:{},”subtitle”:”Guy Wong”,”width”:2000,”caption”:”Chef Guy Wong (beckysteinphotography.com)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/3CLVCDO4QVLTOHQQ5WB2QUVFTU.jpg”,”height”:1331}},”_id”:”M6GLIMOKC5ALLKOWSOXL7FSHXQ”},{“content_elements”:[{“_id”:”2753MFRFJNEM7KCG3SQ7OA34XE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1595260503026},”type”:”text”,”content”:”When a shop touts its double-crust pies, that crust needs to be terrific. Panbury’s nails it, with a crunchy, flaky, buttery crust reminiscent of the exterior of a croissant. Each pie is baked in an individual foil dish and is perfectly self-contained, making it a great option to eat on the go.”},{“_id”:”DDA72OWGAFFETECQRZQM2AVDI4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630089752323},”type”:”text”,”content”:”Panbury’s steak and stout pie is a classic flavor combination, and each bit of the filling acquits itself well. The steak is tender, while the Guinness sauce is savory and rich. Mushrooms add a bit more heft and deepen the umami richness.”},{“_id”:”NICE3XXJEZHMTCBSH3KYREWUU4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630089752324},”type”:”text”,”content”:”As good as the steak and stout pie is, there doesn’t appear to be a bad option on the menu. The spinach and feta pie is excellent, as well, and the chicken and bacon is a can’t-miss combination. You might as well order a frozen four-pack to eat at your leisure, a very cost-efficient meal plan, at only $35.”},{“_id”:”U7FRDZWAWFF3BCE424EIDMQKEM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630089752325},”type”:”text”,”content”:”Panbury’s. 209 Edgewood Ave. SE, Atlanta. 404-500-1297, panburys.com.”},{“_id”:”PLRJHT3XYBFB5PRXLTBNTAV65Q”,”additional_properties”:{“comments”:[],”_id”:”L5YXXDMZOFD4BGWZKJQXCFJ554″},”type”:”interstitial_link”,”content”:”More Intown Atlanta restaurant news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“_id”:”2SAMEJLJW5GKVHZVFG3QSXNJYA”,”additional_properties”:{“comments”:[],”_id”:”AGNGPP2G4VCVBPUYUBRUMLGAYY”},”type”:”interstitial_link”,”content”:”More of Atlanta’s best dishes”,”url”:”https://www.ajc.com/things-to-do/dish-of-the-week/”},{“_id”:”SITIHO3UEBG3ZKUOFUR3OGUDZY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1630089752328},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-21T14:50:28.498Z”,”headlines”:{“basic”:”Flaky, buttery treats delight in downtown Atlanta”},”first_publish_date”:”2021-09-21T14:50:28.498Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team 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Ward, Candler Park and more intown Atlanta neighborhoods”,”_id”:”/neighborhoods/atlanta-intown”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/neighborhoods”,”default”:”/neighborhoods”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/neighborhoods”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”Local news for city of Atlanta from AJC, including Atlanta city school news, Downtown Atlanta, Midtown Atlanta, Inman Park, Old Fourth Ward, Candler Park and more intown Atlanta neighborhoods”,”site_title”:”City of Atlanta News and APS School News”},”navigation”:{“nav_title”:”Intown Atlanta”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Intown Atlanta”,”_id”:”/neighborhoods/atlanta-intown”,”ancestors”:{“AmpNav”:[“/”,”/neighborhoods”],”default”:[“/”,”/neighborhoods”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/neighborhoods”],”TopNav”:[]},”order”:{“SectionMap”:1154,”MainMenuRedesign2021″:2006,”ComposerNav”:1054}}},”_website_section_id”:”ajc./neighborhoods/atlanta-intown”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining out”},{“text”:”dining team”},{“text”:”dish of the week”},{“text”:”teamligaya”},{“text”:”intown atlanta”},{“text”:”instagramfood”}]},”type”:”story”,”last_updated_date”:”2021-09-21T15:29:36.002Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/flaky-buttery-treats-delight-in-downtown-atlanta/KGMXNOGLBZA4DL3QSCJ4VLUYPY/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[{“name”:”Henri Hollis”,”type”:”author”}],”by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/408a7f73-b623-4900-bad8-64b2c070ad85.jfif”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”henri.hollis@ajc.com”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/henrihollis”}],”social_links”:[{“site”:”email”,”url”:”henri.hollis@ajc.com”},{“site”:”twitter”,”url”:”https://twitter.com/henrihollis”}],”name”:”Henri Hollis”,”description”:””,”_id”:”henri-hollis”,”additional_properties”:{“original”:{“lastName”:”Hollis”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/408a7f73-b623-4900-bad8-64b2c070ad85.jfif”,”education”:[],”longBio”:””,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:”The Atlanta 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Henri Hollis/henri.hollis@ajc.com”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/S3MKFWDA5NENLKHHFBNF67GCGE.jpg”,”height”:2917}},”_id”:”KGMXNOGLBZA4DL3QSCJ4VLUYPY”},{“content_elements”:[{“_id”:”GRRNEIA6WJA35LKO67E63Q3Z24″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1596114765927},”type”:”text”,”content”:”Longtime Atlanta business Alon’s Bakery & Market debuted its long-awaited third metro Atlanta location today.”},{“_id”:”47EG7NB23VG5JI64K3SJ7YSBXA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The opening was announced on Alon’s Instagram account:”},{“_id”:”VE23CVKZ4RCXJNGOZF6WUNN5FU”,”additional_properties”:{“comments”:[],”_id”:”2CPGSQIDCBEYVJHLCOKTQ33I2A”},”type”:”raw_html”,”content”:”

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A post shared by Alon's Bakery & Market (@alonsbakery) “},{“_id”:”CARNPJCFG5BTXEO2TGHPJPIMII”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The market first announced plans for its Phipps location at 3500 Peachtree Road nearly three years ago. “},{“_id”:”I2QCFWPMJBHRBI3V4JNGBAZJJQ”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The new location offers breads, pastries, sandwiches, coffee and grab-and-go items. “},{“_id”:”E5Z2Z2GX4NGFVEQJQHFNOMJEQ4″,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The 5,000 square-foot space will feature an outdoor patio.”},{“_id”:”LEEGVYZXJVFLTLG4QL5YAPUK4Y”,”additional_properties”:{“comments”:[],”_id”:”FZ7HGE2M3BHZDE3KMUPJLWYOX4″},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“owner”:{“id”:”ajc”},”workflow”:{“status_code”:4},”caption”:”Alon Balshan is co-owner and executive chef at Alon’s Bakery & Market, which has locations in Morningside and Dunwoody. There will be a 25th anniversary celebration at the Morningside location on May 7. CONTRIBUTED BY ALON’S BAKERY & MARKET”,”source”:{“system”:”Methode”,”source_type”:”other”,”source_id”:”b5b3f700-30fd-11e7-904d-80e94362c84f”,”additional_properties”:{“editor”:”photo center”}},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OFTUOSBOFVX6W5BG7MIJZAETPY.jpg”,”licensable”:false,”display_date”:”2017-05-04T19:13:09Z”,”credits”:{},”subtitle”:”Alon’s owner looks back at 25 years in business”,”width”:2048,”first_publish_date”:”2017-05-04T19:13:09Z”,”_id”:”OFTUOSBOFVX6W5BG7MIJZAETPY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/S5PITKhjJayJn7CNkxyfFHKT7ws=/arc-anglerfish-arc2-prod-ajc/public/OFTUOSBOFVX6W5BG7MIJZAETPY.jpg”,”comments”:[],”proxyUrl”:”/resizer/S5PITKhjJayJn7CNkxyfFHKT7ws=/arc-anglerfish-arc2-prod-ajc/public/OFTUOSBOFVX6W5BG7MIJZAETPY.jpg”,”takenOn”:”2017-05-04T19:13:09Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OFTUOSBOFVX6W5BG7MIJZAETPY.jpg”,”published”:true,”resizeUrl”:”/resizer/S5PITKhjJayJn7CNkxyfFHKT7ws=/arc-anglerfish-arc2-prod-ajc/public/OFTUOSBOFVX6W5BG7MIJZAETPY.jpg”,”thumbnailResizeUrl”:”/resizer/BqskcWWvm8uM8V9cUaWKi3eAs8A=/300×0/arc-anglerfish-arc2-prod-ajc/public/OFTUOSBOFVX6W5BG7MIJZAETPY.jpg”,”version”:0,”originalName”:”https://www.ajc.com//rw/Pub/p8/AJC/2017/05/04/Images/newsEngin.18602529_Alon_high-res.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”JNBPJJHUQVB27HPYBHMS7KGTEY”},”created_date”:”2020-06-26T04:07:24Z”,”last_updated_date”:”2020-06-26T04:07:24Z”,”publish_date”:”2017-05-04T19:13:09Z”,”height”:1365},{“_id”:”MDO564FTTVBGJIPGSAMKXUHFKA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Owner Alon Balshan opened the first Alon’s in Morningside in 1992. Prior to that, he worked for three years at nearby Murphy’s Restaurant (in its original location) as its pastry chef.”},{“_id”:”NNOHM4DHPVCNHKDR4ADYFKXFSA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The opening on Alon’s is one of several additions planned for Phipps Plaza. “},{“_id”:”OPJZTZCM2BFNDKD5W2Q5LR63SA”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Announced earlier this year, the 24,000-square-foot “Citizens” food hall will be a collaboration with C3, a food and beverage platform that has brands including Umami Burger, Krispy Rice and Sam’s Crispy Chicken, according to Simon, the company that owns Phipps.”},{“_id”:”RJGDYKPGVZD75MQABTEX55ELOA”,”additional_properties”:{“comments”:[],”_id”:”DZNN73MRO5BFHPGRTWPSQAOWAU”},”type”:”interstitial_link”,”content”:””,”url”:””},{“_id”:”4MAKUCUOCRG7DI7C65N23REF5Q”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”A co-working space, a 13-story office tower and a Nobu Hotel and Restaurant are all expected to open at Phipps in the coming months.”},{“_id”:”Z4R2ZJEQJVBEDPIBMY7IWIEWTQ”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”The Phipps Alon’s hours are 8 a.m.-4 p.m. Mondays-Saturdays and 9 a.m.-4 p.m. Sundays.”},{“_id”:”XGKPOCJBHJEHDF3K6R7URBUCLI”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Balshan did not immediately respond to a request for more information on the Phipps location of Alon’s.”},{“_id”:”JSB53KNZNVDRRDAE2T6BTOK2MM”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”3500 Peachtree Road NE, Atlanta. 404-978-2601, alons.com/”},{“_id”:”P2KAUB5O7BDY3GW7QMJP6KOFWM”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”},{“_id”:”YX3TMIK6IFEVRATJTB5NCKL4KQ”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”
“}],”display_date”:”2021-09-20T14:35:39.259Z”,”headlines”:{“basic”:”Alon’s Bakery and Market now open at Phipps Plaza”},”first_publish_date”:”2021-09-20T14:35:39.259Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”intown atlanta”},{“text”:”restaurant openings”}]},”type”:”story”,”last_updated_date”:”2021-09-20T14:35:39.704Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/alons-bakery-and-market-now-open-at-phipps-plaza/KIVH34TR65HBPNKPJS3ZZAR6IM/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“affiliation”:”Atlanta Restaurant Scene”,”name”:”Carolyn Desalu”,”type”:”author”,”byline”:”Carolyn Desalu”,”slug”:”carolyn-desalu”}]},”width”:960,”caption”:”Alon’s Bakery and Market will host a cheese tasting at its Morningside location. Photo credit: Alon’s Bakery and Market.”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6ZMYMKREJSJNRKGTW6NR4IYYG4.jpg”,”height”:639}},”_id”:”KIVH34TR65HBPNKPJS3ZZAR6IM”},{“content_elements”:[{“_id”:”6DTVO66QTFHXLIYEQPZWRQTPGM”,”additional_properties”:{“inline_comments”:[{“pos”:0,”comment”:”Set to open today [PRINT, Monday/Sept. 20], “}],”comments”:[],”_id”:1631905953407},”type”:”text”,”content”:”Tre Vele, which opened Monday, is a new Italian restaurant in Sandy Springs
from the partners behind Buckhead’s Mission + Market, including longtime Atlanta chef Ian Winslade and brothers Jonathan and Ryan Akly.”},{“_id”:”ISGAOIXBSRBFVOKKQV5SOOKFFI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953409},”type”:”text”,”content”:”Located in the former Three Sheets space in the City Walk neighborhood center, Tre Vele features a rambling 3,500-square-foot dining room and a 1,500-square-foot open-air rooftop terrace.”},{“_id”:”JH4PROFYNFHT5JD7427IUZSWAI”,”additional_properties”:{“comments”:[],”_id”:”I2S5FODULZEGPPQVGZQKAVN3EE”},”type”:”interstitial_link”,”content”:”More first looks at metro Atlanta restaurants”,”url”:”https://www.ajc.com/things-to-do-first-look/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”The Akly brothers’ father, Tony Akly of the Sandy Springs’ Restaurants Consulting Group Inc., took on the architectural and interior design of Tre Vele. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_08.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OLSRR7GGICX67RVJGZHCJUEYAA.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”OLSRR7GGICX67RVJGZHCJUEYAA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/Q7ywlv5kmW_qCVd3HVXJB25p8cw=/arc-anglerfish-arc2-prod-ajc/public/OLSRR7GGICX67RVJGZHCJUEYAA.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/Q7ywlv5kmW_qCVd3HVXJB25p8cw=/arc-anglerfish-arc2-prod-ajc/public/OLSRR7GGICX67RVJGZHCJUEYAA.jpg”,”takenOn”:”2021-09-15T20:54:22Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OLSRR7GGICX67RVJGZHCJUEYAA.jpg”,”published”:true,”resizeUrl”:”/resizer/Q7ywlv5kmW_qCVd3HVXJB25p8cw=/arc-anglerfish-arc2-prod-ajc/public/OLSRR7GGICX67RVJGZHCJUEYAA.jpg”,”thumbnailResizeUrl”:”/resizer/_puk2RndBgS-vsBzojieIYyxUTM=/300×0/arc-anglerfish-arc2-prod-ajc/public/OLSRR7GGICX67RVJGZHCJUEYAA.jpg”,”version”:3,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_08.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”EQABTEHPUZCVPPYCCXD57QNZEU”},”created_date”:”2021-09-17T12:40:26Z”,”last_updated_date”:”2021-09-17T16:49:56Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”OORQMS6FZNB3PEAMLY6JKVZ5HE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953410},”type”:”text”,”content”:”In addition, there will be an Italian market and cafe with indoor and outdoor seating, coffee drinks and fresh baked goods from pastry chef Jae Eun Park, a house-made pasta station, plus sauces and pizza. To-go prepared meals are coming soon.”},{“_id”:”OVZUPY4UOZFTBDHI55YZ4PPFPE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953411},”type”:”text”,”content”:”The market also features a retail wine shop, with a wall of curated Italian selections, and a community table for hosting wine tastings, wine dinners, and private events.”},{“_id”:”NRH3ZO6FSJECHAJWEX2M5TS5RM”,”additional_properties”:{“comments”:[],”_id”:”3DKKGY4X2FHNBPPLP2KTO6ERYI”},”type”:”interstitial_link”,”content”:”North Fulton County dining news”,”url”:”https://www.ajc.com/things-to-do/north-fulton-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele includes a market. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_09.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OPQZZAW4BH27IOGLD2OOK5PXNI.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”OPQZZAW4BH27IOGLD2OOK5PXNI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/iHN_4XUh5v5cow8x9gkcmzGQ8Dc=/arc-anglerfish-arc2-prod-ajc/public/OPQZZAW4BH27IOGLD2OOK5PXNI.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/iHN_4XUh5v5cow8x9gkcmzGQ8Dc=/arc-anglerfish-arc2-prod-ajc/public/OPQZZAW4BH27IOGLD2OOK5PXNI.jpg”,”takenOn”:”2021-09-15T20:59:45Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/OPQZZAW4BH27IOGLD2OOK5PXNI.jpg”,”published”:true,”resizeUrl”:”/resizer/iHN_4XUh5v5cow8x9gkcmzGQ8Dc=/arc-anglerfish-arc2-prod-ajc/public/OPQZZAW4BH27IOGLD2OOK5PXNI.jpg”,”thumbnailResizeUrl”:”/resizer/qGSN97UEntEXeXOnn4T9L3eawWc=/300×0/arc-anglerfish-arc2-prod-ajc/public/OPQZZAW4BH27IOGLD2OOK5PXNI.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_09.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”V6QHLTSFSNAODIVNLZJXTHTWSM”},”created_date”:”2021-09-17T12:40:28Z”,”last_updated_date”:”2021-09-17T16:48:33Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”L4KSTUWUOZB53PNTIM4ECWVMZQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953412},”type”:”text”,”content”:”The Akly brothers’ father, Tony Akly of the Sandy Springs’ Restaurants Consulting Group Inc., took on the architectural and interior design, creating a refined contemporary ambience with lots of natural light and cozy seating areas. The upstairs lounge includes a separate bar, with heaters and multiple fire pits, under strings of twinkling lights.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele is the second restaurant from the team behind Mission + Market. From left to right are Jae Eun Park (pastry chef), Michael Davis (assistant general manager), Jonathan Akly (partner/co-owner), Ian Winslade (chef/partner), Giancarlo Ruiz (executive chef) and Gabriele Besozzi (general manager). (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_11.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZFYHXGFTT52SDFX5LVDTVNFDZI.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”ZFYHXGFTT52SDFX5LVDTVNFDZI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/p6OKVIRXU-tp4gN_4GincXEnQjw=/arc-anglerfish-arc2-prod-ajc/public/ZFYHXGFTT52SDFX5LVDTVNFDZI.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/p6OKVIRXU-tp4gN_4GincXEnQjw=/arc-anglerfish-arc2-prod-ajc/public/ZFYHXGFTT52SDFX5LVDTVNFDZI.jpg”,”takenOn”:”2021-09-15T21:33:55Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ZFYHXGFTT52SDFX5LVDTVNFDZI.jpg”,”published”:true,”resizeUrl”:”/resizer/p6OKVIRXU-tp4gN_4GincXEnQjw=/arc-anglerfish-arc2-prod-ajc/public/ZFYHXGFTT52SDFX5LVDTVNFDZI.jpg”,”thumbnailResizeUrl”:”/resizer/oyldSKwW-50m5zLRT_HPYy6vjO8=/300×0/arc-anglerfish-arc2-prod-ajc/public/ZFYHXGFTT52SDFX5LVDTVNFDZI.jpg”,”version”:6,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_11.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”5L6NADLPLZH3TIIS5LMIX5VYLY”},”created_date”:”2021-09-17T12:40:34Z”,”last_updated_date”:”2021-09-17T19:24:16Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”KHUKP7E475DZBPJQ2LD3V2NVKU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631908261225},”type”:”text”,”content”:”Last week, Winslade, Jonathan Akly, and executive chef Giancarlo Ruiz, who previously worked at Storico Fresco in Buckhead, sat down at a table at Tre Vele to talk about the build-out, and their take on the concept and seasonal menu.”},{“_id”:”FYZ7GBFTZZH6BNQ33OFI6TXNZE”,”additional_properties”:{“comments”:[],”_id”:”JCSEX5JU3NECXN5FKYJMS4OSVQ”},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Caprese with mozzarella di Bufala, heirloom tomatoes, basil, olive oil, and aged balsamic. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_03.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/MYRS7C26RWRBF3CCOB4I3Z27CY.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”MYRS7C26RWRBF3CCOB4I3Z27CY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/3v7HDginj-Twrh9yuAX8QOF3VrM=/arc-anglerfish-arc2-prod-ajc/public/MYRS7C26RWRBF3CCOB4I3Z27CY.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/3v7HDginj-Twrh9yuAX8QOF3VrM=/arc-anglerfish-arc2-prod-ajc/public/MYRS7C26RWRBF3CCOB4I3Z27CY.jpg”,”takenOn”:”2021-09-15T21:21:45Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/MYRS7C26RWRBF3CCOB4I3Z27CY.jpg”,”published”:true,”resizeUrl”:”/resizer/3v7HDginj-Twrh9yuAX8QOF3VrM=/arc-anglerfish-arc2-prod-ajc/public/MYRS7C26RWRBF3CCOB4I3Z27CY.jpg”,”thumbnailResizeUrl”:”/resizer/B4M4SIGe-9F9vYCojL3Xi9CDyUU=/300×0/arc-anglerfish-arc2-prod-ajc/public/MYRS7C26RWRBF3CCOB4I3Z27CY.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_03.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”YUP4R5IPJNBU3OJZXLILLK2J34″},”created_date”:”2021-09-17T12:39:53Z”,”last_updated_date”:”2021-09-17T16:53:57Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”BIOH7HTNJ5F3BM4WKXGOFBSEUM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953414},”type”:”text”,”content”:”“We basically gutted the whole space,” Akly said. ”It was a lounge, and it was very dark and moody. We opened up all the windows, and did a lot with white and marble and green jewel tones.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Spaghetti with shrimp, white wine, and tomatoes. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_05.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/E6SWX27MU2NLP3X37U4IVKZFYQ.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”E6SWX27MU2NLP3X37U4IVKZFYQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/wLiFIlNb7H9mR6P5SarB_yl6uHM=/arc-anglerfish-arc2-prod-ajc/public/E6SWX27MU2NLP3X37U4IVKZFYQ.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/wLiFIlNb7H9mR6P5SarB_yl6uHM=/arc-anglerfish-arc2-prod-ajc/public/E6SWX27MU2NLP3X37U4IVKZFYQ.jpg”,”takenOn”:”2021-09-15T21:23:07Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/E6SWX27MU2NLP3X37U4IVKZFYQ.jpg”,”published”:true,”resizeUrl”:”/resizer/wLiFIlNb7H9mR6P5SarB_yl6uHM=/arc-anglerfish-arc2-prod-ajc/public/E6SWX27MU2NLP3X37U4IVKZFYQ.jpg”,”thumbnailResizeUrl”:”/resizer/gkaIgimweB1EY3oV6TuPcwWnM3k=/300×0/arc-anglerfish-arc2-prod-ajc/public/E6SWX27MU2NLP3X37U4IVKZFYQ.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_05.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”LSDFIACCDNG7HEHDCQJ3SSE2SQ”},”created_date”:”2021-09-17T12:39:55Z”,”last_updated_date”:”2021-09-17T16:53:03Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”4A35NB5MJ5AH5D6CTNCF5NCWGE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631908261230},”type”:”text”,”content”:”
“},{“_id”:”GLTTPGA5TVDE3M4CMUTRVAHGBM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953415},”type”:”text”,”content”:”“Giancarlo I’ve known for a long time, and our paths have crossed several times in the restaurant industry, but we’d never really worked together,” Winslade said. “When it came time to repurpose this Three Sheets space, we kicked around a bunch of different ideas, but we landed on Italian. And then I said I know exactly the right guy to put in the kitchen, and that was Giancarlo. He lives and breathes Italian, and he’s so passionate about the food.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Pappardelle with lamb ragu and Grana Padano. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_02.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6S34E2YO2NWDC7HVLJQC4SV3FY.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”6S34E2YO2NWDC7HVLJQC4SV3FY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/DT8szjp6rxwiHfryK494luBOF8c=/arc-anglerfish-arc2-prod-ajc/public/6S34E2YO2NWDC7HVLJQC4SV3FY.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/DT8szjp6rxwiHfryK494luBOF8c=/arc-anglerfish-arc2-prod-ajc/public/6S34E2YO2NWDC7HVLJQC4SV3FY.jpg”,”takenOn”:”2021-09-15T21:12:20Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6S34E2YO2NWDC7HVLJQC4SV3FY.jpg”,”published”:true,”resizeUrl”:”/resizer/DT8szjp6rxwiHfryK494luBOF8c=/arc-anglerfish-arc2-prod-ajc/public/6S34E2YO2NWDC7HVLJQC4SV3FY.jpg”,”thumbnailResizeUrl”:”/resizer/gMWWCPxRQSQ5Ex-1ALRQsXcgyq4=/300×0/arc-anglerfish-arc2-prod-ajc/public/6S34E2YO2NWDC7HVLJQC4SV3FY.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_02.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”CMHWJWI4YJB4LFGS25EFGMNURA”},”created_date”:”2021-09-17T12:39:47Z”,”last_updated_date”:”2021-09-17T16:56:07Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”RNBJPOBBVRCIPMWYUY2XUCVRK4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953416},”type”:”text”,”content”:”“It’s a big opportunity for me, and I bring my talent and my knowledge from Italy,” Ruiz said. “I grew up in Florence, and all my cooking experience comes from there. But we tried to make the menu from the whole country, not just one region. I want to bring the whole of Italy into the restaurant.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Pesce Spada Affumicato, orange cured and smoked swordfish with Calabrian chile. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_01.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6EXSCQJHETZAWDFZ5FGMEM5YYU.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”6EXSCQJHETZAWDFZ5FGMEM5YYU”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/XKDoXCXI8LGNW4Rl4vlvMeq0xuE=/arc-anglerfish-arc2-prod-ajc/public/6EXSCQJHETZAWDFZ5FGMEM5YYU.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/XKDoXCXI8LGNW4Rl4vlvMeq0xuE=/arc-anglerfish-arc2-prod-ajc/public/6EXSCQJHETZAWDFZ5FGMEM5YYU.jpg”,”takenOn”:”2021-09-15T21:13:52Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/6EXSCQJHETZAWDFZ5FGMEM5YYU.jpg”,”published”:true,”resizeUrl”:”/resizer/XKDoXCXI8LGNW4Rl4vlvMeq0xuE=/arc-anglerfish-arc2-prod-ajc/public/6EXSCQJHETZAWDFZ5FGMEM5YYU.jpg”,”thumbnailResizeUrl”:”/resizer/lJ0C0XR35gM3y-k3NCtKKabhvUs=/300×0/arc-anglerfish-arc2-prod-ajc/public/6EXSCQJHETZAWDFZ5FGMEM5YYU.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_01.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”3HTWAPKDBJDI7ONYMVDLIF3VGE”},”created_date”:”2021-09-17T12:39:50Z”,”last_updated_date”:”2021-09-17T16:55:23Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”GZZV2DYOCZFJJMDBA3ZRHCP5HE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953417},”type”:”text”,”content”:”The current menu ranges from antipasti, salads and pizza to pasta, entrees and sides. Pesce Spada Affumicato is a starter from Sicily with orange cured and smoked swordfish and Calabrian chile. Another seafood dish from Southern Italy, grilled Branzino fillet, is a mild white fish served with layered potatoes, tomatoes and squash.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Grilled Branzino fillet with layered potatoes, tomatoes and squash. 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And there’s a rich pappardelle pasta with lamb ragu slowly braised with Sangiovese wine and finished with a dusting of Grana Padano cheese. Dessert options include tiramisu, blood orange panna cotta, and a warm plum crostada.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Pizza Vegano with wild mushrooms, hazelnuts, vegan cheese, and black truffle cashew cream. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_04.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/GWHGQ6VB7GUPP5NJHHMDUGVKBI.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”GWHGQ6VB7GUPP5NJHHMDUGVKBI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/LJT3cfGqBDka6Ir5_X156oJoU14=/arc-anglerfish-arc2-prod-ajc/public/GWHGQ6VB7GUPP5NJHHMDUGVKBI.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/LJT3cfGqBDka6Ir5_X156oJoU14=/arc-anglerfish-arc2-prod-ajc/public/GWHGQ6VB7GUPP5NJHHMDUGVKBI.jpg”,”takenOn”:”2021-09-15T21:20:25Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/GWHGQ6VB7GUPP5NJHHMDUGVKBI.jpg”,”published”:true,”resizeUrl”:”/resizer/LJT3cfGqBDka6Ir5_X156oJoU14=/arc-anglerfish-arc2-prod-ajc/public/GWHGQ6VB7GUPP5NJHHMDUGVKBI.jpg”,”thumbnailResizeUrl”:”/resizer/VBhD1YN44HzCNrLHRZeRDDF7bVg=/300×0/arc-anglerfish-arc2-prod-ajc/public/GWHGQ6VB7GUPP5NJHHMDUGVKBI.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_04.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”HQIHS76KEFCRRLGKURCQ56VIII”},”created_date”:”2021-09-17T12:40:16Z”,”last_updated_date”:”2021-09-17T16:52:04Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”6NFNECUSTFDVDA3ZXNHBWDAAEU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953419},”type”:”text”,”content”:”“The cafe and market is an important piece,” Winslade said. “We’re going to open that up in the morning, and the idea is that people can drive up and get coffee and hang out, and with that we’re developing a little breakfast pastry program.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Tiramisu. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_06.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YSJZSNFOHSYN33WYWGISBNESSI.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”YSJZSNFOHSYN33WYWGISBNESSI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/HKjy5Vfqx6E9N3MeoEr-wbWpwRs=/arc-anglerfish-arc2-prod-ajc/public/YSJZSNFOHSYN33WYWGISBNESSI.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/HKjy5Vfqx6E9N3MeoEr-wbWpwRs=/arc-anglerfish-arc2-prod-ajc/public/YSJZSNFOHSYN33WYWGISBNESSI.jpg”,”takenOn”:”2021-09-15T21:24:46Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YSJZSNFOHSYN33WYWGISBNESSI.jpg”,”published”:true,”resizeUrl”:”/resizer/HKjy5Vfqx6E9N3MeoEr-wbWpwRs=/arc-anglerfish-arc2-prod-ajc/public/YSJZSNFOHSYN33WYWGISBNESSI.jpg”,”thumbnailResizeUrl”:”/resizer/V38ia82qjVqF90McnY1N1qwAUrQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/YSJZSNFOHSYN33WYWGISBNESSI.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_06.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”TE3WHSPEY5DRVIGDG67RDPT37A”},”created_date”:”2021-09-17T12:40:19Z”,”last_updated_date”:”2021-09-17T16:51:31Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”7HZNE5JWGZE5VPDR7YQCR7FASA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953420},”type”:”text”,”content”:”“We definitely see the cafe as being a community place throughout the day, but we’re also seeing the market side,” Akly said. “We’re going to be retailing all of our fresh pastas and lots of other things, too.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Tre Vele Market fresh pasta. (Mia Yakel for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_10.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613fa1c0f039220fd807adea”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YG3FAQCF4M3RTJ2KWEXDQE55YE.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtype”:”Wires”,”subtitle”:”First Look: Tre Vele”,”width”:2000,”_id”:”YG3FAQCF4M3RTJ2KWEXDQE55YE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/QkVajnHDKtUCnZcSEaBgjzVho8s=/arc-anglerfish-arc2-prod-ajc/public/YG3FAQCF4M3RTJ2KWEXDQE55YE.jpg”,”comments”:[],”iptc_job_identifier”:”613fa1c0f039220fd807adea”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/QkVajnHDKtUCnZcSEaBgjzVho8s=/arc-anglerfish-arc2-prod-ajc/public/YG3FAQCF4M3RTJ2KWEXDQE55YE.jpg”,”takenOn”:”2021-09-15T21:38:25Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YG3FAQCF4M3RTJ2KWEXDQE55YE.jpg”,”published”:true,”resizeUrl”:”/resizer/QkVajnHDKtUCnZcSEaBgjzVho8s=/arc-anglerfish-arc2-prod-ajc/public/YG3FAQCF4M3RTJ2KWEXDQE55YE.jpg”,”thumbnailResizeUrl”:”/resizer/BnxIusuNAG1Tpyl2cR1vgsoHaZc=/300×0/arc-anglerfish-arc2-prod-ajc/public/YG3FAQCF4M3RTJ2KWEXDQE55YE.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/092121firstlook_10.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”NZARM4S2L5AUHOEQMUYRHD7SOM”},”created_date”:”2021-09-17T12:40:31Z”,”last_updated_date”:”2021-09-17T16:47:58Z”,”height”:1333,”image_type”:”photograph”},{“_id”:”DIMA2WN235ESHAFWPQTEFV5O6Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953421},”type”:”text”,”content”:”DINING OUT”},{“_id”:”3WW6ZXLYARD3VJ7H67CFHTEJNU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953422},”type”:”text”,”content”:”Dining room: 4-10 p.m. Mondays-Thursdays; 4-11 p.m. Fridays-Saturdays. Lunch and brunch coming soon. Cafe and retail hours: 8 a.m.-8 p.m. Mondays-Fridays; 10 a.m.-7 p.m. Saturdays.”},{“_id”:”CSFVYWDBO5BJNJQTUFRVZH6SBY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631905953423},”type”:”text”,”content”:”6017 Sandy Springs Circle, Sandy Springs. 404-303-8423.
treveleatl.com/”},{“_id”:”W2HZDMI4YBDPPIR2YM2H4VZMEU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632150766003},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-20T13:23:26.840Z”,”headlines”:{“basic”:”First Look: Tre Vele Italian restaurant opens in Sandy Springs”},”first_publish_date”:”2021-09-20T13:23:26.840Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”dining-rotator”},{“text”:”things-to-do.ajc”},{“text”:”things to do”},{“text”:”teamligaya”},{“text”:”north fulton”},{“text”:”first look”},{“text”:”instagramfood”}]},”type”:”story”,”last_updated_date”:”2021-09-20T15:24:38.721Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/first-look-tre-vele-italian-restaurant-opens-in-sandy-springs/XZXNGCQURJG3XDJUPCNUSGEGGA/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“name”:”Mia Yakel”,”type”:”author”,”byline”:”Mia Yakel”}]},”subtitle”:”First Look: Tre Vele”,”width”:2000,”caption”:”Tre Vele, a new Italian restaurant, doesn’t plan to focus on just one region of Italy. Its offerings include Pizza Vegano (counterclockwise, from top right), Caprese, Spaghetti, Branzino, and Pappardelle with lamb ragu. (Mia Yakel for The Atlanta Journal-Constitution)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NQAEKEWOG2E3KFUVP6IWADSMYE.jpg”,”height”:1333}},”_id”:”XZXNGCQURJG3XDJUPCNUSGEGGA”},{“content_elements”:[{“_id”:”FNHUDTDXP5GYXLC3XQT4W2O7DU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631907353515},”type”:”text”,”content”:”A new pizza concept is set to open in Virginia-Highland this fall.”},{“_id”:”WSBITHBUQ5FQ7FJJQFFK532XHY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631907353516},”type”:”text”,”content”:”Pielands will open at 1021 Virginia Ave. NE, in the former Goin’ Coastal space. The eatery comes from restaurateur Billy Streck, who also owns Atlanta restaurants Nina & Rafi on the Eastside Beltline, Hampton + Hudson in Inman Park and Lyla Lila in Midtown.”},{“_id”:”T4TSEUSCAJAOPNMI24SGXVKP7M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631907353517},”type”:”text”,”content”:”The 1,600 square-foot counter-service restaurant will serve whole pies, individual slices, salads and Italian-style subs, plus beer and wine.”},{“_id”:”GPJMDZAK2RBP7M7XSOHH2PBRRM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631907353518},”type”:”text”,”content”:”Pielands’ design will “channel old-school neighborhood pizzerias with a laidback, community feel,” according to a press release. The space will feature “red, white and brick accents, concrete floors, fun pizza design details and a vintage photo of the Brooklyn Bridge spanning the main dining room wall.””},{“_id”:”OYKNSEC4Q5G4VLPLSHD3JODJX4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631907353519},”type”:”text”,”content”:”Streck, a New York native, grew up hanging out in his family’s pizzeria and “hopes to continue his mission of creating community places for people to gather.””},{“_id”:”NNBM6NYLZRHO7H7KTK4LOXI6NA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631907353520},”type”:”text”,”content”:”The Pielands space was previously slated to open as Pizza By the Slice from Anthony Spina, the owner of O4W Pizza in Duluth and Streck’s former partner in Nina & Rafi.”},{“_id”:”5KPSBVEX75HXVGPDQLHSRRKWTM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182723},”type”:”text”,”content”:”Spina did not immediately respond to a request for comment on why he is no longer involved in the Virginia-Highland project, and a representative for Pielands did not immediately respond to a request for more information on the restaurant.”},{“_id”:”XXBDHPJJYND3BG536EOQRB4VTA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631906761290},”type”:”text”,”content”:”
“},{“_id”:”E37XUMQ34FBUPHXRHW4C7E2B34″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939049},”type”:”text”,”content”:”Folks looking to splurge on a fancy meal have a couple of options in the days ahead.”},{“_id”:”FEMIKNHPQFCQBAF4Q5QBJHOBD4″,”additional_properties”:{“inline_comments”:[{“pos”:282,”comment”:”cq”}],”comments”:[],”_id”:1631898939050},”type”:”text”,”content”:”Atlas at the St. Regis resumes its Four Hands collaboration dinners that see culinary director chef Freddy Money teamed up with a visiting chef to prepare an eight-course tasting menu. The next in the Four Hands dinner series, which runs Sept. 21-25, showcases the talents of Mathew Peters, who gained international aplomb as a member of the Team USA that took home the gold medal at the 2017 Bocuse d’Or, the culinary “olympics” competition held biannually in France.”},{“_id”:”WU24D3HSSRGV7JI23SSCT4SWCY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939051},”type”:”text”,”content”:”The multicourse meal will feature modernist takes on oysters Rockefeller, an uni tart, and squash gnocchi, among other dishes. The dinner is $250 per person, plus tax and gratuity. Reservations can be made online at
atlasrestaurant.com or by calling 404-600-6471.”},{“_id”:”F6XRWXMIXBCN7EN5GZXDGCNFOU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939052},”type”:”text”,”content”:”On Sept. 23, chef Nick Leahy will host a wine dinner at his Nick’s Westside to explore the wines and cuisine of Croatia. The five-course meal, each paired with a Croatian wine, will include a chilled octopus salad, black risotto with mussels and shrimp, fisherman’s stew, and wine-braised beef with rye gnocchi in mushroom ragu. Reservations for the dinner, which costs $85 per person, plus tax and gratuity, can be made online at nickswestsideatl.com/upcoming-events/croatia or by calling 770-838-5701.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Located in the heart of Midtown at 1117 W. Peachtree St. and recently opened, Epicurean Atlanta is a culinary-driven hotel whose every detail is shaped by food and drink. 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Culinary-driven hotel Epicurean Atlanta opened Sept. 16. Located in the heart of Midtown, at 1117 W. Peachtree St., it includes 178 guest rooms, a theater with a state-of-the-art kitchen as center stage, and three dining spots.”},{“_id”:”XB7TJUL6RJEGNCBACUOI3ZGMDE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939056},”type”:”text”,”content”:”Epicurean’s flagship restaurant, Reverence, offers a new American menu developed by the hotel’s executive chef, Ewart Wardhaugh, and emphasizes locally sourced, seasonal ingredients. Wine is a focus of the beverage menu, with a floor-to-ceiling, temperature-conditioned wine library, complete with rolling ladder, as a focal point. Seating options include a bar in the main dining room, a lounge and a two-level patio overlooking West Peachtree Street.”},{“_id”:”ET2WWKXILVAURO3ELZEI4XIVGY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939057},”type”:”text”,”content”:”The Office Bar sits on the ground level of the office tower, opposite the hotel. Here, the focus is on spirits, with 100 whiskies on the drink list.”},{“_id”:”IVIVSUCI4FF27EVM7OTECMN2PU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939058},”type”:”text”,”content”:”Aerial, the third restaurant on the property, is perched a few stories above ground on the terrace. A cantina-style menu includes a variety of Latin-inflected snacks, tapas and salads; a trio of ceviches; and a raw bar.”},{“_id”:”XB7TJUL6RJEGNCBACUOI3ZGMDE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939059},”type”:”text”,”content”:”AC Hotel Atlanta Perimeter Center recently opened its doors across the street from Perimeter Mall, at 40 Perimeter Center Place in Dunwoody. Dining concepts include the AC Lounge, whose menu of snacks and small plates, as well as a full bar, can be enjoyed indoors or on a 40-seat patio with a fire pit. Coming soon to the property is Bar Peri, a rooftop restaurant-bar featuring Spanish fare. The 4,000-square-foot space holds seating for 40 inside and 60 outside. The opening date is yet to be announced.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”workflow”:{“status_code”:4},”caption”:”Margherita Pizza from Antico Pizza is becoming available in Delta One business class on flights to Europe and on trans-Pacific flights. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”Methode”,”name”:”AJC”,”source_type”:”staff”,”source_id”:”4001ffc2-7501-11e8-b09b-76b66756ed14″,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FRHBYLSQO5NF3UFWX3KEK5F6MY.jpg”,”geo”:{},”licensable”:false,”display_date”:”2017-08-18T13:40:05Z”,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”,”byline”:”Chris Hunt”}]},”subtitle”:””,”width”:3558,”first_publish_date”:”2017-08-18T13:40:05Z”,”_id”:”FRHBYLSQO5NF3UFWX3KEK5F6MY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/rgG48ihLl2yYXg08dX8Zt9beykU=/arc-anglerfish-arc2-prod-ajc/public/FRHBYLSQO5NF3UFWX3KEK5F6MY.jpg”,”comments”:[],”keywords”:[“atlanta restaurants blog”,”atlanta-restaurants”],”proxyUrl”:”/resizer/rgG48ihLl2yYXg08dX8Zt9beykU=/arc-anglerfish-arc2-prod-ajc/public/FRHBYLSQO5NF3UFWX3KEK5F6MY.jpg”,”takenOn”:”2017-08-18T13:40:05Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FRHBYLSQO5NF3UFWX3KEK5F6MY.jpg”,”published”:true,”resizeUrl”:”/resizer/rgG48ihLl2yYXg08dX8Zt9beykU=/arc-anglerfish-arc2-prod-ajc/public/FRHBYLSQO5NF3UFWX3KEK5F6MY.jpg”,”thumbnailResizeUrl”:”/resizer/oR8sBtdNDk0COGxSKeS3mZf1Iiw=/300×0/arc-anglerfish-arc2-prod-ajc/public/FRHBYLSQO5NF3UFWX3KEK5F6MY.jpg”,”version”:1,”originalName”:”https://www.ajc.com//rw/Pub/p8/AJC/2017/08/18/Images/WPIMAGE_cmgajcfoodandmore_18724.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”ARXQSG6G7VDZBOSQBXBC3EWKEY”},”created_date”:”2020-06-26T10:51:10Z”,”last_updated_date”:”2021-09-17T17:34:44Z”,”publish_date”:”2017-08-18T13:40:05Z”,”height”:2194,”image_type”:”photograph”},{“_id”:”SYL256OS5ZFJFDVAXRJQVHGVC4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939062},”type”:”text”,”content”:”Delta Air Lines has revamped its business class menu and is adding Antico pizza and other local food brands on international flights from Atlanta.”},{“_id”:”DNYEZOPO3JDF7CAMXC3O5NSUCQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939063},”type”:”text”,”content”:”The Atlanta-based airline says it has started serving Margherita Tradizionale di Napoli from Antico Pizza in Delta One business class on flights to Europe and on trans-Pacific flights. The small pizzas are par-baked in Antico’s ovens and refrigerated, then reheated onboard, according to Delta.”},{“_id”:”IBTZZ6US7BBMBDINMJBVWZLJ3M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631898939064},”type”:”text”,”content”:”The airline developed the menu with one of its new in-flight catering contractors, Mainline Aviation LLC, a subsidiary of Marietta-based Goldbergs Group. The airline will serve Goldbergs’ everything bagels for breakfast in business class on international flights and bread “hydrated with SweetWater’s 420 beer.” And Delta said it will use Georgia-grown pecans, peaches, apples, olives and mushrooms and Springer Mountain Farms chicken.”},{“_id”:”2256GAWLEFBAFAQ7QOG6LE62OQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182740},”type”:”text”,”content”:”
“},{“_id”:”SI63QYHEB5AQDJTBPW5U4F42YE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182741},”type”:”text”,”content”:”Knife Kitchen and Cocktails is set to open at 3162 Piedmont Road in Buckhead,
Reporter Newspapers reports. The restaurant comes from Ali Ebrahimi, who has previously worked with Southern Proper Hospitality Group.”},{“_id”:”7MMSYAI5P5DMPJP64HVLREQSQQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182742},”type”:”text”,”content”:”
“},{“_id”:”JJR4ZTXX6RAXRL2MJ7WXJHGWBA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182743},”type”:”text”,”content”:”Biggerstaff Brewing Company has finally opened at 521 Edgewood Ave. in Old Fourth Ward, down the street from much-lauded restaurant Staplehouse. Clay and Sarah Davies
first announced their venture in mid-2019.”},{“_id”:”SQ57V6KRKRG5FF3JWB3O7DV5UE”,”additional_properties”:{“comments”:[],”_id”:”SYB2HD4TU5EYFKFDGDSGIXHA3U”},”type”:”raw_html”,”content”:”

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A post shared by Biggerstaff Brewing Company (@biggerstaffbrewing) “},{“_id”:”4WPN25FV7FB7ZCFERWE4WCHEX4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182745},”type”:”text”,”content”:”In addition to serving Intelligentsia coffee in the mornings and beer in the afternoons and evenings, Biggerstaff will also offer food from a menu designed by Staplehouse chef Ryan Smith in collaboration with Biggerstaff executive chef Davis King.”},{“_id”:”VFZG3KBVHRHBNGXMBQ4WDTRM2U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182746},”type”:”text”,”content”:”Toscano Restaurant Italiano has opened inside Atlantic Station in the former Meehan’s Irish Pub space. The restraurant comes from Linda Harrell and Gianni Betti, who also own Cibo e Beve in Sandy Springs.”},{“_id”:”T6EIXWJHMZCXJEC7AL3VAAKQFU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182747},”type”:”text”,”content”:”Village Burger will open a location at 137 S. Perry St. in Lawrenceville, What Now Atlanta reports. The restaurant will join Village Burger locations in Dunwoody, Tucker and Cumming.”},{“_id”:”JNXDWUD2KRBANAMSJKYRTW4EBE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182748},”type”:”text”,”content”:”Perrine’s Wine Shop is slated to open a second location at 3121 E. Shadowlawn Ave. in Buckhead, Reporter Newspapers reports. The first Perrine’s opened on Howell Mill Road in 2010.”},{“_id”:”S2UTHO4SAFGTZLXWII5ES5ZUAA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182749},”type”:”text”,”content”:”Mediterranean restaurant Yalda is slated to open locations in 2022 at 980 Howell Mill Road in the Osprey Atlanta development and at 6500 Aria Blvd. in Sandy Springs, What Now Atlanta reports.”},{“_id”:”XNKZLBWMDZFWBE4DMDLRXYLNIY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1632141182750},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-17T20:18:08.371Z”,”headlines”:{“basic”:”Pielands coming to Virginia-Highland and more dining news from the week”},”first_publish_date”:”2021-09-17T20:18:08.371Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”intown atlanta”},{“text”:”north fulton”},{“text”:”dekalb county”},{“text”:”gwinnett county”}]},”type”:”story”,”last_updated_date”:”2021-09-20T12:30:35.798Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/pielands-coming-to-virginia-highland-and-more-dining-news-from-the-week/7YVC2ZX5XNE4RIBQHXY26D4STA/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”pielands”,”width”:867,”caption”:”The exterior of Pielands, opening in Virginia-Highland in fall 2021. / Courtesy of Pielands”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/SUDUZZ37ONGIPAA3SE2FXOPBOY.png”,”height”:651}},”_id”:”7YVC2ZX5XNE4RIBQHXY26D4STA”},{“content_elements”:[{“_id”:”665AONOSOJAYBKGFW4HC2CLLRQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639968},”type”:”text”,”content”:”There are plenty of beer events this weekend, including Oktoberfest celebrations at Bold Monk Brewing Co., and 10th and 11th anniversary parties at both Wild Heaven Beer locations.”},{“_id”:”3OBI2TCMQZHEHBJWIE5VYZRPD4″,”additional_properties”:{“comments”:[],”_id”:”NML4VOVFRJD5ZDBQMWW5E4UW3Q”},”type”:”interstitial_link”,”content”:”Beer Town: Checking in with Arches head brewer Justin Ramirez”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/beer-town-checking-in-with-arches-head-brewer-justin-ramirez/NTAUWDL2QBBQLPTJQOJGVRKVK4/”},{“_id”:”QAQTXP3KH5COVCUUPYNBFSPAEE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639969},”type”:”text”,”content”:”But the crazy thing that caught my eye is Monday Night Brewing taking on Arches Brewing at the Monday Night Garage tonight in West End in what’s described as “an exercise of dodgeball domination.””},{“_id”:”AXZG5IUP6JEZZAUATVW5XRF2Z4″,”additional_properties”:{“comments”:[],”_id”:”VNZMG4J4VNAFXAT7MJ5B6PGKLI”},”type”:”interstitial_link”,”content”:”Beer Town: It’s time to start picking out Oktoberfest brews”,”url”:”https://www.ajc.com/things-to-do/food-and-recipes/beer-town-its-time-to-start-picking-out-oktoberfest-brews/IIZAL633RJH7HKODZ7PQXXQVGU/”},{“_id”:”MK2E6GXEK5HOJHFMUOM6DRNTK4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639970},”type”:”text”,”content”:”“Historically speaking, we’ve never lost a tournament,” Monday Night brags. But in the spirit of the underdog, Arches Fest Bier is this week’s Beer Pick.”},{“_id”:”ZAFIEL72MNHO3EPJNPXVS5YSCA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639971},”type”:”text”,”content”:”Beer Pick”},{“_id”:”R26QRMVVDRH6PN65REMGMWMCVM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639972},”type”:”text”,”content”:”Fest Bier”},{“_id”:”4HIRPURLUFFDTMJAK2I54S5MNU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639973},”type”:”text”,”content”:”Arches Brewing, Hapeville”},{“_id”:”DGZJQA52LFB4POXBFQXUQKOVAU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639974},”type”:”text”,”content”:”Available in 16-ounce cans and on draft”},{“_id”:”3NMANU7NDFCFZNPM6J76CE3ZZE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639975},”type”:”text”,”content”:”Profile”},{“_id”:”GMVQH4BUQVEB7JATIV6LMQ6ZR4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639976},”type”:”text”,”content”:”Brewed with Vienna malt, Munich malt and floor-malted pilsner malt, all sourced from Riverbend Malt House in North Carolina, Arches Fest Bier is a Märzen-style lager with a whole lot of malt flavor. There’s a bit Caramunich 3, as well, which gives the beer a beautiful dark amber color, and a touch of residual sweetness, while a late addition of Saaz hops add a hint of spice.”},{“_id”:”FEEUS5JPVFAVJJASRBX4UOOP7Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639977},”type”:”text”,”content”:”Pair with”},{“_id”:”VPJHB7V5O5DYHKK6FMEY7HC5AA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631904639978},”type”:”text”,”content”:”Try Fest Bier with all the malt-friendly Oktoberfest fare, including roast chicken, schweinebraten, sausages, potato pancakes, and pretzels.”},{“_id”:”JCYPJUYVVFGG3CRPOW473VK4BY”,”additional_properties”:{“comments”:[],”_id”:”QSP4IOMNTRGBBEC6JBPC4NTCWI”},”type”:”interstitial_link”,”content”:”Beer and brewery news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“_id”:”3TOB7TD42FEXVMZTCF2GUKUHWY”,”additional_properties”:{“comments”:[],”_id”:”LIPUPJABPVGONJWOS7LBADFRQQ”},”type”:”interstitial_link”,”content”:”MAP: Breweries, brewpubs to try in metro Atlanta”,”url”:”https://www.ajc.com/blog/atlanta-restaurants/map-breweries-brewpubs-try-metro-atlanta/ow9WPOdrZ4tAcvpSxIvKXL/”},{“_id”:”4LP5XW2NHRH43BZSZ5HBMVYBIE”,”additional_properties”:{“inline_comments”:[],”comments”:[]},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-17T18:58:32.820Z”,”headlines”:{“basic”:”Beer Pick: For Oktoberfest (or dodgeball) try Arches Fest Bier this weekend”},”first_publish_date”:”2021-09-17T18:58:32.820Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”teamligaya”},{“text”:”dining team”},{“text”:”cocktails”},{“text”:”beer and breweries”}]},”type”:”story”,”last_updated_date”:”2021-09-17T18:58:33.194Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/beer-pick-for-oktoberfest-or-dodgeball-try-arches-fest-bier-this-weekend/MLDE5E5LCJHEFHSHPGUFH5MJII/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[]},”subtitle”:”arches beer”,”width”:3814,”caption”:”Arches seasonal Fest Bier a malty Marzen-style lager.nBob Townsend for the Atlanta Journal-Constitution.”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/QQ3ZBSHZIZD7XGSX6B27WAWDHY.jpg”,”height”:2861}},”_id”:”MLDE5E5LCJHEFHSHPGUFH5MJII”},{“content_elements”:[{“_id”:”QSLUEUNQN5AEFKB74BPCV6K5MI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694345},”type”:”text”,”content”:”Numerous cultures are known for warm hospitality, but Puerto Ricans are among the best for their outward, inviting ways. From beaming smiles to heaping food portions to flowing drink served with upbeat drum music in the background, a Puerto Rican welcome is an arms-wide-open BIENVENIDOS!”},{“_id”:”SXGAU22BC5EH3K7SEW77UOY6YA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694346},”type”:”text”,”content”:”That expressive spirit of Puerto Rican hospitality is one that I experienced at Raul’s Latin Kitchen, located on the Prep Atlanta campus near Spaghetti Junction. Open since 2014, Prep provides shared and private kitchen space for more than 200 local food entrepreneurs. More recently, it began marketing Prep Food Junction, a collection of its on-premises restaurants.”},{“_id”:”IKIO44BPBRDJTLC5ZH3WVEIJSE”,”additional_properties”:{“comments”:[],”_id”:”2F55FCZLQBELVBWL4O2DRKRTKY”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Chef Raul Thomas offers Puerto Rican food and hospitality at his restaurant, Raul’s Latin Kitchen. (Ligaya Figueras / ligaya.figueras@ajc.com)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YW7N4BAMVNCCZETFT72WX4QLUE.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Raul’s Latin Kitchen”,”width”:2940,”_id”:”YW7N4BAMVNCCZETFT72WX4QLUE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/RH9YsFiONsVIhIo6ykk3lf830BA=/arc-anglerfish-arc2-prod-ajc/public/YW7N4BAMVNCCZETFT72WX4QLUE.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/RH9YsFiONsVIhIo6ykk3lf830BA=/arc-anglerfish-arc2-prod-ajc/public/YW7N4BAMVNCCZETFT72WX4QLUE.jpg”,”takenOn”:”2021-09-11T19:18:54Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YW7N4BAMVNCCZETFT72WX4QLUE.jpg”,”published”:true,”resizeUrl”:”/resizer/RH9YsFiONsVIhIo6ykk3lf830BA=/arc-anglerfish-arc2-prod-ajc/public/YW7N4BAMVNCCZETFT72WX4QLUE.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/jBOGfnACAddpizH8gP6qKptxUAQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/YW7N4BAMVNCCZETFT72WX4QLUE.jpg”,”version”:0,”originalName”:”IMG_3213.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”KZ5MXA46S5DRFHXX6TAGYXY7ZM”},”created_date”:”2021-09-14T12:24:09Z”,”last_updated_date”:”2021-09-14T12:24:09Z”,”height”:4032,”image_type”:”photograph”},{“_id”:”YO5RP3BFYRD4RNXRQOQT2DZMRU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694348},”type”:”text”,”content”:”Tucked in one of the back buildings, Raul’s is a Latin hideaway that looks like a New York bodega and holds the relaxed vibe of a Puerto Rican chinchorro, the sort of roadside food shacks that pepper the island’s coast and inland byways.”},{“_id”:”LVOGKTLSK5DE7M7REAWQ6TSE7Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694349},”type”:”text”,”content”:”Bimbo cookies, Sazón seasonings, Yaucono and other Puerto Rican coffees line the shelves of the small, cramped shop. A display case tempts with pastries and pan de agua. A cooler is stocked with cans of Latin carbonated beverages.”},{“_id”:”OKYTD37E4NHRNCLEKGEYON23EQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694350},”type”:”text”,”content”:”In the kitchen, a couple of cooks can be seen frying thick yucca wedges, round tostones and half-moons of empanadas filled with beef, avocado, jerk chicken, ham and cheese.”},{“_id”:”4NOO5FXWFNDABDU4IDKXRRYSGA”,”additional_properties”:{“comments”:[],”_id”:”AAY5P47IYZCSZOT7UQOAXWJIGM”},”type”:”interstitial_link”,”content”:”Patio Pick: Politan Row is stage for emerging faces in local food scene”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/patio-pick-politan-row-is-stage-for-emerging-faces-in-local-food-scene/327SL4QLTJCUTCISLLM2DA6TUE/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Raul’s Latin Kitchen offers quintessential Puerto Rican plates like slow-roasted pork (pernil) with a side of yellow rice and peas. (Ligaya Figueras / ligaya.figueras@ajc.com)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/4Z64GI7LCZCL7HLUCQYOW3P74Q.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Raul’s Latin Kitchen”,”width”:3806,”_id”:”4Z64GI7LCZCL7HLUCQYOW3P74Q”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/WTgMgZkTAA3bcXn7FoRgdvGU9y8=/arc-anglerfish-arc2-prod-ajc/public/4Z64GI7LCZCL7HLUCQYOW3P74Q.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/WTgMgZkTAA3bcXn7FoRgdvGU9y8=/arc-anglerfish-arc2-prod-ajc/public/4Z64GI7LCZCL7HLUCQYOW3P74Q.jpg”,”takenOn”:”2021-09-11T19:17:34Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/4Z64GI7LCZCL7HLUCQYOW3P74Q.jpg”,”published”:true,”resizeUrl”:”/resizer/WTgMgZkTAA3bcXn7FoRgdvGU9y8=/arc-anglerfish-arc2-prod-ajc/public/4Z64GI7LCZCL7HLUCQYOW3P74Q.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/erNtoYVd-tOSqmSPMnImiYobCIk=/300×0/arc-anglerfish-arc2-prod-ajc/public/4Z64GI7LCZCL7HLUCQYOW3P74Q.jpg”,”version”:0,”originalName”:”IMG_3209.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”5DRNR77DV5ELRNAYAD5KKUSMSA”},”created_date”:”2021-09-14T12:24:09Z”,”last_updated_date”:”2021-09-14T12:24:09Z”,”height”:2797,”image_type”:”photograph”},{“_id”:”ILARJLNCHBA2BKZJCIVLNJQCT4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694352},”type”:”text”,”content”:”Owner Raul Thomas stations himself behind the counter. He is host, GM, expediter, cashier and exec chef. After a long absence from the dining scene, Chef Raul is a restaurateur once again.”},{“_id”:”B2XYPL4XNVD75IUNEKCBVTTEFU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694353},”type”:”text”,”content”:”In the early 2000s, the New York native of Puerto Rican descent operated Raul’s Latin American Cafe, first in Austell and later in Marietta. When that closed after a three-year run, he shifted to catering, private cooking and culinary instruction. Seven years ago, he added theatrical production to his resume, having acquired the Theatre in the Square in Marietta, restoring the building, and setting into motion Marietta’s New Theatre in the Square, with his son as artistic director.”},{“_id”:”UILFLCULJ5AWZPY6JATAKDAXB4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694354},”type”:”text”,”content”:”The pandemic brought the theater business to a sudden halt.”},{“_id”:”JPEXFLI2MJCHLJ5QOT73VCV4LQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694355},”type”:”text”,”content”:”“We thought we were going to come back in 60 to 90 days. Sitting home after two, three months was driving me nuts, so I started to live by my words: ‘You have to always be reinventing yourself,’” said Thomas, whose early culinary moments include time at a Marriott Marquis kitchen in NYC as well as working as the executive chef for Georgia State University.”},{“_id”:”J5622N4HRZGFNO5VY22KBIDBU4″,”additional_properties”:{“comments”:[],”_id”:”K4BGEC466FDUVE2XL5ASZ6VLKA”},”type”:”interstitial_link”,”content”:”Patio Pick: Tiny Atlanta food hall stall delivers big flavor”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/patio-pick-tiny-atlanta-food-hall-stall-delivers-big-flavor/26SMIHWMXZEINEMOSC43EPHGAU/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”At Raul’s Latin Kitchen, mofongo, a filling dish of garlic-laced fried plantains, comes with your choice of protein. Here, it is studded with shrimp. (Ligaya Figueras / ligaya.figueras@ajc.com)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/JZMT7VQ4IZHBNC62DWRLISMLEM.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Raul’s Latin Kitchen”,”width”:4032,”_id”:”JZMT7VQ4IZHBNC62DWRLISMLEM”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/1q5lv-OaUWCPPfQSKQJLoy2MXmo=/arc-anglerfish-arc2-prod-ajc/public/JZMT7VQ4IZHBNC62DWRLISMLEM.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/1q5lv-OaUWCPPfQSKQJLoy2MXmo=/arc-anglerfish-arc2-prod-ajc/public/JZMT7VQ4IZHBNC62DWRLISMLEM.jpg”,”takenOn”:”2021-09-11T19:19:13Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/JZMT7VQ4IZHBNC62DWRLISMLEM.jpg”,”published”:true,”resizeUrl”:”/resizer/1q5lv-OaUWCPPfQSKQJLoy2MXmo=/arc-anglerfish-arc2-prod-ajc/public/JZMT7VQ4IZHBNC62DWRLISMLEM.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/JjX49vhOE9NHoypky5psnXIFVek=/300×0/arc-anglerfish-arc2-prod-ajc/public/JZMT7VQ4IZHBNC62DWRLISMLEM.jpg”,”version”:0,”originalName”:”IMG_3216.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”VM7XIJCQAJFIVMX7BAZCP2DZSI”},”created_date”:”2021-09-14T12:24:09Z”,”last_updated_date”:”2021-09-14T12:24:09Z”,”height”:3024,”image_type”:”photograph”},{“_id”:”TNHIFJB73NA47K5J4NN5HHWE2I”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694357},”type”:”text”,”content”:”Someone approached him about purchasing a food truck. The vehicle needed extensive repairs, so Thomas spent the early weeks of pandemic lockdown fixing the truck in his driveway. “That was my COVID relief, daily,” he said.”},{“_id”:”FKEYSTLEANFNXCAGSJUNMXB3FE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694358},”type”:”text”,”content”:”The first time he took the newly wrapped Raul’s Latin Kitchen to the streets peddling Puerto Rican eats, he sold out in two hours. “I knew I was onto something really good,” he said.”},{“_id”:”OKVZYL2C4JARZJKG7F3M6LYFII”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694359},”type”:”text”,”content”:”Thomas began renting commissary space at Prep in June of last year. By January, he had outgrown those digs and moved into a larger space, with the plan of fusing together a bodega-restaurant model. These days, the food truck is idle, except when booked for events and private functions. The restaurant is calling his name.”},{“_id”:”WJA75HRUURDP5KKCVL7UVCXZBI”,”additional_properties”:{“comments”:[],”_id”:”QYG2EUNGPNC6LI7TKHQ2HTQAII”},”type”:”interstitial_link”,”content”:”Patio Pick: Seed’s new chef wants to nurture loyal east Cobb community”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/patio-pick-seeds-new-chef-wants-to-nurture-loyal-east-cobb-community/3I5NZUQ2PJB3TH2W2GBCC7WGIU/”},{“_id”:”LSBZ7CGJ6NDBFJ4MB5KFNDTFFA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694360},”type”:”text”,”content”:”“COVID is what got me into this mess of getting back into the restaurant business,” he told me when we spoke on the phone days after my dinner.”},{“_id”:”3YPMAPRY6VFQFJYOXAR2DMJLWM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694361},”type”:”text”,”content”:”I didn’t know any of this when I stepped inside his new venture. I did know that my dinner party would arrive hungry, so I placed an order for each of the five empanadas on the menu. Thomas asked if I wanted him to make it a tabla — a platter rounded out by carne frita (fried chunks of pork), yucca fries and maduros (sweet fried plantains). Sí, por favor.”},{“_id”:”XSCVHJZDRFG7HKZUKSWV5ISKJE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694362},”type”:”text”,”content”:”Raul’s Latin Kitchen is technically a counter-service operation, but he readied a five-top on the scrappy patio: a couple of parking spots transformed by brightly colored aluminum tables and chairs, with gray slate chips underfoot.”},{“_id”:”KPEWPACGEJC4JKOASKAGZFFHPY”,”additional_properties”:{“comments”:[],”_id”:”34ZXXGIPSFC2NOOJSUI6KGSRRM”},”type”:”interstitial_link”,”content”:”Atlanta Patio Pick: Best End Brewing is where the Beltline meets Bosnia”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/atlanta-patio-pick-best-end-brewing-is-where-the-beltline-meets-bosnia/WL2UK5V7KZESVM3KLWJOAEHODQ/”},{“_id”:”KFUXJU7IFBAGDDGJYTYIMKWXMU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694363},”type”:”text”,”content”:”After that delightful platter of deftly folded, flaky, flavor-filled empanadas came a tray of slow-roasted pork (all the chopped-up goodness!) with mountainous scoops of subtly scented yellow rice studded with peas. There was peppery jerk chicken plated with red beans and white rice; and an old-school metal pot of mofongo — a delicious mashup of fried plantains, crunchy pork cracklings and heady garlic, with shrimp as my chosen protein.”},{“_id”:”QFZWF46TZ5DS5H6OYIKV72TARA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694364},”type”:”text”,”content”:”Don’t cry uncle just yet.”},{“_id”:”7IZ36OATIBEBJC355M3IPGKLFE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694365},”type”:”text”,”content”:”If you are a Cuban sandwich enthusiast, try this one from Thomas. He fetches the bread from Florida. Since you are there, order the chorizo sammie; they make the sausage in-house.”},{“_id”:”FMDQKD3WRNDMXEGPKBGIJYKOL4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694366},”type”:”text”,”content”:”Before I hung up after speaking with Thomas, he reminded me that Raul’s Latin Kitchen joins an international mix at PREP’s Food Junction, one that includes Middle Eastern fare from Hot Chickpeas and Taiwanese chicken and drinks at Java Saga.”},{“_id”:”YZYCA42OWVGFPC2OGYFRF7FOEI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631708694367},”type”:”text”,”content”:”Leave it to the Puerto Rican chef to open his arms wide.”},{“_id”:”ZMKCMHDTXNAV7OGUC6BG54GQPI”,”additional_properties”:{“comments”:[],”_id”:”EL55ZQCKFZGVFEYLTOINIJIHUM”},”type”:”interstitial_link”,”content”:”Patio pick: With El Vinedo Local, South America comes to Midtown”,”url”:”https://www.ajc.com/things-to-do/atlanta-restaurant-blog/atlanta-patio-pick-with-el-vinedo-local-south-america-comes-to-midtown/H7OB4HU7Z5EGREX2NW5SUK2QSY/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”A jerk chicken plate comes with a choice of two sides. Here, the flavorful meat is paired with red beans and rice. (Ligaya Figueras / ligaya.figueras@ajc.com)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ME5OGAZA3VEWLBCDQJIBGKIUSQ.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras 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Kitchen”,”width”:4032,”_id”:”ME5OGAZA3VEWLBCDQJIBGKIUSQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/9q0n8NiWr71BjpLdVq9RpZ6SKVA=/arc-anglerfish-arc2-prod-ajc/public/ME5OGAZA3VEWLBCDQJIBGKIUSQ.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/9q0n8NiWr71BjpLdVq9RpZ6SKVA=/arc-anglerfish-arc2-prod-ajc/public/ME5OGAZA3VEWLBCDQJIBGKIUSQ.jpg”,”takenOn”:”2021-09-11T19:16:42Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/ME5OGAZA3VEWLBCDQJIBGKIUSQ.jpg”,”published”:true,”resizeUrl”:”/resizer/9q0n8NiWr71BjpLdVq9RpZ6SKVA=/arc-anglerfish-arc2-prod-ajc/public/ME5OGAZA3VEWLBCDQJIBGKIUSQ.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/Vzl26RFaD5RzuFB2WOXfS2iUhJQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/ME5OGAZA3VEWLBCDQJIBGKIUSQ.jpg”,”version”:0,”originalName”:”IMG_3204.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”4QZCTC7RR5EPFL5WIUUBGROEK4″},”created_date”:”2021-09-14T12:24:09Z”,”last_updated_date”:”2021-09-14T12:24:09Z”,”height”:3024,”image_type”:”photograph”},{“_id”:”WFNMKMCVPBBDVOGP2WFWR5YLLY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265972},”type”:”text”,”content”:”RAUL’S LATIN KITCHEN & CATERING”},{“_id”:”Y6S6F56LFNHCXG7TQE3LYU5YDQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265973},”type”:”text”,”content”:”Menu: Caribbean with a focus on Puerto Rican cuisine”},{“_id”:”JHHU4IACBBHPBARW5JDZDUBQVA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265974},”type”:”text”,”content”:”Alcohol: No”},{“_id”:”YNOFEOWLEFF47OUY6TENWBYMUM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265975},”type”:”text”,”content”:”What I ordered: Tabla (platter of empanadas, carne frita, fried yucca, maduros (sweet fried plantains) and dipping sauces); pernil plate; jerk chicken plate; shrimp mofongo; Cuban sandwich; chorizo sandwich”},{“_id”:”GYEQMRXXYFAVDDHOSJOSFEULO4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265976},”type”:”text”,”content”:”Service options: Dine-in and takeout; online ordering available; for delivery, order via DoorDash or Grubhub”},{“_id”:”DWZET7G2ANHQZBVUE457U5YJLM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265977},”type”:”text”,”content”:”Mask policy: Strongly encouraged”},{“_id”:”JR65BIZCEVD4PF6BO3WO6DJZ5I”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265978},”type”:”text”,”content”:”Address, phone: 3795 Presidential Parkway, Suite FP8, Atlanta, 770-559-1152″},{“_id”:”H5NPXA7HWRD3DJO2IFIOP6VHTA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265979},”type”:”text”,”content”:”Hours: 11 a.m.-8 p.m. Wednesdays-Saturdays”},{“_id”:”SMIC2C4LMNGEPNGZACZTBGL7IY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631650265980},”type”:”text”,”content”:”Website: raulslatinkitchen.com”},{“_id”:”H56KAKIXU5FVJMRA3JJ22FQCGE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631817656530},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-16T13:06:42.878Z”,”headlines”:{“basic”:”Atlanta Patio Pick: Hideaway bodega is new act for longtime chef”},”first_publish_date”:”2021-09-16T13:06:42.878Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and 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social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 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Kitchen”,”width”:4032,”caption”:”A tabla from Raul’s Latin Kitchen brings a selection of Puerto Rican appetizers, including empanadas, carne frita and maduros. (Ligaya Figueras / ligaya.figueras@ajc.com)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/SV5INJXDPNAW5AX5TTFDB7EBVY.jpg”,”height”:2957}},”_id”:”LIYRUAC6PFF5JI6P6JVMOJKCOA”},{“content_elements”:[{“_id”:”ZFXOLWQKTNG57ECUKJWWKF4PQY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737438},”type”:”text”,”content”:”Brewers and business partners Rhett Caseman and Josh Johnson are set to debut Inner Voice Brewing in Decatur on Sept. 17.”},{“_id”:”LJ2N53BZ3NEE3ISZEQQMC5GBVQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737439},”type”:”text”,”content”:”It’s located in the former Big Tex space, just off West Ponce de Leon Avenue. Atlanta’s Local Architects took on the design project, creating a destination that’s open and airy, with floor-to-ceiling windows, a spacious bar, and indoor and outdoor seating.”},{“_id”:”UD5FQHYD4VGRTGCDFACVEUZRIE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737440},”type”:”text”,”content”:”In an interesting brewery and restaurant business arrangement, Glide Pizza will soon open an outpost in the kitchen at Inner Voice, complete with a signature takeout window.”},{“_id”:”WPJUAD72AVADLGGZGJXVCZDESE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737441},”type”:”text”,”content”:”Last week at the taproom, Caseman and Johnson explained that they first met on the job at Monday Night Brewing in Atlanta. Though Johnson left for a position at Heist Brewery in Charlotte, North Carolina, for a time, he returned to Monday Night, and eventually became head of research and development, while Caseman worked his way up to lead brewer.”},{“_id”:”H3T5MD22NZFWFB6Q5ZAGUCNOMA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737442},”type”:”text”,”content”:”But in 2017, soon after Georgia Senate Bill 85 was signed into law, allowing breweries and distilleries to sell directly to consumers, Caseman and Johnson decided it was time to pursue their dreams, and open an “own premise” brewery together. As a steppingstone, they left Monday Night, and took jobs at Variant Brewing in Roswell.”},{“_id”:”2NJ3JBNYKZGG3BYN3TPMWF64BY”,”additional_properties”:{“comments”:[],”_id”:”ULM74LK2VNCJVLJ5MYJAIZAVAM”},”type”:”interstitial_link”,”content”:”More beer and brewery news”,”url”:”https://www.ajc.com/things-to-do-cocktails/”},{“_id”:”T4DM3N5YJBBDJBTD4MZEDVZSZU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737443},”type”:”text”,”content”:”“Rhett and I decided to leave at the same time, because suddenly it didn’t take this huge capital investment to start a brewery,” Johnson said. “While we were at Variant, we basically split one job, and the other half of our time we spent trying to find a place, and then get it up and running.””},{“_id”:”COXBPHWJFJHG3ER3JXKBJWOOTU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737444},”type”:”text”,”content”:”“We signed our lease in January 2020, and that timing was definitely a big stumbling block,” Caseman said. “First-time business owners, and we’ve got our necks on the line in the midst of all that. But almost four years later, here we are now. I think our vision was always to be part of a community that was walkable, and would give us a better opportunity to express ourselves.””},{“_id”:”XMNEZ7QWUBBLBH6YOU22OCUAGE”,”additional_properties”:{“comments”:[],”_id”:”3DXZKL62B5CWPPDSBY5RQ3OOOI”},”type”:”interstitial_link”,”content”:”DeKalb County dining and beer news”,”url”:”https://www.ajc.com/things-to-do/dekalb-county-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”The taproom at Inner Voice Brewing in Decatur will open on Sept. 17. (Courtesy of Inner Voice Brewing)”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EM4F3I3YCRFW5JOGK4BLLX6FTY.jpg”,”licensable”:false,”credits”:{“affiliation”:[],”by”:[{“name”:”Handout”,”type”:”author”,”byline”:”Handout”}]},”subtitle”:”091621 Beer Town”,”width”:2014,”_id”:”EM4F3I3YCRFW5JOGK4BLLX6FTY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/6Hq3MczaUM6MKkRKn0LsO-KbZbw=/arc-anglerfish-arc2-prod-ajc/public/EM4F3I3YCRFW5JOGK4BLLX6FTY.jpg”,”owner”:”elizabeth.miniet@ajc.com”,”comments”:[],”proxyUrl”:”/resizer/6Hq3MczaUM6MKkRKn0LsO-KbZbw=/arc-anglerfish-arc2-prod-ajc/public/EM4F3I3YCRFW5JOGK4BLLX6FTY.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EM4F3I3YCRFW5JOGK4BLLX6FTY.jpg”,”published”:true,”resizeUrl”:”/resizer/6Hq3MczaUM6MKkRKn0LsO-KbZbw=/arc-anglerfish-arc2-prod-ajc/public/EM4F3I3YCRFW5JOGK4BLLX6FTY.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/5L9IEN1lxLXBgZAeq527sm23-mU=/300×0/arc-anglerfish-arc2-prod-ajc/public/EM4F3I3YCRFW5JOGK4BLLX6FTY.jpg”,”version”:0,”originalName”:”Inner Voice Taproom.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”3R45JK6XPJHSZOQYCGKTZ647A4″},”created_date”:”2021-09-09T13:56:39Z”,”last_updated_date”:”2021-09-09T13:56:39Z”,”height”:1512,”image_type”:”photograph”},{“_id”:”4GTHMUTVGRHKTJUBV2KL373EWU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737445},”type”:”text”,”content”:”The custom two-vessel Deutsche Beverage seven-barrel brewhouse is located in the back of the building, and includes a 10-barrel, direct fire mash tun.”},{“_id”:”A27L2RDZLFAO5LXFUBX4TRIFP4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737446},”type”:”text”,”content”:”“It’s the first direct fire system we’ve ever worked on, but it’s kind of fun to see how different systems change the beers,” Johnson said. “And we’re liking the flavors that the direct fire is giving us, with a little more caramelization, depending on how long we boil.””},{“_id”:”3JOOQCX6JBD33GZ4OWRMYQZ7OM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737447},”type”:”text”,”content”:”The day I visited, there were seven beers on tap. But at full capacity, the Inner Voice taproom will offer up to 12 different beers, all served unfiltered from horizontal tanks with bag liners, on view next to the bar. Most beers will be canned and available for sale at the brewery, as well.”},{“_id”:”TVJWS6TQ5FBEHHTWP7AVI4EFQQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737448},”type”:”text”,”content”:”Among the samples I tried, I was surprised by how much I liked a bright pale wheat beer called Sun Drop that was fermented with English yeast and rested on orange zest.”},{“_id”:”LNVY3UE73JCBDKPONFOVZYQAZM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737449},”type”:”text”,”content”:”Though Caseman and Johnson claimed they were still dialing it in, I really liked the Quality Time Kölsch, brewed with floor-malted Pilsner malt, and Motueka hops, giving it zesty notes of citrus.”},{“_id”:”VN2GGD26FRE3DDODMUVM5NSXGY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737450},”type”:”text”,”content”:”There are also a pale ale, an IPA, two double IPAs, and a decadent, 13%, double-mashed imperial stout, with vanilla beans, toasted coconut and toasted almonds, that’s surprisingly dry, and dangerously easy to drink.”},{“_id”:”BLUTQFG4JJGG3PSI4KCPQRCIIY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737451},”type”:”text”,”content”:”Look for several lagers in the future, too. “We’re champing at the bit to brew some lagers,” Caseman said. “We just haven’t worked at a lot of places where we’ve had the opportunity to brew that style. But that’s a style Josh and I really like, and if we’re out, that’s what we typically drink.””},{“_id”:”3STILFZZNVCDFHT7XLUXAUKLIY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737452},”type”:”text”,”content”:”Finally, asked about the inspiration for Inner Voice, Caseman laughed and said, “It took us a really long time to find a name.””},{“_id”:”R5JG4AHNPVAE7HUSVW4AWBN2WU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737453},”type”:”text”,”content”:”It turns out, it was inspired by a long, slow jam called “Good Thoughts, Bad Thoughts,” created by George Clinton and Funkadelic. The lyrics advise, “Listen to the inner voice. A higher wisdom is at work for you.””},{“_id”:”6I2NY7MTYNBIRKF3BOA5AAOA6M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631194737454},”type”:”text”,”content”:”“I think overall we’re pretty proud of how we’ve started,” Caseman said. “Everything’s gone pretty smoothly so far, and we’re both really excited to improve on that.””},{“_id”:”S5V6LZ765RAVFJV2TFAVU5NPHM”,”additional_properties”:{“comments”:[],”_id”:”62T55ODPZVC7RG5TZDQQQTHMJA”},”type”:”interstitial_link”,”content”:”MAP: Breweries, brewpubs to try in metro Atlanta”,”url”:”https://www.ajc.com/blog/atlanta-restaurants/map-breweries-brewpubs-try-metro-atlanta/ow9WPOdrZ4tAcvpSxIvKXL/”},{“_id”:”KXXJ6U4KOFC4ZMG3CFHPZAQHAI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631725794556},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-15T14:00:00Z”,”headlines”:{“basic”:”Beer Town: Inner Voice Brewing set to open in Decatur”},”first_publish_date”:”2021-09-15T14:00:00.311Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”teamligaya”},{“text”:”beer and breweries”},{“text”:”cocktails”},{“text”:”restaurant openings”},{“text”:”dekalb county”},{“text”:”instagramfood”}]},”label”:{“custom_label”:{“display”:true,”text”:”BEER TOWN”}},”type”:”story”,”last_updated_date”:”2021-09-20T19:08:28.590Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/beer-town-inner-voice-brewing-set-to-open-in-decatur/YQLX4F7ORBGKTDJNKIIPBA33NY/”,”promo_items”:{“basic”:{“credits”:{“affiliation”:[],”by”:[{“image”:{“version”:”0.5.8″,”url”:””},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:””}],”social_links”:[{“site”:”email”,”url”:””}],”name”:”Bob Townsend”,”description”:”Bob Townsend has been a freelance writer for the Atlanta Journal-Constitution more than 20 years, covering food, dining and arts and entertainment, and the Beer Town and Beer Pick features. “,”_id”:”bobtownsend”,”additional_properties”:{“original”:{“lastName”:”Townsend”,”image”:””,”education”:[],”longBio”:”Bob Townsend has been a freelance writer for the Atlanta Journal-Constitution more than 20 years, covering food, dining and arts and entertainment, and the Beer Town and Beer Pick features. “,”native_app_rendering”:false,”fuzzy_match”:false,”affiliations”:””,”bio”:”Bob Townsend has been a freelance writer for the Atlanta Journal-Constitution more than 20 years, covering food, dining and arts and entertainment, and the Beer Town and Beer Pick features. “,”firstName”:”Bob”,”books”:[],”podcasts”:[],”contributor”:false,”awards”:[],”_id”:”bobtownsend”,”bio_page”:””,”last_updated_date”:”2021-03-31T18:22:23.274Z”,”byline”:”Bob Townsend / For the AJC”,”email”:””,”slug”:””,”status”:false}},”type”:”author”,”version”:”0.5.8″,”url”:””,”slug”:””}]},”subtitle”:”AAJC 091621 beer town”,”width”:4032,”caption”:”Brewers and owners Josh Johnson and Rhett Caseman are shown in the taproom at the new Inner Voice Brewing in Decatur. (Bob Townsend for The Atlanta Journal-Constitution)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/PLIS2P7FZBGBJFRYVPO6UY2ZFE.jpg”,”height”:3024}},”_id”:”YQLX4F7ORBGKTDJNKIIPBA33NY”},{“content_elements”:[{“_id”:”33BR735P7JCEFPKOVPI66NDH5I”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1595260503026},”type”:”text”,”content”:”With so many choices on Nakato’s extensive menu, it’s easy to overlook a humble appetizer like the nasu dengaku — miso-glaze eggplant.”},{“_id”:”EXZF34XQSNBSDPUX3GB6J3FXZQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1629385799516},”type”:”text”,”content”:”It’s a relatively common dish on Japanese menus, but Nakato’s preparation is delightful. Even if you order the nasu dengaku for takeout, it is served in five little upright sections of eggplant standing on the plate like miniature towers. The narrow Asian eggplant is tender and custardy, without collapsing into a stringy mess.”},{“_id”:”EXJK6N3CNNGMJASUEU3KQACDKQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1629385799517},”type”:”text”,”content”:”The sweet, salty, funky miso glaze coating the top of each bit of eggplant is strong, yet balanced in flavor. A sprinkling of toasted sesame seeds adds a distinct dash of nuttiness.”},{“_id”:”MKC33TPST5HI3NKL7VM35ISHDE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1629385799518},”type”:”text”,”content”:”Nakato is known for the qualities that make this dish great: impeccable execution, beautifully balanced Japanese flavors, and an invitation to order again and again.”},{“_id”:”UQ4PJEB6DNFMHKEUNQHQATFI5E”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1629385799519},”type”:”text”,”content”:”Nakato. 1776 Cheshire Bridge Road NE, Atlanta. 404-873-6582, nakatorestaurant.com.”},{“_id”:”JSNEYOXU5JBNFNUFRHHYVZFXD4″,”additional_properties”:{“comments”:[],”_id”:”HBQEENQAEBDO7LMDKHF3PWVFOM”},”type”:”interstitial_link”,”content”:”Longtime Japanese restaurant Nakato keeps (sushi) rolling on”,”url”:”https://www.ajc.com/entertainment/dining/longtime-japanese-restaurant-nakato-keeps-sushi-rolling/BsktcmBPuqkl7oTikMaUbN/”},{“_id”:”YPIWRWU75VE23FW7P6JW57ZRFI”,”additional_properties”:{“comments”:[],”_id”:”6TISCNXP55EVPCZHQA54O3YOAE”},”type”:”interstitial_link”,”content”:”After 45 years, Japanese restaurant Nakato still ‘defining traditions’”,”url”:”https://www.ajc.com/entertainment/dining/after-years-japanese-restaurant-nakato-still-defining-traditions/5adyYy2XNcXNBl1J3TG7jI/”},{“_id”:”63733MYWZRGJTPZ7BRTEA5RVUQ”,”additional_properties”:{“comments”:[],”_id”:”XU6T5LU76NFMBKQYC46MKJITHM”},”type”:”interstitial_link”,”content”:”More Intown Atlanta restaurant news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“_id”:”IIMUWEL6PRDF5MYGVOCEWUE7GQ”,”additional_properties”:{“comments”:[],”_id”:”G3XNRSY63RDN3PQZLYDCKH2WGE”},”type”:”interstitial_link”,”content”:”More of Atlanta’s best dishes”,”url”:”https://www.ajc.com/things-to-do/dish-of-the-week/”},{“_id”:”6OTVCSFNNJFJRAHKKSOBKD42Q4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1629385799522},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-14T14:00:00Z”,”headlines”:{“basic”:”There’s a jewel hidden on this Atlanta restaurant’s extensive menu”},”first_publish_date”:”2021-09-14T14:00:00.256Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North 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Henri Hollis/henri.hollis@ajc.com”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/JNJJWW4WBZDVVI6O3OLTKU75UU.jpg”,”height”:2507}},”_id”:”WLHZYE7635HPVIDUXDASFXOTAM”},{“content_elements”:[{“_id”:”HB6G2NRWNRH7HEBS3NFB4YWUQU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062140},”type”:”text”,”content”:”The local hospitality industry is growing, even during the pandemic. The Kimpton Sylvan in Buckhead, Wylie in Midtown and Hamilton in Alpharetta are just a few of metro Atlanta’s new lodging options. However, one boutique hotel beckons not only with posh sleeping quarters, but also with gastronomic delights.”},{“_id”:”5XEWBJUSZRCQ5BOIT54KKOKJWI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062141},”type”:”text”,”content”:”Located in the heart of Midtown, at 1117 W. Peachtree St., and slated to open Sept. 16, Epicurean Atlanta is a culinary-driven hotel.”},{“_id”:”MXQKJZG3LBHBBKHCJXNSENELAI”,”additional_properties”:{“comments”:[],”_id”:”N5WSXQLMQFCCZFL43ONNMLEE34″},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Located in the heart of Midtown, Epicurean Atlanta is a culinary-driven hotel featuring three dining establishments. Ligaya Figueras/ligaya.figueras@ajc.com”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/Z4XS4LJ36RHHPPPBKYJPJFQ67Y.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Epicurean Hotel”,”width”:3024,”_id”:”Z4XS4LJ36RHHPPPBKYJPJFQ67Y”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/YLUtywKL8CUgJy8m403vTRoV7M8=/arc-anglerfish-arc2-prod-ajc/public/Z4XS4LJ36RHHPPPBKYJPJFQ67Y.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/YLUtywKL8CUgJy8m403vTRoV7M8=/arc-anglerfish-arc2-prod-ajc/public/Z4XS4LJ36RHHPPPBKYJPJFQ67Y.jpg”,”takenOn”:”2021-09-09T14:42:37Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/Z4XS4LJ36RHHPPPBKYJPJFQ67Y.jpg”,”published”:true,”resizeUrl”:”/resizer/YLUtywKL8CUgJy8m403vTRoV7M8=/arc-anglerfish-arc2-prod-ajc/public/Z4XS4LJ36RHHPPPBKYJPJFQ67Y.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/ZoI5SfRXHhWy6ExQgn0VKqA1Qhc=/300×0/arc-anglerfish-arc2-prod-ajc/public/Z4XS4LJ36RHHPPPBKYJPJFQ67Y.jpg”,”version”:2,”originalName”:”IMG_3153.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”P5RFRXPUKFG2VN3PZGEXSL675E”},”created_date”:”2021-09-10T15:04:05Z”,”last_updated_date”:”2021-09-13T17:53:17Z”,”height”:4032,”image_type”:”photograph”},{“_id”:”VTQBBRWTNRBD3FPN3QROIYUYQI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062143},”type”:”text”,”content”:”The Atlanta hotel is the second location for the Epicurean Hotel brand, which opened in Tampa, Florida, in 2014 as a collaboration between Mainsail Lodging & Development and husband-and-wife restaurateurs Bern and Gert Laxer of Bern’s Steak House, now in the hands of their son, David Laxer. The new sister property in Atlanta includes 178 guest rooms, a nearly 2,000-square-foot theater, with a state-of-the-art kitchen as center stage, and three dining spots.”},{“_id”:”H4ACY7ELVREI5CA2HGZAGCJIME”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062144},”type”:”text”,”content”:”The project is part of a 3.5-acre mixed-use property built by Selig Development. Besides the hotel, it includes a 31-story office tower and 64 luxury residences. The three buildings are united by the 1-acre Sky Terrace, which features a bar-restaurant and lush green space.”},{“_id”:”EMA7SVJFFVHURGLBGZSNUMEHHY”,”additional_properties”:{“comments”:[],”_id”:”CJXGI4AVBNEZ3H24XONCFRJZAE”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”syndication”:{},”caption”:”Rather than a traditional lobby, guests step inside Epicurean’s flagship restaurant, Reverence, featuring a new American menu developed by the hotel’s executive chef, Ewart Wardhaugh. Ligaya Figueras/ligaya.figueras@ajc.com”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/F2CAKIDEEBAM3PKWCMM27VCOGU.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Epicurean Hotel”,”width”:3024,”_id”:”F2CAKIDEEBAM3PKWCMM27VCOGU”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/nSbNe15hXbggdaVdcCxbeCwfXn4=/arc-anglerfish-arc2-prod-ajc/public/F2CAKIDEEBAM3PKWCMM27VCOGU.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/nSbNe15hXbggdaVdcCxbeCwfXn4=/arc-anglerfish-arc2-prod-ajc/public/F2CAKIDEEBAM3PKWCMM27VCOGU.jpg”,”takenOn”:”2021-09-09T14:38:31Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/F2CAKIDEEBAM3PKWCMM27VCOGU.jpg”,”published”:true,”resizeUrl”:”/resizer/nSbNe15hXbggdaVdcCxbeCwfXn4=/arc-anglerfish-arc2-prod-ajc/public/F2CAKIDEEBAM3PKWCMM27VCOGU.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/j5_kAFu4Mp2ML_8lLkaXVAV8YSI=/300×0/arc-anglerfish-arc2-prod-ajc/public/F2CAKIDEEBAM3PKWCMM27VCOGU.jpg”,”version”:2,”originalName”:”IMG_3149.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”PPETTTKF75GFDNZMXMU4YEFUHE”},”created_date”:”2021-09-10T15:04:05Z”,”last_updated_date”:”2021-09-13T17:45:14Z”,”height”:4032,”image_type”:”photograph”},{“_id”:”37BZRLNGS5FCXNFE7IS3YAG3B4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062146},”type”:”text”,”content”:”The immersive culinary experience begins at the hotel entrance. Rather than a traditional lobby, guests step inside Epicurean’s flagship restaurant, Reverence. A new American menu developed by the hotel’s executive chef, Ewart Wardhaugh, emphasizes locally sourced, seasonal ingredients.”},{“_id”:”EN3EF6D7RVCOVLCMRDZ2CFUJVQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062147},”type”:”text”,”content”:”Reverence is “about respecting the product,” said Wardhaugh, a native of Scotland whose 20-plus-year globetrotting culinary career has taken him to Singapore, the Caribbean, Australia and Dubai, among other places.”},{“_id”:”EEMB36LUQRFZJHKJ4AENVSNVOM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062148},”type”:”text”,”content”:”Plenty of dishes — from a vegetable of the day to veal rib-eye — will be prepared in a wood-fired oven, a focal point of the open kitchen.”},{“_id”:”PQTCR7Z6LVEYXNOLID2N4HKXMI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062149},”type”:”text”,”content”:”Window walls on three sides lend an airy brightness to the clean, modernist design, with seating options that include a bar in the main dining room, a lounge and a two-level patio overlooking West Peachtree Street.”},{“_id”:”5OZKWMMOUJFV7DQ4AIRIQWUD4Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062150},”type”:”text”,”content”:”Bern’s Steak House has garnered attention for having a wine cellar that features more than half a million bottles. Wine will play a similarly important role at Reverence. Advanced Sommelier Arthur Huynh worked with sommeliers from Bern’s to develop the wine list for Reverence. He has amassed a 1,200-bottle collection, many of which will be on display in the floor-to-ceiling, temperature-conditioned wine library, complete with rolling ladder.”},{“_id”:”CIC5ZKQFHJCRZOK23GOSNXU5KM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631565128956},”type”:”text”,”content”:”“I want guests to explore,” said Huynh, who will offer more than two dozen wines by the glass.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”The Office Bar is located on the ground level of the office tower opposite Epicurean Atlanta. Ligaya Figueras/ligaya.figueras@ajc.com”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NE6Y5QLQQREL7DSJO4GL7AWWCU.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Epicurean Hotel”,”width”:3024,”_id”:”NE6Y5QLQQREL7DSJO4GL7AWWCU”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/2JILLrpCs1M9oSXcmgdhfTaeuf8=/arc-anglerfish-arc2-prod-ajc/public/NE6Y5QLQQREL7DSJO4GL7AWWCU.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/2JILLrpCs1M9oSXcmgdhfTaeuf8=/arc-anglerfish-arc2-prod-ajc/public/NE6Y5QLQQREL7DSJO4GL7AWWCU.jpg”,”takenOn”:”2021-09-09T13:54:03Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/NE6Y5QLQQREL7DSJO4GL7AWWCU.jpg”,”published”:true,”resizeUrl”:”/resizer/2JILLrpCs1M9oSXcmgdhfTaeuf8=/arc-anglerfish-arc2-prod-ajc/public/NE6Y5QLQQREL7DSJO4GL7AWWCU.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/zma6MWtRLEhGMLpz98tMynKBidQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/NE6Y5QLQQREL7DSJO4GL7AWWCU.jpg”,”version”:2,”originalName”:”IMG_3076.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”NSAJSNZSDBFVDJFS3S27T7T2KI”},”created_date”:”2021-09-10T15:04:05Z”,”last_updated_date”:”2021-09-13T17:47:36Z”,”height”:4032,”image_type”:”photograph”},{“_id”:”BMPC2FW3UZF27ETTAOLFIRPSGQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062152},”type”:”text”,”content”:”Wardhaugh and his team also are responsible for the food and beverages at the Office Bar on the ground level of the office tower, opposite the hotel. Here, the focus is on spirits, with 100 whiskies on the drink list. The Epicurean team hopes to make the place a destination for a sports crowd that is looking for an urban chic place to watch a game.”},{“_id”:”PXEHHXF6Z5DARPTAWA4AZFQWLA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631565128959},”type”:”text”,”content”:”“We’re going to rewrite the rules for a sports bar,” said Wardhaugh, who plans to offer themed menus for major sporting events. The Office Bar will open daily at 11 a.m.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”The cantina-style restaurant Aerial is perched on the terrace at Epicurean that connects the three towers of the mixed-use development. 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A cantina-style menu includes a variety of Latin-inflected snacks, tapas and salads; a trio of ceviches; and a raw bar for al fresco noshing.”},{“_id”:”HTYX4Q7F7VBA3MRMFMIFW46SW4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062155},”type”:”text”,”content”:”The 2,000-square-foot Epicurean Theatre also is open to the general public. The venue will be the site for hands-on cooking classes, dinners and other culinary-focused programming. Epicurean Atlanta will hold the inaugural Gather Round festival Oct. 14-17, featuring chefs from around the Southeast. Chef Kevin Ouzts of the Spotted Trotter, a local charcuterie business, will take the culinary stage in late October.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Epicurean Theatre will be used for hands-on cooking classes, dinners and other culinary-focused programming at Epicurean Atlanta. Ligaya Figueras/ligaya.figueras@ajc.com”,”source”:{“system”:”photo center”,”name”:”AJC”,”edit_url”:””,”source_type”:”staff”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[]},”type”:”image”,”distributor”:{“mode”:”reference”,”reference_id”:”8aec2b8c-455c-4816-903d-79fc8fdf8019″},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/KQ74WRXE6JH4PG4HFVX7IJ5HHQ.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“image”:{“version”:”0.5.8″,”url”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”},”socialLinks”:[{“site”:”email”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”deprecated”:true,”deprecation_msg”:”Please use social_links.”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”social_links”:[{“site”:”email”,”url”:”Ligaya.Figueras@ajc.com”},{“site”:”facebook”,”url”:”https://www.facebook.com/AtlantaRestaurantScene/”},{“site”:”twitter”,”url”:”https://twitter.com/atldiningnews”},{“site”:”instagram”,”url”:”https://www.instagram.com/ligayafigueras/?hl=en”},{“site”:”linkedin”,”url”:”https://www.linkedin.com/in/ligayafigueras/”}],”name”:”Ligaya Figueras”,”description”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”_id”:”ligaya-figueras”,”additional_properties”:{“original”:{“lastName”:”Figueras”,”role”:”Food and dining editor”,”education”:[],”affiliations”:”The Atlanta Journal-Constitution”,”bio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.”,”linkedin”:”https://www.linkedin.com/in/ligayafigueras/”,”instagram”:”https://www.instagram.com/ligayafigueras/?hl=en”,”expertise”:”2,16″,”type”:”author”,”twitter”:”https://twitter.com/atldiningnews”,”beat”:”Food and Dining”,”last_updated_date”:”2021-03-30T13:17:33.708Z”,”bio_page”:”/staff/ligaya-figueras/”,”byline”:”Ligaya Figueras”,”email”:”Ligaya.Figueras@ajc.com”,”image”:”https://s3.amazonaws.com/arc-authors/ajc/4ed69d36-fe19-4f48-aa3c-d83ccf2bd330.png”,”longBio”:”Ligaya Figueras joined the AJC as its food and dining editor in 2015.The Midwest transplant digs biscuits, collards and peanuts — roasted, please.”,”languages”:”English, Spanish”,”org”:”ajc”,”facebook”:”https://www.facebook.com/AtlantaRestaurantScene/”,”author_type”:”Staff”,”firstName”:”Ligaya”,”books”:[],”podcasts”:[],”awards”:[],”custom_ajc_phone”:”404-526-2021″,”_id”:”ligaya-figueras”,”status”:true}},”type”:”author”,”version”:”0.5.8″,”url”:”/staff/ligaya-figueras/”}]},”subtitle”:”Epicurean Hotel”,”width”:4032,”_id”:”KQ74WRXE6JH4PG4HFVX7IJ5HHQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/u_kLT6mspflCktO610xcBEHv194=/arc-anglerfish-arc2-prod-ajc/public/KQ74WRXE6JH4PG4HFVX7IJ5HHQ.jpg”,”owner”:”ligaya.figueras@ajc.com”,”comments”:[],”keywords”:[“”],”proxyUrl”:”/resizer/u_kLT6mspflCktO610xcBEHv194=/arc-anglerfish-arc2-prod-ajc/public/KQ74WRXE6JH4PG4HFVX7IJ5HHQ.jpg”,”takenOn”:”2021-09-09T14:02:00Z”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/KQ74WRXE6JH4PG4HFVX7IJ5HHQ.jpg”,”published”:true,”resizeUrl”:”/resizer/u_kLT6mspflCktO610xcBEHv194=/arc-anglerfish-arc2-prod-ajc/public/KQ74WRXE6JH4PG4HFVX7IJ5HHQ.jpg”,”ingestionMethod”:”manual”,”thumbnailResizeUrl”:”/resizer/NC3u_BVIhFG0ATsPuI1ev-QB_B8=/300×0/arc-anglerfish-arc2-prod-ajc/public/KQ74WRXE6JH4PG4HFVX7IJ5HHQ.jpg”,”version”:2,”originalName”:”IMG_3081.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”template_id”:594,”galleries”:[],”_id”:”CTPPPMDT5BGQPL27MTV5MJ64UQ”},”created_date”:”2021-09-10T15:04:05Z”,”last_updated_date”:”2021-09-13T17:51:30Z”,”height”:2487,”image_type”:”photograph”},{“_id”:”QZAN4LMPMZCA7KAODJUN2MBEKQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062157},”type”:”text”,”content”:”Every design feature at Epicurean Atlanta has a gastronomic reference. Look around, and you’ll discover the human-sized Shun knife at the Epicurean Theatre entrance, champagne bottle-shaped door handles leading to the Gran Cru ballroom, and shot glasses fashioned into lighting fixtures.”},{“_id”:”VVHJVBI7AFD2LAH75XCSTEXPN4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062158},”type”:”text”,”content”:”If hunger strikes when the lights are turned off at Epicurean’s restaurants, overnight guests will find mini bars stocked with better than average food and drink labels. And, those willing to splurge can book one of 22 suites with a kitchen. For a price, Wardhaugh even will whip up a meal in the room.”},{“_id”:”EQLL4MRT7FHPNB6KGCCI62LURQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631556062159},”type”:”text”,”content”:”For hotel reservations, or to register for Epicurean Theatre events, visit epicureanhotelatlanta.com.”},{“_id”:”5TNU4STTURCAPP7BI3IWZJQ7MQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631559871172},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-13T18:20:22.554Z”,”headlines”:{“basic”:”New hotel brings culinary creativity to Midtown”},”first_publish_date”:”2021-09-13T18:20:22.554Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about 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Hotel”,”width”:4032,”caption”:”The main dining room at Reverence offers a look at the open kitchen. Other seating options include a lounge and a two-level patio overlooking West Peachtree Street. Ligaya Figueras/ligaya.figueras@ajc.com”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/Q5NOV6V6LNHLNNBUFTKH6XFUCI.jpg”,”height”:3024}},”_id”:”YXCXYTHNTNF4XL2MVDP2Z5JYNI”},{“content_elements”:[{“_id”:”NQWV2FIAB5FRHP32NEKRAAOIJ4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039386},”type”:”text”,”content”:”Last week, chef Linda Harrell and the team behind the popular Sandy Springs Italian restaurant Cibo e Beve opened a new restaurant, Toscano Ristorante Italiano, at Atlantic Station in Midtown.”},{“_id”:”UEVGDKGZM5BWVPESDO4K2N3SHA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039387},”type”:”text”,”content”:”Harrell and her longtime business partner, Gianni Betti, took over the former Meehan’s Public House space on 19th Street, transforming the Irish pub into a casual fine dining destination.”},{“_id”:”4ER2NYYCSRBQ5AIOSKNT5XD6QE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039388},”type”:”text”,”content”:”The build-out includes an expanded kitchen and an open dining room, a reconfigured bar and covered patio, and a private dining room. The formal foyer and host stand features a Tuscan-style fleur de lis etched in glass. And much of the art is local, including works from Atlanta artist Stephanie Dalton.”},{“_id”:”MOBZSCYNLRFLTHHTP2EA6ZXMVY”,”additional_properties”:{“comments”:[],”_id”:”WDHR4DQQAFHGDLCQCCT5YYOYXY”},”type”:”interstitial_link”,”content”:”More first looks at metro Atlanta restaurants”,”url”:”https://www.ajc.com/things-to-do-first-look/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”The team at Toscano Ristorante Italiano at Atlantic Station includes (from left) Linda Harrell (one of the owners), John Hults (executive chef) and Irvin Torres (general manager). Not pictured is another owner, Gianni Betti. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook13.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EH64DLGMNWG3WQ5LI37JWHHSBA.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:5161,”_id”:”EH64DLGMNWG3WQ5LI37JWHHSBA”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/w6FAlSM035fObCtEn0SPNkPNdHg=/arc-anglerfish-arc2-prod-ajc/public/EH64DLGMNWG3WQ5LI37JWHHSBA.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/w6FAlSM035fObCtEn0SPNkPNdHg=/arc-anglerfish-arc2-prod-ajc/public/EH64DLGMNWG3WQ5LI37JWHHSBA.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/EH64DLGMNWG3WQ5LI37JWHHSBA.jpg”,”published”:true,”resizeUrl”:”/resizer/w6FAlSM035fObCtEn0SPNkPNdHg=/arc-anglerfish-arc2-prod-ajc/public/EH64DLGMNWG3WQ5LI37JWHHSBA.jpg”,”thumbnailResizeUrl”:”/resizer/lO7CUFl6j0vZneJ6Oy-fN924rkQ=/300×0/arc-anglerfish-arc2-prod-ajc/public/EH64DLGMNWG3WQ5LI37JWHHSBA.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook13.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”XAEJHKSNPJC7XAULZQUSA4CEEI”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:24:09Z”,”last_updated_date”:”2021-09-10T14:34:13Z”,”height”:3474,”image_type”:”photograph”},{“_id”:”ANIYRCRCBJBHNBXU23TOOYXCHA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039389},”type”:”text”,”content”:”Recently, Harrell sat down at the bar at Toscano, first declaring that she was grateful for all of the loyal regulars at Cibo e Beve, especially during the pandemic.”},{“_id”:”5OLDM4Q2DRGCFNRXZRQ7ZI4USQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039390},”type”:”text”,”content”:”“You know the neighborhood was so great to us,” Harrell said. “I mean they kept us alive. They really took care of us during the pandemic. We’ve been there 10 years, and we’ve really made friends with most of our guests. They were all here the other night for our friends and family.””},{“_id”:”23QRZ67LCFEYVNNUDEYVVUQYXI”,”additional_properties”:{“comments”:[],”_id”:”HYTPWJPX3ZHUDIR3FEKTVBJ5KY”},”type”:”interstitial_link”,”content”:”Intown Atlanta dining news”,”url”:”https://www.ajc.com/things-to-do-intown-atlanta-restaurant-news/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Petto di pollo al Marsala (Chicken Marsala) at Toscano. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook7.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FFBG5OZCFHSGHVMBLJSINZQBWQ.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:5334,”_id”:”FFBG5OZCFHSGHVMBLJSINZQBWQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/EPYdegWcUbQzFuPa2he31d-nAwQ=/arc-anglerfish-arc2-prod-ajc/public/FFBG5OZCFHSGHVMBLJSINZQBWQ.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/EPYdegWcUbQzFuPa2he31d-nAwQ=/arc-anglerfish-arc2-prod-ajc/public/FFBG5OZCFHSGHVMBLJSINZQBWQ.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FFBG5OZCFHSGHVMBLJSINZQBWQ.jpg”,”published”:true,”resizeUrl”:”/resizer/EPYdegWcUbQzFuPa2he31d-nAwQ=/arc-anglerfish-arc2-prod-ajc/public/FFBG5OZCFHSGHVMBLJSINZQBWQ.jpg”,”thumbnailResizeUrl”:”/resizer/hjHX9nDE84Nc_GM24PEhrZmlS6w=/300×0/arc-anglerfish-arc2-prod-ajc/public/FFBG5OZCFHSGHVMBLJSINZQBWQ.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook7.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”WJ4ZYSR7KJHYFH63CWBAPT3MYY”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:22:45Z”,”last_updated_date”:”2021-09-10T14:52:55Z”,”height”:3606,”image_type”:”photograph”},{“_id”:”LNR7CXWHLFCNVINKJTSUQHEPBA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039391},”type”:”text”,”content”:”Asked to compare and contrast the Cibo menu and the larger Toscano menu, Harrell said Cibo favorites such as the signature chopped salad and the meatballs with San Marzano tomato sauce and ricotta cheese traveled to Midtown with her, but there are several new things, too.”},{“_id”:”3LMQ4JQUDRB3HDG4BRATPJJXEY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039392},”type”:”text”,”content”:”“We think that the menu here is very similar, with the addition of some things that are maybe a little more mainstream, and that we think people would expect or would ask for,” she said. “We have things on the menu here like fettuccine Alfredo and lasagna. Cibo is smaller. The kitchen is smaller and the dining room is smaller, so the menu is smaller, as well.””},{“_id”:”OLUMRYOQLZFNRPY6IR2STYYQLI”,”additional_properties”:{“comments”:[],”_id”:”M7NULXAAB5BUBFJOT6T4QW5RNE”},”type”:”interstitial_link”,”content”:”Metro Atlanta restaurant openings”,”url”:”https://www.ajc.com/things-to-do/metro-atlanta-restaurant-openings/”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Bucatini Carbonara at Toscano. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook5.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YBX6CX5LB6GXN3YJV4WBJG5KCI.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:5283,”_id”:”YBX6CX5LB6GXN3YJV4WBJG5KCI”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/uGJGNQdkJKOtTpXb-E20AJWGjQU=/arc-anglerfish-arc2-prod-ajc/public/YBX6CX5LB6GXN3YJV4WBJG5KCI.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/uGJGNQdkJKOtTpXb-E20AJWGjQU=/arc-anglerfish-arc2-prod-ajc/public/YBX6CX5LB6GXN3YJV4WBJG5KCI.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/YBX6CX5LB6GXN3YJV4WBJG5KCI.jpg”,”published”:true,”resizeUrl”:”/resizer/uGJGNQdkJKOtTpXb-E20AJWGjQU=/arc-anglerfish-arc2-prod-ajc/public/YBX6CX5LB6GXN3YJV4WBJG5KCI.jpg”,”thumbnailResizeUrl”:”/resizer/ufyRHYwrJZ4EMNVHFThkfbzeAro=/300×0/arc-anglerfish-arc2-prod-ajc/public/YBX6CX5LB6GXN3YJV4WBJG5KCI.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook5.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”ZYEI43ICCVFUBFOF2FYMTTN2QQ”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:22:14Z”,”last_updated_date”:”2021-09-10T14:54:01Z”,”height”:3414,”image_type”:”photograph”},{“_id”:”E62U7UU6XND2PC7R633BRBJBH4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039393},”type”:”text”,”content”:”Another difference at Toscano is that it will be open for lunch and dinner seven days a week, with weekend brunch coming soon.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Toscano has a lunch menu. Among its many offerings is Panino con la Porchetta. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook11.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/VKRQTLNQSE7JFANEWT5ZE7YSXU.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:4437,”_id”:”VKRQTLNQSE7JFANEWT5ZE7YSXU”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/y5wvPaTy-j3KjlpUdLcp3l8pL4Y=/arc-anglerfish-arc2-prod-ajc/public/VKRQTLNQSE7JFANEWT5ZE7YSXU.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/y5wvPaTy-j3KjlpUdLcp3l8pL4Y=/arc-anglerfish-arc2-prod-ajc/public/VKRQTLNQSE7JFANEWT5ZE7YSXU.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/VKRQTLNQSE7JFANEWT5ZE7YSXU.jpg”,”published”:true,”resizeUrl”:”/resizer/y5wvPaTy-j3KjlpUdLcp3l8pL4Y=/arc-anglerfish-arc2-prod-ajc/public/VKRQTLNQSE7JFANEWT5ZE7YSXU.jpg”,”thumbnailResizeUrl”:”/resizer/QHGcgbW_UPkHuguGwB3tXF-bqVc=/300×0/arc-anglerfish-arc2-prod-ajc/public/VKRQTLNQSE7JFANEWT5ZE7YSXU.jpg”,”version”:4,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook11.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”PZKVNZEWYNGV3EROGJEJDXGNPQ”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:23:39Z”,”last_updated_date”:”2021-09-10T14:38:45Z”,”height”:3519,”image_type”:”photograph”},{“_id”:”EOZWG44SGNH3DFEMOQEDOMABWA”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039394},”type”:”text”,”content”:”“There’s no foot traffic at Cibo for lunch, so lunch is a big difference here,” Harrell said. “But a lot of the menu is the same; there’s just more on the menu here. The meatballs are something we’re really known for, so we had to have those. But it’s funny, they’re called Toscano meatballs here, and Cibo meatballs there, but they’re the same meatballs.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Toscano’s antipasto menu includes Arancini di Riso con bufala e manzo (rice balls filled with fresh mozzarella and beef, breaded, fried and served with tomato sauce). (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook9.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/VLICXHYD23Z2WY3MKPPGV7M4DQ.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:5376,”_id”:”VLICXHYD23Z2WY3MKPPGV7M4DQ”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/5TR8wNmEGYY0h1AatGC6EYTxFWY=/arc-anglerfish-arc2-prod-ajc/public/VLICXHYD23Z2WY3MKPPGV7M4DQ.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/5TR8wNmEGYY0h1AatGC6EYTxFWY=/arc-anglerfish-arc2-prod-ajc/public/VLICXHYD23Z2WY3MKPPGV7M4DQ.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/VLICXHYD23Z2WY3MKPPGV7M4DQ.jpg”,”published”:true,”resizeUrl”:”/resizer/5TR8wNmEGYY0h1AatGC6EYTxFWY=/arc-anglerfish-arc2-prod-ajc/public/VLICXHYD23Z2WY3MKPPGV7M4DQ.jpg”,”thumbnailResizeUrl”:”/resizer/Ey-cdngMAxwQHfQePDVx4k9FO7g=/300×0/arc-anglerfish-arc2-prod-ajc/public/VLICXHYD23Z2WY3MKPPGV7M4DQ.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook9.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”RLIGFQIXHFE3LJPIXT5AZLPYFM”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:23:44Z”,”last_updated_date”:”2021-09-10T14:35:32Z”,”height”:3537,”image_type”:”photograph”},{“_id”:”7W6GMDYFYFH7DMAOHNHYUN4HLQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039395},”type”:”text”,”content”:”Harrell’s younger brother, John Hults, moved from New York to Atlanta in March to work at Cibo and become the executive chef at Toscano. “Trust me, we have some arguments, but he knows how to do everything in the way that it needs to be done,” Harrell said, laughing. “It mirrors Cibo. It really does, and luckily we still love each other.””},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”A popular Cibo e Beve cocktail is also available at Toscano: Hunny Pot (Cathead Honeysuckle Vodka, St. Germain, mint, fresh blood orange juice with a Torresella Prosecco floater). (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook6.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/F2LTMZXEIMUYBYLLK7HJQGACXE.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:5394,”_id”:”F2LTMZXEIMUYBYLLK7HJQGACXE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/63WU7jehe7zUmK36YcWvHouOhY8=/arc-anglerfish-arc2-prod-ajc/public/F2LTMZXEIMUYBYLLK7HJQGACXE.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/63WU7jehe7zUmK36YcWvHouOhY8=/arc-anglerfish-arc2-prod-ajc/public/F2LTMZXEIMUYBYLLK7HJQGACXE.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/F2LTMZXEIMUYBYLLK7HJQGACXE.jpg”,”published”:true,”resizeUrl”:”/resizer/63WU7jehe7zUmK36YcWvHouOhY8=/arc-anglerfish-arc2-prod-ajc/public/F2LTMZXEIMUYBYLLK7HJQGACXE.jpg”,”thumbnailResizeUrl”:”/resizer/XomtbZjq8neY-Q6Y6HU0eDv0uzU=/300×0/arc-anglerfish-arc2-prod-ajc/public/F2LTMZXEIMUYBYLLK7HJQGACXE.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook6.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”HHEZXTPTBJESJONP7SMOIMQFNQ”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:22:48Z”,”last_updated_date”:”2021-09-10T14:52:27Z”,”height”:3492,”image_type”:”photograph”},{“_id”:”BF54MZOE6ZF73KPSIN75SWH2SE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039396},”type”:”text”,”content”:”Another Cibo alum, Toscano general manager Irvin Torres, is in charge of the beverage program, which includes an expanding selection of Italian wines, six draft beers, and several cocktails that have been bestsellers on the Cibo menu. Hunny Pot, with Cathead Honeysuckle Vodka, St. Germain, mint, fresh blood orange juice, and a Torresella Prosecco floater, is currently the most popular, Torres said.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Grilled Swordfish with salmoriglio sauce, spinach and roasted potatoes at Toscano. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook10.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/S22FPMLNF35UN5ZVAU44AU3QOE.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:4883,”_id”:”S22FPMLNF35UN5ZVAU44AU3QOE”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/BgxkhqgyeUcjZa6nIQmPIFUwAbU=/arc-anglerfish-arc2-prod-ajc/public/S22FPMLNF35UN5ZVAU44AU3QOE.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/BgxkhqgyeUcjZa6nIQmPIFUwAbU=/arc-anglerfish-arc2-prod-ajc/public/S22FPMLNF35UN5ZVAU44AU3QOE.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/S22FPMLNF35UN5ZVAU44AU3QOE.jpg”,”published”:true,”resizeUrl”:”/resizer/BgxkhqgyeUcjZa6nIQmPIFUwAbU=/arc-anglerfish-arc2-prod-ajc/public/S22FPMLNF35UN5ZVAU44AU3QOE.jpg”,”thumbnailResizeUrl”:”/resizer/1cCDGk2gqgfDJ1X_Ct_omEXQt5k=/300×0/arc-anglerfish-arc2-prod-ajc/public/S22FPMLNF35UN5ZVAU44AU3QOE.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook10.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”BFND3J3A4BGVJLGYMGDQHZ5JZE”,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:23:48Z”,”last_updated_date”:”2021-09-10T14:34:40Z”,”height”:3196,”image_type”:”photograph”},{“_id”:”7ZHJZ7RVLBEVNCAV2FYAT3MUBQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039397},”type”:”text”,”content”:”Summing up a sprawling menu that ranges from salads, soups, sandwiches and pizza, to antipasti, pasta, entrees and dessert, Harrell stresses simplicity and value.”},{“owner”:{“sponsored”:false,”id”:”ajc”},”address”:{},”caption”:”Macellaio is a meat lover’s pizza at Toscano. (Chris Hunt for The Atlanta Journal-Constitution)”,”source”:{“system”:”AJC Freelancer”,”name”:”AJC Freelancer”,”edit_url”:””,”source_type”:”wires”,”source_id”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook8.jpg”,”additional_properties”:{“editor”:”photo center”}},”taxonomy”:{“associated_tasks”:[“613a4b9b8d476401d0d99fdf”],”seo_keywords”:[“AJC Freelancer”]},”type”:”image”,”distributor”:{“mode”:”custom”,”name”:”AJC Freelancer”,”category”:”wires”},”version”:”0.10.3″,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FYOGAXWQ3RQ3WZ7AAH6WLZYUEY.jpg”,”geo”:{},”licensable”:false,”credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtype”:”Wires”,”subtitle”:”091421firstlook “,”width”:5199,”_id”:”FYOGAXWQ3RQ3WZ7AAH6WLZYUEY”,”additional_properties”:{“fullSizeResizeUrl”:”/resizer/kg-ZNO08ozNOfVENiOMmrdIiFik=/arc-anglerfish-arc2-prod-ajc/public/FYOGAXWQ3RQ3WZ7AAH6WLZYUEY.jpg”,”comments”:[],”iptc_job_identifier”:”613a4b9b8d476401d0d99fdf”,”keywords”:[“AJC Freelancer”],”proxyUrl”:”/resizer/kg-ZNO08ozNOfVENiOMmrdIiFik=/arc-anglerfish-arc2-prod-ajc/public/FYOGAXWQ3RQ3WZ7AAH6WLZYUEY.jpg”,”originalUrl”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/FYOGAXWQ3RQ3WZ7AAH6WLZYUEY.jpg”,”published”:true,”resizeUrl”:”/resizer/kg-ZNO08ozNOfVENiOMmrdIiFik=/arc-anglerfish-arc2-prod-ajc/public/FYOGAXWQ3RQ3WZ7AAH6WLZYUEY.jpg”,”thumbnailResizeUrl”:”/resizer/yrJfZHVMP8T9hhH7y2Zw-AasZxk=/300×0/arc-anglerfish-arc2-prod-ajc/public/FYOGAXWQ3RQ3WZ7AAH6WLZYUEY.jpg”,”version”:2,”originalName”:”s3://ajc-arc-photo-integration/Freelancer/091421firstlook8.jpg”,”mime_type”:”image/jpeg”,”restricted”:false,”galleries”:[],”_id”:”3C3NDAYYFZETXHTL2JUD7GKAC4″,”iptc_title”:”Freelance photographer”},”created_date”:”2021-09-09T18:23:08Z”,”last_updated_date”:”2021-09-10T14:42:53Z”,”height”:3406,”image_type”:”photograph”},{“_id”:”Q7DDOD7MUZFL3JN4HBBKUMJKYM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039398},”type”:”text”,”content”:”“When you’re coming up as a chef, it’s ‘this looks cool and that looks cool,’ and you want to experiment,” she said. “I had my time when I liked playing with things. Honestly, when it comes down to it, the best food is just simply putting good flavors together.”},{“_id”:”KXA6VLG5JJBYPJE7Z2KCZM4VIY”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039399},”type”:”text”,”content”:”“Molecular gastronomy was fun. But the tomato sauce that grandma made is always going to be the best. And that’s what I like about our food. We’re not trying to be froufrou about it. We’re just trying to put out good food that everyone will enjoy. And I don’t ever want people to leave feeling hungry. I want people to feel like they got value when they come to our restaurants.””},{“_id”:”JJT5MRRRRZAQDGNZHJAAYSXF4E”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039400},”type”:”text”,”content”:”DINING OUT”},{“_id”:”NEP262XJGJELPLC26P4O6MBANQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039401},”type”:”text”,”content”:”11 a.m.-10 p.m. Sundays-Saturdays for lunch and dinner. Brunch coming soon.”},{“_id”:”2NZEMEGTNJAOZC3PXT5SG5IF5Y”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304039402},”type”:”text”,”content”:”232 19th St. NW, Suite 7165, Atlanta. 404-500-5394, toscanoatlanta.com.”},{“_id”:”V5OOLDJPWFBX3HEYZVHGJMZY2Q”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631544015030},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-13T14:06:41.993Z”,”headlines”:{“basic”:”First Look: Toscano Ristorante Italiano arrives at Atlantic Station”},”first_publish_date”:”2021-09-13T14:06:41.993Z”,”taxonomy”:{“sections”:[{“path”:”/things-to-do/atlanta-restaurant-blog”,”parent”:{“default”:”/things-to-do”},”_website”:”ajc”,”parent_id”:”/things-to-do”,”name”:”Restaurant News”,”description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”additional_properties”:{“original”:{“parent”:{“AmpNav”:”/things-to-do”,”default”:”/things-to-do”,”BottomNav”:null,”TopNavRedesign”:null,”SectionMap”:”/”,”MainMenuRedesign2021″:”/configsection/links/food-and-recipes”,”TopNav”:null,”ComposerNav”:”/”},”site”:{“section_comments_enabled”:”Yes”,”site_description”:”News and opinion from the AJC dining team about Atlanta restaurants, eating and drinking in metro Atlanta and North Georgia”,”site_title”:”Atlanta Restaurant Scene blog from the AJC”},”navigation”:{“nav_title”:”Restaurant News”},”inactive”:false,”node_type”:”section”,”_website”:”ajc”,”name”:”Restaurant News”,”_id”:”/things-to-do/atlanta-restaurant-blog”,”ancestors”:{“AmpNav”:[“/”],”default”:[“/”],”BottomNav”:[],”TopNavRedesign”:[],”SectionMap”:[“/”],”MainMenuRedesign2021″:[“/”,”/configsection/links/food-and-recipes”],”TopNav”:[]},”order”:{“AmpNav”:2007,”default”:2007,”SectionMap”:1053,”MainMenuRedesign2021″:2002,”ComposerNav”:1134}}},”_website_section_id”:”ajc./things-to-do/atlanta-restaurant-blog”,”type”:”section”,”version”:”0.6.0″}],”primary_section”:{“path”:”/things-to-do/atlanta-restaurant-blog”,”name”:”Restaurant News”},”tags”:[{“text”:”dining team”},{“text”:”dining-rotator”},{“text”:”things-to-do.ajc”},{“text”:”things to do”},{“text”:”teamligaya”},{“text”:”first look”},{“text”:”intown atlanta”},{“text”:”instagramfood”}]},”type”:”story”,”last_updated_date”:”2021-09-20T15:22:48.715Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/first-look-toscano-ristorante-italiano-arrives-at-atlantic-station/OUA6LUQBE5BPBNP4WKS5D2WJ7Y/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“name”:”Chris Hunt”,”type”:”author”}]},”subtitle”:”091421firstlook “,”width”:5477,”caption”:”Toscano Ristorante Italiano at Atlantic Station in Midtown has a menu that includes (top row starting from left) Chicken Marsala, rice balls filled with mozzarella and beef, Hunny Pot (cocktail) and porchetta panini; (bottom row from left) Bucatini Carbonara, a meat lover’s pizza and Grilled Swordfish. (Chris Hunt for The Atlanta Journal-Constitution)”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/42MS7ZAGUJ3HGTMHRR6PXXHIBM.jpg”,”height”:3501}},”_id”:”OUA6LUQBE5BPBNP4WKS5D2WJ7Y”},{“content_elements”:[{“_id”:”P7OIUSD7ZVHDJLWVIVKGEKU2AE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1596114765927},”type”:”text”,”content”:”The team behind popular Edgewood Mexican restaurant El Tesoro are bringing a new concept to Oakhurst.”},{“_id”:”FB7NI4AMNFB2HJZUILDCSRBDXI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078324},”type”:”text”,”content”:”The restaurant, set to open by the end of the year, will open in the former Lawrence’s Cafe space at 910 College Ave., Eater Atlanta reports. Lawrence’s closed earlier this summer.”},{“_id”:”RJZITMGIOZAILC4CELTDGHEQSQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078325},”type”:”text”,”content”:”Owners Alan Raines and Darryl Howard’s as yet unnamed eatery will focus on mezcal drinks and dishes from El Tesoro kitchen manager/chef Hugo Suastegui’s hometown of Acapulco, Mexico.”},{“_id”:”LKCNSGJBV5DN3F7D6RL7FTQCY4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078326},”type”:”text”,”content”:”El Tesoro, which opened in early 2019 and serves a variety of Mexican dishes, has expanded to include a patio, and another rambling expanse of outdoor seating, with some 120 seats.”},{“_id”:”GBFDIUZHVBG4NKKUHLPWXCYJYI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078327},”type”:”text”,”content”:”
“},{“_id”:”RUCTDX7FVVER5AYDE24HZ22G2E”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078328},”type”:”text”,”content”:”Wok Chi Asian Kitchen and Crab House will open at 800 Marietta St. in the next few months,
What Now Atlanta reports.”},{“_id”:”4Q5M2WODAZBY5C6H2YXYNL64SM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078329},”type”:”text”,”content”:”
“},{“_id”:”JBM6422WGFE3XCNB6WH5IT2KYQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078330},”type”:”text”,”content”:”Grand Champion BBQ locations in East Cobb and Marietta have been rebranded as SmokehouseQ,
Tomorrow’s News Today reports.”},{“_id”:”PFNAK6S7GRDZVG45RRXRPGDIYM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078331},”type”:”text”,”content”:”
“},{“_id”:”IQLJA3M74RHSJOYKR2GGTR34NE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078332},”type”:”text”,”content”:”A new location of Scoville Hot Chicken is slated to open soon in the former P. Red’s BBQ space at 999 Chattahoochee Ave.,
Eater Atlanta reports. Owner Justin Lim, who also owns ramen spot Okiburu, opened the first Scoville in Sandy Springs in late 2020, followed by others in Buckhead and Athens. Scoville locations are also planned for Decatur and Marietta.”},{“_id”:”NJ6T2E3EUNG2VJI74OLP7LWG4U”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078333},”type”:”text”,”content”:”
“},{“_id”:”TADG2Y5BEVBCJBYUXHZOXRT6QU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078334},”type”:”text”,”content”:”Slingshot Social Game Club, which has locations in Richmond, Virginia and Charlotte, North Carolina, will open a location this fall at 1000 Marietta St. NW,
What Now Atlanta reports. The menu will feature 45 taps of beer, wine and cider, cocktails and food alongside arcade games.”},{“level”:2,”_id”:”MMV5F52GP5FCJNNVVWQ46VCOTU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078335},”type”:”header”,”content”:”
“},{“level”:2,”_id”:”QYGM2DBDIJAYTPSKJSBYKJEQ7A”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078336},”type”:”header”,”content”:”MORE DINING NEWS FROM THE WEEK”},{“_id”:”LI4MPO63SJDCFFNLTQP5X5ZRB4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078337},”type”:”text”,”content”:”
Belle and Lily’s bringing Caribbean brunch to Atlanta”},{“_id”:”VJ4SZO74PJGQHE6TF7AMTRVUGQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078338},”type”:”text”,”content”:”Roshambo coming to Peachtree Battle Shopping Center”},{“_id”:”IG6GXJAFE5EL7H5P5O27IMYYTE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078339},”type”:”text”,”content”:”Yao now open in Dunwoody”},{“_id”:”7FF2HYLXWFGAXAPIYFLVCE2CI4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304078340},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],”display_date”:”2021-09-10T20:04:31.463Z”,”headlines”:{“basic”:”Owners of El Tesoro to open restaurant in Oakhurst and more dining news from the 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openings”}]},”type”:”story”,”last_updated_date”:”2021-09-10T20:04:31.775Z”,”canonical_url”:”/things-to-do/atlanta-restaurant-blog/owners-of-el-tesoro-to-open-restaurant-in-oakhurst-and-more-dining-news-from-the-week/TEKJJNL5ZBHVHOAGUNTLUUPVOE/”,”promo_items”:{“basic”:{“credits”:{“by”:[{“affiliation”:”El Tesoro Facebook page”,”name”:”Chris Rank”,”type”:”author”,”byline”:”Chris Rank”,”slug”:”chris-rank”}]},”subtitle”:”el tesoro”,”width”:2048,”caption”:”El Tesoro is opening in Edgewood”,”type”:”image”,”url”:”https://cloudfront-us-east-1.images.arcpublishing.com/ajc/5WRLTVE3HY2EP2KKBRAJMZ5WRQ.jpg”,”height”:1365}},”_id”:”TEKJJNL5ZBHVHOAGUNTLUUPVOE”},{“content_elements”:[{“_id”:”Q5BM33LT3RFMDCWXCU2NF6PXRQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958792},”type”:”text”,”content”:”Good Word Brewing and Public House in Duluth has become a go-to destination for lovely lagers.”},{“_id”:”NKORLF4YPJDMPDL7GYC2AZLRJQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958793},”type”:”text”,”content”:”But one of the brewpub’s newest beers is a Kölsch-style ale called Those Days Are Over that drinks like a more hearty lager.”},{“_id”:”337T4NWUSBH2RAP7CJDUGD2RTU”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958794},”type”:”text”,”content”:”And with that, Those Days Are Over is this week’s Beer Pick.”},{“_id”:”Y5JFYFKM55AZJJAB5PBLR3ZH3M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958795},”type”:”text”,”content”:”Beer Pick”},{“_id”:”7OAEUOJKEJDBDJREOXWYBCP52M”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304013227},”type”:”text”,”content”:”Those Days Are Over”},{“_id”:”N7KE3QUU6RCV5FFEJZITGIBCHM”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958797},”type”:”text”,”content”:”Good Word Brewing, Duluth”},{“_id”:”HJ5EPDNRCVGM5PEYRK73CFLVMQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958798},”type”:”text”,”content”:”Available for a limited time on draft and in 4-pack 16-ounce cans at Good Word”},{“_id”:”DSKCNE3CD5APHNTOXXCPBKEOLI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958799},”type”:”text”,”content”:”Profile”},{“_id”:”XHKWTIUYSBEVNELFLP6O7I6PTI”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958800},”type”:”text”,”content”:”These Days Are Over is Good Word’s cool new Kölsch brewed with Weyermann Barke Pilsner malt and Seitz Farm Hersbrucker hops, which gives it a fruity, spicy and floral character. Step-mashed with a single decoction, Good Word owner/brewer Todd Dimatteo says it was “fermented very cold, and “lagered near freezing for a month.””},{“_id”:”L6B2RSVAEJAXHJEDFINIFCUIJ4″,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958801},”type”:”text”,”content”:”The result is a very bright, clear, pale gold beer, with lively carbonation, hefty head retention, a fine malt backbone, and a crisp finish that begs for another sip. Dimatteo’s cryptic message on the can reads “Whatever your dogma, you need to know that those days are over.” Make of that what you will.”},{“_id”:”IYT6DBPYSBFIBKJNVZSPAKQCBE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958802},”type”:”text”,”content”:”Pair with”},{“_id”:”EL66ODACF5ERNBCNFI4U7EZAZE”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631302958803},”type”:”text”,”content”:”Good Word’s current menu offers any number of pairing possibilities. But the sausage board, the spiced wings, or bucket of fried chicken all seem right to me.”},{“_id”:”7RTOY4VCQVEF7LRIOIXLI7C4PQ”,”additional_properties”:{“inline_comments”:[],”comments”:[],”_id”:1631304885932},”type”:”text”,”content”:”Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.”}],R