Posted by Liz and John Attaway, 11/27/17


7 – 9 PM

Nothing says the holidays like ugly sweaters and sparkling wine! Break out your favorite holiday sweater and join us in The Winery for a walk-around tasting of champagne & sparkling wine from around the world. Some wines you may be sampling:

Nicolas Feuillate Brut (Champagne, France)
Lucien Albrecht Cremant d’Alsace Rosé (Alsace, France)
J. Laurens Blanquette de Limoux NV (Languedoc-Roussillon, France)
Villa Sandi ‘Il Fresco’ Prosecco (Veneto, Italy)
Coppo Moncalvina Moscato d’Asti (Piedmont, Italy)
Naveran Cava ‘Dama’ 2013 (Penedés, Spain)
Aubrey Brut (Champagne, France)
Charles Bove Pétillant Rosé NV (Touraine, France)
Saltare Brut Nature NV MVV (Stellenbosch, South Africa)
Demarie 'Birbet' Brachetto d'Alba (Piedmont, Italy)
Gramona Cava Reserva (Penedés, Spain)
Roederer Estate Brut (Anderson Valley, CA)

*cheese & charcuterie will also be served; each guest will receive one 2-oz taste of
each wine*

Tickets are $40 and can be found here.


Posted by Liz and John Attaway, 11/16/17

Taylor Neary (Formerly of Marcel, St. Cecilia) Will Serve as Executive Chef



Opening early 2018, Restaurant Holmes is an eclectic neighborhood restaurant and bar within the historic Jones House at Alpharetta City Center. Roswell native Taylor Neary, formerly of Marcel, St. Cecilia, and more, will head up the kitchen as Executive Chef.



Opening seven days per week, Restaurant Holmes will serve an eclectic American menu that changes often. Dishes will feature simply prepared, locally sourced ingredients. Guests can expect a lunch menu of seasonal salads, small plates and entrees, with highlights on the dinner menu including dishes like coal-roasted beets, crudo, pasta, wood-fired fish, and more.



Chef Taylor Neary attended Le Cordon Bleu College of Culinary Arts in Atlanta. During that time, he worked at Stoney River Grill, Roswell’s legendary steakhouse, before continuing on to Buckhead Life Group’s Kyma. Over the last seven years, Chef Taylor has helped lead kitchens at acclaimed restaurants across town including Roux on Canton, Little Alley Steak, Opulent, St. Cecilia, and Marcel, where he most recently served as Sous Chef. “Holmes” is a six-generation family name for Taylor.



Built in 1915, the Jones House is a historic building and former residence preserved by Alpharetta City Center. MT Studio Architecture and Couch Construction Services are heading up the restaurant’s renovation, and Holmes will take on a handsome interior with leather banquettes, dark tile, and design features including murals by renowned local artist Greg Mike. Dishes will be served on custom ceramics from Noble Plateware out of New York.


The restaurant will offer 60 seats indoors with additional seating on a covered porch and patio. A semi-private room off the main dining room will also offer space for gathering.


Posted by Liz Attaway, 11/16/17

Atlanta’s First Edible Cookie Dough Concept Will Open Inside
Ponce City Market’s Central Food Hall

Shop Will Feature Cookie Dough By the Scoop or Half-Pint, 
Plus Warm Cookies & Cold Beverages


Batter Cookie Dough Counter, Atlanta’s first edible cookie dough dessert shop, will open inside Ponce City Market on November 21st. Batter will offer traditional and seasonal cookie dough flavors including sugar, chocolate chip, peanut butter, oatmeal, lemon, salted caramel, s’mores, and more.


Crafted from natural ingredients with no preservatives, Batter’s cookie dough is eggless and made with heat-treated flour that is safe to consume uncooked. Located on the first floor of Ponce City Market’s Central Food Hall, across from Honeysuckle Gelato, the walk-up shop will be decorated with vintage cookie jars and feature around ten flavors for spooning. Half-pints of Batter’s edible cookie dough will also be available to enjoy at home. For those who opt for a scoop in-store, Batter will offer toppings for uniquely customizable treats. In addition, Batter will also serve an assortment of freshly baked cookies and beverages including cold brew coffee, milk, and chocolate milk.


Native Atlantan Julie Abes founded Batter after years baking cookies at home with her two kids, who always asked to spoon up the batter at the bottom of the mixing bowl. “We’re excited to bring something new to Atlanta and to call Ponce City Market home,” said Abes. “With Batter, guests can enjoy everything from classic cookie dough to sweet new twists on familiar flavors. We’ll have something for everyone, including vegan and gluten-free varieties.”


She developed Batter in collaboration with local Atlanta ice cream company, High Road Ice Cream & Sorbet, whose Founder & CEO, Keith Schroeder, says, “With the launch of the High Road Innovation Team (HIT) we plan to partner with groups like Batter to bring delicious and high quality food products to market across multiple categories, not just ice cream. Our goal with Batter is simple, to bring the best and highest quality cookie dough product to market.


Batter will also offer catering, including cookie dough bars, individual servings, and cookies for any size event, from weddings and birthdays to corporate events and festivals.


Please visit for more information.


Posted by Liz and John Attaway, 11/12/17

Located Next To Its Newly Opened Sister Spot, Muchacho

Both Restaurants Are From Michael Lennox, Owner of Ladybird Grove & Mess Hall



Golden Eagle is now open in Atlanta’s Reynoldstown neighborhood. The restaurant is from Michael Lennox, owner of Atlanta favorite Ladybird Grove & Mess Hall, and opens directly onto the Atlanta Beltline’s Eastside Trail. Along with its sister spot, newly opened Muchacho, Golden Eagle is housed in a former rail depot at 904 Memorial Drive. Featuring distinct menus and design, the two restaurants are separated by an interior brick wall and share an expansive brick patio.


Lennox, an Atlanta native, is developing Golden Eagle largely as an homage to his grandparents, with a buttoned-down, retro aesthetic that channels the diamond-in-the-rough watering holes, neighborhood corner taverns and hotel lobby bars they would frequent in their native Pittsburgh. The restaurant showcases a dark, moody interior with wall-to-wall red plaid carpet, glowing custom lighting, low-slung crushed velvet seating all anchored by a large U-shaped bar and antique Art Deco backbar serving an extensive cocktail menu of accessible, boozy classics.

The food menu will recall no-nonsense, throwback continental classics of yesteryear, such as garlic knots, crab Rangoon, and charbroiled oysters, as well as thoughtful, shareable vegetable plates and a few larger items such as ricotta gnocchi and a tavern steak. Tall ceilings expose the building’s existing steel trusses, and woodgrain cabinet speakers will stream music from a reel-to-reel tape player. An outdoor patio comes alive with lush, tropical plants, vintage outdoor furniture and red and white umbrellas.

Key members of Golden Eagle’s team include Taria Camerino as Culinary Director (formerly of Sugar Coated Radical, Ford Fry Restaurants, Resurgens Hospitality and Tate Modern in London); Jason Simpson as Chef de Cuisine (formerly of St. Cecilia and Chef Josiah Citrin’s two-star Michelin restaurant Melisse in L.A.); Jeff Stockton as Bar Manager (formerly of Empire State South and top bartending programs in NYC); Nicholas Bown-Crawford as General Manager (formerly of Le Fat, Ton Ton, One Rooster, Concentrics Restuarants and Murphy’s).

Golden Eagle’s sister spot, Muchacho, is a casual hangout with a nod to 70’s era Venice Beach. The restaurant features a color palette of orange, yellow, and white, and counter service offers breakfast and lunch tacos, toasts, grain bowls, poke, pastries, coffee, and drinks.


Golden Eagle_Menu


Posted by Liz and John Attaway, 10/22/17


All-Female Culinary & Management Leadership Team

Open For Dinner With Lunch Starting in November & Weekend Brunch To Follow in January


Rose + Rye restaurant and bar is now open in The Castle, Midtown Atlanta’s iconic mansion with a storied history at 87 15th Street NE. Three levels of dining and drinking space include multiple outdoor patios and rooms for private events. Rose + Rye is headed up by an all-female culinary and management leadership team.


Open for dinner with lunch and brunch to follow, Rose + Rye serves refined American fare with a global reach. Both the food and drink menu are rooted in the season and will change often. Guests can expect creative dishes designed to please the eye and the palate, including Smoked Caesar Salad with baby kale, smoked yogurt, parmesan cookie crumble, and soft boiled egg; Seared snapper with celery root puree, Anson Mills farro, wild cherries & redux, and Chicken Mole with braised Joyce Farms chicken, crispy rice patty, and wilted kale.


Built by Ferdinand McMillan the early 1900’s, The Castle is a historic landmark and one of Atlanta’s last marquis properties. After acquiring it in the late 1940s, Hazel Roy Butler opened the home to local artists, who often paid their rent with works of art. The architecturally unique building is known for its long-term connection to the local arts community.

The first floor of the space is “The Grotto,” a bar with a dramatic floor-to-ceiling rock wall as the backdrop. Stairs leading up to the second floor reveal an open kitchen, chandeliers, and floors restored from original materials, where a larger bar area is separated from the dining room. On the third level, Rose + Rye’s private event space features three private dining rooms, as well as a second outdoor patio lined with original columns and unparalleled views overlooking Woodruff Arts Center and Midtown Atlanta.


Thaddeus Keefe, Owner

Keefe is a 20-year restaurant industry veteran and native Atlantan who also serves as Owner of 1KEPT Kitchen + Bar in Atlanta and Charleston and Y.N.K. in Orange County. He is the former owner and creator of Tuk Tuk Thai Food Loft and Mosaic in Atlanta.

Lindsay Owens, Executive Chef

Owens comes to Atlanta from Minneapolis and formerly served in the kitchens of Minneapolis favorites The Lynhall, Tilia, Unideli. She also ran Creamery Café, with a menu focused on local sourcing, from Seward Community Co-op.

Jessica Schilling, General Manager

Schilling previously served as Assistant General Manager of STK Atlanta. She has worked in the hospitality industry for over 15 years.

Seewai Sayavong, Assistant General Manager

Born in Laos, Sayavong’s first restaurant job was at the age of 13 in her aunt’s Thai eatery. She most recently worked at The Ritz-Carlton Half Moon Bay and as General Manager of Nan Thai Fine Dining and Tuk Tuk Thai Food Loft in Atlanta.

Anu Adebara, Sous Chef

Adebara previously cooked with Avalon Catering and as a personal chef before joining the team at Rose + Rye.

Charity Everett, Pastry Chef

Everett founded Revel Pastry Company in Chattanooga before serving as Pastry Chef at 1KEPT in Charleston and Atlanta.


Reservations are available on OpenTable.

Phone Number – 404.500.5980



Tues. – Thurs., 5pm – 10pm

Fri. – Sat., 5pm – 11pm


* Opening for lunch on Nov. 20 and weekend brunch in January.


Posted by Liz and John Attaway, 10/22/17

New Restaurant Is From Michal Lennox, Owner of Ladybird Grove & Mess Hall


Muchacho opened, Monday, October 16th, in Reynoldstown, and the menu is available here. The restaurant is located at 904 Memorial Drive and neighbors its upcoming sister spot, Golden Eagle, also opening this fall.

Michael Lennox is the founder of Atlanta favorite Ladybird Grove & Mess Hall and is behind both Golden Eagle and Muchacho. Featuring distinct menus and design, the two restaurants are housed in a former rail depot, separated by an interior brick wall.

With a nod to 70’s-era Venice Beach, Muchacho is a casual hangout following a bright color palette with tones of orange, yellow, and white. An expansive brick patio shared by Muchacho and Golden Eagle overlooks the Atlanta BeltLine’s Eastside Trail and comes alive with lush, tropical plants, vintage outdoor furniture and red and white umbrellas.

Open seven days per week from 7am to 4pm, counter service at Muchacho offers a menu of breakfast and lunch tacos, toasts, grain bowls, poke and pastries, plus a tight drink list featuring a handful of canned beer and wine, cocktails and housemade agua frescas.

Key members of Muchacho’s team include Taria Camerino as Culinary Director (formerly of Sugar Coated Radical, Ford Fry Restaurants, Resurgens Hospitality and Tate Modern in London); Jason Simpson as Chef de Cuisine (formerly of St. Cecilia and Chef Josiah Citrin’s two-star Michelin restaurant Melisse in L.A.); Nicholas Bown-Crawford as General Manager (formerly of Le Fat, Ton Ton, One Rooster, Concentrics Restaurants and Murphy’s); and Sarah Harlan as Coffee Director (formerly of Condesa Coffee and Everyman Espresso).


Posted by Liz and John Attaway, 10/22/17

November 11th, 1-5 pm

The first annual Atlanta Fall Wine Fest will be held on Saturday, November 11th from 1-5 pm in Historic Old 4th Ward Park. We will have over 100 wines as well as a selection of beer and cider to choose from. There will be live music, a DJ, plenty of fun and games, and food will be available for purchase.  Tickets are $45 in advance, $50 after 11/2. Sales tax and ticket fees will be added. The wine list will be added to the website soon.


Posted by Liz and John Attaway, 10/15/17


Featuring Chef Savannah Sasser’s Vegan Spin on Fall Vegetables


Sunday, October 29, 2017 from 6:00 p.m. to 8:00 p.m.


Atlanta, GA— Sweet potatoes, cauliflower, pumpkin pie, oh my! Food connoisseurs are invited to join Hampton + Hudson, a popular haunt located in Inman Park, on Sunday, October 29, 2017 from 6 p.m. to 8 p.m. for a four-course Fall into Veggie Vegan Sunday Supper created by Executive Chef Savannah Sasser. The family-style supper experience plays to Sasser’s expertise and owners Billy and Jenn Streck’s dedication to serving a diverse and approachable menu using the freshest ingredients sourced from local farmers and purveyors. With limited seating available, Hampton + Hudson’s Fall into Veggie Vegan Sunday Supper will feature four courses, with the option for craft beer pairings from Wild Heaven Beer. Reservations are required and available for $40 per person and $50 per person with craft beer pairings at or Tax and gratuity is not included.


~Veggie Vegan Sunday Supper Menu~

Amuse Bouche:

Fried Sweet Potato and Chickpea Fritters with Chipotle Agave Aioli

1st Course

Creamy Vegan Coconut Cauliflower Curry

2nd Course:

Fall Vegetable Galette, Kale Salad with Pecans, Beet Vinaigrette and Cashew Cheese

3rd Course:

Roasted Sweet Potato and Green Bean Quinoa Buddha Bowls
Roasted Potatoes and Brussel Sprouts

4th Course:

Pumpkin Pie Tart with Cookie Crust


Posted by Liz and John Attaway, 10/16/17

November 4th, 1 – 5 pm

The fourth annual Acworth Beer & Wine Fest will be held on Saturday, November 4th from 1 – 5 pm in Historic Downtown Acworth. We will have over 100 beers as well as a selection of wine and cider. There will be live music, plenty of fun and games, and food will be available for purchase. The beer and wine list will be added to the website soon. Tickets are now on sale for $35. They will increase to $40 after Oct. 26 and will be $50 the day of the event. More details and the link to tickets can be found at our event website:


Posted by Liz and John Attaway, 8/29/17



Five New Menu Items Available for a Limited Time,

Made with Green Chiles Straight from the Fields

All Chuy’s Locations

Monday, August 14th to Sunday, September 3rd


Chuy’s is celebrating their 29th Annual Green Chile Festival with five new menu items that will be available for a limited three weeks during the peak of the Chile harvest season in Hatch, New Mexico. The menu includes the Burrito en Fuego, a Big As Yo’ Face Burrito covered in a new spicy Salsa Fuego. Also included is the Enchiladas Ricas, roasted chicken and cheese enchiladas covered with Salsa Rica, a rich and creamy sauce made with green chiles and tomatillos. The menu will also feature Pork Boom-Boom Enchiladas, New Mexican Steak Tacos and the Green Chile Combo – all made with legendary Hatch Green Chiles. Chuy’s invites you to join in the harvest celebration and try all five dishes while they’re hot!


Why a Green Chili Festival? Chuy’s passion for the Green Chile dates back to 1989 when co-founders Mike Young and John Zapp were the first to bring Hatch Green Chiles to Central Texas. They created a special menu of homemade dishes to serve during the heat of the harvest and the first annual Green Chile Festival was hatched. Fresh Green Chiles are only picked once a year starting in August. This year Chuy’s is bringing in over 3 million pounds of peppers from the fertile fields of Hatch, New Mexico. During the festival Green Chiles are harvested daily to ensure that you get a taste of their unique flavor, straight from the farm to Chuy’s restaurant.