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ATLANTA FOOD AND WINE FESTIVAL ANNOUNCES STELLAR LINEUP OF CHEFS, MIXOLOGISTS FOR THE EVENT’S HIGHLY-ANTICIPATED RETURN SEPTEMBER 9-12

Posted by Liz and John Attaway, 8/15/21

Tasting Tents to Feature New Live Culinary Demos, Barbecue Competition & 

Ultimate Sunday Tailgate

Festival Discounts Tasting Tent Tickets For First Responders

Celebrating the rich culinary traditions of the South, the Atlanta Food & Wine Festival (AFWF) is thrilled to announce its stellar lineup of chefs and mixologists, along with new programming this year. Tickets are on sale now for both tasting tents and the intimate dinner series, taking place between Thursday, September 9 and Sunday, September 12. 

The festival’s highly anticipated Tasting Tents will return to Historic Fourth Ward Park on Saturday, September 11 and Sunday, September 12, and feature wine pop-up stations, a cocktail garden, live music and an interactive food and beverage pairing area. For the first time in the event’s decade-long history, revelers can experience the soon-to-be announced live learning experiences presented by Publix in the form as culinary demos as part of the signature Tasting Tents. Culinary Demos will feature a mix of visiting Southern and local Atlanta culinary personalities who will be educating and entertaining guests during the two days. 

To kick off festival weekend, AFWF will be hosting its first-ever barbecue battle competition, where some of the top Georgia hotspots will compete for the title of “best barbecue bite” on Saturday. On Sunday, guests can enjoy the ultimate tailgate party surrounding the big game pitting Atlanta versus Philadelphia. Guests can enjoy a bevy of offerings including elevated football bites prepared by the likes of Top Chef alum John Tesar (Knife), Bruce Kalman (SoulBelly BBQ), Alex Seidel (Mercantile), Giorgio Rapicavoli (Luca Osteria) alongside pit master all-stars Leonard Botello (Truth BBQ), Burt Bakman (Slab BBQ) and more! Throughout the weekend, the Tasting Tents will host a curated Yelp Atlanta spotlight section featuring a variety of their favorite local spots.

AFWF takes pride on its extensive weekend of programming and events where guests can eat, drink and explore the South’s best talent. Intimate live and in-person culinary experiences include a festival collaboration dinner with Lazy Betty’s Ron Hsu and Aaron Phillips, A Taste of España dinner at John Castellucci’s Cooks & Soldiers, Sunday Supper at Deborah VanTrece’s Twisted Soul Cookhouse & Pours, Southern Revival Brunch at The Woodall with Chef John C. Metz, Italian Sunday feast at Colletta Atlanta, The Ultimate Omakase experience at O-Ku Atlanta, curated dinner at 5Church with Chef Mark Alba and — back by popular demand – South Main Kitchen’s Taste of NoLa dinner with live musical entertainment! 

Atlanta has embraced this amazing event for more than 10 years,” says Brett Friedman, Partner and CEO of Agency 21, which owns and operates Atlanta Food & Wine Festival. “Even during the pandemic when we could only operate at a limited capacity, the city’s talented chefs remained vigilant in their support for us. We’re so grateful to be back and to focus the attention where it always belongs, on the people throughout the hospitality industry.” 

Continuing with last year’s commitment to give back to the restaurants that helped build this incredible event, a percentage of proceeds will support two local charities. AFWF will be supporting Children of Conservation, with proceeds dedicated to the conservation of endangered species through education, habitat preservation and wildlife sanctuary. In an effort to curb hunger and reduce food waste in the Metro Atlanta area, AFWF will be partnering with Second Helpings Atlanta to collect fresh, surplus food from each of AFWF’s activations to donate to local hunger relief agencies. 

In an effort to honor their dedication and drive throughout the pandemic, AFWF will offer 50% off tickets to Tasting Tents for Sunday to frontline workers. In order to redeem the discount, email a21events@squadup.com with proof of profession to be sent a private discount code.

In 2019, Agency 21 acquired AFWF with the intention of making last year’s 10th anniversary celebration the best yet. The pandemic changed everything, but not the spirit of Southern hospitality. AFWF will stay true to its origins, offering a celebration of the South.

Tasting Tent tickets are on sale now. General Admission One Day Passes are $150 with VIP tickets priced at $250. General Admission Weekend Passes are $275 with VIP priced at $450. Prices will increase on August 13. 

For more details and to purchase tickets, visit www.atlfoodandwinefestival.com.Interviews and photography are available upon request. If you are interested in covering/attending this year’s festival, please apply here.

Chido & Padre

Posted by Liz and John Attaway, 7/31/21

The multi-colored, vibrant tile juxtaposes to the white, teal, warm wood, and greenery of the updated Chido & Padre double decker patio. This spot has been a staple in the Buckhead community for a while and with a new menu and top to bottom stunning renovation, this spot is simply gorgeous. Whether you want to lounge on the plush couches, swing in one of the swings, or sit at a shady booth, you’ll feel like you’re in Mexico City enjoying a vacation! While you are there, we would recommend sipping on the earthy El Bad Bunny or sparkly Lambrusco Sangria, and tasting the refreshing Seasonal Crudo, Smoked Octopus Tostada, street corn, rich Pollo Con Mole or Carnitas, and dynamite Duck Sope. Let’s take a tour, shall we?

Every good tasting is paired with a good cocktail, wine or beer. We got several cocktail pairings and these were our favorite two! The Lambrusco Sangria was one of the most refreshing wine-forward drinks we’ve had in a while with a tangy, tart and sweet mixed together with a bold grapefruit on the back of the sip. Another great cocktail is the El Bad Bunny, which is a balance between smoky mezcal and smooth and sweet carrot. This one paired perfectly with the carrot dish! I’ll take another. Which sounds good to you?

We’re in love with Chido and Padres new menu! It’s authentic, unique and almost every dish we had top notch! Starting with some traditional items and sharable plates like the Street Corn and Queso Fundito. The Street Corn is some of the best in the city with a crunchy, warm, spicy, complex flavor. Plus, the seasoning and avocado really elevate the bite. In love.  Or if you’re in the mood for cheese or queso dip, look no further than the Queso Fundito, which is a great mix of creamy and sharp cheese with an array of toppings all paired with crunchy chips. Perfect for a cheese pull! 

As far as the sharable plates go, we had some great options that were unique takes on traditional dishes, like the Seasonal Crudo starts with a mild seasonal fish (Hamachi this time) paired with creamy avocado and tart pickled strawberry. The sauce makes this dish a combination of salty, fresh, crisp, and tart. Plus, when you order this ask for an off-menu cocktail. It mixes tequila with as much if the sauce you can get in the glass for an amazingly unique concoction! Our server came up with it and it’s so good. On the other hand, the Carnitas are a rich and tender pork shoulder that melts in your mouth! The sweet smoked meat is surrounded by a sweet avocado tomatillo and creamy and sharp sour cream. The entire dish is a good balance between meat and sauce. Roll it up into a tortilla. OMG.

Traditional not your thing and you want to spice it up? Don’t worry they have a laundry list of menu items just for that, the Smoked Octopus Tostada, is one of them. It is one of the favorite bites of the entire meal with its complexity. We were floored by the smoky, tender, and rich octopus dish with creamy avocado, crunchy tostada, while a good kick in the end. Add a little spicy arugula, mint and voila, you have one amazing bite, so get all the ingredients together! Plus, who doesn’t love a duck dish? The Duck Sope is a fun take on a classic meat with a generous amount of pulled duck that packs a punch, corn mesa cakes, and white peas. We recommend you eat all together for a spicy, rich, meaty bite. We cannot get over the mix of flavors and textures this dish puts on the plate.

If you’re looking for vegetarian, we’d recommend the Heirloom Carrots! They are perfectly cooked carrots that each had a different dynamic flavor profile paired with a cashew tahini that comes off like peanut butter! This is a wonderful mix between nutty, creamy, and earthy. One of the most unique dishes we’ve ever had!! Dynamite!  

Saving the best overall dish for last, we seriously cant’t get over the Pollo Con Mole which was our favorite bite! Succulent chicken that’s perfectly seasoned and slathered in a rich mole. Below the chicken is some of the best root vegetable hash ever filled with bacon and onions that’s earthy and tangy. The entire dish is sweet and smoky, tender and juicy, creamy, earthy, and slightly peanuty. Plus, the mole really ties all of it together, sauce, chicken, and hash.  We’re going back to get this one again!

Feeling stuffed, we couldn’t fathom trying desserts. But it was worth the pain to try this duo of desserts. GET THE CHESS PIE! It is warm caramel flavor followed by chocolate and the crunch of the crust. Then, the ice cream is icing in the cake. Divine. The donuts are also good and sweet potato based for more flavor. They are warm and salty balance! Elevate the flavor when you dip it in the chocolate sauce or take a sip of the Bailey’s Shot that accompanies it. Pro tip: we added the shot to the chocolate and that was a great way to enjoy both at the same time!

 

Are you ready to visit Chido & Padre? What sounds good to you?

 

Tucker Brewing Company

Posted by Liz and John Attaway, 7/21/21

As you walk into the sprawling beer garden, the light wind blows through the boxes of flowers and greenery that dot the grounds. All around large umbrellas shade the large and long picnic tables where customers sip on flight of beer and a large pretzel hangs in the middle. One of Tucker Brewing’s biggest draws is its beautiful beer garden where you can watch live music on the large stage or just hang out with your friends. Beyond the beer garden, German-inspired eats like crunchy crispy sauerkraut bites, giant hot pretzel, gooey baked goat cheese and jam, fantastic dopple angus cheeseburger, and a classic, crunchy Pork Schnitzel, as well as perfectly paired lagers, pilsners, and more. Let’s check that out.

Starting out as a brewery, Tucker has a ton of tasty beer options, so we began with a flight to taste several of them! We got the TKR Pilsner, Georgia Red Lager, The Irishman, and the Roaring Twenties Radler. Always a favorite, the Radler was the favorite with its refreshing lemon forward and tart taste that mellows on the back. Of the others, the TKR Pilsner is a good balance of hops and crispness. The Georgia Red is heartily malted up front with a slightly hop on the back of the taste for balance. Finally, The Irishman is a good dry stout with a toasty, smokiness in the same breath. All of them are super drinkable and good! Beyond the flight, we also tried The Export, a stronger Pilsner with the same elements as the TKR Pilsner, but with a little deeper color and flavor, as well as Tucker Lager, which was John’s favorite that was light and drinkable.

Tucker’s German-inspired beer pairs so perfectly with their bites. We opted for the Crispy Sauerkraut Bites, Giant Hot Pretzel Pretzel, and the Baked Goat Cheese and Jam. Starting with John’s favorite, the Giant Hot Pretzel. Perfectly presented hanging with a cauldron of tart and creamy beer cheese on the side, this one is unbelievably soft with a buttery and salty crust. Dip away in the mentioned beer cheese that adds creaminess and sharpness to the soft bread. Salty, buttery, sharp makes a great pretzel that is one of the customer favorites.

Speaking of cheese, we cannot speak highly enough about the Baked Goat Cheese and Jam. It is warm and gooey stuffed with tart and tangy strawberry rhubarb jam that is paired with earthy, rich, and creamy goat cheese. Being tart, sweet, rich, tangy, and creamy, pile it up on the bread around it for best bite.  With how good that appetizer was, Liz’s favorite was still the Crispy Sauerkraut Bites. Noticeably crunchy outside gives way to a rich creaminess that explodes in your mouth with the tart and crunch of sauerkraut and saltiness and heartiness of the ham. It’s a smorgasbord of flavors that are made even better when you dip it in the tangy, horseradish-forward sauce! Get your own set, you won’t want to share.

Staying in the German-themed food vein, we had to try the Pork Schnitzel. This fun take on a classic is crunchy with a myriad of seasoning and flavor on the outside, while tender and juicy inside. It is atop an authentic German potato salad that’s full of tender red potatoes and tender cooked cabbage. This German treat is earthy, crunchy, and hearty just perfection! Then, came that cheeseburger. Floored. That’s the word I used to describe what I thought of the Dopple Angus Cheeseburger. Recommended by our wonderful server, she was spot on in recommending this thing of beauty. It’s smoky and meaty and a total hot mess, JUST like we like it. It’s one-part gooey egg and bright, tangy sauce that just may run down your arm with a smothering of cheese, perfectly seasoned and juicy burger, then on the other hand oh-so crunchy with pickles and bacon. How can you say no to that? The French fries that accompany it are hearty and salty. This burger is just perfect, it doesn’t need any condiments or anything else!

Stuffed and happy is how we left Tucker Brewing. The atmosphere was just so great, and it’s been rewarded a they’re #4 in USA Today’s Top Beer Gardens, so go for a beer, a bite, and to watch live music!

ATLANTA FOOD AND WINE FESTIVAL 2021

ATLANTA FOOD & WINE FESTIVAL RETURNS IN ITS TRUEST FORM
CELEBRATING SOUTHERN CULINARY TRADITIONS AND

BENEFITING TWO GREAT CAUSES
Tasting Tent Tickets on Sale NOW!

The Atlanta Food & Wine Festival (AFWF) returns to Historic Fourth Ward Park this year with its beloved Tasting Tents on Saturday, September 11 and Sunday, September 12. Honoring the rich tradition of Southern sustenance, attendees can savor the flavors of the South’s favorite chefs and mixologists as well as wine pop-up stations, a cocktail garden, live music, and an interactive food and beverage pairing area. A percent of proceeds from this year’s curated dinners, lunches and brunches supports local charities.

“We’re happy to be back, doing what we love, which is creating and executing first class events for our consumers, chefs and partners,” says Brett Friedman, Partner & CEO of Agency 21, which owns and operates Atlanta Food & Wine Festival. “This year especially, we are looking forward to showcasing creative cuisine with talented chefs from all 13 Southern states, as a tribute to returning to normalcy.”

After a pandemic pause, when the festival commenced in a virtual capacity, attendees can once again connect live and in-person in the Tasting Tents to indulge in the South’s finest flavors, featuring the up- and-coming as well as some favorite destinations and memorable brands.  New this year, the Tasting Tents will have a curated Yelp Atlanta spotlight section featuring a variety of their favorite local Atlanta spots.

In effort to curb hunger and reduce food waste in the Metro Atlanta area, AFWF will be partnering with Second Helpings Atlanta to collect fresh, surplus food from each of AFWF’s activations to donate to hunger relief agencies. In addition, AFWF will also be supporting Children of Conservation, with proceeds dedicated to the conservation of endangered species through education, habitat preservation and wildlife sanctuary.

In 2019, Agency 21 acquired the AFWF with the intention of making last year’s 10th anniversary celebration the best yet. The pandemic changed everything, but not the spirit of Southern hospitality. The AF&WF will stay true to its origins, offering a celebration of the South.

Atlanta Food & Wine Festival prides itself on having an extensive weekend of programming and events where guests can eat, drink and explore the South’s rich culinary traditions from the best talent in the Southeast. Tasting Tent tickets are now on sale with early bird pricing available until July 23. The festival’s lineup of intimate dinners, lunches and brunches taking place from September 9 through September 12 will be announced in the coming weeks.

For more information and to purchase tickets, visit www.atlfoodandwinefestival.com.

Apron and Ladle

Posted by Liz and John Attaway, 7/3/21

Nestled in a spot in Sandy Springs near the hustle and bustle of Roswell Road, Apron and Ladle is a brunch gem! From the Spicy Fried Chicken Benedict to the flavorful Avocado, Bacon and Fried Green Tomato Biscuit to the sweet Biscuit French Toast and even the Thick Chicken and Waffles, they have a stout brunch line-up. Let’s brunch.

Starting with the biscuits, they’re made from scratch daily and it shows. Deliciously flaky, fluffy, buttery, and with a light crunch on the outside and soft on the inside, you could eat one plain! But Apron and Ladle take this basic biscuit and spice it up with several ways to enjoy it in tandem with unique and fun flavors! One of our favorites is the Avocado, Bacon, Fried Green Tomato Biscuit. It has that flaky, fluffy, crumbly and buttery biscuit to start! They nailed this combo as it’s THE flavor combo with creamy avocado, crunchy and tart tomato, and savory, salty bacon. The gamut of flavors will welcome you to Flavortown.

Moving on to the Fried Chicken Benedict, which is a large portion of spicy chicken that’s tender inside and crunchy outside. It is surrounded by a poached egg, bacon, hollandaise all atop a fluffy, crunchy biscuit. All the ingredients mix together for a savory, salty, creamy, spicy, crunch bite! On the flip side of spicy is sweet and if you get anything, the Biscuit French Toast is a must try. It was brought as a surprise by our server, and we cannot thank her enough! It starts out sweet with heavy cinnamon notes, then bright and tangy fruit on top of the ooey, gooey goodness. It is the hands down favorite by John and I both.

Switching gears, Apron and Ladle have much more than biscuit centric dishes like sandwiches, egg dishes, and salads, but they also have a stellar Chicken and Waffles. These are thick, sweet yet crunchy waffles with a warm and sweet syrup! It is paired with tender and crunchy dark meat chicken that goes so well with the sweetness of the waffle. Yum.

Now that we’ve shared our experience. We’d like to know what you would try at Apron and Ladle?

DOWNTOWN WOODSTOCK RESTAURANTS CELEBRATE INDEPENDENCE DAY WITH STAR SPANGLED PUB CRAWL

Posted by Liz and John Attaway, 7/1/21

Downtown Woodstock

Saturday, July 3rd at 2 pm

The Star Spangled Pub Crawl will take place in Downtown Woodstock on Saturday, July 3rd from 2 to 6 pm. Crawl-goers will enjoy festive food and beverage specials as they visit the participating bars and restaurants.

 

Participants include Copper Coin, The Daily Draft, Eden, Kai (formerly ICE Martini Bar), Madlife Grill, Pure Taqueria, Prime 120, Reel Seafood, Reformation Brewery, Rootstock, and Truck and Tap. Musicians will perform at select locations on a staggered schedule during the event.

 

When a crawl participant arrives at their first restaurant on the crawl, they will be given a stamp card. For each restaurant visited, they will receive a stamp on their card. Once they have received five stamps, they may turn in their card to any participating restaurant to be entered to win prizes.

 

Winners will be drawn from the entries and announced on Visit Woodstock GA social media in a live event on Tuesday, July 6th. Prizes include gift cards to participating restaurants. The grand prize is a Downtown Woodstock prize pack that includes a Downtown Dollars gift certificate.

 

Highlights from the featured food and beverage specials include Prime 120’s Happy Hour Smashburger (two beef patties topped with American cheese, caramelized onions, secret sauce, and shaved lettuce) with fries, Kai’s Star Spangled Beer & Boil, and the Bomb Pop Vodka Lemonade at The Daily Draft. All of the participating restaurants are offering dine in or carry out for crawl specials.

 

“The Star Spangled Pub Crawl is great way to celebrate with friends Independence Day weekend,” said Visit Woodstock GA Marketing and Communication Manager Stacy Brown. “The focus is on the delicious food and beverage features and there won’t be vendors on the sidewalks so people can move from one restaurant to the next easily.”

Find more information about the Star Spangled Pub Crawl at visitwoodstockga.com/crawl

Yebo Beach Haus: Island Oasis in Buckhead

Posted by Liz and John Attaway, 6/25/21

 

The lavish patio is dotted with black, white and hints of color, while large lush palms overhang to create an island oasis you don’t have to travel to the beach to experience. This is Yebo Beach Haus! In the middle of the courtyard, a trickling water feature lulls you into the beauty of the space and invites you to stay for just one more cocktail. What ultimately matches the patio so well is Yebo’s tropical, South African, and beachy cuisine. Entrees and shareable plates like a whole branzino, tuna tataki, chicken paillard, ostrich sliders, seafood risotto, and tasty cocktails round out the amazing Yebo menu. Let’s take a tour.

 

While relaxing next to the sound of trickling water, we sipped on the BB Cooler and the Rosemary Vesper Martini. One of the most refreshing cocktails was the BB Cooler that is a bright patio drink with hints of fruit, tartness throughout the sip. It’s easily drinkable for an afternoon with the girlfriends, on the other hand is the boozy Rosemary Vesper Martini!  This one would be one Bond would approve of with boozy and earthy notes up front while the cool and crispness of the lemon comes through on the end. Pinkies up!

 

Yebo also prides itself on a myriad of sharable plates you can dip and snack on prior to your entrée. We delved into the Yebo Popcorn, Tuna Tataki, and Ostrich Sliders. We haven’t seen ostrich on a menu in forever, so we had to try it. The meat was perfectly cooked and seasoned and then paired with spicy arugula, cool, creamy mayo and a tomato dollop for a balancing tang. The entire thing came off mellow with no gaminess and was like a burger slider with just a lighter, leaner meat.

 

The favorite bite of the three was the Tuna Tataki. It was a delicate, light mild tuna with a crusty, well-seasoned edge all enveloped in creamy avocado and jalapeno for spice. Then, pour on the amount of savory and rich ponzu that you like, and you get even more flavor. The entire thing is on rice paper, so if you’re feeling rebellious, you could wrap the whole thing in it and eat it rolled up. Finally, if you’re looking for a nice, light snack, to enjoy while sipping a cocktail, the Yebo Popcorn is right up your alley. With the one-two punch of peri-peri seasoning and Parmesan, it’s a good all-around flavor and a great shareable treat.

 

Fish is the quintessential go-to entrée when you’re near the beach, right? Enter the Whole Branzino that is flaky, mild and tender, yet the skin is crispy and crunchy.  Plus, the addition of the jalapeño cilantro sauce that starts spicy and ends tangy, a good addition to the fish while the earthy asparagus and bright lemon drizzle is just icing on the cake for this dish. One of the best dishes of the entire experience. Hold on to that, because even though this was amazing, the Chicken Paillard was the overall favorite bite!  The meat is tender and juicy while bursting with a gamut of flavors and ending with a bold spiciness. The arugula, sauce, and accompanying vegetables are the perfect pair to add earthiness and a hint brightness. The best bite is to get all the elements together for a spicy, savory, earthy, tangy bite that doesn’t stop. We could have this every day.

 

When you go to the beach, what’s your go-to food?

PONCE CITY MARKET ANNOUNCES CENTRAL FOOD HALL EXPANSION SET TO OPEN EARLY SUMMER 2021

Posted by Liz and John Attaway, 4/14/21

Food Concepts will Include Nani’s Rotisserie Chicken from Meherwan Irani and VIỆTVANA, Serving Vietnamese Phở & Bánh Mì, With More to Come

Plus, JJ’s Flower Shop Will Relocate to a Larger Space Within the Expanded Wing

Ponce City Market, Atlanta’s iconic mixed-use community hub, announces the forthcoming expansion of its Central Food Hall. Set to open to the public early this summer, the extension will add over 5,000 square feet of space to the Central Food Hall on the first floor by taking over the former Onward Reserve space (which has relocated to the second floor) and a former property management office. The aesthetic will mirror the design of the main Central Food Hall with polished concrete floors, red accents, and elements honoring the character of the existing historic building, including exposed brick walls and open ceilings.

In total, the new wing will house six restaurants and retail shops, plus communal seating throughout, including:

  • Nani’s Rotisserie Chicken – From the Chai Pani Restaurant Group, Nani’s Rotisserie Chicken was imagined when the COVID-19 pandemic began and Co-founder Meherwan Irani saw a need for comforting, take-home friendly food like never before. The menu, and in turn the restaurant title, is inspired by his daughter’s maternal grandmother, often referred to in Indian culture as “nani.” Serving American cuisine and specializing in all-natural rotisserie chickens rubbed with Piri Piri or Herbs de Provence spice blends from sister company Spicewalla, the restaurant strives to make familiar food both extraordinary and convenient. Guests can expect to find an assortment of sides like savory corn pudding, charred and chilled green beans, and ancient grains salad at the counter-service restaurant. The Nani’s flagship opened in Asheville’s historic Grove Arcade in November.

  • VIỆTVANA Phở Noodle House – Currently serving Avondale Estates and Midtown Atlanta with two locations, VIỆTVANA Phở Noodle House, also known as VIỆTVANA, is a Vietnamese restaurant that specializes in authentic phở and bánh mì made with the freshest ingredients. Owned by husband-and-wife team Dinh Tran and Khanh Dang, VIỆTVANA’s rice noodles are made fresh in-house daily. Bubble teas and Vietnamese staples like phở, bánh mì, crispy egg rolls, fried rice, specialty soups and more round out the menu. VIỆTVANA’s recipes are created by Tran and his mother, Tina Nguyen, who often is found in the restaurants’ kitchens.

  • JJ’s Flower Shop – Owned by Founder and Florist Sarah Donjuan, JJ’s Flower Shop began in 2018 as a mobile flower business from a 1968 Volkswagen Bus. In 2019, JJ’s opened its first brick-and-mortar location inside Ponce City Market’s Central Food Hall. The shop offers thoughtfully designed seasonal and year-round floral arrangements plus fully customizable bouquets for every budget. JJ’s larger space in the expanded region of the market will allow for a broader assortment of florals and greenery in addition to more room for hosting its popular floral arranging workshops each month.

Additional businesses joining the Central Food Hall expansion will be announced once confirmed.

The White Bull

Posted by Liz and John Attaway, 2/16/21

Our Foodie Unicorn

On a gray, cold, overcast day with freezing rain in the air, we headed to Decatur Square to enjoy a meal at one of Atlanta’s best restaurants, The White Bull. This is one of those places that you dream about as a foodie and a reviewer. You know we were counting the days to go and try Chef Pat Pascarella’s amazing creations and when that day arrived, we were blown away by so many dynamic plates. They have everything from the fantastic Cold Chicken Sandwich, the savory Poutine, fresh Half Chicken entrée, some earthy Burrata and Beets, smoky Smoked Trout, rich Brussel Sprouts, and some buttery Bread and Butter. It was worth the wait.  Alright, let’s not leave you in suspense; we’re ready to get down to the details.

With a diverse array of starter dishes and share plates, The White Bull has some spectacular bites. With all of them so good, it’s hard to pick a favorite, but probably the simple smoky smoked trout was the stand-out with a mellow fish spread with the perfect amount of smoke, charred bread, and tangy pickled onions. It was a ton of flavor, salty, savory, smoky, charred, and tangy. Also, we really enjoyed the Burrata and Beets with its naturally earthy and savory flavors with a hint of sweetness. We loved the addition of the anchovies for a natural salt and savory source to pair perfectly with the creamy cheese and roasted earthiness of the beets. Don’t let the anchovies scare you, they’re a great way to amp up the flavor without the sodium! From the sweet and tang of the sauce to the earthiness of the Brussel Sprouts, we loved these morsels! Plus, along with the creamy and sharp cheese paired with bacon bites for a dash of savory, these are some of the best sprouts in the city. John’s favorite starter was the Bread and Butter, a masterful piece of light and airy focaccia with melty butter and topped with piney rosemary. We found it was perfect for dipping in the main entrée, the Half Chicken or plain with some good, old fashioned butter. Warm and hearty.

Of the menu, the most brunchy of the entrees had to be the poutine. A heaping pile of crunchy, warm, and tender potatoes topped with wonderfully cooked beef brisket, then on the bottom, the savory and garlicky gravy with onions was the perfect combination. On top, mild and light cheese and the savor of the fried egg complete this amazing bowl. The best part is on the bottom, so get as much of the ingredients in the savory gravy and take one big bite. You’ll end up with a creamy, savory, crunchy, tangy, and rich bite. Plus, for the price, this is a TON of food, you’ll want to share!

On our road to The White Bull, we’ve had some great chicken, fantastic, phenomenal even, but one thing we remember about Chef Pat is that he has the absolute best chicken you can find in the city. We sampled it at a Polenta party back in early 2019, and it showed back up again in the Half Chicken dish. Fall off the bone tender and immaculately cooked chicken, skin on to lock in the juices, this dish is mind blowing good and you just can’t match the freshness.  Alone, this chicken is the star of the show, but you add the accoutrements of the sweet, hearty grits, savory garlic sauce, and charred broccolini and you’ve got THE flavor spectrum. Rich, savory, hearty, creamy, smoky, earthy, do we need to even go on? Pro tip, make sure to get the chicken off the bone and roll it around in the sauce, grits, cut off some broccolini and dig in. Put this on your must try list.

The waitress told us that her favorite menu item was the Cold Chicken Sandwich, and after her ooh and ahh-ing we were sold. It has to be good if she loves it that much? She was spot on, this practically perfect chicken sandwich in every way, has it all. The crisp of the fried chicken hits you on the front of the palate then the flavor changes and you get the creaminess of the mayo, the crunchy pickles, and the savory of the hearty bacon jam slathered on top. The flavor is so rich, deep, and complex that you don’t know what ingredient you like more. The combination of flavors is striking, and you will NOT be able to stop eating it! Needless to say, put this on your list too!

What’s a fantastic experience without an amazing cocktail? We got the Wollman Sour that was reminiscent of red wine up front but as you drink it sweetens as the egg white hits your palate and ends up being creamy and sweet. Rustic and earthy then sweet, so delicious.

At the end of our meal, the sleet was coming down pretty good outside, so we sat a while and watched another group order food for the table and talk about how good the food is, we concur! Everything is top-notch. What would you like to try?

Vin 25 in Roswell

Posted by Liz and John Attaway, 2/8/21

In a quaint cottage just off the hustle and bustle of Canton’s food district in Roswell, Vin 25’s heated patio glows with firepits and the chatter of diners can be heard down Plum Street. We visited for Roswell Restaurant Weeks, but beyond that, this little slice of heaven is the perfect spot for an intimate date night, a glass of wine with your bestie, or just for a relaxing meal on the patio. Their stellar menu boasts large plates like succulent salmon to amazing charcuterie and fromage boards, unique wines like the Albarino Reserva from Uruguay, craft cocktails, and a whole slew of small plates. Just thinking about Vin 25 is making us hungry, let’s dig in.

Just because Vin 25 sells as a wine bar, doesn’t mean you can’t sip on a tasty cocktail. We sampled the La Rosa and it was a real treat from the mix of lemon, tequila, and sparkling rose. But what really makes this cocktail is that bit of spice from the prevalent amount of black pepper. It gives it just that little edge to elevate it from good to great. Now, being that Vin 25 IS a wine bar, we had to try something different, so we paired our salmon with the wine pairing recommended, the Barbera. A mild red wine out of Italy that is lighter bodied and more reminiscent of a pinot noir. Not too fruity, but not too bold, this one went so well with the earthiness of the foraged mushrooms and Brussel sprouts on the main course. We also were treated to the Albarino Reserva out of Uruguay, which is a white varietal that reminds us of in between a Vinho Verde and a Pinot Grigio. It was tart with a slight acidity but mellows out on the back of the pallet for a smooth finish. What a wonderful wine!

As we mentioned, we went for Roswell Restaurants Weeks and got the 3-course meal that included Winter Squash Toast, 60 South Salmon, and Buttermilk Cake. On top of that we got gigantic charcuterie and fromage board! The board consists of 5 rotating meats and cheeses that can range from Tomme, which was John’s favorite, to Red Dragon from Whales, which was Liz’s favorite. What’s Red Dragon? It’s an aged cheddar that contains grain mustard seeds. Delicious. On the meats, we sampled two types of salami, prosciutto, and more. Who knows what will end up on the board next time! Hope it has the honeycomb and the bacon jam, those were very welcome accoutrement to the meats and cheeses presented! One of the better meat and cheese boards around, if you ask us.

The first course for the 3-course meal was the Winter Squash Toast. This seasonal vegetable toast had so much flavor! Just imagine the creamy and sweet winter squash purée melts into the crunchy toast and as you bite you go from creamy and sweet to savory of the bacon, tart of the currant vinaigrette, to tang of the pickled onions. Did we mention this one was bursting with flavor? It’s so complex and really tasty! The second course was the 60 South Salmon.  This one is a beautiful plate and just as beautiful tasting. The English pea purée is creamy and a little earthy that pairs perfectly with the tender salmon. Sitting in the middle of the salmon, the brussel sprouts are cooked just right and mixed with foraged mushrooms. This rounds out the flavors of earthy, crispy, and a richness. Such a good dish, and a great portion! Must try. The third course was the Buttermilk Cake.  Not too sweet, not too rich, this moist and delicate cake has a warm and buttery caramel on top of a boozy Rumchatta cream. Those dynamic flavors are well balanced with the addition of strawberries for tartness and almonds and pecans for a crunch.

What’s better than good food is always good company, we enjoyed talking to Mac, the GM, and our waiter about all things wine and beer. They have an amazing staff, stellar menu, and top-notch drinks. We can’t wait to sit on their amazing patio when the weather gets warmer. We’ll have to get the Albarino Reserva again and try a new bite or two. What would you like to try?