White Oak Kitchen & Cocktails opens in Downtown Atlanta - Dining News - Covered Dish - Blogs. White Oak Kitchen & Cocktails quietly opened its doors Monday night for dinner service. The downtown restaurant, located in the 270 Peachtree building, is the latest to jump on the Southern chic, farm-to-table bandwagon. The menu offers the expected pimento cheese and deviled eggs but also ventures out with dishes like caramel fried chicken, trout ravioli, and a stew with roasted prawns. Executive Chef Ben Vaughn is helming the kitchen and comes from Memphis, Tennessee. Perhaps an out-of-town chef is what Atlanta needs to fill the culinary void of mediocrity that blankets most of downtown. Since WOKC happens to be next to the Atlanta Magazine offices, we've had a daily view of the renovation's progress, which cost a reported $1.275 million. For now, WOKC will be open only for dinner but owner Cindy LeBlanc says they hope to start offering lunch in two weeks.
Interview with Atlanta's David Carson - Chef de Cuisine of Bacchanalia. Lure opens tonight in Midtown - Dining News - Covered Dish - Blogs. The new seafood concept from Fifth Group restaurants, Lure, opens tonight in the Midtown location that was formerly occupied by Vickery's Bar and Grill. The focus is fresh and forward-looking seafood to the tune of grilled whole Georgia rainbow trout, North Carolina Mahi Mahi, seared Georges Bank sea scallops, and a substantial raw bar. A few curiousities, including fried oyster sliders or grilled octopus and pork lettuce wraps, round out the menu. For a restuarant that's yet to open, there's already been some considerable buzz around Lure. Eater has a fairly lengthy interview with Chef David Bradley, an in-depth look at the interior design, and regular updates on the build-out progress dating back eight months. It seems inevitable that Lure will bear comparisons to the Optimist and Oyster Bar, Ford Fry's Westside, ship-sized monument to fresh and forward-thinking seafood.
If you're curious, you can take a gander at the menus before grabbing a table this week. The Moment I became inspired | Souper Jenny. Meet Marcus Marshall, Director of Operations of STK and Cucina Asellina Atlanta - The Gatekeepers. Atlanta's 20 Most Iconic Dishes - Eater Maps. Chocolate South Offers Local and Organic Gourmet Treats in West Midtown - Eater Inside. Dan Uggla and Other Atlanta Braves Wait Tables for Charity, Dish about Their Favorite Restaurants - CharityWire. Thursday, July 19, 2012, by Sonia Chopra <div class="gallery loaded"><a href=" src=" width="500" height="334"></a><br /><a href=" style="font-size: 9px; text-align: center;">Click here to view the full photogallery.
</a></div></div> [Photos by Brittany Wages] Monday night, STK Atlanta hosted a fundraiser for Dan Uggla's Diamonds in the Rough Foundation. The Atlanta Braves second baseman and a few of his teammates, Martin Prado, Kris Medlen, Freddie Freeman, Tyler Pastornicky, Michael Bourn, and Eric Hinske, as well as former Braves pitcher Charlie Leibrandt, waited tables at the restaurant during the charity dinner. Steakhouses Chops and Fogo de Chao were among most of the players' top choices. Ford Fry's laid-back takeover of Atlanta eats | Restaurant Review.
It takes him a minute, but when he gets there, his eyes flash back into focus with manifest excitement. "It was at this place called L'Artusi in New York," Ford Fry says, recounting the most memorable dish he's had in recent memory. "They had this salad. It was these chicories, and it's hard to do here because everyone always picks out the bitter lettuces and throws them away, but they were chicories in this anchovy and lemon vinaigrette. " By now he's grinning, talking fast.
"And the plate was really cold and the salad was really cold and the vinaigrette was really cold and it was lemony and it was anchovy-ish and it also had these garlicky breadcrumbs on it and it was just so good. " He sighs. "I mean, I couldn't stop eating it. " It's a chef's memory, one that reveals not only Fry's stylistic approach to cooking (classic, simple) but also a food lover's appreciation for the power of one transformative dish. Shortly after he opened JCT. Lara Creasy talks Killer Tomatoes, cocktails, and more. As JCT.'s fourth-annual Attack of the Killer Tomato Festival approaches, we caught up with Lara Creasy, beverage director for JCT., No. 246, and The Optimist, to learn more about the festival and what it's like to make drinks with tomatoes.
Can you describe how the festival works? For the attendees, they basically walk around and have the opportunity to sample everything that people have created for the festival, obviously everything created with tomatoes, and then the judging part happens. We have celebrity judges usually from the food and beverage community that come and sample everything as well, and they choose winners. And the cocktail competition component? We have 12 mixologists participating this year. What spirit will you be working with this year? So there are four spirits we have to work with: Ole Smoky Moonshine, Kanon Organic Vodka, Farmers Organic Gin, and Don Julio Tequila. What’s the competition like? I think that its pretty friendly and light-hearted. Attack of the Killer Tomato Festival this Sunday - Dining News - Covered Dish - Blogs. They’re big, red, and juicy and headed straight for Atlanta.
The fourth annual JCT Kitchen Attack of the Killer Tomato Festival is this Sunday, July 22, from 1 p.m. to 5 p.m. Chefs, farmers, and mixologists are banning together to benefit Georgia Organics and celebrate a dedication to locally grown produce. Featured chefs will be paired with a local farmer to create a tomato dish for attendees to sample. For drinks, mixologists below will pour their own signature cocktails. Over thirty chefs and a dozen mixologists are set to participate, and if you take a look at the list of who’s coming, it’s packed with some pretty sweet guests. 4th and Swift, Aria, Bacchanalia, Canoe, Miller Union, and Rathbuns are just some of the restaurants that will be represented on Sunday. If the promise of eating in tomato heaven isn’t enticing enough, maybe the event’s live band is.