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two birds, no passage
An annual James Beard Award nominee, Kimball House is famous for its cocktails, but has so much going for it: An oyster program widely considered the best in the city (and, some say, the Southeast), thanks to the prodigious efforts of partner and oyster-bar manager Bryan Rackley. (Stop by between 5 and 7 for the daily oyster happy hour, when all bivalves are offered at reduced prices.) Chef Brian Wolfe’s main menu, has standouts like Georgia trout with fermented chile grits and tender duck breast served with shishito peppers and okra. And you shouldn't leave without one of Pastry Chef Yesenia Justiniano’s crowd-pleasing desserts like the frozen peanut-butter bombe.
When chef Angus Brown died unexpectedly in early 2017, four months after opening 8Arm, many wondered whether his funky, rule-breaking restaurant would survive. Chef Maricela Vega’s arrival last March answered that question in triumphant fashion. Her fearless menu—13 inventive plates, most of them meatless—has sent Atlanta’s food world into a tizzy. Locals show up in droves to 8Arm’s small white-brick building, which sits in the shadow of Ponce City Market in the Poncey-Highland neighborhood. (Source: www.cntraveler.com)
At Umi, a see-and-be-scene hot spot in Buckhead, the staff flies its seafood in from all over the world to create clean, crisp dishes. For drinks, begin with a custom cocktail from bar manager Gabe Bowen—might we suggest the gin-forward Tomu Kat O?—then ask your server to pair your food with sake or wine. Start with a Nobu-inspired appetizer of thinly sliced yellowtail topped with jalapeno peppers, cilantro, and ponzu sauce. Another Nobu riff? The fabulous spicy tuna crispy rice. Move on to a wide selection of nigiri, sashimi, and sushi rolls. Finish the night with a pour of Japanese whisky, like the 12-year Yamazaki. Go here to impress your date—or find one.
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No matter the time of day, you’ll spot Taqueria del Sol’s Westside restaurant by the line of patrons spilling into the parking lot. It’s the same story at all its locations (there are four in Atlanta): You walk to the bar, grab a margarita, then walk back outside to wait in the main line. If you are going to order anything at all, it simply must be Eddie Hernandez’s legendary cheese dip—it will haunt your dreams. The guacamole, while not quite as good, is certainly worth a try, too. For your main course, the entire menu of Southern-Mexican tacos is solid, but we're a sucker for the shredded beef-brisket taco topped with subtly spicy pico de gallo.
When you get to Spring, you may have a hard time believing you're in the right place. Housed in the bones of a 1,000-square-foot former train depot, the restaurant is just a few blocks away from suburban Marietta Square; a simple green awning above the door bears no logo, just the word “Spring” in white sans-serif lettering. There are just 14 tables, each illuminated by a single Edison bulb—and, to top it all off, there's no bar. Could this really be the same spot our sister pub Bon Appétit named one of America’s best new restaurants in 2017? The short answer is yes. Chef Brian So employs classical French techniques to turn out perfectly executed, Southern-inflected dishes that keep both locals and city slickers coming back for more. Spring has a serious wine game too, and you’ll also find a nice variety of local beers, including Creature Comforts Tropicalia IPA from nearby Athens (more on our favorite college town here). (Source: www.cntraveler.com)
When Nina & Rafi opened in early 2019, all eyes were on co-founder Anthony Spina, who made a name for himself turning a square pizza called Grandma’s Pie into a religion at Duluth’s O4W Pizza. This time, the pizza he unveiled was the Detroit Red Top, made with a super-thick crust, marinara on top of the cheese, and a layer of baked cheese hugging the crust’s perimeter. Though Spina recently left the restaurant to brainstorm another pizza-parlor opening, the Detroit remains Atlanta’s pie darling—at least for now. There are additional pizza options on the menu (the thin-crust Old Fashioned, the Neapolitan-style round pie), as well as hearty appetizers like risotto rice balls and a chopped pizzeria salad. But the reason you’re here is the colossal Detroit, and it’s hard to find room for anything else. Come with your appetite, a loose pair of pants, and plenty of time. (Source: www.cntraveler.com)