http://www.atlantamagazine.com/covereddish/diningnews/home.aspxNews, reviews, and other restaurant scoopen-usCopyright 2012, AtlantaMagazine-NASat, 18 May 2013 13:22:27 GMTWed, 05 Dec 2012 20:11:21 GMT1http://emmisinteractive.comWe've moved! Check out our new location at: atlantamagazine.com/covereddish.http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10475484wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10475484Wed, 05 Dec 2012 20:11:21 GMTThe author dinner series at Restaurant Eugene has consistently combined the refined written word with culinary art. But next week’s event on Monday, November 19, with renowned poet Kevin Young strikes a particularly intuitive tone for those who regard dining as an opportunity to experience something lyrical. Chef Linton Hopkins’ menu will be inspired by Young’s latest anthology, The Hungry Ear: Poems of Food & Drink, which features 150 works from Pablo Neruda to Natasha Trethewey. The collection reminds us of the many roles that food plays in our lives—that food and eating can be symbolic and practical, that it evokes memories and inspires new conversations. Young, who serves as Emory University’s Atticus Haygood professor of English and creative writing, has culled the many dimensions of food-inspired poetry into a delightful volume that encourages readers to reflect and share. Just like a good meal ought to do. I’m enjoying The Hungry ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10467250http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10467250Wed, 05 Dec 2012 20:01:28 GMTAt the end of November, Giovanni Di Palma will open his second restaurant in Atlanta, Gio's Chicken Amalfitano. Di Palma's first restaurant, Antico Pizza, has been a genuine phenomenon in Atlanta's dining scene. Gio's is the first step in an ambitious piazza-styled development that Di Palma has planned for the area immediately surrounding Antico. We figure it's going to be a big deal. Here's the general idea via press release: "Gio’s will offer signture Italian chicken dishes like the world-famous Sorrento Lemon Chicken, highlighting flavors typical of the Amalfi Coast area around Naples, Italy. Like Antico, Gio’s will open as a small takeout operation and expand organically as the demand grows. The simplicity of Gio’s continues with the menu of five signature chicken dishes – plus a few rotating and seasonal offerings – available to-go in individual and family-style sizes, served with roasted potatoes and homemade focaccia. Other offerings include chicken ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10467115wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10467115Fri, 16 Nov 2012 18:39:17 GMTWhat began as a conversation on Twitter months ago became an eight course "Blood Dinner" at Livingston last night. Chef Zeb Stevenson brought in the formidable talents of Tyler Williams, Ryan Smith, and Josh Hopkins for a collaborative meal of blood-centric dishes. The menu ranged from classical dishes like pressed squab to futuristic inventions like the "Bloody Pebbles," which were something like the Dippin' Dots of blood. The chefs seemed to be genuinely excited by the challenge and their enthusiasm showed on the plates. Take a look below.     [<a href="http://storify.com/wyatt_williams/blood-dinner-at-livingston" target="_blank">View the story "Blood Dinner at Livingston" on Storify</a>]<h1>Blood Dinner at Livingston</h1><h2></h2><p>Storified by Wyatt Williams · Fri, Nov 16 2012 08:37:55</p><div>. @the_chef_z getting philosophical on blood tonight. Says blood can remind us of living connection to food.Wyatt Williams</div><div>Blood menu http://pic.twitter.com/ToxCxA3aWyatt Williams</div><div>hamachi bloodline http://instagr.am/p/SEnUJZBaIG/Wyatt Williams</div><div>Blood torchon, coddled egg http://instagr.am/p/SEp4K4BaKa/Wyatt Williams</div><div>Eel dashi, quail egg, pickled lotus root, eel blood rim ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10467142wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10467142Fri, 16 Nov 2012 16:44:37 GMTA teaser clip from Anothony Bourdain's new show for CNN, Parts Unkown, was released this afternoon. Details are scarce, but Bourdain's mood and attitude are in full focus for the clip, in which he opines about the virtues of "sharing a pipe with a shaman" over "all inclusive" travel packages.  After eight seasons of No Reservations, Bourdain's relationship with the Travel Channel has apparently soured, as he explained in detail on his blog yesterday. "I CAN do something when my name and image (such as they are) are used to sell a product without my consent and in violation of prior specific and well crafted legal agreements. And I intend to," he wrote, seeming to suggest that he's pursuing legal action action against the channel. Hopefully, things will go better with CNN. In case you're wondering, that gorgeous cliff and lake featured in the teaser isn't exactly in some ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10465502wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10465502Tue, 13 Nov 2012 20:07:04 GMTAs you may know, the Mayan calendar predicts the world will end on December 21, 2012. (Check out the video below if you need an idea of what that will look like.) Considering that the date is coming soon, there are some things you might want to think about, like what you should wear, who you want to be with, and what you want to be doing when the world ends. Chef Robert Phalen of One Eared Stag has one suggestion: come have dinner at his restaurant. For the evening, he's hosting a dinner of apocalyptic proportions. We asked Phalen a few questions about the dinner. What's the format of the dinner?Dinner will start around 6 pm with appetizers by Tyler Williams and Andy Carson. Five courses will follow with special wines that I have picked out to enjoy during the meal. We will take a break and step ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10465484wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10465484Tue, 13 Nov 2012 19:41:38 GMTWhen restaurateur Fabrice Vergez closed Downtown’s French American Brasserie (F.A.B.) last year, plans for a smaller locale were already underway. F&B opened this past summer, a “rustic neighborhood bistro” that holds plenty of charm and allure for its predominantly Buckhead-based clientele. But Vergez’s downshift wasn’t just for size. He and his partner Cindy Brown were trying to adjust. F.A.B. was a huge space, relying mostly on corporate events and catering. When the economy plummeted, corporate clients became practically nonexistent, Vergez recalls. Downtown Atlanta lacked the built-in residential business that might have helped the restaurant sustain itself. Lesson learned—that would not be the case with F&B. Sharing coveted real estate on Peachtree Road alongside Tomo Japanese Restaurant, numerous offices, and the Ritz Carlton Residences, Vergez has unfettered access to the customer he always hoped to attract. And with the change of address came a change in approach. “We didn’t call it ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10465285http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10465285Tue, 13 Nov 2012 14:53:38 GMTLast week during a casual working lunch at Empire State South, I mused aloud as to whether or not to indulge in a phatty cake for dessert. Wong's phatty cake—a fluffy, sweet mascarpone filling sandwiched by two subtle gingerbread cookies—has had a place in Atlanta's heart since she started making them at Cakes And Ale. Local diners followed her (and the phatty cakes) when she moved to the ESS kitchen about a year ago. During that lunch last week, the staff encouraged me to comply with my sweet tooth, as the phatties would be moving again—gone forever from Atlanta, probably—along with pastry chef and creator of the ginger-cookie-meets-mascarpone mash-up, Cynthia Wong. Wong’s departure from ESS comes with impending motherhood—she’s a few weeks shy of her due date. But her scheduled departure for London in January of next year is an unexpected twist. “My husband got a job transfer of sorts. We ...http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10447788http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10447788Tue, 13 Nov 2012 14:37:42 GMTA number of local restaurants are offering free meals for veterans today.  From the Concentrics restaurant group: "All of our locations will be offering complimentary entrees to all military personnel, with a valid military I.D. Participants include: ONE. midtown kitchen, TWO urban licks, TAP, Murphy’s, LPC, Lobby Bar and Bistro, ROOM at Twelve, FLIP – Howell Mill, FLIP – Buckhead and HD1." From Twisted Taco: "Veterans eat free at the Windward and Roswell locations of Twisted Taco. No restrictions other than they get free food for lunch and dinner." Is your restaurant offering a deal for veterans tonight? Add it in the comments. Photo courtesy Twisted Taco / Reynolds Grouphttp://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10464776wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10464776Mon, 12 Nov 2012 16:36:24 GMTChampagne and Caviar at Three Sheets, November 13Three Sheets in Sandy Springs debuts a weekly feature of rotating caviar selections and champagne splits.    Fall Harvest Dinner at Miller Union, November 13Chef Steven Satterfield prepares a three course, communal dinner with some of the fall's freshest ingredients. Buckhead Dishcrawl around the W Hotel, November 13Explore the neighborhood eats near to the W Hotel in Buckhead with fifty other adventurous diners. Blood Dinner at Livingston, November 15Livingston chef Zeb Stevenston invites Tyler Williams of Abattoir, Ryan Smith of Empire State South and Josh Hopkins of STG Trattoria into his kitchen for what will probably be the most boundary-pushing meal of the year, an eight-course meal that features blood in every dish.http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10464760wwilliams@atlantamag.emmis.com (Wyatt Williams)http://www.atlantamagazine.com/covereddish/diningnews/blogentry.aspx?BlogEntryID=10464760Mon, 12 Nov 2012 16:35:18 GMT