New brewery coming!

David Stein, the soon-to-be former head brewer at Twain’s, is gearing up to launch the microbrewery Creature Comforts next year.

NovemBEER Fest comes to Buckhead Theatre

This Saturday, Buckhead Theatre will be rocking—but with a festival, not your average show. NovemBEER Fest is upon us, bringing more than one hundred beers, three live music stages, food, and oh yeah, college football.

Paper Plane to fly in November, new bar from Victory and Paul Calvert

Cocktail guru Paul Calvert is a man on the move. He was recently named Beverage Director at Victory Sandwich Bar—the Inman Park location as well as the forthcoming Victory in Decatur. Calvert made waves with the Sound Table’s bar program and went on to spice things up at Pura Vida.

Bosom Buds auction comes to Atlanta Beer Week

The Georgia Ale and Lager Sirens (GALS), an education and advocacy group for women interested in craft beer, are bringing the breasts to Atlanta Beer Week. Founders Jennifer O’Connell and Kimberly Charles will host Bosom Buds at 5 Seasons Westside, a bachelor-style live auction benefitting the Georgia Breast Cancer Coalition Fund. The event will feature DJ Rich Sullivan (formerly of Dave FM) as auctioneer and performances by Syrens of the South.

A rough draft of The Lawrence’s new cocktail list

Since opening in April of this year, the Lawrence has been quietly evolving in their dimly lit corner of Midtown. At first, the restaurant was open just a few days a week, now they're open every day but Monday, including brunch service on Sunday. The menu has continually changed, bringing seasonal dishes in and out and adding a bit more emphasis on chef Shane Devereux's affinity for French cooking. And now bartender Eric Simpkins, who initially served a very abbreviated selection of classic drinks, is rewriting their drink list to include a lengthy, inventive array of cocktails.

SweetWater goes Deutsch with Danktoberfest

This week marks the release of SweetWater Brewery’s Danktoberfest, the latest in the Dank Tank series of rare yet popular limited-release brews. The Dank is indeed a tank at the brewery, set aside for specific pet projects — high alcohol, big flavor, and big-bodied beers that reflect whatever itch the brewers want to scratch. Last year we saw a double red ale in Fresh Sticky Nugs, as well as Ghoulash, whose undefined style is still being debated.

Drink Up: Suze Saveur d’Autrefois now available in Georgia

I dropped into Halpern's Food, Wine, and Spirits show yesterday afternoon. It's a distributor exhibition where farms, distilleries, importers, and so forth offer tastes in the hopes that a chef or sommelier might decide to order a case for their restaurant or package store. The general idea is that someone might have a taste of something delightful they wouldn’t have known about otherwise, which is exactly what happened to me.

Jason Dominy of Batdorf and Bronson talks coffee “Collabrewation” and more

Next week, Atlanta's Batdorf & Bronson and St. Louis' Kaldi's Coffee Roasting Company will launch a new blend of coffees from Guatemala San Pedro and Guatemala Finca El Valle. This collaboration or, as they're calling it, "Collabrewation" seems to be an innovative new step in coffee culture, bringing two roasters together to create a new kind of specialty roasting partnership.

East Lake vineyard produces very private label

This past Sunday, I had finished my first glass of wine by 10 a.m. The second glass came about a half-hour later.A little early, even for me. But this was a special occasion: I was witnessing an annual celebration of a local fruit, here in the East Lake Commons communal kitchen. A few residents were starting a batch of muscadine wine, made with native grapes from their own farm, Gaia Gardens.

Sound Table grooves with win at Taste of Atlanta’s bartending competition

Apparently, the judges at Taste of Atlanta's 2nd annual Barcraft bartending competition Sunday concur with Atlanta magazine dining critic Bill Addison. In his review of the Old Fourth Ward's Sound Table in our October issue, Addison detailed the cool vibe between the dining and cocktails, noting "the close interplay between food and drink makes for a sexy tango."

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