Super limited availability at Vine & Tap, Restaurant Eugene, H&F Bottle Shop
Unless you’re that guy, you probably aren’t drinking Champagne regularly. The drink of kings that dates back to the Roman Empire, Champagne is one of the few beverages of the world that carries an inherently special and celebratory significance. It’s also bloody expensive, which is why many turn to sparklers produced outside of Champagne. Cava […]Read more
Jones talks cooking style, menu items, and Linton Hopkins’ growing empire
Restaurant Eugene turns ten this year and with it comes more change for Linton Hopkins’ growing empire. Chef de cuisine Jason Paolini was recently promoted to executive director of culinary for Resurgens Hospitality Group (Restaurant Eugene, Holeman & Finch Public House, and Eugene Kitchen), leaving the chef de cuisine spot open for former sous chef Brian Jones (as Eater announced last week). In addition, Alex Ruwe has been promoted to director of service, overseeing both Restaurant Eugene and Holeman & Finch. We spoke with Jones about his plans for Restaurant Eugene and the continual evolution of the restaurant.Read more
Plus a look at where the dining scene is headed in the near future
Forks up, y’all: We’ll soon witness an unprecedented surge of restaurant openings in Atlanta. It’s about time.Read more
Here’s to a wonderful year of fermented grape juice
This year I explored more wine shops and delved into more wine lists than my wallet preferred. As happens when one delves into any subject matter seriously, patterns start to emerge. You notice certain bottles and varietals cropping up around town both on store shelves and on restaurant menus. You know when a distributor is trying to move product by selling cases of wine at discounted prices to various shops (queue an email from multiple wine shops alerting you to a special deal). You also know when you’re drinking something that nobody else carries.Read more
Looking for an alternative to Champagne? Restaurant Eugene’s Juan Cortes has you covered
The grin stretching across Juan Cortes’ face was unmistakable. The sommelier at Restaurant Eugene was smitten. “Just holding these bottles makes me very happy,” he beamed. Such is the alluring power of Champagne and sparkling wines.Read more
A multicourse phantasmagoria gleaned from our finest regional restaurants
To nibble: “In Jars” at Empire State South, an array of spreads served in mini Mason-glass crocks—that typically includes deviled ham, trout mousse, pickles, pimento cheese topped with bacon marmalade, and boiled peanut hummus.Read more
The 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.Read more
Reservations Required: Atlanta Food Events, Aug. 6-12: Chopped Battle at P&P, wine dinner with Todd Richards, author dinner at Restaurant Eugene
Chopped Battles at Proof and Provision on Tues., Aug. 7, 7 p.m.Read more
Chef Zeb Stevenson of Proof & Provision and Livingston Restaurant + Bar will be on Food Network’s Chopped. In the meantime, Chef Andy Thomas of Fig Jam & Chef Andy Gonzales of Steinbeck’s will battle it out live at P&P. Guest judges will be on hand to deliver verdicts.
Reservations Required: Atlanta Food Events, July 23-29, Tomato Prix-Fixe at Haven, Sockeye Salmon Dinner at Canoe, Peg Leg Porker at Fox Bros.
All-You-Can-Eat Pizza at Alon’s in Dunwoody on Mon., July 23Read more
Alon’s Bakery & Market in Dunwoody recently installed a new wood burning pizza oven and now offers weekly all-you-can-eat pizza nights from 5 p.m. to 9 p.m. each Monday. The cost is $12 per adult and free for children four and younger.