Drinks at DBA

When I think of beverages to serve with barbecue, the obvious—cold beer—usually comes to mind. I’ve yet to sample any ‘cue at the new DBA Barbecue in Virginia-Highland, but I’m already a fan of the drinks. The other night after a home-cooked dinner, a friend and I went for a walk into the Highlands and, having worked up a sweat in this balmy weather, decided to grab a refresher. We passed El Taco, where crowds were two-deep at the bar for margaritas, and settled on the laid-back patio at DBA next door—the hostess said we were welcome to sit out there just for drinks. DBA has plenty of beer selections—Abita, Sweetwater and Terrapin on tap; lots of craft bottles—plus a full wine list, but the intriguing cocktails got our attention.

High on the Vine: Blind tasting Trader Joe’s wine with Miller Union sommelier Neal McCarthy

Not everybody has an opinion on wine, but even those who confess to know little about the subject have something to say about bottles from Trader Joe’s. The pinnacle of Uncle TJ’s wine collection is Two Buck Chuck (Charles Shaw Blend), which rings in at $2.99.

High on the Vine: Cheetos, Doritos, and wine pairings—oh my!

It was the pairing I had been waiting for. In recent months I had explored pairing wine with juicy steaks, cheeses, Latin food, and Thanksgiving spreads, but Nick Windler, Local Three’s beverage director, was about to answer one question I’ve had all along: What goes with Cheetos?

10 peach dishes you need to try now

Given that our ubiquitous state fruit has made its way onto our license plates and street signs on practically every corner, it should come as no surprise that local chefs are also tinkering with the Georgia peach in a number of creative ways.

Does the “Disco” Kroger have the city’s best wine selection?

One doesn’t think of Kroger for its inventory of top-shelf Bordeaux and magnums of rose Champagne, but just off the intersection of Piedmont and Peachtree, one Kroger has got the cru.

High on the Vine: The secrets of wine and steak pairings

I recently sat down with Joon Lim of Kevin Rathbun's Steak to see where he’d take me on a wine list and to find out if pairing wine with steak really is as simple as “dry, red wine.” Spoiler alert: it’s not.

Taking a spin at the Polaris

The reimagined Polaris opens to the public June 10. The iconic revolving restaurant that first opened in 1967 now houses two living room spaces, a bar, and a small restaurant. There's a definite emphasis on cocktails and socializing over dining.

Greg Best and Regan Smith are leaving Holeman and Finch

On Wednesday night, Greg Best and Regan Smith announced to their staff that they are moving on from Holeman and Finch Public House. It’s no overstatement to say that Best and Smith, along with partners Gina and Linton Hopkins and Andy Minchow (the latter moved on from the business last year), were the catalysts for Atlanta’s now-booming cocktail culture. When Holeman and Finch opened in 2008, it brought Atlanta up to speed on the booze renaissance happening in cities like New York, Chicago, and San Francisco.

Richland Distilling Co.

Tour Richland Distilling Company, where Erik Vonk and his wife, Karin, have been cooking up their award-winning Richland Rum since 2011.

Boutique bowling alley, Painted Pin, nears completion

Son of Concentrics Restaurants founder Bob Amick and advanced sommelier Justin Amick is leaving his position as general manager and wine director at the Spence to break away from his family’s business and start his own.

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