Alpharetta’s newest entertainment complex, Topgolf, revs up its menu

Topgolf, Alpharetta's 65,000-square-foot entertainment complex, opened two weeks ago with a focus on computerized golf games, but executive chef Mark Nelson has no intention to serve subpar grub. Going beyond the usual cardboard pizza and movie theater hot dogs, Nelson has crafted a lengthy menu of dishes like prosciutto, artichoke, and olive flatbread; curried chicken salad sandwich; and, for brunch, caramelized French toast. The bar is also stepping up with cocktails like the Mexi-Gin Martini with jalapeno syrup and Tito’s Strawberry Mule with fresh mint. We spoke to Nelson to learn more.

What’s the one vegetable that Miller Union’s Steven Satterfield can’t stand?

Miller Union's Steven Satterfield discusses music, his favorite cookbooks, and the fast food he could eat every day.

Square Infiltrates Atlanta

In November 2012, Starbucks announced that 7,000 stores around the country would begin using Square, a mobile payment system. Since then, many coffee drinkers have enjoyed the perks that come with it, including the ability to pay using their cell phone and easy tracking of loyalty rewards. But it’s not only national chains that are adopting this technology; local businesses like High Road Craft Ice Cream & Sorbet and Octane’s PocketBar say they’re saving money and enhancing the customer experience by using Square to process credit card transactions.

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.

The 14 most anticipated restaurants for 2014

With the new year comes new restaurants to watch, new chefs to follow, and new menus to salivate over. As we (impatiently) await opening night, here are the 14 most anticipated restaurants for 2014.

Changes at Woodruff’s Table 1280

ATL Food Chatter: July 12, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Table 1280 opened in 2005 as part of the Woodruff Arts Center’s High Museum expansion, and over the years it has struggled to make an identifiable mark for itself in the Midtown dining tapestry. But a shift in operators could soon change that. John Kessler broke the news last week that local catering firm A Legendary Event has snagged a ten-year contract to run the restaurant. Special Events, a trade magazine, added that the contract is a partnership with Connecticut-based company Centerplate. The combined affiliation, called Legendary Partners, won the contract over major national companies, including Wolfgang Puck. (It was rumored that local Fifth Group restaurants was also in the running.)

Daniel Vaughn: The pundit of barbecue’s prophets

Last summer I met Daniel Vaughn, author of "The Prophets of Smoked Barbecue" (just published on May 14) and Texas Monthly’s new barbecue editor (coolest job title ever). A mutual friend in Dallas, where Vaughn lives, introduced us via email. I already knew about his Full Custom Gospel BBQ, the obsession-fueled blog he’d written on all things Texas barbecue since 2008. Vaughn, who until a couple months ago also held a full-time job as an architect, was coming to Atlanta for a project.

Souper Jenny joins the juicing craze, announces plans for Juicy Jenny

Jenny Levison, founder of Souper Jenny and Café Jonah and the Magical Attic, is putting her own touch on the juicing trend: She’s opening Juicy Jenny, a community juice bar and superfood emporium, a few doors down from Souper Jenny at 56 East Andrews Drive in Buckhead. Juicy Jenny is scheduled to open September 1.

27-year-old Atlantan competes on Food Network’s “Restaurant Express”

A graduate of Le Cordon Bleu and the owner of a company called Intimate Chef of Atlanta, Ameerah Watson will appear on Robert Irvine’s Food Network show “Restaurant Express” Sunday at 9 p.m. The 27-year-old single mother and former Ritz-Carlton, Buckhead chef recently competed against eight others for an executive chef position at the M Resort Spa Casino in Las Vegas. Though she’s keeping mum about the outcome of the challenges—which test both culinary and business skills—Watson gave us a glimpse into her life on and off the show.

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