Westside Works expands its West Nest food stall at Mercedes-Benz Stadium
Starting May 29, West Nest will have second location at section 115, with a portion of the proceeds from both stalls benefiting the Westside Works culinary training program.
March 2010
 MORE IN THE MAGAZINE  Reservations Required: Fourth of July events in Atlanta
Oyster Roast and Pig Pickin' at Muss & Turners, Tues., July 3 Chef Dameren and Chef Mussman are roasting a pig from Gum Creek Farms to celebrate America’s birthday. The five-course meal features grilled Apalachicola oysters, rabbit, roasted pork and peach cobbler with goat cheese ice cream. Tickets are $39.93 per person for adults. Call for reservations.  The Golden Age of Beer
Given how far we’ve come, it’s almost hard to remember just how dismal Georgia’s beer scene was a mere eight years ago. Harp was the most exotic lager found in grocery stores.  Serenidad, from chef Deborah VanTrece, set to open October 7 in Cascade Heights
Located near Oreatha’s, Serenidad is the product of a partnership between Deborah VanTrece and chef Whitney Thomas, formerly of 5Church Midtown. Here, Thomas will serve lunch, dinner, and weekend brunch. Menu highlights include paella shrimp and grits, short rib tomahawk, elote ribs (a take on Mexican street corn), and albondigas con mole poblano.  Why Tech is the nation’s best buy
SmartMoney ranked Georgia Tech the country’s "Best Value," analyzing starting salaries, paychecks three years after finishing school, and average total tuition cost to determine where graduates get the most bang for their tuition bucks.  A new all-day brunch spot launches in Duluth
Created by owner-chef Keith Kash—founder of Who’s Got Soul Cafe in Decatur, Lawrenceville, and Duluth—Just Brunch offers a relaxing spot to enjoy breakfast and lunch fare all day long. March 2011
When I was in college twenty years ago in Washington, D.C., I worked at a restaurant in Friendship Heights. I was the lowest in the pecking order, responsible for taking dishes from the expediter and topping them off with whatever they needed—a side of fries, a sprig of parsley, a ramekin of whatever. Then I’d arrange the dishes on a tray, hoist it over my shoulder, and bring it out to the servers. If they were busy with other diners, I’d deliver the plates myself. “  February 2013: Florida
In honor of its quincentennial, here are four iconic Sunshine State vacations. New blogs! Change your RSS feeds
At the end of last month, we changed the way we do our dining blog. It's still called Covered Dish, and it still has all the great content you've come to expect from us (weekly ATL Food Chatter posts, weekly posts from Deborah Geering). However, it now has a spiffier landing page, and the blog has since been broken up into two smaller blogs: Dining Ne NEWSLETTERS
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