Tag: Cakes and Ale
The Christiane Chronicles: Cheese later, not now
I cannot contain my disdain for the appetizer cheese course. Cheese is rich and, depending on the kind, funky. It satiates your appetite. It induces sleepiness, even. Why would anyone eat it at the beginning of the meal?
Why some Atlanta restaurants are ditching OpenTable
While OpenTable may have created the online restaurant reservations market in July 1998, some Atlanta restaurant operators are pulling away, seeking the advantages of newer companies that have tweaked the model.
Of lambs, lions, and libations: Two cocktails to start and end March
At the end of each February, my grandfather, a farmer, would pull a warm coat over his olive-drab work clothes, appraise the sky, and mutter an old saying: “March comes in like a lion and goes out like a lamb.” He wasn’t much of a drinker, so I hope he’d forgive his urbane grandson for applying the adage to cocktails. For the month’s moody weather, we might want a drink that warms one week and refreshes another.
Table Talk: Cakes and Ale, Cardamom Hill nominated, Hugh Acheson to relocate flagship, Antico to open gelato shop
Cakes and Ale, Cardamom Hill nominated for Bon Appetit's best new restaurants
Represent. Bon Appétit has released their list of the top 50 Best New Restaurant Nominees for 2012, and two Atlanta hotspots made the cut.
Cakes and Ale, Cardamom Hill nominated for Bon Appetit’s best new restaurants
Bon Appétit has released their list of the top 50 Best New Restaurant Nominees for 2012. Among the nationwide search, they've included two Atlanta restaurants: Cakes and Ale and Cardamom Hill.
Food Chatter: Q&A with Eric Wolitzky of Cakes & Ale
Cakes & Ale's hotshot new hire, Eric Wolitzky, who has only been on the job for three weeks, took some time last week to chat about why he left New York to come to Atlanta and what he has added to the menu at the lauded Decatur resto.
David Sweeney debuts as Cakes & Ale’s bakery lunch chef today
It’s a joyful day for those of us who have missed David Sweeney’s cooking: The chef-owner of closed Dynamic Dish begins today as lunch chef at the Cakes & Ale bakery. Sweeney notes that, fittingly, the opportunity to work with Billy Allin, Cakes & Ale’s chef-owner, arose organically. “Billy and I always run into each, it’s almost serendipitous,” says Sweeney. “It’s almost always in a farmers market, and we’re both paying such attention to the produce we’re buying that we don’t even realize the other is there until we look up."
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