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Looking for a fun place to take your pet? Here's a roundup of Atlanta's pet-friendly hotels, restaurants, coffee shops, bars and breweries, dog parks and trails, and shopping districts.
If you were to cram the ’50s, ’60s, and ’70s into a blender, you’d end up with something close to this self-styled “diners club.” Golden Eagle shouldn’t be taken too seriously as a restaurant, but it’s also more than a nostalgia-themed hot spot appealing to millennials’ love of vintage.
Atlanta-based Red’s Outfitters is launching a new mobile showroom—a 1966 Airstream dubbed the "Land Yacht Collective"—that will make its first stop at Ladybird Grove & Mess Hall before a summer-long road trip to Montauk.
Young adults have always commanded a certain amount of attention. Wide-eyed, unseasoned, and often commitment-free, they’re generally more willing to take risks and disrupt the status quo. But millennials have had an especially scrutinized turn in the cultural spotlight.
The best baklava comes from a shop famous around Atlanta for its pita, Leon International Foods. And a restaurant's food may be highly complex, but that doesn't mean its name needs to be.
Explore the BeltLine Eastside Trail by way of its bars—seven spots worth a stop, plus what to order at each one.
In our car-centric city, the Atlanta BeltLine has been a game changer, and restaurant owners know that more than anyone. On Thursday, chef Kevin Rathbun (Kevin Rathbun Steak, Rathbun’s, Krog Bar, and KR Steakbar), Michael Lennox (Ladybird Grove & Mess Hall), and BeltLine designer Ryan Gravel of Perkins Will will lead a discussion about the impact of urban development on restaurant design at a sold-out event called Dining + Design.
Ladybird Grove & Mess Hall, the patio-centric restaurant and bar just off the Beltline, is scheduled to open in the next two weeks across from Rathbun Steak at mile marker 9.25. Led by restaurateur Michael Lennox and executive chef Robert Lupo—formerly of Leon’s Full Service—, Ladybird will focus on sharable dishes previously described as “campfire cuisine.” Kyle Schmidt of King + Duke will serve as sous chef. The initial menu will offer approximately twenty items that will change based on local availability.