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Grab your blender, some ice, and a paper umbrella. Here are seven recipes by Atlanta bartenders to try at home this summer.
Downtown needs a restaurant like By George, one where the business-casual set can entertain clients, hang with friends, or just unwind at the bar.
And I’ve realized that, for me, there are only three kinds of cocktails: classic, magic, and a waste of money.
Cold Beer, Kevin Gillespie’s new BeltLine-adjacent restaurant in the shadow of the Edgewood Avenue bridge, makes a powerful statement about the BeltLine and its maturation. It is a restaurant that deserves your support—as long as you’re willing to be patient while it pursues its aspirations.
Kevin Gillespie has yet another impressive restaurant at the BeltLine-adjacent Cold Beer, new modern-Israeli comes to Westside Provisions District at Aziza, and Avondale Estates has an ambitious Vietnamese joint, Vietvana.
A lemon slice here, a twist of orange there, and a gazillion plastic straws: Bars create a lot of waste. But by phasing out those straws and using the whole fruit, Atlanta bartenders are joining the growing low-waste cocktail movement.
Kevin Gillespie's latest bar and restaurant, Cold Beer, will open July 23 along the Eastside Trail. We chatted with the Gunshow chef about what kind of small plates to expect, why it's "very unlike a bar," and why it will feature a giant painting of a polar bear.
Throw teddy bears at a hockey rink for the Atlanta Gladiators' Teddy Bear Toss, Chef Kevin Gillespie is introducing Gunshow's new chef at Cast Iron & Collards Society private dinner, and hundreds of boats will be at the Georgia World Congress Center for the Atlanta Boat Show.