Tag: Nate Shuman

You won’t catch me tweeting at the table I own a smartphone, but I refuse to tweet, text, or otherwise share photographs of what I eat. Unlike my peers who communicate every detail of their lives as professional stomachs, I have no desire to share my whereabouts and “instant opinions” with a bunch of strangers.

Prohibition's former head bartender, Thomas McGuire, will be Nate Shuman’s second barkeep in command at Craft Izakaya, the sushi and yakitori spot in Krog Street Market. General manager Richard Tang says the three of them will create a playful beverage list that explores the molecular side of drinks and includes Asian spices and herbs.

Sunday at 8 p.m. Inman Park restaurant P’cheen quietly closed its doors and will reopen tomorrow. During this brief closure, Jeff Myers of Top Flr and the Sound Table is working with P’cheen owner and executive chef Alex Friedman to reinvent P’cheen’s menu, focusing on sharable plates inspired by Octopus Bar. Proof and Provision’s Nate Shuman is consulting on a revamped moonshine cocktail list.

Zeb Stevenson, executive chef at the Georgian Terrace Hotel, Livingston Restaurant Bar, and Proof and Provision, will be leaving his job at the end of July. After four years at Livingston, he says he’s doesn’t “have anything left to accomplish.” He goes into detail below, divulging some clues into his plans for what’s next.

BEER
Eddie Holley, owner of Ale Yeah! (with stores in Decatur and Roswell), suggests Terrapin’s Wake ’N’ Bake, a seasonal oatmeal imperial stout. It pairs a potent 8.6 percent alcohol porter with the buzz of coffee from the brewery’s Athens neighbor, Jittery Joe’s. “I wish Spike [brewmaster Brian Buckowski] would make it year-round. Fans go rabid for it, and it’s perfect for warming up on cold winter nights,” Holley says. $12.99 for a four-pack, aleyeahbeer.com