Tag: Wrecking Bar Brewpub
High demand, low ABV: Atlanta’s nonalcoholic beer craze is testing local brewers
Atlanta’s zest for nonalcoholic beer has created a bit of a conundrum: The process to create the beer is so complicated that local breweries have struggled to meet the demand.
The verdict on 3 new Atlanta restaurants: Wood’s Chapel BBQ, Sceptre Brewing Arts, the Deer and the Dove
Decatur Square's newest restaurant, The Deer and the Dove, East Atlanta Village has a new brewery, Sceptre Brewing Arts, and Summerhill has another reason to be Atlanta's big next dining neighborhood with Wood's Chapel BBQ.
2. Wrecking Bar Brewpub
In a city that has leveled so much of its history, what Bob and Kristine Sandage have done to renovate the circa 1900 Kriegshaber mansion on Moreland, just south of Little Five Points, is nothing short of heroic.
Wrecking Bar’s Terry Koval turns the former Cakes & Ale space into a rustic restaurant and wood-fired bagel spot
You'll find wood-roasted trout and duck roulade on the menu at the Deer and the Dove, the new restaurant from Terry Koval that replaced Cakes & Ale in Decatur. You can also grab a wood-fired bagel from B-Side next door.
Why Israeli grillmaster Shay Lavi is an Atlanta chef to watch
Shay Lavi is a master behind the grill, where proteins make up only about 30 percent of his impressive, vegetable-laden spreads. Now, the catering chef plans to open his own cafe downtown.
7 questions for Brit Bennett, author of “The Mothers”
Brit Bennett's debut novel, The Mothers, was released in October but has already received numerous accolades. She'll read from the book at Wrecking Bar as part of A Cappella Book's Writers @ The Wrecking Bar series on February 13.
Technique: Wrecking Bar’s Terry Koval on making the perfect BLT
Everybody knows that a ripe tomato is essential, but it’s the details that make for BLT perfection, says Wrecking Bar Brewpub executive chef Terry Koval, who never lets his tomatoes see the inside of a refrigerator.
2015 welcomes a new generation of tart Atlanta beer
When Atalanta, the popular tart plum saison created by Orpheus Brewing on the eastern edge of Midtown, first went into cans in early 2014, it earned itself a footnote in Georgian brewing history as the state’s first packaged, commercially available sour beer.
16. Wrecking Bar Brewpub
Wrecking Bar puts as much effort and thought into its food as its beer list.
5 favorite french fries
Historians can argue whether it was the French or Belgians who first dropped raw potatoes into a vat of hot oil, but fries today are the life partner to the American hamburger.
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