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Quick Bites: James Beard shortlist released, Donetto adds Sunday dinner, Brunch Bill heads to Deal's desk and more

Screen Shot 2018 03 16 At 10.50.34 PM
Photo credit: Courtesy Georgia Craft Food Makers Market
Georgia's favorite craft foods come to Emory Point Makers Market
Food news roundup

 

Big changes at Donetto. The Tuscan-inspired restaurant in Westside launched Sunday dinner this week. New hours for Cosa Nostra are 12-3 p.m. with dinner following from 5-10 p.m. Elliott Cusher (Yardbird, Cochon) is now at the kitchen’s helm. Former Executive Chef Michael Perez begins as executive chef at Cannon Green in Charleston on April 1.

The James Beard Awards—the Oscars for food—announced finalists on Wednesday. Congratulations to Kimball House (Outstanding Bar Program) and Mashama Bailey of The Grey (Best Chef Southeast). Winners will be announced on May 7. Journalism finalists include Creative Loafing alum Wyatt Williams for a piece in the Oxford American, Bill Addison for Eater, and Osayi Edolyn for Gravy. These awards will be announced April 27.

Senate Bill 17, the legislation better known as the “Brunch Bill,” is closer to becoming a reality. The House voted 97-64, moving it to Gov. Nathan Deal for his signature. We may soon be able to sip a mimosa at 11 a.m. on Sundays. Best quote during the biblical back and forth goes to State Rep. Erica Thomas, who said, “Is it not true that one of the first miracles was Jesus turning water into wine?”

Sad Greek yogurt news. After Whole Foods canceled their purchasing contract, AtlantaFresh Creamery was forced to close their operations this week.

Ocean Market (489 Peachtree St. N.E.), Shane McIntosh’s bistro, is open again in downtown after closing during construction on Peachtree St. Hours have expanded also to 10 a.m. to 6 p.m. The French inspired spot offers grab-and-go salads, paninis, gourmet sandwiches, soups, and crepes.

The Staplehouse tasting menu returns next month. Beginning April 1, hours will change on Tuesday through Saturday service, and the menu will exclusively offer a tasting experience. Chef Ryan Smith said in a release, “Our recent decision to change our menu format to an all-tasting menu is a step towards our goal to provide the best experience possible.”

To celebrate their two-year anniversary, Urban Tree Cidery (1465 Howell Mill Road) will have parties for the public on Sat., March 24 and Sun., March 25 from 12:30-6:30 p.m. Attendees can input their ideas for a new flavor and name for a cider (winner will get to host their own tasting for 10 of their friends). They will also release their new rosé cider made from Georgia-grown apples.

Atlanta Food & Wine Festival tickets go on sale Fri., March 16. The festival led by an all-female advisory council this year, runs May 31-June 3.

Meet the makers of many of your favorite Georgia food and drink items on Sat., March 24 at Emory Point. From 1 to 4 p.m. the green will be filled with a bounty of products made in Georgia at Georgia Craft Food Makers Market. It’s free, with live music by Lilac Wine. Sample and talk with crafters like Banjo Cold Brew Coffee, Pine Street Market (specialty meats), Oliver Farm (artisan oils), TGM Bread, Montane (sparkling spring water), High Road Craft Ice Cream, CalyRoad Creamery, Goodson Pecans, and more.

Want some pie? A lot of pie? Florida Keys chef and restaurateur Bobby Stoky is gearing up to create the world’s largest Key lime pie at Lenox Square, using ingredients from legendary dessert shop, the Key West Key Lime Pie Company. On Sat., March 24, the size of the 1000-pound #FLKeysPie made from more than 5000 key limes and 200 pounds of graham crackers will be verified by the World Record Association. The action begins at noon in front of Macy’s. There will be samples.

Chido + Padre’s (128 East Andrews Dr. N.W.) opened Tuesday with chef Benjamin Meyer at the kitchen’s helm. The latest restaurant from Southern Proper Hospitality is open for lunch and dinner, with weekend brunch coming soon.

New burgers have arrived in Peachtree Corners. BurgerFi opened this Monday at 6141 Peachtree Parkway in the newly renovated Peachtree Corners Marketplace plaza. The burger concept uses only 100 percent Angus beef (no steroids, growth hormones, antibiotics, chemicals, or additives). Franchise owners Elliott and Claire Shoener said in a release, “We’re excited to become the go-to burger destination for modern twists on great-tasting food in Gwinnett County.”










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