- 10:24 am Thursday, July 31st, 2014 by Jenny Turknett
In tomorrow’s AJC I have a review of The Bishop, located in Avondale Estates. I gave it a grade of 2 stars.
When Luellen Marshall opened The Bishop this past spring, she was determined to create something unique. Sure, The Bishop sources regionally and seasonally. It supports local vendors like Pine Street Market and Wild Heaven Craft Beers. And yes, the its interior has the de rigueur rustic-meets-industrial character.
But Marshall hopes The Bishop will provide a distinct experience for Avondale Estates. And it almost does. This community-focused neighborhood bistro is snuggled into the area’s iconic Tudor Square. [More]
- 9:48 am Thursday, July 31st, 2014 by Alexa Lampasona
The real estate company Movato recently came out with an infographic that highlighted each state’s most “liked” cereal based on Facebook likes.
The company started with the 10 most popular cereals, based on revenue. The list included:
Honey Nut Cheerios
Honey Bunches of Oats
Cinnamon Toast Crunch
Frosted Mini Wheats
The map was dominated by Cinnamon Toast Crunch with a majority of 27 states, while Special K was trailing close behind. Check out the full map here.
And Georgia’s favorite?
Who would’ve known! Agree or disagree?
- 3:29 pm Wednesday, July 30th, 2014 by Bob Townsend
- 1:00 pm Wednesday, July 30th, 2014 by Jenny Turknett
This week we take a look at the grilled cauliflower “steak” at The Bishop in Avondale Estates. Chunky olive tapenade and tangy tomato ragu add flavor to what could be an otherwise bland vegetable. This is also a dish you could easily recreate at home.
Look for my review of The Bishop and a photo gallery of its dishes later this week.
–by Jenny Turknett, Atlanta Restaurant Scene blog
- 9:13 am Wednesday, July 30th, 2014 by Alexa Lampasona
Late summer is corn season, and farmers markets and grocery stores are selling the crop at jaw-droppingly low prices. One of our favorite ways to enjoy corn is raw, fresh cut off the cob.
Typically, cutting corn off the cob involves standing the corn vertically and attempting a balancing act as you hold the narrow top of the cob with one hand, and a sharp chef’s knife in the other. It sounds like a recipe for disaster. If you’re like us, corn kernels end up all over the cutting board, countertops, and the floor.
The life hack? Lay corn horizontally, and cut [More]
- 10:43 am Tuesday, July 29th, 2014 by Alexa Lampasona
For Madison Burch, Ecco’s newest bartender, she is still fresh on the scene.
“A year and a half ago, I knew nothing about bartending. Just the difference between red and white wine.”
But through self-studying, accumulating a library of cocktail books and spending hours on the customer side of the bar watching the masters, she may soon be one of Atlanta’s bartenders to watch. Burch recently worked as beverage director at Veni Vidi Vici. She is just dipping her toes into the bartending world, and has already competed in two cocktail competitions. We talked with Burch to get tips on how [More]
- 1:27 pm Monday, July 28th, 2014 by Bob Townsend
- 9:25 am Monday, July 28th, 2014 by Alexa Lampasona
Anyone that has eaten a farm-fresh tomato knows that it cannot be compared to it ethylene gas-ripened distant cousin (although I would even stretch to say the relation is closer to a twice-removed great uncle). A fresh tomato has life and flavor. You can bite into a farm-fresh tomato like a peach and feel the seeds and juices dribble down your chin. You don’t need anything to dress it up. This is prime tomato season in Atlanta. We talked with local Georgia farmers to find out eight facts about this season’s crop.
1. The Harvest
Our tomato harvest is significantly better this year [More]
- 1:00 pm Friday, July 25th, 2014 by Jenny Turknett
We are starting something new over here at the Atlanta Restaurant Scene blog. Most weeks I’ll be posting a dish of the week where we can take a closer look at some of the components that make it a standout. Just mouse over the image to dig in.
Join me in exploring Atlanta one dish at a time.
First up: Kimball House’s charred greens and peaches. It’s simply a beautiful expression of the season’s bounty.
–Jenny Turknett, Atlanta Restaurant Scene blog
- 9:33 am Friday, July 25th, 2014 by Alexa Lampasona
“Performing and bartending are similar because you are connecting with people and taking them on an experience.”
-John Scroggins, Ink & Elm bartender and performer for Performing at weddings, what songs do you always know will be hits?
Motown always gets people going, whether we perform Earth, Wind and Fire or KC and Sunshine Band. But whenever we perform “Ice Ice Baby”, people go crazy. It’s ridiculous.
Is there a format that your band follows throughout the evening for your performances?
The first set is a dinner set, and that involves the special dances like the father/daughter. Then we ease people in with slow [More]