Food news roundup: Fourth of July edition

Fireworks over Stone Mountain in Atlanta, Georgia.

Happy 4th of July!

4 places to celebrate July 4th in metro Atlanta

It’s watermelon season. Get creative with these recipes

Stock Up: Three Tools for the Perfect All-American Meal for the Fourth of July

Four foodie ways to enjoy the AJC Peachtree Road Race

The summer’s best barbecue cookbooks

Fire up the grill for these hamburgers

Get grilling with these recipes

Step up your grilling game with these steak recipes

Photos: Everything you need for your grill

Follow these food safety tips for your July 4th cookout

 Restaurant News

Ecco gets a new exec chef

Fifth Group Restaurants has announced Brent Banda as executive chef of Ecco, its European dining concept located at 40 Seventh Street in Midtown. For the last two years, Banda has helmed the kitchen at Fifth Group’s Midtown seafood concept, Lure. He joined the group’s culinary team in 2004, and has also spent time at its La Tavola Trattoria and The Food Studio, a venue now used as an event space for Bold Catering & Design.

I scream… You scream… We all scream for FREE ICE CREAM (or in this case GELATO)

On Sunday, July 2, Revolution Gelato will be giving away free cones to celebrate milestones at the company. Their scoop shop, located 477 Flat Shoals Ave, is celebrating one year since it opened and two years on retail shelves. This deal is good from noon to 6 p.m. this Sunday.

Reserve your seat online at Aria

If you’re looking to reserve a table at Aria in Buckhead, you can now do it online. To improve the dining experience for customers, diners can reserve a table on Reserve for Restaurants.

CO announces new beverage program

CO, a modern Southeast Asian-inspired restaurant, opened earlier this month introducing noodles and sushi to Poncey-Highland. The restaurant now has a new beverage program, which began last week. The cocktail menu is inspired by ingredients drawn from CO’s food menu. Diners can expect to sip on blackberry bourbon fizz (made with bourbon, lychee, lemongrass, and muddled blackberries), the aperol goldeneye  (made with Plantation pineapple rum, aperol, pineapple juice, and lime juice) and a selection of sake infusions that are made in house with fresh fruits and herbs.

Ariane Daguin brings D’Artagnan’s ducks to Georgia

Attack of the Killer Tomato Festival returns July 16

Celebrate Georgia cuisine during Georgia Restaurant week

Indian restaurant Amara shifts gears with new chef and concept

Restaurant Openings and Closings

Pizzeria joins list of new restaurants in Phipps Plaza

Asian pop-up restaurant finds home on Buford Highway

What to eat, where to eat and what to buy

Flavors meld in gumbo from The Optimist

Watch and learn how to become a braai master with the Kudu grill

Stock Up: Three Things You Need to Make the Most of Summer’s Vegetables

This dish brings flavors of South America to Atlanta

OTP spots to get your BBQ on this summer

Atlanta Bar Scene

Bob Townsend’s Beer Pick: Reformation Oren India Pale Ale

Restaurant Reviews

Review: Old Lady Gang brings ‘RHOA’ star, family to Castleberry Hill

Review: Kabab Express brings authentic Indian to Decatur

Explore where to eat in Atlanta with the AJC’s Spring Dining Guide

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