Take a look back at 10 years of Cakes & Ale in photos

Cakes & Ale’s Peperonata & Polenta features fried egg, frisee and bottarga.

Beloved Decatur restaurant Cakes & Ales announced earlier today that it will close its doors at 155 Sycamore St. this weekend, and people aren’t ready to say goodbye.

The restaurant was highly-lauded during its 10 year run — AJC food editor Ligaya Figueras named it her favorite restaurant in Atlanta last year, and former AJC food critic John Kessler gave it a four star review in 2011.

Before you have that last perfectly prepared arancini, take a look back at Cakes & Ale in photos over the past decade:

Cakes + Ale pairs artichokes with nardellos, a sweet Italian pepper, as well as roasted tomato and green harrissa. CONTRIBUTED BY HENRI HOLLIS

Cakes & Ale- Shrimp remoulade. (BECKY STEIN)

Roasted Carrot & Carrot Puree, pac choi & kale, pear, pomegranate seeds, green onion, cilantro, coriander seed vinaigrette. (BECKY STEIN/special)

Scones from Cakes & Ale (photo credit: Cakes & Ale).

Grain Bowl- Beluga lentils & Quinoa with diced carrots, scallions, pumpkinseed oil & oven poached egg. (BECKY STEIN/special)

Roasted Lamb & Lamb belly- Fregula, Chard & winter squash. (BECKY STEIN/special)

Fried Okra and Ranch Dressing from Cakes & Ale / Photo by Deborah Whitlaw Llewellyn from Atlanta Kitchens by Krista Reese.

The Wry Guy cocktail at Cakes + Ale mixes rye, Drambuie, Luxardo, dry vermouth and bitters. CONTRIBUTED BY HENRI HOLLIS

Blackberry Cake with Buttercream Frosting
from Cakes & Ale /
Photo credit: Amy Sinclair

Chocolate souffle with orange liqueur anglaise from Cafe at Cakes & Ale in Decatur

Squash, melon, goat & ricotta cheese, pumpkin seeds, aged balsamic vinegar. (BECKY STEIN/special)

Scallops, cracked wheat, cucumber, herbed yoghurt. (BECKY STEIN/special)

“My Favorite Mechanic is a Woman” cocktail from Cakes & Ale made with bourbon, canton, limoncello, lemon juice, egg whites and luxardo cherries. Photo by Cakes & Ale

Phatty Cakes (BECKY STEIN/Special)

Swordfish, peppers, onion, artichokes, tomato, tapenade (BECKY STEIN/special)

Deviled eggs and pickles (BECKY STEIN/Special)

Arancini with citrus and fennel pollen (BECKY STEIN/Special)

The bar at Cakes + Ale / CONTRIBUTED BY HENRI HOLLIS

The exterior of Cakes + Ale / CONTRIBUTED BY HENRI HOLLIS

The interior of Cakes + Ale (BECKY STEIN/Special)

Chef Billy Allin of Cakes & Ale in 2011. (BECKY STEIN/special)

 

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