Ms. Icey’s — named for Walker’s grandmother, Icelyn — doesn’t have a menu on its website, but photos of dishes including a sweet potato kale salad, skillet cornbread, Strip Club wings and a variety of juices on its Instagram account.
Daniella Lea has been named pastry chef for The St. Regis Atlanta. Lea has worked at five-star hotels and restaurants in Argentina, Chile, Venezuela, and previously served as the pastry chef at The Ritz-Carlton, Santiago in Santiago, Chile.
I also noted that Irish stout has never been very popular among craft beer lovers — though several U.S. craft breweries have made notable versions of the style over the years, including Bell’s, Brooklyn, Cigar City, Harpoon and North Coast.
And at Five Seasons Westside, brewer Crawford Moran continues to brew Dark Star Stout, a revival of the Irish dry stout he first developed at his long-gone Dogwood Brewing Co.
Now, just in time for St. Patrick’s Day 2018, Decatur’s Three Tavern’s Brewery has raised a hand to high-five the style with Maury Mable’s Irish Stout.
Here’s how Three Tavern’s tells this very Irish tale:
On St. Patrick’s Day in 1895, when the streets still ran on all four sides of the Decatur square, a young man named Maury Mable first marched through downtown Decatur to honor his ancestral homeland. For fifty years, dressed in top hat and tails and carrying a cane, Maury marched, alone or accompanied by anyone who wished to join in. His parade drew crowds to watch him strut through the downtown streets, often followed by the Decatur high band.
On Saturday morning, to celebrate St. Patrick’s Day, Three Taverns Brewery will host a march through the streets of Decatur to the Brick Store Pub, where everyone will raise a pint of Maury Mable’s Irish Stout and toast the memory of “The Pied Piper of Decatur.”
In addition to Brick Store Pub, Maury Mable’s Irish Stout will be pouring at Three Taverns, The Marlay House, Mac McGees and Leon’s Full Service.
Chef Parnass Savang works the line at Talat Market. / (Jenni Girtman/ Atlanta Event Photography)
Now, after more than a year of accolades, Savang and co-owner Rod Lassiter are finally getting their own restaurant.
Talat Market will set up shop at 112 Ormond St. in Summerhill in 2019, Atlanta Magazine reports. The space, a former Asian market, will feature a covered outdoor patio and an attached market selling local produce and Thai products.
Atlanta Magazine said the dinner menu will follow the pop-up’s current formula, offering up to 10 seasonal items with a couple of staples, and a small, fixed lunch menu that will be served from noon until supplies run out. At night, look for a “Thai streetside vibe” with Thai beer and wine, late night food options.
Savang, known for his inventiveness, has previously served dishes including “yum khao poht pla grop,” a salad of grilled corn and cherry tomatoes, smoked fish powder, crunchy fried garlic, herbs and flying fish roe and “yum nam prik num,” prepared with charred banana and shishito peppers, shallots, garlic, cilantro and crispy fingerling potato chips.
Born in California but raised in Gwinnett County, where his family owns the Lawrenceville Thai restaurant Danthai, Savang is a 2011 graduate of the Culinary Institute of America. He learned about seasonal produce while cooking at Empire State South under then-chef Ryan Smith. Just before opening Talat Market, he did double duty at both Kimball House and Staplehouse (again under Smith), where he absorbed ideas about pickling, preserving, powdering and using scraps of food.
The vernal equinox is still days away but Atlanta is already in springtime mode. Similarly to the blossoming trees and shrubs, farmers markets are popping with green treasures. After a long winter, there is nothing more welcoming than the first herbaceous greens and bright fruits. As chefs replace hearty brown dishes with vibrant color, Atlanta bartenders are stirring refreshing spring tonics that are aromatic and perfumed as the warm breeze of spring. Botanicals and alcohol have gone hand in hand for centuries. Revive your body with these five local elixirs and a recipe for one you can make at home.
Bacchanalia’s Midnight in the Garden/Andrew Harris
At Westside’s Bacchanalia, sommelier Andrew Harris created a soda that’s a crisp burst of spring. Using a house made Meyer lemon shrub for brightness, he stirs together herbal Pimms No. 1 liqueur, soda charged with flavor-packed Seedlip Garden 108, cucumber, and a fortifying shot of Hendricks gin. The Midnight in the Garden is a refreshing riff on a classic Pimm’s Cup that is as dreamy at the marble topped bar as it would be in a garden with finger sandwiches.
1460 Ellsworth Industrial Boulevard, Atlanta. 404-365-0410, starprovisions.com/bacchanalia/
Sorrel Daiquiri at Kimball House/courtesy Kimball House
As greens begin to poke their way through the soil at Kimball House’s yard garden, bartenders incorporate tiny leaves, herbs, and flowers into craft cocktails. The Sorrel Daiquiri is as verdant and zingy fresh as fleeting springtime. Both rum and rhum agricole go into a shaker with lime, lemon balm liqueur, and garden sorrel. It’s so bright and citrusy; you may want to enjoy it on the patio.
303 East Howard Ave., Decatur. 404-378-3502, Kimball-house.com
Like awakening spring in a glass, Better Half’s Run Around Suze gets its flavors from above and below garden ground. Suze is a French aperitif made from the delicately bitter gentian root. It has an earthy sweetness and golden color like the sun. At the restaurant it is mixed with Ford’s gin, lemon, soda, and rosemary from the garden. It’s a perfumed and fresh sipper by itself or with one of Chef Zach Meloy’s 3,5, or 9 course tasting menus.
349 14th St., Atlanta. 404-695-4547, betterhalfatl.com
You can now get cocktails at Krog Street Market’s Varuni Napoli. The new spirits menu includes a bright and energizing Limoncello Lemonade. It’s a quencher that will carry you into summertime. Bonus—you can watch Neapolitan pizzas sliding in and out of the 2 bright blue wood-burning ovens while you sip at the counter.
99 Krog St., Atlanta. 404-500-5550, varuni.us
Barley Garden Kitchen and Craft Bar’s The Shrubbery gets its reddish hue from Cherry Heering. Made in Denmark for 200 years, the cherry liqueur is made by infusing neutral grain spirits with crushed Danish cherries and a blend of spices. Add Seersucker gin, Pimm’s No. 1, ginger beer, and garden thyme and it becomes a fizzy sweet-yet-tart sipper. *Unlike The Holy Grail Knights, after finding The Shrubbery, it is not necessary to cut down the mightiest tree of the forest.
900 Avalon Boulevard, Alpharetta. 678-266-6218, barleygardenkitchen.com
Make your own spring tonic at your home bar using aloe vera juice. The ancient tonic boosts immunity and is know to soothe and heal from the inside. Muddle a couple of cucumber slices in a glass. Add 1.5 oz. botanical gin like Hendricks, 2 oz. aloe vera juice, ½ oz. simple syrup to a shaker and shake well. Strain the mixture over the cucumber and garnish with a cucumber slice. You can easily jazz up your simple syrup by infusing it with spring herbs from your garden.
Southerner Burger at HOBNOB Neighborhood Tavern / Photo by Brandon Amato
A popular tavern is set to open its third location in late summer.
HOBNOB Neighborhood Tavern, owned by husband and wife Sean and Becky Yeremyan, will be located in Dunwoody’s Perimeter Place at 1221 Ashford Crossing.
The menu will feature a menu of tavern and Southern staples, custom cocktails and an expansive bourbon selection.
The Perimeter location’s hours will be tweaked to fit the area’s demographics, with a focus on weeknights, a place to “stop and throw back a beer or sip one of our delicious specialty cocktails after a long day of work or shopping,” Sean Yeremyan said, along with a catering menu for local businesses.
The eatery will serve lunch weekdays, dinner nightly and brunch on the weekends. Also look for live music and daily specials.
Coffee and sandwiches are on the menu at Cafe Lucia. / Photo from the Cafe Lucia Facebook page
If you’re anything like us, you can’t even think of starting your day without a cup (or four) of joe. There are plenty of new places for you to get your caffeine fix, with several more on the way. Read on to find out how to per up around metro Atlanta.
The Poncey Highland. Open in the former Cafe Highland space, this coffee house and cafe from the owner of Atlanta Cupcake Factory serves Counter Culture coffee and other coffee drinks as well as breakfast and brunch items.
640 North Highland Ave. Northeast, Atlanta. 678-358-9195, facebook.com/ponceyhighlandcafe/
Pour. Kitchen + Bar. The Brookhaven restaurant recently launched daytime coffee service pour.am, open from 9 a.m.-2 p.m. Monday Saturday. Look for custom blends from Rev Coffee, pastries from Alon’s and cooked-to-order breakfast and lunch items.
1418 Dresden Dr, Atlanta. 404-254-5277, pourbrookhaven.com/
In big news this morning, New Realm Brewing announced that is set to release two of its “mainstays,” Hoplandia IPA and Euphonia Pilsner, in 12-ounce cans in early April. Both beers will be available at the brewery, as well as other locations around Atlanta.
“This is a super exciting time for us at New Realm Brewing. Not only has it been a phenomenal year opening our facility but now to be releasing our original IPA and Pilsner to market in cans, it’s just so cool,” said Steele in a prepared statement. “Hoplandia is for those that crave piney, citrusy hop flavors, and Euphonia Pilsner, our refreshing, easy sipping pils has been a favorite among our brewers and guests at our bar.”
New High Road Ice Cream products / Photo by Erica Hernandez
Marietta-based High Road Ice Cream recently released several new ice cream flavors, available in area Publix stores. We tried them to see if they’re worth screaming over — scroll down to watch the video of our taste test.
Miles Macquarrie mixes classic cocktails at the Kimball House in Decatur. / AJC file photo
One Atlanta restaurant is still in the running for one of the highest culinary honors in the country.
Decatur restaurant Kimball House was named a James Beard Foundation Award finalist in the Outstanding Bar Program category. Finalists were announced this morning in Philadelphia, with winners set to be announced May 7 in Chicago. Mashama Bailey of The Grey in Savannah was also named a finalist in the Best Chef: Southeast category.
Atlantans or those with Atlanta ties were also named semifinalists in the Outstanding Baker and Wine Program, Rising Star Chef of Year, Outstanding Chef and Outstanding Restaurateur categories.
Those with Atlanta ties fared better on the media award finalist side, with AJC food writer Wyatt Williams receiving a nomination for the MFK Fisher Distinguished Writing Award for a piece he wrote for the Oxford American. Shane Mitchell received a nomination in the same category for a story she wrote for Atlanta-based The Bitter Southerner.
Bon Appetit editor Andrew Knowlton, who grew up in Alpharetta and graduated from Greater Atlanta Christian School, is a finalist in the Wine, Spirits, and other Beverages category, and former Atlanta resident Bill Addison is a finalist for a Craig Claiborne Distinguished Restaurant Review Award. The media awards will be announced April 27 in New York City.