SPECIAL SECTION

A guide to dining in Atlanta

April 18-24, 2014

ATLANTA Business CHRONICLE

Entre

Sunny patios, supper clubs:

Some of Atlantas
unique dining experiences
BY jessica saunders

jessicasaunders@bizjournals.com

new ideas before adding them to the

menu. The off-menu story begins on
page 12 and continues on page 16.
If meeting new people and trying
unique dishes all at the same time
sounds like an adventure worth
having, check out the citys supper
clubs. We talk to some of the people who host these clubs in a story
on page 14, which also continues on
page 16.
Enjoying wine with dinner
among friends is one thing, but

Entre contents

special

elcome to Entre, Atlanta Business Chronicles

guide to dining in Atlanta! Going out to eat is probably the
citys most popular pasttime. And
our metropolitan area is graced with
a great variety of good restaurants
at all price points in nearly every
neighborhood.
Atlantans arent alone in enjoying a good meal away from home.
Visits to fine dining restaurants
were up 5 percent in the year ending December 2013 compared with
double-digit visit declines during
the same period in 2008, according to market research by The NPD
Group Inc. The fine dining traffic
gains last year were ahead of the
total food-service industry, which
ended 2013 with visits flat.
Fine dining or casual, Atlantans
have found many ways to enhance
dining out, from eating at a chefs
table to visiting a restaurant that
grows its own vegetables and herbs.
But perhaps the most significant
transformation is seasonal.
The advent of warm weather brings a
surge of foot traffic to eateries offering outdoor dining space. Veterans
know that ours is a patio town, so
Entre takes a look at the al fresco
dining scene on pages 4 and 6.
People looking for a unique and
personalized experience can take
advantage of Atlantas many chefs
tables. Our story on chefs tables is
found on page 8 and continues on
page 10.
One way restaurants have found
to reward regular customers is
developing off-the-menu dishes
offered by request only. Its also a
way for chefs to experiment with

choosing the right wine for a business dinner can be complicated.

Some of Atlantas leading sommeliers and wine stewards offer their
suggestions for navigating hearty
wine lists with ease in a story on
page 18.
Everyones heard of farm-totable, but for some local restaurants their produce and herbs are
really local on the premises in
fact, from their own gardens. Learn
about them on page 19.
The growing popularity of wine
has spurred expanded wine tasting
opportunities. We name some wine
bars and tasting rooms on page 20.
For those looking for new restaurants to try, 2014 appears to be your
year. Our story about the growing
momentum in restaurant openings
is on page 21, with a list on page 22.

Wine bars and stores entice new customers with tastings........ 20

Atlanta is a patio town........... 4, 6
Chefs tables
offer unique food,
special experience................. 8, 10
Restaurants reward
regulars with off-menu
delicacies ..................................... 12, 16
Atlantas supper clubs
provide company for
restaurant aficionados.....14, 16

Ordering wine for

a business dinner?
Ask for help if needed .............. 18
Restaurant gardens return
fresh produce for small
investment............................................ 19
Restaurant openings gain
momentum in 2014...................... 21
List of openings
22

ATLANTA Business CHRONICLE

April 18-24, 2014

Entre

dining al fresco:

View from second story of Del Friscos Grille patio.

Joann vitelli

Atlanta is a patio town

BY H.M. Cauley
Contributing Writer

tlantans love their outdoor

dining. And one look at traffic patterns in great weather
confirms it.
As soon as the temperature tops
70 degrees, the roads around restaurants with patios are jammed
with cars full of diners heading for
an al fresco experience. On a recent
warm spring evening in Roswell,
diners jockeyed for restaurant parking spaces, then squeezed into narrow, sidewalk tables.
When the weather is really,
really nice, most people love eating outside, said Robby Kukler of
Fifth Group Restaurants, owners of
South City Kitchen, La Tavola, Ecco,
Alma Cucina, Lure and Original El
Taco. Theres something about the

sun and fresh air that forces you to

slow down for a little bit, even if its
for a few minutes. It lifts the spirits,
and it can offer the chance to do a
lot of interesting people-watching.
Fifth Groups restaurants incorporate outdoor areas in different
ways. At the downtown Alma Cucina, the dining room spills into the
atrium of the 191 building, creating
an indoor patio. At Virginia-Highlands La Tavola, the patio accounts
for half of the restaurants seating capacity. Eccos outdoor area is
enclosed and heated so its usable
space year-round.
The patios play significant roles,
from being 50 percent of our seating
and sales to offering a small, intimate area, Kukler said. I think our
patio at Lure is the most beautiful. It
has a lot of architecture to it, and it
even has two trees growing up out

of it. Even at Ecco, where the patio

is perched right off the street, people love the big-city feel of it. So we
always do our best to have a patio.
Noted Atlanta restaurant designer
Bill Johnson said owners love patios
because they increase seating areas
and have the added advantage of
increasing the restaurants visibility.
They also can take advantage of
a dramatic setting or view, but anytime there is the smallest available
space, its always a plus to have some
outdoor seating, Johnson said. Its
a different environment and creates
a different experience for the restaurant guest. Sometimes just being
outside is enough, if the space is
thoughtfully designed.
Many of the patios the Johnson
Studio creates now feature fireplaces or fire pits, water features
and fans.

ATLANTA FISH MAR K E T

Seafood

BISTR O NIK O

Neighborhood French Bistro

BU CK HE AD D INE R
New American

CHOPS LOBSTE R BAR

Prime Steaks & Seafood

COR NE R CAF

European Style Caf & Bakery

K YMA

Mediterranean Seafood

PR ICCI

Contemporary Italian

VE NI VID I VICI
Classic Italian

103 WE ST
Private Events

BOCA R ATON
CHOPS LOBSTE R BAR
Prime Steaks & Seafood

CITY FISH MAR K E T

Seafood

FOR T LAU D E R D ALE

LOBSTE R BAR SE A G R ILLE
Whole Fish, Live Lobsters & Prime Steaks

ATLANTA BUSINESS CHRONICLE

APRIL 18-24, 2014

ENTRE
SPECIAL

Guests enjoy the sun on

Einsteins patio in Midtown.

Comfortable furniture is a must,

and lots of great greenery helps to
soften the hard surfaces, he added.
One of the citys biggest, busiest
and most visible patios is the redawninged spread at Bistro Niko, a
member of Buckhead Life Restaurant Group Inc. When the company was considering the space, having the wide patio on the edge of
Peachtree Road was a distinct plus.
Just the way its positioned on
Peachtree was a major factor for us,
said Niko Karatassos, the groups
director of operations. You have
a really fantastic sight line down a
long stretch of Peachtree, and with
the high-rise condos and hotels
nearby, and all the people walking
around, it captures a real city feel.
On a balmy spring evening, seating at one of the bistros 22 patio
tables can add another 100 diners
to the 400 the restaurant generally
serves.
Since we are a French restaurant, we decorated the patio as if
it were a sidewalk caf in Paris,
with those French wicker chairs
and round, marble-topped tables
with wrought-iron bases, Karatassos said. And we position the
chairs just the way we saw them

throughout Paris; you dont sit

across from another person, you sit
side-by-side looking out to the city
lights.
Other Buckhead Life restaurants
with patios include The Corner Caf,
Veni Vidi Vici and Kyma.
When Del Friscos Grille took
over the space at 3376 Peachtree
Road more than a year ago, the first
thing the company did was install a
double-decker patio, the only one in
town, on the front of the building.
We felt they were such an
important piece of the restaurant
that we first walked away from the
deal because we werent going to
get permission to build them, said
General Manager Kenny Perlman.
Then they came back and let us
do it. Patios are really crucial here,
where the lifestyle and the weather make people want to be outside.
The 36-seat upstairs patio is the
hottest spot in the restaurant. The
overflow spills onto the lower patio,
where theres room for 32.
Having those patio seats enlarges the restaurant, and anytime you
do that, theres more to manage,
Perlman said. But you do have to
be mindful of it. Just because people are outside doesnt mean their
expectations change.
Outdoor dining often comes with
a few challenges. A sudden downpour can send diners scurrying into
what might be an already-filled dining room. Even with shade umbrellas, they can be rather hot in the

GO OUT TO EAT

A FEW AL FRESCO OPTIONS

Atlanta Grill at The Ritz-Carlton
Atlanta, 181 Peachtree St.:
This gas-lit verandah rises above
the bustle of Peachtree Street
downtown.
Coast Seafood and Raw Bar,
111 West Paces Ferry Road.: Its
really a roomy deck that juts out
from the front of the restaurant.
Einsteins, 1077 Juniper St.: The
corner of Juniper and 12th streets
is a weekend brunch destination.
Kevin Rathbun Steak, 154 Krog
St.: Check out the new patio
and fireplace on the edge of the
Beltline.
Livingston, 659 Peachtree St.:
The patio of The Georgian Terrace
hotel is a classy, comfortable spot
for food and cocktails.
No Mas! Hacienda and Cantina,
180 Walker St.: The patio and
surrounding gardens provide
plenty of outdoor seating.
Tap: A Gastropub, 1180
Peachtree St.: Part sidewalk,
part dining space at the corner of
Peachtree and 14th.

summer, and when the weather is

cold in the winter, theyre apt to be
empty.
Yes, you have to deal with the
elements, and you occasionally get a
friendly visitor in someones glass of
wine, Perlman said. But we think
its a very important piece of the restaurant. When the weather is appropriate, the patio is the place to be.

JOANN VITELLI

Patios increase seating areas and heighten visibility.

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404-577-4366 | mortons.com/atlanta

ATLANTA BUSINESS CHRONICLE

APRIL 18-24, 2014

ENTRE
SAVE A SEAT:
GUIDELINES
TO DINING
AT A CHEFS TABLE

See a concept come

to life at a chefs table,
says Chris Hall.

R 1. Plan in advance.
Reservations are always
required so chefs can prepare
a personalized meal.
R 2. Alert the kitchen to any food
allergies or preferences.
R 3. If wine is not included,
specify whether youll want
pairings or not. In some cases,
that can add another $25 or
more to the cost.

Chefs tables offer

unique food,
special experience

SPECIAL

BY H.M. CAULEY
Contributing Writer

ining out is often as much

about building relationships as having a good meal.
Guests get to know chefs through
their menus, and possibly through
conversations as the cooks take a
quick tour of the room. Patrons
become regular clientele when they

find the right combination of comfortable food, drinks and service.

But every relationship can benefit from a bit of zing every once in
a while. For a diner, that new level
of excitement often comes by being
part of a chefs table. Whether its
a high-top centered in the cooking

area or a communal table in the

main dining room, a chefs table is
like eating in the cooks personal
kitchen, where creativity, imagination and the days best selection of
products come together to create a
one-of-a-kind repast.
Ordering from the menu is like
ordering from iTunes, said Chris
Hall, a partner in Muss & Turner,
Local Three and Common Quarter
restaurants. At a chefs table, you
get to see a concept come to life. You
put trust in us to cook a great meal.
Chefs love the chance to be really
creative and design a whole meal
that flows from course to course.
And sometimes its a way to use
some special ingredients that we
only have a few of - not enough to
put on the main menu.
And the diners get a chance to see
what goes on behind the curtain, so
to speak. At both Local Three and
Muss & Turner, youre in the kitchen, about 15 feet from the line, so
you see how a kitchen works, Hall
said. There are so many misconceptions - particularly because of television - that were all back there
yelling and screaming. In fact, were
CONTINUED ON PAGE 10

Fresh Fish. Flown in Daily.

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where you will indulge in tantalizing chef creations,
exceptional wines and exquisite desserts.
Make your reservation today.

Private Dining for up to 50 guests

Semi-private Dining for up to 170 guests
Buyouts Available for up to 350 guests

Midtown 1100 Peachtree St. NE Atlanta, GA 30309

(404) 475-2277 theoceanaire.com

10

ATLANTA Business CHRONICLE

April 18-24, 2014

Entre
Continued FROM Page 8

concentrating on being efficient.

A typical chefs table meal can
last three hours, so the staff and
patrons have plenty of opportunity
to interact, and that means building bonds.
We really get to know people, and many of them come back
to do it again, Hall said. Its not
just about having a meal. About 60
percent who reserve the table are
celebrating a personal milestone.
Others do it for business to show
special appreciation to a client, but
for a lot of people, its just an evening of fun.
Local Three offers a four-person chefs table every night, and its
usually booked. For $150, including
tax and tip, diners enjoy eight to 10
courses with wine, beer or cocktails.
At Muss & Turner, the chefs table is
the food bar overlooking the kitchen where diners can select from
four-, six- or eight-course menus,
with pairings, priced from $9 to $150.
Reservations at the chefs table of
Park 75, the restaurant in the Four
Seasons Hotel Atlanta, are $150 for
seven courses and wine pairings.
The table in the kitchen can seat six,
but the same personalized attention
is also offered throughout the dining room,
where larger groups can
be accommodated.
After the horrible economic scenario, people
want to have an exceptional dining experience,
said chef Robert Gerstenecker. So many restaurants have latched onto
this idea of a chefs table.
But we never stopped. Drew
We started back in 1998, Belline
and its stayed about 10
percent of our dinner
business.
Its popularity is fueled largely by
diners who crave creative expression that goes beyond the usual
menu, Gerstenecker said. At the

SPECIAL

Chef Robert Gersteneckers table

in the Park 75 kitchen can seat six
to try dishes like crab flan.
chefs table, we come up with something just for them.
While soaking up the energy in
the Park 75 kitchen, guests may be
served crab flan with a spring pea
broth and fresh fennel; handmade
ravioli with a fava bean filling; sea
bass, quail, duck breast with foie
gras or an aged rib eye; and a sumptuous dessert such as a chocolate
bombe. And no tables
get exactly the same dish.
We throw in some
wine and visits from the
chefs, and sometimes I
take them on a tour of our
garden and beehives,
Gerstenecker said. Its
quite a night. We have a
lot of regulars who do it
once a month, couples
and corporate executives who are looking for
something different.
The chefs at No. 246 in
Decatur feature two $50
tasting menus each evening. While
theres always a reservation list for
those who want to savor five or six
courses, there are others who prefer
larger gatherings at the restaurants

communal table, where a more

casual, family-style meal is served
for $45 per person.
We thought it would be fun to
do a family-style, pass it around
dinner with big bowls of pasta, a
whole roasted fish and plenty of
sides, said Drew Belline executive
chef of No. 246 and the new St.
Cecilia in Buckhead. Its how we
eat at home; the food just flows. And
you wont leave hungry.
Being fed like the family goes
back to the reason so many chefs
invite diners into their domains.
Its the relationship they build
with the chef that keeps them coming back, said Piero Premoli, chef
and partner at Pricci, where guests
can dine at the kitchen counter or
the chefs table for 12. For the chef,
its creating a personalized experience and being accessible. In this
day and age, with celebrity chefs on
TV, its really that relationship with
the chef that people appreciate.
RCloser

look

more restaurants
with chefs tables
RRKing + Duke
3060 Peachtree Road
404-477-3500
RRLocal Three
3290 Northside Parkway
404-968-2700
RRNo. 246
129 East Ponce de Leon Ave.
678-399-8246
RRPark 75
75 14th St.
404-253-3840
RRPricci
500 Pharr Road
404-237-2941
RRRathbuns
112 Krog St.
404-524-8280
RRSerpas
659 Auburn Ave.
404-688-0040
RRSeven Lamps
3400 Around Lenox Road
404-467-8950

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Fiesta to go?
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is a showroom filled with
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180 Walker
Street

ATLANTA, GA 30313

404-574-5678

www.NoMasAtlanta.com

12

ATLANTA BUSINESS CHRONICLE

APRIL 18-24, 2014

ENTRE

Restaurants reward regulars

with off-menu delicacies
BY CHRISTINE HALL
Contributing Writer

any restaurant insiders

have known these secrets
for a while, but some of
Atlantas best restaurants offer dishes that arent included on the menu.
Whether it is a fancy burger or
something the chef was experimenting with, off-the-menu items
can stay that way or eventually be
added to the menu.
Chef Linton Hopkins of Holeman
& Finch Public House thought his
double-patty cheeseburger would
be a gift to industry colleagues,
making only 24 a day at 10 p.m. His
wife suggested he do that to drive
people to come into the restaurant
later at night.
What ended up happening was
that the burgers sold out every
night, and most of the time not to
the industry, but to college kids and others out
for the night.
D u r i n g
S u n d ay
brunch the only time
the burger is sold during the day we sell 250
burgers in three hours,
Hopkins said.
And for a burger not
on the menu, it is get- Linton
ting some mileage. Hole- Hopkins
man & Finch sells 1,500 of
them at Turner Field and is opening
an H&F Burger business in Ponce
City Market.
Over at Cypress Street Pint &
Plate, the restaurant plays off of its
popular Sublime Burger with chicken, calling it Sublime Chick.
It came about when regular customers started asking for more
items that could be between doughnuts, and the restaurant was more
than happy to oblige.
When you have a number of

Pimento cheese fries

are not on FLIP Burger
Boutiques menu.
SPECIAL

regulars come in all the time and

order those things, sometimes they
want to see how far they
can take it, you know,
push the envelope, Ryan
Crocker, general manager of Cypress Street, said.
Its obviously a niche
kind of item, but we have
had people ask for things
in between doughnuts,
so we are happy to do it.
The panko-fried lobster bites at Strip Atlantic
Station also came about
as a reward for longtime patrons.
The restaurant offers a twin lobster tail dish, but for those who dont
want to commit on a big dish, chefs
cut up the lobster tail, bread and fry
it and offer it to VIP guests, Phillip
Strange, executive chef at Strip, said.
The evolution of those off-themenu dishes are basically extensions of hospitality, Strange said.
We dont make any money off of
it, but we get to showcase our talent and have fun.

CLOSER LOOK

SECRET FOOD ITEMS

AROUND ATLANTA
R Double-patty cheeseburger,
only 24 cooked nightly at 10
p.m. - Holeman & Finch Public
House in Peachtree Hills
R Pimento cheese fries FLIP
Burger Boutique in Berkeley
Park
R Sublime Chick, chicken breast
with American cheese, dill
pickles and Sriracha ranch
between doughnuts Cypress
Street Pint & Plate near
Georgia Tech
R Panko fried lobster bites with
honey mustard Strip in
Atlantic Station in Midtown

Sometimes, dishes become offthe-menu favorites just because.

When Greg Piazzi joined FLIP
Burger Boutique three months
ago as corporate executive chef, he
CONTINUED ON PAGE 16

14

ATLANTA BUSINESS CHRONICLE

APRIL 18-24, 2014

ENTRE

Atlantas supper clubs provide

company for restaurant aficionados
BY CHRISTINE HALL
Contributing Writer

upper club events are taking

place all over Atlanta, turning strangers into neighbors,
all while exposing potential new
customers to some of Atlantas best
restaurants.
When Patrick La Bouff started
Dinner Party Atlanta five years ago,
he said no one was really doing supper clubs in Atlanta. Shortly thereafter, social clubs were popping up
all over the city, each with their own
niche the only similarities are that
the people attending dont know
each other or even the restaurant
they will be visiting.
It allows me to test things out,
but they are taking a culinary leap of
faith, La Bouff said of the club. We
can put you on the floor of Georgia Techs arena or in an airplane
R

CLOSER LOOK

SOME OF ATLANTAS
SUPPER CLUBS
R Atlantas Healthy Supper Club
http://healthysupperclubatl.
wordpress.com
R Atlanta Supper Club
www.meetup.com/The-AtlantaSupper-Club-Wine-and-DineMe-Age-35
R Dinner Party Atlanta
www.dinnerpartyatlanta.com
R Hush Supper Club
http://hushdinnerclub.com
R Secret Dining Hub
www.meetup.com/SecretDining-Supper-Clubs-Atlanta/
events/169196942
R Underground Supper Club
www.souperjennyatl.com/
events

A Dinner Party Atlanta event in an airplane hangar.

SPECIAL

hangar, but you dont know the

menu. It is how far can you push it,
and how far will individuals push,
paying $100 to do it?
Dinner Party Atlanta started out
of one house in Midtown and has
grown to have more than 6,000
people on a waiting list. Those interested in partaking can go online and
sign up to be on the waiting list. La
Bouff said there is not a priority to
the list, so when he sends out an
email blast, there is a land rush to
sign up for the 25- to 50-seat dinner
he has planned.
He works to make the dinners
special because he knows many of
the people attending the dinner will
get out nice clothes and pop for a
babysitter all without knowing
what is going to happen. Thats why
he goes the extra mile to add some
enjoyment, like getting that totally out-of-the-box venue or having
mixologists and other bartenders
showcase their talents.
There are no place settings, so

everyone introduces themselves and

picks a seat. He said one of the reasons that makes the dinner worthwhile to him is seeing the connections made. For example, at a recent
dinner, a young couple, the husband, an insurance salesman, and
the wife, a schoolteacher, ended up
sitting across from a major hedge
fund person.
A few of the supper clubs are just
getting started. Atlantas Healthy
Supper Club, which offers vegan
options, held its first dinner last
month in Castleberry Hill. Though
founders Jeff and Roxanne Regan
were unavailable for comment,
they did post about the experience
on their WordPress blog. They send
the information to the first 20 people who respond to the announcement of the dinner, and allow guests
to help cook. A nonprofit initiative,
all food costs are split and any leftovers are available to take home.
CONTINUED ON PAGE 16

16

ATLANTA Business CHRONICLE

April 18-24, 2014

Entre
Continued FROM Page 14

Bea Lewis developed Hush

Supper Club last November after
attending a dinner party in California. She thought Atlanta could use
something similar.
The club, now five months old,
has 400 members, mostly married
couples over the age of 35 who are
in professional careers. Most of her
dinners have about 20 people. Lewis goal is to get to know people, so
with the club relatively new, she is
offering to pay for all of the wine
and corkage fees, and members are
responsible for their food. She plans
to have ticketed events in the coming months.
So far, Hush Supper Club has
eaten at Bacchanalia, where Lewis said the service was outstanding. The club has also been to Umi

SPECIAL/HEIDI GELDHAUSER

Chef Scott Serpas hosts supper

clubs.
in Buckhead and Yebo, which she
said was very lively.
The Junior League of Atlantas
Supper Club, one of the 4,000-member organizations smaller interest groups, is mostly couples. It has

Continued FROM Page 12

emailed all of his chefs asking them

about off-menu items, and everyone
sent back pimento cheese fries.
He doesnt think there is any
strategy behind the dish other than
it being yummy.
I know nothing goes better
with fries than cheese and bacon,
and the peppers give it spiciness,
Piazzi said. Its a marriage made in
heaven.
Its difficult to determine if offthe-menu items at FLIP can be considered more profitable than those
on the menu. There is a certain setup to many of the dishes, so whether
the secret is intentional or not, many
people will swap out toppings, ultimately making their dish almost an
insider item, he said. There is also
a Sublime Breakfast, sold only during brunch, which includes fried
chicken, a fried egg and bacon jam
between doughnuts.
Crocker said the off-the-menu
products dont fare any better or
worse in profitability to its onmenu items, and the restaurant likes

SPeCIAL

Holeman & Finchs double-patty

cheeseburgers sell out nightly.
to stay with what it is good at, not
continually coming up with new
off-the-menu items.
Though the Sublime Chick is not
really a secret anymore, thanks to
bloggers, there arent a lot of people
who order the sandwich.
Over at FLIP, the pimento cheese
fries arent ordered a lot either.
Piazzi said the servers dont talk
about it, and there might be an
order every few weeks.
It might still be a bit too secret,

held successful dinners at restaurants including King + Duke, Double Zero ATL and Bone Garden Cantina. In December, the group did a
brunch at Serpas True Food.
I like meeting new people, and
you never know who is going to
come, said Shannon Cunningham,
who leads the group and chooses
the restaurants.
Scott Serpas, chef at Serpas True
Food, said he does a fair amount of
supper club business, which is a
useful marketing tool.
He usually works with the supper club host to find out what direction they like to go in.
Supper clubs are a more planned
meal and experience, so we like to
serve the side dishes family-style
so they can pass things around the
table, he said. It gets everyone
involved.

and it has not caught on in the

mainstream yet, he said.
Strip isnt done thinking of
potential new items that may or
may not make the menu. Now that
is it spring, Strange is looking at seasonal dishes like whole artichokes, a
scallop amuse-bouche, a dish using
heirloom tomatoes and another
using crabs.
It lets us make the perfect offthe-menu items that we can try out
on our regulars, he said.
Piazzi said off-menu items will
continue to be popular with foodies,
especially those who like getting out
in the community and frequenting
restaurants that draw them in with
a certain staple item.
As they cycle through, there is
always something hidden up the
chefs sleeve that might not make it
on the menu, but would be shared
with regular guests, he said. We
wish we had more secret items
because the chefs have all these
recipes they want to develop which
would open up creative taste buds
and maybe enable us to do something secret out publicly.

PHO

PHOTO CREDIT: AFWF/RAFTERMEN PHOTOGRAPHY

18

ATLANTA BUSINESS CHRONICLE

APRIL 18-24, 2014

ENTRE

Prepare ahead to choose the

best wine at a business dinner
BY CHRISTINE HALL
Contributing Writer

WINE SELECTION TIPS

osting a good business

dinner means pulling together many details, including
the kind of wines that will be served.
There is so much to consider
cuisine, budget and guest preferences. Plus, restaurant wine lists can be
a daunting length.
In this case, it isnt about showing off wine knowledge, but finding
the right wine for people, especially if
you are trying to impress them, Matt
Bradford, wine director at Canoe and
Canoe Cellar Door, said.
Ask the right questions of the
people you are entertaining, he
said. Find out what they like and are
comfortable with, and stay in that
comfort zone.
With four people or fewer, it is easier to just have one bottle, but with
more, typically, there will need to be
both red and white wines. But Bradford cautions that for dinner with the
boss, guests might prefer wine by the
glass.
Dont be afraid to ask the sommelier to come over if guests are interested in learning more, as it will add
another dynamic to the setting and
provide alternative conversation.
If someone knows they will be
hosting business guests, Bradford
advises spending a little time getting
educated about wine.
Wine is really important, and
young executives are at a disadvantage, so you should spend time learning if you are in a position of entertaining, especially if it is a foreign or
European customer, he said. Try
half glasses to figure out what everything is.
Andres Loaiza, general manager
and head sommelier at Aria Restaurant, also said it was less about what

CLOSER LOOK

R Call ahead and talk to a

sommelier before you go in so
you are not blind to choices.
Go to a nicer restaurant, sit at
the bar and taste a range of
wines while having dinner. Wine
education takes time, so if you
are entertaining a lot, get on the
ball. Matt Bradford, Canoe

Matt Bradford of Canoe.

SPECIAL

the host likes and more about what

the guests like to drink.
That means doing a little bit of
homework prior to the dinner
considering the type of food as well
as asking guests what they are in the
mood for.
Thats where a sommelier can
come in handy to find the right white
or red that is within the budget, but
also what everyone will like, he said.
And, if there are big wine aficionados in the group, its not bad to get
creative to get people in a good mood
and ease into business conversation.
It is important what the food
will be, but also what is it that you
are looking to get out of the bottle
of wine, Loaiza said. Do you want
something guests can easily drink or
do you want something to impress
people?
But, Christian Favalli, owner of La
Grotta, advises remembering this is
a business dinner, so dont get something too familiar, too cheap, too
expensive or too esoteric. There is too
much at risk during a business dinner
to fumble early on something like the
choice of wine, he added.
Davios Atlantas 10-page wine
list may seem intimating, but Ashley

R Dont be afraid of what to

order, just spend some time
getting comfortable with
some choices beforehand. It
will make all the difference.
Christian Favalli, La Grotta
R Be direct, dont be afraid to
ask. Tell the sommelier you
want a red that is bold at this
price point. Andres Loaiza,
Aria Restaurant

Moore, a sales manager, said it is simpler to start with the menu and select
wines that would go well with the
entres.
Many of their private parties take
advantage of the Davios wine room
to see what options are available.
In addition, guests can ask for a
wine that the restaurant doesnt offer.
We can reach out to different
wine distributors if time allows,
Moore said.
With that being said, one of the
things Bob Reno, wine steward at
Bones, has found interesting is that
wine can be viewed as a currency, letting clients and guests know just how
important they are.
For example, Silver Oak from
Alexander Valley has two tiers of
wine, and the more expensive of the
two is called Silver Oak Reserve, so by
ordering that one, you are sending a
message that not only is your business important by ordering Silver
Oak, but it is the Reserve, he said.

April 18-24, 2014

ATLANTA Business CHRONICLE

19

Entre

Restaurants gardens return fresh

produce for a small investment
RCloser

BY Christine Hall
Contributing Writer

Restaurant gardens

tlantans are hungry for

food with local origins, and
area restaurants are obliging while showing off their green
thumbs.
Though there isnt a lot of land
in the city available to produce the
kinds of crops needed to make every
meal, there is a group of restaurants,
including Kyma, Ecco, La Tavola
and Home Grown, that have invested in their own gardens to provide
for at least some of their produce
needs.
Atlanta has great, young culinary talent, and there has been this
element percolating for quite some
time, Todd Semrau, restaurant consultant and owner of Urban Eats,
said. Gardens add a whole different
element to the restaurant and gives
it talking points and a great vibe.
Pano Karatassos, executive chef at
Kyma, buys locally and has a restaurant garden, enjoying the advantage
of picking the vegetables to his liking.
One of his favorite vegetables to
plant is the zucchini, for its flower.
The garden may yield 10 or 20 flowers that Kyma chefs can incorporate
with a little crab meat and tempura batter, then fry, or use as garnish.
Kevin Clark uses his garden at
Home Grown as an educational tool
for his customers and the kitchen
staff.
You can see pea shoots grow,
herbs, tomatoes I bet you didnt
know bay leaf comes from a tree,
said Clark, who is owner and chef at
Home Grown. Customers can bring
their kids out there and see green
beans or tomatoes. I love using my
garden, and the customers love
knowing what they are eating came
from the garden.

look

Kyma
RR Whats planted or planned:
Squashes, tomatoes, herbs
- basil, mint, thyme, lemon
thyme, chives, scallions,
rosemary and lavender. Beans:
Summer pole beans, haricots
verts, cranberry, yellow wax,
and a green bean. Fruit: an
apple tree, blueberries and
strawberries.
RR Investment: Minimal, Chef
Pano Karatassos said. They do
all the labor, built the boxes,
and brought in soil and slate.

Home Grown
Special

Home Growns restaurant garden.

Home Growns garden was planted and is tended by Brooks Garcia,
principal designer and founder of
Fine Gardens.
A lot of people would like to have
this, but the issue is land, Garcia
said. Land is so valuable in the city
that it is difficult to get space. If they
have a little space, they can only
supplement.
Perhaps one of the easiest things
to grow are herbs, which Brent Banda, chef at La Tavola, said is most
popular along with cucumbers and
peppers.
He is trying strawberries for the
first time this year.
Ecco Executive Chief Jonathan
Beatty said his garden has been
a great supplement to local farm
produce.
Having your own garden, you
have control, which is what you
like as a chef, he said. And, you
can create an experience for a guest
that was grown 20 feet away.

RR Whats planted or planned:

Arugula, new potatoes,
garlic, a variety of tomatoes,
pickling cucumbers, mustard
greens, okra, lettuces and
spinach. Broccoli in the spring
and summer. Herbs include
rosemary, thyme and bay leaf.
RR Investment: Home Grown
does the garden in trade with
Brooks Garcia of Fine Gardens.

Ecco
RR Whats planted or planned:
A couple of beds are used for
herbs like thyme, sage and
sorrel. They also plant collard
greens, lettuces, cucumber
and tomatoes.
RR Investment: Not specified.

La Tavola
RR Whats planted or planned:
Strawberries, arugula, Italian
peppers, basil, pea tendrils and
cucumbers.
RR Investment: Chef Brent Banda
said it is not as expensive if
growing from a seed or plants
donated from a farmer, about
$200 to $300 per year.

20

ATLANTA Business CHRONICLE

April 18-24, 2014

Entre

Wine bars and stores entice

new customers with tastings
RCloser

BY H.M. Cauley
Contributing Writer

Raise a glass here:

or dedicated members of the

Wine Shoe Club, gathering to
sip and socialize in Castleberry Hill for a leisurely Sunday afternoon is their pastime of preference.
Its not only the wine tasting,
said Jackie Smith, a Decatur resident
and CNN accountant who has been
in the club for a year. Ive met a lot
of new people, and everybody is so
friendly and welcoming. Its like a
family.
On the first Sunday of the month,
Wine Shoe Atlanta owner Nora
Wiley and her husband, Shannon, welcome about 70 guests who
taste the selection from the shops
inventory of small, usually familyowned wineries. Members get the
club price: three bottles for $49.99
or six for $79.99. The owners also
host Friday and Saturday gatherings
for the public.
We have a bit of an attitude, but
its not snobby, Wiley said. In fact,
the reason were called Wine Shoe
is because my husband typed shop
incorrectly. But thats part of why
were successful.
Smith discovered theres more
to wines that the sweet Riesling she
was devoted to. I went from there
to Chardonnay, and now Ive graduated to Cabernet and Shiraz. ... At
the tastings, I can choose the wines
I really want. At a package store, you
cant sample, and if you get it home
and dont like it, you cant take it
back.
Smiths approach to wine is
shared by more Atlantans. Along
with wine shops that offer samples before the sale, tasting rooms
offer patrons the chance to enjoy a
glass with a selection of food items.
Restaurants that have long focused
just on food are expanding wine

look

RR Barcelona, 240 North Highland

Ave. 404-589-1010
RR Cellar 56, 56 East Andrews
Drive 678-244-3600
RR DVine Wine Bar and Shop,
5486 Chamblee-Dunwoody
Road, Dunwoody 770-3509463
RR Krog Bar, 12 Krog St. 404-5241618
RR Murphys, 997 Virginia Ave.
404-872-0904
RR SipWine, 12635 Crabapple
Road, Milton 770-475-7121
RR Stem Wine Bar, 1311 Johnson
Ferry Road, Marietta. 678-2146888
SPECIAL

Murphys themes its Tuesday

tastings, Michael Kunz says.
options to cater to those who just
want to drop by for a small plate
and a pour. Some, like Murphys in
Virginia-Highland, have a retail section where guests can purchase the
wines they enjoyed at the table.
We do some walk-in business
from that, but most of it is special
orders, said Michael Kunz, Murphys wine consultant who manages a mailing list of about 5,500 wine
lovers. People buy from our recommendations and new releases. They
also can buy what theyve had to
drink while they were here.
On Tuesday nights, the restaurant gets crowded with wine fans
who know that $20 tastings start at
6:30 p.m.
We also theme the tastings most popular, staff recommendations, wines from eastern Italy - and
people love that, Kunz said. We fill
up with women having a girls night
out, couples on dates or just people
coming in with friends.

RR Terra Terroir Bistro Bar, 3974

Peachtree Road 404-841-1032
RR Vin 25, 25 Plum Tree St.,
Roswell 770-628-0411
RR Vino Venue, 4478 ChambleeDunwoody Road, Dunwoody
770-668-0435
RR Wine Shoe Atlanta, 339 Nelson
St. 404-577-2000
RR The Wine Room at the St.
Regis, 88 Paces Ferry Road
404-563-7900

The fun side of wine often overshadows the serious educational

approach popular 10 years ago.
Michael Bryan, managing partner of the Atlanta Wine School and
Vino Venue, said the organization
expanded its Dunwoody facility in
response to customer demand.
So now we have a single-source
wine emporium that pours it and
sells it, and has an event room with
a kitchen for classes and dinners, all
under one roof, he said. Our fastgrowing concept is events - mixers,
receptions, team-building events.
We still do tastings around a communal table for about 16, but theyre
casual.

April 18-24, 2014

ATLANTA Business CHRONICLE

21

Entre

Restaurant openings
gain momentum in 2014
BY H.M. Cauley
Contributing Writer

ts a great time to be hungry in

Atlanta.
After the doldrums of the
economic recession, when eateries
folded faster than falling souffls
and many chefs focused only on
survival, the metro area is enjoying
a restaurant rush.
Both 2008 and 2009 were probably the worst times to
open a restaurant, said
Karen Bremer, executive
director of the Georgia
Restaurant Association.
But about two years ago,
credit started loosening
and we saw more development in and around
the city. Because a lot of Karen
restaurants had closed Bremer
during the recession,
theres now a pent-up
demand.
The resurgence of Midtown and
the westside, the imminent opening
of the upscale Buckhead Atlanta and
the arrival of the Avalon project in
Alpharetta are adding to the growing list of anticipated restaurants.
Areas that have already become
dining destinations such as Atlantic Station and the Old Fourth Ward
are about to see more.
Spaces that were vacated when
restaurants closed are being taken
up by local chef-entrepreneurs,
Bremer said. Rents are back to
more affordable, realistic levels.
Everybody I talk to says how great
their business has been so far this
year and how theyre putting on
more staff and making capital
improvements.
Atlantas food cravings reflect a
national trend, Bremer pointed out.
A number of recent studies show

Americans feel good about restaurants. A good 50 cents of every food

dollar is being spent away from
home. That discretionary income is
definitely in our city. Another factor
is traffic; people need convenience
because who has time to cook?
Its not just locals who are fueling the food industry. According to
the Atlanta Convention & Visitors
Bureau, tourists and conferencegoers are keeping 300 restaurants
within walking distance
of the convention district busy.
Were seeing tourists
looking for dining destinations where they can
walk around and have
a different experience
of the city, said ACVB
President William Pate.
Well see that at places
like Krog Street Market
and Ponce City Market.
But what many tourists dont realize is that theres a lot of chef talent
here, and this city appreciates that.
We like to know who the chefs are
and talk to them. Thats a big part of
the experience here.
There will be a familiar face in
the kitchen of The Luminary, slated
to open in June at the Krog Market.
Chef Eli Kirshtein gained national recognition as a contestant on
the 2009 season of Bravo TVs Top
Chef. The Garden Hills native
sharpened his skills at the Buckhead Diner, One Midtown Kitchen
and the defunct Eno and has been
looking for the right time and place
to open his own eatery, named for
the citys first newspaper.
I knew the concept but waited to
find the right space, Kirshtein said.
I wanted a place with some swagger, not something in a strip center.
I live in Cabbagetown and love the

area, so when I saw this cool, historic building, it was the right fit.
Kirshteins vision is a regionally inspired brasserie with a French
flair.
I felt there was a hole in the
market for places where people
can share dishes and try different
wines and beers, he said. Its a
perfect time to do this as the restaurant market is growing with a lot of
independents. Its great to see a lot
of young guys and girls getting their
first chance to have a restaurant.
One of those young owners is Jen
Hidinger, whose journey to having
a restaurant continued despite the
death of her chef-husband, Ryan, in
January. Before his death, the two
had developed a loyal following for
the intimate dinners prepared in the
couples home. Those roots inspired
the new restaurants name, Staplehouse, a 50-seat spot set to open
this fall in Old Fourth Ward with
Ryan Smith of Restaurant Eugene
and Empire South behind the lines.
Another familiar face on the
local scene plans to expand the food
options at Atlantic Station. Joining
the homegrown Meehans Public House and Chick-a-Biddy this
July will be Diner, a new look at
the classic concept courtesy of chef
Ron Eyester. The owner of Morningsides Rosebud, Timones and the
Family Dog took a year to work out
the deal that will fill almost 7,000
square feet.
To build a big, beautiful restaurant was a great opportunity, said
Eyester, who grew up eating at diners in New York. And you arent
seeing a lot of young restaurateurs
opening diners, so my primary goal
is to revisit the concept.
Plans call for early morning and
late-night dining, with breakfast
always on the menu.

22

ATLANTA BUSINESS CHRONICLE

APRIL 18-24, 2014

ENTRE
R

RESTAURANT OPENINGS SLATED FOR 2014

MARCH
R
R
R

R
R

Ration & Dram:

Status: Opening March 18; 130 Arizona Ave.
Lusca:
Status: Opening in March; 1829 Peachtree Road N.E.
Southbound:
Status: Opening in March; 5394 Peachtree Road,
Chamblee
The Flip Poncey-Highland Rooftop:
Status: Opening late March; 664 North Highland Ave.
Parish:
Under new leadership from Zeb Stevenson Status:
Relaunching in March; 240 North Highland Ave. N.E.
Spice to Table:
Status: Opening spring 2014; 659 Auburn Ave.

APRIL
R
R
R

R
R

Panburys:
Status: Opening in April; 209 Edgewood Ave. S.E.
Octane Coffee at the Atlanta Tech Village:
Status: Opening mid-April, 3423 Piedmont Road N.E.
Polaris:
Smokebelly:
Status: Opening mid- to late April;
128 East Andrews Drive
The Painted Pin:
Status: Opening late April; 737 Miami Circle
Delias Chicken Sausage Stand:
The second location of an East Atlanta eatery.
Status: Opening spring 2014; 881 Marietta St.
Taproom Coffee:
Status: Opening spring 2014; 1963 Hosea L Williams
Drive, No. R106

Old 4th Distillery:

Status: Opening late spring/early summer; 487
Edgewood Ave.
Diner:
Status: Opening around June; 261 19th St.
The Pig and the Pearl:
Status: Opening as early as mid-June; 1380 Atlantic
Drive, Suite 14180

R
R
R
R
R
R

Staplehouse:
Status: Opening mid- to late August; 541 Edgewood
Ave.
New St. Regis Restaurant:
Status: Opening fall 2014; 88 West Paces Ferry Road
N.W.
Satchel Bros:
Status: Opening fall 2014; 6000 North Terminal
Parkway, Concourse C, Hartsfield-Jackson Atlanta
International Airport

Avalon:
R
R
R
R
R

Shake Shack
Gypsy Kitchen
The Southern Gentleman
Georgetown Cupcakes
Doraku Sushi
Corso Coffee
Lugo Caffe
American F+B
Le Bilboquet
Thirteen Pies
Status: Opening in July; Six-block real estate project
bounded by Peachtree Road, East Paces Ferry Road,
Pharr Road and North Fulton Drive.

R
R

Bartaco:
Status: Opening in mid-2014; 969 Marietta St. N.W.

R
R
R
R
R
R
R
R
R
R

Lenox Square additions:

Buckhead Atlanta:

R
R

Superica, a Mex-Tex restaurant from Ford Fry and

chef Kevin Maxey.
Status: Opening summer 2014; 99 Krog St.

SPRING

Varuni Napoli:
Status: Opening spring 2014; 1540 Monroe Drive
Chicken-n-Beer:
Status: Opening spring 2014, 6000 North Terminal
Parkway, Concourse D
Elmyriachi:
Status: Opening soon; 1950 Hosea L Williams Drive
Orpheus Brewing:
Status: Opening in May; 1440 Dutch Valley Place N.E.
Le Fat:
Status: Opening in or before May; 935 Marietta St.
Amelies French Bakery:
Status: Opening mid-May; 840 Marietta St. N.W.
MAXs Wine Dive:
77 12th St. N.E., Suite 6B
Victory Sandwich Bar:
Status: Opening spring 2014, 913 Bernina Ave. N.E.
Empire-Building From Giovanni Di Palma:
Status: Stay tuned; 1093 Hemphill Ave. N.W.
The Bishop:.
Status: Opening spring 2014, 124 North Avondale
Road, Avondale Estates
Novo:
Status: Opening spring 2014; Chamblee-Dunwoody
Road, Dunwoody
The Florence:
Status: Opening in May; 1 West Victory Drive,
Savannah
Foundation Social Eatery:
Status: Opening spring 2014; 1570 Holcomb Bridge
Road, Roswell

FALL
SUMMER

South Main Kitchen:

Status: Opening in May; 9 South Main St., Alpharetta
Makan:
Status: Opening spring 2014; 130 Clairemont Ave.,
Decatur
Cooks & Soldiers:
Status: Opening spring 2014; 691 14th St.

True Food Kitchen

Zinburger Wine and Burger Bar from Fox Restaurant
Concepts.
A new Cheesecake Factory will open at the front of
the mall as well.
Status: Opening summer 2014
New Lucky China:
Status: Opening in July; 3405 Gordy Parkway,
Marietta

Krog Street Market:

R
R
R
R

R
R
R
R
R

WINTER 2014/EARLY 2015

Ponce City Market:
R
R
R

R
R

Dubs Fish Camp; spring 2015

H&F Burger and a second H&F Bread Co. location.
Jia, a Szechuan restaurant from Tasty Chinas Dahe
Yang and chef Jiguo Jiang, opening before the end
of 2014
Honeysuckle Gelato, a food truck-turned-kiosk
Simply Seoul Kitchen, next spring
Status: Restaurant tenants start serving as early as
winter 2014; 675 Ponce de Leon Ave.

280 Elizabeth:
R
R

Freds Meat & Bread, a burger and sandwich counter

from the team behind The General Muir.
Grand Champion BBQ, an ITP location from this OTP
barbecue joint.
Gus Dumplings, a market stall outpost from popular
Buford Highway restaurant Gus Bistro.
Jenis Splendid Ice Creams, a second Atlanta outpost
of the Columbus, Ohio-based ice cream shop. The first
is in West Midtown.
The Little Tart Bakeshop, a bakery and coffee bar.
The Luminary, an American-style brasserie. Status:
Set to open in May.
Pannus Bakery, an international bakery.
Spice Road Chicken, a market stall from Cardamom
Hill chef Asha Gomez.
The Spotted Trotter and The Cockentrice, a
charcuterie shop and full-service restaurant from
Kevin and Megan Ouzts.

Oak Steakhouse
Bocado Burger Bar
A Mexican-influenced restaurant from Ford Fry
A third Bantam + Biddy
Antico Pizza + Caffe Gio
Status: Opening fall 2014; 2800 Old Milton Parkway,
Alpharetta

A sister restaurant to Ford Frys The Optimist

Bartacos second announced Atlanta outpost
MF Sushi
Status: Opening early 2015; 280 Elizabeth St.
Venkmans:
Pickle company owner/chef Nick Melvins restaurant
should open this year in Old Fourth Ward.
Wild Heavens Brewery:
Plus tasting room for Wild Heavens Craft Beers.
Status: Opening this year; Avondale Estates

PLANNING STAGES
R
R
R
R

Yeah! Burgers New Concept In West Midtown.

Kevin Gillespies Barbecue Restaurant
Auroras Virginia-Highland Replacement, corner of
Virginia and North Highland avenues.
Arias Redesign:
A huge redesign of the Buckhead fine dining
restaurant, utilizing The Johnson Studio.

SOURCE: GEORGIA RESTAURANT ASSOCIATION

INDEX

ABC
Alma Cucina .................4
Aria Restaurant ...........18
Atlanta Convention &
Visitors Bureau ...........21
Atlanta Wine School
and Vino Venue ...........20
Bacchanalia ................16
Bistro Niko ...................6
Bone Garden Cantina ...16
Bones ........................18
Buckhead Diner...........21

Buckhead Life Restaurant

Group Inc. ....................6
Canoe.........................18
Canoe Cellar Door .......18
Common Quarter ..........8
Cypress Street
Pint & Plate ................12

DEF

Davios Atlanta ...........18

Del Friscos Grille ..........6
Diner..........................21
Dinner Party Atlanta ...14

Double Zero ATL .........16

Ecco ....................... 4, 19
Fifth Group Restaurants 4
Fine Gardens ..............19
FLIP Burger Boutique ..12
Four Seasons
Hotel Atlanta ..............10

GHI

Georgia Restaurant
Association .................21
Georgia Tech ..............14
H&F Burger.................12

Holeman & Finch Public

House ........................12
Home Grown ..............19
Hush Supper Club........16

JKL

Johnson Studio .............4

Junior League
of Atlanta ...................16
King + Duke ................16
Kyma .........................19
La Grotta ....................18
La Tavola ................ 4, 19

Local Three ..................8

Lure .............................4

MNO

Murphys ....................20
Muss & Turner...............8
No. 246 ......................10
One Midtown Kitchen ..21
Original El Taco.............4

PQR

Park 75 ......................10
Pricci .........................10

STU

Serpas True Food ........16

South City Kitchen ........4
St. Cecilia ...................10
Staplehouse................21
Strip ..........................12
The Luminary .............21
Umi............................16
Urban Eats..................19

VWXYZ

Wine Shoe Atlanta .......20

Yebo ..........................16

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