• Cibo E Beve’s Rigatoni Gorgonzola

    Written by Ashley Brechtel Nothing beats a dining experience where you can actually see where your food is prepared. That’s exactly what you’ll get at Cibo E Beve (pronounced chee-boh, bevay). With an antipasta bar, wood-burning oven and a large chef’s table placed in front …

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  • Thumbs Up Diner’s Eggs in Paradise

    Written by Kylie McKlveen We love an original local restaurant with its own unique personality and a funky menu to match, and that’s exactly what you’ll find at the 1950’s-inspired Thumbs Up Diner: an approachable “breakfast all day” dining scene with an established reputation in …

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  • Blue Moon Bruschetta

    Blue Moon Bruschetta 1 1/2 cup plum tomatoes, or about 4 tomatoes 1/4 cup red onions 1/4 cup feta cheese 2 tablespoons extra virgin olive oil 1 1/2 tablespoons balsamic vinegar 6 – 8 fresh basil leaves, chopped rough Kosher salt and fresh ground pepper …

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  • Bourbon Smoked Trout with Edamame Succotash

    The St. Regis Atlanta recently appointed Joseph Trevino to the position of Executive Chef. Trevino will supervise culinary operations throughout the hotel and its two on-site restaurants, Paces 88 American Bistro and Astor Court, and brings  more than 15 years fine dining experience at to the …

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  • Sauteed Diver Scallops with Sweet Corn Succotash and Truffled Corn Jus

    Written by Ryan Phillips    Fresh food and good times are guaranteed at Table & Main, a southern tavern located in Roswell. Owned by Roswell’s own food aficionado Ryan Pernice, Table & Main provides a wide selection of local eatables. This “hyper-local” atmosphere is also …

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